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Fungus biscuits and preparation method thereof

A technology of mushroom biscuits and biscuits, applied in baking, dough processing, baked food, etc., can solve problems such as adverse effects on health, and achieve effects that are beneficial to treatment and rehabilitation, enhanced sensitivity, and stimulate insulin secretion

Inactive Publication Date: 2017-09-15
上海越哲食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to satisfy people’s tastes, the existing biscuits contain high sugar and fat content, and eating too much will cause certain adverse effects on health, especially for people with high blood sugar and high blood lipids

Method used

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  • Fungus biscuits and preparation method thereof
  • Fungus biscuits and preparation method thereof
  • Fungus biscuits and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] A mushroom biscuit, each component and its corresponding parts by weight are shown in Table 1, and prepared through the following steps:

[0072] Step 1, fully mix buckwheat flour, oat flour, corn flour, gluten flour, Agaricus blazei, bamboo fungus, enoki mushroom, white fungus, boletus, shiitake mushroom, black fungus, frondosa frondosa, and Cordyceps militaris to form the first mixture;

[0073] Step 2, fully mixing beet fiber, curry powder, konjac powder, resistant dextrin, apple polyphenols, and protamine to form a second mixture;

[0074] Step 3, adding the second mixture obtained in step 2 to the first mixture obtained in step 1, and fully mixing to form a third mixture;

[0075] Step 4, beat the egg yolk liquid and egg white evenly and stir at high speed to form a puffy body, then gradually add maltitol, fructooligosaccharides, and vegetable oil, stir evenly, and mix well to form the fourth mixture;

[0076] Step 5, melt the skimmed milk powder with warm water, ...

Embodiment 2-6

[0086] Example 2-6: A mushroom biscuit, the difference from Example 1 is that each component and its corresponding parts by weight are shown in Table 1.

Embodiment 7-20

[0087] Example 7-20: A mushroom biscuit, the difference from Example 6 is that each component and its corresponding parts by weight are shown in Table 2.

[0088] Each component and parts by weight thereof in table 2 embodiment 7-20

[0089]

[0090]

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PUM

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Abstract

The present invention discloses fungus biscuits and a preparation method thereof. The fungus biscuits comprise the following components in parts by weight: 40-60 parts of dietary fiber powder, 4-8 parts of wheat gluten, 0.5-1 part of agaricus blazei, 0.5-1 part of dictyophora indusiata, 0.5-1 part of bolete, 0.5-1 part of grifola frondosa, 0.05-0.3 part of beet fiber, 0.1-0.5 part of resistant dextrin, 0.5-2 parts of egg yolk liquid, 0.5-2 parts of egg white, 15-20 parts of a mixture of sugar alcohol, 12-16 parts of vegetable oil, 1-2 parts of skimmed milk powder, 0.5-1 part of a bulking agent, 0.2-0.6 part of a flavoring agent and 0.1-0.5 part of a natural preservative. The fungus biscuits have the following advantages that the fungus biscuits are low in contents of sugar and fat, can reduce contents of blood sugar and blood lipids in blood, can promote decomposition of excessive fat in body after a consumption, help obese people achieve effects of losing weight and slimming body, have effects of preventing and controlling obesity for general populations, and are conducive to human body health, especially suitable for a consumption of populations with high blood sugar, high blood pressure and high blood lipids, and good in health care.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, it relates to a mushroom biscuit and a preparation method thereof. Background technique [0002] The three highs are hyperglycemia, hyperlipidemia, and high blood pressure, which often occur in middle-aged and elderly people. With the adverse changes in the environment, the three high diseases have begun to appear in young people, seriously disturbing people's lives. Currently, the curative effect on the treatment of three highs is limited clinically, and patients with three highs often need to pay more attention to their living habits and daily diet. Weight loss is a concern of most women. Most women and other people who need to lose weight or pay attention to health care are also paying more and more attention to the nutrition and health of their daily diet. [0003] In order to satisfy people's tastes, the existing biscuits contain high sugar and fat content, and ea...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36
CPCA21D13/062A21D2/36A21D2/366
Inventor 许爱民
Owner 上海越哲食品有限公司
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