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Parsley anti-hypertension biscuit and preparation method thereof

A technology of biscuit and celery seed powder is applied in the field of biscuit to achieve the effect of increasing appetite, avoiding damage and having good functionality

Inactive Publication Date: 2014-06-04
SUZHOU POLYTECHNIC INST OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Biscuits, as a kind of snack food that is easy to carry and eat, are loved by many people, but there is no biscuit food with good blood pressure reducing function in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A parsley antihypertensive biscuit, made of the following raw materials in parts by weight: 30 parts of flour, 3 parts of water, 1 part of celery seed oil, 1 part of sugar, 1 part of celery seed powder, 1 part of salt, and 0.1 parts of yeast share. Each serving is 1000 grams.

[0021] The antihypertensive parsley biscuit includes a biscuit body and seasoning attached to the surface of the biscuit body, and the seasoning consists of 1 part of celery seed powder and 1 part of salt. Wherein, the celery seed is medicinal celery seed, the sugar is cornstarch sugar, and the salt is low-sodium salt.

[0022] The preparation method of the parsley antihypertensive biscuit of the present embodiment is as follows:

[0023] (1) Stir 30 parts of flour, 0.1 part of yeast and 2 parts of water in the dough mixer to form a dough. After fermentation, add 1 part of celery seed oil, 1 part of sugar and the remaining water, stir well, and let it rest Set for 15-25min;

[0024] (2) After...

Embodiment 2

[0027] A parsley antihypertensive biscuit, the difference from Example 1 is that it is made of the following raw materials in parts by weight: 38 parts of flour, 5 parts of water, 2 parts of celery seed oil, 1 part of sugar, 1.5 parts of celery seed powder 1 part, 1 part salt, 0.2 part yeast. Each serving is 1000 grams.

[0028] The preparation method of the parsley antihypertensive biscuit of the present embodiment is as follows:

[0029] (1) Mix 38 parts of flour, 0.2 parts of yeast and 2 parts of water in the dough mixer to form a dough. After fermentation, add 2 parts of celery seed oil, 1 part of sugar and the remaining water, stir well, and let it rest Set for 15-25min;

[0030] (2) After the dough is rolled, it enters the forming machine for roll printing and forming, and bakes in an oven at 210-230°C until cooked to obtain the biscuit body.

[0031] (3) Mix 1.5 parts of celery seed powder and 1 part of salt, sprinkle evenly on the body of the biscuit that has been b...

Embodiment 3

[0033] A parsley antihypertensive biscuit, the difference from Example 1 is that it is made of the following raw materials in parts by weight: 45 parts of flour, 6 parts of water, 3 parts of celery seed oil, 2 parts of sugar, 2 parts of celery seed powder parts, salt 2 parts, yeast 0.3 parts. Each serving is 1000 grams.

[0034] The preparation method of the parsley antihypertensive biscuit of the present embodiment is as follows:

[0035] (1) Mix 45 parts of flour, 0.3 parts of yeast and 2 parts of water in the dough mixer to form a dough. After fermentation, add 3 parts of celery seed oil, 2 parts of sugar and the remaining water, stir well, and let it rest Set for 15-25min;

[0036] (2) After the dough is rolled, it enters the forming machine for roll printing and forming, and bakes in an oven at 210-230°C until cooked to obtain the biscuit body.

[0037] (3) Mix 2 parts of celery seed powder and 2 parts of salt, and sprinkle evenly on the body of the biscuit that has be...

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PUM

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Abstract

The invention relates to parsley anti-hypertension biscuit. The parsley anti-hypertension biscuit is characterized by being prepared by 30-45 parts of flour, 3-6 parts of water, 1-3 parts of parsley seed oil, 1-2 parts of sugar, 1-2 parts of parsley seed powder, 1-2 parts of salt and 0.1-0.3 part of yeast. The parsley seed oil is selected as necessary oil in preparing the parsley anti-hypertension biscuit, on one hand, excellent blood fat reduction performance of parsley seeds can be adopted, on the other hand, oil usage is low, which cannot bring high burden on users and enables the biscuit to be more refreshing in taste. Meanwhile, the natural parsley scent added unique flavor on the parsley anti-hypertension biscuit.

Description

technical field [0001] The invention relates to a food, in particular to a biscuit. Background technique [0002] With the changes in the diet structure of modern people, the accelerated pace of work, and the increase in work pressure, the population with high blood pressure is gradually growing. With the popularization of health science knowledge in recent years, people's understanding of the hazards of hypertension is also deepening, and the awareness of self-care is also constantly improving. Therefore, the relevant population has a certain consumer demand for functional foods with a certain antihypertensive effect. Functional food not only has a certain health care effect, but also has no side effects of drugs, and is welcomed by people. Biscuit, as a kind of snack food that is convenient to carry and eat, is liked by many people, but there is no biscuit food with good blood pressure reducing function in the market. [0003] Celery, there are two kinds of cress and ce...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 蔡健
Owner SUZHOU POLYTECHNIC INST OF AGRI
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