Calcium milk nutritional biscuits

A nutrition and biscuit technology, which is applied in baking, dough processing, baked food, etc., can solve the problem of single nutrient and no consideration of the nutritional value of biscuit food, and achieve multiple nutrients, rich and reasonable ingredients, and pure milk taste Effect

Inactive Publication Date: 2015-06-10
王沛强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the existing calcium milk biscuits are basically made of flour sugar oil, milk powder and other auxiliary materials and food additives, which are baked at high temperature, without considering the actual nutritional value of biscuit foods, and the nutrients are relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Example 1, a calcium milk nutritional biscuit, comprising the following raw materials in parts by weight: 20 parts of wheat flour; 10 parts of white granulated sugar; 8 parts of peanut oil; 5 parts of palm oil; 6 parts of fresh eggs; 8 parts of milk powder; 4 parts of food additives.

Embodiment 2

[0008] Example 2, a calcium milk nutritional biscuit, comprising the following raw materials in parts by weight: 25 parts of wheat flour; 12 parts of white granulated sugar; 10 parts of peanut oil; 8 parts of palm oil; 8 parts of fresh eggs; 10 parts of milk powder; 6 parts of food additives.

Embodiment 3

[0009] Example 3, a calcium milk nutritional biscuit, comprising the following raw materials in parts by weight: 30 parts of wheat flour; 15 parts of white granulated sugar; 15 parts of peanut oil; 10 parts of palm oil; 12 parts of fresh eggs; 15 parts of milk powder; 8 parts of food additives.

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PUM

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Abstract

The present invention discloses calcium milk nutritional biscuits which comprise the following raw materials by weight: 20 to 30 parts of wheat flour; 10 to 15 parts of white granulated sugar; 8-15 parts of peanut oil; 5-10 parts of palm oil; 6-12 parts of fresh eggs; 8-15 parts of milk powder and 4-8 parts of food additives. The calcium milk nutritional biscuits provided by the invention have characteristics of rich and reasonable ingredients, pure milk taste, easiness for digestion and absorption, and rich nutrients, are suitable for all ages, and are convenient and affordable morning and travelling foods.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a calcium milk nutritional biscuit. Background technique [0002] Biscuit is a kind of food suitable for all ages. It adds various additives and is rich in nutrition, so it is deeply loved by people. As people pay more attention to health, people have higher and higher requirements for biscuits, hoping that they can be beneficial to people's health while being nutritious. But at present, the existing calcium milk biscuits are basically made of flour sugar oil combined with other auxiliary materials such as milk powder and food additives, and are processed through high-temperature baking. The actual nutritional value of biscuits is not considered, and the nutrients are relatively simple. Contents of the invention [0003] The purpose of the invention is to overcome the above-mentioned shortcoming and provide a nutritious calcium milk biscuit. [0004] In order to ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D13/80
Inventor 王沛强
Owner 王沛强
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