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Fishbone and platycodon grandiflorum lung-moistening biscuit and preparation method thereof

A technology of fish bone and platycodon, applied in baking, dough processing, baked food and other directions, can solve the problems of not meeting the needs of consumers, low moisture content, etc., and achieve the effects of good taste, increased calcium content, and unique flavor

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 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
Effect test

Embodiment Construction

[0016] A fishbone platycodon grandiflorum moistening lung biscuit, which is made from the following raw materials (kg): wheat flour 58, yam powder 12, mung bean powder 9, cornstarch 3, fish bone 7, vegetable oil 11, hawthorn kernel powder 7, degreased Milk powder 3, ammonium bicarbonate 0.5, phospholipid 2, zinc gluconate 0.04, low sodium salt 0.4, flavoring 0.1, rock sugar 10, jujube 5, pear 6, lotus root 4, sugar cane 6, calcium fruit leaf 4, Chuanbei 4, Wolfberry 4, Campanulaceae 8, Lily 2, Fig leaf 1, Ginseng flower 4, Frangipani 4, Water amount.

[0017] The preparation method 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 10-15 minutes;

[0020] (3) Add water and grind lily flowers, fig leaves, and ginseng flowers to obtain slurry A;

[0021] (4) Take out the soaked fish bones and boil them with jujube, lotus root, sugar cane, wolfberry, calcium fruit leaf, Chuanbei, bel...

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Abstract

The invention discloses a fishbone and platycodon grandiflorum lung-moistening biscuit which is characterized by being prepared by the following raw materials by weight: 55-60 parts of wheat flour, 11-12 parts of yam flour, 8-10 parts of mung bean flour, 3-4 parts of maize starch, 6-8 parts of fishbone, 10-12 parts of plant oil, 6-8 parts of hawthorn seed powder, 2-4 parts of skim milk powder, 0.4-0.6 part of ammonium hydrogen carbonate, 1-3 parts of phospholipid, 0.03-0.06 part of zinc gluconate, 0.3-0.4 part of low sodium salt, 0.1-0.2 part of flavoring agent, 10-20 parts of crystal sugar, 5-6 parts of jujube, 4-6 parts of pear, 3-4 parts of lotus root, 5-7 parts of sugarcane, 3-5 parts of prunus humilis bunge leaf, 2-4 parts of Sichuan fritillary bulb, 3-5 parts of medlar, 8-9 parts of platycodon grandiflorum, 2-3 parts of lily flower, 1-3 parts of fig leaf, 3-4 parts of ginseng flower, 3-4 parts of frangipani and a proper amount of water. The biscuit is good in mouth feel and unique in flavor, and has the healthcare effects of lung moistening and calcium supplement at the same time.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fishbone platycodon grandiflorum moistening lung 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 t...

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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