DHA (docosahexaenoic acid) cheese sandwich biscuit and preparation method thereof

Abstract

The invention discloses a DHA (docosahexaenoic acid) cheese sandwich biscuit and a preparation method of the DHA cheese sandwich biscuit, and belongs to the technical field of nutritious food processing. The DHA cheese sandwich biscuit is characterized by comprising two parts including a biscuit and a DHA cheese sandwich material, wherein the biscuit is selected from one kind of crispy biscuits, hard biscuits, soda biscuits, cookie biscuits, wafer biscuits and thin and brittle biscuits made in the prior art, the DHA cheese sandwich material consists of raw materials including cheese powder, mycose, erythritol, cream, algae oil, DHA and lutein ester, and the mass ratio of the sandwich material to the biscuit is 1:(3 to 3.5). The DHA cheese sandwich biscuit and the preparation method thereof have the advantages that the effects of nutrition complementation and synergetic gain are fully realized, and the market blank is filled; the mouth feeling is better, the eating is convenient, the safety is good, the acceptability is high, and no toxic or side effect exists; after eating, the visual fatigue can be obviously relieved, the digestion is promoted, the intestinal flora imbalance is regulated, the memory is improved, auxiliary protection effects can be realized on hypertension, hyperlipidemia and high blood glucose cardiovascular diseases, the immunity is improved, and the body health is maintained; the production process is simple, the control is easy, and great market development potential is realized.

Description

technical field [0001] The invention relates to a brain gold cheese sandwich biscuit and a preparation method thereof, in particular to a multifunctional nutritious cheese sandwich biscuit with obvious health supplement effect, which belongs to the technical field of nutritional food processing. Background technique [0002] At present, China's baking industry occupies an important position in the food industry. The amount of oil used is large, mainly shortening, hydrogenated vegetable oil, margarine, etc., but the above-mentioned various types of oil can bring better biscuits. Color, texture quality; on the other hand, these oils generally contain high levels of saturated fatty acids and even trans fatty acids, which have an adverse effect on the health of consumers. [0003] Among the existing biscuits, sweet biscuits account for more than 95%. That is because people like sweet foods more. In sweet biscuits, white sugar, glucose, malt syrup, etc. are mainly added. In the ...

AI Technical Summary

Problems solved by technology

Therefore, direct contact with biscuits with ordinary cheese cannot be stored for a long time and is not suitable for industrial production.

CN101228891B discloses a kind of cheese biscuit and its preparation method, is to add a layer of glutinous rice paper between cheese and biscuit to separate and then pack together, there is glutinous rice paper preparation process complex, influences the shortcomings such as edible taste

[0006] At present, the protective effect of DHA and lutein on health has gradually attracted people's attention, but most of them appear in the form of tablets, capsules, and oral liquids, giving people a pressure to take medicine