Meal replacement biscuit mainly prepared from coarse cereals and preparation method of meal replacement biscuit

Abstract

The invention discloses meal replacement biscuits and a preparation method thereof, and belongs to the technical field of food processing. The meal replacement biscuit is composed of coarse cereals, cereals, beans, functional plants and a nutrition enhancer according to specific weight percentages. The preparation method comprises the steps of raw material pretreatment, mixing, tempering, forming, gradient heating baking, cooling and packaging. Through scientific compounding and systematic nutrition enrichment of various natural coarse cereals, beans and functional plants, the defects that an existing meal replacement product is single in raw material and unbalanced in nutrition are overcome, and the obtained product is comprehensive in nutrition, good in taste, portable and easy to eat and suitable for various crowds needing nutrition management or convenient diet.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically to a meal replacement biscuit made primarily of whole grains and its preparation method. Background Technology

[0002] Meal replacement foods are foods that can replace or partially replace regular meals, meet the body's basic nutritional needs, and are easy to consume. With the fast pace of modern life and increased health awareness, meal replacement foods are increasingly used in scenarios such as weight control and convenient nutritional supplementation.

[0003] Currently, the most common meal replacement products on the market mainly fall into the following categories: Meal replacement powders / shakes: These are mostly formulated with soy protein, whey protein, dietary fiber, vitamins, and minerals, and are consumed after mixing. While their nutritional composition is clearly defined, their form is limited, and the eating experience differs significantly from traditional diets. Long-term consumption can lead to taste fatigue, and most products lack diversity in their plant-based ingredients.

[0004] Energy bars / protein bars: These are often made by pressing oats, nuts, syrups, protein powder, etc. These products are portable, but they generally have the problem of adding a lot of sugar, oil or artificial sweeteners to improve the taste. Some products are high in calories, and the ingredients contain few whole grains and legumes, resulting in a relatively monotonous dietary structure.

[0005] Biscuit-based meal replacement foods: such as whole wheat biscuits, high-fiber biscuits, etc. Although the form of consumption is closer to that of daily snacks, most existing products are still mainly made of wheat flour, supplemented with a small amount of bran or oats. The variety of whole grains is limited, the protein source is singular, and they generally lack targeted functional plant ingredients and systematic nutrient fortification, making it difficult to meet the comprehensive nutritional balance required for meal replacements.

[0006] For example, a type of "whole grain meal replacement biscuit" primarily uses oats, brown rice, and corn as its main ingredients, with added konjac powder and vitamins. However, it still suffers from issues such as a limited variety of whole grains, a single source of plant protein, and a lack of synergistic combination of various medicinal and edible functional components. Similarly, commercially available meal replacement bars, while emphasizing high protein or high fiber, often rely on single protein powders or artificially added dietary fiber, lacking diversity in natural ingredients, and failing to adequately consider the synergistic effects of minerals and vitamins with the natural food matrix.

[0007] In conclusion, existing meal replacement products still have room for improvement in terms of the diversity of natural ingredients, the balanced and synergistic effects of nutrients, taste, and long-term acceptability. In particular, there is a lack of meal replacement foods that are based on a variety of natural grains and legumes, scientifically combined with functional plant ingredients, systematically fortified with nutrients, and while maintaining a good taste and biscuit shape.

[0008] Therefore, the present invention aims to overcome the shortcomings of the prior art and provide a meal replacement biscuit product that is more nutritionally comprehensive and balanced, uses diverse natural ingredients, has certain functional properties, and has a suitable taste. Summary of the Invention

[0009] In view of this, the present invention provides a meal replacement biscuit mainly composed of whole grains and its preparation method.

[0010] To achieve the above objectives, the present invention provides the following technical solution, which is composed of the following raw materials by weight percentage: 30% whole grains, 15% cereals, 25% legumes, 28% functional plant products, and 2% nutritional fortifiers; in, The grains include five-color quinoa and prickly pear powder; The cereals include at least three of the following: highland barley, buckwheat, black rice, millet, and black glutinous rice; The beans include at least three of the following: adzuki beans, soybeans, black beans, white kidney beans, and mung beans; The functional plant species include at least three of the following: safflower, lotus seeds, moringa leaves, pine pollen, and wood ear fungus; The nutritional fortifier includes at least one of trace elements, minerals, and vitamins.

[0011] Preferably, in the above-mentioned meal replacement biscuit mainly composed of whole grains and its preparation method, among the whole grains, five-color quinoa accounts for 15% to 25% of the total weight of the raw materials, and prickly pear powder accounts for 5% to 15% of the total weight of the raw materials.

[0012] Preferably, in the above-mentioned meal replacement biscuit mainly composed of whole grains and its preparation method, the functional plant ingredients, moringa leaves and pine pollen together account for 8% to 15% of the total weight of the raw materials.

[0013] Preferably, in the above-mentioned meal replacement biscuit mainly composed of whole grains and its preparation method, the nutritional fortifier includes at least three of the following: calcium, iron, zinc, selenium, B vitamins, vitamin C, and vitamin D.

[0014] Preferably, the above-mentioned meal replacement biscuit mainly composed of whole grains and its preparation method includes the following steps: (1) Raw material pretreatment: wash and soften miscellaneous grains, cereals and beans respectively, then dry and grind them into powder, and pass them through an 80-120 mesh sieve; (2) Mixing: Mix the powder obtained in step (1) with the functional plant powder and nutrient fortifier in proportion; (3) Conditioning: Add water and vegetable oil to prepare the dough; (4) Shaping: Roll out the dough and cut it into cookie shapes; (5) Baking: Use gradient heating for baking. First, shape at 110℃~120℃ for 5~15 minutes, then mature at 150℃~160℃ for 10~20 minutes, and finally color at 170℃~180℃ for 2~5 minutes. (6) Cooling and packaging: After naturally cooling to room temperature, aseptically package.

[0015] Preferably, in the above-mentioned meal replacement biscuit mainly composed of whole grains and its preparation method, in step (1), the softening treatment is steaming or low-temperature baking.

[0016] Preferably, in the above-mentioned meal replacement biscuit mainly composed of whole grains and its preparation method, in step (3), the vegetable oil is one of olive oil, flaxseed oil or sunflower seed oil.

[0017] Preferably, in the above-mentioned meal replacement biscuit mainly composed of whole grains and its preparation method, in step (5), the baking process is carried out under a nitrogen protective atmosphere.

[0018] As can be seen from the above technical solution, compared with the prior art, the present invention discloses a meal replacement biscuit mainly composed of whole grains and its preparation method. Through the scientific compounding of specific types and proportions of whole grains, beans and functional plant ingredients, and the synergistic addition of nutritional fortifiers, comprehensive and balanced nutrition is achieved, effectively overcoming the defects of existing meal replacement foods with single raw materials and insufficient synergistic nutrients. The combination of multiple natural ingredients significantly improves the dietary diversity and phytochemical content of the product, giving it good in vitro antioxidant activity. The unique raw material system and processing technology ensure that the product maintains a crisp and delicious taste and natural flavor while ensuring high protein and high dietary fiber, improving the acceptance of long-term consumption. The overall formula has both nutritional support and dietary therapy functions, making it suitable for a wide range of people as a convenient and healthy meal replacement option. Detailed Implementation

[0019] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. 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 of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0020] This embodiment provides a meal replacement biscuit and its preparation method.

[0021] 1. Raw material ratio (based on 100% total weight) The compound nutrient powder contains: calcium carbonate (providing calcium), ferrous fumarate (providing iron), zinc gluconate (providing zinc), a mixture of B vitamins, vitamin C, and vitamin D3.

[0022] Preparation method (1) Raw material pretreatment: After washing the five-color quinoa, barley, buckwheat, black rice, red beans, soybeans, and black beans separately, steam them in 100℃ steam for 20 minutes, then remove them and dry them in 60℃ hot air until the moisture content is ≤10%.

[0023] The dried raw materials were pulverized separately using a pulverizer and passed through a 100-mesh sieve to obtain the corresponding powders.

[0024] The prickly pear powder, safflower, lotus seeds, moringa leaves, pine pollen, and wood ear fungus are directly sourced as ultrafine powders that meet food standards (passing through a 120-mesh sieve).

[0025] (2) Mixing: Add all the powders and nutrient fortifiers to a three-dimensional mixer and mix at 30 r / min for 30 minutes until the color is uniform.

[0026] (3) Conditioning: Add 25% of the total weight of the powder to purified water and 8% of the olive oil to the mixed powder, and mix slowly in a mixer for 15 minutes to form a smooth dough.

[0027] (4) Molding: The dough is rolled into a sheet with a thickness of 4mm using a roller press, and then cut into square pieces using cookie cutters.

[0028] (5) Baking: Place the shaped cookies on a baking wire rack and bake them in a three-zone oven. Zone 1: 115℃, 10 minutes; Zone 2: 155℃, 15 minutes; Zone 3: 175℃, 3 minutes.

[0029] Nitrogen gas is introduced for protection throughout the baking process, and the oxygen concentration is controlled below 3%.

[0030] (6) Cooling and Packaging: After the cookies are baked, they are naturally cooled to room temperature (about 25°C) in a cooling tunnel, and then vacuum-packed in aluminum foil bags, each bag containing 25g.

[0031] 3. Product Features The resulting meal replacement biscuits are light brown in color, with a smooth surface, a crisp texture, and a mixed aroma of grains and beans. Testing revealed a moisture content of 4.2%, a protein content of 13.5%, a dietary fiber content of 9.1%, a calcium content of 320 mg / 100g, and an iron content of 8.5 mg / 100g.

[0032] Example 2 The difference between this embodiment and Embodiment 1 lies in the adjustment of the raw material ratio and baking process, in order to demonstrate the optional implementation method within the scope of the present invention.

[0033] 1. Adjustment of raw material ratio Process Adjustment Step (5) Baking process is adjusted as follows: Zone 1: 105℃, 12 minutes; Zone 2: 145℃, 18 minutes; Zone 3: 165℃, 5 minutes.

[0034] Instead of nitrogen protection, a normal air atmosphere is used.

[0035] 3. Product Features The biscuits are slightly darker in color and have a slightly harder texture. The dietary fiber content has been increased to 10.2%, and the protein content is 11.8%.

[0036] Example 3 (Comparative Example) To illustrate the importance of the proportion of functional plant ingredients in this invention, the combined proportion of Moringa leaf powder and pine pollen is reduced to 5% in this embodiment, while the rest remains the same as in Embodiment 1.

[0037] The resulting product has a texture similar to ordinary multigrain biscuits, and its protein and dietary fiber content is comparable to that of Example 1, but its total polyphenol content and antioxidant activity (determined by DPPH method) are reduced by approximately 35% and 28%, respectively.

[0038] Example 4 (Example of changes in nutrient fortifier) The nutritional fortifier comprises the following components (2% of the total): Calcium citrate: 0.6% Ferric pyrophosphate: 0.4% Zinc oxide: 0.3% Vitamin B1, B2, and B6 mixture: 0.3% Vitamin C: 0.2% Vitamin D3: 0.2% The remaining raw materials and processes are the same as in Example 1. The mineral content of the product meets the Chinese Nutrient Reference Values ​​(NRV) of 15% to 25%, making it suitable as a daily nutritional supplement.

[0039] (vii) Experimental and effect data To verify the nutritional balance and functionality of the product of this invention, the following tests were conducted: Nutritional analysis (based on GB 5009 series standards): Example 1: Per 100g of the product, it provides approximately 1450kJ of energy, 13.5g of protein, 11.2g of fat, 62.3g of carbohydrates, 9.1g of dietary fiber, and less than 120mg of sodium.

[0040] In vitro antioxidant assay (DPPH free radical scavenging rate): The DPPH scavenging rate of the product extract in Example 1 was 78.5%, which was significantly higher than that of ordinary whole wheat biscuits (42.3%).

[0041] Satiety assessment (human group food trial): After consuming 25g of the biscuits of this invention, 30 healthy adults experienced an average satiety duration of 2.5 to 3 hours, which is approximately 40% longer than when consuming the same weight of ordinary biscuits.

[0042] Stability test (accelerated test, 40°C, 75% RH storage for 90 days): The product shows no signs of rancidity, retains more than 85% of its vitamin C, and meets the GB 7100 standard for microbiological indicators.

[0043] (viii) Other instructions The above embodiments are only used to further illustrate the present invention and are not intended to limit the present invention. Those skilled in the art can make the following substitutions or adjustments without departing from the concept of the present invention: Coarse grains may also include oats, Job's tears, etc. The types of grains can be adjusted according to regional availability; Chickpeas, kidney beans, etc. can also be added to the legumes; In functional plant-based products, medicinal and edible ingredients such as Poria cocos, yam, and wolfberry may be added as appropriate. The types and proportions of nutritional fortifiers can be adjusted according to the target population (such as middle-aged and elderly people, athletes); The baking process parameters can be fine-tuned according to the type of equipment (such as tunnel oven or oven).

[0044] All equivalent changes and modifications made within the scope of the claims of this invention shall be covered within the protection scope of this invention.

[0045] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on its differences from other embodiments. Similar or identical parts between embodiments can be referred to interchangeably. For the apparatus disclosed in the embodiments, since it corresponds to the method disclosed in the embodiments, the description is relatively simple; relevant parts can be referred to in the method section.

[0046] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A meal replacement biscuit, characterized in that, It consists of the following raw materials by weight percentage: 30% whole grains, 15% cereals, 25% legumes, 28% functional plant products, and 2% nutritional fortifiers; in, The grains include five-color quinoa and prickly pear powder; The cereals include at least three of the following: highland barley, buckwheat, black rice, millet, and black glutinous rice; The beans include at least three of the following: adzuki beans, soybeans, black beans, white kidney beans, and mung beans; The functional plant species include at least three of the following: safflower, lotus seeds, moringa leaves, pine pollen, and wood ear fungus; The nutritional fortifier includes at least one of trace elements, minerals, and vitamins.

2. The meal replacement biscuit according to claim 1, characterized in that, Of the miscellaneous grains, five-color quinoa accounts for 15% to 25% of the total weight of the raw materials, and prickly pear powder accounts for 5% to 15% of the total weight of the raw materials.

3. The meal replacement biscuit according to claim 1, characterized in that, Of the functional plant-based ingredients, Moringa leaves and pine pollen together account for 8% to 15% of the total weight of the raw materials.

4. The meal replacement biscuit according to claim 1, characterized in that, The nutritional fortifiers include at least three of the following: calcium, iron, zinc, selenium, B vitamins, vitamin C, and vitamin D.

5. A method for preparing meal replacement biscuits as described in any one of claims 1 to 4, characterized in that, Includes the following steps, (1) Raw material pretreatment: wash and soften miscellaneous grains, cereals and beans respectively, then dry and grind them into powder, and pass them through an 80-120 mesh sieve; (2) Mixing: Mix the powder obtained in step (1) with the functional plant powder and nutrient fortifier in proportion; (3) Conditioning: Add water and vegetable oil to prepare the dough; (4) Shaping: Roll out the dough and cut it into cookie shapes; (5) Baking: Use gradient heating for baking. First, shape at 110℃~120℃ for 5~15 minutes, then mature at 150℃~160℃ for 10~20 minutes, and finally color at 170℃~180℃ for 2~5 minutes. (6) Cooling and packaging: After naturally cooling to room temperature, aseptically package.

6. The method according to claim 5, characterized in that, In step (1), the softening process is either steaming or low-temperature baking.

7. The method according to claim 5, characterized in that, In step (3), the vegetable oil is one of olive oil, flaxseed oil or sunflower seed oil.

8. The method according to claim 5, characterized in that, In step (5), the baking process is carried out under a nitrogen protective atmosphere.

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