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Spleen-tonifying health biscuits containing pine berries and preparation method of biscuits

A health-care biscuit and pineapple berry technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of biscuit with bitter taste, affect the taste of biscuit, single use of mulberry leaves, etc. Moderate roasting and innovative cooking methods

Inactive Publication Date: 2015-12-09
倪巧玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the use of mulberry leaves is single, resulting in the waste of a large amount of mulberry leaf resources
Mulberry leaves are used in biscuits to make mulberry leaf biscuits, which have the effects of regulating physiology, maintaining health, and enhancing physical fitness. Bitter taste, which causes the biscuits to have a bitter taste. In addition, when the mulberry leaves are crushed, they will not be completely crushed, which will affect the taste of the biscuits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] A pineapple berry invigorating spleen and stomach health biscuit is made of the following raw materials in parts by weight: 2 pumpkin powder, 4 pineapple berries, 2 fresh sweet potato leaves, 4 water celery, 1 Poria, 1 platycodon, 1 wolfberry, 200 flour, and fresh mulberry leaves 30. Yeast 1.5, White Sugar 18, Milk 10, Corn Dietary Fiber 8, Wheat Germ Oil 15, Egg 6, Salt 2, Baking Soda 4, Appropriate amount of water.

[0013] The preparation method of the pineapple berry invigorating spleen and stomach health biscuit comprises the following steps: (1) spread fresh mulberry leaves evenly in gauze, bury the fresh mulberry leaves and gauze in the sand together, and place them in the sand Pour in the rice wine, let it stand for 3 hours, then rinse the fresh mulberry leaves with clean water, let it wither at room temperature for 4 hours, then put it in a steamer covered with gauze, steam for 8 minutes on high heat, and then steam for 2 minutes on low heat. Minutes, then spre...

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PUM

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Abstract

The invention discloses spleen-tonifying health biscuits containing pine berries and a preparation method of the biscuits. The biscuits are prepared from raw materials in parts by weight as follows: 2-3 parts of pumpkin powder, 4-5 parts of the pine berries, 2-3 parts of fresh sweet potato leaves, 4-5 parts of oenanthe javanica, 1-2 parts of poria cocos, 1-2 parts of platycodon roots, 1-2 parts of fructus lycii, 200-220 parts of flour, 30-40 parts of fresh mulberry leaves, 1.5-2 parts of yeast, 18-20 parts of white granulated sugar, 10-20 parts of milk, 8-10 parts of corn dietary fiber, 15-18 parts of wheat germ oil, 6-7 parts of eggs, 2-3 parts of salt, 4-5 parts of baking soda and a proper amount of water. Paste is stirred slowly and then quickly, so that the paste is smooth and good in toughness, added auxiliary materials can improve the taste of the biscuits, the health-care function of the biscuits is realized, the paste is fermented properly after two-time mixing and two-time fermentation, becomes uniform and fine and then is rolled and baked moderately, and the prepared biscuits have pure fragrance, tastes crisp, is free of any coarse grain feeling and is excellent in color, flavor and taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a biscuit for invigorating the spleen and stomach with pineapple and berry and a preparation method thereof. Background technique [0002] Mulberry leaves are the leaves of the mulberry tree of the genus Morus, and are cultivated in most parts of my country. It is bitter, sweet, cold in nature, returns to the lungs and liver meridians, and has the functions of dispelling wind-heat, clearing the lungs and moistening dryness, calming the liver and improving eyesight, and cooling blood. In recent years, people have studied the chemical composition and physiological functions of mulberry leaves, and found that mulberry leaves are rich in nutrients and contain essential amino acids, vitamins, inorganic salts, flavonoids, alkaloids and other components, which have the functions of lowering blood pressure and lowering blood pressure. Blood fat, hypoglycemic, anti-inflammatory, ...

Claims

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Application Information

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