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High-protein biscuits rich in dietary fibers and making method of high-protein biscuits

A dietary fiber and high-protein technology, applied in baked food, food science, dough processing, etc., can solve problems such as low nutritional value, low protein content, and health damage, achieve low calorie, crisp taste, and improve absorption and utilization Effect

Pending Publication Date: 2019-03-19
玛士撒拉(上海)医疗科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a common leisure snack, biscuits have the advantages of being convenient to eat, easy to carry, and highly technological. However, most of the biscuits currently on the market are high in fat, high in sugar, high in calories, low in protein, and low in nutritional value. products, regular consumption of this biscuit will cause harm to health

Method used

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  • High-protein biscuits rich in dietary fibers and making method of high-protein biscuits
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  • High-protein biscuits rich in dietary fibers and making method of high-protein biscuits

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preparation example Construction

[0050] The embodiment of the present invention provides a method for preparing the above-mentioned dietary-rich fiber and high-protein biscuits. The steps of the method can be summarized as follows: raw material pretreatment→mixing→dough preparation→forming→baking→cooling→acceptance→packaging, specifically Include the following steps:

[0051] 1. Raw material pretreatment: select safe and free-from-suspended wheat flour, buckwheat flour, mung bean flour, and konjac flour, sieve according to requirements, and require the particle size of the powder to be ≥ 100 mesh, and mix according to a certain ratio to obtain coarse grain powder.

[0052] 2. Dough preparation: Mix maltitol and vegetable oil and beat until the color becomes lighter and the volume becomes larger, then add eggs and mix well, then add coarse grain powder and other remaining raw materials, and add appropriate amount of water, stir Evenly, get the dough.

[0053] 3. Forming: Put the prepared dough into the biscui...

Embodiment 1

[0060] This embodiment provides a kind of high-protein biscuit rich in dietary fiber, and its preparation steps are as follows:

[0061] 1. Ingredients and pretreatment: wheat flour 26.5kg, buckwheat flour 2kg, mung bean flour 6kg, konjac flour 2kg, wheat bran 5kg, wheat dietary fiber 4kg, whey protein concentrate 1kg, milk protein concentrate 4kg, maltitol 10kg, vegetable oil 2kg, Edible salt 0.2kg, ammonium bicarbonate 1kg, and sodium bicarbonate 0.2kg, the powder raw materials are passed through a 100-mesh sieve, and wheat flour, buckwheat flour, mung bean flour and konjac flour are mixed to obtain coarse grain flour.

[0062] 2. Dough preparation: Mix maltitol and vegetable oil and beat until the color becomes lighter and the volume becomes larger, add eggs and stir evenly, then add coarse grain powder and other remaining raw materials, appropriate amount of water, and stir evenly;

[0063] 3. Forming: Put the prepared dough into the biscuit machine, squeeze and roll to fo...

Embodiment 2

[0069] This embodiment provides a kind of high-protein biscuit rich in dietary fiber, and its preparation steps are as follows:

[0070] 1. Ingredients and pretreatment: wheat flour 40kg, buckwheat flour 12kg, mung bean flour 1kg, konjac flour 0.5kg, wheat bran 15kg, wheat dietary fiber 0.5kg, whey protein concentrate 6kg, milk protein concentrate 0.5kg, maltitol 30kg, vegetable oil 10kg, 0.5kg of edible salt, 2kg of ammonium bicarbonate, and 0.1kg of sodium bicarbonate; the powder raw materials are passed through a 100-mesh sieve, and wheat flour, buckwheat flour, mung bean flour and konjac flour are mixed to obtain coarse grain powder.

[0071] 2. Dough preparation: Mix maltitol and vegetable oil and beat until the color becomes lighter and the volume becomes larger, add eggs and stir evenly, then add coarse grain powder and other remaining raw materials, appropriate amount of water, and stir evenly;

[0072] 3. Forming: Put the prepared dough into the biscuit machine, squee...

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Abstract

The invention provides high-protein biscuits rich in dietary fibers and a making method of the high-protein biscuits, and relates to the field of foods. The high-protein biscuits rich in dietary fibers comprise the raw materials in parts by weight of 30-60 parts of coarse food grain powder, 5-15 parts of wheat bran, 0.5-4 parts of wheat dietary fibers, 1-6 parts of condensed whey protein, 0.5-4 parts of concentrated milk protein, 10-30 parts of maltitol, 2-10 parts of vegetable oil, 0.1-0.5 part of edible salt and 0.6-2.5 parts of a leavening agent. The making method of the high-protein biscuits rich in dietary fibers comprises the following steps of mixing the maltitol with the vegetable oil, and performing beating until the color is light and the size is large, so as to obtain a medium material; uniformly stirring the medium material with the remaining components of the raw materials to obtain dough; and shaping the dough, performing baking, and performing cooling. The high-protein biscuits rich in dietary fibers, disclosed by the embodiment of the invention, are high in protein and dietary fibers, low in heat quantity, comprehensive in nutrients and high in satiety.

Description

technical field [0001] The invention relates to the field of food, and in particular to a high-protein biscuit rich in dietary fiber and a preparation method thereof. Background technique [0002] At present, all kinds of refined and processed flour are popular among people, and this dietary preference leads to a reduction in people's dietary fiber intake. More and more evidence shows that there is a close relationship between insufficient intake of dietary fiber and the occurrence of chronic diseases (intestinal disease, obesity, diabetes, cardiovascular disease). Appropriate addition of dietary fiber can not only endow food with functional properties, but also may produce new flavor or improve the quality of food, so dietary fiber food is more and more favored by consumers. [0003] As a common leisure snack, biscuits have the advantages of being convenient to eat, easy to carry, and highly technological. However, most of the biscuits currently on the market are high in f...

Claims

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Application Information

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IPC IPC(8): A21D13/02A21D13/064A21D2/36A21D2/26
CPCA21D2/263A21D2/36A21D2/366A21D13/02A21D13/064
Inventor 唐黎明张波崔鹏举郑元元戴月徐佳朱颖肖融李琦
Owner 玛士撒拉(上海)医疗科技有限公司
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