CN106577954A - Biscuit with fat-reducing efficacy, and preparation method thereof - Google Patents
Biscuit with fat-reducing efficacy, and preparation method thereof Download PDFInfo
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- CN106577954A CN106577954A CN201611243877.9A CN201611243877A CN106577954A CN 106577954 A CN106577954 A CN 106577954A CN 201611243877 A CN201611243877 A CN 201611243877A CN 106577954 A CN106577954 A CN 106577954A
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- edible
- cookiess
- vegetable oil
- drinking water
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- 235000014103 egg white Nutrition 0.000 description 1
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- 150000002148 esters Chemical class 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
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- 150000004665 fatty acids Chemical class 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
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- 235000015203 fruit juice Nutrition 0.000 description 1
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- 239000008187 granular material Substances 0.000 description 1
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- 230000002440 hepatic effect Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 201000004108 hypersplenism Diseases 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- NPFOYSMITVOQOS-UHFFFAOYSA-K iron(III) citrate Chemical compound [Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NPFOYSMITVOQOS-UHFFFAOYSA-K 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000000610 leukopenic effect Effects 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 201000006437 macrocytic anemia Diseases 0.000 description 1
- 210000002231 macronucleus Anatomy 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
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- 201000011216 nasopharynx carcinoma Diseases 0.000 description 1
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- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
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- 235000006408 oxalic acid Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 208000022530 polyphagia Diseases 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
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- 230000002829 reductive effect Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
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- 210000000582 semen Anatomy 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
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- 239000003765 sweetening agent Substances 0.000 description 1
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- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 239000001069 triethyl citrate Substances 0.000 description 1
- VMYFZRTXGLUXMZ-UHFFFAOYSA-N triethyl citrate Natural products CCOC(=O)C(O)(C(=O)OCC)C(=O)OCC VMYFZRTXGLUXMZ-UHFFFAOYSA-N 0.000 description 1
- 235000013769 triethyl citrate Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a biscuit with fat-reducing efficacy. The formula of the biscuit comprises wheat flour, edible vegetable oil, fresh eggs, oat protein, drinking water, milk powder, green coffee bean extract, edible processing yeast, edible salt, soya lecithin, xylitol, polydextrose, vitamin C, ammonium bicarbonate, calcium dihydrogen phosphate, sodium carbonate, citric acid and tea polyphenol. The biscuit with the fat-reducing efficacy is rich in high-quality protein needed by a human body, carbohydrate with a low glycemic index and water-soluble dietary fibers, has comprehensive and balanced nutrients such as multiple plant active substances facilitating metabolism of superfluous energy inside the body, vitamins, mineral matters and the like, has a low heat content, is rich in Prebiotics optimizing intestinal flora, is free from cane sugar, does not contain trans fatty acids, artificial colors and forbidden medicaments, guarantees that no toxic and side effects exist while reducing heat intake and internal fat accumulation, and enables a user to keep fit while the user enjoys delicious food.
Description
Technical field
The present invention relates to food technology field, it is more particularly related to a kind of cookiess with fat reducing effect and
Its preparation method.
Background technology
Cookiess are formed by the baking of main Raw material processing of flour, egg, sucrose etc., can also be aided with other material compositions,
Various different flavor cookiess are produced, taste is soft good to eat, nutritious, it is easy to digest, instant, by each age group
People like, from family to hotel, have the presentation of different cookiess to various birthday celebration wedding feasts from daily food and drink, but with
The continuous improvement of people's living standard, the change of ideology requires more and more higher, existing baking to the health care of food
Roasting cookiess do not have the high quality protein of needed by human body, the carbohydrate of low glycaemic index, water soluble dietary fiber, and tool
There is various plants active substance, vitamin and the mineral for promoting internal excess energy metabolism, and institute's heat content is higher, in people
When enjoying delicious, can usually take body into account and can or can not get fat, be necessary to provide a kind of cookiess with fat reducing effect for this
And preparation method thereof.
The content of the invention
In order to solve above-mentioned technical problem of the prior art, it is an object of the invention to provide a kind of have fat reducing effect
Cookiess and preparation method thereof.
In order to realize foregoing invention purpose, technical scheme below is present invention employs：
A kind of cookiess with fat reducing effect, are made up of the component of following parts by weight：Wheat flour 10-30 parts, edible vegetable oil
20-40 parts, fresh hen egg 120-140 parts, avenin 6-10 parts, drinking water 20-40 parts, milk powder 5-15 parts, green coffee bean are extracted
Thing 0.1-0.5 parts, edible processing are with yeast 3-8 parts, edible salt 8-15 parts, soybean lecithin 1-5 parts, xylitol 6-12 parts, poly-
Glucose 0.1-0.5 parts, vitamin C 0.2-0.7 parts, ammonium hydrogen carbonate 0.5-1 parts, dalcium biphosphate 2-6 parts, sodium carbonate 3-7 parts,
Citric acid 3-7 parts and tea polyphenols 0.05-0.1 parts.
Above-mentioned each component optimum proportioning is, 20 parts of wheat flour, 30 parts of edible vegetable oil, 130 parts of fresh hen egg, avenin 8
Part, 30 parts of drinking water, 10 parts of milk powder, 0.3 part of green coffee bean extract, edible 6 parts of yeast of processing, 11 parts of edible salt, Semen sojae atricolor
3 parts of lecithin, 9 parts of xylitol, 0.3 part of polydextrose, 0.5 part of vitamin C, 0.8 part of ammonium hydrogen carbonate, 4 parts of dalcium biphosphate, carbon
0.08 part of 5 parts of sour sodium, 5 parts of citric acid and tea polyphenols.
A kind of preparation method of the cookiess with fat reducing effect, step are as follows：
（1）The fresh hen egg of said components weight is taken, the yellow and white are separated；
（2）The edible salt of Ovum Gallus domesticus album and said components weight is put in the instrument of holding together, is stirred with eggbeater, stirring one
After the section time, the drinking water of said components weight is being added to continue stirring, until Ovum Gallus domesticus album, edible salt and drinking water fully melt
Close；
（3）The wheat flour of said components weight, edible vegetable oil, avenin, milk powder, green coffee bean extract, eat and add
Work yeast, soybean lecithin, xylitol, polydextrose, vitamin C, ammonium hydrogen carbonate, dalcium biphosphate, sodium carbonate, citric acid
Step is slowly added to successively with tea polyphenols（2）In in the Ovum Gallus domesticus album liquid that mixes, carry out low rate mixing, make between raw material completely
Mixing, makes egg liquid/paste standby；
（4）Biscuit mold is taken out from baking box, then appropriate vegetable oil is smeared in Biscuit mold, step（3）In egg
Liquid/paste is poured in Biscuit mold, is put in baking box, toasts 10-40 minutes, takes out the demoulding；
（4）After the cookiess cooling made by, sealing packaging is carried out, then the cookiess after sealing packaging are taken out in batches
Inspection inspection, checks qualified warehouse-in in storage.
Effect of component in present specification：
1st, avenin is rich in abundant neutraceutical active ingredients, mainly Herba bromi japonici good deed fiber, Herba bromi japonici β-glucose, avenin
Matter, oat oxidation resisting material and oat fat etc., the protein content highest in Herba bromi japonici bran, is 19.42%, wherein fat content
For 10.57%, content of starch is 49.54%, and water content is 7.74%, and content of ashes is 3.40%, and other are 9.33%.Herba bromi japonici bran
In oat egg white matter content highest, nutritive value is good, is the protein of high-quality, with excellent performance of keeping humidity, slows down skin
Water loss, containing abundant aminoacid group, supplements skin nutrition, creates healthy skin quality, and delay skin aging reduces pachylosiies
Degree, can effectively prevent and extenuate phenomena of cutaneous irritation, relax the zest of preservative and other products to skin.
2nd, seed of the green coffee bean extract from Maguireothamnus speciosus Coffea arabica, middle fruit coffee and big fruit coffee.Its
Main component is chlorogenic acid, is acted on blood pressure lowering, antitumor, the kidney invigorating, antioxidation etc., it is also possible to make, in health food, to make health care
The fragrant and sweet savoriness taste of food is good, has functions that significantly to prevent and treat nasopharyngeal carcinoma, swells with these organs are significantly treated
Effect of tumor, and have low toxicity, it is safe the characteristics of；The anemia that a variety of causes causes can be treated, and is not limited only to blood loss lean
Blood, hemolytic anemia, defective blood formation anemia include macrocytic anemia, aplastic anemia and hypersplenism, to each
Leukopenic state that kind of reason causes, granulocytopenia, agranulocytosis have therapeutical effect, and a variety of causes is caused
Macronucleus system change such as idiopathic thrombocytopenic purpura etc. have therapeutical effect；The myleo caused by a variety of causes
Change, marrow infection has certain therapeutical effect.Health food：The fragrant and sweet savoriness taste of health food can be made good, possessed heat-clearing and toxic substances removing, supported
The features such as face skin moistening, releasing drinking and smoking a lot.
3rd, soybean lecithin is also called lecithin, is described as " threeth nutrient " arranged side by side with protein, vitamin, mainly
Nutritional labeling lecithin is the necessary active substance of brain, and Children and teenager supplements appropriate lecithin and can improve intelligence.Ovum
Phospholipid can make cerebral nerve obtain nutritional supplementation in time, strengthen brain activity, eliminate brain fag, and memory reinforcing can be repaired
The brain cell being damaged, prevents the generation of senile dementia；Lecithin can the liver protecting, prevent fatty liver, moreover it is possible to promote liver
Cell regeneration, meanwhile, phospholipid can reduce serum cholesterol content, prevent liver cirrhosis and contribute to the recovery of liver function.Prevent by
The blood vessel internal membrane damage that cholesterol causes.
4th, xylitol xylitol is a kind of low calorie sweetener, can be used as the succedaneum of high heat white sugar, and it is unique
Polyol, can individually forbid the growth of streptococcus mutant xenogenesis, and so as to mitigate the infection rate of dental caries, xylitol is not
, can be supplemented in saliva while the pure and fresh sweet taste of xylitol can also promote the secretion of saliva by decayed tooth bacterium fermentation and acid corrosion tooth
Phosphorus and calcium, promote tooth it is natural repair.Xylitol provides energy for human body, synthesizes glycogen, reduces in fat and hepatic tissue
Protein consumption, liver is protected and is repaired, reduce the generation that ketoboidies is harmful in human body, will not be to send out because edible
Fat worry.Xylitol is compared with common white sugar, warm only containing 2 .4 calories with the low xylitol of advantage-every gram of heat
Amount, the heat few 40% of carbohydrates more most of than other, thus xylitol can be applied in various diet food, as
The succedaneum of high heat white sugar.Xylitol is the intermediate of human body carbohydate metabolism, and lacking insulin in vivo affects carbohydrate metabolism feelings
Under condition, promote without insulin, xylitol can also pass through cell membrane, be absorbed by tissue utilization, promote liver glycogen synthesis, for cell
With nutrition and energy, and blood glucose value will not be caused to raise, eliminate the symptom more than three after diabetes patient takes（It is polyphagia, polydipsia, many
Urine）, it is the sugar substitutes of the trophism for being best suitable for patients with diabetes mellitus.
5th, polydextrose is the another name of water soluble dietary fiber.For white or off-white powder granule, soluble in water, dissolving
Degree 70%, the pH value of 10% aqueous solution is 2.5-7.0, without special taste, is a kind of food component with heath-function, can mend
Fill the water soluble dietary fiber of needed by human body.Into after digestion, special physiological metabolism is produced, so as to prevent and treat
Constipation, lipidosiss also with low in calories, adjustment gastrointestinal function, promote the absorption of nutrient substance, regulating intestinal canal colony balance
Prebioticses, the benefit for reducing blood glucose response and promoting the absorption of mineral element.
6th, vitamin C is called L-AA, is a kind of water soluble vitamins, rich content in fruits and vegetables.In oxygen
Play regulatory role in changing reductive metabolism reaction, lack it and can cause vitamin C deficiency.Under normal circumstances, the vitamin C overwhelming majority is in body
Interior Jing metabolic breakdowns are combined generation ascorbic acid -2- sulphuric acid by urine ejection into oxalic acid or with sulphuric acid, and another part can directly by urinating
Excrete.
7th, dalcium biphosphate is used as the product such as bulking agent, dough conditioner, buffer agent, nutritional supplement, emulsifying agent, stabilizer
Quality improving agent, is improved the complexation of metal ions of food, pH value, the effect for increasing ionic strength etc., can improve the glutinous of food
Put forth effort and retentiveness.For flour, cookiess, cake, roasting product, fried food, cookiess, milk powder, cold drink, ice cream etc..China
Regulation, for bread, cookiess, yeast powder, maximum usage amount 4.0g/kg（In terms of phosphoric acid）；Solid beverage 8.0g/kg；Wheat flour
Appropriate use can be needed by production.
8th, citric acid is a kind of important organic acid, also known as citric acid, clear crystal, Chang Hanyi molecular crystalline water, odorless,
There is very strong tart flavour, it is soluble in water, because citric acid has the tart flavour of gentle frankness, it is commonly used to various beverages, soda pop, Fructus Vitis viniferae
The manufacture of the food such as wine, confection, dessert, cookiess, canned fruit juice, milk product.In the market of all organic acid, citric acid market
Occupation rate more than 70%, does not also have a kind of acidic flavoring agent that can replace citric acid up till now.One molecular crystalline water citric acid is main
Acidic flavouring agent as refreshment drink, fruit juice, fruit jam, Fruit candy and canned food etc., it is also possible to make the antioxidant of edible oil.Together
The sensory properties of Shi Gaishan food, appetite strengthening and promote internal calcium, phosphorus substance to digest and assimilate.Anhydrous citric acid is largely used to
Solid beverage.The salt of citric acid such as calcium citrate and ferric citrate are to need in some food to add calcium ion and iron ion
Hardening agent.The esters of citric acid such as triethyl citrate can make nontoxic plasticizer, manufacture food packaging plastic sheeting, be beverage
With the acidic flavoring agent of food service industry, preservative.
9th, tea polyphenols (TP) are the polyphenol compounds from separating-purifying in Folium Camelliae sinensis particularly green tea, are the main of Folium Camelliae sinensis
Active component, with extensive pharmacological action.Research has shown that tea polyphenols can suppress the GTF enzymes of antibacterial, so as to suppress to become in oral cavity
The growth in the oral cavity of various cariogenic bacterias such as shape streptococcus, actinomyces viscosus, streptococcus salivariuss and metabolism, reduce antibacterial in tooth
The adhesion rate on surface, has obvious dental caries effect, and the generation that has no drug resistance.
Compared with prior art, high-quality protein of the cookiess with fat reducing effect of the present invention rich in needed by human body
Matter, the carbohydrate of low glycaemic index, water soluble dietary fiber, and the various plants with the internal excess energy metabolism of promotion
The nutrient of the general equilibriums such as active substance, vitamin and mineral, institute's heat content are low, rich in the prebiotic of optimization intestinal microbial population
Unit, without sucrose, without trans fatty acid, artificial color and forbidden drugses, is reducing the same of energy intake and body fat accumulation
When, it is ensured that it is without any side effects, while enjoying delicious, slender stature of keeping fit.
Specific embodiment
In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
A kind of cookiess with fat reducing effect, are made up of the component of following parts by weight：10 parts of wheat flour, edible vegetable oil 20
Part, 120 parts of fresh hen egg, 6 parts of avenin, 20 parts of drinking water, 5 parts of milk powder, 0.1 part of green coffee bean extract, edible processing are used
3 parts of yeast, 8 parts of edible salt, 1 part of soybean lecithin, 6 parts of xylitol, 0.1 part of polydextrose, 0.2 part of vitamin C, ammonium hydrogen carbonate
0.05 part of 0.5 part, 2 parts of dalcium biphosphate, 3 parts of sodium carbonate, 3 parts of citric acid and tea polyphenols.
A kind of preparation method of the cookiess with fat reducing effect, step are as follows：
（1）The fresh hen egg of said components weight is taken, the yellow and white are separated；
（2）The edible salt of Ovum Gallus domesticus album and said components weight is put in the instrument of holding together, is stirred with eggbeater, stirring one
After the section time, the drinking water of said components weight is being added to continue stirring, until Ovum Gallus domesticus album, edible salt and drinking water fully melt
Close；
（3）The wheat flour of said components weight, edible vegetable oil, avenin, milk powder, green coffee bean extract, eat and add
Work yeast, soybean lecithin, xylitol, polydextrose, vitamin C, ammonium hydrogen carbonate, dalcium biphosphate, sodium carbonate, citric acid
Step is slowly added to successively with tea polyphenols（2）In in the Ovum Gallus domesticus album liquid that mixes, carry out low rate mixing, make between raw material completely
Mixing, makes egg liquid/paste standby；
（4）Biscuit mold is taken out from baking box, then appropriate vegetable oil is smeared in Biscuit mold, step（3）In egg
Liquid/paste is poured in Biscuit mold, is put in baking box, toasts 10-40 minutes, takes out the demoulding；
（5）After the cookiess cooling made by, sealing packaging is carried out, then the cookiess after sealing packaging are taken out in batches
Inspection inspection, checks qualified warehouse-in in storage.
Embodiment 2
A kind of cookiess with fat reducing effect, are made up of the component of following parts by weight：20 parts of wheat flour, edible vegetable oil 30
Part, 130 parts of fresh hen egg, 8 parts of avenin, 30 parts of drinking water, 10 parts of milk powder, 0.3 part of green coffee bean extract, edible processing are used
6 parts of yeast, 11 parts of edible salt, 3 parts of soybean lecithin, 9 parts of xylitol, 0.3 part of polydextrose, 0.5 part of vitamin C, bicarbonate
0.08 part of 0.8 part of ammonium, 4 parts of dalcium biphosphate, 5 parts of sodium carbonate, 5 parts of citric acid and tea polyphenols.
A kind of preparation method of the cookiess with fat reducing effect, step are as follows：
（1）The fresh hen egg of said components weight is taken, the yellow and white are separated；
（2）The edible salt of Ovum Gallus domesticus album and said components weight is put in the instrument of holding together, is stirred with eggbeater, stirring one
After the section time, the drinking water of said components weight is being added to continue stirring, until Ovum Gallus domesticus album, edible salt and drinking water fully melt
Close；
（3）The wheat flour of said components weight, edible vegetable oil, avenin, milk powder, green coffee bean extract, eat and add
Work yeast, soybean lecithin, xylitol, polydextrose, vitamin C, ammonium hydrogen carbonate, dalcium biphosphate, sodium carbonate, citric acid
Step is slowly added to successively with tea polyphenols（2）In in the Ovum Gallus domesticus album liquid that mixes, carry out low rate mixing, make between raw material completely
Mixing, makes egg liquid/paste standby；
（4）Biscuit mold is taken out from baking box, then appropriate vegetable oil is smeared in Biscuit mold, step（3）In egg
Liquid/paste is poured in Biscuit mold, is put in baking box, toasts 10-40 minutes, takes out the demoulding；
（5）After the cookiess cooling made by, sealing packaging is carried out, then the cookiess after sealing packaging are taken out in batches
Inspection inspection, checks qualified warehouse-in in storage.
Embodiment 3
A kind of cookiess with fat reducing effect, are made up of the component of following parts by weight：30 parts of wheat flour, edible vegetable oil 40
Part, 140 parts of fresh hen egg, 10 parts of avenin, 40 parts of drinking water, 15 parts of milk powder, 0.5 part of green coffee bean extract, edible processing
With 8 parts of yeast, 15 parts of edible salt, 5 parts of soybean lecithin, 12 parts of xylitol, 0.5 part of polydextrose, 0.7 part of vitamin C, carbonic acid
0.1 part of 1 part of hydrogen ammonium, 6 parts of dalcium biphosphate, 7 parts of sodium carbonate, 7 parts of citric acid and tea polyphenols.
A kind of preparation method of the cookiess with fat reducing effect, step are as follows：
（1）The fresh hen egg of said components weight is taken, the yellow and white are separated；
（2）The edible salt of Ovum Gallus domesticus album and said components weight is put in the instrument of holding together, is stirred with eggbeater, stirring one
After the section time, the drinking water of said components weight is being added to continue stirring, until Ovum Gallus domesticus album, edible salt and drinking water fully melt
Close；
（3）The wheat flour of said components weight, edible vegetable oil, avenin, milk powder, green coffee bean extract, eat and add
Work yeast, soybean lecithin, xylitol, polydextrose, vitamin C, ammonium hydrogen carbonate, dalcium biphosphate, sodium carbonate, citric acid
Step is slowly added to successively with tea polyphenols（2）In in the Ovum Gallus domesticus album liquid that mixes, carry out low rate mixing, make between raw material completely
Mixing, makes egg liquid/paste standby；
（4）Biscuit mold is taken out from baking box, then appropriate vegetable oil is smeared in Biscuit mold, step（3）In egg
Liquid/paste is poured in Biscuit mold, is put in baking box, toasts 10-40 minutes, takes out the demoulding；
（5）After the cookiess cooling made by, sealing packaging is carried out, then the cookiess after sealing packaging are taken out in batches
Inspection inspection, checks qualified warehouse-in in storage.
Comparative example 1
A kind of cookiess with fat reducing effect, are made up of the component of following parts by weight：15 parts of wheat flour, edible vegetable oil 25
Part, 125 parts of fresh hen egg, 7 parts of avenin, 25 parts of drinking water, 10 parts of milk powder, 0.2 part of green coffee bean extract, edible processing are used
4 parts of yeast, 9 parts of edible salt, 2 parts of soybean lecithin, 8 parts of xylitol, 0.4 part of polydextrose, 0.5 part of vitamin C, ammonium hydrogen carbonate
0.07 part of 0.8 part, 3 parts of dalcium biphosphate, 4 parts of sodium carbonate, 5 parts of citric acid and tea polyphenols.
A kind of preparation method of the cookiess with fat reducing effect, step are as follows：
（1）The fresh hen egg of said components weight is taken, the yellow and white are separated；
（2）The edible salt of Ovum Gallus domesticus album and said components weight is put in the instrument of holding together, is stirred with eggbeater, stirring one
After the section time, the drinking water of said components weight is being added to continue stirring, until Ovum Gallus domesticus album, edible salt and drinking water fully melt
Close；
（3）The wheat flour of said components weight, edible vegetable oil, avenin, milk powder, green coffee bean extract, eat and add
Work yeast, soybean lecithin, xylitol, polydextrose, vitamin C, ammonium hydrogen carbonate, dalcium biphosphate, sodium carbonate, citric acid
Step is slowly added to successively with tea polyphenols（2）In in the Ovum Gallus domesticus album liquid that mixes, carry out low rate mixing, make between raw material completely
Mixing, makes egg liquid/paste standby；
（4）Biscuit mold is taken out from baking box, then appropriate vegetable oil is smeared in Biscuit mold, step（3）In egg
Liquid/paste is poured in Biscuit mold, is put in baking box, toasts 10-40 minutes, takes out the demoulding；
（5）After the cookiess cooling made by, sealing packaging is carried out, then the cookiess after sealing packaging are taken out in batches
Inspection inspection, checks qualified warehouse-in in storage.
Comparative example 2
A kind of cookiess with fat reducing effect, are made up of the component of following parts by weight：25 parts of wheat flour, edible vegetable oil 35
Part, 135 parts of fresh hen egg, 9 parts of avenin, 35 parts of drinking water, 17 parts of milk powder, 0.4 part of green coffee bean extract, edible processing are used
7 parts of yeast, 13 parts of edible salt, 4 parts of soybean lecithin, 11 parts of xylitol, 0.4 part of polydextrose, 0.6 part of vitamin C, bicarbonate
0.09 part of 0.9 part of ammonium, 5 parts of dalcium biphosphate, 6 parts of sodium carbonate, 6 parts of citric acid and tea polyphenols.
A kind of preparation method of the cookiess with fat reducing effect, step are as follows：
（1）The fresh hen egg of said components weight is taken, the yellow and white are separated；
（2）The edible salt of Ovum Gallus domesticus album and said components weight is put in the instrument of holding together, is stirred with eggbeater, stirring one
After the section time, the drinking water of said components weight is being added to continue stirring, until Ovum Gallus domesticus album, edible salt and drinking water fully melt
Close；
（3）The wheat flour of said components weight, edible vegetable oil, avenin, milk powder, green coffee bean extract, eat and add
Work yeast, soybean lecithin, xylitol, polydextrose, vitamin C, ammonium hydrogen carbonate, dalcium biphosphate, sodium carbonate, citric acid
Step is slowly added to successively with tea polyphenols（2）In in the Ovum Gallus domesticus album liquid that mixes, carry out low rate mixing, make between raw material completely
Mixing, makes egg liquid/paste standby；
（4）Biscuit mold is taken out from baking box, then appropriate vegetable oil is smeared in Biscuit mold, step（3）In egg
Liquid/paste is poured in Biscuit mold, is put in baking box, toasts 10-40 minutes, takes out the demoulding；
（5）After the cookiess cooling made by, sealing packaging is carried out, then the cookiess after sealing packaging are taken out in batches
Inspection inspection, checks qualified warehouse-in in storage.
The ultimate principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not restricted to the described embodiments, the simply explanation described in above-described embodiment and description this
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these changes
Change and improvement is both fallen within scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (3)
1. a kind of cookiess with fat reducing effect, it is characterised in that：It is made up of the component of following parts by weight：Wheat flour 10-30
Part, edible vegetable oil 20-40 parts, fresh hen egg 120-140 parts, avenin 6-10 parts, drinking water 20-40 parts, milk powder 5-15 parts,
Green coffee bean extract 0.1-0.5 parts, edible processing yeast 3-8 parts, edible salt 8-15 parts, soybean lecithin 1-5 parts, xylose
Alcohol 6-12 parts, polydextrose 0.1-0.5 parts, vitamin C 0.2-0.7 parts, ammonium hydrogen carbonate 0.5-1 parts, dalcium biphosphate 2-6 parts,
Sodium carbonate 3-7 parts, citric acid 3-7 parts and tea polyphenols 0.05-0.1 parts.
2. a kind of cookiess with fat reducing effect according to claim 1, it is characterised in that：By the group of following parts by weight
Divide and make：20 parts of wheat flour, 30 parts of edible vegetable oil, 130 parts of fresh hen egg, 8 parts of avenin, 30 parts of drinking water, 10 parts of milk powder,
0.3 part of green coffee bean extract, edible 6 parts of yeast of processing, 11 parts of edible salt, 3 parts of soybean lecithin, 9 parts of xylitol, poly- Portugal
0.3 part of grape sugar, 0.5 part of vitamin C, 0.8 part of ammonium hydrogen carbonate, 4 parts of dalcium biphosphate, 5 parts of sodium carbonate, 5 parts of citric acid and tea are more
0.08 part of phenol.
3. the preparation method of a kind of cookiess with fat reducing effect according to any one of claim 1-2, it is characterised in that
Step is as follows：
（1）The fresh hen egg of said components weight is taken, the yellow and white are separated；
（2）The edible salt of Ovum Gallus domesticus album and said components weight is put in the instrument of holding together, is stirred with eggbeater, stirring one
After the section time, the drinking water of said components weight is being added to continue stirring, until Ovum Gallus domesticus album, edible salt and drinking water fully melt
Close；
（3）The wheat flour of said components weight, edible vegetable oil, avenin, milk powder, green coffee bean extract, eat and add
Work yeast, soybean lecithin, xylitol, polydextrose, vitamin C, ammonium hydrogen carbonate, dalcium biphosphate, sodium carbonate, citric acid
Step is slowly added to successively with tea polyphenols（2）In in the Ovum Gallus domesticus album liquid that mixes, carry out low rate mixing, make between raw material completely
Mixing, makes egg liquid/paste standby；
（4）Biscuit mold is taken out from baking box, then appropriate vegetable oil is smeared in Biscuit mold, step（3）In egg
Liquid/paste is poured in Biscuit mold, is put in baking box, toasts 10-40 minutes, takes out the demoulding；
（5）After the cookiess cooling made by, sealing packaging is carried out, then the cookiess after sealing packaging are taken out in batches
Inspection inspection, checks qualified warehouse-in in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611243877.9A CN106577954A (en) | 2016-12-29 | 2016-12-29 | Biscuit with fat-reducing efficacy, and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611243877.9A CN106577954A (en) | 2016-12-29 | 2016-12-29 | Biscuit with fat-reducing efficacy, and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106577954A true CN106577954A (en) | 2017-04-26 |
Family
ID=58604969
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611243877.9A Pending CN106577954A (en) | 2016-12-29 | 2016-12-29 | Biscuit with fat-reducing efficacy, and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835164A (en) * | 2018-07-18 | 2018-11-20 | 南昌群元科技有限公司 | A kind of probiotic acid milk biscuit and preparation method thereof |
-
2016
- 2016-12-29 CN CN201611243877.9A patent/CN106577954A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835164A (en) * | 2018-07-18 | 2018-11-20 | 南昌群元科技有限公司 | A kind of probiotic acid milk biscuit and preparation method thereof |
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