Leisure food specially used for children-formula of quinoa high protein wafer and preparation method of wafer

A high-protein, crispy technology, which is applied in the direction of baked food with modified ingredients, application, food science, etc., can solve the problem of children's snack food lacking fortified high-quality protein and micronutrients, etc., to achieve reduced sucrose consumption, moderate sweetness, and energy Appropriate effect

Inactive Publication Date: 2018-03-23
YANGZHOU RUNKANG BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The patent of this invention is to solve the practical problem of the lack of high-quality protein and micronutrients in my country's chi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] 1) Put 20 parts of wheat flour, 5 parts of quinoa flour, 7 parts of sucrose, 10 parts of edible oil, and 1.0 part of seabuckthorn bark powder in a dough mixer and stir evenly;

[0058] 2) Beat 20 eggs for later use;

[0059] 3) Dissolve 0.01 part of stevioside and 3 parts of inulin with appropriate amount of water;

[0060] 4) Pour the beaten egg liquid in step 2) and the stevioside and inulin aqueous solution prepared in step 3) into the dough mixer, then add an appropriate amount of pure water and stir for 10-20 minutes until the dough-free pieces become a fluid paste. ;

[0061] 5) Preheat the baking equipment to 130-140°C, transport the pasty raw material prepared in step 4) to a suitable mold from the hopper, and bake until mature;

[0062] 6) Cool the product to room temperature and seal it immediately.

Embodiment 2

[0064] 1) Put 25 parts of wheat flour, 10 parts of quinoa flour, 8 parts of sucrose, 13 parts of edible oil, and 1.5 parts of seabuckthorn bark powder in a dough mixer and stir evenly.

[0065] 2) Beat 30 parts of eggs for later use;

[0066] 3) Dissolve 0.03 parts of stevioside and 6 parts of inulin with appropriate amount of water;

[0067] 4) Pour the beaten egg liquid in step 2) and the stevioside and inulin aqueous solution prepared in step 3) into the dough mixer, then add an appropriate amount of pure water and stir for 10-20 minutes until the dough-free pieces become a fluid paste. ;

[0068] 5) Preheat the baking equipment to 130-140°C, transport the pasty raw material prepared in step 4) to a suitable mold from the hopper, and bake until mature;

[0069] 6) Cool the product to room temperature and seal it immediately.

Embodiment 3

[0071] 1) Put 50 parts of wheat flour, 15 parts of quinoa flour, 10 parts of sucrose, 15 parts of edible oil, and 2.0 parts of seabuckthorn bark powder in a dough mixer and stir evenly.

[0072] 2) Beat 40 parts of eggs for later use;

[0073] 3) Dissolve 0.05 parts of stevioside and 10 parts of inulin with appropriate amount of water;

[0074] 4) Pour the beaten egg liquid in step 2) and the stevioside and inulin aqueous solution prepared in step 3) into the dough mixer, then add an appropriate amount of pure water and stir for 10-20 minutes until the dough-free pieces become a fluid paste. ;

[0075] 5) Preheat the baking equipment to 130-140°C, transport the pasty raw material prepared in step 4) to a suitable mold from the hopper, and bake until mature;

[0076] 6) Cool the product to room temperature and seal it immediately.

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PUM

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Abstract

The invention discloses a formula of a quinoa high protein wafer and a preparation method, belonging to the technical field of food processing. At present, the phenomena that children develop slowly and are underweight due to undernourishment still exist among urban and rural residents in China. The wafer is specifically developed for the type of children, according to the formula, the wafer is prepared from 20-50 parts of wheat flour, 5-15 parts of quinoa, 20-40 parts of an egg, 7-10 parts of cane sugar, 10-15 parts of edible oil, 1.0-2.0 parts of sea-buckthorn hide powder, 5-10 parts of inulin and 0.01-0.05 part of stevioside. The quinoa contains more than 15% of protein, wherein the content of necessary amino acid is higher than that of wheat and rice, the proportion is moderate, the quality is equivalent to that of meat and milk, and the quinoa is excellent vegetable protein. Nutrients such as mineral substance and vitamin are higher than those of common foods. The quinoa is selected as a source of protein, eggs are supplemented, and the wafer has the characteristics of high protein content and high absorption and utilization rate. In the formula, zinc and calcium elements areadded, thereby being conducive to the healthy development of children. As a baking process is adopted, the wafer tastes crisp and tender and is moderate in sweetness, thereby being easily accepted bythe children.

Description

technical field [0001] The invention belongs to the technical field of food formulas and preparation methods thereof, and in particular relates to a formula of quinoa high-protein crispbread, a special snack food for children, and a preparation method thereof. Background technique [0002] Nutrition is the foundation of human survival. Nutrition is not only an important material basis to ensure the healthy growth and development of children, but also an indicator to measure a country's social and economic development and progress. The United Nations World Health Organization divides children's nutritional problems into two categories: overnutrition and undernutrition, but in most countries, undernutrition still refers to children's low energy and protein intake. With the continuous improvement of living standards, the nutrition and health status of children in my country has been continuously improved, but as of 2010, 10% of children in China are still in a state of growth r...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D13/06
Inventor 糜桂
Owner YANGZHOU RUNKANG BIOTECH CO LTD
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