Chocolate coarse grain biscuit and making method thereof

A production method and chocolate technology, applied in the direction of baking, baked food with modified ingredients, dough treatment, etc., can solve problems such as ignoring health, achieve the effects of improving nutritional value, facilitating digestion, and promoting gastric juice secretion

Inactive Publication Date: 2019-04-19
杨梅红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the variety of biscuits tends to pursue taste and ignore health

Method used

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Embodiment Construction

[0015] The present invention will be further illustrated below in conjunction with specific embodiments. It should be understood that the embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention. After reading the present invention, those skilled in the art will understand various equivalent forms of the present invention All modifications fall within the scope defined by the appended claims of the present application.

[0016] A chocolate coarse grain biscuit comprising the following components by weight: 50 parts of flour, 15 parts of cocoa powder, 45 parts of whole wheat flour, 30 parts of oat flour, 23 parts of egg liquid, 28 parts of brown sugar, 8 parts of maltose, 65 parts of butter, and baking powder 2.5 servings.

[0017] A method for making a chocolate coarse grain biscuit, comprising the steps of:

[0018] (1) Mix flour, cocoa powder, whole wheat flour, oat flour, and baking powder through a 60-m...

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Abstract

The invention discloses a chocolate coarse grain biscuit and a making method thereof. The chocolate coarse grain biscuit comprises the following components by weight: 40-60 parts of flour, 10-20 partsof cocoa powder, 40-50 parts of whole wheat flour, 25-35 parts of oat flour, 22-28 parts of egg liquid, 26-32 parts of brown sugar, 8-12 of maltose, 60-70 parts of butter, and 2-3 parts of baking powder. The invention also discloses a making method of the chocolate coarse grain biscuit, which comprises the following steps: (1) mixing flour, cocoa powder, whole wheat flour, oat flour, and baking powder uniformly; (2) uniformly mixing butter, brown sugar, maltose, and eggs; (3) adding the mixed powder of step (1) to step (2) to prepare a dough, and shaping the dough; and (4) after standing for10 to 20 minutes, baking the biscuit. Appropriate consumption of the biscuit of the present invention allows people to enjoy more delicious and enjoy the health, and the biscuit has the promotion value.

Description

technical field [0001] The invention relates to a chocolate coarse grain biscuit, which belongs to the field of food. Background technique [0002] Coarse grains are relative to the fine grains such as polished rice and white noodles that we usually eat, mainly including corn, purple rice, sorghum, oats, buckwheat, wheat bran and various dry beans in cereals, such as soybeans, green beans, red beans, mung beans, etc. . Eating coarse grains in moderation has many benefits. The rich fiber contained in them can help the stomach and promote digestion; when eating coarse grains, the number of chewing increases, it is easy to produce a feeling of fullness, which has the benefits of losing weight and preventing obesity; the rich trace elements in coarse grains can play a role lower blood pressure and anti-cancer effects; high content of vitamin E and vitamin B can help the body eliminate oxygen free radicals, activate the body, improve and prevent aging; the natural nutritional va...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/02A21D2/36
CPCA21D13/02A21D2/36A21D2/364A21D13/06
Inventor 杨梅红
Owner 杨梅红
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