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Preparation method of thin and fluffy multi-nutrient pumpkin biscuits suitable for being eaten by middle-aged and elderly people

A technology for pumpkin biscuits and middle-aged and elderly people, which is applied in the fields of application, baked food, and food science. Effective in kneading noodles, preventing arteriosclerosis, and preventing high cholesterol

Pending Publication Date: 2018-11-16
SHANDONG GAOTANGYONGWANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biscuits produced by this method are convenient to eat, rich in nutrition and comprehensive, and can be eaten by patients such as diabetes; they can be eaten by healthy people and can prevent metabolic syndromes such as diabetes and hypertension. Adding water to the flour has a great influence on the uniformity of the dough. Therefore, it is difficult to make thin biscuits suitable for the middle-aged and elderly people; use pumpkin raw pulp to knead the dough. Pumpkin is a food that is easy to stagnate, especially it is difficult to eliminate The raw taste of pumpkin reduces the taste of the food and is not suitable for middle-aged and elderly people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Example 1. The preparation method of thin, loose and multi-nutritious pumpkin biscuits suitable for the consumption of middle-aged and elderly people is characterized in that, the preparation method comprises the following steps:

[0046] Step 1: Make the Dough

[0047] The dough is formed by mixing and stirring the dough raw materials in the following weight ratios: 50% of flour, 10% of potato starch, and the rest of peeled and steamed pumpkin puree, and the moisture content of the dough is controlled at 38%;

[0048] Step 2: Tablet

[0049] Press the dough into a thin dough sheet, the thickness of the thin dough sheet is 1mm;

[0050] Step 3: Forming

[0051] Die-cut the thin dough to form biscuit blanks;

[0052] Step 4: Bake the Cookies

[0053] Put the formed biscuit blanks into the oven for baking, which is divided into four stages, the first stage is the preheating stage, the temperature of the upper fire is controlled at 105 °C, and the temperature of the l...

Embodiment 2

[0058] Example 2. The preparation method of thin, loose and multi-nutritious pumpkin biscuits suitable for the consumption of middle-aged and elderly people is characterized in that, the preparation method comprises the following steps:

[0059] Step 1: Make the Dough

[0060] The dough is formed by mixing and stirring the dough raw materials in the following weight ratios: 55% of flour, 5% of potato starch, and the rest of peeled and steamed pumpkin puree, and the moisture content of the dough is controlled at 34%;

[0061] Step 2: Tablet

[0062] Press the dough into a thin dough sheet, the thickness of the thin dough sheet is 2mm;

[0063] Step 3: Forming

[0064] Die-cut the thin dough to form biscuit blanks;

[0065] Step 4: Bake the Cookies

[0066] Put the formed biscuit blanks into the oven for baking, which is divided into four stages. The first stage is the preheating stage. The upper temperature is controlled at 110°C, and the lower temperature is controlled at...

Embodiment 3

[0074] Example 3. The preparation method of thin, loose and multi-nutritious pumpkin biscuits suitable for the consumption of middle-aged and elderly people is characterized in that, the preparation method comprises the following steps:

[0075] Step 1: Make the Dough

[0076] The dough is formed by mixing and stirring the dough raw materials in the following weight ratios: 60% of the flour and the rest are the pumpkin puree that is peeled and steamed, and the moisture content of the dough is controlled at 30%;

[0077] Step 2: Tablet

[0078] Press the dough into a thin dough sheet, the thickness of the thin dough sheet is 3mm;

[0079] Step 3: Forming

[0080] Die-cut the thin dough to form biscuit blanks;

[0081] Step 4: Bake the Cookies

[0082] Put the formed biscuit blanks into the oven for baking, which is divided into four stages. The first stage is the preheating stage. The temperature of the upper fire is controlled at 135°C, and the temperature of the lower fi...

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Abstract

The invention discloses a preparation method of thin and fluffy multi-nutrient pumpkin biscuits suitable for being eaten by middle-aged and elderly people, and relates to the technical field of food processing preparation. The method comprises the steps of preparation of dough, wherein the dough is formed by mixing and stirring, by weight, 50-60% of flour, 0-10% of potato starch and the balance peeled and steamed pumpkin puree, and the moisture content of the dough is controlled within 30-38%; slice pressing, wherein the dough is pressed into thin dough slices, and the thickness of the thin dough slices is 1-2.5 mm; formation, wherein the thin dough slices are die-cut to form biscuit blanks; biscuit baking; cooling. The biscuits prepared by means of the preparation method of the pumpkin biscuits have the advantages that the raw materials have few types, and the finished products are attractive in color and luster, fluffy in taste, fragrant, glutinous, delicious, tender in the mouth, free of greasy feel and very suitable for being eaten by middle-aged and elderly people suffering from hyperglycemia and have the effects of promoting the secretion of saliva or body fluid and moisturizing the lungs.

Description

technical field [0001] The invention relates to the technical field of food processing and preparation, in particular to a method for preparing thin, loose and multi-nutritious pumpkin biscuits suitable for middle-aged and elderly people. Background technique [0002] Biscuits are made of wheat flour (glutinous rice flour, starch, etc.) as the main raw material, adding (or not adding) sugar, oil and other raw materials, and are made by mixing powder (or pulping), forming, baking and other processes. or crunchy foods. With the improvement of living standards, "wealthy diseases" such as diabetes and hypertension have become more and more frequent, which has brought trouble to many people. Diabetes, in particular, is not only difficult to treat, but also requires a special diet. In northern my country, the residents mainly eat pasta, and the incidence of diabetes is high. However, diabetics need to control the intake of sugar, therefore, they cannot eat or eat less pasta, wh...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36A21D2/18
CPCA21D2/186A21D2/36A21D13/062
Inventor 李义文
Owner SHANDONG GAOTANGYONGWANG FOOD CO LTD
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