Nutritive health-care digestion-promoting biscuits and preparation method thereof

A digestion-promoting biscuit and nutrition technology, applied in baking, dough processing, baked food, etc., can solve the problems of endangering human health and insufficient nutrition, so as to facilitate digestion and absorption, taste fast, and improve human immunity Effect

Inactive Publication Date: 2017-10-20
ANHUI TIANHE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many types of biscuits on the market, if consumers take these biscuits as their staple food, they often cannot provide enough nutrition for the human body, and long-term consumption will seriously endanger human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A nutrition and health-care digestion-promoting biscuit proposed by the present invention, its raw materials include by weight: 60 parts of low-gluten wheat flour, 25 parts of konjac flour, 7 parts of whole egg liquid, 8 parts of fruit powder, 10 parts of mushroom powder, and 5 parts of yam powder , 5 parts of lotus root powder, 3 parts of fructo-oligosaccharide, 1 part of xylo-oligosaccharide, 0.01 part of multivitamin, 40 parts of butter.

[0020] The present invention also proposes a preparation method of nutrition and health-care digestion-promoting biscuits, the specific steps are as follows:

[0021] S1. Mix the whole egg liquid, fruit powder, mushroom powder, yam powder, lotus root powder and butter evenly, then add an appropriate amount of water, and stir well to form a slurry;

[0022] S2, adding low-gluten wheat flour and konjac flour to the slurry, and fully stirring to obtain dough;

[0023] S3. The dough is rolled into dough, rolled into shape, baked, cool...

Embodiment 2

[0025] A nutritional and health-care digestion-promoting biscuit proposed by the present invention, its raw materials include by weight: 80 parts of low-gluten wheat flour, 40 parts of konjac flour, 12 parts of whole egg liquid, 15 parts of fruit powder, 15 parts of mushroom powder, and 10 parts of yam powder , 10 parts of lotus root powder, 2 parts of fructo-oligosaccharide, 2 parts of xylo-oligosaccharide, 0.02 part of multivitamin, 50 parts of butter.

[0026] The present invention also proposes a preparation method of nutrition and health-care digestion-promoting biscuits, the specific steps are as follows:

[0027] S1. Mix the whole egg liquid, fruit powder, mushroom powder, yam powder, lotus root powder and butter evenly, then add an appropriate amount of water at 45-55°C, and stir well to form a slurry;

[0028] S2, adding low-gluten wheat flour and konjac flour into the slurry, and fully stirring at 40°C to obtain dough;

[0029] S3. The dough is rolled into a dough, ...

Embodiment 3

[0031] A nutrition and health-care digestion-promoting biscuit proposed by the present invention, its raw materials include by weight: 70 parts of low-gluten wheat flour, 32 parts of konjac flour, 10 parts of whole egg liquid, 10 parts of fruit powder, 12.5 parts of mushroom powder, and 8 parts of yam powder , 8 parts of lotus root powder, 2.5 parts of fructo-oligosaccharide, 1.5 parts of xylo-oligosaccharide, 0.016 part of multivitamin, 45 parts of butter.

[0032] The present invention also proposes a preparation method of nutrition and health-care digestion-promoting biscuits, the specific steps are as follows:

[0033] S1. Mix the whole egg liquid, fruit powder, mushroom powder, yam powder, lotus root powder and butter evenly, then add an appropriate amount of water at 45-55°C, and stir well to form a slurry;

[0034] S2, adding low-gluten wheat flour and konjac flour into the slurry, and fully stirring at 45°C to obtain dough;

[0035] S3. The dough is rolled into a doug...

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PUM

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Abstract

The invention discloses nutritive health-care digestion-promoting biscuits and a preparation method thereof. The raw materials of the biscuits comprise, in parts by weight, 60-80 parts of low gluten wheat flour, 25-40 parts of konjak powder, 7-12 parts of whole egg liquid, 8-15 parts of fruit powder, 10-15 parts of mushroom powder, 5-10 parts of Chinese yam powder, 5-10 parts of lotus root starch, 2-3 parts of fructo-oligosaccharides, 1-2 parts of xylo-oligosaccharides, 0.01-0.02 part of compound vitamin, and 40-50 parts of butter. The invention provides the nutritive health-care digestion-promoting biscuits and the preparation method thereof, wherein reasonable formula and optimized processes are selected so as to obtain the biscuits with rich nutrients and good taste, so that the biscuits can be eaten as a staple food. Long-term consumption of the biscuits has good health care effects and improves the constitution of human bodies.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a biscuit for promoting nutrition, health care and digestion and a preparation method thereof. Background technique [0002] With the acceleration of the pace of life of modern people, biscuits, as a portable and convenient snack food, can not only provide the energy needed by the human body, but also are deeply loved by consumers because of their crunchy taste and delicious taste. Although there are many types of biscuits on the market, if consumers take these biscuits as their staple food, they often cannot provide enough nutrition for the human body, and long-term consumption will seriously endanger human health. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a nutritional and health-care digestion-promoting biscuit and its preparation method. By rationally selecting the formula and optim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/18
CPCA21D2/18A21D2/181A21D2/36A21D2/366A21D13/062
Inventor 严伟
Owner ANHUI TIANHE FOOD
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