CN110024833A - A kind of low-sugar biscuit and its processing technology - Google Patents
A kind of low-sugar biscuit and its processing technology Download PDFInfo
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- CN110024833A CN110024833A CN201910351659.4A CN201910351659A CN110024833A CN 110024833 A CN110024833 A CN 110024833A CN 201910351659 A CN201910351659 A CN 201910351659A CN 110024833 A CN110024833 A CN 110024833A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of low-sugar biscuit and its processing technologys, including Self- raising flour, corn oil, skimmed milk power, egg, xylitol, sodium bicarbonate, yeast cake, butter and water, wherein the parts by weight of each constituent are as follows: 40 parts~60 parts of Self- raising flour, 5~10 parts of corn oil, 5~15 parts of skimmed milk power, 20~30 parts of egg, 5~10 parts of xylitol, 1~2 part of sodium bicarbonate, 0.5~1 part of yeast cake, 1~2 part of butter, 30~50 parts of water；A kind of processing technology of low-sugar biscuit includes six steps such as weighing, pretreatment of raw material, face processed, molding, baking and cooling；The low-sugar biscuit that the present invention obtains does not add any sucrose, sugar content is low, it is easy to the digestion and absorption of human body, while nutrition rich in biscuit, delicious taste, people can be helped to achieve the purpose that allay one's hunger, in addition, preparation method preparation process of the invention is simple, raw material is easy to get, it is at low cost, it is suitble to industrialized production.
Description
Technical field
The present invention relates to technical field of health care food, specially a kind of low-sugar biscuit and its processing technology.
Background technique
Biscuit is one of the important foodstuffs in daily life, and traditional biscuit is using wheat flour, sugar, grease as primary raw material
Through dough preparing, rolling, at instant food made of the processes such as punishment, baking, since the mouthfeel of biscuit is loose, full of nutrition, water
Point content is few, volume is light, fast shape is complete, carries convenient for packaging and storage, is liked by more and more people.However, traditional
Biscuit generally belong to high sugared, high in fat, phitosite, nondigestible, such food is for obese people, three Gao Renqun
And it is not suitable for excessively absorbing for diabetic.Therefore, a kind of suitable obese people, three Gao Renqun and diabetes
The exploitation of the low-sugar biscuit of patients is necessary.
Summary of the invention
The purpose of the present invention is to provide a kind of low-sugar biscuit and its processing technologys, to solve to propose in above-mentioned background technique
The problem of.
To achieve the above object, the invention provides the following technical scheme: a kind of low-sugar biscuit, including Self- raising flour, corn
Oil, skimmed milk power, egg, xylitol, sodium bicarbonate, yeast cake, butter and water, wherein the parts by weight of each constituent are as follows: low muscle
40 parts~60 parts of flour, 5~10 parts of corn oil, 5~15 parts of skimmed milk power, 20~30 parts of egg, 5~10 parts of xylitol, little Su
Make a call to 1~2 part, 0.5~1 part of yeast cake, 1~2 part of butter, 30~50 parts of water；A kind of processing technology of low-sugar biscuit includes following
Several steps:
Step 1 weighs:
S1, it is weighed according to parts by weight, 50 parts of Self- raising flour, 8 parts of corn oil, 12 parts of skimmed milk power, 25 parts of egg, xylitol
8 parts, 1.5 parts of sodium bicarbonate, 0.8 part of yeast cake, 1.5 parts of butter, 40 parts of water；
Step 2, pretreatment of raw material:
S1, butter is softened at room temperature；
S2, egg is carried out to egg white, yolk separation, and the egg white of separator well, yolk is respectively put into different containers；
S3, egg white is put into beater, and successively adds xylitol in three times into egg white, the mashing of side edged, until
Egg white and xylitol are beaten uniformly by complete, obtain mixed material A；
S4, it adds the butter of softening into mixed material A and sodium bicarbonate continues to beat and quickly beats 2-3min, is next divided to two
Secondary addition yolk beats 3-4min, is substantially dissolved in butter, sodium bicarbonate and yolk in mixed material A, obtains mixed material B；
Step 3, face processed:
S1, it is put into skimmed milk power and water in blender, after mixing by skimmed milk power and water, then mixing is inwardly added
Material B continues to stir, until stirring evenly；
S2, corn oil and yeast cake are slowly added in Self- raising flour, side edged is uniformly mixed, and obtains mixed material C；
S3, mixed material C being added into the material that S1 is stirred evenly, starting blender is stirred, until stir evenly,
It wakes up after twenty minutes, dough is made；
Step 4, molding:
S1, the dough made model is extruded into size consistency of thickness, there is the biscuit of same decorative pattern；
Step 5, baking:
S1, biscuit is orderly put into baking tray, then baking tray is placed in oven for baking, be arranged 150 DEG C of oven surface temperature,
180 DEG C of fire in a stove before fuel is added temperature, toast 15min；
Step 6, cooling:
Biscuit after S1, baking at room temperature natural cooling to get low-sugar biscuit.
As a preferred technical solution of the present invention, the parts by weight of each constituent of low-sugar biscuit raw material described in step 1
Number are as follows: 40 parts of parts of Self- raising flour, 5 parts of corn oil, 5 parts of skimmed milk power, 20 parts of egg, 5 parts of xylitol, 1 part of sodium bicarbonate, yeast cake
0.5 part, 1 part of butter, 30 parts of water.
As a preferred technical solution of the present invention, the parts by weight of each constituent of low-sugar biscuit raw material described in step 1
Number are as follows: 60 parts of Self- raising flour, 10 parts of corn oil, 15 parts of skimmed milk power, 30 parts of egg, 10 parts of xylitol, 2 parts of sodium bicarbonate, fresh ferment
Female 1 part, 2 parts of butter, 50 parts of water.
As a preferred technical solution of the present invention, the parts by weight of each constituent of low-sugar biscuit raw material described in step 1
Number are as follows: 45 parts of Self- raising flour, 6 parts of corn oil, 8 parts of skimmed milk power, 23 parts of egg, 6 parts of xylitol, 1 part of sodium bicarbonate, yeast cake
0.8 part, 2 parts of butter, 38 parts of water.
As a preferred technical solution of the present invention, the parts by weight of each constituent of low-sugar biscuit raw material described in step 1
Number are as follows: 55 parts of Self- raising flour, 9 parts of corn oil, 11 parts of skimmed milk power, 27 parts of egg, 7 parts of xylitol, 1.5 parts of sodium bicarbonate, fresh ferment
Female 0.6 part, 1.2 parts of butter, 45 parts of water.
Compared with prior art, the beneficial effects of the present invention are: the low-sugar biscuit that the present invention obtains does not add any sucrose,
Sugar content is low, is easy to the digestion and absorption of human body, while nutrition rich in biscuit, delicious taste can help people to reach
To the purpose allayed one's hunger, and can also play brain tonic and intelligence development, beautifying face and moistering lotion, resistance building the effect of, to human body health have very much
It helps, in addition, preparation method preparation process of the invention is simple, raw material is easy to get, it is at low cost, it is suitble to industrialized production.
Specific embodiment
Hereinafter, preferred embodiments of the present invention will be described, it should be understood that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
Embodiment 1: the present invention provides a kind of technical solution: a kind of low-sugar biscuit, including Self- raising flour, corn oil, degreasing
Milk powder, egg, xylitol, sodium bicarbonate, yeast cake, butter and water, wherein the parts by weight of each constituent are as follows: 40 parts of Self- raising flour
~60 parts, 5~10 parts of corn oil, 5~15 parts of skimmed milk power, 20~30 parts of egg, 5~10 parts of xylitol, 1~2 part of sodium bicarbonate,
0.5~1 part of yeast cake, 1~2 part of butter, 30~50 parts of water；A kind of processing technology of low-sugar biscuit including the following steps:
Step 1 weighs:
S1, it is weighed according to parts by weight, 50 parts of Self- raising flour, 8 parts of corn oil, 12 parts of skimmed milk power, 25 parts of egg, xylitol
8 parts, 1.5 parts of sodium bicarbonate, 0.8 part of yeast cake, 1.5 parts of butter, 40 parts of water；
Step 2, pretreatment of raw material:
S1, butter is softened at room temperature；
S2, egg is carried out to egg white, yolk separation, and the egg white of separator well, yolk is respectively put into different containers；
S3, egg white is put into beater, and successively adds xylitol in three times into egg white, the mashing of side edged, until
Egg white and xylitol are beaten uniformly by complete, obtain mixed material A；
S4, it adds the butter of softening into mixed material A and sodium bicarbonate continues to beat and quickly beats 2-3min, is next divided to two
Secondary addition yolk beats 3-4min, is substantially dissolved in butter, sodium bicarbonate and yolk in mixed material A, obtains mixed material B；
Step 3, face processed:
S1, it is put into skimmed milk power and water in blender, after mixing by skimmed milk power and water, then mixing is inwardly added
Material B continues to stir, until stirring evenly；
S2, corn oil and yeast cake are slowly added in Self- raising flour, side edged is uniformly mixed, and obtains mixed material C；
S3, mixed material C being added into the material that S1 is stirred evenly, starting blender is stirred, until stir evenly,
It wakes up after twenty minutes, dough is made；
Step 4, molding:
S1, the dough made model is extruded into size consistency of thickness, there is the biscuit of same decorative pattern；
Step 5, baking:
S1, biscuit is orderly put into baking tray, then baking tray is placed in oven for baking, be arranged 150 DEG C of oven surface temperature,
180 DEG C of fire in a stove before fuel is added temperature, toast 15min；
Step 6, cooling:
Biscuit after S1, baking at room temperature natural cooling to get low-sugar biscuit.
Embodiment 2: the parts by weight of each constituent of low-sugar biscuit raw material are as follows: 40 parts of parts of Self- raising flour, corn oil 5
Part, 5 parts of skimmed milk power, 20 parts of egg, 5 parts of xylitol, 1 part of sodium bicarbonate, 0.5 part of yeast cake, 1 part of butter, 30 parts of water.
A kind of processing method of vegetable nutrient bean vermicelli is identical as the preparation process in embodiment 1 in the present embodiment, herein
It is not repeating to introduce, detailed content refers to the preparation process in embodiment 1
Embodiment 3: the parts by weight of each constituent of low-sugar biscuit raw material are as follows: 60 parts of Self- raising flour, 10 parts of corn oil,
15 parts of skimmed milk power, 30 parts of egg, 10 parts of xylitol, 2 parts of sodium bicarbonate, 1 part of yeast cake, 2 parts of butter, 50 parts of water.
A kind of processing method of vegetable nutrient bean vermicelli is identical as the preparation process in embodiment 1 in the present embodiment, herein
It is not repeating to introduce, detailed content refers to the preparation process in embodiment 1
Embodiment 4: the parts by weight of each constituent of low-sugar biscuit raw material are as follows: 45 parts of Self- raising flour, 6 parts of corn oil,
8 parts of skimmed milk power, 23 parts of egg, 6 parts of xylitol, 1 part of sodium bicarbonate, 0.8 part of yeast cake, 2 parts of butter, 38 parts of water.
A kind of processing method of vegetable nutrient bean vermicelli is identical as the preparation process in embodiment 1 in the present embodiment, herein
It is not repeating to introduce, detailed content refers to the preparation process in embodiment 1
Embodiment 5: the parts by weight of each constituent of low-sugar biscuit raw material are as follows: 55 parts of Self- raising flour, 9 parts of corn oil,
11 parts of skimmed milk power, 27 parts of egg, 7 parts of xylitol, 1.5 parts of sodium bicarbonate, 0.6 part of yeast cake, 1.2 parts of butter, 45 parts of water.
A kind of processing method of vegetable nutrient bean vermicelli is identical as the preparation process in embodiment 1 in the present embodiment, herein
It is not repeating to introduce, detailed content refers to the preparation process in embodiment 1.
In summary: the low-sugar biscuit that the method for the present invention obtains does not add any sucrose, and sugar content is low, is easy to disappearing for human body
Change and absorb, while nutrition rich in biscuit, delicious taste can help people to achieve the purpose that allay one's hunger, and can also
The effect of playing brain tonic and intelligence development, beautifying face and moistering lotion, resistance building, it is helpful to the health of human body, in addition, preparation of the invention
Method preparation process is simple, and raw material is easy to get, at low cost, is suitble to industrialized production.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of low-sugar biscuit, which is characterized in that including Self- raising flour, corn oil, skimmed milk power, egg, xylitol, little Su
Beat, yeast cake, butter and water, wherein the parts by weight of each constituent are as follows: 40 parts~60 parts of Self- raising flour, 5~10 parts of corn oil,
5~15 parts of skimmed milk power, 20~30 parts of egg, 5~10 parts of xylitol, 1~2 part of sodium bicarbonate, 0.5~1 part of yeast cake, butter 1
~2 parts, 30~50 parts of water；A kind of processing technology of low-sugar biscuit including the following steps:
Step 1 weighs:
S1, weighed according to parts by weight, 50 parts of Self- raising flour, 8 parts of corn oil, 12 parts of skimmed milk power, 25 parts of egg, 8 parts of xylitol,
1.5 parts of sodium bicarbonate, 0.8 part of yeast cake, 1.5 parts of butter, 40 parts of water；
Step 2, pretreatment of raw material:
S1, butter is softened at room temperature；
S2, egg is carried out to egg white, yolk separation, and the egg white of separator well, yolk is respectively put into different containers；
S3, egg white is put into beater, and successively adds xylitol in three times into egg white, side edged mashing, until egg white
It is beaten uniformly with xylitol by complete, obtains mixed material A；
S4, add the butter of softening into mixed material A and sodium bicarbonate continues to beat and quickly beats 2-3min, next in two times plus
Enter yolk and beat 3-4min, is substantially dissolved in butter, sodium bicarbonate and yolk in mixed material A, obtains mixed material B；
Step 3, face processed:
S1, it is put into skimmed milk power and water in blender, after mixing by skimmed milk power and water, then mixed material is inwardly added
B continues to stir, until stirring evenly；
S2, corn oil and yeast cake are slowly added in Self- raising flour, side edged is uniformly mixed, and obtains mixed material C；
S3, mixed material C is added into the material that S1 is stirred evenly, starting blender is stirred, until stirring evenly, awake 20
After minute, dough is made；
Step 4, molding:
S1, the dough made model is extruded into size consistency of thickness, there is the biscuit of same decorative pattern；
Step 5, baking:
S1, biscuit is orderly put into baking tray, then baking tray is placed in oven for baking, be arranged 150 DEG C of oven surface temperature, the fire in a stove before fuel is added
180 DEG C of temperature, toast 15min；
Step 6, cooling:
Biscuit after S1, baking at room temperature natural cooling to get low-sugar biscuit.
2. a kind of low-sugar biscuit according to claim 1 and its processing technology, it is characterised in that: low sugar described in step 1
The parts by weight of each constituent of biscuit raw materials are as follows: 40 parts of parts of Self- raising flour, 5 parts of corn oil, 5 parts of skimmed milk power, 20 parts of egg, wood
5 parts of sugar alcohol, 1 part of sodium bicarbonate, 0.5 part of yeast cake, 1 part of butter, 30 parts of water.
3. a kind of low-sugar biscuit according to claim 1 and its processing technology, it is characterised in that: low sugar described in step 1
The parts by weight of each constituent of biscuit raw materials are as follows: 60 parts of Self- raising flour, 10 parts of corn oil, 15 parts of skimmed milk power, 30 parts of egg, wood
10 parts of sugar alcohol, 2 parts of sodium bicarbonate, 1 part of yeast cake, 2 parts of butter, 50 parts of water.
4. a kind of low-sugar biscuit according to claim 1 and its processing technology, it is characterised in that: low sugar described in step 1
The parts by weight of each constituent of biscuit raw materials are as follows: 45 parts of Self- raising flour, 6 parts of corn oil, 8 parts of skimmed milk power, 23 parts of egg, xylose
6 parts of alcohol, 1 part of sodium bicarbonate, 0.8 part of yeast cake, 2 parts of butter, 38 parts of water.
5. a kind of low-sugar biscuit according to claim 1 and its processing technology, it is characterised in that: low sugar described in step 1
The parts by weight of each constituent of biscuit raw materials are as follows: 55 parts of Self- raising flour, 9 parts of corn oil, 11 parts of skimmed milk power, 27 parts of egg, wood
7 parts of sugar alcohol, 1.5 parts of sodium bicarbonate, 0.6 part of yeast cake, 1.2 parts of butter, 45 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910351659.4A CN110024833A (en) | 2019-04-28 | 2019-04-28 | A kind of low-sugar biscuit and its processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910351659.4A CN110024833A (en) | 2019-04-28 | 2019-04-28 | A kind of low-sugar biscuit and its processing technology |
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| Publication Number | Publication Date |
|---|---|
| CN110024833A true CN110024833A (en) | 2019-07-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910351659.4A Withdrawn CN110024833A (en) | 2019-04-28 | 2019-04-28 | A kind of low-sugar biscuit and its processing technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011433A (en) * | 2019-12-17 | 2020-04-17 | 西安医学院 | Corn stigma extract biscuit and making method thereof |
| CN113712063A (en) * | 2021-09-09 | 2021-11-30 | 山西康欣药业有限公司 | Coprinus comatus low-sugar biscuit and preparation method thereof |
-
2019
- 2019-04-28 CN CN201910351659.4A patent/CN110024833A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011433A (en) * | 2019-12-17 | 2020-04-17 | 西安医学院 | Corn stigma extract biscuit and making method thereof |
| CN113712063A (en) * | 2021-09-09 | 2021-11-30 | 山西康欣药业有限公司 | Coprinus comatus low-sugar biscuit and preparation method thereof |
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Application publication date: 20190719 |