Low-fat biscuit

A technology for biscuits and low-fat milk powder, which is applied in baking, baked food, food preparation, etc., can solve problems such as unsuitable use, and achieve the effect of reducing fat content and increasing dietary fiber content

Inactive Publication Date: 2014-09-03
娄志
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the improvement of people's living standards, people's blood lipid content continues to increase, and the fat content in the current biscuits is relatively high, and many people are not suitable for use.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A low-fat biscuit comprising by weight: 8 parts of potato powder, 12 parts of carrot powder, 15 parts of corn flour, 19.3 parts of oat flour, 12 parts of sucrose, 0.2 part of yeast powder, 16 parts of low-fat milk powder, 2 parts of salt, 15 parts of egg white, 0.1 part of cassia seed, 0.1 part of Polygonum multiflorum, 0.2 part of Panax notoginseng, 0.1 part of kudzu root;

[0013] The preparation method comprises the following steps: (1) baking cassia seeds, fleece-flower root, notoginseng and kudzu root in an iron pan until they are browned, and then crushing them into 120-mesh powder with a grinder; (2) mixing sucrose, yeast powder, salt , egg whites and the powder prepared in the above steps are added to clear water and stirred evenly, then potato powder, carrot powder, corn flour, oat flour and low-fat milk powder are stirred evenly, and then the above water is added to the above mixed powder to neutralize to form a dough; (3 ), using a mold to make the above doug...

Embodiment 2

[0015] A low-fat biscuit, characterized in that it comprises by weight: 8 parts of potato flour, 12 parts of carrot powder, 16 parts of corn flour, 26.27 parts of oat flour, 10 parts of sucrose, 0.3 parts of yeast powder, 15 parts of low-fat milk powder, 2 parts of salt, 10 parts of egg white, 0.2 part of cassia seed, 0.1 part of Polygonum multiflorum, 0.05 part of notoginseng, 0.08 part of kudzu root; the preparation method is as in Example 1.

Embodiment 3

[0017] A low-fat biscuit, characterized in that it comprises by weight: 9 parts of potato flour, 10 parts of carrot powder, 10 parts of corn flour, 30 parts of oat flour, 8 parts of sucrose, 0.5 parts of yeast powder, 25 parts of low-fat milk powder, 3 parts of salt, 12 parts of egg white, 0.1 part of cassia seed, 0.2 part of Polygonum multiflorum, 0.15 part of notoginseng, and 0.05 part of kudzu root; the preparation method is as in Example 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the field of food, and particularly relates to a low-fat biscuit. The low-fat biscuit comprises dried potato powder, carrot powder, maize flour, oat flour, cane sugar, yeast powder, low-fat milk powder, salt, egg white, semen cassiae, fleeceflower roots, pseudo-ginseng and radix puerariae. The low-fat biscuit provided by the invention mainly uses coarse food grains as raw materials, so that the content of dietary fibers is increased, the fat content in the biscuit is reduced, and the nutrient content of the biscuit is not reduced; at the same time, traditional Chinese medicines for reducing blood fat are added in the biscuit, so that the blood fat can be regulated, and the biscuit has certain efficacies of reducing blood fat and preventing high blood fat.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a low-fat biscuit. Background technique [0002] The main raw material of biscuits is wheat flour, and then add sugar, oil, eggs, dairy products and other auxiliary materials. According to different formulas and production processes, sweet biscuits can be divided into two categories: tough biscuits and crisp biscuits. The characteristic of tough biscuits is that the impression shape is mostly concave, and there are needle holes on the surface. The surface of the product is flat and smooth, the cross-sectional structure has layers, and it has a crisp feeling when chewing, chewing resistance, and crispness are its unique characteristics. The sugar and fat content of tough biscuits is lower than that of crisp biscuits. Generally, the amount of sugar used is less than 30%, and the amount of oil used is less than 20%. Crispy biscuits are characterized by embossed shapes, obvious pa...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A23L1/29A23L33/00
Inventor 娄志
Owner 娄志
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap