CN108402142A - A kind of red five cereals biscuit of no sucrose and preparation method thereof - Google Patents
A kind of red five cereals biscuit of no sucrose and preparation method thereof Download PDFInfo
- Publication number
- CN108402142A CN108402142A CN201810370068.7A CN201810370068A CN108402142A CN 108402142 A CN108402142 A CN 108402142A CN 201810370068 A CN201810370068 A CN 201810370068A CN 108402142 A CN108402142 A CN 108402142A
- Authority
- CN
- China
- Prior art keywords
- red
- cereals
- biscuit
- sucrose
- bean
- 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.)
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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
- A21D13/062—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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
-
- 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
- A21D2/364—Nuts, e.g. cocoa
Abstract
The invention discloses a kind of no red five cereals biscuits of sucrose and preparation method thereof, and red five cereals, i.e. red bean, red rice, red kidney bean, safflower life, jujube are added in no sucrose biscuit.Invention both improves the single mouthfeels of biscuit, and have been imbued with the high nutrition of biscuit.
Description
Technical field
The present invention relates to food applications field, more particularly to a kind of red five cereals biscuit of no sucrose and preparation method thereof.
Background technology
Existing biscuit taste is relatively simple, and the requirement with people to food taste is higher and higher, and it is desirable to have more
Take the biscuit of more various tastes, not only to improve mouthfeel in this way, it is also necessary to which there is higher nutrition.
Invention content
To solve the problems, such as above-mentioned background technology, the purpose of the present invention is to provide a kind of no red five cereals cakes of sucrose
Do and preparation method thereof, the single mouthfeel of biscuit is not only improved to reach, but also be imbued with the purpose of the high nutrition of biscuit.
In order to achieve the above objectives, technical scheme is as follows：
A kind of red five cereals biscuit of no sucrose, adds red five cereals in no sucrose biscuit, i.e., red bean, red rice, red kidney bean, safflower it is raw,
Jujube.
Preferably, the weight of the red five cereals accounts for the 18-25% of gross weight, and each weight accounting is red bean 18- in the red five cereals
26%, red rice 15-33%, red kidney bean 10-28%, safflower life 18-35%, jujube 20-38%.
Preferably, red bean, red rice, red kidney bean, safflower life, the weight accounting of jujube are identical in the red five cereals.
A kind of production method of the red five cereals biscuit of no sucrose, includes the following steps：
1）Dispensing：Wheat flour 90kg, real butter 120kg, egg liquid 30kg, xylitol 80kg, red bean powder 20kg, red rice powder
20kg, red kidney bean powder 20kg, safflower give birth to broken 20kg, jujube fourth 20kg；
2）Knead dough：Real butter first dismisses into fluffy paste, and xylitol is added and continues to beat, be successively added wheat flour, red bean powder,
Red rice powder, red kidney bean powder, safflower give birth to broken, jujube fourth, stir evenly；
3）Molding：By the dough molding become reconciled at round or rectangular；
4）Baking：Above-mentioned molding dough is toasted, 170 DEG C -180 DEG C of baking temperature, baking time is 20 minutes；
5）It is cooling, interior packet, outsourcing.
Preferably, the step 2）Middle wheat flour, red bean powder, red rice powder, red kidney bean powder are first sieved with 100 mesh sieve using preceding.
Through the above technical solutions, red five cereals biscuit of no sucrose provided by the invention and preparation method thereof, natural, nutrition,
Health care, health, safety, the no red five cereals biscuit of sucrose use xylitol, have fragrant and sweet taste, but without simple sugars（Sucrose, malt
Sugar）Energy, greatly reduce in human body the intake of sugar and high heat, advantageously reduce the intake of diabetes and obesity patient's sugar
Amount；The no red five cereals biscuit of sucrose is ideally merged using the red bean of special ratios, red rice, red kidney bean, safflower life, jujube and biscuit
Together, the single mouthfeel of biscuit had not only been improved, but also has been imbued with the high nutrition of biscuit.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below.
A kind of no red five cereals biscuit of sucrose provided by the invention, adds red five cereals in no sucrose biscuit, i.e. red bean, red
Rice, red kidney bean, safflower life, jujube, the weight of the red five cereals account for the 18-25% of gross weight, and each weight accounting is in the red five cereals
Red bean 18-26%, red rice 15-33%, red kidney bean 10-28%, safflower life 18-35%, jujube 20-38%, red bean in the red five cereals,
Red rice, red kidney bean, safflower are raw, the weight accounting of jujube is identical.
A kind of production method of the red five cereals biscuit of no sucrose, includes the following steps：
1）Dispensing：Wheat flour 90kg, real butter 120kg, egg liquid 30kg, xylitol 80kg, red bean powder 20kg, red rice powder
20kg, red kidney bean powder 20kg, safflower give birth to broken 20kg, jujube fourth 20kg；
2）Knead dough：Real butter first dismisses into fluffy paste, and xylitol is added and continues to beat, be successively added wheat flour, red bean powder,
Red rice powder, red kidney bean powder, safflower give birth to broken, jujube fourth, stir evenly, before wheat flour, red bean powder, red rice powder, red kidney bean powder use
First sieve with 100 mesh sieve；
3）Molding：By the dough molding become reconciled at round or rectangular；
4）Baking：Above-mentioned molding dough is toasted, 170 DEG C -180 DEG C of baking temperature, baking time is 20 minutes；
5）It is cooling, interior packet, outsourcing.
A kind of no red five cereals biscuit of sucrose disclosed by the invention and preparation method thereof, natural, nutrition, health care, health, peace
Entirely, the red five cereals biscuit of no sucrose uses xylitol, has fragrant and sweet taste, but without simple sugars（Sucrose, maltose）Energy, greatly
The big intake for reducing sugar and high heat in human body, advantageously reduces the intake of diabetes and obesity patient's sugar；It is red without sucrose
Five cereals biscuit is ideally merged using the red bean of special ratios, red rice, red kidney bean, safflower life, jujube and biscuit, is both changed
It has been apt to the single mouthfeel of biscuit, and has been imbued with the high nutrition of biscuit.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest range caused.
Claims (5)
1. a kind of red five cereals biscuit of no sucrose, which is characterized in that add red five cereals in no sucrose biscuit, i.e. red bean, red rice, red
Kidney bean, safflower life, jujube.
2. a kind of no red five cereals biscuit of sucrose according to claim 1, which is characterized in that the weight of the red five cereals accounts for always
The 18-25% of weight, in the red five cereals each weight accounting be red bean 18-26%, red rice 15-33%, red kidney bean 10-28%, safflower life
18-35%, jujube 20-38%.
3. a kind of no red five cereals biscuit of sucrose according to claim 1, which is characterized in that red bean in the red five cereals, red
Rice, red kidney bean, safflower are raw, the weight accounting of jujube is identical.
4. a kind of production method of the red five cereals biscuit of no sucrose, which is characterized in that include the following steps：
1）Dispensing：Wheat flour 90kg, real butter 120kg, egg liquid 30kg, xylitol 80kg, red bean powder 20kg, red rice powder
20kg, red kidney bean powder 20kg, safflower give birth to broken 20kg, jujube fourth 20kg；
2）Knead dough：Real butter first dismisses into fluffy paste, and xylitol is added and continues to beat, be successively added wheat flour, red bean powder,
Red rice powder, red kidney bean powder, safflower give birth to broken, jujube fourth, stir evenly；
3）Molding：By the dough molding become reconciled at round or rectangular；
4）Baking：Above-mentioned molding dough is toasted, 170 DEG C -180 DEG C of baking temperature, baking time is 20 minutes；
5）It is cooling, interior packet, outsourcing.
5. a kind of production method of no red five cereals biscuit of sucrose according to claim 1, which is characterized in that the step 2）
Middle wheat flour, red bean powder, red rice powder, red kidney bean powder are first sieved with 100 mesh sieve using preceding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810370068.7A CN108402142A (en) | 2018-04-24 | 2018-04-24 | A kind of red five cereals biscuit of no sucrose and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810370068.7A CN108402142A (en) | 2018-04-24 | 2018-04-24 | A kind of red five cereals biscuit of no sucrose and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108402142A true CN108402142A (en) | 2018-08-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810370068.7A Pending CN108402142A (en) | 2018-04-24 | 2018-04-24 | A kind of red five cereals biscuit of no sucrose and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN108402142A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011074A (en) * | 2007-02-08 | 2007-08-08 | 王福 | Five cereals flour |
| CN105557911A (en) * | 2015-12-10 | 2016-05-11 | 榆林学院 | Red jujube and millet crackers and making method thereof |
| CN106212612A (en) * | 2016-08-30 | 2016-12-14 | 李伟基 | A kind of coarse grain Chinese medicine cookies and preparation method thereof |
| CN106234536A (en) * | 2016-08-30 | 2016-12-21 | 李伟基 | A kind of coarse grain biscuit |
| CN107616207A (en) * | 2017-10-26 | 2018-01-23 | 广东琪昌食品有限公司 | A kind of black five cereals nutrient biscuit and its processing method |
-
2018
- 2018-04-24 CN CN201810370068.7A patent/CN108402142A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011074A (en) * | 2007-02-08 | 2007-08-08 | 王福 | Five cereals flour |
| CN105557911A (en) * | 2015-12-10 | 2016-05-11 | 榆林学院 | Red jujube and millet crackers and making method thereof |
| CN106212612A (en) * | 2016-08-30 | 2016-12-14 | 李伟基 | A kind of coarse grain Chinese medicine cookies and preparation method thereof |
| CN106234536A (en) * | 2016-08-30 | 2016-12-21 | 李伟基 | A kind of coarse grain biscuit |
| CN107616207A (en) * | 2017-10-26 | 2018-01-23 | 广东琪昌食品有限公司 | A kind of black five cereals nutrient biscuit and its processing method |
Non-Patent Citations (1)
| Title |
|---|
| 胡删等: "《与身体讲和：有机调理案例实录》", 31 October 2014, 湖北科学技术出版社 * |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180817 |
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