Vegetable-nut biscuit and preparation method thereof

A technology of nuts and vegetables, applied in the field of vegetable nut biscuits and their preparation, can solve the problems of low nutritional content of vegetables and many food additives, and achieve the effects of high nutritional value, disease prevention and premature aging, and simple preparation methods

Inactive Publication Date: 2016-02-17
富川富兴果蔬有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a vegetable and nut biscuit and its preparation method, so as to solve the problems in the prior art that the production of vegetable and nut biscuits has many food additives and few nutritional components of vegetables.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A vegetable and nut biscuit, in parts by weight, comprising the following raw materials: 70 parts of organic flour, 30 parts of carrot juice, 1 part of walnut, 1 part of fig, 1 part of almond, 1 part of orange peel, 1 part of rose, 1 part of red date 5 parts of maltose, 7 parts of vegetable oil, 0.4 parts of yeast powder, and 7 parts of fresh milk.

[0030] The preparation method of described vegetable nut biscuit comprises the following steps:

[0031] S1. Vegetable juice preparation: peel and wash the carrots, then cut them into small pieces and mash them, beat for 3 minutes to make vegetable juice;

[0032] S2. Pulverization: fully mix walnuts and figs, and pulverize to 80-100 mesh to obtain powder A;

[0033] S3. Decocting: mix and mash the orange peel, roses, and red dates, add 3 times of water, decoct at 90°C for 1 hour, and filter to obtain filtrate A;

[0034] S4, mixing: put flour, yeast powder, almonds, powder A prepared in step S2, filtrate A prepared in st...

Embodiment 2

[0038] A vegetable and nut biscuit, in parts by weight, comprising the following raw materials: 45 parts of organic flour, 30 parts of whole grain powder, 35 parts of lettuce juice, 1 part of walnut, 1 part of fig, 1 part of almond, 1 part of orange peel, rose 1 part of flower, 0.5 part of wormwood, 1 part of red date, 0.5 part of hawthorn, 5.5 parts of maltose, 7.5 parts of vegetable oil, 0.5 part of yeast powder, and 7 parts of fresh milk.

[0039] The preparation method of described vegetable nut biscuit comprises the following steps:

[0040] S1. Vegetable juice preparation: wash and mash the lettuce, beat for 4 minutes to prepare vegetable juice;

[0041] S2. Pulverization: fully mix walnuts, figs and wormwood, and pulverize to 80-100 mesh to obtain powder A;

[0042] S3. Decocting: mix and mash orange peel, roses, red dates and hawthorn, add 3 times of water, decoct at 90°C for 1 hour, and filter to obtain filtrate A;

[0043] S4, mixing: put flour, yeast powder, almon...

Embodiment 3

[0047] A vegetable and nut biscuit, in parts by weight, comprising the following raw materials: 75 parts of whole wheat flour, 35 parts of tomato juice, 1 part of walnut, 1 part of fig, 1 part of almond, 1 part of orange peel, 1 part of rose, 0.5 parts of grass, 1 part of red dates, 0.5 parts of hawthorn, 5.5 parts of maltose, 7.5 parts of vegetable oil, 0.5 parts of yeast powder, and 8 parts of fresh milk.

[0048]The preparation method of described vegetable nut biscuit comprises the following steps:

[0049] S1. Vegetable juice preparation: peel the tomatoes, then cut them into small pieces and mash them, beat for 4 minutes to prepare vegetable juice;

[0050] S2. Pulverization: fully mix walnuts, figs and wormwood, and pulverize to 80-100 mesh to obtain powder A;

[0051] S3. Decocting: mix and mash orange peel, roses, red dates and hawthorn, add 3 times of water, decoct at 90°C for 1 hour, and filter to obtain filtrate A;

[0052] S4. Mixing: put whole wheat flour, yeas...

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PUM

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Abstract

The invention discloses a vegetable-nut biscuit and a preparation method thereof. The vegetable-nut biscuit is prepared from the following raw materials: flour, vegetable juice, walnut, ficus carica, almonds, orange peel, artemisia vulgaris, flos rosae rugosa, red dates, hawthorn fruits, maltose, vegetable oil, yeast powder and fresh milk. The preparation method of the vegetable-nut biscuit comprises the following steps: preparing the vegetable juice, crushing, mixing, stirring, standing, heating and packing. The vegetable-nut biscuit adopts the natural organic vegetables, reasonably combines nutrient substances such as nuts and the like, is free of essence, pigments, preservatives and other artificially synthesized substances, easily available in raw material sources and simple in preparation method, and is suitable for large-scale production.

Description

【Technical field】 [0001] The invention belongs to the technical field of biscuit processing, and in particular relates to a vegetable and nut biscuit and a preparation method thereof. 【Background technique】 [0002] As a casual delicacy, biscuits have the characteristics of large consumption, convenient storage and transportation, long shelf life, and are suitable for all ages. However, the biscuits made of pure flour contain relatively few nutritional elements, the nutritional value of the biscuits is not high, and there are many food additives. Studies have shown that almonds have high nutritional value and are rich in unsaturated fatty acids, which are beneficial to heart health; they also contain antioxidants such as vitamin E, which can prevent diseases and premature aging. Almonds contain 27% protein, 53% fat, and 11% carbohydrates. Each hectogram of almonds contains 111 mg of calcium, 385 mg of phosphorus, and 70 mg of iron. It also contains a certain amount of carot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/364A21D2/36
Inventor 林振华
Owner 富川富兴果蔬有限责任公司
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