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Low-calorie whole-grain coarse-cereal crisp biscuit and manufacturing method thereof

A technology for crisp biscuits and whole grains, which is applied in the field of low-calorie whole grain and miscellaneous grain biscuits and their preparation, can solve the problems of incomplete nutrients and high calorie, and achieve the effects of equal bulkiness, reduced calorie, and equal brittleness

Inactive Publication Date: 2019-01-01
黑龙江省农业科学院食品加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problem of incomplete nutrients and high calories in current biscuits, the present invention provides a low-calorie whole grain crispy biscuit and a preparation method thereof

Method used

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  • Low-calorie whole-grain coarse-cereal crisp biscuit and manufacturing method thereof
  • Low-calorie whole-grain coarse-cereal crisp biscuit and manufacturing method thereof
  • Low-calorie whole-grain coarse-cereal crisp biscuit and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1. The preparation method of low-calorie whole grain multigrain crispy biscuits.

[0029] The low-calorie whole grain miscellaneous grain crispy biscuit described in this embodiment is made of the following raw materials: 360 parts of miscellaneous grain mixed powder, 80 parts of erythritol, 50 parts of galactooligosaccharide, 140 parts of butter, 120 parts of egg, 100 parts peanut butter, 100 parts milk, 40 parts resistant dextrin, 20 parts whey protein powder, 20 parts white kidney bean extract, 8 parts chia seeds, 8 parts modified starch, 8 parts baking soda, 4 parts baking powder and 0.6 parts of selenium-enriched yeast.

[0030] Attached below figure 1 Describe the preparation method of the low-calorie whole grain multigrain crispy biscuit of the present invention:

[0031] 1) Soften the butter at room temperature, and quickly whip until the butter becomes larger in volume, whitish in color, and feels fluffy. Add egg liquid in small amounts, and stir w...

Embodiment 2

[0038] Example 2. Repeat Example 1. The difference from Example 1 is that the low-calorie whole grain miscellaneous grain crispy biscuit is made of the raw materials of the following weight: 300 parts of miscellaneous grain mixed powder, 80 parts of erythritol, oligomeric 20 parts galactose, 80 parts butter, 100 parts eggs, 80 parts peanut butter, 80 parts milk, 20 parts resistant dextrin, 10 parts whey protein powder, 10 parts white kidney bean extract, 5 parts chia seeds, modified starch 5 parts, 2 parts of baking soda, 2 parts of baking powder and 0.2 parts of selenium-enriched yeast.

[0039] Refer to Example 1 for the specific preparation method of biscuits.

Embodiment 3

[0040] Example 3. Repeat Example 1. The difference from Example 1 is that the low-calorie whole grain miscellaneous grain crispy biscuit is made of the raw materials of the following weight: 400 parts of miscellaneous grain mixed powder, 120 parts of erythritol, oligomeric 80 parts galactose, 150 parts butter, 150 parts eggs, 120 parts peanut butter, 120 parts milk, 80 parts resistant dextrin, 30 parts whey protein powder, 30 parts white kidney bean extract, 10 parts chia seeds, modified starch 10 parts, 10 parts of baking soda, 10 parts of baking powder and 1.0 parts of selenium-enriched yeast. The preparation method refers to Example 1.

[0041] The multigrain biscuit prepared by the invention is suitable for people who lose weight and people with abnormal glucose tolerance.

[0042] For people who lose weight: NSCA (National Strength and Conditioning Association, National Physical Fitness Association) recommends that reducing calorie intake (that is, negative calorie balan...

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Abstract

A low-calorie whole-grain coarse-cereal crisp biscuit and a manufacturing method thereof belong to the biscuit manufacturing field. The biscuit comprises, by weight, 300-400 parts of a mixed coarse-cereal flour, 80-120 parts of erythritol, 20-80 parts of galacto-oligosaccharides, 80-150 parts of butter, 100-150 parts of eggs, 80-120 parts of peanut butter, 80-120 parts of milk, 20 to 80 parts of resistant dextrin, 10 to 30 parts of whey protein powder, 10 to 30 parts of white kidney bean extract, 5 to 10 parts of chia seeds, 5 to 10 parts of modified starch, 2 to 10 parts of baking soda, 2 to10 parts of baking powder and 0.2-1.0 parts of selenium-enriched yeast. Aiming at problems that nutrients in existing biscuits are not comprehensive and a high calorie is possessed, the low-calorie whole-grain coarse-cereal crisp biscuit is manufactured. The biscuit is suitable for people with abnormal glucose tolerance and people who need to lose weight.

Description

technical field [0001] The invention belongs to the field of biscuit preparation, and in particular relates to a low-calorie whole grain crispy biscuit and a preparation method thereof. Background technique [0002] Sugar (sucrose) is the main ingredient of most biscuits. In addition to adding sweetness and calories, they are also important substances to change and improve the structure and flavor of biscuits. Most of the biscuit products on the market have high sugar content and high calorie content, which discourages people with weight loss and impaired glucose tolerance. In addition, the single raw material and improper selection can easily lead to unbalanced nutrient intake, and long-term consumption will affect health. Contents of the invention [0003] Aiming at the problems of incomplete nutrition and high calorie in current biscuits, the invention provides a low-calorie whole grain miscellaneous grain crisp biscuit and a preparation method thereof. [0004] The lo...

Claims

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Application Information

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IPC IPC(8): A21D13/047A21D13/062A21D2/18
CPCA21D2/181A21D13/062A21D13/047
Inventor 姚鑫淼卢淑雯周野沈卉芳李哲滨赵蕊张英蕾季妮娜崔怡娟陈凯新
Owner 黑龙江省农业科学院食品加工研究所
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