A sugar-free low-fat coarse food grain biscuit

A technology of coarse grains and biscuits, applied in baking, dough processing, baked food, etc., can solve the problems of low nutritional value, high sugar content, high calorie, etc., and achieve the effect of good taste, high nutritional value and rich nutrition

Inactive Publication Date: 2016-06-22
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a sugar-free and low-fat coarse-grain biscuit in view of the above-mentioned problems, which solves the problems of high calorie, high sugar content and low nutritional value of most biscuits, and meets the requirements of consumers who avoid sugar and pay attention to health preservation , has the effects of high nutritional value, invigorating the stomach and eliminating food, and lowering blood sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A sugar-free and low-fat coarse-grain biscuit, which is composed of the following raw materials by weight: 18 parts of salvia miltiorrhiza, 4 parts of anemarrhena, 4 parts of corn silk, 4 parts of angelica dahurica, 4 parts of burdock, 60 parts of low-gluten flour, and 18 parts of yam powder , 8 parts of brown rice flour, 8 parts of purple rice flour, 8 parts of soybean flour, 8 parts of egg white, 18 parts of linseed oil, 5 parts of isomaltooligosaccharide powder, 2 parts of baking powder, 1 part of baking soda powder, 0.10 parts of table salt, lemon 0.05 parts of acid, 20 parts of water.

[0027] Wherein, a kind of preparation method of sugar-free low-fat coarse-grain biscuit comprises the following steps:

[0028] a) Take Danshen, Anemarrhena, Corn Silk, and Angelica dahurica according to the above ratio, extract with 6 times the amount of water, and obtain the extract for later use; peel the burdock, soak in salt for 2 minutes, add 2 times the amount of water to mak...

Embodiment 2

[0034] A sugar-free and low-fat coarse-grain biscuit, which is composed of the following raw materials by weight: 20 parts of salvia miltiorrhiza, 5 parts of anemarrhena, 5 parts of corn silk, 5 parts of angelica dahurica, 5 parts of burdock, 65 parts of low-gluten flour, and 20 parts of yam powder , 10 parts of brown rice flour, 10 parts of purple rice flour, 10 parts of soybean flour, 10 parts of egg white, 20 parts of linseed oil, 8 parts of isomaltooligosaccharide powder, 2 parts of baking powder, 2 parts of baking soda powder, 0.20 parts of table salt, lemon 0.08 parts of acid, 28 parts of water.

[0035] Wherein, a kind of preparation method of sugar-free low-fat coarse-grain biscuit comprises the following steps:

[0036] a) Take Danshen, Anemarrhena, Corn Silk, and Angelica dahurica according to the above ratio, extract with 8 times the amount of water, and obtain the extract for later use; peel the burdock, soak in salt for 2 minutes, add 2 times the amount of water t...

Embodiment 3

[0042] A sugar-free, low-fat coarse-grain biscuit consists of the following raw materials in parts by weight:

[0043] 15 parts of Danshen, 2 parts of Anemarrhena, 2 parts of corn silk, 2 parts of Angelica dahurica, 2 parts of burdock, 50 parts of low-gluten flour, 15-20 parts of yam powder, 6 parts of brown rice flour, 6 parts of purple rice flour, 6 parts of soybean flour, 5 parts egg white, 15 parts linseed oil, 3 parts isomaltooligosaccharide powder, 1 part baking powder, 1 part baking soda, 0.10 part salt, 0.02 part citric acid, 18 parts water.

[0044] Wherein, a kind of preparation method of sugar-free low-fat coarse-grain biscuit comprises the following steps:

[0045] a) Take Danshen, Anemarrhena, Corn Silk, and Angelica dahurica according to the above ratio, extract with 6 times the amount of water, and obtain the extract for later use; peel the burdock, soak in salt for 2 minutes, add 2 times the amount of water to make a slurry, and set aside ;

[0046] b) Pass l...

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PUM

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Abstract

The invention provides a sugar-free low-fat coarse food grain biscuit and belongs to the field of health food. The biscuit is prepared from the following raw materials, in percentage by weight, 15-20 parts of the roots of red-rooted salvia, 2-5 parts of rhizoma anemarrhenae, 2-5 parts of corn stigma, 2-5 parts of radix angelicae, 2-5 parts of burdock, 50-65 parts of low-gluten flour, 15-20 parts of yam flour, 6-10 parts of coarse rice powder, 6-10 parts of purple rice powder, 6-10 parts of soybean flour, 5-10 parts of egg white, 15-20 parts of linseed oil, 3-8 parts of isomaltose hypgather powder, 1-2 parts of baking powder, 1-2 parts of baking soda, 0.10-0.20 part of salt, 0.02-0.08 part of citric acid, and 18-28 parts of water. The biscuit maintains the natural cereal fragrance, is good in taste and rich in nutrients, is suitable for consumers who cannot take sugar and pay attention to health maintenance, is a convenient leisure food for people of all ages, and has the health-care functions of reducing blood sugar, invigorating stomach and promoting digestion. The biscuit is sugar-free and low-fat, thereby being suitable for people aiming at losing weight.

Description

technical field [0001] The invention relates to a health food, in particular to a sugar-free and low-fat coarse grain biscuit. Background technique [0002] Biscuit is a common snack food, with good taste and easy to be full. The high temperature and high pressure produced in the process will destroy the flavor substances in the raw materials, and the raw materials of puffed food are also greatly limited, and the comprehensive efficacy of the product is single, not only high in calories, but also in low nutritional value. There are various types of biscuits sold in the market, with complete tastes. With the improvement of people's living standards, people pay more attention to health preservation when choosing various foods, but biscuits with health benefits are rare in the market. [0003] The present invention uses pure natural Chinese herbal medicine extracts to develop a sugar-free and low-fat biscuit, which can be consumed by people who avoid sugar and who are afraid o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/38
Inventor 徐姣
Owner GUANGXI UNIV
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