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Blood lipid reducing coix seed-carrot biscuit and preparation method thereof

A carrot and blood lipid-lowering technology, which is applied in baking, dough processing, baked food and other directions, can solve the problems of waste of citrus peel, unreasonable utilization, and unutilized carotenoids of citrus peel, etc., to improve the utilization rate of nutrients. , The effect of rich raw materials and rich nutrition

Inactive Publication Date: 2016-08-03
ANHUI JIHONG FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In recent years, most of the by-products of citrus processing have not been rationally utilized, except for a few used to extract pectin and produce essential oils. As a result, there has been a lot of waste in citrus peels, resulting in the unutilization of carotenoids with high value in citrus peels. , so it is necessary to process citrus peels, carrots and citrus peels can be processed together to make biscuits

Method used

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Embodiment Construction

[0021] A blood fat-lowering coix seed and carrot biscuit is made from the following raw materials in parts by weight:

[0022] Flour 300-310, carrot 120-130, citrus peel 35-40, barley powder 25-28, apple cider vinegar 15-17, oyster meat 15-18, fermented bean curd 10-13, palm oil 20-24, soda powder 5- 6. Sugar 90-100, salt 5-6, and appropriate amount of water.

[0023] A method for preparing blood fat-reducing barley and carrot biscuits, comprising the following steps:

[0024] (1) Clean the carrots, remove the roots, peel and cut into slices, then put the carrot slices in a vacuum bag, freeze them in a -25°C freezer for 5-6 hours, then take them out and place them at room temperature Let it thaw naturally for 1-1.5 hours, then put it in a freezer at -25°C for 5-6 hours, then take it out and let it thaw naturally at room temperature for 1-1.5 hours, do this for at least 3 times, and finally thaw completely to be used later;

[0025] (2) Soak the carrot slices processed in st...

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Abstract

The invention discloses a blood lipid reducing coix seed-carrot biscuit. The blood lipid reducing coix seed-carrot biscuit is prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrot, 35-40 parts of citrus peel, 25-28 parts of coix seed powder, 15-17 parts of apple vinegar, 15-18 parts of oyster, 10-13 parts of fermented bean curd, 20-24 parts of palm oil, 5-6 parts of soda powder, 90-100 parts of sugar, 5-6 parts of salt and right amount of water. The blood lipid reducing coix seed-carrot biscuit has the advantages that raw materials are rich and comprise carrot, citrus peel, coix seed powder, apple vinegar and oyster, and multiple raw materials are matched and processed, so that the biscuit finished product is full of nutrients and is beneficial to reducing of blood lipid after being eaten for a long time; besides, technological treatment is carried out on carrot during processing, so that the original rich nutrients are reserved, and nutrition utilization rate is improved.

Description

technical field [0001] The invention relates to the technical field of carrot processed food and its processing, and mainly relates to a blood fat-lowering coix seed carrot biscuit and a preparation method thereof. Background technique [0002] Biscuits are a popular food that people love very much, but ordinary biscuits have less protein, vitamins, minerals, cellulose, etc. With the improvement of living standards, in order to make up for the shortage, according to the principle of nutritional complementarity, it is necessary to add nutrients to improve biscuit. nutritional value. [0003] In addition to being rich in protein, minerals and vitamins, carrots are also rich in carotene, which can remove free radicals in the blood, blood and intestines of the human body, and can prevent and treat cardiovascular diseases. At the same time, carrots It is also rich in hypoglycemic substances, which can increase coronary blood flow and help reduce blood lipids. It can invigorate ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34A21D2/14
CPCA21D2/145A21D2/34A21D2/36A21D2/366
Inventor 王茉
Owner ANHUI JIHONG FOOD
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