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Colorful cassava biscuits without pigments and making method thereof

A color, cassava technology, applied in the processing of dough, baking, baked food, etc., can solve problems such as unfavorable human health, and achieve the effect of simple preparation

Inactive Publication Date: 2017-01-11
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are various types of biscuits on the market, and the tastes are diverse, but all of them have added flavors and spices, which are not conducive to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A colored cassava biscuit without pigment is made of the following raw materials in parts by weight: 115 parts of tapioca starch, 68 parts of corn flour, 61 parts of high-gluten flour, 53 parts of millet flour, 47 parts of mung bean flour, 47 parts of black sesame, 47 parts of wormwood, 95 parts of coloring sauce, 46 parts of red dates, 46 parts of licorice, 46 parts of kudzu root, 39 parts of honey, 24 parts of walnut kernels, 5 parts of edible oil, 5 parts of edible sodium bicarbonate, 3 parts of garlic and ginger 3 copies.

[0023] Further, the toning sauce is pumpkin juice; the edible oil is sesame oil.

[0024] The preparation method of the above-mentioned color cassava biscuits without pigment consists of the following steps:

[0025] (1) Wash the licorice and kudzu root and put them into the pot, add crushed garlic and sliced ​​ginger, then add water 8 times the weight of red dates, boil on high heat, turn to medium heat and cook for 6 hours, filter while hot an...

Embodiment 2

[0030] A colored cassava biscuit without pigment, made of the following raw materials in parts by weight: 130 parts of tapioca starch, 78 parts of corn flour, 72 parts of high-gluten flour, 63 parts of millet flour, 67 parts of mung bean flour, 67 parts of black sesame, 67 parts of wormwood, 120 parts of coloring sauce, 60 parts of red dates, 60 parts of licorice, 60 parts of kudzu root, 50 parts of honey, 35 parts of walnut kernels, 15 parts of edible oil, 15 parts of edible sodium bicarbonate, 15 parts of garlic and ginger 15 servings.

[0031] Further, the toning sauce is sweet potato leaf juice; the edible oil is camellia oil.

[0032] The preparation method of the above-mentioned color cassava biscuits without pigment consists of the following steps:

[0033] (1) Wash the licorice and kudzu root and put them into the pot, add crushed garlic and sliced ​​ginger, then add water 10 times the weight of red dates, boil on high heat, turn to medium heat and cook for 9 hours, f...

Embodiment 3

[0038]A colored cassava biscuit without pigment, made of the following raw materials in parts by weight: 120 parts of tapioca starch, 71 parts of corn flour, 64 parts of high-gluten flour, 56 parts of millet flour, 52 parts of mung bean flour, 54 parts of black sesame, 53 parts of wormwood, 105 parts of coloring sauce, 51 parts of red dates, 52 parts of licorice, 50 parts of kudzu root, 42 parts of honey, 28 parts of walnut kernels, 8 parts of cooking oil, 7 parts of edible sodium bicarbonate, 7 parts of garlic and ginger 8 servings.

[0039] Further, the toning sauce is red cabbage juice; the edible oil is peanut oil.

[0040] The preparation method of the above-mentioned color cassava biscuits without pigment consists of the following steps:

[0041] (1) Wash the licorice and kudzu root and put them into the pot, add crushed garlic and sliced ​​ginger, then add water 8.5 times the weight of red dates, boil on high heat, turn to medium heat and cook for 7 hours, filter while...

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PUM

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Abstract

The invention relates to colorful cassava biscuits without pigments. The colorful cassava biscuits are made from, by weight, 115-130 parts of cassava starch, 68-78 parts of corn flour, 61-72 parts of high gluten flour, 53-63 parts of millet flour, 47-67 parts of mung bean flour, 47-67 parts of black sesame, 47-67 parts of Artemisia vulgaris, 95-120 parts of color matching sauce, 46-60 parts of red dates, 46-60 parts of liquorice roots, 46-60 parts of radix puerariae, 39-50 parts of honey, 24-35 parts of walnut kernels, 5-15 parts of edible oil, 5-15 parts of edible sodium bicarbonate, 3-15 parts of garlic bulbs and 3-15 parts of fresh ginger. The invention further discloses a making method of the colorful cassava biscuits without pigments. Vegetable juice is adopted to color the biscuits which do not contain the pigments or any food additives, and the biscuits are healthy food which is suitable for being eaten by the people, are easy to make, keep the original nutrition of cassava to the maximum degree and have a health-care effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to colored cassava biscuits without pigment and a preparation method thereof. Background technique [0002] The etymology of biscuits The etymology of the so-called biscuits is "bread that has been baked twice", that is, from the French bis (again) and cuit (toasted). It is baked with flour and water or milk without yeast, and it is very convenient and applicable as a stored food for travel, voyage, and mountaineering, especially for soldiers during wartime. The initial biscuit industry was the above-mentioned long-term voyage or the concept of emergency food in war. The concept began to spread in HandMade-Type (manual form). After the industrial revolution, due to the development of mechanical technology, biscuit production equipment and technology developed rapidly and spread. to all over the world. Biscuits include Biscuit, Cookies, Crackers and so on. [0...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/36
CPCA21D2/36
Inventor 何新霞
Owner GUANGXI UNIV
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