CN105341113A - Tooth-grinding biscuits - Google Patents
Tooth-grinding biscuits Download PDFInfo
- Publication number
- CN105341113A CN105341113A CN201510928461.XA CN201510928461A CN105341113A CN 105341113 A CN105341113 A CN 105341113A CN 201510928461 A CN201510928461 A CN 201510928461A CN 105341113 A CN105341113 A CN 105341113A
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- biscuit
- teething biscuit
- teething
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses tooth-grinding biscuits. The tooth-grinding biscuits are prepared from white granulated sugar, egg white, low gluten flour, whole milk powder, Nestle cream, seaweeds, black sesames and almond powder by mixing. The tooth-grinding biscuits provided by the invention have the advantages of relatively good taste, convenience for eating, digestion promotion and the like.
Description
Technical field
The present invention relates to a kind of Teething biscuit.
Background technology
The simplest product form of biscuit is the form merely with flour and water mixing, is found in the tumulus of about BC4000 ancient egypt.And really shaping biscuit, then will trace back to the Persian in seventh century of Christian era, sugar refining has just developed at that time, and is widely used because of biscuit.Up to about tenth century of Christian era, along with Moslem conquers Hispanic, biscuit has passed to Europe, and from then on spreads in each Christendom.To trecento in Christian era, biscuit has become the favorite dessert of all Europe people, the street of living from the kitchen of imperial family to the common people, all fills the air the fragrance of biscuit.Modern biscuit industry is the Britain debouching countries in the world by the naval technology because of prosperity during 19th century, in long-term navigation, bread is stored up grain, so invented very low bread---the biscuit of a kind of moisture deal because being not suitable as containing higher moisture content (35%-40%).
Summary of the invention
The invention provides one and there is mouthfeel better, the Teething biscuit of instant and promotion digestion advantage.
Technical scheme of the present invention is: a kind of Teething biscuit, described Teething biscuit comprises white granulated sugar, albumen, Self-raising flour, whole milk powder, nest's cream, marine alga, Semen sesami nigrum and almond powder mix, described white granulated sugar accounts for the 9%-10% of the overall component of Teething biscuit, described albumen accounts for the 9%-10% of the overall component of Teething biscuit, described Self-raising flour accounts for the 11%-12% of the overall component of Teething biscuit, described whole milk powder accounts for the 12%-13% of the overall component of Teething biscuit, described nest's cream accounts for the 9%-10% of the overall component of Teething biscuit, described marine alga accounts for the 10%-14% of the overall component of Teething biscuit, described Semen sesami nigrum accounts for the 8%-10% of the overall component of Teething biscuit, described almond powder accounts for the 11%-24% of the overall component of Teething biscuit.
In a preferred embodiment of the present invention, described marine alga comprises reef film, sea lettuce, sea-tangle, laver, undaria pinnitafida.
In a preferred embodiment of the present invention, described white granulated sugar accounts for 10% of the overall component of Teething biscuit, described albumen accounts for 10% of the overall component of Teething biscuit, described Self-raising flour accounts for 12% of the overall component of Teething biscuit, described whole milk powder accounts for 13% of the overall component of Teething biscuit, described nest's cream accounts for 10% of the overall component of Teething biscuit, described marine alga accounts for 14% of the overall component of Teething biscuit, described Semen sesami nigrum accounts for 10% of the overall component of Teething biscuit, and described almond powder accounts for 21% of the overall component of Teething biscuit.
A kind of Teething biscuit of the present invention, has mouthfeel better, the advantages such as instant and promotion digestion.
Detailed description of the invention
Below preferred embodiment of the present invention is described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
Wherein, described Teething biscuit comprises white granulated sugar, albumen, Self-raising flour, whole milk powder, nest's cream, marine alga, Semen sesami nigrum and almond powder mix, described white granulated sugar accounts for the 9%-10% of the overall component of Teething biscuit, described albumen accounts for the 9%-10% of the overall component of Teething biscuit, described Self-raising flour accounts for the 11%-12% of the overall component of Teething biscuit, described whole milk powder accounts for the 12%-13% of the overall component of Teething biscuit, described nest's cream accounts for the 9%-10% of the overall component of Teething biscuit, described marine alga accounts for the 10%-14% of the overall component of Teething biscuit, described Semen sesami nigrum accounts for the 8%-10% of the overall component of Teething biscuit, described almond powder accounts for the 11%-24% of the overall component of Teething biscuit.
Further illustrate, described marine alga comprises reef film, sea lettuce, sea-tangle, laver, undaria pinnitafida, described white granulated sugar accounts for 10% of the overall component of Teething biscuit, described albumen accounts for 10% of the overall component of Teething biscuit, described Self-raising flour accounts for 12% of the overall component of Teething biscuit, described whole milk powder accounts for 13% of the overall component of Teething biscuit, described nest's cream accounts for 10% of the overall component of Teething biscuit, described marine alga accounts for 14% of the overall component of Teething biscuit, described Semen sesami nigrum accounts for 10% of the overall component of Teething biscuit, described almond powder accounts for 21% of the overall component of Teething biscuit.
Further illustrating, wood sugar is a kind of pentose.Natural D-wood sugar is present in plant with the form of polysaccharide.Because they especially in the discarded part of agricultural product (crust of the cob of such as corn, stalk, cotton boll) content a lot, so just have great interest to its method that utilizes since ancient times.What have in bacterium can utilize D-wood sugar for carbon source, once attempts the composition that profit uses it as fermentation medium.In animal, sheep almost fully can utilize wood sugar, and pig only can utilize about 70%.Cataract can be caused with wood sugar raising rat.Be slow by the infiltration rate of intestinal tube wall more than D-grape glucose.Biosynthesis is carried out through the approach of D-Robison ester → α-D glucose-1-phosphate → UDP-D-grape glucose → UDP-D-glucuronic acid → UDP-D-wood sugar from glucose, then with this ribotide for substrate is incorporated into xylose residues transfer in polysaccharide.In the proteoglycan of animal, D-wood sugar is connected with glycosidic bond with the serine residue of polypeptide chain, and becomes the bridging structure of polysaccharide side chain and protein.For white crystals or crystalline powder, soluble in water.
Further illustrating, the pure breast of whole milk powder is produced, and substantially maintain original nutritional labeling in Ruzhong, protein is not less than 24%, and fat is not less than 26%, and lactose is not less than 37%.Produce 1 kilogram of whole milk powder and about need 8-9 kilogram of milk, time edible, every portion of milk powder needs the warm water of 8 times to reconstitute.Full-cream fat than low fat and degreasing high, the every hectogram content of nutritional labeling of whole milk powder is protein 25.5%, fat 26.5%, carbohydrate 37.3%, every hectogram calcic 979 milligrams, 685 milligrams, phosphorus, iron 1.9 milligrams, 0.8 milligram, riboflavin, niacin 0.6 milligram.The nutrient composition content of skimmed milk power is protein 36%, fat 1%, carbohydrate 52%, every hectogram calcic 1300 milligrams, 1030 milligrams, phosphorus, iron 0.6 milligram, vitamin A (international unit) 40, thiamine 0.35 milligram, 1.96 milligrams, riboflavin, niacin 1.1 milligrams, ascorbic acid trace, whole milk powder contains the mineral matter such as good protein, fat, multivitamin and calcium, phosphorus, iron in milk, it is the nutrient excellent product being applicable to everyday drinking, dry skin and obscure can be prevented, make whitening skin, glossy; Also can supplement abundant calcareous, be applicable to the people that the people of calcium deficiency, juvenile, irritability, insomniac and operating pressure are large.Whole milk powder forms through concentrated, spraying, drying after being sterilized by fresh milk.After fresh milk is processed into milk powder, moisture is reduced to 2% ~ 5% (bottled) by original 88%, and the content of the nutrients such as protein, inorganic salts, fat concentrates.Such as, every 100 grams of milk are containing 3.3 grams, protein, and 100 grams of whole milk powders are containing 26.2 grams; Fatty 4 grams of every 100 grams of milk, and 100 grams of whole milk powders are containing 30.6 grams; Calcium, phosphorus, iron, vitamin A, B1, B2, PP equal size all increase.The invention provides a kind of Teething biscuit, there is mouthfeel better, the advantages such as instant and promotion digestion.
The specific embodiment of the present invention; but protection scope of the present invention is not limited thereto; any those of ordinary skill in the art are in the technical scope disclosed by the present invention, and the change can expected without creative work or replacement, all should be encompassed within protection scope of the present invention.Therefore, the protection domain that protection scope of the present invention should limit with claims is as the criterion.
Claims (3)
1. a Teething biscuit, it is characterized in that: described Teething biscuit comprises white granulated sugar, albumen, Self-raising flour, whole milk powder, nest's cream, marine alga, Semen sesami nigrum and almond powder mix, described white granulated sugar accounts for the 9%-10% of the overall component of Teething biscuit, described albumen accounts for the 9%-10% of the overall component of Teething biscuit, described Self-raising flour accounts for the 11%-12% of the overall component of Teething biscuit, described whole milk powder accounts for the 12%-13% of the overall component of Teething biscuit, described nest's cream accounts for the 9%-10% of the overall component of Teething biscuit, described marine alga accounts for the 10%-14% of the overall component of Teething biscuit, described Semen sesami nigrum accounts for the 8%-10% of the overall component of Teething biscuit, described almond powder accounts for the 11%-24% of the overall component of Teething biscuit.
2. Teething biscuit according to claim 1, is characterized in that: described marine alga comprises reef film, sea lettuce, sea-tangle, laver, undaria pinnitafida.
3. Teething biscuit according to claim 1, it is characterized in that: described white granulated sugar accounts for 10% of the overall component of Teething biscuit, described albumen accounts for 10% of the overall component of Teething biscuit, described Self-raising flour accounts for 12% of the overall component of Teething biscuit, described whole milk powder accounts for 13% of the overall component of Teething biscuit, described nest's cream accounts for 10% of the overall component of Teething biscuit, described marine alga accounts for 14% of the overall component of Teething biscuit, described Semen sesami nigrum accounts for 10% of the overall component of Teething biscuit, and described almond powder accounts for 21% of the overall component of Teething biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510928461.XA CN105341113A (en) | 2015-12-15 | 2015-12-15 | Tooth-grinding biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510928461.XA CN105341113A (en) | 2015-12-15 | 2015-12-15 | Tooth-grinding biscuits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341113A true CN105341113A (en) | 2016-02-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510928461.XA Pending CN105341113A (en) | 2015-12-15 | 2015-12-15 | Tooth-grinding biscuits |
Country Status (1)
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| CN (1) | CN105341113A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242271A (en) * | 2017-06-28 | 2017-10-13 | 陶发助 | A kind of infant grinds one's teeth in sleep dried small shrimp cake |
| WO2018094589A1 (en) * | 2016-11-23 | 2018-05-31 | 赵映芳 | Infant grinding teeth biscuit and preparation methodthereof |
| CN109122770A (en) * | 2017-06-26 | 2019-01-04 | 蔡寿阳 | A kind of infant grinds one's teeth in sleep yolk cake |
| CN109197961A (en) * | 2017-06-29 | 2019-01-15 | 黄锐焕 | A kind of infant grinds one's teeth in sleep mushroom cookie |
| CN109197962A (en) * | 2017-06-29 | 2019-01-15 | 莫源丽 | A kind of infant grinds one's teeth in sleep seaweed cake |
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2015
- 2015-12-15 CN CN201510928461.XA patent/CN105341113A/en active Pending
Patent Citations (6)
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| CN102550624A (en) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | Method for producing low-sugar nutrient biter biscuits |
| CN102405951A (en) * | 2011-11-30 | 2012-04-11 | 肖梅芬 | Inflatedfruit senna seed biscuits capable of losing weight, reducing blood fat, blood pressure and blood sugar and production process thereof |
| CN103719202A (en) * | 2012-10-14 | 2014-04-16 | 青岛医防消毒专业技术中心 | Biscuit for dietary therapy of diabetes and fatty liver |
| CN104642464A (en) * | 2014-06-24 | 2015-05-27 | 谭晓云 | Tooth grinding biscuit making method |
| CN104186612A (en) * | 2014-08-20 | 2014-12-10 | 常熟市汇康食品厂 | Radiation-preventing biscuits |
| CN104286127A (en) * | 2014-11-16 | 2015-01-21 | 肖燕萍 | Nutritious whole-wheat biscuit and preparation method thereof |
Non-Patent Citations (1)
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018094589A1 (en) * | 2016-11-23 | 2018-05-31 | 赵映芳 | Infant grinding teeth biscuit and preparation methodthereof |
| CN109122770A (en) * | 2017-06-26 | 2019-01-04 | 蔡寿阳 | A kind of infant grinds one's teeth in sleep yolk cake |
| CN107242271A (en) * | 2017-06-28 | 2017-10-13 | 陶发助 | A kind of infant grinds one's teeth in sleep dried small shrimp cake |
| CN109197961A (en) * | 2017-06-29 | 2019-01-15 | 黄锐焕 | A kind of infant grinds one's teeth in sleep mushroom cookie |
| CN109197962A (en) * | 2017-06-29 | 2019-01-15 | 莫源丽 | A kind of infant grinds one's teeth in sleep seaweed cake |
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Application publication date: 20160224 |
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| RJ01 | Rejection of invention patent application after publication |