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Low-fat nutritious cookie

A low-fat, biscuit technology, applied in baking, baked goods, food science, etc., can solve the problem of high fat content

Inactive Publication Date: 2014-03-19
简玉君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many types of biscuits on the market. People usually choose biscuits as snacks. In addition to their good taste, they can also supplement the energy needed by the human body. However, don’t underestimate the calories of biscuits. Some types contain surprisingly high fat content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A low-fat nutritional biscuit of the present embodiment comprises the following components: 75 parts of buckwheat, 15 parts of celery, 15 parts of carrot, 5 parts of vegetable oil, 5 parts of milk powder, 2 parts of yeast powder, 2 parts of table salt, 0.5 part of leavening agent, Appropriate amount of water.

Embodiment 2

[0014] A low-fat nutritious biscuit of the present embodiment comprises the following components: 80 parts of buckwheat, 20 parts of celery, 20 parts of carrot, 10 parts of vegetable oil, 10 parts of milk powder, 5 parts of yeast powder, 5 parts of table salt, 1 part of leavening agent, Appropriate amount of water.

Embodiment 3

[0016] A low-fat nutritional biscuit of the present embodiment comprises the following components: 85 parts of buckwheat, 25 parts of celery, 25 parts of carrot, 5-15 parts of vegetable oil, 15 parts of milk powder, 6 parts of yeast powder, 6 parts of table salt, 1.5 parts of leavening agent portion, appropriate amount of water.

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PUM

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Abstract

A low-fat nutritious cookie is made of buckwheat, celery and carrots. The buckwheat is a grain crop rich in nutrition, the lysine in protein and microelements such as copper, ferrum, manganese, zinc, magnesium of the buckwheat are higher than those of common crops, and the buckwheat comprises abundant vitamin, soluble dietary fibers and nicotinic acid and is also rich in selenium and choline which are deficient in other grain crops. More importantly, the buckwheat is rich in bioflavonoid-rutin. Therefore, buckwheat food is not only ideal daily nutritionally balanced food, but also healthy food preferred by people with hypertension, hypertension and hyperglycemia, and has the functions of depressing qi, easing the intestine, assisting in digestion and relieving dyspepsia. People who eat the cookies can also take in more nutrients, and the low-fat nutritious cookie is suitable for people with hypertension, hypertension and hyperglycemia.

Description

technical field [0001] The invention belongs to the field of food, in particular to a biscuit formula. Background technique [0002] There are many types of biscuits on the market. People usually choose biscuits as snacks. Apart from their good taste, they can also supplement the energy needed by the human body. However, don’t underestimate the calories of biscuits. Some types of biscuits contain surprisingly high fat content. . That's how I hoarded fat unconsciously. Obesity can cause many diseases and is not easy to be healthy. Contents of the invention [0003] The purpose of the present invention is to provide a low-fat nutritious biscuit, which enables people to take in more nutrition while eating the low-fat nutritious biscuit, which can be eaten by "three high" people. [0004] The technical scheme adopted in the present invention is: [0005] A low-fat nutritional biscuit made with buckwheat, celery and carrots. [0006] 75-85 parts of buckwheat, 15-25 par...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 简玉君
Owner 简玉君