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Hard kelp biscuit and preparation method thereof

A technology of tough biscuits and production methods, which is applied in the direction of baked food with modified ingredients, baking, dough treatment, etc., can solve the problems of weak competition, limited choices, unsuitable nutritional value, etc., and achieve the effect of broad market prospects

Inactive Publication Date: 2020-11-20
崔晓慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Biscuit is a kind of snack food, which is deeply loved by consumers and has a huge industry. However, in recent years, due to its nutritional value that is not suitable for modern people, it has shown a phenomenon of weak competition. The choice of middle-aged and elderly consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kelp tough biscuit is prepared from the following main raw materials in parts by weight: 12.5 parts of kelp, 100 parts of low-gluten flour, 67.5 parts of vegetable butter, 20 parts of soft white sugar, 30 parts of eggs and 7.5 parts of milk powder.

[0020] The kelp toughness biscuit is prepared by the following method:

[0021] (1) Select 12.5 parts of clean light dry kelp, cut into pieces with scissors, put into a traditional Chinese medicine grinder to stir and pulverize, sieve, and set aside;

[0022] (2) Melt 67.5 parts of vegetable butter at room temperature and stir until fluffy white feathers;

[0023] (3) Add 20 parts of soft white sugar, 30 parts of eggs and water to the whipped butter and continue to beat until evenly mixed;

[0024] (4) Sift kelp powder, 7.5 parts of whole milk powder, and 100 parts of low-gluten flour into the stirred butter mixture for raw material premixing;

[0025] (5) Flip the mixed raw materials to make dough, and divide it into d...

Embodiment 2

[0030] A kelp tough biscuit is prepared from the following main raw materials in parts by weight: 25 parts of kelp, 200 parts of low-gluten flour, 135 parts of vegetable butter, 40 parts of soft white sugar, 60 parts of eggs and 15 parts of milk powder.

[0031] The kelp toughness biscuit is prepared by the following method:

[0032] (1) Select 25 parts of clean light dry kelp, cut into pieces with scissors, put into a traditional Chinese medicine grinder to stir and pulverize, sieve, and set aside;

[0033] (2) Melt 135 parts of vegetable butter at room temperature and stir until fluffy white feathers;

[0034] (3) Add 40 parts of soft white sugar, 60 parts of eggs, and water to the whipped butter and continue to beat until evenly mixed;

[0035] (4) Sieve kelp powder, 15 parts of whole milk powder, and 200 parts of low-gluten flour into the stirred butter mixture for raw material premixing;

[0036] (5) Flip the mixed raw materials to make dough, and divide it into doughs ...

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PUM

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Abstract

The invention discloses a hard kelp biscuit and a preparation method thereof. The phenomenon that biscuits are not competitive due to the fact that the nutritional value of the biscuits is not suitable for modern people in recent years is solved, and the utilization rate of kelp is improved. The hard kelp biscuit comprises the following raw materials in parts by weight: 12.5-25 parts of kelp, 100-200 parts of low-gluten flour, 67.5-135 parts of vegetable butter, 20-40 parts of soft white sugar, 30-60 parts of eggs and 7.5-15 parts of milk powder. The prepared hard kelp biscuit is prepared by mixing and baking kelp powder and the low-gluten flour; the hydrolysis rate of starch is essentially inhibited, the high glycemic index of the biscuit is reduced, the pursuits of modern consumers for health and taste are met and the hard kelp biscuit is well received by the public.

Description

technical field [0001] The invention belongs to the field of snack food processing, and in particular relates to a tough kelp biscuit and a preparation method thereof. Background technique [0002] With the improvement of living standards, leisure food has become an indispensable part of people's diet, but because too much sugar intake will damage human health, people are increasingly pursuing healthy leisure food. As an economical edible algae, kelp has rich medicinal value, which can lower blood sugar, prevent radiation, resist oxidation, prevent goiter, etc. Among them, biologically active substances such as laminarin and dietary fiber can maintain the digestion rate of the intestinal tract, Regulates blood sugar balance in the body. Biscuit is a kind of snack food, which is deeply loved by consumers and has a huge industry. However, in recent years, due to its nutritional value that is not suitable for modern people, it has shown a phenomenon of weak competition. The c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/34A21D13/06
CPCA21D2/34A21D2/36A21D13/06
Inventor 崔晓慧
Owner 崔晓慧
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