Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology for biscuits and miscellaneous grains, applied in baking, dough processing, baked food, etc., can solve the problems of inability to meet health care awareness and low nutritional value, and achieve the effects of stable color, high dietary fiber content and good taste.
Inactive Publication Date: 2016-03-09
苟秀芹
View PDF0 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0002] Biscuits are a common snack food, sweet and delicious, and are deeply loved by people. Most of the biscuits on the market are made of flour and cream, which have low nutritional value and cannot meet people's increasing awareness of health care. As people's living standards biscuits with certain health benefits will become more and more popular among people, especially young people
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
[0017] A health-preserving miscellaneous grain biscuit, which is composed of the following raw materials in parts by weight: 100-200 parts of rye flour, 25-35 parts of brown sugar, 2-4 parts of table salt, 100-120 parts of black rice flour, 35-45 parts of purple rice flour, and 15 parts of coix seed oil -25 servings, 20-30 servings of egg white, 50-70 servings of mung bean powder, 40-50 servings of red bean powder, 5-7 servings of ponytail, 7-9 servings of Sanqi, 4-6 servings of tempeh and ginger, and 2 servings of half maple lotus -4 parts, 5-7 parts of bitter gourd, 3-5 parts of aralia, 100-200 parts of water.
Embodiment 2
[0019] A multigrain health-preserving biscuit, which is composed of the following raw materials in parts by weight: 100 parts of rye flour, 25 parts of brown sugar, 2 parts of table salt, 100 parts of black rice flour, 35 parts of purple rice flour, 15 parts of coix seed oil, 20 parts of egg white, and 50 parts of mung bean powder , 40 parts of red bean powder, 5 parts of horsetail, 7 parts of soil notoginseng, 4 parts of tempeh ginger, 2 parts of half maple lotus, 5 parts of bitter vegetable, 3 parts of aralia, 100 parts of water.
Embodiment 3
[0021] A multigrain health-preserving biscuit, which is composed of the following raw materials in parts by weight: 150 parts of rye flour, 30 parts of brown sugar, 3 parts of table salt, 110 parts of black rice flour, 40 parts of purple rice flour, 20 parts of coix seed oil, 25 parts of egg white, and 60 parts of mung bean powder .
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
Login to view more
Abstract
The invention discloses coarse cereal health-preserving biscuits. The coarse cereal health-preserving biscuits are prepared from, by weight, 100-200 parts of rye meal, 25-35 parts of brown sugar, 2-4 parts of edible salt, 100-120 parts of black rice flour, 35-45 parts of purple rice flour, 15-25 parts of coix seed oil, 20-30 parts of egg white, 50-70 parts of mung bean flour, 40-50 parts of red bean flour, 5-7 parts of meadowrue roots and rhizomes, 7-9 parts of gynura segetum, 4-6 parts of litsea cubeba roots, 2-4 parts of semiliquidambar cathayensis, 5-7 parts of herb of denticulate ixeis, 3-5 parts of aralia chinensis and 100-200 parts of water. The produced coarse cereal health-preserving biscuits are high in dietary fiber content, have certain health-preserving and healthcare functions as Chinese herb extract is added, and are beneficial for body health if the biscuits are eaten often.
Description
technical field [0001] The invention belongs to the field of food and relates to a multigrain health-preserving biscuit. Background technique [0002] Biscuits are a common snack food, sweet and delicious, and are deeply loved by people. Most of the biscuits on the market are made of flour and cream, which have low nutritional value and cannot meet people's increasing awareness of health care. As people's living standards biscuits with certain health benefits will become more and more popular among people, especially young people. [0003] In recent years, due to people's continuous deepening and understanding of nutrition and health care knowledge, great changes have taken place in their dietary requirements and tendencies. People no longer pursue fine and delicate food, and whole grains have gradually become people's new favorite. The dietary fiber content of the invented biscuits, and the addition of extracts of other Chinese medicinal materials, have a good effect on he...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more