Baking stick for weight-reducing fast food and preparation method thereof

A baking and raw material technology, which is applied in the field of baking sticks for weight loss meal replacement and its preparation, can solve the problems of excessive fat intake, obesity, and failure to achieve weight loss meal replacement, so as to maintain color, reduce fat accumulation, and avoid oil The effect of intake

Active Publication Date: 2011-11-02
BEIJING COMPETITOR SPORTS SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the traditional hot baking raw materials, sugar, oil, and powder are essential raw materials. If you want to make the taste crispy

Method used

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  • Baking stick for weight-reducing fast food and preparation method thereof
  • Baking stick for weight-reducing fast food and preparation method thereof
  • Baking stick for weight-reducing fast food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take 5kg of whey protein, 10kg of soybean protein, 5kg of milk protein, 5kg of flour, 5kg of konjac gum, 5kg of oat fiber, 15kg of wheat fiber, 0.034kg of ammonium bicarbonate, 0.34kg of sodium bicarbonate, and 2kg of calcium carbonate in a noodle mixer Mix well to form a powder.

[0027] Get 8kg of medium-chain triglycerides and heat it to cause it to melt.

[0028] Take 10kg of fructose syrup, 10kg of maltose syrup, and 15kg of sorbitol, heat the above syrup and sugar alcohol to boiling and cool to 70°C, add the above medium-chain triglycerides into the syrup, stir evenly and cool to 40-50°C, Add the powder while stirring, stir evenly, and make a dough, and make it into a stick in the mold.

[0029] Put the above-mentioned rod-shaped mixture into an oven and bake at 180°C for 8 minutes to obtain a finished baked rod.

Embodiment 2

[0031] Take 3kg of egg protein, 10kg of peanut protein, 12kg of wheat flour, 5kg of konjac gum, 5kg of citrus fiber, 10kg of oat fiber, 0.34kg of ammonium bicarbonate, and 0.5kg of L-carnitine, and mix them uniformly in a noodle mixer to form powder.

[0032] Get 6kg of medium-chain triglycerides and heat it to cause it to melt.

[0033] Take 28kg of glucose syrup and 5kg of sorbitol, mix the above syrup and sorbitol, heat to boiling and cool to 70°C, add the above medium chain triglycerides to the mixture of syrup and sorbitol, stir evenly and cool to 40°C ~50°C, add powder while stirring, stir evenly, knead into a dough, and make it into a rod shape in the mold.

[0034] Put the above-mentioned rod-shaped mixture into an oven and bake at 200°C for 9 minutes to obtain a finished baked rod.

Embodiment 3

[0036] Take 5kg of whey protein, 5kg of casein protein, 15kg of rice flour, 5.5kg of konjac gum, 15kg of dextrin, 5kg of inulin, 0.38kg of sodium bicarbonate, vitamin B 1 0.0005kg, Vitamin B 2 0.0005kg is mixed evenly in a noodle mixer to form a powder.

[0037] Get 7.5kg of medium-chain triglycerides and heat to cause it to melt.

[0038] Take 20kg of malt syrup, 12kg of corn syrup and 9kg of maltitol, heat the above syrup and sugar alcohol to boiling and cool to 70°C, add the above medium chain triglycerides into the syrup, stir evenly and cool to 40-50°C, Add the powder while stirring, stir evenly, and make a dough, and make it into a stick in the mold.

[0039] Put the above-mentioned rod-shaped mixture into an oven and bake at 190°C for 8 minutes to obtain a finished baked rod.

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Abstract

The invention relates to a baking stick for a weight-reducing fast food. The baking stick is mainly prepared from the following raw materials in percentage by weight: 20 to 35 percent of syrup, 5 to 15 percent of sugar alcohol, 5 to 15 percent of grain powder, 10 to 20 percent of albumen powder, 20 to 40 percent of dietary fiber, 1 to 2 percent of nutrient substances, 3 to 10 percent of grease, wherein the grease is medium chain triglyceride with 8 to 10 carbon atoms. The baking stick contains low calorie, so the baking stick can serve as the weight-reducing fast food.

Description

technical field [0001] The invention relates to the field of food, in particular to a baking bar for weight loss meal replacement and a preparation method thereof. Background technique [0002] Slimming meal replacement bars are a new food dosage form that has become popular in recent years, with processing methods such as cold processing and hot baking. Cold processing is to mix food raw materials and functional ingredients with paste slurry such as syrup and then extrude them. Hot baking is made by mixing food raw materials and functional ingredients with syrup, etc., and then baking at a certain temperature and time. [0003] The cold processing method has no sterilization process in the whole processing process, so the requirements for materials and processing environment are very strict. Otherwise, the product is easily microbiologically unqualified. The baking stick is a way of sterilization during the high-temperature baking process. And during the high-temperatur...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 白厚增焦颖杨则宜朱连君
Owner BEIJING COMPETITOR SPORTS SCI & TECH
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