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Chocolate fragrant black biscuit and processing method thereof

A chocolate and fragrant ink technology, which is applied in baking, dough processing, baked food and other directions, can solve the problems of insufficient nutritional balance and singleness, and achieve the effects of rich and balanced nutrition, increasing appetite, and eliminating fatigue.

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 are carbohydrates, as well as protein, fat, phosphorus, iron, etc., and the overall nutrition is not balanced enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A kind of chocolate fragrant ink biscuit is composed of the following raw materials of weight (jin):

[0016] Rye Flour 80, Black Corn 60, Black Bean 40, Lamb Loin 14, Black Garlic Powder 20, Black Sesame 15, Chocolate Powder 8, Maca Powder 5, Qingtongcao 2, Witch Hazel 2, Acanthopanax 2, Gangmei Root 2. Pumpkin flower 3. Rice vinegar, peony seed oil 10, brown sugar 20, food additives 12;

[0017] The food additives are composed of the following raw materials by weight (kg): Lychee core 50, lily 20, garlic paste 10, okra 20, pigskin jelly 40, Jerusalem artichoke powder 8, pine pollen 6, trehalose 12, yeast powder 10, milk Albumen powder 30, camellia oil 10;

[0018] The preparation method of the food additive is as follows: a. The fresh lily petals and okra are washed separately, freeze-dried and crushed and mixed to obtain lily okra powder; b. Soak in the medium for 6 hours, remove and add an appropriate amount of water to grind to make a slurry. Heat over water to boil, ad...

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PUM

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Abstract

The invention discloses a chocolate fragrant black biscuit and a processing method thereof. The biscuit comprises the following raw materials in part by weight: 60 to 80 parts of rye meal, 40 to 60 parts of black corn, 30 to 40 parts of black soya bean, 10 to 14 parts of lamb kidney, 10 to 20 parts of black garlic powder, 10 to 15 parts of black sesame, 5 to 8 parts of chocolate powder, 3 to 5 parts of Maca powder, 1 to 2 parts of Helwingia japonica, 1 to 2 parts of witch hazel, 1 to 2 parts of acanthopanax root, 1 to 2 parts of roughhaired holly root, 2 to 3 parts of cushaw flower, a proper amount of rice vinegar, 8 to 10 parts of peony seed oil, 10 to 20 parts of brown sugar, and 8 to 12 parts of food additive. The chocolate fragrant black biscuit is thin, crisp and black, has the fragrant mouthfeel of chocolate, unique flavor and rich and balanced nutritions, and can also stimulate the appetite, promote digestion, improve the disease resistance of a body, improve the physical power and dissipate fatigue.

Description

Technical field [0001] The invention relates to a chocolate fragrant ink biscuit and a processing method thereof, and belongs to the technical field of food processing. Background technique [0002] The biscuit industry has a long history. With the development of history, the varieties of biscuits are becoming more and more diverse. They are deeply loved by the public because of their storage durability, easy portability, and diverse tastes. At present, the raw materials for biscuit processing are relatively simple, and the main nutrients are carbohydrates, as well as protein, fat, phosphorus, iron, etc., and the overall nutrition is not balanced. With the improvement of people’s living standards and higher and higher requirements for food, such as nutritious food, health food, functional food, green food, etc., it has become a hot spot in the food consumer market. There are requirements, in order to meet people's needs, to provide a biscuit with rich nutrients, high health ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/38
Inventor 马宗跃
Owner 安徽麦船食品科技有限公司
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