Weight-losing functional biscuit and making method thereof

A biscuit and functional technology, which is applied in the field of weight loss functional biscuits and its preparation, can solve the problems that the method has not been reported at home and abroad, and achieve the effects of enhancing intestinal motility, performance advantages, and preventing malnutrition

Inactive Publication Date: 2012-09-19
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, L-carnitine is widely used as a multi-purpose nutritional fortifier and weight loss supplement, but the method of compounding L-carnitine and bitter vegetable extract (including bitter vegetable polysaccharide and tannin) into a weight-loss health food has not yet been used at home and abroad. was reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1. A method for preparing biscuits with weight loss function, the following steps are carried out in sequence:

[0027] 1), ingredients:

[0028] 100g of flour, 10g of white sugar, 0.15g of ammonium bicarbonate, 0.5g of sodium bicarbonate, 3g of whole milk powder, 3g of eggs, 10g of butter, 15g of water, 0.5mg of L-carnitine and 0.1g of bitter vegetable extract are used as raw materials.

[0029] 2), mixing powder:

[0030] First add L-carnitine and bitter vegetable extract to dissolve in water, then add butter and white sugar to mix, and finally add milk powder, eggs, flour, ammonium bicarbonate and sodium bicarbonate to mix evenly; Flour for 10 minutes to get dough.

[0031] 3), static molding (conventional technology):

[0032] Press the dough obtained in step 2) into a thickness of 3 mm; let stand for 20 minutes to form, and obtain a dough base with a thickness of 3 mm.

[0033] 4), Baking:

[0034] Place the dough base at 170°C and bake for 15 minut...

Embodiment 2

[0038] Embodiment 2, a preparation method of biscuits with weight loss function, the following steps are carried out in sequence:

[0039] 1), ingredients:

[0040] 100g of flour, 12.5g of white sugar, 0.225g of ammonium bicarbonate, 0.5g of sodium bicarbonate, 5g of whole milk powder, 5g of eggs, 12.5g of butter, 20g of water, 1mg of L-carnitine and 0.25g of bitter herb extract are used as raw materials.

[0041] 2), mixing powder:

[0042] First add L-carnitine and bitter vegetable extract to dissolve in water, then add butter and white sugar to mix, and finally add milk powder, eggs, flour, ammonium bicarbonate and sodium bicarbonate to mix evenly; Flour for 10 minutes to get dough.

[0043] 3), roll forming (conventional technology):

[0044] Put the dough prepared in step 2) into the hopper, and the dough first forms a solid thin layer on the surface of the grooved roller during the relative movement of the feeding grooved roller and the patterned roller, and then pres...

Embodiment 3

[0050] Embodiment 3. A method for preparing biscuits with weight loss function, the following steps are carried out in sequence:

[0051] 1), ingredients:

[0052] 110g of flour, 15g of xylitol, 0.3g of ammonium bicarbonate, 0.6g of sodium bicarbonate, 8g of whole milk powder, 8g of eggs, 15g of butter, 25g of water, 1.5mg of L-carnitine and 0.5g of bitter vegetable extract are used as raw materials.

[0053] 2), mixing powder:

[0054] First add L-carnitine and bitter vegetable extract into water to dissolve, then add butter and xylitol to mix, and finally add milk powder, eggs, flour, ammonium bicarbonate and sodium bicarbonate to mix evenly; that is, at 20-30°C Mix the powder for 10 minutes to get a dough.

[0055] 3), roll printing forming:

[0056] With embodiment 2.

[0057] 4), Baking:

[0058] Place the dough at 180°C and bake for 10 minutes; get biscuits with weight loss function.

[0059] 5), cooling, packaging:

[0060] Naturally cool the biscuits with weight...

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PUM

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Abstract

The invention discloses a weight-losing functional biscuit which comprises the following components in parts by weight: 80-120 parts of flour, 10-20 parts of sugar, 0.15-0.3 part of ammonium hydrogen carbonate, 0.5-0.6 part of sodium hydrogen carbonate, 3-8 parts of milk powder, 3-8 parts of egg, 10-15 parts of butter, 15-25 parts of water, 0.0005-0.0015 part of L-carnitine and 0.1-0.5 part of sow thistle extract. The invention also discloses a making method of the weight-losing functional biscuit, which sequentially comprises the following steps of: (1) dosing; (2) powder mixing: firstly, dissolving the L-carnitine and the sow thistle extract inwater; then adding the butter and the sugar for mixing; finally, adding the milk powder, the egg, the flour, the ammonium hydrogen carbonate and the sodium hydrogen carbonate for uniformly mixing; obtaining a dough; (3) moulding; and (4) baking. The effects of weight loss and blood fat reduction can be achieved by eating the biscuit.

Description

technical field [0001] The invention relates to a biscuit with function of reducing weight obtained by adding L-carnitine, bitter vegetable polysaccharide and tannin and a preparation method thereof. Background technique [0002] L-carnitine is also known as L-carnitine, or L-carnitine, chemical name β-hydroxy-γ-trimethylammonium butyric acid; L-carnitine is an essential nutrient for humans and animals, and is a vitamin-like nutrient equivalent to Vitamin B family (vitamin BT). L-carnitine is an essential coenzyme in the process of fat metabolism, which can promote the entry of fatty acids into mitochondria for oxidative decomposition. Many studies have shown that L-carnitine has many important functions: reduce fat and reduce body weight; help the body burn fat during exercise and improve endurance during exercise; remove excessive lactic acid and promote fatigue recovery; enhance the ability of cardiomyocytes to oxidize fat, reduce The burden on the heart during high-int...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A21D13/08
Inventor 朱加进童玲冯盘朱方
Owner ZHEJIANG UNIV
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