CN112021369B

CN112021369B - Nutritional meal replacement biscuit with low Glycemic Index (GI) and industrial mass production method thereof

Info

Publication number: CN112021369B
Application number: CN202010507602.1A
Authority: CN
Inventors: 邹孝强; 程阳; 姜萱
Original assignee: Chengdu Tianyi Meishan Nutrition Food Co ltd; Jiangnan University
Current assignee: Chengdu Tianyi Meishan Nutrition Food Co ltd; Jiangnan University
Priority date: 2020-06-05
Filing date: 2020-06-05
Publication date: 2023-12-01
Anticipated expiration: 2040-06-05
Also published as: CN112021369A

Abstract

The application discloses a low Glycemic Index (GI) nutrition meal replacement 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 whipping at a high speed; adding the first concoction liquid twice, stirring uniformly, adding wheat flour and/or potato flour, baked soybean flour, soybean dietary fiber, collagen, isolated soybean protein, whey protein and enzyme inhibitor, mixing uniformly at low speed, and keeping the dough warm and proofing; and (5) baking after molding. The meal replacement biscuit belongs to low GI foods, is beneficial to keeping blood sugar stable due to the low GI characteristic that the peak occurrence time of postprandial blood sugar after eating is pushed, the peak value of blood sugar is reduced, the blood sugar concentration is slowly increased and reduced, and the fluctuation range is reduced.

Description

Nutritional meal replacement biscuit with low Glycemic Index (GI) and industrial mass production method thereof

The application relates to the technical field of nutrient food production, in particular to a nutrient meal replacement biscuit with a low Glycemic Index (GI) and an industrialized mass production method thereof, and particularly relates to a nutrient meal replacement biscuit with a low glycemic index and a high unsaturated shortening rich in medium-long chain fatty acid and an industrialized mass production method thereof.

Background

The high-speed development of social economy, the rapid pace of life and the high-speed development of food industry change the eating habits and food constitution of people, a large amount of finish-processed convenient fast food appears, and the consumption of high-sugar and high-oil food is increased at a high speed, so that the daily diet energy intake is excessive, the nutrient intake is unbalanced, the prevalence rate of overweight and obesity is increased year by year, and the situation is popular. Obesity is a potential risk factor for diabetes, cardiovascular disease and other metabolic diseases and tumors according to version 2016 "national overweight/obese medical nutrition therapist consensus". It is clearly pointed out that obesity is often a common result of inheritance, hypokinesia and excessive energy intake, and that obese people often have lipid metabolic disorders, excessive fat synthesis, and no obvious abnormalities in fat hydrolysis and fat oxidation. Plasma triglycerides, free fatty acids and cholesterol are generally above normal levels.

Recently, the "Glycemic Index" concept (GI) has been proposed in nutrition, which is an Index reflecting the degree of elevation of blood glucose in a human body caused by food, and is a response state of blood glucose generation in the human body after eating. Briefly, the higher the GI, the greater the magnitude that causes the blood glucose to rise. In particular, the food industry excessively processes foods, such as polished rice flour, refined sugar and the like, discards dietary fibers to cause loss of a large amount of nutrients and minerals, and people eat a large amount of the refined carbohydrates, digest and absorb the refined carbohydrates and rapidly hydrolyze the processed carbohydrates to glucose to cause excessively rapid rise of blood sugar, the human body secretes a large amount of insulin, glucose in blood is converted into fat to cause weight increase, and overweight and obesity are caused. Meanwhile, blood sugar in blood is reduced rapidly, and people can feel hunger, so that people are induced to eat again, and vicious circle is caused. Thus, controlling severe fluctuations in blood glucose (multiple consumption of low GI foods) is an important factor to consider for overweight or obesity.

Australia has undergone over 20 years of international collaboration, research and practice, forming the national standard AS 4694-2007 "Glycmic index of foods" and identified by the australian GI foundation mark. The international organization for standardization ISO studied on the basis of the FAO/WHO recommendation method, in combination with the australian standard, issued ISO 26642:2010 Food product-Determination of the Glycemic Index (GI) and recommendation for Food classfication. According to the standard, the GI value is a food-available carbohydrate, and the GI value of the test food is calculated by calculating the area under the blood glucose line and the GI value of the glucose reference to be 100, by preparing a blood glucose response curve with the blood glucose value at each time point as the ordinate and the time axis. Thus, GI responds to the response of available carbohydrates in food to the conversion of an equivalent amount of glucose into blood glucose in the human digestive tract, which responds to the physiological nature of the carbohydrates in food. The lower the GI value of the food, the less the blood glucose excursion is caused, which is very advantageous for diabetics, since a low GI food contributes to the blood glucose stabilization of the diabetics.

The glycemic response of food is affected by a number of factors, including mainly the physical properties of the food, such as particle size, external shape, chemical composition, component content, processing and cooking modes, etc. Although the influence factors are numerous, the conversion of available carbohydrates in the food into glucose is slowed down or hindered, so that the food is low in GI, and after eating, the blood sugar is slowly raised and lowered, thereby being beneficial to stabilizing the blood sugar; the existing related documents show that the high protein and fat content can reduce the blood sugar reaction of the human body; dietary fiber is effective in retarding the rate of digestion and absorption of food.

The dietary structure of Asians is mainly starch, so that starting from the activity of key enzymes in controlling the sugar metabolism of organisms, the enzyme inhibitor is adopted to limit the absorption of carbohydrates, and the dietary structure has remarkable effects on reducing blood sugar, blood fat and losing weight of specific people. For example, the extract of white kidney beans contains a relatively high activity alpha-amylase inhibitor, and the chemical composition of the alpha-amylase inhibitor is a complex glycoprotein. The alpha-amylase inhibitor is a novel diabetes therapeutic drug, takes key enzyme-amylase of human body sugar metabolism as an action target point, reduces digestion and absorption of carbohydrate in food and reduces lipogenesis by inhibiting the biological activity of the alpha-amylase inhibitor, thereby playing roles of reducing blood sugar, blood fat and weight. Compared with other products for reducing blood sugar and weight, the product has the characteristics of safety, no toxicity and good tolerance, and is especially suitable for long-term use to achieve the effects of prevention and treatment. L-arabinose can inhibit the enzyme hydrolyzing disaccharide, so that it can inhibit the rise of blood sugar caused by the ingestion of sucrose (which is absorbed by decomposition into glucose and fructose by the action of small intestine sucrase); meanwhile, due to the inhibition 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, and the organic acid has an inhibition effect on liver synthesis fat. Therefore, the L-arabinose can inhibit body fat accumulation, and can be used for preventing and treating diseases such as obesity, hypertension, hyperlipidemia and the like.

It is well known that excessive intake of saturated fatty acids is a major cause of elevated blood cholesterol, triacylglycerols, LDL-C, secondary to initiation of vascular lumen stenosis, formation of atherosclerosis, and increased 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 contents 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 crisp or crunchy food which is prepared by taking wheat flour as a main raw material, adding sugar, grease or other raw materials, and carrying out processes of size mixing, forming, baking and the like. The protein content is 4-12%, the dietary fiber content is basically zero, the wheat flour is rich in starch substances, white granulated sugar is added, the GI value of the sweet biscuit is as high as 77, and the wheat flour belongs to high GI value food. Meanwhile, in the production and processing process of the biscuits, in order to obtain excellent processing performance, the shortening grease used is high in melting point, high in long-chain fatty acid content and high in saturated fatty acid content which are up to 45-60%, and is very unfavorable for human health.

Therefore, there is a need for a low Glycemic Index (GI) and an industrial mass production method using shortening rich in medium-chain fatty acids and high-unsaturated fatty acids, and solving the production problems by adopting a proper technical scheme according to the nature of the raw materials.

Disclosure of Invention

This section is intended to outline some aspects of embodiments of the application and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description of the application and in the title of the application, which may not be used to limit the scope of the application.

The present application has been made in view of the above technical drawbacks.

Therefore, as one of the aspects of the application, the application overcomes the defects in the prior art and provides a low Glycemic Index (GI) nutritional meal replacement biscuit and an industrial mass production method thereof.

In order to solve the technical problems, the application provides the following technical scheme: a method for preparing low glycemic index nutritional meal replacement biscuit comprises stirring shortening, adding white sugar, polydextrose, stachyose and nutritional premixed flour, stirring at low speed, and then beating at high speed; adding the first concoction liquid twice, stirring uniformly, adding wheat flour and/or potato flour, baked soybean flour, soybean dietary fiber, collagen, isolated soybean protein, whey protein and enzyme inhibitor, mixing uniformly at low speed, and keeping the dough warm and proofing; and (5) baking after molding.

As a preferable scheme of the preparation method of the low glycemic index nutrition meal replacement biscuit, the application comprises the following steps: 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.

As a preferable scheme of the preparation method of the low glycemic index nutrition meal replacement biscuit, the application comprises the following steps: the swelling agent comprises one or more of baking soda, ammonium bicarbonate, calcium hydrogen phosphate and disodium dihydrogen pyrophosphate and potassium hydrogen tartrate.

As a preferable scheme of the preparation method of the low glycemic index nutrition meal replacement biscuit, the application comprises the following steps: the shortening oil comprises, by mass, 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 double unsaturated fatty acid.

As a preferable scheme of the preparation method of the low glycemic index nutrition meal replacement biscuit, the application comprises the following steps: the wheat flour is 18-26 parts by mass, the shortening is 14-20 parts by mass, the egg is 15 parts by mass, the white granulated sugar is 10-15 parts by mass, the cooling boiling water is 11 parts by mass, the stachyose is 2 parts by mass, the salt is 0.3 parts by mass, the leavening agent is 0.24-0.34 parts by mass, the nutrition premixed flour is 0.6 parts by mass, the apple polyphenol is 0.17 parts by mass, the polydextrose is 6-10 parts by mass, the soybean dietary fiber is 1.5-2.5 parts by mass, the collagen is 3.4 parts by mass, the whey is 3 parts by mass, the soybean isolated protein is 12 parts by mass, the baked bean flour is 12 parts by mass, the sucralose is 0.02 parts by mass, the soybean lecithin is 0.1 parts by mass, and the enzyme inhibitor is 0.6-1.6 parts by mass.

As a preferable scheme of the preparation method of the low glycemic index nutrition meal replacement biscuit, the application comprises the following steps: the first preparation liquid is a mixed solution of eggs, water, salt, sucralose and a swelling agent.

As a preferable scheme of the preparation method of the low glycemic index nutrition meal replacement biscuit, the application comprises the following steps: the low-speed stirring speed is 200-350 rmp, and the high-speed stirring speed is 500-1500 rmp; the baking is carried out for 14-22 min at 140-190 ℃.

As a preferable scheme of the preparation method of the low glycemic index nutrition meal replacement biscuit, the application comprises the following steps: the molding is performed by using a hollow mold.

As a preferable scheme of the preparation method of the low glycemic index nutrition meal replacement biscuit, the application comprises the following steps: the baking adopts an industrial mass production process, and the zonal baking is implemented; the zoned baking is that: 140-170 ℃ for 1-3 min; and (3) shaping area: 160-190 ℃ for 5-10 min; and (3) a baking area: 160-190 ℃ for 5-10 min; coloring area: 140-170 ℃ for 1-3 min.

As another aspect of the present application, the present application provides a low glycemic index nutritional meal replacement biscuit, characterized in that: the GI value of the low glycemic index nutrition meal replacement biscuit is below 45.

The application has the beneficial effects that:

the application adopts a product formula with high protein, high dietary fiber and reasonable grease content and adding enzyme inhibitors such as white kidney bean extract, L-arabinose and the like, has high nutrition density characteristic, and compared with biscuits in the existing market (about 10% of protein, 25% of fat, almost no dietary fiber and 65% of carbohydrate), the prepared biscuits have the characteristics that the protein is increased to 25-35 g/100g, which is more than 2.5 times of that of the conventional biscuits; dietary fiber content is 10-15g/100g, while conventional biscuits are almost not available; the content of grease is controlled to be 15-20 g/100g, and the content of carbohydrate is controlled to be 30-40g/100g; after the white kidney bean extract and the L-arabinose are added, the GI value of the biscuit is 43, and the GI value of the conventional biscuit is as high as 77, and is reduced by 34, thus the white kidney bean biscuit belongs to low GI food, after eating the white kidney bean biscuit, the postprandial blood sugar peak appearance time is pushed back, and the blood sugar peak value is reduced, and the low GI characteristics of the postprandial blood sugar peak appearance time is pushed back, the blood sugar peak value is reduced, the blood sugar concentration is slowly increased and reduced, and the fluctuation range is reduced are favorable for keeping the blood sugar stable.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings that are needed in the description of the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present application, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art. Wherein:

FIG. 1 is a graph of the change in Solid Fat Content (SFC) of shortening at various temperatures;

FIG. 2 is a schematic diagram of a meal replacement cookie body produced;

FIG. 3 is a graph of glucose and the glycemic response of an example meal replacement cookie of the application;

FIG. 4 is a graph of the expansion ratio versus time for biscuit baking in example 2.

Detailed Description

In order that the above-recited objects, features and advantages of the present application will become more apparent, a more particular description of the application will be rendered by reference to specific embodiments thereof.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, but the present application may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present application is not limited to the specific embodiments disclosed below.

Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the application. 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 the biological technology limited company of the Bibojie of the Zhuhai, and are all food grade.

Example 1:

low GI and application of a formula of a shortening nutritional meal replacement biscuit rich in medium-long chain high unsaturated fatty acids:

22g of wheat flour, 18g of shortening, 15g of eggs, 12g of white granulated sugar, 11g of cooling boiling water, 2g of stachyose, 0.3g of salt, 0.12g of baking soda, 0.16g of ammonium bicarbonate, 0.6g of nutrition 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 isolated protein, 12g of baked bean 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 ready-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 B ₁ 0.2mg, vitamin B ₂ 0.7mg, vitamin B ₆ 0.2mg, 3mg of niacin and 100 μg of 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 double unsaturated fatty acid;

method for making low GI and high unsaturated fatty acid shortening nutrition meal replacement biscuits rich in medium and long chains

Dough preparation: the shortening is kept at 20 ℃ for 24 hours, put into a horizontal mixer, added with sieved white granulated sugar powder, polydextrose, stachyose and nutrition premixed flour, evenly mixed for 2min at low speed, then stirred for 3min at high speed, added with mixed liquor (egg, water, salt, sucralose and swelling agent are sodium bicarbonate and ammonium bicarbonate) for two times, and finally the density of the mixture is 0.85-0.95 g/cm ³ And finally adding uniformly mixed and sieved wheat flour, baked bean flour, soybean dietary fiber, collagen, soybean protein isolate, whey protein, L-arabinose and white kidney bean extract, uniformly mixing at a slow speed for 3min, controlling the temperature of dough at 25 ℃, and standing for 20min for proofing.

And (3) forming: the application adopts a hollow circle mould, the diameter of the outer ring is 48mm, the diameter of the inner ring is 16mm, the thickness is 8.0mm, as shown in figure 2, and the weight of the formed sheet is 8.35-8.75 g/sheet.

Baking: baking for 18min by adopting a 60m tunnel oven, wherein the oven is divided into four areas: a swelling area, a shaping area, a baking area and a coloring area. The temperatures of the various zones are as follows: expansion area: 160 ℃,1.5min, shaping area: 180 ℃,6min and baking area: 180 ℃,8.5min, coloring area: 160 ℃ for 2min, and after baking, the product is golden in color, has complete and smooth surface and has moisture content less than 5 percent.

And (3) cooling and packaging: cooling the biscuits on a conveyor belt, controlling the temperature between the packaging room and the temperature between 24 and 26 ℃ and controlling the humidity between 40 and 65 percent after the temperature of the biscuits is less than or equal to 35 ℃.

According to detection, compared with 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 nutrient-free biscuit has the characteristics of high nutrition density and low energy density, is more beneficial to human health, and the biscuit nutrient content is detected by the embodiment of the application and sent to the national Food fermentation industry institute for clinical GI value measurement according to ISO 26642:2010 Food product-Determination of the Glycemic Index (GI) and recommendation for Food classfication, report number: 19-F-18. Clinical detection results show that the GI value of the product of the example is 43, and the product belongs to low GI, as shown in the data of figure 3, the fasting blood glucose of a volunteer is 5.1mmol/L, the postprandial blood glucose concentration of the edible biscuit is required to reach the blood glucose peak within 45 minutes, and the postprandial blood glucose concentration of the edible biscuit is only increased to 5.9mmol/L; and after the equal amount of biscuits are eaten, the glucose peak of the carbohydrate can be reached to 7.8mmol/l within 30min, which shows that after eating the product, the appearance time of postprandial glucose peak is pushed, and the peak value of the glucose is reduced, thus proving that after eating the product, the glucose concentration is slowly increased and slowly reduced, the fluctuation amplitude is reduced, and the low GI characteristic is favorable for keeping the glucose stable.

Example 2:

22g of wheat flour, 18g of shortening, 15g of eggs, 12g of white granulated sugar, 11g of cooling boiling water, 2g of stachyose, 0.3g of salt and 0.28g of leavening agent; 0.6g of nutrition 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 isolate, 0.02g of baked bean flour, 0.1g of soybean lecithin, 0.3g of L-arabinose and 0.5g of white kidney bean extract.

The method for making the low GI and application of the shortening nutritional meal replacement biscuits rich in medium-long chain high unsaturated fatty acid is the same as in example 1. The hair expander components and amounts are shown in the following table.

TABLE 1 Hair waving agent component and dosage form

Sequence number	Baking soda	Ammonium bicarbonate	Dibasic calcium phosphate	Disodium dihydrogen pyrophosphate	Potassium bitartrate
						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 influence of the swelling agent on the low GI biscuits is explored by taking the ratio of the thickness (mm) of the biscuits after baking to the thickness (mm) of the biscuits embryo before baking as the swelling ratio.

Table 2 expansion ratio and biscuit surface morphology

After the acid regulator is used, the gas production speed of the swelling agent is obviously changed, after the swelling agent is baked for a certain time, the swelling agent is not exerted any more, the phenomenon of natural collapse of biscuits occurs, and the surface of the products is cracked due to excessive collapse, so that the biscuits are easy to damage in packaging and storage.

Example 3:

1. low GI and application of a formula of a shortening nutritional meal replacement biscuit rich in medium-long chain high unsaturated fatty acids:

wheat flour 22g, shortening 18g, egg 15g, white granulated sugar 12g, cooled boiled water 11g, stachyose 2g, salt 0.3g, baking soda 0.12g, ammonium bicarbonate 0.16g, nutrition premixed flour 0.6g, apple polyphenol 0.17g, polydextrose 8g, soybean dietary fiber 2g, collagen 3.4g, whey protein 3g, soybean protein isolate 12g, baked bean flour 12g, sucralose 0.02g, soybean lecithin 0.1g, acarbose 0.5g and white kidney bean extract 0.3g.

The low GI and the use of a shortening rich in medium-long chain highly unsaturated fatty acids the nutritional meal replacement biscuits were made in the same manner as in example 1.

Example 4:

22g of wheat flour, 18g of shortening, 15g of eggs, 12g of white granulated sugar, 11g of cooling boiling water, 2g of stachyose, 0.3g of salt, 0.12g of baking soda, 0.16g of ammonium bicarbonate, 0.6g of nutrition 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 isolated protein, 12g of baked bean 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 low GI and application method for making the shortening nutrient biscuit rich in medium-long chain highly unsaturated fatty acid is the same as in example 1.

Example 5:

wheat flour 22g, shortening 18g, egg 15g, white granulated sugar 12g, cooled boiled water 11g, stachyose 2g, salt 0.3g, baking soda 0.12g, ammonium bicarbonate 0.16g, nutrition premixed flour 0.6g, apple polyphenol 0.17g, polydextrose 8g, soybean dietary fiber 2g, collagen 3.4g, whey protein 3g, soybean protein isolate 12g, baked bean flour 12g, sucralose 0.02g, soybean lecithin 0.1g, L-arabinose 0.5g and onion freeze-dried powder 0.3g.

Example 6:

wheat flour 22g, shortening 18g, egg 15g, white granulated sugar 12g, water 11g, stachyose 2g, salt 0.3g, baking soda 0.12g, ammonium bicarbonate 0.16g, nutrition premixed flour 0.6g, apple polyphenol 0.17g, polydextrose 8g, soybean dietary fiber 2g, collagen 3.4g, whey protein 3g, soybean protein isolate 12g, baked bean flour 12g, sucralose 0.02g, soybean lecithin 0.1g, acarbose 0.5g, and kiwi freeze-dried powder 0.3g.

Example 7:

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 nutrition 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 isolated protein, 12g of baked bean 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.

Example 8:

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 nutrition 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 isolated protein, 12g of baked bean 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.

Example 9:

the low GI and application of the shortening nutritional meal replacement biscuits rich in medium and long chain high unsaturated fatty acid are prepared by the same formula as in example 4, and the preparation method is as follows:

dough preparation: the shortening is kept at 20 ℃ for 24 hours, put into a horizontal mixer, added with sieved white granulated sugar powder, polydextrose, stachyose and nutrition premixed flour, evenly mixed for 2 minutes at low speed, then stirred for 3 minutes at high speed, added with mixed liquor (egg, water, salt, sucralose, baking soda and ammonium bicarbonate) for two times, and finally the density of the mixture is 0.85-0.95 g/cm ³ And finally adding uniformly mixed and sieved wheat flour, baked bean flour, soybean dietary fiber, collagen, soybean protein isolate, whey protein, L-arabinose and white kidney bean extract, uniformly mixing at a slow speed for 3min, controlling the temperature of dough at 25 ℃, and standing for 20min.

And (3) forming: and forming by using a roll mark die to prepare a round solid cake-shaped sheet with the thickness of 8.0mm and the weight of 8.35-8.75 g/sheet after forming.

Baking: baking for 22min by adopting a 60m tunnel oven, wherein the oven is divided into four areas: a swelling area, a shaping area, a baking area and a coloring area. The temperatures of the various zones are as follows: expansion area: 160 ℃,3min and shaping area: 180 ℃,9min, baking area: 180 ℃,8min, coloring area: 160 ℃ for 2min.

Example 10:

the formula of the low GI and application of the shortening nutritional meal replacement biscuits rich in medium-long chain high unsaturated fatty acid is the same as that of the example 1, and the biscuit baking is carried out, and the preparation method is as follows:

And (3) forming: and (3) forming by using a roll mark die, wherein the die is shown in figure 2, and making biscuits, and the weight of the formed biscuits is 8.35-8.75 g/piece.

Baking: baking for 18min by adopting a 60m tunnel oven, wherein the oven is divided into four areas: a swelling area, a shaping area, a baking area and a coloring area. The temperatures of the various zones are as follows: expansion area: 140 ℃,1.5min, shaping area: 165 ℃,6min and baking area: 180 ℃,8.5min, coloring area: 150℃for 2min.

Example 11:

And (3) forming: and forming by using a roll mark die to obtain a circular cake with a plurality of hollows, wherein the hollows are uniformly distributed, the hollow area accounts for 12% of the area of the circular cake, the thickness of the die is 8.0mm, the diameter of the outer ring is 48mm, and the weight of the formed circular cake is 8.35-8.75 g/piece. Hollow evenly distributed, easy drying and high hardness.

Baking with a 60m tunnel oven for 18min, and the process is the same as in example 1.

Example 12:

22g of wheat flour, 18g of shortening, 15g of eggs, 12g of white granulated sugar, 11g of cooling boiling water, 2g of stachyose, 0.3g of salt, 0.12g of baking soda, 0.16g of ammonium bicarbonate, 0.6g of nutrition 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 isolated protein, 12g of baked bean 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 method for making the low GI and the high unsaturated fatty acid shortening nutrition meal replacing biscuit rich in medium and long chain comprises the following steps:

And (3) forming: and forming by using a roll mark die to obtain a circular cake with a plurality of hollows, wherein the hollows are uniformly distributed, the hollow area accounts for 25% of the area of the circular cake, the thickness of the die is 8.0mm, the diameter of the outer ring is 48mm, and the weight of the formed round cake is 8.35-8.75 g/piece.

Example 13:

And (3) forming: and forming by using a roll mark die to obtain a circular cake with a plurality of hollows, wherein the hollows are uniformly distributed, the hollow area accounts for 40% of the area of the circular cake, the thickness of the die is 8.0mm, the diameter of the outer ring is 48mm, and the weight of the formed circular cake is 8.35-8.75 g/piece.

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) the probe experiences on pressing down on the sample; brittleness is defined as the distance (in mm) the probe passes when it experiences the maximum force during depression. The results are shown in the following table.

According to the measurement of moisture in the food of GB5009.3-2010, biscuits in examples 1, 9 and 11-13 were taken at the end of different baking periods, the part of the biscuit, which is 5mm away from the horizontal edge, was removed, the middle part of the biscuit was collected for measurement, and the baking condition in the biscuit was investigated.

The biscuits prepared in each example were subjected to sensory evaluation, and 30 adults (men, 15, ages 20 to 40, women, 15, ages 20 to 40) were tasted, evaluated, and the statistical average value was found in table 7.

Table 3 properties of meal replacement biscuits prepared in examples

Table 4 external Properties of biscuits made from examples

TABLE 5 moisture status of samples in the middle of each example

TABLE 6 sensory evaluation index

TABLE 7 sensory evaluation score cases for the examples

Project	Appearance of	Tissue morphology	Color	Mouthfeel of the product	Flavor of
						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

The alpha-amylase inhibitor and the L-arabinose have synergistic effect, one is used for inhibiting starch hydrolysis and the other is used for inhibiting sucrose hydrolysis. By cooperating the physiological actions of the alpha-amylase inhibitor and the L-arabinose, the absorption of the human body to the carbohydrate can be greatly reduced, so that the composition has a good effect of preventing the rise of blood sugar and fat accumulation caused by excessive intake of the carbohydrate in the human body and the metabolic syndrome caused by the rise of the blood sugar and the fat accumulation. Fat is an important constituent of food and is an important nutrient for human body. Different lipids have different digestion pathways in the body. Fatty acids are classified into medium chain fatty acids, which are typically medium chain fatty acids of 8, 10,12 carbons, and long chain fatty acids, which are fatty acids of greater than 12 carbons. Long-chain fatty acid is emulsified in intestinal tract by bile, and the lipase is hydrolyzed into fatty acid and diglyceride, and then enters blood after passing through lymphatic system, so that the long-chain fatty acid can be utilized by various tissues of human body, and the energy supply speed is slower, the produced satiety is slower, the feeding amount is increased, the energy intake is increased, and the weight control is not facilitated. The medium chain fatty acid directly enters blood after digestion, enters liver to participate in fat metabolism, rapidly provides energy for human body, and provides satiety immediately; medium-and long-chain triacylglycerol oil (MLCT) is a new source food in 2012 countries, and clinical reports prove that the Medium-and long-chain fatty acid edible oil (MLCT) and the long-chain fatty acid edible oil (LCT) can reduce the level of blood triglyceride and the body fat quality of male hypertriglyceridemia patients. Therefore, it is necessary to reasonably match the proportion of the medium-long chain fatty acid in the grease.

The special shortening is rich in MLCT and unsaturated fatty acid, wherein the long carbon chain saturated fatty acid is 30-40%, the medium carbon chain fatty acid is 20-30%, the monounsaturated fatty acid is 30-35%, the double unsaturated fatty acid is 5-10%, and the traditional baked shortening is up to 50% -60% 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, and the content of unsaturated fatty acid is increased, so that the method is more beneficial to human health. The application adopts reasonable design of the ratio of the swelling agent, designs the whipping process according to the characteristic of grease, optimizes the shape of the product and the low-temperature slow baking process, solves the problems of baking, non-uniformity of color, loose cake body, serious damage after slight collision and the like in the production of high-protein and high-dietary-fiber biscuits by using the highly unsaturated shortening added with MLCT, and realizes the industrialized mass production with high yield.

The application aims to solve the health risks caused by overhigh GI value and overhigh saturated long-chain fatty acid ratio of biscuits in the prior art, and provides a low Glycemic Index (GI) and a manufacturing method of nutritional biscuits and low production loss by carefully designing a nutritional formula and a technical scheme and applying shortening rich in medium-chain and high-unsaturated fatty acid. The example product produced by the method has a GI value of 43, belongs to low GI food, is specially added with special grease MLCT, reasonably matches the proportion of medium-long chain fatty acid, has saturated fatty acid content of less than 40% of the whole grease, and reduces the influence of saturated fatty acid in food on health.

The biscuit prepared by the application has the characteristic of high nutrition 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 nutrition enhancers such as minerals, vitamins and the like are added, so that the nutrition characteristics of the product are enhanced. The proportion of the swelling agent, the foaming process, the product shape and the baking process are reasonably designed, the problems of non-drying baking, inconsistent internal and external colors of the cake, loose cake body, serious damage after slight collision and the like in the production of high-protein and high-dietary-fiber biscuits by using the highly unsaturated shortening added with the MLCT are solved, and the industrial mass production with high yield is realized.

The biscuit prepared by the product formula has the advantages that the ratio of the polydextrose (soluble dietary fiber) to the soybean dietary fiber (insoluble dietary fiber) is 3.5-5:1, and the surface of the baked biscuit is smoother and has no cracks, the moisture content difference between the inside and the outside of the biscuit body is small, and the color is close; stachyose is added in an amount of 2%, and the stachyose is matched with dietary fibers to effectively promote intestinal probioticsProliferation of bacteria; the shortening content is controlled to be 14-20 g/100g, and the shortening rich in medium-long chain fatty acid and high unsaturated fatty acid is adopted. The medium chain (C8, C10, 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 saturated fatty acid in food on health is reduced, the Solid Fat 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 fat content and the original crystal form in the shortening are ensured, and the specified content of 0.85-0.95 g/cm can be achieved after the grease and the mixture are effectively controlled ³ Thereby ensuring the stability of the product; the addition of 0.3-0.8% of different enzyme inhibitors such as white kidney bean extract and L-arabinose can effectively slow down the conversion of carbohydrate into glucose.

The schematic diagram of the biscuit cake prepared by the application is shown in fig. 2, the moisture emission area and the diffusion distance of the biscuit cake are effectively increased when the biscuit cake is baked, the moisture 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 be floated up and down by 5-10 ℃ according to the situation, the product yield is greatly improved, the conditions of non-drying of the product, large water difference and uneven color in and out of a cake body caused by the increase of water absorption caused by adding high protein and high dietary fiber are prevented, and the swelling agent is heated to produce CO due to low baking temperature, low heat transfer speed ₂ ，NH ₃ The speed is reduced, the cracking of biscuits is reduced, the biscuit body is more complete and is not easy to damage, the damage caused by slight impact in production and transmission is greatly improved, and the product yield is greatly improved.

In conclusion, aiming at the health risks caused by too high GI value of biscuits and too high ratio of saturated fatty acid and long-chain fatty acid, the low GI value can effectively avoid the health risks by increasing the contents of protein and dietary fiber and adopting the special shortening rich in medium-long-chain fatty acid and high unsaturated fatty acid; however, in the production, the shape of the biscuit dough with high protein and high dietary fiber is greatly changed, the biscuit dough is difficult to form, and the problems of too high moisture in the baked biscuit, burnt surface and the like occur due to the high water absorption of the dietary fiber and difficult moisture migration, so that a unique hollow circle is designed for the problemsThe doughnut shape is beneficial to the area of water dispersion, quickens the water dispersion, and meanwhile, the dough shape is changed, so that the dough is easy to have large surface cracks, coarse internal tissues and poor taste in baking. Meanwhile, because 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 production stirring and whipping degree is insufficient, meanwhile, the breakage rate of the product is higher, and the loss is larger. Finally, for the nutritional integrity, the prebiotic stachyose and minerals also need to be added: calcium, iron, zinc and vitamins A, D, B ₁ 、B ₂ 、B _6、 Niacin and folic acid.

It should be noted that the above embodiments are only for illustrating the technical solution of the present application and not for limiting the same, and although the present application has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present application may be modified or substituted without departing from the spirit and scope of the technical solution of the present application, which is intended to be covered in the scope of the claims of the present application.

Claims

1. A preparation method of a low glycemic index nutritional meal replacement biscuit is characterized by comprising the following steps: comprising the steps of (a) a step of,

stirring shortening, adding white granulated sugar, polydextrose, stachyose and nutrition premixed flour, uniformly stirring at a low speed, and then beating at a high speed; adding the first concoction liquid twice, stirring uniformly, adding wheat flour, baked bean flour, soybean dietary fiber, collagen, isolated soybean protein, whey protein and enzyme inhibitor, mixing uniformly at low speed, and keeping the dough warm and proofing; baking after molding;

the enzyme inhibitor comprises L-arabinose and white kidney bean extract;

the shortening oil comprises, by mass, 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 double-unsaturated fatty acid;

the first preparation liquid is a mixed solution of eggs, water, salt, sucralose and a swelling agent;

the leavening agent comprises baking soda and ammonium bicarbonate;

according to the weight of usage, the wheat flour 22g, the shortening 18g, the egg 15g, the white granulated sugar 12g, the cooled boiled water 11g, the stachyose 2g, the salt 0.3g, the baking soda 0.12g, the ammonium bicarbonate 0.16g, the nutrition premixed flour 0.6g, the apple polyphenol 0.17g, the polydextrose 8g, the soybean dietary fiber 2g, the collagen 3.4g, the whey protein 3g, the soybean isolated protein 12g, the baked bean flour 12g, the sucralose 0.02g, the soybean lecithin 0.1g, the L-arabinose 0.5g and the white kidney bean extract 0.3g;

the low-speed stirring speed is 200-350 rpm, and the high-speed stirring speed is 500-1500 rpm; the baking is carried out for 14-22 min at 140-190 ℃;

the forming is carried out by using a hollow mould;

the baking adopts an industrial mass production process, and the zonal baking is implemented; the zoned baking is that: 140-170 ℃ for 1-3 min; and (3) shaping area: 160-190 ℃ for 5-10 min; and (3) a baking area: 160-190 ℃ for 5-10 min; coloring area: 140-170 ℃ for 1-3 min;

the GI value of the low glycemic index nutrition meal replacement biscuit is below 45.