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Preparation method of multi-nutrient biscuits

A multi-nutrition, biscuit technology, which is applied to baked food, baked food with modified ingredients, baking, etc., can solve the problems of biscuit nutritional incompleteness, etc., achieve the effects of rich nutrient content, lower serum cholesterol, and simple production process

Inactive Publication Date: 2020-01-10
常伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing multi-nutrition biscuits, which solves the problem of incomplete nutrition of biscuits existing in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Step 1: Prepare raw materials according to the following quality: whole milk 8-16%, all-purpose flour 45-60%, spinach 2-7%, white sugar 5-15%, baking soda 0.5-2%, butter 5-10%, 5-8% of eggs, 2-8% of yam powder, 1-5% of sesame and 2-6% of walnuts, the sum of the mass percentages of the above materials is 100%;

[0021] Step 2: Grind the walnut wall breaking machine into walnut powder;

[0022] Step 3: adding water to the spinach using a juice extractor to obtain spinach juice, the mass ratio of spinach to water in the spinach juice is 2-3:9;

[0023] Step 4: After dissolving the butter, add eggs and stir for 15-30 minutes, then add white sugar and continue stirring for 5-10 minutes to obtain protein liquid;

[0024] Step 5: Mix the all-purpose flour, milk, yam powder, baking soda in step 1, the walnut powder in step 2, the spinach juice in step 3, and the protein solution in step 4, and put them into the dough mixer for neutralization Dough for 10-15min, make dough, an...

Embodiment 2

[0027] Step 1: Prepare raw materials according to the following quality: whole milk 8-16%, all-purpose flour 45-60%, spinach 2-7%, white sugar 5-15%, baking soda 0.5-2%, butter 5-10%, 5-8% of eggs, 2-8% of yam powder, 1-5% of sesame and 2-6% of walnuts, the sum of the mass percentages of the above materials is 100%;

[0028] Step 2: Grind the walnut wall breaking machine into walnut powder;

[0029] Step 3: adding water to the spinach using a juice extractor to obtain spinach juice, the mass ratio of spinach to water in the spinach juice is 2-3:9;

[0030] Step 4: After dissolving the butter, add eggs and stir for 15-30 minutes, then add white sugar and continue stirring for 5-10 minutes to obtain protein liquid;

[0031] Step 5: Mix the all-purpose flour, milk, yam powder, baking soda in step 1, the walnut powder in step 2, the spinach juice in step 3, and the protein solution in step 4, and put them into the dough mixer for neutralization Dough for 10-15min, make dough, an...

Embodiment 3

[0034] Step 1: Prepare raw materials according to the following quality: whole milk 8-16%, all-purpose flour 45-60%, spinach 2-7%, white sugar 5-15%, baking soda 0.5-2%, butter 5-10%, 5-8% of eggs, 2-8% of yam powder, 1-5% of sesame and 2-6% of walnuts, the sum of the mass percentages of the above materials is 100%;

[0035] Step 2: Grind the walnut wall breaking machine into walnut powder;

[0036] Step 3: adding water to the spinach using a juice extractor to obtain spinach juice, the mass ratio of spinach to water in the spinach juice is 2-3:9;

[0037] Step 4: After dissolving the butter, add eggs and stir for 15-30 minutes, then add white sugar and continue stirring for 5-10 minutes to obtain protein liquid;

[0038] Step 5: Mix the all-purpose flour, milk, yam powder, baking soda in step 1, the walnut powder in step 2, the spinach juice in step 3, and the protein solution in step 4, and put them into the dough mixer for neutralization Dough for 10-15min, make dough, an...

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Abstract

The invention discloses a preparation method of multi-nutrient biscuits. The preparation method specifically comprises the following steps of preparing the following raw materials in percentages by mass: 8-16% of milk, 45-60% of plain flour, 2-7% of spinach, 5-15% of white granulated sugar, 0.5-2% of baking soda, 5-10% of butter, 5-8% of eggs, 2-8% of Chinese yam powder, 1-5% of sesame seeds and 2-6% of walnuts, wherein the total percentages by mass is 100%; and mixing the materials to prepare dough, performing fermentation and performing baking to obtain the finished product. The walnut disclosed by the invention is rich in fat content, and the main component is linolein, so that the walnut is beneficial to improving serum albumin and reducing serum cholesterol; the milk is rich in nutrition and easy to digest and absorb; the Chinese yam has the effects of strengthening a spleen and supplementing a lung, reinforcing a stomach and tonifying a kidney; the high-nutrient-content raw materials are added, so that the biscuits are rich in nutrients, and the problem that traditional biscuits are single in nutritional ingredient is solved; the biscuits have the advantages of a simple preparation process, rich nutrients and high production efficiency, and is especially suitable for industrial mass production.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a preparation method of multi-nutrition biscuits. Background technique [0002] At present, due to the development of the economy, the pace of work and life is accelerated, and food and drink are required to be fast and convenient. Under such a situation, biscuits have become more and more popular among people. At present, there are many types of biscuits, but their nutritional components are relatively simple. Can't meet the needs of people's daily life. [0003] With the development of the food industry and the improvement of people's living standards, the consumption concept is constantly changing, and the consumption trend of biscuits is gradually changing to the direction of biscuits with good taste, comprehensive nutrition and health care functions. As a fast-moving food, the hardness and brittleness of biscuits greatly affect the taste of biscuits. How to obtain bisc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/068
CPCA21D13/06A21D13/068
Inventor 常伟
Owner 常伟
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