CN104585280A - Biscuits - Google Patents

Biscuits Download PDF

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Publication number
CN104585280A
CN104585280A CN201310527645.6A CN201310527645A CN104585280A CN 104585280 A CN104585280 A CN 104585280A CN 201310527645 A CN201310527645 A CN 201310527645A CN 104585280 A CN104585280 A CN 104585280A
Authority
CN
China
Prior art keywords
parts
biscuits
biscuit
dextran
germ oil
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310527645.6A
Other languages
Chinese (zh)
Inventor
张俊霆
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201310527645.6A priority Critical patent/CN104585280A/en
Publication of CN104585280A publication Critical patent/CN104585280A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention discloses biscuits. The biscuits are prepared from the following components, by mass: 20 to 30 parts of special biscuit flour, 10 to 15 parts of dextran, 5 to 10 parts of egg, 2 to 3 parts of cream, 3 to 5 parts of corn germ oil, 1 to 2 parts of cocoa powder, 0.5 part of sodium hydrogen carbonate, 0.1 to 0.2 part of sucralose, 0.1 to 0.2 part of chocolate pigment and the balance of water. According to the present invention, the dextran is used instead of a high-fat composition, and the biscuits are baked using the low-fat corn germ oil, such that energy of the biscuits can be greatly reduced. As the dextran can be used as filler, the biscuits have a good taste and low energy. The biscuits are suitable for three-high-population and obese people to eat.

Description

A kind of biscuit
technical field:
The present invention relates to a kind of 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, and the heat causing the every daily ingestion of people, far away higher than the heat needed for human body every day, is therefore easy to cause modern fat.Most biscuit is all high sugar, high fat, high heat in the market, and such food is not suitable for too much picked-up especially for obese people.Therefore, a kind of exploitation of 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 biscuit, and this biscuit adopts glucan to substitute high grease thing, simultaneously as a kind of filler, thus 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 biscuit, is made up of the component of following mass fraction: biscuit wheat flour specially 20 ~ 30 parts, glucan 10 ~ 15 parts, 5 ~ 10 parts, egg, 2 ~ 3 parts, cream, maize germ oil 3 ~ 5 parts, cocoa power 1 ~ 2 part, sodium acid carbonate 0.5 part, Sucralose 0.1 ~ 0.2 part, chocolate pigment 0.1 ~ 0.2 part and water surplus.
Beneficial effect: relative to prior art, biscuit of the present invention adopts glucan to substitute high grease thing, adopts the maize germ oil of Low grease to cure, greatly reduce the energy of biscuit, glucan can also be used as filler simultaneously, thus makes biscuit mouthfeel of the present invention good, and energy is low, be applicable to three high crowds, obese people eats, 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.
detailed description of the invention:
Below in conjunction with embodiment the present invention done and describe in detail further, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Embodiment 1
A kind of biscuit, is made up of the component of following mass fraction: biscuit wheat flour specially 20 ~ 30 parts, glucan 10 ~ 15 parts, 5 ~ 10 parts, egg, 2 ~ 3 parts, cream, maize germ oil 3 ~ 5 parts, cocoa power 1 ~ 2 part, sodium acid carbonate 0.5 part, Sucralose 0.1 ~ 0.2 part, chocolate pigment 0.1 ~ 0.2 part and water surplus.

Claims (1)

1. a biscuit, it is characterized in that, be made up of the component of following mass fraction: biscuit wheat flour specially 20 ~ 30 parts, glucan 10 ~ 15 parts, 5 ~ 10 parts, egg, 2 ~ 3 parts, cream, maize germ oil 3 ~ 5 parts, cocoa power 1 ~ 2 part, sodium acid carbonate 0.5 part, Sucralose 0.1 ~ 0.2 part, chocolate pigment 0.1 ~ 0.2 part and water surplus.
CN201310527645.6A 2013-10-31 2013-10-31 Biscuits Pending CN104585280A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310527645.6A CN104585280A (en) 2013-10-31 2013-10-31 Biscuits

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310527645.6A CN104585280A (en) 2013-10-31 2013-10-31 Biscuits

Publications (1)

Publication Number Publication Date
CN104585280A true CN104585280A (en) 2015-05-06

Family

ID=53111618

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310527645.6A Pending CN104585280A (en) 2013-10-31 2013-10-31 Biscuits

Country Status (1)

Country Link
CN (1) CN104585280A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
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
CN105230736A (en) * 2015-11-09 2016-01-13 伍玉兰 Licorice root, pomelo and cocoa biscuits
CN107811020A (en) * 2017-11-14 2018-03-20 界首市好味来食品有限公司 A kind of rainbow cake and preparation method

Cited By (3)

* Cited by examiner, † Cited by third party
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
CN105230736A (en) * 2015-11-09 2016-01-13 伍玉兰 Licorice root, pomelo and cocoa biscuits
CN107811020A (en) * 2017-11-14 2018-03-20 界首市好味来食品有限公司 A kind of rainbow cake and preparation method

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Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20150506