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Low-calorie meal-replacing biscuit

A low-calorie, biscuit technology, applied in the direction of baking, baked food with modified ingredients, dough treatment, etc., can solve the problems of increased biscuit bulk density, short shelf life, high calorie of biscuits, achieve crisp and porous cross-section, reduce usage The effect of quantity and taste

Inactive Publication Date: 2020-05-29
刘雪香
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, such biscuits generally have the following defects: First, due to the large amount of dietary fiber, the bulk density of biscuits increases, and the taste of biscuits is not good; second, the current meal replacement biscuits still need to add a relatively high content of oil in order to improve the taste , can not really meet the requirements of low calorie, and due to the existence of high content of oil, the shelf life of biscuits is not long
[0004] Because weight-loss meal replacement biscuits require low calorie and high dietary fiber, the current weight-loss meal replacement biscuits generally have the defects of poor taste and short shelf life, which make them not popular with consumers and difficult to be popularized and applied on a large scale
[0005] In addition, in the preparation of biscuits, if the amount of oil is high, the crispness and taste of the biscuits will be improved. For example, for crispy biscuits, the amount of oil used is generally 40-50% to achieve the desired crispness, but high-fat biscuits High in calories, not suitable for weight loss meal replacement biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1, a kind of low calorie meal replacement biscuit

[0015] The biscuit is prepared from the following raw materials in mass fractions: 20% of oat flour, 12% of quinoa flour, 0.2% of resistant dextrin, 3% of coconut oil, 1.5% of plant stanol ester, 3% of chia seed powder, 1.5% potato powder, 2% white kidney bean powder, 2% whey protein powder, 0.03% hydrolyzed egg yolk powder, 6% psyllium husk powder, 2% trehalose and the rest of water.

[0016] Preparation:

[0017] A) Take the psyllium husk, add 3wt% glucose aqueous solution which is 4 times the amount of the raw material, cook for 10 minutes, dry, stir-fry for 20 minutes, cool, pulverize, and set aside;

[0018] B) Sift oat flour and quinoa flour, add chia seed powder, potato flour, white kidney bean powder, whey protein powder, hydrolyzed egg yolk powder and the psyllium husk powder prepared above, mix well and add coconut oil , phytostanol ester and trehalose; then add resistant dextrin and water, stir ...

Embodiment 2

[0019] Embodiment 2, a kind of low calorie meal replacement biscuit

[0020] The biscuit is prepared from the following raw materials in mass fractions: oat flour 12%, quinoa flour 10%, resistant dextrin 0.1%, coconut oil 3%, plant stanol ester 1%, chia seed powder 2.5%, 1.5% potato powder, 1.5% white kidney bean powder, 1% whey protein powder, 0.03% hydrolyzed egg yolk powder, 5% psyllium husk powder, 1% trehalose and the rest of water.

[0021] A) Take the psyllium husk, add 3wt% glucose aqueous solution which is 4 times the amount of the raw material, cook for 10 minutes, dry, stir-fry for 20 minutes, cool, pulverize, and set aside;

[0022] B) Sift oat flour and quinoa flour, add chia seed powder, potato flour, white kidney bean powder, whey protein powder, hydrolyzed egg yolk powder and the psyllium husk powder prepared above, mix well and add coconut oil , phytostanol ester and trehalose; then add resistant dextrin and water, stir evenly, extrude, bake at 145°C for 15 m...

Embodiment 3

[0023] Embodiment 3, a kind of low calorie meal replacement biscuit

[0024] The biscuit is prepared from the following raw materials in mass fractions: 20% of oat flour, 15% of quinoa flour, 0.2% of resistant dextrin, 4% of coconut oil, 2% of plant stanol ester, 5% of chia seed powder, 3% of potato powder, 3% of white kidney bean powder, 3% of whey protein powder, 0.05% of hydrolyzed egg yolk powder, 8% of psyllium husk powder, 3% of trehalose and the rest of water.

[0025] A) Take the psyllium husk, add 3wt% glucose aqueous solution which is 4 times the amount of the raw material, cook for 10 minutes, dry, stir-fry for 20 minutes, cool, pulverize, and set aside;

[0026] B) Sift oat flour and quinoa flour, add chia seed powder, potato flour, white kidney bean powder, whey protein powder, hydrolyzed egg yolk powder and psyllium husk powder prepared above, mix well and add coconut oil , phytostanol ester and trehalose; then add resistant dextrin and water, stir evenly, extru...

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PUM

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Abstract

The invention discloses a low-calorie meal-replacing biscuit. The low-calorie meal-replacing biscuit is prepared from the following raw materials in parts by mass: 10-25% of oat flour, 10-15% of quinoa flour, 0.1-0.3% of resistant dextrin, 3-5% of coconut oil, 1-3% of phytostanol ester, 2-6% of chia seed powder, 1-3% of potato powder, 1-4% of white kidney bean powder, 1-3% of whey protein powder,0.02-0.05% of hydrolyzed yolk powder, 3-8% of psyllium husk powder and 1-3% of trehalose, with the balance being water. The meal-replacing biscuit can be used as a meal replacement, has the characteristics of low calorie, high dietary fiber and high protein, and also has the same taste as a crispy biscuit.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a low-calorie meal replacement biscuit. Background technique [0002] Traditional meal replacement biscuits are mostly high-fiber biscuits. The dietary fiber content in high-fiber biscuits is between 10% and 50%. Dietary fiber has high water-holding properties and can produce a sense of satiety through water absorption and low-calorie dietary fiber. , can reduce the daily food calorie intake of the dieter, and achieve the goal of weight loss. [0003] However, such biscuits generally have the following defects: First, due to the large amount of dietary fiber, the bulk density of biscuits increases, and the taste of biscuits is not good; second, the current meal replacement biscuits still need to add a relatively high content of oil in order to improve the taste , can not really meet the requirements of low calorie, and due to the existence of higher content of oil, biscuits shelf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/047A21D2/36
CPCA21D2/36A21D13/047A21D13/06
Inventor 不公告发明人
Owner 刘雪香
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