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Mint flavored carrot biscuits with effect of enhancing resistance and preparation method thereof

A technology for enhancing resistance and carrots, applied in baking, dough processing, baked food and other directions, can solve the problems of waste of citrus peel, unreasonable utilization, unutilized citrus peel carotenoids, etc., to improve the utilization rate , rich in raw materials, the effect of enhancing resistance

Inactive Publication Date: 2016-08-03
ANHUI JIHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In recent years, most of the by-products of citrus processing have not been rationally utilized, except for a few used to extract pectin and produce essential oils. As a result, there has been a lot of waste in citrus peels, resulting in the unutilization of carotenoids with high value in citrus peels. , so it is necessary to process citrus peels, carrots and citrus peels can be processed together to make biscuits

Method used

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Examples

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Embodiment Construction

[0021] A mint-flavored immunity-boosting carrot biscuit made from the following ingredients by weight:

[0022] Flour 300-310, carrot 120-130, citrus peel 35-40, soybean 28-32, snow lotus 20-23, cream 15-18, mint juice 16-19, palm oil 20-24, soda powder 5-6, Sugar 90-100, salt 5-6, and water amount.

[0023] A preparation method of mint-flavored carrot biscuits for enhancing immunity, comprising the following steps:

[0024] (1) Clean the carrots and remove the roots, then peel and cut into slices, then put the carrot slices in a vacuum bag and freeze them in a -25°C freezer for 5-6 hours, then take them out and place them at room temperature Thaw naturally for 1-1.5 hours, then put it in the freezer at -25°C for 5-6 hours, then take it out and let it thaw naturally at room temperature for 1-1.5 hours, perform this operation at least 3 times, and finally thaw completely stand-by;

[0025] (2) Soak the carrot slices processed in step 1 in hot water at 85-89°C for 1-2 minutes...

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Abstract

The invention discloses mint flavored carrot biscuits with an effect of enhancing resistance. The carrot biscuits are prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrots, 35-40 parts of citrus peels, 28-32 parts of soybeans, 20-23 parts of saussurea involucrate, 15-18 parts of cream, 16-19 parts of mint juice, 20-24 parts of palm oil, 5-6 parts of soda ash, 90-100 parts of sugar, 5-6 parts of salt and a proper amount of water. The carrot biscuits disclosed by the invention adopt rich raw materials such as the carrots, citrus peels, soybeans, saussurea involucrate, and mint juice; according to reasonable matching of the multiple raw materials, the finished biscuits are enriched in carotene with high nutritive value as well as other nutrient elements; and moreover, according to process treatment of the carrots in the processing process, the utilization rate of the carrots is increased, and the eaten biscuits have a mint flavor and can enhance the resistance when being eaten for a long time.

Description

technical field [0001] The invention relates to the technical field of carrot processed food and its processing, and mainly relates to a mint-flavored carrot biscuit for enhancing resistance and a preparation method thereof. Background technique [0002] Biscuits are a popular food that people love very much, but ordinary biscuits have less protein, vitamins, minerals, cellulose, etc. With the improvement of living standards, in order to make up for the shortage, according to the principle of nutritional complementarity, it is necessary to add nutrients to improve biscuit. nutritional value. [0003] In addition to being rich in protein, minerals and vitamins, carrots are also rich in carotene, which can remove free radicals in the blood, blood and intestines of the human body, and can prevent and treat cardiovascular diseases. At the same time, carrots It is also rich in hypoglycemic substances, which can increase coronary blood flow and help reduce blood lipids. It can i...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/08A21D2/34
CPCA21D2/08A21D2/34A21D2/36A21D2/362A21D2/366
Inventor 王茉
Owner ANHUI JIHONG FOOD
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