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Low-salt lyophilized kelp crisp biscuits and preparation method thereof

A crispy biscuit and a production method technology are applied in the directions of baking methods, baked goods with modified ingredients, baking, etc., to achieve the effect of increasing nutrients

Inactive Publication Date: 2018-03-06
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This enabled the development of kelp cookies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-3

[0040] Embodiment 1-3 and comparative example

[0041] Weigh the raw materials according to the proportions in Table 1 respectively, and prepare according to the following steps. The difference is that the added raw material proportions are different, and the products are prepared. See Table 1 for details:

[0042] Table 1: Embodiment 1-3 and comparative example raw material ratio table

[0043]

Example 1

Example 2

Example 3

comparative example

low-gluten wheat flour / part

450

400

500

450

Low-salt freeze-dried kelp / serve

30

20

40

0

Sugar / part

225

200

250

225

Edible oil / part

225

200

250

225

Compound leavening agent / part

1

1

1

1

baking soda / serving

3.6

3.6

3.6

3.6

egg / serving

28

24

30

28

water / part

28

24

30

28

[0044] The preparation method of the low-salt freeze-dried kelp crisp biscuit of embodime...

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PUM

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Abstract

The invention discloses low-salt lyophilized kelp crisp biscuits and a preparation method thereof. The crisp biscuits are prepared from the following components in parts by weight: 400-500 parts of low-gluten flour, 20-40 parts of low-salt lyophilized kelp, 200-250 parts of granulated sugar, 200-250 parts of edible oil, 1 part of a compound leavening agent, 3.6 parts of baking soda, 24-30 parts ofeggs and 24-30 parts of water. A preparation process of the low-salt lyophilized kelp crisp biscuits adopts a low-salt lyophilized kelp treatment method on the basis of conventional crisp biscuit manufacturing methods, so that 90% of nutrient components of kelp raw materials can be preserved intact. The low-salt lyophilized kelp is ground into power, and the powder is added into an original biscuit formula so as to endow crisp biscuits with a new flavor, multiply nutritional components of the biscuits, and endow the biscuits with effects of generating satiety, resisting cancers and preventingcancers. The low-salt lyophilized kelp crisp biscuits conform to the present development trend of healthy foods, and also provide a new choice for consumers who are fond of leisure bakery foods.

Description

technical field [0001] The invention relates to a health food processing technology, in particular to a low-salt freeze-dried kelp crisp biscuit and a preparation method thereof. Background technique [0002] Kelp is rich in carbohydrates and less in protein and fat. Compared with green leafy vegetables, kelp is rich in vitamin C, and its crude protein, sugar, calcium, and iron contents are several times or even ten times higher. Kelp is a kind of seaweed rich in iodine. The cultured kelp generally contains 3% to 5% iodine, and the most can reach 7% to 10%. The efficacy and role of kelp, treatment of hypothyroidism, prevention of renal failure, senile edema, drug poisoning, prevention and treatment of arteriosclerosis, high blood pressure, chronic bronchitis, chronic hepatitis, anemia, edema and other diseases, have a good effect, It has a certain preventive effect on heart disease, diabetes, and high blood pressure, and has anti-cancer and anti-cancer effects. Among them...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D8/06A23L5/20
CPCA21D2/36A21D8/06A21D13/06A23L5/20
Inventor 文梁洪郑立野林家森张延杰雷敏芝冯丽敏
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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