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Preparation method of nutrient meal replacement biscuit

A biscuit and nutrition technology, applied in baking, baked goods, food science and other directions, can solve the problems of few types of functional biscuit and low nutritional value of biscuit products, so as to improve human immunity, prevent osteoporosis or prevent osteoporosis. Healing of the injured area, the effect of a short process

Inactive Publication Date: 2020-09-11
GUANGDONG PHARMA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently biscuits contain relatively few nutritional elements, and there are not many types of functional biscuits, resulting in low nutritional value of biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A method for preparing a nutritious meal replacement biscuit, the biscuit is mainly prepared from the following raw materials:

[0051] Wheat flour: 20%;

[0052] Soy protein isolate: 8%;

[0053] Shortening: 5%;

[0054] White sugar: 6%;

[0055] Polydextrose: 5%;

[0056] Defatted starch: 7%;

[0057] Eggs: 8%;

[0058] Vegetable oil: 3%;

[0059] Collagen peptide: 5%;

[0060] Starch: 6%;

[0061] Whey protein powder: 1%;

[0062] Soy protein powder: 2%;

[0063] Whey protein: 1%;

[0064] Resistant dextrin: 2%;

[0065] Quinoa: 3%;

[0066] Psyllium husk powder: 2%;

[0067] L-arabinose: 1%;

[0068] Stachyose: 2%;

[0069] Edible salt: 1%;

[0070] Ammonium bicarbonate: 3%;

[0071] Sodium bicarbonate: 2%;

[0072] Phospholipids: 1%;

[0073] Food flavor: 2%;

[0074] Sucralose: 1%;

[0075] β-carotene: 1%;

[0076] tert-butyl hydroquinone: 2%.

[0077] Specifically, the specific steps for preparing the biscuit are as follows:

[0078] (1) W...

Embodiment 2

[0089] A method for preparing a nutritious meal replacement biscuit, the biscuit is mainly prepared from the following raw materials:

[0090] Wheat flour: 56%;

[0091] Soy protein isolate: 2%;

[0092] Shortening: 2%;

[0093] White sugar: 1%;

[0094] Polydextrose: 1%;

[0095] Defatted starch: 2%;

[0096] Eggs: 2%;

[0097] Vegetable oil: 1%;

[0098] Collagen peptide: 4%;

[0099] Starch: 1%;

[0100] Whey protein powder: 2%;

[0101] Soy protein powder: 2%;

[0102] Whey protein: 2%;

[0103] Resistant dextrin: 1%;

[0104] Quinoa: 3%;

[0105] Psyllium husk powder: 3%;

[0106] L-arabinose: 1%;

[0107] Stachyose: 1%;

[0108] Edible salt: 1%;

[0109] Ammonium bicarbonate: 3%;

[0110] Sodium bicarbonate: 1%;

[0111] Phospholipids: 2%;

[0112] Food flavor: 2%;

[0113] Sucralose: 1%;

[0114] β-carotene: 2%;

[0115] tert-butyl hydroquinone: 1%.

[0116] Specifically, the specific steps for preparing the biscuit are as follows:

[0117] (1) W...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of a nutrient meal replacement biscuit. The biscuit is mainly prepared from the following raw materials: 10%-65% of wheat flour, 1%-12% of soy protein isolate, 1%-10% of shortening, 1%-8% of white granulated sugar, 1%-8% of polydextrose, 1%-10% of degreased starch, 1%-10% of eggs, 1%-4% of vegetable oil, 1%-8% of collagen peptide, 1%-10% of starch and the balance of whey protein powder, soy protein powder, whey protein, resistant dextrin, quinoa, psyllium seed husk powder, L-arabinose, stachyose, edible salt, ammonium bicarbonate, sodium bicarbonate, phospholipids, food flavor, sucralose, beta-carotene and tert-butylhydroquinone. The biscuit contains rich and balanced nutrients, and meanwhile, the biscuit tastes fragrant, has enough toughness, has effects of promoting appetite and strengthening the spleen, and is easy to digest, low in fat content, good in taste and simple in process.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing nutritional meal replacement biscuits. Background technique [0002] As one of the main leisure foods, biscuits have the characteristics of large consumption, convenient storage and transportation, long shelf life, and are suitable for all ages. They are good foods for leisure or to satisfy hunger. However, currently biscuits contain relatively few nutritional elements and there are not many types of functional biscuits, resulting in low nutritional value of biscuits. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing nutritional meal replacement biscuits to solve the problems raised in the above-mentioned background technology. [0004] To achieve the above object, the present invention provides the following technical solutions: [0005] A method for preparing a nutritious meal replacem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/064A21D2/36A21D2/26A21D2/24A21D2/18
CPCA21D13/06A21D13/064A21D2/24A21D2/266A21D2/268A21D2/36A21D2/181
Inventor 彭勇李平凡
Owner GUANGDONG PHARMA UNIV
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