Eye-protecting biscuit and making method thereof

Abstract

The invention discloses an eye protection biscuit and a making method thereof.The eye protection biscuit comprises a first component, a second component, a third component and a fourth component, the first component is made by mixing wheat flour and skim milk powder, the second component is made by mixing black tea extract, egg yolk and haematococcus powder, the third component is made by mixing fruit pulp and water, and the fourth component is made by mixing black tea extract, egg yolk and haematococcus powder. Compared with the prior art, the snack tea point has the advantages that nutrient elements required by a human body are conveniently supplemented in a snack tea point form, so that the effects of protecting eyes and protecting eyesight are achieved, and in the aspect of food material matching, the nutrition of the snack tea point is improved, and the nutritional value of the snack tea point is increased. The balance between the flavor of the product and the functional raw materials is solved, the coordination between the addition of the natural antibacterial material black tea extract and the antioxidant material haematococcus pluvialis and the flavor of the product is solved, the shelf life is prolonged, and the effectiveness of eye protection is enhanced.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to an eye-protecting biscuit and its manufacturing method. Based on the characteristics and treatment plans of vision loss and eye diseases, as well as nutritional needs, a suitable biscuit for consumption is prepared. This invention not only uses eye-protecting nutritional ingredients, but is also a green and healthy biscuit that is low in oil, low in sugar, and free of preservatives. Background Technology

[0002] An oral liquid for improving vision and protecting the eyes (CN100364593C) contains chrysanthemum, mulberry leaf, abalone shell, mulberry, poria cocos, ophiopogon japonicus, yam, oyster, wolfberry, plantain seed, cassia seed and privet fruit as its main ingredients.

[0003] A health food product (mainly in hard capsule form) for protecting eyes and relieving eye fatigue (CN104351808A) contains bilberry extract, lutein, wolfberry extract, mulberry extract, chrysanthemum extract, ginkgo leaf extract, dodder seed extract, schisandra extract, carotene, taurine, zinc gluconate, fish oil powder, vitamin A, and vitamin C.

[0004] Hawthorn food products (CN101810285A) that are believed to improve eyesight are made primarily of hawthorn, with the addition of other food-medicine homologous ingredients such as carrots, jujubes, goji berries, cassia seeds, chrysanthemums, and monk fruit.

[0005] A traditional Chinese medicine eye patch (CN108175806A) is prepared from a medicinal extract and matrix made from wolfberry, dodder seed, angelica, cassia seed, wild chrysanthemum, prunella vulgaris, dried bitter melon and chuanxiong.

[0006] The above products have similar ingredients to the eye-protecting biscuits we studied, all containing goji berries, and a few containing both goji berries and carrots. Some of these are in food form, similar to the biscuits we studied, and are all food-grade. However, we did not find any biscuit or snack forms of this type of product, and all of the above solutions have the following technical issues:

[0007] (1) Oral liquid products are difficult to manufacture and are not conducive to large-scale production.

[0008] (2) Existing technologies have complex extracts and complex components, and the products are not clearly targeted during use.

[0009] (3) The consumption scenarios are limited, and the consumer group is relatively narrow. Summary of the Invention

[0010] To address the aforementioned problems, this invention provides an eye-protecting biscuit and its preparation method.

[0011] To solve the above-mentioned technical problems, the technical solution of the present invention is as follows: an eye-protecting biscuit, comprising a first component, a second component, a third component and a fourth component, wherein the first component is made by mixing wheat flour and skim milk powder, the second component is made by mixing black tea extract, egg yolk and halophyte powder, the third component is made by mixing fruit pulp and water, the fourth component is made by mixing salt and baking soda, and the fruit pulp is made by mixing goji berries and carrots.

[0012] Furthermore, the weight ratio of goji berries to carrots in the fruit pulp is 1:2.

[0013] Furthermore, the weight ratio of wheat flour to skim milk powder in the first component is 2.5:1.

[0014] Furthermore, the weight ratio of black tea extract, egg yolk and Haematococcus pluvialis powder in the second component is 0.4:2:1.

[0015] Furthermore, the weight ratio of fruit pulp to water in the third component is 0.25:1.

[0016] Furthermore, the weight ratio of salt to baking soda in the fourth component is 1:4.

[0017] A method for making eye-protecting cookies includes the following steps:

[0018] Step 1: Fruit pulp preparation: Crush the washed goji berries, carrots and other ingredients, put them into a high-speed tissue homogenizer and process them for 10-20 minutes at a speed of 1200-1500 rpm to make fruit pulp. The weight ratio of the added goji berries and carrots is 1:2.

[0019] Step 2: Mix wheat flour and skim milk powder evenly to form the first component, with a weight ratio of wheat flour to skim milk powder of 2.5:1. Then mix black tea extract, egg yolk and haematococcus powder to form the second component, with a weight ratio of black tea extract, egg yolk and haematococcus powder of 0.4:2:1. Knead the second component into the first component and make it even, with a weight ratio of the first component to the second component of 4:1.

[0020] Step 3: Pour water into the fruit pulp mixture and stir well to make the third component. The weight ratio of water to fruit pulp is 0.25:1. Then mix salt and baking soda to make the fourth component. The weight ratio of salt to baking soda is 1:4. Dissolve the fourth component into the third component and stir well. The weight ratio of the third component to the fourth component is 100:1.

[0021] Step 4: Under conditions of 23-26℃, mix and knead the raw materials obtained in Step 2 and Step 3 to form a dough; the weight ratio of the raw materials obtained in Step 2 and Step 3 is 2:1.

[0022] Step 5: Roll the dough obtained in Step 4 into shape, bake, and cool to obtain the finished biscuit.

[0023] Compared with existing technologies, this invention has the following advantages: It conveniently supplements the body's (primarily eye's) nutritional needs in the form of snacks or tea treats, thereby protecting eyesight. In terms of ingredient combination, it solves the problem of balancing the product's flavor and efficacy, and ensures the harmony between the addition of natural antibacterial material black tea extract and antioxidant material Haematococcus pluvialis with the product's flavor, extending shelf life and enhancing its eye-protecting effectiveness. Ingredients such as goji berries and carrots not only supplement carotene but also contain a large amount of dietary fiber, compensating for the insufficient dietary fiber intake in Chinese people. The product is low in oil and sugar and contains no chemical preservatives, making it more suitable for future consumer markets. Detailed Implementation

[0024] The present invention will be further described in detail below with reference to the embodiments.

[0025] Example 1

[0026] An eye-protecting biscuit includes a first component, a second component, a third component, and a fourth component. The first component is made from a mixture of wheat flour and skim milk powder. The second component is made from a mixture of black tea extract, egg yolk, and halophyte powder. The third component is made from a mixture of fruit pulp and water. The fourth component is made from a mixture of salt and baking soda. The fruit pulp is made from a mixture of goji berries and carrots.

[0027] The weight ratio of goji berries to carrots in the fruit pulp is 1:2; the weight ratio of wheat flour to skim milk powder in the first component is 2.5:1; the weight ratio of black tea extract, egg yolk, and halophyte powder in the second component is 0.4:2:1; the weight ratio of fruit pulp to water in the third component is 0.25:1; and the weight ratio of salt to baking soda in the fourth component is 1:4.

[0028] A method for making eye-protecting cookies includes the following steps:

[0029] Step 1: Fruit pulp preparation: Crush the washed goji berries, carrots and other ingredients, put them into a high-speed tissue homogenizer and process them for 10-20 minutes at a speed of 1200-1500 rpm to make fruit pulp. The weight ratio of the added goji berries and carrots is 1:2.

[0030] Step 2: Mix wheat flour and skim milk powder evenly to form the first component, with a weight ratio of wheat flour to skim milk powder of 2.5:1. Then mix black tea extract, egg yolk and haematococcus powder to form the second component, with a weight ratio of black tea extract, egg yolk and haematococcus powder of 0.4:2:1. Knead the second component into the first component and make it even, with a weight ratio of the first component to the second component of 4:1.

[0031] Step 3: Pour water into the fruit pulp mixture and stir well to make the third component. The weight ratio of water to fruit pulp is 0.25:1. Then mix salt and baking soda to make the fourth component. The weight ratio of salt to baking soda is 1:4. Dissolve the fourth component into the third component and stir well. The weight ratio of the third component to the fourth component is 100:1.

[0032] Step 4: Under conditions of 23-26℃, mix and knead the raw materials obtained in Step 2 and Step 3 to form a dough; the weight ratio of the raw materials obtained in Step 2 and Step 3 is 2:1.

[0033] Step 5: Roll the dough obtained in Step 4 into shape, bake, and cool to obtain the finished biscuit.

[0034] Example 2

[0035] An eye-protecting biscuit includes a first component, a second component, a third component, and a fourth component. The first component is made from a mixture of wheat flour and skim milk powder. The second component is made from a mixture of black tea extract, egg yolk, and halophyte powder. The third component is made from a mixture of fruit pulp and water. The fourth component is made from a mixture of salt and baking soda. The fruit pulp is made from a mixture of goji berries and carrots.

[0036] The weight ratio of goji berries to carrots in the fruit pulp is 1:1.5; the weight ratio of wheat flour to skim milk powder in the first component is 2.5:1; the weight ratio of black tea extract, egg yolk, and halophyte powder in the second component is 0.8:2:1; the weight ratio of fruit pulp to water in the third component is 0.5:1; and the weight ratio of salt to baking soda in the fourth component is 1:4.

[0037] A method for making eye-protecting cookies includes the following steps:

[0038] Step 1: Fruit pulp preparation: Crush the washed goji berries, carrots and other ingredients, put them into a high-speed tissue homogenizer and process them for 10-20 minutes at a speed of 1200-1500 rpm to make fruit pulp. The weight ratio of the added goji berries and carrots is 1:1.5.

[0039] Step 2: Mix wheat flour and skim milk powder evenly to form the first component, with a weight ratio of wheat flour to skim milk powder of 2.5:1. Then mix black tea extract, egg yolk and haematococcus powder to form the second component, with a weight ratio of black tea extract, egg yolk and haematococcus powder of 0.8:2:1. Knead the second component into the first component and make it even, with a weight ratio of the first component to the second component of 4:1.

[0040] Step 3: Pour water into the fruit pulp mixture and stir well to make the third component. The weight ratio of water to fruit pulp is 0.5:1. Then mix salt and baking soda to make the fourth component. The weight ratio of salt to baking soda is 1:4. Dissolve the fourth component into the third component and stir well. The weight ratio of the third component to the fourth component is 100:1.

[0041] Step 4: Under conditions of 23-26℃, mix and knead the raw materials obtained in Step 2 and Step 3 to form a dough; the weight ratio of the raw materials obtained in Step 2 and Step 3 is 2:1.

[0042] Step 5: Roll the dough obtained in Step 4 into shape, bake, and cool to obtain the finished biscuit.

[0043] Example 3

[0044] An eye-protecting biscuit includes a first component, a second component, a third component, and a fourth component. The first component is made from a mixture of wheat flour and skim milk powder. The second component is made from a mixture of black tea extract, egg yolk, and halophyte powder. The third component is made from a mixture of fruit pulp and water. The fourth component is made from a mixture of salt and baking soda. The fruit pulp is made from a mixture of goji berries and carrots.

[0045] The weight ratio of goji berries to carrots in the fruit pulp is 1:1; the weight ratio of wheat flour to skim milk powder in the first component is 2.5:1; the weight ratio of black tea extract, egg yolk, and halophyte powder in the second component is 1:2:1; the weight ratio of fruit pulp to water in the third component is 0.5:1; and the weight ratio of salt to baking soda in the fourth component is 1:4.

[0046] A method for making eye-protecting cookies includes the following steps:

[0047] Step 1: Fruit pulp preparation: Crush the washed goji berries, carrots and other ingredients, put them into a high-speed tissue homogenizer and process them for 10-20 minutes at a speed of 1200-1500 rpm to make fruit pulp. The weight ratio of the added goji berries and carrots is 1:1.

[0048] Step 2: Mix wheat flour and skim milk powder evenly to form the first component, wherein the weight ratio of wheat flour to skim milk powder is 2.5:1. Then mix black tea extract, egg yolk and haematococcus powder to form the second component, wherein the weight ratio of black tea extract, egg yolk and haematococcus powder is 1:2:1. Knead the second component into the first component and make it even, wherein the weight ratio of the first component and the second component is 4:1.

[0049] Step 3: Pour water into the fruit pulp mixture and stir well to make the third component. The weight ratio of water to fruit pulp is 0.5:1. Then mix salt and baking soda to make the fourth component. The weight ratio of salt to baking soda is 1:4. Dissolve the fourth component into the third component and stir well. The weight ratio of the third component to the fourth component is 100:1.

[0050] Step 4: Under conditions of 23-26℃, mix and knead the raw materials obtained in Step 2 and Step 3 to form a dough; the weight ratio of the raw materials obtained in Step 2 and Step 3 is 2:1.

[0051] Step 5: Roll the dough obtained in Step 4 into shape, bake, and cool to obtain the finished biscuit.

[0052] The present invention and its embodiments have been described above. This description is not restrictive, and the embodiments shown are only one of the embodiments of the present invention. The actual structure is not limited to this. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. An eye-protecting biscuit comprising a first component, a second component, a third component and a fourth component, characterized in that: The first component is made from a mixture of wheat flour and skim milk powder; the second component is made from a mixture of black tea extract, egg yolk and haematococcus powder; the third component is made from a mixture of fruit pulp and water; the fourth component is made from a mixture of salt and baking soda; and the fruit pulp is made from a mixture of goji berries and carrots.

2. The eye-protecting biscuit according to claim 1, wherein: The weight ratio of goji berries to carrots in the fruit pulp is 1:

2.

3. The eye-protecting biscuit according to claim 2, characterized in that: The weight ratio of wheat flour to skim milk powder in the first component is 2.5:

1.

4. The eye-protecting biscuit according to claim 3, characterized in that: The weight ratio of black tea extract, egg yolk and haematococcus powder in the second component is 0.4:2:

1.

5. The eye-protecting biscuit according to claim 4, characterized in that: The weight ratio of fruit pulp to water in the third component is 0.25:

1.

6. The eye-protecting biscuit according to claim 5, characterized in that: The weight ratio of salt to baking soda in the fourth component is 1:

4.

7. A method for making an eye-protecting biscuit, characterized in that, Includes the following steps: Step 1: Fruit pulp preparation: Crush the washed goji berries, carrots and other ingredients, put them into a high-speed tissue homogenizer and process them for 10-20 minutes at a speed of 1200-1500 rpm to make fruit pulp. The weight ratio of the added goji berries and carrots is 1:

2. Step 2: Mix wheat flour and skim milk powder evenly to form the first component, with a weight ratio of wheat flour to skim milk powder of 2.5:

1. Then mix black tea extract, egg yolk and haematococcus powder to form the second component, with a weight ratio of black tea extract, egg yolk and haematococcus powder of 0.4:2:

1. Knead the second component into the first component and make it even, with a weight ratio of the first component to the second component of 4:

1. Step 3: Pour water into the fruit pulp mixture and stir well to make the third component. The weight ratio of water to fruit pulp is 0.25:

1. Then mix salt and baking soda to make the fourth component. The weight ratio of salt to baking soda is 1:

4. Dissolve the fourth component into the third component and stir well. The weight ratio of the third component to the fourth component is 100:

1. Step 4: Under conditions of 23-26℃, mix and knead the raw materials obtained in Step 2 and Step 3 to form a dough; the weight ratio of the raw materials obtained in Step 2 and Step 3 is 2:

1. Step 5: Roll the dough obtained in Step 4 into shape, bake, and cool to obtain the finished biscuit.