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Method for preparing meal replacement biscuit

A biscuit and meal replacement technology, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems of biscuit bulk density increase, short shelf life, high calorific value of biscuits, achieve crisp and porous cross-section, reduce use 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

[0015] Example 1. A low-calorie meal replacement biscuit

[0016] The biscuit is prepared with the following mass fractions of raw materials: 20% oatmeal flour, 12% quinoa flour, 0.2% resistant dextrin, 3% coconut oil, 1.5% plant stanol ester, 3% chia seed powder, Potato powder 1.5%, white kidney bean powder 2%, whey protein powder 2%, hydrolyzed egg yolk powder 0.03%, psyllium husk powder 6%, trehalose 2% and the balance water.

[0017] Preparation:

[0018] A) Take Psyllium husk, add 4 times the amount of 3wt% dextrose aqueous solution of raw materials, cook for 10min, dry, stir-fry for 20min, cool, crush, and set aside;

[0019] B) Sift oat flour and quinoa flour, add chia seed flour, potato flour, white kidney bean flour, whey protein powder, hydrolyzed egg yolk powder and the above-prepared psyllium husk powder, mix well and add coconut oil , Phytostanol esters and trehalose; then add resistant dextrin and water, stir evenly, extrude to form, bake at 145°C for 15 minutes, cool a...

Embodiment 2

[0020] Example 2. A low-calorie meal replacement biscuit

[0021] The biscuits are prepared with the following mass fractions of raw materials: oat flour 12%, quinoa flour 10%, resistant dextrin 0.1%, coconut oil 3%, plant stanol ester 1%, chia seed powder 2.5%, Potato powder 1.5%, white kidney bean powder 1.5%, whey protein powder 1%, hydrolyzed egg yolk powder 0.03%, plantain husk powder 5%, trehalose 1% and the balance water.

[0022] A) Take Psyllium husk, add 4 times the amount of 3wt% dextrose aqueous solution to cook for 10 minutes, dry, stir-fry for 20 minutes, cool, smash, and reserve;

[0023] B) Sift oat flour and quinoa flour, add chia seed flour, potato flour, white kidney bean flour, whey protein powder, hydrolyzed egg yolk powder and the above-prepared psyllium husk powder, mix well and add coconut oil , Phytostanol esters and trehalose; then add resistant dextrin and water, stir evenly, extrude to form, bake at 145°C for 15 minutes, cool and pack, and get ready.

Embodiment 3

[0024] Example 3. A low-calorie meal replacement biscuit

[0025] The biscuits are prepared with the following mass fractions of raw materials: 20% oatmeal flour, 15% quinoa flour, 0.2% resistant dextrin, 4% coconut oil, 2% plant stanol esters, 5% chia seed powder, Potato powder 3%, white kidney bean powder 3%, whey protein powder 3%, hydrolyzed egg yolk powder 0.05%, plantain husk powder 8%, trehalose 3% and the balance water.

[0026] A) Take Psyllium husk, add 4 times the amount of 3wt% dextrose aqueous solution of raw materials, cook for 10min, dry, stir-fry for 20min, cool, crush, and set aside;

[0027] B) Sift oat flour and quinoa flour, add chia seed flour, potato flour, white kidney bean flour, whey protein powder, hydrolyzed egg yolk powder and the above-prepared psyllium husk powder, mix well and add coconut oil , Phytostanol esters and trehalose; then add resistant dextrin and water, stir evenly, extrude to form, bake at 145°C for 15 minutes, cool and pack, and get ready...

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PUM

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Abstract

The invention discloses a method for preparing a meal replacement biscuit. The method includes the following steps that (A) round bract semen plantaginis husks are taken, a 2-5 wt% glucose aqueous solution of 3-6 times of the amount of raw naterials is added and cooked for 6-15 min, drying and stir-frying with mild fire for 15-30 min are carried out, and cooling and crushing are carried out for standby application; and (B) oat flour and quinoa flour are sifted, chia seed powder, potato powder, white kidney bean powder, whey protein powder, hydrolyzed egg yolk powder and the round bract semen plantaginis husk powder prepared before are added, and after mixing evenly, coconut oil, phytostanol ester and trehalose are added; and then resistant dextrin and water are added, stirring evenly and squeezing and shaping are carried out, baking at 120-150 DEG C for 10-20 min is carried out, and after cooling and packing, the meal replacement biscuit is obtained. The meal replacement biscuit prepared by the method has the characteristics of low calorie, high dietary fiber and high protein, and at the same time has the taste of crisp biscuits.

Description

Technical field [0001] The invention belongs to the field of food, and specifically relates to a method for preparing meal replacement biscuits. Background technique [0002] Traditional meal replacement biscuits are mostly high-fiber biscuits. The dietary fiber content in high-fiber biscuits is between 10-50%. They are mostly made of dietary fiber, which has high water-holding properties, and can produce satiety by absorbing water and swelling, and dietary fiber has low calories. , Can reduce the daily intake of food calories for dieters, and achieve the goal of weight loss. [0003] However, these biscuits generally have the following defects: one is that the bulk density of the biscuits increases due to the large amount of dietary fiber, and the biscuits taste bad; the other is that the current meal replacement biscuits still need to add a higher content of oil in order to improve the taste. , Can not really meet the low-calorie requirements, and because of the presence of high...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/366A21D13/06
Inventor 不公告发明人
Owner 刘雪香