CN111053100A - Mustard, lemon and konjak meal-replacing biscuit and preparation method thereof - Google Patents
Mustard, lemon and konjak meal-replacing biscuit and preparation method thereof Download PDFInfo
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- CN111053100A CN111053100A CN201911426145.7A CN201911426145A CN111053100A CN 111053100 A CN111053100 A CN 111053100A CN 201911426145 A CN201911426145 A CN 201911426145A CN 111053100 A CN111053100 A CN 111053100A
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- lemon
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention particularly relates to a mustard lemon konjak meal-replacing biscuit and a preparation method thereof, and belongs to the technical field of food processing. The effect of delaying glucose absorption of the konjac flour can be further enhanced by adding ingredients such as mustard powder, lemon essence and the like.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to mustard, lemon and konjak meal-replacing biscuit and a preparation method thereof.
Background
With the improvement of living standard, people ingest more and more foods with high sugar, high protein and high fat, and the exercise of long-time office workers is not enough due to the fast pace of life, so that excessive blood fat and blood sugar are easily consumed, and the blood fat and the blood sugar are easily caused to be high. The incidence of hyperlipidemia and hyperglycemia increases year by year, and poses a significant threat to the health of people. Blood fat is an important substance of a human body, but over a certain range, blood fat aggregates to form plaques, so that heart disease, vision loss or blindness, lower limb necrosis, gallstone induction and the like are caused, and the damage of hyperlipidemia to patients is systemic. Hyperglycemia, hyperlipidemia, hypertension, high-fat liver and the like are risk factors for causing chronic diabetes. Therefore, in order to reduce the harm of high-fat and high-sugar diet, the development of food with lipid and sugar reducing properties is necessary.
At present, most of the meal replacement foods on the market are powder which needs to be brewed, and the meal replacement foods are inconvenient to go on business or play. The powdered meal replacement powder has a single form, cannot meet the food satisfaction of weight-losing patients, and can cause overeating due to long-time psychological hunger after eating for a period of time and psychological frustration of weight loss. Therefore, there is a need for meal replacement cookies which meet basic daily needs, produce eating satisfaction and satiety, and are low in calories to aid in weight loss.
Disclosure of Invention
In view of the above, the present invention has been made to provide a mustard lemon konjak meal replacement cookie that overcomes or at least partially solves the above-mentioned problems.
The embodiment of the invention provides a mustard lemon konjak meal replacement biscuit which comprises the following raw materials in parts by mass:
konjak flour: 400 to 600 parts by weight of
Wheat flour: 200 to 400 portions of
Mustard powder: 100 to 150 parts by weight
Lemon essence: 20 to 50 portions of
Palm oil: 30 to 50 portions of
Egg liquid: 5 to 10 parts of
White granulated sugar: 20 to 50 portions of
Baking soda: 10 to 20 portions of
Milk: 100 to 200 parts of
Water: 200-300 parts.
Based on the same invention concept, the embodiment of the invention also provides a preparation method of the mustard lemon konjak meal replacement biscuit, which is used for preparing the mustard lemon konjak meal replacement biscuit and comprises the following steps:
preparing the raw materials in parts by mass;
mixing konjac flour, wheat flour and mustard flour to obtain mixed flour;
mixing water and milk to obtain a mixed solution;
adding white granulated sugar and baking soda into the mixed solution, mixing uniformly, and then sequentially adding lemon essence, egg liquid and palm oil for leavening to obtain auxiliary materials;
uniformly mixing the mixed powder and the auxiliary materials to obtain dough;
and pressing, molding and baking the dough to obtain the mustard lemon konjak meal replacement biscuit.
Optionally, mixing water and milk to obtain a mixed solution, including:
mixing water with the temperature of 25-35 ℃ and milk with the temperature of 20-30 ℃ to obtain a mixed solution.
Optionally, adding white granulated sugar and baking soda into the mixed solution, mixing uniformly, and then sequentially adding lemon essence, egg liquid and palm oil for leavening to obtain auxiliary materials, wherein the auxiliary materials comprise:
adding white granulated sugar and baking soda into the mixed solution, mixing uniformly, sequentially adding lemon essence, egg liquid and palm oil, beating and stirring for at least 10min to obtain the auxiliary material.
Optionally, before the dough is pressed, shaped and baked, the method further comprises:
and standing the dough for 25-30 min.
Optionally, in the compression molding, compression molding is performed by using a rotary tablet pressing method, and the number of times of rotary tablet pressing is 3-5.
Optionally, in the baking, the baking temperature is 170-190 ℃ and the baking time is 20-30 min.
One or more technical solutions in the embodiments of the present invention have at least the following technical effects or advantages:
the mustard lemon konjak meal replacement biscuit provided by the embodiment of the invention takes konjak flour as a main component, and glucomannan contained in the konjak flour can delay the absorption of glucose, can reduce blood fat and blood sugar, has good water absorption of konjak, enhances satiety, can control the intake of heat, can help fat and weight-losing patients to adjust diet, and plays a role in losing weight and reducing fat. The effect of delaying glucose absorption of the konjac flour can be further enhanced by adding ingredients such as mustard powder, lemon essence and the like.
The foregoing description is only an overview of the technical solutions of the present invention, and the embodiments of the present invention are described below in order to make the technical means of the present invention more clearly understood and to make the above and other objects, features, and advantages of the present invention more clearly understandable.
Detailed Description
The present invention will be described in detail below with reference to specific embodiments and examples, and the advantages and various effects of the present invention will be more clearly apparent therefrom. It will be understood by those skilled in the art that these specific embodiments and examples are for the purpose of illustrating the invention and are not to be construed as limiting the invention.
Throughout the specification, unless otherwise specifically noted, terms used herein should be understood as having meanings as commonly used in the art. Accordingly, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. If there is a conflict, the present specification will control.
Unless otherwise specifically stated, various raw materials, reagents, instruments, equipment and the like used in the present invention are commercially available or can be prepared by existing methods.
It should be further noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The main component of the konjak is soluble hemicellulose, namely konjak glucomannan which is mainly obtained by degrading the glucomannan in konjak tubers and is water-soluble polysaccharide formed by connecting D-mannose by β -1, 4-glycosidic bonds to form a main chain and connecting glucose by β -1, 3-glycosidic bonds on the main chain or a branched chain, the glucomannan has nutritional value, does not provide heat energy and has the effect of regulating cholesterol, and the konjak glucomannan becomes an excellent dietary fiber source and a functional raw material.
The mustard lemon konjak meal cookie and the preparation method thereof provided by the embodiment of the invention will be described in detail below by combining the embodiment and experimental data.
Example 1
A preparation method of a mustard lemon konjak meal replacement biscuit comprises the following steps:
(1) preparing konjak mixed powder: mixing 400 parts of konjac flour, 400 parts of wheat flour and 100 parts of mustard powder according to a ratio to prepare mixed powder;
(2) preparing auxiliary materials: taking 50 parts of white granulated sugar, 20 parts of baking soda and 130 parts of 25 ℃ milk, adding 150 parts of 30 ℃ warm water, dissolving and stirring to obtain a mixture; adding 35 parts of lemon essence, taking 6 parts of egg liquid, uniformly beating the egg liquid by using a beater, adding the egg liquid into the mixture, beating 30 parts of palm oil, and stirring for 10min to obtain the auxiliary material.
(3) And (3) uniformly mixing dough: adding the konjac mixed powder obtained in the step (1) into the auxiliary materials obtained in the step (2), and fully and uniformly mixing to obtain dough;
(4) pressing, forming and baking: standing the mixed dough in the step (3) for 15min, performing compression molding by adopting a 4-time rotary tabletting method to obtain a biscuit blank, baking the biscuit blank at 180 ℃ for 35min, taking out the biscuit blank, and cooling to 25 ℃ to obtain the mustard lemon konjak meal replacement biscuit.
Example 2
A preparation method of a mustard lemon konjak meal replacement biscuit comprises the following steps:
(1) preparing konjak mixed powder: mixing 500 parts of konjac flour, 500 parts of wheat flour and 150 parts of mustard powder according to a ratio to prepare mixed powder;
(2) preparing auxiliary materials: taking 40 parts of white granulated sugar, 15 parts of baking soda and 200 parts of 25 ℃ milk, adding 100 parts of 30 ℃ warm water, dissolving and stirring to obtain a mixture; adding 30 parts of lemon essence, taking 7 parts of egg liquid, uniformly beating the egg liquid by using a beater, adding the egg liquid into the mixture, beating 40 parts of palm oil, and stirring for 10min to obtain the auxiliary material.
(3) And (3) uniformly mixing dough: adding the konjac mixed powder obtained in the step (1) into the auxiliary materials obtained in the step (2), and fully and uniformly mixing to obtain dough;
(4) pressing, forming and baking: and (3) standing the mixed dough in the step (3) for 10min, performing compression molding by adopting a 4-time rotary tabletting method to obtain a biscuit blank, baking the biscuit blank at 185 ℃ for 30min, taking out the biscuit blank, and cooling the biscuit blank to 25 ℃ to obtain the mustard lemon konjak meal replacement biscuit.
Example 3
A preparation method of a mustard lemon konjak meal replacement biscuit comprises the following steps:
(1) preparing konjak mixed powder: mixing 500 parts of konjak powder, 400 parts of wheat flour and 120 parts of mustard powder according to a ratio to prepare mixed powder;
(2) preparing auxiliary materials: taking 35 parts of white granulated sugar, 20 parts of baking soda and 130 parts of 25 ℃ milk, adding 150 parts of 30 ℃ warm water, dissolving and stirring to obtain a mixture; adding 30 parts of lemon essence, taking 8 parts of egg liquid, uniformly beating the egg liquid by using a beater, adding the egg liquid into the mixture, beating 30 parts of palm oil, and stirring for 10min to obtain the auxiliary material.
(3) And (3) uniformly mixing dough: adding the konjac mixed powder obtained in the step (1) into the auxiliary materials obtained in the step (2), and fully and uniformly mixing to obtain dough;
(4) pressing, forming and baking: and (3) standing the mixed dough in the step (3) for 25min, performing compression molding by adopting a 4-time rotary tabletting method to obtain a biscuit blank, baking the biscuit blank at 185 ℃ for 25min, taking out the biscuit blank, and cooling the biscuit blank to 25 ℃ to obtain the mustard lemon konjak meal replacement biscuit.
Comparative example 1
This comparative example differs from example 1 in that: no mustard powder and lemon essence were added.
Experimental example 1
The glucose absorption efficiency of the biscuits prepared in examples 1-3 and comparative example 1 was tested, and the results are shown in table 1.
The experimental method comprises the following steps: 32 standard weight testers were selected and randomly divided into 4 groups of 8 people each, and 4 men and women were selected as comparative example 1 and examples 1 to 3. Eating the mustard lemon konjak meal replacement biscuits prepared in the comparative example 1 and the examples 1-3 respectively, the meal replacement biscuits of 80% and the low-fat milk of 20% in the morning, the meal replacement biscuits of 30% and the unified common food of 70% in the noon and the meal replacement biscuits only eaten in the evening for 14 days. Fasting glucose was measured and glucose concentration was measured from urine at 7:30 a day in the morning. The glucose absorption rate is calculated by the formula of the total glucose absorption rate in veins/the total glucose in urine multiplied by 100%.
TABLE 1
| Efficiency of glucose absorption | |
| Example 1 | 64％ |
| Example 2 | 50％ |
| Example 3 | 60％ |
| Comparative example 1 | 70％ |
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (7)
1. The mustard lemon konjak meal replacement biscuit is characterized by comprising the following raw materials in parts by mass:
konjak flour: 400 to 600 parts by weight of
Wheat flour: 200 to 400 portions of
Mustard powder: 100 to 150 parts by weight
Lemon essence: 20 to 50 portions of
Palm oil: 30 to 50 portions of
Egg liquid: 5 to 10 parts of
White granulated sugar: 20 to 50 portions of
Baking soda: 10 to 20 portions of
Milk: 100 to 200 parts of
Water: 200-300 parts.
2. A method for preparing a mustard lemon konjak meal cookie, which is used for preparing the mustard lemon konjak meal cookie as claimed in claim 1, and comprises the following steps:
preparing the raw materials in parts by mass;
mixing konjac flour, wheat flour and mustard flour to obtain mixed flour;
mixing water and milk to obtain a mixed solution;
adding white granulated sugar and baking soda into the mixed solution, mixing uniformly, and then sequentially adding lemon essence, egg liquid and palm oil for leavening to obtain auxiliary materials;
uniformly mixing the mixed powder and the auxiliary materials to obtain dough;
and pressing, molding and baking the dough to obtain the mustard lemon konjak meal replacement biscuit.
3. The method for preparing the mustard and lemon konjak meal replacement biscuit according to claim 2, wherein the step of mixing water and milk to obtain a mixed solution comprises the following steps:
mixing water with the temperature of 25-35 ℃ and milk with the temperature of 20-30 ℃ to obtain a mixed solution.
4. The preparation method of the mustard lemon konjak meal replacement biscuit according to claim 2, wherein the white granulated sugar and the baking soda are added into the mixed solution and mixed uniformly, and after mixing uniformly, the lemon essence, the egg liquid and the palm oil are sequentially added for fermentation to obtain auxiliary materials, and the preparation method comprises the following steps:
adding white granulated sugar and baking soda into the mixed solution, mixing uniformly, sequentially adding lemon essence, egg liquid and palm oil, beating and stirring for at least 10min to obtain the auxiliary material.
5. The method for preparing a mustard and lemon konjak meal replacement cookie according to claim 2, wherein before the dough is pressed, shaped and baked, the method further comprises:
and standing the dough for 25-30 min.
6. The method for preparing the mustard lemon konjak meal replacement biscuit according to claim 2, wherein in the compression molding, a rotary tabletting method is adopted for compression molding, and the number of times of rotary tabletting is 3-5.
7. The preparation method of the mustard lemon konjak meal replacement biscuit according to claim 2, wherein in the baking, the baking temperature is 170-190 ℃ and the baking time is 20-30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911426145.7A CN111053100A (en) | 2019-12-31 | 2019-12-31 | Mustard, lemon and konjak meal-replacing biscuit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911426145.7A CN111053100A (en) | 2019-12-31 | 2019-12-31 | Mustard, lemon and konjak meal-replacing biscuit and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101258913A (en) * | 2008-03-10 | 2008-09-10 | 罗发明 | Food containing konjak |
| JP2010252669A (en) * | 2009-04-23 | 2010-11-11 | Ishibashiya:Kk | Konjac component-containing powder, method for producing the same, and food |
| CN104041558A (en) * | 2014-06-18 | 2014-09-17 | 南京麦思德餐饮管理有限公司 | Baking method for mustard biscuits |
| CN105475430A (en) * | 2015-11-20 | 2016-04-13 | 广州聚注专利研发有限公司 | Konjak dietary fiber healthcare biscuits and preparation method thereof |
| CN106720037A (en) * | 2017-02-15 | 2017-05-31 | 安康市农业科学研究所 | A kind of konjaku biscuit and preparation method thereof |
-
2019
- 2019-12-31 CN CN201911426145.7A patent/CN111053100A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101258913A (en) * | 2008-03-10 | 2008-09-10 | 罗发明 | Food containing konjak |
| JP2010252669A (en) * | 2009-04-23 | 2010-11-11 | Ishibashiya:Kk | Konjac component-containing powder, method for producing the same, and food |
| CN104041558A (en) * | 2014-06-18 | 2014-09-17 | 南京麦思德餐饮管理有限公司 | Baking method for mustard biscuits |
| CN105475430A (en) * | 2015-11-20 | 2016-04-13 | 广州聚注专利研发有限公司 | Konjak dietary fiber healthcare biscuits and preparation method thereof |
| CN106720037A (en) * | 2017-02-15 | 2017-05-31 | 安康市农业科学研究所 | A kind of konjaku biscuit and preparation method thereof |
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Application publication date: 20200424 |
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