Formula of crispy biscuit serving as meal replacement for losing weight and production process of crispy biscuit

A production process and crispy technology, which is applied in the field of biscuits for weight loss meal replacement, can solve the problems of single ingredients, backward formula technology, and unsatisfactory weight loss effect, and achieve the goals of accelerating catabolism, increasing satiety, controlling appetite, and controlling weight Effect

Inactive Publication Date: 2017-12-01
杭州焱圳鑫健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a formula and production process of a meal replacement crispy biscuit for weight loss, so as to solve the problems in the existing biscuit formula, such as single ingredient, backward formula technology, unsatisfactory weight loss effect, etc.

Method used

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  • Formula of crispy biscuit serving as meal replacement for losing weight and production process of crispy biscuit
  • Formula of crispy biscuit serving as meal replacement for losing weight and production process of crispy biscuit
  • Formula of crispy biscuit serving as meal replacement for losing weight and production process of crispy biscuit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A formula for weight loss meal replacement crispy biscuits, comprising the following ingredients in terms of mass percentage: quinoa: 10%, psyllium seed husk: 8%, resistant dextrin: 15%, low-gluten flour: 40% , fructose: 10%, milk powder: 10%, eggs: 20%, rapeseed oil: 5%, barley sprouts powder: 4%, baking soda: 1%, salt: 1%.

[0022] A production process of a meal replacement crispy biscuit for weight loss, the steps are as follows:

[0023] (1) Mix quinoa, psyllium husk, resistant dextrin, low-gluten flour, fructose, milk powder, vegetable powder, soda powder, and salt;

[0024] (2) Add eggs, rapeseed oil and purified water to the mixture obtained in (1) and mix to make a cake base;

[0025] (3) Compress the biscuit into various biscuit shapes on the machine;

[0026] (4) baking, the temperature of baking is 250 ℃, and the time of baking is 5 minutes;

[0027] (5) cooling to be packed;

[0028] (6) Use composite aluminum foil for packaging, then pack and box, and f...

Embodiment 2

[0030] A recipe for a meal replacement crisp biscuit for weight loss, comprising the following ingredients by mass percentage: quinoa: 3%, psyllium seed husk: 8%, resistant dextrin: 5%, low-gluten flour: 20% , fructose: 5%, milk powder: 5%, eggs: 5%, rapeseed oil: 1%, barley sprouts powder: 0.1%, baking soda: 0.3%, salt: 0.2%.

[0031] A production process of a meal replacement crispy biscuit for weight loss, the steps are as follows:

[0032] (1) Mix quinoa, psyllium husk, resistant dextrin, low-gluten flour, fructose, milk powder, vegetable powder, soda powder, and salt;

[0033] (2) Add eggs, rapeseed oil and purified water to the mixture obtained in (1) and mix to make a cake base;

[0034] (3) Compress the biscuit into various biscuit shapes on the machine;

[0035] (4) baking, the temperature of baking is 180 ℃, and the time of baking is 6 minutes;

[0036] (5) cooling to be packed;

[0037] (6) Use composite aluminum foil for packaging, then pack and box, and finall...

Embodiment 3

[0039] A recipe for a meal replacement crispy biscuit for weight loss, comprising the following ingredients in terms of mass percentage: quinoa: 5%, psyllium seed husk: 5%, resistant dextrin: 10%, low-gluten flour: 30% , fructose: 5%, milk powder: 5%, eggs: 10%, rapeseed oil: 3%, barley sprouts powder: 3%, baking soda: 0.5%, salt: 0.5%.

[0040] A production process of a meal replacement crispy biscuit for weight loss, the steps are as follows:

[0041] (1) Mix quinoa, psyllium husk, resistant dextrin, low-gluten flour, fructose, milk powder, vegetable powder, soda powder, and salt;

[0042] (2) Add eggs, rapeseed oil and purified water to the mixture obtained in (1) and mix to make a cake base;

[0043] (3) Compress the biscuit into various biscuit shapes on the machine;

[0044] (4) baking, the temperature of baking is 200 ℃, and the time of baking is 5 minutes;

[0045] (5) cooling to be packed;

[0046] (6) Use composite aluminum foil for packaging, then pack and box, ...

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PUM

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Abstract

The invention discloses a formula of a crispy biscuit serving as meal replacement for losing weight. The formula comprises the following components in percent by mass: 3-10% of quinoa, 3-8% of psyllium seed husks, 5-15% of resistant dextrin, 20-40% of low-gluten flour, 0-10% of fructose, 0-10% of milk powder, 0-20% of eggs, 0-5% of rapeseed oil, 0.1-4% of plant powder, 0.3-1% of soda ash and 0.2-1% of salt. The biscuit is obtained through mixing and baking. The obtained crispy biscuit has the advantages that the psyllium seed husks are adopted, thereby increasing the proportion of water-soluble dietary fiber, greatly enhancing the satiety, controlling the appetite and reducing the intake; and meanwhile, multiple components of barley tender seedlings are utilized for catalyzing, thereby accelerating the catabolism and burning conversion of macromolecular fat tissues in bodies and being favorable for losing weight, reducing fat and controlling body weight.

Description

technical field [0001] The invention relates to the technical field of biscuit production, in particular to a biscuit for weight loss and meal replacement. Background technique [0002] The existing slimming meal replacement crispy biscuits only emphasize the addition of dietary fiber, or use a variety of plant extracts to add to the biscuit formula, which can only minimize the intake of nutrients that cause obesity, and there is no special effect in the selection of materials. The large amount of fat originally stored in the body cannot be effectively decomposed or otherwise indirectly improved, so the weight loss effect is not satisfactory. First of all, the dietary fiber in the existing biscuits is composed of water-soluble dietary fiber and insoluble dietary fiber. Water-soluble dietary fiber in ordinary plants The content is low, the ratio is not good, and it is difficult to play the full role of dietary fiber; secondly, the accumulation of fat tissue in the body is rel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/068A21D2/36
CPCA21D2/36A21D13/068
Inventor 黄海涛
Owner 杭州焱圳鑫健康科技有限公司
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