Nut biscuits and preparation method thereof

A technology for nuts and biscuits, applied in the field of nut biscuits and their preparation, can solve problems such as fetal toxicity and side effects, and achieve the effects of regulating blood pressure and blood lipids, without toxic and side effects, and promoting fetal development.

Inactive Publication Date: 2018-02-02
孝感市鲁建农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the toxic side effects of drugs and antibiotics on the fetus have always been a concern for all parents-to-be

Method used

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  • Nut biscuits and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A nut biscuit, consisting of the following raw materials in parts by weight: 200 parts of low-gluten flour, 100 parts of nuts, 50 parts of butter, 50 parts of fine sugar, 20 parts of egg liquid, 1 part of salt, perilla α-linolenic acid-ring 1 part of dextrin inclusion compound, 1 part of perilla cake protein, 0.5 part of baking soda powder.

[0024] Wherein, the preparation method of the perilla α-linolenic acid-cyclodextrin inclusion compound is as follows: a. take perilla leaves and dry them, crush them through a 40-mesh sieve, add distilled water according to the ratio of material to liquid at 1:40, After soaking for 60 minutes, distill for 120 minutes to obtain perilla oil; b. Weigh 5 g of perilla oil into a round bottom flask, add 300 mL of 1 mol / L KOH-ethanol solution, and pour in N at 60 ° C. 2 Saponify the solution until the solution is clear under certain conditions, adjust the pH to 2 with hydrochloric acid after cooling, add an equal volume of petroleum ether...

Embodiment 2

[0031] A nut biscuit, consisting of the following raw materials in parts by weight: 225 parts of low-gluten flour, 110 parts of nuts, 65 parts of butter, 65 parts of fine sugar, 25 parts of egg liquid, 1.5 parts of salt, perilla α-linolenic acid-ring 1.5 parts of dextrin inclusion compound, 1.5 parts of perilla cake protein, and 0.75 parts of baking soda powder.

[0032] Wherein, the preparation method of the perilla α-linolenic acid-cyclodextrin inclusion compound is as follows: a. take perilla leaves and dry them, crush them through a 40-mesh sieve, add distilled water according to the ratio of material to liquid at 1:40, After soaking for 60 minutes, distill for 120 minutes to obtain perilla oil; b. Weigh 5 g of perilla oil into a round bottom flask, add 300 mL of 1 mol / L KOH-ethanol solution, and pour in N at 60 ° C. 2 Saponify the solution until the solution is clear under certain conditions, adjust the pH to 2.5 with hydrochloric acid after cooling, add an equal volume o...

Embodiment 3

[0039] A nut biscuit, consisting of the following raw materials in parts by weight: 250 parts of low-gluten flour, 120 parts of nuts, 80 parts of butter, 80 parts of fine sugar, 30 parts of egg liquid, 2 parts of salt, perilla α-linolenic acid-ring 2 parts of dextrin inclusion compound, 2 parts of perilla cake protein, 1 part of baking soda powder.

[0040] Wherein, the preparation method of the perilla α-linolenic acid-cyclodextrin inclusion compound is as follows: a. take perilla leaves and dry them, crush them through a 40-mesh sieve, add distilled water according to the ratio of material to liquid at 1:40, After soaking for 60 minutes, distill for 120 minutes to obtain perilla oil; b. Weigh 5 g of perilla oil into a round bottom flask, add 300 mL of 1 mol / L KOH-ethanol solution, and pour in N at 60 ° C. 2 Saponify the solution until the solution is clear under certain conditions, adjust the pH to 3 with hydrochloric acid after cooling, add an equal volume of petroleum ethe...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to nut biscuits and a preparation method thereof. The nut biscuits consist of the following raw materials of low-gluten flour, nuts, butter, fine granulated sugar, beaten eggs, salt, a purple perilla alpha-linolenic acid-cyclodextrin inclusion compound, purple perilla cake meal protein and baking soda powder.According to the nut biscuits disclosed by the invention, the purple perilla alpha-linolenic acid-cyclodextrin inclusion compound and the purple sweet potato cake meal protein are added to be used asfunctional components and are compounded with nuts for making the biscuits, so that the made biscuits have the effects of resisting inflammation, resisting anaphylaxis, regulating blood pressure andblood fat, increasing brain cell substances and improving immunity. Secondly, the made biscuits disclosed by the invention are natural and safe in components, comprehensive in nutrients and free fromtoxic and side effects, can be eaten by pregnant women as health-care leisure snack foods for a long term, can achieve the effects of promoting fetal development and improving the quality of postnatalmilk, and has broad market prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nut biscuit and a preparation method thereof. Background technique [0002] Pregnancy is a special physiological period in which nutrition needs to be strengthened, because all the nutrients needed for fetal growth and development come from the mother, and pregnant women themselves need to reserve nutrients for childbirth and milk secretion. , baby's development, all play a very important role. [0003] Pregnancy complications refer to diseases not directly caused by pregnancy that occur before pregnancy or during pregnancy, and the disease does not necessarily disappear after pregnancy is terminated. Common complications with greater impact include heart disease, chronic hypertension, hepatitis, and anemia. The occurrence of pregnancy complications will affect the physical and mental state of pregnant women and the development of the fetus to varying degrees, and may...

Claims

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Application Information

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IPC IPC(8): A21D13/064A21D2/36A21D2/14A21D2/26
CPCA21D2/145A21D2/264A21D2/364A21D13/064
Inventor 不公告发明人
Owner 孝感市鲁建农业开发有限公司
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