CN115226745A

CN115226745A - Cookies with high protein and high fiber content and preparation method thereof

Info

Publication number: CN115226745A
Application number: CN202210896491.7A
Authority: CN
Inventors: 邵延文; 蓝箭
Original assignee: Dongguan Boton Flavors & Fragrances Co ltd
Current assignee: Dongguan Boton Flavors & Fragrances Co ltd
Priority date: 2022-07-27
Filing date: 2022-07-27
Publication date: 2022-10-25

Abstract

The invention relates to the technical field of cookies, in particular to a cookie with high protein and high fiber content and a preparation method thereof, wherein the cookie comprises the following raw materials in parts by weight: 20-35 parts of wheat flour, 20-35 parts of sweetener, 20-35 parts of grease, 1-20 parts of whey concentrated solution protein or protein isolate, 2-20 parts of pea protein powder, 2-10 parts of pea dietary fiber, 0-10 parts of wheat gluten powder, 0-10 parts of milk powder, 0-10 parts of water, 0-10 parts of whole egg liquid, 0-5 parts of emulsifier, 0-3 parts of salt, 0-5 parts of leavening agent and 0.01-0.3 part of essence. According to the invention, the wheat gluten powder is added into the raw materials of the cookie, so that the gluten forming ability is strong, and the whey concentrated solution protein can form weak gel, so that the problems of dough loosening and difficult forming caused by excessive addition of pea protein powder and pea dietary fiber can be corrected, and the viscoelasticity of the dough and the crisp feeling of the baked product are ensured.

Description

Cookies with high protein and high fiber content and preparation method thereof

Technical Field

The invention relates to the technical field of cookies, in particular to a cookie with high protein and high fiber content and a preparation method thereof.

Background

The traditional cookies are made by taking wheat flour, sugar, eggs, vegetable oil, butter and the like as main raw materials, adding leavening agent and other auxiliary materials, mixing the flour by a flour cooling process, adopting one of extrusion or strip extrusion, steel wire cutting or roll printing methods for forming, and baking to obtain the cookies with three-dimensional patterns or regular ripples on the surface. According to the latest national association of cookie industry standards (T/AHFIA 019-2019 cookies), fat is required to be less than or equal to 35 percent, protein is required to be more than or equal to 4 percent, and carbohydrate is not specifically specified, so that the high-calorie product is a low-moisture (less than or equal to 6 percent) high-calorie product with high carbohydrate content (50-70 percent), high fat content (20-35 percent) and low protein content (4-6 percent) analyzed from the aspect of nutrient component survey of retail products in the current market. Because the product is crisp in taste, fragrant, sweet and delicious, and convenient to carry, the product is a food which is deeply loved by all consumers, and is also a very good method for supplementing food nutrients. Currently, along with the continuous improvement of the living standard of people, the public also puts forward the requirements of high protein content, high fiber content and low carbohydrate to cookies, so people are in urgent need to develop products corresponding to the cookies.

The milk whey protein is protein extracted and concentrated from liquid whey produced after processing cheese or casein from milk, and mainly comprises beta-lactoglobulin, alpha-lactalbumin, plasma albumin and immunity protein. In general, whey protein has smaller molecules, very good solubility and strong water absorption compared to casein. The milk whey protein is rich in human essential Branched Chain Amino Acids (BCAA), which play a key role in recovering muscle consumption injury in human movement and are therefore important raw materials of the current muscle increasing food. A great deal of research and production practice proves that when the starch reaches a certain concentration, the starch is denatured and coagulated in the preparation and heating process, so that the viscosity of the material is increased sharply, and the texture state of the dough can be well adjusted by adding the starch to the raw materials in baking.

Pea protein is a very good supplement of human dietary protein. Peas are a vegetable which is very popular in daily life, mature pea seeds are yellow, 20% of protein is contained in the green pea seeds, and concentrated pea protein powder with the protein content of 70-80% is prepared by grinding and extracting. The pea protein has high lysine content, can be complemented with other staple food grain protein amino acids, and can integrally improve the protein digestion and the human body bioavailability. Another advantage of pea protein is that it does not cause allergy and can be applied in most food development scenarios. In addition, the peas also contain a large amount of insoluble dietary fiber 23%, and the fiber is separated from starch while the protein is separated, and the finished product is the dietary fiber with very good satiety function after purification.

However, the cookies added with pea protein and fiber have the characteristics of high water absorption and strong dispersibility in the using process, so that the problem of poor texture state of dough is caused.

Disclosure of Invention

In order to overcome the defects and shortcomings in the prior art, the invention aims to provide a cookie biscuit with high protein and high fiber content, which has the characteristics that the gluten forming force of wheat gluten powder is strong and whey concentrated liquid protein or protein isolate can form weak gel by adding wheat gluten powder into the raw materials of the cookie biscuit, can correct the problems of loose dough and difficult forming caused by excessive addition of pea protein powder and pea dietary fiber, and ensures the viscoelasticity of the dough and the crisp feeling of the baked product; by adjusting the proportion of each nutrient in the formula, the process requirement of the final product and the requirement of the sensory hardness and brittleness of the product are met, and meanwhile, the nutritional requirements of corresponding consumers are well met.

The invention also aims to provide a preparation method of the cookie biscuit with high protein and high fiber content, which has the advantages of simple operation, convenient control, high production efficiency and low production cost, and can further improve the taste and flavor of the prepared cookie biscuit.

The purpose of the invention is realized by the following technical scheme: a cookie biscuit with high protein and high fiber content comprises the following raw materials in parts by weight: 20-35 parts of wheat flour, 20-35 parts of sweetener, 20-35 parts of grease, 1-20 parts of whey concentrated solution protein or protein isolate, 2-20 parts of pea protein powder, 2-10 parts of pea dietary fiber, 0-10 parts of wheat gluten powder, 0-10 parts of milk powder, 0-10 parts of water, 0-10 parts of whole egg liquid, 0-5 parts of emulsifier, 0-3 parts of salt, 0-5 parts of leavening agent and 0.01-0.3 part of essence.

According to the invention, the wheat gluten powder has strong gluten forming ability and the whey concentrated solution protein or the protein isolate can form weak gel by adding the wheat gluten powder into the raw materials of the cookie, so that the problems of dough loosening and difficult forming caused by excessive addition of pea protein powder and pea dietary fiber can be corrected, and the viscoelasticity of the dough and the crisp feeling of the baked product are ensured; by adjusting the proportion of each nutrient in the formula, the process requirement of the final product and the requirement of the sensory hardness and brittleness of the product are met, and meanwhile, the nutritional requirements of corresponding consumers are well met. The wheat flour adopted by the method can provide nutrients such as starch components, partial protein content, partial grease components, mineral substances, vitamins and the like which are main components for the cookie, and wheat fragrance components are generated after baking, so that the cookie has unique taste and flavor and strong stability; the pea dietary fiber is insoluble dietary fiber which provides indigestible components in human gastrointestinal tract food and satiety; the wheat gluten powder is a protein part extracted after starch is separated from the processed wheat, and because the wheat gluten powder has very good viscosity and elasticity, the wheat gluten powder not only provides part of protein content of the product, but also overcomes the loose property of pea protein powder and pea dietary fiber in the dough kneading process, enhances the emulsification and dispersion effect on grease, and ensures that the finally prepared cookie has unique taste and flavor and stronger stability; the adopted egg liquid can provide partial protein content and partial grease emulsifier (yolk lecithin) for cookies, and further assists in improving the protein content and final flavor components of super cookies.

Preferably, the sweetener is one or more of sucrose, fructose glucose syrup, maltose syrup, isomalt, trehalose, erythritol, resistant starch, glucose syrup, lactose, honey, sorbitol, xylitol, sodium cyclamate, aspartame, sucralose, acesulfame potassium and neotame.

The specific sweetener adopted in the invention can improve the content of dietary fiber, reduce the content of digestible metabolic carbohydrate and total heat, improve the excellent characteristics of cookies and enable the cookies to have unique taste and flavor.

Preferably, the oil and fat is one or more of natural cream, anhydrous butter, soybean oil, coconut oil, palm oil and corn oil.

The specific grease adopted in the invention can further improve the taste and flavor of the cookie.

Preferably, the whey concentrated solution protein is one or more of concentrated whey protein with the protein content of 34-85%, poly whey protein with the protein content of 34-85% and modified whey protein with the protein content of 34-85%.

The whey concentrated solution protein adopted in the invention can further improve the protein content of cookies.

Preferably, the pea protein powder is concentrated pea protein with the protein content of 34-85% and/or pea protein isolate with the protein content of 90%.

The pea protein powder adopted by the invention is a main component for improving the protein content of the product, and plays an emulsification and dispersion role on oil components and plays an important role in forming the texture of dough together with other components.

Preferably, the milk powder is one or more of whole milk powder, semi-skimmed milk powder and skimmed milk powder.

The milk powder adopted by the invention provides nutrients such as part of protein content, lactose ingredient, mineral substance, vitamin and the like for the cookie biscuit, and also provides aroma ingredient in the original milk, so that the cookie biscuit has unique taste and flavor and strong stability.

Preferably, the emulsifier is at least one of lecithin and fatty acid monoglyceride and diglyceride.

The emulsifier adopted in the invention can further improve the taste and flavor of cookies.

Preferably, the common salt is at least one of sea salt, lake salt and well salt; the leavening agent is at least one of sodium bicarbonate and ammonium bicarbonate. The salt can further improve the taste and flavor of the cookie; and the leavening agent can further improve the leavening taste of the cookie.

Preferably, the essence is a flavor modifier prepared from vanillin, ethyl vanillin and ethyl maltol. The specific essence adopted in the invention can further enrich the taste and flavor of the finally prepared cookie.

The invention also provides a preparation method of the cookie biscuit with high protein and high fiber content, which comprises the following steps:

s1, grinding the sweetener into powdered sugar for later use;

s2, respectively sieving whey concentrated solution protein or protein isolate, pea protein powder, wheat gluten powder, pea dietary fiber and wheat flour in parts by weight, and uniformly mixing to obtain a mixture A for later use;

s3, mixing and stirring the grease and the emulsifier for 2-5min according to the parts by weight to obtain a mixture B for later use;

s4, respectively sieving water, egg whole egg liquid, milk powder, salt, a swelling agent and the powdered sugar obtained in the step S1 according to parts by weight, adding the sieved powder into the mixture B obtained in the step S3, stirring for 8-12min to obtain uniform emulsion, adding essence, and stirring for 2-5min to obtain a mixture C for later use;

s5, mixing the mixture A obtained in the step S2 and the mixture C obtained in the step S4 at a low speed, stirring for 2-5min, and preparing dough for later use;

s6, rolling and printing the technological requirements of the dough obtained in the step S5 into biscuit blanks by using a rolling and printing forming method, then putting the formed biscuit blanks into an oven with the upper fire of 175-185 ℃ and the lower fire of 155-165 ℃ for baking for 8-12min to obtain cookies, naturally cooling the baked cookies to 26-30 ℃, and packaging.

The cookie biscuit is prepared by the method, and the cookie biscuit prepared by the method has rich nutritive value and unique taste and flavor. The preparation method is simple to operate, convenient to control, high in production efficiency and low in production cost.

The invention has the beneficial effects that: according to the invention, the wheat gluten powder is added into the raw materials of the cookie, so that the gluten forming force is strong, and the whey concentrated liquid protein or the protein isolate can form weak gel, so that the problems of dough loosening and difficult forming caused by excessive addition of pea protein powder and pea dietary fiber can be corrected, and the viscoelasticity of the dough and the crisp feeling of the baked product are ensured; by adjusting the proportion of each nutrient in the formula, the process requirement of the final product and the requirement of the sensory hardness brittleness of the product are met, and meanwhile, the nutritional requirements of corresponding consumers are well met.

The preparation method of the cookie biscuit with high protein and high fiber content is simple to operate, convenient to control, high in production efficiency and low in production cost, and the taste and flavor of the prepared cookie biscuit can be further improved.

Drawings

FIG. 1 is a flow chart of the fabrication process of the present invention.

Detailed Description

The present invention will be further described with reference to the following examples for facilitating understanding of those skilled in the art, and the description of the embodiments is not intended to limit the present invention.

Example 1

A cookie biscuit with high protein and high fiber content comprises the following raw materials in parts by weight: 20 parts of wheat flour, 20 parts of sweetener, 20 parts of grease, 1 part of whey concentrated solution protein, 2 parts of pea protein powder, 2 parts of pea dietary fiber, 0.01 part of wheat gluten powder, 0.01 part of milk powder, 0.01 part of water, 0.01 part of egg whole egg liquid, 0.01 part of emulsifier, 0.01 part of salt, 0.01 part of leavening agent and 0.01 part of essence.

The sweetener is sucrose. The oil is natural cream. The whey concentrated solution protein is concentrated whey protein with the protein content of 34%.

The pea protein powder is concentrated pea protein with the protein content of 34%. The milk powder is whole milk powder. The emulsifier is lecithin. The salt is sea salt. The leavening agent is sodium bicarbonate.

The essence is a flavor modifier prepared from vanillin, ethyl vanillin and ethyl maltol according to the weight ratio of 0.8.

The preparation method of the cookie biscuit with high protein and high fiber content comprises the following steps:

s1, grinding the sweetener into powdered sugar for later use;

s2, respectively sieving the whey concentrated solution protein, the pea protein powder, the wheat gluten powder, the pea dietary fiber and the wheat flour according to parts by weight, and uniformly mixing to obtain a mixture A for later use;

s3, mixing and stirring the grease and the emulsifier for 2min according to the parts by weight to obtain a mixture B for later use;

s4, respectively sieving water, egg whole egg liquid, milk powder, salt, a swelling agent and the powdered sugar obtained in the step S1 according to parts by weight, adding the sieved powder into the mixture B obtained in the step S3, stirring for 8min to obtain uniform emulsion, adding essence, and stirring for 2min to obtain a mixture C for later use;

s5, mixing the mixture A obtained in the step S2 and the mixture C obtained in the step S4 at a low speed for stirring for 2min, and finishing dough preparation for later use;

s6, roll printing the technological requirements of the dough obtained in the step S5 into a biscuit blank by using a roll printing forming method, then placing the formed biscuit blank into an oven with the upper fire of 175 ℃ and the lower fire of 155 ℃ for baking for 8min to obtain cookies, naturally cooling the baked cookies to 26 ℃, and packaging.

Example 2

A cookie biscuit with high protein and high fiber content comprises the following raw materials in parts by weight: 23 parts of wheat flour, 23 parts of sweetener, 23 parts of grease, 5 parts of whey concentrated solution protein, 5 parts of pea protein powder, 4 parts of pea dietary fiber, 4 parts of wheat gluten powder, 3 parts of milk powder, 3 parts of water, 3 parts of egg whole egg liquid, 2 parts of emulsifier, 1 part of salt, 1 part of leavening agent and 0.1 part of essence.

The sweetener is fructose. The grease is anhydrous butter. The whey concentrated solution protein is poly whey protein with 46% of protein content.

The pea protein powder is concentrated pea protein with the protein content of 46%. The milk powder is semi-skimmed milk powder. The emulsifier is fatty acid monoglyceride and diglyceride. The salt is lake salt; the leavening agent is ammonium bicarbonate.

The essence is a flavor modifier prepared from vanillin, ethyl vanillin and ethyl maltol according to the weight ratio of 0.9.

s1, grinding the sweetener into powdered sugar for later use;

s3, mixing and stirring the grease and the emulsifier for 3min according to the parts by weight to obtain a mixture B for later use;

s4, respectively sieving water, egg whole egg liquid, milk powder, salt, a swelling agent and the powdered sugar obtained in the step S1 according to parts by weight, adding the sieved powder into the mixture B obtained in the step S3, stirring for 9min to obtain uniform emulsion, adding essence, and stirring for 3min to obtain a mixture C for later use;

s5, mixing the mixture A obtained in the step S2 and the mixture C obtained in the step S4 at a low speed for 3min, and preparing dough for later use;

s6, rolling and printing the technological requirements of the dough obtained in the step S5 into a biscuit blank by using a rolling and printing forming method, then putting the formed biscuit blank into an oven with the upper fire of 178 ℃ and the lower fire of 158 ℃ for baking for 9min to obtain cookies, naturally cooling the baked cookies to 27 ℃, and packaging.

Example 3

A cookie biscuit with high protein and high fiber content comprises the following raw materials in parts by weight: 27 parts of wheat flour, 27 parts of sweetener, 27 parts of grease, 10 parts of whey concentrated solution protein, 10 parts of pea protein powder, 6 parts of pea dietary fiber, 6 parts of wheat gluten powder, 5 parts of milk powder, 5 parts of water, 5 parts of egg whole egg liquid, 3 parts of emulsifier, 4 parts of salt, 4 parts of leavening agent and 0.2 part of essence.

The sweetener is fructose glucose syrup. The oil is soybean oil. The whey concentrated solution protein is poly whey protein with 59% of protein content.

The pea protein powder is concentrated pea protein with 59% of protein content. The milk powder is skimmed milk powder. The emulsifier is lecithin. The salt is well salt; the leavening agent is sodium bicarbonate.

The essence is a flavor modifier prepared from vanillin, ethyl vanillin and ethyl maltol according to the weight ratio of 1.0.

s1, grinding the sweetener into powdered sugar for later use;

s3, mixing and stirring the grease and the emulsifier for 4min according to the parts by weight to obtain a mixture B for later use;

s4, respectively sieving water, egg whole egg liquid, milk powder, salt, a swelling agent and the powdered sugar obtained in the step S1 according to parts by weight, adding the sieved powder into the mixture B obtained in the step S3, stirring for 10min to obtain uniform emulsion, adding essence, and stirring for 4min to obtain a mixture C for later use;

s5, mixing the mixture A obtained in the step S2 and the mixture C obtained in the step S4 at a low speed for 4min, and preparing dough for later use;

and S6, rolling and printing the technological requirements of the dough obtained in the step S5 into a biscuit blank by using a rolling and printing forming method, then putting the formed biscuit blank into an oven with the upper fire of 180 ℃ and the lower fire of 1605 ℃ for baking for 10min to obtain cookies, naturally cooling the baked cookies to 28 ℃, and packaging.

Example 4

A cookie biscuit with high protein and high fiber content comprises the following raw materials in parts by weight: 31 parts of wheat flour, 31 parts of sweetener, 31 parts of grease, 15 parts of whey concentrated solution protein, 15 parts of pea protein powder, 8 parts of pea dietary fiber, 8 parts of wheat gluten powder, 8 parts of milk powder, 8 parts of water, 8 parts of egg whole egg liquid, 4 parts of emulsifier, 2.5 parts of salt, 4 parts of leavening agent and 0.25 part of essence.

The sweetener is maltose. The oil is coconut oil. The whey concentrated solution protein is concentrated whey protein with the protein content of 71%.

The pea protein powder is concentrated pea protein with the protein content of 71%. The milk powder is whole milk powder. The emulsifier is lecithin. The salt is sea salt; the leavening agent is sodium bicarbonate.

The essence is a flavor modifier prepared from vanillin, ethyl vanillin and ethyl maltol according to the weight ratio of 1.1.

s1, grinding the sweetener into powdered sugar for later use;

s3, mixing and stirring the grease and the emulsifier for 5min according to the parts by weight to obtain a mixture B for later use;

s4, respectively sieving water, egg whole egg liquid, milk powder, salt, a swelling agent and the powdered sugar obtained in the step S1 according to parts by weight, adding the sieved substances into the mixture B obtained in the step S3, stirring for 11min to obtain uniform emulsion, adding essence, and stirring for 5min to obtain a mixture C for later use;

s5, mixing the mixture A obtained in the step S2 and the mixture C obtained in the step S4 at a low speed for 5min, and preparing dough for later use;

and S6, rolling and printing the technological requirements of the dough obtained in the step S5 into biscuit blanks by using a rolling and printing forming method, then putting the formed biscuit blanks into an oven with the upper fire of 183 ℃ and the lower fire of 153 ℃ for baking for 11min to obtain cookies, naturally cooling the baked cookies to 29 ℃, and packaging.

Example 5

A cookie biscuit with high protein and high fiber content comprises the following raw materials in parts by weight: 35 parts of wheat flour, 35 parts of sweetener, 35 parts of grease, 20 parts of whey concentrated solution protein, 20 parts of pea protein powder, 10 parts of pea dietary fiber, 10 parts of wheat gluten powder, 10 parts of milk powder, 10 parts of water, 10 parts of egg whole egg liquid, 5 parts of emulsifier, 3 parts of salt, 5 parts of leavening agent and 0.3 part of essence.

The sweetener is isomalt. The oil is corn oil. The whey concentrated solution protein is concentrated whey protein with the protein content of 85%.

The pea protein powder is concentrated pea protein with the protein content of 85%. The milk powder is whole milk powder. The emulsifier is lecithin. The salt is sea salt; the leavening agent is sodium bicarbonate.

The essence is a flavor modifier prepared from vanillin, ethyl vanillin and ethyl maltol according to the weight ratio of 1.2.

s1, grinding the sweetener into powdered sugar for later use;

s2, respectively sieving whey concentrated solution protein, pea protein powder, wheat gluten powder, pea dietary fiber and wheat flour according to parts by weight, and uniformly mixing to obtain a mixture A for later use;

s4, respectively sieving water, egg whole egg liquid, milk powder, salt, a swelling agent and the powdered sugar obtained in the step S1 according to parts by weight, adding the sieved powder into the mixture B obtained in the step S3, stirring for 12min to obtain uniform emulsion, adding essence, and stirring for 5min to obtain a mixture C for later use;

and S6, rolling and printing the technological requirements of the dough obtained in the step S5 into a biscuit blank by using a rolling and printing forming method, then putting the formed biscuit blank into an oven with the upper fire of 185 ℃ and the lower fire of 165 ℃ for baking for 12min to obtain cookies, naturally cooling the baked cookies to 30 ℃, and packaging.

Example 6

Preparation of ultra high protein cookie (1000 kg): the protein content was 15 wt%, the fat content was 30 wt% and the fiber content was 5 wt%.

A cookie biscuit with high protein and high fiber content comprises the following raw materials in parts by weight: 250kg of wheat flour, 270kg of sweetener, 380kg of grease, 30kg of whey concentrated solution protein, 80kg of pea protein powder, 50kg of pea dietary fiber, 2kg of emulsifier, 10kg of wheat gluten powder, 20kg of milk powder, 20kg of water, 100kg of egg whole egg liquid, 0.5kg of salt, 9kg of leavening agent and 2kg of essence.

The sweetener is sucrose, and the sucrose is white granulated sugar. The grease is butter. The whey concentrated solution protein is concentrated whey protein with the protein content of 85%.

The pea protein powder is concentrated pea protein with the protein content of 79%. The milk powder is whole milk powder. The emulsifier is lecithin. The salt is sea salt; the leavening agent is a mixture of ammonium bicarbonate and sodium bicarbonate in the range of 5:4.

s1, grinding the sweetener into powdered sugar for later use;

s4, respectively sieving water, egg whole egg liquid, milk powder, salt, a swelling agent and the powdered sugar obtained in the step S1 according to parts by weight, adding the sieved powder into the mixture B obtained in the step S3, stirring for 10min to obtain uniform emulsion, adding essence, and stirring for 3min to obtain a mixture C for later use;

and S6, rolling and printing the technological requirements of the dough obtained in the step S5 into a biscuit blank by using a rolling and printing forming method, then putting the formed biscuit blank into an oven with the upper fire of 180 ℃ and the lower fire of 160 ℃ for baking for 10min to obtain cookies, naturally cooling the baked cookies to 30 ℃, and packaging.

The quality of the cookies made in examples 1,3,5 and 6 were evaluated:

TABLE 1 sensory evaluation index and evaluation method for cookies

The indexes are evaluated with 10 points as full points, the final result is counted with total points, 5 pastry chefs are invited to evaluate the quality of the biscuits, the scores are recorded, the average scores and the average total score of the pastry chefs are calculated, and the result analysis is shown in table 2:

TABLE 2

As shown in Table 2, the cookies prepared in example 1,3,5 and 6 are brown yellow or golden yellow, uniform in color and luster, loose in mouthfeel, light and light in fragrance, sweet but not greasy, porous in section structure, fine and dense, and have no large holes, and all the cookies are high-quality cookies. The color, taste and texture scores were higher than those of examples 5 and 6, indicating that the component ratios of example 5 were the preferred amounts.

The above-described embodiments are preferred implementations of the present invention, and the present invention may be implemented in other ways without departing from the spirit of the present invention.

Claims

1. A high protein, high fiber cookie characterized by: the feed comprises the following raw materials in parts by weight: 20-35 parts of wheat flour, 20-35 parts of sweetener, 20-35 parts of grease, 1-20 parts of whey concentrated solution protein or protein isolate, 2-20 parts of pea protein powder, 2-10 parts of pea dietary fiber, 0-10 parts of wheat gluten powder, 0-10 parts of milk powder, 0-10 parts of water, 0-10 parts of whole egg liquid, 0-5 parts of emulsifier, 0-3 parts of salt, 0-5 parts of leavening agent and 0.01-0.3 part of essence.

2. A high protein, high fiber cookie as claimed in claim 1, wherein: the sweetener is one or more of sucrose, fructose glucose syrup, maltose syrup, isomalt, trehalose, erythritol, resistant starch, glucose syrup, lactose, honey, sorbitol, xylitol, sodium cyclamate, aspartame, sucralose, acesulfame potassium and neotame.

3. A high protein, high fiber cookie as claimed in claim 1, wherein: the oil is one or more of natural butter, anhydrous butter, soybean oil, coconut oil, palm oil and corn oil.

4. A high protein, high fiber cookie as claimed in claim 1, wherein: the whey concentrated solution protein is one or more of concentrated whey protein with the protein content of 34-85%, poly whey protein with the protein content of 34-85% and modified whey protein with the protein content of 34-85%.

5. A high protein, high fiber cookie biscuit according to claim 1 wherein: the pea protein powder is concentrated pea protein with the protein content of 34-85% and/or pea protein isolate with the protein content of 90%.

6. A high protein, high fiber cookie as claimed in claim 1, wherein: the milk powder is one or more of whole milk powder, semi-skimmed milk powder and skimmed milk powder.

7. A high protein, high fiber cookie as claimed in claim 1, wherein: the emulsifier is at least one of lecithin and fatty acid monoglyceride and diglyceride.

8. A high protein, high fiber cookie as claimed in claim 1, wherein: the salt is at least one of sea salt, lake salt and well salt; the leavening agent is at least one of sodium bicarbonate and ammonium bicarbonate.

9. A high protein, high fiber cookie as claimed in claim 1, wherein: the essence is a flavor modifier prepared from vanillin, ethyl vanillin and ethyl maltol.

10. A method of making a high protein, high fiber cookie biscuit according to any of claims 1 to 9 wherein: is prepared by the following steps:

s1, grinding the sweetener into powdered sugar for later use;

s5, mixing the mixture A obtained in the step S2 and the mixture C obtained in the step S4, stirring at a low speed for 2-5min, and preparing dough for later use;