CN108378106A - 一种低糖饼干的配方 - Google Patents

一种低糖饼干的配方 Download PDF

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Publication number
CN108378106A
CN108378106A CN201810284289.2A CN201810284289A CN108378106A CN 108378106 A CN108378106 A CN 108378106A CN 201810284289 A CN201810284289 A CN 201810284289A CN 108378106 A CN108378106 A CN 108378106A
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China
Prior art keywords
formula
low
soybean protein
fructose syrup
sugar
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CN201810284289.2A
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English (en)
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郑记棠
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Individual
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Individual
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    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/34—Animal material

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

本发明公开一种低糖饼干的配方，采用的配方及其比例是：低筋面粉90％，天然奶油65％，果葡糖浆35％，蔓越莓丁12％，芝士粉7％，麦芽糊精6％，大豆蛋白8％，玉米淀粉5％，山梨糖醇3％，盐1.5％，汉生粉5‰，单甘脂4‰，枧水6‰，麦芽硒7‰。本发明有效地改变了传统饼干高糖高脂的问题，配方中不添加蔗糖，采用果葡糖浆作为替代，使总糖量大幅度降低35‑50％左右，油脂含量比传统饼干降低了15％左右，配方中不含鸡蛋，采用大豆蛋白作为替代，不添加防腐剂，能够有效抑制人体肥胖与高血糖高血脂，不仅符合素食人群的消费需要，还能满足普通人的养生需求。

Description

一种低糖饼干的配方
技术领域
本发明涉及一种低糖饼干的配方，同时涉及一种低糖饼干的特殊加工工艺。
背景技术
由于社会生活水平的提高，人们生活中的食物多是高糖、高脂肪的产品，对于人体营养均衡和健康养生非常不利，现有的饼干类食品含有大量的蔗糖、鸡蛋、防腐剂，即无法满足素食人群的消费需要，也不适合普通人群中逐渐高涨的养生意识和市场需求。
发明内容
为解决上述技术背景中提出的问题，本发明提供了一种低糖饼干的配方。
本发明提供的技术方案是：一种低糖饼干的配方，其特征在于，采用的配方及其比例是：低筋面粉90％，天然奶油65％，果葡糖浆35％，蔓越莓丁12％，芝士粉7％，麦芽糊精6％，大豆蛋白8％，玉米淀粉5％，山梨糖醇3％，盐1.5％，汉生粉5‰，单甘脂4‰，枧水6‰，麦芽硒7‰。
所述配方中不添加蔗糖，采用果葡糖浆作为替代。
所述配方中不含鸡蛋，采用大豆蛋白作为替代，不添加防腐剂。
所述配方在生产工艺中，通过糖浆与天然奶油的配比充分的乳化调合，使产品即可塑又有松软度。
具体实施方式
一种低糖饼干的配方，其特征在于，采用的配方及其比例是：低筋面粉90％，天然奶油65％，果葡糖浆35％，蔓越莓丁12％，芝士粉7％，麦芽糊精6％，大豆蛋白8％，玉米淀粉5％，山梨糖醇3％，盐1.5％，汉生粉5‰，单甘脂4‰，枧水6‰，麦芽硒7‰。
进一步的：
所述配方中不添加蔗糖，采用果葡糖浆作为替代。
所述配方中不含鸡蛋，采用大豆蛋白作为替代，不添加防腐剂。
所述配方在生产工艺中，通过糖浆与天然奶油的配比充分的乳化调合，使产品即可塑又有松软度。
上述所提的实施例，仅是说明本发明的技术特点和优选方式。对于本领域技术人员来说，在不脱离本发明创造构思的前提下，还可以做出若干相似的变形和改进，这些也应视为发明的保护范围之内。

Claims (4)

1.一种低糖饼干的配方，其特征在于，采用的配方及其比例是：低筋面粉90％，天然奶油65％，果葡糖浆35％，蔓越莓丁12％，芝士粉7％，麦芽糊精6％，大豆蛋白8％，玉米淀粉5％，山梨糖醇3％，盐1.5％，汉生粉5‰，单甘脂4‰，枧水6‰，麦芽硒7‰。
2.如权利要求1所述的一种低糖饼干的配方，其特征在于，所述配方中不添加蔗糖，采用果葡糖浆作为替代。
3.如权利要求1所述的一种低糖饼干的配方，其特征在于，所述配方中不含鸡蛋，采用大豆蛋白作为替代，不添加防腐剂。
4.如权利要求1所述的一种低糖饼干的配方，其特征在于，所述配方在生产工艺中，通过糖浆与天然奶油的配比充分的乳化调合，使产品即可塑又有松软度。
CN201810284289.2A 2018-04-02 2018-04-02 一种低糖饼干的配方 Withdrawn CN108378106A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810284289.2A CN108378106A (zh) 2018-04-02 2018-04-02 一种低糖饼干的配方

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810284289.2A CN108378106A (zh) 2018-04-02 2018-04-02 一种低糖饼干的配方

Publications (1)

Publication Number Publication Date
CN108378106A true CN108378106A (zh) 2018-08-10

Family

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Family Applications (1)

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CN201810284289.2A Withdrawn CN108378106A (zh) 2018-04-02 2018-04-02 一种低糖饼干的配方

Country Status (1)

Country Link
CN (1) CN108378106A (zh)

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