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Mulberry twig wood ear cookie with hypoglycemic effect and making method thereof

A technology for lowering blood sugar and mulberry branches, applied in the field of mulberry branch fungus biscuit and its production, can solve the problems of high cost, many biscuit raw materials, and cannot be used as snack food, etc., and achieves the effect of crisp taste and balanced and rich nutrition.

Inactive Publication Date: 2018-02-16
ANHUI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to meet the needs of this group, in recent years, people have been trying to add blood sugar-regulating nutrients to biscuits to achieve hypoglycemic health effects. The invention patent of "preparation method", the main ingredient in the formula is traditional Chinese medicine concentrate, as a medicinal ingredient, the biscuit made from it obviously cannot be used as a daily snack food, and this kind of biscuit has a lot of raw materials, the production process is cumbersome, and the cost is relatively high. High, not well adapted to the requirements of the market

Method used

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  • Mulberry twig wood ear cookie with hypoglycemic effect and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0019] A mulberry fungus biscuit with hypoglycemic effect consists of the following raw materials in parts by weight: 160 parts of low-gluten flour, 120 parts of butter, 55 parts of maple syrup, 16 parts of soybean milk powder, and 5 parts of mulberry fungus powder.

[0020] The preparation method of the above-mentioned mulberry branch fungus biscuit with hypoglycemic effect comprises the following steps:

[0021] (1) Take an appropriate amount of mulberry fungus, wash it after soaking, put it in an oven to dry, and dry it at a temperature of 60°C for 4 hours, take it out, put it in a grinder and grind it for 12 minutes, and control it with a 130-mesh sieve after cooling to room temperature The powder is the mulberry fungus powder;

[0022] (2) Put the butter at room temperature to soften to a soft solid state, add maple syrup, low-gluten flour, soybean milk powder and the mulberry fungus powder obtained in step (1), mix and stir evenly to obtain a dough;

[0023] (3) Put the...

Embodiment 2

[0027] A mulberry fungus biscuit with hypoglycemic effect consists of the following raw materials in parts by weight: 180 parts of low-gluten flour, 140 parts of butter, 65 parts of maple syrup, 18 parts of soybean milk powder, and 6 parts of mulberry fungus powder.

[0028] The preparation method of the above-mentioned mulberry branch fungus biscuit with hypoglycemic effect comprises the following steps:

[0029] (1) Take an appropriate amount of mulberry fungus, wash it after soaking, put it in an oven to dry, and dry it at a temperature of 60°C for 5 hours, take it out, put it in a grinder and grind it for 15 minutes, and control it with a 120-mesh sieve after cooling to room temperature The powder is the mulberry fungus powder;

[0030] (2) Put the butter at room temperature to soften to a soft solid state, add maple syrup, low-gluten flour, soybean milk powder and the mulberry fungus powder obtained in step (1), mix and stir evenly to obtain a dough;

[0031] (3) Put the...

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Abstract

The invention discloses mulberry twig wood ear cookie with hypoglycemic effect and a making method thereof; the mulberry twig wood ear cookie is made with, by weight, 120-200 parts of low-gluten flour, 75-150 parts of butter, 40-70 parts of maple syrup, 10-20 parts of soymilk powder, and 1-6 parts of powder of mulberry twig wood ear; the making method comprises the steps of mixing, stirring, forming, baking and the like. The mulberry twig wood ear cookie of the invention has the advantages that the maple syrup and the powder of mulberry twig wood ear are added to common cookie so that the madecookie has unique taste and rich nutrition and is edible to common people; the mulberry twig wood ear cookie has hypoglycemic effect and is particularly suitable for diabetics and people with high blood glucose.

Description

technical field [0001] The invention relates to the technical field of health-care biscuits, in particular to a mulberry fungus biscuit with hypoglycemic effect and a preparation method thereof. Background technique [0002] As a common snack food, biscuits are easy to eat and carry, and people usually eat some biscuits in their spare time. However, most of the formulas of biscuits on the market are made from high-oil and high-sugar raw materials, and contain relatively few nutritional elements. If such biscuits are eaten without restraint, it will cause a relative increase in blood viscosity, increase in blood sugar and urine sugar, damage the function of islets, damage the health of the eater, and make diabetics and people with high blood sugar stay away. In order to meet the needs of this group, in recent years, people have been trying to add blood sugar-regulating nutrients to biscuits to achieve hypoglycemic health effects. The invention patent of "preparation method"...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/068A21D2/36A21D2/18
CPCA21D2/181A21D2/36A21D2/362A21D13/062A21D13/068
Inventor 梅心思
Owner ANHUI NORMAL UNIV