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Biscuit

A biscuit and hollow technology, applied in the field of biscuit, can solve the problems of incomplete nutrition and low nutritional value of ordinary biscuit, and achieve the effect of good taste

Inactive Publication Date: 2019-03-05
HAIAN KEHAO TEXTILE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Biscuits are very popular as snacks, but the nutritional value of ordinary biscuits is not high. Buckwheat is the main food. Eating more will give you a feeling of fullness, but the nutrition is not comprehensive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] A biscuit is characterized in that: it comprises the following components by mass percentage: 35% buckwheat flour, 18% white sugar, 22% calcium carbonate, 24% magnesium oxide, 18% dicalcium phosphate, 3% food additives, 12% butter, 11% pure milk, the biscuit has a hollow center, and the biscuit has solid blueberry jam and mango jam in the middle hollow.

Embodiment 2

[0009] A biscuit is characterized in that: it comprises the following components in mass percentage: 38% buckwheat flour, 18% white sugar, 22% calcium carbonate, 24% magnesium oxide, 18% dicalcium phosphate, 3% food additives, 12% butter, 11% pure milk, the biscuit has a hollow center, and the biscuit has solid blueberry jam and mango jam in the middle hollow.

Embodiment 3

[0011] A biscuit is characterized in that: it comprises the following components by mass percentage: 42% buckwheat flour, 18% white sugar, 22% calcium carbonate, 24% magnesium oxide, 18% dicalcium phosphate, 5% food additives, 14% butter, 11% pure milk, the biscuit has a hollow center, and the biscuit has solid blueberry jam and mango jam in the middle hollow.

[0012] The biscuit of the invention not only has good taste, but also the addition of blueberries makes the biscuit have the functions of calcium supplementation and easy digestion.

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PUM

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Abstract

The invention discloses a biscuit. The biscuit comprises the following components in percentage by mass: 30-50% of buckwheat flour, 11-30% of white sugar, 1-25% of calcium carbonate, 20-48% of magnesium oxide, 12-28% of dicalcium phosphate, 2-6% of food additives, 3-15% of butter and 2-22% of pure milk. The middle of the biscuit is hollow, and the middle hollow part of the biscuit is filled with solid blueberry paste and mango paste. The biscuit of the invention not only has a good taste, but also has the functions of calcium supplement and easy digestion due to the addition of blueberries.

Description

technical field [0001] The present invention relates to a biscuit. Background technique [0002] As a snack, biscuits are very popular among people, but the nutritional value of ordinary biscuits is not high. Buckwheat is the main biscuit, which can give you a feeling of fullness if you eat more, but the nutrition is not comprehensive. Contents of the invention [0003] Purpose of the invention: the purpose of the invention is to provide a nutritious seaweed biscuit in order to solve the deficiency. [0004] Technical solution: a biscuit, characterized in that it includes the following components in mass percentage: 30-50% buckwheat flour, 11-30% white sugar, 1-25% calcium carbonate, 20-48% magnesium oxide, 12-28% Dicalcium phosphate, 2-6% food additives, 3-15% butter, 2-22% pure milk, the middle of the biscuit is hollow, and the hollow of the biscuit is filled with solid blueberry jam and mango jam. Beneficial effect: the biscuit of the present invention not only has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/30A21D13/38A21D2/02
CPCA21D2/02A21D13/06A21D13/30A21D13/38
Inventor 李玉清
Owner HAIAN KEHAO TEXTILE CO LTD