Inulin biscuit

Abstract

The invention relates to an inulin biscuit, which consists of the following raw materials in part by weight: 100 parts of flour, 5 to 100 parts of inulin, 4 to 12 parts of sweetener, 0.5 to 2.5 parts of phospholipid, 1.0 to 8 parts of condiment, 0.2 to 2 parts of sodium bicarbonate, 8 to 20 parts of vegetable oil, 8 to 20 parts of milk powder and 2 to 12 parts of fresh eggs. The inulin biscuit which is prepared by mixing the raw materials has the advantages of high nutritive value, attractive appearance and color, low caloric value, good brittleness and mouthfeel, and has the effects that (1) the caloric value is low; (2) the growth of probiotics of human colons is promoted, toxic fermentation products are inhibited, and the defecation frequency and defecation weight are increased; (3) the acidity of excrement is increased, and colon cancer is prevented; (4) the absorption of mineral substance such as calcium, magnesium and iron is promoted; and (5) the physiological functions of body immunity and the like are enhanced. The inulin biscuit can improve the nutritive value while keeping the excellent tissue state and mouthfeel of the biscuit.

Description

technical field [0001] The invention relates to an inulin biscuit, which belongs to the technical field of food preparation. Background technique [0002] Biscuit is one of people's favorite foods. Currently, the flour used in biscuit production is refined flour, which contains very little dietary fiber. Studies have found that dietary fiber has a variety of physiological functions on human health. Usually, in order to increase the content of dietary fiber in biscuits, the method adopted is to add dietary fiber to refined flour, such as soybean dietary fiber, corn dietary fiber, wheat dietary fiber, but these dietary fibers are often due to poor water solubility and large particle size. As a result, the texture of the biscuit is rough, the taste is poor, and the quality is seriously affected. Contents of the invention [0003] The object of the present invention is to provide an inulin biscuit rich in dietary fiber. [0004] In order to achieve the purpose of the above i...

AI Technical Summary

Problems solved by technology

Usually, in order to increase the content of dietary fiber in biscuits, the method adopted is to add dietary fiber to refined flour, such as soybean dietary fiber, corn dietary fiber, wheat dietary fiber, but these dietary fibers are often due to poor water solubility and large particle size. The biscuit texture is rough, the taste is poor, and the quality is seriously affected