CN108208087A - A kind of fiber crisp chip and preparation method thereof - Google Patents
A kind of fiber crisp chip and preparation method thereof Download PDFInfo
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- CN108208087A CN108208087A CN201810310112.5A CN201810310112A CN108208087A CN 108208087 A CN108208087 A CN 108208087A CN 201810310112 A CN201810310112 A CN 201810310112A CN 108208087 A CN108208087 A CN 108208087A
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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
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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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
- 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
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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
- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
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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
- 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
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- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a kind of fiber crisp chip and preparation method thereof, and the fiber crisp chip includes the component of following mass fraction：0.7~1.3 part of 16~18 parts of konjac glucomannan, 14~15 parts of weak strength flour, 8~9 parts of grain dust, 7~9 parts of skimmed milk power, 3~4 parts of wheat grain powder, 2~2.5 parts of Fed Protein Powder of Pea Insteal, 2~2.5 parts of soyabean protein powder, 0.8~1.2 part of ammonium hydrogen carbonate, 0.1~0.2 part of galactooligosaccharide, 0.5~0.6 part of xylitol, 0.07~0.1 part of soybean lecithin and vegetable oil.Fiber crisp chip provided by the invention, make full use of insoluble diedairy fiber abundant in wheat grain, and increase the amount of soluble dietary fiber by konjac glucomannan, simultaneously by grain dust, Fed Protein Powder of Pea Insteal, soyabean protein powder addition product nutritional ingredient more horn of plenty, reduce the heat of product, make product more crisp by adding ammonium hydrogen carbonate and soybean lecithin, improve the eating mouth feel of product.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of fiber crisp chip and preparation method thereof.
Background technology
Dietary fiber is difficult to being collectively referred to as the polysaccharide carbohydrate and lignin being digested, when meeting water
It can expand, can make one to generate slight satiety, be therefore widely used in diet food field.However, current city
Weight-losing meal-substituting foodstuff on field leads to that there are poor taste, nutritional ingredient are unbalanced or hot due to containing more dietary fiber
Measure the problems such as high.
Invention content
The main object of the present invention is to propose a kind of fiber crisp chip and preparation method thereof, it is intended to solve existing weight-reducing canteen
The unbalanced problem of product poor taste, nutritional ingredient.
To achieve the above object, the present invention proposes a kind of fiber crisp chip, and the fiber crisp chip includes following mass fraction
Component：
16~18 parts of konjac glucomannan, 14~15 parts of weak strength flour, 8~9 parts of grain dust, 7~9 parts of skimmed milk power, wheat grain powder 3~4
Part, 2~2.5 parts of Fed Protein Powder of Pea Insteal, 2~2.5 parts of soyabean protein powder, 0.8~1.2 part of ammonium hydrogen carbonate, galactooligosaccharide 0.1~
0.7~1.3 part of 0.2 part, 0.5~0.6 part of xylitol, 0.07~0.1 part of soybean lecithin and vegetable oil.
Preferably, the grain dust includes at least one of oatmeal, quinoa powder.
Preferably, fruit vegetable powder is further included, the mass fraction of the fruit vegetable powder is 1~1.5 part.
Preferably, the fruit vegetable powder includes at least one of spinach powder, pumpkin powder, red beet powder and tomato meal.
Preferably, seasoning is further included, the mass fraction of the seasoning is 3~5 parts.
Preferably, it is at least one of broken to include cheese's powder, frosting, matcha powder, dried fruit and kernel for the seasoning.
The present invention also proposes a kind of preparation method of fiber crisp chip as described above, includes the following steps：
Soybean lecithin, vegetable oil, xylitol and galactooligosaccharide are added to the water, stirring forms emulsion；
By in konjac glucomannan in batches emulsion, stirring forms konjak gel；
Weak strength flour, wheat grain powder, grain dust, skimmed milk power, Fed Protein Powder of Pea Insteal, soyabean protein powder and ammonium hydrogen carbonate are mixed into shape
Into powder；
Knead dough is carried out after konjak gel and powder are mixed, obtains dough, provocation is carried out to dough and biscuit is made；
Biscuit is baked, obtains fiber crisp chip.
Preferably, the fiber crisp chip further includes fruit vegetable powder；
And by weak strength flour, wheat grain powder, grain dust, skimmed milk power, Fed Protein Powder of Pea Insteal, soyabean protein powder, ammonium hydrogen carbonate and
Fruit vegetable powder is mixed to form powder.
Preferably, the fiber crisp chip further includes seasoning；
And knead dough is carried out after mixing konjak gel and powder, dough is obtained, face is made after carrying out provocation to dough
Then seasoning is sprinkling upon in flour cake by cake, obtain biscuit.
Preferably, in the step of being baked to biscuit, obtaining fiber crisp chip：
The fire in a stove before fuel is added of the baking is 98~102 DEG C, and the face fire of the baking is 108~112 DEG C, the baking when it is a length of
15~20min.
Fiber crisp chip provided by the invention, with wheat grain, konjac glucomannan, grain dust, Fed Protein Powder of Pea Insteal, soyabean protein powder, carbonic acid
Hydrogen ammonium and soybean lecithin etc. are raw material, make full use of insoluble diedairy fiber abundant in wheat grain, and increase by konjac glucomannan
The amount of soluble dietary fiber, at the same by grain dust, Fed Protein Powder of Pea Insteal, soyabean protein powder addition product nutrition into
Divide more horn of plenty, reduce the heat of product, make product more crisp by adding ammonium hydrogen carbonate and soybean lecithin, improve production
The eating mouth feel of product.
Description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, to embodiment or will show below
There is attached drawing needed in technology description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention, for those of ordinary skill in the art, without creative efforts, can be with
Other relevant attached drawings are obtained according to these attached drawings.
Fig. 1 is the flow diagram of an embodiment of the preparation method of fiber crisp chip provided by the invention.
Specific embodiment
Purpose, technical scheme and advantage to make the embodiment of the present invention are clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, builds according to normal condition or manufacturer
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
The present invention proposes a kind of fiber crisp chip, and the fiber crisp chip includes the component of following mass fraction：Konjac glucomannan 16~
18 parts, 14~15 parts of weak strength flour, 8~9 parts of grain dust, 7~9 parts of skimmed milk power, 3~4 parts of wheat grain powder, Fed Protein Powder of Pea Insteal 2~2.5
Part, 2~2.5 parts of soyabean protein powder, 0.8~1.2 part of ammonium hydrogen carbonate, 0.1~0.2 part of galactooligosaccharide, xylitol 0.5~0.6
0.7~1.3 part of part, 0.07~0.1 part of soybean lecithin and vegetable oil.
Wheat grain is the product in Beer Brewage, mainly the leather shell of malt, leaf bud, insoluble protein, hemicellulose, fat
Fat, ash grade composition, and in beer production, 110~130kg, aqueous 75%~80% can be obtained by feeding intake per 100kg malt
Wheat grain, the protein quality score of dry wheat grain are up to 25% or so, in addition, fat 8.2%, nitrogen-free extracts 40%~50%,
Cellulose is about 16%, minerals 5% or so, full of nutrition, is very suitable for eating product as generation, full of nutrition and heat is few.
Fiber crisp chip provided by the invention turns waste into wealth using wheat grain as raw material, and wheat grain is milled to fineness almost identical with flour
Wheat grain powder reduces the stimulation to human gastrointestinal tract, and supplements daily required insoluble dietary fiber amount.Wherein, the wheat
Poor powder can be prepared by the following：Fresh wheat grain is cleaned, is dried at a temperature of 120 DEG C in golden yellow (alternatively, by wheat
Grain is dried to water content therein less than after 10%), smashes it through 60 mesh screens by pulverizer, you can obtain even-grained
Wheat grain powder (it should be noted that during high temperature is dried, also plays wheat grain sterilization effect, while wheat grain water content
Reduction be also possible to prevent the growth of microorganism).
Konjaku is widely noticed in recent years as a kind of novel meal replacing food, and the various composition contained can play prevention sugar
Sick cancer of urine etc., reduces fat incidence, is a kind of excellent food.The present invention is increased soluble using the konjac glucomannan of high-purity
The amount of dietary fiber, heat is extremely low and easy water swelling is so as to improve satiety, increases intestinal contents volume, enhances intestines
Road is wriggled, and promotes defecation, and making toxin, the residence time is reduced in vivo with grease, and (wherein, the konjac glucomannan is excellent for body health benefits
The konjac glucomannan that glucomannans content is 95~99.9% is selected, so as to increase the amount of wherein dietary fiber and protein, reduces carbon
The amount of hydrate).
Thermal decomposition leavening agent ammonium hydrogen carbonate is selected, can almost decompose noresidue, and the bicarbonate of a molecule completely
Ammonium can generate the carbon dioxide of a molecule and the ammonia of a molecule, few but with usage amount for other leavening agents
The advantages of more gases can be generated, product can be allowed more crisp in baking process.Soybean lecithin is as a kind of natural emulsified
Agent can make vegetable oil form small oil droplet and be dispersed in water, and dough is added in after emulsifying completely, it is possible to reduce the dosage of vegetable oil,
Make the fiber crisp chip will not be excessively greasy, and age of starch can be slowed down, improve the crisp degree of product.Galactooligosaccharide is one
The natural functional oligose of kind, acidproof heat-proof will not be decomposed because of high temperature sterilization in process and human body hydrochloric acid in gastric juice
And its characteristic that should have originally is lost, and can be utilized by 8 big beneficial bacterium of human body enteral, safeguard the strong of intestinal flora
Health, it is total to be added into the fiber crisp chip, and product is enable preferably to adjust human body intestinal canal flora, play maintain intestinal health and
The beneficial effect of vigor.
Fiber crisp chip provided by the invention, with wheat grain, konjac glucomannan, grain dust, Fed Protein Powder of Pea Insteal, soyabean protein powder, carbonic acid
Hydrogen ammonium and soybean lecithin etc. are raw material, make full use of insoluble diedairy fiber abundant in wheat grain, and increase by konjac glucomannan
The amount of soluble dietary fiber, at the same by grain dust, Fed Protein Powder of Pea Insteal, soyabean protein powder addition product nutrition into
Divide more horn of plenty, reduce the heat of product, make product more crisp by adding ammonium hydrogen carbonate and soybean lecithin, improve production
The eating mouth feel of product.
Grain dust is selected to replace a part of flour (i.e. weak strength flour) so that nutrition equilibrium is more natural, and refusal intake is excessive
Deep processing, the staple food of finishing, can also suitably reduce heat.Wherein, the grain dust is included in oatmeal, quinoa powder extremely
Few one kind.
Preferably, the fiber crisp chip further includes fruit vegetable powder, and the mass fraction of the fruit vegetable powder is 1~1.5 part.Pass through day
The addition and collocation of right fruit vegetable powder, mix different colours, so as to increase the color and luster of the fiber crisp chip, whet the appetite, simultaneously
The nutritive value of product can also be increased.
Wherein, the fruit vegetable powder includes at least one of spinach powder, pumpkin powder, red beet powder and tomato meal.
For different consumers, the taste liked is had nothing in common with each other, in order to meet different consumers for taste
Requirement, it is preferable that the fiber crisp chip further includes seasoning, and the mass fraction of the seasoning is 3~5 parts.
Wherein, the seasoning includes cheese's powder, frosting, matcha powder, dried fruit (such as raisins, dried mango etc.) and fruit
Benevolence (such as shelled peanut, shelled melon seed, almond etc.) is at least one of broken.By the addition and collocation of various natural flavourings, make
The taste for obtaining the fiber crisp chip is novel and diversified, and flavor becomes apparent from, and consumer is not easy to be weary of, while makes the heat of product lower.
The present invention also proposes a kind of preparation method of fiber crisp chip as described above, and Fig. 1 is crisp for fiber provided by the invention
One embodiment of the preparation method of piece.Referring to Fig. 1, in the present embodiment, the preparation method of the fiber crisp chip is including following
Step：
Step S10, soybean lecithin, vegetable oil, xylitol and galactooligosaccharide are added to the water, stirring forms emulsion；
Step S20, konjac glucomannan is added portionwise in emulsion, be stirred until homogeneous rapidly, lumpd to avoid konjac glucomannan, so as to
Form uniform konjak gel；
Wherein, in step slo, the water that optional temperature is 79~90 DEG C carries out, so that the raw material added in is easier to divide
It dissipates and dissolves, it is also possible to avoid caking phenomenon occur when adding in konjac glucomannan.
Step S30, by weak strength flour, wheat grain powder, grain dust, skimmed milk power, Fed Protein Powder of Pea Insteal, soyabean protein powder and bicarbonate
Ammonium is mixed to form powder；
In another embodiment of the invention, the fiber crisp chip further includes fruit vegetable powder, accordingly, the step S20 packets
It includes：Weak strength flour, wheat grain powder, grain dust, skimmed milk power, Fed Protein Powder of Pea Insteal, soyabean protein powder, ammonium hydrogen carbonate and fruit vegetable powder are mixed
Form powder.
It should be noted that in the present embodiment, sequencing prepared by the konjak gel and powder does not do specific limit
It is fixed, it is only necessary to prepare the konjak gel and powder respectively before step S40.
Step S40, knead dough is carried out after mixing konjak gel and powder, obtains dough, provocation is carried out to dough and is made
Biscuit；
Wherein, naturally occurring emulsifying agent soybean lecithin makes vegetable oil form small oil droplet to be dispersed in water, and emulsifies and forms milkiness completely
After liquid, the konjac glucomannan is then added in into stirring in the emulsion again and forms konjak gel, is finally carried out again with the powder
Mixing so that the fiber crisp chip being prepared into does not have feeling of grittiness, can also slow down age of starch, improve the crisp of product
Degree.
In other embodiments of the invention, the fiber crisp chip further includes seasoning, accordingly, the step S40 packets
It includes：Knead dough is carried out after konjak gel and powder are mixed, obtains dough, flour cake is made after carrying out provocation to dough, then will be adjusted
Taste substance is sprinkling upon in flour cake, obtains biscuit.
Step S50, biscuit is baked, obtains fiber crisp chip.
After the biscuit is made, the biscuit is placed in oven and carries out baking curing, you can the fiber crisp chip is obtained,
Wherein, the fire in a stove before fuel is added of the baking is 98~102 DEG C, and the face fire of the baking is 108~112 DEG C, after baking 15~20min, is treated
When biscuit is baked in golden yellow constant weight, taking-up, which is cooled to room temperature, (when needing, also can carry out turn-over in baking process midway
Biscuit is made to crimp naturally).After the completion of baking, the fiber crisp chip after drying can also be packed, to obtain the fibre
Tie up crisp chip product.
Technical scheme of the present invention is described in further detail below in conjunction with specific embodiments and the drawings, it should be understood that
Following embodiment is only used to explain the present invention, is not intended to limit the present invention.
Embodiment 1
(1) by 0.07g soybean lecithins, 0.7g vegetable oil, 0.5g xylitols and 0.2g galactooligosaccharides add in 49g, 70 DEG C
Water in, stirring form emulsion；16g konjac glucomannans are put into emulsion in batches, are stirred until homogeneous rapidly, konjaku is formed and coagulates
Glue；By 14g weak strength flours, 3g wheat grains powder, 8g oatmeals, 8g skimmed milk powers, 2g Fed Protein Powder of Pea Insteal, 2g soyabean protein powders and 1g carbonic acid
Hydrogen ammonium is mixed to form powder；
(2) by konjak gel and powder after mixing, knead dough is carried out, the dough for then obtaining knead dough places 10min
Provocation is carried out, the flour cake that about 1.3mm thickness is made in noodle press is put into after provocation, then it is 4cm*4cm's that flour cake is divided into size
Flour cake block, obtains biscuit；
(3) biscuit is put into oven and baked, the fire in a stove before fuel is added of oven is 100 DEG C, and face fire is 110 DEG C, bakes 18min
Afterwards, biscuit taking-up is cooled to room temperature to get to fiber crisp chip.
Embodiment 2
(1) by 0.07g soybean lecithins, 1g vegetable oil, 0.6g xylitols and 0.1g galactooligosaccharides add in 49g, 80 DEG C
In water, stirring forms emulsion；It by 17g konjac glucomannans in batches emulsion, is stirred until homogeneous rapidly, forms konjak gel；It will
14.5g weak strength flours, 4g wheat grains powder, 9g quinoas powder, 7g skimmed milk powers, 2.5g Fed Protein Powder of Pea Insteal, 2.2g soyabean protein powders, 1g pumpkins
Powder and 1.2g ammonium hydrogen carbonate are mixed to form powder；
(2) by konjak gel and powder after mixing, knead dough is carried out, the dough for then obtaining knead dough places 10min
Provocation is carried out, the flour cake that about 1.3mm thickness is made in noodle press is put into after provocation, then it is 3cm*3cm's that flour cake is divided into size
Flour cake block, obtains biscuit；
(3) biscuit being put into oven and baked, the fire in a stove before fuel is added of oven is 98 DEG C, and face fire is 108 DEG C, after baking 20min,
Biscuit taking-up is cooled to room temperature to get to fiber crisp chip.
Embodiment 3
(1) by 0.08g soybean lecithins, 1g vegetable oil, 0.6g xylitols and 0.1g galactooligosaccharides add in 49g, 90 DEG C
In water, stirring forms emulsion；18g konjac glucomannans are put into emulsion in batches, are stirred until homogeneous rapidly, form konjak gel；
By 15g weak strength flours, 3.5g wheat grains powder, 5g oatmeals, 3g quinoas powder, 9g skimmed milk powers, 2.2g Fed Protein Powder of Pea Insteal, 2.5g soybean eggs
White powder, 1.5g spinach powders and 0.8g ammonium hydrogen carbonate are mixed to form powder；
(2) by konjak gel and powder after mixing, knead dough is carried out, the dough for then obtaining knead dough places 10min
Provocation is carried out, the flour cake that about 1.3mm thickness is made in noodle press is put into after provocation, then it is 4cm*4cm's that flour cake is divided into size
Flour cake block；4g raisins are uniformly sprinkling upon on each flour cake block, and presses lightly on to raisins and is embedded in flour cake block, obtain cake
Base；
(3) biscuit is put into oven and baked, the fire in a stove before fuel is added of oven is 102 DEG C, and face fire is 112 DEG C, bakes 15min
Afterwards, biscuit taking-up is cooled to room temperature to get to fiber crisp chip.
Embodiment 4
(1) by 0.09g soybean lecithins, 1g vegetable oil, 0.6g xylitols and 0.1g galactooligosaccharides add in 49g, 80 DEG C
In water, stirring forms emulsion；18g konjac glucomannans are put into emulsion in batches, are stirred until homogeneous rapidly, form konjak gel；
By 15g weak strength flours, 3.2g wheat grains powder, 2g oatmeals, 7g quinoas powder, 7g skimmed milk powers, 2g Fed Protein Powder of Pea Insteal, 2g soybean proteins
Powder, 1.2g tomato meals and 1g ammonium hydrogen carbonate are mixed to form powder；
(2) first konjak gel with powder is uniformly mixed, then adds in emulsion, carried out knead dough, then obtain knead dough
Dough place 10min carry out provocation, the flour cake that about 1.3mm thickness is made in noodle press is put into after provocation, then flour cake is divided into
Size is the flour cake block of 3cm*3cm；It is uniformly sprinkling upon 5g shelled peanuts are broken on each flour cake block, and presses lightly on to dried fruit and be embedded in
Flour cake block, obtains biscuit；
(3) biscuit is put into oven and baked, the fire in a stove before fuel is added of oven is 100 DEG C, and face fire is 110 DEG C, bakes 16min
Afterwards, biscuit taking-up is cooled to room temperature to get to fiber crisp chip.
Embodiment 5
(1) 0.1g soybean lecithins, 1g vegetable oil, 0.6g xylitols and 0.1g galactooligosaccharides are added in into 49g, 75 DEG C of water
In, stirring forms emulsion；16g konjac glucomannans are put into emulsion in batches, are stirred until homogeneous rapidly, form konjak gel；It will
15g weak strength flours, 3.6g wheat grains powder, 8.5g oatmeals, 9g skimmed milk powers, 2g Fed Protein Powder of Pea Insteal, 2g soyabean protein powders, the red sweet teas of 1.3g
Vegetable powder and 1g ammonium hydrogen carbonate are mixed to form powder；
(2) by konjak gel and powder after mixing, knead dough is carried out, the dough for then obtaining knead dough places 10min
Provocation is carried out, the flour cake that about 1.3mm thickness is made in noodle press is put into after provocation, then it is 3cm*3cm's that flour cake is divided into size
Flour cake block；3g matcha powders are uniformly sprinkling upon on each flour cake block, obtain biscuit；
(3) biscuit is put into oven and baked, the fire in a stove before fuel is added of oven is 100 DEG C, and face fire is 110 DEG C, bakes 16min
Afterwards, biscuit taking-up is cooled to room temperature to get to fiber crisp chip.
It these are only the preferred embodiment of the present invention, be not intended to limit the scope of the invention, for this field
For technical staff, the invention may be variously modified and varied.It is all in the spirit and principles in the present invention etc, that is made is any
Modification, equivalent replacement, improvement etc. should all be included within the scope of the present invention.
Claims (10)
1. a kind of fiber crisp chip, which is characterized in that include the component of following mass fraction：
16~18 parts of konjac glucomannan, 14~15 parts of weak strength flour, 8~9 parts of grain dust, 7~9 parts of skimmed milk power, 3~4 parts of wheat grain powder, pea
2~2.5 parts of legumin powder, 2~2.5 parts of soyabean protein powder, 0.8~1.2 part of ammonium hydrogen carbonate, 0.1~0.2 part of galactooligosaccharide,
0.7~1.3 part of 0.5~0.6 part of xylitol, 0.07~0.1 part of soybean lecithin and vegetable oil.
2. fiber crisp chip as described in claim 1, which is characterized in that the grain dust is included in oatmeal, quinoa powder extremely
Few one kind.
3. fiber crisp chip as described in claim 1, which is characterized in that further include fruit vegetable powder, the mass fraction of the fruit vegetable powder
It is 1~1.5 part.
4. fiber crisp chip as claimed in claim 3, which is characterized in that the fruit vegetable powder includes spinach powder, pumpkin powder, red beet
At least one of powder and tomato meal.
5. fiber crisp chip as described in claim 1, which is characterized in that further include seasoning, the mass fraction of the seasoning
It is 3~5 parts.
6. fiber crisp chip as claimed in claim 5, which is characterized in that the seasoning include cheese's powder, frosting, matcha powder,
At least one of dried fruit and kernel are broken.
7. a kind of preparation method of fiber crisp chip as described in claim 1, which is characterized in that include the following steps：
Soybean lecithin, vegetable oil, xylitol and galactooligosaccharide are added to the water, stirring forms emulsion；
Konjac glucomannan is added in emulsion in batches, stirring forms konjak gel；
Weak strength flour, wheat grain powder, grain dust, skimmed milk power, Fed Protein Powder of Pea Insteal, soyabean protein powder and ammonium hydrogen carbonate are mixed to form powder
Material；
Knead dough is carried out after konjak gel and powder are mixed, obtains dough, provocation is carried out to dough and biscuit is made；
Biscuit is baked, obtains fiber crisp chip.
8. the preparation method of fiber crisp chip as claimed in claim 7, which is characterized in that the fiber crisp chip further includes fruits and vegetables
Powder；
And by weak strength flour, wheat grain powder, grain dust, skimmed milk power, Fed Protein Powder of Pea Insteal, soyabean protein powder, ammonium hydrogen carbonate and fruits and vegetables
Powder is mixed to form powder.
9. the preparation method of fiber crisp chip as claimed in claim 7, which is characterized in that the fiber crisp chip further includes seasoning
Material；
And knead dough is carried out after mixing konjak gel and powder, dough is obtained, flour cake is made after carrying out provocation to dough, so
Seasoning is sprinkling upon in flour cake afterwards, obtains biscuit.
10. the preparation method of fiber crisp chip as claimed in claim 7, which is characterized in that baked to biscuit, obtain fiber
In the step of crisp chip：
The fire in a stove before fuel is added of the baking is 98~102 DEG C, and the face fire of the baking is 108~112 DEG C, the baking when a length of 15~
20min。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301591A (en) * | 2019-07-29 | 2019-10-08 | 安徽悠之优味食品有限公司 | A kind of quinoa crisp chip product and its production method |
| CN111406771A (en) * | 2020-04-09 | 2020-07-14 | 柳小露 | High-protein baked biscuit and preparation process and equipment thereof |
| IT202000027450A1 (en) * | 2020-11-16 | 2022-05-16 | Brn S R L | PROCEDURE FOR THE PREPARATION OF A DRY BAKERY PRODUCT |
| CN116725051A (en) * | 2023-06-15 | 2023-09-12 | 云南农业大学 | Preparation method of konjak dietary fiber compressed biscuits |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301591A (en) * | 2019-07-29 | 2019-10-08 | 安徽悠之优味食品有限公司 | A kind of quinoa crisp chip product and its production method |
| CN111406771A (en) * | 2020-04-09 | 2020-07-14 | 柳小露 | High-protein baked biscuit and preparation process and equipment thereof |
| IT202000027450A1 (en) * | 2020-11-16 | 2022-05-16 | Brn S R L | PROCEDURE FOR THE PREPARATION OF A DRY BAKERY PRODUCT |
| CN116725051A (en) * | 2023-06-15 | 2023-09-12 | 云南农业大学 | Preparation method of konjak dietary fiber compressed biscuits |
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