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Garlic biscuits with effects of reducing blood sugar and promoting digestion

A garlic and biscuit technology, which is applied in dough processing, baking, baked food, etc., can solve the problems of high sugar content, low nutritional value, and high calorie of biscuits, and achieve the effect of rich nutrition, good taste, and lower blood sugar

Inactive Publication Date: 2015-05-27
黄汉森
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the above-mentioned problems and provide a garlic biscuit with hypoglycemic and digestive aids, which solves the problems of high calorie, high sugar content and low nutritional value of most biscuits, and combines garlic to reduce blood sugar, detoxify and cleanse the intestines , and high nutritional value of therapeutic effects, adding another flavor of nutritional biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A garlic biscuit with the function of lowering sugar and helping digestion is composed of the following raw materials in percentage by weight: 12% of garlic, 18% of wheat flour, 8% of black sesame powder, 15% of oat flour, 12% of wheat bran, 5% of almonds, and 15% of egg white %, vegetable oil 10%, maltitol 7%, xylitol 4%, starch 1%, baking soda 0.8%, salt 0.15%, and the balance is water.

[0023] Wherein, the preparation method of described biscuit comprises the following steps:

[0024] a) Take garlic, peel and wash it, add water with a mass ratio of 1:3, and the water temperature is 60°C, put it in a juice extractor to squeeze the juice, filter twice to obtain garlic juice for later use;

[0025] b) take the above-mentioned proportioning wheat flour, black sesame flour, oat flour, wheat bran, and almond flour and pass through a 40-mesh sieve for subsequent use;

[0026] c) Mix the above-mentioned two steps and the rest of the raw materials according to the proportio...

Embodiment 2

[0031] A garlic biscuit with hypoglycemic aid for digestion, which is composed of the following raw materials by weight percentage: 15% of garlic, 20% of wheat flour, 10% of black sesame powder, 18% of oat flour, 15% of wheat bran, 6% of almond powder, egg white 20%, vegetable oil 15%, maltitol 8%, xylitol 5%, starch 2%, baking soda 1%, salt 0.06-0.18%, and the balance is water.

[0032] Wherein, the preparation method of described biscuit comprises the following steps:

[0033] a) Take garlic, peel and wash it, add water with a mass ratio of 1:3, and the water temperature is 60°C, put it in a juice extractor to squeeze the juice, filter twice to obtain garlic juice for later use;

[0034] b) take the above-mentioned proportioning wheat flour, black sesame flour, oat flour, wheat bran, and almond flour and pass through a 40-mesh sieve for subsequent use;

[0035] c) Mix the above-mentioned two steps and the rest of the raw materials according to the proportion and stir them i...

Embodiment 3

[0040] A garlic biscuit with the function of lowering sugar and helping digestion is composed of the following raw materials by weight percentage: 10% of garlic, 16% of wheat flour, 6% of black sesame powder, 12% of oat flour, 10% of wheat bran, 3% of almond flour, and egg white 10%, vegetable oil 8%, maltitol 6%, xylitol 3%, starch 1%, baking soda 0.5%, salt 0.06%, and the balance is water.

[0041] Wherein, the preparation method of described biscuit comprises the following steps:

[0042] a) Take garlic, peel and wash it, add water with a mass ratio of 1:3, and the water temperature is 60°C, put it in a juice extractor to squeeze the juice, filter twice to obtain garlic juice for later use;

[0043] b) take the above-mentioned proportioning wheat flour, black sesame flour, oat flour, wheat bran, and almond flour and pass through a 40-mesh sieve for subsequent use;

[0044] c) Mix the above-mentioned two steps and the rest of the raw materials according to the proportion an...

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Abstract

The invention discloses garlic biscuits with the effects of reducing blood sugar and promoting digestion, and belongs to the field of health food. The biscuits consist of the following raw materials in percentage by weight: 10 to 15 percent of garlic, 16 to 20 percent of wheat flour, 6 to 10 percent of black sesame seed powder, 12 to 18 percent of oat kernel flour, 10 to 15 percent of wheat bran, 3 to 6 percent of almond flour, 10 to 20 percent of egg white, 8 to 15 percent of vegetable oil, 6 to 8 percent of maltitol, 3 to 5 percent of xylitol, 1 to 2 percent of starch, 0.5 to 1 percent of baking soda, 0.06 to 0.18 percent of salt and the balance of water. The garlic biscuits are prepared by scientifically and elaborately matching various cereal raw materials and additive raw materials with high nutritional value, essential components and natural flavor of cereals are maximally reserved, the addition of any flavor enhancer is avoided to maintain natural cereal flavor of the biscuits, and the biscuits have the characteristics of good mouth-feel and rich nutrients, and are suitable for sugar-avoiding people.

Description

technical field [0001] The invention relates to a health food, in particular to a garlic biscuit capable of lowering blood sugar and helping digestion. Background technique [0002] Garlic is mostly eaten raw, with the highest nutritional value and obvious physiological effects. However, after the dormant period of 60 to 80 days, when the natural environment is suitable, garlic will germinate rapidly and consume the stored nutrients, and the quality will deteriorate sharply and cannot be eaten. Therefore, garlic can be processed into various products. There are many products that can be developed in this regard, such as dehydrated garlic flakes, garlic granules, and garlic powder, which are basically exported to all parts of the world; further processed into a series of products, such as health food, cosmetics, feed additives, etc., up to dozens of products. Garlic, a product that is regarded as a treasure by many countries in the world, has not been truly developed in Chi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/366
Inventor 黄汉森
Owner 黄汉森
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