Health xylitol peanut crisp

Abstract

The invention relates to a health xylitol peanut crisp, which contains oligoisomaltose and xylitol. The weight percentage of each material is as follows: 30-45 percent of flour, 6-10 percent of egg, 15-25 percent of xylitol, 15-20 percent of seed fat and 2-15 percent of oligoisomaltose, wherein the flour is standard flour or whole wheat flour or the mixture of the two. The invention takes full advantage of physiological function of the oligoisomaltose in human bodies, gives health care function to traditional peanut crisp, improves the colour and luster of finished products of traditional peanut crisp, meets the requirements of consumers on product appearance, is particularly applicable for diabetes patients and fatty people as the traditional sucrose is replaced by xylitol, and adds new species for the peanut crisp.

Description

technical field

[0001] The invention relates to a health care type xylitol peanut crisp, which belongs to the field of leisure food. Background technique

[0002] Peanut crisps currently on the market contain 20% to 30% white granulated sugar, which are high-sugar foods and can easily cause various cardiovascular diseases. Many middle-aged and elderly people want to eat them but dare not eat them, especially those with diabetes. , Obese people are afraid to eat. In addition, today's middle-aged and elderly people generally have problems such as high blood lipids and poor gastrointestinal function. Therefore, it is urgent to develop a sugar-free peanut crisp product suitable for the physiological characteristics of middle-aged and elderly people with high quality and low price. Contents of the invention

[0003] The purpose of the present invention is to provide a sugar-free health-care xylitol peanut crisp suitable for the physiological characteristics of middle-aged and ...