Whey protein biscuit and preparation method thereof

Abstract

The invention relates to the technical field of biscuit food. The invention provides a whey protein biscuit and a preparation method thereof. The whey protein biscuit is prepared from the following raw materials in parts by weight: 90-110 parts of whey protein powder, 80-88 parts of sugar alcohol, 10-14 parts of resistant dextrin, 30-38 parts of whole egg liquid and 25-31 parts of butter. The novel whey protein biscuit made through optimal technological parameters is complete in form, golden yellow in surface, glossy, fragrant and sweet in taste and rich in milk fragrance, the taste and nutritional indexes of the novel whey protein biscuit are superior to those of most similar products in the market, the healthy and fat-reducing diet requirements of consumers are met, the taste of the protein biscuit is broken through, and the novel whey protein biscuit is suitable for being eaten by people. And the method is simple to operate and has a wide consumption prospect in the future healthy food market for reducing fat, reducing blood sugar and the like.

Description

Technical Field

[0001] The invention relates to the technical field of biscuit food, in particular to a whey protein biscuit and a preparation method thereof. Background Art

[0002] Whey protein is a high-quality protein extracted from milk. Its protein content is much higher than that of ordinary wheat flour. It has the characteristics of high biological value, high efficiency, high protein efficacy ratio and high utilization rate. In 2023, the global whey protein market size is US$8.975 billion, and it is expected to reach US$19.246 billion by 2032. The demand for whey protein in emerging economies such as the Asia-Pacific region is also increasing, and the nutritional benefits of high-protein powder are increasingly valued. Edible protein products can enhance the body's immunity, promote metabolism, provide protein supplements, and meet the needs of people of different ages and physical conditions. Therefore, the protein product market shows a diversified, healthy and innovative development trend. Protein products are widely used in fitness, rehabilitation, daily dietary supplements and other fields.

[0003] Currently, protein products on the market include protein powder, protein bars, protein shakes, protein drinks, etc. As a meal replacement or snack, protein biscuits combine the portability of biscuits with the nutritional value of protein powder. They are high in protein and low in fat, meeting the healthy dietary needs of modern people. Especially for fitness enthusiasts, vegetarians, and people who are managing their weight, protein biscuits are an ideal nutritional supplement. However, most of the protein biscuits on the market currently have disadvantages such as poor taste, too much added sugar or additives, and insufficient protein content, and are not accepted by consumers. Summary of the invention

[0004] The purpose of the present invention is to provide a whey protein biscuit and a preparation method thereof, wherein whey protein powder is used instead of traditional wheat flour to increase the protein and dietary fiber content of the product, increase the hardness and crispness of the dough, and make the protein biscuit more crispy and delicious in taste. While satisfying the dietary pursuits of athletes, teenagers, and consumer groups with strong health awareness, a healthier and nutritionally balanced snack option is provided for ordinary consumers, which has good development prospects in the current consumer market.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The invention provides a whey protein biscuit. The whey protein biscuit is prepared from the following raw materials in parts by weight: 90-110 parts of whey protein powder, 80-88 parts of sugar alcohol, 10-14 parts of resistant dextrin, 30-38 parts of whole egg liquid and 25-31 parts of butter.

[0007] Preferably, the whey protein biscuits are prepared from the following raw materials in parts by weight: 100 parts of whey protein powder, 84 parts of sugar alcohol, 12 parts of resistant dextrin, 34 parts of whole egg liquid, and 28 parts of butter.

[0008] The present invention also provides a method for preparing the whey protein biscuits, comprising the following steps:

[0009] (1) softening the butter and then whipping it to obtain whipped butter;

[0010] (2) mixing the whipped butter, sugar alcohol and resistant dextrin, and continuing to whip to obtain a butter mixture;

[0011] (3) mixing the butter mixture and the whole egg liquid to obtain a mixture;

[0012] (4) mixing the mixed material and whey protein powder, and stirring to obtain a dough;

[0013] (5) Cutting the dough into pieces and baking them to obtain the whey protein biscuits.

[0014] Preferably, the softening method in step (1) is: standing at 20-30° C. for 30-60 minutes, and the standard for completion of whipping is: the butter takes on a whitish color.

[0015] Preferably, the whipping time in step (2) is 3 to 5 minutes.

[0016] Preferably, the mixing method in step (3) is: adding the whole egg liquid to the butter mixture in 2 to 3 times, stirring thoroughly after each addition to ensure that the egg liquid is completely absorbed.

[0017] Preferably, the weight of the dough after cutting in step (5) is 15 to 25 g.

[0018] Preferably, the thickness of the dough after cutting in step (5) is 0.8 to 1.2 cm.

[0019] Preferably, the baking conditions in step (5) are an upper heating temperature of 165-175° C., a lower heating temperature of 145-155° C., and a baking time of 13-15 minutes.

[0020] The present invention provides a whey protein biscuit and a preparation method thereof. The whey protein biscuit is prepared from the following raw materials in parts by weight: 90 to 110 parts of whey protein powder, 80 to 88 parts of sugar alcohol, 10 to 14 parts of resistant dextrin, 30 to 38 parts of whole egg liquid, and 25 to 31 parts of butter. The novel whey protein biscuit prepared by the present invention through the optimal process parameters has a complete shape, a golden surface, a glossy feel, a sweet taste, and a rich milky aroma. It is superior to most of the same type of products on the market in terms of taste and nutritional indicators, not only meets the dietary needs of consumers for healthy fat reduction, but also makes a breakthrough in the taste of protein biscuits, and is simple to operate, and has broad consumer prospects in the future fat reduction, blood sugar lowering and other health food markets. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The effect of sugar alcohol on the sensory properties of whey protein cookies;

[0022] Figure 2 The effect of resistant dextrin on the sensory properties of whey protein cookies;

[0023] Figure 3 The effect of whole egg liquid on the sensory properties of whey protein biscuits. DETAILED DESCRIPTION

[0024] The invention provides a whey protein biscuit. The whey protein biscuit is prepared from the following raw materials in parts by weight: 90-110 parts of whey protein powder, 80-88 parts of sugar alcohol, 10-14 parts of resistant dextrin, 30-38 parts of whole egg liquid and 25-31 parts of butter.

[0025] In the present invention, the whey protein biscuits are preferably prepared from the following raw materials in parts by weight: 100 parts of whey protein powder, 84 parts of sugar alcohol, 12 parts of resistant dextrin, 34 parts of whole egg liquid, and 28 parts of butter.

[0026] The present invention also provides a method for preparing the whey protein biscuits, comprising the following steps:

[0027] (1) softening the butter and then whipping it to obtain whipped butter;

[0028] (2) mixing the whipped butter, sugar alcohol and resistant dextrin, and continuing to whip to obtain a butter mixture;

[0029] (3) mixing the butter mixture and the whole egg liquid to obtain a mixture;

[0030] (4) mixing the mixed material and whey protein powder, and stirring to obtain a dough;

[0031] (5) Cutting the dough into pieces and baking them to obtain the whey protein biscuits.

[0032] In the present invention, the softening method in step (1) is preferably: standing at 20-30°C for 30-60 minutes, more preferably 45 minutes, and the standard for completion of whipping is preferably: the butter presents a whitish color.

[0033] In the present invention, the time for continuing to beat in step (2) is preferably 3 to 5 minutes, more preferably 5 minutes.

[0034] In the present invention, the mixing method in step (3) is preferably: adding the whole egg liquid to the butter mixture in 2 to 3 times, stirring thoroughly after each addition to ensure that the egg liquid is completely absorbed.

[0035] In the present invention, the weight of the dough after cutting in step (5) is preferably 15 to 25 g, more preferably 20 g.

[0036] In the present invention, the thickness of the dough after cutting in step (5) is preferably 0.8 to 1.2 cm, more preferably 1 cm.

[0037] In the present invention, the baking conditions in step (5) are preferably an upper heating temperature of 165-175°C and a lower heating temperature of 145-155°C, more preferably an upper heating temperature of 170°C and a lower heating temperature of 150°C, and the baking time is preferably 13-15 minutes, more preferably 14 minutes.

[0038] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0039] Materials and Reagents

[0040] Whey protein powder, Hilma Ingredients Co., Ltd.; sugar alcohol, Roquette (China) Nutrition Food Co., Ltd.; butter, France's Lantreus Group; fresh eggs, Beijing Sankuai Online Technology Co., Ltd.; resistant dextrin, France's Roquette Company.

[0041] Copper sulfate, potassium sulfate, boric acid, 95% acetic acid, methyl red ethanol, methylene blue ethanol, sodium hydroxide, boric acid, hydrochloric acid standard titration solution, Sinopharm Chemical Reagent Co., Ltd.

[0042] Example 1

[0043] A method for preparing whey protein biscuits comprises the following steps:

[0044] (1) weighing raw materials according to the mass ratio of 90 parts of whey protein powder, 80 parts of sugar alcohol, 14 parts of resistant dextrin, 38 parts of whole egg liquid, and 25 parts of butter, and set aside;

[0045] (2) leaving the butter at 20° C. for 30 minutes, and whipping the butter until it becomes whitish after being softened to the point where a clear fingerprint can be easily left by pressing a finger on the surface of the butter.

[0046] (3) mixing the whipped butter, sugar alcohol, and resistant dextrin, and continuing to whip for 4 minutes to ensure that these ingredients are fully blended and evenly distributed in the butter, to obtain a butter mixture;

[0047] (4) adding the whole egg liquid into the butter mixture three times, stirring thoroughly after each addition to ensure that the egg liquid is completely absorbed and to avoid oil-water separation, thereby obtaining a mixed material;

[0048] (5) Sift the whey protein powder into the mixture to ensure that the protein powder can be evenly distributed in the dough to avoid lumps; after sifting in, use a spatula to stir and mix thoroughly until all the materials are tightly combined and form a dough;

[0049] (6) Knead the dough until the surface is smooth, cut into small pieces of 15 g each, press with a mold, and shape into a round cake shape with a thickness of 0.8 cm to obtain a shaped dough;

[0050] (7) placing the shaped dough on a baking tray, placing the baking tray in an oven, adjusting the upper temperature to 165° C. and the lower temperature to 145° C., and baking for 15 minutes until the surface of the biscuits presents an attractive golden color, removing the baking tray from the oven, and cooling the biscuits to ensure that the biscuits are intact in shape and have a soft texture, slightly crispy edges, and are easy to eat, thereby obtaining the whey protein biscuits.

[0051] Example 2

[0052] A method for preparing whey protein biscuits comprises the following steps:

[0053] (1) weighing raw materials according to the mass ratio of 110 parts of whey protein powder, 88 parts of sugar alcohol, 10 parts of resistant dextrin, 30 parts of whole egg liquid, and 31 parts of butter, and set aside;

[0054] (2) leaving the butter at 30° C. for 60 minutes, and whipping the butter until it becomes whitish after being softened to the point where a clear fingerprint can be easily left by pressing a finger on the surface of the butter; and

[0055] (3) mixing the whipped butter, sugar alcohol and resistant dextrin, and continuing to whip for 3 minutes to ensure that these ingredients are fully blended and evenly distributed in the butter, to obtain a butter mixture;

[0056] (4) adding the whole egg liquid into the butter mixture twice, stirring thoroughly after each addition to ensure that the egg liquid is completely absorbed and to avoid oil-water separation, thereby obtaining a mixed material;

[0057] (5) Sift the whey protein powder into the mixture to ensure that the protein powder can be evenly distributed in the dough to avoid lumps; after sifting in, use a spatula to stir and mix thoroughly until all the materials are tightly combined and form a dough;

[0058] (6) Knead the dough until the surface is smooth, cut into small pieces of 25 g each, press with a mold, and shape into a round pancake shape with a thickness of 1.2 cm to obtain a shaped dough;

[0059] (7) placing the shaped dough on a baking tray, placing the baking tray in an oven, adjusting the upper temperature to 175° C. and the lower temperature to 155° C., and baking for 13 minutes until the surface of the biscuits presents an attractive golden color, removing the baking tray from the oven, and cooling the biscuits to ensure that the biscuits are intact in shape and have a soft texture, slightly crispy edges, and are easy to eat, thereby obtaining the whey protein biscuits.

[0060] Example 3

[0061] A method for preparing whey protein biscuits comprises the following steps:

[0062] (1) weighing raw materials according to the mass ratio of 100 parts of whey protein powder, 84 parts of sugar alcohol, 12 parts of resistant dextrin, 34 parts of whole egg liquid, and 28 parts of butter, and setting aside;

[0063] (2) leaving the butter at 25° C. for 45 minutes, and whipping the butter until it becomes whitish after being softened to the point where a clear fingerprint can be easily left by pressing a finger on the surface of the butter, thereby obtaining whipped butter;

[0064] (3) mixing the whipped butter, sugar alcohol and resistant dextrin, and continuing to whip for 5 minutes to ensure that these ingredients are fully blended and evenly distributed in the butter, to obtain a butter mixture;

[0065] (4) adding the whole egg liquid into the butter mixture three times, stirring thoroughly after each addition to ensure that the egg liquid is completely absorbed and to avoid oil-water separation, thereby obtaining a mixed material;

[0066] (5) Sift the whey protein powder into the mixture to ensure that the protein powder can be evenly distributed in the dough to avoid lumps; after sifting in, use a spatula to stir and mix thoroughly until all the materials are tightly combined and form a dough;

[0067] (6) Knead the dough until the surface is smooth, cut into small pieces of 20 g each, press with a mold, and shape into a round pancake shape with a thickness of 1 cm to obtain a shaped dough;

[0068] (7) placing the shaped dough on a baking tray, placing the baking tray in an oven, adjusting the upper temperature to 170° C. and the lower temperature to 150° C., and baking for 14 minutes until the surface of the biscuits presents an attractive golden color, removing the baking tray from the oven, and cooling the biscuits to ensure that the biscuits are intact in shape and have a soft texture, slightly crispy edges, and are easy to eat, thereby obtaining the whey protein biscuits.

[0069] Test example

[0070] 1. Sensory evaluation

[0071] Take the whey protein biscuits prepared in Example 3, and refer to the sensory scoring standard formulated in GB / T20980-2021 "General Rules for Biscuit Quality". An evaluation team composed of 20 students majoring in food conducted a sensory scoring of the whey protein biscuits.

[0072] Table 1 Biscuit sensory scoring standards

[0073]

[0074]

[0075] 2. Texture determination

[0076] Place a whole biscuit on the texture analyzer, press the middle of the biscuit with a probe, measure the hardness and other indicators of the biscuit, and obtain the texture data. Use a 2mm diameter cylindrical probe P / 2 of the texture analyzer to perform a puncture test to test the hardness and chewiness of whey protein biscuits. Test conditions: pre-test speed 1.00mm / sec, test speed 1.00mm / sec, post-test speed 5.0mm / sec.

[0077] 3. Single Factor Experimental Design

[0078] Taking the addition amount of whey protein powder (50g) as the benchmark, the addition amount of sugar alcohol was set to 50%, 60%, 70%, 80%, 90% five gradients, the addition amount of resistant dextrin was set to 30%, 40%, 50%, 60%, 70% five gradients, and the addition amount of whole egg liquid was set to 30%, 40%, 50%, 60%, 70% five gradients. Through single factor experiments, the effects of the addition amount of sugar alcohol, the addition amount of resistant dextrin and the addition amount of whole egg liquid on the sensory and texture aspects of biscuits were studied.

[0079] 4. Orthogonal Experimental Design

[0080] On the basis of the single factor experiment, the appropriate amount of sugar alcohol, resistant dextrin and whole egg liquid was selected for the next orthogonal test. The sensory score of whey protein biscuits was used as the standard for comprehensive evaluation of quality, and a three-factor three-level orthogonal test table was prepared. This experiment adopted the control variable method. Under each experimental condition, only one variable was adjusted and the other variables remained unchanged to ensure that the impact of each factor on the quality of biscuits could be accurately evaluated.

[0081] Table 2L9(3 3 )Orthogonal Experiment Level Factor Design

[0082]

[0083]

[0084] 5. Verification test

[0085] On the basis of single factor experiment and orthogonal experiment, verification experiment was designed. The best combination of whey protein biscuit production process can be obtained by orthogonal experiment. Regardless of whether the best combination belongs to the group of orthogonal experiment, the verification experiment needs to be repeated three times. The best formula of protein biscuits is calculated based on whey protein powder (100%), 64% sugar alcohol, 44% resistant dextrin, 54% egg liquid, and 28% butter.

[0086] 6. Determination of protein content

[0087] (1) Digestion

[0088] Weigh 2g of solid sample to an accuracy of 0.001g and record the mass. Place the sample in a digestion bottle, add catalyst and concentrated sulfuric acid to mix with the sample, and prepare 2 parallel blank samples; place the digestion bottle on the digestion furnace and digest; digest the sample until it is completely clear and transparent bright blue-green, remove the sample from the digestion furnace and mix well.

[0089] (2) Distillation

[0090] Pipette 10.0mL of boric acid solution into the receiving bottle, add 2 drops of mixed indicator solution, place the receiving bottle in the distillation system, and ensure that the sample distillation tube is inserted into the boric acid solution. Put the sample tube in place and ensure that it is in a sealed state. During the distillation process, add a certain volume of NaOH solution to the sample tube.

[0091] (3) Titration

[0092] Titrate the distillate with hydrochloric acid standard solution. Titrate each sample and blank until light red is the end point. Record the volume of hydrochloric acid solution consumed. Perform 3 parallel tests for each group of samples. Calculate the protein content (X, g / 100g) in the sample according to formula (1).

[0093]

[0094] Wherein: X is the protein content in the sample, in grams per hundred grams (100 / g); V1 is the volume of hydrochloric acid standard titration solution consumed by the test solution, in milliliters (mL); V2 is the volume of hydrochloric acid standard titration solution consumed by the reagent blank, in milliliters (mL); c is the concentration of hydrochloric acid standard titration solution, in moles per liter (mol / L); 0.0140 is the mass of nitrogen equivalent to 1.0mL hydrochloric acid standard titration solution, in grams (g); m is the mass of the sample, in grams (g); V3 is the volume of the absorbed digestion solution, in milliliters (mL); F is the coefficient for converting nitrogen to protein; 100 is the conversion coefficient.

[0095] 7. Data processing

[0096] Orthogonal Design Experiment Assistant Ⅱ V3.1 was used for data analysis and Excel software was used for graphing.

[0097] Results and Analysis

[0098] 1. Single factor test results of whey protein biscuits

[0099] (1) Effect of sugar alcohol on the quality of whey protein biscuits

[0100] The sugar alcohol addition amount was designed to be 50%, 60%, 70%, 80%, and 90% (based on 100% whey protein powder) in five gradients. When the biscuits were textured, the hardness and chewiness of the biscuits were measured. The hardness refers to the force required for the sample to reach a certain deformation, and the chewiness refers to the energy required to chew the sample into a swallowable state. The effect of sugar alcohol on the texture of whey protein biscuits is shown in Table 3. As the amount of sugar alcohol added increases, the hardness and chewiness of the biscuits gradually decrease, showing a negative correlation.

[0101] Table 3 Effect of sugar alcohol on the texture of whey protein biscuits

[0102] project Hardness / g Chewing property / g·sec Sample 1 (50%) 655.51±88.30 1285.50±148.80 Sample 2 (60%) 519.99±46.49 1161.75±82.57 Sample 3 (70%) 394.58±101.83 879.72±194.33 Sample 4 (80%) 320.75±71.88 651.14±130.06 Sample 5 (90%) 295.63±48.70 654.89±125.49

[0103] Sorbitol has good moisturizing properties. Its hygroscopicity is much greater than that of sucrose and slightly less than that of glycerol. When the amount of sorbitol added is low, it will easily cause cracks in whey protein cookies. From Table 3 and Figure 1It can be seen that when the amount of sorbitol added is 70%, the sensory score of whey protein biscuits is the highest, which is 95 points; and as the amount of sorbitol added gradually increases, the sensory quality deteriorates significantly. This is because sorbitol is easily soluble in water and ethanol, but insoluble in other organic solvents. Excessive sorbitol is difficult to completely dissolve in biscuits, the granularity increases, and the sensory quality decreases; as the amount of sorbitol added increases, the chewiness and hardness both show a downward trend. This is because the hygroscopicity of sorbitol can reduce the water loss of biscuits during baking, thereby maintaining the softness of the biscuits. Therefore, the factor with a sorbitol addition of 70% was finally selected for orthogonal experiment.

[0104] (2) Effect of resistant dextrin on the quality of whey protein biscuits

[0105] The addition amount of resistant dextrin was designed to be 30%, 40%, 50%, 60%, and 70% (based on 100% whey protein powder). The effect of resistant dextrin on the texture of whey protein biscuits is shown in Table 4. With the increase of the addition amount of resistant dextrin, the hardness and chewiness of the biscuits showed a trend of first decreasing and then increasing, with an inflection point at sample 3.

[0106] Table 4 Effect of resistant dextrin on the texture of whey protein biscuits

[0107] project Hardness / g Chewing property / g·sec Sample 1 (30%) 547.73±58.81 1249.00±158.92 Sample 2 (40%) 506.85±151.46 1015.35±408.15 Sample 3 (50%) 352.46±128.19 509.21±478.90 Sample 4 (60%) 430.44±120.95 844.07±191.71 Sample 5 (70%) 460.55±160.27 881.38±346.39

[0108] The addition of resistant dextrin affects the hardness and brittleness of biscuits. Studies have shown that as the amount of resistant dextrin added increases, the hardness of the biscuits will decrease, which may be related to the difference in the strength of the interaction between starch and gluten in the dough. Resistant dextrin cannot provide structural support for biscuits, resulting in a decrease in the hardness of the biscuits. When the amount of resistant dextrin added is 50%, the whey protein biscuits have the highest sensory score of 91 points; and as the amount of resistant dextrin added gradually increases, when the resistant dextrin exceeds a certain amount, it will greatly affect the binding force between proteins, resulting in partial hydration inside the biscuits, causing the hardness and chewiness of the biscuits to begin to rise, but the increase in the amount of resistant dextrin added will make the biscuits more and more sticky and the sensory quality will deteriorate. Therefore, the factor with a resistant dextrin addition of 50% was finally selected for the orthogonal experiment.

[0109] (3) Effect of whole egg liquid on the quality of whey protein biscuits

[0110] The addition amount of whole egg liquid was designed to be 30%, 40%, 50%, 60%, and 70% (based on 100% whey protein powder). The effect of whole egg liquid on the texture of whey protein biscuits is shown in Table 5. Both egg white and egg yolk can promote the formation of dough network, so with the increase of whole egg liquid addition, the hardness and chewiness of biscuits gradually decreased, showing a negative correlation.

[0111] Table 5 Effect of whole egg liquid on the texture of whey protein biscuits

[0112]

[0113]

[0114] The whole egg liquid will affect the fluffiness and viscosity of the internal structure of the biscuit. When the whole egg liquid is added at a low level, it is difficult to prepare the dough due to its insignificant emulsification effect with butter, and the whey protein biscuits are prone to cracks and lack luster; when the whole egg liquid is added at 50%, the whey protein biscuits have the highest sensory score of 90 points; as the amount of whole egg liquid added gradually increases, the chewiness and hardness both show a downward trend, and the excessive egg liquid makes the biscuits have too strong an eggy smell, and the sensory quality deteriorates significantly. Therefore, the factor of 50% whole egg liquid addition was finally selected for orthogonal experiment.

[0115] 2. Orthogonal test optimization

[0116] Based on the single factor test, the biscuit formula was optimized by orthogonal test, and the optimization results of the orthogonal test are shown in Table 6. The order of the factors affecting the sensory score of whey protein biscuits is B (resistant dextrin) > A (sugar alcohol) > C (whole egg liquid). From the k value, it can be seen that the optimal process formula of whey protein biscuits is A1B1C2, that is, the sugar addition amount is 64%, the resistant dextrin addition amount is 44%, and the whole egg liquid addition amount is 54%.

[0117] Table 6 Orthogonal test design and results of whey protein biscuits

[0118]

[0119]

[0120] 3. Verification test

[0121] Since the best process formula A1B1C2 was not in the orthogonal experiment, a verification test was carried out on it and repeated three times. The sensory scores obtained were 95 points, 92 points, and 93 points, respectively. The average sensory score exceeded the highest score in the orthogonal experiment. Therefore, the best process formula for whey protein biscuits was determined to be A1B1C2. The whey protein biscuits made in this way have complete shape, uniform color, golden yellow, and rich milky flavor.

[0122] 4. Texture analysis results

[0123] After obtaining the optimal process formula through orthogonal test, the texture of whey protein biscuits prepared under the optimal conditions was tested, and their hardness and chewiness were examined. The average hardness was 444.620 / g, and the average chewiness was 950.456 / g·sec. The hardness and chewiness of whey protein biscuits are interrelated. The harder the biscuits, the greater their chewiness. The texture data of the whey protein biscuits in the experiment are all within the normal indicator range of biscuits, and the biscuits meet the requirements for commercial sale.

[0124] At the same time, in order to further verify whether the performance of whey protein biscuits can be compared with the popular protein biscuits on the market, four protein biscuits were selected from the shopping platform to test their hardness and chewiness to draw the final conclusion. The results are shown in Table 7. Under the same conditions, the hardness of the five biscuits is from large to small: control group 4> control group 2> control group 1> whey protein biscuits (optimal group)> control group 3, and the chewiness is from large to small: control group 4> control group 2> control group 1> whey protein biscuits (optimal group)> control group 3. The hardness of whey protein biscuits is softer and more delicate than that of the four control group biscuits; and the chewing performance reflects the resistance of biscuits to human chewing. The greater the chewiness, the more difficult it is to chew the biscuits. The chewiness of whey protein biscuits is in the middle range of the four protein biscuits, indicating that the taste and bite of whey protein biscuits are within the normal range. The above data combined with the scores of sensory evaluators show that the overall taste of whey protein biscuits is better than that of the four commercially available biscuits, which can bring consumers a better eating experience.

[0125] Table 7 Comparison of texture data of whey protein biscuits and commercial biscuits

[0126] project Hardness / g Chewing property / g.sec Whey protein cookies (optimal group) 444.62±72.53 950.46±91.76 Control group 1 618.28±228.49 991.87±368.98 Control group 2 937.48±137.80 1154.59±252.66 Control group 3 352.24±25.30 702.42±85.37 Control group 4 2506.37±762.29 3612.45±2599.70

[0127] 5. Determination of protein content of biscuits

[0128] In order to highlight the advantages of whey protein biscuits, their protein content was tested and compared with commercially available protein biscuits. The results are shown in Table 8. Under the same conditions, the protein content (g / 100g) of the five biscuits was measured from high to low: control group 4 > whey protein biscuits (optimal group) > control group 1 > control group 3 > control group 2. Among them, the protein content of whey protein biscuits is higher than that of the four commercially available biscuits, which can fully meet consumers' demand for protein and meet the market standards and the development direction of market consumption.

[0129] Table 8 Comparison of protein content between protein biscuits and commercial biscuits

[0130]

[0131]

[0132] in conclusion

[0133] This experiment developed a new type of whey protein biscuit through single factor experiment and orthogonal experiment, with texture data and sensory score as indicators, and determined its optimal process as follows: whey protein powder (100%), sugar alcohol addition of 64%, resistant dextrin addition of 44%, whole egg liquid addition of 54%, butter 28%, dough thickness of 5mm, upper fire temperature of 170℃, lower fire temperature of 150℃, baking time of 15min. The new type of whey protein biscuit made by the optimal process parameters has a complete shape, a golden surface, a glossy feel, a sweet taste, and a rich milky aroma. It is superior to most of the same type of products on the market in terms of taste and nutritional indicators. It not only meets the dietary needs of consumers for healthy fat reduction, but also makes a breakthrough in the taste of protein biscuits, and is simple to operate. It has broad consumer prospects in the future fat reduction, blood sugar lowering and other healthy food markets.

[0134] As can be seen from the above embodiments, the present invention provides a whey protein biscuit and a preparation method thereof, wherein the whey protein biscuit is prepared from the following raw materials in parts by weight: 90 to 110 parts of whey protein powder, 80 to 88 parts of sugar alcohol, 10 to 14 parts of resistant dextrin, 30 to 38 parts of whole egg liquid, and 25 to 31 parts of butter. The novel whey protein biscuit prepared by the present invention through the optimal process parameters has a complete shape, a golden surface, a glossy feel, a sweet taste, and a rich milky aroma. It is superior to most of the same type of products on the market in terms of taste and nutritional indicators, not only meeting the dietary needs of consumers for healthy fat reduction, but also making a breakthrough in the taste of protein biscuits, and is simple to operate, and has broad consumer prospects in the future fat reduction, blood sugar lowering and other health food markets.

[0135] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A whey protein biscuit, characterized in that: The whey protein biscuit is prepared from the following raw materials in parts by weight: 90-110 parts of whey protein powder, 80-88 parts of sugar alcohol, 10-14 parts of resistant dextrin, 30-38 parts of whole egg liquid and 25-31 parts of butter.

2. The whey protein biscuit according to claim 1, characterized in that: The whey protein biscuits are prepared from the following raw materials in parts by weight: 100 parts of whey protein powder, 84 parts of sugar alcohol, 12 parts of resistant dextrin, 34 parts of whole egg liquid, and 28 parts of butter.

3. The method for preparing the whey protein biscuits according to claim 1 or 2, characterized in that: The steps include: (1) softening the butter and then whipping it to obtain whipped butter; (2) mixing the whipped butter, sugar alcohol and resistant dextrin, and continuing to whip to obtain a butter mixture; (3) mixing the butter mixture and the whole egg liquid to obtain a mixture; (4) mixing the mixed material and whey protein powder, and stirring to obtain a dough; (5) Cutting the dough into pieces and baking them to obtain the whey protein biscuits.

4. The preparation method according to claim 3, characterized in that: The softening method in step (1) is: standing at 20-30° C. for 30-60 minutes, and the standard for completion of whipping is: the butter takes on a whitish color.

5. The preparation method according to claim 4, characterized in that: The whipping time in step (2) is 3 to 5 minutes.

6. The preparation method according to claim 5, characterized in that: The mixing method in step (3) is: adding the whole egg liquid to the butter mixture in 2 to 3 times, stirring thoroughly after each addition to ensure that the egg liquid is completely absorbed.

7. The preparation method according to claim 6, characterized in that: The weight of the dough after cutting in step (5) is 15 to 25 g.

8. The preparation method according to claim 7, characterized in that: The thickness of the dough after cutting in step (5) is 0.8 to 1.2 cm.

9. The preparation method according to any one of claims 3 to 8, characterized in that: The baking conditions in step (5) are as follows: the upper temperature is 165-175° C., the lower temperature is 145-155° C., and the baking time is 13-15 minutes.

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