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High-protein low-fat chicory moringa oleifera biscuit and preparation method thereof

A high-protein, moringa technology, applied in baking methods, dough processing, baking and other directions, can solve problems such as high fat, insufficient cellulose intake, and anger, and achieves enhancement of immune function and improvement of trans fatty acid excess. High, anti-aging effect

Pending Publication Date: 2021-12-31
高州市喜巢食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The object of the present invention is to provide a high-protein and low-fat chicory and moringa biscuit and its preparation method, which solves the problems of high fat, insufficient cellulose intake, and getting angry when eating traditional biscuits

Method used

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  • High-protein low-fat chicory moringa oleifera biscuit and preparation method thereof
  • High-protein low-fat chicory moringa oleifera biscuit and preparation method thereof
  • High-protein low-fat chicory moringa oleifera biscuit and preparation method thereof

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preparation example Construction

[0043] The present invention also provides a preparation method of high-protein and low-fat chicory and moringa biscuits, comprising the following steps:

[0044] (1) mixing whipped cream, sugar, eggs, milk powder, vanillin, trehalose syrup, fructose syrup, salt, ammonium bicarbonate, sodium bicarbonate, calcium dihydrogen phosphate and water to obtain the first mixture;

[0045] (2) flour is mixed with the first mixture obtained in step (1) to obtain a second mixture, and then the second mixture, Moringa leaf powder, and chicory leaf powder are mixed to make dough;

[0046] (3) The dough obtained in step (2) is divided into shapes and baked in an oven.

[0047] In the present invention, the dough temperature in the step (2) is controlled at 32-38°C; preferably 33-37°C; more preferably 34-36°C; more preferably 35°C.

[0048] In the present invention, the oven is a tunnel oven.

[0049] In the present invention, the furnace speed of the tunnel oven is 6-8 m / min; preferably 7 ...

Embodiment 1

[0065] A preparation method of high-protein and low-fat chicory and moringa biscuits, comprising the following steps:

[0066] (1) Mix the whipped Anchor unsalted butter, sugar, eggs, skimmed milk powder, vanillin, trehalose syrup, fructose syrup, salt, ammonium bicarbonate, sodium bicarbonate, calcium dihydrogen phosphate and water to obtain the first a mixture;

[0067] (2) Mix all-purpose flour with the first mixture obtained in step (1) to obtain the second mixture, then mix the second mixture, Moringa leaf powder, and chicory leaf powder to make dough, and the temperature of the dough is controlled at 32-38°C ;

[0068] (3) dividing the dough obtained in step (2) into a tunnel oven for baking;

[0069] Among them, the furnace speed of the tunnel oven is 6m / min: the baking time is 5min; the ambient temperature during the baking process is 28°C, and the ambient humidity is 55%;

[0070] The surface fire, primer fire and fan speed settings during the baking process of the...

Embodiment 2

[0074] A preparation method of high-protein and low-fat chicory and moringa biscuits, comprising the following steps:

[0075] (1) Mix the whipped Anchor unsalted butter, sugar, eggs, skimmed milk powder, vanillin, trehalose syrup, fructose syrup, salt, ammonium bicarbonate, sodium bicarbonate, calcium dihydrogen phosphate and water to obtain the first a mixture;

[0076] (2) Mix all-purpose flour with the first mixture obtained in step (1) to obtain a second mixture, then mix the second mixture, Moringa leaf powder, and chicory leaf powder to make dough, and the temperature of the dough is controlled at 38°C;

[0077] (3) dividing the dough obtained in step (2) into a tunnel oven for baking;

[0078] Among them, the furnace speed of the tunnel oven is 8m / min: the baking time is 7min; the ambient temperature during the baking process is 34°C, and the ambient humidity is 63%;

[0079] The surface fire, primer fire and fan speed settings during the baking process of the oven a...

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Abstract

The invention relates to the technical field of food processing, and particularly relates to a high-protein low-fat chicory moringa oleifera biscuit and a preparation method thereof. The chicory moringa oleifera biscuit is prepared from the following raw materials in parts by mass: 200-300 parts of flour, 40-60 parts of cream, 40-60 parts of white sugar, 15-25 parts of eggs, 8-12 parts of milk powder, 8-12 parts of moringa oleifera leaf powder, 2-4 parts of chicory vegetable leaf powder, 0.08-0.12 part of vanillin, 5-9 parts of trehalose syrup, 1-3 parts of high fructose corn syrup, 1-2 parts of salt, 1-2 parts of ammonium bicarbonate, 1-3 parts of sodium bicarbonate, 0.6-1.0 part of calcium dihydrogen phosphate and 16-24 parts of water. According to the high-protein low-fat chicory moringa oleifera biscuit and the preparation method thereof, the chicory vegetable powder and the moringa oleifera leaf powder are added into the raw materials of the biscuit, and through a special formula and a special production process, the problems of high fat, insufficient cellulose intake, excessive internal heat and the like caused by eating the biscuit are solved, and the biscuit color can be kept bright green under the condition that no pigment is added.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chicory and moringa biscuit with high protein and low fat and a preparation method thereof. Background technique [0002] Biscuits are made of cereal powder (and / or beans, potato powder) as the main raw material, with or without adding sugar, oil and other raw materials, after powder (or paste), molding, baking (or frying) Foods made by other processes, as well as foods with cream, protein, cocoa, chocolate, etc. added between (or on the surface or inside) the products before or after cooking. [0003] Usually people like to choose biscuits as snacks, in addition to its good taste, it can also supplement the energy needed by the human body, but the biscuits in the prior art also have many disadvantages: [0004] 1. The main ingredients of biscuits are wheat flour, white sugar, edible essence, cream, etc. These substances make the calories and sugar content of biscuits ...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/34A21D13/06A21D13/068A21D8/06
CPCA21D2/36A21D2/34A21D13/06A21D13/068A21D8/06
Inventor 黄运
Owner 高州市喜巢食品有限公司
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