Biscuit added with psicose and erythritol and preparation method thereof

Abstract

The invention belongs to the technical field of biscuit preparation, and particularly relates to a biscuit added with psicose and erythritol and a preparation method of the biscuit. According to the biscuit added with the psicose and the erythritol, the fresh elm fruits and the pure coconut powder are added in the traditional cranberry biscuit making process, the fresh elm fruits are fresh and green, the pure coconut powder is rich in coconut fragrance, and the appearance and fragrance of the cranberry biscuit are improved; meanwhile, psicose and erythritol are used for replacing traditional powdered sugar, so that the calorie of the cranberry biscuits is reduced, and the prepared biscuits are good in taste, low in calorie and beneficial to human health.

Description

Technical Field

[0001] The invention belongs to the technical field of biscuit preparation, and particularly relates to a biscuit added with psicose and erythritol and a preparation method thereof. Background Art

[0002] Biscuits are a common snack that is deeply loved by the general public. Traditional biscuits are mostly added with sugars such as sucrose and fructose syrup to increase sweetness, and often have a high sugar content, so they are not suitable for eating too much. At present, cranberry biscuits on the market generally have the problems of single taste, high calories and high sugar. After consumers eat them, they have the problem of excessive calorie and sugar intake, which is not friendly to obese people and people with high blood sugar. Long-term consumption of high-sugar and high-calorie biscuits increases the risk of consumers suffering from diabetes, which is not good for health. In the current context of advocating "sugar reduction", it is particularly important to develop a low-calorie biscuit with good taste. Summary of the invention

[0003] In view of this, the present invention provides a biscuit added with allulose and erythritol and a preparation method thereof. The prepared biscuits are healthier, low in calories and have a good taste.

[0004] In order to solve the above problems, the present invention provides the following technical solutions: The present invention provides a biscuit added with psicose and erythritol, comprising the following components in parts by weight: 110~130 parts of unsalted butter, 35~50 parts of erythritol, 20~35 parts of allulose, 180~200 parts of corn flour, 3~8 parts of pure coconut powder, 45~55 parts of dried cranberries, 45~55 parts of eggs and 10~15 parts of fresh elm seeds.

[0005] Preferably, the following components are included in parts by weight: 120 parts of unsalted butter, 42.5 parts of erythritol, 27.5 parts of allulose, 190 parts of corn flour, 5 parts of pure coconut powder, 50 parts of dried cranberries, 50 parts of eggs and 12.5 parts of fresh elm seeds.

[0006] Preferably, the mesh size of the erythritol is 80-100 mesh.

[0007] The present invention provides a method for preparing the biscuits described in the above technical solution, comprising: Mixing all the raw materials to obtain a mixture; The mixture is sequentially molded, frozen and sliced ​​to obtain biscuit dough; The biscuit dough is baked to obtain biscuits.

[0008] Preferably, the mixing includes: mixing unsalted butter with allulose and erythritol to obtain a first mixture; mixing the first mixture with egg liquid to obtain a second mixture; mixing the second mixture with dried cranberries, fresh elm seeds, corn flour and pure coconut flour to obtain a mixture.

[0009] Preferably, the mixing method includes spatula mixing or manual mixing.

[0010] Preferably, the freezing temperature is -20°C and the freezing time is 1 to 2 hours.

[0011] Preferably, the thickness of the slice is 0.5 cm.

[0012] Preferably, before baking, the method further includes: allowing the biscuit dough to stand at room temperature for 20 to 30 minutes; and the baking is completed in an oven, the upper temperature of the oven is 145 to 155° C., the lower temperature of the oven is 140 to 150° C., and the baking time is 10 to 15 minutes.

[0013] Preferably, before the mixing, the process further comprises: pre-treating the raw materials; The unsalted butter is pretreated by softening at room temperature; The corn flour, pure coconut flour and allulose are pretreated by sieving them through 80-100 mesh sieves respectively for later use; The pretreatment of the dried cranberries includes chopping; The pretreatment method of the eggs includes preparing whole egg liquid; The pretreatment method of the fresh elm money comprises: removing the stems, washing, draining the water and chopping.

[0014] The beneficial effects of the present invention are as follows: the present invention provides a biscuit with added allulose and erythritol. There is no related report in the prior art on simultaneously adding fresh elm seeds, pure coconut powder, allulose and erythritol to prepare biscuits. The biscuits of the present invention add fresh elm seeds and pure coconut powder in the production process of traditional cranberry biscuits. The refreshing green color of the fresh elm seeds and the rich coconut fragrance of the pure coconut powder enhance the appearance and aroma of the cranberry biscuits. Meanwhile, allulose and erythritol are used instead of traditional powdered sugar to reduce the calories of the cranberry biscuits and maintain the sweetness of the biscuits, so that the biscuits prepared by the present invention have good taste and low calories, are friendly to obese people and people with high blood sugar, and are beneficial to human health. DETAILED DESCRIPTION

[0015] The invention provides a biscuit with added allulose and erythritol. The biscuit comprises the following components in parts by weight: 110-130 parts of unsalted butter, 35-50 parts of erythritol, 20-35 parts of allulose, 180-200 parts of corn flour, 3-8 parts of pure coconut flour, 45-55 parts of dried cranberries, 45-55 parts of eggs and 10-15 parts of fresh elm seeds.

[0016] As an optional embodiment, the biscuits provided by the present invention include 110 to 130 parts by weight of unsalted butter, preferably 120 parts. In the present invention, the butter brings a moist and crispy taste to the biscuits.

[0017] As an optional embodiment, based on the weight of unsalted butter, the biscuits provided by the present invention include erythritol, which includes 35 to 50 parts by weight, preferably 42.5 parts. Erythritol is a natural, zero-calorie sweetener with a sweetness of 60% to 70% of sucrose. It not only has a pure sweetness, a cool taste, and is non-caries-causing, but also does not affect blood sugar indicators. It also has low hygroscopicity, can be moisture-proof, and can extend the shelf life and shelf life of baked foods; it can also prevent microorganisms from proliferating in baked foods, and can keep baked foods fresh. When preparing biscuits, the present invention uses 80 to 100 mesh fine powder erythritol, otherwise it is easy to cause particles to be difficult to dissolve and the texture state to be rough.

[0018] As an optional embodiment, based on the weight of unsalted butter, the biscuits provided by the present invention include 20 to 35 parts of allulose, preferably 27.5 parts, by weight. In the present invention, the allulose is a new functional monosaccharide with special health functions produced by microbial fermentation. The product has almost zero calories, which is only equivalent to 0.3% of sucrose, and the sweetness is equivalent to 70% of sucrose. It has a taste and volume characteristics similar to sucrose, and can also undergo Maillard reaction with amino acids or proteins in food, making it an ideal substitute for sucrose. Clinical studies have confirmed that adding D-psicose to the daily diet can reduce the body's postprandial blood sugar level, and improve insulin sensitivity and glucose tolerance. It has a good blood sugar-lowering effect, can significantly inhibit weight gain and abdominal fat accumulation, and reduce other complications caused by obesity. It is a healthy substitute for traditional high-calorie sweeteners.

[0019] The biscuits of the present invention add erythritol and allulose at the same time, which have the following advantages compared with the prior art. (1) Low calories. Compared with biscuits added with traditional powdered sugar, the biscuits prepared by the present invention have low calories. (2) Blood sugar friendly. The sweetness of erythritol is 60% to 70% of the sweetness of sucrose, and the sweetness of D-allulose is 70% of the sweetness of sucrose. Not only does it not cause blood sugar to rise, but allulose has a good blood sugar lowering effect and can significantly inhibit weight gain and abdominal fat accumulation. The prior art CN104137864A uses trehalose in a kind of crispy green onion biscuits and a processing method thereof. Trehalose has a similar calorie difference with sucrose, and its sweetness is only 45% of the sweetness of sucrose, which increases blood sugar and is not friendly to some people. (3) Good taste. D-allulose has high solubility and has a taste and volume characteristics similar to sucrose; erythritol has relatively low solubility and a cool taste. The combination of the two makes the sweetness natural and refreshing. (4) Good color. Compared with cookies that only contain erythritol, D-psicose can undergo Maillard reaction with amino acids or proteins in food, which can effectively make up for the disadvantage of erythritol during baking - lack of coloring, so that the cookies can obtain the ideal color during the baking process. (5) Extended shelf life. Compared with baked products that only contain D-psicose, erythritol makes it difficult for microorganisms to proliferate in baked foods, which increases the shelf life of the product to a certain extent.

[0020] As an optional embodiment, based on the weight of unsalted butter, the biscuits provided by the present invention include 180 to 200 parts by weight of corn flour, preferably 190 parts by weight. Corn flour contains multiple nutrients such as protein, carotene, zeaxanthin, phosphorus, magnesium, potassium, zinc, dietary fiber, etc., and has the effects of improving constipation, protecting eyesight, etc.; adding corn flour enriches the nutritional components of the biscuits.

[0021] As an optional embodiment, based on the weight of unsalted butter, the biscuits provided by the present invention include pure coconut powder, which includes 3 to 8 parts by weight, preferably 5 parts. In the present invention, the coconut powder is nutritious and has a strong coconut flavor. It is rich in nutrients such as various fatty acids, 18 kinds of amino acids, calcium, zinc, manganese, iron, vitamin C and the like required by the human body. Regular consumption of coconut powder can balance the nutritional needs of the human body, increase the nutritional intake of the human body, enhance the immunity of the human body, and enhance the health care function of biscuits. Pure coconut powder has a greater impact on the smell and taste of the biscuits of the present invention, and improves the taste of the biscuits.

[0022] As an optional embodiment, based on the weight of unsalted butter, the biscuits provided by the present invention include 45 to 55 parts, preferably 50 parts, of dried cranberries by weight.

[0023] As an optional embodiment, based on the weight of unsalted butter, the biscuits provided by the present invention include eggs, which, by weight, include 45 to 55 parts, preferably 50 parts.

[0024] As an optional embodiment, based on the weight of unsalted butter, the biscuits provided by the present invention include 10 to 15 parts of fresh elm seeds, preferably 12.5 parts. Fresh elm seeds are rich in nutrients and have both edible value and medicinal value. The Chinese Pharmacopoeia records that fresh elm seeds have the effects of strengthening the spleen and calming the nerves, relieving cough and reducing phlegm, clearing away heat and promoting diuresis; it can cure loss of appetite, has the effects of clearing away heat and detoxifying, killing insects and reducing swelling, and can eliminate a variety of human parasites. According to data provided by the Chinese Nutrition Society, every 100 grams of fresh elm seeds contains 7.6g of carbohydrates, 4.8g of protein, 0.4g of fat, 730μg of carotene, 11mg of vitamin C, 0.04mg of vitamin B1, 0.12mg of vitamin B2, 7.9mg of iron and other nutrients. The iron content of fresh elm seeds is 3 times that of spinach and 20 times that of tomatoes. The dried elm money has a very low moisture content or is ground into powder or soaked and then drained for baking, which is a cumbersome process and the nutrients are easily lost. The present invention selects fresh elm money when preparing biscuits, and the fresh elm money has a better color. The prior art CN104137864A discloses a green and crispy scallion biscuit and a processing method thereof, in which fresh elm money is steamed, mashed and used, while the fresh elm money in the present invention is not steamed, and can better retain the original fresh color than the prior art.

[0025] The invention adds fresh elm seeds, pure coconut powder, allulose and erythritol to traditional cranberry biscuits. The refreshing fresh elm seeds and the rich coconut fragrance of the pure coconut powder improve the appearance, fragrance and taste of the cranberry biscuits and reduce the calories of the cranberry biscuits.

[0026] The present invention has no special limitation on the sources of all raw materials for preparing the biscuits, and conventional commercial products in the art may be used.

[0027] The present invention provides a method for preparing the biscuits described in the above scheme, comprising: Mixing all the raw materials to obtain a mixture; The mixture is sequentially molded, frozen and sliced ​​to obtain biscuit dough; The biscuit dough is baked to obtain biscuits.

[0028] As an optional embodiment, before mixing all the raw materials, the present invention further includes: pre-treating all the raw materials. As an optional embodiment, the pre-treating method of the unsalted butter of the present invention includes softening at room temperature. The pre-treating method of the corn flour, pure coconut powder, and allulose of the present invention includes passing through 80-100 mesh sieves for standby use, more preferably passing through 80 mesh sieves for standby use; the sieving treatment of the raw materials can prevent the problems of rough texture and missing corners of the biscuits. The pre-treating method of the dried cranberries of the present invention includes chopping; the size of the cranberries after chopping is not particularly limited in the present invention, and conventional parameters can be used. In a specific embodiment of the present invention, the size of the chopped cranberries of the present invention is 1 / 6-1 / 8 of the original size of the cranberries. The pre-treating method of the eggs of the present invention includes preparing whole egg liquid. The pre-treating method of the fresh elm money of the present invention includes: removing the stems, washing, draining and chopping; the size of the fresh elm money after chopping is not particularly limited in the present invention, and conventional parameters can be used. In a specific embodiment of the present invention, the size of the chopped elm seeds is 1 / 4 to 1 / 6 of the original size of the fresh elm seeds. The chopped fresh elm seeds make the prepared biscuits have a good texture and avoid the problem of missing corners in the biscuits.

[0029] After pretreatment, the present invention mixes all the raw materials to obtain a mixture. As an optional embodiment, the mixing of the present invention includes: mixing unsalted butter with allulose and erythritol to obtain a first mixture; mixing the first mixture with egg liquid to obtain a second mixture; mixing the second mixture with dried cranberries, fresh elm seeds, corn flour, and pure coconut flour to obtain a mixture. As an optional embodiment, the mixing method includes scraper mixing or manual mixing. The step-by-step mixing of the present invention can ensure the uniformity of mixing.

[0030] The present invention sequentially shapes, freezes and slices the mixture to obtain biscuit dough. As an optional embodiment, the present invention completes the shaping by placing the mixture on silicone oil paper. The present invention has no special limitation on the shaping method. It can be naturally shaped or molded. The shaping is conducive to the stability of subsequent baking. At the same time, the shape can be freely changed by using the mold, thereby improving the artistry of the biscuits. As an optional embodiment, the present invention freezes the shaped dough. The freezing temperature of the present invention is -20°C, and the freezing time is 1 to 2 hours, more preferably 1.5 hours. The freezing can further stabilize the biscuit structure on the basis of shaping, so that the dough is firm and easy to slice subsequently. As an optional embodiment, the present invention slices the frozen dough before baking. As an optional embodiment, the thickness of the slices of the present invention is 0.5 cm.

[0031] Before baking, the method further includes: placing the biscuit dough at room temperature for 20 to 30 minutes. The room temperature placement time is 20 to 30 minutes, more preferably 25 minutes. The room temperature placement can restore elasticity, which is beneficial to the baking of biscuits. The baking of the present invention is completed in an oven, the upper temperature of the oven is 145 to 155°C, more preferably 150°C, the lower temperature of the oven is 140 to 150°C, more preferably 145°C, and the baking time is 10 to 15 minutes, more preferably 13 minutes. After baking, biscuits are obtained.

[0032] In order to further illustrate the present invention, the technical solutions provided by the present invention are described in detail below in conjunction with embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0033] Example 1 A biscuit containing allulose and erythritol, the preparation method of which is as follows: Recipe composition: 120g unsalted butter, 42.5g erythritol, 27.5g allulose, 190g corn flour, 5g pure coconut powder, 50g dried cranberries, 50g eggs and 12.5g fresh elm seeds.

[0034] The preparation method is as follows: Step 1, pretreatment of raw materials: (1) Soften the unsalted butter at room temperature and set aside; (2) Pass corn flour, pure coconut flour and allulose through an 80-mesh sieve respectively and set aside; (3) Chop the dried cranberries into pieces, the size of which is about 1 / 8 of the original size after chopping, depending on the original size of the dried cranberries, and set aside; (4) Beat the eggs to prepare whole egg liquid, and set aside; (5) Remove the stems of fresh elm seeds, wash, drain and chop them into pieces, the size of which is about 1 / 6 of the original size after chopping, depending on the original size of the fresh elm seeds, and set aside.

[0035] Step 2: Mix the raw materials; specifically: Add allulose and erythritol to unsalted butter, and mix well with a spatula; then add whole egg liquid in batches, and stir and beat well after each addition. There is no specific limit on the number of times the whole egg liquid is added separately; finally, add dried cranberries, fresh elm seed powder, corn flour, and pure coconut flour, and stir and mix well with a spatula until no dry powder is left to obtain a mixture.

[0036] Step 3, shaping, freezing, slicing and standing the biscuit dough; specifically, placing the obtained mixture on silicone oil paper to shape the biscuit dough; The formed biscuit dough was frozen at -20°C for 1.5 hours, and then the frozen biscuit dough was cut into slices with a thickness of 0.5 cm and placed on a baking tray. After being placed at room temperature for 25 minutes, the biscuits were baked.

[0037] Step 4, baking the biscuits, specifically: the biscuits are baked in an oven, the oven temperature is 150° C. for the upper layer and 145° C. for the lower layer, and the baking time is 13 minutes.

[0038] Example 2 The biscuit recipe of Example 2 is: 110 g unsalted butter, 35 g erythritol, 20 g allulose, 180 g corn flour, 3 g pure coconut powder, 45 g dried cranberries, 45 g eggs and 10 g fresh elm seeds.

[0039] The biscuit preparation method is the same as in Example 1.

[0040] Example 3 The biscuit recipe of Example 3 is: 130 g unsalted butter, 50 g erythritol, 35 g allulose, 200 g corn flour, 8 g pure coconut powder, 55 g dried cranberries, 55 g eggs and 15 g fresh elm seeds.

[0041] The biscuit preparation method is the same as in Example 1.

[0042] Comparative Example 1 Different from the formula of Example 1, 42.5 g of erythritol and 27.5 g of allulose were replaced with 49 g of white sugar (the theoretical sweetness was the same as that of Example 1). The biscuit formula of Comparative Example 1 was: 120 g of unsalted butter, 49 g of white sugar, 190 g of corn flour, 5 g of pure coconut powder, 50 g of dried cranberries, 50 g of eggs and 12.5 g of fresh elm seeds.

[0043] The biscuit preparation method is the same as in Example 1.

[0044] Comparative Example 2 Different from the formula of Example 1, no fresh elm seeds were added. The biscuit formula of Comparative Example 2 was: 120 g unsalted butter, 42.5 g erythritol, 27.5 g allulose, 190 g corn flour, 5 g pure coconut powder, 50 g dried cranberries and 50 g eggs.

[0045] The biscuit preparation method is the same as in Example 1.

[0046] Comparative Example 3 Different from the formula of Example 1, pure coconut powder was not added. The biscuit formula of Comparative Example 3 was: 120 g unsalted butter, 42.5 g erythritol, 27.5 g allulose, 190 g corn flour, 50 g dried cranberries, 50 g eggs and 12.5 g fresh elm seeds.

[0047] The biscuit preparation method is the same as in Example 1.

[0048] Comparative Example 4 Different from the recipe of Example 1, corn flour was replaced with low-gluten flour. The biscuit recipe of Comparative Example 4 was: 120 g unsalted butter, 42.5 g erythritol, 27.5 g allulose, 190 g low-gluten flour, 5 g pure coconut powder, 50 g dried cranberries, 50 g eggs and 12.5 g fresh elm seeds.

[0049] The biscuit preparation method is the same as in Example 1.

[0050] Comparative Example 5 Different from the formula of Example 1, only allulose was added without erythritol. The biscuit formula of Comparative Example 5 was: 120 g unsalted butter, 70 g allulose, 190 g corn flour, 5 g pure coconut powder, 50 g dried cranberries, 50 g eggs and 12.5 g fresh elm seeds.

[0051] The biscuit preparation method is the same as in Example 1.

[0052] Comparative Example 6 Different from the formula of Example 1, only erythritol was added without allulose. The biscuit formula of Comparative Example 6 was: 120g unsalted butter, 70g erythritol, 190g corn flour, 5g pure coconut powder, 50g dried cranberries, 50g eggs and 12.5g fresh elm seeds.

[0053] The biscuit preparation method is the same as in Example 1.

[0054] Comparative Example 7 The biscuit formula of Comparative Example 7 is the same as that of Example 1. The biscuit formula of Comparative Example 7 is: 120 g of unsalted butter, 42.5 g of erythritol, 27.5 g of allulose, 190 g of corn flour, 5 g of pure coconut powder, 50 g of dried cranberries, 50 g of eggs and 12.5 g of fresh elm seeds.

[0055] The biscuit preparation method is different from that in Example 1, except that the raw materials corn flour, pure coconut flour, and allulose are directly mixed without being pre-treated with an 80-mesh sieve.

[0056] Comparative Example 8 The biscuit formula of Comparative Example 8 is the same as that of Example 1, and is as follows: 120 g of unsalted butter, 42.5 g of erythritol, 27.5 g of allulose, 190 g of corn flour, 5 g of pure coconut flour, 50 g of dried cranberries, 50 g of eggs and 12.5 g of fresh elm seeds.

[0057] The biscuit preparation method is different from that of Example 1, the only difference being that the fresh elm seeds are only stalked, washed and drained, but not cut.

[0058] Comparative Example 9 The formula is the same as that of Example 1, except that 80-100 mesh erythritol is not used. The biscuit formula of Comparative Example 9 is: 120g unsalted butter, 42.5g erythritol, 27.5g allulose, 190g corn flour, 5g pure coconut flour, 50g dried cranberries, 50g eggs and 12.5g fresh elm seeds.

[0059] The biscuit preparation method is the same as in Example 1.

[0060] Comparative Example 10 Different from the recipe of Example 1, the types of raw materials of the biscuit recipe adopt the raw materials of traditional cranberry biscuits, that is, corn flour, pure coconut powder and fresh elm seeds are not used, erythritol and allulose are replaced by white sugar, and the addition amounts of other raw materials are the same as those in Example 1. The biscuit recipe of Comparative Example 10 is: 120g unsalted butter, 70g white sugar, 190g low-gluten flour, 50g dried cranberries and 50g eggs.

[0061] The biscuit preparation method is the same as in Example 1.

[0062] The nutritional components of the biscuits prepared in Examples 1 to 3 and Comparative Examples 1 to 10 were calculated. The nutrient contents of the biscuit raw materials in the present invention were obtained from the "Mint Health" applet. The results are shown in Table 1.

[0063] Table 1 Nutritional composition

[0064] From the above nutritional perspective, Examples 1-3 and Comparative Examples 3-9 have advantages over other comparative examples in meeting people's current demand for "low calories, low carbon water, low fat, and high protein". Compared with Comparative Example 1, Examples 1-3 use erythritol and allulose in combination instead of white sugar in biscuit making to reduce the calories of biscuits, but due to the properties of biscuits themselves, that is, they contain more carbohydrates, the present invention can only reduce the calories to a certain extent.

[0065] 10 evaluators with relevant evaluation experience were selected to perform sensory evaluation on the biscuits prepared in Examples 1 to 3 and Comparative Examples 1 to 10, respectively, using the color, smell, taste, texture, and appearance of the biscuits as evaluation indicators, with a full score of 100. The scores were given with reference to Table 2, and the average value was taken as the final sensory evaluation result. The test results of the sensory score are shown in Table 3.

[0066] Table 2 Sensory evaluation score table

[0067] Table 3 Sensory score test results

[0068] As shown in Table 3, the selection of 80-100 mesh fine powder erythritol, the processing of raw materials through an 80 mesh sieve and the chopping of fresh elm seeds have a great influence on the texture state and appearance of the biscuits of the present invention, avoiding the occurrence of rough texture and missing corners. Pure coconut powder has a great influence on the smell and taste of the biscuits of the present invention, and allulose and erythritol have a certain influence on the color of the biscuits of the present invention. As shown in Tables 1 and 3, Example 1 is better in both nutrition and sensory quality.

[0069] In summary, the biscuits prepared by the present invention are added with allulose, erythritol, fresh elm seeds and pure coconut powder at the same time, and the prepared biscuits have good taste and low calories.

[0070] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A biscuit containing allulose and erythritol, characterized in that: The composition comprises the following components in parts by weight: 110~130 parts of unsalted butter, 35~50 parts of erythritol, 20~35 parts of allulose, 180~200 parts of corn flour, 3~8 parts of pure coconut powder, 45~55 parts of dried cranberries, 45~55 parts of eggs and 10~15 parts of fresh elm seeds.

2. The biscuit according to claim 1, characterized in that: The invention comprises the following components in parts by weight: 120 parts of unsalted butter, 42.5 parts of erythritol, 27.5 parts of allulose, 190 parts of corn flour, 5 parts of pure coconut flour, 50 parts of dried cranberries, 50 parts of eggs and 12.5 parts of fresh elm seeds.

3. The biscuit according to claim 1, characterized in that: The mesh number of the erythritol is 80-100 meshes.

4. The method for preparing biscuits according to any one of claims 1 to 3, characterized in that: include: Mixing all the raw materials to obtain a mixture; The mixture is sequentially molded, frozen and sliced ​​to obtain biscuit dough; The biscuit dough is baked to obtain biscuits.

5. The preparation method according to claim 4, characterized in that: The mixing comprises: mixing unsalted butter with allulose and erythritol to obtain a first mixture; mixing the first mixture with egg liquid to obtain a second mixture; and mixing the second mixture with dried cranberries, fresh elm seeds, corn flour and pure coconut flour to obtain a mixture.

6. The preparation method according to claim 4 or 5, characterized in that: The mixing method includes spatula mixing or manual mixing.

7. The preparation method according to claim 4, characterized in that: The freezing temperature is -20°C, and the freezing time is 1 to 2 hours.

8. The preparation method according to claim 4, characterized in that: The thickness of the slices was 0.5 cm.

9. The preparation method according to claim 4, characterized in that: Before baking, the method further includes: allowing the biscuit dough to stand at room temperature for 20 to 30 minutes; and completing the baking in an oven, wherein the upper temperature of the oven is 145 to 155° C., the lower temperature of the oven is 140 to 150° C., and the baking time is 10 to 15 minutes.

10. The preparation method according to claim 4, characterized in that: Before the mixing, the process also includes: pre-treating the raw materials; The pretreatment of the unsalted butter includes softening at room temperature; The corn flour, pure coconut flour and allulose are pretreated by sieving them through 80-100 mesh sieves respectively for later use; The pretreatment of the dried cranberries includes chopping; The pretreatment method of the eggs includes preparing whole egg liquid; The pretreatment method of the fresh elm money comprises: removing the stems, washing, draining the water and chopping.

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