CN103431008A - Preparation method of low-energy biscuit - Google Patents
Preparation method of low-energy biscuit Download PDFInfo
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- CN103431008A CN103431008A CN2013103310452A CN201310331045A CN103431008A CN 103431008 A CN103431008 A CN 103431008A CN 2013103310452 A CN2013103310452 A CN 2013103310452A CN 201310331045 A CN201310331045 A CN 201310331045A CN 103431008 A CN103431008 A CN 103431008A
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Abstract
The invention discloses a preparation method of a low-energy biscuit. The preparation method comprises the following steps of step 1, dissolving required amount of milk powder into water and uniformly stirring for later use; step 2, pouring required amount of glucan, cocoa powder and corn germ oil into a dough mixer, mixing and stirring for 10 minutes, then adding required amount of eggs and Lanzixiang leachate into the dough mixer, continuing to stir until the mixture is in a smooth, exquisite and butyrous state, adding prepared milk liquid into the dough mixer, mixing and stirring for 5-8 minutes, finally adding required amount of flour and sodium bicarbonate into the dough mixture, and stirring until the mixture is an even dough; step 3, punching or roll printing on the dough obtained in the step 2, and then baking at a temperature of 255 DEG C for 10-15 minutes, thereby obtaining the low-energy biscuit. The preparation method disclosed by the invention is simple in preparation process, easy in acquisition of raw materials, low in cost and suitable for industrial production.
Description
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technical field:
The present invention relates to a kind of preparation method of low-yield biscuit, belong to food processing field.
background technology:
Along with improving constantly of people's living standard, people have taken in the food of a large amount of high sugar, high fat or high heat in daily life, cause the heat of the every daily ingestion of people far away higher than human body required heat every day, therefore are easy to cause modern's obesity.Most biscuit is all high sugar, high fat, high heat in the market, and such food is not suitable for especially too much picked-up for obese people.Therefore, a kind of exploitation of low-yield biscuit 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 preparation method of low-yield biscuit, the method preparation technology is simple, and raw material is easy to get, and cost is low.
Technical scheme: to achieve the above object of the invention, the technical solution adopted in the present invention is:
A kind of preparation method of low-yield biscuit, comprise the steps:
Step 1, the milk powder of aequum is soluble in water, stir standby;
Step 2, pour in dough mixing machine the glucan of aequum, cocoa power and maize germ oil into mix and blend 10 minutes, add continuation in dough mixing machine to stir in the egg of aequum and vanilla leachate again, the butyrous that is smooth exquisiteness to compound, now again the milk liquid prepared is added in dough mixing machine, mix and blend 5 ~ 8 minutes, finally add the flour of aequum and sodium acid carbonate in dough mixing machine, and being stirred to compound becomes uniform dough;
Step 3, developed and printed the dough of step 2 or roll marks, develops and prints or roll marks bakes 10 ~ 15 minutes after being shaped and gets final product at 255 ℃ of temperature.
Wherein, in step 2, with olive oil replacement of corn embryo oil, the quality percentage composition of olive oil is 5%.
Wherein, in step 1, the temperature of described water is 60 ~ 70 ℃.
Beneficial effect: with respect to prior art, the low-yield biscuit that the inventive method obtains adopts glucan to substitute high grease thing, adopts olive oil or the maize germ oil of low grease to be cured, greatly reduce the energy of biscuit, glucan can also be used as filler simultaneously, thereby makes biscuit mouthfeel of the present invention good, and energy is low, applicable three high crowds, obese people eat, in addition, the method preparation technology is simple, and raw material is easy to get, cost is low, is applicable to suitability for industrialized production.
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
The preparation method of low-yield biscuit of the present invention, comprise the steps:
Step 1, be dissolved in the 2g milk powder in the water of 60 ~ 70 ℃, stirs standby;
Step 2, pour in dough mixing machine 27.5g glucan, 1.5g cocoa power and 4g maize germ oil into mix and blend 10 minutes, add continuation in dough mixing machine to stir in 12g egg and 0.5g vanilla leachate again, the butyrous that is smooth exquisiteness to compound, now again the milk liquid prepared is added in dough mixing machine, mix and blend 5 ~ 8 minutes, finally add the 34g flour of aequum and 0.5g sodium acid carbonate in dough mixing machine, and being stirred to compound becomes uniform dough;
Step 3, developed and printed the dough of step 2 or roll marks, develops and prints or roll marks bakes 10 ~ 15 minutes after being shaped and gets final product at 255 ℃ of temperature.
The low-yield biscuit that adopts method of the present invention to obtain, component by following mass percent forms: flour 34%, glucan 27.5%, bright egg 12%, maize germ oil 4%, cocoa power 1.5%, sodium acid carbonate 0.5%, blue sub fragrant leachate 0.5%, milk powder 5% and water surplus, this low-yield biscuit mouthfeel is good, energy is low.
Embodiment 2
The preparation method of low-yield biscuit of the present invention, comprise the steps:
Step 1, be dissolved in the 2g milk powder in the water of 60 ~ 70 ℃, stirs standby;
Step 2, pour in dough mixing machine 27.5g glucan, 1.5g cocoa power and 5g olive oil into mix and blend 10 minutes, add continuation in dough mixing machine to stir in 12g egg and 0.5g vanilla leachate again, the butyrous that is smooth exquisiteness to compound, now again the milk liquid prepared is added in dough mixing machine, mix and blend 5 ~ 8 minutes, finally add the 34g flour of aequum and 0.5g sodium acid carbonate in dough mixing machine, and being stirred to compound becomes uniform dough;
Step 3, developed and printed the dough of step 2 or roll marks, develops and prints or roll marks bakes 10 ~ 15 minutes after being shaped and gets final product at 255 ℃ of temperature.
The low-yield biscuit that adopts method of the present invention to obtain, component by following mass percent forms: flour 34%, glucan 27.5%, bright egg 12%, olive oil 5%, cocoa power 1.5%, sodium acid carbonate 0.5%, blue sub fragrant leachate 0.5%, milk powder 5% and water surplus, this low-yield biscuit mouthfeel is good, energy is low.
Claims (3)
1. the preparation method of a low-yield biscuit, is characterized in that: comprise the steps:
Step 1, the milk powder of aequum is soluble in water, stir standby;
Step 2, pour in dough mixing machine the glucan of aequum, cocoa power and maize germ oil into mix and blend 10 minutes, add continuation in dough mixing machine to stir in the egg of aequum and vanilla leachate again, the butyrous that is smooth exquisiteness to compound, now again the milk liquid prepared is added in dough mixing machine, mix and blend 5 ~ 8 minutes, finally add the flour of aequum and sodium acid carbonate in dough mixing machine, and being stirred to compound becomes uniform dough;
Step 3, developed and printed the dough of step 2 or roll marks, develops and prints or roll marks bakes 10 ~ 15 minutes after being shaped and gets final product at 255 ℃ of temperature.
2. the preparation method of low-yield biscuit according to claim 1, it is characterized in that: in step 2, with olive oil replacement of corn embryo oil, the quality percentage composition of olive oil is 5%.
3. the preparation method of low-yield biscuit according to claim 1, it is characterized in that: in step 1, the temperature of described water is 60 ~ 70 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103310452A CN103431008A (en) | 2013-08-01 | 2013-08-01 | Preparation method of low-energy biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103310452A CN103431008A (en) | 2013-08-01 | 2013-08-01 | Preparation method of low-energy biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103431008A true CN103431008A (en) | 2013-12-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103310452A Pending CN103431008A (en) | 2013-08-01 | 2013-08-01 | Preparation method of low-energy biscuit |
Country Status (1)
| Country | Link |
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| CN (1) | CN103431008A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026200A (en) * | 2014-06-30 | 2014-09-10 | 施佩蓓 | Low-calorie glucan biscuit |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1597701A (en) * | 2004-08-13 | 2005-03-23 | 西藏青稞研究与发展中心 | Beta dextran preparation extracted from highland barley and its composition |
-
2013
- 2013-08-01 CN CN2013103310452A patent/CN103431008A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1597701A (en) * | 2004-08-13 | 2005-03-23 | 西藏青稞研究与发展中心 | Beta dextran preparation extracted from highland barley and its composition |
Non-Patent Citations (1)
| Title |
|---|
| 李淑贤: "玉米胚油营养饼干", 《食品科技》, no. 4, 31 December 2000 (2000-12-31) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026200A (en) * | 2014-06-30 | 2014-09-10 | 施佩蓓 | Low-calorie glucan biscuit |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131211 |