Weight-losing biscuit

Abstract

The invention discloses a weight-losing biscuit which is prepared from the following raw materials in percentage by mass: 40-50% of black bean powder, 10-20% of flour, 10-20% of flour, 10-20% of flour and 10-20% of flour. 40%-50% of dried persimmon powder (dried persimmons after pedicle and kernel removal are used as raw materials); 3%-5% of honey; 2%-4% of xylitol; 0%-5% of konjaku flour; compared with the prior art, the invention has the advantages of long-acting satiety and metabolic regulation; the composite dietary fibers have the synergistic effect that the black bean dietary fibers (15%-18%) and the dried persimmon pectin (8%-12%) form a hydrogel network, the water absorption expansion rate reaches 1215 times, the gastric emptying time is prolonged to 45 hours (only 2-3 hours of traditional biscuits), and the secretion of starvation elements is remarkably inhibited by 35%. The design of the low glycemic index (GI) is as follows: xylitol replaces more than 50% of cane sugar, the pectin wrapping effect of natural sugar of dried persimmons is combined, the GI value of the biscuit is reduced to 35 + / -3 (GI of traditional cookies is greater than or equal to 70), and the postprandial blood sugar fluctuation range is less than or equal to 1.8 mmol / L.

Description

Technical Field

[0001] The invention relates to a weight-loss biscuit, in particular to a weight-loss biscuit. Background Art

[0002] As the global obesity problem becomes increasingly serious (WHO data shows that the proportion of overweight people in the world will reach 39% in 2023), the demand for weight loss food market has surged. However, traditional weight loss food has significant defects in ingredient design, processing technology and usage mode, which restricts its effectiveness and sustainability. Specifically, the following technical bottlenecks are manifested: 1. Short-term satiety and metabolic imbalance

[0003] Existing meal replacement products mostly rely on a single high-fiber or high-protein ingredient, and the duration of fullness is insufficient. For example, mainstream whole-wheat biscuits have a loose dietary fiber structure (the expansion rate is only 58 times) and a gastric emptying time of only 23 hours (Journal of Nutrition 2022), which causes ghrelin levels to return to baseline 3 hours after a meal, forcing users to consume additional calories. At the same time, traditional high-protein meal replacement powders cannot inhibit muscle breakdown due to excessively high processing temperatures (>120°C), protein denaturation rates of over 40%, and excessively fast amino acid release rates (half-life <2 hours) (clinical data show that urinary 3-methylhistidine excretion increased by 25%). 2. Insufficient intervention in blood sugar fluctuations and lipid metabolism

[0004] Commercially available weight-loss foods generally ignore the control of the glycemic index (GI). For example, a certain brand of oatmeal energy bars contains refined sugar (GI ≥ 70), which causes postprandial blood sugar fluctuations of up to 3.5 mmol / L (dynamic blood glucose monitoring data), exacerbating insulin resistance. In addition, existing products lack targeted regulation of fat metabolism pathways and are unable to activate key lipolytic enzymes such as AMPK (studies show that its phosphorylation level is only increased by 0.5 times), and the body fat reduction rate in 8 weeks is less than 7% (Obesity Research 2021). 3. Lack of intestinal health and detoxification function

[0005] Traditional formulas do not integrate the prebiotic-polyphenol synergistic mechanism. The oligosaccharide content in conventional meal replacement foods is ≤3%, and high-temperature processing destroys the polyphenol structure (retention rate <50%), resulting in a bifidobacterium proliferation rate of only 15% to 20% (in vitro fermentation experiment). What is more serious is that some products increase the burden on the liver and kidneys due to raw material pollution (such as excessive heavy metals) (animal experiments show that the expression of the liver MT-1 gene is increased by 2 times). 4. Low user compliance and behavioral adaptability

[0006] Existing weight loss programs ignore behavioral psychology mechanisms. Surveys show that 83% of users gave up their plans within 4 weeks due to anti-human designs such as "strict fasting" and "frequent eating" (such as 6 meals a day) ("Appetite" 2023). In addition, traditional meal replacement products have a hard texture (chewing time <30 seconds / piece), cannot activate the oral-hypothalamic satiety reflex chain, and have low central regulation efficiency (fMRI shows that the POMC neuron activation rate is <10%). 5. The contradiction between industrialized production and nutritional preservation

[0007] The mainstream production process suffers from nutritional loss and shelf life shortcomings. The baking temperature often reaches 180-200°C, causing the degradation of active ingredients such as black bean isoflavones by more than 60% (HPLC detection); although the puffing process improves the taste, it destroys the dietary fiber network structure (water holding capacity decreases by 70%). In addition, traditional packaging relies on preservatives (such as potassium sorbate), which increases the risk of product allergies and the shelf life is less than 60 days. 6. Limitations of cross-scenario applications

[0008] Existing products are single-form and cannot be adapted to diverse scenarios. For example, airline meal replacements require low residue, but commercially available high-fiber biscuits can easily cause gastrointestinal bloating; fitness enthusiasts need fast energy supply, but traditional low-GI products cannot meet the need for glycogen replenishment after exercise.

[0009] Although some improved technologies have emerged in recent years (such as adding resistant starch and using freeze-drying process), there are still key defects:

[0010] Insufficient ingredient synergy: Failure to achieve cross-phase synergy between dietary fiber, protein, and polyphenols (such as gel network construction and sustained-release carrier formation);

[0011] Disconnected behavioral mechanisms: Algorithm-recommended meal replacements ignore physiological-psychological linkage mechanisms (such as chewing reflexes and interval reinforcement);

[0012] Low industrial feasibility: high nutrient retention processes (such as ultrafine grinding) and high-efficiency sterilization (such as ultraviolet light) have not been integrated.

[0013] In this context, a systematic solution integrating food science, metabolic dynamics, and behavioral psychology is urgently needed to fundamentally break through the "satiety-metabolism-compliance" triangle. This technical solution, through cross-disciplinary innovation, combines traditional dietary wisdom (such as the combination of black beans and dried persimmons) with modern food engineering to establish a new paradigm for sustainable and healthy weight loss. Summary of the Invention

[0014] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technology and provide a weight loss biscuit.

[0015] In order to solve the above technical problems, the technical solution provided by the present invention is a weight loss biscuit:

[0016] A weight loss biscuit is made from the following raw materials in the following mass ratios:

[0017] Black bean powder: 40%-50%;

[0018] Dried persimmon powder: 40% to 50% (using dried persimmons with the stems and cores removed as raw material);

[0019] Honey: 3% to 5%;

[0020] Xylitol: 2% to 4%;

[0021] Konjac flour: 0% to 5%;

[0022] The black bean powder is prepared by steaming, low-temperature drying and ultrafine grinding, with a particle size of 80 to 120 meshes; the persimmon powder is prepared by removing the stems and cores, boiling, beating and drying, with a moisture content of ≤8%; the surface of the biscuit is pressed with a sunflower relief pattern and the word "mulberry", and the weight of a single piece is 20±1 grams.

[0023] As an improvement,

[0024] The mass ratio of the black bean powder to the dried persimmon powder is 1:1, and the protein content of the black bean powder is ≥36%, and the dietary fiber content is ≥15%;

[0025] The honey is Sophora japonica honey or Vitex truncatum honey, with a Baume degree ≥ 42°;

[0026] The purity of the xylitol is ≥99.5%, and the mass ratio of the xylitol to the honey is 1:1.5 to 1:2.

[0027] As an improvement, the following steps are included:

[0028] (1) Black bean pretreatment:

[0029] Soak black beans in 2530℃ water for 8-12 hours, drain and cook at 0.150.2MPa steam pressure for 11.5 hours until the bean skin cracks;

[0030] The cooked black beans were dried in an oven at 50-60°C until the moisture content was ≤8%, and then ground into 80-120 mesh fine powder using an ultrafine grinder.

[0031] (2) Persimmon pretreatment:

[0032] After removing the stems and cores of the dried persimmons, boil them in water at 80-90°C for 30-40 minutes until they are completely softened, and then process them into a uniform paste using a pulping machine.

[0033] Spread the dried persimmon paste in a hot air drying oven at 60-70°C and dehydrate it to a moisture content of ≤8%, then grind it through an 80-mesh sieve;

[0034] (3) Hybrid molding:

[0035] Mix black bean flour and dried persimmon flour in a ratio of 1:1, add honey, xylitol and konjac flour, and stir at 3540℃ for 2030 minutes until a uniform dough is formed;

[0036] A die pressing machine is used to form a 20-gram cake blank at a pressure of 10-15 MPa. The surface of the mold is engraved with a sunflower pattern and the word "mulberry". The mold temperature is controlled at 40±2°C.

[0037] (4) Packaging and sterilization:

[0038] Wrap the shaped biscuits with rice paper and place them in a nitrogen-filled aluminum foil bag, controlling the residual oxygen content in the bag to ≤0.5%;

[0039] Use ultraviolet light with a wavelength of 253.7nm to sterilize for 30 to 60 seconds, and store in a cool and dry environment after sealing.

[0040] As an improvement,

[0041] In step (1), the black beans are dried twice after being steamed: firstly, dried at 50°C for 4 hours, and then cooled to 40°C and dried until the moisture content reaches the standard;

[0042] In the step (3), the stirring speed is controlled at 30-50 r / min, and 0.1% of the total mass of the dough is added as a food-grade sodium stearoyl lactylate as an emulsifier.

[0043] As an improvement,

[0044] The purity of nitrogen in the nitrogen-filled package is 99.99%, the inflation pressure is 0.3-0.5 MPa, and the shelf life of the biscuits after sealing is ≥6 months (below 25° C.).

[0045] As an improvement, the following phased consumption plan is included:

[0046] Start-up phase (week 1): Eat the first biscuit within 30 minutes of waking up in the morning, and then eat one biscuit every 2 hours (±10 minutes), for a total of 6 to 8 biscuits per day. Chew them slowly until they are completely gelatinized before swallowing. Only warm water (≤200 ml / time) can be consumed during this period.

[0047] Adaptation phase (week 2): After eating the first biscuit every morning, eat one biscuit every 3 hours (±15 minutes), for a total of 45 biscuits per day, and combine it with 30 minutes of moderate-intensity exercise (heart rate maintained at 120-140 beats / minute) every day;

[0048] Consolidation phase (week 3): After eating the first biscuit in the morning, eat one biscuit every 4 hours (±20 minutes), for a total of 3-4 biscuits per day. Dinner should be replaced with a low-calorie vegetable salad (total calories ≤ 300kcal).

[0049] Adjustment phase (week 4): completely stop eating biscuits, control the total daily calorie intake to 1200-1500kcal, and measure the weight on an empty stomach on the morning of the seventh day. If the weekly weight loss is greater than 1.5kg, extend the diet control for one week; if the weight loss is less than 0.5kg, return to the start-up phase and re-execute, but do not repeat it for more than 3 times.

[0050] As an improvement, the ingredients of the "low-calorie vegetable salad" are: 150g of lettuce, cucumber, and tomato, 50g of boiled chicken breast, ≤5ml of olive oil, and 10ml of lemon juice;

[0051] The “moderate-intensity exercise” mentioned above refers to brisk walking, jogging or swimming, and real-time feedback is required through heart rate monitoring equipment during exercise.

[0052] As an improvement, if the user fails to achieve the weight loss target (weight loss <5% of initial weight) after three consecutive cycles of use, the method should be suspended for at least four weeks and undergo a medical examination to rule out pathological factors such as abnormal thyroid function and insulin resistance.

[0053] As an improvement, the biscuits need to be stored in an environment with a relative humidity of ≤45% and a temperature of ≤25°C, and must be consumed within 24 hours after opening;

[0054] Each biscuit provides 80-90kcal calories, and the nutritional composition is: protein ≥15g / 100g, dietary fiber ≥10g / 100g, and total sugar ≤8g / 100g.

[0055] As an improvement, multivitamin tablets (containing B vitamins, vitamin D, calcium, magnesium and zinc) should be supplemented daily during consumption, and it is forbidden to consume with the following foods: alcoholic beverages, carbonated beverages, and processed foods with trans fatty acid content ≥1%.

[0056] The advantages of the present invention compared with the prior art are:

[0057] 1. Long-lasting satiety and metabolic regulation:

[0058] Synergistic effect of complex dietary fiber:

[0059] Black bean dietary fiber (15% 18%) and persimmon pectin (8% 12%) form a hydrogel network with a water absorption expansion rate of 1215 times ("Food Hydrocolloids" 2021), extending the gastric emptying time to 45 hours (traditional biscuits only 2 to 3 hours), and significantly inhibiting the secretion of ghrelin by 35% (ELISA test data).

[0060] Protein-tannin complex provides sustained energy release:

[0061] Black bean protein (36% 40%) combines with dried persimmon tannin to form a sustained-release carrier (stable at pH 3.07.4), which extends the amino acid release period to 68 hours (traditional protein powder is only 23 hours) and reduces muscle breakdown (urinary 3-methylhistidine excretion decreased by 28%, p<0.05).

[0062] 2. Precise sugar control and fat metabolism optimization:

[0063] Low glycemic index (GI) design:

[0064] Xylitol replaces more than 50% of sucrose, and combined with the pectin-coating effect of the natural sugar in persimmons, the GI value of the biscuits is reduced to 35±3 (traditional cookie GI≥70), and the post-meal blood sugar fluctuation range is ≤1.8mmol / L (CGM monitoring data).

[0065] Short-chain fatty acids (SCFA) activate lipolysis:

[0066] Black bean resistant starch (RS3 type) produces propionic acid and butyric acid through colonic fermentation, upregulating the activity of the AMPK pathway (phosphorylation level increased 2.1 times by Western Blot detection) and promoting fat oxidation (respiratory quotient decreased by 0.08, p<0.01).

[0067] 3. Intestinal microecology and detoxification efficiency:

[0068] Prebiotics-polyphenols synergistically promote bacterial flora:

[0069] The combination of black bean oligosaccharides (GOS) and persimmon polyphenols (ellagic acid, gallic acid) increased the proliferation rate of Bifidobacterium by 40% (in vitro fermentation model) while inhibiting obesity-related bacteria (the ratio of Firmicutes to Bacteroidetes decreased by 1.8 times).

[0070] Heavy Metal Chelation Detoxification:

[0071] Persimmon tannins and black bean phytic acid form multi-dentate ligands, with chelation rates of 78% and 65% for lead and cadmium respectively (ICP-MS detection), reducing the accumulation of toxins in the internal organs (MT-1 gene expression in the liver is downregulated by 55%).

[0072] 4. Sustainability of weight loss based on behavioral psychology:

[0073] Staged gradient reduction design:

[0074] The gradual adjustment of the eating interval from every 2 hours to every 4 hours, in line with the 21-day cycle theory of habit formation (European Journal of Social Psychology), increased compliance to 82% (compared to only 54% in the control group).

[0075] Strengthening of the chewing-satiety reflex:

[0076] By forcing people to chew slowly and thoroughly (≥2 minutes / piece), oral mechanoreceptors are stimulated, hypothalamic POMC neurons are activated (the number of c-Fos-positive cells increases 3.7 times), and a central sense of satiety is produced.

[0077] 5. Nutritional preservation and safety assurance:

[0078] Low temperature processing preserves active ingredients:

[0079] The black bean cooking temperature is ≤100°C and the drying temperature is ≤60°C, so that the isoflavone retention rate is ≥90% (the traditional baking method is only 60% to 70%), and the antioxidant activity (ORAC value) reaches 4500μmol TE / 100g.

[0080] Zero trans fatty acids and hypoallergenic:

[0081] The formula does not contain hydrogenated oil or gluten ingredients, the allergen test complies with GB 23789-2010, and the acute oral toxicity test (LD50>10g / kg) is determined to be practically non-toxic.

[0082] 6. Advantages of industrial production and commercial application:

[0083] Efficient molding and sterilization process:

[0084] The molding qualification rate is ≥98% under a molding pressure of 1015MPa, and the ultraviolet-nitrogen dual sterilization extends the shelf life to 180 days (traditional pastries are only 30-60 days).

[0085] Cross-border scenario adaptability:

[0086] The biscuits can be adjusted into forms such as energy bars (with 5% to 10% chia seeds added), low-sugar versions (xylitol increased to 8%), etc., and are suitable for fitness meal replacements, airline food and other scenarios. DETAILED DESCRIPTION

[0087] In order to facilitate understanding of the present application, the present application will be described in more detail below. Examples of the present application are given.

[0088] A weight loss biscuit is made from the following raw materials in the following mass ratios:

[0089] Black bean powder: 40%-50%;

[0090] Dried persimmon powder: 40% to 50% (using dried persimmons with the stems and cores removed as raw material);

[0091] Honey: 3% to 5%;

[0092] Xylitol: 2% to 4%;

[0093] Konjac flour: 0% to 5%;

[0094] The black bean powder is prepared by steaming, low-temperature drying and ultrafine grinding, with a particle size of 80 to 120 meshes; the persimmon powder is prepared by removing the stems and cores, boiling, beating and drying, with a moisture content of ≤8%; the surface of the biscuit is pressed with a sunflower relief pattern and the word "mulberry", and the weight of a single piece is 20±1 grams.

[0095] As an improvement,

[0096] The mass ratio of the black bean powder to the dried persimmon powder is 1:1, and the protein content of the black bean powder is ≥36%, and the dietary fiber content is ≥15%;

[0097] The honey is Sophora japonica honey or Vitex truncatum honey, with a Baume degree ≥ 42°;

[0098] The purity of the xylitol is ≥99.5%, and the mass ratio of the xylitol to the honey is 1:1.5 to 1:2.

[0099] As an improvement, the following steps are included:

[0100] (1) Black bean pretreatment:

[0101] Soak black beans in 2530℃ water for 8-12 hours, drain and cook at 0.150.2MPa steam pressure for 11.5 hours until the bean skin cracks;

[0102] The cooked black beans were dried in an oven at 50-60°C until the moisture content was ≤8%, and then ground into 80-120 mesh fine powder using an ultrafine grinder.

[0103] (2) Persimmon pretreatment:

[0104] After removing the stems and cores of the dried persimmons, boil them in water at 80-90°C for 30-40 minutes until they are completely softened, and then process them into a uniform paste using a pulping machine.

[0105] Spread the dried persimmon paste in a hot air drying oven at 60-70°C and dehydrate it to a moisture content of ≤8%, then grind it through an 80-mesh sieve;

[0106] (3) Hybrid molding:

[0107] Mix black bean flour and dried persimmon flour in a ratio of 1:1, add honey, xylitol and konjac flour, and stir at 3540℃ for 2030 minutes until a uniform dough is formed;

[0108] A die pressing machine is used to form a 20-gram cake blank at a pressure of 10-15 MPa. The surface of the mold is engraved with a sunflower pattern and the word "mulberry". The mold temperature is controlled at 40±2°C.

[0109] (4) Packaging and sterilization:

[0110] Wrap the shaped biscuits with rice paper and place them in a nitrogen-filled aluminum foil bag, controlling the residual oxygen content in the bag to ≤0.5%;

[0111] Use ultraviolet light with a wavelength of 253.7nm to sterilize for 30 to 60 seconds, and store in a cool and dry environment after sealing.

[0112] As an improvement,

[0113] In step (1), the black beans are dried twice after being steamed: firstly, dried at 50°C for 4 hours, and then cooled to 40°C and dried until the moisture content reaches the standard;

[0114] In the step (3), the stirring speed is controlled at 30-50 r / min, and 0.1% of the total mass of the dough is added as a food-grade sodium stearoyl lactylate as an emulsifier.

[0115] As an improvement,

[0116] The purity of nitrogen in the nitrogen-filled package is 99.99%, the inflation pressure is 0.3-0.5 MPa, and the shelf life of the biscuits after sealing is ≥6 months (below 25° C.).

[0117] As an improvement, the following phased consumption plan is included:

[0118] Start-up phase (week 1): Eat the first biscuit within 30 minutes of waking up in the morning, and then eat one biscuit every 2 hours (±10 minutes), for a total of 6 to 8 biscuits per day. Chew them slowly until they are completely gelatinized before swallowing. Only warm water (≤200 ml / time) can be consumed during this period.

[0119] Adaptation phase (week 2): After eating the first biscuit every morning, eat one biscuit every 3 hours (±15 minutes), for a total of 45 biscuits per day, and combine it with 30 minutes of moderate-intensity exercise (heart rate maintained at 120-140 beats / minute) every day;

[0120] Consolidation phase (week 3): After eating the first biscuit in the morning, eat one biscuit every 4 hours (±20 minutes), for a total of 3-4 biscuits per day. Dinner should be replaced with a low-calorie vegetable salad (total calories ≤ 300kcal).

[0121] Adjustment phase (week 4): completely stop eating biscuits, control the total daily calorie intake to 1200-1500kcal, and measure the weight on an empty stomach on the morning of the seventh day. If the weekly weight loss is greater than 1.5kg, extend the diet control for one week; if the weight loss is less than 0.5kg, return to the start-up phase and re-execute, but do not repeat it for more than 3 times.

[0122] As an improvement, the ingredients of the "low-calorie vegetable salad" are: 150g of lettuce, cucumber, and tomato, 50g of boiled chicken breast, ≤5ml of olive oil, and 10ml of lemon juice;

[0123] The “moderate-intensity exercise” mentioned above refers to brisk walking, jogging or swimming, and real-time feedback is required through heart rate monitoring equipment during exercise.

[0124] As an improvement, if the user fails to achieve the weight loss target (weight loss <5% of initial weight) after three consecutive cycles of use, the method should be suspended for at least four weeks and undergo a medical examination to rule out pathological factors such as abnormal thyroid function and insulin resistance.

[0125] As an improvement, the biscuits need to be stored in an environment with a relative humidity of ≤45% and a temperature of ≤25°C, and must be consumed within 24 hours after opening;

[0126] Each biscuit provides 80-90kcal calories, and the nutritional composition is: protein ≥15g / 100g, dietary fiber ≥10g / 100g, and total sugar ≤8g / 100g.

[0127] As an improvement, multivitamin tablets (containing B vitamins, vitamin D, calcium, magnesium and zinc) should be supplemented daily during consumption, and it is forbidden to consume with the following foods: alcoholic beverages, carbonated beverages, and processed foods with trans fatty acid content ≥1%.

[0128] Example 1: Formula and preparation of weight loss biscuits (standard process)

[0129] Raw material pretreatment:

[0130] Black bean pretreatment: Material selection: Select non-GMO black beans (variety: Black Pearl No. 1) with a protein content ≥36% and a moisture content ≤12%, and remove moldy and insect-infested particles.

[0131] Soaking: Mix black beans with 25℃ pure water in a mass ratio of 1:4, soak for 10 hours (change the water every 2 hours), and control the water absorption rate at 25% to 30% after draining.

[0132] Steaming: Spread the soaked black beans on a steaming tray (thickness ≤ 5 cm), place in a pressure steamer (model ZQ-300, Shanghai Dongfang Food Machinery), and steam with 0.18 MPa saturated steam for 1 hour until the bean skin is completely cracked and there is no hard core inside.

[0133] Drying: A staged drying process is adopted: the first stage is hot air drying at 50℃ for 4 hours (to remove surface moisture), and the second stage is low-temperature drying at 40℃ for 8 hours (to control the final moisture content ≤8%).

[0134] Grinding: Use an ultrafine grinder (FW-200, Jinan Sailang Machinery) to grind to a particle size of 80-120 mesh. After sieving, the particle size distribution D50 of the black bean powder is 65 μm.

[0135] Persimmon pretreatment:

[0136] Material selection: Use persimmon cakes produced in Fuping, Shaanxi (total sugar content ≥ 60%, moisture ≤ 25%), manually remove the stems and pits to ensure that the net weight of persimmon flesh accounts for ≥ 95%.

[0137] Soften: Cut the pitted dried persimmon into pieces (2cm 3 ) and then put it into a double-layer pot (model JHG-100, Guangzhou Kesheng Machinery), add 85℃ hot water (material-to-water ratio 1:2) and cook for 35 minutes until the persimmon flesh becomes translucent and gelatinous.

[0138] Beating: Pour the softened persimmon flesh and the cooking liquid into a colloid mill (JM-50, Shanghai Shenlu Machinery) and process at 3000 r / min for 10 minutes to obtain a uniform persimmon paste (viscosity: 1500-2000 mPa·s, 25°C).

[0139] Drying: The dried persimmon paste was evenly spread on a stainless steel tray (thickness 2 mm), placed in a 65°C hot air circulation drying oven (model DHG-9070A, Shanghai Yiheng) and dried for 6 hours. The mixture was then pulverized through an 80-mesh sieve to obtain dried persimmon powder (moisture content ≤ 8%).

[0140] Mixing and molding

[0141] Ingredients: Weigh the raw materials according to the following mass percentages:

[0142]

[0143]

[0144] Mixing: Black bean flour and dried persimmon flour were placed in a double-screw conical mixer (Model SLH-200, Jiangsu Dajiang Machinery) and premixed at 20 r / min for 10 minutes. Honey, xylitol, and konjac flour were then added, the mixture was heated to 40°C, and mixing was continued for 20 minutes until a uniform dough (water activity Aw ≤ 0.65) was formed.

[0145] Compression molding: A hydraulic biscuit forming machine (model BT-20, Guangdong Henglian Machinery) was used with a mold pressure of 12 MPa and a temperature of 40°C to press the dough into round biscuits with a diameter of 5 cm and a thickness of 0.8 cm. The weight of each biscuit was 20 ± 0.5 g.

[0146] The surface of the mold is engraved with a sunflower relief pattern (petal height 0.5mm) and the word "mulberry" (font height 2mm) to ensure that the pattern is clear and has no adhesion.

[0147] Packaging and sterilization: Primary packaging: Wrap the shaped biscuits with rice paper (thickness 0.05mm, oxygen permeability ≤5cm 3 / m 2 24h) to prevent the surface from absorbing moisture.

[0148] Nitrogen sealing: put the biscuits wrapped in rice paper into aluminum foil composite bag (oxygen permeability ≤ 0.1cm 3 / m 2 24h), filled with 99.99% high-purity nitrogen (inflation pressure 0.4MPa), and heat-sealed using a vacuum packaging machine (model DZ-600 / 2S, Shanghai Tuofen Machinery) (sealing temperature 180°C, time 2 seconds).

[0149] Sterilization: The packaged biscuits were sterilized in an ultraviolet tunnel (model ZW-30D, Beijing Zhongxing Bairui) with a wavelength of 253.7 nm and an irradiation intensity of 80 μW / cm 2 , conveyor belt speed 0.5m / min, irradiation time 60 seconds, surface sterilization rate reaches 99.9%.

[0150] Finished product storage: Sterilized biscuits should be stored in a dark environment below 25℃ and relative humidity ≤45%. The shelf life is ≥6 months (no microorganisms are detected according to GB 4789.2-2016).

[0151] Example 2: Method of using weight loss biscuits (phased meal replacement plan)

[0152] Phased consumption rules

[0153] Startup phase (week 1):

[0154] Frequency of consumption: Eat the first biscuit within 30 minutes after getting up in the morning, and then eat one biscuit every 2 hours (allowing an error of ±10 minutes) until 2 hours before going to bed. The total amount per day is 6 to 8 biscuits (dynamically adjusted according to the time of getting up).

[0155] How to eat: Each biscuit needs to be chewed for ≥2 minutes until it is completely gelatinized. During this period, drink ≤200ml of warm water (water temperature 40-50℃) every hour. Do not drink sugary drinks or eat other foods.

[0156] Supporting measures: Daily supplementation of B complex vitamin tablets (containing B11.2mg, B21.4mg, B61.3mg).

[0157] Adaptation phase (week 2):

[0158] Frequency of consumption: After the first biscuit in the morning, eat one biscuit every 3 hours (error ±15 minutes), a total of 4 to 5 biscuits per day.

[0159] Exercise requirements: Perform 30 minutes of moderate-intensity exercise (brisk walking, swimming, or cycling) every day, and maintain a heart rate of 120 to 140 beats per minute (real-time monitoring via a smart bracelet).

[0160] Dietary adjustment: Low GI foods (such as 150g brown rice, 100g steamed fish, 200g boiled vegetables) can be consumed for lunch, with a total calorie content of ≤500kcal.

[0161] Consolidation phase (week 3):

[0162] Frequency of consumption: After the first biscuit in the morning, eat one biscuit every 4 hours (error ± 20 minutes), a total of 3 to 4 biscuits per day.

[0163] Dinner replacement: Dinner is replaced with a low-calorie salad (100g lettuce, 50g cherry tomatoes, 50g boiled chicken breast, 5ml olive oil, 10ml lemon juice), with a total calorie content of ≤300kcal.

[0164] Metabolic monitoring: Measure body fat percentage once a week (using the bioelectrical impedance method) to ensure that the body fat percentage decreases by ≥0.5% / week.

[0165] Adjustment phase (week 4):

[0166] Dietary control: Completely stop eating biscuits, and control the total daily calorie intake to 1200-1500kcal, with the distribution ratio being 40% for breakfast, 40% for lunch, and 20% for dinner.

[0167] Effect evaluation: Measure your weight on an empty stomach on the morning of the seventh day. If the weekly weight loss is greater than 1.5 kg, extend the diet for one week. If the weight loss is less than 0.5 kg, return to the start-up phase and repeat the cycle, but the number of consecutive cycles should be ≤ 3.

[0168] Medical intervention: If weight loss does not reach the target after three consecutive cycles (total weight loss <5% of initial weight), use of the drug should be suspended and endocrine examinations (such as thyroid function and insulin resistance index) should be performed.

[0169] Adaptation plan for special populations:

[0170] Diabetic patients: Increase the proportion of xylitol in the formula to 4%, replace dried persimmon powder with low-sugar apple powder (total sugar ≤ 30%), and reduce the total daily consumption by 20%.

[0171] Sports enthusiasts: Add 2g of extra whey protein powder to each biscuit, shorten the consumption interval by 1 hour, and combine with resistance training.

[0172] Example 3: Effect Verification and Comparative Experiment

[0173] Experimental design of satiety and blood sugar stability test: 60 healthy subjects (half male and half female) with a BMI of 25-30 were selected and randomly divided into an experimental group (consuming the biscuits of the present invention) and a control group (commercially available whole-wheat biscuits), with 30 subjects in each group.

[0174] Test indicators:

[0175]

[0176] Experimental design for tracking long-term weight loss effects: 40 obese subjects (BMI≥28) followed the protocol of Example 2 for 8 weeks, and their body weight, waist circumference and biochemical indicators were recorded.

[0177] result:

[0178]

[0179] Other implementation methods:

[0180] Recipe variations:

[0181] High-fiber version: Add 5% inulin (replacing an equal amount of dried persimmon powder), and the dietary fiber content is increased to 15g / 100g, suitable for people with constipation.

[0182] Low-sugar version: Replace persimmon powder with an equal amount of pumpkin powder (total sugar ≤ 10%), and increase the amount of xylitol added to 6%. It is suitable for diabetic patients.

[0183] Process optimization:

[0184] Black bean puffing treatment: The cooked black beans are puffed in a twin-screw extruder (temperature 120°C, screw speed 200r / min), and then crushed to 60 mesh to improve the crispness of the biscuits.

[0185] Freeze-drying of persimmon: pre-freeze the boiled persimmon paste to -40°C, sublimate and dry it under a vacuum of 10Pa for 24 hours to obtain freeze-dried persimmon powder (water content ≤ 3%), retaining more than 90% of vitamin C.

[0186] Usage scenario extension:

[0187] Intermittent fasting: Use the "16:8 light fasting" mode, only eating one cookie every two hours during the 8-hour eating period, for a total of four cookies per day.

[0188] Sports meal replacement: Eat one biscuit (with 200ml of electrolyte water) before and after high-intensity training to improve endurance and reduce muscle breakdown.

[0189] Summary of technical effects:

[0190] Nutritional balance: Every 100g of biscuits contains 18.2g of protein, 12.5g of dietary fiber, and 120mg of calcium, meeting more than 20% of an adult's daily nutritional needs (according to the "Dietary Reference Intake of Chinese Residents").

[0191] Shelf life guarantee: Nitrogen-filled packaging combined with UV sterilization, peroxide value ≤ 0.25g / 100g (GB5009.227-2016), acid value ≤ 3mg / g (GB 5009.229-2016) within 6 months.

[0192] Scientific weight loss: By replacing meals in stages, the gastric emptying rate is regulated (MRI detection shows that the gastric emptying time is extended to 4.5 hours), and the secretion of ghrelin is reduced by 35%.

[0193] 1. Long-lasting satiety and metabolic regulation:

[0194] Synergistic effect of complex dietary fiber:

[0195] Black bean dietary fiber (15% 18%) and persimmon pectin (8% 12%) form a hydrogel network with a water absorption expansion rate of 1215 times ("Food Hydrocolloids" 2021), extending the gastric emptying time to 45 hours (traditional biscuits only 2 to 3 hours), and significantly inhibiting the secretion of ghrelin by 35% (ELISA test data).

[0196] Protein-tannin complex provides sustained energy release:

[0197] Black bean protein (36% 40%) combines with dried persimmon tannin to form a sustained-release carrier (stable at pH 3.07.4), which extends the amino acid release period to 68 hours (traditional protein powder is only 23 hours) and reduces muscle breakdown (urinary 3-methylhistidine excretion decreased by 28%, p<0.05).

[0198] 2. Precise sugar control and fat metabolism optimization:

[0199] Low glycemic index (GI) design:

[0200] Xylitol replaces more than 50% of sucrose, and combined with the pectin-coating effect of the natural sugar in persimmons, the GI value of the biscuits is reduced to 35±3 (traditional cookie GI≥70), and the post-meal blood sugar fluctuation range is ≤1.8mmol / L (CGM monitoring data).

[0201] Short-chain fatty acids (SCFA) activate lipolysis:

[0202] Black bean resistant starch (RS3 type) produces propionic acid and butyric acid through colonic fermentation, upregulating the activity of the AMPK pathway (phosphorylation level increased 2.1 times by Western Blot detection) and promoting fat oxidation (respiratory quotient decreased by 0.08, p<0.01).

[0203] 3. Intestinal microecology and detoxification efficiency:

[0204] Prebiotics-polyphenols synergistically promote bacterial flora:

[0205] The combination of black bean oligosaccharides (GOS) and persimmon polyphenols (ellagic acid, gallic acid) increased the proliferation rate of Bifidobacterium by 40% (in vitro fermentation model) while inhibiting obesity-related bacteria (the ratio of Firmicutes to Bacteroidetes decreased by 1.8 times).

[0206] Heavy Metal Chelation Detoxification:

[0207] Persimmon tannins and black bean phytic acid form multi-dentate ligands, with chelation rates of 78% and 65% for lead and cadmium respectively (ICP-MS detection), reducing the accumulation of toxins in the internal organs (MT-1 gene expression in the liver is downregulated by 55%).

[0208] 4. Sustainability of weight loss based on behavioral psychology:

[0209] Staged gradient reduction design:

[0210] The gradual adjustment of the eating interval from every 2 hours to every 4 hours, in line with the 21-day cycle theory of habit formation (European Journal of Social Psychology), increased compliance to 82% (compared to only 54% in the control group).

[0211] Strengthening of the chewing-satiety reflex:

[0212] By forcing people to chew slowly and thoroughly (≥2 minutes / piece), oral mechanoreceptors are stimulated, hypothalamic POMC neurons are activated (the number of c-Fos-positive cells increases 3.7 times), and a central sense of satiety is produced.

[0213] 5. Nutritional preservation and safety assurance:

[0214] Low temperature processing preserves active ingredients:

[0215] The black bean cooking temperature is ≤100°C and the drying temperature is ≤60°C, so that the isoflavone retention rate is ≥90% (the traditional baking method is only 60% to 70%), and the antioxidant activity (ORAC value) reaches 4500μmol TE / 100g.

[0216] Zero trans fatty acids and hypoallergenic:

[0217] The formula does not contain hydrogenated oil or gluten ingredients, the allergen test complies with GB 23789-2010, and the acute oral toxicity test (LD50>10g / kg) is determined to be practically non-toxic.

[0218] 6. Advantages of industrial production and commercial application:

[0219] Efficient molding and sterilization process:

[0220] The molding qualification rate is ≥98% under a molding pressure of 1015MPa, and the ultraviolet-nitrogen dual sterilization extends the shelf life to 180 days (traditional pastries are only 30-60 days).

[0221] Cross-border scenario adaptability:

[0222] The biscuits can be adjusted into forms such as energy bars (with 5% to 10% chia seeds added), low-sugar versions (xylitol increased to 8%), etc., and are suitable for fitness meal replacements, airline food and other scenarios.

[0223] Experimental data supports:

[0224]

[0225] in conclusion:

[0226] Through the systematic innovation of the trinity of "formula-process-usage", this invention breaks through the limitations of traditional weight loss foods such as short satiety, nutritional imbalance, and unsustainability, achieves synergistic efficiency of scientific weight loss and health management, and has significant technical advantages and market competitiveness.

[0227] The present invention and its embodiments are described above, but this description is not restrictive.

Claims

1. A weight loss biscuit, characterized in that: The biscuits are made from the following raw materials in the following mass ratios: Black bean powder: 40%-50%; Dried persimmon powder: 40% to 50% (using dried persimmons with the stems and cores removed as raw material); Honey: 3% to 5%; Xylitol: 2% to 4%; Konjac flour: 0% to 5%; The black bean powder is prepared by steaming, low-temperature drying and ultrafine grinding, with a particle size of 80 to 120 meshes; the persimmon powder is prepared by removing the stems and cores, boiling, beating and drying, with a moisture content of ≤8%; the surface of the biscuit is pressed with a sunflower relief pattern and the word "mulberry", and the weight of a single piece is 20±1 grams.

2. The weight loss biscuit according to claim 1 is characterized in that: The mass ratio of the black bean powder to the dried persimmon powder is 1:1, and the protein content of the black bean powder is ≥36%, and the dietary fiber content is ≥15%; The honey is Sophora japonica honey or Vitex truncatum honey, with a Baume degree ≥ 42°; The purity of the xylitol is ≥99.5%, and the mass ratio of the xylitol to the honey is 1:1.5 to 1:

2.

3. A process for preparing a weight loss biscuit as claimed in claim 2, characterized in that: The following steps are involved: (1) Black bean pretreatment: Soak the black beans in water at 25-30°C for 8-12 hours, drain and steam at a steam pressure of 0.150.2 MPa for 11.5 hours until the bean skins crack; The cooked black beans were dried in an oven at 50-60°C until the moisture content was ≤8%, and then ground into 80-120 mesh fine powder using an ultrafine grinder. (2) Persimmon cake pretreatment: After removing the stem and core of the persimmon cake, boil it in 80-90℃ water for 30-40 minutes until it is completely softened, and then process it into a uniform paste in a pulper; Spread the dried persimmon paste in a hot air drying oven at 60-70°C and dehydrate it to a moisture content of ≤8%, then grind it through an 80-mesh sieve; (3) Mixing and forming: black bean powder and dried persimmon powder are mixed in a ratio of 1:1, honey, xylitol and konjac flour are added, and stirred at 3540°C for 2030 minutes until a uniform dough is formed; A die pressing machine is used to form a 20-gram cake blank at a pressure of 10-15 MPa. The surface of the mold is engraved with a sunflower pattern and the word "mulberry". The mold temperature is controlled at 40±2°C. (4) Packaging and sterilization: Wrap the shaped biscuits with rice paper and place them in a nitrogen-filled aluminum foil bag, controlling the residual oxygen content in the bag to ≤0.5%; Use ultraviolet light with a wavelength of 253.7nm to sterilize for 30 to 60 seconds, and store in a cool and dry environment after sealing.

4. The preparation process according to claim 3, characterized in that: In step (1), the black beans are dried twice after being steamed: firstly, dried at 50°C for 4 hours, and then cooled to 40°C and dried until the moisture content reaches the standard; In the step (3), the stirring speed is controlled at 30-50 r / min, and 0.1% of the total mass of the dough is added as a food-grade sodium stearoyl lactylate as an emulsifier.

5. The preparation process according to claim 3, wherein: The purity of nitrogen in the nitrogen-filled package is 99.99%, the inflation pressure is 0.3-0.5 MPa, and the shelf life of the biscuits after sealing is ≥6 months (below 25° C.).

6. A method for using the weight loss biscuits according to any one of claims 1 to 2, characterized in that: The plan includes the following phased consumption: Start-up phase (week 1): Eat the first biscuit within 30 minutes of waking up in the morning, and then eat one biscuit every 2 hours (±10 minutes), for a total of 6 to 8 biscuits per day. Chew them slowly until they are completely gelatinized before swallowing. Only warm water (≤200 ml / time) can be consumed during this period. Adaptation phase (week 2): After eating the first biscuit every morning, eat one biscuit every 3 hours (±15 minutes), for a total of 45 biscuits per day, and combine it with 30 minutes of moderate-intensity exercise (heart rate maintained at 120-140 beats / minute) every day; Consolidation phase (week 3): After eating the first biscuit in the morning, eat one biscuit every 4 hours (±20 minutes), for a total of 3-4 biscuits per day. Dinner should be replaced with a low-calorie vegetable salad (total calories ≤ 300kcal). Adjustment phase (week 4): completely stop eating biscuits, control the total daily calorie intake to 1200-1500kcal, and measure the weight on an empty stomach on the morning of the seventh day. If the weekly weight loss is greater than 1.5kg, extend the diet control for one week; if the weight loss is less than 0.5kg, return to the start-up phase and re-execute, but do not repeat it for more than 3 times.

7. The method of use according to claim 6, characterized in that: The ingredients of the "low-calorie vegetable salad" are: 150g of lettuce, cucumber, and tomato, 50g of boiled chicken breast, ≤5ml of olive oil, and 10ml of lemon juice; The "moderate-intensity exercise" mentioned above refers to brisk walking, jogging or swimming, and real-time feedback is required through heart rate monitoring equipment during exercise.

8. The method of use according to claim 6, characterized in that: If the user fails to achieve the weight loss target (weight loss <5% of initial weight) after three consecutive cycles of use, the method should be suspended for at least four weeks and a medical examination should be conducted to rule out pathological factors such as abnormal thyroid function and insulin resistance.

9. The weight loss biscuit according to claim 1 is characterized in that: The biscuits must be stored in an environment with a relative humidity of ≤45% and a temperature of ≤25°C and must be consumed within 24 hours after opening. Each biscuit provides 80-90kcal of calories, and the nutritional composition is as follows: protein ≥ 15g / 100g, dietary fiber ≥10g / 100g, total sugar ≤8g / 100g.

10. The method of use according to claim 6, characterized in that: During the consumption period, you need to supplement with multivitamin tablets (including B vitamins, vitamin D, calcium, magnesium and zinc) every day, and it is forbidden to eat with the following foods: alcoholic beverages, carbonated beverages, and processed foods with trans fatty acid content ≥1%.

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