CN102100241B - Weight-losing meal replacing biscuit and making method thereof - Google Patents
Weight-losing meal replacing biscuit and making method thereof Download PDFInfo
- Publication number
- CN102100241B CN102100241B CN2011100444259A CN201110044425A CN102100241B CN 102100241 B CN102100241 B CN 102100241B CN 2011100444259 A CN2011100444259 A CN 2011100444259A CN 201110044425 A CN201110044425 A CN 201110044425A CN 102100241 B CN102100241 B CN 102100241B
- Authority
- CN
- China
- Prior art keywords
- dimension
- biscuit
- fat
- refreshment
- bake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a weight-losing meal replacing biscuit and a making method thereof, and belongs to the technical field of nutrition and food science. A high-protein high-fiber netlike stereo structure is formed by a low-temperature baking technology so as to solve the problems that the high-protein high-fiber biscuit is difficulty shaped, is not dried thoroughly and is burned in baking; the biscuit has more balanced nutritional structure, prolongs the emptying time of the stomach, eliminates hunger and hidden hunger, and ensures the weight losing effect; by adding unique stachyose, the biscuit has excellent effects on the aspects of improving the intestinal environment and preventing constipation; and apple polyphenol and collagen have the effect of beautifying the skin and can relieve the universal skin nutrition problem in the weight losing process, so that the weight losing process is more health and effective.
Description
Technical field
The present invention relates to a kind of fat-reducing and do and preparation method thereof, belong to nutrition and technical field of food science for refreshment.
Background technology
At present mostly domestic limmits is high-fiber biscuits or high protein biscuit: the general dietary fiber of high-fiber biscuits is 6%～50%, the ways of adding dietary fibre materials that adopt more, and the imbibition through fiber produces satiety; And cellulose does not produce heat, can reduce the fuel value of food that the slimmer takes in every day, but because this type of biscuit trophic structure is simple; The emptying time of stomach is short, and satiety continues shorter, and has ignored the basic nutritional need of human body to protein, minerals and vitamins; Human body basic metabolism is descended; Hunger causes the generation of problem such as gluttony easily, the fat-reducing more and more difficult, and make health be in sub-health state; Mostly the body weight that reduces is moisture and muscle, is easy to bounce-back; The high protein biscuit, protein content 12%～80%, though satisfied the demand of human body to protein, it has ignored the needs of human body to dietary fiber, vitamin and mineral matter equally, also can cause malnutrition, relevant health problem occurs.When producing biscuit under the condition that satisfies high protein and high fiber simultaneously, the dough proterties alters a great deal, and roastingly not doing appears in the extremely difficult moulding of biscuit, or problem such as burnt paste.And in common biscuit and limmits technology, the way of all using high temperature to cure (180～280 ℃) is cured, and under this technology, vitamin is destroyed easily, can not satisfy balanced nutritious and takes into account the requirement of satiety.
Summary of the invention
It is simple for the dried trophic structure of refreshment to the objective of the invention is to solve common fat-reducing, prolongs the emptying time of stomach, eliminates problem hungry and stealthy hunger.
The technical solution adopted for the present invention to solve the technical problems is: a kind of the dried of health slimming that be used for for refreshment, and wherein, the raw material constituent content was following during every 100g fat-reducing was done for refreshment:
Dry cake mix 22g, anhydrous butter oil 19g, egg 15g, powdered sugar 12g, water 11g, stachyose 2g, salt 0.3g, sodium bicarbonate 0.12g, ammonium hydrogencarbonate 0.16g, nutrition premixed powder 1.2g, apple polyphenol 0.17g, polydextrose 8g, soybean dietary fiber 2g, collagen 3.4g, lactalbumin 3g, soybean protein isolate 12g, bake bean powder 12g, Sucralose 0.02g, soybean lecithin 0.1g.
Above-mentioned fat-reducing is followed successively by for the preparation method's that refreshment is done concrete steps:
A. supplementary material is handled; Dry cake mix, powdered sugar are sieved, in dry cake mix, add then and cure bean powder, soybean dietary fiber, collagen, soybean protein isolate, lactalbumin, apple polyphenol, above-mentioned supplementary material is mixed.
B. butter is dismissed; Anhydrous butter oil and powdered sugar, polydextrose, stachyose, soybean lecithin are added egg successively, and mixing is dismissed.
C. dough modulation; Add b among a, add the nutrition premixed powder again, behind the mixing, add the water that is dissolved with salt, Sucralose, sodium bicarbonate and ammonium hydrogencarbonate again, dough is stirred.
D. bake: with the dough extrusion modling that modulates, put into hot-blast stove and bake, baking temperature: 145 ℃, bake the time: 18min.
E. finished product: treat that biscuit cooling back pack gets final product.
Wherein, the every 100g equivalent of described nutrition premixed powder comprises:
Calcium 583mg, iron 6.67mg, zinc 8.33mg, dimension A200ug, dimension D4.17ug, dimension B
10.4ug, the dimension B
20.83mg, the dimension B
60.33mg, nicotinic acid 5.83mg, folic acid 133.3ug.
The present invention compares for refreshment is dried with existing common fat-reducing, has fully shown following advantage:
1. dietary fiber of the present invention and protein reticulate stereochemical structure, and is soaked diffusing, and be easy to drying forming, solved the problem that high protein and high-fiber biscuits are difficult to moulding, and trophic structure is more balanced.
2. these article are selected lactalbumin for use, and soybean protein isolate cures bean powder and soybean dietary fiber, polydextrose; High protein and high fiber form stereochemical structure, prolong the emptying time of stomach.The GI value is low, can stablize blood sugar, reduces the hunger frequency, and satiety was for up to about 4～5 hours.
3. the stachyose of the exclusive interpolation of the present invention and apple polyphenol are improving intestinal environment, prevent constipation aspect excellent; Apple polyphenol and collagen have the skin makeup effect, can alleviate the skin-nourishing problem that generally occurs in the fat-reducing process.
4. the present invention finds in test of many times, under 145 degrees celsius, cures 18 minutes, and the nutrient index reaches the anticipation value in the check of final finished, has embodied the advantage that lower temperature cures.
5. the final heat detection of the present invention is 1949.3 kilojoules/100g, amounts to calorie 256 a kilocalories/60g; 20% fat content has guaranteed the normal absorption and the utilization of liposoluble vitamin, has avoided the emphasical simply in the past liposoluble vitamin malabsorption of losing weight and stopping fat and producing.
Human body basis nutrition according to the invention comprises (in 60g): protein (26%), fat (20%), carbohydrate (43%); Dietary fiber (6.7%), water-soluble dietary fiber (polydextrose 8%) vitamin A (15%), D (25%), B1 (17%), B2 (36%), B6 (14%), nicotinic acid (25%), folic acid (20%), iron (26%); Zinc (33%), calcium (44%) and sodium (19%); (being the NRV value in the bracket) considered the fruit in ordinary people's meals, and foods such as vegetables are so ignore vitamin C; The amount of regulating each nutrient targetedly makes it cover 1/3 of human body basis nutritional need on the whole, makes the fat-reducing process effectively healthy more.
The specific embodiment
Below in conjunction with embodiment the present invention is described further;
A kind of fat-reducing is done for refreshment, and wherein, the raw material constituent content was following during every 100g fat-reducing was done for refreshment:
Dry cake mix 22g, vegetable oil 19g, egg 15g, powdered sugar 12g, water 11g, stachyose 2g, salt 0.3g, sodium bicarbonate 0.12g, ammonium hydrogencarbonate 0.16g, nutrition premixed powder 1.2g, apple polyphenol 0.17g, polydextrose 8g, soybean dietary fiber 2g, collagen 3.4g, lactalbumin 3g, soybean protein isolate 12g, bake bean powder 12g, Sucralose 0.02g, soybean lecithin 0.1g.
Above-mentioned fat-reducing is followed successively by for the preparation method's that refreshment is done concrete steps:
A. supplementary material is handled; Dry cake mix, powdered sugar are sieved, in dry cake mix, add then and cure bean powder, soybean dietary fiber, collagen, soybean protein isolate, lactalbumin, apple polyphenol, above-mentioned supplementary material is mixed.
B. butter is dismissed; Anhydrous butter oil and powdered sugar, polydextrose, stachyose, soybean lecithin are added egg successively, and mixing is dismissed.
C. dough modulation; Add b among a, add the nutrition premixed powder again, behind the mixing, add the water that is dissolved with salt, Sucralose, sodium bicarbonate and ammonium hydrogencarbonate again, dough is stirred.
D. bake: with the dough extrusion modling that modulates, put into hot-blast stove and bake, baking temperature: 145 ℃, bake the time: 18min.
E. finished product: treat that biscuit cooling back pack gets final product.
Wherein, the every 100g equivalent of described nutrition premixed powder comprises:
Calcium 583mg, iron 6.67mg, zinc 8.33mg, dimension A200ug, dimension D4.17ug, dimension B
10.4ug, the dimension B
20.83mg, the dimension B
60.33mg, nicotinic acid 5.83mg, folic acid 133.3ug.
Claims (2)
1. a fat-reducing is done for refreshment, it is characterized in that: wherein, the raw material constituent content was following during every 100g fat-reducing was done for refreshment:
Dry cake mix 22g, anhydrous butter oil 19g, egg 15g, powdered sugar 12g, water 11g, stachyose 2g, salt 0.3g, sodium bicarbonate 0.12g, ammonium hydrogencarbonate 0.16g, nutrition premixed powder 1.2g, apple polyphenol 0.17g, polydextrose 8g, soybean dietary fiber 2g, collagen 3.4g, lactalbumin 3g, soybean protein isolate 12g, bake bean powder 12g, Sucralose 0.02g, soybean lecithin 0.1g
Wherein, it is following to make the method that above-mentioned fat-reducing does for refreshment:
A. supplementary material is handled; Dry cake mix, powdered sugar are sieved, in dry cake mix, add then and cure bean powder, soybean dietary fiber, collagen, soybean protein isolate, lactalbumin, apple polyphenol, above-mentioned supplementary material is mixed,
B. butter is dismissed; Anhydrous butter oil and powdered sugar, polydextrose, stachyose, soybean lecithin are added egg successively, and mixing is dismissed,
C. dough modulation; Add b among a, add the nutrition premixed powder again, behind the mixing, add the water that is dissolved with salt, Sucralose, sodium bicarbonate and ammonium hydrogencarbonate again, dough is stirred,
D. bake: with the dough extrusion modling that modulates, put into hot-blast stove and bake, baking temperature: 145 ℃, bake the time: 18min,
E. finished product: treat that biscuit cooling back pack gets final product.
2. a kind of fat-reducing according to claim 1 is done for refreshment, it is characterized in that the every 100g equivalent of described nutrition premixed powder comprises:
Calcium 583mg, iron 6.67mg, zinc 8.33mg, dimension A200ug, dimension D4.17ug, dimension B
10.4ug, the dimension B
20.83mg, the dimension B
60.33mg, nicotinic acid 5.83mg, folic acid 133.3ug.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100444259A CN102100241B (en) | 2011-02-24 | 2011-02-24 | Weight-losing meal replacing biscuit and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100444259A CN102100241B (en) | 2011-02-24 | 2011-02-24 | Weight-losing meal replacing biscuit and making method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102100241A CN102100241A (en) | 2011-06-22 |
| CN102100241B true CN102100241B (en) | 2012-11-28 |
Family
ID=44153482
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100444259A Active CN102100241B (en) | 2011-02-24 | 2011-02-24 | Weight-losing meal replacing biscuit and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102100241B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935576A (en) * | 2018-07-09 | 2018-12-07 | 湖南橘色科技有限责任公司 | A kind of nutritional meal replacing food and preparation method thereof |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630864B (en) * | 2012-05-03 | 2013-06-19 | 杭州诺伽特健康科技有限公司 | Weight-losing nutrition bar and preparation method thereof |
| CN103891831A (en) * | 2012-12-31 | 2014-07-02 | 湖北广源食品有限公司 | Method for making mung bean biscuits |
| CN103518810B (en) * | 2013-10-17 | 2015-12-23 | 合肥康龄养生科技有限公司 | A kind of biscuit being rich in collagen and preparation method thereof |
| EP2997827B1 (en) * | 2014-09-12 | 2019-02-27 | Generale Biscuit | Healthy biscuit |
| CN104286124A (en) * | 2014-11-02 | 2015-01-21 | 朴金光 | Cordyceps sinensis biscuit and processing and manufacturing method thereof |
| CN105165976A (en) * | 2015-08-14 | 2015-12-23 | 天津桂发祥十八街麻花食品股份有限公司 | Fried dough twist added with water-soluble meal fiber polydextrose and having blood fat and blood sugar adjusting function, and preparation method thereof |
| CN106819032A (en) * | 2017-03-01 | 2017-06-13 | 李卫平 | A kind of full nutrition loss of weight is dry and preparation method thereof for refreshment |
| CN106962444A (en) * | 2017-05-16 | 2017-07-21 | 杭州欣芙嘉生物科技开发有限公司 | A kind of weight losing meal-replacing biscuit and preparation method thereof |
| CN107396954A (en) * | 2017-10-06 | 2017-11-28 | 佛山文森特知识产权服务有限公司 | A kind of black tea with coordinating intestines and stomach and slimming effect is done for refreshment |
| CN109479919A (en) * | 2018-12-06 | 2019-03-19 | 玛士撒拉（上海）医疗科技有限公司 | A kind of high protein biscuit and preparation method thereof rich in dietary fiber |
| CN109845789B (en) * | 2019-03-07 | 2022-03-01 | 杭州娃哈哈科技有限公司 | Red yeast rice high-protein dietary fiber biscuit capable of losing weight and replacing meal and preparation method of red yeast rice high-protein dietary fiber biscuit |
| CN109769893A (en) * | 2019-03-29 | 2019-05-21 | 广州市博源堂生物科技有限公司 | A kind of sport nutrition of high protein is dry and preparation method thereof for refreshment |
| CN111838255A (en) * | 2019-04-19 | 2020-10-30 | 青援食品有限公司 | Poria cocos and sweet potato biscuit and preparation method thereof |
| CN110754498A (en) * | 2019-11-13 | 2020-02-07 | 天津正大珍吾堂食品股份有限公司 | Healthy weight-losing pastry and making method thereof |
| CN112021369B (en) * | 2020-06-05 | 2023-12-01 | 成都天一美膳营养食品有限公司 | Nutritional meal replacement biscuit with low Glycemic Index (GI) and industrial mass production method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586219A (en) * | 2004-07-22 | 2005-03-02 | 王�锋 | Lotus leaf defatting cake and preparing method |
| CN1759693A (en) * | 2005-11-08 | 2006-04-19 | 南京中脉科技发展有限公司 | Cracker for slim, and preparation method |
| CN101313688A (en) * | 2007-06-01 | 2008-12-03 | 田丰 | Cookie biscuit and preparation method thereof |
| CN101422186A (en) * | 2007-10-31 | 2009-05-06 | 高淑春 | Soyabean nutrient type biscuit |
-
2011
- 2011-02-24 CN CN2011100444259A patent/CN102100241B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586219A (en) * | 2004-07-22 | 2005-03-02 | 王�锋 | Lotus leaf defatting cake and preparing method |
| CN1759693A (en) * | 2005-11-08 | 2006-04-19 | 南京中脉科技发展有限公司 | Cracker for slim, and preparation method |
| CN101313688A (en) * | 2007-06-01 | 2008-12-03 | 田丰 | Cookie biscuit and preparation method thereof |
| CN101422186A (en) * | 2007-10-31 | 2009-05-06 | 高淑春 | Soyabean nutrient type biscuit |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935576A (en) * | 2018-07-09 | 2018-12-07 | 湖南橘色科技有限责任公司 | A kind of nutritional meal replacing food and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102100241A (en) | 2011-06-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102100241B (en) | Weight-losing meal replacing biscuit and making method thereof | |
| CN102349624B (en) | Extruded puffed fiber food and preparation method thereof | |
| CN104012868A (en) | High-calcium nutritious noodles and preparation method thereof | |
| CN103238852A (en) | Novel weight reducing meal replacement powder | |
| CN102578187B (en) | Tremella and peanut flaky pastries and making method thereof | |
| CN108651900A (en) | A kind of weight losing meal-replacing stick and preparation method thereof rich in resistant starch | |
| CN105076333A (en) | Hericium erinaceus and amorphophllus biscuit and production method thereof | |
| CN108271841A (en) | A kind of drying Preparation Method of lotus mountain cake | |
| CN108514090A (en) | It is a kind of using banana as weight losing meal-replacing stick of primary raw material and preparation method thereof | |
| CN103431006A (en) | Low-fat biscuit | |
| CN101766279A (en) | Tea instant noodles and preparation method thereof | |
| KR20080071757A (en) | Functional well-being pizza dough and manufacture method thereof and pizza | |
| CN110574862A (en) | Nutritional weight-losing meal replacement powder suitable for teenagers and children and preparation method thereof | |
| CN103125808A (en) | Antioxidant composite tablet for beauty and preparation method thereof | |
| CN107232267A (en) | A kind of root of kudzu vine shortbread type biscuit of enzyme resistant starch generation and preparation method thereof | |
| CN104542857A (en) | Butter flavor black rice biscuit and manufacturing method thereof | |
| CN104397130A (en) | Egg tart skin and preparation process thereof | |
| CN104982941B (en) | A kind of fat-reducing nutrient rod and preparation method thereof | |
| CN103719853A (en) | Low-fat, low-cholesterol and high-nutrition food and producing method thereof | |
| CN103875762B (en) | A kind of with pumpkin and dregs of beans be main component nutritive pie and manufacture craft thereof | |
| CN103598287A (en) | Preparation method of biscuit easy to digest | |
| CN105685173A (en) | Crisp kelp biscuits having functional characteristics of slowly digestible starch and making method thereof | |
| CN105557901A (en) | Method for making chestnut cake | |
| CN108936265A (en) | A kind of nutritional meal replacement and its preparation method and application of dark hair brighten the hair | |
| CN103125949A (en) | High-fiber protein powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |