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Low-fat coconut-flavor butter biscuit and preparation method thereof

A soufflé and coconut-flavored technology, which is applied in the field of low-fat coconut-flavored soufflé bread and its preparation, can solve the problems of increasing the risk of disease, bread prone to obesity, etc., and achieve the goals of reducing fat content, improving health, and preventing cancer Effect

Inactive Publication Date: 2018-10-26
合肥市福客多快餐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the shortcomings of the prior art that eating too much bread is prone to obesity and increases the risk of suffering from diseases, and proposes a low-fat coconut-flavored soufflé bread and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A low-fat coconut-flavored soufflé bread and a preparation method thereof. The components and weights of the raw materials are as follows:

[0032] Medium dough materials: 120 parts of high-gluten flour, 100 parts of whole wheat flour, 180 parts of water, 4 parts of yeast powder.

[0033] Main dough ingredients: 30 parts of high-gluten flour, 30 parts of whole wheat flour, 20 parts of maltitol, 4 parts of salt, 1 part of curdlan gum, 45 parts of whole egg liquid, 25 parts of shredded coconut, 30 parts of carrot, 32 parts of olive oil .

[0034] Soufflé ingredients: 60 parts of skimmed milk powder, 13 parts of whole egg liquid, 35 parts of maltitol, 3 parts of salt, 20 parts of unsalted butter.

[0035] Specifically include the following steps:

[0036] 1) Grind the carrots with a blender until it becomes a paste for later use;

[0037] 2) Tear the prepared medium dough into small pieces, add high-gluten flour, whole wheat flour, maltitol, salt, curdlan, whole egg liq...

Embodiment 2

[0043] A low-fat coconut-flavored soufflé bread and a preparation method thereof. The components and weights of the raw materials are as follows:

[0044] Medium dough materials: 135 parts of high-gluten flour, 110 parts of whole wheat flour, 200 parts of water, 5 parts of yeast powder.

[0045] Main dough ingredients: 40 parts of high-gluten flour, 40 parts of whole wheat flour, 25 parts of maltitol, 5 parts of salt, 1.3 parts of curdlan gum, 48 parts of whole egg liquid, 30 parts of shredded coconut, 35 parts of carrot, 35 parts of olive oil .

[0046] Soufflé ingredients: 65 parts of skimmed milk powder, 14 parts of whole egg liquid, 38 parts of maltitol, 4 parts of salt, and 25 parts of unsalted butter.

[0047] Specifically include the following steps:

[0048] 1) Grind the carrots with a blender until it becomes a paste for later use;

[0049] 2) Tear the prepared medium dough into small pieces, add high-gluten flour, whole wheat flour, maltitol, salt, curdlan, whole ...

Embodiment 3

[0055] A low-fat coconut-flavored soufflé bread and a preparation method thereof. The components and weights of the raw materials are as follows:

[0056] Medium dough materials: 150 parts of high-gluten flour, 120 parts of whole wheat flour, 210 parts of water, 6 parts of yeast powder.

[0057] Main dough ingredients: 50 parts of high-gluten flour, 50 parts of whole wheat flour, 30 parts of maltitol, 6 parts of salt, 1.5 parts of curdlan gum, 50 parts of whole egg liquid, 35 parts of shredded coconut, 40 parts of carrot, 38 parts of olive oil .

[0058] Soufflé ingredients: 70 parts of skimmed milk powder, 15 parts of whole egg liquid, 40 parts of maltitol, 5 parts of salt, and 30 parts of unsalted butter.

[0059] Specifically include the following steps:

[0060] 1) Grind the carrots with a blender until it becomes a paste for later use;

[0061] 2) Tear the prepared medium dough into small pieces, add high-gluten flour, whole wheat flour, maltitol, salt, curdlan, whole ...

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Abstract

The invention relates to the technical field of food processing, in particular to a low-fat coconut-flavor butter biscuit and a preparation method thereof. The low-fat coconut-flavor butter biscuit comprises medium dough materials, main dough materials and butter biscuit materials, the medium dough materials include 120-150 parts of high-gluten flour, 100-120 parts of whole wheat flour, 180-210 parts of water and 4-6 parts of yeast powder, the main dough materials include 30-50 parts of high-gluten flour, 30-50 parts of whole wheat flour, 20-30 parts of maltitol, 4-6 parts of salt, 1-1.5 partsof curdlan, 45-50 parts of egg pulp, 25-35 parts of shredded coconut, 30-40 parts of carrot and 32-38 parts of olive oil, and the butter biscuit materials include 60-70 parts of skim milk powder, 13-15 parts of egg pulp, 35-40 parts of maltitol, 3-5 parts of salt and 20-30 parts of saltless butter. A lot of the whole wheat flour is added into raw materials of the butter biscuit, so that content of conventional high-gluten flour is lowered; white sugar is replaced by maltitol, so that consumption of sugar is lowered, eating mouthfeel of the butter biscuit is ensured, eating healthiness of thebutter biscuit is improved, and the butter biscuit is convenient for more people to eat; added carrot has efficacy of strengthening spleen and harmonizing stomach and preventing cancer, so that eatinghealthiness of the butter biscuit is further improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-fat coconut-flavored soufflé bread and a preparation method thereof. Background technique [0002] Bread is also written as 麺包, a food made by grinding and heating five grains (usually wheat). Baked food made from wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. [0003] Bread, also known as artificial fruit, has a wide variety and flavors. Most of the existing bread is a high-calorie carbohydrate food, and it is easy to become obese if you eat more. Moreover, excessive intake of high-calorie carbohydrates will increase the risk of hyperlipidemia, atherosclerosis, coronary heart disease, diabetes and other diseases. [0004] Therefore, it is necessary to develop a kind of low-fat coconut sweet soufflé bread to meet the health needs of modern consumers. Contents of the invention [0005] The purpose of the present invention is to solve ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/18A21D2/34A21D2/36
CPCA21D13/062A21D2/181A21D2/34A21D2/366
Inventor 王传仓
Owner 合肥市福客多快餐食品有限公司
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