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Making method of high-efficient high-energy nutritive compressed biscuits

A technology for compressing biscuits and a production method, which is applied in the processing of dough, baking, and baked goods with modified ingredients, etc., can solve the problems of uncoordinated proportions, high fat proportions, and low protein proportions, and achieve uniform proportions and balanced nutrition. Effect

Inactive Publication Date: 2018-03-23
NORTHEAST FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The proportions of the three major energy-supplying substances in compressed biscuits on the market are not coordinated, with a high proportion of fat and a low proportion of protein

Method used

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  • Making method of high-efficient high-energy nutritive compressed biscuits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] For example, make 100kg of this product. Select high-quality black fungus, oats, and carrots, wash them with warm water, drain them, and dry them in an oven. Pulverize into powder with pulverizer, weigh 40kg wheat flour, 10kg black fungus powder, 10kg soybean protein powder, 6kg oat flour, 6kg carrot powder, mix well and set aside. Weigh 0.02kg of compound antioxidant (wherein TBHQ:tea polyphenols=2:1) ​​and add it into 10kg of mixed oil (wherein butter:olive oil=1:1), mix well and set aside. Add 14kg white granulated sugar, 0.8kg baking soda and 0.4kg salt to drinking water again, stir to make it dissolve. Then add the drinking water mixture and the oil mixture to the mixed powder several times, stir evenly to form a dough, and roll it into a dough sheet after standing for 20 minutes (the specification is about 80mm in length, 40mm in width, and 3mm in height). Put tin foil in the baking pan, and spread the shaped dough piece on the tin foil. Set the oven to the upp...

Embodiment 2

[0062] For example, make 100kg of this product. Select high-quality black fungus, oats, and carrots, wash them with warm water, drain them, and dry them in an oven. Pulverize into powder with pulverizer, weigh 40kg wheat flour, 10kg black fungus powder, 10kg protein powder, 6kg oat flour, 6kg carrot powder, mix well and set aside. Weigh 0.02kg of compound antioxidant (TBHQ:tea polyphenols=2:1) ​​into 10kg of oil (butter:olive oil=1:1), mix well and set aside. Add 14kg white granulated sugar, 0.8kg baking soda and 0.4kg salt to drinking water again, stir to make it dissolve. Then add the drinking water mixture and the oil mixture to the mixed powder several times, stir evenly to form a dough, and roll it into a dough sheet after standing for 20 minutes (the specification is about 80mm in length, 40mm in width, and 3mm in height). Put tin foil in the baking pan, and spread the shaped dough piece on the tin foil. Set the oven to the upper heat temperature of 170°C, the lower h...

Embodiment 3

[0064]For example, make 100kg of this product. Select high-quality black fungus, oats, and carrots, wash them with warm water, drain them, and dry them in an oven. Pulverize into powder with pulverizer, weigh 40kg wheat flour, 10kg black fungus powder, 10kg protein powder, 6kg oat flour, 6kg carrot powder, mix well and set aside. Weigh 0.02kg of compound antioxidant (TBHQ:tea polyphenols=2:1) ​​into 10kg of oil (butter:olive oil=1:1), mix well and set aside. Add 14kg white granulated sugar, 0.8kg baking soda and 0.4kg salt to drinking water again, stir to make it dissolve. Then add the drinking water mixture and the oil mixture to the mixed powder several times, stir evenly to form a dough, and roll it into a dough sheet after standing for 20 minutes (the specification is about 80mm in length, 40mm in width, and 3mm in height). Put tin foil in the baking pan, and spread the shaped dough piece on the tin foil. Set the oven to the upper heat temperature of 170°C, the lower he...

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Abstract

The invention relates to a making method of high-efficient high-energy nutritive compressed biscuits, and belongs to the high-energy foods. The making method comprises the following steps of by usingwheat flour, black fungus powder, soybean protein powder, oat flour and carrot powder as main raw materials, blending the wheat flour, the black fungus powder, the soybean protein powder, the oat flour, the carrot powder, mixed fat, white granulated sugar, baking soda, table salt, a compound antioxidant and drinking water in compounding ratio to obtain dough, baking the dough under the best bakingcondition to obtain common biscuits, crushing the common biscuits, taking a certain mass of the crushed common biscuits into a mould, and performing compression, so that finished products of the high-efficient high-energy nutritive compressed biscuits are obtained. The obtained high-efficient high-energy nutritive compressed biscuits have special fragrance of baked products, are dark brown, crispy rather than hard, uniform in texture, and not liable to dreg falling, contain high energy, are uniform in proportion of fat, protein and carbohydrate, full in kinds of cellulose and minerals, and balanced in nutrients, can provide high energy for human bodies, and besides, do not influence balance of environment of inner organisms, and people can eat the high-efficient high-energy nutritive compressed biscuits without worrying.

Description

technical field [0001] The invention relates to the field of high-energy nutritional food. Background technique [0002] Compressed biscuits are a high-energy nutritious food that is convenient, fast, and fast to replenish energy. Due to its small size, light weight, and high energy, compressed biscuits have become a widely used emergency food, such as survival in the wild or short-term food supply in natural disasters. It can be described as an ancient and vital product. [0003] For a long time, compressed biscuits have been constantly pursuing high energy, while ignoring their nutritional balance, resulting in problems such as nutritional imbalance in the body after short-term consumption. In recent years, people's research on compressed biscuits is not limited to the increase of their calories and the improvement of their taste, and people's requirements for the quality of compressed biscuits have also increased. The compressed biscuit of the present invention mainly ...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/08A21D2/16
CPCA21D2/08A21D2/16A21D2/36A21D13/06
Inventor 刘荣王慧王振宇
Owner NORTHEAST FORESTRY UNIVERSITY
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