Nutritious biscuits containing mushrooms and grains and preparation method of nutritious biscuits

A nutrition and biscuit technology, applied in the field of biscuits, can solve problems such as the inability to meet the needs of nutritional elements, the single nutritional content of biscuits, and the lack of disease treatment or improvement

Pending Publication Date: 2019-04-09
襄阳大山健康食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In today's fast pace of life, snack foods, especially biscuits, have played a pivotal role in people's lives. They can greatly save meal time and improve people's work efficiency, but they are followed by health problems. The existing biscuits have a single nutritional component, which cannot meet the body's demand for nutritional elements, and does not have the effect of treating or improving diseases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A mushroom grain nutritional biscuit, the main components of which are prepared from the following raw materials in parts by weight:

[0039] Wheat Flour: 25 parts, Shiitake Mushroom: 10 parts, Green Vegetables: 1 part, Perrin: 2 parts, Huoxiang: 1 part, Skullcap: 1 part, Coix Seed: 1 part, Wheat Bran: 1 part, Soy Lecithin: 1 part, Red bayberry: 1 part, 3 parts of additives, 4 parts of orange peel; the main ingredients of additives include: Polygonum multiflorum, Purslane, capillary, Grifola frondosa, lotus seeds, matsutake, radish sprouts, fish maw, curry, maltitol, of which, respectively The percentages in the total weight of additives are: Polygonum multiflorum: 22.6%, Purslane: 10.4%, Capillary: 28.1%, Grifola frondosa: 8%, Lotus seeds: 5%, Matsutake: 7%, Radish sprouts: 8.9%, Fish maw : 6%, curry: 2.8%, maltitol: 1.2%, and the corresponding parts by weight are: Polygonum multiflorum: 0.378 parts, Purslane: 1.092 parts, Capillary: 0.063 parts, Grifola frondosa: 0.24...

Embodiment 2

[0041] A mushroom grain nutritional biscuit, the main components of which are prepared from the following raw materials in parts by weight:

[0042] Wheat flour: 30 parts, shiitake mushrooms: 12 parts, green vegetables: 2.5 parts, perrin: 3 parts, Huoxiang: 1.8 parts, scutellaria baicalensis: 1.5 parts, coix seed: 2.4 parts, wheat bran: 1.5 parts, soybean lecithin: 1.3 parts, Red bayberry: 1.7 parts, 4 parts of additives, 5 parts of orange peel; the main ingredients of additives include: Polygonum multiflorum, Purslane, capillary, Grifola frondosa, lotus seeds, matsutake, radish sprouts, fish maw, curry, maltitol, of which, respectively The percentages in the total weight of additives are: Polygonum multiflorum: 22.6%, Purslane: 10.4%, Capillary: 28.1%, Grifola frondosa: 8%, Lotus seeds: 5%, Matsutake: 7%, Radish sprouts: 8.9%, Fish maw : 6%, curry: 2.8%, maltitol: 1.2%, and the corresponding parts by weight are: Polygonum multiflorum: 0.504 parts, Purslane: 1.456 parts, Capil...

Embodiment 3

[0044] A mushroom grain nutritional biscuit, the main components of which are prepared from the following raw materials in parts by weight:

[0045] Wheat flour: 42 parts, shiitake mushrooms: 19 parts, green vegetables: 3.2 parts, perrin: 3.6 parts, Huoxiang: 2.8 parts, skullcap: 3.1 parts, coix seed: 3.5 parts, wheat bran: 2.9 parts, soybean lecithin: 2.1 parts, Red bayberry: 2.8 parts, 6 parts of additives, 6 parts of orange peel; the main ingredients of additives include: Polygonum multiflorum, Purslane, capillary, Grifola frondosa, lotus seeds, matsutake, radish sprouts, fish maw, curry, maltitol, of which, respectively The percentages in the total weight of additives are: Polygonum multiflorum: 22.6%, Purslane: 10.4%, Capillary: 28.1%, Grifola frondosa: 8%, Lotus seeds: 5%, Matsutake: 7%, Radish sprouts: 8.9%, Fish maw : 6%, curry: 2.8%, maltitol: 1.2%, and the corresponding parts by weight are: Polygonum multiflorum: 0.756 parts, Purslane: 2.184 parts, Capillary: 0.126 p...

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PUM

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Abstract

The invention relates to nutritious biscuits containing mushrooms and grains. The nutritious biscuits containing the mushrooms and the grains comprise the following main components: wheat flour, mushrooms, cirsium setosum, fortune eupatorium herb, agastache rugosa, radix scutellariae, semen coicis, wheat bran, soybean lecithin and an additive. The preparation method of the nutritious biscuits containing the mushrooms and the grains comprises the following steps: adding water to decoct the fortune eupatorium herb, the agastache rugosa, the radix scutellariae and the semen coicis, and filteringto obtain a medicament; mixing and fermenting the mushrooms and the medicament to obtain fermentation broth; juicing the cirsium setosum to obtain cirsium setosum juice; separately grinding the wheatbran and the additive into powder; mixing the wheat bran powder, the additive powder and the cirsium setosum juice, and concentrating to obtain sticky matters; blending the wheat flour, the sticky matters, the soybean lecithin, the fermentation broth and a proper amount of water to make a dough; pressing and molding the dough with a mold and then toasting the dough to obtain the nutritious biscuits containing the mushrooms and the grains. The nutritious biscuits containing the mushrooms and the grains have the beneficial effects that effects of reducing lipid, lowering blood pressure, protecting the liver, reducing cholesterol, and dredging the intestines and stomach as well as blood vessels are good.

Description

technical field [0001] The invention relates to the field of biscuits, in particular to a mushroom grain nutritional biscuit and a preparation method thereof. Background technique [0002] With the change of people's living standards, the food becomes more refined and finer, and the taste is blindly pursued. It is precisely because the food is too fine and the intake of oil is too large that it causes such diseases as constipation, diabetes, colorectal cancer, obesity, etc. disease, hyperlipidemia and other modern "civilized" diseases, and the incidence rate is increasing year by year. In today's fast pace of life, snack foods, especially biscuits, have played a pivotal role in people's lives. They can greatly save meal time and improve people's work efficiency, but they are followed by health problems. The existing biscuits have single nutritional components, cannot meet the body's demand for nutritional elements, and do not have the effect of treating or improving disease...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D13/02A21D2/34
CPCA21D2/34A21D2/36A21D2/366A21D13/02A21D13/06
Inventor 宋波
Owner 襄阳大山健康食品股份有限公司
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