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Toadstool wheat germ chewy cookies and preparation method thereof

A wheat germ and tough biscuit technology, applied in food preparation, pre-baked dough processing, baking and other directions, can solve the problem that morels wheat germ tough biscuit has not been found yet, and can enhance human immunity, improve health care performance, Nutritious effect

Inactive Publication Date: 2014-12-17
ANHUI MEIDAI FOOD LIMITED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] No Morel Wheat Germ Tough Biscuits have yet been discovered

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A morel wheat germ tough biscuit is made from the following raw materials in parts by weight: 200 parts of flour, 50 parts of sweet potato flour, 50 parts of white sugar, 15 parts of wheat germ, 15 parts of morel powder, 8 parts of eggs, and refined vegetable oil 30 parts, 0.8 parts of lecithin, 0.8 parts of edible salt, 1.5 parts of ammonium bicarbonate, 0.5 parts of calcium dihydrogen phosphate, 1.5 parts of sodium metabisulfite, 0.3 parts of protease preparation, 0.05 parts of food flavoring, appropriate amount of water.

[0023] Preparation:

[0024] (1) Wheat germ pretreatment: Wash the wheat germ, put it in an electric oven, and bake it at 70°C for 2 hours. During the baking process, use bamboo to turn it 8 times until the color of the wheat germ is golden yellow and emits a scent of wheat. , began to cool down for 1 hour, then bagged, sealed, and set aside;

[0025] (2) Wash morels, soak them in warm water at 30°C for 15 minutes, remove the pedicles after soakin...

Embodiment 2

[0032] The morel wheat germ tough biscuit is made of the following raw materials in parts by weight: 200-300 parts of flour, 30-50 parts of sweet potato powder, 50-70 parts of white sugar, 15-17 parts of wheat germ, and 15 parts of morel powder -20 parts, 8-12 parts of eggs, 30-40 parts of refined vegetable oil, 0.8-1.2 parts of lecithin, 0.8-1.2 parts of edible salt, 1.5-2.0 parts of ammonium bicarbonate, 0.5-0.7 parts of calcium dihydrogen phosphate, sodium metabisulfite 1.5-1.7 parts, 0.3-0.5 parts of protease preparation, 0.05-0.08 parts of edible spices, appropriate amount of water.

[0033] Preparation:

[0034] (1) Wheat germ pretreatment: Wash the wheat germ, put it in an electric oven, and bake it at 80°C for 2 hours. During the baking process, turn it with bamboo 10 times until the color of the wheat germ is golden yellow and emits a wheat fragrance. , began to cool down for 2 hours, then bagged, sealed, and set aside;

[0035] (2) Wash morels, soak them in warm wa...

Embodiment 3

[0042] A morel wheat germ tough biscuit is made from the following raw materials in parts by weight: 300 parts of flour, 30 parts of sweet potato flour, 70 parts of white sugar, 17 parts of wheat germ, 20 parts of morel powder, 12 parts of eggs, and refined vegetable oil 40 parts, 1.2 parts of lecithin, 1.2 parts of edible salt, 2.0 parts of ammonium bicarbonate, 0.7 parts of calcium dihydrogen phosphate, 1.7 parts of sodium metabisulfite, 0.5 parts of protease preparation, 0.08 parts of food flavoring, appropriate amount of water.

[0043] Preparation:

[0044] (1) Wheat germ pretreatment: Wash the wheat germ, put it in an electric oven, and bake it at 100°C for 1 hour. During the baking process, turn it with bamboo 10 times until the color of the wheat germ is golden yellow and emits a wheat fragrance. , began to cool down for 1 hour, then bagged, sealed, and set aside;

[0045] (2) Wash morels, soak them in warm water at 50°C for 12 minutes, remove the pedicles after soaki...

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PUM

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Abstract

The invention discloses toadstool wheat germ chewy cookies and a preparation method thereof. The toadstool wheat germ chewy cookies are prepared by the following raw materials in parts by weight: 200-300 parts of flour, 30-50 parts of sweet potato powder, 50-70 parts of white sugar, 15-17 parts of wheat germ, 15-20 parts of toadstool powder, 8-12 parts of eggs, 30-40 parts of refined vegetable oil, 0.8-1.2 parts of lecithin, 0.8-1.2 parts of edible salt, 1.5-2.0 parts of ammonium bicarbonate, 0.5-0.7 part of monocalcium phosphate, 1.5-1.7 parts of sodium pyrosulfite, 0.3-0.5 part of protease preparation, 0.05-0.08 part of flavouring agent, and a proper amount of water. The preparation method comprises the following steps: (1), carrying out pretreatment on wheat germs; (2), preparing the toadstool powder; (3), blending; (4), forming; (5), baking; (7), packaging. The chewy cookies prepared by the invention are nutritious, have the efficacies of benefiting intestines and stomach, boosting brain and refreshing, preventing against the cold, and enhancing human body immunity, can be eaten always, have the effects of resisting viruses and tumour, and can reduce and eliminate risks of cancer.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a morel wheat germ tough biscuit and a preparation method thereof. Background technique [0002] Tough biscuits are a large category of biscuit products, which are named after the need for a long time to adjust the powder to form a very strong dough. Usually a small amount of oil and sugar is used in the formula. Its representative products are irregular shaped products such as animals and toy biscuits. The pattern on the surface of this biscuit is flat and concave. The fragrance is light and elegant, and its volume is generally larger than that of thick biscuits and crispy biscuits under the same weight. Most of the tough biscuits in the market are made of flour, which has unbalanced nutrition and low nutritional value. [0003] Morchella, also known as morel mushroom, lamb liver dish, and Lily mushroom, mycological classification belongs to the order of Panmycetes, Mo...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D8/04A23L1/29A23L33/00
Inventor 朱志国
Owner ANHUI MEIDAI FOOD LIMITED
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