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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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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