Biscuit with fat-reducing efficacy, and preparation method thereof

Abstract

The invention relates to a biscuit with fat-reducing efficacy. The formula of the biscuit comprises wheat flour, edible vegetable oil, fresh eggs, oat protein, drinking water, milk powder, green coffee bean extract, edible processing yeast, edible salt, soya lecithin, xylitol, polydextrose, vitamin C, ammonium bicarbonate, calcium dihydrogen phosphate, sodium carbonate, citric acid and tea polyphenol. The biscuit with the fat-reducing efficacy is rich in high-quality protein needed by a human body, carbohydrate with a low glycemic index and water-soluble dietary fibers, has comprehensive and balanced nutrients such as multiple plant active substances facilitating metabolism of superfluous energy inside the body, vitamins, mineral matters and the like, has a low heat content, is rich in Prebiotics optimizing intestinal flora, is free from cane sugar, does not contain trans fatty acids, artificial colors and forbidden medicaments, guarantees that no toxic and side effects exist while reducing heat intake and internal fat accumulation, and enables a user to keep fit while the user enjoys delicious food.

Description

technical field [0001] The invention relates to the field of food technology, more specifically, the invention relates to a biscuit with fat-reducing effect and a preparation method thereof. Background technique [0002] Biscuits are processed and baked with flour, eggs, sucrose, etc. as the main raw materials, and can also be supplemented with other raw materials to produce various biscuits with different flavors. The taste is soft and delicious, rich in nutrition, easy to digest, and convenient to eat. People in this segment love it. From family to hotel, from daily catering to various birthday celebrations and wedding banquets, there are different biscuit presentations. However, with the continuous improvement of people's living standards and changes in ideology, the requirements for the health function of food are increasing. Higher, the existing baked biscuits do not have the high-quality protein required by the human body, carbohydrates with a low glycemic index, water...

AI Technical Summary

Problems solved by technology

[0002] Biscuits are processed and baked with flour, eggs, sucrose, etc. as the main raw materials, and can also be supplemented with other raw materials to produce various biscuits with different flavors. The taste is soft and delicious, rich in nutrition, easy to digest, and convenient to eat. People in this segment love it. From family to hotel, from daily catering to various birthday celebrations and wedding banquets, there are different biscuit presentations. However, with the continuous improvement of people's living standards and changes in ideology, the requirements for the health function of food are increasing. Higher, the existing baked biscuits do not have the high-quality protein required by the human body, carbohydrates with a low glycemic index, water-soluble dietary fiber, and various plant active substances, vitamins and minerals that promote excess energy metabolism in the body, And it contains high calories. When people enjoy delicious food, they often take into account whether their bodies will gain weight. Therefore, it is necessary to provide a biscuit with a fat-reducing effect and a preparation method thereof