CN103431006A

CN103431006A - Low-fat biscuit

Info

Publication number: CN103431006A
Application number: CN2013103309968A
Authority: CN
Inventors: 谭美兰
Original assignee: NANJING NIANJI FROZEN FOOD Co Ltd
Current assignee: NANJING NIANJI FROZEN FOOD Co Ltd
Priority date: 2013-08-01
Filing date: 2013-08-01
Publication date: 2013-12-11

Abstract

The invention discloses a low-fat biscuit which consists of the following components in parts by mass: 120 parts of whole wheat flour, 60 parts of corn powder, 20 parts of fresh eggs, 50 parts of oatmeal, 70 parts of olive oil, 20 parts of maltose and 20 parts of milk. The low-fat biscuit disclosed by the invention adopts the olive oil for replacing butter, is low in fat content and can be easily digested and absorbed by a human body; meanwhile rich nutritions are contained in the biscuit, the taste is favorable, and the low-fat biscuit can be used for not only assisting people in achieving a hunger allaying purpose, but also achieving effects of strengthening brain, improving intelligence, maintaining beauty and keeping young and enhancing the immunity, and is beneficial to the health of the human body. A preparation method of the low-fat biscuit disclosed by the invention is simple in preparation process, easy in acquisition of raw materials, low in cost and suitable for industrial production.

Description

A kind of low fat biscuit

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Technical field

The present invention relates to a kind of low fat biscuit, belong to food processing field.

Background technology

General biscuit belongs to high sugar, high fat, phitosite, nondigestible, and such food is not suitable for too much picked-up for obese people, three high crowds and diabetic.Therefore, the exploitation of the edible low fat biscuit of a kind of suitable obese people, three high crowds and diabetic is necessary.

Summary of the invention

Goal of the invention: in order to solve the problems of the technologies described above, the invention provides a kind of low fat biscuit, this biscuit adopts olive oil to substitute butter, and fat content is low, is easy to digestion and absorbs.

Technical scheme: to achieve the above object of the invention, the technical solution adopted in the present invention is:

A kind of low fat biscuit, be comprised of the component of following mass fraction: 120 parts of wholemeals, 60 parts of corn flour, 20 parts of fresh hen eggs, 50 parts of oatmeals, 70 parts, olive oil, 20 parts of maltose, 20 parts, milk.

The preparation method of above-mentioned low fat biscuit, comprise the steps:

Step 1, put into container by the egg of aequum, adds the maltose of aequum, fully stirs, to mixing;

Step 2, add the olive oil of aequum, stirs;

Step 3, add wholemeal and the corn flour of aequum, with scraper, is stirred well to and mixes;

Step 4, add oatmeal and the milk of aequum successively, and being stirred well to compound becomes uniform dough;

Step 5, the dough that step 4 is obtained is rolled into the face cake that a plurality of diameters are 1 ~ 2cm, the face cake is put into to the baking box of preheating in advance, bakes 15 minutes and get final product under 120 ℃.

Wherein, in step 5, the thickness of described cake is 0.1 ~ 0.2cm.

Beneficial effect: with respect to prior art, low fat biscuit of the present invention adopts olive oil to substitute butter, and fat content is low, adopts coarse cereal powder to substitute meticulous flour, also added oatmeal, be easy to digestion and the absorption of human body, also contain abundant nutrition in biscuit, as egg, milk simultaneously, biscuit is delicious taste not only, can help people to reach the purpose of allaying one's hunger, the effect of can also play in addition brain tonic and intelligence development, beautifying face and moistering lotion, building up resistance, helpful to the health of human body.

the specific embodiment:

Below in conjunction with embodiment, the present invention is done further and describes in detail, but the scope of protection of present invention is not limited to the scope that embodiment means.

Embodiment 1

Low fat biscuit of the present invention, component by following mass fraction forms: 120 parts of wholemeals, 60 parts of corn flour, 20 parts of fresh hen eggs, 50 parts of oatmeals, 70 parts, olive oil, 20 parts of maltose, 20 parts, milk, this biscuit is easy to digestion and absorbs, and below introduces its production method:

Step 1, put into container by the 20g egg, adds 20g maltose, fully stirs, to mixing;

Step 2 adds the 70g olive oil in container, stirs;

Step 3 adds 120g wholemeal and 60g corn flour in container, with scraper, is stirred well to and mixes;

Step 4 adds successively 50g oatmeal and 20g milk in container, and being stirred well to compound becomes uniform dough;

Step 5, the dough that step 4 is obtained is rolled into the face cake that a plurality of diameters are 1 ~ 2cm, and the thickness of face cake is 0.1 ~ 0.2cm, the face cake is put into to the baking box of preheating in advance, bakes 15 minutes and get final product under 120 ℃.

Claims

1. a low fat biscuit, is characterized in that, the component of following mass fraction, consists of: 120 parts of wholemeals, 60 parts of corn flour, 20 parts of fresh hen eggs, 50 parts of oatmeals, 70 parts, olive oil, 20 parts of maltose, 20 parts, milk.