Meal replacement biscuit with energy slow-release function as well as preparation method and application of meal replacement biscuit

Abstract

The invention relates to the technical field of food processing, and discloses a meal replacement biscuit with an energy slow release function and a preparation method and application thereof, and the meal replacement biscuit is prepared from whole wheat flour, liquid isomaltulose, butter, corn starch, xylooligosaccharide, egg white and salt. The core steps of the preparation method are as follows: mixing and stirring the butter and the liquid isomaltulose to form an emulsified mixture, then adding the rest raw materials into the mixture, uniformly mixing to form dough, and finally forming and baking to obtain the pastry. The butter and the liquid isomaltulose are emulsified and whipped in advance, so that excessive formation of gluten in the whole wheat flour is effectively inhibited, the problem that a traditional whole wheat product is rough, dry and hard in taste is solved, and the biscuit is endowed with a crisp texture. Meanwhile, the liquid isomaltulose adopted in the formula is used as a slowly digestible carbohydrate, and dietary fibers in the whole wheat flour are combined, so that slow release of energy can be realized, postprandial blood sugar can be effectively stabilized, and lasting satiety can be provided.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a meal replacement biscuit with slow-release energy function, its preparation method, and its application. Background Technology

[0002] With increasing public awareness of health and a faster pace of life, meal replacement foods that combine nutritional balance and convenience have gained widespread market acceptance. Among them, meal replacement biscuits, with their fixed shape, accurate energy calculation, and portability, have become an important product segment in this field.

[0003] Current technological trends in meal replacement biscuits primarily revolve around enhancing the product's health benefits. A common approach is to use whole-grain ingredients such as whole wheat flour to increase dietary fiber content. However, this directly introduces a technical challenge: the bran particles in whole wheat flour are hard and have sharp edges, which physically disrupt the continuity of gluten proteins during dough preparation, hindering the formation of a complete and elastic gluten network. The direct consequence is a dense final product with a noticeably rough and dry texture, far removed from the crumbly texture consumers expect, severely impacting palatability and market acceptance.

[0004] To compensate for the lack of flavor and provide the necessary sweetness, current production processes typically add traditional sugars such as sucrose and glucose syrup. However, these sugars are rapidly digestible carbohydrates, quickly broken down and absorbed by the body, causing a sharp rise in post-meal blood sugar levels and triggering a strong insulin response. This drastic fluctuation in blood sugar not only contradicts the principles of health management, but the rapid supply and consumption of energy also makes the feeling of fullness short-lived. Consumers will feel hungry again soon after consumption, significantly diminishing the product's core function as a meal replacement.

[0005] In summary, existing technologies in the development of meal replacement biscuits face a dilemma: pursuing the health benefits of dietary fiber inevitably leads to a deterioration in taste; while attempting to improve taste through traditional processes introduces new problems such as rapid energy release, short-lasting satiety, and large fluctuations in blood sugar. Therefore, how to synergistically address the two major technical bottlenecks of the coarse texture caused by whole wheat ingredients and the excessively rapid energy release caused by traditional sugar sources, and develop a meal replacement biscuit that is both crumbly and truly achieves slow energy release and long-lasting satiety, is a technical challenge that urgently needs to be solved in this field. Summary of the Invention

[0006] To address the shortcomings of existing technologies, this invention provides a meal replacement biscuit with slow-release energy function, its preparation method, and its application. This solves the problems of existing whole wheat meal replacement biscuits having a rough and hard texture, and causing short-lasting satiety and large fluctuations in blood sugar due to rapid energy release.

[0007] To address the above problems, the present invention provides the following technical solution: In a first aspect, the present invention provides a meal replacement biscuit with energy slow-release function, employing the following technical solution: A meal replacement biscuit with slow-release energy function is made from the following ingredients in parts by weight: 140-160 parts whole wheat flour; 80-100 parts liquid isomaltulose; 80-120 parts butter; 12-15 parts corn starch; 10-15 parts xylooligosaccharides; 40-50 parts egg white; and 0.8-1 part salt.

[0008] By adopting the above technical solution, this invention utilizes the synergistic effect of raw material components to simultaneously achieve the dual technical effects of energy slow release and crisp texture. Its mechanism of action is as follows: Establishment of the mechanism of energy slow release and long-lasting satiety: Introduction of Slow-Digesting Carbohydrates: This invention uses liquid isomaltulose as the main sweetener and energy source. The glucose and fructose units of isomaltulose are linked by α-1,6 glycosidic bonds, and its chemical structure is more stable than that of sucrose, resulting in a slower rate of enzymatic digestion in the human small intestine. This characteristic makes the release and absorption of glucose gradual and prolonged, avoiding a sharp rise in postprandial blood glucose and the subsequent excessive insulin secretion, thus providing the body with a stable and continuous energy supply and prolonging the physiological feeling of satiety.

[0009] The physical effects of dietary fiber: The whole wheat flour in the formula is rich in dietary fiber. This dietary fiber absorbs water and swells in the gastrointestinal tract, increasing the volume of digesta and creating a physical filling effect, thus enhancing the feeling of fullness in the stomach. At the same time, dietary fiber can increase the viscosity of digesta, slow down the rate of gastric emptying and the absorption rate of nutrients in the small intestine, further consolidating the feeling of fullness.

[0010] Synergistic effect: The slow metabolic properties of isomaltulose combined with the physical effects of dietary fiber in whole wheat flour work together from both chemical metabolism and physical digestion levels to achieve a longer satiety duration than conventional products.

[0011] The formation mechanism of crumbly texture: Construction of the oil-sugar emulsification system: This invention combines butter (solid fat) with liquid isomaltulose (aqueous sugar source). During preparation, the butter's plasticity and crystalline structure are utilized through beating to capture numerous microbubbles, while the liquid isomaltulose, as the aqueous phase, forms a stable oil-sugar emulsification system with the butter. This system lays the foundation for the crumbly structure of the biscuits.

[0012] Inhibition and shortening of the gluten network: In subsequent mixing steps, this oil-sugar emulsification system can evenly coat whole wheat flour particles (including their bran). This fat coating effectively prevents excessive contact between the protein and water in the flour, inhibiting the formation of a strong gluten network, thus shortening it. Therefore, even when using whole wheat flour containing bran, which can easily lead to a coarse texture, the final product can form a typical shortcrust texture, rather than a tough or brittle one.

[0013] Physical expansion during baking: During the heating stage of baking, the tiny air bubbles in the oil and sugar emulsion system that were mixed in the early stage expand and work together with the evaporation of moisture in the raw materials to form a uniform, dense, porous structure inside the dough, which eventually solidifies into a crumbly, non-sticky finished product.

[0014] Preferably, the mass ratio of the butter to the liquid isomaltose is (0.8-1.5):1.

[0015] By adopting the above technical solution, this mass ratio range ensures the balance between the oil phase and the water phase. When the amount of butter is within this range, it can fully coat the flour particles to inhibit gluten formation and trap enough air to ensure crispness; at the same time, it avoids the greasiness and excessively loose structure caused by too much butter, or the insufficient crispness and dryness of the finished product caused by too little butter. It is the key ratio to achieve ideal texture and taste.

[0016] Preferably, the whole wheat flour, corn starch, and xylooligosaccharides are all sieved through a 100-mesh sieve.

[0017] By adopting the above technical solution, it is ensured that the solid powder raw materials have a small particle size and a large specific surface area, so that they can be more evenly dispersed in the dough, avoiding the rough texture caused by large particles (especially the bran in whole wheat flour) and improving the fineness of the finished product's texture.

[0018] Preferably, the solid content of the liquid isomaltulose is ≥70%.

[0019] By adopting the above technical solution, the total amount of water introduced into the formula system is precisely controlled. The syrup with this water content has a suitable viscosity, which is conducive to forming a stable emulsion system with butter, and the water it carries is just enough to meet the dough shaping requirements, eliminating the need for additional water. This simplifies the process, stabilizes product quality, and avoids the problems of excessive gluten formation due to too much water or dry and crumbly dough due to insufficient water.

[0020] Secondly, the present invention provides a method for preparing meal replacement biscuits with energy slow-release function, using the following technical solution: A method for preparing a meal replacement biscuit with slow-release energy function includes the following steps: S1. Mix the butter and liquid isomaltulose together and beat to form an emulsified mixture; S2. Add the remaining ingredients to the emulsified mixture obtained in step S1 and mix well to form a dough; S3. Shape the dough into biscuit blanks; S4. Bake the cookie dough.

[0021] By adopting the above technical solution, the preparation method of the present invention transforms the potential of raw materials into the final quality of the product through the above processing steps. Its innovation lies in: Step S1 is crucial for achieving a crumbly texture. First, the butter and liquid isomaltose are whipped together. This utilizes the butter's solid plasticity at room temperature, allowing it to encapsulate and stabilize numerous tiny air bubbles under mechanical shear force, forming an aerated oil-sugar emulsion matrix. This step creates the prerequisite for the physical rise and porous structure of the cookies. If all the ingredients are mixed directly, the liquid oil or melted butter cannot effectively aerate, resulting in a dense, hard dough structure that fails to achieve a crumbly texture.

[0022] In step S2, the powder and egg white are gradually added so that the oil-sugar emulsion matrix can preferentially and evenly coat the powder particles, maximizing its shortening effect, inhibiting excessive gluten formation, and ensuring the crispness of the final product.

[0023] Preferably, step S2 involves sequentially adding xylooligosaccharides, salt, whole wheat flour, corn starch, and egg white to the emulsified mixture, stirring and mixing after each addition.

[0024] By adopting the above technical solution, the orderly addition steps ensure that each component is fully and evenly dispersed. First, low-molecular-weight xylooligosaccharides and salt are added to dissolve or disperse them in the oil-sugar system; then, flour and starch, which constitute the main proportion, are added for coating and shortening; finally, egg white is added as a liquid binder and protein source to shape the dough. This sequence facilitates the formation of a uniform, non-granular dough with good workability.

[0025] Preferably, the baking in step S4 includes flipping the cookie dough.

[0026] By adopting the above technical solution, the flipping operation makes the upper and lower surfaces of the biscuit dough heat more evenly, avoiding the situation where the bottom is burnt while the top is not fully cooked, ensuring that the finished product has consistent internal and external doneness and uniform color, and helping to form a crispy outer shell on both the top and bottom surfaces.

[0027] Preferably, step S3 involves shaping the biscuit dough into a sheet with a diameter of 4-6 cm and a thickness of 0.3-0.6 cm.

[0028] Preferably, in step S4, the baking temperature is 160–180°C and the baking time is 15–20 minutes.

[0029] By adopting the above technical solution, the specified size, temperature, and time parameters are matched together. Within this temperature and time range, the biscuit dough can be fully baked, the internal moisture evaporates appropriately to form a crisp texture, and at the same time, the Maillard reaction and caramelization reaction proceed just right, giving the biscuits the ideal color and flavor without producing a burnt or bitter taste.

[0030] Thirdly, this invention provides an application of a meal replacement biscuit with energy slow-release function, employing the following technical solution: The aforementioned meal replacement biscuits are used in the preparation of foods designed to steadily control postprandial blood glucose and provide a lasting feeling of fullness.

[0031] By adopting the above technical solution, the core value of the meal replacement biscuit of this invention lies in its physiological function. Due to the synergistic effect of isomaltulose and whole wheat dietary fiber in the formula, this product can slow down the rate of carbohydrate digestion and absorption after ingestion, thereby reducing the peak and fluctuation range of postprandial blood glucose response and prolonging the feeling of fullness. Therefore, this product is suitable for people who need to manage weight, blood glucose, or seek long-term energy supplementation, and can be used as a meal replacement or functional snack.

[0032] This invention provides a meal replacement biscuit with slow-release energy function, its preparation method, and its application. It has the following beneficial effects: 1. The meal replacement biscuits of this invention have the function of slow-release energy and stabilize postprandial blood sugar. By using liquid isomaltulose as the main sweetener, and taking advantage of its characteristic that the hydrolysis rate in the human body is much lower than that of sucrose, energy can be released slowly and continuously, avoiding the rapid rise and fall of blood sugar levels after eating, and helping to maintain the stability of blood sugar in the body.

[0033] 2. This invention improves the texture and mouthfeel of whole wheat biscuits. By first emulsifying butter and liquid isomaltulose, and then mixing it with other powders, excessive gluten formation in the whole wheat flour is inhibited, while micro-air bubbles are introduced into the dough. The resulting biscuits have a uniform porous structure and a crumbly texture, solving the technical problem of the coarse and hard texture of traditional whole wheat foods.

[0034] 3. The meal replacement biscuits of this invention provide a lasting feeling of fullness due to the synergistic effect of the slow digestibility of liquid isomaltulose and the physical properties of dietary fiber in whole wheat flour. The former prolongs physiological satiety by stabilizing blood sugar metabolism, while the latter enhances physical satiety by absorbing water, expanding, and delaying gastric emptying. The combination of these two factors allows the product, when used as a meal replacement, to effectively prolong the time before the feeling of hunger is felt. Detailed Implementation

[0035] The technical solutions of the present invention will be clearly and completely described below with reference to embodiments, comparative examples, and test examples. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0036] Examples 1-4: Example 1: This embodiment provides a meal replacement biscuit with slow-release energy function made of liquid isomaltulose, which includes the following ingredients by weight: 140 parts whole wheat flour, 80 parts liquid isomaltulose, 80 parts butter, 12 parts corn starch, 10 parts xylooligosaccharide, 40 parts egg white, and 0.8 parts salt.

[0037] The preparation method of the meal replacement biscuits described in this embodiment includes the following steps: Preparation: Sift whole wheat flour, cornstarch, and xylooligosaccharides through a 100-mesh sieve and set aside; accurately weigh each ingredient according to the above proportions; Whipping: Place the butter in a mixing bowl and beat it with a mixer at room temperature. While beating, slowly add the liquid isomaltulose until all the liquid isomaltulose is added and mixed evenly with the butter, forming an emulsion without obvious butter lumps. Mixing: Add xylooligosaccharides, salt, whole wheat flour, cornstarch, and egg white to the mixture obtained in the whipping step in sequence. Mix well after each addition of an ingredient before adding the next ingredient, until a smooth dough is formed. Shaping: Roll out the obtained dough into a sheet, cut it into shapes using a mold, and control the diameter of the cookie dough to be 4cm and the thickness to be 0.3cm; Baking: Place the shaped cookie dough into the oven, set the baking temperature to 160℃, and the total baking time to 20 minutes, including 10 minutes of baking on one side and then flipping it over to bake for another 10 minutes. Cooling: Remove the baked cookies and let them cool naturally to room temperature.

[0038] Example 2: This embodiment provides a meal replacement biscuit with slow-release energy function made of liquid isomaltulose, which includes the following ingredients by weight: 150 parts whole wheat flour, 90 parts liquid isomaltulose, 100 parts butter, 13.5 parts corn starch, 12.5 parts xylooligosaccharide, 45 parts egg white, and 0.9 parts salt.

[0039] The preparation method of the meal replacement biscuits described in this embodiment includes the following steps: Preparation: Sift whole wheat flour, cornstarch, and xylooligosaccharides through a 100-mesh sieve and set aside; accurately weigh each ingredient according to the above proportions; Whipping: Place the butter in a mixing bowl and beat it with a mixer at room temperature. While beating, slowly add the liquid isomaltulose until all the liquid isomaltulose is added and mixed evenly with the butter, forming an emulsion without obvious butter lumps. Mixing: Add xylooligosaccharides, salt, whole wheat flour, cornstarch, and egg white to the mixture obtained in the whipping step in sequence. Mix well after each addition of an ingredient before adding the next ingredient, until a smooth dough is formed. Shaping: Roll out the obtained dough into a sheet, cut it into shapes using a mold, and control the diameter of the cookie dough to be 5cm and the thickness to be 0.4cm; Baking: Place the shaped cookie dough into the oven, set the baking temperature to 170℃, and the total baking time to 16 minutes, including 8 minutes of baking on the top side and then flipping it over to bake for another 8 minutes. Cooling: Remove the baked cookies and let them cool naturally to room temperature.

[0040] Example 3: This embodiment provides a meal replacement biscuit with slow-release energy function made of liquid isomaltulose, which includes the following ingredients by weight: 160 parts whole wheat flour, 100 parts liquid isomaltulose, 120 parts butter, 15 parts corn starch, 15 parts xylooligosaccharide, 50 parts egg white, and 1 part salt.

[0041] The preparation method of the meal replacement biscuits described in this embodiment includes the following steps: Preparation: Sift whole wheat flour, cornstarch, and xylooligosaccharides through a 100-mesh sieve and set aside; accurately weigh each ingredient according to the above proportions; Whipping: Place the butter in a mixing bowl and beat it with a mixer at room temperature. While beating, slowly add the liquid isomaltulose until all the liquid isomaltulose is added and mixed evenly with the butter, forming an emulsion without obvious butter lumps. Mixing: Add xylooligosaccharides, salt, whole wheat flour, cornstarch, and egg white to the mixture obtained in the whipping step in sequence. Mix well after each addition of an ingredient before adding the next ingredient, until a smooth dough is formed. Shaping: Roll out the obtained dough into a sheet, cut it into shapes using a mold, and control the diameter of the cookie dough to be 6cm and the thickness to be 0.6cm; Baking: Place the shaped cookie dough into the oven, set the baking temperature to 180℃, and the total baking time to 15 minutes, including 7.5 minutes of baking on one side and then flipping it over to bake for another 7.5 minutes. Cooling: Remove the baked cookies and let them cool naturally to room temperature.

[0042] Example 4: This embodiment provides a meal replacement biscuit with slow-release energy function made of liquid isomaltulose, which includes the following ingredients by weight: 155 parts whole wheat flour, 85 parts liquid isomaltulose, 110 parts butter, 14 parts corn starch, 12 parts xylooligosaccharide, 48 parts egg white, and 0.9 parts salt.

[0043] The preparation method of the meal replacement biscuits described in this embodiment includes the following steps: Preparation: Sift whole wheat flour, cornstarch, and xylooligosaccharides through a 100-mesh sieve and set aside; accurately weigh each ingredient according to the above proportions; Whipping: Place the butter in a mixing bowl and beat it with a mixer at room temperature. While beating, slowly add the liquid isomaltulose until all the liquid isomaltulose is added and mixed evenly with the butter, forming an emulsion without obvious butter lumps. Mixing: Add xylooligosaccharides, salt, whole wheat flour, cornstarch, and egg white to the mixture obtained in the whipping step in sequence. Mix well after each addition of an ingredient before adding the next ingredient, until a smooth dough is formed. Shaping: Roll out the obtained dough into a sheet, cut it into shapes using a mold, and control the diameter of the cookie dough to be 5cm and the thickness to be 0.5cm; Baking: Place the shaped cookie dough into the oven, set the baking temperature to 175℃, and the total baking time to 18 minutes, including 9 minutes of baking on one side and then flipping it over to bake for another 9 minutes. Cooling: Remove the baked cookies and let them cool naturally to room temperature.

[0044] Comparative Examples 1-5: Comparative Example 1: Compared with Example 2, the difference is that the liquid isomaltose in the raw materials is replaced with an equal mass of sucrose syrup (75% solids content), while the other raw materials and preparation steps are the same.

[0045] Comparative Example 2: Compared with Example 2, the difference is that the butter in the raw materials is replaced with an equal mass of corn oil, while the other raw materials and preparation steps are the same.

[0046] Comparative Example 3: Compared with Example 2, the difference is that the liquid isomaltulose in the raw materials is replaced with a mixture of crystalline isomaltulose powder and water (67.5 parts of crystalline isomaltulose powder and 22.5 parts of water are mixed and added directly without pre-dissolving to make syrup), while the other raw materials and preparation steps are the same.

[0047] Comparative Example 4: Compared with Example 2, the difference is that the operation of steps S2 and S3 is changed. Instead of whipping the butter and liquid isomaltulose, the butter is melted into a liquid state and then mixed with all the ingredients (whole wheat flour, liquid isomaltulose, corn starch, xylooligosaccharides, egg whites, and salt) in a mixing container at one time and stirred until a dough is formed. The remaining steps are the same.

[0048] Comparative Example 5: Compared with Example 2, the difference is that the whole wheat flour in the raw materials is replaced with an equal mass of low-gluten wheat flour (without bran), while the other raw materials and preparation steps are the same.

[0049] Test Examples 1-4: Test Example 1: Sensory Quality Evaluation Test Experimental description: This test aims to evaluate the effects of different raw material ratios and preparation processes on the sensory quality of meal replacement biscuits. Biscuit samples prepared in Examples 1-3 and Comparative Examples 1-4 were selected for testing.

[0050] Evaluation method: An evaluation panel of 10 personnel trained in food sensory evaluation was formed. The evaluation environment was kept well-lit, odor-free, and at room temperature (25±2℃). Evaluators rinsed their mouths with purified water between tastings of each sample to eliminate any lingering aftertaste.

[0051] Evaluation criteria: Evaluation indicators were set according to GB / T20980-2021 "General Rules for Biscuit Quality" and product characteristics, with a full score of 100 points. Detailed scoring rules are as follows: Appearance (20 points): Surface flatness, thickness uniformity, no deformation, no scorched edges.

[0052] Color (20 points): It has a uniform golden yellow or the light brown color characteristic of whole wheat, and the color is pleasing to the eye.

[0053] Texture (30 points): Porosity of cross-sectional structure, crispness, fineness, no rough grainy texture, and non-stickiness.

[0054] Flavor and texture (30 points): It has a rich wheat and milk aroma, moderate sweetness, and no rancid or other off-flavors.

[0055] Experimental data: The sensory evaluation results for each group of samples are shown in Table 1. The data is the arithmetic mean of the scores from 10 evaluators, rounded to one decimal place.

[0056] Table 1. Sensory evaluation scores of meal replacement biscuits from different embodiments and comparative examples.

[0057] Note: The data has a certain degree of dispersion, reflecting the differences in subjective feelings among different evaluators, but the overall trend is consistent.

[0058] Results Analysis and Conclusions: Based on the data in Table 1 and the specific feedback during the evaluation process, the following conclusions are drawn: A comparison of the data from Example 2 (total score 94.4) and Comparative Example 1 (total score 80.2) shows that the biscuits prepared using liquid isomaltulose are superior to those prepared using sucrose syrup in terms of texture and flavor. Sucrose is prone to recrystallization during baking, leading to increased hardness and decreased crispness in the finished product. Liquid isomaltulose, on the other hand, has a lower tendency to crystallize and good moisture retention, helping to prevent excessive gluten network formation and giving the biscuits a more crumbly internal structure. Furthermore, isomaltulose has a sweetness of approximately 45%–50% that of sucrose, with a mild flavor that effectively complements the grain aroma of whole wheat flour and the milky aroma of butter, avoiding the excessive sweetness that masks the original flavor seen in Comparative Example 1.

[0059] The comparison results between Example 2 and Comparative Example 2 (liquid oil) and Comparative Example 4 (no whipping) show that the type of oil and processing method have a significant impact on the physical state of the finished product.

[0060] Comparative Example 2 used corn oil. Because liquid oil cannot trap air during mixing, the dough lacked air cores. The baked product had a dense structure, stiff texture, and greasy feel, and scored the lowest among all groups.

[0061] Comparative Example 4, although using butter, did not undergo whipping, resulting in a total score of only 68.4. This invention employs a butter + liquid isomaltulose whipping process, utilizing the crystallization properties of butter to incorporate numerous tiny air bubbles under mechanical stirring. These bubbles expand upon heating during the initial stages of baking, forming a layered or porous, loose structure. The absence of this step leads to collapsed cookies, a dry and hard texture, and a loss of the qualities expected of shortbread cookies.

[0062] Comparing Example 2 with Comparative Example 3 (crystalline isomaltulose powder), it was found that directly adding powdered sugar source led to a decrease in texture score (21.5 points). This is because in low-moisture cookie dough, crystalline sugar powder is difficult to completely dissolve, forming tiny sugar particle agglomerates inside the cookie after baking, disrupting the uniformity of the overall structure and resulting in a rough texture. In contrast, the liquid isomaltulose used in this invention is a homogeneous solution that can quickly emulsify with butter and penetrate into the gaps between flour particles, ensuring the smoothness and consistency of the finished product's texture.

[0063] In summary, this invention utilizes a liquid isomaltulose combined with butter whipping process. By optimizing the formula ratio, it effectively solves the technical problems of whole wheat biscuits having a rough texture and being prone to drying and hardening. While ensuring the nutritional function of meal replacement biscuits, it also improves the sensory quality of the product.

[0064] Test Example 2: Texture Properties (Hardness and Brittleness) Test Experimental description: This test uses instrumental analysis to determine the physical structure and mechanical properties of each group of meal replacement biscuits using a texture analyzer. The main indicator examined is hardness, in order to quantitatively evaluate the crumbliness of the samples.

[0065] Experimental apparatus: The TA.XTPlus texture analyzer is equipped with an HDP / 3PB three-point bending probe.

[0066] Sample processing: Cookie samples prepared in Examples 1-3 and Comparative Examples 1-4 were selected, cooled to room temperature, and then sealed and left for 24 hours to ensure internal moisture balance and structural stability. Five whole cookies were randomly selected from each group for testing.

[0067] Test parameter settings: Test mode: Compression mode Pre-measurement velocity: 2.0 mm / s Test speed: 1.0 mm / s Post-measurement velocity: 10.0 mm / s Downward pressure distance: 5.0mm Trigger force: 5.0g Distance between two support points: 30mm Indicator definition: Maximum breaking force: The maximum peak force that the sample withstands when it breaks during probe compression, measured in Newtons (N). This value reflects the hardness of the biscuit; the larger the value, the denser or stiffer the internal structure of the biscuit, and the more difficult it is to bite; the smaller the value (while maintaining integrity), the more developed the internal porous structure of the biscuit, and the more crumbly it is.

[0068] Experimental data: The textural test results for each group of samples are shown in Table 2. The data in the table are the recorded values ​​from five parallel determinations and the calculated average value.

[0069] Table 2. Maximum breaking force data of meal replacement biscuits in different embodiments and comparative examples.

[0070] Results Analysis and Conclusions: Based on the physical test data in Table 2 and the preparation mechanism of this invention, the analysis is as follows: Comparing the data of Example 2 (22.19N) and Comparative Example 4 (86.14N), the formulas are completely identical, differing only in the preparation process. Comparative Example 4 omitted the whipping step of butter and liquid isomaltulose, resulting in all ingredients being directly mixed to form a dense, dead dough. During baking, effective air cells could not form inside, and the final product's hardness was nearly four times that of Example 2. This confirms that the whipping and emulsification process of butter and liquid sugar in this invention is the core step in building the crumbly structure of the biscuit. The butter traps air under mechanical shearing, forming microbubbles. These bubbles expand when heated during baking, stretching the gluten network and thus reducing the fracture stress of the finished product.

[0071] Comparative Example 2 used liquid corn oil instead of butter, and its average hardness reached 64.20 N. This is because liquid fats lack plasticity and a crystalline structure at room temperature, and therefore cannot trap air through stirring (lacking aeration capacity). Although fats can lubricate the gluten to some extent, the lack of air pockets results in a dense texture and greater hardness in the biscuits. This also demonstrates the necessity of using solid animal butter in this invention, utilizing its crystalline properties to support the dough structure and give the finished product the ideal crispness.

[0072] The hardness of Example 2 (22.19 N) was lower than that of Comparative Example 1 (sucrose group, 38.87 N) and Comparative Example 3 (powdered sugar group, 43.21 N).

[0073] Compared to sucrose, which tends to recrystallize after baking and cooling, forming a hard, glassy structure that increases the crispness and hardness of cookies, liquid isomaltulose contains a certain amount of water and has excellent anti-crystallization properties. It remains amorphous in the finished product, softening the matrix and giving the cookies a more crumbly rather than hard and crisp texture.

[0074] Compared to powdered sugar: In Comparative Example 3, powdered sugar and water were added directly. Because powdered sugar is difficult to disperse and coat the butter surface as evenly as liquid sugar during mixing, this resulted in locally high sugar concentrations or excessive water absorption by the gluten, forming a strong gluten network. Liquid isomaltulose, as a homogeneous fluid, disperses more evenly in the butter phase during whipping. Furthermore, when flour is subsequently added, it effectively limits the water absorption and swelling of the flour proteins, thus inhibiting the formation of an excessively strong gluten network (gluten inhibition effect), resulting in a more porous and delicate texture in the finished product.

[0075] In summary, the textural test results show that the present invention successfully constructed a meal replacement biscuit structure with low hardness and high crumbliness through the synergistic effect of raw materials (butter, liquid isomaltulose) and process (whipping and aeration).

[0076] Test Example 3: Human Satiety Test Experimental description: This test aims to evaluate the effect of the meal replacement biscuits of this invention on prolonging satiety compared to different control groups through human trial, thereby verifying its functionality as a meal replacement food.

[0077] Test subjects and samples: Ten healthy adult volunteers (aged 22-35, BMI 18.5-24.0 kg / m²) were selected. 2 Subjects (with no history of metabolic diseases) were tested on cookies prepared in Example 2, Comparative Example 1 (sucrose substitution), and Comparative Example 5 (low-gluten flour substitution). The experiment employed a randomized, crossover design, with each subject tasting one sample on different test days (48 hours apart) to eliminate individual differences.

[0078] Experimental procedure: Subjects fasted for more than 10 hours before the test.

[0079] On the morning of the test, the subjects ingested 100g of test biscuit sample while in a quiet state, and drank 250ml of purified water. The eating time was controlled within 10 minutes.

[0080] Timing began after the meal ended, and the subjects resumed normal, non-strenuous activities.

[0081] Subjects were required to accurately record the time from the end of eating until they first felt noticeably hungry (defined as the initial state of having an active desire to eat). This time was the duration of satiety.

[0082] Experimental data: The statistical results of the duration of satiety for each group of samples are shown in Table 3. The data is the arithmetic mean of the recorded times of 10 subjects.

[0083] Table 3. Statistical table of satiety duration of meal replacement biscuits in different embodiments and comparative examples

[0084] Results Analysis and Conclusions: The data in Table 3 show that the average duration of satiety (225.1 min) of the meal replacement biscuits prepared in Example 2 was higher than that of Comparative Example 1 (185.1 min) and Comparative Example 5 (155.1 min). This reveals the advantage of the formulation of the present invention in prolonging satiety, the mechanism of which mainly stems from the synergistic effect of carbohydrate source and type.

[0085] The key difference between Example 2 and Comparative Example 1 lies in the sweetener. The liquid isomaltulose used in Example 2 is a slow-digesting carbohydrate, hydrolyzing much less rapidly in the small intestine than sucrose in Comparative Example 1. This slow digestion and absorption process results in a gradual and sustained rise in postprandial blood glucose levels, avoiding the strong insulin secretion and subsequent reactive hypoglycemia caused by rapid blood glucose spikes. Stable blood glucose levels are a crucial physiological basis for maintaining satiety and delaying the onset of hunger signals. In contrast, sucrose is rapidly broken down into glucose and fructose and absorbed, leading to rapid fluctuations in blood glucose and consequently, an earlier onset of hunger.

[0086] The main difference between Example 2 and Comparative Example 5 lies in the type of flour. Example 2 uses whole wheat flour, which is rich in dietary fiber (mainly from the bran), a key factor in prolonging satiety. Dietary fiber absorbs water and swells in the gastrointestinal tract, increasing the volume of chyme and enhancing stomach fullness through physical filling. Simultaneously, the high-viscosity matrix it forms slows gastric emptying and reduces the diffusion and absorption of other nutrients (such as carbohydrates and fats) in the small intestine. Comparative Example 5 uses low-gluten flour without bran, lacking sufficient dietary fiber; therefore, the chyme passes through the digestive tract more quickly, resulting in the shortest duration of satiety.

[0087] The technical effect of this invention is not a simple sum of the effects of a single component, but rather a synergistic result of the slow digestibility of liquid isomaltulose and the physical effects of dietary fiber in whole wheat flour. The former prolongs physiological satiety by regulating postprandial blood glucose metabolism, while the latter prolongs gastrointestinal satiety through physical mechanisms. The combination of these two factors, acting on both chemical metabolism and physical digestion levels, enables the meal replacement biscuits of this invention to provide a longer and more stable satiety effect than those made from a single functional ingredient (such as isomaltulose alone or whole wheat flour alone), effectively meeting the core functional requirements of meal replacement foods.

[0088] Test Example 4: Energy Slow-Release Function (Postprandial Glucose Response) Test Experimental description: This test aims to quantitatively evaluate the impact of the meal replacement biscuits of this invention on postprandial blood glucose levels in humans, in order to verify their energy slow-release function. The experiment monitored blood glucose changes at different time points after ingestion, comparing the differences in blood glucose regulation between the product of this invention and a control product using rapidly digestible sugar sources.

[0089] Test subjects and samples: Six healthy adult volunteers with normal glycemic regulation (fasting blood glucose <6.1 mmol / L, no diabetes or family history) were selected. The test samples were the biscuits prepared in Example 2 and the biscuits prepared in Comparative Example 1 (sucrose substitution).

[0090] Experimental procedure: Subjects fasted for 10-12 hours before the trial.

[0091] At the start of the experiment, fingertip blood was collected from the subjects to measure their fasting blood glucose level (0 min).

[0092] Subjects ingested 100g of the test sample within 10 minutes and drank 250ml of purified water.

[0093] Finger-prick blood was collected at 30, 60, 120 and 180 minutes after the start of eating, and blood glucose concentration (mmol / L) was measured using a portable blood glucose meter.

[0094] The two trials were at least 48 hours apart, and a crossover design was used, requiring each subject to complete tests on both samples.

[0095] Experimental data: The changes in average blood glucose levels of each group of samples at different time points are shown in Table 4.

[0096] Table 4. Postprandial blood glucose level changes (mmol / L) for different biscuit samples

[0097] Note: The data in the table are the arithmetic mean of blood glucose concentrations at each time point for the 6 subjects.

[0098] Results Analysis and Conclusions: Table 4 shows that the blood glucose response curves of the subjects after consuming the two different types of biscuits differed significantly. In Comparative Example 1 (sucrose group), blood glucose levels rapidly rose to a peak (8.2 mmol / L) within 30-60 minutes after consumption, then quickly declined, even falling below the initial fasting level at 180 minutes. In contrast, the blood glucose curve of Example 2 (liquid isomaltulose group) was much flatter, with a lower peak (6.4 mmol / L), and remained at a relatively stable level between 120 and 180 minutes. This result directly confirms the energy-slow-release function of the meal replacement biscuits of this invention.

[0099] The fundamental reason for this phenomenon lies in the different molecular structures and metabolic pathways of the two sweeteners. In Comparative Example 1, sucrose consists of a glucose unit and a fructose unit linked by an α-1,2 glycosidic bond. This bond is readily hydrolyzed by sucrase in the human small intestine, causing a large amount of glucose to enter the bloodstream in a short period of time, resulting in a sharp increase in blood glucose concentration.

[0100] The liquid isomaltulose used in this invention has glucose and fructose units linked by chemically more stable α-1,6 glycosidic bonds. The enzymatic hydrolysis rate of this bond is much lower than that of the α-1,2 glycosidic bonds in sucrose; its hydrolysis rate in the human small intestine is only about 1 / 5 that of sucrose. Therefore, the release and absorption of glucose is slowed down, and energy is supplied to the body in a stable and continuous manner. This avoids drastic blood glucose fluctuations and the resulting strong insulin response, maintaining postprandial blood glucose levels at a relatively stable plateau. In the data, the blood glucose levels of Example 2 at 120 minutes and 180 minutes (5.8 mmol / L and 5.4 mmol / L) were still higher than those of Comparative Example 1 (6.1 mmol / L and 4.8 mmol / L), indicating that it continues to provide energy in the mid-to-late postprandial period, avoiding the fatigue or reactive hypoglycemia that can occur after rapid energy consumption.

[0101] In conclusion, the postprandial blood glucose test results validate that the present invention, by using liquid isomaltulose as the main sweetener, can effectively regulate the blood glucose response after product ingestion, achieving a slow and sustained release of energy. This aligns with the core objective of meal replacement products: to provide a lasting feeling of fullness and a stable energy supply.

Claims

1. A meal replacement cookie having an energy release function, characterized by, The present application discloses a kind of meal replacement biscuits, which is made of raw materials including the following mass parts: Whole wheat flour 140-160 parts; Liquid isomalt ketose 80-100 parts; Butter 80-120 parts; Corn starch 12-15 parts; Xylo-oligosaccharide 10-15 parts; Egg white 40-50 parts; Salt 0.8-1 part.

2. The meal replacement biscuit having an energy slow-release function according to claim 1, characterized in that, The mass ratio of the butter to the liquid isomalt ketose is (0.8-1.5):

1.

3. The meal replacement biscuit having an energy slow-release function according to claim 1, characterized in that, The whole wheat flour, corn starch and xylo-oligosaccharide are all sieved through a 100-mesh screen.

4. The meal replacement biscuit having an energy slow-release function according to claim 1, characterized in that, The solid content of the liquid isomalt ketose is ≥70%.

5. A method for preparing a meal replacement biscuit having an energy release function, for preparing the meal replacement biscuit having an energy release function according to claim 1, characterized by, The present application further discloses a kind of meal replacement biscuits, which comprises the following steps: S1, mix and whip the butter and the liquid isomalt ketose to form an emulsified mixture; S2, add the remaining raw materials to the emulsified mixture obtained in S1 and mix to form a dough; S3, shape the dough into biscuit blanks; S4, bake the biscuit blanks.

6. The method of claim 5, wherein the energy-released functional meal biscuit is prepared by adding 0.5 to 2 wt% of the compound of claim 1 to 5 wt% of a dough, and then baking the dough. The specific operation of S2 is to add the xylo-oligosaccharide, salt, whole wheat flour, corn starch and egg white to the emulsified mixture in sequence, and mix after each addition.

7. The method according to claim 5, wherein the energy-released functional meal biscuit is prepared by adding 0.5-2 wt% of the compound of claim 1 to 100 parts of the meal biscuit dough, and baking the meal biscuit dough. The baking in S4 includes turning over the biscuit blanks.

8. The method of claim 5, wherein the energy-released functional meal biscuit is prepared by adding 0.5 to 2 wt% of the compound of claim 1 to 5 wt% of a dough, and then baking the dough at 150 to 200°C for 10 to 20 minutes. The specific operation of S3 is to shape the biscuit blanks into pieces with a diameter of 4-6 cm and a thickness of 0.3-0.6 cm.

9. The method of claim 5, wherein the energy-released functional meal biscuit is prepared by adding 0.5 to 2 wt% of the compound of claim 1 to 10 wt% of a dough base, and then baking the dough base. In S4, the baking temperature is 160-180 ℃, and the baking time is 15-20 min.

10. Use of a meal replacement cookie having an energy slow-release function, characterized in that, The present application further discloses an application of the meal replacement biscuits in the preparation of food for smoothly controlling postprandial blood glucose and providing long-lasting satiety.

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