Nutritional yeast cookie and making method thereof

Abstract

The invention provides nutritional yeast cookie which is natural, healthy and nutritional and is made from beaten egg, butter, powdered sugar, salt, flour and nutritional yeast powder. The nutritional yeast powder is a natural nutrient source and is featured by 'three lows and four excellences', namely low fat, low calorie, low cholesterol, high-quality non-animal protein, high-quality dietary fiber, complete vitamin B family and high-quality mineral, wherein nine of eighteen amino acids are necessary to human bodies. The nutritional yeast cookie has the effects of enhancing immunity, improving physical vitality, promoting brain development, retarding muscular tissue degradation and the like and is the optima selection for vegetarians, persons shaping body for health, night owls and the like.

Description

technical field [0001] The invention relates to a biscuit, in particular to a natural nutritional yeast biscuit and a preparation method thereof. Background technique [0002] According to the fourth national nutrition survey, Chinese residents mainly consume too much animal food and oil; the amount of protein intake is enough, but the proportion of high-quality protein such as beans and animal protein is small; the consumption of cereal food is low , especially the sharp reduction in the consumption of miscellaneous grains leads to insufficient intake of some minerals and vitamins (B1, B2); at the same time, insufficient intake of nutrients such as calcium, iron, vitamin A and vitamin C. [0003] The "Outline of China's Food and Nutrition Development (2001-2010)" issued by the General Office of the State Council points out that the focus is on the development of convenience foods that meet the requirements of nutritional science. Accelerate the work of food nutrition forti...

AI Technical Summary

Problems solved by technology

[0011] So far, there has been no report on adding nutritional yeast powder to biscuits. The addition of nutritional yeast powder seems to be not much different from the existing technology. In fact, any ingredient ratio or change in the adding procedure may lead to various defects in the product, so It is difficult to realize technically. In addition, the synergistic effect between various nutritional components of nutritional yeast powder also depends on specific processing procedures and addition ratios.