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Formula of high-fiber parched rice flavored cookie and preparation method thereof

A high-fiber, fried rice technology, which is applied in dough processing, baking, baked food, etc., can solve the problems of inability to relieve appetite and increase the burden on the stomach, so as to improve the comprehensive utilization rate, reduce the burden on the stomach and make it easy to obtain Effect

Inactive Publication Date: 2017-08-04
上海中侨职业技术学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to alleviate the burden of cookies on the stomach, people either eat less cookies, or eat cookies with other digestive foods such as fruits to promote digestion. It will increase the burden on the stomach to digest different foods, and cannot fundamentally solve the adverse effects of a large intake of butter on the stomach

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The formula and preparation method of a high-fiber fried rice seasoning cookie described in the present invention, as a preferred solution, prepares a high-fiber fried rice cookie with a sweet and sour flavor, and its formula is composed of the following raw materials:

[0031] 80-120 parts of low-gluten flour, 30-60 parts of bean dregs powder, 20-50 parts of fried rice, 20-30 parts of tomato sauce, 20-60 parts of red bean powder, 70-100 parts of butter, 1-10 parts of salt, powdered sugar 20-50 parts, 1-5 parts of baking powder.

[0032] According to above-mentioned prescription, its concrete preparation method is as follows:

[0033] (1) Hair brushing: Mix 70-100 parts of butter with 20-50 parts of powdered sugar and 1-10 parts of salt and rub hair until the butter is even and shiny;

[0034] (2) Stirring: Add 80-120 parts of low-gluten flour and 1-5 parts of baking powder to stir, and use the cutting and mixing method to make the flour fully absorb the butter. At the...

Embodiment 2

[0042] The formula and preparation method of a highly fibrous fried rice seasoning cookie described in the present invention, as a preferred solution, prepares a honey flavor fried rice cookie, and its formula consists of the following raw materials:

[0043] 80-120 parts of low-gluten flour, 30-60 parts of bean dregs powder, 20-50 parts of fried rice, 20-30 parts of honey sauce, 20-60 parts of white cardamom powder, 70-100 parts of butter, 1-10 parts of salt, 20-50 parts of powdered sugar, 1-5 parts of baking powder.

[0044] According to above-mentioned prescription, its concrete preparation method is as follows:

[0045] (1) Hair brushing: Mix 70-100 parts of butter with 20-50 parts of powdered sugar and 1-10 parts of salt and rub hair until the butter is even and shiny;

[0046] (2) Stirring: add 80-120 parts of low-gluten flour and 1-5 parts of baking powder for stirring, and use the cutting and mixing method to make the flour fully absorb the butter, and add 20-60 parts...

Embodiment 3

[0054] The formula and preparation method of a highly fibrous fried rice seasoning cookie described in the present invention, as a preferred solution, prepares a spicy flavor fried rice cookie, and its formula consists of the following raw materials:

[0055] 80-120 servings of low-gluten flour, 30-60 servings of bean dregs powder, 20-50 servings of fried rice, 20-30 servings of spicy soy sauce, 20-60 servings of mung bean flour, 70-100 servings of butter, 1-10 servings of salt, sugar 20-50 parts of baking powder, 1-5 parts of baking powder.

[0056] According to above-mentioned prescription, its concrete preparation method is as follows:

[0057] (1) Hair brushing: Mix 70-100 parts of butter with 20-50 parts of powdered sugar and 1-10 parts of salt and rub hair until the butter is even and shiny;

[0058](2) Stirring: Add 80-120 parts of low-gluten flour and 1-5 parts of baking powder to stir, and use the cutting and mixing method to make the flour fully absorb the butter. A...

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PUM

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Abstract

The invention provides a formula of high-fiber parched rice flavored cookie and a preparation method thereof. The cookie is prepared from low-gluten flour, soybean dreg powder, parched rice, flavoring sauce, coarse grain powder, butter, salt, sugar and foaming powder. The formula has the advantages that rich dietary fibers in soybean dregs are effectively used, soybean dreg products rich in dietary fiber are added into a cookie high in fat content, intestinal tract movement can be promoted, absorption is benefited, and gastrointestinal burdens are reduced; the parched rice is simple in manufacturing process, crispy in taste and strong in fragrance, the parched rice serves as the raw material and is matched with different kinds of sauces, parched rice condiments in different flavors can be prepared according to personal taste so as to flavoring the cookie, and the greasy taste is eliminated; the traditional cookie is compatible with the soybean dregs, and the comprehensive utilization rate of soybean processing byproducts is increased; the traditional cookie is flavored by means of the parched rice, traditional eastern food and western food are integrated, and the flavor and taste of the cookie are enriched; the raw materials are low in price and easy to obtain.

Description

technical field [0001] The invention relates to a food processing method, in particular to a formula of high-fiber fried rice seasoning cookies and a preparation method thereof. Background technique [0002] Cookie is a kind of biscuit originated from the West. It was introduced to China from Europe and the United States in the 1980s, and it set off a boom in Hong Kong, Macau, Taiwan and other places in the early 21st century. One of the most common pastries, its sweet and delicate taste is loved by more and more people. The general process of making cookies is creaming, kneading, shaping, baking, cooling, and boxing. Since cookies need to add a lot of butter during the processing, it can make the taste of the baked cookies not so dry. However, a large amount of butter intake increases the burden on the stomach to a certain extent, making it difficult to digest. [0003] At present, the research and development of cookie products is mostly focused on the production of cook...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/36
CPCA21D2/36A21D2/362
Inventor 吴琼吴酉芝徐维远
Owner 上海中侨职业技术学院