Calcium milk biscuit for elderly person

A technology for calcium milk biscuits and milk powder, applied in baking, dough processing, bone diseases, etc., can solve the problems of not taking into account the nutritional value of biscuits, single nutrients, and difficulty in meeting consumer demand, and achieve control Effects on cancer cell development

Inactive Publication Date: 2007-05-16
SHANDONG ZHENGHANG FOODSTUFF
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  • Abstract
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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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Raw material requirements:

[0021] 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.

[0022] 2. Powdered sugar: white granulated sugar is required, physical and chemical index requirements: moisture ≤ 0.06%, impurities ≤ 20mg / kg.

[0023] 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 .

[0024] 4. Flour: pink, bran star: according to the actual standard sample control inspection, to prevent low standards.; thickness: all pass through the CB42 sieve; moisture: moisture ≤ 14%; gluten value: 24-30%; ash content: carry out Sampling, ash (0.55%).

[0025] 5. Syrup: colorless or yellowish, clear, transparent, w...

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PUM

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Abstract

The invention relates to biscuits containing calcium and milk powder for elderly people 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, 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 an aged calcium milk 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-mentioned disadvantages and provides a nutritious elderly calcium milk...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/34A23L1/164A23L1/29A23L1/30A23L1/302A23L1/304A61P19/10A23L7/117A23L33/16A23L33/18
Inventor 高永才白坤乾杜锦吴晓峰
Owner SHANDONG ZHENGHANG FOODSTUFF
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