CN102228069A - Baking stick for weight-reducing fast food and preparation method thereof - Google Patents
Baking stick for weight-reducing fast food and preparation method thereof Download PDFInfo
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- CN102228069A CN102228069A CN2011101673274A CN201110167327A CN102228069A CN 102228069 A CN102228069 A CN 102228069A CN 2011101673274 A CN2011101673274 A CN 2011101673274A CN 201110167327 A CN201110167327 A CN 201110167327A CN 102228069 A CN102228069 A CN 102228069A
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Abstract
The invention relates to a baking stick for a weight-reducing fast food. The baking stick is mainly prepared from the following raw materials in percentage by weight: 20 to 35 percent of syrup, 5 to 15 percent of sugar alcohol, 5 to 15 percent of grain powder, 10 to 20 percent of albumen powder, 20 to 40 percent of dietary fiber, 1 to 2 percent of nutrient substances, 3 to 10 percent of grease, wherein the grease is medium chain triglyceride with 8 to 10 carbon atoms. The baking stick contains low calorie, so the baking stick can serve as the weight-reducing fast food.
Description
Technical field
The present invention relates to field of food, specifically, what relate to a kind of generation meal that is used to lose weight cures rod and preparation method thereof.
Background technology
Fat-reducing generation meal rod is popular in recent years a kind of new food formulation, has cold working and heat processing mode such as to cure.Cold working is that paste slurries such as food material and functional components and syrup are mixed the back extrusion modling.It is after raw-food material and functional components and syrup etc. are mixed that heat is cured, and forms through certain temperature and time baking.
Cold worked mode does not have process for sterilizing in whole process, so very harsh to the requirement of material and processing environment.Otherwise it is defective that product is easy to microorganism.And cure rod in the process of high-temperature baking, promptly be a kind of mode of sterilization.And series of physical and chemical change can take place in material in the process of high-temperature baking, produce tempting color and taste, thereby more are subjected to liking of consumer.Traditional heat is cured in the raw material, sugar, oil, the powder raw material that is absolutely necessary, if make taste crisp, the interpolation of oil will reach 20%, thereby makes the grease Excessive Intake, can cause obesity, does not reach the purpose of fat-reducing generation meal.So should satisfy the effect of grease in the traditional food baking process, make product reach the effect of fat-reducing generation meal again, be the functional and baked food problem demanding prompt solution.
Summary of the invention
The purpose of this invention is to provide that a kind of energy is low, the rod that cures of the generation meal that can be used for losing weight.
The invention provides the rod that cures that can be used as fat-reducing generation meal, mainly be prepared from by following raw materials in percentage by weight:
The weight percentage of described raw material is preferred:
Wherein, described grease is that carbon number is 8～10 medium chain triglyceride.
In addition, described curing in the excellent raw material also contained 0.3～0.5 shortening agent.
In addition, described shortening agent is one or both in carbonic hydroammonium or the sodium acid carbonate.
In addition, described syrup is selected from one or more in malt syrup, HFCS, corn syrup, the glucose syrup; Described sugar alcohol is selected from one or more in maltitol, D-sorbite, the xylitol; Described grain dust is selected from one or more in flour, rice meal, the wheat flour; Described albumen powder is selected from one or more in lactalbumin, milk protein, egg protein, casein, soybean protein, the peanut protein; Described dietary fiber is selected from one or more in Semen Tritici aestivi fiber, common oats fibre, konjac glucomannan, inulin, citrus fruit fibres, dextrin, the maltodextrin; Described nutrient is selected from one or more in vitamin, amino acid, the mineral matter.
The present invention also provides a kind of preparation to cure the method for rod, and it comprises the steps:
(1) grain dust, albumen powder, dietary fiber, nutrient are mixed the formation powder;
(2) with the grease heating and melting;
(3) be heated to after syrup and sugar alcohol are mixed and boil, be cooled to 70 ℃, evenly mix, be cooled to 40～50 ℃, add powder while stirring, stir and roll into a ball with grease;
(4) in-mold molding;
(5) put into baking box, must cure excellent finished product in 8～10 minutes in 180～200 degrees centigrade of bakings.
The main component of edible oil and fat is an aliphatic acid, and it can be divided into LCFA and medium chain fatty acid because of the degree of saturation and the length standard of carbochain.Medium chain fatty acid is meant that carbon number is 8～10 aliphatic acid.Medium chain fatty acid is called medium chain triglyceride (MCT) by the triglycerides that glycerine esterification generates, and compares the energy that the every gram of medium chain triglyceride provides less (8.3kcal/9kcal) with the standard grease; Simultaneously, it can also improve satiety; Medium chain triglyceride is general only as energy substance, can not store in adipose tissue; It can also weaken the degraded of muscle protein; Because it has unique metabolic pathway, can increase energy consumption; It can also improve the absorption that mineral matter and some must aliphatic acid in addition.
Grease use carbon number among the present invention is 8～10 medium chain triglyceride, not only guarantee the quality and the mouthfeel of product, can also avoid the absorption of a large amount of greases, add that medium chain triglyceride itself just has the health care that reduces the fat accumulation and the body weight of keeping fit, so use effect in the rod with health care and effect curing of the generation meal of can losing weight.
Of the present invention curing adds an amount of medium chain triglyceride in the rod, can keep color and luster, fragrance and the taste of baked product.Simultaneously, add the feasible absorption grease that contains less amount in the rod that cures of medium chain triglyceride, reduce the accumulation of fat, thereby reach the effect of fat-reducing at health.
The specific embodiment
Following examples are used to illustrate the present invention, but are not used for limiting the scope of the invention.
Medium chain triglyceride is purchased the group in Ke Ning.
Embodiment 1
Get lactalbumin 5kg, soybean protein 10kg, milk protein 5kg, flour 5kg, konjac glucomannan 5kg, common oats fibre 5kg, Semen Tritici aestivi fiber 15kg, carbonic hydroammonium 0.034kg, sodium acid carbonate 0.34kg, calcium carbonate 2kg, in the noodles served with soy sauce, sesame butter, etc. machine, mix the formation powder.
Get medium chain triglyceride 8kg and add its thawing of thermic.
Get HFCS 10kg, malt syrup 10kg, D-sorbite 15kg is heated to above-mentioned syrup and sugar alcohol and is cooled to 70 ℃ after boiling, above-mentioned medium chain triglyceride is added in the syrup, and stirring is cooled to 40～50 ℃, adds powder while stirring, stir and roll into a ball, make bar-shaped in the mould.
Above-mentioned bar-shaped mixture is put into baking box,, make and cure excellent finished product in 180 ℃ of bakings 8 minutes.
Embodiment 2
Get egg protein 3kg, peanut protein 10kg, wheat flour 12kg, konjac glucomannan 5kg, citrus fruit fibres 5kg, common oats fibre 10kg, carbonic hydroammonium 0.34kg, l-cn 0.5kg, in the noodles served with soy sauce, sesame butter, etc. machine, mix the formation powder.
Get medium chain triglyceride 6kg and add its thawing of thermic.
Get glucose syrup 28kg, D-sorbite 5kg, be heated to after above-mentioned syrup and D-sorbite mixed and boil and be cooled to 70 ℃, above-mentioned medium chain triglyceride is added in syrup and the D-sorbite mixture, stir and be cooled to 40～50 ℃, add powder while stirring, stir and roll into a ball, make bar-shaped in the mould.
Above-mentioned bar-shaped mixture is put into baking box,, make and cure excellent finished product in 200 ℃ of bakings 9 minutes.
Embodiment 3
Get lactalbumin 5kg, casein 5kg, rice meal 15kg, konjac glucomannan 5.5kg, dextrin 15kg, inulin 5kg, sodium acid carbonate 0.38kg, Cobastab
10.0005kg, Cobastab
20.0005kg in the noodles served with soy sauce, sesame butter, etc. machine, mix the formation powder.
Get medium chain triglyceride 7.5kg and add its thawing of thermic.
Get malt syrup 20kg, corn syrup 12kg, maltitol 9kg, above-mentioned syrup and sugar alcohol be heated to be cooled to 70 ℃ after boiling, above-mentioned medium chain triglyceride is added in the syrup, stir and be cooled to 40～50 ℃, add powder while stirring, stir and roll into a ball, make bar-shaped in the mould.
Above-mentioned bar-shaped mixture is put into baking box,, make and cure excellent finished product in 190 ℃ of bakings 8 minutes.
Embodiment 4
Get soybean protein 8kg, lactalbumin 8kg, rice meal 10kg, maltodextrin 15kg, Semen Tritici aestivi fiber 15kg, inulin 10kg, carbonic hydroammonium 0.035kg, sodium acid carbonate 0.35kg, calcium oxide 0.21kg, zinc chloride 0.01kg, in the noodles served with soy sauce, sesame butter, etc. machine, mix the formation powder.
Get medium chain triglyceride 6.5kg and add its thawing of thermic.
Get HFCS 25kg, maltitol 8kg, be heated to after above-mentioned syrup and D-sorbite mixed and be cooled to 70 ℃ after boiling, above-mentioned medium chain triglyceride is added in syrup and the D-sorbite mixture, stir and be cooled to 40～50 ℃, add powder while stirring, stir and roll into a ball, make bar-shaped in the mould.
Above-mentioned bar-shaped mixture is put into baking box,, make and cure excellent finished product in 180 ℃ of bakings 10 minutes.
Embodiment 5
Get lactalbumin 8kg, egg protein 10kg, flour 8kg, konjac glucomannan 5kg, common oats fibre 5kg, maltodextrin 10kg, carbonic hydroammonium 0.39kg, l-cn 0.8kg, taurine 0.2kg and in the noodles served with soy sauce, sesame butter, etc. machine, mix the formation powder.
Get medium chain triglyceride 7kg and add its thawing of thermic.
Get HFCS 35kg, maltitol 12kg is heated to above-mentioned syrup and is cooled to 70 ℃ after boiling, above-mentioned medium chain triglyceride is added in the syrup, and stirring is cooled to 40～50 ℃, adds powder while stirring, stir and roll into a ball, make bar-shaped in the mould.
Above-mentioned bar-shaped mixture is put into baking box,, make and cure excellent finished product in 200 ℃ of bakings 9 minutes.
The experiment of experimental example 1 product stability
The rod that cures of embodiment 1-5 gained is placed 30 ℃, humidity is under 60% the condition, indexs such as the total plate count of selection energy representative products inherent quality, yeast, mould, respectively at 0 day, 90 days, 180 days, 360 days sampling determinations once, the result is as shown in table 1, and the shelf-life of product can reach 360 days as can be known.
Table 1 test sample microorganism detection result
| Interventions Requested | 0 day | 90 days | 180 days | 360 days |
| Total number of bacteria/cfu/g | ?＜2000 | ＜2000 | ＜2000 | ＜2000 |
| Coliform/MPN/100g | ?＜30 | ＜30 | ＜30 | ＜30 |
| Mould/cfu/g | ?＜50 | ＜50 | ＜50 | ＜50 |
The outward appearance and the mouthfeel of experimental example 2 products
1 laboratory sample and method
1.1 laboratory sample
That gets the foregoing description 4 gained cures rod for test sample, and reference substance replaces medium chain fatty acid to make with shortening, stoving time temperature unanimity, and both outward appearances, taste are basic identical.
1.2 experimental technique
Sample: get experiment product and the reference substance of depositing 0 day and 180 days respectively, random number, double blinding condition undertissue tastes.
The trial test time: afternoon 16:00～17:00, this time period human body mouthfeel susceptibility is the highest.
The experimenter: be no less than 30 people, the age was got rid of flu person, pregnant woman and sensory handicaps person at 18～45 years old.
Point system: give a mark by the experimenter, take 5 fens systems, finely count 5 fens; Better count 4 fens; Generally count 3 fens; Relatively poorly count 2 fens; Very poorly count 1 fen, only fill in the integer score value.
2 experimental results
The gained data are handled with Excel, adopt the t check that test data is carried out statistical analysis, represent with mean ± SD.Experiment product and the reference substance of depositing 0 day carried out the sense organ double blind experiment, experimenter 30 people, the result is as shown in table 2.
Table 2 is deposited 0 day sample organoleptic test result
| Project | Outward appearance | Mouthfeel |
| Experiment product | 4.31±0.45 | 3.97±0.32 |
| Reference substance | 4.23±0.21 | 4.03±0.35 |
| The P value | ＞0.05 | ＞0.05 |
From going out that experimental data can be seen, product that cures with medium chain fatty acid and the product that cures with shortening are at aspect no significant differences such as outward appearance, mouthfeels.
Same embodiment 1～3, the embodiment 5 of adopting tests, and draws product that product that medium chain fatty acid cures and shortening cure at aspect no significant differences such as outward appearance, mouthfeels.
Experimental example 3: human efficiency's experiment
1 laboratory sample and method
1.1 laboratory sample
That gets the foregoing description 4 gained cures rod for test sample, and reference substance replaces medium chain fatty acid to make with shortening, and with 50 grams/make sample, stoving time temperature unanimity, both outward appearances, taste are basic identical.Replace all or part of dinner.
1.2 experimental subjects
With Beijing large enterprise 20 employees (each 10 people of men and women) of fat-reducing wish being arranged is research object, 28.34 ± 0.56 years old mean age.All experimenter's health normal health, voluntary participation.
1.3 experimental technique
The experimenter measures health body smectic condition value respectively at the experiment beginning, when eating one-period, edible two cycles by body ingredient tester (DX200 super strong type).10 days is one-period, continues two cycles.
2 experimental results
Data are handled with Excel, adopt the t check that test data is carried out statistical analysis, represent that with mean ± SD P＞0.05 is considered as not having significant difference, and P＜0.05 is considered as significant difference, and P＜0.01 is considered as utmost point significant difference.Experimental result is as shown in table 3.
Body weight and body fat ratio changed before and after table 3 experimenter was edible
Annotate: * represents to compare significant difference after edible one-period with before using
As can be seen from Table 3, in the process in edible two cycles, weight and body fat percentage that experimenter's average weight reduces are all obvious than the reference substance effect.Edible two all after dates, the body weight of experimental group and body fat percentage with edible before compare, produced significant difference, this explanation is edible of the present invention cures the purpose that rod can reach fat-reducing in the short period of time.According to experimenter's health is observed, during eating and after the off-test, healthy normal.
Adopt embodiment 1～3, embodiment 5 to test, draw body weight and body fat percentage with edible before compare, produced significant difference.
3 experiment conclusion
Use instead medium chain triglyceride replace shortening not only mouthfeel and taste can satisfy consumer demand, it is remarkable to improve effect compared with butter on the decontrol body weight.
Claims (7)
1. the rod that cures that is used to lose weight for meal is characterized in that, mainly is prepared from by following raw materials in percentage by weight:
2. the rod that cures according to claim 1 is characterized in that the weight percentage of described raw material:
3. according to claim 1 or 2 or the described rod that cures, it is characterized in that described grease is that carbon number is 8～10 medium chain triglyceride.
4. according to any described rod that cures of claim 1～3, it is characterized in that described curing in the excellent raw material also contained 0.3～0.5 shortening agent.
5. the rod that cures according to claim 4 is characterized in that described shortening agent is one or both in carbonic hydroammonium or the sodium acid carbonate.
6. according to each described rod that cures in the claim 1～5, it is characterized in that described syrup is selected from one or more in malt syrup, HFCS, corn syrup, the glucose syrup; Described sugar alcohol is selected from one or more in maltitol, D-sorbite, the xylitol; Described grain dust is selected from one or more in flour, rice meal, the wheat flour; Described albumen powder is selected from one or more in lactalbumin, milk protein, egg protein, casein, soybean protein, the peanut protein; Described dietary fiber is selected from one or more in Semen Tritici aestivi fiber, common oats fibre, konjac glucomannan, inulin, citrus fruit fibres, dextrin, the maltodextrin; Described nutrient is selected from one or more in vitamin, amino acid, the mineral matter.
7. one kind prepares each described method of curing rod in the claim 1～6, it is characterized in that, comprises the steps:
(1) grain dust, albumen powder, dietary fiber, nutrient are mixed the formation powder;
(2) with the grease heating and melting;
(3) be heated to after syrup and sugar alcohol are mixed and boil, be cooled to 70 ℃, evenly mix, be cooled to 40～50 ℃, add powder while stirring, stir and roll into a ball with grease;
(4) in-mold molding;
(5) put into baking box, must cure excellent finished product in 8～10 minutes in 180～200 degrees centigrade of bakings.
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| CN103494213A (en) * | 2013-09-26 | 2014-01-08 | 中山大学附属第一医院 | Preparation method of fat-fighting low-calorie full-nutrition meal replacement preparation |
| CN103651664A (en) * | 2012-08-31 | 2014-03-26 | 黄馨莹 | Wheat bran nutrition rod and preparing process of wheat bran nutrition rod |
| CN105286001A (en) * | 2015-11-30 | 2016-02-03 | 谭新锋 | Weight-losing meal replacement protein powder |
| CN105995479A (en) * | 2016-07-12 | 2016-10-12 | 凤台县永丰面业有限公司 | Pelvetia silquosa phlegm-reducing sugar-free flour and preparation method thereof |
| CN106616965A (en) * | 2016-08-30 | 2017-05-10 | 威海百合生物技术股份有限公司 | Calcium-magnesium fruit and vegetable nutrition bar-type health food and preparation method thereof |
| CN106714563A (en) * | 2014-09-12 | 2017-05-24 | 国家农艺研究院 | Healthy biscuit |
| CN106820104A (en) * | 2015-12-01 | 2017-06-13 | 杭州衡美食品科技有限公司 | A kind of nutrition five cereals generation meal rod and preparation method thereof in a balanced way |
| CN107114798A (en) * | 2017-05-31 | 2017-09-01 | 徐大凤 | In a kind of generation for loss of weight, eats nutrition bar and preparation method thereof |
| CN107114674A (en) * | 2017-05-31 | 2017-09-01 | 诺和生物技术（天津）有限公司 | A kind of compound prescription powder with effect of weight reducing and preparation method thereof |
| CN107996975A (en) * | 2017-12-31 | 2018-05-08 | 上海健煌生物科技有限公司 | A kind of quinoa weight losing meal-replacing powder containing burdock polysaccharide |
| CN108260757A (en) * | 2016-12-30 | 2018-07-10 | 中粮集团有限公司 | Generation meal cereal bars and preparation method thereof |
| CN108294291A (en) * | 2017-01-11 | 2018-07-20 | 统企业股份有限公司 | Syrup for baking and preparation method thereof |
| CN108308598A (en) * | 2017-12-22 | 2018-07-24 | 正大青春宝药业有限公司 | A kind of diet meal replacement nutrition bar and preparation method thereof |
| CN108450930A (en) * | 2017-12-22 | 2018-08-28 | 正大青春宝药业有限公司 | A kind of weight-losing meal-substituting foodstuff and preparation method thereof at the end of Chinese herbal medicine ultra-fine powder containing integration of drinking and medicinal herbs |
| CN108514090A (en) * | 2018-03-09 | 2018-09-11 | 华南理工大学 | It is a kind of using banana as weight losing meal-replacing stick of primary raw material and preparation method thereof |
| CN108523052A (en) * | 2018-03-29 | 2018-09-14 | 重庆西大魔芋科技开发有限公司 | Konjaku meal replacing food and its preparation process |
| CN108741096A (en) * | 2018-04-24 | 2018-11-06 | 河南柏思芙德食品有限公司 | A kind of protein rod and preparation method thereof |
| CN109123643A (en) * | 2018-09-29 | 2019-01-04 | 中科和素（天津）医药科技有限公司 | A kind of preparation method of cereal generation meal ball |
| CN109198641A (en) * | 2018-08-14 | 2019-01-15 | 北京万莱康营养与健康食品科学技术研究院有限公司 | A kind of food formula and shellproof coffee prepared therefrom of low carbohydrate content |
| CN109645079A (en) * | 2018-12-27 | 2019-04-19 | 北京康比特体育科技股份有限公司 | A kind of generation meal ship biscuit and its preparation and application with antiobesity action |
| CN110547476A (en) * | 2019-09-10 | 2019-12-10 | 深圳万和制药有限公司 | Protein composition for rapid energy replenishment |
| CN114747652A (en) * | 2022-05-06 | 2022-07-15 | 乳山市金果食品股份有限公司 | Peanut protein pie rich in dietary fiber and preparation method thereof |
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| CN103651664A (en) * | 2012-08-31 | 2014-03-26 | 黄馨莹 | Wheat bran nutrition rod and preparing process of wheat bran nutrition rod |
| CN103494213A (en) * | 2013-09-26 | 2014-01-08 | 中山大学附属第一医院 | Preparation method of fat-fighting low-calorie full-nutrition meal replacement preparation |
| CN106714563B (en) * | 2014-09-12 | 2021-03-05 | 国家农艺研究院 | Healthy biscuit |
| CN106714563A (en) * | 2014-09-12 | 2017-05-24 | 国家农艺研究院 | Healthy biscuit |
| CN105286001A (en) * | 2015-11-30 | 2016-02-03 | 谭新锋 | Weight-losing meal replacement protein powder |
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| CN114747652A (en) * | 2022-05-06 | 2022-07-15 | 乳山市金果食品股份有限公司 | Peanut protein pie rich in dietary fiber and preparation method thereof |
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| CN102228069B (en) | 2013-07-31 |
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