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Making method of low-fat nutritious cookie

A production method and low-fat technology, applied in the field of biscuit production, can solve problems such as high fat content

Inactive Publication Date: 2014-03-19
简玉君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many types of biscuits on the market. People usually choose biscuits as snacks. In addition to their good taste, they can also supplement the energy needed by the human body. However, don’t underestimate the calories of biscuits. Some types contain surprisingly high fat content.

Method used

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Embodiment Construction

[0010] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0011] A method for making low-fat nutritious biscuits made from buckwheat noodles, celery and carrots.

[0012] Grind fresh celery and fresh carrots to make celery puree and carrot puree.

[0013] Baking powder is added to the buckwheat noodles to ferment them.

[0014] Stir the fermented buckwheat noodles, celery puree and carrot puree evenly, then add vegetable oil, eggs and salt and stir well.

[0015] Put the well-mixed biscuit dough into a biscuit machine, roll it, punch it, and bake it.

[0016] Although the specific implementation of the present invention has been described above in conjunction with the examples,...

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Abstract

Disclosed is a making method of a low-fat nutritious cookie. The low-fat nutritious cookie is made of buckwheat, celery and carrots. The buckwheat is a grain crop rich in nutrition, the lysine in protein and microelements such as copper, ferrum, manganese, zinc, magnesium of the buckwheat are higher than those of common crops, and the buckwheat comprises abundant vitamin, soluble dietary fibers and nicotinic acid and is also rich in selenium and choline which are deficient in other grain crops. More importantly, the buckwheat is rich in bioflavonoid-rutin. Therefore, buckwheat food is not only ideal daily nutritionally balanced food, but also healthy food special for people with hypertension, hypertension and hyperglycemia, and has the functions of depressing qi, easing the intestine, assisting in digestion and relieving dyspepsia. People who eat the cookies can also take in more nutrients, and the low-fat nutritious cookie is suitable for people with hypertension, hypertension and hyperglycemia.

Description

technical field [0001] The invention belongs to the field of food, in particular to a method for making biscuits. Background technique [0002] There are many types of biscuits on the market. People usually choose biscuits as snacks. In addition to their good taste, they can also supplement the energy needed by the human body. However, don’t underestimate the calories of biscuits. Some types contain surprisingly high fat content. . That's how I hoarded fat unconsciously. Obesity can cause many diseases and is not easy to be healthy. Contents of the invention [0003] The purpose of the present invention is to provide a method for making low-fat nutritious biscuits. People can consume more nutrition while eating low-fat nutritious biscuits, which can be eaten by "three high" people. [0004] The technical scheme adopted by the invention is: a method for making low-fat nutritious biscuits. The biscuits are made of buckwheat noodles, celery and carrots. [0005] Grind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D13/80
Inventor 简玉君
Owner 简玉君
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