CN102365983A - Chitin-containing biscuit - Google Patents

Chitin-containing biscuit Download PDF

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Publication number
CN102365983A
CN102365983A CN2011102907556A CN201110290755A CN102365983A CN 102365983 A CN102365983 A CN 102365983A CN 2011102907556 A CN2011102907556 A CN 2011102907556A CN 201110290755 A CN201110290755 A CN 201110290755A CN 102365983 A CN102365983 A CN 102365983A
Authority
CN
China
Prior art keywords
chitin
biscuit
flour
butter
sugar
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2011102907556A
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Chinese (zh)
Inventor
隋丽
Original Assignee
隋丽
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 隋丽 filed Critical 隋丽
Priority to CN2011102907556A priority Critical patent/CN102365983A/en
Publication of CN102365983A publication Critical patent/CN102365983A/en
Pending legal-status Critical Current

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Abstract

The invention provides a biscuit containing abundant chitin which accounts for 5-8% of the total weight of the biscuit. The weight-losing effect of the chitin is as follows: carboniums in the chitin can be automatically attached to electronegative fat in food so as to block off the action of lipase so that the fat is not absorbed in intestine and is directly discharged out of body, wherein, the chitin is combined with the fat and then is discharged out of body but is not combined with protein in important nutrients, thus preventing harm on a human body. Therefore, the biscuit containing the abundant chitin can be eaten securely by a person who wants to reduce weight without affecting nutrient absorption; and in addition, the chitin is different from the common diet food which reaches the weight-losing effect by suppressing appetite or causing diarrhea of the person, and moreover, the chitin has the efficacy of improving a metabolism function of digestive tract.

Description

The biscuit that contains chitin
One, technical field:
The present invention relates to food, particularly biscuit.
Two, technical field:
Biscuit has characteristics such as storage tolerance, portable, multiple tastes, is loved by the people.Biscuit kind forward leisureization and functionalization food direction develop.Difference by its processing technology can be divided into again: shortbread type biscuit, crispbread, cookies, sandwich biscuits, wafer, egg roll etc.Social now People more and more has been liked biscuit, and the way of biscuit and raw material are also varied.Therefore everybody more is ready to eat biscuit, but biscuit is overeated the people is got fat.Therefore consumers in general hope to have a kind of biscuit to taste the people is not got fat, and the effect of fat-reducing can be arranged.But the biscuit on the market does not still address this is that now.
Three, summary of the invention:
The objective of the invention is to overcome above-mentioned not enough problem, a kind of biscuit that is rich in chitin is provided, prescription is reasonable, comprehensive nutrition.
The present invention for realizing the technical scheme that above-mentioned purpose adopted is: be rich in the biscuit of chitin, be added with the chitin of gross weight 5-8% in the biscuit.
Said chitin is the chitin from crab shell or the extraction of shrimp shell.
The present invention is that the preparation method who mixes chitin with the flour of making biscuit then according to biscuit according to 1: 20 ratio is a routine fashion:
Biscuit material: be respectively butter, berry sugar, egg, milk, salt, milk powder, flour.Their ratio is respectively: 40: 35: 16: 1: 15: 120.
The first step, chitin and flour are even with 1: 20 mixed;
Second step, butter and the butter that room temperature is softening are dismissed in big basin, show as color and shoal, and volume becomes greatly slightly, is featheriness, and gradation adds materials such as berry sugar, Icing Sugar, salt, continues to beat to the sugar dissolving;
The 3rd step, gradation add egg liquid and milk, stir with electric mixer;
After the 4th step, adding chitin flour+milk powder sieve, little by little add, as the incision of cutting the dish, must not draw circle and stir with the rubber cutter;
The 5th step, baking tray are spread parchment paper in advance, when being emitted on semifinished product on the baking tray, will reserve spacing between each biscuit;
The 6th step, put baking box upper strata (or middle level) 180 degree and be baked to that the edge is painted get final product, approximately need 15 minutes, last a few minutes will see several times more, so that stuck with paste, after bake, are placed on the shelf and cool off, and seal preservation after cool fully at once.
The antiobesity action of chitin be through itself with carbonium and food in electronegative fat attach work automatically and combine, the effect of blocking-up lipase feasiblely fattyly is not absorbed in intestines and directly excretes.Chitin can combine to excrete with fat, but not can with the protein bound of important nutrient, so can not work the mischief to human body.Possess to let and want that the people who loses weight feels at ease to eat, do not influence again and support a part effectiveness that absorbs.Chitin is different from the appetite-suppressing of general diet food, or makes the people cause diarrhoea to reach fat-reducing effect.Improve the effect of metabolism what is more in addition for alimentary canal.
The specific embodiment:
Embodiment 1
The chitin that 100 gram flour and 5 are restrained mixes to be mixed thoroughly.100 gram butter that room temperature is softening and 50 gram butter are dismissed in big basin, show as color and shoal, and volume becomes greatly slightly, is featheriness, and gradation adds materials such as thin 30 gram granulated sugar, 30 gram Icing Sugar, 5 gram salt, continues to beat to the sugar dissolving.Gradation adds 5 gram egg liquid and 5 gram milk, stirs with electric mixer.After flour+milk powder sieves, little by little add, as the incision of cutting the dish, must not draw circle and stir with the rubber cutter.Baking tray is spread parchment paper in advance.When being emitted on semifinished product on the baking tray, to reserve spacing between each biscuit.Put baking box upper strata (or middle level) 180 degree and be baked to that the edge is painted get final product, approximately needs are 15 minutes.Last a few minutes will see several times more, so that stuck with paste.After having baked, be placed on the shelf and cool off, the sealing of cool fully back is preserved at once.

Claims (3)

1. be rich in the biscuit of chitin, it is characterized in that: the chitin that is added with gross weight 5-8% in the biscuit.
2. the said biscuit that is rich in chitin of claim 1 is characterized in that: the chitin of said chitin for extracting from crab shell or shrimp shell.
3. the said biscuit that is rich in chitin of claim 1 is characterized in that: the preparation method that chitin mixes with the flour of making biscuit then according to biscuit according to 1: 20 ratio is a routine fashion:
The biscuit material: be respectively butter, berry sugar, egg, milk, salt, milk powder, flour, ratio is: 40: 35: 16: 1: 15: 120;
The first step, flour and chitin mix with 1: 20 ratio and flour;
Second step, butter and the butter that room temperature is softening are dismissed in big basin, show as color and shoal, and volume becomes greatly slightly, is featheriness, and gradation adds materials such as berry sugar, Icing Sugar, salt, continues to beat to the sugar dissolving;
The 3rd step, gradation add egg liquid and milk, stir with electric mixer;
After the 4th step, adding chitin flour+milk powder sieve, little by little add, as the incision of cutting the dish, must not draw circle and stir with the rubber cutter;
The 5th step, baking tray are spread parchment paper in advance, when being emitted on semifinished product on the baking tray, will reserve spacing between each biscuit;
The 6th step, put baking box upper strata (or middle level) 180 degree and be baked to that the edge is painted get final product, approximately need 15 minutes, after bake, be placed on the shelf and cool off, seal preservation after cool fully at once.
CN2011102907556A 2011-09-27 2011-09-27 Chitin-containing biscuit Pending CN102365983A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2011102907556A CN102365983A (en) 2011-09-27 2011-09-27 Chitin-containing biscuit

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2011102907556A CN102365983A (en) 2011-09-27 2011-09-27 Chitin-containing biscuit

Publications (1)

Publication Number Publication Date
CN102365983A true CN102365983A (en) 2012-03-07

Family

ID=45758603

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2011102907556A Pending CN102365983A (en) 2011-09-27 2011-09-27 Chitin-containing biscuit

Country Status (1)

Country Link
CN (1) CN102365983A (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102805136A (en) * 2012-08-15 2012-12-05 上海聚鹰国际贸易有限公司 Nutritional yeast cookie and making method thereof
CN103404570A (en) * 2013-08-07 2013-11-27 马文化 Rosa laevigata and shrimp shell biscuit and method for making same
CN103404567A (en) * 2013-08-07 2013-11-27 马文化 Platycodon grandiflorus and shrimp shell biscuit and method for making same
CN103503948A (en) * 2013-08-07 2014-01-15 马文化 Radix asparagi shrimp shell biscuit and perparing method thereof
CN103891820A (en) * 2014-03-12 2014-07-02 安徽金鹰农业科技有限公司 Fruit biscuit powder and preparation method thereof
CN103931691A (en) * 2014-03-12 2014-07-23 安徽金鹰农业科技有限公司 Grape seed biscuit powder and making method thereof
CN104186606A (en) * 2014-07-13 2014-12-10 胡美君 Healthcare biscuit with squillid heads and squillid shells and manufacturing method thereof
CN104872258A (en) * 2015-05-27 2015-09-02 邓全芳 Biscuit reducing lipid and lowering pressure and making thereof

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102805136A (en) * 2012-08-15 2012-12-05 上海聚鹰国际贸易有限公司 Nutritional yeast cookie and making method thereof
CN103404570A (en) * 2013-08-07 2013-11-27 马文化 Rosa laevigata and shrimp shell biscuit and method for making same
CN103404567A (en) * 2013-08-07 2013-11-27 马文化 Platycodon grandiflorus and shrimp shell biscuit and method for making same
CN103503948A (en) * 2013-08-07 2014-01-15 马文化 Radix asparagi shrimp shell biscuit and perparing method thereof
CN103891820A (en) * 2014-03-12 2014-07-02 安徽金鹰农业科技有限公司 Fruit biscuit powder and preparation method thereof
CN103931691A (en) * 2014-03-12 2014-07-23 安徽金鹰农业科技有限公司 Grape seed biscuit powder and making method thereof
CN103891820B (en) * 2014-03-12 2015-09-30 安徽金鹰农业科技有限公司 A kind of fruit cakes dry powder and preparation method thereof
CN104186606A (en) * 2014-07-13 2014-12-10 胡美君 Healthcare biscuit with squillid heads and squillid shells and manufacturing method thereof
CN104872258A (en) * 2015-05-27 2015-09-02 邓全芳 Biscuit reducing lipid and lowering pressure and making thereof

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Application publication date: 20120307

C02 Deemed withdrawal of patent application after publication (patent law 2001)