CN103651710A - Low-fat oatmeal cookie and making method thereof - Google Patents
Low-fat oatmeal cookie and making method thereof Download PDFInfo
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- CN103651710A CN103651710A CN201310677420.9A CN201310677420A CN103651710A CN 103651710 A CN103651710 A CN 103651710A CN 201310677420 A CN201310677420 A CN 201310677420A CN 103651710 A CN103651710 A CN 103651710A
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Abstract
The invention relates to a cookie, in particular to a low-fat oatmeal cookie. The low-fat oatmeal cookie is made of cooked oatmeal, bean dreg powder, wheat flour, raisins, dried cranberries, candied cherry, dried blackcurrant, bee honey and naturie. Oatmeal and bean dregs contain various nutritional ingredients, and the satiety of a user can also be increased. The raisins, the dried cranberries, the candied cherry and the dried blackcurrant are further added in the cookie, various vitamin contents in fruits are added, meanwhile, the taste of the cookie is increased, a dieter can not give up eating due to bad taste, and the daily nutrient elements needed by a human body can be supplemented while weight is lost.
Description
Technical field
The present invention relates to a kind of biscuit, be specifically related to a kind of low fat Oat Cracker and preparation method thereof.
Background technology
Obesity refers to that obvious overweight and fat deposit is to a certain degree blocked up, is body fat, and especially triglycerides gathers a kind of state too much causing.Due to food intake too much or the change of organism metabolism cause body fat to gather too much causing excess weight to increase and cause human pathology, physiological change or hide.Primary and family, the relevant and bad eating habit hypomotility of the environment such as personal lifestyle custom socio-economic development culture background.Method of weight-reducing has: lipposuction method, osmotic pressure method of weight-reducing, Saunas are lost weight, kept fit through sport, tea beverage fat-reducing etc.
There are a lot of mistaken ideas in present fat-reducing, a lot of people wish to take effect immediately within one or two months, abuse the medicine of various growth hormones, and cause physiological metabolism disorderly, cause other more serious diseases.Therefore, consider method of weight-reducing, must safety-sensitive.And the appetite that a lot of people are difficult to draw oneself up in fat-reducing process, finally cause losing weight unsuccessfully.
Summary of the invention
For addressing the above problem, the invention provides a kind of low fat Oat Cracker that can use during losing weight, in fat-reducing, can increase satiety again, thereby more easily reach the object of fat-reducing.
The technical solution used in the present invention is: a kind of low fat Oat Cracker, is characterized in that: it adopts
Ripe oatmeal 100g, 30 grams of okara powder,
Wheat flour 30g, raisins 30g,
Cranberry does 30g, and cherry is done 20g,
Blackcurrant is done 30g, honey 100ml, and heart of a lotus seed benevolence water 150ml makes.
A preparation method for low fat Oat Cracker, is characterized in that: comprise the following steps:
(1), oat is put to spread to put in baking tray and toasts, oven temperature is set to 150-160 ℃, baking time is 2-3 minute;
(2), dry by raisins, Cranberry, cherry is dry, the dry graininess that is broken into of blackcurrant, mixes with the oat after step (1) baking, forms compound a;
(3), honey is heated to 40-45 ℃, pours in compound and stir, form compound b;
(4), compound b is mixed with okara powder, wheat flour, pour heart of a lotus seed benevolence water into and be stirred to without dry powder and form compound c;
(5), compound c put into Biscuit mold make after biscuit shape, on its top layer, evenly smear one deck olive oil, put into oven for baking, baking temperature is 160 ℃, when being baked to 25 minutes, take out, on the surface of biscuit, smear one deck lemon honey water, continue baking 5 minutes.
Dietary fiber in oatmeal has the low density lipoprotein that many wholesome biological agents can reduce triglyceride, impels Cholesterol Excretion, prevents and treats diabetes, is conducive to reduce the generation of the vascular complication of diabetes; Can defaecation lead and let out, for habitual constipation patient, have good help; Oatmeal belongs to low-heat food, easily causes full sense after food, the long-term edible effect of weight reducing that has.
In bean dregs, be rich in multiple nutrients material, content of cellulose is high, and fat content is low, after eating, also can produce satiety.
In biscuit of the present invention, be also added with that raisins, Cranberry are dry, cherry is dry and blackcurrant is dry, the various vitamin ingredients that contain in fruit thing have been increased, increased the mouthfeel of biscuit simultaneously, slimmer can not abandon because mouthfeel is bad eating when edible, in fat-reducing, can supplement again the daily desired nutritional element of human body.
The specific embodiment
A low fat Oat Cracker, is characterized in that: it adopts
Ripe oatmeal 100g, 30 grams of okara powder,
Wheat flour 30g, raisins 30g,
Cranberry does 30g, and cherry is done 20g,
Blackcurrant is done 30g, honey 100ml, and heart of a lotus seed benevolence water 150ml makes.
A preparation method for low fat Oat Cracker, is characterized in that: comprise the following steps:
(1), oat is put to spread to put in baking tray and toasts, oven temperature is set to 150-160 ℃, baking time is 2-3 minute;
(2), dry by raisins, Cranberry, cherry is dry, the dry graininess that is broken into of blackcurrant, mixes with the oat after step (1) baking, forms compound a;
(3), honey is heated to 40-45 ℃, pours in compound and stir, form compound b;
(4), compound b is mixed with okara powder, wheat flour, pour heart of a lotus seed benevolence water into and be stirred to without dry powder and form compound c;
(5), compound c put into Biscuit mold make after biscuit shape, on its top layer, evenly smear one deck olive oil, put into oven for baking, baking temperature is 160 ℃, when being baked to 25 minutes, take out, on the surface of biscuit, smear one deck lemon honey water, continue baking 5 minutes.
Claims (2)
1. a low fat Oat Cracker, is characterized in that: it adopts
Ripe oatmeal 100g, 30 grams of okara powder,
Wheat flour 30g, raisins 30g,
Cranberry does 30g, and cherry is done 20g,
Blackcurrant is done 30g, honey 100ml, and heart of a lotus seed benevolence water 150ml makes.
2. a preparation method for low fat Oat Cracker, is characterized in that: comprise the following steps:
(1) oat is put spread to put in baking tray and toast, oven temperature is set to 150-160 ℃, and baking time is 2-3 minute;
(2) raisins, Cranberry are dry, cherry is dry, the dry graininess that is broken into of blackcurrant, mixes with the oat after step (1) baking, forms compound a;
(3) honey is heated to 40-45 ℃, pours in compound and stir, form compound b;
(4) compound b is mixed with okara powder, wheat flour, pour heart of a lotus seed benevolence water into and be stirred to without dry powder formation compound c;
(5) compound c is put into Biscuit mold and make after biscuit shape, on its top layer, evenly smear one deck olive oil, put into oven for baking, baking temperature is 160 ℃, when being baked to 25 minutes, take out, on the surface of biscuit, smear one deck lemon honey water, continue baking 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310677420.9A CN103651710A (en) | 2013-12-13 | 2013-12-13 | Low-fat oatmeal cookie and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310677420.9A CN103651710A (en) | 2013-12-13 | 2013-12-13 | Low-fat oatmeal cookie and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103651710A true CN103651710A (en) | 2014-03-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310677420.9A Pending CN103651710A (en) | 2013-12-13 | 2013-12-13 | Low-fat oatmeal cookie and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103651710A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068189A (en) * | 2014-05-26 | 2014-10-01 | 安徽省怀远县三源食品有限责任公司 | Candied strawberry and oat cake and preparation method thereof |
| CN104381383A (en) * | 2014-11-04 | 2015-03-04 | 张桂华 | High-fiber biscuit |
| CN105660796A (en) * | 2016-03-08 | 2016-06-15 | 上海应用技术学院 | Crispy cereal biscuits and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885116A (en) * | 2012-10-16 | 2013-01-23 | 九三粮油工业集团有限公司 | High-fiber coarse cereal biscuit with slimming effect |
| CN103371212A (en) * | 2013-06-24 | 2013-10-30 | 梁伟 | Bean dreg biscuits |
-
2013
- 2013-12-13 CN CN201310677420.9A patent/CN103651710A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885116A (en) * | 2012-10-16 | 2013-01-23 | 九三粮油工业集团有限公司 | High-fiber coarse cereal biscuit with slimming effect |
| CN103371212A (en) * | 2013-06-24 | 2013-10-30 | 梁伟 | Bean dreg biscuits |
Non-Patent Citations (2)
| Title |
|---|
| 紫色透明: "低脂燕麦饼", 《紫色透明的博客》, 13 July 2011 (2011-07-13) * |
| 陈洪金等: "燕麦饼干的开发", 《无锡轻工大学学报》, vol. 18, no. 1, 31 December 1999 (1999-12-31) * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068189A (en) * | 2014-05-26 | 2014-10-01 | 安徽省怀远县三源食品有限责任公司 | Candied strawberry and oat cake and preparation method thereof |
| CN104381383A (en) * | 2014-11-04 | 2015-03-04 | 张桂华 | High-fiber biscuit |
| CN105660796A (en) * | 2016-03-08 | 2016-06-15 | 上海应用技术学院 | Crispy cereal biscuits and making method thereof |
| CN105660796B (en) * | 2016-03-08 | 2019-08-30 | 上海应用技术学院 | A kind of cereal shortbread type biscuit and preparation method thereof |
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Application publication date: 20140326 |