CN108142504A - A kind of low fat and sugar cookies and preparation method thereof - Google Patents
A kind of low fat and sugar cookies and preparation method thereof Download PDFInfo
- Publication number
- CN108142504A CN108142504A CN201810095421.5A CN201810095421A CN108142504A CN 108142504 A CN108142504 A CN 108142504A CN 201810095421 A CN201810095421 A CN 201810095421A CN 108142504 A CN108142504 A CN 108142504A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- low fat
- sugar
- cookies
- 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
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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D2/36—Vegetable material
-
- 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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of low fat and sugar cookies, including following raw material：60 70 parts of weak strength flour, 20 30 parts of mung bean flour, 10 20 parts of coarse rice powder, 5 10 parts of Poria cocos powder, 5 10 parts of hawthorn powder, 50 60 parts of butter, 45 55 parts of white granulated sugar, 40 50 parts of egg, 1.2 1.6 parts of edible salt.The coarse cereals parts such as mung bean flour of the invention, coarse rice powder substitution weak strength flour, the content of the protein in cookies can be improved, increases more crude fibre, while the health-care components such as Poria cocos, hawthorn are added in formula, so that cookies low fat and sugar obtained, suitable various people eat.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of low fat and sugar cookies and preparation method thereof.
Background technology
Cookies are a kind of high-grade biscuits stirred using oleosacchara mixing method, the loose delicious and crisp of taste, it is sweet it is tasty, convenient for taking
Band has become Modern human populations and receives guests the first choice given a present with daily small food.But from the point of view of the nutrient composition content of cookies, pass
The milk cookies nutrition of system is more single, and sugar content and fat mass are higher, and person in middle and old age, overweight people and " three high " crowd etc. are special
If crowd is often edible, can have an adverse effect to their health.
Invention content
For above-mentioned present situation, the object of the present invention is to provide a kind of low fat and sugar cookies and preparation method thereof.
The technical solution adopted by the present invention is that：
A kind of low fat and sugar cookies, including following raw material：60-70 parts of weak strength flour, 20-30 parts of mung bean flour,
10-20 parts of coarse rice powder, 5-10 parts of Poria cocos powder, 5-10 parts of hawthorn powder, 50-60 parts of butter, 45-55 parts of white granulated sugar, egg 40-50
Part, 1.2-1.6 parts of edible salt.
Preferably, the low fat and sugar cookies, including following raw material：65 parts of weak strength flour, mung bean flour 25
Part, 15 parts of coarse rice powder, 7.5 parts of Poria cocos powder, 7.5 parts of hawthorn powder, 55 parts of butter, 50 parts of white granulated sugar, 45 parts of egg, edible salt 1.4
Part.
The present invention also provides the production methods of above-mentioned low fat and sugar cookies, include the following steps：First, egg is beaten
Enter in bowl, add in white granulated sugar and break up；2nd, weak strength flour, mung bean flour, coarse rice powder, Poria cocos powder, hawthorn powder, edible salt are sequentially added, is stirred
It mixes uniformly；3rd, butter, appropriate drinking water are sequentially added, is modulated into batter；4th, batter is entered into mold forming and be put into oven
It is toasted to get low fat and sugar cookies.
Preferably, the baking is specially：It gets angry 180 DEG C, lower fiery 170 DEG C, baking time 20-25min.
The beneficial effects of the invention are as follows：The coarse cereals parts such as mung bean flour of the invention, coarse rice powder substitution weak strength flour, can improve song
The content of protein in strange increases more crude fibre, while the health-care components such as Poria cocos, hawthorn is added in formula so that
Cookies low fat and sugar obtained, suitable various people eat.
Specific embodiment
For a further understanding of the present invention, the preferred embodiment of the invention is described with reference to embodiment, still
It should be appreciated that these descriptions are only for the feature and advantage that further illustrate the present invention rather than to the claims in the present invention
Limitation.
Embodiment 1
A kind of low fat and sugar cookies, including following raw material：60 parts of weak strength flour, 20 parts of mung bean flour, coarse rice powder
10 parts, 5 parts of Poria cocos powder, 5 parts of hawthorn powder, 50 parts of butter, 45 parts of white granulated sugar, 40 parts of egg, 1.2 parts of edible salt.
The production method of above-mentioned low fat and sugar cookies, includes the following steps：First, egg is squeezed into bowl, added in white
Granulated sugar is broken up；2nd, weak strength flour, mung bean flour, coarse rice powder, Poria cocos powder, hawthorn powder, edible salt are sequentially added, is stirred evenly；3rd, again
Butter, appropriate drinking water are sequentially added, is modulated into batter；4th, batter is entered mold forming and is put into oven to toast：It gets angry
180 DEG C, lower fiery 170 DEG C, baking time 20min is to get low fat and sugar cookies.
Embodiment 2
A kind of low fat and sugar cookies, including following raw material：65 parts of weak strength flour, 25 parts of mung bean flour, coarse rice powder
15 parts, 7.5 parts of Poria cocos powder, 7.5 parts of hawthorn powder, 55 parts of butter, 50 parts of white granulated sugar, 45 parts of egg, 1.4 parts of edible salt.
The production method of above-mentioned low fat and sugar cookies, includes the following steps：First, egg is squeezed into bowl, added in white
Granulated sugar is broken up；2nd, weak strength flour, mung bean flour, coarse rice powder, Poria cocos powder, hawthorn powder, edible salt are sequentially added, is stirred evenly；3rd, again
Butter, appropriate drinking water are sequentially added, is modulated into batter；4th, batter is entered mold forming and is put into oven to toast：It gets angry
180 DEG C, lower fiery 170 DEG C, baking time 23min is to get low fat and sugar cookies.
Embodiment 3
A kind of low fat and sugar cookies, including following raw material：70 parts of weak strength flour, 30 parts of mung bean flour, coarse rice powder
20 parts, 10 parts of Poria cocos powder, 10 parts of hawthorn powder, 60 parts of butter, 55 parts of white granulated sugar, 50 parts of egg, 1.6 parts of edible salt.
The production method of above-mentioned low fat and sugar cookies, includes the following steps：First, egg is squeezed into bowl, added in white
Granulated sugar is broken up；2nd, weak strength flour, mung bean flour, coarse rice powder, Poria cocos powder, hawthorn powder, edible salt are sequentially added, is stirred evenly；3rd, again
Butter, appropriate drinking water are sequentially added, is modulated into batter；4th, batter is entered mold forming and is put into oven to toast：It gets angry
180 DEG C, lower fiery 170 DEG C, baking time 25min is to get low fat and sugar cookies.
Claims (4)
1. a kind of low fat and sugar cookies, it is characterised in that including following raw material：60-70 parts of weak strength flour, mung bean flour
20-30 parts, 10-20 parts of coarse rice powder, 5-10 parts of Poria cocos powder, 5-10 parts of hawthorn powder, 50-60 parts of butter, 45-55 parts of white granulated sugar, chicken
40-50 parts of egg, 1.2-1.6 parts of edible salt.
2. low fat and sugar cookies according to claim 1, it is characterised in that including following raw material：Weak strength flour
65 parts, 25 parts of mung bean flour, 15 parts of coarse rice powder, 7.5 parts of Poria cocos powder, 7.5 parts of hawthorn powder, 55 parts of butter, 50 parts of white granulated sugar, egg 45
Part, 1.4 parts of edible salt.
3. the production method of low fat and sugar cookies according to claim 1 or 2, it is characterised in that including following step
Suddenly：First, egg is squeezed into bowl, adds in white granulated sugar and break up；2nd, weak strength flour, mung bean flour, coarse rice powder, Poria cocos powder, mountain are sequentially added
Short, bristly hair or beard powder, edible salt, stir evenly；3rd, butter, appropriate drinking water are sequentially added, is modulated into batter；4th, by batter enter mould into
Type and being put into oven is toasted to get low fat and sugar cookies.
4. production method according to claim 3, it is characterised in that the baking is specially：It gets angry 180 DEG C, lower fire
170 DEG C, baking time 20-25min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810095421.5A CN108142504A (en) | 2018-01-31 | 2018-01-31 | A kind of low fat and sugar cookies and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810095421.5A CN108142504A (en) | 2018-01-31 | 2018-01-31 | A kind of low fat and sugar cookies and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108142504A true CN108142504A (en) | 2018-06-12 |
Family
ID=62459161
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810095421.5A Pending CN108142504A (en) | 2018-01-31 | 2018-01-31 | A kind of low fat and sugar cookies and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108142504A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887338A (en) * | 2018-09-06 | 2018-11-27 | 福建泓实业有限公司 | A kind of low-sugar low-fat cake and preparation method thereof |
| CN109275680A (en) * | 2018-12-14 | 2019-01-29 | 中国农业科学院农产品加工研究所 | The preparation method of full beans cookies |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068089A (en) * | 2014-06-23 | 2014-10-01 | 代兵兵 | Digestive cookie |
| CN104938571A (en) * | 2015-06-03 | 2015-09-30 | 马鞍山市牛魔王科技发展有限公司 | Coarse grain blood-fat reducing cookies |
| CN105145750A (en) * | 2015-09-11 | 2015-12-16 | 安徽三只松鼠电子商务有限公司 | Cookies and making method thereof |
-
2018
- 2018-01-31 CN CN201810095421.5A patent/CN108142504A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068089A (en) * | 2014-06-23 | 2014-10-01 | 代兵兵 | Digestive cookie |
| CN104938571A (en) * | 2015-06-03 | 2015-09-30 | 马鞍山市牛魔王科技发展有限公司 | Coarse grain blood-fat reducing cookies |
| CN105145750A (en) * | 2015-09-11 | 2015-12-16 | 安徽三只松鼠电子商务有限公司 | Cookies and making method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887338A (en) * | 2018-09-06 | 2018-11-27 | 福建泓实业有限公司 | A kind of low-sugar low-fat cake and preparation method thereof |
| CN109275680A (en) * | 2018-12-14 | 2019-01-29 | 中国农业科学院农产品加工研究所 | The preparation method of full beans cookies |
| CN109275680B (en) * | 2018-12-14 | 2022-05-03 | 中国农业科学院农产品加工研究所 | Preparation method of whole-bean cookies |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103211132B (en) | Frozen clam soup dumplings and production method thereof | |
| CN105165981A (en) | Chinese chestnut pastry and manufacturing method thereof | |
| CN101185452B (en) | Crisp-fried corn roll | |
| KR101215889B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and mulberry | |
| CN108142504A (en) | A kind of low fat and sugar cookies and preparation method thereof | |
| CN106579067A (en) | Dendrobium-candidum-stem snow-skin moon cakes with seafood five-kernel stuffing, and preparation method thereof | |
| CN106417539A (en) | Five-kernel seafood stuffing dendrobium officinale pastry mooncake and preparation method thereof | |
| CN101940328A (en) | Proportion and making technology of barbecued pork | |
| CN105767104A (en) | Preparation method of pastry purple sweet potato-mango pie | |
| CN105265519A (en) | Processing method of straw mushroom flavor biscuit | |
| CN108353974A (en) | A kind of burdock cookies and preparation method thereof | |
| CN107788353A (en) | A kind of steamed bun | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| CN106071816A (en) | A kind of manufacture method of the nourishing pastry of promoting digestion and invigorating the stomach | |
| CN107743998A (en) | A kind of nutrient biscuit and preparation method thereof | |
| CN104381406A (en) | Delicious leisure biscuit and preparation method thereof | |
| CN104719393A (en) | Moon cakes with carrots and Chinese chestnuts and method for making moon cakes | |
| CN107006558A (en) | The preparation method of fruit bread | |
| CN102178187B (en) | Suaeda salsa bun and preparation method thereof | |
| CN111513108A (en) | Fingered citron, Chinese yam and poria cocos coarse cereal egg tart and preparation method thereof | |
| CN104542866A (en) | Deep-fried tricholoma matsutake-Yunnan ham moon cakes and preparation method thereof | |
| CN110651806A (en) | Coarse cereal biscuit and preparation method thereof | |
| CN103250764A (en) | Stuffed deep-fried dough stick Chinese hamburger and making craft method | |
| CN110235973A (en) | Sugared cake of a kind of leaching and preparation method thereof | |
| CN107897279A (en) | apple banana bread |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180612 |
|
| WD01 | Invention patent application deemed withdrawn after publication |