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Biscuit with health care function and preparation method thereof

A biscuit and functional technology, which is applied in the processing of dough, baked goods with modified ingredients, baking, etc., can solve the problems of low nutritional value of biscuit, indigestible food, fullness in the stomach, etc., so as to adjust the immunity of the body. , Improve the effect of qi stagnation and blood stasis, crispy taste

Inactive Publication Date: 2020-04-07
JIANGSU JUTUO FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Biscuits are popular snacks among consumers. However, due to the low nutritional value and high calorie content of most biscuits, excessive eating is not easy to digest, and the stomach will feel full, frequent belching, constipation, and even lead to hyperglycemia, hyperlipidemia, and hyperlipidemia. blood pressure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A biscuit with a health function comprises the following components in parts by weight:

[0029] 20 parts of low-gluten flour, 10 parts of potato starch, 10 parts of corn oil, 10 parts of sweetener, 5 parts of whole milk powder, 5 parts of fresh egg liquid, 1 part of baking soda, 0.5 parts of edible salt, 0.5 parts of compound enzyme preparation, 0.5 parts of food additives, 0.1 parts of sesame oil and 0.1 parts of lemon juice;

[0030] The food additive comprises the following components in parts by weight:

[0031] 15 parts of safflower, 15 parts of celery seed, 15 parts of hawthorn, 15 parts of tangerine peel, 5 parts of kudzu root, 5 parts of Chinese yam, 5 parts of peach kernel and 5 parts of light bamboo leaves.

[0032] A preparation method of biscuits with health care function, comprising the following preparation steps:

[0033] S1. Pre-preparation of raw materials:

[0034] a. Preparation of food additives: Weigh 15 parts of safflower, 15 parts of celery se...

Embodiment 2

[0047] A biscuit with a health function comprises the following components in parts by weight:

[0048] 25 parts of low-gluten flour, 15 parts of potato starch, 15 parts of corn oil, 15 parts of sweetener, 8 parts of whole milk powder, 8 parts of fresh egg liquid, 1.5 parts of baking soda, 0.8 parts of edible salt, 0.8 parts of compound enzyme preparation, 0.8 parts of food additives, 0.3 parts of sesame oil and 0.3 parts of lemon juice;

[0049] The food additive comprises the following components in parts by weight:

[0050] 20 parts of safflower, 20 parts of celery seed, 20 parts of hawthorn, 20 parts of tangerine peel, 10 parts of kudzu root, 10 parts of Chinese yam, 10 parts of peach kernel and 10 parts of light bamboo leaves.

[0051] A preparation method of biscuits with health care function, comprising the following preparation steps:

[0052] S1. Pre-preparation of raw materials:

[0053] a. Preparation of food additives: Weigh 20 parts of safflower, 20 parts of ce...

Embodiment 3

[0066] A biscuit with a health function comprises the following components in parts by weight:

[0067] 30 parts of low-gluten flour, 20 parts of potato starch, 20 parts of corn oil, 20 parts of sweetener, 10 parts of whole milk powder, 10 parts of fresh egg liquid, 2 parts of baking soda, 1 part of edible salt, 1 part of compound enzyme preparation, 1 part of food additive, 0.5 part of sesame oil and 0.5 part of lemon juice;

[0068] The food additive comprises the following components in parts by weight:

[0069] 25 parts of safflower, 25 parts of celery seed, 25 parts of hawthorn, 25 parts of tangerine peel, 15 parts of kudzu root, 15 parts of Chinese yam, 15 parts of peach kernel and 15 parts of light bamboo leaves.

[0070] A preparation method of biscuits with health care function, comprising the following preparation steps:

[0071] S1. Pre-preparation of raw materials:

[0072] a. Preparation of food additives: Weigh 25 parts of safflower, 25 parts of celery seed, 2...

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PUM

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Abstract

The invention discloses a biscuit with health care function and a preparation method thereof. The biscuit with health care function comprises the following components (by weight): 20-30 parts of low gluten flour, 10-20 parts of potato starch, 10-20 parts of corn oil, 10-20 parts of a sweetener, 5-10 parts of whole milk powder, 5-10 parts of fresh egg liquid, 1-2 parts of baking soda, 0.5-1 part ofsalt, 0.5-1 part of a compound enzyme preparation, 0.5-1 part of a food additive, 0.1-0.5 part of sesame oil, and 0.1-0.5 part of lemon juice. Through formula adjustment, the food additive capable ofimproving qi stagnation and blood stasis is added into the biscuit formula; and then through the technology of adding in different processes, baking in different stages and baking in two times, the effect of retaining each component to the greatest extent can be achieved. Therefore, the health-care biscuit with functions of soothing liver, regulating qi, stimulating appetite, promoting digestion,improving qi stagnation and blood stasis, regulating body immunity, reducing blood lipid, lowering blood pressure and improving chest obstruction of qi stagnation and blood stasis syndrome is developed.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a biscuit with health care function and a preparation method thereof. Background technique [0002] Work pressure and life pressure cause many people to suffer from qi stagnation and blood stasis. With the development of society and the improvement of people's living standards, people pay more and more attention to a healthy lifestyle, and healthy food is also more and more popular. Biscuits are popular snacks among consumers. However, due to the low nutritional value and high calorie content of most biscuits, excessive eating is not easy to digest, and the stomach will feel full, frequent belching, constipation, and even lead to hyperglycemia, hyperlipidemia, and hyperlipidemia. blood pressure. Therefore, there is an urgent need to develop a biscuit with good mouthfeel, high quality, and health benefits such as improving qi stagnation and blood stasis, so as to meet the needs of c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36A21D2/364
Inventor 江国托刘艳单春乔秦淑杰许淑珍王秀张秋拾王欣
Owner JIANGSU JUTUO FOOD TECH
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