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Nutritive biscuits and making method thereof

A biscuit and nutrition technology, which is applied in baking, baked goods with modified ingredients, and dough processing, etc. The effect of low fat content, low calorie and simple preparation process

Inactive Publication Date: 2018-03-02
YANCHENG TIANSHUN MACHINERY TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the biscuits currently on the market are usually high in sugar, salt and fat, low in nutrients, easy to cause obesity, get angry, and contain more preservatives, pigments and other ingredients that are not conducive to human health
These biscuits are not suitable for people with three highs, diabetics and people who need to lose weight

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A nutritional biscuit, the nutritional biscuit is mainly made of the following raw materials by weight: 100-200 parts of wheat flour, 60-80 parts of corn flour, 60-80 parts of sweet potato flour, 20-40 parts of milk, 40-60 parts of edible oil , 40-50 parts of walnuts, 2-3 parts of honey, 50-70 parts of egg whites, 20-30 parts of strawberries, 15-20 parts of yellow peaches, 20-30 parts of sugar, appropriate amount of water.

[0021] A preparation method for nutritional biscuits, specifically comprising the following steps:

[0022] S1: preparing walnut powder: grinding walnuts into powder;

[0023] S2: Prepare fruit juice: Wash and peel the yellow peaches, wash and remove the stalks of the strawberries, mix them in a juicer and squeeze them into juice to obtain fruit juice for later use;

[0024] S3: Kneading dough: mix wheat flour, corn flour, sweet potato flour and walnut powder obtained in step S1, add milk, cooking oil, honey, egg white, sugar, and appropriate amoun...

Embodiment 2

[0029] The difference between the second embodiment and the first embodiment lies in that the ingredients of the nutritional biscuits are different.

[0030] The nutritional biscuit of Example 2 is mainly made of the following raw materials in parts by weight: 200 parts of wheat flour, 80 parts of corn flour, 70 parts of sweet potato flour, 20 parts of milk, 40 parts of edible oil, 50 parts of walnuts, 2 parts of honey, and 50 parts of egg white 30 parts of strawberries, 20 parts of yellow peaches, 30 parts of sugar, and appropriate amount of water.

Embodiment 3

[0032] The difference between Embodiment 3 and Embodiment 1 and Embodiment 2 lies in that the ingredients of the nutritional biscuits are different.

[0033] The nutritional biscuit of Example 3 is mainly made of the following raw materials in parts by weight: 100 parts of wheat flour, 60 parts of corn flour, 80 parts of sweet potato flour, 20 parts of milk, 40 parts of edible oil, 50 parts of walnuts, 2 parts of honey, and 50 parts of egg white 30 parts of strawberries, 20 parts of yellow peaches, 30 parts of sugar, and appropriate amount of water.

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Abstract

The invention provides a nutritional biscuit. The nutritional biscuit is mainly made from the following raw materials by weight: 100-200 parts of wheat flour, 60-80 parts of corn flour, 60-80 parts of sweet potato flour, 20-40 parts of milk, and 40 parts of edible oil. ‑60 servings, 40‑50 servings of walnuts, 2‑3 servings of honey, 50‑70 servings of egg whites, 20‑30 servings of strawberries, 15‑20 servings of yellow peaches, 20‑30 servings of sugar, and appropriate amount of water. The biscuits of the invention are rich in more coarse grains and vitamin components, have low sugar and fat content, and are delicious in taste, and are suitable for consumption by people with three highs and obesity. The biscuit of the invention has the advantages of simple preparation process, convenient and quick operation and low cost, and is suitable for industrialized popularization and production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nutritional biscuit and a preparation method thereof. Background technique [0002] Biscuit is a kind of snack food that people often eat. It has the advantages of rich nutrition, crisp taste, easy to carry, and long-term storage. However, the biscuits currently on the market are usually high in sugar, salt and fat, low in nutrients, easy to cause obesity, get angry, and contain more preservatives, pigments and other ingredients that are not conducive to human health. These biscuits are not suitable for people with three high levels, diabetics and people who need to lose weight. Therefore, it is very necessary to study and produce a biscuit with nutrition, health care and delicious taste. Contents of the invention [0003] In order to solve the above problems, the present invention provides a nutritious biscuit and its preparation method. The biscuit is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36A21D2/364A21D2/366
Inventor 袁夫文
Owner YANCHENG TIANSHUN MACHINERY TECH CO LTD
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