CN110892905A - Nut biscuit with high nutritive value - Google Patents

Nut biscuit with high nutritive value Download PDF

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Publication number
CN110892905A
CN110892905A CN201911085378.5A CN201911085378A CN110892905A CN 110892905 A CN110892905 A CN 110892905A CN 201911085378 A CN201911085378 A CN 201911085378A CN 110892905 A CN110892905 A CN 110892905A
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Prior art keywords
parts
juice
nut
biscuit
pieces
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CN201911085378.5A
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Chinese (zh)
Inventor
潘升龙
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Anhui Huami Huakai Food Co Ltd
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Anhui Huami Huakai Food Co Ltd
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Priority to CN201911085378.5A priority Critical patent/CN110892905A/en
Publication of CN110892905A publication Critical patent/CN110892905A/en
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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • 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
    • A21D2/34—Animal material
    • 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
    • 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
    • A21D2/364—Nuts, e.g. cocoa

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses a nut biscuit with high nutritive value, which comprises the following raw materials in parts by weight: the invention relates to a food processing technology, which comprises the following raw materials, by weight, 3-5 parts of fruit juice, 5-7 parts of vegetable juice, 0.5-1.5 parts of raw milk, 0.6-0.8 part of zinc gluconate, 2-4 parts of raisin, 1-3 parts of flavoring agent, 10-12 parts of nut pieces, 15-25 parts of eggs, 40-60 parts of flour and the balance of purified water, wherein the vegetable juice comprises one or more of carrot, celery juice, cabbage juice, cucumber juice and tomato juice. This nut biscuit that nutritive value is high squeezes into juice through fruit and vegetables, makes in the middle of the abundant base material that fuses of fruit and vegetables to add raw milk, not only added abundant nutrition in the biscuit, can enrich the taste moreover, give new taste, add nut bits of broken glass and raisins on the base material after mixing simultaneously, richened nutrient composition, promoted the taste, cooperation zinc gluconate helps the digestion, and the formula is scientific and reasonable, and preparation method is simple, satisfies more people's demand.

Description

Nut biscuit with high nutritive value
Technical Field
The invention relates to the technical field of food processing, in particular to a nut biscuit with high nutritive value.
Background
The source of the biscuit is 'bread baked twice', which is baked by flour and water or milk without yeast, can be used as stored food in traveling, navigation and mountaineering, and is also very convenient and applicable to spare food for military people in war period. The early biscuit industry is the concept of the said urgent food in long-term navigation or war, it is spread by hand, and the equipment and technology for making biscuit are developed rapidly due to the development of mechanical technology after the industrial revolution, and spread all over the world. The biscuit category includes biscuits, cookies, soda biscuits, pizza biscuits and the like. The main raw material of the biscuit is wheat flour, and auxiliary materials such as sugar, grease, egg products, dairy products and the like are added. According to different formulas and production processes, sweet biscuits can be divided into tough biscuits and crisp biscuits.
Most of the existing biscuits are only added with some seasonings to enhance the edible taste, even if the taste is general, the whole taste of the biscuits is also general, and the biscuits contain fewer nutrient elements, so that the nutritional value is not high, and meanwhile, additives such as pigments, essence, preservatives and the like are added into the biscuits, so that the biscuits are harmful to human health after being eaten for a long time, and the using requirements cannot be met.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a nut biscuit with high nutritional value, and solves the problems that the existing biscuit has common integral taste, less nutritional elements and low nutritional value, and is harmful to human health due to the addition of additives such as pigments, essence, preservatives and the like.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a nut biscuit with high nutritive value comprises the following raw materials in parts by weight: 3-5 parts of fruit juice, 5-7 parts of vegetable juice, 0.5-1.5 parts of raw milk, 0.6-0.8 part of zinc gluconate, 2-4 parts of raisin, 1-3 parts of flavoring agent, 10-12 parts of nut pieces, 15-25 parts of eggs, 40-60 parts of flour and the balance of purified water.
Preferably, the raw materials comprise by weight: 3 parts of fruit juice, 5 parts of vegetable juice, 0.5 part of raw milk, 0.6 part of zinc gluconate, 2 parts of raisin, 1 part of flavoring agent, 10 parts of nut pieces, 15 parts of eggs, 40 parts of flour and the balance of purified water.
Preferably, the raw materials comprise by weight: 4 parts of fruit juice, 6 parts of vegetable juice, 1 part of raw milk, 0.7 part of zinc gluconate, 3 parts of raisin, 2 parts of flavoring agent, 11 parts of nut pieces, 20 parts of eggs, 50 parts of flour and the balance of purified water.
Preferably, the raw materials comprise by weight: 5 parts of fruit juice, 7 parts of vegetable juice, 1.5 parts of raw milk, 0.8 part of zinc gluconate, 4 parts of raisin, 3 parts of flavoring agent, 12 parts of nut pieces, 25 parts of egg, 60 parts of flour and the balance of purified water.
Preferably, the vegetable juice comprises one or more of carrot, celery juice, cabbage juice, cucumber juice and tomato juice.
Preferably, the fruit juice comprises one or more of watermelon juice, orange juice, blueberry juice, apple juice, strawberry juice and banana juice.
Preferably, the flavoring agent comprises one or two of edible salt and honey.
Preferably, the nut pieces comprise one or more of walnut pieces, macadamia nut pieces, almond pieces, pine nut pieces and Chinese chestnut pieces.
Preferably, the preparation method of the nut biscuits with high nutritional value specifically comprises the following steps:
s1, raw material treatment: the method comprises the following steps of firstly, respectively putting vegetables and fruits into a juicer to be juiced, meanwhile, putting nuts into a pulverizer to be pulverized to enable the diameter of the nuts to be smaller than 0.2 cm, and taking out the nuts for later use when the vegetables and the fruits form vegetable juice and fruit juice and the nuts form nut pieces;
s2, mixing and stirring: putting eggs, flour and water into a stirring device, mixing and stirring, pouring the vegetable juice and the fruit juice obtained in the step one into the stirring device, continuously stirring for 5-10 minutes, further adding zinc gluconate, raw milk and a flavoring agent into the stirring device, continuously stirring for 4-7 minutes, uniformly stirring, and standing;
s3, performing forming: molding and pressing the raw materials after standing in the S2 into a pre-made biscuit sheet, then uniformly scattering the nut pieces and the raisins on the surface of the pre-made biscuit sheet, continuously pressing to embed the nut pieces and the raisins into the pre-made biscuit sheet, and baking the pre-made biscuit sheet in a baking oven for 10-15 minutes at the baking temperature of 110-;
s4, packaging and warehousing: and (4) slicing the baked prefabricated biscuit slices of S3, cooling to room temperature to obtain the nut biscuit, sterilizing, packaging and warehousing.
(III) advantageous effects
The nut biscuit with high nutritive value is provided by the invention. Compared with the prior art, the method has the following beneficial effects:
(1) the nut biscuit with high nutritive value comprises the following raw materials in parts by weight: 3-5 parts of fruit juice, 5-7 parts of vegetable juice, 0.5-1.5 parts of raw milk, 0.6-0.8 part of zinc gluconate, 2-4 parts of raisin, 1-3 parts of flavoring agent, 10-12 parts of nut pieces, 15-25 parts of eggs, 40-60 parts of flour and the balance of purified water, and S1, the raw material treatment comprises the following steps: the method comprises the following steps of firstly, respectively putting vegetables and fruits into a juicer to be juiced, meanwhile, putting nuts into a pulverizer to be pulverized to enable the diameter of the nuts to be smaller than 0.2 cm, and taking out the nuts for later use when the vegetables and the fruits form vegetable juice and fruit juice and the nuts form nut pieces; s2, mixing and stirring: putting eggs, flour and water into a stirring device, mixing and stirring, pouring the vegetable juice and the fruit juice obtained in the step one into the stirring device, continuously stirring for 5-10 minutes, further adding zinc gluconate, raw milk and a flavoring agent into the stirring device, continuously stirring for 4-7 minutes, uniformly stirring, and standing; s3, performing forming: molding and pressing the raw materials after standing in the S2 into a pre-made biscuit sheet, then uniformly scattering the nut pieces and the raisins on the surface of the pre-made biscuit sheet, continuously pressing to embed the nut pieces and the raisins into the pre-made biscuit sheet, and baking the pre-made biscuit sheet in a baking oven for 10-15 minutes at the baking temperature of 110-; s4, packaging and warehousing: the preparation method comprises the steps of slicing and forming the pre-made biscuit slices baked in the S3 mode, cooling to room temperature to obtain nut biscuits, conducting sterilization treatment, packaging and warehousing, squeezing the fruits and vegetables into juice, enabling the fruits and the vegetables to be fully fused into base materials, adding raw milk, adding abundant nutrition into the biscuits, enriching taste, giving new taste, adding nut pieces and raisins on the mixed base materials, enriching nutritional ingredients, improving the taste, being beneficial to digestion by matching with zinc gluconate, and being scientific and reasonable in formula, simple in preparation method, easy to operate and capable of meeting requirements of more people.
Drawings
FIG. 1 is a table of statistics of market cookie research data in accordance with the present invention;
FIG. 2 is a statistical table of the investigation data of the nutritious biscuit of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1-2, the embodiment of the present invention provides three technical solutions: a preparation method of nut biscuits with high nutritional value specifically comprises the following embodiments:
example 1
The raw materials comprise by weight: 3 parts of fruit juice, 5 parts of vegetable juice, 0.5 part of raw milk, 0.6 part of zinc gluconate, 2 parts of raisin, 1 part of flavoring agent, 10 parts of nut pieces, 15 parts of eggs, 40 parts of flour and the balance of purified water.
The preparation method of the nut biscuit with high nutritive value specifically comprises the following steps:
s1, raw material treatment: the method comprises the following steps of firstly, respectively putting vegetables and fruits into a juicer to be juiced, meanwhile, putting nuts into a pulverizer to be pulverized to enable the diameter of the nuts to be smaller than 0.2 cm, and taking out the nuts for later use when the vegetables and the fruits form vegetable juice and fruit juice and the nuts form nut pieces;
s2, mixing and stirring: putting eggs, flour and water into a stirring device, mixing and stirring, pouring the vegetable juice and the fruit juice obtained in the step one into the stirring device, continuously stirring for 5-10 minutes, further adding zinc gluconate, raw milk and a flavoring agent into the stirring device, continuously stirring for 4-7 minutes, uniformly stirring, and standing;
s3, performing forming: molding and pressing the raw materials after standing in the S2 into a pre-made biscuit sheet, then uniformly scattering the nut pieces and the raisins on the surface of the pre-made biscuit sheet, continuously pressing to embed the nut pieces and the raisins into the pre-made biscuit sheet, and baking the pre-made biscuit sheet in a baking oven for 10-15 minutes at the baking temperature of 110-;
s4, packaging and warehousing: and (4) slicing the baked prefabricated biscuit slices of S3, cooling to room temperature to obtain the nut biscuit, sterilizing, packaging and warehousing.
Example 2
The raw materials comprise by weight: 4 parts of fruit juice, 6 parts of vegetable juice, 1 part of raw milk, 0.7 part of zinc gluconate, 3 parts of raisin, 2 parts of flavoring agent, 11 parts of nut pieces, 20 parts of eggs, 50 parts of flour and the balance of purified water.
The preparation method of the nut biscuit with high nutritive value specifically comprises the following steps:
s1, raw material treatment: the method comprises the following steps of firstly, respectively putting vegetables and fruits into a juicer to be juiced, meanwhile, putting nuts into a pulverizer to be pulverized to enable the diameter of the nuts to be smaller than 0.2 cm, and taking out the nuts for later use when the vegetables and the fruits form vegetable juice and fruit juice and the nuts form nut pieces;
s2, mixing and stirring: putting eggs, flour and water into a stirring device, mixing and stirring, pouring the vegetable juice and the fruit juice obtained in the step one into the stirring device, continuously stirring for 5-10 minutes, further adding zinc gluconate, raw milk and a flavoring agent into the stirring device, continuously stirring for 4-7 minutes, uniformly stirring, and standing;
s3, performing forming: molding and pressing the raw materials after standing in the S2 into a pre-made biscuit sheet, then uniformly scattering the nut pieces and the raisins on the surface of the pre-made biscuit sheet, continuously pressing to embed the nut pieces and the raisins into the pre-made biscuit sheet, and baking the pre-made biscuit sheet in a baking oven for 10-15 minutes at the baking temperature of 110-;
s4, packaging and warehousing: and (4) slicing the baked prefabricated biscuit slices of S3, cooling to room temperature to obtain the nut biscuit, sterilizing, packaging and warehousing.
Example 3
The raw materials comprise by weight: 5 parts of fruit juice, 7 parts of vegetable juice, 1.5 parts of raw milk, 0.8 part of zinc gluconate, 4 parts of raisin, 3 parts of flavoring agent, 12 parts of nut pieces, 25 parts of egg, 60 parts of flour and the balance of purified water.
The preparation method of the nut biscuit with high nutritive value specifically comprises the following steps:
s1, raw material treatment: the method comprises the following steps of firstly, respectively putting vegetables and fruits into a juicer to be juiced, meanwhile, putting nuts into a pulverizer to be pulverized to enable the diameter of the nuts to be smaller than 0.2 cm, and taking out the nuts for later use when the vegetables and the fruits form vegetable juice and fruit juice and the nuts form nut pieces;
s2, mixing and stirring: putting eggs, flour and water into a stirring device, mixing and stirring, pouring the vegetable juice and the fruit juice obtained in the step one into the stirring device, continuously stirring for 5-10 minutes, further adding zinc gluconate, raw milk and a flavoring agent into the stirring device, continuously stirring for 4-7 minutes, uniformly stirring, and standing;
s3, performing forming: molding and pressing the raw materials after standing in the S2 into a pre-made biscuit sheet, then uniformly scattering the nut pieces and the raisins on the surface of the pre-made biscuit sheet, continuously pressing to embed the nut pieces and the raisins into the pre-made biscuit sheet, and baking the pre-made biscuit sheet in a baking oven for 10-15 minutes at the baking temperature of 110-;
s4, packaging and warehousing: and (4) slicing the baked prefabricated biscuit slices of S3, cooling to room temperature to obtain the nut biscuit, sterilizing, packaging and warehousing.
Market research
The market research of the nut biscuits with high nutritional value, which are described in the examples 1 to 3, comprises the following specific research processes: selecting 3 market biscuits, 60 bags in total, and dividing into market biscuit A1, market biscuit A2 and market biscuit A3, and 20 bags respectively for market biscuit A1, market biscuit A2 and market biscuit A3, selecting 3 market biscuits, 60 bags in total, and dividing into nutrition biscuit B1, nutrition biscuit B2 and nutrition biscuit B3, and nutrition biscuit B1, nutrition biscuit B2 and nutrition biscuit B3, and 20 bags respectively.
As shown in fig. 1-2, the effect achieved by the raw material ratio adopted in example 2 is better than that of the other two types, and the nut cookies with high nutritional value have the highest nutritional ingredients, so that the nut cookies are matched in the optimal ratio; the other two raw materials are proportioned.
In conclusion, the fruits and the vegetables are squeezed into juice, so that the fruits and the vegetables are fully fused into the base material, the raw milk is added, rich nutrition is added into the biscuit, the taste can be enriched, a new taste is given, the nut pieces and the raisins are added to the mixed base material, the nutritional ingredients are enriched, the taste is improved, the biscuit is helpful for digestion by being matched with the zinc gluconate, the formula is scientific and reasonable, the preparation method is simple and easy to operate, and the requirements of more people are met.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (9)

1. A nut biscuit with high nutritive value is characterized in that: the raw materials comprise by weight: 3-5 parts of fruit juice, 5-7 parts of vegetable juice, 0.5-1.5 parts of raw milk, 0.6-0.8 part of zinc gluconate, 2-4 parts of raisin, 1-3 parts of flavoring agent, 10-12 parts of nut pieces, 15-25 parts of eggs, 40-60 parts of flour and the balance of purified water.
2. A high nutritional value nut cracker according to claim 1, wherein: the raw materials comprise by weight: 3 parts of fruit juice, 5 parts of vegetable juice, 0.5 part of raw milk, 0.6 part of zinc gluconate, 2 parts of raisin, 1 part of flavoring agent, 10 parts of nut pieces, 15 parts of eggs, 40 parts of flour and the balance of purified water.
3. A high nutritional value nut cracker according to claim 1, wherein: the raw materials comprise by weight: 4 parts of fruit juice, 6 parts of vegetable juice, 1 part of raw milk, 0.7 part of zinc gluconate, 3 parts of raisin, 2 parts of flavoring agent, 11 parts of nut pieces, 20 parts of eggs, 50 parts of flour and the balance of purified water.
4. A high nutritional value nut cracker according to claim 1, wherein: the raw materials comprise by weight: 5 parts of fruit juice, 7 parts of vegetable juice, 1.5 parts of raw milk, 0.8 part of zinc gluconate, 4 parts of raisin, 3 parts of flavoring agent, 12 parts of nut pieces, 25 parts of egg, 60 parts of flour and the balance of purified water.
5. A high nutritional nut cracker according to claims 1 to 4, wherein: the vegetable juice comprises one or more of carrot, celery juice, cabbage juice, cucumber juice and tomato juice.
6. A high nutritional nut cracker according to claims 1 to 4, wherein: the fruit juice comprises one or more of watermelon juice, orange juice, blueberry juice, apple juice, strawberry juice and banana juice.
7. A high nutritional nut cracker according to claims 1 to 4, wherein: the flavoring agent comprises one or two of edible salt and honey.
8. A high nutritional nut cracker according to claims 1 to 4, wherein: the nut pieces comprise one or more of walnut pieces, macadamia nut pieces, almond pieces, pine nut pieces and Chinese chestnut pieces.
9. A high nutritional nut cracker according to claims 1 to 4, wherein: the preparation method specifically comprises the following steps:
s1, raw material treatment: the method comprises the following steps of firstly, respectively putting vegetables and fruits into a juicer to be juiced, meanwhile, putting nuts into a pulverizer to be pulverized to enable the diameter of the nuts to be smaller than 0.2 cm, and taking out the nuts for later use when the vegetables and the fruits form vegetable juice and fruit juice and the nuts form nut pieces;
s2, mixing and stirring: putting eggs, flour and water into a stirring device, mixing and stirring, pouring the vegetable juice and the fruit juice obtained in the step one into the stirring device, continuously stirring for 5-10 minutes, further adding zinc gluconate, raw milk and a flavoring agent into the stirring device, continuously stirring for 4-7 minutes, uniformly stirring, and standing;
s3, performing forming: molding and pressing the raw materials after standing in the S2 into a pre-made biscuit sheet, then uniformly scattering the nut pieces and the raisins on the surface of the pre-made biscuit sheet, continuously pressing to embed the nut pieces and the raisins into the pre-made biscuit sheet, and baking the pre-made biscuit sheet in a baking oven for 10-15 minutes at the baking temperature of 110-;
s4, packaging and warehousing: and (4) slicing the baked prefabricated biscuit slices of S3, cooling to room temperature to obtain the nut biscuit, sterilizing, packaging and warehousing.
CN201911085378.5A 2019-11-08 2019-11-08 Nut biscuit with high nutritive value Withdrawn CN110892905A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201911085378.5A CN110892905A (en) 2019-11-08 2019-11-08 Nut biscuit with high nutritive value

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201911085378.5A CN110892905A (en) 2019-11-08 2019-11-08 Nut biscuit with high nutritive value

Publications (1)

Publication Number Publication Date
CN110892905A true CN110892905A (en) 2020-03-20

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