阅读说明：本技术 一种高蛋白、低碳水代餐薯渣饼干的制作方法 (Method for making high-protein low-carbon water meal replacement potato residue biscuits ) 是由 赵佳奇 于 2021-08-03 设计创作，主要内容包括：本发明公开了一种高蛋白,低碳水的代餐薯渣饼干及其制作方法,属于食品加工技术领域。本发明以薯渣和鸡蛋清为主料,以梨汁、柠檬汁、红枣、枸杞、刺梨、芝麻为辅料。利用鸡蛋清的起泡特性,克服薯渣的塑形差、口感不佳的缺点,使烘焙后的薯渣饼干成型效果好,口感绵软。与此同时,薯渣和鸡蛋清的搭配不仅保留了薯渣饼干高纤维、低碳水的特点,还提高了薯渣饼干的蛋白质含量,丰富了薯渣饼干的营养成分。本发明公开的制备方法,重点优化了薯渣饼干的口感、塑形和营养结构,利用本发明制备的薯渣饼干具有高蛋白、高纤维、低碳水、低脂肪、无任何食品添加剂的特点,尤其适合减肥、健身人群作为代餐食用。(The invention discloses a high-protein low-carbohydrate meal replacement potato residue biscuit and a preparation method thereof, belonging to the technical field of food processing. The invention takes potato residue and egg white as main materials and pear juice, lemon juice, red dates, medlar, roxburgh rose and sesame as auxiliary materials. The foaming characteristic of egg white is utilized to overcome the defects of poor shape and poor taste of potato residue, so that the baked potato residue biscuit has good forming effect and soft taste. Meanwhile, the matching of the potato residue and the egg white not only keeps the characteristics of high fiber and low carbon water of the potato residue biscuits, but also improves the protein content of the potato residue biscuits and enriches the nutritional ingredients of the potato residue biscuits. The preparation method disclosed by the invention optimizes the taste, shaping and nutritional structure of the potato residue biscuits, and the potato residue biscuits prepared by the preparation method have the characteristics of high protein, high fiber, low carbohydrate, low fat and no food additive, and are particularly suitable for people who lose weight and build bodies to eat as meal replacements.)