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Kiwi fruit wine residue biscuits and preparation method thereof

A technology of kiwi fruit and wine residue, which is applied in the field of kiwi fruit wine residue biscuits and its preparation, which can solve the problems of unfavorable human health and single nutritional components of biscuits, and achieve the effects of preventing cardiovascular and cerebrovascular diseases, rich nutritional components, and fragrant smell

Inactive Publication Date: 2016-05-04
NANYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the object of the present invention is to address the deficiencies of the prior art, to provide a kiwi wine residue biscuit and its preparation method, which solves the problem that the biscuit has a single nutritional component and long-term consumption is unfavorable to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kiwifruit wine residue biscuit, comprising the following raw materials in parts by weight: 30 parts of wheat flour, 10 parts of cornstarch, 40 parts of kiwifruit wine residue, 10 parts of wheat dietary fiber, 10 parts of dried yam, 20 parts of vegetable oil, 30 parts of rock sugar, small 0.3 parts of baking soda, 0.4 parts of salt and 6 parts of water.

[0028] Its preparation steps:

[0029] 1) Pretreatment of raw materials: Weigh wheat flour and cornstarch according to the formula ratio and pass through a 60-mesh sieve, stir well and mix to obtain a flour mixture for later use; crush dried yam and rock sugar with a grinder, and pass through a 60-mesh sieve to obtain yam respectively Flour, rock sugar powder, set aside; Baking soda powder passed through a 60-mesh sieve and set aside;

[0030] 2) Kneading dough: Weigh water and vegetable oil according to the formula, pour them into a container and mix evenly, add rock sugar powder described in step 1) to it, and stir...

Embodiment 2

[0036] A kiwifruit wine residue biscuit, comprising the following raw materials in parts by weight: 45 parts of wheat flour, 15 parts of cornstarch, 20 parts of kiwifruit wine residue, 5 parts of wheat dietary fiber, 5 parts of dried yam, 25 parts of vegetable oil, 25 parts of rock sugar, small 0.8 parts of baking soda, 0.2 parts of salt and 13 parts of water.

[0037] Its preparation steps:

[0038] 1) Raw material pretreatment: Weigh wheat flour and cornstarch according to the formula ratio and pass through an 80-mesh sieve, stir well and mix to obtain a flour mixture for later use; crush dried yam and rock sugar with a grinder, and pass through an 80-mesh sieve to obtain yam respectively Flour, rock sugar powder, set aside; Baking soda powder passed through an 80-mesh sieve and set aside;

[0039] 2) Kneading dough: Weigh water and vegetable oil according to the formula, pour them into a container and mix evenly, add rock sugar powder described in step 1) to it, and stir e...

Embodiment 3

[0045] A kiwifruit wine residue biscuit, comprising the following raw materials in parts by weight: 39 parts of wheat flour, 13 parts of cornstarch, 31 parts of kiwifruit wine residue, 8 parts of wheat dietary fiber, 9 parts of dried yam, 23 parts of vegetable oil, 28 parts of rock sugar, small 0.6 parts of baking soda, 0.3 parts of salt and 10 parts of water.

[0046] Its preparation steps:

[0047] 1) Pretreatment of raw materials: Weigh wheat flour and cornstarch according to the formula ratio and pass through a 65-mesh sieve, stir well and mix to obtain a flour mixture for later use; crush dried yam and rock sugar with a grinder, and pass through a 65-mesh sieve to obtain yam respectively Flour, rock sugar powder, set aside; Baking soda powder passed through a 65-mesh sieve and set aside;

[0048] 2) Kneading dough: Weigh water and vegetable oil according to the formula, pour them into a container and mix evenly, add rock sugar powder described in step 1) to it, and stir ...

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PUM

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Abstract

The invention discloses kiwi fruit wine residue biscuits. The kiwi fruit wine residue biscuits are prepared from, by weight, 30-45 parts of wheat flour, 10-15 parts of corn starch, 20-40 parts of kiwi fruit wine residues, 5-10 parts of wheat dietary fiber, 5-10 parts of dried Chinese yam, 20-25 parts of vegetable oil, 25-30 parts of rock candy, 0.3-0.8 part of baking soda powder, 0.2-0.4 part of salt and 6-13 parts of water. The kiwi fruit wine residue biscuits have rich nutritional ingredients, integrate nutritional ingredients of the Chinese yam and the wheat dietary fiber and are suitable for middle-aged and aged people, young and middle-aged white-collar workers and adolescents. In addition, the preparation method of the kiwi fruit wine residue biscuits is simple, easy to operate and suitable for large-scale production.

Description

technical field [0001] The invention relates to a biscuit and a preparation method thereof, in particular to a kiwi wine residue biscuit and a preparation method thereof. Background technique [0002] Biscuits, as a snack or dietary supplement, are convenient to eat and easy to carry, and are an indispensable food in the public life. The Chinese patent application with application number 2015104932067 discloses health-care kiwi fruit biscuits and their processing technology. The biscuits consist of 30-40 parts of yam, 50-65 parts of kiwi, 20-30 parts of honey, 10-12 parts of lotus seeds, and 5-8 parts of salt. , 30-50 parts of vegetable oil, 5-8 parts of sugar, 150-180 parts of glutinous rice flour and other raw materials; the Chinese patent application No. 201410649465X discloses lotus seed distiller's grain biscuit and its preparation method. 80 parts, 100 parts of low-gluten wheat flour, 20-30 parts of shortening and 30-40 parts of water. Compared with traditional biscu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/38
CPCA21D2/38A21D2/368
Inventor 鲁云风袁凌翔
Owner NANYANG NORMAL UNIV
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