CN204070383U - Multidimensional probiotics fermention biscuit - Google Patents
Multidimensional probiotics fermention biscuit Download PDFInfo
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- CN204070383U CN204070383U CN201320887458.4U CN201320887458U CN204070383U CN 204070383 U CN204070383 U CN 204070383U CN 201320887458 U CN201320887458 U CN 201320887458U CN 204070383 U CN204070383 U CN 204070383U
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- musculus cutaneus
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Abstract
A kind of multidimensional probiotics fermention biscuit, comprise vegatable stuffing sandwich layer, described vegatable stuffing sandwich layer is wrapped with crude fibre musculus cutaneus layer, crude fibre musculus cutaneus layer is wrapped with Bifidobacterium nutritive layer, Bifidobacterium nutritive layer is wrapped with Bacillus acidi lactici nutritive layer, and Bacillus acidi lactici musculus cutaneus layer is wrapped with chocolate crisp pulp layer.The utility model has the features such as special taste, nutritious, heat is low.Oat, wheat bran etc. in its crude fibre nutritive layer are that crude fibre is conducive to fat-reducing.It is healthy that the beneficial bacteriums such as Bifidobacterium, Bacillus acidi lactici nutritive layer are of value to human body stomach, and vegatable stuffing sandwich layer heat is low, can reduce human heat's absorptivity.Crisp pulp layer is suitable for human body taste, changes the distasteful situation of crude fibre nutritive layer.This biscuit not only overcomes the shortcoming of conventional cookies height grease, high sugar, high heat, and have anticancer, anti-oxidant, reducing blood lipid, hypotensive, improve immunity, suppress the beneficial functional such as fat, therefore there is good market prospects and promotional value.
Description
Technical field
The present invention relates to a kind of biscuit, especially relate to a kind of multidimensional probiotics fermention biscuit.
Background technology
Biscuit is based on wheat flour, adds sugar, grease and other raw materials, and the food that the mouthfeel made through techniques such as toning powder, shaping, bakings is loose or crisp, comprises the classifications such as biscuit, cookies, soda cracker.Biscuit not only flavour is good, and can supplement needed by human body energy, also have the feature be convenient for carrying, usual people select biscuit as leisure snacks.Along with the development of nutrition and the idea of health diet are popularized, people more and more pay close attention to the health problem of food.Biscuit is mostly containing high grease, high sugar, high heat, and its composition is single, lacking human body must nutrient etc., lacks health-care efficacy, therefore is not suitable for three high crowds, diabetes patient and obese patients; Although and existing biscuit also with the addition of coarse food grain composition, be rich in a large amount of cellulose and nutrient, the digestion power of human body to these coarse food grains is poor, and nutrient absorption utilization rate is not high.
Summary of the invention
The object of this invention is to provide a kind of multidimensional probiotics fermention biscuit, existing biscuit unsaturated fat content is high, rich in sugar to improve, heat is large, composition is simple, lack the technical problem such as alimentary health-care function, the absorption of coarse food grain composition indigestibility.
The present invention is mainly solved the problems of the technologies described above by following technical proposals: a kind of multidimensional probiotics fermention biscuit, comprise vegatable stuffing sandwich layer, described vegatable stuffing sandwich layer is wrapped with crude fibre musculus cutaneus layer, crude fibre musculus cutaneus layer is wrapped with Bifidobacterium nutritive layer, Bifidobacterium nutritive layer is wrapped with Bacillus acidi lactici nutritive layer, and Bacillus acidi lactici musculus cutaneus layer is wrapped with chocolate crisp pulp layer.
As preferably, the ratio of described crude fibre musculus cutaneus layer thickness and vegatable stuffing core layer thickness is 1:(1.5-1.7).
As preferably, the ratio of described crude fibre musculus cutaneus layer thickness and Bifidobacterium nutritive layer thickness is (4-5): 1.
As preferably, the ratio of described crude fibre musculus cutaneus layer thickness and Bacillus acidi lactici nutritive layer thickness is (4-5): 1.
As preferably, the ratio of described crude fibre musculus cutaneus layer thickness and the crisp pulp layer thickness of chocolate is (3-4): 1.
Bifidobacterium is the beneficial flora in human body intestinal canal, and it can safeguard that enteron aisle normal bacteria group balances, and suppresses the growth of pathogen, and in enteron aisle synthetic vitamin, amino acid, improve human body to the absorption of calcium.
Bacillus acidi lactici is also the beneficial flora useful to human body, and it can make carbohydrate fermentation produce a large amount of lactic acid, and it can maintain the microecological balance in enteron aisle, the generation of prevention and prohibition tumour, strengthens immunity of organisms, promotes digestion, side is combined into amino acid and vitamin, reduces cholesterol.
The features such as the present invention has special taste, nutritious, heat is low, edible health.The crude fibre such as oat, wheat bran in its crude fibre nutritive layer is both nutritious, is conducive to again fat-reducing; It is healthy that the beneficial bacteriums such as Bifidobacterium, Bacillus acidi lactici nutritive layer are of value to human body stomach; Vegatable stuffing sandwich layer heat is low, can reduce human heat's absorptivity.Crisp pulp layer is suitable for human body taste, changes the distasteful situation of crude fibre nutritive layer.This biscuit not only overcomes the shortcoming of conventional cookies height grease, high sugar, high heat, and have anticancer, anti-oxidant, reducing blood lipid, hypotensive, improve immunity, suppress the beneficial functional such as fat, therefore there is good market prospects and promotional value.
Accompanying drawing explanation
Fig. 1 is structural representation of the present utility model;
Fig. 2 is the place of A shown in Fig. 1 partial enlarged drawing.
Detailed description of the invention
Fig. 1 is structural representation of the present utility model; Fig. 2 is the place of A shown in Fig. 1 partial enlarged drawing.
As shown in Figure 1, 2, this multidimensional probiotics fermention biscuit, comprise vegatable stuffing sandwich layer 1, vegatable stuffing sandwich layer 1 is wrapped with crude fibre musculus cutaneus layer 2, crude fibre musculus cutaneus layer 2 is wrapped with Bifidobacterium nutritive layer 3, Bifidobacterium nutritive layer 3 is wrapped with Bacillus acidi lactici nutritive layer 4, and Bacillus acidi lactici musculus cutaneus layer 4 is wrapped with chocolate crisp pulp layer 5.
In above each layer, the ratio of crude fibre musculus cutaneus layer thickness and vegatable stuffing core layer thickness is 1:(1.5-1.7); The ratio of crude fibre musculus cutaneus layer thickness and Bifidobacterium nutritive layer thickness is (4-5): 1; The ratio of crude fibre musculus cutaneus layer thickness and Bacillus acidi lactici nutritive layer thickness is (4-5): 1; The ratio of crude fibre musculus cutaneus layer thickness and the crisp pulp layer thickness of chocolate is (3-4): 1.
Manufacturing process: 1. oat 80 parts, wheat bran 8, corn flour 8 parts and 22 parts, water are put into solid fermentation retort by described weight ratio, in 95 DEG C of boiling sterilizations 2 minutes, be cooled to inoculation cellulase 0.6 part, bacillus subtilis 0.02 part, yeast cake 0.2 part in 22 DEG C of backward tanks, ferment 6 hours in pH value 4.5,22 DEG C after stirring, after the reactant A of gained is filtered, after mixing with Strong flour 80 parts, 6 parts, butter, 0.3 part, soda, kneading cutification after repeatedly folding, then kneading becomes crude fibre musculus cutaneus for subsequent use;
2., by 30 parts, sex change flour, algin 0.4 part, 0.1 part, Bifidobacterium powder, egg 10 parts mixing, make Bifidobacterium nutrition batter for subsequent use;
3., by 30 parts, sex change flour, algin 0.4 part, Bacillus acidi lactici 0.1 part, egg 10 parts mixing, make Bacillus acidi lactici nutrition batter for subsequent use;
4. by chocolate powder 10 parts, Self-raising flour 10 parts, lotus leaf powder 4 parts, camellia oil 8 parts, that chocolate crisp slurry made by 0.3 part, soda is for subsequent use.
5. be mixed to get vegatable stuffing sandwich layer by after the dehydrations 70% such as white waist beans, cauliflower, carrot, laver, green moss;
6. after vegetables filler outer wrapping one deck crude fibre musculus cutaneus, put into wood in-molded, then send in 280 DEG C of bakings 2 minutes in baking box, formed after crude fibre musculus cutaneus layer until crude fibre musculus cutaneus, put into compression molding and be compressed to original volume 60% size, make biscuit;
7. will at biscuit outer wrapping one deck Bifidobacterium nutrition batter, Bifidobacterium nutritive layer is formed after 60 DEG C of low temperature dryings, wrap up one deck Bacillus acidi lactici nutrition batter again, Bacillus acidi lactici nutritive layer is formed after 60 DEG C of low temperature dryings, wrap chocolate crisp slurry, again put into baking box, within 1 minute, take out rapidly chilling 180 DEG C of bakings and form chocolate crisp pulp layer, so obtain multidimensional probiotics fermention biscuit.
Claims (5)
1. a multidimensional probiotics fermention biscuit, comprise vegatable stuffing sandwich layer, it is characterized in that described vegatable stuffing sandwich layer is wrapped with crude fibre musculus cutaneus layer, crude fibre musculus cutaneus layer is wrapped with Bifidobacterium nutritive layer, Bifidobacterium nutritive layer is wrapped with Bacillus acidi lactici nutritive layer, and Bacillus acidi lactici musculus cutaneus layer is wrapped with chocolate crisp pulp layer.
2. multidimensional probiotics fermention biscuit according to claim 1, is characterized in that the ratio of described crude fibre musculus cutaneus layer thickness and vegatable stuffing core layer thickness is 1:(1.5-1.7).
3. multidimensional probiotics fermention biscuit according to claim 1 and 2, is characterized in that the ratio of described crude fibre musculus cutaneus layer thickness and Bifidobacterium nutritive layer thickness is for (4-5): 1.
4. multidimensional probiotics fermention biscuit according to claim 3, is characterized in that the ratio of described crude fibre musculus cutaneus layer thickness and Bacillus acidi lactici nutritive layer thickness is for (4-5): 1.
5. multidimensional probiotics fermention biscuit according to claim 4, is characterized in that the ratio of described crude fibre musculus cutaneus layer thickness and the crisp pulp layer thickness of chocolate is for (3-4): 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201320887458.4U CN204070383U (en) | 2013-12-31 | 2013-12-31 | Multidimensional probiotics fermention biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201320887458.4U CN204070383U (en) | 2013-12-31 | 2013-12-31 | Multidimensional probiotics fermention biscuit |
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| Publication Number | Publication Date |
|---|---|
| CN204070383U true CN204070383U (en) | 2015-01-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201320887458.4U Expired - Fee Related CN204070383U (en) | 2013-12-31 | 2013-12-31 | Multidimensional probiotics fermention biscuit |
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| CN (1) | CN204070383U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757087A (en) * | 2015-05-06 | 2015-07-08 | 安徽燕之坊食品合肥有限公司 | Probiotics minor cereal biscuits convenient to eat and manufacturing method thereof |
| CN111357793A (en) * | 2020-03-24 | 2020-07-03 | 安徽省小岗盼盼食品有限公司 | Preparation method of jam sandwich biscuit |
-
2013
- 2013-12-31 CN CN201320887458.4U patent/CN204070383U/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757087A (en) * | 2015-05-06 | 2015-07-08 | 安徽燕之坊食品合肥有限公司 | Probiotics minor cereal biscuits convenient to eat and manufacturing method thereof |
| CN111357793A (en) * | 2020-03-24 | 2020-07-03 | 安徽省小岗盼盼食品有限公司 | Preparation method of jam sandwich biscuit |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150107 Termination date: 20211231 |
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| CF01 | Termination of patent right due to non-payment of annual fee |