Antioxidant, sucrose-free, low-fat and high-dietary-fiber coarse cereal meal replacement pancake and making method thereof

Abstract

The invention relates to an antioxidant, sucrose-free, low-fat and high-dietary-fiber coarse cereal meal replacement pancake and a making method thereof. The making method comprises the following steps: 1, uniformly mixing salad oil, xylitol, egg liquid, water, wheat flour, yeast powder, black rice flour, quinoa flour, buckwheat flour, oat flour, konjaku flour and wheat bran powder to obtain a dough capable of forming a semitransparent film during stretching; 2, fermenting the dough at a temperature of 28-30 DEG C and a humidity of 70-75% for 40-60 min to obtain a fermented dough; 3, rolling the fermented dough to form a uniform dough sheet; and 4, baking the obtained biscuit blank for 2-4 min under the conditions that the surface temperature is 190-210 DEG C and the hearth temperature is240-260 DEG C, and then baking for 2-3 min under the conditions that the surface temperature and the hearth temperature are both 200-220 DEG C so as to obtain the coarse cereal meal replacement pancake. The product is rich in nutrition, can replace a meal for long-term consumption of patients with obesity and diabetes, and can achieve the purposes of reducing blood sugar and blood fat and resisting oxidation.

Description

technical field [0001] The invention belongs to the technical field of deep processing of miscellaneous grains, and specifically relates to an anti-oxidation, sucrose-free, low-fat, and high dietary fiber miscellaneous grains meal replacement cake and a preparation method thereof. Background technique [0002] With the development of the social economy and the improvement of people's living standards, the high-sugar, high-fat, high-calorie eating habits and lack of exercise have led to a significant increase in the prevalence of modern civilization diseases such as obesity and diabetes. The 2018 World Health Organization report pointed out that in 2017, the number of overweight adults in the world exceeded 1.9 billion, of which at least 650 million were obese, with an overweight rate of 39% and an obesity rate of 13%. At the same time, high-sugar and high-fat eating habits Both diabetes and obesity are easy to cause diabetes. At present, the number of people with diabetes in...

AI Technical Summary

Problems solved by technology

[0003] Meal replacement foods currently on the market mainly include meal replacement powder and meal replacement cakes, among which the ingredients of meal replacement powder are relatively simple, such as wheat germ meal replacement powder, soybean protein isolate meal replacement powder, fruit and vegetable meal replacement powder, fiber meal replacement powder, etc. , it still needs to be matched when eating, which is not convenient enough

Although there are many types of meal replacement cakes on the market, they are mainly crispy biscuits with high oil content. Long-term consumption will increase the blood lipid level of consumers and pose a risk of endangering the health of consumers. Meal cakes have a rough taste and poor eating quality, and the content of miscellaneous grains in meal replacement cakes is low, while the content of wheat flour is too high, so its glycemic index is still high, and it is difficult to achieve the purpose of replacing the main meal and reducing the blood sugar of the eater; at the same time, Based on the fact that abnormal blood glucose metabolism is likely to cause oxidative damage to the liver and other organs of diabetic patients, the design of meal replacement cakes has not been considered in the past.