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Loquat sandwich biscuit and preparation method thereof

A technology of sandwich biscuit and loquat, applied in the field of loquat sandwich biscuit and its preparation, can solve the problems of high sugar content, single biscuit taste, single nutrition, etc., and achieve the effect of rich nutrition, good taste and softening blood vessels

Inactive Publication Date: 2016-10-12
ANHUI YOUYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In order to benefit people's health, biscuits are not only a kind of food, but also develop towards health food. Traditionally produced biscuits have a single taste and single nutrition, and some have high sugar content. Eating too much will be harmful to health Cause certain adverse effects, so the production of a new, high-quality, high-nutrition biscuit has played a good role in promoting people's lives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A loquat sandwich biscuit is made of the following components by weight:

[0025] Wheat flour 50, sweet buckwheat flour 20, yam powder 10, kudzu powder 15, loquat jam 50, fructooligosaccharide 5, maltose 5, butter 10, olive oil 8, egg white 4, soft white sugar 5, salt 3, baking soda 3;

[0026] Described loquat jam is made up of the raw material of following weight portion:

[0027] Glucose syrup 20, royal jelly 20, brown sugar 10, water 55, loquat 10, jasmine pollen 0.5, white peony root 0.5, xanthan gum 0.1, malic acid 0.3, citric acid 0.1;

[0028] The preparation method of described loquat jam is:

[0029] (1) Wash and drain the loquats of the above parts by weight, remove the core and peel, cut into 2-4 pieces, add 10 times the water of the parts by weight, cook for 20-30 minutes under the condition of 95-105 ° C, and then Beat the feed liquid to make loquat pulp, cool at -10--20°C for 30-40 minutes, then gradually increase the temperature, when the temperature i...

Embodiment 2

[0038] A loquat sandwich biscuit is made of the following components by weight:

[0039] Wheat flour 70, sweet buckwheat flour 30, yam powder 20, kudzu powder 25, loquat jam 80, fructooligosaccharide 10, maltose 10, cream 20, olive oil 10, egg white 6, soft white sugar 15, salt 6, baking soda 6;

[0040] Described loquat jam is made up of the raw material of following weight portion:

[0041] Glucose syrup 30, royal jelly 30, brown sugar 15, water 65, loquat 20, jasmine pollen 1, white peony root 0.7, xanthan gum 0.3, malic acid 0.5, citric acid 0.2.

Embodiment 3

[0043] A loquat sandwich biscuit is made of the following components by weight:

[0044] Wheat flour 60, sweet buckwheat flour 26, yam powder 13, kudzu powder 22, loquat jam 77, fructooligosaccharide 8, maltose 6, cream 16, olive oil 9, egg white 5, soft white sugar 10, salt 4, baking soda 4;

[0045] Described loquat jam is made up of the raw material of following weight portion:

[0046] Glucose syrup 24, royal jelly 27, brown sugar 13, water 60, loquat 17, jasmine pollen 0.8, white peony root 0.6, xanthan gum 0.2, malic acid 0.4, citric acid 0.15.

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PUM

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Abstract

The invention discloses a loquat sandwich biscuit which is prepared from the following components in parts by weight: 50-70 parts of wheat powder, 20-30 parts of fagopyrum esculentum powder, 10-20 parts of yam powder, 15-25 parts of radix puerariae powder, 50-80 parts of loquat jam, 5-10 parts of fructo-oligosaccharide, 5-10 parts of maltose, 10-20 parts of cream, 8-10 parts of olive oil, 4-6 parts of egg white, 5-15 parts of soft sugar, 3-6 parts of table salt and 3-6 parts of baking soda. In the invention, the produced biscuit has the advantages of mellow and normal aroma, stable color and good mouthfeel; the added loquat has the functions of clearing lung and promoting fluid production, dispelling phlegm and relieving cough and harmonizing stomach and descending adverse qi; the added red date has the functions of tonifying deficiency and replenishing qi, nourishing blood and tranquilizing mind, invigorating spleen and harmonizing stomach, and the like; the added agopyrum esculentum has the functions of reducing blood fat, protecting vision, softening blood vessels, reducing blood glucose and sterilizing and diminishing inflammation; the added red date also has the functions of tonifying spleen and nourishing stomach, promoting fluid production and tonifying lung and tonifying kidney and arresting seminal emission; and the added radix puerariae has the functions of releasing flesh and bringing down fever, promoting eruption, promoting fluid productionto quench thirst and elevating yang and checking diarrhea.

Description

technical field [0001] The invention mainly relates to a sandwich biscuit and a preparation method thereof, in particular to a loquat sandwich biscuit and a preparation method thereof. Background technique [0002] In order to benefit people's health, biscuits are not only a kind of food, but also develop towards health food. Traditionally produced biscuits have a single taste and single nutrition, and some have high sugar content. Eating too much will be harmful to health Cause certain adverse effects, so the production of a new, high-quality, high-nutrition biscuit has played a good role in promoting people's lives. Contents of the invention [0003] The object of the present invention is to provide a kind of loquat sandwich biscuit and its preparation method, to solve the problems raised in the above-mentioned background technology. [0004] To achieve the above object, the present invention provides the following technical solutions: [0005] A loquat sandwich biscui...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/38
CPCA21D2/36A21D2/366A21D2/38
Inventor 倪迎春
Owner ANHUI YOUYUAN FOOD
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