High-protein low-carbon water fat-reducing biscuit and preparation method thereof

A technology of carbohydrate-reducing biscuits and carbohydrate-reducing fat, which is applied in baking, baked goods, food science and other directions, can solve the problems of neglecting nutritional needs, declining basal metabolism of the human body, and simple nutritional structure, so as to reduce intake and absorption, increase Serum HDL-C level and the effect of meeting trace element requirements

Pending Publication Date: 2020-01-24

变啦科技(白山)有限公司

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AI-Extracted Technical Summary

Problems solved by technology

At present, most domestic slimming biscuits are high-fiber biscuits, and high-fiber biscuits mostly use the method of adding dietary fiber to produce a feeling of satiety through the water absorption and expansion of fiber, reducing the daily food...

Method used

And this high-protein low-carbon water fat-reducing biscuit adopts walnut powder, and walnut powder has abundant nutritive substance, improves the protein content of biscuit quality, and soybean protein isolate and egg powder can combine well with walnut powder simultaneously, have very high Nutritional and pharmacological effects, soybean protein isolate is a surfactant, it can not only reduce the surface tension of water and oil, but also reduce the surface tension of water and air, so that the components in the biscuit are easy to form a stable emulsion, protein isolate It has high viscosity, plasticity and elasticity. Soy protein isolate and dietary fiber form a three-dimensional structure to prolong the emptying time of the stomach. The glycemic index is low, which can stabilize blood sugar, reduce the frequency of hunger, and keep satiety for about 5-7 hours.

Leavening agent is made up of sodium bicarbonate, yeast powder, adds in dough modulation process, produces a large amount of gasses and makes dough rise because of thermal decomposition when baking, and makes product inside form uniform, close and close porous organization, Make the biscuit structure fluffy, delicate, crispy and soft.

Pine pollen and lotus lea...

Abstract

The invention discloses a high-protein low-carbon water fat-reducing biscuit and a preparation method thereof. The biscuit is prepared from the following components in parts by weight: 150-170 parts of walnut powder, 2-6 parts of soybean protein isolate, 10-14 parts of egg powder, 5-15 parts of maltooligosacharide, 5-15 parts of isomaltooligosacharide, 8-16 parts of L-carnitine, 10-20 parts of pollen pini, 8-16 parts of lotus leaf powder, 1-2 parts of a leavening agent, 1-2 parts of table salt, 0.002-0.005 part of trace elements, 8-12 parts of vegetable oil and 15-28 parts of water. Accordingto the present invention, with the formula, the basic requirements of safety and long-term consumption can be met, the requirements of human body on proteins and other basic nutrient elements can bemet, and a proper amount of the food components contributing to weight losing and fat reducing can be contained. The biscuit is mainly applicable to the technical field of food.

Application Domain

Dough treatmentBakery products

Technology Topic

Protein proteinNutrient +15

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Examples

Experimental program(3)
Effect test(1)

Example Embodiment

[0035] Example 1

[0036] A high-protein, low-carb and fat-reduced biscuit is composed of the following components by weight: 150 parts of walnut powder, 2 parts of soybean protein isolate, 10 parts of egg powder, 5 parts of maltooligosaccharides, 5 parts of isomaltooligosaccharides, 8 parts of L-carnitine, 10 parts of pine pollen, 8 parts of lotus leaf powder, 1 part of leavening agent, 1 part of salt, 0.002 parts of trace elements, 8 parts of vegetable oil, and 15 parts of water.

[0037] Among them, the pine pollen is the broken-wall pine pollen that has undergone ultra-fine pulverization, and its wall-breaking rate is greater than 90%, and the lotus leaf powder is obtained by selecting, crushing and passing through a 100-mesh sieve by using lotus leaf as a raw material.

[0038] Wherein, the leavening agent is formed by mixing 0.5 parts of sodium bicarbonate and yeast powder respectively.

[0039] Among them, the trace elements are mixed by ferrous lactate, vitamin B and vitamin D according to the weight ratio of 1:100:30000.

[0040] Among them, the vegetable oil is linseed oil.

[0041] A preparation method of high-protein, low-carb and fat-reduced biscuits, comprising the following steps:

[0042] S1: fully mix 150 parts of walnut powder, 10 parts of pine pollen and 8 parts of lotus leaf powder, stir for 5-10min, keep the temperature at 25-30°C, and let stand for 10min after stirring to form a first mixture for later use;

[0043] S2: 10 parts egg powder, 2 parts soybean protein isolate, 8 parts L-carnitine, 8 parts vegetable oil, 5 parts maltooligosaccharides, 5 parts isomalt oligosaccharides and 0.002 parts ferrous lactate, vitamin B, vitamin D The mixture and 8 parts of water are fully mixed, stirred for 5-10 minutes, the temperature is kept at 25-30 ° C, and after stirring, let stand for 10 minutes to form a second mixture for later use;

[0044] S3: fully mix 0.5 parts of sodium bicarbonate and yeast powder, 1 part of table salt and 7 parts of water, stir for 5-10min, keep the temperature at 25-30°C, and let stand for 10min after stirring to form a third mixture for subsequent use;

[0045] S4: adding the third mixture obtained in step S3 to the second mixture obtained in step S2, after fully mixing, stirring for 6 minutes, keeping the temperature at 30°C, and stirring for 10 minutes to form a fourth mixture for later use;

[0046] S5: adding the fourth mixture obtained in step S4 to the first mixture obtained in step S1, fully mixing, stirring for 5-10 minutes, maintaining the temperature at 25-30 ° C, and letting stand for 20 minutes after stirring to form a dough for later use;

[0047]S6: pressing and forming the dough obtained in step S5 in a biscuit forming machine to obtain a semi-finished product;

[0048] S7: Bake the semi-finished product obtained in step S6 to obtain a finished product, bake in an oven, take out after baking for 15 minutes, the oven is a QD-C9D electric three-layer nine-plate oven, the oven baking temperature range is the third zone, and the temperature is 160℃;

[0049] S8: The finished product obtained in step S7 is cooled and then detected by a metal detector, and the biscuits that have passed the detection are packaged by a packaging machine.

Example Embodiment

[0050] Embodiment 2

[0051] A high-protein, low-carb and fat-reduced biscuit is composed of the following components in parts by weight: 160 parts of walnut powder, 4 parts of soybean protein isolate, 12 parts of egg powder, 10 parts of maltooligosaccharides, 10 parts of isomaltooligosaccharides, 12 parts of L-carnitine, 15 parts of pine pollen, 12 parts of lotus leaf powder, 1.5 parts of leavening agent, 1.5 parts of salt, 0.004 parts of trace elements, 10 parts of vegetable oil, and 23 parts of water.

[0052] Among them, the pine pollen is the broken-wall pine pollen that has undergone ultra-fine pulverization, and its wall-breaking rate is greater than 90%, and the lotus leaf powder is obtained by selecting, crushing and passing through a 100-mesh sieve by using lotus leaf as a raw material.

[0053] Wherein, the leavening agent is made by mixing 0.75 parts of sodium bicarbonate and yeast powder.

[0054] Among them, the trace elements are mixed by ferrous lactate, vitamin B and vitamin D according to the weight ratio of 1:100:30000.

[0055] Among them, the vegetable oil is linseed oil.

[0056] A preparation method of high-protein, low-carb and fat-reduced biscuits, comprising the following steps:

[0057] S1: fully mix 160 parts of walnut powder, 15 parts of pine pollen and 12 parts of lotus leaf powder, stir for 5 minutes, keep the temperature at 25-30°C, and stand still for 10 minutes after stirring to form a first mixture for later use;

[0058] S2: 12 parts egg powder, 4 parts soybean protein isolate, 12 parts L-carnitine, 10 parts vegetable oil, 10 parts maltooligosaccharides, 10 parts isomalt oligosaccharides and 0.004 parts ferrous lactate, vitamin B, vitamin D The mixture and 13 parts of water are fully mixed, stirred for 6 minutes, the temperature is kept at 25-30 ° C, and the second mixture is formed after stirring for 10 minutes.

[0059] S3: fully mix 0.75 parts of sodium bicarbonate and yeast powder, 1.5 parts of table salt and 10 parts of water, stir for 6min, keep the temperature at 25-30°C, and stand still for 10min after stirring to form a third mixture for subsequent use;

[0060] S4: adding the third mixture obtained in step S3 to the second mixture obtained in step S2, after fully mixing, stirring for 6 minutes, keeping the temperature at 30°C, and stirring for 18 minutes to form a fourth mixture for later use;

[0061] S5: adding the fourth mixture obtained in step S4 to the first mixture obtained in step S1, fully mixing, stirring for 10 minutes, maintaining the temperature at 30°C, and stirring for 15 minutes to form a dough for later use;

[0062] S6: pressing and forming the dough obtained in step S5 in a biscuit forming machine to obtain a semi-finished product;

[0063] S7: Bake the semi-finished product obtained in step S6 to obtain a finished product, bake it in an oven, and take it out after baking for 12 minutes. 170℃;

[0064] S8: The finished product obtained in step S7 is cooled and then detected by a metal detector, and the biscuits that have passed the detection are packaged by a packaging machine.

Example Embodiment

[0065] Embodiment 3

[0066] A high-protein, low-carb and fat-reduced biscuit is composed of the following components in parts by weight: 170 parts of walnut powder, 6 parts of soybean protein isolate, 14 parts of egg powder, 15 parts of maltooligosaccharides, 15 parts of isomaltooligosaccharides, 16 parts of L-carnitine, 20 parts of pine pollen, 16 parts of lotus leaf powder, 2 parts of leavening agent, 2 parts of salt, 0.005 parts of trace elements, 12 parts of vegetable oil, and 28 parts of water.

[0067] Among them, the pine pollen is the broken-wall pine pollen that has undergone ultra-fine pulverization, and its wall-breaking rate is greater than 90%, and the lotus leaf powder is obtained by selecting, crushing and passing through a 100-mesh sieve by using lotus leaf as a raw material.

[0068] Wherein, the leavening agent is formed by mixing 1.0 parts of sodium bicarbonate and yeast powder respectively.

[0069] Among them, the trace elements are mixed by ferrous lactate, vitamin B and vitamin D according to the weight ratio of 1:100:30000.

[0070] Among them, the vegetable oil is linseed oil.

[0071] A preparation method of high-protein, low-carb and fat-reduced biscuits, comprising the following steps:

[0072] S1: fully mix 170 parts of walnut powder, 20 parts of pine pollen and 16 parts of lotus leaf powder, stir for 8 minutes, keep the temperature at 25-30°C, and stand still for 10 minutes after stirring to form a first mixture for later use;

[0073] S2: 14 parts of egg powder, 6 parts of soybean protein isolate, 16 parts of L-carnitine, 12 parts of vegetable oil, 15 parts of maltooligosaccharides, 15 parts of isomalt oligosaccharides and 0.005 parts of ferrous lactate, vitamin B, vitamin D The mixture and 15 parts of water are fully mixed, stirred for 7 minutes, the temperature is kept at 25-30 ° C, and the second mixture is formed after stirring for 12 minutes.

[0074] S3: Fully mix 1 part of sodium bicarbonate and yeast powder, 2 parts of table salt and 13 parts of water, stir for 5min, keep the temperature at 25-30°C, and stand still for 10min after stirring to form a third mixture for subsequent use;

[0075] S4: adding the third mixture obtained in step S3 to the second mixture obtained in step S2, after fully mixing, stirring for 8 minutes, maintaining the temperature at 25-30 ° C, and stirring for 15 minutes to form a fourth mixture for later use;

[0076] S5: adding the fourth mixture obtained in step S4 to the first mixture obtained in step S1, fully mixing, stirring for 10 minutes, keeping the temperature at 30°C, and stirring for 18 minutes to form a dough for later use;

[0077] S6: pressing and forming the dough obtained in step S5 in a biscuit forming machine to obtain a semi-finished product;

[0078] S7: bake the semi-finished product obtained in step S6 to obtain a finished product, bake in an oven, bake for 7 minutes, take out, the oven is a QD-C9D electric three-layer nine-plate oven, the oven baking temperature range is the third zone, and the temperature is 180℃;

[0079] S8: The finished product obtained in step S7 is cooled and then detected by a metal detector, and the biscuits that have passed the detection are packaged by a packaging machine.

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High-protein low-carbon water fat-reducing biscuit and preparation method thereof

AI-Extracted Technical Summary

Problems solved by technology

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Abstract

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Example Embodiment

Example Embodiment

Example Embodiment

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Description & Claims & Application Information

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