Production method of novel calcium milk biscuit

Abstract

The invention relates to a production method of a novel calcium milk biscuit and belongs to the field of foods for special dietary uses. Flour special for a wheat biscuit serves as a main raw material; auxiliary materials, such as salt, granulated sugar powder, a biscuit loosening agent, a starch, full-cream milk powder, a grease, eggs, chondroitin sulfate, collagen, glucosamine hydrochloride, chitosan and calcium carbonate are added into the main raw material; dietetic Chinese herbs, such as rhizoma polygonati solomonseal, perilla frutescens crispa seeds, Chinese date, Tuckahoe, hawkthorn, flower of Japanese pagoda tree, malt, seabuckthorn and Chinese radish seeds are added into the main raw material and the auxiliary materials to form a formula of the foods for the special dietary uses; the foods for the special dietary uses are prepared through the steps of material preparation, decoction, dough-mixing, rolling, molding, baking, cooling, conveying, packaging and the like; the foods for the special dietary uses can be eaten after packages are opened. The production technology is simple and smooth in process, pure natural quality of the dietary biscuit is guaranteed, the aims of unique flavor, convenience in eating and homology of medicine and food are fulfilled, the calcium absorption utilization rate after the biscuit is eaten is relatively high, and while the original flavor of the biscuit is kept, the nutrition value of the biscuit is greatly improved.

Description

technical field [0001] The invention relates to a production method of a novel calcium milk biscuit, which belongs to the field of food for special meals. Background technique [0002] The formula of traditional calcium milk biscuits has a history of more than 60 years. When adding calcium ingredients, calcium carbonate is mostly used as a food additive. However, the absorption rate of pure calcium carbonate is not high for the human body, and it is impossible to achieve the real calcium supplement. There have not been many substantial changes and breakthroughs so far. In recent years, with the continuous improvement of people's material and cultural living standards, people have put forward higher requirements for nutritional balance. However, the traditional formula of calcium milk biscuits on the market is primitive and has relatively simple nutritional components, and the absorption rate of calcium is still low. remain at a relatively low level. [0003] Aiming at the ...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to develop a production method of a novel calcium milk biscuit to solve the problem that there is no special natural dietary biscuit for high-efficiency calcium supplementation in the current biscuit field