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Red bean-coix lacryma-jobi biscuit and processing method thereof

A barley biscuit and red bean technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of low calorie, unsuitable for consumers, high sugar, high fat and high calorie, etc., and achieves convenient eating and simple processing , Nutritious and balanced effect

Inactive 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 needs of consumers. Biscuits are required to develop in terms of nutrition, health, functionality, and low calories.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A red bean barley biscuit is composed of the following raw materials (kg):

[0023] Wheat Flour 360, Red Bean 60, Barley 50, Red Date 30, Green Papaya Powder 15, Milk Powder 8, Peach Blossom Petal 8, Red Wine 40, Motherwort 3, Black Bloodvine 2, Lily Seed 2, Polygonum viburnum 2, Aster 2, Polygonatum 3, Limonium 2, strawberry juice 30, nutritional additives 12, linseed oil 10;

[0024] The nutritional additive is composed of the following weight (kg) of raw materials: salmon meat 40, sea pine nut powder 6, okra 8, Jerusalem artichoke 3, wild jujube 20, old celery 10, rice vinegar 20, rice wine 30, dried shrimp powder 4, Cucumber seed powder 5, lotus root powder 15, collagen powder 4, chitosan oligosaccharide 4, seabuckthorn oil 8, grape seed oil 10;

[0025] The preparation method of the nutritional additive is as follows: a. Wash and slice the okra and Jerusalem artichoke respectively, remove the core of the southern jujube and wash it, blanch the old celery for 60 s...

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PUM

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Abstract

The invention discloses a red bean-coix lacryma-jobi biscuit and a processing method thereof. The red bean-coix lacryma-jobi biscuit is prepared from such raw materials in parts by weight as 300-400 parts of wheat flour, 40-60 parts of red beans, 30-50 parts of coix lacryma-jobi, 20-30 parts of red dates, 10-15 parts of green papaya powder, 4-8 parts of milk powder, 6-10 parts of peach flower petals, 20-40 parts of red wine, 2-3 parts of leonurus, 1-3 parts of macrocarpa nucuma, 1-2 parts of greenish lily seeds, 1-2 parts of serpentgrass, 1-2 parts of aster tagasagomontanus sasaki, 1-3 parts of rhizoma polygonati, 1-2 parts of gmelin sealavender herb, 20-30 parts of strawberry juicy, 7-12 parts of nutrition additives and 4-10 parts of linseed oil. The red bean-coix lacryma-jobi biscuit is rich and balanced in nutrition, fragrant, sweet and crisp, and special-flavored; the raw materials of the formula of the red bean-coix lacryma-jobi biscuit are scientifically matched with each other; the red bean-coix lacryma-jobi biscuit is simple and feasible to process, and convenient to eat, and has the effects of nourishing yin and moisturizing the lung, stimulating the circulation of the blood and causing the muscles and joints to relax, enriching the blood and invigorating the circulation of blood, and invigorating the stomach and the spleen; the red bean-coix lacryma-jobi biscuit is suitable for women and capable of beautifying face and moisturizing skin while nourishing the body.

Description

technical field [0001] The invention relates to a red bean barley 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 red bean barley biscuit and a processing m...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/34
Inventor 程宏艳杜威
Owner 程宏艳
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