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High-calcium coarse grain biscuit and preparation method thereof

A technology for biscuits and coarse grains, which is applied in the directions of legume baked food, tuber baked food, baking, etc., can solve the problems of complex processing technology, high oil content, rough taste, etc., and achieves simple preparation process, crisp taste, and easy digestion. absorption effect

Inactive Publication Date: 2017-11-07
ANHUI QIUGUO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the existing multigrain biscuits have relatively high cellulose content and rich nutritional components, they still have defects such as complex processing technology, rough taste, high oil content, and low calcium content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A high-calcium coarse grain biscuit proposed by the present invention comprises the following raw materials in parts by weight: 30 parts of buckwheat, 24 parts of brown rice, 28 parts of sweet potato, 15 parts of peanut, 25 parts of soybean, 15 parts of dehydrated vegetables, 8 parts of inulin, and 10 parts of additives 8 parts, 8 parts of flavoring agent, 50 parts of milk, wherein, the dehydrated vegetable is the composition of dehydrated potherb mustard, dehydrated rapeseed, dehydrated fennel, dehydrated carrot, dehydrated celery and dehydrated cabbage; Additives are soybean lecithin, cocoa butter substitute, The mixture of soybean protein powder and lactic acid 3:4:2.5:2; the flavoring agent is a mixture of olive oil, white sugar, honey, dried green onion and edible salt with a mass ratio of 4:2:2.5:2:3;

[0021] Its preparation method comprises the following steps:

[0022] S1. After washing the buckwheat and brown rice with the specific gravity, place them in an ov...

Embodiment 2

[0028] A high-calcium coarse grain biscuit proposed by the present invention comprises the following raw materials in parts by weight: 20 parts of buckwheat, 17 parts of brown rice, 20 parts of sweet potatoes, 8 parts of peanuts, 18 parts of soybeans, 10 parts of dehydrated vegetables, 4 parts of inulin, and 6 parts of additives 4 parts, 4 parts of flavoring agent, 30 parts of milk, wherein, the dehydrated vegetable is the composition of dehydrated potherb mustard, dehydrated rapeseed, dehydrated fennel, dehydrated carrot, dehydrated celery and dehydrated cabbage; Additives are soybean lecithin, cocoa butter substitute, The mixture of soybean protein powder and lactic acid 1:2:1.5.5:1; the flavoring agent is a mixture of olive oil, white sugar, honey, dried onion and edible salt with a mass ratio of 2:4:1.8:0.8:1;

[0029] Its preparation method comprises the following steps:

[0030] S1. After washing the buckwheat and brown rice with the specific gravity, place them in an ov...

Embodiment 3

[0036] A high-calcium coarse grain biscuit proposed by the present invention comprises the following raw materials in parts by weight: 25 parts of buckwheat, 20 parts of brown rice, 24 parts of sweet potato, 12 parts of peanut, 22 parts of soybean, 12 parts of dehydrated vegetables, 6 parts of inulin, and 8 parts of additives 6 parts, 6 parts of flavoring agent, 40 parts of milk, wherein, the dehydrated vegetable is the composition of dehydrated potherb mustard, dehydrated rapeseed, dehydrated fennel, dehydrated carrot, dehydrated celery and dehydrated cabbage; Additives are soybean lecithin, cocoa butter substitute, The mixture of soybean protein powder and lactic acid 2:3:2:1.5; the flavoring agent is a mixture of olive oil, white sugar, honey, dried green onion and edible salt with a mass ratio of 3:3:2.2:1.4:2;

[0037] Its preparation method comprises the following steps:

[0038] S1. After washing the buckwheat and brown rice with the specific gravity, place them in an o...

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PUM

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Abstract

The invention discloses a high-calcium coarse grain biscuit which comprises, by weight, 20-30 parts of buckwheat, 17-24 parts of unpolished rice, 20-28 parts of sweet potatoes, 8-15 parts of peanuts, 18-25 parts of soybeans, 10-15 parts of dehydrated vegetables, 4-8 parts of synanthrin, 6-10 parts of additives, 4-8 parts of flavoring agents and 30-50 parts of milk. The high-calcium coarse grain biscuit is scientific in formula and rigorous in matching, miscellaneous grain crops serve as main raw materials and are matched with vegetables with high calcium content and the synanthrin to jointly prepare the high-calcium coarse grain biscuit, the synanthrin has the functions of reducing blood glucose and blood lipid, promoting gastrointestinal motility, improving intestinal environments, enhancing gastrointestinal functions, increasing digestion and appetite and the like, the prepared biscuit is balanced and comprehensive in nutrition and rich in calcium needed for human bodies and has the functions of effectively improving appetite, promoting digestion, reducing the blood glucose and the blood lipid, relaxing bowels, delaying senescence, preventing cardiovascular and cerebrovascular diseases and the like, and the biscuit is crispy in taste, convenient to eat, easy to digest and absorb and worthy of popularization.

Description

technical field [0001] The invention relates to the technical field of coarse grains, in particular to a high-calcium coarse grain biscuit and a preparation method thereof. Background technique [0002] Biscuits are baked with flour and water or milk without yeast. They are very convenient and applicable as stored food for travel, sailing, and mountaineering, especially for soldiers during wartime. The early biscuit industry was mainly produced and spread based on the concept of emergency food for long-term voyages or wars. With the rapid development of the food industry, the formula and process of biscuits have undergone great changes, and there are more and more types of biscuits. Commercially available biscuits are more and more used as snacks and snacks during leisure time. Because of their exquisite packaging and shape, sweet and crisp taste, etc., they are especially popular among children. However, the existing biscuits are excessively pursuing the taste, the formul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/043A21D13/045A21D13/047A21D13/06A21D2/36
Inventor 祁斌
Owner ANHUI QIUGUO FOOD
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