Sucrose-free nut energy biscuits and producing process thereof

A production process, sucrose-free technology, used in baking, dough processing, baked goods, etc., can solve the problems of reducing the probability and risk of heart disease, limited nutritional value, and low probability of coronary heart disease, and achieves Increase milk flavor, rich nutrition, and promote intestinal peristalsis effect

Inactive Publication Date: 2017-10-24
HENAN KUANGHUA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is very helpful to human beings, and it is economical and affordable. It is a good medicine for human beings. Experts also found that people who eat nuts have a lower chance of suffering from coronary heart disease. Nuts are good for our health, especially for our hearts. Nuts can

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] When the present invention is implemented, the following raw materials are used: 150g of oatmeal nut mixture, 25g of butter, 40g of high-gluten flour, 20g of whole milk powder, 10g of maltitol, and 15g of whole egg liquid.

[0022] A kind of production technology of sucrose-free nut energy biscuit, described production technology comprises the following steps:

[0023] Step 1: Mix 25g of butter with warm water in parts by weight, and heat until melted;

[0024] Step 2: Add 10 g of maltitol to the melted mixture obtained in step 1, and make it mix evenly;

[0025] Step 3: Mix 40 g of high-gluten flour and 20 g of whole milk powder in parts by weight, add the mixed high-gluten flour and whole milk powder into the mixture obtained in step 2, and stir to make it evenly mixed;

[0026] Step 4: Add 150 g of the oat nut mixture to the mixture obtained in Step 3, and stir to mix evenly;

[0027] Step 5: Add 15g of whole egg liquid to the mixture obtained in Step 4, and stir t...

Embodiment 2

[0033] When the present invention is implemented, the following raw materials are used: 150g of oatmeal nut mixture, 30g of butter, 45g of high-gluten flour, 20g of whole milk powder, 20g of maltitol, and 12g of whole egg liquid.

[0034] A kind of production technology of sucrose-free nut energy biscuit, described production technology comprises the following steps:

[0035] Step 1: Mix 30g of butter with warm water in parts by weight, and heat until melted;

[0036] Step 2: Add 20 g of maltitol to the melted mixture obtained in step 1, and make it mix evenly;

[0037] Step 3: Mix 45g of high-gluten flour and 20g of whole milk powder by weight, add the mixed high-gluten flour and whole milk powder into the mixture obtained in step 2, and stir to make it evenly mixed;

[0038] Step 4: Add 150 g of the oat nut mixture to the mixture obtained in Step 3, and stir to mix evenly;

[0039] Step 5: Add 12g of whole egg liquid to the mixture obtained in Step 4, and stir to mix evenl...

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PUM

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Abstract

The invention relates to sucrose-free nut energy biscuits and a producing process thereof. The sucrose-free nut energy biscuits are prepared from, by weight, 150 parts of oat and nut mixed materials, 25-40 parts of butter, 40-50 parts of high-gluten flour, 15-25 parts of whole milk powder, 10-20 parts of maltitol and 10-15 parts of egg pulp. The sucrose-free nut energy biscuits are capable of supplementing all kinds of needed nutrient elements and promoting human metabolism and rich in nutrition and have healthcare value, and people are not prone to getting fat.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a sucrose-free nut energy biscuit and a production process thereof. Background technique [0002] Oatmeal is a low pond, high nutrition, high energy food. It is sweet and flat in nature and taste, can benefit the spleen, nourish the heart, and suppress sweat, and has high nutritional value; it is rich in dietary fiber, can promote gastrointestinal motility, facilitate defecation, low calories, low glycemic index, lowering fat and blood sugar, and nuts are The essence part of the plant is rich in nutrients, rich in protein, oil, minerals, and high in vitamins. It also contains mono- and polyunsaturated fatty acids, including linolenic acid, linoleic acid and other essential fatty acids for the human body. Physical fitness and disease prevention have good effects. The health effects of nuts are mainly reflected in: the ability to scavenge free radicals, nourish the brain ...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36A21D2/34A21D2/18
CPCA21D13/062A21D2/181A21D2/34A21D2/36A21D2/364
Inventor 吴家聪吴长文卢陈勇
Owner HENAN KUANGHUA FOOD CO LTD
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