Camellia nitidissima sugar lowering low-fat nutritious biscuit

A golden camellia and sugar-lowering technology, which is applied in baking, baked food, food science, etc., can solve the problems of low nutritional value, high sugar content, and high calorie of biscuits, and achieve the effect of good taste, rich nutrition, and lower cholesterol

Inactive Publication Date: 2015-10-07
李霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to: aim at the above-mentioned existing problems, provide a kind of golden camellia lowering sugar and low-fat nutrition biscuit, solve the problems that most of the biscuits have high calories, high sugar content, and low nutritional value. High medicinal value, can meet the requirements of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Golden camellia tea hypoglycemic low-fat nutritional biscuit formula: golden camellia 15%, pea flour 20%, sweet potato flour 15%, corn flour 12%, red bean flour 8%, egg white 8%, corn germ oil 7%, maltooligosaccharide 7% , 2% baking powder, 1% baking soda, 0.10% salt, 0.05% citric acid, and the balance is water.

[0025] Wherein, the preparation method of golden camellia hypoglycemic and low-fat nutritional biscuits comprises the following steps:

[0026] a) Take Camellia japonica flowers or leaves, remove dust and wash, and make an extract for subsequent use;

[0027] b) passing pea flour, sweet potato flour, corn flour and red bean flour through a 40-60 mesh sieve for subsequent use;

[0028] c) mixing the raw materials treated in the above two steps and the rest of the raw materials according to the above ratio and stirring them into a mass;

[0029] d) Put the prepared dough into the biscuit forming machine for automatic rolling and forming;

[0030] e) Baking, t...

Embodiment 2

[0032] Golden Camellia hypoglycemic low-fat nutritional biscuit formula: Golden Camellia flowers or leaves 18%, pea flour 15%, sweet potato flour 15%, corn flour 15%, red bean flour 10%, egg white 10%, corn germ oil 8%, oligomer Maltose 5%, baking powder 1%, baking soda 1%, salt 0.05%, citric acid 0.1%, and the balance is water.

[0033] Wherein, the preparation method of golden camellia hypoglycemic and low-fat nutritional biscuits comprises the following steps:

[0034] a) Take Camellia japonica flowers or leaves, remove dust and wash, and make an extract for subsequent use;

[0035] b) passing pea flour, sweet potato flour, corn flour and red bean flour through a 40-mesh sieve for subsequent use;

[0036] c) mixing the raw materials treated in the above two steps and the rest of the raw materials according to the above ratio and stirring them into a mass;

[0037] d) Put the prepared dough into the biscuit forming machine for automatic rolling and forming;

[0038] e) Ba...

Embodiment 3

[0040] Golden Camellia hypoglycemic low-fat nutritional biscuit formula: Golden Camellia flowers or leaves 20%, pea flour 15%, sweet potato flour 18%, corn flour 10%, red bean flour 5%, egg white 8%, corn germ oil 10%, oligomer Maltose 5%, baking powder 2%, baking soda 2%, salt 0.15%, citric acid 0.1%, and the balance is water.

[0041] Wherein, the preparation method of golden camellia hypoglycemic and low-fat nutritional biscuits comprises the following steps:

[0042] a) Take Camellia japonica flowers or leaves, remove dust and wash, and make an extract for subsequent use;

[0043] b) passing pea flour, sweet potato flour, corn flour and red bean flour through a 40-mesh sieve for subsequent use;

[0044] c) mixing the raw materials treated in the above two steps and the rest of the raw materials according to the above ratio and stirring them into a mass;

[0045] d) Put the prepared dough into the biscuit forming machine for automatic rolling and forming;

[0046] e) Bak...

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PUM

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Abstract

The present invention discloses a camellia nitidissima sugar lowering low-fat nutritious biscuit which belongs to the health-care food industry. The biscuit consists of the following raw materials in percentage by weight: camellia nitidissima 15-20%, pea flour 15-20%, sweet potato flour 12- 18%, corn flour 10-15%, red bean powder 5-10%, egg white 8-15%, corn germ oil 5-10%, oligomeric maltose 5-10%, baking powder 1-2%, baking soda 1-2%, edible salt 0.05-0.15%, citric acid 0.01-0.1%, and the balance water. The biscuit is prepared from the above materials according to the ratio, and specifically is prepared by extracting raw liquid, screening and selecting flour, stirring and mixing into a dough, rolling and shaping, baking, screening, and finally packaging. The camellia nitidissima sugar lowering low-fat nutritious biscuit is finely prepared by scientifically matching various types of coarse cereals and added raw materials with high nutritional value, maximumly maintains the essence ingredients and natural flavor of the coarse cereals, does not add any flavoring agent, maintains the natural grain flavor, has characteristics of excellent mouthfeel and rich nutrition, and is suitable for people who avoid sugar.

Description

technical field [0001] The invention relates to a health food, in particular to a chrysanthemum tea low-sugar and low-fat nutritional biscuit. Background technique [0002] Golden camellia is a plant of the genus Camellia in the family Theaceae, which contains dozens of amino acids such as theanine and threonine, as well as a variety of natural organic germanium, selenium, molybdenum, zinc, vanadium and other trace elements that have important health care effects on the human body. , and potassium, calcium, magnesium and other macro elements; its main functional ingredients and functions are as follows: 1. Total saponins: Camellia saponin content is 6300mg / kg, which has the functions of strengthening the heart, relaxing blood vessels and anti-fatigue, slowing down the heart rate and double Reciprocal blood pressure effect, promotes the biosynthesis of DNA, protein and lipid, quenches thirst and promotes body fluid, expels pus and reduces swelling, sore throat and pain relief...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 李霞
Owner 李霞
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