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Nutrient and healthcare vegetable biscuit and preparation method thereof

A vegetable and biscuit technology, applied in the field of nutritional biscuit, can solve the problems of inability to meet the needs of the body's nutrient elements, single nutrient composition, reduced resistance, etc., and achieve the effects of unique taste, unique taste, and improved stability.

Inactive Publication Date: 2018-09-28
ANHUI PANPAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In today's fast pace of life, snack food - biscuits have already occupied a pivotal position in people's lives. They can greatly save meal time and improve people's work efficiency, but they are followed by health problems. Some biscuits have complex tastes, but the nutritional content is single, which cannot meet the body's demand for nutritional elements. Long-term use will cause health problems such as weakness and reduced resistance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] In this embodiment, the nutritious and healthy vegetable biscuits are made of the following raw materials in parts by weight: 30 parts of whole wheat flour, 3 parts of shallots, 2 parts of multivitamins, 2 parts of purple cabbage, 2 parts of carrots, 2 parts of kelp, 2 parts of celery, 2 parts of broccoli, 3 parts of vegetables, 10 parts of eggs, 12 parts of edible oil, 8 parts of salt, 15 parts of corn flour, 4 parts of Tianqi powder, 4 parts of kudzu powder, 10 parts of white sugar, 2 parts of γ-aminobutyric acid , 2 parts of L-alanine, 1 part of glycerol monostearate;

[0032] Among them, the particle size of whole wheat flour is 80 mesh; the edible oil is peanut oil; the vegetables are leeks, sunflowers, and cabbage mixed according to the mass ratio of 1:1:1; the multivitamins are vitamin A, vitamin B, and vitamin B2 according to the mass ratio 1:1:1 mixed;

[0033] The preparation method of the nutritious and healthy vegetable biscuits of the present embodiment co...

Embodiment 2

[0041] In this embodiment, the nutritious and healthy vegetable biscuits are made of the following raw materials in parts by weight: 50 parts of whole wheat flour, 11 parts of shallots, 8 parts of multivitamins, 5 parts of purple cabbage, 5 parts of carrots, 5 parts of kelp, 5 parts of celery, 5 parts of broccoli, 9 parts of vegetables, 25 parts of eggs, 20 parts of edible oil, 18 parts of table salt, 22 parts of corn flour, 9 parts of Tianqi powder, 12 parts of kudzu powder, 22 parts of white sugar, 7 parts of γ-aminobutyric acid , 7 parts of L-alanine, 5 parts of glycerol monostearate;

[0042] Among them, the particle size of whole wheat flour is 160 mesh; the edible oil is coconut oil; the vegetable is spinach; the multivitamin is vitamin A, vitamin B2, and vitamin E mixed according to the mass ratio of 1:1:1;

[0043] The preparation method of the nutritious and healthy vegetable biscuits of the present embodiment comprises the following steps:

[0044] S1. Weighing each...

Embodiment 3

[0051] In this embodiment, the nutritious and healthy vegetable biscuits are made of the following raw materials in parts by weight: 40 parts of whole wheat flour, 7 parts of shallots, 5 parts of multivitamins, 3.5 parts of purple cabbage, 3.5 parts of carrots, 3.5 parts of kelp, 3.5 parts of celery, 3.5 parts of broccoli, 6 parts of vegetables, 18 parts of eggs, 16 parts of edible oil, 13 parts of table salt, 19 parts of corn flour, 6.5 parts of Tianqi powder, 8 parts of kudzu powder, 16 parts of white sugar, 4.5 parts of γ-aminobutyric acid , 4.5 parts of L-alanine, 3 parts of glycerol monostearate;

[0052] Among them, the particle size of whole wheat flour is 120 mesh; the edible oil is camellia oil; the vegetables are leek, sunflower, cabbage, spinach, beet, pumpkin, shiitake mushroom, parsley, and cabbage according to the mass ratio of 1:1:1:1:1:1 : 1:1:1 mixed; multivitamins are vitamin A, vitamin B, vitamin B2, vitamin C, vitamin D, vitamin E, vitamin D3 mixed accordin...

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Abstract

The invention provides a nutrient and healthcare vegetable biscuit and a preparation method thereof and relates to the technical field of nutrient biscuits. The nutrient and healthcare vegetable biscuit is prepared from raw materials as follows: whole wheat flour, chive, decavitamin, red cabbages, carrots, kelp, celery, broccoli, vegetables, eggs, edible oil, table salt, corn flour, radix notoginseng powder, radix puerariae powder, white granulated sugar, gamma-aminobutyric acid, L-alanine and glycerol monostearate. The nutrient and healthcare vegetable biscuit reserves nutrient values of grains and vegetables to the greatest extent and is suitable for people with three highs and obesity people. Meanwhile, the product has improved stability and has the characteristics of balanced nutrients, eating convenience, unique taste and the like.

Description

technical field [0001] The invention relates to the technical field of nutritional biscuits, in particular to a nutritional and health-care vegetable biscuit and a preparation method thereof. Background technique [0002] Biscuits, as a leisure or hunger food, have the characteristics of long shelf life, easy to carry, and various tastes, and are deeply loved by consumers. At present, the main raw materials for making biscuits are wheat flour, white granulated sugar, etc., and the nutritional ingredients can meet the basic needs of human nutrient intake. However, due to the fine grinding of wheat flour and the addition of white sugar and oil, the biscuit becomes a high-calorie, high-protein, high-fat fine food. Long-term intake of fine food can easily lead to the occurrence of affluence, such as diabetes, high Blood pressure, cardiovascular disease, obesity, colon cancer, etc. In addition, biscuits have less water content and almost no vitamins. They are easy to "get angry...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D2/366A21D13/06
Inventor 步显勇谢艳卢栋圣常军亮熊卫华吴奎元
Owner ANHUI PANPAN FOOD CO LTD
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