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Coarse fiber cookie and manufacturing method thereof

A technology of crude fiber and cookies, which is applied in the field of biscuits and its production process, can solve the problems that biscuits cannot meet people's needs, and achieve the effects of promoting gastrointestinal motility, facilitating defecation, and crispy taste

Inactive Publication Date: 2017-07-21
邓子坚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the shortcomings of the above-mentioned prior art, the object of the present invention is to provide a crude fiber cookie and its production method, aiming to solve the problem that it is increasingly difficult for single-taste cookies to meet people's needs

Method used

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  • Coarse fiber cookie and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A crude fiber cookie, including the following raw materials in parts by weight: 150 parts of flour, 20 parts of oats, 15 parts of flaxseed, 10 parts of egg liquid, 75 parts of butter, 35 parts of dried cranberries, 20 parts of fresh milk, 60 parts of sugar share.

[0035] The making method of described crude fiber cookie, comprises the following steps:

[0036] Step Ⅰ, melt the butter into a liquid state, add powdered sugar, stir to dissolve the powdered sugar, then add flour, oats, flaxseed, egg liquid, fresh milk and dried cranberries, and stir well;

[0037] Step II, freezing the homogeneously stirred raw materials in step I at -20°C to -15°C for 1-1.5h;

[0038] Step III: Cut the dough frozen in the above step II into 8mm thick blocks, bake at 160°C on the upper heat and 165°C on the lower heat for 15-20min, take it out, and cool to obtain the finished product.

Embodiment 2

[0040] A crude fiber cookie, including the following raw materials in parts by weight: 175 parts of flour, 25 parts of oats, 22 parts of flaxseed, 15 parts of egg liquid, 85 parts of butter, 45 parts of dried cranberries, 25 parts of fresh milk, 65 parts of sugar share.

[0041] The making method of described crude fiber cookie, comprises the following steps:

[0042] Step Ⅰ, melt the butter into a liquid state, add powdered sugar, stir to dissolve the powdered sugar, then add flour, oats, flaxseed, egg liquid, fresh milk and dried cranberries, and stir well;

[0043] Step II, freezing the homogeneously stirred raw materials in step I at -20°C to -15°C for 1-1.5h;

[0044] Step III: Cut the dough frozen in the above step II into 8mm thick blocks, bake at 160°C on the upper heat and 165°C on the lower heat for 15-20min, take it out, and cool to obtain the finished product.

Embodiment 3

[0046] A crude fiber cookie, including the following raw materials in parts by weight: 200 parts of flour, 30 parts of oats, 30 parts of flaxseed, 20 parts of egg liquid, 90 parts of butter, 50 parts of dried cranberries, 30 parts of fresh milk, 70 parts of sugar share.

[0047] The making method of described crude fiber cookie, comprises the following steps:

[0048] Step Ⅰ, melt the butter into a liquid state, add powdered sugar, stir to dissolve the powdered sugar, then add flour, oats, flaxseed, egg liquid, fresh milk and dried cranberries, and stir well;

[0049] Step II, freezing the homogeneously stirred raw materials in step I at -20°C to -15°C for 1-1.5h;

[0050] Step III: Cut the dough frozen in the above step II into 8mm thick blocks, bake at 160°C on the upper heat and 165°C on the lower heat for 15-20min, take it out, and cool to obtain the finished product.

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Abstract

The invention discloses a coarse fiber cookie and a manufacturing method thereof. The coarse fiber cookie is prepared from, 150-200 parts of flour, 20-30 parts of oat, 15-30 parts of flaxseeds, 10-20 parts of egg liquid, 75-90 parts of butter, 35-50 parts of dried cranberry, 20-30 parts of fresh milk and 60-70 parts of sugar. The coarse fiber cookie is crisp in mouthfeel, full-bodied in fragrance, free of any man-made additive, natural and healthy, by adding the low-sugar, high-nutrition and high-energy oat and the flaxseeds rich in fiber and omega 3 fatty acid, gastrointestinal motility can be promoted by matching other raw materials, convenience is brought to defecation, lipid and blood glucose are reduced, and the demand for health of people is met.

Description

technical field [0001] The invention relates to the field of biscuits and their production technology, in particular to a crude fiber cookie and a production method thereof. Background technique [0002] Biscuits are very common snacks in people's daily life. With the improvement of living standards, people's requirements for food are getting higher and higher. Not only must the taste be good, but also there is a high demand for taste. Traditional biscuits with a single taste have become increasingly difficult to meet people's needs. [0003] It can be seen that the prior art still needs to be improved and enhanced. Contents of the invention [0004] In view of the shortcomings of the above-mentioned prior art, the object of the present invention is to provide a coarse fiber cookie and its production method, aiming at solving the problem that single-taste cookies are increasingly difficult to meet people's needs. [0005] In order to achieve the above object, the present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36
Inventor 邓子坚
Owner 邓子坚
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