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Moringa oleifera biscuit and preparation method thereof

A biscuit and Moringa technology, applied in the field of biscuit processing, can solve the problems of complicated processing technology and easily destroyed nutrients, and achieve the effect of rich nutrition and easy preservation

Inactive Publication Date: 2015-11-04
任晓洁 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to analysis, its calcium content is four times that of milk, potassium is three times that of bananas, iron is three times that of spinach, vitamin C is seven times that of oranges, vitamin A is four times that of carrots, and Moringa contains a An antibiotic called "moringa resin" has resistance to Gram-positive bacteria; Oil, palmitoleic acid, hard fatty acid, oleic acid, soy acid, hysteroleic acid, behenic acid of Moringa tree seeds and will be rich in calcium, copper, magnesium, iron, phosphorus, potassium, vitamins A, B, C The Moringa leaves of E and E are well processed, and its health care effect is quite remarkable; but at present, my country's understanding and research on Moringa trees are still in their infancy. my country's Hainan and Taiwan are rich in Moringa trees, but they are rare One of the main reasons for the report of making biscuits with Moringa tree as raw material is that the content of secondary metabolites in Moringa tree is high, so the processing technology is relatively complicated. During the processing, many nutrients are easily destroyed

Method used

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Examples

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Effect test

Embodiment 1

[0016] Moringa biscuit and its processing method

[0017] This is a kind of Moringa original fermented biscuit, which is the biscuit mentioned in the claims of the present invention, and its production process is:

[0018] First, add 50% high-gluten flour to the raw powder of Moringa oleifera leaves. It is best to choose high-gluten flour from Henan or Shandong for mixed fermentation. At the same time, add spices that confirm the flavor and aroma to ferment together to ensure a uniform aroma and a clear buckwheat fragrance. It tastes fragrant and can be added as an auxiliary material; Moringa leaf powder 15 parts, high-gluten flour 20 parts, buckwheat flour 5 parts, protein powder 2 parts, white sugar powder 8 parts, a little water, sucrose should not be excessive, consider using sucralose, Add to 2 parts fermented cream as allowed to adjust sweetness. The molding and baking process is the same as that of ordinary biscuits, the difference is that the aroma of moringa biscuits...

Embodiment 2

[0021] Moringa Coconut Milk Pancake is a dietary nutrition biscuit, especially suitable for the elderly. Moringa contains 24g / 100g of dietary fiber, which greatly improves the plasticity and extensibility of biscuits. In the process of the invention, a certain proportion of cornstarch and pumpkin puree rich in dietary fiber are added to supplement the sugar content and replace the color.

[0022] Firstly, the original powder of Moringa oleifera, wheat flour, auxiliary materials (including pumpkin puree sauce), etc. are added with water and mechanically mixed to form a loose dough, which meets the quality requirements of the dough. At the same time, add 0.04% guar gum to the dough, which will make the product softer and better in shape, not easy to break during the slicing process, and can shorten the mixing time of the dough, and then put the dough in an air-conditioned room at 25°C to 27°C After three to five hours of fermentation, the dough is soft and tough, and the color ...

Embodiment 3

[0025] Moringa sandwich biscuit and its processing method

[0026] This is a processing method for making moringa sandwich sauce. It not only increases the nutritional content of sandwich sauce, but also because Moringa powder contains high protein (13.6g / 100g), it is solidified after high-temperature cooking, and has strong adhesion, which can effectively prevent the water infiltrated in the jam from overflowing, and at the same time It can make the smell and taste of the unique flavor latent in the internal tissue of the jam, and will not be induced excessively and disappear due to the high temperature of thermal processing. For example, to make coffee with moringa sandwich, firstly boil the roasted coffee and let it sit for three or four hours to let the effective elements in the coffee completely dissolve into the water. At this time, the color of the coffee will turn maroon, and the taste will be particularly long-lasting and strong. When Moringa powder is added and stir...

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Abstract

The present invention discloses a moringa oleifera biscuit and a preparation method thereof. The moringa oleifera biscuits comprise the following raw materials: 15 parts of moringa oleifera leaf powder, 20 parts of high gluten flour, 5 parts of fagopyrum esculentum flour, 2 parts of protein powder, 8 parts of powdered white sugar, and a small amount of water. An allowed use amount of sucralose is used to replace sucrose and is added into 2 parts of fermented cream to adjust the sweet taste. The present invention also discloses a manufacturing and processing method of a moringa oleifera sandwich biscuit and a moringa oleifera and rose sandwich biscuit. All kinds of the prepared biscuits are rich in nutrition, delicious in taste, and easy to be stored at the same time.

Description

technical field [0001] The invention relates to a biscuit processing method, in particular to a Moringa biscuit and a preparation method thereof. Background technique [0002] The Moringa tree is native to India and Africa, belongs to the Moringa family, and is a perennial evergreen small tree to a large tree. At present, Indian Moringa and African Moringa are cultivated for food. [0003] The Moringa tree is full of treasures. Its roots, stems and leaves are rich in vitamins A, B, C, protein, calcium, potassium, iron and other minerals. According to analysis, its calcium content is four times that of milk, potassium is three times that of bananas, iron is three times that of spinach, vitamin C is seven times that of oranges, vitamin A is four times that of carrots, and Moringa contains a An antibiotic called "moringa resin" has resistance to Gram-positive bacteria; Oil, palmitoleic acid, hard fatty acid, oleic acid, soy acid, hysteroleic acid, behenic acid of Moringa tree ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A23L1/29A23L33/00
Inventor 任晓洁南国良王振
Owner 任晓洁
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