CN102960398A - Health care sugar-free sweet biscuit and manufacturing method thereof - Google Patents

Abstract

The invention discloses health care sugar-free sweet biscuit and a manufacturing method thereof; the biscuit is formed by mixing flour which serves as a main raw material, fructus momordicae sweet essence, maltodextrin, baking powder and vegetable oil; the weight parts of all components are as follows: 900 weight parts to 1000 weight parts of flour, 3 weight parts to 6 weight parts of fructus momordicae sweet essence, 40 weight parts to 50 weight parts of maltodextrin, 2 weight parts to 4 weight parts of baking powder, and 0.5 weight portion to 2 weight parts of vegetable oil. The product is sweet, has low calorie, contains natural vitamin C, is crispy and delicious, is good for physical health, and is beneficial to all ages.

Description

A kind of health sugar-free sweet biscuit and preparation method thereof

Technical field

The present invention relates to food, specifically a kind of health sugar-free sweet biscuit and preparation method thereof.

Background technology

Traditional biscuit kind is more, but most biscuit is mainly take sucrose as sweetener.Although sugar can provide heat energy, but should not eat more, studies show that: fructose is not controlled by phosphofructokinase in human body metabolism's process, can directly change into the required glycerine of synthctic fat, when human body was taken in fructose in a large number, fructose will become the raw material of synthctic fat.Fructose can reduce the susceptibility of insulin in the human body and the ability of processing fat, make simultaneously the fat in the liver produce peroxidization, the pathologies such as trigger cell decline, liver fibrosis, sucrose and glucose Excessive Intake, cause easily obesity and diabetes, health is done harm rather than good.

Summary of the invention

The objective of the invention is for overcoming the deficiencies in the prior art, and a kind of health sugar-free sweet biscuit and preparation method thereof is provided.

The technical scheme that realizes the object of the invention is:

A kind of health sugar-free sweet biscuit, it is take flour as primary raw material, is equipped with the fragrant and sweet crystalline substance of Momordica grosvenori, maltodextrin, baking powder and vegetable oil and is mixed, each component consumption weight portion proportioning is:

Flour 900-1000

The fragrant and sweet brilliant 3-6 of Momordica grosvenori

Maltodextrin 40-50

Baking powder 2-4

Vegetable oil 0.5-1.

Described maltodextrin can be independent maltodextrin, also can be to add the maltodextrin that one or more mixtures in a small amount of peanut powder, black sesame powder, milk powder, the coffee are made.

The fragrant and sweet crystalline substance of described Momordica grosvenori is prior art, and is on the books in Chinese patent ZL2006100226056.Its sugariness is 10 times of sucrose, and sweet taste is similar to honey, the smell sweet-smelling, and mouthfeel is better than sucrose, and its sweet taste is a kind of cucurbitane type tetracyclic triterpenes material.Through evidence, molding becomes the mouse of IDDM, and per kilogram is fed fructus momordicae tetranuclear triterpene 100mg, and blood sugar does not rise and descends, even the mouse per kilogram of body weight that blood sugar raises is fed 3000mg, blood sugar does not raise yet.

The preparation method of above-mentioned health sugar-free sweet biscuit comprises the steps:

(1) the fragrant and sweet crystalline substance of Momordica grosvenori and maltodextrin are mixed by weight ratio;

(2) step (1) gained mixture is added uniform mixing in the flour;

(3) adding baking powder mixes thoroughly;

(4) add vegetable oil again and warm water mixes gel, leave standstill and allow its spontaneous fermentation;

(5) fermentation is used mould molding after finishing, and puts into bakery and dries by the fire according to a conventional method to biscuit is crisp and get final product.

The products obtained therefrom palatable crisp, sugariness is consistent with the biscuit that adopts traditional manufacturing technique to make.

Advantage of the present invention is: this product is sweet and heat energy is low, contains natural complex C, palatable crisp, and body health benefits, all-ages.

The specific embodiment

Embodiment: make 1 kilogram of sugar-free sweet biscuit

After getting fragrant and sweet brilliant 5 grams of Momordica grosvenori and mixing with maltodextrin 45 gram, admix again in the 950 gram flour and mix thoroughly with 3 gram baking powders, add again 1 gram vegetable oil and warm water and mix gel, leave standstill and allow its spontaneous fermentation, when presenting many pores in the dough, ferment and finish, use mould molding, put into oven and dry by the fire according to a conventional method to biscuit crisp.

Claims (3)

1. health sugar-free sweet biscuit, it is characterized in that: it is take flour as primary raw material, is equipped with the fragrant and sweet crystalline substance of Momordica grosvenori, maltodextrin, baking powder and vegetable oil and is mixed, each component consumption weight portion proportioning is:

Flour 900-1000

The fragrant and sweet brilliant 3-6 of Momordica grosvenori

Maltodextrin 40-50

Baking powder 2-4

Vegetable oil 0.5-1.

2. health sugar-free sweet biscuit according to claim 1, it is characterized in that: described maltodextrin can be independent maltodextrin, also can be to add the maltodextrin that one or more mixtures in a small amount of peanut powder, black sesame powder, milk powder, the coffee are made.

3. described health sugar-free sweet biscuit according to claim 1 and 2 is characterized in that: adopt the method that comprises the steps to make:

(1) the fragrant and sweet crystalline substance of Momordica grosvenori and maltodextrin are mixed by weight ratio;

(2) step (1) gained mixture is added uniform mixing in the flour;

(3) adding baking powder mixes thoroughly;

(4) add vegetable oil again and warm water mixes gel, leave standstill and allow its spontaneous fermentation;

(5) fermentation is used mould molding after finishing, and puts into bakery and dries by the fire to biscuit is crisp and get final product.