Biscuit and preparation method thereof

A biscuit, mass percentage technology, applied in baking, baked food, food science, etc., can solve obesity and other problems, and achieve the effect of firm and complete shape, crisp taste and simple method

Inactive Publication Date: 2015-06-17
GUANGZHOU CINJEP BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although my country has a safe dose standard for this additive, the impact of some chemical substances on health has a cumulative effect, so the development of biscuits without adding flour is the need o

Method used

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  • Biscuit and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0040] A kind of embodiment of the biscuit of the present invention, the biscuit described in the present embodiment comprises the preparation raw material (totally 100 parts) of following parts by weight: 33 parts of butter, 15 parts of protein isolate, 10 parts of insoluble dietary fiber powder, 15 parts of soluble dietary fiber powder 6 parts of maltitol, 1.0 part of baking powder, 15 parts of egg yolk powder, and 5 parts of water; wherein the cream is anhydrous butter, the protein isolate is soybean protein isolate, the insoluble dietary fiber powder is microcrystalline cellulose, and the soluble dietary fiber powder is Resistant dextrin.

[0041] The mass percentage of fat in the above-mentioned anhydrous cream is 99.8%, the mass percentage of fat in egg yolk powder is 60%, the mass percentage of protein in soybean protein isolate is 90%, and the mass percentage of insoluble dietary fiber in microcrystalline cellulose is 100%. ; The mass percent of soluble dietary fiber in ...

Embodiment 2

[0047] A kind of embodiment of the biscuit of the present invention, the biscuit described in the present embodiment comprises the preparation raw material (totally 100 parts) of following parts by weight: 30 parts of cream, 15 parts of protein isolate, 10 parts of insoluble dietary fiber powder, 15 parts of soluble dietary fiber powder 8 parts of maltitol, 0.5 parts of baking powder, 15 parts of egg yolk powder, and 6.5 parts of water; wherein the cream is anhydrous butter, the protein isolate is soybean protein isolate, the insoluble dietary fiber powder is microcrystalline cellulose, and the soluble dietary fiber powder is Resistant dextrin.

[0048] The mass percentage of fat in the above-mentioned anhydrous cream is 99.8%, the mass percentage of fat in egg yolk powder is 60%, the mass percentage of protein in soybean protein isolate is 90%, and the mass percentage of insoluble dietary fiber in microcrystalline cellulose is 97%. ; The mass percent of soluble dietary fiber ...

Embodiment 3

[0052] A kind of embodiment of the biscuit of the present invention, the biscuit described in the present embodiment comprises the preparation raw material (totally 112 parts) of following parts by weight: 38 parts of butter, 20 parts of protein isolate, 10 parts of insoluble dietary fiber powder, 20 parts of soluble dietary fiber powder 3 parts of maltitol, 0.7 parts of baking powder, 15 parts of egg yolk powder, and 5.3 parts of water; the cream is margarine, the protein isolate is pea protein isolate, the insoluble dietary fiber powder is microcrystalline cellulose, and the soluble dietary fiber powder is low polyisomaltose.

[0053] The mass percentage of fat in the above-mentioned margarine is 80%, the mass percentage of fat in egg yolk powder is 60%, the mass percentage of protein in pea protein isolate is 95%, and the mass percentage of insoluble dietary fiber in microcrystalline cellulose is 100%; The mass percent of soluble dietary fiber in isomaltooligosaccharide is ...

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Abstract

The invention relates to a biscuit and a preparation method thereof. Preparation materials of the biscuit comprise, by weight, 30-38 parts of cream, 15-25 parts of protein isolate, 10-15 parts of insoluble dietary fiber powder, 15-25 parts of soluble dietary fiber powder, 3-8 parts of maltitol, 0.5-1.0 part of baking powder, 15-20 parts of yolk powder, and 5-7 parts of water; the preparation method of the biscuit comprises the steps that 1 the yolk powder, the baking powder, the cream and the water are mixed and whipped until foam occurs, the protein isolate, the insoluble dietary fiber powder, the soluble dietary fiber powder and the maltitol are added, and then the mixture is stirred evenly; 2 the mixture is impressed and baked to form the biscuit. The preparation materials of the biscuit is free from flour, so that the risk of additives contained by the flour can be avoided, and meanwhile, the biscuit can not lead to the allergy of gluten; the content of carbohydrates in the biscuit is low, and the biscuit has ketogenic and anti-obesity functions.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a biscuit and a preparation method thereof. Background technique [0002] In the prior art, flour is added to almost all biscuit making. Food intolerance studies in Europe in recent years have found that gluten in flour, the most common food intolerance ingredient, has been linked to various skin diseases and overweight problems. According to relevant reports, one in 300 people suffers from "gluten intolerance". If symptoms such as fever, itching or rash, vomiting and dyspnea occur within 2 hours after eating food containing wheat flour, If you are allergic to gluten, it is best to go for a gluten allergy test. [0003] Furthermore, as we all know, the flour on the market contains a variety of additives that are potentially dangerous to the human body, the most common being flour whitening agents, ADA (azodicarbonamide) quick-acting flour gluten enhancers, and the curr...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D2/34A21D2/26A21D2/18
CPCA21D2/18A21D2/181A21D2/266A21D2/34A21D13/80
Inventor 黎峰
Owner GUANGZHOU CINJEP BIOTECH
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