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Functional defatted crispy cake and preparation method thereof

A functional, shortbread technology, applied in the bakery, baking, dough processing and other directions with modified ingredients, can solve the problems of single nutrition, high sugar content, single taste of biscuits, etc., achieve low sugar content, Improve the taste, the formula is reasonable and scientific

Pending Publication Date: 2018-06-01
石家庄市米莎贝尔饮食食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Biscuits are a popular snack food, but with the improvement of people's living standards, traditional biscuits have a single taste, single nutrition, and high sugar content, which can no longer meet people's consumption requirements for biscuits that are more nutritious, convenient, and flavorful. Now biscuits It is not only a convenience food, but also develops in the direction of nutrition and health food. Therefore, it provides a functional non-fat shortbread biscuit, which has good health effects on the human body and meets the growing needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A functional skimmed shortbread, comprising the following components in parts by weight: 50 green wheat flour, 5 fructooligosaccharides, 15 olive oil, 20 millet flour, 10 whole potato flour, 5 chai eggs, 10 buckwheat flour, and wheat germ Powder 10, white cloud bean 5, mung bean 5, barley 5, chicken head rice 3, Fuling 3, lotus seed 5, konjac powder 10, milk powder 10, fresh spirulina 8, edible salt, food additive 5.

[0029] The food additives include sodium bicarbonate, calcium dihydrogen phosphate, and disodium dihydrogen pyrophosphate.

[0030] Also includes myrtle 8, gallinaceous gold 5, amomum 3.

[0031] It also includes sesame paste 30, barley seedlings 2, orchid seeds 4, yam powder 10, grape seeds 5.

[0032] The preparation method of described functional skimmed shortbread comprises the following steps:

[0033] (1) Seasoning:

[0034] Chai eggs are made into Chai egg powder;

[0035] The white cloud beans are soaked in water and then steamed, and the cool...

Embodiment 2

[0048] A functional defatted shortbread, comprising the following components in parts by weight: 60 green wheat flour, 5 fructooligosaccharides, 18 olive oil, 15 millet flour, 10 whole potato flour, 5 chai eggs, 10 buckwheat flour, and wheat germ Powder 10, white cloud bean 5, mung bean 5, barley 5, chicken head rice 5, Fuling 5, lotus seed 8, konjac powder 15, milk powder 15, fresh spirulina 10, edible salt, food additive 7.

[0049] , the food additives include sodium bicarbonate, calcium dihydrogen phosphate, disodium dihydrogen pyrophosphate.

[0050] Also includes myrtle 10, gallinaceous gold 8, amomum 5.

[0051] It also includes sesame paste 20, barley seedling 3, orchid seed 6, yam powder 15, grape seed 6.

[0052] The preparation method of described functional skimmed shortbread comprises the following steps:

[0053] (1) Seasoning:

[0054] Chai eggs are made into Chai egg powder;

[0055] The white cloud beans are soaked in water and then steamed, and the cooled...

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PUM

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Abstract

The invention provides a functional defatted crispy cake and a preparation method thereof. The crispy cake is prepared from 50-60 parts of green wheat flour, 5 parts of fructo-oligosaccharide, 15-18 parts of olive oil, 15-25 parts of millet flour, 10 parts of potato whole powder, 5 parts of native eggs, 10 parts of naked oats flour, 10 parts of wheat germ flour, 5 parts of white kidney beans, 5 parts of mung beans, 5 parts of pearl barley, 3-5 parts of gordon euryale seeds, 3-5 parts of poria cocos, 5-8 parts of lotus seeds, 10-15 parts of konjac refined flour, 10-15 parts of milk powder, 8-10parts of fresh spirulina platensis and 5-7 parts of edible salt and food additive. The functional defatted crispy cake is good in taste and rich in nutrition and has a good health care effect.

Description

technical field [0001] The invention belongs to the technical field of food, and more specifically relates to a functional defatted shortbread. Background technique [0002] Biscuits are a popular snack food, but with the improvement of people's living standards, traditional biscuits have a single taste, single nutrition, and high sugar content, which can no longer meet people's consumption requirements for biscuits that are more nutritious, convenient, and flavorful. Now biscuits It is not only a convenience food, but also develops towards the direction of nutrition and health food. Therefore, it provides a functional non-fat shortbread biscuit, which has good health care effects on the human body and meets the growing needs of consumers. Contents of the invention [0003] In order to solve the defects and deficiencies of the prior art, the embodiment of the present invention provides a functional skimmed shortbread with good taste, rich nutrition and health care effect. ...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/364A21D2/366A21D13/06
Inventor 刘士进
Owner 石家庄市米莎贝尔饮食食品有限公司
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