Nutritious red jujube biscuits and making method thereof

A technology for red dates and biscuits, applied in the field of jujube nutritional biscuits and their preparation, can solve the problems of lack of nutrients, harm to health, easy to lead to obesity or diabetes, etc., and achieve the effects of good taste, high nutritional value and low fat content.

Inactive Publication Date: 2015-04-01
QINGDAO DERUN BATTERY MATERIALS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Biscuit is a kind of food that is common and often eaten in people's daily life. Although there are various types of biscuits on the market, most of them contain high sugar and fat without other nutrients. The role of satiety, but also cause ha

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A red date nutrition biscuit, the weight ratio of raw materials is as follows: 60-80 parts of flour, 5-10 parts of malt powder, 20-30 parts of wheat fiber powder, 10-15 parts of red dates, 3-8 parts of Ophiopogon japonicus, 2 parts of hawthorn ~4 parts, licorice 3~5 parts, Codonopsis 4~6 parts, egg liquid 10~20 parts, ammonium bicarbonate 3~5 parts, sodium bicarbonate 3~6 parts, maltose 20~30 parts, salt 4~8 parts , 5-10 parts of whole milk powder, 3-9 parts of anhydrous ghee, and 100-300 parts of water. .

Embodiment 2

[0022] A kind of jujube nutritious biscuit comprises the following formula components according to the mass parts:

[0023] 60 parts of flour, 5 parts of malt powder, 20 parts of wheat fiber powder, 20 parts of palm oil, 10 parts of red dates, 3 parts of Ophiopogon japonicus, 2 parts of hawthorn, 3 parts of licorice, 4 parts of Codonopsis pilosula, 10 parts of egg liquid, 3 parts of ammonium bicarbonate 3 parts of sodium bicarbonate, 20 parts of maltose, 4 parts of table salt, 5 parts of whole milk powder, 3 parts of anhydrous ghee, and 100 parts of water;

[0024] Or according to the number of parts by mass, the following formula components are included: 80 parts of flour, 10 parts of malt powder, 30 parts of wheat fiber powder, 30 parts of palm oil, 15 parts of red dates, 8 parts of Radix Ophiopogon japonicus, 4 parts of hawthorn, 5 parts of licorice, and 6 parts of Codonopsis pilosula , 20 parts of egg liquid, 5 parts of ammonium bicarbonate, 6 parts of sodium bicarbonate, ...

Embodiment 3

[0027] A red date nutrition biscuit, the weight ratio of raw materials is as follows: 60-80 parts of flour, 5-10 parts of malt powder, 20-30 parts of wheat fiber powder, 20-30 parts of palm oil, 10-15 parts of red dates, 3-8 parts, 2-4 parts of hawthorn, 3-5 parts of licorice, 4-6 parts of Codonopsis pilosula, 10-20 parts of egg liquid, 3-5 parts of ammonium bicarbonate, 3-6 parts of sodium bicarbonate, 20-30 parts of caramel 4-8 parts of salt, 5-10 parts of whole milk powder, 3-9 parts of anhydrous ghee, and 100-300 parts of water.

[0028] Its preparation method steps are:

[0029] (1) Wash the red dates, remove the core, wash the Ophiopogon japonicus, hawthorn, licorice, and Codonopsis pilosula, mix them with the red dates, boil them for 20-30 minutes, and beat them with a beater;

[0030] (2) Add ammonium bicarbonate, sodium bicarbonate, maltose, salt, whole milk powder, and anhydrous ghee to the mixed slurry described in (1) and stir for 6 to 10 minutes to obtain a mixed...

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PUM

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Abstract

The invention discloses nutritious red jujube biscuits and a making method thereof. The nutritious red jujube biscuits comprise, by weight, 60-80 parts of flour, 5-10 parts of malt flour, 20-30 parts of wheat fiber powder, 10-15 parts of red jujube, 3-8 parts of radix ophiopogonis, 2-4 parts of hawthorn, 3-5 parts of licorice, 4-6 parts of dangshen, 10-20 parts of beaten egg, 3-5 parts of ammonium bicarbonate, 3-6 parts of sodium bicarbonate, 20-30 parts of maltose, 4-8 parts of salt, 5-10 parts of whole milk powder, 3-9 parts of waterless ghee and 100-300 parts of water. The production process includes material selection, beating, mixing, dough making, shaping, baking, cooling, packing and sterilization. Coarse and fine collocation is realized, the structure is reasonable, and the biscuits are mellow in fragrance and good in taste, have functions of nourishing the body, inducing diuresis, eliminating swell and enhancing immunity and are novel fashionable health food integrating edible use and medicinal use.

Description

technical field [0001] The invention belongs to the field of food and relates to a jujube nutritious biscuit and a preparation method thereof. Background technique [0002] Biscuit is a kind of food that is common and often eaten in people's daily life. Although there are various types of biscuits on the market, most of them contain high sugar and fat without other nutrients. The role of satiety, but also cause harm to people's health, easily lead to obesity or diabetes, and is not suitable for people with high blood sugar, high blood fat, diabetes and other people to eat. Therefore, the development of a nutritious and healthy biscuit is very important. necessary. In order to benefit people's health, biscuits are not only a kind of food, but also develop into health food. Because red dates are rich in various vitamins, protein, fiber, and trace elements such as calcium, phosphorus, and iron that are indispensable to the human body, they have the functions of nourishing the...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/38
CPCA21D2/36A21D13/80
Inventor 李春霞
Owner QINGDAO DERUN BATTERY MATERIALS
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