Red yeast rice high-protein dietary fiber biscuit for weight loss meal replacement and preparation method thereof

A technology of dietary fiber and red yeast rice, which is applied in bakery food, food science, dough processing and other directions, can solve the problems of difficulty in dough forming, high fat intake, not easy to increase gram weight, etc., and achieves inhibition of cholesterol synthesis, The effect of accelerating metabolism and preventing arteriosclerosis

Active Publication Date: 2022-03-01
HANGZHOU WAHAHA TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the slimming biscuits at home and abroad are high-fiber biscuits or high-protein biscuits. The dietary fiber content of high-fiber biscuits is generally 6-50%. The method of adding dietary fiber raw materials is often used to produce a sense of satiety and prolong the stomach through the water-absorbing expansion of fibers. High-protein biscuits, with a protein content of 12-80%, although they meet the intake of macro-protein nutrients and limit the intake of fat, so as to control energy intake and achieve the purpose of weight loss, the above two biscuits Both have relatively single nutritional components, and long-term meal replacement weight loss is prone to health problems
As for the biscuits that meet the conditions of high protein and high fiber at the same time, the team of the present invention found that because the dough easily competes with gluten for water when forming the dough, it is difficult to form the dough, and the biscuits are not easy to dry or burnt.
[0005] High-protein and high-fiber weight-loss meal replacement biscuits, because the protein and fiber form a relatively tight network three-dimensional structure, so baking generally adopts low-temperature and long-term baking technology, which limits production efficiency and cannot be mass-produced
At the same time, the taste of biscuits is relatively hard, and the palatability is poor, so it is not easy to be accepted by people who lose weight as a long-term weight loss meal replacement product.
[0006] Chinese patent application CN102100241A discloses a meal replacement biscuit for weight loss, but the content of anhydrous butter added to the biscuit is as high as 19%, and the fat intake is too high, which is not conducive to the dietary balance of people who lose weight. Suitable for diabetics as meal replacement food
But there are the following two defects: 1. Due to the addition of high-content psyllium husk powder, the water holding capacity is strong, and it is a biscuit suitable for low temperature and long-term baking. At the same time, it is not easy to make biscuits in order to meet the moisture requirements of biscuits. into large grammable biscuits
2. Resistant dextrin is added to the formula, which is a kind of water-soluble dietary fiber, and it is very easy to have Maillard reaction with other protein materials in biscuits, so that scorching occurs during the biscuit baking process. One of the reasons why low temperature and long time baking process can be adopted

Method used

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  • Red yeast rice high-protein dietary fiber biscuit for weight loss meal replacement and preparation method thereof
  • Red yeast rice high-protein dietary fiber biscuit for weight loss meal replacement and preparation method thereof
  • Red yeast rice high-protein dietary fiber biscuit for weight loss meal replacement and preparation method thereof

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preparation example Construction

[0045] A preparation method of red yeast rice high-protein dietary fiber biscuits for weight loss meal replacement, comprising the following steps:

[0046] A) Place the refined coconut oil in an environment of 22-26° C. for 12-24 hours to completely liquefy.

[0047] B) Add eggs, water, edible essence, edible salt, steviol glycoside, sodium bicarbonate, ammonium bicarbonate, red yeast rice flour, psyllium husk, white kidney bean extract, cocoa powder, instant cereal powder for 20 -60 mesh sieve and mix well, then put maltitol through 20-60 mesh sieve and mix well;

[0048] C) adding refined coconut oil and phospholipid liquefied in step A) to the mixture obtained in step B) and mixing well.

[0049] D) Add wheat flour, quinoa flour, whey protein, soybean protein, distarch phosphate, and wheat fiber to the mixture obtained in step C) through a 20-60 mesh sieve, mix well, pour into the mold, roll forming, 210-240°C Bake for 12-16 minutes, cool and pack. The obtained biscuit ...

Embodiment 1

[0052] A red yeast rice high-protein dietary fiber biscuit for weight loss, which is composed of: 37.4% wheat flour, 4.2% quinoa flour, 5.2% whey protein, 2.0% soybean protein, 6.5% distarch phosphate, 1% wheat fiber, Refined coconut oil 15.5%, phospholipid 0.08%, egg 5.9%, edible salt 0.2%, maltitol 11.8%, sodium bicarbonate 0.4%, ammonium bicarbonate 0.5%, steviol glycoside 0.01%, red yeast rice flour 0.2%, round corn Foregone husk 0.002%, white kidney bean extract 0.01%, instant cereal powder 0.4%, cocoa powder 0.01%, food flavor 0.4%, water balance.

[0053] Preparation:

[0054] A. Place the refined coconut oil in an air-conditioned room at 24°C for 18 hours until it is completely liquefied.

[0055] B. Add eggs, water, edible essence, edible salt, steviol glycoside, sodium bicarbonate, ammonium bicarbonate, red yeast rice flour, psyllium husk, white kidney bean extract, cocoa powder, instant cereal powder over 20 Mix well through a mesh sieve, then add maltitol through...

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Abstract

The invention relates to the field of food, and discloses a red yeast rice high-protein dietary fiber biscuit for weight loss and a preparation method thereof. The biscuit mainly consists of 35-50% wheat flour, 2.5-10% quinoa flour, and 2 ‑8%, soybean protein 0.5‑5%, phosphate distarch 2‑10%, wheat fiber 0.5‑5%, refined coconut oil 10‑20%, maltitol 8‑15%, red yeast rice flour 0.1‑0.5%. The preparation method includes liquefaction of coconut oil, mixing of small ingredients, mixing of fat and oil, mixing of flour to prepare dough, standing still, rolling forming, baking and cooling. The biscuit of the present invention is rich in double protein and dietary fiber, low in calorie, and added with red yeast rice and quinoa with full nutrition that have the effect of lowering fat and blood pressure, without adding sugar, and has a smooth shape, good gloss, and moderate crispness, and is suitable as a weight loss biscuit. Meal Replacement. The method of the invention can realize high-temperature and short-time baking, and has higher efficiency.

Description

technical field [0001] The invention relates to the field of food, in particular to a red yeast rice high-protein dietary fiber biscuit for weight loss and a preparation method thereof. Background technique [0002] At present, there are nearly 1 billion overweight people in the world, and 475 million obese patients. Obesity will be one of the most serious public health crises facing mankind in the 21st century. [0003] There are many kinds of weight-loss foods at home and abroad, and meal replacement foods are one of them. Meal replacement food has the characteristics of high fiber, low calorie, easy satiety, and can provide various nutrients necessary for the human body. Since its launch, it has been loved by many people who lose weight. Meal replacement foods mainly include meal replacement powder, meal replacement biscuits, meal replacement milkshakes, and meal replacement soups. However, considering nutrition and portability, meal replacement biscuits will become the...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A21D13/064A21D13/062A21D13/40A21D2/14A21D2/18A21D2/26A21D2/36
Inventor王春茹余腾斐葛磊乔峰潘美辰李言郡
OwnerHANGZHOU WAHAHA TECH