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Mung bean biscuits

A biscuit and mung bean technology, applied in legume baked food, baked food, baked food with modified ingredients, etc., can solve the problems of unsatisfactory, low nutritional value, high fat content, etc., to regulate complexion, maintain metabolism, taste unique effect

Inactive Publication Date: 2018-10-23
贵港市金美达商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most biscuits currently on the market contain high fat and low nutritional value, which cannot meet the needs of some special groups of people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Weigh 100g of mung bean flour, 30g of purple rice flour, 20g of barley flour, 20g of gorgon flour, 30g of flour, appropriate amount of water, and appropriate amount of sugar; Make dough; use a biscuit mold (other molds of various shapes can be used) to print sheets of various shapes, use a fork to pierce some holes on it, put the biscuit green body after oiling the baking tray; preheat the oven to 160°C, Bake for 20 minutes. Just take it out.

Embodiment 2

[0015] Weigh 150g mung bean flour, 60g purple rice flour, 30g barley flour, 30g gorgon flour, 60g flour, appropriate amount of water, and appropriate amount of sugar; mix mung bean flour, purple rice flour, barley flour, gorgon flour, flour and sugar evenly, and gradually add water Make dough; use a biscuit mold (other molds of various shapes can be used) to print sheets of various shapes, use a fork to pierce some holes on it, put the biscuit green body after oiling the baking tray; preheat the oven to 160°C, Bake for 30 minutes. Just take it out.

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PUM

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Abstract

The invention relates to mung bean biscuits. The mung bean biscuits are made from the following components of 100-150 parts of mung bean powder, 30-60 parts of purple rice powder, 20-30 parts of coixseed powder, 20-30 parts of gorgon fruit powder, 30-60 parts of flour, an appropriate amount of water and an appropriate amount of sugar. The biscuits having special nutrient efficacy are made throughsufficient kneading by a conventional method. The mung bean biscuits provided by the invention are unique in taste; and substance materials contained in the mung bean biscuits are all materials richin dietary fibers and many nutrients, so that the mung bean biscuits have the effects of benefitting qi and blood, tonifying the spleen, warming the stomach, strengthening the appetite, and being nutritive after being eaten, can also maintain normal metabolism of bodies, can help normal replacement of skin cells, can condition face color and are suitable for young people loving beauty to eat.

Description

technical field [0001] The invention relates to a mung bean biscuit and a preparation method thereof. Background technique [0002] Most of the biscuits currently on the market contain high fat and low nutritional value, which cannot meet the needs of some special groups of people. Biscuits with special health effects are more and more demanded by the public. [0003] Mung beans can clear away heat and detoxify, diuresis and swelling, appetizing and invigorating the spleen. Black beans can nourish yin and blood, promote blood and diuresis, tonify deficiency and black hair, dispel wind and detoxify. Purple rice can nourish the heart and calm the nerves, invigorate the spleen and blood, strengthen the kidney and replenish essence, and can treat neurasthenia and other functions. Barley is cool in nature, sweet and light in taste, enters the spleen, lung, and kidney meridians, and has the effects of diuresis, invigorating the spleen, eliminating numbness, clearing away heat a...

Claims

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Application Information

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IPC IPC(8): A21D13/045A21D2/36A21D13/06
CPCA21D2/36A21D13/06A21D13/045
Inventor 苏育攀
Owner 贵港市金美达商贸有限公司