CN104026200A - Low-calorie glucan biscuit - Google Patents
Low-calorie glucan biscuit Download PDFInfo
- Publication number
- CN104026200A CN104026200A CN201410306455.6A CN201410306455A CN104026200A CN 104026200 A CN104026200 A CN 104026200A CN 201410306455 A CN201410306455 A CN 201410306455A CN 104026200 A CN104026200 A CN 104026200A
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- parts
- biscuit
- low
- glucan
- calorie
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Abstract
The invention discloses a low-calorie glucan biscuit. The low-calorie glucan biscuit comprises 300 parts to 340 parts of flour special for the biscuit, 350 parts to 370 parts of glucan, 50 parts to 70 parts of margarine, 40 parts to 50 parts of corn germ oil, 110 parts to 130 parts of eggs, 10 parts to 20 parts of Dutch cocoa, one part to three parts of sucralose, four parts to six parts of sodium bicarbonate, four parts to six parts of vanilla lixivium, one part to two parts of chocolate pigment and 50 parts to 60 parts of water. In this way, a certain amount of dietary fiber is added to replace part of starch and part of grease so that calories of the low-calorie glucan biscuit can be reduced, and therefore the low-calorie glucan biscuit has the physiological effect of the dietary fiber and is beneficial to health.
Description
Technical field
The present invention relates to glucan biscuit, relate in particular to a kind of low-yield biscuit of glucan.
Background technology
Nowadays, people are in a kind of health and food is enjoyed among awkward predicament, this shows particularly evidently in bakery product, because mostly the raw material of bakery product is whole milk, sugar, egg and butter etc., belong to higher fatty acid, high cholesterol and high-octane food, these easily produce harm to health, cause various illnesss.
Summary of the invention
Object of the present invention provides a kind of low-yield biscuit of glucan, solves one or more in above-mentioned prior art problem.
According to an aspect of the present invention, provide a kind of low-yield biscuit of glucan, biscuit tailored flour 300-340 part, Dextran 35 0-370 part, margarine 50-70 part, maize germ oil 40-50 part, egg 110-130 part, Holland cocoa power 10-20 part, trichlorine caramel 1-3 part, sodium acid carbonate 4-6 part, vanilla leachate 4-6 part, chocolate pigment 1-2 part, water 50-60 part.
In some embodiments, mix all raw materials and generate doughs, develop and print after moulding with 225 DEG C of baking 10min, cooling 6min after coming out of the stove.
The present invention replaces a part of starch and grease to reduce the energy of product by adding a certain amount of dietary fiber, makes product have the physiological function of dietary fiber, low-yield, good for health.
Detailed description of the invention
Embodiment 1:
A low-yield biscuit for glucan, comprises 300 parts of biscuit tailored flours, 0 part of Dextran 35,50 parts of margarine, 40 parts of maize germ oils, 110 parts, egg, 10 parts of Dutch cocoa powers, 1 part of trichlorine caramel, 4 parts of sodium acid carbonates, 4 parts of vanilla leachates, 1 part of chocolate pigment, 50 parts, water.
Embodiment 2:
A low-yield biscuit for glucan, comprises 320 parts of biscuit tailored flours, 360 parts of glucans, 60 parts of margarine, 45 parts of maize germ oils, 120 parts, egg, 15 parts of Dutch cocoa powers, 2 parts of trichlorine caramel, 5 parts of sodium acid carbonates, 5 parts of vanilla leachates, 1.5 parts of chocolate pigments, 55 parts, water.
Embodiment 3:
A low-yield biscuit for glucan, comprises 340 parts of biscuit tailored flours, 370 parts of glucans, 70 parts of margarine, 50 parts of maize germ oils, 130 parts, egg, 20 parts of Dutch cocoa powers, 3 parts of trichlorine caramel, 6 parts of sodium acid carbonates, 6 parts of vanilla leachates, 2 parts of chocolate pigments, 60 parts, water.
When making, first by soluble in water for subsequent use to Sucralose and chocolate pigment, pour in dough mixing machine glucan, cocoa power, margarine and maize germ oil into mix and blend 4 minutes, add some and fragrant sub-leachate to continue to stir 3 minutes, until present the butyrous of smooth exquisiteness, then add Sucralose and pigment aqueous solution to mix 2 minutes, then add biscuit tailored flour and sodium acid carbonate, mix, develop and print after moulding with 225 DEG C of baking 10min, cooling 6min after coming out of the stove.
In sum, the present invention replaces a part of starch and grease to reduce the energy of product by adding a certain amount of dietary fiber, makes product have the physiological function of dietary fiber, good for health.
The above is only one embodiment of the present invention; it should be pointed out that to those skilled in the art, without departing from the concept of the premise of the invention; can also make some similar distortion and improvement, within these also should be considered as protection scope of the present invention.
Claims (2)
1. the low-yield biscuit of a glucan, it is characterized in that: comprise biscuit tailored flour 300-340 part, Dextran 35 0-370 part, margarine 50-70 part, maize germ oil 40-50 part, egg 110-130 part, Dutch cocoa power 10-20 part, trichlorine caramel 1-3 part, sodium acid carbonate 4-6 part, vanilla leachate 4-6 part, chocolate pigment 1-2 part, water 50-60 part.
2. the low-yield biscuit of a kind of glucan according to claim 1, is characterized in that: mix all raw materials and generate doughs, develop and print after moulding with 225 DEG C of baking 10min, cooling 6min after coming out of the stove.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410306455.6A CN104026200A (en) | 2014-06-30 | 2014-06-30 | Low-calorie glucan biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410306455.6A CN104026200A (en) | 2014-06-30 | 2014-06-30 | Low-calorie glucan biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104026200A true CN104026200A (en) | 2014-09-10 |
Family
ID=51457369
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410306455.6A Pending CN104026200A (en) | 2014-06-30 | 2014-06-30 | Low-calorie glucan biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104026200A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982492A (en) * | 2015-07-20 | 2015-10-21 | 合肥维巧食品科技有限公司 | Nutrient-rich biscuit |
| CN115052489A (en) * | 2019-08-16 | 2022-09-13 | 营养与生物科学美国第四公司 | Flour and meal based food products comprising insoluble alpha-1, 3-glucans |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050084584A1 (en) * | 2003-10-20 | 2005-04-21 | Shukla Triveni P. | Cookies comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid |
| CN103431009A (en) * | 2013-08-01 | 2013-12-11 | 南京年吉冷冻食品有限公司 | Low-energy biscuit |
| CN103431008A (en) * | 2013-08-01 | 2013-12-11 | 南京年吉冷冻食品有限公司 | Preparation method of low-energy biscuit |
-
2014
- 2014-06-30 CN CN201410306455.6A patent/CN104026200A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050084584A1 (en) * | 2003-10-20 | 2005-04-21 | Shukla Triveni P. | Cookies comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid |
| CN103431009A (en) * | 2013-08-01 | 2013-12-11 | 南京年吉冷冻食品有限公司 | Low-energy biscuit |
| CN103431008A (en) * | 2013-08-01 | 2013-12-11 | 南京年吉冷冻食品有限公司 | Preparation method of low-energy biscuit |
Non-Patent Citations (1)
| Title |
|---|
| 郑建仙: "《功能性膳食纤维》", 30 June 2005, 北京化学工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982492A (en) * | 2015-07-20 | 2015-10-21 | 合肥维巧食品科技有限公司 | Nutrient-rich biscuit |
| CN115052489A (en) * | 2019-08-16 | 2022-09-13 | 营养与生物科学美国第四公司 | Flour and meal based food products comprising insoluble alpha-1, 3-glucans |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140910 |