Chenopodium quinoa willd and jerusalem artichoke tuber or stem leaf biscuits and making technology thereof

A technology of quinoa Jerusalem artichoke and biscuits, which is applied to the field of quinoa Jerusalem artichoke biscuits and its production technology, can solve the problems that affect the production profits of enterprises, still need further exploration, and increase blood sugar content, so as to improve the scope of consumer groups, increase operating profits, good taste effect

Inactive Publication Date: 2019-07-23
青海圣和源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Biscuits belong to the sweet food, eating too much by middle-aged and elderly people will easily lead to elevated blood sugar levels, diabetes and other diseases, thereby limiting the consumption of biscuits and affecting the production profit of the company; the company is committed to the research and development of functional biscuits, increasing the added value of biscuits, thereby improving consumer satisfaction
[0006] Existing Chinese Patent Document No.: CN103250948B discloses a series of health food for diabetic patients with soybean meal and Jerusalem artichoke as raw materials. Th

Method used

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  • Chenopodium quinoa willd and jerusalem artichoke tuber or stem leaf biscuits and making technology thereof
  • Chenopodium quinoa willd and jerusalem artichoke tuber or stem leaf biscuits and making technology thereof
  • Chenopodium quinoa willd and jerusalem artichoke tuber or stem leaf biscuits and making technology thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0034] A kind of method of producing quinoa artichoke biscuit of the present embodiment comprises the following steps:

[0035] Step 1: Weigh the raw materials of each component: 75g of quinoa, 20g of Jerusalem artichoke, 8g of vegetable oil, 5g of low-fat milk, 2g of baking soda, 1g of yeast, 0.5g of salt, 40g of water, and 2g of self-made synergistic liquid;

[0036] The preparation method of self-made synergist solution is to add 5g of hydroxyethyl-β-cyclodextrin to water, add while stirring, then add 3g of disodium glycyrrhizinate, continue stirring at a low speed of 60r / min for 10min, and finally add 1g Carrageenan, then continue to stir at a high speed of 100r / min for 20min, and then use an ultrasonic wave with a frequency of 20KHz for 2min, then get final product;

[0037] The preparation method of Jerusalem artichoke is as follows: separately wash the Jerusalem artichoke tubers, stems and leaves according to the weight ratio of 3:2, then drain the surface water, and th...

Embodiment 2

[0043] A kind of method of producing quinoa artichoke biscuit of the present embodiment comprises the following steps:

[0044] Step 1: Weigh the raw materials of each component: 85g of quinoa, 30g of Jerusalem artichoke, 15g of vegetable oil, 10g of low-fat milk, 5g of baking soda, 2g of yeast, 1.5g of salt, 50g of water, and 6g of self-made synergistic liquid;

[0045] The preparation method of self-made synergist solution is to add 9g of hydroxyethyl-β-cyclodextrin into water, add while stirring, then add 6g of disodium glycyrrhizinate, continue stirring at a low speed of 100r / min for 20min, and finally add 2g Carrageenan, then continue to stir at a high speed of 300r / min for 30min, and then use an ultrasonic wave with a frequency of 26KHz for 6min, then get final product;

[0046] The preparation method of Jerusalem artichoke is as follows: separately wash the Jerusalem artichoke tubers, stems and leaves according to the weight ratio of 3:2, then drain the surface water, and...

Embodiment 3

[0052] A kind of method of producing quinoa artichoke biscuit of the present embodiment comprises the following steps:

[0053] Step 1: Weigh the raw materials of each component: 80g of quinoa, 25g of Jerusalem artichoke, 11.5g of vegetable oil, 7.5g of low-fat milk, 3.5g of baking soda, 1.5g of yeast, 1.0g of salt, 45g of water, and 4g of self-made synergist;

[0054] The preparation method of the self-made synergist solution is to add 7g of hydroxyethyl-β-cyclodextrin into the water, add while stirring, then add 4.5g of disodium glycyrrhizinate, and continue to stir at a low speed of 60-100r / min for 15min. Finally, add 1.5g of carrageenan, continue to stir at a high speed of 200r / min for 25min, and then use an ultrasonic wave with a frequency of 23KHz for 4min to complete;

[0055] The preparation method of Jerusalem artichoke is as follows: separately wash the Jerusalem artichoke tubers, stems and leaves according to the weight ratio of 3:2, then drain the surface water, an...

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Abstract

The invention discloses chenopodium quinoa willd and jerusalem artichoke tuber or stem leaf biscuits. The chenopodium quinoa willd and jerusalem artichoke tuber or stem leaf biscuits comprise the following raw materials in parts by weight of 75-85 parts of chenopodium quinoa willd, 20-30 parts of jerusalem artichoke tubers or stem leaves, 8-15 parts of vegetable oil, 5-10 parts of low-fat milk, 2-5 parts of baking soda, 1-2 parts of yeast, 0.5-1.5 parts of table salt, 40-50 parts of water and 2-6 parts of a homemade synergist. The chenopodium quinoa willd and jerusalem artichoke tuber or stemleaf biscuits are made through the steps of milling the chenopodium quinoa willd to obtain powder, performing homogenizing treatment with the homemade synergist, performing heating treatment, whereindisodium glycyrrhizinate in the homemade synergist is used as seasoning, and performing mixing before flour fermentation, so that the sweet mouth feel of the biscuits can be improved. The chenopodiumquinoa willd and jerusalem artichoke tuber or stem leaf biscuits have low heat energy, so that the chenopodium quinoa willd and jerusalem artichoke tuber or stem leaf biscuits are suitable for being eaten by middle-aged people and old people. Added carrageenin expands in the flour in the heating treatment stage, and is stuffed in gaps of flour, so that the porosity of the flour can be reduced, andthe flour cohesion force can be improved.

Description

technical field [0001] The invention relates to the technical field of biscuit production, in particular to a quinoa artichoke biscuit and a production process thereof. Background technique [0002] The main raw material of biscuits is wheat flour, and sugar, oil, eggs, dairy products and other auxiliary materials are added. According to different formulas and production processes, sweet biscuits can be divided into two categories: tough biscuits and crisp biscuits. The current development trend of functional biscuits Increasingly popular, adding beneficial substances in biscuits can improve the health value of biscuits. [0003] Quinoa is an alkaline food with whole grain, whole nutrition and complete protein. Its quality is equivalent to that of milk powder and meat. It is rich in various amino acids, including all 9 essential amino acids necessary for the human body. The proportion is appropriate and easy to absorb, especially rich in plants. High in lysine, calcium, mag...

Claims

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Application Information

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IPC IPC(8): A21D13/047A21D2/36A21D2/14
CPCA21D2/145A21D2/366A21D13/047
Inventor 庞潇雅
Owner 青海圣和源生物科技有限公司
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