Fruit flavored coarse grain biscuits and manufacturing method thereof

A technology for biscuits and miscellaneous grains is applied in the field of fruit-flavored miscellaneous grain biscuits and their production, which can solve the problems of low nutritional value and cannot satisfy health care awareness, and achieve the effects of rich nutrition, reasonable structure and reasonable collocation.

Inactive Publication Date: 2016-10-26
ANHUI YOUYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the biscuits on the market are made of flour and cream, etc., which have low nutritional value and cannot meet people's increasing awareness of health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A fruit-flavored multigrain biscuit is made of the following components by weight:

[0026] Whole wheat flour 50, whole red bean flour 20, whole oat flour 40, whole red rice flour 20, whole peanut flour 10, baking powder 1, baking soda 1, ghee 60, jam 20, sugar 25, honey 15, 40 fresh milk, 30 eggs, 10 dried roses, 10 walnuts, and appropriate amount of water.

[0027] Wheat, red beans, oats, red rice and peanuts of the present invention all adopt whole particle powder, that is, the raw materials are ground into powder with skins.

[0028] The jam is made by cooking apples, tomatoes and carrots in a mass ratio of 5:2:1, mashing them into mud and mixing them evenly.

[0029] The multigrain biscuit is made by the following method, comprising the steps of:

[0030] (1) Crush the dried roses and take out the calyx, leaving only the petals. Soak in cold water for about 10 minutes, set aside;

[0031] (2) Stir-fry the walnut kernels, crush them, and set aside;

[0032] (3)...

Embodiment 2

[0038] A fruit-flavored multigrain biscuit is made of the following components by weight:

[0039] Whole wheat flour 65, whole red bean flour 30, whole oat flour 50, whole red rice flour 25, whole peanut flour 15, baking powder 2, baking soda 2, ghee 70, jam 35, sugar 35, honey 20, 50 fresh milk, 40 eggs, 15 dried roses, 15 walnuts, and appropriate amount of water.

Embodiment 3

[0041] A fruit-flavored multigrain biscuit is made of the following components by weight:

[0042] Whole wheat flour 80, whole red bean flour 40, whole oat flour 60, whole red rice flour 30, whole peanut flour 20, baking powder 3, baking soda 3, ghee 80, jam 50, sugar 45, honey 30, 60 fresh milk, 50 eggs, 20 dried roses, 20 walnuts, appropriate amount of water.

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PUM

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Abstract

The present invention discloses fruit flavored coarse grain biscuits. The biscuits are prepared from the following components in parts by weight: 50-80 parts of wheat whole grain flour, 20-40 parts of red bean whole grain flour, 40-60 parts of oat whole grain flour, 20-30 parts of red rice whole grain flour, 10-20 parts of peanut whole grain flour, 1-3 parts of foaming powder, 1-3 parts of baking soda, 60-80 parts of butter, 20-50 parts of fruit jams, 25-45 parts of white sugar, 15-30 parts of honey, 40-60 parts of fresh milk, 30-50 parts of eggs, 10-20 parts of dried rose flowers, 10-20 parts of walnut kernels, and an appropriate amount of water. The five whole grains of the wheat, red beans, oats, red rice, and peanuts are used as the main raw materials to produce the whole grain flour small coarse grain biscuits. The biscuits maintain all the nutrients of the biscuits, have more special health-care functions, and fruit and rose flower fragrances, combine edible and health-care efficacies, and are new health-care food which can meet psychological needs of fashion consumers.

Description

technical field [0001] The invention relates to the field of food, in particular to a fruit-flavored miscellaneous grain biscuit and a preparation method thereof. Background technique [0002] Biscuit is a common snack food, which is sweet, crisp and delicious, and is very popular among people. At present, the main raw materials added in domestic biscuit production are wheat flour and some miscellaneous grain flour. Wheat flour adopts refined processing technology, using wheat as raw material, and going through processes such as crushing and sieving to remove the bran and epidermis, so that the raw material seeds, Dietary fiber, various trace elements, multivitamins, oligosaccharides and flavonoids in the grains are seriously lost in the nutrients concentrated in the bran epidermis. Relevant data show that a large number of characteristic active functional ingredients have been lost in the wheat flour from which the bran skin has been discarded. [0003] With the continuou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 倪迎春
Owner ANHUI YOUYUAN FOOD
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