High-protein bean milk cake and its preparation method

Abstract

The present invention relates to a high-protein soybean milk cake and its preparation method. The high-protein soybean milk cake is made up by using soybean flour, wheat flour, starch, gluten powder, milk powder, sugar, shortening, egg and raising agent through the processes of uniformly stirring them by adding water, kneading the make dough, proofing, cutting the dough into small blocks and baking in baking oven so as to obtain the invented finished product whose protein content is above 22%.

Description

Technical field: [0001] The invention relates to the technical field of food processing, and further relates to a high-protein soy milk cake, and at the same time, the invention also relates to a preparation method of the soy milk cake. Background technique: [0002] Soybean enjoys the reputation of plant meat. The protein, phospholipids, isoflavones, saponins, phytic acid, oligosaccharides and other compounds contained in soybeans have been scientifically proven to prevent arteriosclerosis and avoid the occurrence of cardiovascular and cerebrovascular diseases such as high blood pressure. As well as anti-tumor, anti-oxidative aging, endocrine regulation and other kinetic energy, the unsaturated fatty acids in soybeans have a special effect on the intellectual development of growing teenagers. At present, the biscuits that appear on the market take wheat flour as the main raw material, wherein the protein content only accounts for 6-7%, and the highest is no more than 10%. ...

AI Technical Summary

Problems solved by technology

This kind of low-protein biscuit is used as a product for students between classes. To achieve sufficient protein intake, it must be supplemented with a certain amount. In this way, excessive supplementary food during the class will inevitably affect the normal diet of students.

Using soybeans as the main raw material to make biscuits can greatly increase the protein content, but the protein in soybean flour is mainly globulin and albumin, while the protein in flour is mainly wheat protein and glutenin, and the protein in soybean flour and glutenin are mainly The physical and chemical properties of the protein in the flour are quite different, it is difficult to knead together, and it is difficult to make biscuits with the existing production process