CN104938575A - Weight-lose potato konjak cookie - Google Patents
Weight-lose potato konjak cookie Download PDFInfo
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- CN104938575A CN104938575A CN201510296283.3A CN201510296283A CN104938575A CN 104938575 A CN104938575 A CN 104938575A CN 201510296283 A CN201510296283 A CN 201510296283A CN 104938575 A CN104938575 A CN 104938575A
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Abstract
The invention discloses a weight-lose potato konjak cookie. The weight-lose potato konjak cookie comprises the following raw materials: by weight, 120-150 parts of weak strength flour, 5-10 parts of Chinese yam, 1-2 parts of spuriopimpinella brachycarpa, 1-2 parts of fiddlehead, 1-3 parts of natto, 1-3 parts of potatos, 10-20 parts of brown rice, 10-15 parts of konjak power, 3-5 parts of papaya flesh, 20-25 parts of eggs, 15-20 parts of white sugar, 1-2 parts of table salt, 3-4 parts of baking soda, 0.1-0.2 part of aspergillus oryzae and some water. According to the weight-lose potato konjak cookie, konjak is low in caloric, caloric intake can be effectively controlled by eating the weight-lose potato konjak cookie, the fiddlehead is a weight-lose edible wild herb which has a large number of crude fibers, crude fiber can promote the stomach and the intestine to creep, fat receiving is reduced, and weight losing is achieved; after the natto is fermented, beneficial elements are generated, protein absorption of weight-lose people is facilitated, and fat metabolism is achieved.
Description
Technical field
The present invention relates to field of food, is exactly a kind of fat-reducing potato konjaku cookies.
Background technology
Cookies are that in biscuit family, mouthfeel has also been preferably one of most popular kind, are the savory snacks of suitable all kinds of crowd, but what hide in its delicious food is high sugared high grease, be not suitable for obese people to eat, the present invention evades with regard to comprehensive pros and cons, and a kind of fat-reducing of research and development cookies, to meet the demand in market.
Konjaku growth, under sparse woods, is useful basic food, the people too much to edible animal acid food, and konjaku is eaten in collocation, can reach food acid, soda balance.In addition, konjaku also have that level is hypoglycemic, reducing blood lipid, step-down, loose poison, beauty treatment, promote blood circulation, lose weight, defaecation, appetizing etc. be multi-functional.
Summary of the invention
The object of the invention is to the technological deficiency finding to make up existing market, a kind of fat-reducing potato konjaku cookies formula and preparation method thereof is provided, makes fat-reducing personage can enjoy cuisines during losing weight.
Above-mentioned purpose is realized by following scheme:
A kind of fat-reducing potato konjaku cookies, is characterized in that: it is obtained by the raw material of following weight parts: weak strength flour 120-150, Chinese yam 5-10, great Ye celery 1-2, fiddlehead 1-2, natto 1-3, potato 1-3, brown rice 10-20, konjaku flour 10-15, pawpaw meat 3-5, egg 20-25, white sugar 15-20, salt 1-2, sodium bicarbonate 3-4, aspergillus oryzae 0.1-0.2, water are appropriate.
Described one fat-reducing potato konjaku cookies, is characterized in that:
Processing method comprises the following steps:
(1) first by brown rice, natto, potato, Chinese yam mixing and stirring, water mill, dries, expanded, obtains puffed nutritious powder for subsequent use;
(2) by after great Ye celery, fiddlehead, the mixing of pawpaw meat, be pounded mud, after then mixing with weak strength flour, konjaku flour, obtain composite powder for subsequent use;
(3) egg is broken into egg liquid, add white sugar, salt and sodium bicarbonate, stir, constantly beat with egg-whisk, dismiss, obtain egg and stick with paste, afterwards the puffed nutritious powder gradation described in (1) is poured into and continue to stir, egg must be mixed and stick with paste;
(4) stir obtained cookies batter in being stuck with paste by composite powder input step (3) gained mixing egg again, join the rare denseness of suitable quantity of water deployed cookies batter;
(5) aspergillus oryzae solution is obtained by after aspergillus oryzae and suitable quantity of water mixing, aspergillus oryzae solution is added in step (4) gained cookies batter again, under 80-150rpm, stir 5-15min, in 27-38 DEG C, the condition bottom fermentation 6-24h of humidity 86-100%, forms aspergillus oryzae fermented dough;
(6) aspergillus oryzae fermented dough is made shape by instrument after put into baking box, oven temperature is set in 170-180 DEG C, baking 20-30 minute, potato konjaku cookies of must losing weight.
Beneficial effect of the present invention is: fat-reducing potato konjaku cookies disclosed by the invention, and konjaku heat is low, edible its effectively can control energy intake; Three-coloured amaranth is a kind of containing large quantities of coarse-fibred fat-reducing edible wild herbs, because fiber can promote gastrointestinal peristalsis reduce fat reception, therefore fat-reducing of can making light of one's life by commiting suicide; The beneficial element produced after natto fermentation contributes to fat-reducing personage and absorbs protein, and fat metabolism, it contains non-base and changes the whole nutrition of soya bean, the special nutrient increased after adding fermentation again, containing saponin, isoflavones, unrighted acid, lecithin, folic acid, dietary fibre, calcium, iron, potassium, vitamin and the above kind of several amino acids, mineral matter and kind more than 100, farnoquinone, the important nutrients such as dipyridine acid, are applicable to long-term edible maintaining healthy; Through Japan physician, physiologist research learn, the protein of soybean has indissolubility, and after making natto, becomes solvable and produce amino acid, and in raw material, non-existent various ferment can produce due to Bacillus natto and association bacterium, helps gastrointestinal disturbances to absorb.The composition of natto is: moisture 61.8%, crude protein 19.26%, crude fat 8.17%, carbohydrate 6.09%, crude fibre 2.2%, ash content 1.86%, and as vegetable food, its crude protein, fat are the abundantest.Natto system high protein nourishing food, the alcohol contained in natto element, can to get rid of in body acidifying type lipid in part cholesterol, decomposer, make abnormal blood pressure recover normal after edible; Fiddlehead has another name called fern dish, leading dish, more common in edible wild herbs.Fiddlehead can play the effect of heat-clearing laxation, lowering the adverse-rising QI to resolve phlegm, refuse in metabolism body, thus plays certain weight loss effect.The each raw material of the present invention is composite, the comprehensive object reaching Weight-reducing health.
The present invention is not containing butter, while it is more healthy without oil formula, in order to keep the crisp of cookies, add coarse rice powder, it can form aperture in biscuit structure, increase crunchy sensation, compensate for the shortcoming without cookies meeting crunchy sensation deficiency in oily situation, but be more prone to fracture because coarse rice powder adds the cookies that membership makes to obtain, therefore pawpaw meat and aspergillus oryzae fermentation is added, natural papain wherein can aminosal effectively, make it to become micromolecular structure, the effect greatly reduced due to protein causes the naturally broken stress produced of biscuit, the dough obtained is made more easily to stretch and process, not easy fracture, aspergillus oryzae and papain composite, add fluffy degree and the resistance to fracture of cookies, further improve mouthfeel.Potato and coarse rice powder, after expanded, the better palatable crisp of mouthfeel.
Detailed description of the invention
A kind of fat-reducing potato konjaku cookies, it is obtained by the raw material of following weight (kg): weak strength flour 150, Chinese yam 10, great Ye celery 2, fiddlehead 1, natto 3, potato 3, brown rice 15, konjaku flour 15, pawpaw meat 5, egg 25, white sugar 15, salt 1, sodium bicarbonate 4, aspergillus oryzae 0.1, water are appropriate.
Described one fat-reducing potato konjaku cookies,
Processing method comprises the following steps:
(1) first by brown rice, natto, potato, Chinese yam mixing and stirring, water mill, dries, expanded, obtains puffed nutritious powder for subsequent use;
(2) by after great Ye celery, fiddlehead, the mixing of pawpaw meat, be pounded mud, after then mixing with weak strength flour, konjaku flour, obtain composite powder for subsequent use;
(3) egg is broken into egg liquid, add white sugar, salt and sodium bicarbonate, stir, constantly beat with egg-whisk, dismiss, obtain egg and stick with paste, afterwards the puffed nutritious powder gradation described in (1) is poured into and continue to stir, egg must be mixed and stick with paste;
(4) stir obtained cookies batter in being stuck with paste by composite powder input step (3) gained mixing egg again, join the rare denseness of suitable quantity of water deployed cookies batter;
(5) obtain aspergillus oryzae solution by after aspergillus oryzae and suitable quantity of water mixing, then added by aspergillus oryzae solution in step (4) gained cookies batter, under 150rpm, stir 15min, in 32 DEG C, the condition bottom fermentation 14h of humidity 90%, forms aspergillus oryzae fermented dough;
(6) aspergillus oryzae fermented dough is made shape by instrument after put into baking box, oven temperature is set in 175 DEG C, baking 25 minutes, potato konjaku cookies of must losing weight.
Claims (2)
1. to lose weight potato konjaku cookies, it is characterized in that: it is obtained by the raw material of following weight parts: weak strength flour 120-150, Chinese yam 5-10, great Ye celery 1-2, fiddlehead 1-2, natto 1-3, potato 1-3, brown rice 10-20, konjaku flour 10-15, pawpaw meat 3-5, egg 20-25, white sugar 15-20, salt 1-2, sodium bicarbonate 3-4, aspergillus oryzae 0.1-0.2, water are appropriate.
2. one fat-reducing potato konjaku cookies according to claim 1, is characterized in that:
Processing method comprises the following steps:
(1) first by brown rice, natto, potato, Chinese yam mixing and stirring, water mill, dries, expanded, obtains puffed nutritious powder for subsequent use;
(2) by after great Ye celery, fiddlehead, the mixing of pawpaw meat, be pounded mud, after then mixing with weak strength flour, konjaku flour, obtain composite powder for subsequent use;
(3) egg is broken into egg liquid, add white sugar, salt and sodium bicarbonate, stir, constantly beat with egg-whisk, dismiss, obtain egg and stick with paste, afterwards the puffed nutritious powder gradation described in (1) is poured into and continue to stir, egg must be mixed and stick with paste;
Again composite powder is dropped into during step (3) gained mixing egg is stuck with paste and stir obtained cookies batter, join the rare denseness of suitable quantity of water deployed cookies batter;
Aspergillus oryzae solution is obtained by after aspergillus oryzae and suitable quantity of water mixing, aspergillus oryzae solution is added in step (4) gained cookies batter again, under 80-150rpm, stir 5-15min, in 27-38 DEG C, the condition bottom fermentation 6-24h of humidity 86-100%, forms aspergillus oryzae fermented dough;
(6) aspergillus oryzae fermented dough is made shape by instrument after put into baking box, oven temperature is set in 170-180 DEG C, baking 20-30 minute, potato konjaku cookies of must losing weight.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510296283.3A CN104938575A (en) | 2015-06-03 | 2015-06-03 | Weight-lose potato konjak cookie |
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| CN201510296283.3A CN104938575A (en) | 2015-06-03 | 2015-06-03 | Weight-lose potato konjak cookie |
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| CN104938575A true CN104938575A (en) | 2015-09-30 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875764A (en) * | 2016-05-05 | 2016-08-24 | 王永福 | Saffron crocus cookie and preparation method thereof |
| CN107432303A (en) * | 2016-06-16 | 2017-12-05 | 西昌学院 | A kind of processing method of potato biscuit |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1397644A (en) * | 2002-08-17 | 2003-02-19 | 南宁庞博生物工程有限公司 | Composite enzyme for hydrolyzing plant protein and its preparing process |
| CN1586222A (en) * | 2004-10-13 | 2005-03-02 | 兰州益生化工有限公司 | Diet fiber fat reducing biscuit and its processing method |
-
2015
- 2015-06-03 CN CN201510296283.3A patent/CN104938575A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1397644A (en) * | 2002-08-17 | 2003-02-19 | 南宁庞博生物工程有限公司 | Composite enzyme for hydrolyzing plant protein and its preparing process |
| CN1586222A (en) * | 2004-10-13 | 2005-03-02 | 兰州益生化工有限公司 | Diet fiber fat reducing biscuit and its processing method |
Non-Patent Citations (1)
| Title |
|---|
| 毛永甫: "饼干制造中蛋白酶的利用", 《食品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875764A (en) * | 2016-05-05 | 2016-08-24 | 王永福 | Saffron crocus cookie and preparation method thereof |
| CN107432303A (en) * | 2016-06-16 | 2017-12-05 | 西昌学院 | A kind of processing method of potato biscuit |
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Address after: 243000 Anhui city of Ma'anshan province high tech Zone at 1669 North Road Huo sparkle Building No. 2 Applicant after: Ox Prince of the Devils development in science and technology Co., Ltd of Maanshan City Address before: 243100 Anhui city of Ma'anshan province Dangtu nine Yun International 2 building 602 room Applicant before: Ox Prince of the Devils development in science and technology Co., Ltd of Maanshan City |
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Effective date of registration: 20161010 Address after: 230088, Anhui province high tech Zone, 2800 innovation Avenue, 137 innovation industry park, H2 building, room two, Hefei Applicant after: Zhongke wisdom science and Technology Co Ltd Address before: 243000 Anhui city of Ma'anshan province high tech Zone at 1669 North Road Huo sparkle Building No. 2 Applicant before: Ox Prince of the Devils development in science and technology Co., Ltd of Maanshan City |
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