CN104938571A - Coarse grain blood-fat reducing cookies - Google Patents
Coarse grain blood-fat reducing cookies Download PDFInfo
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- CN104938571A CN104938571A CN201510296124.3A CN201510296124A CN104938571A CN 104938571 A CN104938571 A CN 104938571A CN 201510296124 A CN201510296124 A CN 201510296124A CN 104938571 A CN104938571 A CN 104938571A
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Abstract
The invention discloses coarse grain blood-fat reducing cookies. The coarse grain blood-fat reducing cookies are made of, by weight, 100-120 parts of weak-strength flour, 28-30 parts of corn flour, 20-30 parts of coarse rice powder, 10-15 parts of green bean powder, 3-5 parts of pawpaw flesh, 9-13 parts of oat, 2-4 parts of celery, 1-2 parts of kalimeris, 1-2 parts of onion, 30-35 parts of egg, 40-45 parts of white sugar, 1-2 parts of salt, 3-4 parts of baking soda, 0.1-0.2 part of aspergillus oryzae and a proper amount of water. The materials such as the oat, green beans and the onion are added, compounded and coordinated, under the condition that taste is not affected, the blood-fat reducing effect is achieved, beta-glucosan is contained in the oat and is a water soluble fiber, sticky taste can be provided for the oat, and the effect of reducing low-density lipoprotein cholesterol in blood is also achieved.
Description
Technical field
The present invention relates to field of food, is exactly a kind of coarse cereals reducing blood lipid cookies.
Background technology
Cookies are that in biscuit family, mouthfeel has also been preferably one of most popular kind, it is the savory snacks of suitable all kinds of crowd, but what hide in its delicious food is high sugared high grease, the present invention evades with regard to comprehensive pros and cons, researching and developing a kind of hyperlipemic patients also can the cookies of safe edible, to meet the demand in market.
Summary of the invention
The object of the present invention is to provide a kind of coarse cereals reducing blood lipid cookies formula.
Above-mentioned purpose is realized by following scheme:
A kind of coarse cereals reducing blood lipid cookies, is characterized in that: it is obtained by the raw material of following weight parts: weak strength flour 100-120, corn flour 28-30, coarse rice powder 20-30, mung bean flour 10-15, pawpaw meat 3-5, oat 9-13, celery 2-4, kalimeris head 1-2, onion 1-2, egg 30-35, white sugar 40-45, salt 1-2, sodium bicarbonate 3-4, aspergillus oryzae 0.1-0.2, water are appropriate.
Described a kind of coarse cereals reducing blood lipid cookies, is characterized in that:
Processing method comprises the following steps:
(1) first by coarse rice powder good for proportioning, corn flour, mung bean flour mixing and stirring, expanded, obtain puffed nutritious powder for subsequent use;
(2) by after celery, kalimeris head, onion, the mixing of pawpaw meat, be pounded mud, after then mixing with weak strength flour, oat, obtain composite powder for subsequent use;
(3) egg is broken into egg liquid, add powdered sugar, salt and sodium bicarbonate, stir, constantly beat with egg-whisk, dismiss enlarged volume to original 3-4 times, obtain egg to stick with paste, the puffed nutritious powder gradation described in (1) is poured into continue to stir afterwards, egg must be mixed and stick with paste;
(4) divided by composite powder several times to drop in step (3) gained mixing egg paste again and stir obtained cookies batter, join the rare denseness of suitable quantity of water deployed cookies batter;
(5) aspergillus oryzae solution is obtained by after aspergillus oryzae and suitable quantity of water mixing, aspergillus oryzae solution is added in step (4) gained cookies batter again, under 100-120rpm, stir 12-15min, in 27-38 DEG C, the condition bottom fermentation 6-14h of humidity 86-100%, forms aspergillus oryzae fermented dough;
(6) aspergillus oryzae fermented dough is made shape by instrument after put into baking box, oven temperature is set in 170-180 DEG C, baking 10-20 minute, obtains coarse cereals reducing blood lipid cookies.
Beneficial effect of the present invention is: the present invention is composite by adding the materials such as oat, mung bean, onion, synergy, when not affecting mouthfeel, provide effect for reducing blood fat, containing beta glucan in oat, it is a kind of water-soluble fibre, sticky mouthfeel can be brought also to have the effect reducing LDL-C in blood to oat, the level of HDL-C can not be had influence on again, in addition simultaneously, the glycemic index of oat is lower, helps control blood sugar; Oat also has effect of Constipation and intestinal cancer simultaneously.
Celery contains abundant vitamin and mineral matter, can strengthen gastrointestinal peristalsis, has good defecating feces excretion, can help to get rid of fat unnecessary in enteron aisle, external existing research confirms, often the people of edible celery, the content of body inner cholesterol significantly declines, and can also significantly reduce blood pressure.
Onion contains the compound such as cycloalliin and methyllanthionine, contributes to the dissolving of thrombus.The foreigner likes to eat onion especially, and they are higher fatty acid through conventional onion collocation, the food of high heat, greasy to separate.
Corn is rich in dietary fiber, can reduce cholesterol and softening blood vessel, and the health-care effect of mung bean comes from antioxidant content wherein, and as flavonoids, tannin, saponin etc., they have heat-clearing toxin-expelling functions.
The present invention is not containing butter, it is more healthy without oil formula, while more applicable people with hyperlipidemia is edible, but do not add the crunchy sensation that butter can affect cookies, in order to keep the crisp of cookies, add coarse rice powder, it can form aperture in biscuit structure, increase crisp main officer of Tibet, compensate for the shortcoming without cookies meeting crunchy sensation deficiency in oily situation, but be more prone to fracture because coarse rice powder adds the cookies that membership makes to obtain, therefore pawpaw meat and aspergillus oryzae fermentation is added, natural papain wherein can aminosal effectively, make it to become micromolecular structure, the effect greatly reduced due to protein causes the naturally broken stress produced of biscuit, the dough obtained is made more easily to stretch and process, not easy fracture, aspergillus oryzae and papain composite, add fluffy degree and the resistance to fracture of cookies, further improve mouthfeel.
Detailed description of the invention
A kind of coarse cereals reducing blood lipid cookies, it is obtained by the raw material of following weight (kg): weak strength flour 100, corn flour 30, coarse rice powder 20, mung bean flour 10, pawpaw meat 3, oat 13, celery 4, kalimeris head 1, onion 1, egg 30, white sugar 40, salt 1, sodium bicarbonate 3, aspergillus oryzae 0.2, water are appropriate.
Described a kind of coarse cereals reducing blood lipid cookies,
Processing method comprises the following steps:
(1) first by coarse rice powder good for proportioning, corn flour, mung bean flour mixing and stirring, expanded, obtain puffed nutritious powder for subsequent use;
(2) by after celery, kalimeris head, onion, the mixing of pawpaw meat, be pounded mud, after then mixing with weak strength flour, oat, obtain composite powder for subsequent use;
(3) egg is broken into egg liquid, add powdered sugar, salt and sodium bicarbonate, stir, constantly beat with egg-whisk, dismiss enlarged volume to original 3-4 times, obtain egg to stick with paste, the puffed nutritious powder gradation described in (1) is poured into continue to stir afterwards, egg must be mixed and stick with paste;
(4) divided by composite powder several times to drop in step (3) gained mixing egg paste again and stir obtained cookies batter, join the rare denseness of suitable quantity of water deployed cookies batter;
(5) obtain aspergillus oryzae solution by after aspergillus oryzae and suitable quantity of water mixing, then added by aspergillus oryzae solution in step (4) gained cookies batter, under 100rpm, stir 15min, in 32 DEG C, the condition bottom fermentation 14h of humidity 90%, forms aspergillus oryzae fermented dough;
(6) aspergillus oryzae fermented dough is made shape by instrument after put into baking box, oven temperature is set in 180 DEG C, baking 15 minutes, obtains coarse cereals reducing blood lipid cookies.
Claims (2)
1. coarse cereals reducing blood lipid cookies, is characterized in that: it is obtained by the raw material of following weight parts: weak strength flour 100-120, corn flour 28-30, coarse rice powder 20-30, mung bean flour 10-15, pawpaw meat 3-5, oat 9-13, celery 2-4, kalimeris head 1-2, onion 1-2, egg 30-35, white sugar 40-45, salt 1-2, sodium bicarbonate 3-4, aspergillus oryzae 0.1-0.2, water are appropriate.
2. a kind of coarse cereals reducing blood lipid cookies according to claim 1, is characterized in that:
Processing method comprises the following steps:
(1) first by coarse rice powder good for proportioning, corn flour, mung bean flour mixing and stirring, expanded, obtain puffed nutritious powder for subsequent use;
(2) by after celery, kalimeris head, onion, the mixing of pawpaw meat, be pounded mud, after then mixing with weak strength flour, oat, obtain composite powder for subsequent use;
(3) egg is broken into egg liquid, add powdered sugar, salt and sodium bicarbonate, stir, constantly beat with egg-whisk, dismiss enlarged volume to original 3-4 times, obtain egg to stick with paste, the puffed nutritious powder gradation described in (1) is poured into continue to stir afterwards, egg must be mixed and stick with paste;
(4) divided by composite powder several times to drop in step (3) gained mixing egg paste again and stir obtained cookies batter, join the rare denseness of suitable quantity of water deployed cookies batter;
(5) aspergillus oryzae solution is obtained by after aspergillus oryzae and suitable quantity of water mixing, aspergillus oryzae solution is added in step (4) gained cookies batter again, under 100-120rpm, stir 12-15min, in 27-38 DEG C, the condition bottom fermentation 6-14h of humidity 86-100%, forms aspergillus oryzae fermented dough;
(6) aspergillus oryzae fermented dough is made shape by instrument after put into baking box, oven temperature is set in 170-180 DEG C, baking 10-20 minute, obtains coarse cereals reducing blood lipid cookies.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510296124.3A CN104938571A (en) | 2015-06-03 | 2015-06-03 | Coarse grain blood-fat reducing cookies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510296124.3A CN104938571A (en) | 2015-06-03 | 2015-06-03 | Coarse grain blood-fat reducing cookies |
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| CN104938571A true CN104938571A (en) | 2015-09-30 |
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| CN201510296124.3A Pending CN104938571A (en) | 2015-06-03 | 2015-06-03 | Coarse grain blood-fat reducing cookies |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142504A (en) * | 2018-01-31 | 2018-06-12 | 柳州市鱼峰区尹小姐饼屋 | A kind of low fat and sugar cookies and preparation method thereof |
| CN109832316A (en) * | 2017-11-28 | 2019-06-04 | 苏婷婷 | A kind of coarse food grain fruit cookies and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518807A (en) * | 2013-10-17 | 2014-01-22 | 合肥康龄养生科技有限公司 | Energy biscuits for nourishing stomach and tonifying qi and manufacturing method thereof |
-
2015
- 2015-06-03 CN CN201510296124.3A patent/CN104938571A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518807A (en) * | 2013-10-17 | 2014-01-22 | 合肥康龄养生科技有限公司 | Energy biscuits for nourishing stomach and tonifying qi and manufacturing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 李增利: "糙米曲奇饼干的研制", 《粮油加工与食品机械》 * |
| 毛永甫: "饼干制造中蛋白酶的利用", 《食品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109832316A (en) * | 2017-11-28 | 2019-06-04 | 苏婷婷 | A kind of coarse food grain fruit cookies and preparation method thereof |
| CN108142504A (en) * | 2018-01-31 | 2018-06-12 | 柳州市鱼峰区尹小姐饼屋 | A kind of low fat and sugar cookies and preparation method thereof |
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Address after: 243000 Anhui city of Ma'anshan province high tech Zone at 1669 North Road Huo sparkle Building No. 2 Applicant after: Ox Prince of the Devils development in science and technology Co., Ltd of Maanshan City Address before: 243100 Anhui city of Ma'anshan province Dangtu nine Yun International 2 building 602 room Applicant before: Ox Prince of the Devils development in science and technology Co., Ltd of Maanshan City |
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Effective date of registration: 20161010 Address after: 230088, Anhui province high tech Zone, 2800 innovation Avenue, 137 innovation industry park, H2 building, room two, Hefei Applicant after: Zhongke wisdom science and Technology Co Ltd Address before: 243000 Anhui city of Ma'anshan province high tech Zone at 1669 North Road Huo sparkle Building No. 2 Applicant before: Ox Prince of the Devils development in science and technology Co., Ltd of Maanshan City |
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Application publication date: 20150930 |