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High-protein high-fiber meal replacement biscuits

A high-fiber, high-protein technology, applied in baking, baked food with modified ingredients, dough processing, etc., can solve the problems of increased biscuit bulk density, short shelf life, high calorie of biscuits, and reduce weight gain rate As well as the fat-to-body ratio, the cross-section is loose and porous, and the effect of reducing the dosage

Inactive Publication Date: 2020-06-02
程年贵
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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

[0018] The biscuit is prepared from the following raw materials by mass fraction: oat flour 20%, quinoa flour 12%, resistant dextrin 0.2%, coconut oil 3%, plant stanol ester 1.5%, chia seed powder 3%, potato flour 1.5%, 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.

[0019] Preparation:

[0020] 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;

[0021] 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 minutes, cool, pack, and get ready.

Embodiment 2

[0023] 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 flour 2.5%, potato flour 1.5%, white kidney bean powder 1.5%, whey protein powder 1%, hydrolyzed egg yolk powder 0.03%, psyllium seed husk powder 5%, trehalose 1%, and the rest of water.

[0024] Refer to Example 1 for the preparation method.

Embodiment 3

[0026] The biscuit is prepared from the following raw materials in mass fractions: oat flour 20%, quinoa flour 15%, resistant dextrin 0.2%, coconut oil 4%, plant stanol esters 2%, chia seed flour 5%, potato flour 3%, white kidney bean powder 3%, whey protein powder 3%, hydrolyzed egg yolk powder 0.05%, psyllium seed husk powder 8%, trehalose 3% and the rest of water.

[0027] A biscuit for cleansing intestines, detoxifying, beautifying and nourishing skin prepared according to the formula of Examples 1 to 3 of the present invention has a protein content of 18.32% to 18.62%, a dietary fiber content of 6.04% to 6.58%, and is nutritious and comprehensive, and the prepared biscuits All are golden yellow, crunchy and moderately sweet.

[0028] The type of dietary fiber has a certain impact on the bulk density of biscuits. Compared with the addition of bean dregs and inulin, the biscuits after baking with psyllium husk powder have a smaller bulk density value, and the biscuit sectio...

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PUM

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Abstract

The invention discloses high-protein high-fiber meal replacement biscuits. The biscuits are prepared from the following raw materials: oat flour, quinoa flour, resistant dextrin, coconut oil, plant stanol ester, chia seed powder, potato powder, white kidney bean powder, whey protein powder, hydrolyzed egg yolk powder, psyllium seed husk powder, trehalose and the balance of water. The biscuits havethe characteristics of low calorie, high dietary fibers and high proteins, and have the taste of crispy biscuits.

Description

technical field [0001] The invention belongs to the field of health food, in particular to a high-protein and high-fiber meal replacement biscuit. Background technique [0002] Meal replacement biscuits for weight loss are sought after by more and more consumers because of their healthy and simple advantages. 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 or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/047A21D2/36
CPCA21D2/366A21D13/047A21D13/06
Inventor 不公告发明人
Owner 程年贵
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