CN113632814A - Meal replacement conditioning biscuit and making method thereof - Google Patents
Meal replacement conditioning biscuit and making method thereof Download PDFInfo
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Abstract
The invention discloses a meal replacement conditioning biscuit and a preparation method thereof, wherein the biscuit comprises the following components in parts by mass: 30-40 parts of wheat flour, 15-20 parts of eggs, 10-14 parts of palm oil, 6-10 parts of soybean protein isolate, 6-8 parts of maltitol solution, 4-6 parts of oat bran powder, 4-6 parts of fructo-oligosaccharide, 3-5 parts of oatmeal, 2-2.5 parts of poria cocos powder, 1-3 parts of phospholipid, 1-3 parts of whey protein powder, 1-1.5 parts of coix seed powder, 0.5-1 part of lotus leaf powder, 0.1-0.3 part of ammonium bicarbonate, 0.2-0.5 part of cinnamon powder, 0.2-0.5 part of dried orange peel powder and 0.1-0.2 part of sodium bicarbonate. The invention contains rich high-quality protein, dietary fiber and the like, can meet the nutritional requirements of human bodies, has good satiety, can reduce and slow down the absorption of sugar, fat and cholesterol by intestinal tracts, is used as a meal replacement for weight management, is beneficial to improving postprandial blood sugar, blood fat, weight level and the like, and thus improves internal and external causes of obesity.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a meal replacement conditioning biscuit and a manufacturing method thereof.
Background
The traditional Chinese medicine considers that spleen deficiency can cause abnormal ascending and descending of spleen and stomach, spleen fails to transport and transport, water dampness stays, and phlegm-dampness constitution is formed for a long time to cause obesity, which is a theoretical source of 'fatness and excessive phlegm-dampness' considered by the traditional Chinese medicine, and the obesity and emaciation of a human body are related to the weakness of the spleen and the stomach. Modern nutriology researches find that obesity is related to lipid metabolism, intestinal health and microecological flora of organisms, so that the lipid regulating and weight losing effects and mechanisms of the spleen-tonifying traditional Chinese medicines are gradually analyzed. The study indicated that: 73.37% of obese people belong to phlegm-damp constitution (including patients with high proportion of phlegm-damp constitution such as obesity pre-diabetes, type 2 diabetes, hyperlipidemia, hypertension, metabolic syndrome, etc.). Pharmacological studies have shown that: the poria cocos, the coix seeds, the lotus leaves, the cinnamon and the dried orange peel have certain effects on the aspects of improving lipid metabolism, conditioning gastrointestinal tracts, improving intestinal flora and the like, and according to the principle of a traditional Chinese medicine formula, the phlegm-dampness constitution is improved by using a medicine-food homologous formula, the yin-yang balance of an organism is restored, the lipid metabolism is improved, the basal metabolic rate is improved, and the obesity source can be fundamentally treated.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, provides a meal replacement conditioning biscuit which contains rich high-quality protein, dietary fiber and other components, can meet the nutritional requirements of human bodies, has good satiety, can reduce and slow the absorption of sugar, fat and cholesterol by intestinal tracts, is used as meal replacement for carrying out weight management, is beneficial to improving the postprandial blood sugar, blood fat, weight level and the like, thereby improving the internal cause and external cause of obesity, and provides a preparation method of the biscuit.
The purpose of the invention is realized by the following technical scheme: a meal replacement conditioning biscuit comprises the following components in parts by mass: 30-40 parts of wheat flour, 15-20 parts of eggs, 10-14 parts of palm oil, 6-10 parts of soybean protein isolate, 6-8 parts of maltitol solution, 4-6 parts of oat bran powder, 4-6 parts of fructo-oligosaccharide, 3-5 parts of oatmeal, 2-2.5 parts of poria cocos powder, 1-3 parts of phospholipid, 1-3 parts of whey protein, 1-1.5 parts of coix seed powder, 0.5-1 part of lotus leaf powder, 0.1-0.3 part of ammonium bicarbonate, 0.2-0.5 part of cinnamon powder, 0.2-0.5 part of dried orange peel powder and 0.1-0.2 part of sodium bicarbonate.
Preferably, the meal replacement conditioning biscuit comprises the following components in parts by mass: wheat flour 35, egg 18, palm oil 12, soybean protein isolate 8, maltitol solution 7, oat bran powder 5.5, fructo-oligosaccharide 5, oatmeal 4, poria cocos powder 2.2, phospholipid 2, whey protein 2, coix seed powder 1.2, lotus leaf powder 0.8, ammonium bicarbonate 0.2, cinnamon powder 0.4, dried orange peel powder 0.4 and sodium bicarbonate 0.15.
Further, the biscuit also comprises the following components in parts by mass: 1-3 parts of Chinese yam, 1-2 parts of gordon euryale seed and 0.5-1 part of Chinese waxgourd seed.
Further, the biscuit further comprises chia seeds, and the mass fraction of the chia seeds is 1-2.
Further, the biscuit also comprises one or more components of polydextrose, resistant dextrin and konjac powder, wherein the mass ratio of the components is as follows: 4-6 parts of polydextrose, 2-4 parts of resistant dextrin and 2-4 parts of konjac fine powder.
The invention also provides a preparation method of the meal replacement conditioning biscuit, which comprises the following steps:
s1, weighing the following raw materials in parts by weight: 30-40 parts of wheat flour, 15-20 parts of eggs, 10-14 parts of palm oil, 6-10 parts of soybean protein isolate, 6-8 parts of maltitol solution, 4-6 parts of oat bran powder, 4-6 parts of fructo-oligosaccharide, 3-5 parts of oatmeal, 2-2.5 parts of poria cocos powder, 1-3 parts of phospholipid, 1-3 parts of whey protein powder, 1-1.5 parts of coix seed powder, 0.5-1 part of lotus leaf powder, 0.1-0.3 part of ammonium bicarbonate, 0.2-0.5 part of cinnamon powder, 0.2-0.5 part of dried orange peel powder and 0.1-0.2 part of sodium bicarbonate;
s2, uniformly mixing the raw materials, and adding water to prepare dough;
s3, putting the dough into a roller press for rolling, and then cutting into shapes through a die roller to prepare green blanks with the thickness of 2.0-2.5 mm and the weight of 14.5-15.0 g;
and S4, conveying the green blank into an oven through a conveying belt, and baking for 7-14 min at the speed of 23HZ frequency.
The raw materials weighed in the step S1 further comprise 1-3 parts of Chinese yam, 1-2 parts of gordon euryale seed and 0.5-1 part of Chinese waxgourd seed.
The raw materials weighed in the step S1 further comprise chia seeds, and the mass fraction of the chia seeds is 1-2.
The raw materials weighed in the step S1 further comprise one or more components of polydextrose, resistant dextrin and konjac powder, wherein the mass ratio of the components is as follows: 4-6 parts of polydextrose, 2-4 parts of resistant dextrin and 2-4 parts of konjac fine powder.
The invention has the beneficial effects that: the meal replacement conditioning biscuit takes cereals such as wheat flour, oat and the like as basic raw materials; egg, whey protein and soy protein are used for providing necessary high-quality protein; food materials (fructo-oligosaccharide, oat bran powder, tuckahoe and the like) rich in dietary fiber are added, and medicine-food homologous food material components with the functions of strengthening spleen, removing dampness and reducing phlegm, such as tuckahoe, coix seed, dried orange peel, lotus leaf, cinnamon and the like, are added. Wherein Poria and Coicis semen have effects of invigorating spleen, invigorating qi, promoting diuresis and eliminating dampness; pericarpium Citri Tangerinae has effects of invigorating spleen, eliminating dampness and eliminating phlegm; the lotus leaf can promote diuresis and eliminate dampness, and the cinnamon is matched to assist yang and eliminate dampness. Through the organic combination of all the raw materials, the obesity physique can be improved, the whole meal replacement biscuit contains rich high-quality protein, dietary fiber and other components, the nutritional requirements of a human body can be met, the satiety is good, the absorption of sugar, fat and cholesterol by intestinal tracts can be reduced, the meal replacement biscuit is used for carrying out weight management and is beneficial to improving postprandial blood sugar, blood fat, weight level and the like, and thus the internal cause and the external cause of obesity are improved.
Detailed Description
The technical scheme of the invention is further explained by combining specific examples.
Example 1
A meal replacement conditioning biscuit comprises the following components in parts by mass: wheat flour 35, egg 18, palm oil 12, soybean protein isolate 8, maltitol solution 7, oat bran powder 5.5, fructo-oligosaccharide 5, oatmeal 4, poria cocos powder 2.2, phospholipid 2, whey protein 2, coix seed powder 1.2, lotus leaf powder 0.8, ammonium bicarbonate 0.2, cinnamon powder 0.4, dried orange peel powder 0.4 and sodium bicarbonate 0.15.
The nutrient composition of example 1 is shown in table 1.
TABLE 1
| Item | Each 100 g (g) | Reference value of nutrient (% NRV) |
| (Energy) | 1926 kilojoule (kJ) | 23％ |
| Protein | 15.6 g (g) | 26％ |
| Fat | 16.1 g (g) | 27％ |
| Carbohydrate compound | 59.9 g (g) | 20％ |
| Dietary fiber | 5.9 g (g) | 24％ |
| Sodium salt | 327 mg (mg) | 16％ |
The method for making the meal replacement conditioning biscuit comprises the following steps:
s1, weighing the following raw materials in parts by weight: wheat flour 35, egg 18, palm oil 12, soybean protein isolate 8, maltitol solution 7, oat bran powder 5.5, fructo-oligosaccharide 5, oatmeal 4, poria cocos powder 2.2, phospholipid 2, whey protein 2, coix seed powder 1.2, lotus leaf powder 0.8, ammonium bicarbonate 0.2, cinnamon powder 0.4, dried orange peel powder 0.4 and sodium bicarbonate 0.15;
s2, uniformly mixing the raw materials, and adding water to prepare dough;
s3, putting the dough into a roller press for rolling, and then cutting into shapes through a die roller to prepare green blanks with the thickness of 2.0-2.5 mm and the weight of 14.5-15.0 g;
and S4, conveying the green blank into an oven through a conveying belt, and baking for 7-14 min at the speed of 23HZ frequency.
Example 2
A meal replacement conditioning biscuit comprises the following components in parts by mass: 30 parts of wheat flour, 15 parts of eggs, 10 parts of palm oil, 6 parts of soybean protein isolate, 6 parts of maltitol solution, 4 parts of oat bran powder, 4 parts of fructo-oligosaccharide, 3 parts of oatmeal, 2 parts of poria cocos powder, 1 part of phospholipid, 1 part of whey protein, 1 part of coix seed powder, 0.5 part of lotus leaf powder, 0.1 part of ammonium bicarbonate, 0.2 part of cinnamon powder, 0.2 part of dried orange peel powder and 0.1 part of sodium bicarbonate.
The method for making the meal replacement conditioning biscuit comprises the following steps:
s1, weighing the following raw materials in parts by weight: 30 parts of wheat flour, 15 parts of eggs, 10 parts of palm oil, 6 parts of soybean protein isolate, 6 parts of maltitol solution, 4 parts of oat bran powder, 4 parts of fructo-oligosaccharide, 3 parts of oatmeal, 2 parts of poria cocos powder, 1 part of phospholipid, 1 part of whey protein, 1 part of coix seed powder, 0.5 part of lotus leaf powder, 0.1 part of ammonium bicarbonate, 0.2 part of cinnamon powder, 0.2 part of dried orange peel powder and 0.1 part of sodium bicarbonate;
s2, uniformly mixing the raw materials, and adding water to prepare dough;
s3, putting the dough into a roller press for rolling, and then cutting into shapes through a die roller to prepare green blanks with the thickness of 2.0-2.5 mm and the weight of 14.5-15.0 g;
and S4, conveying the green blank into an oven through a conveying belt, and baking for 7-14 min at the speed of 23HZ frequency.
Example 3
A meal replacement conditioning biscuit comprises the following components in parts by mass: 40 parts of wheat flour, 20 parts of eggs, 14 parts of palm oil, 10 parts of soybean protein isolate, 8 parts of maltitol solution, 6 parts of fructo-oligosaccharide, 6 parts of oat bran powder, 5 parts of oatmeal, 2.5 parts of poria cocos powder, 3 parts of phospholipid, 3 parts of whey protein, 1.5 parts of coix seed powder, 1 part of lotus leaf powder, 0.3 part of ammonium bicarbonate, 0.5 part of cinnamon powder, 0.5 part of dried orange peel powder and 0.2 part of sodium bicarbonate.
The method for making the meal replacement conditioning biscuit comprises the following steps:
s1, weighing the following raw materials in parts by weight: 40 parts of wheat flour, 20 parts of eggs, 14 parts of palm oil, 10 parts of isolated soy protein, 8 parts of maltitol solution, 6 parts of fructo-oligosaccharide, 6 parts of oat bran powder, 5 parts of oatmeal, 2.5 parts of poria cocos powder, 3 parts of phospholipid, 3 parts of whey protein, 1.5 parts of coix seed powder, 1 part of lotus leaf powder, 0.3 part of ammonium bicarbonate, 0.5 part of cinnamon powder, 0.5 part of dried orange peel powder and 0.2 part of sodium bicarbonate;
s2, uniformly mixing the raw materials, and adding water to prepare dough;
s3, putting the dough into a roller press for rolling, and then cutting into shapes through a die roller to prepare green blanks with the thickness of 2.0-2.5 mm and the weight of 14.5-15.0 g;
and S4, conveying the green blank into an oven through a conveying belt, and baking for 7-14 min at the speed of 23HZ frequency.
Example 4
A meal replacement conditioning biscuit comprises the following components in parts by mass: wheat flour 35, egg 18, palm oil 12, soybean protein isolate 8, maltitol solution 7, oat bran powder 5.5, fructo-oligosaccharide 5, oatmeal 4, poria cocos powder 2.2, phospholipid 2, whey protein 2, coix seed powder 1.2, lotus leaf powder 0.8, ammonium bicarbonate 0.2, cinnamon powder 0.4, dried orange peel powder 0.4, sodium bicarbonate 0.15, Chinese yam 2, gorgon fruit 1 and Chinese waxgourd seed 0.5.
The method for making the meal replacement conditioning biscuit comprises the following steps:
s1, weighing the following raw materials in parts by weight: wheat flour 35, egg 18, palm oil 12, soybean protein isolate 8, maltitol solution 7, oat bran powder 5.5, fructo-oligosaccharide 5, oatmeal 4, poria cocos powder 2.2, phospholipid 2, whey protein 2, coix seed powder 1.2, lotus leaf powder 0.8, ammonium bicarbonate 0.2, cinnamon powder 0.4, dried orange peel powder 0.4, sodium bicarbonate 0.15, Chinese yam 2, gorgon fruit 1 and Chinese waxgourd seed 0.5;
s2, uniformly mixing the raw materials, and adding water to prepare dough;
s3, putting the dough into a roller press for rolling, and then cutting into shapes through a die roller to prepare green blanks with the thickness of 2.0-2.5 mm and the weight of 14.5-15.0 g;
and S4, conveying the green blank into an oven through a conveying belt, and baking for 7-14 min at the speed of 23HZ frequency.
Example 5
A meal replacement conditioning biscuit comprises the following components in parts by mass: wheat flour 35, egg 18, palm oil 12, soybean protein isolate 8, maltitol solution 7, oat bran powder 5.5, fructo-oligosaccharide 5, oatmeal 4, poria cocos powder 2.2, phospholipid 2, whey protein 2, coix seed powder 1.2, lotus leaf powder 0.8, ammonium bicarbonate 0.2, cinnamon powder 0.4, dried orange peel powder 0.4, sodium bicarbonate 0.15, Chinese yam 1, gorgon fruit 2, Chinese waxgourd seed 1 and chia seed 1.5.
The method for making the meal replacement conditioning biscuit comprises the following steps:
s1, weighing the following raw materials in parts by weight: wheat flour 35, egg 18, palm oil 12, soybean protein isolate 8, maltitol solution 7, oat bran powder 5.5, fructo-oligosaccharide 5, oatmeal 4, poria cocos powder 2.2, phospholipid 2, whey protein 2, coix seed powder 1.2, lotus leaf powder 0.8, ammonium bicarbonate 0.2, cinnamon powder 0.4, dried orange peel powder 0.4, sodium bicarbonate 0.15, Chinese yam 1, gorgon fruit 2, Chinese waxgourd seed 1 and chia seed 1.5;
s2, uniformly mixing the raw materials, and adding water to prepare dough;
s3, putting the dough into a roller press for rolling, and then cutting into shapes through a die roller to prepare green blanks with the thickness of 2.0-2.5 mm and the weight of 14.5-15.0 g;
and S4, conveying the green blank into an oven through a conveying belt, and baking for 7-14 min at the speed of 23HZ frequency.
Example 6
A meal replacement conditioning biscuit comprises the following components in parts by mass: wheat flour 35, egg 18, palm oil 12, soybean protein isolate 8, maltitol solution 7, oat bran powder 5.5, fructo-oligosaccharide 5, oatmeal 4, poria cocos powder 2.2, phospholipid 2, whey protein 2, coix seed powder 1.2, lotus leaf powder 0.8, ammonium bicarbonate 0.2, cinnamon powder 0.4, dried orange peel powder 0.4, sodium bicarbonate 0.15, Chinese yam 3, gordon euryale seed 1, Chinese waxgourd seed 0.5, chia seed 1 and konjac powder 3.
The method for making the meal replacement conditioning biscuit comprises the following steps:
s1, weighing the following raw materials in parts by weight: wheat flour 35, egg 18, palm oil 12, soybean protein isolate 8, maltitol solution 7, oat bran powder 5.5, fructo-oligosaccharide 5, oatmeal 4, poria cocos powder 2.2, phospholipid 2, whey protein 2, coix seed powder 1.2, lotus leaf powder 0.8, ammonium bicarbonate 0.2, cinnamon powder 0.4, dried orange peel powder 0.4, sodium bicarbonate 0.15, Chinese yam 3, gordon euryale seed 1, Chinese waxgourd seed 0.5, chia seed 1 and konjac powder 3;
s2, uniformly mixing the raw materials, and adding water to prepare dough;
s3, putting the dough into a roller press for rolling, and then cutting into shapes through a die roller to prepare green blanks with the thickness of 2.0-2.5 mm and the weight of 14.5-15.0 g;
and S4, conveying the green blank into an oven through a conveying belt, and baking for 7-14 min at the speed of 23HZ frequency.
Example 7
A meal replacement conditioning biscuit comprises the following components in parts by mass: 36 parts of wheat flour, 17 parts of eggs, 13 parts of palm oil, 9 parts of soybean protein isolate, 7 parts of maltitol solution, 5 parts of oat bran powder, 5 parts of fructo-oligosaccharide, 5 parts of oatmeal, 2 parts of poria cocos powder, 2 parts of phospholipid, 2 parts of whey protein, 1 part of coix seed powder, 1 part of lotus leaf powder, 0.2 part of ammonium bicarbonate, 0.4 part of cinnamon powder, 0.4 part of dried orange peel powder, 0.2 part of sodium bicarbonate, 2 parts of chia seed and 3 parts of resistant dextrin.
The method for making the meal replacement conditioning biscuit comprises the following steps:
s1, weighing the following raw materials in parts by weight: wheat flour 36, egg 17, palm oil 13, soybean protein isolate 9, maltitol solution 7, oat bran powder 5, fructo-oligosaccharide 5, oatmeal 5, poria cocos powder 2, phospholipid 2, whey protein 2, coix seed powder 1, lotus leaf powder 1, ammonium bicarbonate 0.2, cinnamon powder 0.4, dried orange peel powder 0.4, sodium bicarbonate 0.2, chia seed 2 and resistant dextrin 3;
s2, uniformly mixing the raw materials, and adding water to prepare dough;
s3, putting the dough into a roller press for rolling, and then cutting into shapes through a die roller to prepare green blanks with the thickness of 2.0-2.5 mm and the weight of 14.5-15.0 g;
example 8
A meal replacement conditioning biscuit comprises the following components in parts by mass: wheat flour 38, eggs 17, palm oil 13, soy protein isolate 9, maltitol solution 7, oat bran powder 5, fructo-oligosaccharide 5, oatmeal 5, poria cocos powder 2, phospholipid 2, whey protein 2, coix seed powder 1, lotus leaf powder 1, ammonium bicarbonate 0.2, cinnamon powder 0.4, dried orange peel powder 0.4, sodium bicarbonate 0.2, chia seeds 1.5 and polydextrose 5.
The method for making the meal replacement conditioning biscuit comprises the following steps:
s1, weighing the following raw materials in parts by weight: wheat flour 38, egg 17, palm oil 13, soy protein isolate 9, maltitol solution 7, oat bran powder 5, fructo-oligosaccharide 5, oatmeal 5, poria cocos powder 2, phospholipid 2, whey protein 2, coix seed powder 1, lotus leaf powder 1, ammonium bicarbonate 0.2, cinnamon powder 0.4, dried orange peel powder 0.4, sodium bicarbonate 0.2, chia seed 1.5 and polydextrose 5;
s2, uniformly mixing the raw materials, and adding water to prepare dough;
s3, putting the dough into a roller press for rolling, and then cutting into shapes through a die roller to prepare green blanks with the thickness of 2.0-2.5 mm and the weight of 14.5-15.0 g;
the meal replacement conditioning biscuit takes cereals such as wheat flour, oat and the like as basic raw materials; egg, whey protein and soy protein are used for providing necessary high-quality protein; adding dietary fiber-rich food materials (fructo-oligosaccharide, oat bran powder, Poria, etc.); and food materials which can be used as both medicine and food and are used for invigorating the spleen and removing dampness, such as poria cocos, semen coicis, dried orange peel, lotus leaf, cinnamon and the like, are added. The poria cocos, the coix seeds, the lotus leaves, the cinnamon and the dried orange peel have certain effects on improving lipid metabolism, conditioning gastrointestinal tracts, improving intestinal flora and the like, and according to the principle of a traditional Chinese medicine formula, the medicinal and edible food materials form a spleen-tonifying and dampness-removing formula which is added into biscuits to serve as a meal replacement.
Through the organic combination of all the raw materials, the whole meal replacement biscuit contains rich high-quality protein, dietary fiber and other components, meets the nutritional requirements, has good satiety, can reduce and slow down the absorption of sugar, fat and cholesterol by intestinal tracts, is used as a meal replacement for weight management, has the functions of tonifying spleen, removing dampness and reducing phlegm, can improve the phlegm-damp type obesity physique and eliminate obesity.
The poria cocos, the coix seeds, the lotus leaves, the cinnamon and the dried orange peel are used as main auxiliary materials, and the coordination of the properties and the tastes among the auxiliary materials is firstly ensured, so that the dependence on sugar or a sweetening agent is effectively avoided, the taste is natural and easy to accept, and meanwhile, the color and the appearance of the biscuit are not influenced; the edible material with homology of medicine and food is taken as an edible auxiliary material, which accords with dual purposes of medicine and food and homology of medicine and food, has good color, aroma and taste, and also has the functions of tonifying spleen, removing dampness and reducing phlegm.
It will be appreciated by those of ordinary skill in the art that the embodiments described herein are intended to assist the reader in understanding the principles of the invention and are to be construed as being without limitation to such specifically recited embodiments and examples. Those skilled in the art can make various other specific changes and combinations based on the teachings of the present invention without departing from the spirit of the invention, and these changes and combinations are within the scope of the invention.
Claims (9)
1. The meal replacement conditioning biscuit is characterized by comprising the following components in parts by mass: 30-40 parts of wheat flour, 15-20 parts of eggs, 10-14 parts of palm oil, 6-10 parts of soybean protein isolate, 6-8 parts of maltitol solution, 4-6 parts of oat bran powder, 4-6 parts of fructo-oligosaccharide, 3-5 parts of oatmeal, 2-2.5 parts of poria cocos powder, 1-3 parts of phospholipid, 1-3 parts of whey protein powder, 1-1.5 parts of coix seed powder, 0.5-1 part of lotus leaf powder, 0.1-0.3 part of ammonium bicarbonate, 0.2-0.5 part of cinnamon powder, 0.2-0.5 part of dried orange peel powder and 0.1-0.2 part of sodium bicarbonate.
2. The meal replacement conditioning biscuit according to claim 1, characterized by comprising the following components in parts by mass: wheat flour 35, egg 18, palm oil 12, soybean protein isolate 8, maltitol solution 7, oat bran powder 5.5, fructo-oligosaccharide 5, oatmeal 4, poria cocos powder 2.2, phospholipid 2, whey protein 2, coix seed powder 1.2, lotus leaf powder 0.8, ammonium bicarbonate 0.2, cinnamon powder 0.4, dried orange peel powder 0.4 and sodium bicarbonate 0.15.
3. The meal replacement conditioning biscuit according to claim 1, characterized by further comprising the following components in parts by mass: 1-3 parts of Chinese yam, 1-2 parts of gordon euryale seed and 0.5-1 part of Chinese waxgourd seed.
4. The meal replacement conditioning biscuit according to claim 1, further comprising chia seeds, wherein the chia seeds are 1-2 mass percent.
5. The meal replacement conditioning biscuit according to claim 1, further comprising one or more of polydextrose, resistant dextrin and konjac powder, wherein the mass ratio of the components is as follows: 4-6 parts of polydextrose, 2-4 parts of resistant dextrin and 2-4 parts of konjac fine powder.
6. The making method of the meal replacement conditioning biscuit is characterized by comprising the following steps:
s1, weighing the following raw materials in parts by weight: 30-40 parts of wheat flour, 15-20 parts of eggs, 10-14 parts of palm oil, 6-10 parts of soybean protein isolate, 6-8 parts of maltitol solution, 4-6 parts of oat bran powder, 4-6 parts of fructo-oligosaccharide, 3-5 parts of oatmeal, 2-2.5 parts of poria cocos powder, 1-3 parts of phospholipid, 1-3 parts of whey protein powder, 1-1.5 parts of coix seed powder, 0.5-1 part of lotus leaf powder, 0.1-0.3 part of ammonium bicarbonate, 0.2-0.5 part of cinnamon powder, 0.2-0.5 part of dried orange peel powder and 0.1-0.2 part of sodium bicarbonate;
s2, uniformly mixing the raw materials, and adding water to prepare dough;
s3, putting the dough into a roller press for rolling, and then cutting into shapes through a die roller to prepare green blanks with the thickness of 2.0-2.5 mm and the weight of 14.5-15.0 g;
and S4, conveying the green blank into an oven through a conveying belt, and baking for 7-14 min at the speed of 23HZ frequency.
7. The making method of meal replacement conditioning biscuits according to claim 6, wherein the raw materials weighed in step S1 further comprise 1-3 parts of Chinese yam, 1-2 parts of gordon euryale seed and 0.5-1 part of Chinese waxgourd seed.
8. The making method of the meal replacement conditioning biscuit according to claim 6, wherein the raw materials weighed in the step S1 further comprise chia seeds, and the mass fraction of the chia seeds is 1-2.
9. The method for making meal replacement conditioned biscuits according to claim 6, wherein the raw materials weighed in the step S1 further comprise one or more components selected from polydextrose, resistant dextrin and konjac powder, wherein the mass ratio of the components is as follows: 4-6 parts of polydextrose, 2-4 parts of resistant dextrin and 2-4 parts of konjac fine powder.
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