Sugar-free soybean snowflake crisps and preparation method thereof

Abstract

The invention provides sugar-free soybean snowflake crisps and a preparation method thereof. The sugar-free soybean snowflake crisps comprise the following formula components in parts by weight of 60-100 parts of soybean flour, 2-10 parts of gelatin powder, 20-90 parts of purified water, 20-50 parts of functional oligosaccharide, 40-60 parts of egg white, 10-16 parts of butter, 40-60 parts of nutmeat, 50-100 parts of soybean crisp biscuits and 0.5-1.2 parts of spreading powder. The preparation method of the sugar-free soybean snowflake crisps comprises the following three steps of step 1, preparing the soybean flour; step 2, preparing the soybean crispy biscuits; and step 3, preparing the sugar-free soybean snowflake crisps. The sugar-free soybean snowflake crisps disclosed by the invention are prepared from independently researched and developed soybean crisp biscuits, are low in fat, sugar-free, high in protein and low in calorie, rich in various nutrients required by a human body,taste crisp, are unique in flavor, are suitable for all people, and are particularly suitable for children and old people to eat. The preparation method is novel in idea, simple in process, easy for large-scale production and popularization and wide in market prospect.

Description

Technical field[0001]The invention belongs to the field of food processing, and specifically relates to a sugar-free soybean snow flakes and a preparation method thereof.Background technique[0002]Snow flakes are a kind of pastry made from milk powder, biscuits, nuts, and marshmallows. Traditional snowflake pastry is a snack obtained from the extension of the nougat process. On the basis of the nougat, biscuits are added to make it more chewy and crisp. The addition of milk powder and nuts makes it full of milk and nutritious, deep Loved by the public.[0003]Soybean is rich in protein, fat, dietary fiber, minerals, vitamins and other nutrients. It is a healthy food with high protein and low calories. The high-quality protein it is rich in is a plant protein that does not contain cholesterol and has good amino acid balance. In addition to the eight essential amino acids for humans, it also contains histidine essential for babies, which can complement grain protein. For example, the com...

AI Technical Summary

Problems solved by technology

Chinese patent CN109548945A discloses "a mild-tasting snowflake crisp and its processing technology". In the treatment of egg white liquid, the frozen egg white is chosen to be melted by adding cold water eight hours before production, and the temperature of the egg white is too low, resulting in insufficient whipping The volume of the protein is too small to keep the shape of the snowflake crisp intact, so the actual operability of this patent needs to be studied

[0005] Most of the current snowflake crisp products on the market use milk powder, cotton candy, and tough biscuits as the main raw materials. They contain a lot of sucrose and shortening, which makes the overall calorie high. Long-term consumption may lead to obesity, dental caries, diabetes, hyperlipidemia and various other diseases. Cardiovascular and cerebrovascular diseases and other problems, especially not suitable for children and the elderly

Currently, there are different production methods for snowflake crisps, and there is no production process that uses soybean flour as the main raw material; and the selection of biscuits in the production process of snowflake crisps directly affects the taste, molding degree and shelf life of snowflake crisps.

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