Lotus flavored waxberry biscuit and processing method thereof

A technology of lotus-flavored bayberry biscuit and a processing method, which is applied in baking, dough processing, baked food and other directions, can solve the problems of low calorie, can not meet consumers, high sugar, high fat and high calorie, etc. Full-flavored, taste-enhancing effect

Active Publication Date: 2014-08-27
程宏艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditionally processed biscuits are generally high in sugar, fat, and calories, which can no longer meet the nee

Method used

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Examples

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Embodiment Construction

[0020] A lotus-flavored bayberry biscuit is composed of raw materials with the following weight (kg):

[0021] Flour 380, wheat germ powder 40, buckwheat 80, red bayberry 30, mung bean 25, seaweed powder 10, water chestnut kernel 15, lotus leaf 10, polygonatum 3, juniper 1, light bamboo leaf 2, hibiscus leaf 2, hollyhock root 2, Geranium 2, red wine 60, nutritional additives 12, barley oil appropriate amount;

[0022] The nutritional additive is composed of the following weight (kg) of raw materials: salmon meat 40, sea pine nut powder 6, okra 10, Jerusalem artichoke 5, wild jujube 20, old celery 15, rice vinegar 20, rice wine 28, dried shrimp powder 5, Cucumber seed powder 5, lotus root powder 14, collagen powder 3, chitosan oligosaccharide 4, seabuckthorn oil 6, grape seed oil 10;

[0023] The preparation method of the nutritional additive is as follows: a. Wash and slice the okra and Jerusalem artichoke respectively, remove the core and wash the southern jujube, blanch th...

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PUM

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Abstract

The invention discloses a lotus flavored waxberry biscuit and a processing method thereof. The lotus flavored waxberry biscuit is prepared from such raw materials in parts by weight as 300-400 parts of flour, 20-40 parts of wheat germ meal, 60-80 parts of tartary buckwheat, 15-30 parts of waxberry, 20-30 parts of mung bean, 8-10 parts of seaweed meal, 10-15 parts of water chestnut kernels, 6-10 parts of lotus leaves, 2-4 parts of polygonatum odoratum, 1-2 parts of juniper, 1-2 parts of lophatherum gracile, 1-2 parts of cottonrose hibiscus leaves, 1-3 parts of root of hollyhock, 1-2 parts of erodium stephanianum willd, 40-60 parts of red wine, 8-12 parts of nutrition additives and a proper amount of coix seed oil. The lotus flavored waxberry biscuit is mixed with the fresh and elegant lotus tea aroma and added with the sour and sweet taste of the waxberry, and therefore, the biscuit is savoury and mellow, sour and sweet, and crisp, and full-flavored; besides, a plurality of Chinese herbal medicinal ingredients having the effects of clearing heat and decreasing internal heat, and inducing diuresis and expelling toxin are added to the biscuit and the formula of the biscuit is reasonably synergetic; the biscuit is suitable for eat in hot summer, and capable of simulating the appetite and helping digestion, and relieving summer heat and relieving restlessness.

Description

technical field [0001] The invention relates to a lotus-flavored bayberry biscuit and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Biscuits are products baked with wheat flour, sugar, oil, dairy products, eggs, etc. as the main raw materials. The biscuit has a crisp taste, low water content, light weight, complete block shape, easy to preserve, easy to pack and carry, and convenient to eat. With the improvement of people's living standards and the increasing awareness of health care, foods with health care functions are more and more popular among consumers. Traditionally processed biscuits are generally high in sugar, fat, and calories, which can no longer meet the needs of consumers. Biscuits are required to be developed in terms of nutrition, health, functionality, and low calories. Contents of the invention [0003] The object of the present invention is to provide a lotus-flavored bayberry biscuit an...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 程宏艳杜威
Owner 程宏艳
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