Nutritional meal replacement biscuit with low glycemic index (GI) and industrial mass production method of nutritional meal replacement biscuit

Abstract

The invention discloses a nutritional meal replacement biscuit with a low glycemic index (GI) and an industrial mass production method of the nutritional meal replacement biscuit. The preparation method of the nutritional meal replacement biscuit with the low glycemic index comprises the following steps of stirring shortening, adding white granulated sugar, polydextrose, stachyose and nutritionalpremixed powder, performing uniform stirring at a low speed, and then performing whipping at a high speed; adding a first blending liquid in two times, uniformly stirring, then adding wheat flour and/or potato powder, baked bean flour, soybean dietary fiber, collagen, soy isolate protein, whey protein and an enzyme inhibitor, uniformly mixing at a low speed, and carrying out heat preservation andfermentation on a dough; and performing baking after molding. The meal replacement biscuits belong to low-GI food, have the low-GI characteristics of postprandial blood glucose peak appearing time delay, blood glucose peak value reduction, slow increase and slow decrease of blood glucose concentration and fluctuation amplitude reduction after being eaten, and are beneficial to keeping blood glucose stable.

Description

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AI Technical Summary

Benefits of technology

This patented technology uses specific ingredients like wheat germ or rice bran with certain fats added for better taste quality compared to regular bread products made from traditional materials. It also includes various other components including proteins, sugars, vitamines, minerals, fibers, starches, glucans, polysaccharides, polyphenols, flavonoids, amino acids, antioxidants, phytosterol esters, chlorophyll glycoside compounds, lycopene alcohol soluble substances, beta-carotoxicity agents, calcium salts, lithium salt, magnesium sulfate, selenium, vanadia tetrahedronic acid, iron citric oxalates, pigments, oils, hydroxyproline receptor agonists, cyclohexane derivatives, urocanthritis drugs, antihypertensive medications, hormones, growth factors, neurotransmitters, histone degradative disorders, cell membranes, bacteriocidal activity against harmful microorganisms, and immune responses caused by inflammable lipoproteins.

Problems solved by technology

This patented describes how different types of sugars called saccharins affect the balance between calorie consumption and energy expenditure during periods where they were consumed beforehand. However, these compounds also contribute significantly towards cardiac dysfunction associated issues like stroke, peripheral circulatory failure, renal impairment, and reduced ability to control hunger and slimness symptoms related to chronotropic bowel syndrome. To address these concerns, various techniques aim to provide effective solutions involving increasing levels of certain components within foodstuffs while minimally impacting the natural gut flora.

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