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Calcium milk biscuit for children

A calcium milk biscuit and children's technology, which is applied in the direction of baking, dough processing, baked food, etc., can solve the problems of single nutrient, difficulty in meeting consumer demand, and failure to consider the nutritional value of biscuit food, etc., to achieve reduction The effect of residue

Inactive Publication Date: 2007-05-16
SHANDONG ZHENGHANG FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the existing calcium milk biscuits are basically made of flour sugar oil, milk powder and other auxiliary materials and food additives, which are baked at high temperature. The actual nutritional value of biscuits is not considered, and the nutrients are relatively simple.
In the nutritional era of pursuing natural nutrition and health, it is difficult to meet the consumption needs of consumers. Aiming at the psychology that consumers are getting tired of the existing varieties of biscuits day by day, in order to better meet the needs of consumers, we have accelerated the production of nutrient-rich calcium milk biscuits. The development is the demand of the times

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Raw material requirements:

[0023] 1. Wheat: Pollution-free wheat is threshed after maturity, and the seeds are required to be mature, and the seeds are fresh and rich in nutrients, and there must be no pests and diseases.

[0024] 2. Powdered sugar: white granulated sugar is required, physical and chemical index requirements: moisture ≤ 0.06%, impurities ≤ 20mg / kg.

[0025] 3. Oil: high-quality palm oil is required, physical and chemical index requirements: moisture and volatile matter ≤ 0.1%; acid value ≤ 0.3mg KOH / g; smoke point ≥ 220 ℃; freezing experiment requirements, refrigerated at 0 ℃ for more than 5.5 hours to be clear and transparent .

[0026] 4. Flour: pink, bran star: according to the actual standard sample control inspection, to prevent low standard; thickness: all pass through the CB42 sieve; moisture: moisture ≤ 14%; gluten value: 24-30%; ash content: random inspection , ash (0.55%).

[0027] 5. Syrup: colorless or yellowish, clear, transparent, wit...

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Abstract

The invention relates to a calcium-milk biscuit for children, which is prepared from ,flour, sugar, oil, syrup and milk powder, and also comprises natural calcium, docosahexaenoic acid DHA and arachidonic acid AA needed by children development. The biscuit also contains complex enzyme 0.01-0.20% by weight of the flour which comprises granuloma alpha-amylase and neutral proteinase by the weight ratio pf 1:1-2.

Description

technical field [0001] The invention relates to a nutritional convenience food, in particular to a calcium milk biscuit for children. technical background [0002] At present, the existing calcium milk biscuits are basically made of flour sugar oil, milk powder and other auxiliary materials and food additives, which are baked at high temperature. The actual nutritional value of biscuit food is not considered, and the nutrients are relatively simple. In the nutritional era of pursuing natural nutrition and health, it is difficult to meet the consumption needs of consumers. Aiming at the psychology that consumers are getting tired of the existing varieties of biscuits day by day, in order to better meet the needs of consumers, we have accelerated the production of nutrient-rich calcium milk biscuits. The development is the demand of the times. Contents of the invention [0003] The invention overcomes the above disadvantages and provides a nutritious calcium milk biscuit fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/34A23L1/164A23L1/29A23L7/117
Inventor 高贵佳高永才宋茂庆白坤乾
Owner SHANDONG ZHENGHANG FOODSTUFF
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