一种果蔬保健饼干的制备方法
申请公布号:CN102599216B
申请号:CN201210085854.5
申请日期:2012.03.28
申请公布日期:2013.09.11
发明人:陆国初
分类号:A21D13/08(2006.01)I;A21D2/36(2006.01)I
主分类号:A21D13/08(2006.01)I
代理人:张利强
地址:215500 江苏省苏州市常熟支塘镇双桥村
摘要:一种果蔬保健饼干属于食品加工领域,尤其涉及一种适于糖尿病人和高血糖血脂人群食用的保健饼干。本发明其原料组成及配比如下:低筋面粉100份,苦瓜全粉5~15份,芹菜全粉5~15份,葛根粉5~10份,木糖醇1~10份,鲜鸡蛋3~5份,固体油脂10~15份,小苏打0.5~1份,脱脂奶粉0~5份,纯净水适量。原料比较常见,相对成本较低,属于食疗,适于大多数糖尿病人群及高血压血脂人群长期食用。
主权项:一种果蔬保健饼干的制备方法,其特征在于:原料其组成及配比如下:低筋面粉 100份苦瓜全粉 5~15份芹菜全粉 5~15份葛根粉 5~10份木糖醇 1~10份鲜鸡蛋 3~5份固体油脂 10~15份小苏打 0.5~1份脱脂奶粉 0~5份纯净水 0.5~1份所述果蔬保健饼干的制作工艺流程是:(1)原料准备:低筋面粉过筛,固体油脂软化,待用;(2)软化后的油脂中加入木糖醇,慢慢搅拌均匀后加入鸡蛋,打发,备用;(3)将苦瓜全粉、葛根粉、芹菜粉、面粉、脱脂奶粉、小苏打按上述比例混合均匀后,与上述(2)打发物混合,并加入适量的纯净水慢慢混合均匀成糊状,此过程中不要搅拌糊状物;(4)糊状物在30℃条件下发酵90min左右,待面团完全发酵为止;(5)将发酵后糊状物通过机械或手工挤压成型,烘烤箱内190°条件下烘烤10min即可;(6)常温冷却,包装成品。
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