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Sandwich biscuit paste containing growth boosting factor

A sandwich biscuit and slurry technology, which is applied in the field of sandwich biscuit slurry, can solve the problems of unfavorable health and high white sugar content, and achieve the effects of reducing negative effects, good taste, and promoting natural proliferation

Inactive Publication Date: 2013-03-20
HARBIN UNIV OF COMMERCE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that the high content of white sugar in the slurry of sandwich biscuits is not conducive to health, and to provide a sandwich biscuit slurry containing probiotics

Method used

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  • Sandwich biscuit paste containing growth boosting factor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1. A sandwich biscuit slurry containing prebiotic factors involved in this example, the raw materials used in parts by weight include whole milk powder 90-100, margarine 18-22, soybean oligosaccharide powder 18-22, Potato starch 45~55, sorbitol 2.8~3.2 and white granulated sugar powder 18~22.

[0011] Preparation of slurry (sandwich material):

[0012] Mix white granulated sugar powder, whole milk powder, potato starch, soybean oligosaccharide powder and sorbitol in the above proportions to form a mixed powder; heat the margarine to 40~45℃ to melt, and then add the mixed powder. Stir for 5~10min, stir evenly to form the sandwich biscuit slurry.

Embodiment 2

[0013] Example 2. The raw materials used in this example include whole milk powder 90, margarine 18, soybean oligosaccharide powder 18, potato starch 45, sorbitol 2.8, and white sugar powder 18 in parts by weight. Others are the same as in Example 1.

Embodiment 3

[0014] Example 3. The raw materials used in this example include whole milk powder 100, margarine 22, soybean oligosaccharide powder 22, potato starch 55, sorbitol 3.2 and white sugar powder 22 in parts by weight. Others are the same as in Example 1.

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Abstract

The invention provides sandwich biscuit paste containing a growth boosting factor, and the paste belongs to the technical field of sandwich biscuit paste. Raw materials by the weight part are as follows: 90 weight parts to 100 weight parts of whole milk powder, 18 weight parts to 22 weight parts of margarine, 18 weight parts to 22 weight parts of soybean oligosaccharide powder, 45 weight parts to 55 weight parts of potato starch, 2.8 weight parts to 3.2 weight parts of sorbitol, and 18 weight parts to 22 weight parts of sugar powder. The sugar powder, the whole milk powder, the potato starch, the soybean oligosaccharide powder and the sorbitol are uniformly mixed by the proportion into mixed powder; the margarine is heated to 40DEG C to 45DEG C until the margarine is fused, then the mixed powder which is uniformly mixed is added in and stirred for 5 minutes to 10 minutes, and the sandwich biscuit paste is obtained after uniform stirring. According to the sandwich biscuit paste containing the growth boosting factor, the growth boosting factor, i.e. soybean oligosaccharide is added in, so that the used amount of sugar powder is reduced, and the negative impact on the body because too much sugar is eaten is reduced. The energy provided by the soybean oligosaccharide is very low or zero, so that the needs of sweetmeat lovers can be met to the largest extent.

Description

Technical field [0001] The invention relates to a sandwich biscuit slurry containing prebiotic factors, and belongs to the technical field of sandwich biscuit slurry. Background technique [0002] Among the existing biscuits, the share of sweet biscuits exceeds 95%. That is because people like sweet foods. White sugar is mainly added to sweet biscuits. In the paste (filler) of sandwich biscuits, the proportion of white sugar is between 35-40%. The refined white sugar has a very high purity, which means that it contains almost no other nutrients. Eat too much sweets, people will feel full because of too much energy intake, which will affect the intake of other foods rich in protein, vitamins, minerals and dietary fiber. If things go on like this, it will lead to nutritional deficiencies, developmental disorders, obesity and other diseases. Although eating sugar may not directly lead to diabetes, long-term consumption of large amounts of sweets can cause excessive insulin secret...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 石彦国孙冰玉王净张光
Owner HARBIN UNIV OF COMMERCE
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