CN110679620A - High-protein low-sugar high-fat ketogenic meal replacement cake and making method thereof - Google Patents

High-protein low-sugar high-fat ketogenic meal replacement cake and making method thereof Download PDF

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CN110679620A
CN110679620A CN201911094219.1A CN201911094219A CN110679620A CN 110679620 A CN110679620 A CN 110679620A CN 201911094219 A CN201911094219 A CN 201911094219A CN 110679620 A CN110679620 A CN 110679620A
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parts
protein
powder
dietary fiber
erythritol
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田婷
李波
汤益萍
韩丙倩
王珍
陈莉
李江波
郑超鹏
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Hangzhou Sai Able Pharmaceutical Technology Co Ltd
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa

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Abstract

The invention discloses a high-protein low-sugar high-fat ketogenic meal-replacing cake and a preparation method thereof, wherein the formula comprises the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber and 6-15 parts of erythritol; the formula of the invention is not only suitable for obese people and hyperglycemia people to eat, but also can regulate the gastrointestinal health of human bodies, increase the muscle mass of the bodies and improve the health degree of users; the preparation method of the invention comprises the steps of firstly, uniformly mixing the grease, the erythritol and the cream, then adding the eggs and the dietary fibers, and finally adding the mixed solid powdery material; the method can completely dissolve dietary fiber, and the obtained biscuit has no obvious roughness and good taste.

Description

High-protein low-sugar high-fat ketogenic meal replacement cake and making method thereof
Technical Field
The invention relates to the field of nutritional health foods, in particular to a high-protein low-sugar high-fat ketogenic meal replacement cake and a preparation method thereof.
Background
Statistically, the worldwide population of obesity is over 6.5 hundred million in 2016. Diet as an intervention measure for obesity has been a controversial topic, and is currently the most generally accepted diet strategy with high carbohydrate and low fat, but most obese people prefer high fat foods, and their compliance with high carbohydrate and low fat is also a problem.
Ketogenic diet refers to a diet in which carbohydrate is reduced (typically less than 20g/d or less than 5% of the total energy intake per day) while protein and fat are relatively increased. The ketogenic diet is originally used for treating epilepsy, and recently, the ketogenic diet is found to have the effect of controlling body weight, and the dietary structure induces the body to generate metabolic change similar to the hunger state, takes fat to replace glucose as an energy source, converts the fat into medium-long chain fatty acid and various ketone bodies, and provides energy for various organs instead of the glucose.
The ketogenic diet belongs to high-fat diet, the common ketogenic diet is very greasy, has more sweet taste and relatively poor mouthfeel, and is easy to cause the deficiency of protein and dietary fiber after being eaten for a long time to cause diseases and constipation, so that the ketogenic diet is difficult to accept and persist for a long time; the traditional ketogenic diet has the problems of single form, short shelf life, inconvenient storage and transportation and the like; in addition, conventional ketogenic diet products contain some glucose, which can cause elevated blood glucose levels. The market needs a high-protein low-sugar high-fat ketogenic meal replacement cake which can promote gastrointestinal health while losing weight, and the invention solves the problem.
Disclosure of Invention
In order to solve the defects of the prior art, the invention aims to provide a high-protein low-sugar high-fat ketogenic meal-replacing cake and a preparation method thereof.
In order to achieve the above object, the present invention adopts the following technical solutions:
a high-protein low-sugar high-fat ketogenic meal-replacing cake comprises the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber and 6-15 parts of erythritol.
The formula of the high-protein low-sugar high-fat ketogenic meal replacement cake comprises the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber, 6-15 parts of erythritol, 4-9 parts of eggs, 4-8 parts of cream and 1-5 parts of chopped sea sedge.
The high-protein low-sugar high-fat ketogenic meal replacement cake comprises the following protein powder: soy protein isolate, whey protein concentrate, whey protein isolate, pea protein, casein, milk protein.
The high-protein low-sugar high-fat ketogenic meal replacement cake comprises the following edible oil: corn oil, soybean oil, palm oil, coconut oil and butter.
The high-protein low-sugar high-fat ketogenic meal replacement cake comprises the following dietary fibers: resistant dextrin, soybean dietary fiber and oat dietary fiber.
The high-protein low-sugar high-fat ketogenic meal replacement cake comprises 22 parts of almond powder, 8 parts of flaxseed powder, 18 parts of protein powder, 19 parts of edible oil, 9 parts of dietary fiber, 9 parts of erythritol, 6 parts of eggs, 5 parts of cream and 4 parts of chopped sea sedge.
The high-protein low-sugar high-fat ketogenic meal replacement cake further comprises: 0.05-0.5 part of sodium bicarbonate and 0.2-1.5 parts of edible salt.
A method for making a high-protein low-sugar high-fat ketogenic meal-replacing cake comprises the following steps:
preparing raw materials according to a formula, wherein the formula comprises the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber, 6-15 parts of erythritol, 4-9 parts of eggs, 4-8 parts of cream and 1-5 parts of chopped sea sedge;
mixing, namely putting all weighed solid powdery materials except the erythritol, the dietary fiber and the chopped sea sedge into a dough mixer, uniformly mixing, and sieving by a 80-mesh sieve;
preparing embryo, namely firstly, uniformly mixing edible oil, erythritol and dilute cream, then slowly adding eggs, uniformly stirring at a medium speed, then adding dietary fibers, uniformly stirring at a medium speed, finally adding the mixed solid powdery material, stirring at a low speed until no dry powder exists, and then stirring uniformly at a medium speed;
molding, namely pouring the uniformly mixed materials into a molding machine for molding;
baking, namely putting the biscuits into an oven at the temperature of 130-160 ℃ for 20-30min until the color of the biscuits is changed into yellow or golden yellow;
and packaging, cooling the product to room temperature, and performing plastic packaging according to the specification.
The invention has the advantages that:
a large amount of unsaturated fatty acid is added in the invention, so that the contents of cholesterol and triglyceride in a human body can be effectively reduced. The energy supply mode of the organism is switched from the original mode mainly comprising glucose to the form mainly comprising ketone bodies, the blood glucose concentration is reduced, the fat catabolism can be accelerated, and simultaneously, the muscle mass of the organism can be increased due to the increase of the protein intake;
the formula proportion of the invention is optimized through experiments, the gastrointestinal health of a human body is adjusted while the fat and the sugar are reduced, and the problems of nutrient deficiency, constipation and the like in the ketogenic weight-losing process can be relieved;
the erythritol is used for replacing white granulated sugar in the traditional biscuit, is natural and zero in calorie, does not participate in sugar metabolism, has a low glycemic index, and is suitable for obese people and hyperglycemia people;
most of the ketogenic biscuits in the market are sweet, the ketogenic biscuits are salty, the added minced seaweed can improve the flavor and the mouthfeel, and the added erythritol has a cool feeling in the mouth, so that the greasy feeling and the uncomfortable feeling caused by high fat can be well relieved; the whole taste is salty but not greasy, the eating is convenient and the shelf life is long;
in the preparation process of the ketogenic biscuit, the embryo preparation step is as follows: firstly, uniformly mixing oil, erythritol and dilute cream, then slowly adding eggs, uniformly stirring at a medium speed, then adding dietary fibers, uniformly stirring at a medium speed to completely dissolve the dietary fibers, finally adding the mixed solid powdery material, stirring at a low speed until no dry powder exists, and uniformly stirring at a medium speed; the method can completely dissolve dietary fiber, and the obtained biscuit has no obvious roughness and good taste.
Detailed Description
The present invention will be described in detail with reference to the following embodiments.
A high-protein low-sugar high-fat ketogenic meal-replacing cake comprises the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber and 6-15 parts of erythritol.
In order to increase the mouthfeel, the meal cake is replaced by the following formula in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber, 6-15 parts of erythritol, 4-9 parts of eggs, 4-8 parts of cream and 1-5 parts of chopped sea sedge.
In order to further increase the mouthfeel in the actual production, the method also comprises the following steps: 0.05-0.5 part of sodium bicarbonate and 0.2-1.5 parts of edible salt.
As an example, a protein powder includes: soy protein isolate, whey protein concentrate, whey protein isolate, pea protein, casein, milk protein; the edible oil comprises: corn oil, soybean oil, palm oil, coconut oil, butter; the dietary fiber comprises: resistant dextrin, soybean dietary fiber and oat dietary fiber.
The beneficial effects of the invention are verified by experiments below;
samples were made using the formulations and methods of the following examples;
in the case of the example 1, the following examples are given,
the formula is as follows: 22kg of almond powder, 18kg of (protein powder) soybean protein isolate, (edible oil) butter 10kg, 9kg of corn oil, (dietary fiber) resistant dextrin 9kg, 9kg of erythritol, 8kg of flaxseed powder, 6kg of eggs, 5kg of cream, 4kg of minced sea sedge, 0.3kg of sodium bicarbonate and 0.5kg of edible salt.
The making method of the meal replacement biscuit provided by the embodiment comprises the following steps:
1) mixing, namely putting all weighed solid powdery materials except the sugar alcohol, the dietary fiber and the chopped sea sedge into a dough mixer, uniformly mixing, and sieving by a 80-mesh sieve;
2) the method comprises the following steps of (1) embryo preparation, namely, firstly, uniformly mixing edible oil, erythritol and dilute cream, then slowly adding eggs, uniformly stirring at a medium speed, then adding dietary fibers, uniformly stirring at a medium speed, finally adding mixed solid powdery materials, stirring at a low speed until no dry powder exists, and uniformly stirring at a medium speed;
3) a molding step, namely pouring the uniformly mixed materials into a molding machine for molding;
4) baking, namely putting the biscuits into an oven, and baking for 25min at 160 ℃ until the color of the biscuits is changed into yellow or golden yellow;
5) and (3) a packaging step, namely cooling the product to room temperature, and then carrying out plastic package according to the specification of 50 g/block.
In the case of the example 2, the following examples are given,
the formula is as follows: 35kg of almond powder, 16kg of separated whey protein, 15kg of butter, 10kg of corn oil, 16kg of soybean dietary fiber, 15kg of erythritol, 10kg of linseed powder, 9kg of eggs, 8kg of cream, 5kg of minced sea sedge, 0.3kg of sodium bicarbonate and 0.5kg of edible salt.
The method for making the ketogenic meal replacement cake provided in this example is the same as that of example 1.
In the case of the example 3, the following examples are given,
the formula is as follows: 16kg of almond powder, 25kg of concentrated whey protein, 8kg of oat dietary fiber, 4kg of eggs, 6kg of erythritol, 5kg of butter, 5kg of corn oil, 4kg of cream, 4kg of linseed powder, 1kg of chopped sea sedge, 0.3kg of sodium bicarbonate and 0.5kg of edible salt.
The method for making the ketogenic meal replacement cake provided in this example is the same as that of example 1.
In the case of the example 4, the following examples are given,
the formula is as follows: 30kg of almond powder, 18kg of (protein powder) soybean protein isolate, 10kg of (edible oil) butter, 9kg of corn oil, 9kg of (dietary fiber) resistant dextrin, 9kg of erythritol, 6kg of eggs, 5kg of cream, 4kg of minced sea sedge, 0.3kg of sodium bicarbonate and 0.5kg of edible salt.
Compared with the formula of the examples 1-3, the formula has no flaxseed powder and only almond powder.
The procedure is as in example 1.
In the case of the example 5, the following examples were conducted,
the formula is as follows: 16kg of almond powder, 0kg of flaxseed powder, 16kg of soybean protein isolate, 8kg of resistant dextrin, 8kg of erythritol, 6kg of butter and 4kg of corn oil.
The preparation method comprises the following steps:
1) mixing, namely putting all weighed solid powdery materials except erythritol and dietary fiber into a dough mixer, uniformly mixing, and sieving by a 80-mesh sieve;
2) the method comprises the following steps of (1) embryo preparation, namely, firstly, uniformly mixing edible oil and erythritol, then adding dietary fiber, uniformly stirring at a medium speed, finally adding mixed solid powdery material, stirring at a low speed until no dry powder exists, and then, uniformly stirring at a medium speed;
3) a molding step, namely pouring the uniformly mixed materials into a molding machine for molding;
4) baking, namely putting the biscuits into an oven, and baking for 25min at 160 ℃ until the color of the biscuits is changed into yellow or golden yellow;
5) and (3) a packaging step, namely cooling the product to room temperature, and then carrying out plastic package according to the specification of 50 g/block.
In the case of the example 6, it is shown,
the formula is as follows: 22kg of almond powder, 8g of flaxseed powder, 18kg of soybean protein isolate, 9kg of resistant dextrin, 9kg of erythritol, 10kg of butter and 9kg of corn oil;
the procedure is as in example 4.
In the case of the example 7, the following examples are given,
the formula is as follows: 25kg of almond powder, 10g of flaxseed powder, 25kg of soybean protein isolate, 16kg of resistant dextrin, 15kg of erythritol, 15kg of butter and 10kg of corn oil;
the procedure is as in example 4.
Comparative example 1
The formula is as follows: 18kg of (protein powder) soybean protein isolate, 10kg of (edible oil) butter, 9kg of corn oil, 9kg of (dietary fiber) resistant dextrin, 9kg of erythritol, 6kg of eggs, 5kg of cream, 4kg of minced sea sedge, 0.3kg of sodium bicarbonate and 0.5kg of edible salt;
this example lacks almond meal and flaxseed meal compared to example 1.
Comparative example 2
The formula is as follows: 22kg of almond powder, 10kg of (edible oil) butter, 9kg of corn oil, 9kg of (dietary fiber) resistant dextrin, 9kg of erythritol, 8kg of linseed powder, 6kg of eggs, 5kg of cream, 4kg of chopped sea sedge, 0.3kg of sodium bicarbonate and 0.5kg of edible salt;
this example lacks protein powder compared to example 1.
Comparative example 3
The formula is as follows: 15kg of almond powder, 0kg of flaxseed powder, 15kg of soybean protein isolate, 7kg of resistant dextrin, 5kg of erythritol, 5kg of butter and 4kg of corn oil;
compared with the examples 5-7, the mass portion of the compound is less than the formula range required by the invention.
Comparative example 4
The formula is as follows: 36kg of almond powder, 0kg of flaxseed powder, 26kg of soybean protein isolate, 17kg of resistant dextrin, 16kg of erythritol, 16kg of butter and 10kg of corn oil;
compared with the examples 5-7, the mass portion of the compound is larger than the formula range required by the invention.
The edible effect test:
subject:
randomly selecting 100 weight-reducing volunteers with the age of 25-50 years, wherein the male and female are half-lives, the BMI is more than 28, and the patients are required to have no diabetes, liver and kidney functional diseases and other diseases, and have no other weight-reducing activities recently and voluntarily participate in the process.
Experimental samples:
the experimental groups were 6 groups of samples in examples 1-4 and comparative examples 1-2.
The test method comprises the following steps:
experiment on human body function
Randomly selecting 20 weight-reducing volunteers (10 men and women), wherein the age is 24-39 years, the BMI is more than 28, and the diseases such as diabetes, liver and kidney functional diseases and the like do not exist. The test substances were 50g each of the samples of examples 1 to 4 and comparative examples 1 to 2, instead of the staple food of the Chinese meal and the dinner meal. Evening meals and recipes are unified one day before the experiment, a dietician eats the recipes formulated according to the ketogenic diet principle, the daily water intake is more than 2000ml, and other life styles are not changed; the subjects measured body weight and muscle mass with a human body composition meter for one cycle at 7d from the start of the experiment and for 5 weeks.
TABLE 1 weight change
Figure BDA0002267800950000061
TABLE 2 changes in muscle mass
Figure BDA0002267800950000062
The results showed that the first-fourth group ketogenic diet resulted in a significant weight loss and a significant increase in muscle mass, and the effect was significant compared to the control group, with the best weight loss and muscle gain of example 1, 6.23kg weight loss at 5 weeks, and 2.90kg muscle gain. This shows that eating the ketogenic meal cake of the invention can reduce the weight and increase the muscle mass in a short time, thereby achieving the purpose of losing weight.
From the data of examples 1-4 and comparison of comparative examples 1-2, it can be seen that almond powder and soy protein isolate in the formulation have synergistic weight reducing and body muscle mass increasing effects;
from example 4 in comparison with examples 1-3, the selection of almond meal or flaxseed meal did not result in significant changes in weight loss or changes in muscle mass, but the selection of a combination of almond meal and flaxseed meal is preferred.
Experiment II, sensory evaluation of the product;
the above examples 1-4 are samples, the comparison examples 1-2 are controls, 20 volunteers (10 male and female) were randomly selected,
the product is evaluated by sensory evaluation at age of 24-39 years, normal sensation of five sense organs, no allergic history, and no adverse taste. Scored by the subject with a full score of 10; preferably 8 minutes; generally 6 minutes; the worse is 4 points; very poor at 2 points.
TABLE 3 sensory evaluation results
Item Taste of the product Appearance of the product Flavor (I) and flavor (II) Sensory average score
Example 1 8.95 8.85 9.12 8.97
Example 2 8.85 8.78 8.85 8.82
Example 3 8.78 8.75 9.01 8.84
Example 4 8.82 8.80 8.93 8.85
Comparative example 1 5.63 8.03 6.30 6.65
Comparative example 2 5.98 7.59 6.21 6.59
As can be seen from Table 3, while controlling body weight by ketogenic diet, adequate fat was supplemented and appropriate amounts of protein and dietary fiber were also ingested to reduce the body's discomfort to high fat and also to improve the mouth feel of the product. As can be seen from the data of examples 1-4 and comparison of comparative examples 1-2, almond powder and soy protein isolate in the formulation can improve the taste and flavor of the product; example 1 is better in index than the other examples, and has more outstanding improvement in flavor, and the most preferred example is the formula of example 1: 22kg of almond powder, 8kg of flaxseed powder, 18kg of protein powder, 19kg of edible oil, 9kg of dietary fiber, 9kg of erythritol, 6kg of eggs, 5kg of cream and 4kg of chopped sea sedge.
Experiment three: intestinal health experiment:
randomly selecting 20 volunteers (10 male and female), wherein the volunteers are 24-39 years old and have healthy body and normal gastrointestinal function. The test substances were 50g each of the samples of examples 5 to 7 and comparative examples 3 to 4, instead of the staple food of the Chinese meal and the dinner meal. Evening meals and recipes are unified one day before the experiment, a dietician eats the recipes formulated according to the ketogenic diet principle, the daily water intake is more than 2000ml, and other life styles are not changed; the observation from the second day after the meal recorded the time of the first bowel movement, the number of bowel movements, the weight of the bowel movements and the stool status per day.
TABLE 4 intestinal health
Figure BDA0002267800950000071
Figure BDA0002267800950000081
And (3) analyzing an experimental result: the following experiments show that: the product obtained according to the formula range of the invention can regulate the intestinal tract while reducing fat and blood sugar, so that the intestinal tract is healthy, and the problems of nutrient deficiency, constipation and the like are avoided.
The formula of the invention is suitable for obese people and hyperglycemia people to eat, can regulate the gastrointestinal health of a human body, can increase the muscle mass of the body and improve the health degree of a user.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It should be understood by those skilled in the art that the above embodiments do not limit the present invention in any way, and all technical solutions obtained by using equivalent alternatives or equivalent variations fall within the scope of the present invention.

Claims (8)

1. The high-protein low-sugar high-fat ketogenic meal replacement cake is characterized by comprising the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber and 6-15 parts of erythritol.
2. The high-protein low-sugar high-fat ketogenic meal cake as claimed in claim 1, wherein the formula comprises the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber, 6-15 parts of erythritol, 4-9 parts of eggs, 4-8 parts of cream and 1-5 parts of chopped sea sedge.
3. The high-protein low-sugar high-fat ketogenic meal replacement cake as claimed in claim 1, wherein the protein powder comprises: soy protein isolate, whey protein concentrate, whey protein isolate, pea protein, casein, milk protein.
4. The high-protein low-sugar high-fat ketogenic meal cake according to claim 1, wherein the edible oil comprises: corn oil, soybean oil, palm oil, coconut oil and butter.
5. The high-protein low-sugar high-fat ketogenic meal cake according to claim 1, wherein the dietary fiber comprises: resistant dextrin, soybean dietary fiber and oat dietary fiber.
6. The high-protein low-sugar high-fat ketogenic meal replacement cake as claimed in claim 1, wherein the meal replacement cake comprises 22 parts of almond powder, 8 parts of flaxseed powder, 18 parts of albumen powder, 19 parts of edible oil, 9 parts of dietary fiber, 9 parts of erythritol, 6 parts of eggs, 5 parts of cream and 4 parts of chopped sea sedge.
7. The high-protein low-sugar high-fat ketogenic meal cake according to claim 1, further comprising: 0.05-0.5 part of sodium bicarbonate and 0.2-1.5 parts of edible salt.
8. The preparation method of the high-protein low-sugar high-fat ketogenic meal replacement cake is characterized by comprising the following steps of:
preparing raw materials according to a formula, wherein the formula comprises the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber, 6-15 parts of erythritol, 4-9 parts of eggs, 4-8 parts of cream and 1-5 parts of chopped sea sedge;
mixing, namely putting all weighed solid powdery materials except the erythritol, the dietary fiber and the chopped sea sedge into a dough mixer, uniformly mixing, and sieving by a 80-mesh sieve;
preparing embryo, namely firstly, uniformly mixing edible oil, erythritol and dilute cream, then slowly adding eggs, uniformly stirring at a medium speed, then adding dietary fibers, uniformly stirring at a medium speed, finally adding the mixed solid powdery material, stirring at a low speed until no dry powder exists, and then stirring uniformly at a medium speed;
molding, namely pouring the uniformly mixed materials into a molding machine for molding;
baking, namely putting the biscuits into an oven at the temperature of 130-160 ℃ for 20-30min until the color of the biscuits is changed into yellow or golden yellow;
and packaging, cooling the product to room temperature, and performing plastic packaging according to the specification.
CN201911094219.1A 2019-11-11 2019-11-11 High-protein low-sugar high-fat ketogenic meal replacement cake and making method thereof Pending CN110679620A (en)

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