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Mustard-lemon-konjak meal replacement biscuit and preparation method thereof

A biscuit and lemon technology, applied in baked goods, baked goods with modified ingredients, baking, etc., can solve the problems of food satisfaction, psychological frustration of weight loss, and single form of meal replacement powder for weight loss patients, and achieve enhanced Delaying glucose absorption, enhancing satiety, and good water absorption

Pending Publication Date: 2020-04-24
EZHOU INST OF IND TECH HUAZHONG UNIV OF SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the meal replacement foods currently on the market are powders that need to be brewed, which is inconvenient to eat when traveling or playing
Moreover, the powdered meal replacement powder has a single form and cannot satisfy the food satisfaction of weight loss patients. After eating for a period of time, it will cause overeating and psychological frustration in weight loss due to long-term psychological hunger

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A preparation method of a mustard lemon konjac meal replacement biscuit, the steps comprising:

[0042] (1) Preparation of konjac mixed powder: 400 parts of konjac flour, 400 parts of wheat flour, and 100 parts of mustard powder are mixed in proportion to make mixed powder;

[0043] (2) Preparation of auxiliary materials: Take 50 parts of white sugar, 20 parts of baking soda, 130 parts of milk at 25°C, add to 150 parts of warm water at 30°C, dissolve and stir to form a mixture; add 35 parts of lemon essence, take 6 parts of egg liquid, and use a whisk The egg machine beats the egg liquid and adds it into the mixture, then takes 30 parts of palm oil and beats it, and stirs it for 10 minutes to prepare the auxiliary material.

[0044] (3) Mixing the dough: the konjac mixed powder of step (1) is added in the auxiliary material of step (2), and the dough is made after fully mixing;

[0045] (4) Compression forming and baking: After the mixed dough in (3) was left to stand ...

Embodiment 2

[0047] A preparation method of a mustard lemon konjac meal replacement biscuit, the steps comprising:

[0048] (1) Prepare konjac mixed powder: 500 parts of konjac flour, 500 parts of wheat flour, and 150 parts of mustard powder are mixed according to proportioning to make mixed powder;

[0049] (2) Preparation of auxiliary materials: Take 40 parts of white sugar, 15 parts of baking soda, 200 parts of milk at 25°C, add to 100 parts of warm water at 30°C, dissolve and stir to form a mixture; add 30 parts of lemon essence, take 7 parts of egg liquid, and use a whisk The egg machine beats the egg liquid and adds it into the mixture, then takes 40 parts of palm oil and beats it, and stirs it for 10 minutes to prepare the auxiliary material.

[0050] (3) Mixing the dough: the konjac mixed powder of step (1) is added in the auxiliary material of step (2), and the dough is made after fully mixing;

[0051] (4) Compression forming and baking: After the mixed dough in (3) was left to ...

Embodiment 3

[0053] A preparation method of a mustard lemon konjac meal replacement biscuit, the steps comprising:

[0054] (1) Prepare konjac mixed powder: 500 parts of konjac flour, 400 parts of wheat flour, and 120 parts of mustard powder are mixed in proportion to make mixed powder;

[0055] (2) Preparation of auxiliary materials: Take 35 parts of white sugar, 20 parts of baking soda, 130 parts of milk at 25°C, add to 150 parts of warm water at 30°C, dissolve and stir to form a mixture; add 30 parts of lemon essence, take 8 parts of egg liquid, and use a whisk The egg machine beats the egg liquid and adds it into the mixture, then takes 30 parts of palm oil and beats it, and stirs it for 10 minutes to prepare the auxiliary material.

[0056] (3) Mixing the dough: the konjac mixed powder of step (1) is added in the auxiliary material of step (2), and the dough is made after fully mixing;

[0057] (4) Compression molding and baking: After the mixed dough in (3) was left to stand for 25 ...

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Abstract

The invention particularly relates to a mustard-lemon-konjak meal replacement biscuit and a preparation method thereof, belonging to the technical field of food processing. According to the mustard-lemon-konjak meal replacement biscuit provided by an embodiment of the invention, konjac flour is used as a main component; glucomannan contained in the konjac flour can delay glucose absorption and reduce blood fat and blood sugar; meanwhile, konjac is good in water absorption performance, can enhance satiety and control heat intake, helps fat patients in need of weight losing to adjust diet, and has the effects of losing weight and reducing fat; and by adding mustard powder, lemon essence and other ingredients, the konjak flour can be further enhanced in the effect of delaying glucose absorption.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mustard lemon konjac meal replacement biscuit and a preparation method thereof. Background technique [0002] With the improvement of living standards, people consume more and more high-sugar, high-protein, and high-fat foods. Coupled with the fast pace of life, sedentary office workers do not exercise enough, which can easily lead to excessive blood lipids and blood sugar. Consumption leads to hyperlipidemia and hyperglycemia. The incidence of hyperlipidemia and hyperglycemia is increasing year by year, posing a major threat to people's health. Blood lipid is an important substance in the human body, but if it exceeds a certain range, the accumulation of blood lipid will form plaques, which will lead to heart disease, vision loss or blindness, necrosis of lower limbs, and gallstones. The damage of high blood lipids to patients is systemic. Hyperglycemia, hyperlipidem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/04A21D13/80A21D2/36A21D2/34
CPCA21D13/06A21D13/04A21D13/80A21D2/36A21D2/366A21D2/34
Inventor 卢群伟唐和斌
Owner EZHOU INST OF IND TECH HUAZHONG UNIV OF SCI & TECH
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