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High dietary fiber cookie and preparation method thereof

A high dietary fiber and cookie technology, applied in the field of cookies, can solve the problem of little research on nutritional value, and achieve the effects of increasing product added value, increasing nutritional value, and increasing the content of dietary fiber.

Inactive Publication Date: 2015-04-15
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional cookies focus on the change of taste, with flour and butter as the main ingredients, and then add some fruit and dried fruit to change the flavor, and there are few studies on nutritional value

Method used

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  • High dietary fiber cookie and preparation method thereof
  • High dietary fiber cookie and preparation method thereof
  • High dietary fiber cookie and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A high dietary fiber cookie consisting of:

[0034] By weight, there are 9 parts of asparagus powder, 30 parts of low-gluten flour, 26 parts of butter, 0.1 part of baking soda, and 8 parts of white sugar.

Embodiment 2

[0036] A high dietary fiber cookie consisting of:

[0037] By weight, there are 13 parts of asparagus powder, 40 parts of low-gluten flour, 34 parts of butter, 0.3 parts of baking soda, and 11 parts of white sugar.

Embodiment 3

[0039] A high dietary fiber cookie consisting of:

[0040] By weight, 9.5 parts of asparagus powder, 40 parts of low-gluten flour, 34 parts of butter, 0.3 parts of baking soda, and 11 parts of white sugar.

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PUM

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Abstract

The invention provides a high dietary fiber cookie and a preparation method thereof. The high dietary fiber cookie comprises the following components in parts by weight: 9-13 parts of an asparagus powder, 30-40 parts of low-gluten flour, 26-34 parts of butter, 0.1-0.3 part of a starting agent and 8-11 parts of a sweetening agent. The preparation method of the high dietary fiber cookie comprises the following steps: adding the sweetening agent into the softened butter and uniformly mixing; adding the asparagus powder, the low-gluten flour and the starting agent and uniformly mixing to obtain a dough; baking the dough in a baking oven with a temperature of 170-190 DEG C for 12-18 minutes to obtain a product. The high dietary fiber cookie provided by the invention is rich in dietary fibers and has higher nutrient value, longer shelf life, rich asparagus natural fragrance and special flavor.

Description

technical field [0001] The invention relates to the field of cookies, in particular to a cookie with high dietary fiber and a preparation method thereof. Background technique [0002] Cookies are one of the most popular desserts in the world. Although different cookies have their own characteristics, they are all made in the same way. They all use water to make the base cake as thin as possible and allow bubbles to appear. Afterwards, a large amount of butter and eggs can be added, and then dried to saturate the bubbles and allow a small amount of water in the eggs to escape. This saturation process creates the most attractive feature of cookies—the refreshing taste. [0003] Traditional cookies focus on the change of taste, with flour and butter as the main ingredients, and then add some fruits and dried fruits to change the flavor, and there are few studies on nutritional value. [0004] In view of this, the present invention is proposed. Contents of the invention [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/366
Inventor 杨晓宽朱京涛梁建兰常学东蔡金星刘秀凤
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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