CN104920537A - Meal replacement biscuits for weight reduction and a preparation method thereof - Google Patents
Meal replacement biscuits for weight reduction and a preparation method thereof Download PDFInfo
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- CN104920537A CN104920537A CN201410713942.4A CN201410713942A CN104920537A CN 104920537 A CN104920537 A CN 104920537A CN 201410713942 A CN201410713942 A CN 201410713942A CN 104920537 A CN104920537 A CN 104920537A
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Abstract
The present invention discloses meal replacement biscuits for weight reduction and a preparation method thereof. The meal replacement biscuits specifically include: flour, vegetable oil, dietary fibers, L-carnitine, white granulated sugar, baking soda, fresh yeast, table salt, water, vegetable powder, fruit powder and food additives; and are prepared by mixing dry powder, mix-stirring and preparing liquid mixture, kneading and fermenting dough, and making and baking dough biscuits to obtained the meal replacement biscuits. The meal replacement biscuits not only achieve the effect of weight reduction, but also have no side effect with the addition of ideal and healthy food raw materials for weight reduction including the dietary fibers and the L-carnitine; and the meal replacement biscuits have a more balanced nutritional structure with the addition of natural vegetable powder and fruit powder instead of artificial nutrient additives. Therefore, the meal replacement biscuits are reasonable in nutrition structure, rich in taste, and healthy.
Description
Technical field
The present invention relates to technical field diet food, relate to a kind of biscuit and preparation method of weight losing meal-replacing in particular.
Background technology
Along with socioeconomic development, the living standard of people is greatly improved, in recent years, the fat incidence of disease obviously increases, especially some economically developed countries, fat people gets more and more, and the angiocardiopathy such as hypertension, heart disease also increases thereupon, and defatting beauty has become many focuses paid close attention to.For this situation, weight losing function food research arises at the historic moment, and various weight losing function food is also met and appeared on the market.
Weight losing meal-replacing series products belongs to nutritional meal replacement, act on theory that is balanced nutritious, health slimming, by adjusting the absorption of protein, fat, carbohydrate, dietary fiber, vitamin, mineral matter and trace element in diet structure, ensure in weight loss procedures, not hungry, not weak, do not suffer from diarrhoea, do not rebound, do not change eating habit, meet the health slimming theory of world health organisation recommendations.The most important thing is to cause any infringement to health, can say that weight losing meal-replacing product is green diet food truly.
Therefore, the invention provides a kind of weight losing meal-replacing biscuit, not only composition rationally, rich in taste, and fat-reducing effect is obvious, meets the demand that people make perfect stature.
Summary of the invention
In view of this, the invention provides one and not only form rationally, trophic structure is balanced, and rich in taste, fat-reducing effect significantly and preparation method dry for refreshment.
To achieve these goals, the invention provides following technical scheme;
The biscuit of weight losing meal-replacing and a preparation method, specifically comprise: 60 ~ 90 parts, flour, vegetable oil 10 ~ 15 parts, dietary fiber 10 ~ 20 parts, l-cn 15 ~ 25 parts, white granulated sugar 10 ~ 20 parts, 2 ~ 5 parts, sodium bicarbonate, yeast cake 1 ~ 3 part, salt 3 ~ 6 parts, 25 ~ 50 parts, water, Vegetable powder 20 ~ 35 parts, Fruit powder 15 ~ 20 parts, food additives 6 ~ 10 parts; And make weight losing meal-replacing biscuit through following steps:
(1) mixing of dry powder: by flour, dietary fiber, Vegetable powder, Fruit powder according to certain mass mixing evenly after put into container.
(2) modulation of mixed liquor: vegetable oil, l-cn, white granulated sugar, sodium bicarbonate, yeast cake, salt, food additives are stirred according to after certain mass mixing, is made into mixed liquor.
(3) kneading of dough, fermentation: joined by the mixed liquor of step (2) in step (1) mixed dry powder, after stirring, the kneading that adds water becomes dough, then leave standstill 8-12h under room temperature condition, forms fermented dough.
(4) biscuit making, cure: fermented dough is put in Biscuit mold, uses hand system, firmly want evenly, be made into dough biscuit, then dough biscuit put into baking box and cure, stoving temperature 60-85 DEG C, cure time 5-10min, after taking out, cooling, carries out packing.
Preferably, in the biscuit and preparation method of above-mentioned a kind of weight losing meal-replacing, the optimum weight of raw material is: 75 parts, flour, vegetable oil 13 parts, dietary fiber 15 parts, l-cn 20 parts, white granulated sugar 14 parts, 3 parts, sodium bicarbonate, yeast cake 2 parts, salt 4 parts, 38 parts, water, Vegetable powder 20 parts, Fruit powder 18 parts, food additives 6 parts.
Preferably, in the biscuit and preparation method of above-mentioned a kind of weight losing meal-replacing, Vegetable powder comprises celery powder, balsam pear powder, white radish powder, bamboo shoots powder, white gourd powder, and the mass ratio of celery powder, balsam pear powder, white radish powder, bamboo shoots powder, white gourd powder is 1: 1: 1: 1: 1.
Preferably, in the biscuit and preparation method of above-mentioned a kind of weight losing meal-replacing, Fruit powder comprises grape fruit powder, apple powder, strawberry powder, and the mass ratio of grape fruit powder, apple powder, strawberry powder is 1: 1: 1.
Preferably, in the biscuit and preparation method of above-mentioned a kind of weight losing meal-replacing, the best stoving temperature of dough biscuit is 65 DEG C, and its best time of curing is 10min.
Preferably, in the biscuit and preparation method of above-mentioned a kind of weight losing meal-replacing, food additives comprise leavening agent and flavoring agent, and wherein leavening agent is sodium acid carbonate and carbonic hydroammonium, flavoring agent is sodium glutamate, and the mass ratio of sodium acid carbonate, carbonic hydroammonium, sodium glutamate is 1: 1: 2.
Known via above-mentioned technical scheme, compared with prior art, the present invention, by adding ideal, healthy diet food raw material dietary fiber and l-cn, not only reaches the effect of fat-reducing, and is free from side effects; And replace the artificial nutrient added with crude vegetable powder, Fruit powder, make trophic structure more balanced, therefore the present invention is a kind of composition rationally, and raw material is easy to get, and the biscuit satiety made is strong, balanced in nutrition, rich in taste, healthy weight losing meal-replacing biscuit.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
The embodiment of the invention discloses a kind of weight losing meal-replacing biscuit and preparation method, not only fat-reducing effect is obvious, and rich in taste, satiety are strong, composition rationally, be best fat-reducing healthy food; Specifically comprise:
60 ~ 90 parts, flour, vegetable oil 10 ~ 15 parts, dietary fiber 10 ~ 20 parts, l-cn 15 ~ 25 parts, white granulated sugar 10 ~ 20 parts, 2 ~ 5 parts, sodium bicarbonate, yeast cake 1 ~ 3 part, salt 3 ~ 6 parts, 25 ~ 50 parts, water, Vegetable powder 20 ~ 35 parts, Fruit powder 15 ~ 20 parts, food additives 6 ~ 10 parts; And make weight losing meal-replacing biscuit through following steps:
(1) mixing of dry powder: by flour, dietary fiber, Vegetable powder, Fruit powder according to certain mass mixing evenly after put into container.
(2) modulation of mixed liquor: vegetable oil, l-cn, white granulated sugar, sodium bicarbonate, yeast cake, salt, food additives are stirred according to after certain mass mixing, is made into mixed liquor.
(3) kneading of dough, fermentation: joined by the mixed liquor of step (2) in step (1) mixed dry powder, after stirring, the kneading that adds water becomes dough, then leave standstill 8-12h under room temperature condition, forms fermented dough.
(4) biscuit making, cure: fermented dough is put in Biscuit mold, uses hand system, firmly want evenly, be made into dough biscuit, then dough biscuit put into baking box and cure, stoving temperature 60-85 DEG C, cure time 5-10min, after taking out, cooling, carries out packing.
In order to optimize technique scheme further, the optimum weight of raw material is: 75 parts, flour, vegetable oil 13 parts, dietary fiber 15 parts, l-cn 20 parts, white granulated sugar 14 parts, 3 parts, sodium bicarbonate, yeast cake 2 parts, salt 4 parts, 38 parts, water, Vegetable powder 20 parts, Fruit powder 18 parts, food additives 6 parts.
In order to optimize technique scheme further, Vegetable powder comprises celery powder, balsam pear powder, white radish powder, bamboo shoots powder, white gourd powder, and the mass ratio of celery powder, balsam pear powder, white radish powder, bamboo shoots powder, white gourd powder is 1: 1: 1: 1: 1.
In order to optimize technique scheme further, Fruit powder comprises grape fruit powder, apple powder, strawberry powder, and the mass ratio of grape fruit powder, apple powder, strawberry powder is 1: 1: 1.
In order to optimize technique scheme further, the best stoving temperature of dough biscuit is 65 DEG C, and its best time of curing is 10min.
In order to optimize technique scheme further, food additives comprise leavening agent and flavoring agent, and wherein leavening agent is sodium acid carbonate and carbonic hydroammonium, and flavoring agent is sodium glutamate, and the mass ratio of sodium acid carbonate, carbonic hydroammonium, sodium glutamate is 1: 1: 2.
In order to optimize technique scheme further, the some or all of Vegetable powder by other in celery powder in Vegetable powder, balsam pear powder, white radish powder, bamboo shoots powder, white gourd powder replace also can, operable Vegetable powder also comprises cucumber powder, Luffa powder, carrot meal, laver powder, spinach powder, tomato powder etc. other has the Vegetable powder of fat-reducing effect thus.
In order to optimize technique scheme further, the some or all of Fruit powder by other in grape fruit powder in Fruit powder, apple powder, strawberry powder replace also can, operable Fruit powder also comprises banaina, papaya powder, watermelon powder, konjaku flour, Chinese grooseberry powder etc. other has the Fruit powder of fat-reducing effect thus.
In order to optimize technique scheme further, in Vegetable powder, the quality proportioning of various Vegetable powder is can be self-adjusting according to taste demand, is not restricted to above-mentioned mass ratio 1: 1: 1: 1: 1.
In order to optimize technique scheme further, in Fruit powder, the quality proportioning of various Fruit powder is can be self-adjusting according to taste demand, is not restricted to above-mentioned mass ratio 1: 1: 1.
In this description, each embodiment adopts the mode of going forward one by one to describe, and what each embodiment stressed is the difference with other embodiments, between each embodiment identical similar portion mutually see.For device disclosed in embodiment, because it corresponds to the method disclosed in Example, so description is fairly simple, relevant part illustrates see method part.
To the above-mentioned explanation of the disclosed embodiments, professional and technical personnel in the field are realized or uses the present invention.To be apparent for those skilled in the art to the multiple amendment of these embodiments, General Principle as defined herein can without departing from the spirit or scope of the present invention, realize in other embodiments.Therefore, the present invention can not be restricted to these embodiments shown in this article, but will meet the widest scope consistent with principle disclosed herein and features of novelty.
Claims (6)
1. the biscuit of a weight losing meal-replacing and preparation method, it is characterized in that, specifically comprise: 60 ~ 90 parts, flour, vegetable oil 10 ~ 15 parts, dietary fiber 10 ~ 20 parts, l-cn 15 ~ 25 parts, white granulated sugar 10 ~ 20 parts, 2 ~ 5 parts, sodium bicarbonate, yeast cake 1 ~ 3 part, salt 3 ~ 6 parts, 25 ~ 50 parts, water, Vegetable powder 20 ~ 35 parts, Fruit powder 15 ~ 20 parts, food additives 6 ~ 10 parts; And make weight losing meal-replacing biscuit through following steps:
(1) mixing of dry powder: by flour, dietary fiber, Vegetable powder, Fruit powder according to certain mass mixing evenly after put into container.
(2) modulation of mixed liquor: vegetable oil, l-cn, white granulated sugar, sodium bicarbonate, yeast cake, salt, food additives are stirred according to after certain mass mixing, is made into mixed liquor.
(3) kneading of dough, fermentation: joined by the mixed liquor of step (2) in step (1) mixed dry powder, after stirring, the kneading that adds water becomes dough, then leave standstill 8-12h under room temperature condition, forms fermented dough.
(4) biscuit making, cure: fermented dough is put in Biscuit mold, uses hand system, firmly want evenly, be made into dough biscuit, then dough biscuit put into baking box and cure, stoving temperature 60-85 DEG C, cure time 5-10min, after taking out, cooling, carries out packing.
2. the biscuit of a kind of weight losing meal-replacing according to claim 1 and preparation method, it is characterized in that, the optimum weight of raw material is: 75 parts, flour, vegetable oil 13 parts, dietary fiber 15 parts, l-cn 20 parts, white granulated sugar 14 parts, 3 parts, sodium bicarbonate, yeast cake 2 parts, salt 4 parts, 38 parts, water, Vegetable powder 20 parts, Fruit powder 18 parts, food additives 6 parts.
3. the biscuit of a kind of weight losing meal-replacing according to claim 1 and preparation method, it is characterized in that, Vegetable powder comprises celery powder, balsam pear powder, white radish powder, bamboo shoots powder, white gourd powder, and the mass ratio of celery powder, balsam pear powder, white radish powder, bamboo shoots powder, white gourd powder is 1: 1: 1: 1: 1.
4. the biscuit of a kind of weight losing meal-replacing according to claim 1 and preparation method, it is characterized in that, Fruit powder comprises grape fruit powder, apple powder, strawberry powder, and the mass ratio of grape fruit powder, apple powder, strawberry powder is 1: 1: 1.
5. the biscuit of a kind of weight losing meal-replacing according to claim 1 and preparation method, it is characterized in that, the best stoving temperature of dough biscuit is 65 DEG C, and its best time of curing is 10min.
6. the biscuit of a kind of weight losing meal-replacing according to claim 1 and preparation method, it is characterized in that, food additives comprise leavening agent and flavoring agent, wherein leavening agent is sodium acid carbonate and carbonic hydroammonium, flavoring agent is sodium glutamate, and the mass ratio of sodium acid carbonate, carbonic hydroammonium, sodium glutamate is 1: 1: 2.
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| CN201410713942.4A CN104920537A (en) | 2014-12-02 | 2014-12-02 | Meal replacement biscuits for weight reduction and a preparation method thereof |
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| CN201410713942.4A CN104920537A (en) | 2014-12-02 | 2014-12-02 | Meal replacement biscuits for weight reduction and a preparation method thereof |
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Cited By (8)
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| CN105532816A (en) * | 2015-12-15 | 2016-05-04 | 常熟市汇丰食品有限公司 | Biscuit with slimming function |
| CN107223681A (en) * | 2017-07-28 | 2017-10-03 | 张可池 | A kind of quick supplement physical efficiency it is dry for refreshment |
| CN108041124A (en) * | 2018-02-05 | 2018-05-18 | 中山市百威食品有限公司 | Meal replacement biscuit and preparation method thereof |
| CN108651576A (en) * | 2018-05-30 | 2018-10-16 | 安徽省怀宁县顶雪食品有限公司 | A kind of weight losing meal-replacing biscuit and preparation method thereof |
| CN108739934A (en) * | 2018-08-27 | 2018-11-06 | 安徽众侑食品有限公司 | A kind of fruits and vegetables biscuit and preparation method thereof |
| CN108812792A (en) * | 2018-07-20 | 2018-11-16 | 威宁县蒋凤明苦荞系列食品厂 | A kind of sugar-free buckwheat biscuit |
| CN112205443A (en) * | 2020-10-13 | 2021-01-12 | 吉林省长白山悦草园健康食品开发有限公司 | Agaric biscuits and making method thereof |
| CN115530202A (en) * | 2022-01-25 | 2022-12-30 | 张云茹 | Preparation method of white radish fiber biscuits |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532816A (en) * | 2015-12-15 | 2016-05-04 | 常熟市汇丰食品有限公司 | Biscuit with slimming function |
| CN107223681A (en) * | 2017-07-28 | 2017-10-03 | 张可池 | A kind of quick supplement physical efficiency it is dry for refreshment |
| CN108041124A (en) * | 2018-02-05 | 2018-05-18 | 中山市百威食品有限公司 | Meal replacement biscuit and preparation method thereof |
| CN108651576A (en) * | 2018-05-30 | 2018-10-16 | 安徽省怀宁县顶雪食品有限公司 | A kind of weight losing meal-replacing biscuit and preparation method thereof |
| CN108812792A (en) * | 2018-07-20 | 2018-11-16 | 威宁县蒋凤明苦荞系列食品厂 | A kind of sugar-free buckwheat biscuit |
| CN108739934A (en) * | 2018-08-27 | 2018-11-06 | 安徽众侑食品有限公司 | A kind of fruits and vegetables biscuit and preparation method thereof |
| CN112205443A (en) * | 2020-10-13 | 2021-01-12 | 吉林省长白山悦草园健康食品开发有限公司 | Agaric biscuits and making method thereof |
| CN115530202A (en) * | 2022-01-25 | 2022-12-30 | 张云茹 | Preparation method of white radish fiber biscuits |
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Application publication date: 20150923 |