High-protein high-dietary-fiber biscuits containing collagen and preparation method of high-protein high-dietary-fiber biscuits

Abstract

The invention relates to high-protein high-dietary-fiber biscuits containing collagen. The high-protein high-dietary-fiber biscuits consist of the following compositions in parts by weight: 90-100 parts of low-gluten flour, 10-18 parts of soy protein isolate, 40-50 parts of wheat bran, 10-15 parts of wheat germs, 10-15 parts of oatmeal, 10-20 parts of butter, 15-20 parts of vegetable oil, 10-20 parts of white granulated sugar, 30-35 parts of isomaltulose, 0.5-0.7 part of table salt, 0.8-1.2 parts of baking soda, 0.3-0.5 part of double-effect baking powder, 15-20 parts of yolk and 1-1.2 parts of collagen. According to the high-protein high-dietary-fiber biscuits disclosed by the invention, a scientific compounding ratio is adopted, and materials are reasonable to select, so that the made biscuits are good in taste and rich in nutrition, the high-protein high-dietary-fiber biscuits meet nutrient balance requirements, can increase intake of dietary fibers and protein, provide nutrients desired by human bodies, balance diet structure and prevent diseases of gastrointestinal tracts of human bodies, and the mouth feel and the taste of the high-protein high-dietary-fiber biscuits are loved by the public.

Description

technical field [0001] The invention belongs to the technical field of food processing and manufacturing, in particular to a collagen-containing high-protein and high-dietary fiber biscuit and a preparation method thereof. Background technique [0002] Traditional baked food is based on wheat and cereals, and oil, sugar, etc. are used as the main raw materials. In order to achieve the sensory requirements of crispy, soft, sweet and delicious products, the raw material formula and products often need to add more oil and sugar. , milk fat, high fat, high sugar, high energy, and low protein components, these characteristics make traditional baked goods easy to cause the eater to consume excess energy and cause obesity, so traditional baked food is not suitable for those consumers who restrict their diet. [0003] By searching, the following patent publications related to the application of the present invention were found: [0004] 1. A biscuit rich in collagen (CN103518810A),...

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Problems solved by technology

[0007] By comparison, the main formula of the first patent publication consists of soybeans, corn, millet, pigskin, eggs, soda, and white fungus. It can be seen that the content of dietary fiber and protein in biscuits is high, but the supplementary material is still traditional granulated sugar.

The main formula of the second patent publication is wheat flour, red bean powder, collagen powder, hawthorn, food additives, white sugar, red wine, and traditional Chinese medicine extracts such as asparagus, psyllium, and clove, which have good health care functions , but failed to increase dietary fiber content

The ingredients of the third patent publication are flour, sugar, eggs, fat, baking soda, bean dregs powder, and wheat bran, and its ingredients are rich in dietary fiber and protein.

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