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Chinese yam residue dietary fiber cookies and making method thereof

A technology of dietary fiber and yam dregs, which is applied in baked food, food science, baking, etc., can solve the problem of low nutritional value and achieve the effect of convenient operation and simple process

Inactive Publication Date: 2012-05-23
南通玺路贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently biscuits contain less nutritional elements, resulting in low nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh 808g of flour, 5g of yam residue powder, 100g of refined vegetable oil, 80g of white sugar, 2g of ammonium bicarbonate, 1g of baking soda, 1g of gluconolactone, 1g of salt, and 2g of monoglyceride; keep the ambient temperature at 30°C during dough preparation In the preparation process, the monoglyceride and oil are first mixed, then stirred with water and sugar, and then added to the flour after emulsification. After the preparation is completed, put it into the proofing box and let it stand for 15 minutes at a temperature of 30°C; then it will be molded by embossing. During the molding process, the size and thickness should be uniform, and the distance between them should be uniform and moderate; Heat up to 170°C, lower heat to 140°C, and bake until golden brown; cool for 10 minutes, pack.

Embodiment 2

[0025] Weigh 514g of flour, 40g of yam residue powder, 200g of refined vegetable oil, 200g of white sugar, 10g of ammonium bicarbonate, 6g of baking soda, 10g of gluconolactone, 5g of salt, and 15g of monoglyceride; keep the ambient temperature at 25°C during dough preparation In the preparation process, the monoglyceride and oil are first mixed, then stirred with water and sugar, and then added to the flour after emulsification. After the preparation is completed, put it in the proofing box and let it stand for 12 minutes at a temperature of 25°C. Then, it should be embossed and formed. During the forming process, the size and thickness should be uniform, and the distance should be uniform and moderate; when baking, the oven should be preheated to 145°C first, and then adjusted. Heat up to 165°C, lower heat to 135°C, bake until golden brown and come out of the oven; cooling time is 8 minutes, pack.

Embodiment 3

[0027] Weigh 651g of flour, 20g of yam residue powder, 150g of refined vegetable oil, 150g of white sugar, 8g of ammonium bicarbonate, 3g of baking soda, 5g of gluconolactone, 3g of salt, and 10g of monoglyceride; keep the ambient temperature at 35°C during dough preparation In the preparation process, the monoglyceride and oil are first mixed, then stirred with water and sugar, and then added to the flour after emulsification. After the preparation is completed, put it into the proofing box and let it stand for 18 minutes at a temperature of 35°C; then press and shape it. During the forming process, ensure that the size and thickness are uniform and the distance between them should be uniform and moderate; when baking, the oven should be preheated to 155°C first, and then adjusted Heat up to 175°C, lower heat to 145°C, bake until golden brown and come out of the oven; cooling time is 5 minutes, and it is best to pack when the moisture is relatively stable within 10 minutes.

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Abstract

The invention discloses Chinese yam residue dietary fiber cookies and a making method thereof. The Chinese yam residue dietary fiber cookies consist of the following components in percentage by mass: 0.5 to 4 percent of Chinese yam residue powder, 10 to 20 percent of refined vegetable oil, 8 to 20 percent of sweetening agent, 0.2 to 1.0 percent of leaven, 0.1 to 0.6 percent of bulking agent, 0.1 to 1.0 percent of flavoring agent, 0.1 to 0.5 percent of emulsifying agent, 0.2 to 1.5 percent of food additive, and the balance of flour.

Description

technical field [0001] The invention relates to a dietary fiber biscuit, in particular to a yam dregs dietary fiber biscuit, and also relates to a preparation method of the dietary fiber biscuit. Background technique [0002] Dietary fiber, usually refers to the part of the compound that cannot be digested by human endogenous enzymes, mainly comes from edible plant cell wall residues (cellulose, hemicellulose, lignin, etc.), and can be detected by existing assay methods . A large amount of data shows that dietary fiber can reduce the incidence of chronic diseases such as constipation, colon cancer, obesity, coronary heart disease, etc., so it is listed as the "seventh type of nutrient" that can regulate body functions after the traditional six nutrients. [0003] As one of the main baked foods, biscuits have the characteristics of large consumption, long shelf life, convenient storage and transportation, rich nutrition, suitable for all ages, high degree of industrializatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 胥晶
Owner 南通玺路贸易有限公司
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