Fruit breakfast biscuit

A technology for dried fruit and biscuits, applied in baked food, dough processing, baking, etc., can solve the problems of nutritional imbalance, skin damage, physical harm and distress, and achieve the effect of rich nutrition and soft taste

Inactive Publication Date: 2018-09-21
WUHU HYK FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Due to work pressure or academic tension, in order to strive for more rest time, many workers or students often skip breakfast or eat fried food, instant noodles, etc. This is not only not conducive to the work or study of the next day, but also causes Nutritional imbalance, decreased immunity, skin damage, etc.; when it is more serious, it will directly bring harm and trouble to the body

Method used

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  • Fruit breakfast biscuit
  • Fruit breakfast biscuit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A fruit breakfast biscuit consisting of:

[0019] 150 parts of low-gluten flour, 50 parts of corn flour, 90 parts of butter, 70 parts of maple syrup, 52 parts of egg liquid, 9 parts of vegetable oil, 15 parts of dried black currant, 12 parts of dried cranberry, 7 parts of nutritional additives;

[0020] The nutritional additive is composed of the following materials in parts by weight: 9 parts of guarana extract, 5 parts of whey protein powder, 4 parts of spirulina extract, and 6 parts of Hericium erinaceus powder.

[0021] The above-mentioned fruit breakfast biscuit includes the following specific preparation process:

[0022] (1) Fat softening and whipping: put the butter at room temperature to soften to a soft solid state, add maple syrup, whip for two minutes quickly, until the mixture is whitish and fluffy, slowly add egg liquid and vegetable oil , while adding, continue to stir until it becomes fluffy, and the mixture is obtained;

[0023] (2) Kneading dough: ad...

Embodiment 2

[0028] A fruit breakfast biscuit consisting of:

[0029] 155 parts of low-gluten flour, 55 parts of corn flour, 100 parts of butter, 80 parts of maple syrup, 55 parts of egg liquid, 10 parts of vegetable oil, 13 parts of dried cranberries, 15 parts of dried apples, and 8 parts of nutritional additives;

[0030] The nutritional additive is composed of the following materials in parts by weight: 10 parts of guarana extract, 6 parts of whey protein powder, 5 parts of spirulina extract, and 8 parts of Hericium erinaceus powder.

[0031] The above-mentioned fruit breakfast biscuit includes the following specific preparation process:

[0032] (1) Fat softening and whipping: put the butter at room temperature to soften to a soft solid state, add maple syrup, whip for two minutes quickly, until the mixture is whitish and fluffy, slowly add egg liquid and vegetable oil , while adding, continue to stir until it becomes fluffy, and the mixture is obtained;

[0033] (2) Kneading dough: ...

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PUM

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Abstract

The present invention discloses fruit breakfast biscuit. The fruit breakfast biscuit consists of the following raw materials: 130-160 parts of low-gluten flour, 40-60 parts of corn flour, 80-100 partsof butter, 60-80 parts of maple syrup, 45-60 parts of egg liquid, 8-10 parts of vegetable oil, 20-30 parts of dried fruits and 5-8 parts of a nutritional additive. Specific processes of stirring, mixing, shaping, baking and packaging are conducted to obtain a finished product. In the breakfast biscuit, the syrup is used to replace white sugar in traditional processes and does not cause rising ofblood sugar; the corn flour, dried fruits, etc. are added, so that the biscuit is softer in mouthfeel, has a fruit flavor, is sweet but not greasy and nutrient-rich, and also has health-care functionsof dietary therapy, stomach-nourishing, etc.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fruit breakfast biscuit. Background technique [0002] Due to work pressure or academic tension, in order to strive for more rest time, many workers or students often skip breakfast or eat fried food, instant noodles, etc. This is not only not conducive to the work or study of the next day, but also causes Nutritional imbalance, decreased immunity, skin damage, etc.; when it is more serious, it will directly bring harm and trouble to the body. [0003] As the saying goes, "A day's plan lies in the morning, and a year's plan lies in the spring." If you don't have a good mental state every morning, it will have a great impact on your future life, study, and work. Contents of the invention [0004] In view of the above, the object of the present invention is to provide a fruit breakfast biscuit, which has good taste, rich nutrition and good therapeutic effect. [0005]...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36A21D2/26A21D2/18
CPCA21D13/062A21D2/181A21D2/263A21D2/36
Inventor 秦义山
Owner WUHU HYK FOOD CO LTD
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