Low-sugar and low-fat biscuit and making method thereof
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A biscuit and mixture technology, applied in baking, baked food, food science, etc., can solve problems such as adverse effects on health, high sugar and fat content, and achieve lower blood sugar and serum cholesterol levels, lower blood sugar, sugar and fat The effect of intake
Inactive Publication Date: 2017-07-28
上海越哲食品有限公司
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The content of sugar and fat in the above biscuits is very high, and eating too much will cause ce
Method used
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Embodiment 1
[0060] A low-sugar and low-fat biscuit, the components and their corresponding parts by weight are shown in Table 1, and are prepared through the following steps:
[0061] Step 1, fully mixing oat flour, tartary buckwheat flour and buckwheat flour in corresponding parts by weight to form the first mixture;
[0062] Step 2, fully mixing soybean protein isolate, Coprinus comatus fine powder, resistant starch, spirulina powder, konjac powder, and inulin in corresponding parts by weight to form a second mixture;
[0063] Step 3, adding the second mixture obtained in step 2 to the first mixture obtained in step 1, and fully mixing to form a third mixture;
[0064] Step 4, beat the egg white and egg yolk of the corresponding parts by weight evenly, add the vegetable oil, maltitol, xylitol, and appropriate amount of water in the corresponding parts by weight, and fully mix to form the fourth mixture;
[0073] Example 2-5: A low-sugar and low-fat biscuit, the difference from Example 1 is that each component and its corresponding parts by weight are shown in Table 1.
Embodiment 6-15
[0074] Embodiments 6-15: A low-sugar and low-fat biscuit, the difference from Embodiment 3 is that each component and its corresponding parts by weight are shown in Table 2.
[0075] Each component and parts by weight thereof in table 2 embodiment 6-15
[0076]
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Abstract
The invention discloses a low-sugar and low-fat biscuit and a making method thereof. The low-sugar and low-fat biscuit is prepared from, by weight, 35-45 parts of dietary fiber powder, 2-6 parts of soy isolate protein, 4-8 parts of coprinus comatus flavor powder, 10-14 parts of eggs, 21-29 parts of sugar alcohol mixture, 3-7 parts of plant oil, 0. 5-2 parts of resistant starch, 0.4-1.2 parts of bulking agent, 0.05-2 parts of salt and 0.3-0.8 part of inulin. The low-sugar and low-fat biscuit is made by adopting the making method, has high sugar and fat content, can reduce the content of blood sugar and blood lipid in the blood, is beneficial to human health, is especially suitable for people having three highs to eat and is good in health care.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a low-sugar and low-fat biscuit and a preparation method thereof. Background technique [0002] Biscuits are a kind of convenient instant food. Traditional biscuits can be divided into sweet and crisp biscuits, crisp biscuits, tough biscuits, and soda biscuits according to their oil and sugar ratios. Because biscuits have the advantages of storage resistance, crispy taste, and convenient eating, they are deeply loved by the masses. [0003] A Chinese invention patent with the notification number CN103315028A discloses a kind of crisp biscuit and its laboratory production method. 18-22%, Cream 2-3%, Citric Acid 0-0.004%, Baking Soda 5-6%, Salt 22-23%, Ammonium Bicarbonate 22-23%, Skim Low Protein Milk Powder 4-7%, Egg 16 -17%, water 7-13%. [0004] In order to benefit people's health, biscuits are not only a kind of food, but also develop towards health food. The conte...
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