Egg fruit nutritious biscuit and processing method thereof

A processing method and technology of lucuma, applied in baking, baked food, food science, etc., can solve the problems of unbalanced and single nutrition, and achieve the effect of rich and balanced nutrition, unique flavor, and golden color

Inactive Publication Date: 2014-11-12
安徽麦船食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the raw materials for biscuit processing are relatively single. The main nutritional components a...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] An egg yolk fruity nutritious biscuit is composed of the following raw materials (catties):

[0018] Corn flour 100, yellow rice 40, soybean 50, meat floss powder 10, lucuma 15, carrot 30, mulberry 15, egg yolk liquid 12, osmanthus powder 6, litchi core 3, dragon bamboo leaf 2, Schisandra 1.5, mango core 2, Eucommia Male flower 1.5, maple syrup 15, peony seed oil 6, food additive 12;

[0019] The food additive is composed of the following raw materials by weight (catties): 50 litchi cores, 20 lilies, 10 mashed garlic, 20 okra, 40 jelly pork skin, 8 Jerusalem artichoke powder, 6 pine pollen, 12 trehalose, 10 yeast powder, milk Albumin powder 30, camellia oil 10;

[0020] The preparation method of the food additive is as follows: a, fresh lily petals and okra are cleaned separately, freeze-dried and crushed, and mixed to obtain lily okra powder; Soak in medium for 6 hours, remove and add appropriate amount of water to make a slurry, heat and boil over water, add pork ski...

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PUM

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Abstract

The invention discloses an egg fruit nutritious biscuit and a processing method thereof. The egg fruit nutritious biscuit consists of the following raw materials in parts by weight: 80-100 parts of corn flour, 30-40 parts of coarse rice, 30-50 parts of soybeans, 8-10 parts of dried meat floss flour, 10-15 parts of egg fruit, 20-30 parts of carrots, 10-15 parts of mulberry, 10-12 parts of egg yolk liquid, 4-6 parts of osmanthus lour, 1-3 parts of lychee seeds, 1-2 parts of dendrocalamus giganteus leaves, 1-1.5 parts of Schisandra chinensis, 1-2 parts of mango seeds, 1-1.5 parts of Eucommia staminate flowers, 8-15 parts of maple sugar, 3-6 parts of peony seed oil and 7-12 parts of food additives. The egg fruit nutritious biscuit is light, thin and crisp, golden yellow in color and luster, fragrant, tasty and refreshing, unique in flavor, nutritious and well-balanced; the egg fruit nutritious biscuit is easily digestively absorbed by a human body, and has a synergistic effect with multiple traditional Chinese medicine beneficial ingredients; the egg fruit nutritious biscuit has the effects of invigorating stomach and promoting digestion, tonifying kidney and eliminating consumptive disease, activating blood and building the body, and is beneficial for the health of people.

Description

technical field [0001] The invention relates to an egg yolk fruity nutritious biscuit and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] The biscuit industry has a long history. With the development of history, there are more and more varieties of biscuits. Because of their characteristics of storage resistance, easy portability and various tastes, they are deeply loved by the public. At present, the raw materials for biscuit processing are relatively simple, and the main nutritional components are carbohydrates, as well as protein, fat, phosphorus, iron, etc., and the overall nutrition is not balanced enough. With the improvement of people's living standards, the requirements for food are getting higher and higher, such as nutritious food, health food, functional food, green food, etc., which have become a hot spot in the food consumption market. There are requirements, in order to meet people's needs, pr...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 马宗跃
Owner 安徽麦船食品科技有限公司
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