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Konjak biscuit and preparing method thereof

A konjac biscuit and its production method technology, which is applied in the production field of konjac biscuit and biscuit, can solve the problems of compound dietary fiber rough taste, biscuit taste, flavor influence, etc., so as to facilitate industrial promotion and application, improve color and texture characteristics, reduce The effect of energy intake

Inactive Publication Date: 2017-05-31
ANKANG AGRI SCI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the health biscuit has high nutritional value and has the functions of lowering blood fat and improving symptoms of diabetes, but because the compound dietary fiber has a rough taste, it has a great impact on the taste and flavor of the biscuit.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A konjac biscuit, in parts by weight, raw materials are 10 parts of konjac flour, 16 parts of oat flour, 18 parts of cornstarch, 8 parts of soybean protein powder, 3 parts of milk powder, 15 parts of vegetable oil, 8 parts of isomaltooligosaccharide, wood 4 parts of sugar alcohol, 17 parts of eggs and 1 part of leavening agent.

[0033] The glucomannan content of konjac flour is 99.9%.

[0034] The vegetable oil is palm oil.

[0035] Leavening agent is a kind of in sodium bicarbonate, bicarbonate hinge and yeast powder.

[0036] The production method is as follows:

[0037] (1) Raw material preparation: pass konjac flour, oat flour, cornstarch and soybean protein powder through a 100-mesh sieve respectively, and collect raw material powder under the sieve;

[0038] (2) Kneading dough: Mix konjac flour, oat flour, cornstarch and soybean protein powder evenly to obtain mixed powder, then add milk powder, isomaltooligosaccharide, xylitol and vegetable oil into the egg l...

Embodiment 2

[0043] A konjac biscuit, in parts by weight, raw materials are 15 parts of konjac flour, 21 parts of oat flour, 23 parts of cornstarch, 13 parts of soybean protein powder, 8 parts of milk powder, 20 parts of vegetable oil, 13 parts of isomaltooligosaccharide, wood 9 parts of sugar alcohol, 22 parts of eggs and 2 parts of leavening agent.

[0044] Konjac flour glucomannan content is 99.9%.

[0045] The vegetable oil is palm oil.

[0046] The leavening agent is any two of sodium bicarbonate, bicarbonate and yeast powder.

[0047] The production method is as follows:

[0048] (1) Raw material preparation: pass konjac flour, oat flour, cornstarch and soybean protein powder through a 100-mesh sieve respectively, and collect raw material powder under the sieve;

[0049] (2) Kneading dough: Mix konjac flour, oat flour, cornstarch and soybean protein powder evenly to obtain mixed powder, then add milk powder, isomaltooligosaccharide, xylitol and vegetable oil into the egg liquid, s...

Embodiment 3

[0054] A konjac biscuit, in parts by weight, raw materials are 20 parts of konjac flour, 26 parts of oat flour, 28 parts of cornstarch, 18 parts of soybean protein powder, 13 parts of milk powder, 25 parts of vegetable oil, 18 parts of isomaltooligosaccharide, wood 14 parts of sugar alcohol, 27 parts of eggs, 3 parts of leavening agent, 1 part of food flavor and 1 part of edible salt.

[0055] In this example, 1 part of edible essence and 1 part of edible salt are added in order to obtain biscuits with special flavor.

[0056] Konjac flour glucomannan content is 99.9%.

[0057] The vegetable oil is palm oil.

[0058] The leavening agent is sodium bicarbonate, bicarbonate hinge and yeast powder.

[0059] The production method is as follows:

[0060] (1) Raw material preparation: pass konjac flour, oat flour, cornstarch and soybean protein powder through a 100-mesh sieve respectively, and collect raw material powder under the sieve;

[0061](2) Kneading dough: Mix konjac flo...

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PUM

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Abstract

The invention provides a konjak biscuit and a preparing method thereof. The konjak biscuit is prepared from, by weight, 10-20 parts of konjak powder, 16-26 parts of oat powder, 18-28 parts of corn starch, 8-18 parts of soyabean protein powder, 3-13 parts of milk powder, 15-25 parts of vegetable oil, 8-18 parts of oligomerization isomaltose, 4-14 parts of xylitol, 17-27 parts of eggs and 1-3 parts of swelling agent. The konjak biscuit contains abundant dietary fibers, the nutritive value is high, the mouthfeel is good, the konjak biscuit is low in sugar and oil, people have obvious satiety after eating the konjak biscuit, and the konjak biscuit has an antiobesity action; meanwhile, the preparing method is simple and easy to carry out.

Description

technical field [0001] The invention relates to a food, in particular to a konjac biscuit. The invention also relates to a method for making such biscuits. Background technique [0002] Biscuit is a kind of crispy biscuit made with wheat flour (glutinous rice flour, starch, etc.) or crunchy foods. According to different processing techniques and raw materials, it can be divided into crisp biscuits, tough biscuits, fermented biscuits, compressed biscuits, cookies, sandwich biscuits, wafer biscuits, egg round biscuits, egg rolls, pancakes, decorative biscuits, blister biscuits, etc. Most of the above-mentioned biscuits are popular with people because of their crisp taste, low water content, light weight, complete block shape, easy preservation, easy packaging and carrying, and convenient eating. However, as people's health awareness continues to increase, foods with health functions are more and more popular with consumers. The biscuit industry is also developing in the dir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/043A21D2/36A21D2/26A21D2/18A21D13/06
CPCA21D2/366A21D2/181A21D2/186A21D2/266
Inventor 李瑜马俊唐晓东高海娜孙莹莹成群刘运华
Owner ANKANG AGRI SCI RES INST
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