Biscuit and preparation method thereof

Abstract

The invention relates to a biscuit and a preparation method thereof. Preparation materials of the biscuit comprise, by weight, 30-38 parts of cream, 15-25 parts of protein isolate, 10-15 parts of insoluble dietary fiber powder, 15-25 parts of soluble dietary fiber powder, 3-8 parts of maltitol, 0.5-1.0 part of baking powder, 15-20 parts of yolk powder, and 5-7 parts of water; the preparation method of the biscuit comprises the steps that 1 the yolk powder, the baking powder, the cream and the water are mixed and whipped until foam occurs, the protein isolate, the insoluble dietary fiber powder, the soluble dietary fiber powder and the maltitol are added, and then the mixture is stirred evenly; 2 the mixture is impressed and baked to form the biscuit. The preparation materials of the biscuit is free from flour, so that the risk of additives contained by the flour can be avoided, and meanwhile, the biscuit can not lead to the allergy of gluten; the content of carbohydrates in the biscuit is low, and the biscuit has ketogenic and anti-obesity functions.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a biscuit and a preparation method thereof. Background technique [0002] In the prior art, flour is added to almost all biscuit making. Food intolerance studies in Europe in recent years have found that gluten in flour, the most common food intolerance ingredient, has been linked to various skin diseases and overweight problems. According to relevant reports, one in 300 people suffers from "gluten intolerance". If symptoms such as fever, itching or rash, vomiting and dyspnea occur within 2 hours after eating food containing wheat flour, If you are allergic to gluten, it is best to go for a gluten allergy test. [0003] Furthermore, as we all know, the flour on the market contains a variety of additives that are potentially dangerous to the human body, the most common being flour whitening agents, ADA (azodicarbonamide) quick-acting flour gluten enhancers, and the curr...

AI Technical Summary

Problems solved by technology

Although my country has a safe dose standard for this additive, the impact of some chemical substances on health has a cumulative effect, so the development of biscuits without adding flour is the need of social development

[0004] In addition, the carbohydrate content in existing biscuits is generally greater than or equal to 10%, and eating foods with high carbohydrate content can easily lead to obesity

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