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Hovenia acerba low-fat high-fiber biscuit and preparing method

A technology of jujube and biscuits, which is applied in the field of jujube low-fat high-fiber biscuits and its preparation, achieving the effects of simple preparation method, good taste and high marketing value

Pending Publication Date: 2018-05-22
HANYIN YIPINZHUANGYUAN AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, a kind of low-fat and high-fiber biscuit of jujube in China is basically blank, and a kind of biscuit of low-fat and high-fiber with jujube as the main raw material has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of jujube low-fat high-fiber biscuit, comprising the following components in mass percentage: 35% of jujube powder, 18% of barley flour, 2% of hawthorn powder, 3% of meal replacement powder, 0.1% of salad oil, and 1% of organic cornstarch , egg liquid 1%, skimmed milk powder 1%, jujube polysaccharide 1%, purple bamboo salt 0.01%, yeast 0.01%, soybean lecithin 1%, baking powder 0.0001%, and the balance of oat flour.

[0023] The egg liquid includes egg yolk liquid and egg white. The jujube powder is made from selenium-enriched jujubes produced in Ankang City, Shaanxi Province. The meal replacement powder is prepared by mixing the following components in parts by weight: 10 parts of spinach fiber, 8 parts of goat milk protein, 4 parts of concentrated apple juice, 3 parts of concentrated kiwi fruit juice, 2 parts of fresh Imperata rhizome, Hovenia dulcis 3 parts of grape seed oil, 2 parts of salmon roe.

[0024] A method for preparing jujube low-fat and high-fiber...

Embodiment 2

[0026] A kind of jujube low-fat high-fiber biscuit, comprising the following components in mass percentage: jujube powder 43%, barley flour 22%, hawthorn powder 3%, meal replacement powder 7%, salad oil 0.5%, organic cornstarch 2% , egg liquid 2%, skimmed milk powder 2%, jujube polysaccharide 2%, purple bamboo salt 0.1%, yeast 0.1%, soybean lecithin 2%, baking powder 0.0002%, and the balance of oat flour.

[0027] The egg liquid includes egg yolk liquid and egg white. The jujube powder is made from selenium-enriched jujubes produced in Ankang City, Shaanxi Province. The meal replacement powder is prepared by mixing the following components in parts by weight: 15 parts of spinach fiber, 15 parts of goat milk protein, 7 parts of apple juice concentrate, 7 parts of concentrated kiwi fruit juice, 5 parts of fresh Imperata rhizome, Hovenia dulcis 6 parts of grape seed oil, 5 parts of salmon roe, and 5 parts of salmon roe.

[0028] A method for preparing jujube low-fat high-fiber ...

Embodiment 3

[0030] A kind of jujube low-fat high-fiber biscuit, comprising the following components in mass percentage: jujube powder 41.45%, barley flour 20%, hawthorn powder 2.5%, meal replacement powder 5%, salad oil 0.2%, organic cornstarch 1% , egg liquid 1%, skimmed milk powder 1%, jujube polysaccharide 1.8%, purple bamboo salt 0.03%, yeast 0.07%, soybean lecithin 1.5%, baking powder 0.0001%, and the balance oat flour. The egg liquid includes egg yolk liquid and egg white. The jujube powder is made from selenium-enriched jujubes produced in Ankang City, Shaanxi Province. The meal replacement powder is prepared by mixing the following components in parts by weight: 12 parts of spinach fiber, 10 parts of goat milk protein, 5 parts of concentrated apple juice, 5 parts of concentrated kiwi fruit juice, 3 parts of fresh Imperata rhizome, Hovenia dulcis 4 parts of grape seed oil, 3 parts of grape seed oil, 4 parts of salmon roe.

[0031] A method for preparing jujube low-fat high-fiber ...

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PUM

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Abstract

The invention discloses a hovenia acerba low-fat high-fiber biscuit and a preparing method. The hovenia acerba low-fat high-fiber biscuit is prepared from, by mass, 35-43% of hovenia acerba powder, 18-22% of barley flour, 2-3% of hawthorn powder, 3-7% of meal replacement powder, 0.1-0.5% of salad oil, 1-2% of organic corn starch, 1-2% of egg liquid, 1-2% of skim milk powder, 1-2% of hovenia acerbapolysaccharides, 0.01-0.1% of black bamboo salt, 0.01-0.1% of yeast, 1-2% of soyabean lecithin, 0.0001-0.0002% of baking powder and the balance oat powder. The hovenia acerba low-fat high-fiber biscuit has functions of reducing fat, accelerating metabolism, activating cells and the like, the healthcare performance of hovenia acerba is brought into full play, the national market blank is filled in, and prospects are wide; meanwhile, the preparing method is simple, production is facilitated, and the market popularization value is high.

Description

technical field [0001] The invention relates to a biscuit, in particular to a low-fat and high-fiber biscuit of jujube and a preparation method thereof. Background technique [0002] Jujube, also known as Wanshouguo, Hovenia dulcis, Jizhulian, Jingouli, Guaizaoer, chicken feet, dragon claws, etc., has high medical value and can treat many diseases. Its fruit stems, fruits, seeds, leaves and roots, etc. can be used as medicine, and the traditional Chinese medicine claims that its fruit is Hovenia dulcis. Its medicinal use was first seen in "Tang Materia Medica". Li Shizhen's "Compendium of Materia Medica" said that it is "sweet in taste, flat in nature, non-toxic, quenches thirst and troubles, removes heat on the diaphragm, moistens the five internal organs, and facilitates defecation." It is an ideal fruit for diabetics. Jujube wine is commonly used in folk medicine or directly used to treat rheumatic numbness and bruises. It is a designated variety in the national list o...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D13/22A21D2/36A21D2/18
CPCA21D2/18A21D2/36A21D13/062A21D13/22
Inventor 冯立奎
Owner HANYIN YIPINZHUANGYUAN AGRI TECH CO LTD
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