Health preserving cracker and manufacture method thereof

A biscuit and healthy technology, applied in the field of biscuit, can solve the problem that honey is not sweet enough, and achieve the effect of easy storage, natural and pure sweetness, and good taste.

Inactive Publication Date: 2016-01-27
黎钧陶
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sweetness of honey is not as sweet as sucrose. If honey is used alone, it must be used in excess to achieve the desired sweetness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The weight proportion of the health biscuit of embodiment 1: flour 58.83%, monk fruit concentrate 10%, honey 3%, shortening 16%, wheat bran 4%, salt 0.7%, egg 2%, sodium bicarbonate 1%, Ammonium bicarbonate 0.3%, liquid malt extract 1%, sodium stearoyl lactylate 0.2%, calcium carbonate 0.07%, butter essence 0.1%, water 1.8% and olive oil 1%.

[0017] The production method is as follows:

[0018] After fully stirring and mixing the Luo Han Guo concentrated liquid, honey, shortening, sodium bicarbonate, ammonium bicarbonate, and salt in the stated amount, beat the eggs and add them one by one until all the ingredients are mixed evenly to form a slurry. Take another container, fully mix water, flour, calcium carbonate, liquid malt extract, sodium stearoyl lactylate, wheat bran and butter essence, and then knead the dough together to form a dough. After oiling the baking tray, put the dough on a separate tray of about 20 grams, sprinkle with olive oil and bake. Bake at 20...

Embodiment 2

[0020] The weight proportion of the health biscuit of embodiment 2: flour 57%, monk fruit concentrate 7%, honey 6%, shortening 14%, wheat bran 5%, salt 0.5%, egg 4%, sodium bicarbonate 0.8%, Ammonium bicarbonate 0.3%, liquid malt essence 1.5%, sodium stearoyl lactylate 0.15%, calcium carbonate 0.065%, butter essence 0.09%, water 2.2% and olive oil 1.395%.

[0021] The production method is as follows:

[0022] After fully stirring and mixing the Luo Han Guo concentrated liquid, honey, shortening, sodium bicarbonate, ammonium bicarbonate, and salt in the stated amount, beat the eggs and add them one by one until all the ingredients are mixed evenly to form a slurry. Take another container, fully mix water, flour, calcium carbonate, liquid malt extract, sodium stearoyl lactylate, wheat bran and butter essence, and then knead the dough together to form a dough. After oiling the baking tray, put the dough on a separate tray of about 20 grams, sprinkle with olive oil and bake. Bak...

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PUM

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Abstract

The invention discloses a health preserving cracker and a manufacture method thereof. The health preserving cracker comprises the following raw materials by weight: 53-72% of flour, 7-10% of corsvenor momordica fruit concentrate, 3-7% of honey, 14-18% of shortening, 0.5-0.7% of salt, 2-5% of egg, 1.8-2.2% of water, 1-2% of oliver oil and accessories. The health preserving cracker is manufactured by the corsvenor momordica fruit and the honey which replace white sugar. The health preserving cracker has a natural and pure sweet taste and is suitable for various kinds of customers. Particularly the health preserving cracker can satisfy a requirement of fat reducing purchasing persons, fat persons, middle-aged and old persons and diabetic patients for sweet food.

Description

technical field [0001] The invention relates to a food, in particular to a biscuit. Background technique [0002] At present, biscuit food is mainly based on flour, white granulated sugar, carbohydrates and some seasonings. The ingredients are simple. It can only satisfy satiety and has relatively few nutrients. Moreover, eating too many carbohydrates will make people fat and affect their health. White granulated sugar and sucrose are the preferred sweeteners in the food processing industry, but excessive intake of sucrose, like high salt and high fat intake, can lead to obesity, atherosclerosis, and induce high blood pressure, hyperlipidemia, diabetes, etc. . And because sucrose is an acidic food, it will reduce the body's immunity, leading to susceptibility to colds, dental caries, ADHD, beriberi, osteoporosis and eye diseases, etc. Especially obese people, middle-aged and elderly people and diabetic patients need to control sucrose intake. Therefore, in this nutriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A23L33/00
CPCA23V2002/00A23V2200/132A23V2200/14A23V2200/30A23V2200/328A23V2200/332
Inventor 黎钧陶
Owner 黎钧陶
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