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High-calcium ginseng brown rice biscuits

A biscuit and ginseng technology, applied in the field of high-calcium ginseng brown rice biscuit and its preparation, can solve the problem of lack of main source of calcium and achieve the effects of improving immunity, inhibiting tumor cell growth, and satiety

Inactive Publication Date: 2016-06-15
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among existing inventions, oyster shells are used as ingredients for lozenges and direct-compression tablets, chelated calcium fertilizers, antibacterial materials, etc.; about eggshell powder, there is only CN1204943 "Enhancing Milk Products with Eggshell Powder", or as a composite material, etc. There is no patent for using oyster powder and eggshell powder as the main source of calcium for biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] High-calcium ginseng brown rice biscuit and preparation method thereof

[0024] Low-gluten flour 25kg, brown rice flour 25kg, ginseng powder 5kg, oyster powder 0.5kg, eggshell powder 0.2kg, milk 15kg, eggs 200, butter 4kg, vegetable oil 8kg, sugar 17.5kg, salt 0.2kg, baking powder 0.2kg, Baking soda 0.3kg. Stir brown rice flour, low-gluten flour, ginseng powder and oyster powder in a blender, add dissolved and prepared milk, eggs and other ingredients in proportion, mix evenly, and make dough, adjust the pH of the dough to 7.1, and mix the dough between After rolling, the mold is molded, put into the oven and baked, and after the baking is mature, it is naturally cooled to room temperature and packaged.

Embodiment 2

[0026] High-calcium ginseng brown rice biscuit and preparation method thereof

[0027] Low-gluten flour 10kg, brown rice flour 40kg, ginseng powder 3kg, oyster powder 0.4kg, eggshell powder 0.3kg, milk 12kg, eggs 300, butter 3kg, vegetable oil 5kg, sugar 15kg, salt 0.25kg, baking powder 0.4kg, small Soda 0.2kg. Stir brown rice flour, low-gluten flour, ginseng powder and oyster powder in a blender, add dissolved milk, eggs and other ingredients in proportion, mix evenly, and make dough, adjust the pH of the dough to 7.2, roll the dough After the mold is formed, it is baked in an oven. After the baking is mature, it is naturally cooled to room temperature and packaged.

Embodiment 3

[0029] High-calcium ginseng brown rice biscuit and preparation method thereof

[0030] Low-gluten flour 20kg, brown rice flour 30kg, ginseng powder 4.5kg, oyster powder 0.3kg, eggshell powder 0.4kg, milk 10kg, eggs 400, butter 3.7kg, vegetable oil 6kg, sugar 14kg, salt 0.1kg, baking powder 0.3kg , baking soda 0.3kg. Stir brown rice flour, low-gluten flour, ginseng powder and oyster powder in a blender, add dissolved milk, eggs and other ingredients in proportion, mix evenly, and make dough, adjust the pH of the dough to 7.2, roll the dough After the mold is formed, it is baked in an oven. After the baking is mature, it is naturally cooled to room temperature and packaged.

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PUM

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Abstract

The invention relates to high-calcium ginseng brown rice biscuits, which is prepared from the following components in parts by weight: 100 to 250 parts of weak strength flour, 250 to 400 parts of brown rice flour, 20 to 50 parts of ginseng powder, 2.5 to 5 parts of oyster shell powder, 2 to 4 parts of egg-shell meal, 100 to 150 parts of milk, 2 to 4 eggs per 500 parts, 30 to 45 parts of butter, 50 to 80 parts of vegetable oil, 140 to 175 parts of white sugar, 1.0 to 2.5 parts of salt, 2 to 4 parts of baking powder and 1 to 3 parts of baking soda. The product uses the oyster shell powder and the egg-shell meal as main new sources of calcium so as to have a certain economic value; the biscuits are weakly basic and are helpful for keeping acid-base equilibrium in vivo; the high-calcium ginseng brown rice biscuits have effects of the ginseng of resisting to fatigue, delaying senescence, improving the organism immunity, improving cardiovascular and cerebrovascular insufficient blood supply, inhibiting tumor cell growth and the like, meanwhile, have no bilgy odor, and nutritional value and functionality of the biscuits are improved; the brown rice is used as a base material, so that the high-calcium ginseng brown rice biscuits further accords with the consumption demand of consumers.

Description

technical field [0001] The invention relates to a high-calcium ginseng brown rice biscuit and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Biscuits are one of the main baked foods, which have the characteristics of convenient storage and transportation, long shelf life, suitable for all ages, and large consumption. At present, biscuits contain relatively few nutritional elements, and there are not many types of functional biscuits, resulting in low nutritional value of biscuits. [0003] The Chinese Nutrition Society recommends that the calcium intake of adults is 800-1000mg / d, and three meals a day can provide 400-500mg / d of calcium, and the human body has different degrees of calcium loss, so the daily calcium intake and the calcium required by the human body Insufficient in comparison. [0004] The main components of oyster shells are calcium carbonate, trace elements and amino acids. The EDTA titratio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34A23L33/00A21D13/80
CPCA21D2/36A21D2/34A23V2002/00A23V2200/30A23V2200/328A23V2200/332
Inventor 张铁华陈玲周欣慧
Owner JILIN UNIV
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