A Chinese herbal polysaccharide cake

A technology of Chinese herbal medicine and polysaccharide, applied in the direction of confectionery, confectionery industry, pharmaceutical formulation, etc., can solve the problems of not taking into account the nutritional value of biscuits, difficult to meet consumer demand, decomposition and deterioration of nutrients, etc., to enhance immunity of the body. It has the effect of improving NK fine rejection activity and lymphocyte transformation rate, and low cost.

Inactive Publication Date: 2007-08-01
FUSHUN NAVIGABLE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing biscuits are basically made of flour sugar oil and other certain auxiliary materials and food additives. High-temperature baking (the temperature usually requires 180-250 ° C) will destroy the nutrients (such as vitamins, etc.) in the raw materials, causing the nutrients to decompose and deteriorate, and even Produces toxic substances, which may endanger human health, because it does not take into account the actual nutritional value of biscuits, and is designated as junk food by the International Food Organization
In the nutritional era of pursuing nutrition and health, it is difficult to meet the consumption needs of consumers. Aiming at the psychology of consumers who are getting tired of the existing biscuits day by day, in order to better meet the needs of consumers, it is the time to speed up the development of nutritional biscuits. need

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Noodle adjustment process (kg / pot)

[0032] 1) Choose fresh American ginseng and set aside;

[0033] 2) Squeeze the selected fresh American ginseng into slurry;

[0034] 3) Separating and purifying polysaccharides from the pressed American ginseng slurry by membrane separation technology;

[0035] 4) Weigh 1 kg of ammonium bicarbonate (edible ammonium bicarbonate), mix it with warm water at 30°C in a ratio of 1:3, and keep stirring until the ammonium bicarbonate is fully hydrolyzed, and set aside;

[0036] 5) Add the hydrolyzed ammonium bicarbonate into the noodle pot, and add salad oil (soybean salad oil, physical and chemical index requirements: moisture and volatile matter ≤ 0.1%; acid value ≤ 0.3mg KOH / g; smoke point ≥ 220 °C; Freezing experiment requirements, refrigerated at 0°C for more than 5.5 hours to clear and transparent) 30 kg;

[0037] 6) Weigh 0.05 kg of the separated and purified polysaccharide, add it to the dough kneading pot, then add 20 kg of po...

Embodiment 2

[0055] The difference from Example 1 is that the raw material American ginseng is replaced by Scutellaria baicalensis.

[0056] Feeding standard (kg / pot):

[0057]

Variety

flour

salad oil

powdered sugar

ammonium bicarbonate

water

Scutellaria baicalensis polysaccharide

Scutellaria baicalensis polysaccharide cake

100

35

25

3

30

0.1

[0058] The temperature of each zone of the furnace body is:

[0059]

Embodiment 3

[0061] Different from Example 1, the raw material American ginseng is replaced by Gastrodia elata.

[0062] Feeding standard (kg / pot):

[0063]

Variety

flour

salad oil

powdered sugar

ammonium bicarbonate

water

Gastrodia elata polysaccharide

Gastrodia elata polysaccharide cake

100

32

20

2

25

0.06

[0064] The temperature of each zone of the furnace body is:

[0065]

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PUM

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Abstract

The invention relates to a process for producing biscuit food, in particular cakes containing Chinese medicinal herb polysaccharides, calculated by weight ratio, the constituents of the raw material include flour 100-150 parts, salad oil 30-35 parts, sugar powder 20-25 parts, ammonium bicarbonate 1-3 part, edible Chinese medicinal polysaccharides 0.05-0.1 part, the producing process consists of modulating into flour dough with 20-30 parts of water, modeling and baking.

Description

technical field [0001] The invention relates to the processing and manufacture of biscuit food, in particular to a preparation method of Chinese herbal medicine polysaccharide (scutellaria baicalensis, American ginseng, gastrodia elata, astragalus, eleuthero, etc.) cake. Background technique [0002] Existing biscuits are basically made of flour sugar oil and other certain auxiliary materials and food additives. High-temperature baking (the temperature is usually required at 180-250°C) will destroy the nutrients (such as vitamins, etc.) in the raw materials, causing the nutrients to decompose and deteriorate, and even Toxic substances are produced, which may endanger human health, because it does not take into account the actual nutritional value of biscuits, and is designated as junk food by the International Food Organization. In the nutritional era of pursuing nutrition and health, it is difficult to meet the consumption needs of consumers. In order to better meet the nee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/164A21D2/36A21D2/00A23D9/00A23G3/34A61K36/8988A23L1/01A23L5/10A23L7/10
Inventor 杨明起高永才赵家绪郭明山王日涛
Owner FUSHUN NAVIGABLE FOOD
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