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Biscuit containing anthocyanin, protein and crude fiber

A technology containing anthocyanin and protein, which is applied in the processing of dough, baked food, baking, etc., can solve the problem of insufficient utilization of Berberis purple leaf resources and the demand for dietary fiber, and achieve rich raw materials, simple operation, and reasonable process Effect

Active Publication Date: 2013-09-04
广州市珠江饼业食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 1. The object of the present invention is to provide the situation that the utilization degree of Berberis aurantiatum resources is not enough and people's demand for dietary fiber is constantly increasing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take by weighing 5 kg of Berberis violet leaves, clean them with running water, then dry, pulverize, extract, centrifuge, concentrate under reduced pressure, column chromatography, concentrate under reduced pressure for the second time, and freeze-dry in vacuum to obtain the Berberis violet pigment. Sealed and kept in shading for future use.

[0023] Weigh 100g of oats, 8g of purple leaf berberis pigment, 80g of flour, 70g of eggs, 80g of white sugar, 80g of vegetable oil, 2g of baking powder, 8g of salt, and an appropriate amount of water. After fully stirring the vegetable oil, eggs and white sugar, add other raw materials and stir well ,spare;

[0024] The uniformly stirred material was pressed and baked at 180°C for 10 minutes. After sensory evaluation, it was cooled and packaged to make biscuits rich in anthocyanins, protein and crude fiber.

Embodiment 2

[0026] The preparation of purple leaf berberis pigment is the same as in Example 1.

[0027] Weigh 120g of oats, 6g of purple leaf berberis pigment, 90g of flour, 75g of eggs, 100g of white sugar, 90g of vegetable oil, 4g of baking powder, 16g of table salt, and an appropriate amount of water. After fully stirring the vegetable oil, eggs and white sugar, add other raw materials and stir evenly ,spare;

[0028] Its preparation method is identical with embodiment 1.

Embodiment 3

[0030] The preparation of purple leaf berberis pigment is the same as in Example 1.

[0031] Weigh 140g of oats, 4g of purple leaf berberis pigment, 100g of flour, 80g of eggs, 110g of white sugar, 100g of vegetable oil, 6g of baking powder, 20g of salt, and an appropriate amount of water. After fully stirring the vegetable oil, eggs and white sugar, add other ingredients and stir well ,spare;

[0032] Its preparation method is identical with embodiment 1.

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PUM

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Abstract

The invention provides a biscuit containing anthocyanin, protein and crude fiber. Raw materials of the biscuit comprises, by mass percent, 10%-14% oats, 0.5%-2% berberis thunbergii atropurpurea pigment, 8%-10% flour, 6%-8% chicken eggs, 8%-12% white granulated sugar, 8%-10% vegetable oil, 0.2%-0.6% baking powder, 0.5%-2% salt and an appropriate amount of water. The manufacturing method of the biscuit comprises the steps of subjecting berberis thunbergii atropurpurea to cleaning, drying, smashing, extraction, centrifugalization, decompression concentration, column chromatography, secondary decompression concentration and vacuum freeze drying to manufacture the berberis thunbergii atropurpurea pigment; fully stirring the vegetable oil, the white granulated sugar and the chicken eggs according to the mass percent through an eggbeater; adding the other raw materials and stirring uniformly; and subjecting the well-stirred materials to forming, baking, cooling and packaging to manufacture the nutrient biscuit containing the anthocyanin, the protein and the crude fiber. The biscuit containing the anthocyanin, the protein and the crude fiber fully combines the nutrition of the anthocyanin inside the berberis thunbergii atropurpurea and the nutrition of the protein and the crude fiber inside the oats, has abundant raw materials, and is a healthy food which integrates convenience, delicacy, and nutrition.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a biscuit rich in anthocyanin, protein and crude fiber. Background technique [0002] With the development of science and technology and the progress of society, people pay more and more attention to food safety issues. Consumers are paying more and more attention to the hazards of synthetic pigments contained in food, making people pay more and more attention to natural pigments with high safety and certain physiological functions. The development and application of plant natural pigments has become a topic of general concern to scientific and technological workers in various industries. [0003] Purple leaf barberry [B. thunbegii Var. atropurpurea] Berberidaceae [Berberis] Deciduous shrub. The root, bark and stem of Berberis can be used as medicine, which has the functions of clearing heat, dampness, purging fire and detoxification. The pigment extracted from the lea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 庄红董姝婷王克琴唐宁徐娜
Owner 广州市珠江饼业食品有限公司
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