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Nutritional biscuit eaten after running and preparation method thereof

A biscuit and nutrition technology, which is applied in the direction of baking, baked food with modified ingredients, dough processing, etc., can solve the problems of single efficacy, unclear brand positioning of sports nutrition, and lack of biscuit product market, so as to improve metabolism and increase Immunity, the effect of stable quality

Inactive Publication Date: 2017-09-15
广州宏韵医药科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The domestic sports nutrition brand positioning is unclear, the effect is single, and the market for biscuit products combining modern science and traditional Chinese medicine is lacking.

Method used

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  • Nutritional biscuit eaten after running and preparation method thereof
  • Nutritional biscuit eaten after running and preparation method thereof
  • Nutritional biscuit eaten after running and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: The composition of raw materials of post-run nutritional biscuits is:

[0033] 500g wheat flour, 200g white sugar, 25g cornstarch, 50g black rice flour, 40g egg liquid, 100g oil, 1.2g salt, 2.5g ammonium bicarbonate, 2.5g baking soda, 0.011g citric acid, 2g Moringa leaf powder, 4g Burdock root extract, 4g Peach chinensis extract, 1g calcium carbonate, 5g pine pollen, 50g dried yellow peach fruit and 0.5g food essence.

[0034] Specific preparation method:

[0035] 1) Preparation of ingredients: crush white sugar into powdered sugar and pass through a 100-mesh sieve, weigh parts by weight for later use; wheat flour, cornstarch, and black rice flour pass through a 100-mesh sieve, weigh parts by weight and mix evenly to obtain mixed powder for later use;

[0036] 2) Dough preparation: Step 1: Stir white granulated sugar, egg liquid weighed in parts by weight, and oil weighed in 95% parts by weight until a uniform mixture is obtained; Step 2: salt, ammonium b...

Embodiment 2

[0042] Embodiment 2: The composition of raw materials of post-run nutritional biscuits is:

[0043] 300g wheat flour, 100g white sugar, 15g cornstarch, 20g black rice flour, 10g egg liquid, 50g oil, 0.1g salt, 2g ammonium bicarbonate, 1g baking soda, 0.005g citric acid, 2g burdock root extract, 2g five-finger peach Extract, 0.2g calcium carbonate, 2g pine pollen, 0.2g Moringa leaf powder, 5g dried blackcurrant fruit and 0.02g food flavor.

[0044] Specific preparation method:

[0045] 1) Preparation of ingredients: crush white sugar into powdered sugar and pass through a 100-mesh sieve, weigh parts by weight for later use; wheat flour, cornstarch, and black rice flour pass through a 100-mesh sieve, weigh parts by weight and mix evenly to obtain mixed powder for later use;

[0046] 2) Dough preparation: Step 1: Stir white granulated sugar, egg liquid weighed in parts by weight, and oil weighed in 95% parts by weight until a uniform mixture is obtained; Step 2: salt, ammonium b...

Embodiment 3

[0052] Embodiment 3: The composition of the raw material of nutrition biscuit after running is:

[0053]1000g wheat flour, 500g white sugar, 35g corn starch, 100g black rice flour, 80g egg liquid, 200g oil, 5g salt, 5g ammonium bicarbonate, 5g baking soda, 0.05g citric acid, 10g burdock root extract, 10g five-finger peach extract material, 3g calcium carbonate, 10g pine pollen, 5g Moringa leaf powder, 40g dried strawberry fruit, 40g dried cranberry fruit and 2.5g edible essence.

[0054] Specific preparation method:

[0055] 1) Preparation of ingredients: crush white sugar into powdered sugar and pass through a 100-mesh sieve, weigh parts by weight for later use; wheat flour, cornstarch, and black rice flour pass through a 100-mesh sieve, weigh parts by weight and mix evenly to obtain mixed powder for later use;

[0056] 2) Dough preparation: Step 1: Stir white granulated sugar, egg liquid weighed in parts by weight, and oil weighed in 95% parts by weight until a uniform mixt...

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Abstract

The invention discloses a nutritional biscuit eaten after running and a preparation method thereof. The nutritious biscuit is prepared from raw materials including 300-1,000 parts of wheat flour, 100-500 parts of white granulated sugar, 15-35 parts of corn starch, 20-100 parts of black rice flour, 10-80 parts of egg white, 50-200 parts of oil, 0.1-5 parts of table salt, 2-5 parts of ammonium bicarbonate, 1-5 parts of sodium bicarbonate, 0.005-0.05 part of citric acid, 2-10 parts of a burdock root extract, 2-10 parts of a radix fici simplicissimae extract, 0.2-3 parts of calcium carbonate, 2-10 parts of pollen pini, 0.2-10 parts of moringa leaf powder, 5-80 parts of dried fruits and 0.02-2.5 parts of edible essence through processes of ingredient preparation, dough production, forming, baking and the like. The nutritional biscuit eaten after running adopts a medicinal and edible food formula, has comprehensive nutrition, can quickly supplement energy, relieve fatigue after exercise, nourish qi and blood, strengthen the spleen and stomach, relax tendons, activate collaterals, dispel cold and promote eruption, is convenient to eat, tastes good and is suitable for people requiring quick energy supplement as well as people requiring energy supplement after exercise, particularly after running.

Description

technical field [0001] The invention relates to the field of food, in particular to a nutritional biscuit suitable for eating after running and a manufacturing method thereof. Background technique [0002] Biscuit is a popular snack food that can supplement nutrition and is loved by people. In recent years, with the rapid development of China's economy and the rapid rise of running and fitness, sports nutrition has gradually entered the public's field of vision. As we all know, the lack of body energy, electrolyte imbalance, and loss of qi, blood and body fluid after exercise lead to exercise fatigue, which affects people's daily life. The domestic sports nutrition brand positioning is unclear, the function is single, and the market for biscuit products combining modern science and traditional Chinese medicine is lacking. With the increasing market capacity of runners, it is imminent to develop a post-running nutritional biscuit with the characteristics of traditional Chin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/18A21D2/02
CPCA21D2/02A21D2/181A21D2/186A21D2/36
Inventor 张静孙秀婷梅丹
Owner 广州宏韵医药科技股份有限公司
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