Colorful nutrient biscuit for infants and making method thereof

An infant and color technology, applied in the field of biscuits, can solve the problems of lack of nutrients in pigments, incomplete nutritional components, and easy pollution of extracted pigments, so as to achieve the effect of good taste.

Inactive Publication Date: 2014-02-05
SUZHOU WILDER IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, many biscuits for infants and young children are not very comprehensive in nutrition, and the color is single. Many of them are process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A colored nutritional biscuit for infants is prepared from the following raw materials in parts by weight: 80 parts of wheat flour, 200 parts of egg whites, 6 parts of white sugar, 0.5 parts of leavening agent, 2 parts of edible salt and an appropriate amount of fresh fruit and vegetable juice.

[0012] Replace the water required in the process with fresh fruit and vegetable juice, and the weight ratio of fruit and vegetable juice to wheat flour is 3:5

[0013] Use different colored fruit and vegetable juices to make different colored noodles, and then process them into colored nutritional biscuits of different colors.

[0014] The preparation method of the colorful nutritional biscuits for infants and young children includes heating and squeezing fresh fruits and vegetables, mixing all raw materials to make dough, cooling in a refrigerator, forming, baking at 230°C for 10 minutes, and finally cooling and packaging.

Embodiment 2

[0016] A colored nutritional biscuit for infants is prepared from the following raw materials in parts by weight: 90 parts of wheat flour, 230 parts of egg whites, 8 parts of white sugar, 0.7 parts of leavening agent, 3 parts of edible salt and an appropriate amount of fresh fruit and vegetable juice.

[0017] Replace the water required in the process with fresh fruit and vegetable juice, and the weight ratio of fruit and vegetable juice to wheat flour is 3:5

[0018] Use different colored fruit and vegetable juices to make different colored noodles, and then process them into colored nutritional biscuits of different colors.

[0019] The preparation method of the colorful nutritional biscuits for infants and young children includes heating and squeezing fresh fruits and vegetables, mixing all raw materials to make dough, cooling in a refrigerator, molding, baking at 230°C for 13 minutes, and finally cooling and packaging.

Embodiment 3

[0021] A colored nutritional biscuit for infants is prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 250 parts of egg white, 10 parts of white sugar, 0.8 parts of leavening agent, 5 parts of edible salt and an appropriate amount of fresh fruit and vegetable juice.

[0022] Replace the water required in the process with fresh fruit and vegetable juice, and the weight ratio of fruit and vegetable juice to wheat flour is 3:5

[0023] Use different colored fruit and vegetable juices to make different colored noodles, and then process them into colored nutritional biscuits of different colors.

[0024] The preparation method of the colorful nutritional biscuits for infants includes heating fresh fruits and vegetables and squeezing juice, mixing all raw materials to make dough, cooling in a refrigerator, molding, baking at 230°C for 15 minutes, and finally cooling and packaging.

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PUM

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Abstract

The invention discloses a colorful nutrient biscuit for infants and a making method thereof. According to parts by weight, the colorful nutrient biscuit for infants is made from the following raw materials: 80-100 parts of wheat flour, 200-250 parts of egg white, 6-10 parts of white granulated sugar, 0.5-0.8 parts of a swelling agent, 2-5 parts of edible salt and suitable amount of fresh fruit and vegetable juice. The colorful nutrient biscuit for infants is made of the natural raw materials and is added with no preservative and the like, and the fresh fruit and vegetable juice instead of water is mixed with wheat flour, nutrition richness is not only realized, but the fresh innovation of colorful vision is also obtained. The colorful nutrient biscuit for infants tastes good, and the colorful appearance arouses appetite of infants.

Description

Technical field: [0001] The invention relates to a biscuit, in particular to a colorful nutritional biscuit for infants and young children. Background technique: [0002] At present, many biscuits for infants and young children are not very comprehensive in nutrition, and the color is monotonous. Many of them are processed by adding pigments. How to improve the quality of the appearance and improve the interest of infants and young children in food while improving comprehensive nutrition is also a problem to be solved. Invention content: [0003] The object of the present invention is to provide a kind of infant colored nutrition biscuit and its preparation method, the raw material of this infant colored nutrition biscuit is natural, does not add preservative etc., nutrition is rich, taste is good, and the color effect of appearance arouses the appetite of infant. [0004] In order to achieve the above object, a kind of colored nutritional biscuit for infants and young ch...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 刘玲
Owner SUZHOU WILDER IND & TRADE
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