Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Coarse-grain health-maintaining cookie manufacturing method

A production method and technology of coarse grains, which are applied in the direction of dough processing, baking, baked food, etc., can solve the problems of difficulty in satisfying the taste requirements of food materials, rough taste of coarse grains, indigestibility of coarse grains, and processing time, etc., to achieve convenient processing conditions, Achieve large-scale production and delicious taste

Inactive Publication Date: 2016-07-06
李建贤
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of coarse grains is relatively rough, and it is difficult to meet the public's requirements for the taste of ingredients, and coarse grains are difficult to digest, and the processing time is not the same

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] A method for making a coarse grain health-preserving cookie, characterized in that: the coarse-grain health-preserving cookie comprises the following components in parts by mass: 30-60 parts of wheat flour, 20-40 parts of oat seeds, 10-30 parts of soybean seeds, Suaeda salsa young leaves 10-30 parts, dianthus young leaves 5-10 parts, Polygonatum root 15-30 parts, xylitol 5-10 parts, tea seed oil 10-20 parts, baking soda 0.5-3 parts, ammonium bicarbonate 0.3-1 part, 15-30 parts of sweetener, 20-50 parts of purified water; the production process includes the following steps:

[0026] 1. Raw material processing:

[0027] Select 20 parts of oat seeds peeled and ground into powder, 10 parts of soybean seeds, 10 parts of young leaves of Suaeda salsa, 5 parts of young leaves of Dianthus chinensis, 15 parts of Polygonatum root, and 20 parts of purified water to make coarse grain slurry;

[0028] 2. Dough making:

[0029] Take coarse grain slurry, take 30 parts of wheat flour,...

Embodiment 2

[0035] 1. Raw material processing:

[0036] Select 40 parts of oat seeds peeled and ground into powder, 30 parts of soybean seeds, 20 parts of young leaves of Suaeda salsa, 10 parts of young leaves of Dianthus chinensis, 25 parts of Polygonatum root, and 30 parts of purified water to make coarse grain slurry;

[0037] 2. Dough making:

[0038] Take coarse grain slurry, take 60 parts of wheat flour, 10 parts of xylitol, 20 parts of tea seed oil, 2 parts of baking soda, 1 part of ammonium bicarbonate, 20 parts of sweetener, and 60 parts of water. Neutral surface;

[0039] 3. Fermentation rolling:

[0040] The dough is fermented in the fermentation room; the dough is processed by a rolling machine, and the dough is rotated during the rolling process to make it roll evenly; the dough is left to rest and put into a cookie forming machine to make cookies Embryo;

[0041] 4. Baking and cooling:

[0042] Put the cookie embryos in the oven, bake at 160 degrees Celsius, and bake fo...

Embodiment 3

[0044] 1. Raw material processing:

[0045] Select 30 parts of oat seeds peeled and ground into powder, 20 parts of soybean seeds, 30 parts of young leaves of Suaeda salsa, 8 parts of young leaves of Dianthus chinensis, 20 parts of Polygonatum root, and 30 parts of purified water to make coarse grain slurry;

[0046] 2. Dough making:

[0047] Take coarse grain slurry, take 50 parts of wheat flour, 8 parts of xylitol, 15 parts of tea seed oil, 0.5 parts of baking soda, 0.5 parts of ammonium bicarbonate, 15 parts of sweetener, and 30 parts of water. Neutral surface;

[0048] 3. Fermentation rolling:

[0049] The dough is fermented in the fermentation room; the dough is processed by a rolling machine, and the dough is rotated during the rolling process to make it roll evenly; the dough is left to rest and put into a cookie forming machine to make cookies Embryo;

[0050] 4. Baking and cooling:

[0051] Put the cookie embryos in the oven, bake at 160 degrees Celsius, and bake...

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 a coarse-grain health-maintaining cookie manufacturing method. Coarse grain can replenish beneficial elements like starch, vitamin B and cellulose which are required by the human body, can adjust metabolism of the human and is suitable for most people, and refined grain contains a little beneficial element. However, the coarse grain is coarse in taste and cannot meet the requirement of most people for food taste, and the coarse grain is difficult to digest and different in processing time. The coarse-grain health-maintaining cookie manufacturing method can be used for making various kinds of innovated food based on the prior art, a nutrition effect of the coarse grain is fully played, and cookie with attractive appearance, unique taste and balanced nutrition can be manufactured. The coarse-grain health-maintaining cookie manufacturing method is simple in technique, wide in material choosing range and suitable for batch production. In addition, operating conditions are easy to control.

Description

technical field [0001] The invention relates to the field of characteristic staple food processing, in particular to a method for preparing coarse grain health-preserving cookies. Background technique [0002] Cookies, derived from English COOKIE, cookies are interpreted as thin and flat egg-shaped cookies in the United States and Canada, meaning "thin egg-shaped cookies". Cookies Cookies are originally a high-sugar, high-fat food. With the improvement of people's living standards. The intake of high-fat and high-oil foods is too much, while the intake of dietary fiber is decreasing day by day. Eating cookies will increase the incidence of "civilization diseases". Therefore, the development of cookies with dietary fiber has very positive significance. Traditional cookies and cookies are made by whipping cream and using manual stirring. When stirring, stir in the same direction at a constant speed, so that the stirring is more concentrated, allowing the air to penetrate in...

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
CPCA21D2/36
Inventor 李建贤
Owner 李建贤
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com