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High-calcium coarse grain cookie and preparation method thereof

A technology for biscuits and coarse grains, applied in baking, dough processing, baked food, etc., can solve the problems of insufficient calcium content and low absorption and utilization rate of inorganic calcium, so as to promote calcium absorption, prevent cardiovascular and cerebrovascular diseases, and promote Effects on bone development

Inactive Publication Date: 2018-06-12
JIANGSU NUOPULE BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are high-calcium biscuits on the market, but this type of biscuit is usually put into inorganic calcium powder when the biscuit is processed, thereby increasing the calcium content of the biscuit, and the absorption and utilization rate of inorganic calcium (calcium carbonate) by the human body is low, resulting in Not enough calcium

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A high-calcium coarse grain biscuit, which is made of the following components in parts by weight: 22 parts of low-gluten flour, 18 parts of corn flour, 16 parts of oat flour, 8 parts of linseed powder, 12 parts of three pith extract, tartary buckwheat extract 8 parts, green tea extract 9 parts, corn oil 4 parts, butter 5 parts, eggs 2.5 parts, soy lecithin 1.5 parts, soy protein isolate powder 2.5 parts, salt 1.5 parts, fructooligosaccharides 4 parts, baking soda 1 part.

[0045] Wherein, the particle size of the flaxseed powder, three pith extract and tartary buckwheat extract is 500 mesh.

[0046] The preparation method of the above-mentioned high-calcium coarse grain biscuit comprises the following steps:

[0047] (1) Take low-gluten flour, corn flour and oat flour in parts by weight, sterilize, grind, pass through a 100-mesh sieve, mix evenly, add butter and egg liquid, stir evenly with an egg beater to obtain a mixture;

[0048] (2) After mixing and emulsifying v...

Embodiment 2

[0055] A high-calcium coarse grain biscuit, which is made of the following components by weight: 20 parts of low-gluten flour, 20 parts of corn flour, 15 parts of oat flour, 10 parts of linseed powder, 15 parts of three pith extract, tartary buckwheat extract 10 parts, green tea extract 10 parts, sunflower oil 6 parts, butter 6 parts, egg 3 parts, soy lecithin 2 parts, soy protein isolate powder 3 parts, salt 2 parts, maltitol 5 parts, baking soda 1 part.

[0056] Wherein, the particle size of the flaxseed powder, three pith extract and tartary buckwheat extract is 300 mesh.

[0057] The preparation method of the above-mentioned high-calcium coarse grain biscuit comprises the following steps:

[0058] (1) Weigh low-gluten flour, corn flour and oat flour in parts by weight, sterilize, grind, pass through an 80-mesh sieve, mix evenly, add butter and egg liquid, stir evenly with an egg beater to obtain a mixture;

[0059] (2) After mixing and emulsifying vegetable oil and soybea...

Embodiment 3

[0066] A high-calcium coarse grain biscuit, which is made of the following components in parts by weight: 25 parts of low-gluten flour, 16 parts of corn flour, 18 parts of oat flour, 6 parts of linseed powder, 10 parts of three pith extract, tartary buckwheat extract 5 parts, green tea extract 5 parts, soybean oil 3 parts, butter 3 parts, eggs 2 parts, soybean lecithin 1 part, soybean protein isolate powder 2 parts, salt 1 part, stevia 3 parts, baking soda 0.5 parts.

[0067] Wherein, the particle size of the flaxseed powder, three pith extract and tartary buckwheat extract is 400 mesh.

[0068] The preparation method of the above-mentioned high-calcium coarse grain biscuit comprises the following steps:

[0069] (1) Take low-gluten flour, corn flour and oat flour in parts by weight, sterilize, grind, pass through a 100-mesh sieve, mix evenly, add butter and egg liquid, stir evenly with an egg beater to obtain a mixture;

[0070] (2) After emulsifying vegetable oil and soybea...

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Abstract

The invention discloses a high-calcium coarse grain cookie and a preparation method thereof. The cookie is prepared from, by weight, 20-25 parts of cake flour, 16-20 parts of corn flour, 15-18 parts of oat kernel flour, 6-10 parts of flaxseed powder, 10-15 parts of a three medulla extract, 5-10 parts of a tartary buckwheat extract, 5-10 parts of a green tea extract, 3-6 parts of vegetable oil, 3-6parts of butter, 2-3 parts of eggs, 1-2 parts of soybean lecithin, 2-3 parts of soybean isolate protein powder, 1-2 parts of salt, 3-5 parts of a sweetening agent and 0.5-1 part of baking soda; the cookie is prepared through technologies such as thick liquid mixing, forming and two-step baking. The high-calcium coarse grain cookie takes minor cereals as main raw materials and takes the three medulla extract, tartary buckwheat, flaxseed, green tea extract and other nutrient substances as auxiliary materials, the technology is simple, the prepared cookie is rich and comprehensive in nutrient, calcium can be reasonably supplemented, the sugar and fat are reduced, and the cookie has a good health care function.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a biscuit, in particular to a high-calcium coarse grain biscuit and a preparation method thereof. Background technique [0002] Biscuits, with wheat flour as the main raw material, add (or not add) sugar, oil and other raw materials, and are made by powder (or paste), forming, baking and other processes. It is a crispy or crispy food. Portable and suitable for all ages, it is suitable for satisfying hunger or as a casual snack. However, current biscuits contain relatively few nutritional elements, resulting in low nutritional value. At the same time, existing biscuits are added with additives such as pigments, essences, preservatives, etc., and long-term consumption will endanger human health. [0003] Calcium is an essential element for biology, the main inorganic component of human bones and teeth, and an essential element for nerve transmission, muscle contraction, blo...

Claims

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Application Information

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IPC IPC(8): A21D13/064A21D2/32A21D2/34A21D2/36
CPCA21D2/32A21D2/34A21D2/36A21D13/064
Inventor 赵保民杨军
Owner JIANGSU NUOPULE BIOTECH CO LTD
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