Crisp taro biscuit

A technology of taro and biscuits, applied in the food field, can solve the problem that the taste and taste of taro meat cannot be well exerted, and achieve the effects of reducing calories, preventing constipation and facilitating digestion.

Inactive Publication Date: 2016-01-27
JIANGMEN MEIHE FOOD CO LTD
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, when taro is used to prepare biscuits and other foods, it is usually processed into powder, which cannot give full play to the taste and taste of taro meat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The crispy taro biscuit of this embodiment is made of the following raw materials in parts by weight: 100 parts of wheat flour, 20 parts of taro meat, 0.5 parts of baking soda, 30 parts of sucrose, 50 parts of butter and 50 parts of water.

[0026] The preparation method of the crispy taro biscuits of the present embodiment is as follows:

[0027] (1) Taro pretreatment: process the taro into filamentous or granular with a particle size of 3-8 mm, wash and dry until the water content is lower than 40%.

[0028] (2) Prepare the dough: take each raw material according to the formula, mix the sweetener, oil, leavening agent and water into the blender and mix well, then add the taro meat and flour to the blender after preliminary mixing, and continue to stir until fully Mixed, spare;

[0029] (3) Roll forming: making biscuit green bodies of various shapes through a forming machine;

[0030] (4) Baking: Send the biscuits into the baking machine for baking;

[0031] (5) Oil...

Embodiment 2

[0034] The crispy taro biscuits of this embodiment are made of the following raw materials in parts by weight: 100 wheat flour, 50 Lipu taro meat, 3 baking powder, 15 sucrose, 50 palm oil, and 20 water.

[0035] The production method of the crispy taro biscuits of this embodiment is substantially the same as that of Example 1, the difference is that, due to the high usage of taro, it needs to be processed into granules for uniform mixing.

[0036] In addition, since the proportion of taro meat used in this embodiment is relatively high, it requires relatively less sugar and water to be added, and its calories are lower.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the food field and particularly relates to a crisp taro biscuit. The crisp taro biscuit is prepared from the following raw materials by weight, flour 100, taro meat 20-50, raising agent 0.5-3, sweetener 15-30, grease 20-50 and water 20-50. The crisp taro biscuit is advantaged in that, the taro meat is utilized to make the biscuit, sweet and luscious taste of the taro and biscuit crispness are integrated, the sweeter in the biscuit is further reduced, and heat is reduced. Through adding the taro meat, the biscuit has a lot of meal fiber which facilitates digestion and prevents constipation, so the crisp taro biscuit is quite suitable for obesity people.

Description

technical field [0001] The invention relates to the field of food, and in particular discloses a crispy taro biscuit. Background technique [0002] Biscuits are convenience foods that people like to eat in daily life. Traditional biscuits are mostly made of flour and supplemented with white sugar and oil. With continuous improvement and strengthening of health awareness, functional biscuits will become the mainstream of the biscuit industry in the future. [0003] Taro is rich in nutrition and contains a lot of starch, minerals and vitamins. It is not only a vegetable, but also a grain. It can be cooked, dried or powdered. Taro tastes soft, sticky and refreshing, and rich in nutrition. It can be used as a dish or a variety of snacks. It is crispy and delicious. Taro contains a kind of mucus protein, which can produce immunoglobulin after being absorbed by the human body, or antibody globulin, which can improve the body's resistance. Therefore, traditional Chinese medicine...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D2/368
Inventor 徐显琦
Owner JIANGMEN MEIHE FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap