CN107660586A - A kind of formula of low-sugar biscuit - Google Patents
A kind of formula of low-sugar biscuit Download PDFInfo
- Publication number
- CN107660586A CN107660586A CN201711120852.4A CN201711120852A CN107660586A CN 107660586 A CN107660586 A CN 107660586A CN 201711120852 A CN201711120852 A CN 201711120852A CN 107660586 A CN107660586 A CN 107660586A
- Authority
- CN
- China
- Prior art keywords
- formula
- low
- soybean protein
- fructose syrup
- sugar biscuit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The present invention discloses a kind of formula of low-sugar biscuit, and the formula and its ratio of use are：Self- raising flour 90%, natural cream 65%, fructose syrup 35%, Cranberry fourth 12%, cheese's powder 7%, maltodextrin 6%, soybean protein 8%, cornstarch 5%, D-sorbite 3%, salt 1.5%, Chinese fecula 5 ‰, monoglyceride 4 ‰, a conduit made of long bamboo water 6 ‰, malt selenium 7 ‰.The problem of present invention effectively changes conventional cookies high glucose and high fat, sucrose is not added in formula, using fructose syrup alternatively, making total sugar amount be greatly lowered 35 50% or so, fat content reduces 15% or so than conventional cookies, egg is free of in formula, using soybean protein alternatively, not adding preservative, it can effectively suppress body fat and hyperglycaemia high fat of blood, not only conform with the consumer need of vegetarian diet crowd, moreover it is possible to meet the health demand of ordinary people.
Description
Technical field
The present invention relates to a kind of formula of low-sugar biscuit, while it is related to a kind of special processing process of low-sugar biscuit.
Background technology
Due to the horizontal raising of social life, the food in people's life is high sugared, high-fat product mostly, for human body
Nutrition is balanced and health care is very unfavorable, and existing biscuit based food contains substantial amounts of sucrose, egg, preservative, i.e., can not
The consumer need of satietin anthropophagy group, it is also not suitable for health consciousness and the market demand gradually surging in general population.
The content of the invention
To solve the problems, such as to propose in above-mentioned technical background, the invention provides a kind of formula of low-sugar biscuit.
Technical scheme provided by the invention is：A kind of formula of low-sugar biscuit, it is characterised in that the formula and its ratio of use
Example be：Self- raising flour 90%, natural cream 65%, fructose syrup 35%, Cranberry fourth 12%, cheese's powder 7%, maltodextrin
6%, soybean protein 8%, cornstarch 5%, D-sorbite 3%, salt 1.5%, Chinese fecula 5 ‰, monoglyceride 4 ‰, a conduit made of long bamboo water 6 ‰,
Malt selenium 7 ‰.
Sucrose is not added in the formula, using fructose syrup as replacement.
Egg is free of in the formula, using soybean protein alternatively, not adding preservative.
The formula is sufficiently emulsified blending by the proportioning of syrup and natural cream, makes product i.e. in production technology
It is plastic and have mellowness.
Embodiment
A kind of formula of low-sugar biscuit, it is characterised in that the formula and its ratio of use be：Self- raising flour 90%, naturally
Cream 65%, fructose syrup 35%, Cranberry fourth 12%, cheese's powder 7%, maltodextrin 6%, soybean protein 8%, cornstarch
5%, D-sorbite 3%, salt 1.5%, Chinese fecula 5 ‰, monoglyceride 4 ‰, a conduit made of long bamboo water 6 ‰, malt selenium 7 ‰.
Further：
Sucrose is not added in the formula, using fructose syrup as replacement.
Egg is free of in the formula, using soybean protein alternatively, not adding preservative.
The formula is sufficiently emulsified blending by the proportioning of syrup and natural cream, makes product i.e. in production technology
It is plastic and have mellowness.
Above-mentioned carried embodiment, the technical characterstic and preferred embodiment being illustrative of the invention.For people in the art
For member, without departing from the concept of the premise of the invention, some similar modification and improvement can also be made, these also should
It is considered as within the protection domain of invention.
Claims (4)
1. a kind of formula of low-sugar biscuit, it is characterised in that the formula and its ratio of use be：Self- raising flour 90%, natural milk
Oil 65%, fructose syrup 35%, Cranberry fourth 12%, cheese's powder 7%, maltodextrin 6%, soybean protein 8%, cornstarch
5%, D-sorbite 3%, salt 1.5%, Chinese fecula 5 ‰, monoglyceride 4 ‰, a conduit made of long bamboo water 6 ‰, malt selenium 7 ‰.
2. a kind of formula of low-sugar biscuit as claimed in claim 1, it is characterised in that do not add sucrose in the formula, adopt
Replacement is used as by the use of fructose syrup.
3. a kind of formula of low-sugar biscuit as claimed in claim 1, it is characterised in that egg is free of in the formula, is used
Soybean protein is not alternatively, add preservative.
4. a kind of formula of low-sugar biscuit as claimed in claim 1, it is characterised in that the formula leads in production technology
The proportioning for crossing syrup and natural cream sufficiently emulsifies blending, makes product i.e. plastic and has mellowness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711120852.4A CN107660586A (en) | 2017-11-14 | 2017-11-14 | A kind of formula of low-sugar biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711120852.4A CN107660586A (en) | 2017-11-14 | 2017-11-14 | A kind of formula of low-sugar biscuit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107660586A true CN107660586A (en) | 2018-02-06 |
Family
ID=61144548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711120852.4A Withdrawn CN107660586A (en) | 2017-11-14 | 2017-11-14 | A kind of formula of low-sugar biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107660586A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244193A (en) * | 2018-04-04 | 2018-07-06 | 广东新盟食品有限公司 | A kind of soda cream biscuit for enhancing human metabolism function is done and preparation method thereof |
-
2017
- 2017-11-14 CN CN201711120852.4A patent/CN107660586A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244193A (en) * | 2018-04-04 | 2018-07-06 | 广东新盟食品有限公司 | A kind of soda cream biscuit for enhancing human metabolism function is done and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180206 |
|
| WW01 | Invention patent application withdrawn after publication |