CN103431009A

CN103431009A - Low-energy biscuit

Info

Publication number: CN103431009A
Application number: CN2013103310467A
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-energy biscuit which consists of the following components in percentage by mass: 34% of flour, 27.5% of glucan, 12% of fresh eggs, 4% of corn germ oil, 1.5% of cocoa powder, 0.5% of sodium bicarbonate, 0.5% of Lanzixiang leachate, 5% of milk powder and the balance of water. According to the low-energy biscuit, the glucan is adopted for replacing a high-grease substance, and low-grease olive oil or the corn germ oil is adopted for baking, so that the energy of the biscuit is greatly reduced; meanwhile the glucan can be used as a filler, so that the biscuit disclosed by the invention is good in taste, low in energy and suitable for being eaten by people with symptoms of high blood pressure, high blood fat and high cholesterol and fat people.

Description

A kind of low-yield biscuit

technical field:

The present invention relates to a kind 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 low-yield biscuit, this biscuit adopts glucan to substitute high grease thing, simultaneously as a kind of filler, thereby obtains taste good, and low-energy bakery product.

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

A kind of low-yield biscuit is comprised of the component of following mass percent: 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.

Wherein, can use olive oil replacement of corn embryo oil, the quality percentage composition of olive oil is 5%.

Beneficial effect: with respect to prior art, low-yield biscuit of the present invention 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

Low-yield biscuit of the present invention, 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, below introduces its production method:

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.

Embodiment 2

Low-yield biscuit of the present invention, 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, below introduces its production method:

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;

Claims

1. a low-yield biscuit, it is characterized in that, formed by the component of following mass percent: 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.

2. low-yield biscuit according to claim 1, it is characterized in that: with olive oil replacement of corn embryo oil, the quality percentage composition of olive oil is 5%.