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Cookies suitable for hypertension group and making method thereof

A technology for high blood pressure and biscuits, applied in the fields of application, baked food, food science, etc., can solve the problems of low selectivity and small quantity, and achieve the effect of simple process, low cost, and highlighting the effect of medicine and health care

Inactive Publication Date: 2014-01-08
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the number of such biscuits on the market is still relatively small, and people have little choice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: By weight, whole wheat flour 90, barley whole flour 25, salt 5, shortening 16, baking soda 1, mulberry leaf 10, kudzu root 10, ginkgo leaf 10, prepare biscuit according to conventional method.

[0029] Weigh each raw material according to the above parts by weight; directly grind mulberry leaves, kudzu root and ginkgo leaves into powder; mix shortening with 20 parts by weight of water, place in a mixer and beat for 2 minutes to obtain mixture A; take salt and small Dissolve soda in 20 parts by weight of water, add mixture A and beat for 2 minutes to obtain mixture B; take flour, highland barley powder and powder and mix evenly to obtain mixture C; fully stir mixture B and mixture C to make raw biscuit The base is put into the oven and baked to make biscuits.

Embodiment 2

[0031] In parts by weight, 95 parts of low-gluten wheat flour, 23 parts of highland barley powder, 8 parts of salt and 12 parts of shortening are taken. Baking soda 2, mulberry leaves 12.5, kudzu root 20, ginkgo leaves 5, prepared into biscuits according to the method described in Example 1. Among them, the pretreatment of mulberry leaves is added, and the pretreatment of mulberry leaves is as follows: After the mulberry leaves are withered and dehydrated, the γ-aminobutyric acid is enriched by anaerobic treatment, and initially baked at 110°C for 10 minutes, and then baked at 85°C to Dried enough, superfinely pulverized and passed through a 300-mesh sieve to obtain high GABA mulberry leaf micropowder.

[0032] Compared with Example 1, after being superfinely pulverized and passed through a 300 sieve, it is added to biscuits, and its mouthfeel is greatly improved.

Embodiment 3

[0034] In parts by weight, whole wheat flour is 100, whole barley flour is 30, salt is 10, shortening is 18, baking soda is 2, mulberry leaves are 15, kudzu root is 15, and ginkgo leaves are 8. Prepare biscuits according to the method described in Example 1. Add the following processing techniques:

[0035] The pretreatment of mulberry leaves is as follows: After the mulberry leaves are withered and dehydrated, the γ-aminobutyric acid is enriched by anaerobic treatment, initially baked at 110°C for 10 minutes, then dried at 85°C until fully dry, and ultrafinely pulverized for 300 The high γ-aminobutyric acid mulberry leaf micropowder was prepared through mesh sieve.

[0036] The puerariae is pretreated as follows: the puerariae is pulverized to more than 80 mesh and below 100 mesh.

[0037] Compared with Example 2, the biscuit in Example 3 has a looser structure and a crisper mouthfeel.

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PUM

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Abstract

The invention relates to cookies suitable for the hypertension group and a making method thereof, and belongs to the field of health-care foods. The cookies comprise the following raw materials, by weight, 90-100 parts of flour, 20-30 parts of highland barley flour, 5-10 parts of salt, 12-18 parts of shortening, 1-2 parts of baking soda, 10-15 parts of folium mori, 10-20 parts of roots of kudzu root, and 5-10 parts of ginkgo leaves. The cookies are beneficial to blood pressure control of the hypertensive, meanwhile, after the raw materials are subjected to a specific preprocessing mode and specific baking processes, the made cookies are better in taste, and the process is simple, cost is low, and the cookies have good market prospects.

Description

technical field [0001] The invention relates to a biscuit suitable for people with high blood pressure and a preparation method thereof, belonging to the field of health food. Background technique [0002] Hypertension is the most common chronic disease and the main risk factor for cardiovascular and cerebrovascular diseases. With the fierce competition, fast pace and high pressure in modern society, people's physical and mental burden has been increased. Environmental pollution, unhealthy living habits, overly refined diet, etc., have all caused the decline of human immunity, reduced people's physical fitness, and greatly increased the incidence of high blood pressure. Therefore, low-sugar, low-fat and containing part of the food with antihypertensive function are increasingly subject to people's attention and love. [0003] Biscuit is a common small food in people's daily life. It is a convenience food made of wheat flour, sugar and oil as the main raw materials through ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 李园莉马圣洲
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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