Hypolipidemic biscuit

A technology for reducing blood fat and biscuit, which is applied in baking, dough processing, baked food, etc., can solve the problems of single taste, limited nutrition and health care function, etc., achieve simple production process, prevent and reduce blood fat, prevent arterial lipid calm effect

Active Publication Date: 2014-07-02
ANHUI PROVINCE HUAINING DINGXUE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing health-care biscuits do not use milk root, dodder, etc. to prepare products for the prevention and treatment of hyperlipidemia. The taste is single, and the nutritional and health-care functions have their limitations. The health-care functions have their advantages, but also have shortcomings.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1, a lipid-lowering biscuit, including flour, crystalline fructose, dextran, isomalt, soybean powder and shortening and mix thoroughly, then add tea water and mix thoroughly, and finally cut garlic, onion and kelp into small pieces and add to the material Mix thoroughly, then shape, bake at 250C for 17 minutes, cool for 6 minutes after taking out the oven, and finally carry out vacuum packaging. The parts by weight of the raw materials are 32 parts of flour, 6 parts of crystalline fructose, 14 parts of dextran, 6 parts of isomalt, 12 parts of soybean powder, 9 parts of shortening, 3 parts of garlic, 3 parts of onion, 2 parts of kelp and tea leaves 4 parts of water. Soybean flour is ground into powder after fresh soybeans are dried. The tea water is brewed from the tea leaves of the day, and the tea water can only be brewed 3 times at a time.

Embodiment 2

[0012] Example 2, a lipid-lowering biscuit, including flour, crystalline fructose, dextran, isomalt, soybean powder and shortening and mix thoroughly, then add tea water and mix thoroughly, and finally cut garlic, onion and seaweed into small pieces and add to the material Mix thoroughly, then shape, bake at 250C for 17 minutes, cool for 6 minutes after taking out the oven, and finally carry out vacuum packaging. The parts by weight of raw materials are 29 parts of flour, 5 parts of crystalline fructose, 13 parts of dextran, 5 parts of isomalt, 10 parts of soybean powder, 9 parts of shortening, 2 parts of garlic, 2 parts of onion, 2 parts of kelp and tea leaves 3 parts of water. Soybean flour is ground into powder after fresh soybeans are dried. The tea water is brewed from the tea leaves of the day, and the tea water can only be brewed 3 times at a time.

Embodiment 3

[0013] Example 3, a lipid-lowering biscuit, including flour, crystalline fructose, dextran, isomalt, soybean powder and shortening and mix thoroughly, then add tea water and mix thoroughly, and finally cut garlic, onion and seaweed into small pieces and add to the material Mix thoroughly, then shape, bake at 250C for 17 minutes, cool for 6 minutes after taking out the oven, and finally carry out vacuum packaging. The parts by weight of raw materials are 44 parts of flour, 7 parts of crystalline fructose, 15 parts of dextran, 7 parts of isomalt, 15 parts of soybean powder, 10 parts of shortening, 3 parts of garlic, 3 parts of onion, 3 parts of kelp and tea leaves 5 parts of water. Soybean flour is ground into powder after fresh soybeans are dried. The tea water is brewed from the tea leaves of the day, and the tea water can only be brewed 3 times at a time.

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PUM

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Abstract

The invention discloses a hypolipidemic biscuit. The preparing method of the hypolipidemic biscuit includes mixing flour, crystalline fructose, glucose, isomalt, soybean powder and shortening evenly, then adding tea water and mixing evenly, adding small slices of garlic, onion and laminaria and mixing evenly, forming and baking at the temperature of 250 DEG C for 17min, cooling for 6min after being baked, and finally packaging in an evacuated manner. The hypolipidemic biscuit has the advantages that defects of the prior art are overcome, preparing process is simple, reasonable soybean powder, garlic, onion, laminaria and tea water are added in to the biscuit ingredients, hyperlipidemia can be prevented and reduced effectively.

Description

technical field [0001] The invention relates to the technical field of health care and leisure food, in particular to a biscuit for reducing blood fat. Background technique [0002] Hyperlipidemia is a systemic disease, refers to blood total cholesterol (TC) and / or triglyceride (TG) is too high or high-density lipoprotein cholesterol (HDL-C) is too low, modern medicine is called dyslipidemia . The damage of the disease to the body is hidden, gradual, progressive and systemic. Its direct damage is to accelerate systemic atherosclerosis, because vital organs of the whole body rely on arterial blood supply and oxygen supply. If the block is blocked, it will lead to serious consequences. Studies have shown that hyperlipidemia is an independent and important risk factor for stroke, coronary heart disease, myocardial infarction, and sudden cardiac death. A large number of medical studies have shown that a considerable proportion of patients with primary hyperlipidemia is closel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 吴祚生
Owner ANHUI PROVINCE HUAINING DINGXUE FOOD
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