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Lobster and buckwheat hypoglycemic biscuit and preparation method thereof

A technology of lobster buckwheat and lobster shell buckwheat, which is applied in baking, dough processing, baked food, etc., can solve problems such as not being able to meet the needs of consumers, achieve good taste, improve hypoglycemic health care function, and reduce sugar content Effect

Active Publication Date: 2013-08-07
安徽棋盘塔生态农业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Biscuits are popular for their crisp taste, low water content, light weight, complete block shape, easy storage, easy packaging and carrying, and convenient eating. However, traditional biscuits have relatively high sugar and oil content. With the modern With the improvement of consumer consumption level and the enhancement of health awareness, this kind of "high sugar, high fat and high calorie" products can no longer meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0014] A lobster shell buckwheat hypoglycemic biscuit, which is made from the following weight (kg): wheat flour 35, buckwheat flour 30, mung bean flour 8, lobster shell 6, soybean oil 14, konjac flour 7, xylitol 9 , skimmed milk powder 3, sodium bicarbonate 1.4, calcium gluconate 0.2, zinc gluconate 0.05, low sodium salt 0.5, flavoring 0.1-0.2, mulberry powder 4, mulberry leaves 11, rehmannia leaves 3, rushes 5, notoginseng 5, Astragalus 0.6, sunflower leaves 0.5, appropriate amount of water.

[0015] The preparation method comprises the following steps:

[0016] (1) Weigh each raw material by weight;

[0017] (2) Wash the lobster shells and soak them in cooking wine for 10-15 minutes;

[0018] (3) Take out the soaked lobster shells and boil them together with mulberry leaves, 3-4 rehmannia leaves, rushes, notoginseng, astragalus, and sunflower leaves. After 1-2 hours, stop heating, cool and filter, and obtain filtrate A and filter residue ,

[0019] (4) Dry and pulverize...

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Abstract

The invention discloses a lobster and buckwheat hypoglycemic biscuit which is prepared by the raw materials in parts by weight as follows: 30-35 parts of wheat flour, 30-40 parts of buckwheat flour, 8-10 parts of mung bean flour, 5-6 parts of lobster shell, 13-16 parts of vegetable oil, 6-8 parts of konjaku flour, 8-10 parts of xylitol, 2-4 parts of skim milk powder, 1.2-1.5 parts of sodium hydrogen carbonate, 0.1-0.3 part of calcium gluconate, 0.05-0.08 part of zinc gluconate, 0.5-0.6 part of low-sodium salt, 0.1-0.2 part of a flavoring agent, 3-4 parts of mulberry powder, 10-12 parts of folium mori, 3-4 parts of rehmannia leaves, 4-5 parts of Juncus communis, 5-6 parts of radix notoginseng, 0.5-0.8 part of radix astragali, 0.4-0.6 part of sunflower leaves and a defined amount of water. The lobster and buckwheat hypoglycemic biscuit has good taste, unique flavor, high calcium content and hypoglycemic and healthcare functions simultaneously, and is particularly suitable for being used as snacks for patients with hyperglycemia.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a lobster buckwheat hypoglycemic biscuit. Background technique [0002] With the improvement of people's living standards and the increasing awareness of health care, foods with health care functions are more and more popular among consumers. Biscuits are products baked with wheat flour, sugar, oil, dairy products, eggs, etc. as the main raw materials. Biscuits are popular for their crisp taste, low water content, light weight, complete block shape, easy storage, easy packaging and carrying, and convenient eating. However, traditional biscuits have relatively high sugar and oil content. With the modern With the improvement of consumer consumption level and the enhancement of health awareness, this kind of "high sugar, high fat and high calorie" products can no longer meet the needs of consumers. The biscuit industry is also developing towards nutrition, health, functionality, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/08
Inventor 薛朝贵
Owner 安徽棋盘塔生态农业股份有限公司
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