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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI 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

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

Examples

Experimental program
Comparison scheme
Effect test

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 ...

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, vitam...

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 lact...

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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.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a high-protein, low-carbohydrate and fat-reducing biscuit and a preparation method thereof. Background technique [0002] Biscuit products have a long history in our country and are very common to eat. In recent years, with the continuous improvement of people's living standards in our country, the continuous updating and development of technology and equipment, biscuit products have developed rapidly, with a wide variety of designs and colors, and new products emerge in an endless stream, occupying an increasingly important role in daily life. The convenience and speed of food, people's daily food consumption is inseparable from biscuits, which also makes biscuits a nutritious and healthy consumer food. [0003] Although biscuits have different tastes, people are worried about eating biscuits and gaining weight. The scientific way to lose weight should be scientifically controllin...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36A21D2/34A21D2/26A21D2/24
CPCA21D13/062A21D2/36A21D2/34A21D2/266A21D2/24
Inventor 陈兵林伟华
Owner 变啦科技(白山)有限公司
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