Preparation method of highland barley soybean protein meal replacement biscuits

Abstract

The invention discloses a making method of highland barley and soybean protein meal replacement biscuits. The biscuits comprise the following components in percentage by weight: highland barley powder56.384%, soybean protein powder 6.923%, anthocyanin 0.307%, skim milk powder 6.923%, potassium sorbate 0.031%, xylitol 2.5%, egg liquid 15.384%, beta-cyclodextrin 0.062%, honey 2.5%, baking soda 0.831%, and barley leaf powder 7.692%. The defects that commercially available highland barley products are hard in texture and difficult to eat are overcome through selection of raw materials and adjustment of the ratio, then the taste of the products is optimized, and finally a novel meal replacement product, which is high in protein and fiber content, delicious and nutrient, and has the anti-agingeffect and is convenient to carry, is obtained. The product is simple in raw materials and rich in nutrients, and can achieve excellent satiety while ensuring balanced nutrients. The highland barley and soybean protein meal replacement biscuits are suitable for people having appeals of maintaining beauty, keeping young and slimming the body.

Description

technical field [0001] The invention relates to the field of food, in particular to a snack food, highland barley soybean protein meal replacement biscuit. Background technique [0002] Highland barley has the characteristics of high protein, high cellulose, high vitamins, low fat and low sugar, "three highs" and "two lows". While providing meal replacement products with a sense of satiety, it is also beneficial to the health of the body. Because it contains high dietary fiber, it is also beneficial to prevent some chronic non-communicable diseases and obesity caused by the imbalance of intestinal flora. In addition, anthocyanins have biological activities such as anti-oxidation and anti-inflammation, so that the product has anti-aging, anti-inflammatory and allergy effects. Both soybean protein and skim milk powder are rich in protein, and the protein contained in both is high-quality protein, and the utilization rate of amino acids in protein is high. It can provide suff...

AI Technical Summary

Problems solved by technology

However, most of the current meal replacement products are reconstituted, have low nutritional value, do not have multiple functions, and rarely consider their allergenicity, which brings inconvenience to consumers.