CN108812789A - A kind of multigrain biscuit - Google Patents
A kind of multigrain biscuit Download PDFInfo
- Publication number
- CN108812789A CN108812789A CN201811099601.7A CN201811099601A CN108812789A CN 108812789 A CN108812789 A CN 108812789A CN 201811099601 A CN201811099601 A CN 201811099601A CN 108812789 A CN108812789 A CN 108812789A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- flour
- biscuit
- multigrain
- 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
-
- 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
- A21D2/366—Tubers, roots
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- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of multigrain biscuits, which is characterized in that the biscuit is to be made of raw material from the following weight：15-40 parts of wheat flour, 12-15 parts of yam flour, 10-12 parts of coarse rice powder, 7-9 parts of okara powder, 6-8 parts of coixlacrymajobi powder, 5-7 parts of potato, 6-8 parts of corn flour, 5-7 parts of highland barley flour, 2-3 parts of hawthorn, 2-3 parts of egg yolk, 1-3 parts of salt, 2-3 parts of olive oil, 1-2 parts of garlic powder, 1-2 parts of xylitol, 0.1-0.4 parts of sodium bicarbonate, 0.4-0.8 parts of monosodium glutamate.This multigrain biscuit fat content is low, full of nutrition and rich in various vitamins and dietary fiber needed for people, can effectively prevent disease, improve the anti-fatigue ability and immunity of human body.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of multigrain biscuit.
Background technique
With the enhancing of health of people idea, the diversification of consumer products proposes higher want to China's food manufacturing
It asks.Although the biscuit industry decades only short in the development in China, variation and state with people's eating habit
Border contacts increase, and the production of biscuit has significant progress, and the biscuit industry growth momentum in China is good, is going into one
Stable developing stage.But since modern society's life rhythm is accelerated, people are not often careful in one's diet, it is easy to by fat, high
The diseases such as blood lipid, hyperoxic acid are invaded and harassed.And the fat content of coarse food grain is low and fine rich in various vitamins and diet needed for people
Dimension can effectively prevent disease, improve people's lives quality, therefore develop multigrain biscuit food to have weight to people's healthy diet
Want meaning.
Summary of the invention
The object of the present invention is to provide a kind of multigrain biscuit food full of nutrition.
To achieve the above object, the present invention provides the following technical solutions：
A kind of multigrain biscuit, the biscuit are to be made of raw material from the following weight：15-40 parts of wheat flour, yam flour 12-15
Part, 10-12 parts of coarse rice powder, 7-9 parts of okara powder, 6-8 parts of coixlacrymajobi powder, 5-7 parts of potato, 6-8 parts of corn flour, 5-7 parts of highland barley flour,
2-3 parts of hawthorn, 2-3 parts of egg yolk, 1-3 parts of salt, 2-3 parts of olive oil, 1-2 parts of garlic powder, 1-2 parts of xylitol, sodium bicarbonate
0.1-0.4 parts, 0.4-0.8 parts of monosodium glutamate.
Preferably, the biscuit is to be made of raw material from the following weight：39 parts of wheat flour, 12 parts of yam flour, coarse rice powder
10 parts, 7 parts of okara powder, 6 parts of coixlacrymajobi powder, 5 parts of potato, 6 parts of corn flour, 5 parts of highland barley flour, 2 parts of hawthorn, 2 parts of egg yolk, salt
1 part, 2 parts of olive oil, 1 part of garlic powder, 1.5 parts of xylitol, 0.1 part of sodium bicarbonate, 0.4 part of monosodium glutamate.
Preferably, the biscuit is to be made of raw material from the following weight：17 parts of wheat flour, 15 parts of Chinese yam, coarse rice powder 12
Part, 9 parts of okara powder, 8 parts of coixlacrymajobi powder, 7 parts of potato, 8 parts of corn flour, 7 parts of highland barley flour, 3 parts of hawthorn, 3 parts of egg yolk, salt 3
Part, 3 parts of olive oil, 2 parts of garlic powder, 2 parts of xylitol, 0.4 part of sodium bicarbonate, 0.6 part of monosodium glutamate.
Compared with prior art, the beneficial effects of the invention are as follows：
This multigrain biscuit fat content is low, full of nutrition and rich in various vitamins and dietary fiber needed for people, can be effective
Prevent disease, improves the anti-fatigue ability and immunity of human body.
Specific embodiment
Embodiment one：
A kind of multigrain biscuit formula, the biscuit are to be made of raw material from the following weight：39 parts of wheat flour, 12 parts of yam flour,
10 parts of coarse rice powder, 7 parts of okara powder, 6 parts of coixlacrymajobi powder, 5 parts of potato, 6 parts of corn flour, 5 parts of highland barley flour, 2 parts of hawthorn, egg yolk 2
Part, 1 part of salt, 2 parts of olive oil, 1 part of garlic powder, 1.5 parts of xylitol, 0.1 part of sodium bicarbonate, 0.4 part of monosodium glutamate.
Embodiment two：
A kind of multigrain biscuit formula, the biscuit are to be made of raw material from the following weight：It is 17 parts of wheat flour, 15 parts of Chinese yam, rough
12 parts of rice flour, 9 parts of okara powder, 8 parts of coixlacrymajobi powder, 7 parts of potato, 8 parts of corn flour, 7 parts of highland barley flour, 3 parts of hawthorn, 3 parts of egg yolk,
3 parts of salt, 3 parts of olive oil, 2 parts of garlic powder, 2 parts of xylitol, 0.4 part of sodium bicarbonate, 0.6 part of monosodium glutamate.
Claims (3)
1. a kind of multigrain biscuit, which is characterized in that the biscuit is to be made of raw material from the following weight：15-40 parts of wheat flour,
12-15 parts of yam flour, 10-12 parts of coarse rice powder, 7-9 parts of okara powder, 6-8 parts of coixlacrymajobi powder, 5-7 parts of potato, 6-8 parts of corn flour,
5-7 parts of highland barley flour, 2-3 parts of hawthorn, 2-3 parts of egg yolk, 1-3 parts of salt, 2-3 parts of olive oil, 1-2 parts of garlic powder, xylitol 1-2
Part, 0.1-0.4 parts of sodium bicarbonate, 0.4-0.8 parts of monosodium glutamate.
2. a kind of multigrain biscuit according to claim 1, which is characterized in that the biscuit is by the raw material of following parts by weight
It is made：39 parts of wheat flour, 12 parts of yam flour, 10 parts of coarse rice powder, 7 parts of okara powder, 6 parts of coixlacrymajobi powder, 5 parts of potato, corn flour 6
Part, 5 parts of highland barley flour, 2 parts of hawthorn, 2 parts of egg yolk, 1 part of salt, 2 parts of olive oil, 1 part of garlic powder, 1.5 parts of xylitol, sodium bicarbonate
0.1 part, 0.4 part of monosodium glutamate.
3. a kind of multigrain biscuit according to claim 1, which is characterized in that the biscuit is by the raw material of following parts by weight
It is made：17 parts of wheat flour, 15 parts of Chinese yam, 12 parts of coarse rice powder, 9 parts of okara powder, 8 parts of coixlacrymajobi powder, 7 parts of potato, 8 parts of corn flour,
7 parts of highland barley flour, 3 parts of hawthorn, 3 parts of egg yolk, 3 parts of salt, 3 parts of olive oil, 2 parts of garlic powder, 2 parts of xylitol, sodium bicarbonate 0.4
Part, 0.6 part of monosodium glutamate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811099601.7A CN108812789A (en) | 2018-09-20 | 2018-09-20 | A kind of multigrain biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811099601.7A CN108812789A (en) | 2018-09-20 | 2018-09-20 | A kind of multigrain biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108812789A true CN108812789A (en) | 2018-11-16 |
Family
ID=64149437
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811099601.7A Withdrawn CN108812789A (en) | 2018-09-20 | 2018-09-20 | A kind of multigrain biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108812789A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275678A (en) * | 2018-11-20 | 2019-01-29 | 河南工业大学 | A kind of Radix Angelicae Sinensis jujube biscuit |
| CN109527025A (en) * | 2018-12-18 | 2019-03-29 | 韶关学院 | A kind of Talmy biscuit of auxiliary hyperglycemic and preparation method thereof |
-
2018
- 2018-09-20 CN CN201811099601.7A patent/CN108812789A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275678A (en) * | 2018-11-20 | 2019-01-29 | 河南工业大学 | A kind of Radix Angelicae Sinensis jujube biscuit |
| CN109527025A (en) * | 2018-12-18 | 2019-03-29 | 韶关学院 | A kind of Talmy biscuit of auxiliary hyperglycemic and preparation method thereof |
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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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181116 |
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| WW01 | Invention patent application withdrawn after publication |