Formula and preparation method of grape flesh biscuits

A technology for grape pulp and raisins, which is applied in the field of food processing, can solve the problems of inability to meet the needs of nutrient elements, single nutrient components, and reduced resistance, and achieves the effects of reasonable formula, simple operation and good eating taste.

Inactive Publication Date: 2017-05-10
王锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In today's fast pace of life, snack foods, especially biscuits, have played a pivotal role in people's lives. They can greatly save meal time and improve people's work efficiency, but they are followed by health problems. The market The existing biscuits on the market have complex tastes, but the nutritional components are single, which cannot meet the body's demand for nutritional elements. Long-term use will cause health problems such as weakness and reduced resistance. Therefore, a new biscuit with nutritional and health value and taste has been developed. The combined biscuit is sure to be a crowd favorite

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1: The content of each raw material in the formula of 100g of grape pulp biscuits is: 24g of eggs, 40g of flour, 15g of chestnut powder, 3g of oil, 3g of salt, and 15g of raisins.

[0013] The making method of raisin biscuit, it comprises the following steps:

[0014] (1) Raw material processing: Put the grapes in a dryer to dehydrate and dry them into raisins, cook the chestnuts in water, dry them, put them in a grinder, and grind them into chestnut powder;

[0015] (2) Dough mixing: Mix eggs, flour, oil, salt, raisins and chestnut powder that have been processed in step (1) and stir for 15 minutes;

[0016] (3) Compression mold baking: Press the dough obtained in step (2) into a mold and put it in an oven to bake at 180-195°C for 7-8 minutes.

Embodiment 2

[0017] Example 2: The content of each raw material in the formula of 100g of grape pulp biscuit is: 25g of eggs, 35g of flour, 15g of chestnut powder, 4g of oil, 4g of salt, and 17g of raisins.

[0018] The making method of raisin biscuit, it comprises the following steps:

[0019] (1) Raw material processing: Put the grapes in a dryer to dehydrate and dry them into raisins, cook the chestnuts in water, dry them, put them in a grinder, and grind them into chestnut powder;

[0020] (2) Dough mixing: Mix eggs, flour, oil, salt, raisins and chestnut powder that have been processed in step (1) and stir for 15 minutes;

[0021] (3) Compression mold baking: Press the dough obtained in step (2) into a mold and put it in an oven to bake at 170-180°C for 10-15 minutes.

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PUM

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Abstract

The invention provides a formula and preparation method of grape flesh biscuits. The biscuits are prepared from eggs, flour, Chinese chestnut powder, grease, salt and raisin. The method is easy to operate, the formula is reasonable, nutrients are comprehensive, mouthfeel is good, and the biscuits are good nourishing products for resisting ageing and prolonging life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a formula and a preparation method of grape pulp biscuits. Background technique [0002] In today's fast pace of life, snack foods, especially biscuits, have played a pivotal role in people's lives. They can greatly save meal time and improve people's work efficiency, but they are followed by health problems. The market The existing biscuits on the market have complex tastes, but the nutritional components are single, which cannot meet the body's demand for nutritional elements. Long-term use will cause health problems such as weakness and reduced resistance. Therefore, a new biscuit with nutritional and health value and taste has been developed. The combined cookies are sure to be a crowd favorite. [0003] Grape pulp particles are rich in a large amount of glucose, vitamin B, C, phosphorus, citric acid and protease and other substances, which improve the taste. [000...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/36
CPCA21D2/364
Inventor 王锋
Owner 王锋
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