Bamboo vegetable carbon black biscuit and preparation method thereof

A technology of plant carbon black and bamboo, applied in food science, baking, baked food with modified ingredients, etc., to achieve the effects of avoiding uneven distribution, safe eating, and simple operation

Inactive Publication Date: 2017-09-15
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no plant carbon black biscuit on the market. The present invention uses flour as the main raw material, cream, milk powder, eggs as auxiliary materials, and adding baking powder, xylitol, bamboo plant carbon black, vegetables, grains, mushrooms, etc. A new type of plant carbon black biscuit has a unique flavor and no toxic side effects. It can regulate the stomach, detoxify, inhibit the reproduction of harmful intestinal bacteria and the excessive proliferation of probiotics; this product has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation method of embodiment 1 bamboo plant carbon black

[0029] The bamboo charcoal calcined at high temperature is subjected to alkali washing, pickling, water washing and drying in sequence to obtain edible bamboo charcoal with uniform quality; firstly, coarsely pulverize the edible bamboo charcoal raw material powder with a jaw crusher to obtain a coarse powder with a particle size of 5mm , and then finely pulverize the edible bamboo charcoal coarse powder with a ball mill, and finally perform ultrafine grinding with a fluidized bed collision jet mill to obtain ultrafine bamboo plant carbon black with a particle size of 1-30 μm, which is set aside.

Embodiment 2

[0030] Embodiment 2 A kind of bamboo plant carbon black biscuit and production method thereof

[0031] (1) Weigh 200g of low-gluten wheat flour, 60g of eggs, 100g of butter, 60g of white sugar, 20g of milk powder, 4g of baking powder, 2g of salt, and 1g of plant carbon black according to the formula; (2) Mix superfine bamboo plant carbon black powder , low-gluten wheat flour, baking powder, and milk powder are mixed evenly to make a mixed powder, and passed through a 60-mesh sieve for later use; (3) Soften the cream at room temperature, put it into a multifunctional mixer together with white sugar and salt, and whip for 10 minutes at high speed. Stir until it becomes a milky white mixture; then add the egg liquid in batches for whipping, each time the egg liquid is added and beat evenly, then add the next time, and beat into a stable foam for later use; (4) Add step (2) Mix the mixed powder at low speed for 10 minutes to prepare a uniform biscuit batter, and let it stand for 1...

Embodiment 3

[0032] Embodiment 3 A kind of bamboo plant carbon black biscuit and production method thereof

[0033](1) Weigh 180g of low-gluten wheat flour, 55g of eggs, 85g of butter, 65g of xylitol, 20g of milk powder, 3g of baking powder, 20g of flaxseed, 2g of salt, and 0.8g of plant carbon black according to the formula; (2) Select non-rotten 1. Non-odor linseed, rinsed repeatedly with running water or ozone to remove surface dirt, dried to remove surface moisture, crushed, and passed through a 60-mesh sieve for later use; (3) Superfine bamboo plant carbon black powder, low-gluten wheat flour , baking powder, milk powder, and flaxseed powder are mixed evenly to make a mixed powder, which is passed through a 60-mesh sieve for later use; (4) Soften the cream at room temperature, put it into a multifunctional blender together with xylitol and salt, and whip for 10 minutes at high speed until Stir into a milky white mixture; then add the egg liquid in batches for whipping, each time the e...

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PUM

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Abstract

The invention discloses a bamboo vegetable carbon black biscuit and a preparation method thereof and belongs to the field of food processing. The bamboo vegetable carbon black biscuit is processed from raw materials in parts by weight as follows: 180-210 parts of flour, 50-70 parts of eggs, 15-30 parts of milk powder, 0-80 parts of cereal flour, 0-80 parts of vegetable powder, 0-80 parts of mushroom powder, 1-4 parts of table salt, 50-70 parts of sugar, 80-110 parts of cream, 3-6 parts of baking powder and 0.5-1.5 parts of bamboo vegetable carbon black. According to the bamboo vegetable carbon black biscuit obtained with the preparation method, the coloring problem of the biscuit is solved, and the biscuit has uniform and reliable quality, is safe to eat and has the unique flavor. The biscuit has the advantages of being good in product quality, simple and convenient to operate, prone to industrialization and the like and has bright popularization and application prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a bamboo plant carbon black biscuit and a preparation method thereof. Background technique [0002] Bamboo is one of the forest resources, known as the "Second Forest" in China. Bamboo resources are mainly composed of cellulose, hemicellulose and lignin, and also contain protein, amino acid, fat, sugar, minerals (such as potassium, sodium, calcium, magnesium, zinc, manganese, iron, copper, selenium, silicon, etc. ) and other nutrients. The application of bamboo resources has been greatly developed in recent years, such as bamboo charcoal, bamboo vinegar, bamboo salt and so on. Various treated functional bamboo charcoal products also emerged, such as bamboo charcoal toothpaste, bamboo charcoal handmade soap, bamboo charcoal shampoo, bamboo charcoal paint, bamboo charcoal facial mask, bamboo charcoal pillow, bamboo charcoal wine and so on. Plant carbon black ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/02
CPCA21D13/06A21D2/02A21D2/36
Inventor 葛青毛建卫肖竹钱沙如意蔡成岗方吉雷
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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