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Calcium milk biscuit and preparation method thereof

A technology of calcium milk biscuits and milk biscuits, which is applied in the direction of baking, baked food with modified ingredients, dough processing, etc., can solve the problems of inconvenient to carry or take, difficult to absorb nutrition, and dislike to eat, etc., to improve the human body Immunity, good absorption, good color and fragrance

Pending Publication Date: 2022-04-15
JIUZHITANG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the improvement of people's living standards and the continuous development of economic level and scientific research technology, people have higher and higher requirements for diet, not only requiring good taste, but also beneficial to health; existing calcium supplements have insufficient It is easy to carry or take, or the taste is not good, or the nutrition is not easy to absorb, so people don't like to eat it

Method used

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  • Calcium milk biscuit and preparation method thereof
  • Calcium milk biscuit and preparation method thereof
  • Calcium milk biscuit and preparation method thereof

Examples

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Effect test

example 1

[0042] The preparation of sea cucumber biological calcium is as follows: take 5kg plum flower ginseng, add 9 times the weight of deionized water, after warming up to 50°C, add papain with 1% weight of plum flower ginseng, and enzymolyze it for 6h; add 10% NaOH solution (make the reaction The final concentration of NaOH in the solution is 0.25mol / L), alkaline hydrolysis at 50°C for 2h, adjusting the pH to neutral with 6mol / L HCl, and centrifuging the reaction solution to obtain 1015.72g of plum flower ginseng residue.

[0043] Get the above-mentioned Prunus ginseng residue, add 2 times the weight of deionized water, stir evenly, after fully dissolving, centrifuge to obtain precipitate A958.17g; add 10% NaOH solution (precipitate A: 10% NaOH solution=1g : 2mL), heated and boiled, continued to boil for 1 hour, and centrifuged to obtain 905.27g of precipitate B; the precipitate B was washed with water to pH 6.0, vacuum-dried at 60°C, and passed through a 100-mesh sieve to obtain 35...

example 2

[0045]Take 5kg rough sea cucumber, add 8 times of weight deionized water, after warming up to 53°C, add 1.5% papain of rough sea cucumber weight, enzymolysis 5h; add NaOH solution (make the final concentration of NaOH in the solution be 0.3mol / L ), alkaline hydrolysis at 55°C for 2 hours, adjusted the pH to neutral with 6mol / L HCl, and centrifuged the reaction solution in a centrifuge to obtain 1.23kg of centrifuged residue.

[0046] Get above-mentioned coarse sea cucumber residue, add 2 times of weight deionized water, stir evenly, after fully dissolving, centrifuge, get precipitate A 1215.82g; Add the ratio of 10% NaOH solution (precipitate A: 10% NaOH solution =1g:1.5mL), heated and boiled for 1 hour, centrifuged to obtain precipitate B1183.74g; precipitate B was washed with water to pH7.0, vacuum-dried at 80°C, and passed through a 120-mesh sieve to obtain 276.31g of biological calcium. The calcium yield is 22.46%. According to the method of GB 5009.92-2016 "Determination...

Embodiment 1

[0048] Embodiment 1 calcium milk biscuit

[0049] Ingredients: 100 parts of low-gluten flour, 100 parts of cornstarch, 100 parts of butter, 50 parts of egg yolk, 50 parts of milk powder, 50 parts of xylitol, 20 parts of biological calcium, and 1 part of salt.

[0050] The preparation method of calcium milk biscuit comprises the following steps:

[0051] 1) Take low-gluten flour, cornstarch, and milk powder according to the formula and pass through a 100-mesh sieve for later use, and take an appropriate amount of biological calcium according to the formula for later use;

[0052] 2) Take an appropriate amount of raw eggs, boil them in water until fully cooked, take the egg yolks and pass through an 80-mesh sieve for later use;

[0053] 3) Measure an appropriate amount of xylitol according to the formula, crush it and pass it through an 80-mesh sieve, and set aside;

[0054] 4) Heat and soften the recipe amount of butter, add xylitol powder and salt in step 3), beat with a mix...

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Abstract

The invention provides a calcium milk biscuit. The calcium milk biscuit mainly comprises the following components in parts by weight: 80-120 parts of low-gluten flour, 80-130 parts of corn starch, 80-120 parts of butter, 50-60 parts of egg yolk, 20-80 parts of milk powder, 20-80 parts of xylitol, 10-30 parts of biological calcium and 1-3 parts of salt. The calcium milk biscuit is golden in color, pleasant in fragrance and crisp in taste, and has a very excellent calcium supplementing effect.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a calcium milk biscuit and a preparation method thereof. Background technique [0002] Calcium is an essential element for the human body and a nutrient needed for life. 99% of the calcium in a healthy human body exists in the bones, and the other 1% is involved in regulating various physiological activities of the human body. Among all kinds of people in our country, the intake of calcium only accounts for 33.9%-53.7% of the standard recommended by the Chinese Nutrition Society. Due to dietary habits, Chinese food is insufficient in calcium supplementation. According to the "Chinese Dietary Nutrient Reference Intakes (Chinese DIRs)" standard, it is recommended that 400-600 mg of calcium should be supplemented per person per day on the basis of a normal diet. , especially teenagers, pregnant women and middle-aged and elderly people need to supplement calcium in an appro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/34A21D2/18A21D2/02A21D13/06A21D2/08A23L17/00A23L33/16
Inventor 袁利群彭昕黄胜唐梦香李敏颜冬兰邢景喆袁莉戴向国崔燕滨
Owner JIUZHITANG
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