Ketogenic cookies and making method thereof

Abstract

The invention discloses ketogenic cookies and a making method thereof, and belongs to the technical field of food processing. The ketogenic cookies comprise the following components in parts by mass of 30-60 parts of butter from milk produced by cows fed with grass, 20-35 parts of erythritol, 110-126 parts of components A and the like, wherein the components A comprise almond powder, milk isolatedprotein powder and resistant dextrin; the almond powder has the characteristics of being free from gluten and low in carbohydrate; the milk isolated protein powder is high in protein content and easyto digest and absorb; the erythritol is calorie-free sugar and can replace conventional white granulated sugar; and therefore, finished products are high in fat content (greater than 40%), appropriate in protein content (14%-20%) and low in carbohydrate (smaller than 10%), and the fat function ratio is greater than 70%. Besides, an appropriate amount of the resistant dextrin is added to products,so that the water activity is reduced, the quality guarantee period is prolonged, the mouth feel is good, and the mouth feel of the ketogenic cookies is close to that of conventional cookies in the market.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a ketogenic cookie and a preparation method thereof. Background technique [0002] The main raw materials of traditional baked goods are cereals, rice and flour products, and the ingredients often contain a large amount of sugar and fat. Taking crispy biscuits as an example, the fat content is more than 25%, and most of them are saturated fatty acids or even trans fatty acids; the sugar content is mostly more than 20%. Excessive intake of sugar, fat, and refined white rice and noodles will inevitably lead to rich and noble diseases such as "high blood pressure, high blood sugar, and high blood fat". With the improvement of the economic level, people's health awareness is improved, so the development of baked goods with specific functional properties has certain practical significance. [0003] Most of the biscuits on the market that claim to have a certain w...

AI Technical Summary

Problems solved by technology

But there are two problems: first: the product formula still contains high-carb wheat flour, which simply increases the fat content, and does not really achieve low-carbon water (net carbon water <10%); second: the shelf life problem, due to Ketogenic food has high fat content, and the fat is easily hydrolyzed and oxidized during storage, resulting in product deterioration

At present, most of the ketogenic cookies on the market have a shelf life of less than 6 months, which cannot be guaranteed for a long time.

Images