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Formula of plateau coarse cereal biscuits and making method of plateau coarse cereal biscuits

A production method and high-altitude technology, which are applied in the processing of dough, baked goods of leguminous plants, baking, etc., can solve the problems of difficulty in realizing the nutritional and health care value of red dates, consumption restrictions of miscellaneous grains and red dates biscuits, and lack of visibility of red dates in biscuits, etc. Achieve the effect of protecting gastric mucosa, increasing visual aesthetics, and protecting cardiovascular system

Pending Publication Date: 2021-05-11
王羚睿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, multigrain jujube biscuits are generally made in the form of tough biscuits or crisp biscuits. The texture is dry and hard, and the taste is mainly sweet, which is relatively simple.
The amount of jujube added in the multigrain jujube biscuits is very small, and it is only used as an ingredient, so it is difficult to realize the nutritional and health value of jujube
At the same time, red dates are generally added in the form of red date powder, red date paste, and red date slurry. The biscuits made in this way lack the visibility of red dates. There are many fake things in the current market. Some merchants may add red date essence instead of red dates to enhance the aroma of dates. Consumers may be concerned when eating
Various problems have restricted the consumption of multigrain red date biscuits to a certain extent

Method used

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  • Formula of plateau coarse cereal biscuits and making method of plateau coarse cereal biscuits
  • Formula of plateau coarse cereal biscuits and making method of plateau coarse cereal biscuits
  • Formula of plateau coarse cereal biscuits and making method of plateau coarse cereal biscuits

Examples

Experimental program
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Effect test

Embodiment 1

[0039] A recipe for plateau multigrain biscuits, comprising the following raw material components: 10 parts of plateau miscellaneous grains, 5 parts of auxiliary materials, 3 parts of plateau special product mixture, 3 parts of dried fruit, 0.5 part of soda powder, and the plateau miscellaneous grains mixed powder. The plateau miscellaneous grains include: quinoa wheat, millet, black highland barley, sorghum, buckwheat, soybean, corn and soybean; the auxiliary materials include raspberry powder, morel, peony petals and lily powder; the plateau special product mixture includes mountain spring water, raspberry juice, Tibetan Eggs, prairie potpourri honey, yak milk, purple spot peony oil, carrot juice and xylitol, and the dried fruits include: walnut kernels, hazelnut kernels, almonds and cashew nut kernels.

[0040] The ratio of plateau miscellaneous grains is by weight, including 35%, 30%, and 12% of quinoa, 5% of millet, 5% of corn, 5% of sorghum, and 5% and 3% of soybean.

[...

Embodiment 2

[0055] A recipe for plateau miscellaneous grain biscuits, comprising the following raw material components: 15 parts of plateau miscellaneous grains, 2 parts of auxiliary materials, 5 parts of plateau special product mixture, 1 part of dried fruit, and 1 part of soda powder. The plateau miscellaneous grains include: quinoa, millet, Black highland barley, sorghum, buckwheat, soybeans, corn and soybeans; the auxiliary materials include raspberry powder, morel mushrooms, peony petals and lily powder; the plateau specialty mixture includes mountain spring water, raspberry juice, hidden eggs, grassland flowers honey, yak milk, purple peony oil, carrot juice and xylitol, and the dried fruits include: walnut kernels, hazelnut kernels, almonds and cashew nut kernels.

[0056] The ratio of plateau miscellaneous grains is by weight, including 35%, 30%, and 12% of quinoa, 5% of millet, 5% of corn, 5% of sorghum, and 5% and 3% of soybean.

[0057] The ratio of plateau specialty mixture is...

Embodiment 3

[0071] A recipe for plateau miscellaneous grain biscuits, comprising the following raw material components: 10 parts of plateau miscellaneous grains, 5 parts of auxiliary materials, 3 parts of plateau specialty mixed liquid, 3 parts of dried fruit, 0.5 part of soda powder, and plateau miscellaneous grains mixed powder. The plateau miscellaneous grains include: quinoa wheat, millet, black highland barley, sorghum, buckwheat, soybean, corn and soybean; the auxiliary materials include raspberry powder, morel, peony petals and lily powder; the plateau special product mixture includes mountain spring water, raspberry juice, Tibetan Eggs, prairie potpourri honey, yak milk, purple spot peony oil, carrot juice and xylitol, and the dried fruits include: walnut kernels, hazelnut kernels, almonds and cashew nut kernels.

[0072] The ratio of plateau miscellaneous grains is by weight, including quinoa 35%, 30%, 15%, millet 8%, corn 3%, sorghum 3%, soybean 3%, soybean 3%.

[0073] The rati...

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Abstract

The invention discloses a formula of plateau coarse cereal biscuits and a making method of the plateau coarse cereal biscuits, relates to the technical field of food, and solves the problems that existing coarse cereal biscuits are few in auxiliary material varieties and single in nutritive value, the plateau coarse cereal biscuits comprise plateau coarse cereals, raspberries, morchella, peony flowers, dried fruits, plateau specialties, vegetables, mountain spring water, soda ash and seasonings; the plateau coarse cereals comprise quinoa, millet, black highland barley, sorghum, buckwheat, soybeans, corn and soybeans; the dried fruits comprise walnut kernels, hazelnut kernels, almonds and cashew kernels; the plateau specialties comprise Tibetan eggs, grassland honey of various flowers, yak milk and paeonia rockii oil; the vegetables comprise carrot juice and lily powder; and the raspberries comprise raspberry juice and raspberry powder, and the seasonings comprise xylitol or salt. The plateau coarse cereals are adopted as basic raw materials, healthy and rich nutrient sources are provided, the raspberries, the morchella, the peony flowers, lilies and the like are adopted as the formula auxiliary materials, low fat and low cholesterol are achieved, and the plateau coarse cereal biscuits are especially suitable for being eaten by modern people with overnutrition and hyperlipidemia on a large cardinal number.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a plateau miscellaneous grain biscuit and a preparation method thereof. Background technique [0002] The ancient Chinese medicine book "Huangdi Neijing" records, "The five grains are for nourishment, the five fruits are for help, the five animals are for benefit, and the five vegetables are for filling." Coarse grains contain more trace elements, such as iron, magnesium, zinc, and selenium, than fine grains. Potassium, calcium, vitamin E, folic acid, and bioflavonoids in coarse grains are also richer than fine grains. Nowadays, people have higher and higher intake requirements for grains based on the basis of health preservation, and plateau grains because of their growing environment Special, the nutritional value of the miscellaneous grains represented by quinoa and barley is even more outstanding. [0003] Quinoa has the characteristics of cold resistance, drought resistance,...

Claims

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Application Information

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IPC IPC(8): A21D13/04A21D13/047A21D13/06A21D13/045A21D2/36
CPCA21D13/04A21D13/047
Inventor 王羚睿王国保王正伟
Owner 王羚睿
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