CN110720492A - High-protein low-carbohydrate fat-reducing biscuit and preparation method thereof - Google Patents
High-protein low-carbohydrate fat-reducing biscuit and preparation method thereof Download PDFInfo
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- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
The invention discloses a high-protein low-carbohydrate fat-reducing biscuit and a preparation method thereof, wherein the biscuit comprises the following components in parts by weight: 170 parts of walnut powder, 2-6 parts of soybean protein isolate, 10-14 parts of egg powder, 5-15 parts of malto-oligosaccharide, 5-15 parts of isomalto-oligosaccharide, 8-16 parts of L-carnitine, 10-20 parts of pollen pini, 8-16 parts of lotus leaf powder, 1-2 parts of leavening agent, 1-2 parts of salt, 0.002-0.005 part of trace element, 8-12 parts of vegetable oil and 15-28 parts of water, meets the basic requirements of a human body on safety and long-term eating, meets the requirements of the human body on protein and other basic nutrient elements, and simultaneously also contains a proper amount of food ingredients which are helpful for losing weight and reducing fat. The invention is mainly applicable to the technical field of food.
Description
Technical Field
The invention relates to the technical field of food, in particular to a high-protein low-carbohydrate fat-reducing biscuit and a preparation method thereof.
Background
The biscuit product has a long history in China and is very popular to eat. With the continuous improvement of the living standard of people in China and the continuous updating and development of process technology and equipment in recent years, the development of biscuit products is rapid, the varieties of the biscuit products are various, new products emerge endlessly, and the biscuit products play an increasingly important role in daily life.
Although the taste of the biscuit is different, at present, people worry about eating fatness aiming at the biscuit, and a scientific weight-reducing method is to scientifically control diet and cooperate with proper exercise. At present, most of domestic weight-reducing biscuits are high-fiber biscuits, the dietary fiber is mostly added into the high-fiber biscuits, satiety is generated through water absorption and expansion of fibers, and the daily intake of food heat of weight-reducing people is reduced. Meanwhile, the intake of low carbohydrate is ignored, the low carbohydrate with excessive diet is the main source of overweight and obesity at present, the carbohydrate can stimulate the secretion of insulin, the main function of the insulin is to transfer nutrient substances to fat cells and accelerate fat synthesis,
based on the above, the invention designs a high-protein low-carbon water fat-reducing biscuit and a preparation method thereof, which can meet the basic requirements of safety and long-term eating, meet the requirements of human bodies on protein and other basic nutrient elements, reduce the absorption amount of low-carbon hydrate in the bodies, and simultaneously contain a proper amount of food ingredients which are helpful for losing weight and reducing fat, so as to solve the above-mentioned problems.
Disclosure of Invention
The invention aims to provide a high-protein low-carbohydrate fat-reducing biscuit and a preparation method thereof, which aim to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a high-protein low-carbohydrate fat-reducing biscuit is prepared from the following raw materials in parts by weight: 170 parts of walnut powder, 2-6 parts of soybean protein isolate, 10-14 parts of egg powder, 5-15 parts of malto-oligosaccharide, 5-15 parts of isomalto-oligosaccharide, 8-16 parts of L-carnitine, 10-20 parts of pollen pini, 8-16 parts of lotus leaf powder, 1-2 parts of leavening agent, 1-2 parts of salt, 0.002-0.005 part of trace element, 8-12 parts of vegetable oil and 15-28 parts of water.
Preferably, the feed additive is prepared from the following raw materials in parts by weight: 160 parts of walnut powder, 4 parts of soybean protein isolate, 12 parts of egg powder, 10 parts of malto-oligosaccharide, 10 parts of isomalto-oligosaccharide, 12 parts of L-carnitine, 15 parts of pine pollen, 12 parts of lotus leaf powder, 1.5 parts of leavening agent, 1.5 parts of salt, 0.004 part of trace elements, 10 parts of vegetable oil and 23 parts of water.
Preferably, the pine pollen is wall-broken pine pollen subjected to superfine grinding, the wall-breaking rate is more than 90%, and the lotus leaf powder is prepared by taking lotus leaves as a raw material and selecting, grinding and sieving with a 100-mesh sieve.
Preferably, the leavening agent is prepared from sodium bicarbonate and yeast powder according to the weight ratio of (0.5-1.0): (0.5-1.0) by mixing.
Preferably, the trace elements are prepared from ferrous lactate, vitamin B and vitamin D according to a weight ratio of 1: 100: 30000 and mixing.
Preferably, the vegetable oil is linseed oil.
A preparation method of a high-protein low-carbon water fat-reducing biscuit comprises the following steps:
s1: fully mixing walnut powder, pine pollen and lotus leaf powder to form a first mixture for later use;
s2: fully mixing egg powder, soybean protein isolate, L-carnitine, vegetable oil, malto-oligosaccharide, isomalto-oligosaccharide, ferrous lactate, vitamin B, vitamin D mixture and a proper amount of water to form a second mixture for later use;
s3: fully mixing sodium bicarbonate, yeast powder, salt and a proper amount of water to form a third mixture for later use;
s4: adding the third mixture obtained in the step S3 into the second mixture obtained in the step S2, and fully mixing to form a fourth mixture for later use;
s5: adding the fourth mixture obtained in the step S4 into the first mixture obtained in the step S1, and fully mixing to form dough for later use;
s6: pressing and molding the dough obtained in the step S5 in a biscuit molding machine to obtain a semi-finished product;
s7: baking the semi-finished product obtained in the step S6 to obtain a finished product;
s8: and (5) cooling the finished product obtained in the step (S7), detecting the finished product by using a metal detector, and packaging the biscuit qualified by detection by using a packaging machine.
Preferably, the first mixture, the second mixture, the third mixture and the fourth mixture are all stirred for 5-10min, the temperature is kept at 25-30 ℃, and the mixture is stirred and then stands for 10-20min to obtain the compound.
Preferably, in the step S7, baking is performed by using an oven, and the baking is performed for 7-15min, wherein the oven is a QD-C9D electric three-layer nine-tray oven.
Preferably, the baking temperature interval of the oven is divided into a first zone, a second zone and a third zone, wherein the first zone temperature is 240-.
Preferably, the biscuit comprises the following raw materials in parts by weight: 170 parts of walnut powder, 2-6 parts of soybean protein isolate, 10-14 parts of egg powder, 5-15 parts of malto-oligosaccharide, 5-15 parts of isomalto-oligosaccharide, 8-16 parts of L-carnitine, 10-20 parts of pollen pini, 8-16 parts of lotus leaf powder, 1-2 parts of leavening agent, 1-2 parts of salt, 0.002-0.005 part of trace element, 8-12 parts of vegetable oil and 15-28 parts of water.
Preferably, the leavening agent is prepared from sodium bicarbonate and yeast powder according to the weight ratio of (0.5-1.0): (0.5-1.0) by mixing.
Preferably, the trace elements are prepared from ferrous lactate, vitamin B and vitamin D according to a weight ratio of 1: 100: 30000 and mixing.
Compared with the prior art, the invention has the beneficial effects that:
1. the high-protein low-carbon water fat-reducing biscuit comprises walnut powder, soybean protein isolate and egg powder, improves the protein content of the biscuit, and has extremely high nutritional and pharmacological effects;
2. the high-protein low-carbon water fat-reducing biscuit also comprises malto-oligosaccharide and isomalto-oligosaccharide, has a reasonable formula, ensures the flavor of the biscuit, can ferment carbohydrate, has the characteristics of easy digestion, low sweetness and low permeability, can prolong the energy supply time, enhance the body endurance, resist fatigue and other functions, can effectively promote beneficial bacteria in a human body, slow down aging, relieve constipation, inhibit bacteria, prevent and resist cancers, relieve the liver burden and improve the nutrient absorption rate;
3. the high-protein low-carbon water fat-reducing biscuit also comprises L-carnitine, pollen pini and lotus leaf powder, wherein the L-carnitine enhances the fat-reducing effect, and the pollen pini and the lotus leaf powder are synergistic, so that a user can feel satiety, the ingestion and absorption of heat-generating nutrient substances are reduced, the oxidative decomposition of fat in the body can be effectively promoted, the accumulation of fat is reduced, and the excretion of lipid substances is enhanced, so that the effective fat-reducing effect is achieved, and no toxic or side effect is generated on the human body;
4. the high-protein low-carbon water fat-reducing biscuit also comprises a swelling agent, linseed oil and trace elements, so that the biscuit is fluffy, fine, loose and soft in taste, the levels of plasma cholesterol and triglyceride are reduced, the level of serum HDL-C is increased, and the requirement of a human body on the trace elements is met.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention specifically describes the technical scheme by three examples listed in the following table:
example one
A high-protein low-carbohydrate fat-reducing biscuit comprises the following components in parts by weight: 150 parts of walnut powder, 2 parts of soybean protein isolate, 10 parts of egg powder, 5 parts of malto-oligosaccharide, 5 parts of isomalto-oligosaccharide, 8 parts of L-carnitine, 10 parts of pollen pini, 8 parts of lotus leaf powder, 1 part of leavening agent, 1 part of salt, 0.002 part of trace element, 8 parts of vegetable oil and 15 parts of water.
Wherein the pollen Pini is wall-broken pollen Pini processed by superfine grinding, the wall-broken rate is more than 90%, and folium Nelumbinis powder is prepared from folium Nelumbinis as raw material by selecting, pulverizing, and sieving with 100 mesh sieve.
Wherein the leavening agent is formed by mixing 0.5 part of sodium bicarbonate and 0.5 part of yeast powder respectively.
Wherein the microelements comprise ferrous lactate, vitamin B and vitamin D according to the weight ratio of 1: 100: 30000 and mixing.
Wherein the vegetable oil is linseed oil.
A preparation method of a high-protein low-carbon water fat-reducing biscuit comprises the following steps:
s1: fully mixing 150 parts of walnut powder, 10 parts of pine pollen and 8 parts of lotus leaf powder, stirring for 5-10min, keeping the temperature at 25-30 ℃, stirring, and standing for 10min to form a first mixture for later use;
s2: fully mixing 10 parts of egg powder, 2 parts of soybean protein isolate, 8 parts of L-carnitine, 8 parts of vegetable oil, 5 parts of malto-oligosaccharide, 5 parts of isomalto-oligosaccharide, 0.002 part of mixture of ferrous lactate, vitamin B and vitamin D and 8 parts of water, stirring for 5-10min, keeping the temperature at 25-30 ℃, and standing for 10min after stirring to form a second mixture for later use;
s3: fully mixing 0.5 part of sodium bicarbonate and yeast powder, 1 part of salt and 7 parts of water, stirring for 5-10min, keeping the temperature at 25-30 ℃, and standing for 10min after stirring to form a third mixture for later use;
s4: adding the third mixture obtained in the step S3 into the second mixture obtained in the step S2, fully mixing, stirring for 6min, keeping the temperature at 30 ℃, and standing for 10min after stirring to form a fourth mixture for later use;
s5: adding the fourth mixture obtained in the step S4 into the first mixture obtained in the step S1, fully mixing, stirring for 5-10min, keeping the temperature at 25-30 ℃, and standing for 20min after stirring to form dough for later use;
s6: pressing and molding the dough obtained in the step S5 in a biscuit molding machine to obtain a semi-finished product;
s7: baking the semi-finished product obtained in the step S6 to obtain a finished product, baking the semi-finished product by using an oven for 15min, and taking out the semi-finished product, wherein the oven is a QD-C9D electric three-layer nine-tray oven, and the baking temperature interval of the oven is a third zone and the temperature is 160 ℃;
s8: and (5) cooling the finished product obtained in the step (S7), detecting the finished product by using a metal detector, and packaging the biscuit qualified by detection by using a packaging machine.
Example two
A high-protein low-carbohydrate fat-reducing biscuit comprises the following components in parts by weight: 160 parts of walnut powder, 4 parts of soybean protein isolate, 12 parts of egg powder, 10 parts of malto-oligosaccharide, 10 parts of isomalto-oligosaccharide, 12 parts of L-carnitine, 15 parts of pine pollen, 12 parts of lotus leaf powder, 1.5 parts of leavening agent, 1.5 parts of salt, 0.004 part of trace elements, 10 parts of vegetable oil and 23 parts of water.
Wherein the pollen Pini is wall-broken pollen Pini processed by superfine grinding, the wall-broken rate is more than 90%, and folium Nelumbinis powder is prepared from folium Nelumbinis as raw material by selecting, pulverizing, and sieving with 100 mesh sieve.
Wherein the leavening agent is formed by mixing 0.75 part of sodium bicarbonate and 0.75 part of yeast powder respectively.
Wherein the microelements comprise ferrous lactate, vitamin B and vitamin D according to the weight ratio of 1: 100: 30000 and mixing.
Wherein the vegetable oil is linseed oil.
A preparation method of a high-protein low-carbon water fat-reducing biscuit comprises the following steps:
s1: fully mixing 160 parts of walnut powder, 15 parts of pine pollen and 12 parts of lotus leaf powder, stirring for 5min, keeping the temperature at 25-30 ℃, stirring, and standing for 10min to form a first mixture for later use;
s2: fully mixing 12 parts of egg powder, 4 parts of soybean protein isolate, 12 parts of L-carnitine, 10 parts of vegetable oil, 10 parts of malto-oligosaccharide, 10 parts of isomalto-oligosaccharide, 0.004 part of mixture of ferrous lactate, vitamin B and vitamin D and 13 parts of water, stirring for 6min, keeping the temperature at 25-30 ℃, and standing for 10min after stirring to form a second mixture for later use;
s3: mixing 0.75 parts of sodium bicarbonate and yeast powder, 1.5 parts of salt and 10 parts of water, stirring for 6min, keeping the temperature at 25-30 ℃, and standing for 10min after stirring to form a third mixture for later use;
s4: adding the third mixture obtained in the step S3 into the second mixture obtained in the step S2, fully mixing, stirring for 6min, keeping the temperature at 30 ℃, and standing for 18min after stirring to form a fourth mixture for later use;
s5: adding the fourth mixture obtained in the step S4 into the first mixture obtained in the step S1, fully mixing, stirring for 10min, keeping the temperature at 30 ℃, standing for 15min after stirring to form dough for later use;
s6: pressing and molding the dough obtained in the step S5 in a biscuit molding machine to obtain a semi-finished product;
s7: baking the semi-finished product obtained in the step S6 to obtain a finished product, baking the finished product by using an oven, taking out the baked product after baking for 12min, wherein the oven is a QD-C9D electric three-layer nine-tray oven, and the baking temperature range of the oven is a third zone and the temperature is 170 ℃;
s8: and (5) cooling the finished product obtained in the step (S7), detecting the finished product by using a metal detector, and packaging the biscuit qualified by detection by using a packaging machine.
EXAMPLE III
A high-protein low-carbohydrate fat-reducing biscuit comprises the following components in parts by weight: 170 parts of walnut powder, 6 parts of soybean protein isolate, 14 parts of egg powder, 15 parts of malto-oligosaccharide, 15 parts of isomalto-oligosaccharide, 16 parts of L-carnitine, 20 parts of pine pollen, 16 parts of lotus leaf powder, 2 parts of leavening agent, 2 parts of salt, 0.005 part of trace element, 12 parts of vegetable oil and 28 parts of water.
Wherein the pollen Pini is wall-broken pollen Pini processed by superfine grinding, the wall-broken rate is more than 90%, and folium Nelumbinis powder is prepared from folium Nelumbinis as raw material by selecting, pulverizing, and sieving with 100 mesh sieve.
Wherein the leavening agent is formed by mixing 1.0 part of sodium bicarbonate and 1.0 part of yeast powder respectively.
Wherein the microelements comprise ferrous lactate, vitamin B and vitamin D according to the weight ratio of 1: 100: 30000 and mixing.
Wherein the vegetable oil is linseed oil.
A preparation method of a high-protein low-carbon water fat-reducing biscuit comprises the following steps:
s1: fully mixing 170 parts of walnut powder, 20 parts of pine pollen and 16 parts of lotus leaf powder, stirring for 8min, keeping the temperature at 25-30 ℃, stirring, and standing for 10min to form a first mixture for later use;
s2: fully mixing 14 parts of egg powder, 6 parts of soybean protein isolate, 16 parts of L-carnitine, 12 parts of vegetable oil, 15 parts of malto-oligosaccharide, 15 parts of isomalto-oligosaccharide, a mixture of 0.005 part of ferrous lactate, vitamin B and vitamin D and 15 parts of water, stirring for 7min, keeping the temperature at 25-30 ℃, and standing for 12min after stirring to form a second mixture for later use;
s3: fully mixing 1 part of sodium bicarbonate and yeast powder, 2 parts of salt and 13 parts of water, stirring for 5min, keeping the temperature at 25-30 ℃, and standing for 10min after stirring to form a third mixture for later use;
s4: adding the third mixture obtained in the step S3 into the second mixture obtained in the step S2, fully mixing, stirring for 8min, keeping the temperature at 25-30 ℃, and standing for 15min after stirring to form a fourth mixture for later use;
s5: adding the fourth mixture obtained in the step S4 into the first mixture obtained in the step S1, fully mixing, stirring for 10min, keeping the temperature at 30 ℃, standing for 18min after stirring to form dough for later use;
s6: pressing and molding the dough obtained in the step S5 in a biscuit molding machine to obtain a semi-finished product;
s7: baking the semi-finished product obtained in the step S6 to obtain a finished product, baking the finished product by using an oven, taking out the baked product after baking for 7min, wherein the oven is a QD-C9D electric three-layer nine-tray oven, and the baking temperature range of the oven is a third zone and the temperature is 180 ℃;
s8: and (5) cooling the finished product obtained in the step (S7), detecting the finished product by using a metal detector, and packaging the biscuit qualified by detection by using a packaging machine.
Effect evaluation and performance detection:
the high-protein low-carbon water fat-reducing biscuits obtained in the first embodiment, the second embodiment and the third embodiment meet the requirements of national standard GB/T20980-2007 on cookies.
The high-protein low-carbon water fat-reducing biscuit is subjected to protein, fat, carbohydrate and water detection, and compared with a commercially available biscuit serving as a comparative example, the detection results are shown in the following table.
In addition, the sensory evaluation is carried out on the first embodiment, the second embodiment, the third embodiment and the comparative example, 100 pieces of high-protein low-carbohydrate fat-reducing biscuits obtained in the first embodiment, the second embodiment and the third embodiment and comparative example are taken respectively, a blind evaluation mode is adopted, consumers carry out sensory evaluation tests on various biscuits, effective 100 evaluation test table data are collected, the average scores of the flavor, the crunchy feeling and the overall total score of the biscuits are statistically analyzed, and the flavor of the biscuits is as follows: the taste, aroma, freshness and the like of the biscuits are scored, and the full score is 100. Crisp feeling: the hardness degree and the crispness degree are scored to be 100. The overall total score is as follows: color, aroma and taste were scored and full scored as 100. The results are shown in the following table.
| Example one | Example two | EXAMPLE III | Comparative example | |
| Biscuit flavor | 84 | 88 | 92 | 60 |
| Crisp feeling | 80 | 84 | 90 | 64 |
| Total score of whole | 82 | 86 | 91 | 62 |
As can be seen from the table above, the high-protein low-carbohydrate fat-reducing biscuits obtained in the first embodiment, the second embodiment and the third embodiment have reasonable formulas, and the flavor of the high-protein low-carbohydrate fat-reducing biscuits is ensured.
The high-protein low-carbon water fat-reducing biscuit adopts walnut powder which has rich nutrient substances and improves the protein content of the biscuit quality, and meanwhile, the soybean protein isolate and the egg powder can be well combined with the walnut powder and have extremely high nutritional and pharmacological effects. The soybean protein isolate and the dietary fiber form a three-dimensional structure, and the emptying time of the stomach is prolonged. The glycemic index is low, the blood sugar can be stabilized, the hunger sensation frequency is reduced, and the satiety time is as long as about 5-7 hours.
By adopting the malto-oligosaccharide and the isomalto-oligosaccharide, the oligosaccharide can not be destroyed by gastric acid of human body and can not be decomposed by digestive ferment. It can be utilized by fermentation by bacteria in the intestine to convert to short chain fatty acids as well as lactic acid. These carbohydrates, which are not directly absorbed but fermented, can generate approximately 0-2.5 calories per gram, depending on the fermentation pattern and absorption state in the colon.
Moreover, the malto-oligosaccharide has the characteristics of easy digestion, low sweetness and low permeability, can prolong the energy supply time, enhance the endurance of the body, resist fatigue and the like, is easy to dehydrate after heavy (or large) physical strength consumption and long-time strenuous exercise, stores energy, reduces consumed blood sugar, has high body temperature, is influenced by muscle nerve conduction, has brain dysfunction and other physiological changes and symptoms, can maintain the blood sugar level and reduce the generation of blood lactic acid after eating the malto-oligosaccharide, is balanced by insulin, and has obvious effect after being used by more than 30 percent proved by human experiments. The isomaltooligosaccharide, which enters the large intestine and is used as a proliferation factor of bifidobacteria, can effectively promote the growth and reproduction of beneficial bacteria in human body, namely bifidobacteria, inhibit the growth of putrefying bacteria, and can slow down aging, relieve constipation, inhibit bacteria, prevent and resist cancer, relieve liver burden, improve nutrition absorption rate, especially absorb calcium, iron and zinc ions, and improve lactose digestibility and lipid metabolism in dairy products after being eaten for a long time.
L-carnitine is an amino acid-like substance which promotes fat to be converted into energy, can be synthesized by itself or obtained from food, and has no toxic or side effect on human bodies. The function of the lipid-lowering agent is to transport long-chain fatty acids in organisms into mitochondria for oxidative decomposition, thereby providing energy required by the organisms. The L-carnitine can promote fat combustion of mitochondria, and the effect is more obvious when the L-carnitine is taken during exercise. In addition, the supplement of L-carnitine is also helpful for promoting the metabolic supply of pyruvic acid, reducing the accumulation of lactic acid in muscle cells, relieving muscle fatigue, enhancing the supply of myocardial cells and the like.
The pine pollen and the lotus leaf powder are synergistic to play the roles of dissolving turbidity and reducing blood fat together, accord with the theories of traditional Chinese medicine and modern medicine, can generate satiety, reduce food intake, avoid overnutrition, inhibit and delay the absorption of cholesterol and triglyceride in lymph in the fat metabolism process, and simultaneously, the cellulose can promote the intestinal function and accelerate the excretion of excrement. The pine pollen has the obvious functions of reducing blood fat and increasing lipid excretion.
The leavening agent consists of sodium bicarbonate and yeast powder, is added in the dough preparation process, and is heated and decomposed to generate a large amount of gas during baking so as to make the dough rise and form uniform, fine and dense porous tissues in the product, so that the biscuit has a fluffy, fine and loose structure and soft mouthfeel.
The linseed oil is rich in unsaturated fatty acids such as linolenic acid, linoleic acid, oleic acid and the like, and functional components such as polyphenol, vitamin E, phytosterol and the like, has the alpha-linolenic acid content of up to 50 percent, and can also reduce the levels of plasma cholesterol and triglyceride and increase the level of serum HDL-C.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (10)
1. The high-protein low-carbohydrate fat-reducing biscuit is characterized by being prepared from the following raw materials in parts by weight: 170 parts of walnut powder, 2-6 parts of soybean protein isolate, 10-14 parts of egg powder, 5-15 parts of malto-oligosaccharide, 5-15 parts of isomalto-oligosaccharide, 8-16 parts of L-carnitine, 10-20 parts of pollen pini, 8-16 parts of lotus leaf powder, 1-2 parts of leavening agent, 1-2 parts of salt, 0.002-0.005 part of trace element, 8-12 parts of vegetable oil and 15-28 parts of water.
2. The high-protein low-carbohydrate fat-reducing biscuit according to claim 1, characterized by being prepared from the following raw materials in parts by weight: 160 parts of walnut powder, 4 parts of soybean protein isolate, 12 parts of egg powder, 10 parts of malto-oligosaccharide, 10 parts of isomalto-oligosaccharide, 12 parts of L-carnitine, 15 parts of pine pollen, 12 parts of lotus leaf powder, 1.5 parts of leavening agent, 1.5 parts of salt, 0.004 part of trace elements, 10 parts of vegetable oil and 23 parts of water.
3. A high protein, low carbohydrate fat reducing biscuit according to claim 1, characterized in that: the pine pollen is wall-broken pine pollen subjected to superfine grinding treatment, and the wall-broken rate is more than 90%; the lotus leaf powder is prepared by taking lotus leaves as raw materials, selecting, crushing and sieving with a 100-mesh sieve.
4. A high protein, low carbohydrate fat reducing biscuit according to claim 1, characterized in that: the leavening agent is prepared from sodium bicarbonate and yeast powder according to the weight ratio of (0.5-1.0): (0.5-1.0) by mixing.
5. A high protein, low carbohydrate fat reducing biscuit according to claim 1, characterized in that: the trace elements comprise ferrous lactate, vitamin B and vitamin D according to a weight ratio of 1: 100: 30000 and mixing.
6. A high protein, low carbohydrate fat reducing biscuit according to claim 1, characterized in that: the vegetable oil is linseed oil.
7. A preparation method of a high-protein low-carbon water fat-reducing biscuit is characterized by comprising the following steps:
s1: fully mixing walnut powder, pine pollen and lotus leaf powder to form a first mixture for later use;
s2: fully mixing egg powder, soybean protein isolate, L-carnitine, vegetable oil, malto-oligosaccharide, isomalto-oligosaccharide, ferrous lactate, vitamin B, vitamin D mixture and a proper amount of water to form a second mixture for later use;
s3: fully mixing sodium bicarbonate, yeast powder, salt and a proper amount of water to form a third mixture for later use;
s4: adding the third mixture obtained in the step S3 into the second mixture obtained in the step S2, and fully mixing to form a fourth mixture for later use;
s5: adding the fourth mixture obtained in the step S4 into the first mixture obtained in the step S1, and fully mixing to form dough for later use;
s6: pressing and molding the dough obtained in the step S5 in a biscuit molding machine to obtain a semi-finished product;
s7: baking the semi-finished product obtained in the step S6 to obtain a finished product;
s8: and (5) cooling the finished product obtained in the step (S7), detecting the finished product by using a metal detector, and packaging the biscuit qualified by detection by using a packaging machine.
8. The preparation method of the high-protein low-carbon water fat-reducing biscuit according to claim 7, characterized in that: the first mixture, the second mixture, the third mixture and the fourth mixture are all stirred for 5-10min, the temperature is kept at 25-30 ℃, and the mixture is stirred and then stands for 10-20min to obtain the compound.
9. The preparation method of the high-protein low-carbon water fat-reducing biscuit according to claim 7, characterized in that: in the step S7, baking the mixture for 7-15min by using an oven, wherein the oven is a QD-C9D electric three-layer nine-tray oven; the baking temperature interval of the oven is divided into a first area, a second area and a third area, wherein the temperature of the first area is 240 ℃ for 220-.
10. The preparation method of the high-protein low-carbon water fat-reducing biscuit according to claim 7, wherein the biscuit comprises the following raw materials: 170 parts of walnut powder, 2-6 parts of soybean protein isolate, 10-14 parts of egg powder, 5-15 parts of malto-oligosaccharide, 5-15 parts of isomalto-oligosaccharide, 8-16 parts of L-carnitine, 10-20 parts of pollen pini, 8-16 parts of lotus leaf powder, 1-2 parts of leavening agent, 1-2 parts of salt, 0.002-0.005 part of trace element, 8-12 parts of vegetable oil and 15-28 parts of water; the leavening agent is prepared from sodium bicarbonate and yeast powder according to the weight ratio of (0.5-1.0): (0.5-1.0) mixing; the trace elements comprise ferrous lactate, vitamin B and vitamin D according to a weight ratio of 1: 100: 30000 and mixing.
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