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High fiber biscuit

A high-fiber, biscuit technology, applied in baking, dough processing, baked food, etc., can solve the problems of non-coarse grain biscuits and low crude fiber content, achieve crisp taste, reduce fat and sugar content, and reduce calories Effect

Inactive Publication Date: 2013-10-23
丁邦友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the view that eating coarse grains is good for health has been deeply rooted in the hearts of the people. There are also many coarse grain biscuits claiming "high fiber" on the market, but the crude fiber content is low, and they are not real coarse grain biscuits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: Dried bean dregs, potato dregs, and vegetable dregs were dried, ground, and sieved (100 mesh) respectively to make dried bean dregs powder, dried potato dregs powder, and dried vegetable dregs powder;

[0026] Take 100 kg of dried bean dregs powder, 40 kg of dried potato dregs powder, 20 kg of dried vegetable dregs powder, 200 kg of flour, 80 kg of cornstarch, 32 kg of vegetable edible oil, 30 kg of eggs, 10 kg of yeast, and 15 kg of salt.

[0027] Mix the above-mentioned dry bean dregs powder, dried potato dregs powder, dried vegetable dregs powder, flour, cornstarch, vegetable oil, eggs, yeast, salt, and appropriate amount of water, and let it stand for 6 hours to ferment; put the fermented dough Extrude, form, and bake in an oven at 190°C for 15 minutes. Cool the baked biscuit to 30°C and pack it to obtain the finished product.

Embodiment 2

[0028] Embodiment 2: Dry bean dregs, potato dregs, and vegetable dregs respectively, grind them, and sieve (100 meshes) to make dried bean dregs powder, dried potato dregs powder, and dried vegetable dregs powder;

[0029] Take 140 kg of dried bean dregs powder, 50 kg of dried potato dregs powder, 30 kg of dried vegetable dregs powder, 200 kg of flour, 80 kg of cornstarch, 32 kg of vegetable edible oil, 30 kg of eggs, 10 kg of yeast, and 15 kg of table salt.

[0030] Mix the above-mentioned dry bean dregs powder, dried potato dregs powder, dried vegetable dregs powder, flour, cornstarch, vegetable oil, eggs, yeast, salt, and appropriate amount of water, and let it stand for 9 hours to ferment; put the fermented dough Extrude, form, and bake in an oven at 220°C for 15 minutes. Cool the baked biscuit to 30°C and pack it to obtain the finished product.

Embodiment 3

[0031] Embodiment 3: Dry bean dregs, potato dregs, and vegetable dregs respectively, grind them, and sieve (100 meshes) to make dried bean dregs powder, dried potato dregs powder, and dried vegetable dregs powder;

[0032] Take 140 kg of dried bean dregs powder, 45 kg of dried potato dregs powder, 30 kg of dried vegetable dregs powder, 200 kg of flour, 80 kg of cornstarch, 32 kg of vegetable edible oil, 30 kg of eggs, 10 kg of yeast, and 15 kg of table salt.

[0033] Mix the above-mentioned dry bean dregs powder, dried potato dregs powder, dried vegetable dregs powder, flour, cornstarch, vegetable oil, eggs, yeast, salt, and appropriate amount of water, and let it stand for 8 hours to ferment; put the fermented dough Extrude, form, and bake in an oven at 200°C for 15 minutes. Cool the baked biscuit to 30°C and pack it to obtain the finished product.

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PUM

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Abstract

The invention provides a high fiber biscuit and a processing method thereof. The high fiber biscuit comprises the following raw materials in parts by weight: 100-140 parts of dry soybean dreg powder, 40-50 parts of dry sweet potato dreg powder, 20-30 parts of dry vegetable dreg powder, 200 parts of flour, 80 parts of maize starch, 32 parts of vegetable edible oil, 30 parts of egg, 10 parts of leaven and 15 parts of salt. The processing method comprises the steps as follows: adding proper quantity of water into the raw materials, and agitating the mixture; standing the mixture for 6-9 hours, and fermenting, extruding and shaping the mixture; placing the shaped mixture in an oven at the set temperature of 190-220 DEG C for 15 minutes; cooling the mixture to 30 DEG C, packing the mixture, and obtaining the finished product. The high fiber biscuit not only increases the utilization ways of by-products produced by processing soybean products, sweat tomato starch and vegetable juice, but also provides a kind of food, which is low in fat, sugar and heat, high in fiber and good in taste and is particularly suitable for hyperglycosemia, hyperlipemia, hypertension and weight-controlled crowds.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a three-slag crude fiber biscuit. Background technique [0002] In the food processing industry, processing soybean products, potato starch, and vegetable juice produces a large number of by-products bean dregs, potato dregs and vegetable dregs, which are rich in dietary fiber, low in fat, and produce less calories. They are typical low-fat, low-sugar , low calorie, high crude fiber food, also contains calcium, phosphorus, iron and other minerals and vitamins B1, B2, C and niacin, linoleic acid (oil food) acid and so on. Eating bean curd residue, potato residue and vegetable residue can reduce cholesterol levels, reduce insulin consumption by diabetics, promote intestinal peristalsis, and have the effect of preventing colon cancer and losing weight. Therefore, it is regarded as a new source of health food. Due to poor palatability, it is rarely used in food processing,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 丁邦友
Owner 丁邦友
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