High-calcium yolk biscuit

An egg yolk biscuit, high calcium technology, applied in baking, dough processing, bone diseases, etc., can solve the problems of difficult to meet consumer demand, single nutrients, and no consideration of the nutritional value of biscuit foods, etc. Good for digestion and absorption, high calcium content, excellent taste and flavor

Inactive Publication Date: 2007-05-16
SHANDONG ZHENGHANG FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the existing calcium milk biscuits are basically made of flour sugar oil, milk powder and other auxiliary materials and food additives, which are baked at high temperature. The actual nutritional value of biscuits is not considered, and the nutrients are relatively simple.
In the nutritional era of pursuing natural nutrition and health, it is difficult to meet the consumption needs of consumers. Aiming at the psychology that consumers are getting tired of the existing varieties of biscuits day by day, in order to better meet the needs of consumers, we have accelerated the production of nutrient-rich calcium milk biscuits. The development is the demand of the times

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Raw material requirements:

[0022] 1. Wheat: Pollution-free wheat is threshed after maturity, and the seeds are required to be mature, and the seeds are fresh and rich in nutrients, and there must be no pests and diseases.

[0023] 2. Sugar powder: white granulated sugar is required, physical and chemical index requirements: moisture ≤ 0.06%, impurities ≤ 20mg / kg

[0024] 3. Oil: high-quality palm oil is required, physical and chemical index requirements: moisture and volatile matter ≤ 0.1%; acid value ≤ 0.3mg KOH / g; smoke point ≥ 220 ℃; freezing experiment requirements, refrigerated at 0 ℃ for more than 5.5 hours to be clear and transparent .

[0025] 4. Flour: pink, bran star: according to the actual standard sample control inspection, to prevent low standard; thickness: all pass through the CB42 sieve; moisture: moisture ≤ 14%; gluten value: 24-30%; ash content: random inspection , ash (0.55%).

[0026] 5. Syrup: colorless or yellowish, clear, transparent, withou...

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PUM

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Abstract

The invention relates to yolk biscuits containing high content of calcium, which are made from materials including flour, sugar, oil, syrup and milk powder, the biscuits also comprise complex enzyme 0.01-0.20% by weight of flour and yolk liquid 3-12% by weight of flour, the complex enzyme comprises granuloma alpha-amylase and neutral prolease by a weight ratio of 1:1-2. The residual quantity of sulfur dioxide in the biscuits is lower than in communal products.

Description

technical field [0001] The invention relates to a nutritional convenience food, in particular to a high-calcium egg yolk biscuit. technical background [0002] At present, the existing calcium milk biscuits are basically made of flour sugar oil, milk powder and other auxiliary materials and food additives, which are baked at high temperature. The actual nutritional value of biscuit food is not considered, and the nutrients are relatively simple. In the nutritional era of pursuing natural nutrition and health, it is difficult to meet the consumption needs of consumers. Aiming at the psychology that consumers are getting tired of the existing varieties of biscuits day by day, in order to better meet the needs of consumers, we have accelerated the production of nutrient-rich calcium milk biscuits. The development is the demand of the times. Contents of the invention [0003] The invention overcomes the above disadvantages and provides a nutritious high-calcium egg yolk biscu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/34A23L1/164A23L1/32A23L1/29A23L1/30A61P19/10A23L7/117A23L33/10
Inventor 白坤乾高永才吴晓峰杜锦
Owner SHANDONG ZHENGHANG FOODSTUFF
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