Health-care fresh biscuit for preventing hyperlipidemia and manufacturing method thereof

Abstract

The invention discloses health-care fresh biscuit for preventing hyperlipidemia and a manufacturing method thereof. The biscuit comprises 55-75% of low-gluten flour, 1.5-3% of white rib extract, 0.5-2% of ipomoea pescaprae extract, 0.5-2% of article ficuscunia extract, 1.5-3% of moso bamboo shoot head extract, 2-5% of locust pollen, 5-7% of abelmoschus manihot seed oil, 1.5-3% of pectin, 5-7% of palatinitol, 1.5-3% of dried skim milk, 0.3-0.5% of bamboo salt, 5-8% of partridge egg and 0.7-1.5% of instant dry yeast by weight. The raw materials are processed reasonably to form biscuit, the prescription is reasonable, the synergistic effect of the raw materials is strong, the sensing quality of the biscuit is improved, the shelf life is improved, and the nutritive elements are better balanced and richer; the health-care fresh biscuit for preventing hyperlipidemia is featured with crisp, delicious and sweet mouth feel, low energy, high dietary fiber content and low fatness and capable of preventing hyperlipidemia, lowering lipid and protecting health by means of regular intake. The health-care fresh biscuit for preventing hyperlipidemia is especially suitable for the hypertension and hyperlipidemia patients and obesity.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a health-care and fresh-keeping biscuit for preventing and treating hyperlipidemia and a preparation method thereof. Background technique [0002] Biscuit products have a long history in our country. Because of their crisp taste, strong satiety, easy storage and convenient eating, people are increasingly inseparable from biscuits in their daily food consumption. But the biscuit on the market is basically all to form through dough modulation, rolling, molding, baking with flour, sugar, grease as main raw material. It contains relatively few nutrients and contains high fat and sugar. It is a high-sugar, high-fat, high-calorie food. If it is not controlled, it is easy to cause obesity, and even the content of cholesterol in the blood will be higher than the normal value. Once cholesterol is deposited on the inner wall of the blood vessel, the blood vessel will be blocked, ...

AI Technical Summary

Problems solved by technology

In order to meet the needs of this group, in recent years, people have been trying to add nutrients that can regulate blood lipids to biscuits to achieve the effect of preventing hyperlipidemia and health care, but the improvement of sensory quality and taste of biscuits is often ignored. Nutrients that can regulate blood lipids do not contain gluten. Excessive addition will dilute the mass fraction of gluten in flour and affect the formation of gluten network structure, thereby deteriorating the rheological properties of dough. The surface is rough and uneven, the deformation and puffing rate are reduced, the hardness is increased, brittle, the odor is too heavy, and the taste is extremely poor

And the water absorption rate is high. When the relative humidity in the air exceeds 70%, the biscuit will start to absorb moisture, causing it to become soft after being damp.

Not only cause greater economic losses, but also seriously endanger human health after eating by mistake

If the added amount is too low, it is difficult to achieve the effect of preventing and treating hyperlipidemia and health care