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Poria cocos-sweet potato biscuit and preparation method thereof

A technology of Poria cocos and biscuits, which is applied in the field of Poria cocos biscuits and its preparation, can solve the problems of not being able to fully exert the efficacy of poria cocos, and achieve the effects of enhancing the body's immune function, adjusting gastrointestinal function, and protecting the heart

Pending Publication Date: 2020-10-30
QING YUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the main component of this Poria cocos biscuit is still the conventional flour, can not give full play to the effect of Poria cocos

Method used

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  • Poria cocos-sweet potato biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A Poria golden potato biscuit, the composition of raw and auxiliary materials in parts by weight is as follows: 6 parts of Poria cocos, 100 parts of golden potato, 80 parts of oat flour, 38 parts of palm oil, 35 parts of white granulated sugar, 10 parts of soybean dietary fiber powder, roasted white 10 parts of sesame, 6 parts of polydextrose, 8 parts of oatmeal, 6 parts of poria cocos powder, 4 parts of ammonium bicarbonate, 2 parts of pumpkin powder, 1.5 parts of soybean lecithin, 1 part of sodium bicarbonate, and 1 part of edible salt. The water content of the prepared biscuit is 3.5%, and the weight of the poria cocos accounts for 6% of the weight of the golden potato.

[0040] The preparation method of above-mentioned Poria golden potato biscuits is as follows:

[0041] (1) Raw material handling

[0042]Take clean poria cocos and fresh golden potato according to the ratio, soak the poria cocos in clean water for 2 hours until the water is completely absorbed and s...

Embodiment 2

[0051] A Poria golden potato biscuit, the composition of raw and auxiliary materials in parts by weight is as follows: 5 parts of Poria cocos, 90 parts of golden potato, 70 parts of oat flour, 36 parts of palm oil, 30 parts of white granulated sugar, 5 parts of soybean dietary fiber powder, roasted white 5 parts of sesame, 5 parts of polydextrose, 6 parts of oatmeal, 3 parts of ammonium bicarbonate, 1 part of pumpkin powder, 1 part of soybean lecithin, 0.5 part of sodium bicarbonate, 0.5 part of edible salt. The resulting biscuits had a moisture content of 2.5%. The weight of Poria cocos accounts for 5.5% of golden potato weight.

[0052] The preparation method of above-mentioned Poria golden potato biscuits is as follows:

[0053] (1) Raw material handling

[0054] Take clean poria cocos and fresh golden potato according to the ratio, soak the poria cocos in clean water for 3 hours until the water is completely absorbed and swollen as a whole, cut into uniform cubes, mix wi...

Embodiment 3

[0063] A tuckahoe golden potato biscuit, the composition of raw and auxiliary materials in parts by weight is as follows: 7 parts of tuckahoe cocos, 100 parts of golden potato, 90 parts of oat flour, 40 parts of palm oil, 40 parts of white granulated sugar, 15 parts of soybean dietary fiber powder, roasted white 15 parts of sesame, 7 parts of polydextrose, 10 parts of oatmeal, 5 parts of ammonium bicarbonate, 3 parts of pumpkin powder, 2 parts of soybean lecithin, 1.5 parts of sodium bicarbonate, 1.5 parts of edible salt. The moisture content of the biscuit made is 3%, and the weight of the poria cocos accounts for 7% of the weight of the golden potato.

[0064] The preparation method of above-mentioned Poria golden potato biscuits is as follows:

[0065] (1) Raw material handling

[0066] Take clean poria cocos and fresh golden potato according to the ratio, soak the poria cocos in clean water for 2 hours until the water is completely swollen, cut into uniform cubes, mix wit...

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Abstract

The invention relates to a poria cocos-sweet potato biscuit. The poria cocos-sweet potato biscuit comprises the following raw materials and auxiliary materials in parts by weight: 2-10 parts of poriacocos, 60-150 parts of sweet potatoes, 50-100 parts of oat flour, 20-50 parts of palm oil, 0-50 parts of white granulated sugar, 3-18 parts of soybean dietary fiber powder, 3-18 parts of baked white sesame seeds, 3-18 parts of polydextrose, 3-18 parts of oatmeal, 2-10 parts of a leavening agent, 1-8 parts of pumpkin powder, 1-8 parts of an emulsifier and 0-1.5 parts of edible salt, wherein the weight of the poria cocos accounts for 3-10% of the weight of the sweet potatoes. The invention further provides a preparation method of the poria cocos-sweet potato biscuit. Pharmacological properties of poria cocos and sweet potatoes supplement each other, so the biscuit has the effects of tonifying the spleen, nourishing the stomach, protecting the heart and the like, and shows good effects on symptoms such as weakness of the spleen and the stomach, dyspepsia and inappetence.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a Poria golden potato biscuit and a preparation method thereof. Background technique [0002] With the rapid development of the economy and society, the consumption level and quality of residents are constantly improving, and the functions of food other than daily meals are also shifting to gifts, body nourishment, and snacks to diet therapy, maintenance, and feelings. With the continuous improvement of the scale of industrialization and the deterioration of the social environment brought about by population growth, it has brought huge challenges to the health of the people; the improvement of the quality of life, the faster pace of work, and the lack of residents' own fitness habits have also brought great challenges to people's health. Bringing challenges, the so-called affluent diseases such as high blood pressure, high blood sugar, and high blood lipids ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/04A21D13/06A21D2/36A21D8/06
CPCA21D13/04A21D13/06A21D2/36A21D2/366A21D8/06A21D2/362
Inventor 桑振亮冯桂宝王日涛
Owner QING YUAN FOOD
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