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Sugar-free burdock bean dreg biscuit and processing method thereof

A bean dregs biscuit and processing method technology, applied in baking, dough processing, baked food, etc., can solve the problems of insufficient and effective use of nutritional value, low utilization rate of bean dregs, etc., to control blood sugar, reduce the rate of blood sugar rise, increase satiety effect

Inactive Publication Date: 2013-03-06
XIAOJIAN TECH DALIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Okara is a by-product in the production of tofu and soymilk. At present, the utilization rate of okara is low, and it is generally treated as waste, and its nutritional value has not been fully and effectively utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0008] ① Mix ordinary dry flour, corn flour, and hazelnut flour into low-gluten flour in a ratio of 4:1:1;

[0009] ② Wash and peel the burdock and use a roller to grind it into mud, and set it aside for later use.

[0010] ③ Mix 115 parts of low-gluten flour, 70 parts of bean dregs, 40 parts of burdock, 25 parts of water, 35 parts of eggs, 20 parts of olive oil, and 4 parts of starter, add water and stir evenly for 15 minutes to make a dough, and let it stand at a temperature of 28°C 15 minutes; prepare 3 pieces of walnut slices for later use.

[0011] ④ Extrude the above-mentioned dough through a calender, and process it into a cake embryo with uniform thickness and complete shape;

[0012] ⑤Sprinkle the walnut kernels evenly on the cake embryo, place it in an oven with a base fire of 190°C and a surface fire of 220°C, and bake for 10 minutes.

[0013] ⑥ Cool the above-baked cake embryos to 35°C for packaging to obtain the finished product.

[0014] Since the present inve...

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PUM

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Abstract

The invention discloses sugar-free burdock bean dreg biscuit and a processing method thereof, and relates to food biscuit and a processing method thereof. The sugar-free burdock bean dreg biscuit comprises the following components in parts by weight: 95-115 parts of low-gluten flour, 65-70 parts of bean dregs, 35-40 parts of burdock, 18-26 parts of water, 20-40 parts of egg, 15-25 parts of olive oil, 3-4 parts of walnut kernel and 4-5 parts of starter culture. The biscuit is processed by using high-fiber, low-carbohydrate and multi-mineral element burdock and bean dregs, so that the biscuit is balanced in nutrition, the fiber content of the biscuit is improved and the blood sugar rising speed during eating of the biscuit is reduced; and the biscuit has various health-care effects such as blood sugar control, satiety enhancement and weight loss.

Description

technical field [0001] The invention relates to a food biscuit and a processing method thereof, in particular to a sugar-free burdock bean dregs biscuit and a processing method thereof. Background technique [0002] Burdock is rich in protein, cellulose, carotene (280 times higher than carrots), vitamins, and Ca, Mg, Fe, Mn, Zn and other macro and trace elements necessary for human body. It has the functions of lowering blood pressure and blood sugar, etc. effect. As a non-staple food in the production of soybean milk, bean dregs contain nutrients such as protein, cellulose, and polysaccharides, as well as minerals such as calcium, phosphorus, and iron, and have the effects of lowering blood sugar and losing weight. Okara is a by-product in the production of tofu and soymilk. At present, the utilization rate of okara is low, and it is generally treated as waste, and its nutritional value has not been fully and effectively utilized. Contents of the invention [0003] The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 于楠楠
Owner XIAOJIAN TECH DALIAN
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