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Low-fat biscuit for skin beautifying and production method thereof

A biscuit and olive oil technology, applied in baking, dough processing, baked food, etc., can solve the problems of high calorie, getting angry, obesity, and low nutritional value, and achieve the effects of low cost, enhancing resistance, and maintaining metabolism

Inactive Publication Date: 2017-02-15
韦尚仁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the biscuits in the prior art are high-sugar, high-fat, high-calorie, and low-nutritional foods, which cannot meet the needs of overweight, three-high crowds and diabetics
And ordinary biscuits are also easy to make people angry and fat

Method used

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  • Low-fat biscuit for skin beautifying and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 biscuit processing formula

[0023]

[0024] Above formula is calculated by weight.

Embodiment 2

[0025] Embodiment 2 biscuit production method (1)

[0026] The biscuit produced by the present invention can adopt the formula selection in example 1: 50 parts of soybean powder; 50 parts of red bean powder; 50 parts of black bean powder; 50 parts of mung bean powder; 50 parts of olive oil; 50 parts of fresh milk; 100 parts of flour; 50 parts of water; 50 parts of white sugar.

[0027] Produce according to the following production methods:

[0028] (1) Get quantitative soybean powder, red bean powder, black bean powder, mung bean powder, flour and mix evenly;

[0029] (2) Add fresh milk, water and olive oil to the mixture in step (1) in a ratio of 1:2:1, and knead into a dough;

[0030] (3) the dough in step (2) was left to stand for 10 minutes;

[0031] (4) Knead the dough in step (3) into a concave shape in the middle, add the same amount of olive oil and fresh milk as in step (2), and knead it into a dough;

[0032] (5) knead the dough in step (4) into smooth dough and ...

Embodiment 3

[0036] Embodiment 3 biscuit production method (2)

[0037] The biscuit produced by the present invention can adopt the formula selection in example 1: 60 parts of soybean powder; 60 parts of red bean powder; 60 parts of black bean powder; 60 parts of mung bean powder; 70 parts of olive oil; 55 parts of fresh milk; 140 parts of flour; 60 parts of water; 60 parts of white sugar.

[0038] Produce according to the following production methods:

[0039] (1) Get quantitative soybean powder, red bean powder, black bean powder, mung bean powder, flour and mix evenly;

[0040] (2) Add fresh milk, water and olive oil to the mixture in step (1) in a ratio of 1:2:1, and knead into a dough;

[0041] (3) the dough in step (2) was left to stand for 13 minutes;

[0042] (4) Knead the dough in step (3) into a concave shape in the middle, add the same amount of olive oil and fresh milk as in step (2), and knead it into a dough;

[0043] (5) knead the dough in step (4) into smooth dough and ...

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Abstract

The invention discloses a low-fat biscuit for skin beautifying and a production method thereof, The low-fat biscuit for skin beautifying is prepared from, by weight, 50-80 parts of soybean powder, 50-80 parts of red bean powder, 50-80 parts of black bean powder, 50-80 parts of mung bean powder, 50-100 parts of olive oil, 50-60 parts of fresh milk, 30-40 parts of honey, 50-100 parts of purple rice powder, 100-200 parts of flour, 50-80 parts of water and 50-70 parts of white sugar. The production method includes the following steps: mixing the soybean powder, the red bean powder, the black bean powder, the mung bean powder and the flour evenly; adding the fresh milk, the water, the white sugar and the like gradually; mixing and stirring; kneading the mixture into a dough; baking the dough to obtain the biscuit. The biscuit has the advantages of low fat and good palatability, and has obvious effects of tonifying qi and replenishing blood, tonifying spleen and warming stomach and beautifying skin.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-fat beautifying biscuit and a production method thereof. Background technique [0002] Most biscuits in the prior art belong to high-sugar, high-fat, high-calorie foods with low nutritional value, which cannot meet the needs of overweight, three-high crowds and diabetics. And ordinary biscuits are also easy to make people angry and fat. Contents of the invention [0003] The purpose of the present invention is to provide a low-fat beauty biscuit with unique taste, rich nutrition, beauty and beauty and its production method to solve the above-mentioned shortcomings in the prior art. [0004] Technical scheme of the present invention is as follows: [0005] The biscuit of the present invention is composed of the following raw materials in parts by weight: 50-80 parts of soybean powder; 50-80 parts of red bean powder; 50-80 parts of black bean powder; 50-80 parts o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/14A21D2/36
CPCA21D2/145A21D2/362
Inventor 韦尚仁
Owner 韦尚仁
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