183results about How to "Rich in dietary fiber" patented technology

The invention discloses health-care coarse-grain flour which is prepared from the following raw materials in parts by weight: (1) coarse cereals: 60-70 parts of wheat, 4-6 parts of corn, 4-6 parts of polished round-grained rice, and 4-6 parts of barley; (2) auxiliary raw materials: 0.2-1 parts of walnut, 0.1-0.8 parts of cattle blood, 0.15-0.6 parts of goose blood, 0.1-0.6 parts of yam, and 0.1-0.8 parts of endodermis of chicken gizzard; meanwhile, the auxiliary raw materials of the health-care coarse-grain flour disclosed by the invention further comprise0.1-0.8 parts of pig blood, 0.1-0.6 parts of edible fungus, 0.2-1 parts of peanuts, and 0.2-1 parts of cassia seeds; in addition, the coarse-grain flour also can comprises 8-12 parts of one of tapioca, broad bean meal, peameal, soybean meal and millet or sorghum flour, or an arbitrary mixture thereof. The invention discloses a process for preparing the health-care coarse-grain flour. Meanwhile, the invention also discloses a health-care coarse-grain dried noodle prepared from the health-care coarse-grain flour above and a preparation process thereof.

The invention discloses a whole grain protein beverage and a preparation method thereof, and relates to a grain beverage. The whole grain protein beverage comprises the following raw materials: oat, soybean, naked barley, nut, filbert, pea, pinecone, red kidney bean, white sesame seed, corn, rice, millet, wheat, white granulated sugar, a stabilizer and an enzymic preparation. The method comprises the following steps: adding water to boil after soaking the grains; obtaining glue milling liquid by a colloid mill; carrying out heating and heat preservation, adding the enzymic preparation to obtain enzymatic hydrolysate in a manner of enzymolysis; homogenizing and obtaining serous fluid by a vibrating screen; evenly mixing the stabilizer and the white granulated sugar; adding hot water to obtain a stabilizer solution; adding hot water to the white granulated sugar to obtain syrup; injecting the serous fluid, the stabilizer solution and the syrup into a blending tank; metering the volume by blend water to obtain a blending liquid; cooling the blending liquid to below 15 DEG C, and infiltrating into an ultra high-temperature instant sterilization system; preheating the blending liquid; degassing the preheated blending liquid; homogenizing the degassed blending liquid; carrying out ultra high-temperature instant sterilization on the homogenized blending liquid; filling the blending liquid after ultra high-temperature instant sterilization; and then packaging the filled blending liquid.

The invention discloses a walnut vegetable protein drink and a method for producing the same. The walnut vegetable protein drink is produced from the following components in percentage by weight: 3-5% of walnut kernel, 1-2% of peanut kernel, 1-2% of brown rice, 5-10% of white granulated sugar, 0.03-0.1% of glyceryl monostearate, 0.05-0.1% of sodium alginate, 0.05-0.1% of agar, 0.01-0.03% of sodium hexametaphosphate and 0.01-0.05% of food essence, and the balance of purified water. The reasonable raw material constitution enables the product to have balanced comprehensive nutrition. The production technology does not filter the raw materials, so the raw materials are utilized to the maximum extent, a superfine technology is adopted, so the grain raw materials which contain under bark are subjected to the processing of a colloid mill, and the drink has fine mouthfeel, developmental nutrition, thicker concentration, and is the drink which is natural, nutrient and healthy.

The invention belongs to the technical field of freeze-dried food processing, and in particular relates to a freeze-dried hericium erinaceus chicken soup and a preparation method thereof. Local chicken, dried hericium erinaceus, fresh pleurotus eryngii, dried mushroom, Chinese-date, medlar, ginger and pepper are taken as main materials, table salt, aginomoto, starch and carrageenan are matched as seasonings, then the hericium erinaceus chicken soup is prepared, and then quick-freezing treatment and vacuum packing are performed, thus obtaining a finished product. The finished product is higher in nutrition value, nutrient-rich, simple in preparation process and low in preparation cost, and has the characteristics of convenience in taking, long storage life, rich nutritional ingredients and good mouthfeel.

The invention discloses a composite pulp drink of sweet potatoes and yellow peaches and a preparation method thereof. The drink comprises composite pulp and stabilizing agents, wherein the composite pulp comprises the original pulp of the sweet potatoes and the yellow peaches, and the original juice of apples and pears with the volume ratio of (40-55):(20-30):(10-15):(10-20); the stabilizing agents are xanthan gum accounting for 0.02-0.06% of the total volume of the drink, gellen gum accounting for 0.005-0.03% of the total volume of the drink and acid-resistant type CMC (Sodium Carboxy MethylCellulose) accounting for 0.01-0.06% of the total volume of the drink. The composite pulp drink highlights the unique fragrance of the sweet potatoes, simultaneously is rich in nutritive ingredients of the sweet potatoes, the yellow peaches, the apples and the pears, has unique flavor and uniform and stable state, is a novel health-care composite pulp drinks with fruits, and has wide market prospect.

The invention relates to a honey, bean sprout and black fungus fermented drink. The honey, bean sprout and black fungus fermented drink is prepared from the following raw materials in parts by weight: 200-205 parts of soybean sprouts, 85-100 parts of honey, 100-105 parts of green tea juice, 5-7 parts of black fungus, 60-70 parts of white rice vinegar, 60-70 parts of ginseng fruits and the like. Because of being prepared from soybean sprouts, honey and the like, the honey, bean sprout and black fungus fermented drink disclosed by the invention is rich in vitamins and dietary fibre and low in calorie; matched with black fungus and grouting rice milk, the honey, bean sprout and black fungus fermented drink is capable of maintaining beauty, keeping young and slimming; furthermore, the stability of the honey, bean sprout and black fungus fermented drink is good; and in addition, by means of addition of extracts, such as forget-me-not, dandelion, maca and sanchi flower, the honey, bean sprout and black fungus fermented drink has a certain effects of clearing away heart-fire, improving eyesight and increasing immunity.

The invention belongs to the technical field of food processing and particularly provides a lung-moistening and cough-arresting fruitcake and a preparation method thereof. The lung-moistening and cough-arresting fruitcake comprises raw materials in parts by weight as follows: 30-50 parts of compound fruit pulp, 40-70 parts of syrup, 1-4 parts of a gel and 0.3-0.7 part of an acidulant. The preparation method of the lung-moistening and cough-arresting fruitcake comprises the steps as follows: step A, preparation of the fruit pulp, to be specific, preparation of cumquat pulp, preparation of a fructus monordicae extract, preparation of a fig extract, preparation of a dragon fruit flower extract, preparation of a Japanese banana flower extract and preparation of the compound fruit pulp; step B, preparation of the fruitcake, to be specific, compounding of the gel, gel melting, sugar boiling, boiling, acid adjustment, molding, drying and packing inspection. The prepared compound fruitcake is sour, sweet and tasty, is good in flavor and color, has lung-moistening and cough-arresting functions and is easy to preserve, carry and eat, fruitcake products are enriched, the industrial development of multiple agricultural products is promoted, and the economic benefit of fruit growers is increased.

The invention relates to the field of yoghourt preparation, and particularly discloses plant-based fermented yoghourt and a preparation method thereof. The preparation method comprises the following steps of: primary burdening: a plant-based slurry is obtained after a plant fermentation base material is ground into thick liquid, a stabilizer A and a sweetening agent are added, and even mixing is conducted; pre-sterilization; fermentation; secondary burdening: a dissolved stabilizer B and a sweetening agent are added into the fermented fermentation liquor; acidity regulation; secondary sterilization; cooling; and packaging. The stabilizer A is prepared from the following raw materials: modified starch, agar, gellan gum and diacetyl tartaric acid ester of mono(di)glycerides; and the stabilizer B is selected from high-ester pectin. The invention also discloses the plant-based fermented yoghourt prepared by the preparation method. The pure plant-based fermented yoghourt has the advantagesthat the pure plant-based fermented yoghourt is provided, the obtained yoghourt is stored at normal temperature, the shelf life is prolonged to 6 months, the stability in the shelf life is guaranteed,the product quality is improved, and the blank of long shelf life of the current plant yoghourt at normal temperature is filled.

The invention discloses healthcare nutritive rice flour containing kudzuvine root, and the healthcare nutritive rice flour containing kudzuvine root is prepared from pieces of kudzuvine root and rice flour. When the healthcare nutritive rice flour is prepared, the pieces of kudzuvine root are ground into 200 to 300-mesh fine powder, the fine powder is uniformly mixed with 80 to 100-mesh rice flour, water is added, and then the mixture is stirred, or the concentrated extract of kudzuvine root and the rice flour are mixed in a certain ratio, and then the mixture is processed by a flour mill to prepare the healthcare nutritive rice flour. Because the kudzuvine root is added into the healthcare nutritive rice flour, the healthcare nutritive rice flour contains rich nutrients of rice flour as well as rich dietary fiber, is convenient for digestion and absorption by human intestinal tracts and can also reduce the bowel diseases.

The invention provides highland barley-containing fine dried noodles with the high dietary fiber content and a making method thereof. The highland barley-containing fine dried noodles with the high dietary fiber content are made from, by weight, 70-80 parts of wheat flour, 50-60 parts of highland barley powder, 34-48 parts of oat powder, 23-35 parts of corn flour, 20-35 parts of konjac powder, 22-36 parts of sweet potato powder, 25-32 parts of buckwheat powder, 15-23 parts of sorghum flour, 15-23 parts of black sesame powder, 12-18 parts of pea flour, 12-18 parts of green bean powder, 12-18 parts of hyacinth bean powder, 3-7 parts of bitter melon juice, 3-7 parts of celery juice, 2-5 parts of apple juice, 2-5 parts of dragon fruit juice, 1-5 parts of sa-son seed gum, 1-5 parts of flaxseed gum, 1-5 parts of soybean protein powder, 1-5 parts of wheat gluten, 0.01-0.1 part of carrageenan, 2-3 parts of salt and 20-50 parts of water. The highland barley-containing fine dried noodles with the high dietary fiber content have the rich nutrients and the high dietary fiber content.

The invention relates to a composite nutritional mung bean powder. The composite nutritional mung bean powder comprises the following raw material compositions in part by weight: 70 to 80 parts of mung bean, 4 to 6 parts of Indian buead, 3 to 5 parts of pearl barley, 4 to 6 parts of yam, 3 to 5 parts of semen nelumbinis, 4 to 6 parts of kudzuvine root and 1 to 3 parts of tangerine peel; and the composite nutritional mung bean powder is prepared by the following steps: drying the pure mung bean, Indian buead, pearl barley, yam, semen nelumbinis, kudzuvine root and tangerine peel in advance, and baking the raw materials till ripeness and crispness; grinding the raw materials into fine powders respectively; and uniformly mixing the fine powders in the weight part ratio to obtain the composite nutritional mung bean powder. The composite nutritional mung bean powder is a food having the effects of removing hotness and promoting diuresis, releasing toxin, strengthening intestines, spleen and stomach, relieving alcoholism, chest distress and abdominal distension, intermediating internal secretion, moisturizing and beautifying skin and the like.

The invention relates to a preparation method of a flavor type compound sweet corn beverage, belonging to the field of food processing technology and comprising the following steps: selecting sweet corn material with the soluble sugar mass ratio of 20 percent, the juice yield more than 85 percent and soluble solids more than 10 percent and carrot material with the carotenoid content more than 16mg / 100g to obtain sweet corn juice and carrot juice; and preparing the flavor type compound sweet corn beverage by mixed blending, homogenization, desaeration, encapsulation and sterilization. The flavor type compound sweet corn beverage has unique flavor and attractive color and luster, is good for both children and adults, rich in carotene part matters and full of nutriments, not only has efficacies on invigorating the stomach to promote digestion and improving eyesight, but also has health-protection efficacies on antioxidation and cancer prevention.

The present invention discloses a beef cattle feed and a production method thereof. The beef cattle feed is characterized in that the beef cattle feed is prepared by mixing the following raw materials in parts by weight: corn 70-85, corn cobs 20-30, wheat bran 30-50, soybean meal 20-30, distillers' grains 30-40, fish bone meal 8-10, dried small shrimp powder 5-8, eggshell powder 5-8, soybean stalks 15-20, corn stalks 10-18, sweet potato leaves 15-25, edible salt 2-5, fish oil 2-3, compound amino acids 4-6, multivitamins 1-2, and trace elements 0.5-1. A variety of natural plants are added in the feed, and the beef cattle feed is rich in nutrition, is easily to be absorbed by animals, can promote the growth of cattle, also help improve the taste of beef, and improve the quality of beef.

A slimming crisp rose konjac biscuit is prepared mainly from 130-150 parts of self-raising flour, 7-8 parts of starch, 30-40 parts of hawthorn fruit powder, 20-30 parts of konjac powder, 40-50 parts of mushroom, 20-30 parts of agaric, 25-28 parts of fish, 50-60 parts of milk, 4-5 parts of rose, 6-7 parts of oolong, 5-6 parts of phyllanthus emblica leaves, 5-6 parts of lotus leaves, 4-5 parts of hippochaete ramosissimum, 3-4 parts of pseudostellaria heterophylla and the like. According to the slimming crisp rose konjac biscuit, the konjac powder is added; the slimming crisp rose konjac biscuit contains rich dietary fiber and thus can help detoxifying and slimming the human body; the added rose and lotus leaf extractives and the like have very good slimming effect. Nutrition is further taken into consideration for the biscuit, the milk and the fish are added, high quality protein essential to the human body can be provided, and nutrition can be effectively supplemented while the slimming effect is achieved.

The invention discloses seaweed mooncake and a making method thereof. The seaweed mooncake comprises wrapper and stuffing. The wrapper comprises, by weight, 30-50 parts of corn powder, 10-15 parts of seaweed, 10-13 parts of purple sweet potato powder, 2-4 parts of pineapple juice and 5-8 parts of edible vegetable oil. The stuffing comprises, by weight, 20-25 parts red bean paste, 5-7 parts of wax gourd, 3-5 parts of jujube kernel, 5-7 parts of lily, 4-6 parts of polygonatum odoratum and 5-8 parts of maltose. The seaweed mooncake has the functions of tonifying qi, moistening lung, decreasing internal heat, and preventing calculus, good in diuresis effect and good in bowel relaxing effect. In addition, the making method is simple and easy to implement.

The invention relates to a barley seedling powder solid beverage and a preparation method thereof. The barley seedling powder solid beverage consists of 0.1-0.4 part of auxiliary materials and various main materials, wherein the main materials comprise 1.5-4.5 parts of barley seedling powder, 0.15-0.45 part of kelp powder, 0.25-0.75 part of broccoli powder, 0.15-0.45 part of shiitake mushroom powder, 0.025-0.075 part of hericium erinaceus powder, 0.05-0.15 part of lemon fruit powder, 0.05-0.15 part of inulin, 0.05-0.15 part of fructo-oligosaccharide, 0.05-0.15 part of vegetable protein and 0.15-0.3 part of animal protein. Various substances in the barley seedling powder solid beverage are in jointed synergistic reaction, so that the acidic constitutions of human bodies are improved, the intestine and stomach functions are regulated, and the barley seedling powder solid beverage can comprehensively supplement nutrients. The method for preparing the barley seedling powder solid beverage is simple to operate, and the operation conditions are easy to realize.

The invention relates to the technical field of agricultural byproducts processing, and particularly provides sweet corn syrup lactic acid bacteria beverage and a preparation method thereof. The lactic acid bacteria beverage is prepared by taking fresh sweet corn syrup lactic acid bacteria, brown sugar, glucose, whey powder and the like as raw materials, and mixing the raw materials with lactic acid bacteria. The lactic acid bacteria beverage has rich corn flavor and proper sourness and sweetness, is fine in texture, contains abundant dietary fibers as no peeling and filtering procedures exist, and is uniform without layering. In the beverage, the viable bacteria of lactic acid bacteria exceed 6 billion CFU / mL, so that the beverage is beneficial to regulating the intestinal health of a human body and improving the immunity of the organism, and is a pure natural beverage needed by modern people.

The invention discloses a natto cake with a bowel relaxing function, which is prepared by raw materials in parts by weight as follows: 30-40 parts of eggs, 30-40 parts of white granulated sugar, 40-50 parts of corn flour, 5-7 parts of honey, 10-15 parts of cream, 1-2 parts of baking powder, 8-10 parts of fermented banana milk, 10-20 parts of roasted natto powder, 7-9 parts of banana skin fruit and vegetable paste, 1-2 parts of a traditional Chinese medicine extract and proper water. The natto cake is mellow in taste and has the health-care function of bowel relaxing.

The invention discloses a flavored meat product and a preparation method thereof. The flavored meat product is composed of the following raw materials by weight: 60-90 parts of fresh meat, 10-30 parts of fermented fruit pulp, 5-10 parts of fermented yogurt, 2-6 parts of starch, 1-4 parts of protein powder, 2-6 parts of white sugar, 1-3 parts of salt, and 0.2-2 parts of spice. The invention also discloses a preparation method of the flavored meat product. The method consists of: (1) preparing fermented fruit pulp; (2) preparing fermented yogurt; and (3) processing raw meat, then adding the fermented fruit pulp and fermented yogurt into the meat, mixing the substances evenly, and carrying out pickling and fermentation. The flavored prepared meat product prepared by the method provided by the invention has fruit fragrance, and can cover up the unsavoury meat flavor, also the fermentation strains in fruits and yogurt are utilized to ferment meat so as to promote degradation of muscle protein, produce more flavor substances, and improve meat texture. VC in fruits can effectively prolong the shelf life of the product, and the adding of dietary fiber in fruits enables more balanced and comprehensive nutrition.

The present invention discloses a pork pig feed and a production method thereof. The pork pig feed is characterized by mixing the following raw materials in parts by weight: corn 70-85 parts, corn cobs 20-30 parts, wheat brans 30-50 parts, soybean meal 20-30 parts, peanut meal 10-15 parts, corn straws 10-20 parts, soybean straws 8-15 parts, fish bone meal 8-10 parts, dried small shrimp powder 5-8 parts, eggshell powder 5-8 parts, sweet potato leaves 15-25 parts, edible salt 2-5 parts, fish oil 2-5 parts and premix 5-8 parts. A variety of natural plants are added in the feed, and thus the feed is nutrient-rich and is easily absorbed by animals, and can promote the growth of pigs, as well as help improve the taste and quality of pork.

The invention relates to a preparation method of leisure lotus root chips, aiming at solving the problems of an existing process for producing chips from lotus roots that the process is complicated, the production cost is high, the taste is relatively poor and the chips are easy to crush and the like. The preparation method takes lotus root pulp or whole lotus root powder as a main raw material, and wheat flour, vital gluten, 2,3-dihydroxypropyl octadecanoate, a de-foaming agent, citric acid and yolk powder are added to reshape the main raw material to be prepared into pieces; and then the pieces are baked or fried with oil at a low temperature in vacuum to prepare the lotus root chips. The hardness of the product, caused by the fact that raw lotus root pieces are directly fried with the oil, is avoided, and the lotus root chips have a crispy taste and a lotus root flavor; and the leisure lotus root chips have the advantages that the crushing capability is high, the preservation time is long and the leisure lotus root chips can be easily transported in a long distance.

The present invention discloses a cookie preparation method which includes the following steps: flour, white granulated sugar, oil, egg liquid, dried cranberries, milk powder, edible salt and coarse cereal powder are subjected to stirring, dough kneading, pressing shaping, freezing, slicing shaping and baking to prepare the cookies. The oil comprises butter and vegetable oil. For 100 parts by weight of the butter, 90-110 parts by weight of the vegetable oil is used. The prepared cookies are golden yellow in color, soft in mouthfeel, not fragile in texture and rich in dietary fibers.

The invention provides a germinated brown rice preparation method and a method for preparing instant rice by the germinated brown rice. The modified germinated brown rice preparation method includes the steps of pretreating brown rice, soaking the pretreated brown rice for a short time with citric acid / sodium citrate buffered solution, germinating at the temperature of 28 DEG C to 33 DEG C for 18 to 20 hours, draining and the like. Peculiar smell is reduced by means of emerge-germinating; reduction of nutrition components and loss of gamma-aminobutyric acid are reduced by reducing washing frequency. The invention further provides the method for preparing the instant rice by ultrahigh-pressure modified process on the germinated brown rice. The method includes the steps of performing the ultrahigh-pressure modified process to overcome poor taste, peculiar smell and retrogradation and then cooking at high temperature to realize curing of brown rice and provide a guarantee to commercial sterilization of finished products. According to the simple method, germination cycle is short and drying procedure is omitted, so that energy is saved and consumption is reduced; the germinated brown rice prepared by the method has strong flavor without peculiar smell, has good palatability and high nutrient content, can be stored at normal temperature without retrogradation, and is suitable for commercial production.

The present invention discloses a specific whole nutritious formula food for patients with diabetes and a preparation method thereof. The specific whole nutritious formula food for the patients with the diabetes contains high quality proteins, reasonable fatty acid ratio, low GI-value carbohydrates and rich dietary fibers, and is combined with multivitamins, minerals and trace elements of chromiumand selenium. Aiming at metabolism characteristics of the diabetes, the provided whole nutritious formula food is nutritionally balanced and suitable for the consumption of the patients with the diabetes, can effectively improve disorder of glucose and lipid metabolism, improves sensitivity of insulin, and reduces and avoids occurrence of diabetic complications.

Provided is an automatic bread maker which sequentially performs a mixing / kneading process, a fermentation process, and a baking process, the automatic bread maker including: a bread container used for accommodating breadmaking materials; a baking chamber which is provided inside a body and receives the bread container; a grinding blade which is capable of being put in and taken out of the bread container in the baking chamber; and a grinding motor provided for rotating the grinding blade.

The invention relates to nutritive health-care steamed buns and a preparation method thereof. A formula of the steamed buns comprises 50-80 parts of wheat flour, 20-50 parts of coarse rice powder, 30-70 parts of Chinese mugwort juice, 0.1-5 parts of yeast powder, 0.1-2 parts of lactic acid bacteria and 0-2 parts of salt. The preparation method comprises the following steps of (1) performing dough mixing: uniformly mixing the wheat flour with the coarse rice powder and the salt, dissolving the yeast powder and the lactic acid bacteria in the Chinese mugwort juice, and uniformly mixing the Chinese mugwort juice with the flour; (2) performing primary fermentation: fermenting the dough obtained through mixing for 10-30min; (3) performing shaping: twisting shaped dough into a strip, cutting the strip into small dough, and rolling the small dough so as to obtain semi-finished steamed buns; (4) performing secondary fermentation: putting the prepared semi-finished steamed buns into steaming baskets, and performing fermentation in a fermentation box with the temperature being 30-37 DEG C and the humidity being 50-90% for 1-3h; and (5) performing steaming: steaming the fermented semi-finished steamed buns in the steaming baskets for 20-50min, and taking out the steamed buns so that the preparation of the nutritive health-care steamed buns is completed. The nutritive health-care steamed buns and the preparation method thereof disclosed by the invention are simple and easy in operation steps, and the prepared steamed buns are rich in nutrition, unique in flavor and good in mouth feel.

The invention belongs to the medical field of biotechnology medicine and discloses a preparation method and clinical application of larix gmelini arabinogalactan composition. The larix gmelini arabinogalactan composition comprises, by weight, 3-6 parts of larix gmelini arabinogalactan, 0.5-3 parts of inulin and 0.4-3 parts of coconut nut powder. The preparation method includes the steps of S1, extracting the arabinogalactan from larix gmelini; S2, preparing defatted coconut powder; sterilizing the finished product. The preparation method the advantage of low cost, static ultra-high pressure room temperature treatment is simple and easy to implement, a great deal of energy can be saved, and objects are extracted completely and thoroughly; the larix gmelini arabinogalactan composition is provided to be effective in the treatment of diarrhea irritable bowel syndrome by volunteer clinical trials, and drug therapy with certain side effects is replaced by dietary therapy.

The invention relates to yogurt ice cream with cereals and fruits and a preparation method thereof. The yogurt ice cream with cereals and fruits comprises the following components in parts by weight: 30-45 parts of mangos, 35-50 parts of strawberries, 35-55 parts of kiwi fruits, 10-15 parts of coix seeds, 10-15 parts of oats, 10-15 parts of brown rice, 10-15 parts of mung beans, 10-15 parts of red beans, 10-15 parts of soybeans, 10-15 parts of black sesame, 10-15 parts of walnuts, 10-15 parts of Chinese chestnuts, 10-15 parts of peanuts, 45-60 parts of glutinous rice flour, 35-55 parts of corn flour, 20-35 parts of wheat starch, 90-120 parts of white sugar, 18-30 parts of vegetable oil, 330-440 parts of milk, 300-500 parts of yogurt and 50-80 parts of honey. The yogurt ice cream with cereals and fruits, provided by the invention, is delicious, refreshing, cool and healthy.

The invention relates to high-protein high-dietary-fiber biscuits containing collagen. The high-protein high-dietary-fiber biscuits consist of the following compositions in parts by weight: 90-100 parts of low-gluten flour, 10-18 parts of soy protein isolate, 40-50 parts of wheat bran, 10-15 parts of wheat germs, 10-15 parts of oatmeal, 10-20 parts of butter, 15-20 parts of vegetable oil, 10-20 parts of white granulated sugar, 30-35 parts of isomaltulose, 0.5-0.7 part of table salt, 0.8-1.2 parts of baking soda, 0.3-0.5 part of double-effect baking powder, 15-20 parts of yolk and 1-1.2 parts of collagen. According to the high-protein high-dietary-fiber biscuits disclosed by the invention, a scientific compounding ratio is adopted, and materials are reasonable to select, so that the made biscuits are good in taste and rich in nutrition, the high-protein high-dietary-fiber biscuits meet nutrient balance requirements, can increase intake of dietary fibers and protein, provide nutrients desired by human bodies, balance diet structure and prevent diseases of gastrointestinal tracts of human bodies, and the mouth feel and the taste of the high-protein high-dietary-fiber biscuits are loved by the public.