CN112021369A - Low Glycemic Index (GI) nutritional meal replacement biscuit and industrial mass production method thereof - Google Patents
Low Glycemic Index (GI) nutritional meal replacement biscuit and industrial mass production method thereof Download PDFInfo
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- CN112021369A CN112021369A CN202010507602.1A CN202010507602A CN112021369A CN 112021369 A CN112021369 A CN 112021369A CN 202010507602 A CN202010507602 A CN 202010507602A CN 112021369 A CN112021369 A CN 112021369A
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Classifications
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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
-
- 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
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a low Glycemic Index (GI) nutritional meal-replacing biscuit and an industrial picture mass production method thereof; the preparation method of the low glycemic index nutritional meal replacement biscuit comprises the steps of stirring shortening, adding white granulated sugar, polydextrose, stachyose and nutritional premixed flour, uniformly stirring at a low speed, and then stirring at a high speed; adding the first concoction solution twice, stirring, adding wheat flour and/or potato flour, baked bean flour, soybean dietary fiber, collagen, soybean protein isolate, lactalbumin, and enzyme inhibitor, mixing at low speed, keeping the temperature of the dough, and proofing; and (5) baking after forming. The meal replacement biscuit belongs to low GI food, after eating, the time of the blood sugar peak after meal appears is reduced, the blood sugar peak value is reduced, the blood sugar concentration is slowly increased and slowly reduced, the low GI characteristic of the fluctuation range is reduced, and the stability of the blood sugar is favorably kept.
Description
The invention relates to the technical field of nutritional food production, in particular to a nutritional meal replacement biscuit with a low Glycemic Index (GI) and an industrial mass production method thereof, and particularly relates to a nutritional meal replacement biscuit with a low glycemic index and high unsaturated shortening rich in medium-long chain fatty acid and an industrial mass production method thereof.
Background
The high-speed development of social economy, the accelerated pace of life and the high-speed development of food industry change the eating habits and food compositions of people, a large amount of fine-processed convenient and quick foods appear, the consumption of high-sugar and high-oil foods is increased at a high speed, so that the problems of excessive daily dietary energy intake, unbalanced nutrient intake and year-by-year increase of the prevalence rate of overweight and obesity are caused, and the popularization situation is presented. According to 2016 edition of the experts' medical nutrition therapy for overweight/obesity in China, obesity is a potential risk factor for diabetes, cardiovascular diseases and other metabolic diseases and tumors. It is well known in the consensus that obesity is often the result of a combination of heredity, paucity and excessive energy intake, and that obese people are often characterized by lipid metabolism disorders, excessive fat synthesis, and no significant abnormalities in fat hydrolysis and fat oxidation. Plasma triglycerides, free fatty acids and cholesterol are generally higher than normal levels.
Recently, the "Glycemic Index" concept (GI, Glycemic Index) has been proposed in nutrition, which is an Index reflecting the degree of elevation of blood glucose in a human body by food, and is a response state of blood glucose production in a human body after eating. Simply stated, the higher the GI, the greater the magnitude of the rise in blood glucose. Especially, in the food industry, excessive processing of food, such as polished rice flour, refined sugar and the like, abandons dietary fiber, causes loss of a large amount of nutrients and mineral substances, and people eat a large amount of the finished carbohydrate, and after digestion and absorption, the carbohydrate is quickly hydrolyzed into glucose, so that the blood sugar is increased too fast, a human body secretes a large amount of insulin, the glucose in blood is converted into fat, the weight is increased, and overweight and obesity are caused. Meanwhile, blood sugar in blood is rapidly reduced, so that a person feels hunger, and the person is induced to eat again, thereby causing vicious circle. Therefore, controlling the drastic fluctuations in blood glucose (polyphagic low GI foods) is an important factor to consider for overweight or obesity.
Australia has developed over 20 years of international collaboration, research and practice AS national Standard AS 4694-. The International organization for standardization ISO, which is based on the FAO/WHO recommendation method, published under the Australian standards of ISO 26642:2010 Food product-Determination of the physiological index (GI) and recommendation for Food classification. According to this standard, the GI value is the available carbohydrate in the food, the time is the abscissa, the blood glucose level at each time point is the ordinate, a blood glucose response curve is created, the area under the blood glucose line is calculated, the GI value with the glucose reference is 100, and the GI value of the test food is calculated. Thus, the GI reacts to the response of available carbohydrates in food versus the conversion of equal amounts of glucose to blood glucose by digestion, absorption and absorption in humans, which is responsive to the physiological properties of carbohydrates in food. The lower the GI value of the food, the less blood glucose excursions are caused, which is very advantageous for diabetic patients, because low GI foods contribute to blood glucose stabilization for diabetic patients.
The glycemic response of foods is influenced by many factors, mainly including the physical properties of the food, such as particle size, external shape, chemical composition, ingredient content, processing and cooking methods, etc. Although a plurality of influencing factors slow or prevent the conversion of available carbohydrates in food into glucose, so that the food is low in GI (glycemic index), and after the food is eaten, the blood sugar is slowly raised and lowered, thereby being beneficial to stabilizing the blood sugar; the prior related documents show that the high protein and fat content can reduce the blood sugar reaction of human bodies; the dietary fiber can effectively delay the digestion and absorption rate of food.
The dietary structure of Asians is mainly starch, so starting with the activity of key enzyme in controlling the sugar metabolism of the organism, the enzyme inhibitor is adopted to limit the absorption of carbohydrate, and the food has obvious effects of reducing blood sugar, blood fat and weight of specific people. For example, extracts from navy beans contain highly active alpha-amylase inhibitors, the chemical component of which is a complex glycoprotein. The alpha-amylase inhibitor is a novel diabetes mellitus treatment drug, takes an amylase which is a key enzyme of human carbohydrate metabolism as an action target, and reduces the digestion and absorption of carbohydrates in food and the lipogenesis by inhibiting the biological activity of the amylase, thereby playing the roles of reducing blood sugar, blood fat and weight. Compared with other products for reducing blood sugar and losing weight, the health-care food has the characteristics of safety, no toxicity and good tolerance, and is particularly suitable for long-term use to achieve the effects of prevention and treatment. L-arabinose inhibits enzymes which hydrolyze disaccharides, and thus inhibits elevation of blood glucose levels caused by sucrose intake (which is decomposed into glucose and fructose by the action of sucrase in the small intestine and absorbed); meanwhile, due to the inhibition effect of L-arabinose on disaccharide hydrolase, sucrose which is not decomposed in the small intestine is decomposed by microorganisms in the large intestine to generate a large amount of organic acid which has an inhibition effect on fat synthesis by the liver. Therefore, the L-arabinose can inhibit the accumulation of body fat, and can be used for preventing and treating diseases such as obesity, hypertension, hyperlipidemia and the like.
It is known that the high intake of saturated fatty acid is the main cause of the rise of blood cholesterol, triacylglycerol and LDL-C, which causes the narrowing of artery lumen, the formation of atherosclerosis and the increase of the risk of coronary heart disease. Experimental research and clinical practice prove that the vegetable oil containing polyunsaturated fatty acid has good effect of reducing cholesterol in blood, and can reduce the content of low-density lipoprotein (LDL) and very low-density lipoprotein (VLDL) in blood, thereby reducing the prevalence rate of coronary heart disease. The biscuit is a food which is made of wheat flour as a main raw material, sugar, grease or other raw materials and is crisp or soft in taste through processes of size mixing, forming, baking and the like. The protein content is 4-12%, the dietary fiber content is basically zero, the sweet cookies are rich in starch substances and added with white granulated sugar, the GI value of the sweet cookies is up to 77, and the sweet cookies belong to high-GI-value foods. Meanwhile, in the production and processing process of the biscuit, in order to obtain excellent processing performance, the shortening oil has high melting point, high content of long-chain fatty acid and high content of saturated fatty acid which is 45 to 60 percent, and is very unfavorable for human health.
Therefore, an industrial mass production method which has a low Glycemic Index (GI) and uses nutritional meal replacement biscuits rich in medium-chain fatty acids and high-unsaturated fatty acid shortening and adopts a proper technical scheme to solve the production problem according to the properties of raw materials is needed.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above-mentioned technical drawbacks.
Accordingly, in one aspect of the present invention, the present invention overcomes the deficiencies of the prior art by providing a low Glycemic Index (GI) nutritional meal replacement biscuit and an industrial mass production method thereof.
In order to solve the technical problems, the invention provides the following technical scheme: a method for preparing nutritional meal replacement cookies with low glycemic index comprises stirring shortening, adding white sugar, polydextrose, stachyose, and nutritional premixed flour, stirring at low speed, and stirring at high speed; adding the first concoction solution twice, stirring, adding wheat flour and/or potato flour, baked bean flour, soybean dietary fiber, collagen, soybean protein isolate, lactalbumin, and enzyme inhibitor, mixing at low speed, keeping the temperature of the dough, and proofing; and (5) baking after forming.
The preferable scheme of the preparation method of the low glycemic index nutritional meal replacement biscuit is as follows: the enzyme inhibitor comprises one or more of L-arabinose, white kidney bean extract, acarbose, white kidney bean lyophilized powder, onion lyophilized powder, kiwi fruit lyophilized powder and green vegetable extract.
The preferable scheme of the preparation method of the low glycemic index nutritional meal replacement biscuit is as follows: the leavening agent comprises one or more of baking soda, ammonium bicarbonate, calcium hydrogen phosphate, disodium dihydrogen pyrophosphate and potassium hydrogen tartrate.
The preferable scheme of the preparation method of the low glycemic index nutritional meal replacement biscuit is as follows: according to the mass parts, the shortening is composed of 30-40% of long carbon chain saturated fatty acid, 20-30% of medium carbon chain fatty acid, 30-35% of monounsaturated fatty acid and 5-10% of diunsaturated fatty acid.
The preferable scheme of the preparation method of the low glycemic index nutritional meal replacement biscuit is as follows: the soybean protein baking agent comprises, by mass, 18-26 parts of wheat flour, 14-20 parts of shortening, 15 parts of eggs, 10-15g of white granulated sugar, 11 parts of cooled boiling water, 2 parts of stachyose, 0.3 part of salt, 0.24-0.34 part of a leavening agent, 0.6 part of nutritional premixed flour, 0.17 part of apple polyphenol, 6-10 parts of polydextrose, 1.5-2.5 parts of soybean dietary fiber, 3.4 parts of collagen, 3 parts of whey protein, 12 parts of soybean protein isolate, 12 parts of baked soybean flour, 0.02 part of sucralose, 0.1 part of soybean lecithin and 0.6-1.6 parts of an enzyme inhibitor.
The preferable scheme of the preparation method of the low glycemic index nutritional meal replacement biscuit is as follows: the first concoction liquid is a mixed solution of egg, water, salt, sucralose and leavening agent.
The preferable scheme of the preparation method of the low glycemic index nutritional meal replacement biscuit is as follows: the low-speed stirring speed is 200-350 rmp, and the high-speed stirring speed is 500-1500 rmp; and baking at 140-190 ℃ for 14-22 min.
The preferable scheme of the preparation method of the low glycemic index nutritional meal replacement biscuit is as follows: the molding is performed by using a hollow mold.
The preferable scheme of the preparation method of the low glycemic index nutritional meal replacement biscuit is as follows: the baking is carried out by adopting an industrialized mass production process and implementing zoned baking; the subarea baking comprises an expansion area: 140-170 ℃ for 1-3 min; a shaping area: 160-190 ℃ for 5-10 min; a baking area: the temperature is 160-190 ℃ for 5-10 min; coloring area: 140-170 ℃ for 1-3 min.
As another aspect of the present invention, the present invention provides a low glycemic index nutritional meal replacement cookie, characterized in that: the GI value of the low glycemic index nutritional meal replacement biscuit is below 45.
The invention has the beneficial effects that:
according to the invention, a product formula with high protein and high dietary fiber and reasonable oil content is adopted, and enzyme inhibitors such as white kidney bean extract, L-arabinose and the like are added, so that the biscuit has the characteristic of high nutritional density, and compared with biscuits in the existing market (about 10% of protein, 25% of fat, almost no dietary fiber and 65% of carbohydrate), the protein content is increased to 25-35 g/100g, which is more than 2.5 times that of conventional biscuits; the dietary fiber content is 10-15g/100g and almost none of the conventional biscuits; the oil content is controlled to be 15-20 g/100g, and the carbohydrate content is controlled to be 30-40g/100 g; after the white kidney bean extract and the L-arabinose are added, the GI value of the biscuit is 43, while the GI value of the conventional biscuit is up to 77 and is reduced by 34, and the biscuit belongs to low-GI food.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is a graph of Solid Fat Content (SFC) change of shortening at different temperatures;
FIG. 2 is a schematic view of a produced meal replacement biscuit mass;
FIG. 3 is a graph of the blood glucose response of glucose and an exemplary meal replacement cookie of the present invention;
FIG. 4 is a plot of overrun versus time for the baking of the cookies in example 2.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with examples are described in detail below.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The extracts and the freeze-dried powder in the formula are purchased from Zhuhai Shuangbo Jie biotechnology limited company and are all food grade.
Example 1:
the formula of the low-GI (glycemic index) and the application of the high-unsaturated fatty acid shortening nutritional meal replacement biscuit rich in medium and long chains comprises the following components:
22g of wheat flour, 18g of shortening, 15g of eggs, 12g of white granulated sugar, 11g of cooled boiled water, 2g of stachyose, 0.3g of salt, 0.12g of baking soda, 0.16g of ammonium bicarbonate, 0.6g of nutritional premixed flour, 0.17g of apple polyphenol, 8g of polydextrose, 2g of soybean dietary fiber, 3.4g of collagen, 3g of whey protein, 12g of soybean protein isolate, 12g of baked soybean flour, 0.02g of sucralose, 0.1g of soybean lecithin, 0.5g of L-arabinose and 0.3g of white kidney bean extract.
Wherein the nutritional pre-mix powder (per 100g equivalent) comprises: 400mg of calcium, 5mg of iron, 3.5mg of zinc, 140 mu gRE of vitamin A, 4 mu g of vitamin D and vitamin B10.2mg, vitamin B20.7mg of vitamin B60.2mg, nicotinic acid 3mg, folic acid 100 μ g DFE.
Wherein the shortening comprises 30% of long carbon chain saturated fatty acid, 30% of medium carbon chain fatty acid, 35% of monounsaturated fatty acid and 5% of diunsaturated fatty acid;
low GI (glycemic index) and preparation method of nutritional meal replacement biscuit by using high unsaturated fatty acid shortening rich in medium and long chains
Dough preparation: keeping the temperature of the shortening at 20 ℃ for 24h, putting the shortening into a horizontal mixer, adding the white powder after sievingThe preparation method comprises the steps of firstly stirring the granulated sugar powder, the polydextrose, the stachyose and the nutritional premixed powder at a low speed for 2min, then beating at a high speed for 3min, adding the mixed solution (eggs, water, salt, sucralose and leavening agent which are baking soda and ammonium bicarbonate) twice, and finally controlling the density of the mixture to be 0.85-0.95 g/cm3Finally, uniformly mixing and sieving wheat flour, baked bean flour, soybean dietary fiber, collagen, soybean protein isolate, whey protein, L-arabinose and white kidney bean extract, slowly mixing for 3min, controlling the dough temperature at 25 ℃, standing for 20min and proofing.
Molding: the roller printing mold is used for forming, the hollow circular mold is adopted in the invention, the diameter of an outer ring is 48mm, the diameter of an inner ring is 16mm, the thickness is 8.0mm, the figure is shown in figure 2, and the formed weight is 8.35-8.75 g/sheet.
Baking: adopt 60m tunnel oven, baking for 18min, the oven is divided into four districts equally: expansion area, shaping area, baking area and coloring area. The temperatures in the various zones are as follows: a swelling area: 160 ℃, 1.5min, setting zone: 180 ℃, 6min, baking area: 180 ℃, 8.5min, coloring zone: and (3) at 160 ℃ for 2min, wherein after baking, the product is golden yellow in color, complete and smooth in surface and less than 5% in water content.
Cooling and packaging: cooling the biscuit on the conveyer belt, controlling the temperature of the biscuit to be less than or equal to 35 ℃, controlling the temperature of the packaging room to be 24-26 ℃, and controlling the humidity to be 40-65%.
Through detection, the product of the invention has the advantages of 28% of protein content, 20% of fat content, 12.8% of dietary fiber and 36% of carbohydrate, and is added with nutrient supplements such as mineral substances and vitamins, compared with the high-oil high-sugar zero-dietary fiber non-nutrient of a certain market biscuit (8% of energy protein, 21% of fat, almost no dietary fiber and 65% of carbohydrate), the high-oil high-sugar zero-dietary fiber non-nutrient has the characteristics of high nutrient density and low energy density, the high-oil high-sugar zero-dietary fiber non-nutrient is more favorable for human health, the nutrient components of the biscuit detected by the product of the embodiment of the invention are sent to the research institute of Food fermentation industry according to ISO 26642:2010 Food product-Determination of the dietary index (GI) and recording for Food classification, and the report number: 19-F-18. The clinical test result shows that the GI value of the product of the example is 43, the product belongs to low GI, as the data of figure 3 shows, 5.1mmol/L of fasting blood glucose of the volunteers, the postprandial blood glucose concentration of the edible biscuits needs 45min to reach the blood glucose peak, and only rises to 5.9 mmol/L; after eating the same amount of biscuit, the blood sugar peak of 7.8mmol/l can be reached within 30min, which shows that after eating the biscuit, the time of the blood sugar peak after meal is shortened, and the high peak value of blood sugar is reduced, thus proving the low GI characteristic that the blood sugar concentration slowly rises and slowly falls and the fluctuation amplitude is reduced after the biscuit is eaten, and being beneficial to keeping the blood sugar stable.
Example 2:
the formula of the low-GI (glycemic index) and the application of the high-unsaturated fatty acid shortening nutritional meal replacement biscuit rich in medium and long chains comprises the following components:
22g of wheat flour, 18g of shortening, 15g of eggs, 12g of white granulated sugar, 11g of cooled boiling water, 2g of stachyose, 0.3g of salt and 0.28g of leavening agent; 0.6g of nutritional premixed flour, 0.17g of apple polyphenol, 8g of polydextrose, 2g of soybean dietary fiber, 3.4g of collagen, 3g of whey protein, 12g of soybean protein isolate, 12g of baked soybean flour, 0.02g of sucralose, 0.1g of soybean lecithin, 0.3g of L-arabinose and 0.5g of white kidney bean extract.
The preparation method of the nutritional meal replacement biscuit with low GI and high unsaturated fatty acid shortening rich in medium and long chains is the same as that of the example 1. The components and the amount of the leavening agent are shown in the following table.
TABLE 1 Hair-swelling agent Components and dosage Table
| Serial number | Baking soda | Ammonium bicarbonate | Calcium hydrogen phosphate | Disodium dihydrogen pyrophosphate | Tartaric |
| 1 | 0.1 | 0.1 | 0.08 | - | - |
| 2 | 0.1 | 0.1 | - | 0.08 | - |
| 3 | 0.1 | 0.1 | - | - | 0.08 |
| 4 | 0.1 | - | 0.1 | 0.08 | - |
| 5 | 0.08 | 0.05 | - | 0.07 | 0.08 |
| 6 | 0.16 | 0.12 | |||
| 7 | 0.14 | 0.14 | - | - | - |
The ratio of the thickness (mm) of the baked biscuit to the thickness (mm) of the biscuit embryo before baking is taken as the expansion ratio, and the influence of the expansion agent on the low GI biscuit is researched.
TABLE 2 expansion ratio and biscuit surface morphology
The verification proves that after the acidic regulator is used, the gas production speed of the leavening agent is obviously changed, after the biscuit is baked for a certain time, the leavening agent is not exerted any more, the biscuit can generate the phenomenon of natural collapse, and the surface of the biscuit is cracked due to excessive collapse, so that the biscuit is easy to damage in packaging and storage.
Example 3:
1. the formula of the low-GI (glycemic index) and the application of the high-unsaturated fatty acid shortening nutritional meal replacement biscuit rich in medium and long chains comprises the following components:
22g of wheat flour, 18g of shortening, 15g of eggs, 12g of white granulated sugar, 11g of cooled boiling water, 2g of stachyose, 0.3g of salt, 0.12g of baking soda, 0.16g of ammonium bicarbonate, 0.6g of nutritional premixed flour, 0.17g of apple polyphenol, 8g of polydextrose, 2g of soybean dietary fiber, 3.4g of collagen, 3g of whey protein, 12g of soybean protein isolate, 12g of baked soybean flour, 0.02g of sucralose, 0.1g of soybean lecithin, 0.5g of acarbose and 0.3g of white kidney bean extract.
The low GI and use of the medium and long chain enriched highly unsaturated fatty acid shortening nutritional meal replacement biscuit was made in the same manner as in example 1.
Example 4:
1. the formula of the low-GI (glycemic index) and the application of the high-unsaturated fatty acid shortening nutritional meal replacement biscuit rich in medium and long chains comprises the following components:
22g of wheat flour, 18g of shortening, 15g of eggs, 12g of white granulated sugar, 11g of cooled boiling water, 2g of stachyose, 0.3g of salt, 0.12g of baking soda, 0.16g of ammonium bicarbonate, 0.6g of nutritional premixed flour, 0.17g of apple polyphenol, 8g of polydextrose, 2g of soybean dietary fiber, 3.4g of collagen, 3g of whey protein, 12g of soybean protein isolate, 12g of baked soybean flour, 0.02g of sucralose, 0.1g of soybean lecithin, 0.5g of L-arabinose and 0.3g of white kidney bean freeze-dried powder.
The preparation method of the low GI and medium-long chain rich highly unsaturated fatty acid shortening nutritious biscuit is the same as that of the example 1.
Example 5:
1. the formula of the low-GI (glycemic index) and the application of the high-unsaturated fatty acid shortening nutritional meal replacement biscuit rich in medium and long chains comprises the following components:
22g of wheat flour, 18g of shortening, 15g of eggs, 12g of white granulated sugar, 11g of cooled boiling water, 2g of stachyose, 0.3g of salt, 0.12g of baking soda, 0.16g of ammonium bicarbonate, 0.6g of nutritional premixed flour, 0.17g of apple polyphenol, 8g of polydextrose, 2g of soybean dietary fiber, 3.4g of collagen, 3g of whey protein, 12g of soybean protein isolate, 12g of baked soybean flour, 0.02g of sucralose, 0.1g of soybean lecithin, 0.5g of L-arabinose and 0.3g of onion freeze-dried powder.
The preparation method of the low GI and medium-long chain rich highly unsaturated fatty acid shortening nutritious biscuit is the same as that of the example 1.
Example 6:
1. the formula of the low-GI (glycemic index) and the application of the high-unsaturated fatty acid shortening nutritional meal replacement biscuit rich in medium and long chains comprises the following components:
22g of wheat flour, 18g of shortening, 15g of eggs, 12g of white granulated sugar, 11g of water, 2g of stachyose, 0.3g of salt, 0.12g of baking soda, 0.16g of ammonium bicarbonate, 0.6g of nutritional premixed flour, 0.17g of apple polyphenol, 8g of polydextrose, 2g of soybean dietary fiber, 3.4g of collagen, 3g of whey protein, 12g of soybean protein isolate, 12g of baked soybean flour, 0.02g of sucralose, 0.1g of soybean lecithin, 0.5g of acarbose and 0.3g of freeze-dried kiwi fruit powder.
The preparation method of the low GI and medium-long chain rich highly unsaturated fatty acid shortening nutritious biscuit is the same as that of the example 1.
Example 7:
1. the formula of the low-GI (glycemic index) and the application of the high-unsaturated fatty acid shortening nutritional meal replacement biscuit rich in medium and long chains comprises the following components:
22g of wheat flour, 18g of shortening, 15g of eggs, 12g of white granulated sugar, 11g of water, 2g of stachyose, 0.3g of salt, 0.12g of baking soda, 0.16g of ammonium bicarbonate, 0.6g of nutritional premixed flour, 0.17g of apple polyphenol, 8g of polydextrose, 2g of soybean dietary fiber, 3.4g of collagen, 3g of whey protein, 12g of soybean protein isolate, 12g of baked soybean powder, 0.02g of sucralose, 0.1g of soybean lecithin, 0.5g of L-arabinose, 0.2g of white kidney bean extract and 0.2g of green vegetable extract.
The preparation method of the low GI and medium-long chain rich highly unsaturated fatty acid shortening nutritious biscuit is the same as that of the example 1.
Example 8:
the formula of the low-GI (glycemic index) and the application of the high-unsaturated fatty acid shortening nutritional meal replacement biscuit rich in medium and long chains comprises the following components:
15g of wheat flour, 7g of potato powder, 18g of shortening, 15g of eggs, 12g of white granulated sugar, 11g of water, 2g of stachyose, 0.3g of salt, 0.12g of baking soda, 0.16g of ammonium bicarbonate, 0.6g of nutritional premixed flour, 0.17g of apple polyphenol, 8g of polydextrose, 2g of soybean dietary fiber, 3.4g of collagen, 3g of whey protein, 12g of soybean protein isolate, 12g of baked bean powder, 0.02g of sucralose, 0.1g of soybean lecithin, 0.5g of L-arabinose, 0.2g of white kidney bean extract and 0.2g of green vegetable extract.
The preparation method of the low GI and medium-long chain rich highly unsaturated fatty acid shortening nutritious biscuit is the same as that of the example 1.
Example 9:
the formula of the low-GI and medium-long chain rich high-unsaturated fatty acid shortening nutritional meal replacement biscuit is the same as that in the example 4, and the biscuit is baked, wherein the manufacturing method comprises the following steps:
dough preparation: keeping the temperature of the shortening at 20 ℃ for 24h, putting the shortening into a horizontal mixer, adding the sieved white granulated sugar powder, polydextrose, stachyose and nutritional premixed flour, uniformly stirring at a low speed for 2min, then beating at a high speed for 3min, adding the mixed liquor (eggs, water, salt, sucralose, baking soda and ammonium bicarbonate) twice, and finally keeping the density of the mixture at 0.85-0.95 g/cm3Finally, uniformly mixing and sieving wheat flour, baked bean flour, soybean dietary fiber, collagen, soybean protein isolate, whey protein, L-arabinose and white kidney bean extract, slowly mixing for 3min, controlling the dough temperature at 25 ℃, and standing for 20 min.
Molding: and (3) forming by using a roll mark die to prepare a round solid cake shape with the thickness of 8.0mm and the weight of 8.35-8.75 g/piece after forming.
Baking: adopt 60m tunnel oven, baking 22min, the oven is divided into four districts equally: expansion area, shaping area, baking area and coloring area. The temperatures in the various zones are as follows: a swelling area: 160 ℃, 3min, setting zone: 180 ℃, 9min, baking area: 180 ℃, 8min, coloring zone: 160 ℃ for 2 min.
Cooling and packaging: cooling the biscuit on the conveyer belt, controlling the temperature of the biscuit to be less than or equal to 35 ℃, controlling the temperature of the packaging room to be 24-26 ℃, and controlling the humidity to be 40-65%.
Example 10:
the formula of the low-GI and medium-long chain rich high-unsaturated fatty acid shortening nutritional meal replacement biscuit is the same as that in the example 1, and the biscuit is baked, wherein the manufacturing method comprises the following steps:
dough preparation: keeping the temperature of the shortening at 20 ℃ for 24h, putting the shortening into a horizontal mixer, adding the sieved white granulated sugar powder, polydextrose, stachyose and nutritional premixed flour, uniformly stirring at a low speed for 2min, then beating at a high speed for 3min, adding the mixed liquor (eggs, water, salt, sucralose, baking soda and ammonium bicarbonate) twice, and finally keeping the density of the mixture at 0.85-0.95 g/cm3Adding the wheat flour, baked bean powder, soybean dietary fiber, collagen, soybean protein isolate, whey protein, L-arabinose and semen Phaseoli vulgaris extract, slowly mixing for 3min, and making doughThe temperature is controlled at 25 deg.C, and standing for 20 min.
Molding: and (3) forming by using a roll mark die, wherein the die is as shown in figure 2, and the biscuit is made, and the weight of the biscuit after forming is 8.35-8.75 g/piece.
Baking: adopt 60m tunnel oven, baking for 18min, the oven is divided into four districts equally: expansion area, shaping area, baking area and coloring area. The temperatures in the various zones are as follows: a swelling area: 140 ℃, 1.5min, setting zone: 165 ℃, 6min, baking area: 180 ℃, 8.5min, coloring zone: 150 ℃ for 2 min.
Cooling and packaging: cooling the biscuit on the conveyer belt, controlling the temperature of the biscuit to be less than or equal to 35 ℃, controlling the temperature of the packaging room to be 24-26 ℃, and controlling the humidity to be 40-65%.
Example 11:
the formula of the low-GI (glycemic index) and the application of the high-unsaturated fatty acid shortening nutritional meal replacement biscuit rich in medium and long chains comprises the following components:
22g of wheat flour, 18g of shortening, 15g of eggs, 12g of white granulated sugar, 11g of water, 2g of stachyose, 0.3g of salt, 0.12g of baking soda, 0.16g of ammonium bicarbonate, 0.6g of nutritional premixed flour, 0.17g of apple polyphenol, 8g of polydextrose, 2g of soybean dietary fiber, 3.4g of collagen, 3g of whey protein, 12g of soybean protein isolate, 12g of baked soybean powder, 0.02g of sucralose, 0.1g of soybean lecithin, 0.5g of L-arabinose, 0.2g of white kidney bean extract and 0.2g of green vegetable extract.
Low GI (glycemic index) and preparation method of nutritional meal replacement biscuit by using high unsaturated fatty acid shortening rich in medium and long chains
Dough preparation: keeping the temperature of the shortening at 20 ℃ for 24h, putting the shortening into a horizontal mixer, adding the sieved white granulated sugar powder, polydextrose, stachyose and nutritional premixed flour, uniformly stirring at a low speed for 2min, then beating at a high speed for 3min, adding the mixed liquor (eggs, water, salt, sucralose, baking soda and ammonium bicarbonate) twice, and finally keeping the density of the mixture at 0.85-0.95 g/cm3Finally, uniformly mixing and sieving wheat flour, baked bean flour, soybean dietary fiber, collagen, soybean protein isolate, whey protein, L-arabinose and white kidney bean extract, slowly mixing for 3min, controlling the dough temperature at 25 ℃, and standing for 20 min.
Molding: the roller mark mold is used for molding, a circular cake shape with a plurality of cavities is manufactured, the cavities are uniformly distributed, the cavity area accounts for 12% of the area of the circular cake shape, the thickness of the mold is 8.0mm, the diameter of an outer ring is 48mm, and the molded weight is 8.35-8.75 g/piece. The hollow parts are uniformly distributed, the baking is easy, and the hardness is high.
Baking in a 60m tunnel oven for 18min, and the process is the same as example 1.
Cooling and packaging: cooling the biscuit on the conveyer belt, controlling the temperature of the biscuit to be less than or equal to 35 ℃, controlling the temperature of the packaging room to be 24-26 ℃, and controlling the humidity to be 40-65%.
Example 12:
the formula of the low-GI (glycemic index) and the application of the high-unsaturated fatty acid shortening nutritional meal replacement biscuit rich in medium and long chains comprises the following components:
22g of wheat flour, 18g of shortening, 15g of eggs, 12g of white granulated sugar, 11g of cooled boiled water, 2g of stachyose, 0.3g of salt, 0.12g of baking soda, 0.16g of ammonium bicarbonate, 0.6g of nutritional premixed flour, 0.17g of apple polyphenol, 8g of polydextrose, 2g of soybean dietary fiber, 3.4g of collagen, 3g of whey protein, 12g of soybean protein isolate, 12g of roasted soybean flour, 0.02g of sucralose, 0.1g of soybean lecithin, 0.5g of L-arabinose, 0.2g of white kidney bean extract and 0.2g of green vegetable extract.
The preparation method of the nutritional meal replacement biscuit with low GI and rich medium-long chain highly unsaturated fatty acid shortening comprises the following steps:
dough preparation: keeping the temperature of the shortening at 20 ℃ for 24h, putting the shortening into a horizontal mixer, adding the sieved white granulated sugar powder, polydextrose, stachyose and nutritional premixed flour, uniformly stirring at a low speed for 2min, then beating at a high speed for 3min, adding the mixed liquor (eggs, water, salt, sucralose, baking soda and ammonium bicarbonate) twice, and finally keeping the density of the mixture at 0.85-0.95 g/cm3Finally, uniformly mixing and sieving wheat flour, baked bean flour, soybean dietary fiber, collagen, soybean protein isolate, whey protein, L-arabinose and white kidney bean extract, slowly mixing for 3min, controlling the dough temperature at 25 ℃, and standing for 20 min.
Molding: the roller mark mold is used for molding, a circular cake shape with a plurality of cavities is manufactured, the cavities are uniformly distributed, the cavity area accounts for 25% of the area of the circular cake shape, the mold thickness is 8.0mm, the outer ring diameter is 48mm, and the molded weight is 8.35-8.75 g/piece.
Baking in a 60m tunnel oven for 18min, and the process is the same as example 1.
Cooling and packaging: cooling the biscuit on the conveyer belt, controlling the temperature of the biscuit to be less than or equal to 35 ℃, controlling the temperature of the packaging room to be 24-26 ℃, and controlling the humidity to be 40-65%.
Example 13:
the formula of the low-GI (glycemic index) and the application of the high-unsaturated fatty acid shortening nutritional meal replacement biscuit rich in medium and long chains comprises the following components:
22g of wheat flour, 18g of shortening, 15g of eggs, 12g of white granulated sugar, 11g of cooled boiled water, 2g of stachyose, 0.3g of salt, 0.12g of baking soda, 0.16g of ammonium bicarbonate, 0.6g of nutritional premixed flour, 0.17g of apple polyphenol, 8g of polydextrose, 2g of soybean dietary fiber, 3.4g of collagen, 3g of whey protein, 12g of soybean protein isolate, 12g of roasted soybean flour, 0.02g of sucralose, 0.1g of soybean lecithin, 0.5g of L-arabinose and 0.3g of white kidney bean freeze-dried powder.
Low GI (glycemic index) and preparation method of nutritional meal replacement biscuit by using high unsaturated fatty acid shortening rich in medium and long chains
Dough preparation: keeping the temperature of the shortening at 20 ℃ for 24h, putting the shortening into a horizontal mixer, adding the sieved white granulated sugar powder, polydextrose, stachyose and nutritional premixed flour, uniformly stirring at a low speed for 2min, then beating at a high speed for 3min, adding the mixed liquor (eggs, water, salt, sucralose, baking soda and ammonium bicarbonate) twice, and finally keeping the density of the mixture at 0.85-0.95 g/cm3Finally, uniformly mixing and sieving wheat flour, baked bean flour, soybean dietary fiber, collagen, soybean protein isolate, whey protein, L-arabinose and white kidney bean extract, slowly mixing for 3min, controlling the dough temperature at 25 ℃, and standing for 20 min.
Molding: the roller mark mold is used for molding, a circular cake shape with a plurality of cavities is manufactured, the cavities are uniformly distributed, the cavity area accounts for 40% of the area of the circular cake shape, the mold thickness is 8.0mm, the outer ring diameter is 48mm, and the molded weight is 8.35-8.75 g/piece.
Baking in a 60m tunnel oven for 18min, and the process is the same as example 1.
Cooling and packaging: cooling the biscuit on the conveyer belt, controlling the temperature of the biscuit to be less than or equal to 35 ℃, controlling the temperature of the packaging room to be 24-26 ℃, and controlling the humidity to be 40-65%.
The biscuits prepared in each example were tested for hardness and crispness using a TA-xt. plus texture tester. Hardness is defined as the maximum force (in g) that the probe will experience the sample during depression; brittleness is defined as the distance (in mm) the probe travels when it experiences the maximum force during depression. The results are shown in the following table.
According to the determination of the moisture in the GB5009.3-2010 food, the biscuits at the end of different baking time periods in examples 1, 9 and 11-13 are taken, the parts of the biscuits, which are 5mm away from the horizontal edge, are removed, the middle parts of the biscuits are collected for determination, and the baking condition of the insides of the biscuits is explored.
The cookies prepared in each example were subjected to sensory evaluation, and 30 adults (male, 15, 20-40 years old, female, 15, 20-40 years old) were tasted and evaluated, and the results were statistically averaged and shown in table 7.
TABLE 3 dryness of meal replacement patties obtained in examples
TABLE 4 external Properties of biscuits made in the examples
TABLE 5 Water content of the samples of the examples
TABLE 6 sensory evaluation index
TABLE 7 sensory evaluation score in examples
| Item | Appearance of the product | Tissue morphology | Color and luster | Taste of the product | Flavor (I) and flavor (II) |
| Example 1 | 19 | 17 | 18 | 23 | 19 |
| Example 2(7) | 18 | 16 | 18 | 22 | 18 |
| Example 3 | 17 | 15 | 17 | 22 | 16 |
| Example 4 | 15 | 16 | 19 | 24 | 18 |
| Example 5 | 17 | 15 | 18 | 23 | 18 |
| Example 6 | 16 | 17 | 18 | 23 | 17 |
| Example 7 | 17 | 16 | 17 | 22 | 16 |
| Example 8 | 16 | 18 | 19 | 23 | 19 |
| Example 9 | 13 | 11 | 12 | 14 | 15 |
| Example 10 | 15 | 16 | 19 | 21 | 18 |
| Example 11 | 17 | 15 | 18 | 22 | 19 |
| Example 12 | 16 | 16 | 17 | 13 | 16 |
| Example 13 | 15 | 11 | 16 | 8 | 16 |
Alpha-amylase inhibitors and L-arabinose have synergistic effects, one inhibiting starch hydrolysis and one inhibiting sucrose hydrolysis. By coordinating the physiological action of the alpha-amylase inhibitor and the L-arabinose, the absorption of the human body to the carbohydrate can be greatly reduced, thereby having better effect on preventing the blood sugar rise and the fat accumulation of the human body caused by excessive intake of the carbohydrate and the metabolic syndrome caused by the blood sugar rise and the fat accumulation. Fat is an important ingredient of food, and is an important nutrient for human body. Different oils and fats are digested differently in vivo. Fatty acids are classified into medium-chain fatty acids, which are typically 8, 10,12 carbon medium-chain fatty acids, and long-chain fatty acids, which are fatty acids with more than 12 carbons. The long-chain fatty acid is emulsified in bile in intestinal tracts, and is hydrolyzed into fatty acid and diglyceride by lipase, and the fatty acid and the diglyceride enter blood after passing through a lymphatic system to be utilized by various tissues of a body, so that the speed of providing energy is low, the generated satiety is slow, the food intake is increased, the energy intake is increased, and the weight control is not facilitated. The medium-chain fatty acid is digested and then directly enters blood, enters liver and participates in fat metabolism, so that energy is rapidly provided for human bodies, and satiety is immediately provided; medium-and long-chain fatty acid edible oil (MLCT) is a new resource food in 2012, and clinical reports prove that the consumption of the Medium-and long-chain fatty acid edible oil (MLCT) group and the consumption of the long-chain fatty acid edible oil (LCT) group can reduce the blood triglyceride level and the body fat quality of the male hypertriglyceridemia patients. Therefore, the proportion of the medium-long chain fatty acid in the grease is necessary to be reasonably matched.
According to the invention, a product formula with high protein and high dietary fiber and reasonable oil content is adopted, and enzyme inhibitors such as white kidney bean extract, L-arabinose and the like are added, so that the biscuit has the characteristic of high nutritional density, and compared with biscuits in the existing market (about 10% of protein, 25% of fat, almost no dietary fiber and 65% of carbohydrate), the protein content is increased to 25-35 g/100g, which is more than 2.5 times that of conventional biscuits; the dietary fiber content is 10-15g/100g and almost none of the conventional biscuits; the oil content is controlled to be 15-20 g/100g of fat content, and the carbohydrate content is controlled to be 30-40g/100 g; after the white kidney bean extract and the L-arabinose are added, the GI value of the biscuit is 43, while the GI value of the conventional biscuit is up to 77 and is reduced by 34, and the biscuit belongs to low-GI food.
The special shortening is adopted and is rich in MLCT and unsaturated fatty acid, wherein the long carbon chain saturated fatty acid accounts for 30-40%, the medium carbon chain fatty acid accounts for 20-30%, the monounsaturated fatty acid accounts for 30-35%, the diunsaturated fatty acid accounts for 5-10%, and the traditional baked shortening accounts for 50-60% of the long chain saturated fatty acid. The proportion of the medium-chain fatty acid and the long-chain fatty acid in the grease is reasonably matched, the content of the unsaturated fatty acid is increased, and the health of a human body is facilitated. The invention adopts reasonable design of the proportion of the leavening agent, designs the leavening process according to the characteristics of the grease, optimizes the shape of the product and optimizes the process of low-temperature slow baking, solves the problems of no dry baking, inconsistent color inside and outside the cake body, loose cake body, serious damage after slight collision and the like in the production of high-protein high-dietary fiber biscuits by using the highly unsaturated shortening added with the MLCT, and realizes the industrialized mass production with high yield.
The invention aims to solve the health risks caused by excessively high GI value and excessively high proportion of saturated long-chain fatty acid of biscuits in the prior art, and provides a low Glycemic Index (GI) and a preparation method of a nutritional biscuit and a low production loss by applying shortening rich in medium-chain and highly unsaturated fatty acid through elaborately designing a nutritional formula and a technical scheme. The example product produced by the method has a GI value of 43 through clinical tests of a third party organization, belongs to low GI food, is particularly added with special grease MLCT, reasonably matches the proportion of medium-long chain fatty acid, has the content of saturated fatty acid accounting for less than 40 percent of the whole grease, and reduces the influence of the saturated fatty acid in the food on health.
The biscuit prepared by the invention has the characteristic of high nutritional density, the protein content is 25-35 g/100g, the fat content is 14-20 g/100g, the dietary fiber is 9-15g/100g, the carbohydrate is 30-40g/100g, and nutrient enhancers such as minerals and vitamins are added, so that the nutritional characteristics of the biscuit are enhanced. The proportion of the leavening agent, the leavening process, the product shape and the baking process are reasonably designed, the problems of no drying of baking, inconsistent color inside and outside the biscuit body, loose biscuit body, serious damage after slight collision and the like in the production of high-protein high-dietary fiber biscuits by using the high-unsaturated shortening added with the MLCT are solved, and the high-yield industrial mass production is realized.
According to the biscuit prepared by the formula of the biscuit, the ratio of polydextrose (soluble dietary fiber) to soybean dietary fiber (insoluble dietary fiber) is 3.5-5: 1, and multiple tests prove that the surface of the baked biscuit is smoother, has no cracks, and has small difference between the water content inside and outside the biscuit body and similar color; 2% of stachyose is added, and the stachyose can effectively promote the proliferation of intestinal probiotics by being matched with dietary fibers; the shortening content is controlled to be 14-20 g/100g, and shortening rich in medium-long chain fatty acid and high unsaturated fatty acid is adopted. The medium-chain (C8, C10 and C12) fatty acid content of the shortening accounts for 20-30% of the whole fat, the saturated fatty acid content is less than or equal to 40%, the influence of the saturated fatty acid in food on health is reduced, the solid oil content (SFC) of the shortening at different temperatures is shown in figure 1, the shortening needs to be kept at 20 ℃ for 24 hours when in use, the stable solid oil content and the original crystal form in the shortening are ensured, and the oil and the mixture can be effectively controlled to reach the specified 0.85-0.95 g/cm after being developed3Thereby ensuring the stability of the product; different enzyme inhibitors such as white kidney bean extract and L-arabinose are added in an amount of 0.3-0.8% respectively, so that the conversion of carbohydrates into glucose can be effectively slowed down.
The schematic diagram of the biscuit body prepared by the invention is shown in figure 2, when the biscuit body is baked, the water dispersion area and the dispersion distance of the biscuit body during baking are effectively increased, the water content inside and outside the baked biscuit is consistent, and the color is uniform; the baking process of low-temperature slow baking is adopted, the temperature can float up and down by 5-10 ℃ according to the conditions, the product yield is greatly improved, the conditions that the baking of the product is not dry, the difference of the water inside and outside the cake body is large and the color is not uniform due to the increase of the water absorption caused by adding high protein and high dietary fiber are prevented, and the baking temperature is low, the heat transfer speed is low, the expanding agent generates CO when heated2，NH3The rate is reduced, the cracking of the biscuit is reduced, the biscuit body is more complete and not easy to break, and the production and the transmission are realizedThe damage caused by medium and slight impact is greatly improved, and the product yield is greatly improved.
In summary, aiming at health risks caused by excessively high GI value of the biscuit, high saturated fatty acid and excessively high proportion of long-chain fatty acid and low GI value, the contents of protein and dietary fiber are increased, and the health risks can be effectively avoided by adopting medium-long-chain fatty acid and special shortening rich in high unsaturated fatty acid; however, in production, the shape of the biscuit dough with high protein and high dietary fiber is changed greatly, the biscuit dough is difficult to form, and the problems of high moisture in the baked biscuit, scorched surface and the like occur due to high water absorption of the dietary fiber, and aiming at the problems, a unique hollow circular cake shape is designed to facilitate the area of moisture diffusion and accelerate the moisture diffusion, and meanwhile, due to the change of the shape of the biscuit dough, the surface crack is easy to occur in baking, the internal structure is rough, and the taste is poor. Meanwhile, as the shortening rich in medium-long chain fatty acid and high unsaturated fatty acid is adopted, the melting point is low, the processing performance is greatly changed, the stirring and foaming degree in production is not enough, the product breakage rate is high, and the loss is large. Finally, for the sake of nutritional comprehensiveness, it is also necessary to add the prebiotics stachyose and minerals: calcium, iron, zinc and vitamin A, D, B1、B2、B6、Nicotinic acid and folic acid.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (10)
1. A preparation method of a low glycemic index nutritional meal replacement biscuit is characterized by comprising the following steps: comprises stirring shortening, adding white sugar, polydextrose, stachyose and nutritional premixed powder, stirring at low speed, and stirring at high speed; adding the first concoction solution twice, stirring, adding wheat flour and/or potato flour, baked bean flour, soybean dietary fiber, collagen, soybean protein isolate, lactalbumin, and enzyme inhibitor, mixing at low speed, keeping the temperature of the dough, and proofing; and (5) baking after forming.
2. The method of making a low glycemic index nutritional meal replacement cookie of claim 1, wherein: the enzyme inhibitor comprises one or more of L-arabinose, white kidney bean extract, acarbose, white kidney bean lyophilized powder, onion lyophilized powder, kiwi fruit lyophilized powder and green vegetable extract.
3. The method of making a low glycemic index nutritional meal replacement cookie of claim 1, wherein: the leavening agent comprises one or more of baking soda, ammonium bicarbonate, calcium hydrogen phosphate, disodium dihydrogen pyrophosphate and potassium hydrogen tartrate.
4. The method of making a low glycemic index nutritional meal replacement cookie of claim 1, wherein: according to the mass parts, the shortening is composed of 30-40% of long carbon chain saturated fatty acid, 20-30% of medium carbon chain fatty acid, 30-35% of monounsaturated fatty acid and 5-10% of diunsaturated fatty acid.
5. The method for preparing a low glycemic index nutritional meal replacement cookie according to any of claims 1 to 4, wherein: the soybean protein baking agent comprises, by mass, 18-26 parts of wheat flour, 14-20 parts of shortening, 15 parts of eggs, 10-15g of white granulated sugar, 11 parts of cooled boiling water, 2 parts of stachyose, 0.3 part of salt, 0.24-0.34 part of a leavening agent, 0.6 part of nutritional premixed flour, 0.17 part of apple polyphenol, 6-10 parts of polydextrose, 1.5-2.5 parts of soybean dietary fiber, 3.4 parts of collagen, 3 parts of whey protein, 12 parts of soybean protein isolate, 12 parts of baked soybean flour, 0.02 part of sucralose, 0.1 part of soybean lecithin and 0.6-1.6 parts of an enzyme inhibitor.
6. The method of making a low glycemic index nutritional meal replacement cookie of claim 5, wherein: the first concoction liquid is a mixed solution of egg, water, salt, sucralose and leavening agent.
7. The method of making a low glycemic index nutritional meal replacement cookie of claim 5, wherein: the low-speed stirring speed is 200-350 rmp, and the high-speed stirring speed is 500-1500 rmp; and baking at 140-190 ℃ for 14-22 min.
8. The method of making a low glycemic index nutritional meal replacement cookie of claim 5, wherein: the molding is performed by using a hollow mold.
9. A method of making a low glycemic index nutritional meal replacement cookie according to any of claims 1 to 4 or 6 to 8, wherein: the baking is carried out by adopting an industrialized mass production process and implementing zoned baking;
the subarea baking comprises an expansion area: 140-170 ℃ for 1-3 min; a shaping area: 160-190 ℃ for 5-10 min; a baking area: the temperature is 160-190 ℃ for 5-10 min; coloring area: 140-170 ℃ for 1-3 min.
10. A low glycemic index nutritional meal replacement cookie made by the method of any of claims 1 to 9, characterized in that: the GI value of the low glycemic index nutritional meal replacement biscuit is below 45.
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| CN115380933A (en) * | 2022-09-27 | 2022-11-25 | 渤海大学 | Zero-sugar low-calorie sponge cake and preparation method thereof |
| CN115769893A (en) * | 2022-12-02 | 2023-03-10 | 中南林业科技大学 | Polyphenol additive capable of reducing glycemic index of food and application thereof |
| CN115989823A (en) * | 2022-12-02 | 2023-04-21 | 西北农林科技大学 | Low-GI (gastrointestinal tract) depression anxiety relieving sea buckthorn functional biscuits |
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| CN109770361A (en) * | 2019-03-25 | 2019-05-21 | 杭州赛能医药科技有限公司 | A kind of navy bean diet fiber composition and its application |
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| CN102100241A (en) * | 2011-02-24 | 2011-06-22 | 成都天一美膳营养食品有限公司 | Weight-losing meal replacing biscuit and making method thereof |
| CN108272073A (en) * | 2017-12-29 | 2018-07-13 | 广州赢特保健食品有限公司 | A kind of weight losing meal-replacing powder and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115380933A (en) * | 2022-09-27 | 2022-11-25 | 渤海大学 | Zero-sugar low-calorie sponge cake and preparation method thereof |
| CN115769893A (en) * | 2022-12-02 | 2023-03-10 | 中南林业科技大学 | Polyphenol additive capable of reducing glycemic index of food and application thereof |
| CN115989823A (en) * | 2022-12-02 | 2023-04-21 | 西北农林科技大学 | Low-GI (gastrointestinal tract) depression anxiety relieving sea buckthorn functional biscuits |
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| CN112021369B (en) | 2023-12-01 |
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