CN111493111A - 一种高蛋白无蔗糖曲奇饼配方 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种高蛋白无蔗糖曲奇饼配方,涉及食品配方领域。该高蛋白无蔗糖曲奇饼配方,其组成包括羊奶、木糖醇粉、坚果碎块、粗粮粉、谷朊粉、鸡蛋、黄油、芝麻、其他添加剂、水,所述组成材料配比为羊奶8%‑12%、木糖醇粉10%‑15%、坚果碎块6%‑9%、粗粮粉18%‑25%、谷朊粉20%‑25%、鸡蛋4%‑5%、黄油15%‑20%、芝麻1%、其他添加剂1%‑2%,其他均为水。本发明设计的曲奇饼配方制作出来的曲奇饼中由木糖醇代替了蔗糖,使得该曲奇饼既保留了甜味又不会因为高唐对人体造成危害,同时该曲奇饼中含有高蛋白,非常适合使用者用来补充蛋白质。
Description
技术领域
本发明涉及食品配方领域,具体为一种高蛋白无蔗糖曲奇饼配方。
背景技术
曲奇,来源于英语COOKIES的香港音译,意为“细小的蛋糕”最初由伊朗发明,上世纪80年代,曲奇由欧美传入中国,并在21世纪初在中国香港、中国澳门、中国台湾等地掀起热潮,随之不断流行开来。曲奇饼由于是经过烘烤而成的小食品,它口感疏松,味道可口,易于保藏,便于包装盒携带,使用方便,营养丰富,受到了大众的喜爱。
然而随着现有生活条件的提高,人们对于食品的要求变化很大,讲究食品的营养合理性,传统的曲奇饼为高油,高糖,尽管口味香甜,深受老人和孩子的喜爱,但是对身体很不利,所以需要对现有曲奇饼的配方进行改进。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种高蛋白无蔗糖曲奇饼配方,解决了现有曲奇饼高油、高糖、对身体很不利的问题。
(二)技术方案
为实现以上目的,本发明通过以下技术方案予以实现:一种高蛋白无蔗糖曲奇饼配方,其组成包括羊奶、木糖醇粉、坚果碎块、粗粮粉、谷朊粉、鸡蛋、黄油、芝麻、其他添加剂、水,所述组成材料配比为羊奶8%-12%、木糖醇粉10%-15%、坚果碎块6%-9%、粗粮粉18%-25%、谷朊粉20%-25%、鸡蛋 4%-5%、黄油15%-20%、芝麻1%、其他添加剂1%-2%,其他均为水。
优选的,所述坚果碎块的组成为核桃、杏仁、松仁,其中核桃、杏仁、松仁的比例为3:4:3。
优选的,所述粗粮粉为黑米粉、高粱粉、燕麦粉、玉米粉、黄豆粉混合而成,其中黑米粉、高粱粉、燕麦粉、玉米粉、黄豆粉的混合比例为2:1:2: 1:4。
优选的,所述其他添加剂包括食用盐、油质香精,其中食用盐和油质香精的比例为2:3。
优选的,所述曲奇饼的制作流程如下:
首先将黄油放入容器中在室温下软化,然后将木糖醇粉倒入黄油内进行搅拌,将准备好的鸡蛋打散,然后分成三次加入到黄油中,每次加入前都需要将蛋液与黄油混合完全,接下来将谷朊粉、粗粮粉加入到容器内进行搅拌,然后羊奶和水都倒入容器内,进行和面,和面的过程中将坚果碎块、芝麻、以及其他添加剂全部倒入,然后充分搅拌,搅拌完成后把曲奇面糊填入裱花袋内进行成型,然后将成型后的曲奇饼放入烤箱内烘烤15-20分钟,烤箱温度保持在200度左右。
(三)有益效果
本发明提供了一种高蛋白无蔗糖曲奇饼配方。具备以下有益效果:
1、相较于现有的曲奇饼,本发明设计的曲奇饼配方中采用木糖醇代替了以往的蔗糖,木糖醇和蔗糖甜度相近,同时不致龋且有防龋齿的作用,代谢不受胰岛素调节,在人体内代谢完全,可以作为糖尿病人的热量源,似的这种曲奇饼既保留了甜味,同时还可以保护食用者的牙齿。
2、相较于现有的曲奇饼,本发明设计的曲奇饼配方中采用谷朊粉和粗粮粉作为主材料,谷朊粉中含有高蛋白,粗粮粉对身体有大量益处,同时粗粮粉中的黄豆粉也含有高蛋白,而且该曲奇饼中还加入了羊奶,羊奶同样具有高蛋白,这些材料使得该曲奇饼的蛋白质含量很高,非常适合老年人适用来补充蛋白质。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例一:
首先将150g黄油放入容器中在室温下软化,然后将100g木糖醇粉倒入黄油内进行搅拌,将准备好的40g鸡蛋打散,然后分成三次加入到黄油中,每次加入前都需要将蛋液与黄油混合完全,接下来将200g谷朊粉、180g粗粮粉加入到容器内进行搅拌,180g粗粮粉中含有36g黑米粉、18g高粱粉、36g 燕麦粉、18g玉米粉、72g黄豆粉,然后将80g羊奶和水都倒入容器内,进行和面,和面的过程中将60g坚果碎块、10g芝麻、以及10g其他添加剂全部倒入,60g坚果碎块中含有18g核桃、24g杏仁、18g松仁,10g其他添加剂中含有5g食用盐、5g油质香精,然后充分搅拌,搅拌完成后把曲奇面糊填入裱花袋内进行成型,然后将成型后的曲奇饼放入烤箱内烘烤18分钟,烤箱温度保持在200度左右。
实施例二:
首先将170g黄油放入容器中在室温下软化,然后将120g木糖醇粉倒入黄油内进行搅拌,将准备好的40g鸡蛋打散,然后分成三次加入到黄油中,每次加入前都需要将蛋液与黄油混合完全,接下来将200g谷朊粉、220g粗粮粉加入到容器内进行搅拌,180g粗粮粉中含有44g黑米粉、22g高粱粉、44g 燕麦粉、22g玉米粉、88g黄豆粉,然后将90g羊奶和水都倒入容器内,进行和面,和面的过程中将60g坚果碎块、10g芝麻、以及16g其他添加剂全部倒入,60g坚果碎块中含有18g核桃、24g杏仁、18g松仁,16g其他添加剂中含有8g食用盐、8g油质香精,然后充分搅拌,搅拌完成后把曲奇面糊填入裱花袋内进行成型,然后将成型后的曲奇饼放入烤箱内烘烤20分钟,烤箱温度保持在200度左右。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (5)
1.一种高蛋白无蔗糖曲奇饼配方,其特征在于:其组成包括羊奶、木糖醇粉、坚果碎块、粗粮粉、谷朊粉、鸡蛋、黄油、芝麻、其他添加剂、水,所述组成材料配比为羊奶8%-12%、木糖醇粉10%-15%、坚果碎块6%-9%、粗粮粉18%-25%、谷朊粉20%-25%、鸡蛋4%-5%、黄油15%-20%、芝麻1%、其他添加剂1%-2%,其他均为水。
2.根据权利要求1所述的一种高蛋白无蔗糖曲奇饼配方,其特征在于:所述坚果碎块的组成为核桃、杏仁、松仁,其中核桃、杏仁、松仁的比例为3:4:3。
3.根据权利要求1所述的一种高蛋白无蔗糖曲奇饼配方,其特征在于:所述粗粮粉为黑米粉、高粱粉、燕麦粉、玉米粉、黄豆粉混合而成,其中黑米粉、高粱粉、燕麦粉、玉米粉、黄豆粉的混合比例为2:1:2:1:4。
4.根据权利要求1所述的一种高蛋白无蔗糖曲奇饼配方,其特征在于:所述其他添加剂包括食用盐、油质香精,其中食用盐和油质香精的比例为2:3。
5.根据权利要求1-5所述的一种高蛋白无蔗糖曲奇饼配方,其特征在于:所述曲奇饼的制作流程如下:
首先将黄油放入容器中在室温下软化,然后将木糖醇粉倒入黄油内进行搅拌,将准备好的鸡蛋打散,然后分成三次加入到黄油中,每次加入前都需要将蛋液与黄油混合完全,接下来将谷朊粉、粗粮粉加入到容器内进行搅拌,然后将羊奶和水都倒入容器内,进行和面,和面的过程中将坚果碎块、芝麻、以及其他添加剂全部倒入,然后充分搅拌,搅拌完成后把曲奇面糊填入裱花袋内进行成型,然后将成型后的曲奇饼放入烤箱内烘烤15-20分钟,烤箱温度保持在200度左右。
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