Lobster shell and water shield lipid-lowering biscuit and preparation method thereof
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A technology for fat-reducing biscuits and water shield, which is applied in baking, dough processing, baked food, etc., can solve problems such as not being able to meet the needs of consumers, and achieve the effects of good taste, reduced sugar content, and unique flavor
Inactive Publication Date: 2013-08-07
薛朝贵
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Biscuits are popular for their crisp taste, low water content, light weight, complete block shape, easy storage, easy packaging and carrying, and convenient eating. However, traditional biscuits have relatively high sugar and oil content. With the modern With the improvement of consumer consumption level and the enhancement of health awareness, this kind of "high sugar, high fat and high calorie" products can no longer meet the needs of consumers
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[0015] A lobster shell water shield fat-reducing biscuit, which is made from the following raw materials (kg): wheat flour 55, sorghum flour 12, soybean flour 14, tapioca starch 4, lobster shell 8, vegetable oil 15, hawthorn kernel powder 3, Hawthorn Fruit 14, Coriander 4, Sucrose 14, Skimmed Milk Powder 5, Ammonium Bicarbonate 1.4, Calcium Gluconate 0.2, Zinc Gluconate 0.06, Low Sodium Salt 0.5, Flavor 0.1, Onion Powder 1, Hawthorn Flower 12, Water Shield 3, Mao Chestnut leaves 5, lotus 4, rushes 0.2, gynostemma 0.6, appropriate amount of water;
[0016] The preparation method comprises the following steps:
[0017] (1) Weigh each raw material by weight;
[0018] (2) Wash the lobster shells and soak them in cooking wine for 25-30 minutes;
[0019] (3) Add water and grind hawthorn fruit and coriander to obtain slurry A;
[0020] (4) Take out the soaked lobster shells and boil them together with accessories such as hawthorn flower, Gynostemma pentaphyllum, water shield, lotu...
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Abstract
The invention discloses a lobster shell and water shield lipid-lowering biscuit which is prepared by the raw materials in parts by weight as follows: 50-60 parts of wheat flour, 12-14 parts of sorghum flour, 12-15 parts of soybean flour, 3-4 parts of cassava starch, 6-8 parts of lobster shells, 14-15 parts of vegetable oil, 2-4 parts of hawthorn seed powder, 10-15 parts of hawthorn fruit, 4-6 parts of caraway, 13-14 parts of cane sugar, 4-5 parts of skim milk powder, 1.3-1.6 parts of ammonium hydrogen carbonate, 0.1-0.3 part of calcium gluconate, 0.05-0.08 part of zinc gluconate, 0.5-0.6 part of low-sodium salt, 0.1-0.2 part of a flavouring agent, 1-2 part of onion powder, 10-12 part of hawthorn flowers, 2-3 parts of water shield, 4-6 parts of castanea seguinii dode leaves, 3-5 parts of lotuses, 0.2-0.3 part of Juncus communis, 0.4-0.6 part of fiveleaf gynostemma herb and a defined amount of water. The lobster shell and water shield lipid-lowering biscuit is crisp in taste, unique in flavor, high in calcium content and low-sugar, and has functions of health maintenance, lipid reduction and health care simultaneously.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a lobster shell bitter gourd hypoglycemic biscuit. Background technique [0002] With the improvement of people's living standards and the increasing awareness of health care, foods with health care functions are more and more popular among consumers. Biscuits are products baked with wheat flour, sugar, oil, dairy products, eggs, etc. as the main raw materials. Biscuits are popular for their crisp taste, low water content, light weight, complete block shape, easy storage, easy packaging and carrying, and convenient eating. However, traditional biscuits have relatively high sugar and oil content. With the modern With the improvement of consumer consumption level and the enhancement of health awareness, this kind of "high sugar, high fat and high calorie" products can no longer meet the needs of consumers. The biscuit industry is also developing towards nutrition, health, functiona...
Claims
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Application Information
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