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Cherry-flavored nano fishbone granule biscuit and making method thereof

A fishbone and nanotechnology, applied in baking, baked goods with modified ingredients, dough processing and other directions, can solve the problems of low vitamin D content, inconvenient eating, low content, etc., and achieve less loss of nutrients and less consumption. Convenience and high bioavailability

Inactive Publication Date: 2019-01-18
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the defects of the existing products, aiming at the problems of low content, easy aggregation, inconvenient consumption, and low vitamin D content in the existing nano-fishbone products, to provide a nutritious and calcium-supplementing vitamin D-rich product. Cherry-flavored nano fish bone particle biscuit and preparation method thereof

Method used

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  • Cherry-flavored nano fishbone granule biscuit and making method thereof
  • Cherry-flavored nano fishbone granule biscuit and making method thereof
  • Cherry-flavored nano fishbone granule biscuit and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Preparation of nano-fishbone particle suspension: clean the thawed fishbone, add water to cover the fishbone in a cooking pot, pour off the water after boiling for 5 minutes, remove the fish meat on the fishbone, rinse and put in the oven Dry at a temperature of 60°C, put it into a high-speed pulverizer for coarse pulverization, the pulverization time is 10 minutes, and then use wet ball milling, the working conditions are 2000rpm, the size of the grinding medium is 1cm, the filling volume of the medium is 30%, and the ball milling time is 12h , to prepare nanoparticles, cook at 100° C. for 2 hours and concentrate to prepare a suspension of high-concentration nano-fishbone particles with a concentration of 67% (mass of nano-fishbone particles: volume ratio of solution);

[0031] Preparation of cherry-flavored nano fishbone biscuits: soften 14 parts of butter at room temperature, add 15 parts of powdered sugar, beat the butter until it turns white, add 13 parts of egg liq...

Embodiment 2

[0033] Preparation of nano-fishbone particle suspension: clean the thawed fishbone, add water to cover the fishbone in a cooking pot, pour off the water after boiling for 5 minutes, remove the fish meat on the fishbone, rinse and put in the oven Dry at a temperature of 60°C, put it into a high-speed pulverizer for coarse pulverization, and the pulverization time is 10 minutes, and then use an ultrafine pulverizer for wet pulverization. The particles were concentrated by steaming at 100°C for 2 hours to prepare a suspension of high-concentration nano-fishbone particles with a concentration of 75% (mass of nano-fishbone particles: solution volume ratio);

[0034] Preparation of cherry-flavored nano fishbone biscuits: soften 18 parts of butter at room temperature, add 20 parts of powdered sugar, beat the butter until it turns white, add 14 parts of egg liquid, score evenly, add 35 parts of low-gluten flour, stir well, and add in order Concentrated nano-fishbone particle solution, 2...

Embodiment 3

[0036] Preparation of nano fishbone particle suspension: clean the fresh fishbone, add water in a cooking pot to cover the fishbone, pour off the water after boiling for 5 minutes, remove the fish meat on the fishbone, rinse, put into the oven for 50 Dry at ℃, put it into a high-speed pulverizer for coarse pulverization, the pulverization time is 15min, and then use wet ball mill pulverization, the working condition is 2000rpm, the size of the grinding medium is 0.5cm, the filling volume of the medium is 50%, and the ball milling time is 12h. The nanoparticles are prepared, and the supernatant is discarded at 40000g ultra-high speed centrifugation, the lower layer is precipitated and an appropriate amount of liquid is vortexed, and a high-concentration nano-fishbone particle suspension is prepared, and the concentration is 85% (nano-fishbone particle mass: solution volume ratio );

[0037] Preparation of cherry-flavored nano-fishbone biscuits: soften 13-18 parts of butter at r...

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Abstract

Provided are a cherry-flavored nano fishbone granule biscuit and a making method thereof. Firstly, a nano fishbone granule suspension is prepared, the granule size of the suspension is 100-700 nm, then the suspension is added into a cherry-containing raw biscuit base for making, and then baking is performed to obtain the cherry-flavored nano fishbone granule biscuit. Compared with a traditional biscuit, the made cherry-flavored nano fishbone granule biscuit contains nano fishbone granules, is rich in vitamin D, has a synergic calcium supplementing effect and can effectively utilize aquatic product processing leftovers. In addition, the biscuit is high in acceptability and simple in process. The cherry-flavored nano fishbone granule biscuit can be used in the field of food nutrition, calcium supplementation and the like.

Description

technical field [0001] The invention belongs to the technical field of comprehensive utilization of fish processing by-products and the field of food processing, and specifically relates to a nutritious calcium-supplementing cherry-flavored nano fishbone particle biscuit and a preparation method thereof. Background technique [0002] Osteoporosis, as an age-related disease, is a problem that the vast majority of people will inevitably face. It has risen to the sixth place in the world's common diseases and frequently-occurring diseases. In my country, the incidence of osteoporosis has risen rapidly from the 13th in 2000 to the 5th at present among various diseases. By 2020, the number of patients with osteoporosis will reach 245 million. It will also rise to 438 million. The incidence of osteoporosis is high and is on the rise. Therefore, effective calcium supplementation is of great significance for the treatment and prevention of osteoporosis. In addition, calcium supple...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D13/06
Inventor 钟建武婷婷赵靖昀王位王锡昌
Owner SHANGHAI OCEAN UNIV
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