Ginseng and quinoa biscuit

A quinoa biscuit and ginseng technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of not many types of functional biscuits and low nutritional value of biscuit products, so as to improve cardiovascular and cerebrovascular insufficiency and inhibit tumors Effects of cell growth and convenient consumption

Inactive Publication Date: 2016-06-15
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the nutritional elements contained in biscuits are relatively small, and there are not many types of functional biscuits, resulting in low nutritional value of biscuits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of ginseng quinoa biscuit and its preparation method (crispy)

[0026] A ginseng quinoa biscuit, raw material composition: quinoa powder 5kg, ginseng powder 0.5kg, whole milk powder 150g, eggs 150g, butter 0.25kg, vegetable oil 1kg, white sugar 1.75kg, salt 0.02kg, baking powder 0.02kg, baking soda 0.03kg, edible ammonium bicarbonate 0.03kg, citric acid 0.002kg.

[0027] The above biscuits were prepared by:

[0028] (1) Sieve: Sieve the prepared quinoa flour, and crush the agglomerated ones.

[0029] (2) Ingredients: Weigh all kinds of materials according to the formula, stir the white sugar and water fully to dissolve the sugar, then add edible oil, butter, salt, eggs, edible ammonium bicarbonate, baking soda, baking powder to the mixer Stir and emulsify evenly, and finally add quinoa powder, milk powder, citric acid, etc., and stir for 3-5 minutes until well mixed, do not stir more. The pH of the dough should be adjusted to 7.3.

[0030] (3) Roller printing...

Embodiment 2

[0037] A kind of ginseng quinoa biscuit and its preparation method (toughness)

[0038] A ginseng quinoa biscuit, the composition of raw materials: quinoa powder 4kg, low-gluten flour 1kg, ginseng powder 0.5kg, whole milk powder 0.25kg, eggs 0.4kg, butter 0.35kg, vegetable oil 0.4kg, white sugar 1.6kg, salt 0.02kg , Baking powder 0.02kg, baking soda 0.035kg, citric acid 0.002kg.

[0039] The above biscuits were prepared by:

[0040] (1) Dough preparation: Boil water and sugar together to fully melt the sugar, then cool down slightly, then mix in vegetable oil, butter, salt, eggs, etc., stir well, add baking soda, baking powder, citric acid, and finally add Mix quinoa flour, low-gluten flour and whole milk powder in advance to make a dough with certain toughness.

[0041] (2) Rest: The prepared dough needs to rest for 10-20 minutes to reduce the internal tension and prevent biscuit from shrinking.

[0042] (3) Sheeting: Use a rolling cylinder to press the dough into a sheet ab...

Embodiment 3

[0049] A kind of ginseng quinoa biscuit and its preparation method (soda)

[0050] A ginseng quinoa biscuit, the composition of raw materials: quinoa powder 2.5kg, low-gluten flour 3.5kg, ginseng powder 0.7kg, butter 0.13kg, vegetable oil 0.94kg, white sugar 0.28kg, salt 0.11kg, baking soda 0.04kg, yeast powder 0.12kg, water 2kg.

[0051] Materials for the first fermentation: quinoa flour and low-gluten flour 2.5kg (1:1 mix), yeast 0.12kg, white sugar 0.28kg, water 1.22kg.

[0052] Materials for the second fermentation: quinoa flour and low-gluten flour 2.5kg (1:1 mix), vegetable oil 0.94kg, salt 0.03kg, baking soda 0.03kg, water 0.78kg.

[0053] Pastry: 1kg of low-gluten flour, 0.13kg of butter, and 0.08kg of salt.

[0054] (1) The yeast is activated by adding water to make a suspension, and the pastry is added according to the recipe, and stirred with a mixer for later use.

[0055] (2) Add warm water to the material for the first fermentation, stir at a slow speed for 2 ...

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PUM

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Abstract

The invention relates to a ginseng and quinoa biscuit. The ginseng and quinoa biscuit comprises the following raw materials in parts by weight: 100 to 250 parts of weak strength flour, 250 to 400 parts of quinoa flour, 20-50 parts of ginseng powder, 50 to 100 parts of whole milk powder, 2 to 4 eggs or 400 parts of eggs, 30 to 45 parts of butter, 50 to 80 parts of vegetable oil, 140 to 175 parts of white granulated sugar, 1.0 to 2.5 parts of edible salt, 2 to 4 parts of baking powder, and 1 to 3 parts of baking soda. The ginseng and quinoa biscuit has the advantages that the defect of incomplete variety and quantity of amino acids of common flour is overcome by the quinoa flour; in the age of pursuing nutrition and health, the quinoa flour can thoroughly cure the urban diet syndrome, and is suitable for all populations to eat, especially for chronic disease patients with hypertension, hyperlipidemia, hyperglycemia, heart diseases and the like, and the populations with special bodies and irregular living habits, such as infants, pregnant, children, students and old people; the ginseng and quinoa biscuit is an ideal food for the pregnant and infants, and a good food for weight losing and body shaping, and the prospect is broad.

Description

technical field [0001] The invention relates to a ginseng quinoa biscuit and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Biscuits are one of the main baked foods, which have the characteristics of convenient storage and transportation, long shelf life, suitable for all ages, and large consumption. At present, biscuits contain relatively few nutritional elements, and there are not many types of functional biscuits, resulting in low nutritional value of biscuits. [0003] Ginseng is an Araliaceae plant, sweet in nature, returns to the spleen, lung meridian, nourishes the five internal organs, calms the spirit, improves eyesight, and improves intelligence. Ginseng has always been a nourishing medicine, which has a wide range of pharmacological effects and can act on multiple tissues and organs of the human body. Modern research shows that ginseng mainly has the effects of regulating human immune function, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D2/366
Inventor 张铁华周欣慧陈玲
Owner JILIN UNIV
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