Weight-losing meal replacing biscuit and making method thereof

A biscuit and pastry powder technology, applied in the field of weight loss meal replacement biscuits and its production, to achieve the effects of alleviating skin nutrition problems, reducing the frequency of hunger, and low GI value

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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem of simple nutritional structure of ordinary weight-loss meal replacement biscuits, prolonging the emptying time of the stomach, eliminating hunger and invisible hunger

Method used

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Embodiment Construction

[0025] The present invention will be further described below in conjunction with embodiment;

[0026] A meal replacement biscuit for weight loss, wherein, its component content is as follows in every 100g meal replacement biscuit for weight loss:

[0027] Pastry powder 22g, vegetable oil 19g, egg 15g, white sugar powder 12g, water 11g,

[0028] Stachyose 2g, salt 0.3g, baking soda 0.12g, ammonium bicarbonate 0.16g,

[0029] Nutrition premix powder 1.2g, apple polyphenol 0.17g, polydextrose 8g, soybean dietary fiber 2g,

[0030] Collagen 3.4g, whey protein 3g, soybean protein isolate 12g, baked soybean powder 12g,

[0031] Sucralose 0.02g, soybean lecithin 0.1g.

[0032] Wherein, described nutritional premix powder (per 100g equivalent) comprises:

[0033] Calcium 583mg, Iron 6.67mg, Zinc 8.33mg, Vitamin A200ugRE, Vitamin D4.17ug, Vitamin B 1 0.4ug, dimension B 2 0.83mg, Vitamin B 6 0.33mg, niacin 5.83mg, folic acid 133.3ugFE.

[0034] The specific steps of the preparat...

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Abstract

The invention relates to a weight-losing meal replacing biscuit and a making method thereof, and belongs to the technical field of nutrition and food science. A high-protein high-fiber netlike stereo structure is formed by a low-temperature baking technology so as to solve the problems that the high-protein high-fiber biscuit is difficulty shaped, is not dried thoroughly and is burned in baking; the biscuit has more balanced nutritional structure, prolongs the emptying time of the stomach, eliminates hunger and hidden hunger, and ensures the weight losing effect; by adding unique stachyose, the biscuit has excellent effects on the aspects of improving the intestinal environment and preventing constipation; and apple polyphenol and collagen have the effect of beautifying the skin and can relieve the universal skin nutrition problem in the weight losing process, so that the weight losing process is more health and effective.

Description

technical field [0001] The invention relates to a weight-loss meal replacement biscuit and a preparation method thereof, belonging to the field of nutrition and food science and technology. Background technique [0002] At present, domestic slimming biscuits are mostly high-fiber biscuits or high-protein biscuits: high-fiber biscuits generally contain 6% to 50% dietary fiber, and the method of adding dietary fiber materials is often used to produce a sense of satiety through the water absorption and expansion of fiber, while fiber Biscuits do not produce calories and can reduce the daily intake of food calories for dieters. However, due to the simple nutritional structure of this type of biscuit, the emptying time of the stomach is short, and the feeling of fullness lasts for a short time. The basic nutritional needs of the human body will reduce the basic metabolism of the human body, and the hunger will easily lead to problems such as overeating. It becomes more and more d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/08
Inventor 吕远平文冶余光洪
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