Black garlic biscuit and preparation method thereof

A technology of black garlic biscuits and black garlic, which is applied in baking, dough processing, baked food, etc., can solve the problems of easy accumulation of fat and affecting health, etc.

Inactive Publication Date: 2013-11-27
ZHENJIANG AGRI SCI INST JIANGSU HILLY AREAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, biscuits are mainly made of wheat as the main raw material, which con

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The black garlic biscuit of the present invention includes the following ingredients:

[0020] 15 parts of black garlic powder, 1 part of yellow mealworm pupa powder, 25 parts of oatmeal powder, 10 parts of flour, 1 part of soda, and appropriate amount of water.

[0021] The preparation method of the black garlic biscuit of the present invention is as follows:

[0022] (1) Preparation of black garlic powder: black garlic cloves or black garlic paste are dried at 105°C for 24 hours, and crushed to a 10-mesh screen to obtain black garlic powder;

[0023] (2) Forming: Mix all the raw materials to make dough and put it into the forming machine to form;

[0024] (3) Baking: Baking at 177℃ for 13min;

[0025] (4) Cool packaging. Obtain the product black garlic biscuit, observe the color, shape and various indicators of the biscuit as follows:

[0026] Table 1 Color, shape and indicators of black garlic biscuit

[0027] form The shape is complete, the pattern is clear, the thickness i...

Embodiment 2

[0031] The black garlic biscuit of the present invention includes the following ingredients:

[0032] 10 parts of black garlic powder, 1 part of yellow mealworm pupae, 20 parts of oatmeal powder, 10 parts of flour, 1 part of soda, and appropriate amount of water.

[0033] The preparation method is the same as in Example 1.

[0034] Obtain the product black garlic biscuit, observe the color, shape and various indicators of the biscuit as follows:

[0035] Table 3 Color, shape and indicators of black garlic biscuit

[0036] form The shape is complete, the pattern is clear, the thickness is basically uniform, no shrinkage, no deformation, no blistering, and no larger or more concave bottom. Color Brown, the color is basically uniform. Taste and mouthfeel It has a slight garlic fragrance, no over-scorching, over-whitening, no peculiar smell, crispy mouthfeel, non-sticky, slight garlic smell. organization The cross-section structure is porous, dense, without large holes Impurities No...

Embodiment 3

[0042] The black garlic biscuit of the present invention includes the following ingredients:

[0043] 20 parts of black garlic powder, 1 part of yellow mealworm pupae, 40 parts of oatmeal powder, 15 parts of flour, 1 part of soda, and appropriate amount of water.

[0044] The preparation method is the same as in Example 1.

[0045] Table 5 Color, shape and indicators of black garlic biscuit

[0046] form The shape is complete, the pattern is clear, the thickness is basically uniform, no shrinkage, no deformation, no blistering, and no larger or more concave bottom. Color Brown, the color is basically uniform. Taste and mouthfeel It has a slight garlic fragrance, no over-scorching, over-whitening, no peculiar smell, crispy mouthfeel, non-sticky, slight garlic smell. organization The cross-section structure is porous, dense, without large holes Impurities No oil, no foreign matter

[0047] Table 6 Ingredients of black garlic biscuits

[0048]

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PUM

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Abstract

The invention discloses a black garlic biscuit. The black garlic biscuit comprises, by weight, 10-20 parts of black garlic powder, 1 part of mealworm pupae, 20-40 parts of oat powder, 10-15 parts of flour and 1 part of soda. The invention further provides a preparation method for the black garlic biscuit. The preparation method comprises a first step of black garlic powder preparation: enabling black garlic cloves or mashed black garlic to be subjected to drying for 24h at 105 DEG C, enabling the black garlic cloves or the mashed black garlic to be ground and pass through a 60-mesh screen cloth to obtain the black garlic powder; a second step of forming: mixing all raw materials, adding water to the raw materials to manufacture dough, and placing the dough in a forming machine to enable the dough to be subjected to forming; a third step of baking: baking the dough for 13min at 177 DEG C; and a fourth step of performing cooling and packaging. The black garlic biscuit has the advantages of containing no sucrose, fructose or maltose, having the taste of sugar and having no energy of the sugar, further having functional factors of black garlic, oats and the mealworm pupae, and being suitable for being eaten by various sub-health people.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a black garlic biscuit and a preparation method thereof. Background technique [0002] Garlic undergoes self-fermentation under certain temperature and humidity conditions to form black garlic. Black garlic not only removes the pungent taste, but also because of the changes in its organic components during the fermentation process, the content of amino acids and reducing sugars is greatly increased, making black garlic The nutrient content has been improved, and the quality of its food taste has also been greatly improved. The antioxidant capacity of black garlic and the effect of enhancing immunity have been significantly improved, showing strong anti-oxidation, strengthening of physical strength, anti-fatigue and other health care effects. [0003] Oats contain 8 kinds of amino acids and vitamin E required by the human body, and their content is also higher than that of rice and...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 庄义庆吴琴燕杨敬辉
Owner ZHENJIANG AGRI SCI INST JIANGSU HILLY AREAS
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