Green bonnie flower liver protection biscuit and preparation method thereof

A technology of green dill flowers and biscuits, which is applied in baking, dough processing, baked food, etc., can solve the problems of low moisture content and cannot meet the needs of consumers, and achieve the effects of increasing calcium content, good taste, and improving health care functions

Inactive Publication Date: 2013-08-07
薛朝贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Biscuits are popular for their crisp taste, low water content, light weight, complete block shape, easy preservation, easy packaging and carrying, and convenient eating. However, traditional biscuits have relatively high sug

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0016] A biscuit protecting the liver with green dill flower, which is made from the following raw materials (kg): 60 wheat flour, 6 oat flour, 8 corncob flour, 12 sweet potato starch, 6 fish bones, 9 plants, 8 lotus seed powder, and caramel 9. Skimmed milk powder 5, egg liquid 14, ammonium bicarbonate 0.9, calcium gluconate 0.2, zinc gluconate 0.05, flavoring 0.2, camellia powder 0.6, pothos 11, rose 5, pear 5, grape 5, red date 6, Schisandra 1, large thistle 4, ginger 3, American ginseng 1.2, beet leaf 3, moss chestnut leaf 4, amaranth 3, small root garlic 6, appropriate amount of water.

[0017] The preparation method of the green dill flower liver-protecting biscuit is characterized in that it comprises the following steps:

[0018] (1) Weigh each raw material by weight;

[0019] (2) Wash the fish bones and soak them in cooking wine for 20-30 minutes;

[0020] (3) Refining the grapes with water to obtain a slurry, and spray drying to obtain powder A;

[0021] (4) Take o...

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PUM

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Abstract

The invention discloses a green bonnie flower liver protection biscuit which is prepared by raw materials in parts by weight as follows: 55-60 parts of wheat flour, 5-10 parts of oat flour, 5-10 parts of corncob powder, 10-15 parts of sweet potato starch, 5-7 parts of fishbone, 8-10 parts of vegetable oil, 6-8 parts of lotus seed powder, 8-10 parts of malt sugar, 4-6 parts of skim milk powder, 10-15 parts of an egg liquid, 0.8-1.2 parts of ammonium hydrogen carbonate, 0.1-0.2 part of calcium gluconate, 0.04-0.06 part of zinc gluconate, 0.1-0.3 part of a flavouring agent, 0.5-0.8 part of camellia powder, 10-12 parts of green bonnie flowers, 4-6 parts of rose, 4-7 parts of pears, 4-5 parts of grapes, 6-7 parts of red date, 1-2 parts of schisandra chinensis, 3-4 parts of a Japanese thistle herb, 2-3 parts of ginger, 1-1.5 parts of American ginseng, 3-4 parts of beet leaves, 2-4 parts of castanea seguinii dode leaves, 3-4 parts of globeamaranth flowers, 5-6 parts of allium macrostemon and a defined amount of water. The biscuit is good in taste and unique in flavor, and has healthcare functions of liver protection, calcium supplementation and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a green dill flower liver-protecting biscuit and a preparation method thereof. Background technique [0002] 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 low calorie. Low-energy, sugar-free biscuits have emerged under this trend. However, the low-energy or sugar-free biscuits produced by some manufacturers only partially reduce the amount of fat and sugar used, but it is not enough to reduce the a...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/34
Inventor 薛朝贵
Owner 薛朝贵
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