Soyabean nutrient type biscuit

A nutritional, biscuit technology, applied in baking, dough processing, baked goods, etc., can solve problems such as nutritional disorders, single function of biscuit, unfavorable health, etc.

Inactive Publication Date: 2009-05-06
高淑春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional biscuits have a single function and limited nutrition, and long-term consumption can e

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] Put 30 parts of fried soybean powder, 10 parts of kidney bean powder, 10 parts of mung bean powder, 30 parts of wheat flour, 5 parts of beef bone powder, and 5 parts of milk powder into a blender; mix 3 parts of red dates, 3 parts of carrot juice, tomato sauce 3 parts, 3 parts of mushroom puree, 2 parts of vegetable oil, and 3 parts of eggs are put into the blender for stirring, and 2 parts of white sugar are dissolved in water, and then gradually put into the blender to mix, and then 0.5 parts of baking soda, 1 part of fresh yeast, and 2 parts of table salt After mixing, put it into the blender and stir evenly. After waking up for 20 minutes, put it into the forming machine to start the machine to extrude and form it. After separation, put it into the baking tray, put the baking tray into the oven gradually for baking, and cool it out of the oven. Packaging is the finished product.

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PUM

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Abstract

The invention relates to a soybean nutrient biscuit which is characterized in that the biscuit consists of fried soy meal, bean powder, mung bean powder, wheat flour, bovine bone meal, red date paste, carrot juice, tomato paste, mushroom paste, milk powder, egg, vegetable oil, white sugar, saleratus, fresh yeast, edible salt and the like. The invention combines the soybean, bean, mung bean, red date, carrot, tomato, bovine bone meal and the like together, thus not only containing cellulose, vitamin, mineral substances contained in beans and a plurality of trace elements but also containing nutrient components contained in vegetables, and therefore, being good for the body health of the youth, the old and the weak.

Description

technical field [0001] The invention relates to a biscuit, in particular to a soybean nutritional biscuit, which belongs to the technical field of health food. Background technique [0002] Biscuits are one of the important foods in daily life. Traditional biscuits are convenience foods made from wheat flour, sugar, and oil through dough preparation, rolling, forming, and baking. It has low moisture content, light volume, fast and complete shape, and is easy to pack, carry and store, and has been loved by more and more people. However, traditional biscuits have single functions and limited nutrition, and long-term consumption may cause malnutrition and unfavorable health consequences for young people, the elderly and the weak. Contents of the invention [0003] The purpose of the present invention is to overcome the above-mentioned deficiencies of the prior art, and provide a soybean nutritious biscuit by improving the formula. The present invention combines soybeans, kid...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A23L1/20A23L1/29A23L1/48A23L11/00A23L33/00A23L35/00
Inventor 高淑春
Owner 高淑春
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