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Vegetable and fruit biscuit

A technology for vegetables, fruits and biscuits, which is applied in baking, dough processing, baked food, etc. It can solve the problems of no medicinal value, etc., and achieve the effect of good taste, rich and balanced nutrition, and simple process

Inactive Publication Date: 2016-02-17
张立涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the continuous development of social economy and the continuous improvement and improvement of people's living standards, the existing biscuits can no longer meet people's needs.
The more common ones are fine-grain biscuits and coarse-grain biscuits, and some are supplemented with other raw materials to improve their taste, but they have no medicinal value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A vegetable and fruit biscuit comprises the following raw materials, prepared according to the following weight ratio:

[0020] 40-50 parts of wheat flour, 20-40 parts of corn flour, 20-40 parts of barley flour, 15-25 parts of wax gourd, 6-8 parts of fennel powder, 15-25 parts of sweet potato, 8-12 parts of hawthorn, 2-4 parts of baking powder 4-6 parts of Codonopsis, 15-25 parts of sugar, 2-4 parts of Atractylodes macrocephala, 3-5 parts of Panax notoginseng, 25-35 parts of corn oil, 5-7 parts of angelica, and 200-300 parts of water.

Embodiment 2

[0022] A vegetable and fruit biscuit comprises the following raw materials, prepared according to the following weight ratio:

[0023] 40 parts of wheat flour, 20 parts of corn flour, 20 parts of barley flour, 15 parts of winter melon, 6 parts of fennel powder, 15 parts of sweet potato, 8 parts of hawthorn, 2 parts of baking powder, 4 parts of Codonopsis pilosula, 15 parts of white sugar, 2 parts of Atractylodes macrocephala, Panax notoginseng 3 parts, 25 parts of corn oil, 5 parts of angelica, 200 parts of water.

Embodiment 3

[0025] A vegetable and fruit biscuit comprises the following raw materials, prepared according to the following weight ratio:

[0026] 45 parts of wheat flour, 30 parts of corn flour, 30 parts of barley flour, 20 parts of winter melon, 7 parts of fennel powder, 20 parts of sweet potato, 10 parts of hawthorn, 3 parts of baking powder, 5 parts of Codonopsis pilosula, 20 parts of white sugar, 3 parts of Atractylodes macrocephala, Panax notoginseng 4 parts, 30 parts of corn oil, 6 parts of angelica, 250 parts of water.

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PUM

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Abstract

The invention relates to a vegetable and fruit biscuit which is prepared from the following materials by weight parts: 40-50 parts of wheat flour, 20-40 parts of corn flour, 20-40 parts of pearl barley flour, 15-25 parts of wax gourd, 6-8 parts of fennel powder, 15-25 parts of sweet potato, 8-12 parts of hawthorn, 2-4 parts of baking powder, 4-6 parts of codonopsis pilosula, 15-25 parts of white sugar, 2-4 parts of rhizoma atractylodis macrocephalae, 3-5 parts of pseudo-ginseng, 25-35 parts of corn oil, 5-7 parts of angelica sinensis, and 200-300 parts of water. The preparation method comprises the steps of mixing, stirring, forming and baking. The vegetable and fruit biscuit has thick fragrance of angelica sinensis and faint scent of pearl barley, is sweet and soft in taste, has comfortable chewiness of pearl barley dregs, and has medicinal effect.

Description

technical field [0001] The invention relates to the field of food, in particular to a vegetable and fruit biscuit. Background technique [0002] Biscuits are a common food item. Because of its convenient portability, good taste and strong satiety, it is welcomed by people. However, with the continuous development of social economy and the continuous improvement and improvement of people's living standards, existing biscuits can no longer meet people's needs. The more common ones are fine-grain biscuits and coarse-grain biscuits, and some are supplemented with other raw materials to improve their taste, but they have no medicinal value. [0003] The traditional Chinese medicine of the present invention can not only ensure the nutrient supply of the infirm patients in the rehabilitation stage, but also adds Chinese medicinal ingredients that are beneficial to the effect of nourishing qi and blood, can improve the immunity of the convalescent patients, and can also avoid Sym...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/366
Inventor 张立涛
Owner 张立涛
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