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Chickpea composite nutritional biscuits and production method thereof

A technology of chickpea and chickpea flour, which is applied in the direction of baked food, baked food, baked food with modified ingredients, etc. It can solve the problems of unoptimized food protein content and quality, unimproved nutritional value, and high sugar content. , to achieve the effect of good taste, improved nutritional value and uniform thickness

Pending Publication Date: 2020-01-24
CHENGDU MEDICAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this invention is only aimed at solving the problem that ordinary biscuits contain more sugar, and does not optimize the protein content and quality of the food, that is, the nutritional value has not been improved.

Method used

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  • Chickpea composite nutritional biscuits and production method thereof
  • Chickpea composite nutritional biscuits and production method thereof
  • Chickpea composite nutritional biscuits and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1, the preparation of chickpea compound nutrition biscuit

[0037] 1 Raw materials: 80-120g flour, 35-60g eggs, 20-40g xylitol, 10-50g chickpea powder, 0-40g vegetable oil, 1-5g mulberry leaf powder, 0.5g baking soda, 1.5g table salt.

[0038] Flour, chickpea powder, and mulberry leaf powder are all sifted through an 80-mesh sieve.

[0039] 2 preparation method:

[0040] (1) Pretreatment of raw and auxiliary materials: accurately weigh various raw and auxiliary materials such as chickpea powder, mulberry leaf powder, flour, xylitol, eggs, vegetable oil, salt, baking soda, flour, chickpea powder, mulberry leaf powder Mix well and set aside;

[0041] (2) Mixing of auxiliary materials: Add xylitol to eggs and dissolve completely, then add vegetable oil, salt, baking soda, stir in an egg beater to dissolve completely, control the temperature of the whole process at 30-40°C, and dissolve good accessories;

[0042] (3) Dough preparation: Pour the well-mixed flo...

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Abstract

The invention relates to a chickpea composite nutrient biscuit, which is prepared from the following raw materials in parts by weight: 80-120 parts of flour, 35-60 parts of eggs, 20-40 parts of xylitol, 10-50 parts of chickpea powder, 0-40 parts of vegetable oil, 1-5 parts of mulberry leaf powder, 0.5 part of baking soda and 1.5 parts of table salt. The chickpea composite nutritional biscuit produced by adopting a formula is uniform and light green in appearance, uniform in thickness, complete in appearance, clear in structural layer, thick in flavor, free of peculiar smell, crisp, chewy, non-sticky to teeth, sweet but not greasy, and beneficial to body health, and has chickpea fragrance and mulberry leaf fragrance.

Description

technical field [0001] The invention relates to a chickpea compound nutritional biscuit and a preparation method thereof. Background technique [0002] Chickpea (Chickpea) is the genus Cicer arietinum L. of the leguminous vetch family. It is an annual or perennial herbaceous plant. Chickpea is mainly distributed in Xinjiang, Qinghai, Gansu and other provinces in China. It is an important small One of the grain crops. Mulei County in Xinjiang is the largest and best-quality chickpea planting base in my country. The planting area has reached 120,000 mu, and the per unit yield has reached about 200 kilograms. Chickpeas are rich in protein (15-30%), potassium, magnesium, calcium, sodium, iron, etc., and are rich in unsaturated fatty acids, of which oleic acid and linoleic acid account for 83.5% of the total fatty acids. Chickpea is not only rich in protein, but also contains biologically active substances such as isoflavones, saponins, and polysaccharides. Chickpea protein hyd...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36A21D2/18
CPCA21D13/06A21D2/362A21D2/36
Inventor 江岩李层层王兴婷
Owner CHENGDU MEDICAL COLLEGE
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