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Health corn biscuit and processing technology thereof

A corn and biscuit technology, applied in baking, dough processing, baked goods, etc., to achieve the effect of anti-calcium and anti-arrhythmia

Inactive Publication Date: 2015-10-14
饶世柱
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of modern people's living standards, more and more people realize the importance of nutrition, healthy green food to the body, but for a long time, because the taste of healthy food is usually better than that of processed or garbage The food is inferior, which is also a normal taste trend of people, but nutrition and health care are still the main motivation for people to choose and pay attention to health care food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] a Take 35 parts of yam, 55 parts of corn, 25 parts of acacia honey, 10 parts of lotus seeds, 6 parts of salt, 45 parts of vegetable oil, 7 parts of sugar, 50 parts of water, and 170 parts of glutinous rice flour;

[0013] b Peel the yam and cut it into pieces, and stir it into a paste for later use;

[0014] c after drying the corn, grind it into powder for subsequent use;

[0015] d drying the lotus seeds and grinding them into powder;

[0016] e mix water, vegetable oil, salt, sugar, corn flour and glutinous rice flour evenly to make dough;

[0017] f Add paste yam to the dough, continue kneading until the color is uniform;

[0018] g Divide the dough into pieces, apply lotus seed powder on the surface, put it into a mold, put the mold into an oven, and bake at 190°C for 18 minutes to make biscuits.

Embodiment 2

[0020] a Take 30 parts of yam, 50 parts of corn, 14 parts of acacia honey, 4 parts of jujube honey, 1 and 20 parts of lychee honey, 10 parts of lotus seeds, 5 parts of salt, 30 parts of vegetable oil, 5 parts of sugar, 40 parts of water, and 150 parts of glutinous rice flour. share;

[0021] b Peel the yam and cut it into pieces, and stir it into a paste for later use;

[0022] c after drying the corn, grind it into powder for subsequent use;

[0023] d drying the lotus seeds and grinding them into powder;

[0024] e mix water, vegetable oil, salt, sugar, corn flour and glutinous rice flour evenly to make dough;

[0025] f Add paste yam to the dough, continue kneading until the color is uniform;

[0026] g Divide the dough into pieces, apply lotus seed powder on the surface, then put it into a mold, put the mold into an oven, and bake at 180°C for 15 minutes to make biscuits.

Embodiment 3

[0028] a Take 40 parts of yam, 65 parts of corn, 30 parts of acacia honey, 12 parts of lotus seeds, 8 parts of salt, 50 parts of vegetable oil, 8 parts of sugar, 60 parts of water, and 180 parts of glutinous rice flour;

[0029] b Peel the yam and cut it into pieces, and stir it into a paste for later use;

[0030] c after drying the corn, grind it into powder for subsequent use;

[0031] d drying the lotus seeds and grinding them into powder;

[0032] e mix water, vegetable oil, salt, sugar, corn flour and glutinous rice flour evenly to make dough;

[0033] f Add paste yam to the dough, continue kneading until the color is uniform;

[0034] g Divide the dough into pieces and apply lotus seed powder on the surface, then put it into a mold, put the mold into an oven, and bake at 200°C for 20 minutes to make biscuits.

[0035] The biscuits prepared by the invention have natural mellow taste, balanced nutritional components, good taste, simple and easy production method, and c...

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Abstract

The invention discloses a health corn biscuit and a processing technology thereof. The biscuit is prepared from the following raw materials in parts by weight: 30-40 parts of Chinese yam, 50-65 parts of corn, 20-30 parts of honey, 10-12 parts of lotus seeds, 5-8 parts of salt, 30-50 parts of vegetable oil, 5-8 parts of sugar, 40-60 parts of water and 150-180 parts of glutinous rice flour. The preparation method comprises the following steps: peeling off the Chinese yam, cutting into blocks, and stirring into paste for later use; baking the corn and the lotus seeds, and grinding into powder; mixing the water, the vegetable oil, the salt, the sugar, the corn flour and the glutinous rice flour evenly to prepare a dough; adding pasty Chinese yam, and further kneading the dough until the color is even; and partitioning the dough, painting the surfaces with the lotus seed powder, putting into a mold, putting the mold into an oven and baking to prepare the health corn biscuit. The health corn biscuit has the characteristics of being abundant in nutrient, fluffy in texture and melted in the mouth, and meets the requirements of more people.

Description

technical field [0001] The invention relates to the technical field of food and its production method, in particular to a health-care corn biscuit and its processing technology. Background technique [0002] Biscuits are currently one of the main baked foods in the world. Because of their long shelf life and convenient storage and transportation, they are one of the main foods for leisure or to satisfy hunger. With the improvement of modern people's living standards, more and more people realize the importance of nutrition, healthy green food to the body, but for a long time, because the taste of healthy food is usually better than that of processed or garbage The food is inferior, which is also a normal taste trend of people, but nutrition and health care are still the main driving force for people to choose and pay attention to health care food. Contents of the invention [0003] The purpose of the present invention is to provide a health-care corn biscuit that is r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 饶世柱
Owner 饶世柱
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