Meal replacement functional formula biscuit and preparation method thereof

Abstract

The invention provides antioxidant meal replacement biscuits and a preparation method thereof. The preparation method comprises the following steps: pouring eggs which are weighed in advance and uniformly stirred into butter which is heated and melted in a waterproof manner, adding erythritol in three times, and beating by using an eggbeater; then sequentially adding lycopene oil microcapsules, antioxidant peptide powder, nano bamboo shoot dietary fibers and low-gluten flour, kneading until half of the mixture is kneaded, adding baking soda, kneading until the mixture is smooth, and standing for fermentation for 10 minutes; the dough is rolled to be 2-3 mm thick, and a mold is used for shaping; the temperature of an oven is 150 DEG C, preheating is conducted for 5 min, and baking The lycopene oil microcapsule, the antioxidant peptide and the bamboo shoot dietary fiber are added into the functional biscuit, so that the functional biscuit has multiple functions of resisting oxidation, regulating intestinal functions and the like.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and provides a functional formula biscuit for meal replacement and a preparation method thereof. Background Art

[0002] As a kind of snack food that is easy to carry, rich in taste, excellent in nutritional quality and low in price, biscuits are widely welcomed by consumers. With the advancement and development of science and technology, more and more consumers are not only satisfied with the satiating effect of biscuits, but also meet the consumers' pursuit of health.

[0003] Currently, biscuits mainly fall into the following categories: ordinary nutritionally fortified biscuits, antioxidant biscuits, and dietary fiber biscuits.

[0004] These cookies have the following disadvantages:

[0005] 1. Nutritional ingredients

[0006] (1) Single ingredient has limited function:

[0007] Similar nutritional fortified biscuits in the prior art, if only a single carotenoid (such as β-carotene) or other nutritional ingredients are added, although they can provide certain nutritional benefits, their functions are relatively single.

[0008] (2) For antioxidant biscuits, if only a single antioxidant such as tea polyphenols is added, its antioxidant mechanism and range are relatively narrow.

[0009] (3) Poor synergy of nutrients:

[0010] In existing dietary fiber biscuits, dietary fiber is usually simply added to improve intestinal function without considering the synergistic effect with other functional ingredients.

[0011] 2. Process

[0012] (1) Uneven mixing problem:

[0013] For ordinary nutritional fortified biscuits, when adding fat-soluble ingredients (such as β-carotene), uneven mixing may occur. Due to the solubility and dispersibility of ingredients such as β-carotene, it is easy to form local enrichment in the dough, resulting in uneven distribution of nutrients.

[0014] When adding antioxidants such as tea polyphenols, existing antioxidant biscuits may not fully consider the physical and chemical interactions with other ingredients, resulting in uneven distribution of antioxidants after mixing.

[0015] (2) Poor stability of ingredients during processing:

[0016] For antioxidant cookies, the stability of antioxidants (such as tea polyphenols) may need to be continuously monitored during the baking process. Lycopene is easily isomerized at high temperatures, resulting in a decrease in its antioxidant activity.

[0017] 3. Taste and quality

[0018] If existing nutritional fortified biscuits only focus on the addition of nutrients, they may ignore the taste. For example, some biscuits with a large amount of nutrients added have a rough and dry taste. Summary of the invention

[0019] In order to ensure and meet the diverse needs of consumers, the object of the present invention is to provide an antioxidant meal replacement biscuit and a preparation method thereof.

[0020] The preparation method of the antioxidant meal replacement biscuits comprises the following steps:

[0021] Pour the eggs weighed and stirred in advance into the melted butter heated in water, add erythritol three times and beat with a whisk;

[0022] Then add lycopene oil microcapsules, antioxidant peptide powder, nano bamboo shoot dietary fiber and low-gluten flour in turn, knead until halfway, add baking soda and knead until smooth, and let it stand for 10 minutes;

[0023] Roll out the dough to 2-3mm thick and shape it using a mold;

[0024] Preheat the oven to 150℃ for 5 minutes and bake for 15 minutes.

[0025] The ingredients are prepared in the following proportions: 25g eggs, 8g erythritol, 50g low-gluten flour, 15g butter, 1g baking soda, 1g lycopene oil microcapsules, 1g antioxidant peptides, and 0.5g nano-bamboo shoot dietary fiber.

[0026] The preparation method of the lycopene oil microcapsules is as follows:

[0027] (1) Dispersing lycopene crystals in soybean oil, raising the temperature of the soybean oil to 170° C., stirring for 5 minutes to obtain lycopene soybean oil core material, and then filtering and storing;

[0028] (2) Using lycopene soybean oil as the oil phase, carrageenan, maltodextrin, and soy protein as composite wall materials, dissolved in distilled water as the water phase, and sucrose ester as an emulsifier dissolved in the water phase, the oil phase and the water phase are mixed, stirred evenly with a magnetic stirrer, and then homogenized with a high-speed homogenizer to form a uniform and stable emulsion, and then frozen for 12 hours and placed in a vacuum freeze dryer to obtain a lycopene microcapsule product;

[0029] According to mass percentage, the concentration of composite wall material is 14%, the content of carrageenan in the mixed wall material is 12%, the content of soy protein in the mixed wall material is 10%, the rest is maltodextrin, the emulsifier is sucrose ester, the content is 4%, the emulsification temperature is 45°C, the wall-core ratio is 7:1, and the homogenization time is 3 minutes.

[0030] The preparation method of the antioxidant peptide is:

[0031] (1) Weigh 5 g of fermented black bean curd sample, place it in a blender, add distilled water at a ratio of 1:1 to grind it into a homogenate, transfer the homogenate into a conical flask, add distilled water to a solid-liquid ratio of 1:25, and adjust the pH of the system to 7;

[0032] (2) Microwave-assisted extraction was used to extract the antioxidant peptides from Douchi at a microwave power of 500 W and a microwave time of 10 min;

[0033] (3) Filter to obtain the fermented black bean curd antioxidant peptide extract, and spray dry to obtain the antioxidant peptide.

[0034] The preparation method of the nano bamboo shoot dietary fiber is as follows:

[0035] (1) Ultrasonic treatment: During the ultrasonic treatment, 10 g of dried bamboo shoot powder was weighed and an appropriate amount of distilled water was added according to the material-liquid ratio; at 40 °C, the ultrasonic power was set to 300 w, and the ultrasonic water bath was treated for 1 h to ensure sufficient mixing;

[0036] (2) Composite enzymatic hydrolysis treatment: according to the added dried bamboo shoot powder, an appropriate amount of composite enzyme is added, and the mass ratio of enzyme types is amylase: cellulase = 1:3; then it is treated in a constant temperature water bath at 40°C for 1.5h to remove starch, and then the enzyme is inactivated by boiling for 10min;

[0037] Enzymatic hydrolysis: add 0.8% papain by weight of dried bamboo shoot powder, treat in a constant temperature water bath at 55°C for 2 h to remove protein, and boil for 10 min to inactivate the enzyme;

[0038] (3) Extraction of the final product: The liquid of the bamboo shoots after enzymatic hydrolysis is filtered, and the filter residue is washed with distilled water until the pH value reaches neutral, and then dried to extract the insoluble dietary fiber; the filtrate is centrifuged at 3000 r / min for 15 minutes, and the supernatant is collected by filtration, and the supernatant is concentrated to 1 / 4 of the original volume in a rotary evaporator, and four times the volume of 95% ethanol is added to the concentrated liquid, and the concentrated liquid is allowed to stand at 4°C for 12 hours to promote the formation of flocculent precipitates of the fiber components; the collected precipitates are dried with hot air to obtain the bamboo shoot soluble dietary fiber;

[0039] (4) Preparation of Nanocellulose

[0040] ① Acid hydrolysis: add bamboo shoot soluble dietary fiber into a 60% sulfuric acid solution at a mass volume ratio of 1:20 and stir at 40°C for 120 min;

[0041] ②After the reaction is completed, add five times the amount of distilled water to stop the acid hydrolysis;

[0042] ③ Centrifugation: After centrifugation, discard the supernatant and add distilled water to the residue for three times to remove the residual sulfuric acid;

[0043] ④ Ultrasonic treatment: 20 minutes;

[0044] ⑤ Dialysis: dialyze with distilled water until neutral;

[0045] ⑥ Homogenization: homogenizer 1w2k rotation, homogenization for 2 minutes;

[0046] ⑦ After freeze-drying, nano bamboo shoot dietary fiber is obtained.

[0047] The beneficial effects of the present invention are:

[0048] 1. Effects of lycopene:

[0049] Antioxidant: Lycopene has a strong antioxidant function, which can remove free radicals in the body, help delay aging, maintain the metabolic activity of cells, and keep the body energetic.

[0050] Enhance immunity: Lycopene can remove excess "garbage" from the body, improve immunity, and help the body maintain a healthy state.

[0051] Auxiliary anti-tumor: Lycopene has a certain auxiliary therapeutic effect on malignant tumors.

[0052] Protect the prostate: Lycopene can protect the prostate and significantly improve male reproductive function.

[0053] 2. Effects of Douchi Antioxidant Peptide:

[0054] Antioxidant property: The antioxidant capacity of fermented black bean antioxidant peptides is mainly achieved by scavenging free radicals, inhibiting fat peroxidation, chelating metal ions, increasing antioxidant enzyme activity, and inhibiting lipoxygenase activity.

[0055] Anti-cancer property: The amino acid composition of Douchi antioxidant peptides is mainly hydrophobic amino acids, charged amino acids, especially positively charged amino acids, and heterocyclic amino acids. Hydrophobic amino acids can enhance the interaction between peptides and cancer cells, forming transmembrane channels on the surface of cancer cells or destroying plasma membrane junctions. Positively charged amino acids have stronger selectivity and toxicity to cancer cells, promoting necrosis or apoptosis of cancer cells.

[0056] Relieve fatigue: The absorption rate of fermented black bean antioxidant peptides is better than that of amino acids, which can enable people to supplement amino acids in a short period of time, which is beneficial for enhancing physical fitness, repairing damaged muscle tissue, and relieving fatigue.

[0057] 3. Effects of fiber biscuits:

[0058] Increase satiety: Dietary fiber can absorb water and swell, increasing the volume of food, thus making people feel full, helping to reduce food intake and control weight.

[0059] Improve intestinal function: Dietary fiber can promote intestinal peristalsis, increase stool volume, soften stool, help smooth bowel movements, and prevent constipation and intestinal diseases.

[0060] Regulating blood sugar: Dietary fiber can delay the absorption and digestion of carbohydrates, help lower blood sugar levels, and has certain benefits for diabetic patients.

[0061] 4. Effects of the new antioxidant meal replacement biscuits:

[0062] Nutritional complementarity: Lycopene and dietary fiber are both nutrients beneficial to the human body. Their combination in fiber biscuits can achieve nutritional complementarity and make the biscuits more nutritious.

[0063] Healthy and delicious: Fiber biscuits with added lycopene are not only crispy and delicious, but also have certain health benefits and are suitable for people of all ages.

[0064] Fill the market: better meet the needs of consumers in the existing market.

[0065] Compared with the prior art, the present invention has the following technical effects:

[0066] The functional biscuits of the present invention are added with lycopene oil microcapsules, fermented black bean antioxidant peptides and bamboo shoot dietary fiber, and have multiple functions such as anti-oxidation and intestinal function regulation.

[0067] The fermented black bean curd antioxidant peptide and lycopene oil microcapsules of the present invention may work synergistically through different antioxidant mechanisms and can more effectively combat oxidative stress than biscuits containing a single antioxidant.

[0068] In the biscuits of the present invention, the lycopene oil microcapsules, the fermented black bean antioxidant peptides and the bamboo shoot dietary fiber can cooperate with each other. For example, the antioxidant components may help to protect the quality of the dietary fiber during processing or storage, and the dietary fiber can provide a better intestinal environment for the absorption and action of other components, but the prior art does not adequately consider the synergy in this regard.

[0069] After being embedded, the solubility and dispersibility of the lycopene oil in the present invention are greatly improved, and the lycopene oil can be evenly distributed in the biscuits during the mixing process.

[0070] The fermented black bean curd antioxidant peptides in the present invention need to be mixed with other ingredients under appropriate conditions (such as specific pH and temperature) to ensure their activity and uniform distribution. The existing processes may be lacking in this regard.

[0071] In the present invention, the functionality of lycopene oil microcapsules can be maintained by adding them.

[0072] The invention needs to consider how to balance the taste while adding multiple functional ingredients. The nano bamboo shoot dietary fiber has a significant effect on improving the taste of biscuits. DETAILED DESCRIPTION

[0073] The specific implementation mode of the present invention is described in detail below:

[0074] The method for preparing lycopene oil microcapsules used in the present invention is as follows:

[0075] (1) Disperse lycopene crystals in soybean oil, raise the temperature of the soybean oil to 170°C, stir for 5 minutes to obtain lycopene soybean oil core material, and then filter and store it.

[0076] (2) Lycopene soybean oil was used as the oil phase, carrageenan, maltodextrin, and soy protein were used as composite wall materials, dissolved in distilled water as the water phase, and sucrose ester was used as an emulsifier and dissolved in the water phase. The oil phase and the water phase were mixed, stirred evenly with a magnetic stirrer, and then homogenized with a high-speed homogenizer to make a uniform and stable emulsion. After freezing for 12 hours, it was placed in a vacuum freeze dryer to obtain the lycopene microcapsule product. The composite wall material concentration was 14%, the content of carrageenan in the mixed wall material was 12%, the content of soy protein in the mixed wall material was 10%, and the rest was maltodextrin. The emulsifier was sucrose ester with a content of 4%, the emulsification temperature was 45°C, the wall-core ratio was 7:1, and the homogenization time was 3 minutes.

[0077] The preparation method of the antioxidant peptide of the present invention is:

[0078] (1) Weigh 5 g of fermented black bean sample, place it in a blender, add distilled water at a ratio of 1:1 to grind it into a homogenate, transfer the homogenate into a conical flask, add distilled water to a solid-liquid ratio of 1:25, and adjust the pH of the system to 7.

[0079] (2) Microwave-assisted extraction was used to extract the antioxidant peptides from fermented black beans at a microwave power of 500 W and a microwave time of 10 min.

[0080] (3) Filter to obtain the fermented black bean curd antioxidant peptide extract, and spray dry to obtain the fermented black bean curd antioxidant peptide.

[0081] The method for preparing the nano bamboo shoot dietary fiber adopted by the present invention is as follows:

[0082] (1) Ultrasonic treatment: During the ultrasonic treatment, 10 g of dried bamboo shoot powder was weighed and an appropriate amount of distilled water was added according to the material-liquid ratio. The ultrasonic power was set to 300 W at 40 °C and the ultrasonic water bath was used for 1 h to ensure adequate mixing.

[0083] (2) Composite enzymatic hydrolysis treatment: according to the amount of dried bamboo shoot powder added, an appropriate amount of composite enzyme was added, and the ratio of enzyme types was amylase: cellulase = 1:3. Then, the mixture was treated in a constant temperature water bath at 40°C for 1.5 h to remove starch, and then the enzyme was inactivated by boiling for 10 min.

[0084] Enzymatic treatment: Add 0.8% papain and treat in a constant temperature water bath at 55°C for 2 hours to remove protein, and boil for 10 minutes to inactivate the enzyme.

[0085] (3) Final product extraction: The liquid of the bamboo shoots after enzymatic hydrolysis is filtered, and the residue is washed with distilled water until the pH value reaches neutral, and then dried to extract the insoluble dietary fiber. The filtrate is centrifuged at 3000r / min for 15 minutes, and the supernatant is collected by filtration. The supernatant is concentrated to 1 / 4 of the original volume in a rotary evaporator, and four times the volume of 95% ethanol is added to the concentrated liquid, and it is allowed to stand at 4°C for 12 hours to promote the formation of flocculent precipitates of the fiber components. The collected precipitate is dried with hot air to obtain bamboo shoot soluble dietary fiber.

[0086] (4) Preparation of Nanocellulose

[0087] ① Acid hydrolysis: (mass volume ratio is 1:20) 60% sulfuric acid solution is stirred (magnetic stirring pot) at 40°C for 120 min.

[0088] ②After the reaction is completed, add five times the amount of distilled water to stop the acid hydrolysis.

[0089] ③ Centrifugation: After centrifugation, discard the supernatant and add distilled water to the residue and wash it three times to remove residual sulfuric acid.

[0090] ④ Ultrasonic treatment: 20 minutes.

[0091] ⑤ Dialysis: Dialyze with distilled water until neutral.

[0092] ⑥ Homogenization: Homogenizer 1w2k rotation, homogenize for 2 minutes.

[0093] ⑦Nanocellulose is obtained after freeze drying.

[0094] Preparation method of antioxidant meal replacement biscuits:

[0095] The ingredients of lycopene oil microcapsule fiber biscuits are: 25g eggs, 8g erythritol, 50g low-gluten flour, 15g butter, 1g baking soda, 1g lycopene oil microcapsule, 1g antioxidant peptide, and 0.5g nano bamboo shoot dietary fiber.

[0096] Pour the eggs weighed and stirred in advance into the melted butter heated in water, add erythritol three times and beat with a whisk, then add lycopene oil microcapsules, antioxidant peptide powder, nano bamboo shoot dietary fiber and low-gluten flour in turn, add baking soda when kneaded halfway, then knead until smooth, let stand for 10 minutes, roll the dough to 2-3mm thick, and use a mold to shape it; preheat the oven at 150℃ for 5 minutes, and bake for 15 minutes.

Claims

1. A method for preparing antioxidant meal replacement biscuits, characterized in that: The following steps are involved: Pour the eggs weighed and stirred in advance into the melted butter heated in water, add erythritol three times and beat with a whisk; Then add lycopene oil microcapsules, antioxidant peptide powder, nano bamboo shoot dietary fiber and low-gluten flour in turn, knead until halfway, add baking soda and knead until smooth, and let it stand for 10 minutes; Roll out the dough to 2-3mm thick and shape it using a mold; Preheat the oven to 150℃ for 5 minutes and bake for 15 minutes.

2. The method for preparing the antioxidant meal replacement biscuits according to claim 1, characterized in that: The ingredients are prepared in the following proportions: 25g eggs, 8g erythritol, 50g low-gluten flour, 15g butter, 1g baking soda, 1g lycopene oil microcapsules, 1g antioxidant peptides, and 0.5g nano-bamboo shoot dietary fiber.

3. The method for preparing the antioxidant meal replacement biscuits according to claim 1, characterized in that: The preparation method of the lycopene oil microcapsules is as follows: (1) Dispersing lycopene crystals in soybean oil, raising the temperature of the soybean oil to 170° C., stirring for 5 minutes to obtain lycopene soybean oil core material, and then filtering and storing; (2) Using lycopene soybean oil as the oil phase, carrageenan, maltodextrin, and soy protein as composite wall materials, dissolved in distilled water as the water phase, and sucrose ester as an emulsifier dissolved in the water phase, the oil phase and the water phase are mixed, stirred evenly with a magnetic stirrer, and then homogenized with a high-speed homogenizer to form a uniform and stable emulsion, and then frozen for 12 hours and placed in a vacuum freeze dryer to obtain a lycopene microcapsule product; According to mass percentage, the concentration of composite wall material is 14%, the content of carrageenan in the mixed wall material is 12%, the content of soy protein in the mixed wall material is 10%, the rest is maltodextrin, the emulsifier is sucrose ester, the content is 4%, the emulsification temperature is 45°C, the wall-core ratio is 7:1, and the homogenization time is 3 minutes.

4. The method for preparing the antioxidant meal replacement biscuits according to claim 1, characterized in that: The preparation method of the antioxidant peptide is: (1) Weigh 5 g of fermented black bean curd sample, place it in a blender, add distilled water at a ratio of 1:1 to grind it into a homogenate, transfer the homogenate into a conical flask, add distilled water to a solid-liquid ratio of 1:25, and adjust the pH of the system to 7; (2) Microwave-assisted extraction was used to extract the antioxidant peptides from Douchi at a microwave power of 500 W and a microwave time of 10 min; (3) Filter to obtain the fermented black bean curd antioxidant peptide extract, and spray dry to obtain the antioxidant peptide.

5. The method for preparing the antioxidant meal replacement biscuits according to claim 1, characterized in that: The preparation method of the nano bamboo shoot dietary fiber is as follows: (1) Ultrasonic treatment: During the ultrasonic treatment, 10 g of dried bamboo shoot powder was weighed and an appropriate amount of distilled water was added according to the material-liquid ratio; the ultrasonic power was set to 300 w at 40 °C and the ultrasonic water bath was used for 1 h to ensure sufficient mixing; (2) Composite enzymatic hydrolysis treatment: according to the added dried bamboo shoot powder, an appropriate amount of composite enzyme is added, and the mass ratio of enzyme types is amylase: cellulase = 1:3; then it is treated in a constant temperature water bath at 40°C for 1.5h to remove starch, and then the enzyme is inactivated by boiling for 10min; Enzymatic hydrolysis: add 0.8% papain by weight of dried bamboo shoot powder, treat in a constant temperature water bath at 55°C for 2 h to remove protein, and boil for 10 min to inactivate the enzyme; (3) Extraction of the final product: The liquid of the bamboo shoots after enzymatic hydrolysis is filtered, and the filter residue is washed with distilled water until the pH value reaches neutral, and then dried to extract the insoluble dietary fiber; the filtrate is centrifuged at 3000 r / min for 15 minutes, and the supernatant is collected by filtration, and the supernatant is concentrated to 1 / 4 of the original volume in a rotary evaporator, and four times the volume of 95% ethanol is added to the concentrated liquid, and the concentrated liquid is allowed to stand at 4°C for 12 hours to promote the formation of flocculent precipitates of the fiber components; the collected precipitates are dried with hot air to obtain the bamboo shoot soluble dietary fiber; (4) Preparation of Nanocellulose ① Acid hydrolysis: add bamboo shoot soluble dietary fiber into a 60% sulfuric acid solution at a mass volume ratio of 1:20 and stir at 40°C for 120 min; ②After the reaction is completed, add five times the amount of distilled water to stop the acid hydrolysis; ③ Centrifugation: After centrifugation, discard the supernatant and add distilled water to the residue for three times to remove the residual sulfuric acid; ④ Ultrasonic treatment: 20 minutes; ⑤ Dialysis: dialyze with distilled water until neutral; ⑥ Homogenization: homogenizer 1w2k rotation, homogenization for 2 minutes; ⑦ After freeze-drying, nano bamboo shoot dietary fiber is obtained.

6. Antioxidant meal replacement biscuits, characterized in that: Obtained according to the preparation method according to any one of claims 1 to 5.