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Low-carbohydrate flaxseed nut wafer and preparation method thereof

A carbohydrate and flaxseed technology is applied in the field of low-carbohydrate flaxseed nut wafers and their preparation, which can solve the problems of high protein, high fiber, sensory characteristics and nutritional characteristics cannot be shared, and achieve rich unsaturated fatty acids, low cholesterol effect

Pending Publication Date: 2020-07-31
浙江诺特健康科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The crispbread solves the problem that the taste, flavor, nutrition, low sugar, high fiber, high protein, and other sensory characteristics and nutritional characteristics of commercially available biscuits or crackers cannot be obtained at the same time.

Method used

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  • Low-carbohydrate flaxseed nut wafer and preparation method thereof
  • Low-carbohydrate flaxseed nut wafer and preparation method thereof
  • Low-carbohydrate flaxseed nut wafer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation method of a kind of low-carbohydrate linseed nut pancake of the present invention specifically comprises the following steps:

[0033] (1) Ingredients: In terms of parts by mass, weigh 40 parts of golden roasted flaxseed, 15 parts of 2-5mm walnut kernels, 25 parts of maltose powder, 0.3 part of psyllium seed husk powder, and 100 mesh soybean meal 3 parts of fiber powder, 1 part of whey protein powder, 0.6 parts of resistant dextrin, 0.3 parts of yeast extract, 3 parts of coconut oil and 80 parts of water.

[0034] (2) Beating: pre-mix the maltosugar powder, psyllium husk powder, soybean dietary fiber powder, whey protein powder, resistant dextrin, and yeast extract weighed in step (1), and sieve Pour into 10 parts of warm water with a water temperature of 40°C, stir with an egg beater at a low speed to dissolve evenly, slowly add liquid coconut oil, increase the stirrer to a high speed and stir for 30 seconds, add the remaining water, the water temperatu...

Embodiment 2

[0040] (1) Ingredients: In terms of parts by mass, weigh 80 parts of golden roasted linseed, 8 parts of 2-5mm almond kernels, 15 parts of erythrose sugar substitute powder, 15 parts of isomaltooligosaccharide powder, 0.06 parts of steviol glycoside, 0.5 parts of psyllium husk powder, 6 parts of instant low-gelling milk protein, 1 part of whey protein powder, 0.3 parts of yeast extract, 5 parts of coconut oil and 95 parts of water.

[0041] (2) Beating: the erythrose sugar substitute powder, isomaltose oligosaccharide powder, steviol glycoside, psyllium seed husk powder, instant low-gelling milk protein, whey protein powder, and yeast that were weighed in step (1) The extract is pre-mixed evenly, sifted into 15 parts of warm water with a water temperature of 50°C, stirred with an egg beater at a low speed to dissolve evenly, slowly added liquid coconut oil, raised the mixer to a high speed and stirred for 30 seconds, then added the remaining water, The water temperature is 50° ...

Embodiment 3

[0047] (1) Ingredients: In terms of parts by mass, weigh 50 parts of golden roasted flaxseed, 10 parts of 2-5mm pine nuts, 15 parts of isomalt ketone sugar substitute, 0.04 parts of mogroside, 2 parts of soybean protein isolate powder , resistant dextrin 5 parts, yeast extract 1 part, coconut oil 3 parts and water 100 parts.

[0048] (2) Beating: Pre-mix the isomalt ketulose powder, mogroside, soybean protein isolate powder, resistant dextrin, and yeast extract weighed in step (1) evenly, and sieve into 10 portions of water with a temperature of 50°C Mix in warm water with an egg beater at low speed to dissolve evenly, slowly add liquid coconut oil, raise the mixer to medium speed and stir for 30 seconds, add the remaining water, the water temperature is 50°C, stir evenly at low speed, and get the first slurry .

[0049] (3) Seed soaking: add golden roasted linseed into the first slurry, stir once every 2 minutes, until the slurry thickens obviously, add pine nuts, stir evenl...

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Abstract

The invention discloses a low-carbohydrate flaxseed nut wafer and a preparation method thereof. The wafer is prepared from the following raw materials in parts by mass: 40 to 80 parts of flaxseeds, 5to 30 parts of nut grains, 0 to 0.06 part of a sweetening agent, 0 to 0.5 part of a psyllium seed husk powder, 15 to 30 parts of a sugar substitute powder, 2 to 6 parts of a thickening powder, 3 to 5parts of edible oil, 1 to 5 parts of a tackifying powder, 0 to 1 part of yeast extract and 80 to 100 parts of water. The wafer is prepared through the steps of burdening, dissolving, whipping, soaking, quantitative squeezing, trowelling forming, baking and the like. No sugar, starch or gluten component is added into the wafer disclosed by the invention, and the low-carbohydrate nutritional wafer is high in protein content and dietary fiber content and rich in polyunsaturated fatty acid Omega-3 and various mineral substances. The wafer is thin and crisp in taste, sweet, fragrant and delicious,suitable for people of all ages and suitable for diabetes, is fat-reducing meal replacement of obese people with polycystic ovarian syndrome, hyperlipidemia, hypertension and the like, is high dietaryfiber supplement for defecation promotion of people with constipation, and can be used as leisure breakfast or nutritional meal for various people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-carbohydrate linseed nut pancake and a preparation method thereof. Background technique [0002] The rapid development of the economy has greatly improved people's material life, and also brought a fast-paced life and an increasing number of obese people year by year. Healthy meal replacements have become an urgent need and trendsetting in this era. Biscuits are crispy, refreshing and delicious, and have always been a popular food in people's daily life, and they are not far behind in meal replacement foods. [0003] At present, the meal replacement biscuits on the market mainly focus on the concepts of high fiber, low sugar or high protein, but basically they cannot achieve both flavor, taste and nutritional content: the high protein and high dietary fiber weight loss meal replacement biscuit disclosed in Chinese patent application CN102100241A is guara...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/14A21D2/18A21D2/26A21D13/43
CPCA21D2/364A21D2/36A21D2/18A21D2/181A21D2/14A21D2/263A21D13/43
Inventor 鲁健章李爽吴旭丽
Owner 浙江诺特健康科技股份有限公司
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