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Mung bean biscuit and preparation method thereof

A biscuit and mung bean technology, applied in the field of mung bean biscuit and its preparation, can solve the problems of not being able to achieve a good weight loss effect, unfavorable to the healthy development of physical health, unable to achieve the effect of weight loss, etc., and achieve good market promotion value and weight loss effect. Good, good eating experience

Inactive Publication Date: 2017-10-10
武冈市盈华食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, various diseases caused by obesity, such as diabetes, fatty liver, and cardiovascular disease, have been increasing, posing a serious threat to people's health. With the improvement of living standards and people's increasing attention to health, the weight loss Research and development costs and other related investments are also increasing, and various weight-loss drugs, weight-loss devices, and weight-loss foods have emerged as the times require. At present, most weight-loss drugs use some additives or diarrhea drugs to achieve a large amount of weight loss in a short period of time. , this kind of drug has a lot of side effects and is easy to rebound after losing weight. It will cause great damage to human health. Hehe and energy to use may not be effective. Many obese people give up halfway due to lack of time or perseverance, and cannot achieve the effect of weight loss. Nowadays, diet foods are sought after and loved by obese people
[0003] But at present, most diet foods have the problem of paying too much attention to the functionality of weight loss and ignoring their taste and nutrition. As a portable food, biscuits are popular among consumers because of their sweet and delicious taste and ready-to-eat. Generally speaking, the sugar content of biscuits is relatively high, and although the existing dietary fiber biscuits can control the excessive intake of calories, they cannot achieve weight loss well. Meet the daily needs of obese people and improve the quality of life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The raw material formula for preparing the mung bean biscuit is: 1100g flour, 150g tartary buckwheat bran powder, 80g lotus leaf powder, 80g hawthorn powder, 80g honeysuckle powder, 120g Kudingcha powder, 120g oatmeal, 20g almond flakes, 100g egg white, 90g of olive oil, 20g of salt, 0.20g of yeast powder, and 700g of sandwich sauce; the recipe of sandwich sauce is: 450g of peeled mung beans, 150g of wax gourd, 4g of lemon juice, and 120g of xylitol.

[0024] Among them, lotus leaf powder, hawthorn powder, honeysuckle powder, and kudingcha powder are prepared from lotus leaf, hawthorn, honeysuckle, and kudingcha respectively. The tea was extracted with water under the conditions of material-to-liquid ratio of 1:20, extraction temperature of 90°C, and extraction time of 60 minutes. After extraction twice under the same conditions, the filtrate was combined, and the filtrate was vacuum freeze-dried to obtain lotus leaf powder, hawthorn powder, and honeysuckle powder. , Ku...

Embodiment 2

[0033] The raw material formula for the mung bean biscuit is: 1000g flour, 100g tartary buckwheat bran powder, 50g lotus leaf powder, 50g hawthorn powder, 50g honeysuckle powder, 100g Kudingcha powder, 100g oatmeal, 10g almond flakes, 80g egg white, Olive oil 80g, salt 10g, yeast powder 0.10g, sandwich sauce 600g; the sandwich sauce formula is: peeled mung beans 400g, wax gourd 200g, lemon juice 3g, xylitol 100g.

[0034] Among them, lotus leaf powder, hawthorn powder, honeysuckle powder, and kudingcha powder are prepared from lotus leaf, hawthorn, honeysuckle, and kudingcha respectively. The tea was extracted with water under the conditions of material-to-liquid ratio of 1:20, extraction temperature of 85°C, and extraction time of 50 minutes. The filtrate was combined after extraction twice under the same conditions, and the filtrate was vacuum freeze-dried to obtain lotus leaf powder, hawthorn powder, and honeysuckle powder. , Kudingcha powder.

[0035] The preparation meth...

Embodiment 3

[0043] The raw material formula of the mung bean biscuit is: 1200g flour, 200g tartary buckwheat bran powder, 60g lotus leaf powder, 60g hawthorn powder, 60g honeysuckle powder, 150g Kudingcha powder, 150g oatmeal, 30g almond flakes, 120g egg white, 100g of olive oil, 20g of salt, 3g of yeast powder, and 80 parts of sandwich sauce; the recipe of sandwich sauce is: 500g of peeled mung beans, 100g of wax gourd, 3g of lemon juice, and 150g of xylitol.

[0044] Among them, lotus leaf powder, hawthorn powder, honeysuckle powder, and kudingcha powder are prepared from lotus leaf, hawthorn, honeysuckle, and kudingcha respectively. The tea was extracted with water under the conditions of material-to-liquid ratio of 1:20, extraction temperature of 95°C, and extraction time of 70 minutes. The filtrate was combined after two extractions under the same conditions, and the filtrate was vacuum freeze-dried to obtain lotus leaf powder, hawthorn powder, and honeysuckle powder. , Kudingcha pow...

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PUM

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Abstract

Provided are a mung bean biscuit and a preparation method thereof. The preparation method includes the steps of adding flour, lotus leave powder, hawthorn fruit powder, honeysuckle powder, egg white, salt, yeast powder and a certain amount of water into a basin according to a proportion and kneading the mixture into a paste; adding olive oil into the paste, and continuing to knead the paste until film of the paste can be drawn; after adding oat, almond slices and tartary buckwheat bran powder, kneading the paste evenly, conducting fermentation for 60-80 minutes, and then rolling the paste into a slice in the thickness of 0.3-0.5 cm; using a biscuit mould to carve the paste into biscuit dough in a uniform shape and size; baking the biscuit dough into biscuit pieces, coating the biscuit pieces with sauces, spraying ilex kudingcha powder on the surfaces of the biscuit pieces, and oppositely fitting two processed biscuits together to obtain the final finished product. The mung bean biscuit has a strong fragrance, a good taste, strong satiety and an excellent effect of losing weight, and meanwhile, is comprehensive in nutrition, and therefore the mung bean biscuit can be a good choice as daily food for people on diet.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a mung bean biscuit and a preparation method thereof. Background technique [0002] In recent years, various diseases caused by obesity, such as diabetes, fatty liver, and cardiovascular disease, have been increasing, posing a serious threat to people's health. With the improvement of living standards and people's increasing attention to health, the weight loss Research and development costs and other related investments are also increasing, and various weight-loss drugs, weight-loss devices, and weight-loss foods have emerged as the times require. At present, most weight-loss drugs use some additives or diarrhea drugs to achieve a large amount of weight loss in a short period of time. , this kind of drug has a lot of side effects and is easy to rebound after losing weight. It will cause great damage to human health. It doesn't necessarily have an effect if you use it with energy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/32A21D13/38A21D2/36
Inventor 杨小华
Owner 武冈市盈华食品有限公司
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