Nutritional meal replacement biscuit and preparation method thereof

Abstract

The invention discloses a nutritional meal replacement biscuit and a preparation method thereof. The biscuit comprises the following raw materials: 42-46% of plain flour; 13%-14% of oat powder; 10%-12% of vegetable oil; 5%-6% of whole eggs; 1%-2% of animal protein powder; 1%-2% of plant protein powder; 0.5%-1% of corn starch; 1%-2% of grape seed oil; 17%-20% of seasoning syrup; 0.5%-1% of mushroom powder; 0.05%-0.1% of ammonium bicarbonate; 0.05%-0.1% of sodium bicarbonate; 0.05%-0.1% of a flavoring agent; 0.04%-0.05% of essence and 0.05%-0.15% of a food additive; the specific steps are shown in the invention. The nutritional meal replacement biscuit is few in food additives, balanced in nutrition matching, good in sensory evaluation, smooth in biscuit surface, uniform in color, complete in appearance and free of cracks.

Description

Technical Field

[0001] The invention relates to a nutritional meal replacement biscuit and a preparation method thereof. Background Art

[0002] The biscuits we eat daily in our daily life have single nutrition and simple matching. In order to adapt to today's fast-paced life, enriching the nutrition of biscuits and balancing the nutritional matching of biscuits are the development trends of biscuits.

[0003] There are many kinds of meal replacement biscuits on the market. Some of them have too simple nutritional structures, ignoring the basic nutritional needs of the human body for protein, minerals, vitamins and trace elements; some of them add chemical additives in pursuit of taste, which are unsafe and unhealthy and cause harm to the human body; some of them pursue functionality and add health-care herbs, which not only have a strong herbal taste and affect the taste, but also fail to achieve balanced and comprehensive nutrition due to the one-sided pursuit of functionality. The above-mentioned meal replacement biscuits all have poor sensory evaluation and incomplete nutrition, which makes people feel poor when eating and resist active consumption, and long-term consumption will cause malnutrition. Therefore, a nutritious meal replacement biscuit is developed to improve the above problems. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the defects of the biscuits in the prior art that the biscuits have a single nutritional component and poor sensory evaluation, and provide a nutritious meal replacement biscuit and a preparation method thereof. The nutritious meal replacement biscuits of the present invention have less food additives, balanced nutritional combination, better sensory evaluation, smooth surface, uniform color, complete appearance, and no cracks.

[0005] The present invention provides a method for preparing nutritious meal replacement biscuits, which comprises the following raw materials in percentage by mass:

[0006] All-purpose flour 42%-46%; oatmeal powder 13%-14%; vegetable oil 10%-12%; whole egg 5%-6%; animal protein powder 1%-2%; vegetable protein powder 1%-2%; corn starch 0.5%-1%; grape seed oil 1%-2%; seasoning syrup 17%-20%; mushroom powder 0.5%-1%; ammonium bicarbonate 0.05%-0.1%; sodium bicarbonate 0.05%-0.1%; seasoning 0.05%-0.1%; essence 0.04%-0.05% and food additives 0.05%-0.15%;

[0007] The preparation method thereof comprises the following steps:

[0008] S1. Mixing: uniformly mixing the all-purpose flour, the seasoning syrup, the oatmeal powder, the vegetable oil, the whole egg, the animal protein powder, the vegetable protein powder and the corn starch to obtain a mixture A;

[0009] S2, second mixing: mixing the grape seed oil, the mushroom powder, the ammonium bicarbonate, the sodium bicarbonate, the flavoring agent, the food additive and the essence to obtain a mixture B;

[0010] S3, mixing the mixture A and the mixture B in three steps, letting them stand for 5-20 minutes, and baking them in three steps;

[0011] Among them, in the three-stage baking, the baking temperature of the front zone is 130-150°C; the baking temperature of the middle zone is 150-165°C; and the baking temperature of the rear zone is 175-185°C.

[0012] The content of mushroom powder in the nutritional meal replacement biscuits of the present invention is relatively high, and mushroom powder has an inherent irresistible taste, and a large amount of powdered substances will make the texture of the nutritional meal replacement biscuits relatively loose. After creative research and development, the inventors adjusted the mass percentage of other raw materials, added flavoring agents, food additives and other raw materials, and obtained the nutritional meal replacement biscuits of the present application with balanced nutrition, good sensory evaluation, smooth biscuit surface, uniform color, complete appearance, and no cracks under specific process conditions.

[0013] In the present invention, the all-purpose flour, oatmeal flour, whole eggs, corn starch and grape seed oil can be the conventional raw materials for making biscuits in the art. The whole eggs generally refer to the conventional materials including egg white and egg yolk when preparing biscuits, such as eggs.

[0014] In the present invention, the vegetable oil is preferably salad oil.

[0015] In the present invention, the animal protein powder can be a conventional animal protein powder in the art with a protein content of not less than 30%, preferably a high-protein, low-fat animal protein powder, such as skimmed milk powder. The high protein means that the protein content can be 30%-40%, such as 36%. The low fat means that the fat content can be 0.3-0.6%, such as 0.5%. The protein content or fat content means the percentage of the mass of the protein or fat to the mass of the animal protein powder.

[0016] In the present invention, the plant protein powder can be a conventional plant protein powder in the art with a protein content of not less than 50%, preferably a high-protein, fat-free and cholesterol-free plant protein-containing substance, such as soy protein powder. The high protein means that the protein content can be 50%-60%, such as 56%. The protein content means the percentage of the mass of the protein to the mass of the plant protein powder.

[0017] In the present invention, the flavoring syrup may be a substance that can add sweetness to the biscuits, and preferably includes one or more of maltitol liquid, oligofructose and fructose syrup, such as maltitol liquid and oligofructose.

[0018] In the present invention, the mushroom powder preferably includes one or more of black fungus powder, shiitake mushroom powder, maitake pollen, Agaricus blazei powder, Flammulina velutipes powder, Tremella fuciformis powder and Coprinus comatus powder.

[0019] In the present invention, the flavoring agent may include a substance that can add flavor to the nutritional meal replacement biscuits, preferably including curry powder.

[0020] In the present invention, the flavor preferably includes milk flavor.

[0021] In the present invention, the food additive can be a substance that can add other functions to the nutritional meal replacement biscuits, such as a substance that adds antioxidant function to the nutritional meal replacement biscuits. The antioxidant function substance preferably includes β-carotene and / or apple polyphenols.

[0022] In the present invention, the following mass percentages all represent the percentage of the mass of each raw material to the total mass of the raw materials of the nutritional meal replacement biscuits.

[0023] In the present invention, the mass percentage of the all-purpose flour is preferably 44%-45%, for example 44.71%.

[0024] In the present invention, the mass percentage of the oat flour is preferably 13%-13.5%, such as 13.04%.

[0025] In the present invention, the mass percentage of the vegetable oil is preferably 11%-11.5%, such as 11.18%.

[0026] In the present invention, the mass percentage of the whole egg is preferably 5.5%-5.8%, such as 5.59%.

[0027] In the present invention, the mass percentage of the animal protein powder is preferably 1.2%-1.9%, for example 1.86%.

[0028] In the present invention, the mass percentage of the plant protein powder is preferably 1.2%-1.9%, for example 1.68%.

[0029] In the present invention, the mass percentage of the corn starch is preferably 0.52%-0.8%, such as 0.56%.

[0030] In the present invention, the mass percentage of the grape seed oil is preferably 1.05%-1.5%, such as 1.1%.

[0031] In the present invention, the mass percentage of the flavored syrup is preferably 18%-19%, such as 18.34%.

[0032] In the present invention, when the flavoring syrup is maltitol liquid and oligofructose, the mass percentage of the maltitol liquid is preferably 16%-17%, such as 16.76%. The mass percentage of the oligofructose is preferably 1%-2%, such as 1.58%.

[0033] In the present invention, the mass percentage of the mushroom powder is preferably 0.55%-0.8%, such as 0.63%.

[0034] In the present invention, when the mushroom powder is black fungus powder, shiitake mushroom powder, maitake pollen, Agaricus blazei powder, Flammulina velutipes powder, Tremella fuciformis powder and Coprinus comatus powder, preferably, the mass percentages of the black fungus powder, the shiitake mushroom powder, the maitake pollen, the Agaricus blazei powder, the Flammulina velutipes powder, the Tremella fuciformis powder and the Coprinus comatus powder are each independently 0.05%-0.1%, for example 0.09%.

[0035] In the present invention, the mass percentage of the ammonium bicarbonate is preferably 0.06%-0.08%, for example 0.07%.

[0036] In the present invention, the mass percentage of the sodium bicarbonate is preferably 0.06%-0.08%, such as 0.07%.

[0037] In the present invention, the mass percentage of the flavoring agent is preferably 0.06%-0.08%, such as 0.07%.

[0038] In the present invention, the mass percentage of the flavor is preferably 0.04%.

[0039] In the present invention, the mass percentage of the food additive is preferably 0.1%-0.14%, such as 0.11%.

[0040] In the present invention, when the food additives are β-carotene and apple polyphenol, the mass percentage of the β-carotene is preferably 0.02%-0.03%, such as 0.02%. The mass percentage of the apple polyphenol is preferably 0.08%-0.11%, such as 0.09%.

[0041] In a preferred embodiment, the nutritional meal replacement biscuits include the following raw materials in the following mass ratio: 44.71% all-purpose flour; 13.04% oatmeal powder; 11.18% vegetable oil; 5.59% whole eggs; 1.86% animal protein powder; 1.68% plant protein powder; 0.56% corn starch; 1.1% grape seed oil; 18.34% flavoring syrup; 0.63% mushroom powder; 0.07% ammonium bicarbonate; 0.07% sodium bicarbonate; 0.07% flavoring; 0.04% essence and 0.11% food additives.

[0042] In S3 of the present invention, the standing time is preferably 10-15 minutes.

[0043] In S3 of the present invention, in the three-stage baking, the baking temperature in the front zone is preferably 140-150°C.

[0044] In S3 of the present invention, in the three-stage baking, the baking time in the front zone is preferably 5-6 minutes.

[0045] In S3 of the present invention, in the three-stage baking, the baking temperature in the middle zone is preferably 160-165°C.

[0046] In S3 of the present invention, in the three-stage baking, the baking time in the middle zone is preferably 7-8 minutes.

[0047] In S3 of the present invention, in the three-stage baking, the baking temperature in the rear zone is preferably 180-185°C.

[0048] In S3 of the present invention, in the three-stage baking, the baking time in the rear zone is preferably 5-6 minutes.

[0049] In S3 of the present invention, the front zone baking, middle zone baking and rear zone baking in the three-stage baking are performed sequentially, and the front zone, middle zone and rear zone only represent the order of baking.

[0050] In a preferred embodiment, in the three-stage baking, the baking temperature in the front zone is 140°C, and the baking time is 5-6 minutes; the baking temperature in the middle zone is 160°C, and the baking time is 7-8 minutes; the baking temperature in the rear zone is 180°C, and the baking time is 5-6 minutes.

[0051] In a preferred embodiment, in the three-stage baking, the baking temperature of the front zone is 150°C, and the baking time is 5-6 minutes; the baking temperature of the middle zone is 165°C, and the baking time is 7-8 minutes; the baking temperature of the rear zone is 185°C, and the baking time is 5-6 minutes.

[0052] In the present invention, after the baking is completed, a post-processing step is also performed. The post-processing step may include conventional cooling, sterilization, sorting, gold inspection and packaging in the art.

[0053] The present invention also provides a nutritional meal replacement biscuit, which is prepared by the above-mentioned preparation method.

[0054] On the basis of being in accordance with the common sense in the art, the above-mentioned preferred conditions can be arbitrarily combined to obtain the preferred embodiments of the present invention.

[0055] The reagents and raw materials used in the present invention are commercially available.

[0056] The positive and progressive effects of the present invention are:

[0057] The present invention combines new resource foods and various nutrients on the basis of conventional formulas, enriches the intake of nutrients while ensuring the taste of the biscuits, and achieves the effect of replacing conventional meals. The nutritional meal replacement biscuits of the present invention have fewer food additives and better sensory evaluation. The biscuits have a smooth surface, uniform color, complete appearance, and no cracks. BRIEF DESCRIPTION OF THE DRAWINGS

[0058] Figure 1 This is a photo of the appearance of the nutritional meal replacement biscuits prepared in Example 1.

[0059] Figure 2 This is a photo of the appearance of the nutritional meal replacement biscuits prepared in Comparative Example 1.

[0060] Figure 3 This is a photo of the appearance of the nutritional meal replacement biscuits prepared in Comparative Example 3.

[0061] Figure 4 This is a photo of the appearance of the nutritional meal replacement biscuits prepared in Comparative Example 8. DETAILED DESCRIPTION

[0062] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples. The experimental methods in the following examples without specifying specific conditions are carried out according to conventional methods and conditions, or selected according to the product specifications.

[0063] In the following examples and comparative examples, the protein content of skimmed milk powder is 36%, and the fat content is 0.5%; the protein content of soy protein powder is 56%, and both are purchased from Changchun Jishida Food Additive Co., Ltd.

[0064] Example 1

[0065] The raw materials of nutritional meal replacement biscuits are as follows:

[0066]

[0067] The preparation method of the nutritional meal replacement biscuits comprises the following steps:

[0068] S1. Mixing: Mix all-purpose flour, maltitol liquid, oatmeal powder, salad oil, whole eggs, skimmed milk powder, soy protein powder, oligofructose and corn starch to obtain mixture A.

[0069] S2. Second mixing: mix grape seed oil, black fungus powder, shiitake mushroom powder, maitake pollen, apple polyphenols, Agaricus blazei powder, Flammulina velutipes powder, Tremella fuciformis powder, Coprinus comatus powder, ammonium bicarbonate, sodium bicarbonate, curry powder, β-carotene and milk flavor to obtain a mixture B.

[0070] S3, mix mixture A and mixture B in three steps, let stand for 15 minutes, bake, cool, sterilize, select, inspect and package in three steps. The baking temperature in the front section is 140℃, and the baking time is 5-6 minutes; the baking temperature in the middle section is 160℃, and the baking time is 7-8 minutes; the baking temperature in the back section is 180℃, and the baking time is 5-6 minutes.

[0071] Example 2

[0072] The only difference from Example 1 is that the standing time is 10 min.

[0073] Example 3

[0074] The only difference from Example 1 is that in the three-stage baking, the baking temperature of the front zone is 150°C, the baking temperature of the middle zone is 165°C, and the baking temperature of the rear zone is 185°C.

[0075] Comparative Example 1

[0076] The only difference from Example 1 is that all the materials are mixed at the same time.

[0077] Comparative Example 2

[0078] The only difference from Example 1 is that the standing time is 30 min.

[0079] Comparative Example 3

[0080] The only difference from Example 1 is that during baking, the baking temperature of the front zone is 135°C, the baking temperature of the middle zone is 150°C, and the baking temperature of the rear zone is 200°C.

[0081] Comparative Example 4

[0082] The raw materials of nutritional meal replacement biscuits are as follows:

[0083]

[0084] The difference from the formula of the nutritional meal replacement biscuits in Example 1 is that the mass percentage of maltitol liquid is 14.66%, the mass percentage of salad oil is 12.76%, the mass percentage of skimmed milk powder is 1.88%, the mass percentage of curry powder is 0.65%, and the mass percentage of milk flavor is 0.02%.

[0085] The preparation method of the nutritional meal replacement biscuits is consistent with that in Example 1.

[0086] Comparative Example 5

[0087] The raw materials of nutritional meal replacement biscuits are as follows:

[0088]

[0089] The difference from the formula of the nutritional meal replacement biscuits in Example 1 is that the mass percentage of maltitol liquid is 15%, the mass percentage of salad oil is 12.76%, the mass percentage of curry powder is 0.3%, and the mass percentage of milk flavor is 0.03%.

[0090] The preparation method of the nutritional meal replacement biscuits is consistent with that in Example 1.

[0091] Comparative Example 6

[0092] The raw materials of nutritional meal replacement biscuits are as follows:

[0093]

[0094] The difference between the formula of the nutritional meal replacement biscuits in Example 1 is that the mass percentage of salad oil is 11.18%, and the mass percentage of curry powder is 0.15%.

[0095] The preparation method of the nutritional meal replacement biscuits is consistent with that in Example 1.

[0096] Comparative Example 7

[0097] The only difference from Example 1 is that during baking, the baking temperature of the front zone is 160°C, the baking temperature of the middle zone is 180°C, and the baking temperature of the rear zone is 190°C.

[0098] Effect Example 1

[0099] The nutritional meal replacement biscuits prepared in Examples 1-3 of the present invention and Comparative Examples 1-7 were subjected to sensory evaluation. The sensory evaluation was completed by 20 trained assessors. The scoring method was adopted: the scoring method is a method of evaluating the sensory organs of the samples in the form of numerical scores according to a pre-set evaluation benchmark, and finally calculating the average value to convert it into a sample score to determine the quality of the sample. The evaluation benchmark is shown in Table 1. The evaluation items include: color, appearance, organizational structure and taste and flavor. The sensory evaluation results are shown in Table 2.

[0100] Table 1

[0101]

[0102] Table 2

[0103]

[0104]

[0105] The appearance of the nutritional meal replacement biscuits prepared in Example 1 is shown in the figure Figure 1 As shown. Figure 1 It can be seen that the biscuit has a smooth surface, uniform color, complete shape and no cracks.

[0106] The appearance of the nutritional meal replacement biscuits prepared in Comparative Example 1 is shown in the figure Figure 2 As shown. Figure 2 It can be seen that the surface of the biscuit is not smooth, has powdery texture, and is burnt yellow in color.

[0107] The appearance of the nutritional meal replacement biscuits prepared in Comparative Example 3 is shown in the following figure: Figure 3 As shown. Figure 3 It can be seen that the surface of the biscuit is incomplete and has slight cracks.

[0108] The appearance of the nutritional meal replacement biscuits prepared in Comparative Example 8 is shown in the following figure: Figure 4 As shown. Figure 4 It can be seen that the surface appearance of the biscuit is incomplete and the cracks are large.

[0109] The nutritional meal replacement biscuits prepared in Comparative Example 2 have loose texture and are fragile.

[0110] The nutritional meal replacement biscuits prepared in Comparative Example 4 have low sweetness after baking, have an unobvious milky flavor, have a slight odor unique to spices, have a slightly spicy feeling after chewing, and are relatively crispy.

[0111] The nutritious meal replacement biscuits prepared in Comparative Example 5 have a slightly lighter sweetness after baking, a slightly light milky aroma, and still have a slightly lighter, crispier odor of spices.

[0112] The nutritious meal replacement biscuits prepared in Comparative Example 6 have moderate sweetness after baking, can smell light milk fragrance, still have the peculiar smell of spices which is slightly lighter and crisper.

[0113] The nutritional meal replacement biscuits prepared in Comparative Example 7 have moderate sweetness after baking, can smell light milk fragrance, still have the peculiar smell of spices which is slightly lighter and crisper.

Claims

1. A method for preparing nutritional meal replacement biscuits, characterized in that: It includes the following raw materials in percentage by weight: All-purpose flour 42%-46%; oatmeal powder 13%-14%; vegetable oil 10%-12%; whole egg 5%-6%; animal protein powder 1%-2%; vegetable protein powder 1%-2%; corn starch 0.5%-1%; grape seed oil 1%-2%; seasoning syrup 17%-20%; mushroom powder 0.5%-1%; ammonium bicarbonate 0.05%-0.1%; sodium bicarbonate 0.05%-0.1%; seasoning 0.05%-0.1%; essence 0.04%-0.05% and food additives 0.05%-0.15%; The preparation method thereof comprises the following steps: S1. Mixing: uniformly mixing the all-purpose flour, the seasoning syrup, the oatmeal powder, the vegetable oil, the whole egg, the animal protein powder, the vegetable protein powder and the corn starch to obtain a mixture A; S2, second mixing: mixing the grape seed oil, the mushroom powder, the ammonium bicarbonate, the sodium bicarbonate, the flavoring agent, the food additive and the essence to obtain a mixture B; S3, mixing the mixture A and the mixture B in three steps, letting them stand for 5-20 minutes, and baking them in three steps; Among them, in the three-stage baking, the baking temperature of the front zone is 130-150°C; the baking temperature of the middle zone is 150-165°C; and the baking temperature of the rear zone is 175-185°C.

2. The method for preparing the nutritional meal replacement biscuits according to claim 1, characterized in that: The vegetable oil is salad oil; And / or, the protein content of the animal protein powder is not less than 30%, preferably a high-protein, low-fat animal protein powder, such as skimmed milk powder; the high-protein means that the protein content is 30%-40%, such as 36%. The low-fat means that the fat content is 0.3-0.6%, such as 0.5%; the protein content or fat content means the percentage of the mass of the protein or fat to the mass of the animal protein powder; And / or, the protein content of the plant protein powder is not less than 50%, preferably a high-protein, fat-free and cholesterol-free plant protein-containing substance, such as soy protein powder; the high-protein refers to a protein content of 50%-60%, such as 56%; the protein content refers to the percentage of the mass of the protein to the mass of the plant protein powder; And / or, the flavored syrup comprises one or more of maltitol liquid, oligofructose and fructose syrup, such as maltitol liquid and oligofructose; 3. The method for preparing the nutritional meal replacement biscuits according to claim 1, characterized in that: The mushroom powder includes one or more of black fungus powder, shiitake mushroom powder, maitake pollen, Agaricus blazei powder, Flammulina velutipes powder, Tremella fuciformis powder and Coprinus comatus powder; and / or, the flavoring agent comprises curry powder; And / or, the flavor includes milk flavor; And / or, the food additives include substances that increase antioxidant function to the nutritional meal replacement biscuits; the substances with antioxidant function preferably include β-carotene and / or apple polyphenols.

4. The method for preparing the nutritional meal replacement biscuits according to claim 1, characterized in that: The mass percentage of the all-purpose flour is 44%-45%, for example 44.71%; And / or, the mass percentage of the oat flour is 13%-13.5%, for example 13.04%; And / or, the mass percentage of the vegetable oil is 11%-11.5%, for example 11.18%; And / or, the mass percentage of the whole egg is 5.5%-5.8%, for example 5.59%; And / or, the mass percentage of the animal protein powder is 1.2%-1.9%, for example 1.86%; And / or, the mass percentage of the plant protein powder is 1.2%-1.9%, for example 1.68%; And / or, the mass percentage of the corn starch is 0.52%-0.8%, for example 0.56%; And / or, the mass percentage of the flavored syrup is 18%-19%, such as 18.34%.

5. The method for preparing the nutritional meal replacement biscuits according to claim 1, characterized in that: The mass percentage of the grape seed oil is 1.05%-1.5%, for example 1.1%; And / or, the mass percentage of the mushroom powder is 0.55%-0.8%, for example 0.63% And / or, the mass percentage of the ammonium bicarbonate is 0.06%-0.08%, for example 0.07%; And / or, the mass percentage of the sodium bicarbonate is 0.06%-0.08%, for example 0.07%; And / or, the mass percentage of the flavoring agent is 0.06%-0.08%, for example 0.07%; And / or, the mass percentage of the flavor is 0.04%; And / or, the mass percentage of the food additive is 0.1%-0.14%, for example 0.11%.

6. The method for preparing the nutritional meal replacement biscuits according to claim 1, characterized in that: When the flavored syrup is maltitol liquid and oligofructose, the mass percentage of the maltitol liquid is 16%-17%, such as 16.76%; the mass percentage of the oligofructose is 1%-2%, such as 1.58%; And / or, when the mushroom powder is black fungus powder, shiitake mushroom powder, maitake pollen, Agaricus blazei powder, Flammulina velutipes powder, Tremella fuciformis powder and Coprinus comatus powder, the mass percentages of the black fungus powder, the shiitake mushroom powder, the maitake pollen, the Agaricus blazei powder, the Flammulina velutipes powder, the Tremella fuciformis powder and the Coprinus comatus powder are each independently 0.05%-0.1%, for example 0.09%; And / or, when the food additives are β-carotene and apple polyphenols, the mass percentage of the β-carotene is 0.02%-0.03%, such as 0.02%; the mass percentage of the apple polyphenols is 0.08%-0.11%, such as 0.09%.

7. The method for preparing the nutritional meal replacement biscuits according to claim 1, characterized in that: The nutritional meal replacement biscuits include the following raw materials in mass ratio: 44.71% all-purpose flour; 13.04% oatmeal powder; 11.18% vegetable oil; 5.59% whole eggs; 1.86% animal protein powder; 1.68% vegetable protein powder; 0.56% corn starch; 1.1% grape seed oil; 18.34% flavoring syrup; Mushroom powder 0.63%; ammonium bicarbonate 0.07%; sodium bicarbonate 0.07%; seasoning 0.07%; essence 0.04% and food additives 0.11%.

8. The method for preparing the nutritional meal replacement biscuits according to claim 1, characterized in that: In S3, the standing time is 10-15 minutes; And / or, in S3, in the three-stage baking, the baking temperature in the front zone is 140-150° C.; And / or, in S3, in the three-stage baking, the baking time in the front zone is 5-6 minutes; And / or, in S3, in the three-stage baking, the baking temperature in the middle zone is 160-165° C.; And / or, in S3, in the three-stage baking, the baking time in the middle zone is 7-8 minutes; And / or, in S3, in the three-stage baking, the baking temperature in the rear zone is 180-185°C; And / or, in S3, in the three-stage baking, the baking time in the rear zone is 5-6 minutes.

9. The method for preparing the nutritional meal replacement biscuits according to claim 8, characterized in that: In the three-stage baking, the baking temperature of the front zone is 140°C, and the baking time is 5-6 minutes; the baking temperature of the middle zone is 160°C, and the baking time is 7-8 minutes; the baking temperature of the rear zone is 180°C, and the baking time is 5-6 minutes; Alternatively, in the three-stage baking, the baking temperature in the front zone is 150° C., and the baking time is 5-6 min; the baking temperature in the middle zone is 165° C., and the baking time is 7-8 min; and the baking temperature in the rear zone is 185° C., and the baking time is 5-6 min.

10. A nutritional meal replacement biscuit, characterized in that: It is prepared by the preparation method described in any one of claims 1 to 9.

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