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Blend ginkgo nut shortbread and preparation method thereof

A technology of ginkgo biloba and fruit cake, applied in baking, baked goods, food science and other directions, can solve the problems of low protein, nutritional imbalance, high / fat, etc., to achieve the effect of unblocking blood vessels and improving the brain

Inactive Publication Date: 2016-12-21
WUHAN INST OF BIOENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the problem of unbalanced nutrition is common in the existing short cakes, most of which are high in energy, high in oil, low in protein, and the content of vitamin C, calcium, iron and other nutrients is particularly low
In addition, the existing production process ensures the nutritional balance of biscuits, but often affects the flavor and taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] [Example 1] A kind of reconciling ginkgo crisp, raw materials are: 100 parts of low-gluten flour, 4.2 parts of ginkgo fruit powder, 4.8 parts of soybean protein isolate powder, 30 parts of sucrose powder, 0.03 parts of vitamin C, 0.42 parts of calcium hydrogen phosphate, glucose 0.025 parts of ferrous acid, 1.1 parts of table salt, 0.5 parts of ammonium bicarbonate, 0.5 parts of sodium bicarbonate, 15.5 parts of vegetable oil, 11 parts of eggs, 0.75 parts of sucrose ester, and 34 parts of water.

[0020] The production steps are:

[0021] (1) Mix low-gluten flour, ginkgo fruit powder, soybean protein isolate powder, sucrose powder, vitamin C, calcium hydrogen phosphate, ferrous gluconate, salt, ammonium bicarbonate, and sodium bicarbonate evenly;

[0022] (2) Stir the vegetable oil, eggs, sucrose ester and water evenly to emulsify the oil into an emulsion;

[0023] (3) Stir (1) and (2) for 10-15 minutes and let stand for 15 minutes;

[0024] (4) Sheeting: Press the do...

Embodiment 2

[0028] [Example 2] A kind of reconciling ginkgo crisp, raw materials are: 100 parts of low-gluten flour, 3.8 parts of ginkgo fruit powder, 5.2 parts of soybean protein isolate powder, 29 parts of sucrose powder, 0.03 parts of vitamin C, 0.42 parts of calcium hydrogen phosphate, glucose 0.025 parts of ferrous acid, 0.9 parts of table salt, 0.6 parts of ammonium bicarbonate, 0.55 parts of sodium bicarbonate, 14.5 parts of vegetable oil, 9 parts of eggs, 0.8 parts of sucrose ester, and 33 parts of water.

[0029] The preparation steps are the same as in Example 1.

Embodiment 3

[0030] [Example 3] A kind of reconciling ginkgo fruit crisp, raw materials are: 100 parts of low-gluten flour, 4 parts of ginkgo fruit powder, 5 parts of soybean protein isolate powder, 28 parts of sucrose powder, 0.03 part of vitamin C, 0.42 part of calcium hydrogen phosphate, glucose 0.025 parts of ferrous acid, 1.0 parts of table salt, 0.5 parts of ammonium bicarbonate, 0.6 parts of sodium bicarbonate, 15 parts of vegetable oil, 10 parts of eggs, 0.7 parts of sucrose ester, and 32 parts of water.

[0031] The preparation steps are the same as in Example 1.

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PUM

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Abstract

The invention provides blend ginkgo nut shortbread and a preparation method thereof. By addition of ginkgo nut powder, the shortbread is subjected to blend preparation on the basis of health functions of dredging blood vessels and improving the brain, the biscuit is subjected to nutrition blend by adding soy protein isolate, vitamin C, dicalcium phosphate, ferrous gluconate and the like, so that the nutrition facts of the shortbread are balanced, and the standards of Chinese dietary reference intakes (for adults) recommended by the Chinese Nutrition Society are met. Meanwhile, the flavor and the taste of the shortbread are guaranteed on the premise of nutrition balance, the shortbread has good crispness, tastes sweet, is not sticky to teeth, is easily accepted by consumers and has good market prospect.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a blended ginkgo crisp and a preparation method thereof. Background technique [0002] Ginkgo fruit powder contains carbohydrate 72.6%, protein 13.2%, fat 1.3%. According to modern medical research, ginkgo has the functions of unblocking blood vessels, improving brain function, delaying brain aging in the elderly, enhancing memory ability, treating senile dementia and insufficient blood supply to the brain, etc. , hypertension, hyperlipidemia, coronary heart disease, arteriosclerosis, hypofunction of the brain and other diseases also have special preventive and therapeutic effects. [0003] In today's society, people are pursuing a healthy and fast lifestyle, and crispy pastries, as a kind of convenience food, have been liked by the public. However, the problem of unbalanced nutrition generally exists in the existing short cakes, which are mostly high in energy, high i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/26A21D2/34A21D2/22A21D2/14A21D2/02
CPCA21D2/36A21D2/02A21D2/145A21D2/22A21D2/266A21D2/34
Inventor 黄泽元
Owner WUHAN INST OF BIOENG
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