Title:
FORMULATION OF AGRIOPHYLLUM SQUARROSUM BISCUIT AND PREPARATION METHOD FOR SAME
Document Type and Number:
WIPO Patent Application WO/2020/172841
Kind Code:
A1
Abstract:
Disclosed in the present invention are a formulation of an Agriophyllum squarrosum biscuit and a preparation method therefor. The formulation comprises Agriophyllum squarrosum powder, low-gluten flour, yeast, pumpkin powder, fried Agriophyllum squarrosum, puffed Agriophyllum squarrosum, chopped walnut kernel, sodium bicarbonate, perilla seed oil, salad oil, skimmed milk, mixed herbal juice and salt. The Agriophyllum squarrosum biscuit is prepared by screening; primary mixing and fermentation; secondary mixing and fermentation; adding the secondary dough to an agitator, and mixing and pressing same; shaping, baking, and cooling; as well as packaging and storing. The Agriophyllum squarrosum biscuit disclosed in the present invention has a reasonable formulation, and has the advantages of having a strong layered feeling and satiety, and a refreshing and sweet taste, and being suitable for patients with hypertension.
Inventors:
MA XIAOFEI (CN)
Application Number:
PCT/CN2019/076436
Publication Date:
September 03, 2020
Filing Date:
February 28, 2019
Export Citation:
Assignee:
MA SHIRUI BIOTECHNOLOGY JIANGSU CO LTD (CN)
International Classes:
A21D13/80; A21D2/36; A61K36/536
Domestic Patent References:
| WO2018094589A1 | 2018-05-31 |
Foreign References:
| CN106689302A | 2017-05-24 | |||
| CN106234538A | 2016-12-21 | |||
| CN106665770A | 2017-05-17 | |||
| CN106616242A | 2017-05-10 | |||
| CN105395603A | 2016-03-16 | |||
| CN101601452A | 2009-12-16 | |||
| KR20050089773A | 2005-09-08 |
Other References:
MA YUMING (ED.): "Agriophyllum Squarrosum", DICTIONARY OF INNER MONGOLIA RESOURCES, 31 January 1999 (1999-01-31), pages 633, XP009522875, ISBN: 7-204-03912-2
GAO, BI ET AL.: "Research and Utilization of Nutritional Value of Agriophyllum Squarrosum Seeds", FOOD SCIENCE, no. 2, 31 January 1991 (1991-01-31), pages 50 - 53, XP009522848, ISSN: 1002-6630, DOI: 20191009110815A
CUI CHENGZHU: "Pumpkin Walnut Biscuit", MAKE DELICIOUS BISCUITS, BREADS AND CAKES EASILY, 30 April 2015 (2015-04-30), CN, pages 36 - 37, XP009522876, DOI: 20191009145328A
LIU CHENG ET AL.: "Overview of the development of puffed food and puffing technology abroad ", CONTEMPORARY NEW FOOD, 31 December 1998 (1998-12-31), pages 390 - 391, XP009522877, ISBN: 7-5639-0663-0
GAO, BI ET AL.: "Research and Utilization of Nutritional Value of Agriophyllum Squarrosum Seeds", FOOD SCIENCE, no. 2, 31 January 1991 (1991-01-31), pages 50 - 53, XP009522848, ISSN: 1002-6630, DOI: 20191009110815A
CUI CHENGZHU: "Pumpkin Walnut Biscuit", MAKE DELICIOUS BISCUITS, BREADS AND CAKES EASILY, 30 April 2015 (2015-04-30), CN, pages 36 - 37, XP009522876, DOI: 20191009145328A
LIU CHENG ET AL.: "Overview of the development of puffed food and puffing technology abroad ", CONTEMPORARY NEW FOOD, 31 December 1998 (1998-12-31), pages 390 - 391, XP009522877, ISBN: 7-5639-0663-0
Attorney, Agent or Firm:
SBZL IP LAW OFFICE (CN)
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