Strawberry flavor sandwich biscuit

A sandwich biscuit and strawberry technology, applied in baking, dough processing, baked food, etc., can solve problems such as unfavorable blood circulation, weakened immune system defense function, etc., and achieve good taste and flavor

Inactive Publication Date: 2014-03-19
SUZHOU CUIZHI NEW TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Eating more sweets will also make the blood of the human body tend to be acidic, which is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] In this embodiment, a strawberry-flavored sandwich biscuit, in parts by weight, the sandwich slurry includes 13 parts of shortening, 7 parts of xylitol, 0.3 parts of lactic acid bacteria, 8 parts of milk powder, 2 parts of vegetable oil, 20 parts of pectin, 15 parts of starch and 10 parts of strawberry jam; the outer layer includes 65 parts of wheat flour, 13 parts of xylitol, 24 parts of shortening, 5 parts of eggs, 0.8 parts of salt, 10 parts of pectin solution, 0.9 parts of baking soda and 10 parts of water.

[0013] The sandwich biscuit is made by adopting a general technological process, wherein the weight ratio of the outer layer to the sandwich slurry is 4:1.

Embodiment 2

[0015] In the present embodiment, a strawberry-flavored sandwich biscuit, in parts by weight, the sandwich slurry includes 10 parts of shortening, 10 parts of xylitol, 0.1 parts of Lactobacillus acidophilus and Bifidobacterium, 5 parts of milk powder, and 5 parts of vegetable oil. 30 parts of pectin, 25 parts of starch and 5 parts of strawberry jam; the outer layer includes 50 parts of wheat flour, 10 parts of xylitol, 30 parts of shortening, 8 parts of eggs, 0.5 parts of table salt, 5 parts of pectin solution, baking soda 0.4 parts and 15 parts water.

[0016] The sandwich biscuit is made by adopting a general technological process, wherein the weight ratio of the outer layer to the sandwich slurry is 5:1.

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PUM

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Abstract

The invention discloses a strawberry flavor sandwich biscuit which comprises sandwich paste and outer layers, wherein the sandwich paste comprises shortening, xylitol, probiotics, milk powder, vegetable oil, pectin, starch and strawberry jam, and each outer layer comprises wheatmeal, xylitol, shortening, eggs, salt, pectin solution, baking soda and water. According to the strawberry flavor sandwich biscuit, the sugar content of the sandwich paste and the sugar content of the outer layers are low; due to the fact that the probiotics is added to the sandwich paste, the biscuit is made more nutritive and healthier; the strawberry jam is added to condition the mouthfeel, and then the mouthfeel and the taste of the sandwich biscuit are made good.

Description

technical field [0001] The invention relates to the field of food, in particular to a strawberry-flavored sandwich biscuit. Background technique [0002] Among the existing biscuits, sweet biscuits account for more than 95%, that is because people like sweet foods more, and white granulated sugar is mainly added to sweet biscuits. In the paste (sandwich) of sandwich biscuits, the proportion of white sugar is between 35 and 40%. Refined white granulated sugar is very pure, which means it contains almost no other nutrients. If you eat too much sweets, people will feel full due to too much energy intake, which will affect the intake of other foods rich in protein, vitamins, minerals and dietary fiber. If things go on like this, it will lead to nutritional deficiencies, developmental disorders, obesity and other diseases. Although eating sugar may not directly lead to diabetes, long-term consumption of large amounts of sweets will cause excessive insulin secretion, carbohydra...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 孟繁茂
Owner SUZHOU CUIZHI NEW TECH DEV
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