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Biscuits

A biscuit and unit technology, applied in the field of biscuits, can solve the problems that biscuits cannot meet the needs of modern consumers, achieve unique fruit taste, solve the effect of not being easy to keep fresh, and promote digestion

Inactive Publication Date: 2017-01-04
孔令娇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a biscuit to solve the problem of how to increase the added value of dragon fruit because the current biscuit can no longer meet the needs of modern consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0056] The preparation method of the biscuit includes the following steps:

[0057] S1: Peel and wash the freshly picked pitayas that are half-ripe to obtain pitaya pulp. The pitaya pulp is added with 150-300 parts of water and then beaten into pitaya puree, which is filtered to obtain pitaya juice;

[0058] S2: Mix high-gluten flour, walnut powder, collagen powder, sugar, flavoring agent, leavening agent, starter, emulsifier, and 300-400 parts of water into a homogeneous mixture, and ferment for 12-18h at room temperature. Fabricated fabric;

[0059] The preparation method of the collagen powder includes the following steps:

[0060] S21: Wash and smash the chicken skin, add 8-12 times the weight of the chicken skin and soak in 16%-22% KCl solution for 3-5h, centrifuge to collect the precipitate, wash the precipitate, 142-148℃ moist heat sterilization for 8-10min, prepare the crude Collagen fibers;

[0061] S22: Use sodium carbonate to adjust the crude collagen fiber prepared in step...

Embodiment 1

[0074] A biscuit, in parts by weight, comprising the following raw materials: 250 parts of high-gluten flour, 200 parts of dragon fruit pulp, 36 parts of walnut powder, 13 parts of collagen powder, 6 parts of Chinese herbal medicine preparation, 18 parts of edible vegetable oil, 21 parts of sugar, 5 parts of flavoring agent, 2 parts of vitamins, 2 parts of amino acids, 2 parts of trace elements, 4 parts of leavening agents, 3 parts of leavening agents, 1 part of emulsifiers, 0.9 parts of umami agents, 0.9 parts of fragrances;

[0075] The Chinese herbal medicine preparation is based on parts by weight and includes the following raw materials: 24 parts of hawthorn, 16 parts of astragalus, 26 parts of licorice, 22 parts of tangerine peel, 15 parts of Codonopsis, 14 parts of magnolia root, 11 parts of cloves, 19 parts of mugwort leaves, 15 parts of bayberry , 12 parts of Schisandra;

[0076] The sugar is based on parts by weight and consists of the following components: 6 parts of xyl...

Embodiment 2

[0103] A biscuit, in parts by weight, comprising the following raw materials: 204 parts of high-gluten flour, 84 parts of dragon fruit pulp, 34 parts of walnut powder, 10 parts of collagen powder, 4 parts of Chinese herbal medicine preparation, 12 parts of edible vegetable oil, 14 parts of sugar, 4 parts of flavoring agent, 2 parts of vitamins, 2 parts of amino acids, 2 parts of trace elements, 3 parts of leavening agent, 2 parts of starter, 1 part of emulsifier, 0.6 part of umami agent, 0.6 part of fragrance;

[0104] The Chinese herbal medicine preparation is based on parts by weight and includes the following raw materials: 20 parts of hawthorn, 14 parts of astragalus, 24 parts of licorice, 20 parts of tangerine peel, 14 parts of Codonopsis, 12 parts of Magnolia officinalis, 10 parts of cloves, 16 parts of mugwort leaves, 9 parts of bayberry , 8 servings of Schisandra;

[0105] The sugar is based on parts by weight and consists of the following components: 3 parts of xylitol, 3 ...

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PUM

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Abstract

Provided are biscuits. The biscuits are made from, by weight, 204-298 parts of high-protein flour, 84-118 parts of dragon fruit pulp, 34-41 parts of walnut powder, 10-16 parts of collagen powder, 4-8 parts of Chinese herb preparation, 12-24 parts of edible vegetable oil, 14-28 parts of sugar, 4-6 parts of condiment, 2-3 parts of vitamins, 2-3 parts of amino acid, 2-3 parts of trace elements, 3-5 parts of swelling agent, 2-4 parts of fermenting agent, 1-2 parts of emulsifying agent, 0.6-1.2 parts of flavor enhancer and 0.6-1.2 parts of flavoring agent. The biscuits have the advantages of being unique in fruit flavor and rich in nutrition, have the obvious digestion promoting health-care effect and can meet the requirements of many consumers, especially old people who suffer from indigestion and have the bad digestion function; the industrial chain of dragon fruits can be lengthened, and the additional value is increased.

Description

Technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and specifically relates to a biscuit. Background technique [0002] Biscuit is a loose or crunchy food made by roasting flour as raw material, adding sugar, oil and other auxiliary materials. However, with the improvement of people's living standards and increasing health awareness, current biscuits can no longer meet the needs of modern consumers. Therefore, on the basis of not affecting the original flavor of biscuits, adding some substances beneficial to human health in an appropriate amount has become a new development direction of the biscuit industry. [0003] Pitaya, also known as green dragon fruit and red dragon fruit, is named for its fleshy scales resembling the outer scales of a dragon. It is the fruit of Triangularia plant of the cactus family and is native to Central America. It is one of the famous tropical and subtropical fruits. Pitaya is rich in nut...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/18A21D2/24A21D2/26A21D2/02
CPCA21D2/36A21D2/02A21D2/181A21D2/245A21D2/261A21D2/366
Inventor 孔令娇
Owner 孔令娇