CN114342981A - Plant-based biscuit with energy control function and preparation method thereof - Google Patents
Plant-based biscuit with energy control function and preparation method thereof Download PDFInfo
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Abstract
The application relates to a plant-based biscuit with an energy control function and a preparation method thereof. The plant-based biscuit comprises: 10-35 parts of high-amylose corn starch, 5-27 parts of konjac fine powder, 10-25 parts of erythritol, 10-30 parts of soy protein isolate, 10-30 parts of oatmeal, 3-10 parts of coconut milk powder, 0-10 parts of vegetable oil, 0.3-1 part of sodium bicarbonate and 0.5-1.2 parts of edible salt. The plant-based biscuit is high in dietary fiber content and low in energy, and can play a role in satiety and nutrition balance by being matched with other plant-based raw materials, so that the plant-based biscuit is suitable for healthy people, sub-healthy people, weight-losing and slimming people, people with high blood pressure, high blood sugar and high fat, all women and the like.
Description
The technical field is as follows:
the application belongs to the field of food, and particularly relates to a plant-based biscuit with an energy control function and a preparation method thereof.
Background art:
energy in nature exists in the forms of chemical energy, mechanical energy, thermal energy, electric energy, solar energy and the like, but human bodies can only obtain energy by taking energy-producing nutrients (including carbohydrates, fat and proteins) in food so as to maintain various physiological functions and life activities of the bodies. When the energy intake is higher than the demand, the excess energy will be stored in the body in the form of fat.
The uk famous medical journal "lancets" published the report of the global adult human resurgence. It has been found that the obese population of adults has exceeded the lean population worldwide, while china surpasses the united states and is the country with the highest population of obesity worldwide. Wherein, the number of people with obesity in men is 4320 ten thousand in China, the number of people with obesity in women is 4640 ten thousand in China, and the people are the first to live in the world. According to the reports of Chinese resident nutrition and chronic disease states (2015), it is shown that the overweight rate and obesity rate of adults 18 years old and older in China are respectively increased by 7.3 percent and 4.8 percent. The patients with fatty liver and hyperlipemia will increase, the incidence of hypertension, diabetes, cerebral apoplexy and other diseases will also increase, and obesity is becoming the source of the disease.
With the increasing understanding of the concepts of environmental protection, carbon neutralization and the like, and the emphasis on health, the demand of plant-based foods for controlling energy is significantly increasing.
The national standard GB 24154 national standard sports nutrition food general regulation regulates energy substitution products of energy class, requires the energy range to be 835 kJ/meal-1670 kJ/meal, the proportion of the energy provided by protein to the total energy of the product is 25% -50%, and the proportion of the energy provided by fat to the total energy of the product is less than or equal to 25%. Biscuits sold in the current market basically belong to products with high energy density, high fat and low protein content, refined sugar, milk powder, eggs and the like are applied to improve the taste of the products, different biscuits have basically 1800 kJ-2300 kJ of heat, the energy supply of common protein is lower, the energy supply of common fat is higher, and plant-based biscuits which meet the requirement of controlling energy are not available. The biscuit has the advantages of loose mouthfeel, small volume, easy storage and carrying, convenient eating for eating and eating, and the like, and is necessary to develop a plant-based biscuit product with the function of controlling energy.
Chinese patent application CN110150354A discloses a low-energy green tea biscuit and a preparation method thereof, belonging to the technical field of food processing. The main scheme is as follows: a low-energy green tea biscuit comprises the following raw materials in parts by weight: 100 parts of low-gluten flour, 5-7 parts of green tea, 4-6 parts of dietary fiber, 0.8-1.0 part of leavening agent, 17-23 parts of soft sugar, 0.3-0.5 part of edible salt, 17-23 parts of egg white, 0.01 part of sodium metabisulfite, 15-20 parts of soybean oil and 33-35 parts of water. The invention provides a low-energy green tea biscuit and a preparation method thereof, the method is simple to operate, and the prepared green tea biscuit is yellow green/yellow brown in color, uniform in color, nutrient and healthy, low in energy and more in line with the healthy diet concept of modern people.
Chinese patent application CN109105421A discloses a low-calorie whole grain coarse cereal short biscuit and a preparation method thereof, belonging to the field of biscuit preparation. The main scheme is as follows: aiming at the problems of incomplete nutrients and high heat in the biscuit, the invention utilizes the following raw materials in parts by weight: 300-400 parts of coarse cereal mixed powder, 80-120 parts of erythritol, 20-80 parts of galacto-oligosaccharide, 80-150 parts of butter, 100-150 parts of eggs, 80-120 parts of peanut butter, 80-120 parts of milk, 20-80 parts of resistant dextrin, 10-30 parts of whey protein powder, 10-30 parts of white kidney bean extract, 5-10 parts of chia seeds, 5-10 parts of modified starch, 2-10 parts of baking soda, 2-10 parts of baking powder and 0.2-1.0 part of selenium-enriched yeast. The biscuit prepared by the invention is suitable for people with abnormal glucose tolerance and weight-losing people.
Chinese patent application CN107156221A discloses a fructus cannabis biscuit and a preparation method thereof, and the main scheme is as follows: the biscuit is prepared from the following raw materials in parts by weight: 10-15 parts of fructus cannabis, 20-30 parts of glutinous rice, 12-15 parts of soybeans, 10-12 parts of cane sugar, 10-15 parts of maltose, 0.02-0.08 part of tea oil, 8-15 parts of bananas, 15-25 parts of ginger, 25-40 parts of egg white liquid, 4-8 parts of red dates, 3-7 parts of Chinese yam, 2-5 parts of honeysuckle, 3-6 parts of chrysanthemum, 1-3 parts of folium cortex eucommiae, 0.8-1.5 parts of shaddock peel, 0.1-0.5 part of gypsum, 0.08-0.15 part of baking soda and 80-120 parts of wormwood liquid. The biscuit prepared by the invention is unique in taste, fragrant, soft and sweet by optimizing a formula and a process, solves the bitter taste of fructus cannabis in the preparation process, and also provides the biscuit with extremely low calorie.
However, the biscuit ingredients in the above patent documents are complicated, and the feeling of satiety provided is limited, and it is difficult to sufficiently control energy. Therefore, there is a need in the art to develop a biscuit that is significantly satiated and has a better control of energy function.
The invention content is as follows:
in view of the above-mentioned deficiencies of the prior art, it is an object of the present application to provide a plant-based biscuit with energy control. The plant-based biscuit is high in dietary fiber content and low in energy, and can play a role in satiety and nutrition balance by being matched with other plant-based raw materials, so that the plant-based biscuit is suitable for healthy people, sub-healthy people, weight-losing and slimming people, people with high blood pressure, high blood sugar and high fat, all women and the like.
Another object of the present application is to provide a method for preparing the above plant-based cookie having an energy control function. The preparation method is simple and efficient.
In order to achieve the above objects, in a first aspect, the present application provides a plant-based biscuit having a function of controlling energy, comprising:
in a possible embodiment, in combination with the first aspect, the plant-based biscuit comprises:
in one possible embodiment in combination with the first aspect, the high amylose corn starch has an amylose content of 55% or more.
In one possible embodiment in combination with the first aspect, the glucomannan content of the konjac powder is 85% or more.
In one possible embodiment in combination with the first aspect, the soy protein isolate has a protein content of 90% or more.
In one possible embodiment in combination with the first aspect, the coconut milk powder has a fat content of 60% or more.
In one possible embodiment in combination with the first aspect, the vegetable oil comprises at least one selected from the group consisting of coconut oil, sunflower oil and palm oil.
In a possible embodiment, in combination with the first aspect, the plant-based biscuit further comprises:
0.05 to 0.15 part by weight of chitosan, and
0.01-0.03 parts by weight of sodium starch octenyl succinate.
Further, the weight ratio of chitosan to sodium starch octenyl succinate is 5: 1.
In a second aspect, the present application provides a method for preparing the above plant-based cookie having an energy control function, comprising the steps of:
(1) premixing erythritol, sodium bicarbonate, edible salt, vegetable oil and water for 5-10 min;
(2) adding high amylose corn starch, konjac powder, soy protein isolate, oatmeal and coconut milk powder into the obtained product in the step (1), and modulating dough for 3-5 min to obtain uniform and loose materials;
(3) roll mark forming: rolling the obtained product in the step (2) into biscuit green bodies with uniform thickness;
(4) baking: baking the biscuit green body; and
(5) and (3) cooling: and (5) cooling the biscuit obtained by baking in the step (4) to obtain the plant-based biscuit.
In a possible embodiment in combination with the second aspect, in step (1), erythritol, sodium bicarbonate and edible salt are respectively prepared into aqueous solutions and then premixed.
In a possible embodiment in combination with the second aspect, in the step (1), the total addition amount of the water in the premix is 6 to 11 parts by weight.
In a possible embodiment, in combination with the second aspect, in step (1), when the vegetable oil is solid, the vegetable oil is heated to melt into liquid and then premixed.
In a possible embodiment in combination with the second aspect, in step (3), the thickness of the biscuit green body may be 4 mm to 5 mm.
In a possible embodiment in combination with the second aspect, in the step (4), the baking temperature is 180 ℃ to 250 ℃, and the baking time is 3 minutes to 7 minutes.
According to the technical scheme provided by the application, compared with the prior art, the method at least comprises the following beneficial effects:
the plant-based biscuit with the energy control function has the advantages of high dietary fiber content and low energy, and can play a role in satiety and nutrition balance by being matched with other plant-based raw materials, so that the biscuit is suitable for healthy people, sub-healthy people, people losing weight and slimming, people with high blood pressure, high blood sugar and high blood fat, all women and the like. In addition, the preparation method of the plant-based biscuit with the function of controlling energy is simple and efficient.
Detailed Description
In order that those skilled in the art will be able to more clearly understand the present application, the present application will be described in detail below with reference to examples. Before the description is given, it should be understood that the terms used in the present specification and the appended claims should not be construed as limited to general and dictionary meanings, but interpreted based on the meanings and concepts corresponding to technical aspects of the present application on the basis of the principle that the inventor is allowed to define terms appropriately for the best explanation. Accordingly, the description proposed herein is just a preferable example for the purpose of illustrations only, not intended to limit the scope of the application, so it should be understood that other equivalents and modifications could be made thereto without departing from the spirit and scope of the application, and the scope of the application claims should be determined only by the claims. Unless otherwise specified, reagents and equipment used in the following examples are commercially available products.
The method is realized by the following technical scheme:
in a first aspect, the present application provides a plant-based biscuit having energy control function, comprising:
in the application, the inventor verifies through multiple experiments that the high amylose corn starch, the konjac powder, the erythritol and the like are reasonably matched, so that the prepared biscuit has the functions of high dietary fiber content, low energy and the like, and is matched with other plant-based raw materials, so that the effects of satiety and balanced nutrition are achieved. Among them, in the above-mentioned case,
the high amylose corn is special corn with the amylose content of 55-85% in the corn starch, is a natural high molecular material with unique performance, and has larger difference with the common corn starch in molecular structure and physicochemical property because the amylose content is higher than 50%. The high amylose starch has high molecular weight, compact arrangement, few enzymolysis points and slow overall digestion, the content of dietary fiber of the high amylose starch is dozens of times of that of common starch, most of the high amylose starch is soluble dietary fiber, and the prebiotics effect is remarkable. The dietary fiber provides 8kJ/g of heat, which is about half lower than that of common carbohydrate.
Konjak, known as konjak, belongs to the family of Araceae. Its main component is glucomannan, which is a soluble high-quality dietary fiber with very low calorie and is not converted into sugar after being eaten. The konjak fine powder prepared by the procedures of planting, dry piece processing, fine powder processing and the like has very strong water absorption and expansion capacity, and the expansion rate is as high as 80-100 times.
Erythritol is a novel fermentation type low-calorie sweetener produced by adopting a biological technology, has very close sweetness characteristic to that of cane sugar, is clean and has no aftertaste, and the sweetness is about 70-80% of that of the cane sugar. Because the human body lacks an enzyme system for metabolizing erythritol, the erythritol entering the body is mostly discharged from urine, and the metabolic pathway of the erythritol is irrelevant to insulin or rarely dependent on insulin, so that the erythritol has no influence on sugar metabolism. The calorific value of erythritol was 0kcal/g as measured by the carbohydrate calorie evaluation method of Kyowa, Japan.
Further, in the present application, according to one possible embodiment, the high amylose corn starch may be present in the plant-based biscuit having the energy control function at any specific value within a range of 10 to 35 parts by weight, for example, 10 parts by weight, 15 parts by weight, 20 parts by weight, 25 parts by weight, 30 parts by weight, or 35 parts by weight, or at other specific values within the range; the content of the konjac fine powder may be any specific value within a range of 5 to 27 parts by weight, for example, 5 parts by weight, 7 parts by weight, 9 parts by weight, 11 parts by weight, 13 parts by weight, 15 parts by weight, 17 parts by weight, 19 parts by weight, 21 parts by weight, 23 parts by weight, 25 parts by weight, or 27 parts by weight, or other specific values within the range; the erythritol content may be any specific value within the range of 10 to 25 parts by weight, for example, 10 parts by weight, 15 parts by weight, 20 parts by weight, or 25 parts by weight, or other specific values within the range; the soy protein isolate may be present at any particular value within the range of 10 to 30 parts by weight, for example, 10, 15, 20, 25, or 30 parts by weight, or at other particular values within the range; the oatmeal may be present at any particular value within the range of 10 to 30 parts by weight, for example, 10, 15, 20, 25, or 30 parts by weight, or at other particular values within the range; the coconut milk powder may be present in an amount ranging from any specific value within the range of 3 to 10 parts by weight, for example, 3, 4, 5, 6, 7, 8, 9, or 10 parts by weight, or other specific values within the range; the vegetable oil may be present in an amount of any specific value within the range of 0 to 10 parts by weight, for example, 0 part by weight, 1 part by weight, 2 parts by weight, 3 parts by weight, 4 parts by weight, 5 parts by weight, 6 parts by weight, or 7 parts by weight, 8 parts by weight, 9 parts by weight, or 10 parts by weight, or other specific values within the range; the sodium bicarbonate can be present in an amount of any particular value within the range of 0.3 to 1 part by weight, for example, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, or 1 part by weight, or other particular values within the ranges; and the content of the edible salt may be any specific value within the range of 0.5 to 1.2 parts by weight, for example, may be 0.5 part by weight, 0.6 part by weight, 0.7 part by weight, 0.8 part by weight, 0.9 part by weight, 1.0 part by weight, 1.1 part by weight, or 1.2 parts by weight, or other specific values within the range.
In a possible embodiment in combination with the first aspect, the plant-based biscuit preferably comprises:
within the preferred weight ranges described above, the plant-based biscuits according to the present application are better able to perform satiety and nutritional balance.
In a possible embodiment in combination with the first aspect, the high amylose corn starch has an amylose content of 55% or more, for example 55%, 60%, 65%, 70%, 75%, 80% or 85%, or other specific values within the defined range. Higher amylose content can provide more dietary fiber, prolong digestion time and promote satiety.
In one possible embodiment in combination with the first aspect, the glucomannan content of the konjac powder is 85% or more, for example, 85%, 90%, 95%, or 99%, or other specific values within the defined range. Higher glucomannan content also provides more dietary fiber with very low calories and does not convert to sugars after consumption, thus better enhancing satiety and controlling energy absorption.
In one possible embodiment in combination with the first aspect, the soy protein isolate has a protein content of 90% or more, for example, 90%, 95%, or 99%, or other specific values within the stated limits. The high protein content can provide sufficient protein, amino acid and other nutrient elements, so that the biscuit has balanced nutrition.
In one possible embodiment, in combination with the first aspect, the coconut milk powder has a fat content of 60% or more, for example, 60%, 65%, 70%, 75%, 80%, 85% or 90%, or other specific values within the stated limits. The fat in the coconut milk powder is not easy to be absorbed by human body, and can also produce satiety.
In one possible embodiment in combination with the first aspect, the vegetable oil comprises at least one selected from the group consisting of coconut oil, sunflower oil and palm oil.
In a possible embodiment, in combination with the first aspect, the plant-based biscuit further comprises:
0.05 to 0.15 part by weight of chitosan, and
0.01-0.03 parts by weight of sodium starch octenyl succinate.
The chitosan and sodium starch octenylsuccinate can be attached to amylose in high-amylose corn, so that the high-amylose corn is further inhibited from being enzymolyzed and digested, and the satiety of the high-amylose corn is enhanced.
Further, according to a possible embodiment, the amount of the chitosan in the plant-based cookie with an energy control function may be any specific value within a range of 0.05 to 0.15 parts by weight, for example, may be 0.05 parts by weight, 0.06 parts by weight, 0.07 parts by weight, 0.08 parts by weight, 0.09 parts by weight, 0.1 parts by weight, 0.11 parts by weight, 0.12 parts by weight, 0.13 parts by weight, 0.14 parts by weight, or 0.15 parts by weight, or other specific values within the range; and the sodium starch octenylsuccinate may be contained at any specific value within a range of 0.01 to 0.03 parts by weight, for example, at 0.01 part by weight, 0.015 part by weight, 0.02 part by weight, 0.025 part by weight, or 0.03 part by weight, or at other specific values within the range.
Further, the weight ratio of chitosan to sodium starch octenyl succinate is 5: 1. Within the range, the chitosan and sodium starch octenyl succinate can better play the role of inhibiting the enzymolysis and digestion of amylose.
In a second aspect, the present application provides a method for preparing the above plant-based cookie having an energy control function, comprising the steps of:
(1) premixing erythritol, sodium bicarbonate, edible salt, vegetable oil and water for 5-10 min;
(2) adding high amylose corn starch, konjac powder, soy protein isolate, oatmeal and coconut milk powder into the obtained product in the step (1), and modulating dough for 3-5 min to obtain uniform and loose materials;
(3) roll mark forming: rolling the obtained product in the step (2) into biscuit green bodies with uniform thickness;
(4) baking: baking the biscuit green body; and
(5) and (3) cooling: and (5) cooling the biscuit obtained by baking in the step (4) to obtain the plant-based biscuit.
In the application, the preparation method of the plant-based biscuit with the energy control function prepares the corresponding plant-based biscuit by mixing the components in batches, rolling and forming, baking and cooling, and the process is simple and efficient.
In a possible embodiment in combination with the second aspect, in step (1), erythritol, sodium bicarbonate and edible salt are respectively prepared into aqueous solutions and then premixed. The erythritol, the sodium bicarbonate and the edible salt are respectively prepared into the aqueous solution, so that the uniform dispersion of the erythritol, the sodium bicarbonate and the edible salt in the material can be promoted. In addition, in order to avoid unnecessary impurities, an aqueous solution of erythritol, sodium bicarbonate, and edible salt may be filtered and then premixed.
In a possible embodiment in combination with the second aspect, in step (1), the total amount of water added in the premix is 6 to 11 parts by weight, and may be, for example, 6 parts by weight, 6.5 parts by weight, 7 parts by weight, 7.5 parts by weight, 8 parts by weight, 8.5 parts by weight, 9 parts by weight, 9.5 parts by weight, 10 parts by weight, 10.5 parts by weight, or 11 parts by weight, or other specific values within the range. In this step, the total addition amount of water refers to the sum of the water directly added during the premixing process and the water used to dissolve erythritol, sodium bicarbonate and edible salts.
In a possible embodiment, in combination with the second aspect, in step (1), when the vegetable oil is solid, the vegetable oil is heated to melt into liquid and then premixed. After the solid vegetable oil is melted into liquid, the vegetable oil can be more conveniently dispersed in the material.
In a possible embodiment in combination with the second aspect, in the step (2), in order to remove large-particle impurities, the high amylose corn starch, the konjac powder, the soy protein isolate, and the coconut milk powder are sieved and then added to the resultant of the step (1).
In a possible embodiment in combination with the second aspect, in step (3), the thickness of the biscuit green body may be 4 mm to 5 mm, for example, 4 mm, 4.5 mm or 5 mm, or other specific values within the range. At this thickness, it is convenient to fully bake the biscuit to maturity.
In a possible embodiment in combination with the second aspect, in the step (4), the baking temperature condition is 180 ℃ to 250 ℃ (for example, may be 180 ℃, 185 ℃, 190 ℃, 195 ℃, 200 ℃, 205 ℃, 210 ℃, 215 ℃, 220 ℃, 225 ℃, 230 ℃, 235 ℃, 240 ℃, 245 ℃ or 250 ℃, or other specific value within the range), and the baking time is 3 minutes to 7 minutes (for example, may be 3 minutes, 3.5 minutes, 4 minutes, 4.5 minutes, 5 minutes, 5.5 minutes, 6 minutes, 6.5 minutes or 7 minutes, or other specific value within the range). Under the conditions of the baking temperature and the baking time, the biscuit with rich baking aroma and good taste can be obtained.
In addition, the plant-based biscuits prepared by the preparation method can be stored in a warehouse after being finished and packaged.
The plant-based biscuit with the energy control function has the advantages of high dietary fiber content and low energy, and can play a role in satiety and nutrition balance by being matched with other plant-based raw materials, so that the biscuit is suitable for healthy people, sub-healthy people, people losing weight and slimming, people with high blood pressure, high blood sugar and high blood fat, all women and the like. Particularly, the plant-based biscuit is further added with deacetylated chitin and sodium starch octenyl succinate, so that the enzymolysis and digestion of amylose can be further inhibited, and the satiety of the biscuit is enhanced.
In addition, the preparation method of the plant-based biscuit with the function of controlling energy is simple and efficient.
Examples
Examples 1 to 4
The plant-based biscuit with energy control function according to the present application is prepared using the following preparation method:
(1) respectively preparing erythritol, sodium bicarbonate and edible salt into aqueous solutions, and then premixing the aqueous solutions with vegetable oil (liquid) and water for 5-10 min;
(2) adding the sieved high amylose corn starch, konjac powder, soybean protein isolate, oatmeal and coconut milk powder into the obtained product in the step (1), and kneading for 3-5 min to obtain a uniform and loose material;
(3) roll mark forming: rolling the obtained substance in the step (2) into biscuit green bodies with uniform thickness, wherein the thickness is 5 mm;
(4) baking: baking the biscuit green body, wherein the baking temperature range is 180-250 ℃, and the baking time range is 3-7 minutes; and
(5) and (3) cooling: cooling the biscuit obtained by baking in step (4), thereby obtaining a plant-based biscuit according to the present application.
In examples 1 to 6 above, the amounts of ingredients used and the conditions were as shown in table 1 below:
[ Table 1] (Unit kg)
Experimental examples
The beneficial effects of the present application are further illustrated by experimental data as follows:
1. design of experiments
1.1 Experimental samples
The tests were carried out using the plant-based biscuits with energy control function according to the present application prepared in the above examples 1 to 6. In addition, the product of low energy green tea biscuit example 2 disclosed in chinese patent application CN110150354A was used as a control group; and common biscuit (monkey-girl biscuit, produced by food therapy science and technology limited in the river) sold in the market is adopted as a blank control group.
1.2 subjects
The experimental subject requires: (1) the age is 18-60 years old; (2) a Body Mass Index (BMI) of 18.5-28 kg/m2(ii) a (3) No liver disease, kidney disease, digestive tract disease and metabolic disease, such as diabetes; (4) no hypolipidemic drugs have been taken within nearly 3 months and there is a promise that no hypolipidemic drugs will be taken during the trial. Subject exclusion criteria included: (1) special people, such as pregnant women and lactating mothers; (2) self-reported increase or decrease in body weight of ≧ 4kg in the past 3 months; (3) weight loss drugs or dietary supplements are being taken; (4) extreme dietary habits (e.g., ketogenic diet or Atkins diet); (5) the diet restriction scale score is more than or equal to 14 points; (6) patients with surgical history or hospitalization history in the last 3 months; (7) those suffering from severe gastrointestinal disorders; (8) eating disorder (overeating, anorexia, bulimia nervosa, etc.); (9) fasting blood glucose is more than 7.0 mmol/L; (10) lactose intolerance. The study was approved by the ethical review committee of the chinese registered clinical trials, ethical review article No.: ChiECRCT 20190259.
80 persons meeting the requirements are screened out and subjected to an experiment, wherein the average age is 34 years, wherein 24 persons are male, 56 persons are female, 52 persons are normal in weight (BMI is 18.5-23.9), and 28 persons are overweight (BMI is 24-28). The experiment was performed by randomly dividing into 8 groups.
1.3 Experimental methods
The experiment was conducted in a random, double-blind design, with subjects consuming approximately 70g of the plant-based cookie samples made according to examples 1-6, or control or blank cookie samples, in a random order. The test eating experiment can be started after the test subject avoids drinking and excessive exercise 1 day before the test eating experiment and eats the uniformly provided dinner, the test eating experiment is performed after the test eating and fasting for 10-14 hours on the 2 nd day and the test eating experiment can be performed after the test eating and fasting state arrives at the experiment site and the test eating experiment is performed for at least 5 minutes on a chair. Subjects consumed the samples in groups and then drunk 200mL of water.
1.3.1 example products, control and placebo energy values, protein/fat energy ratio calculation statistics;
1.3.2 satiety sensing test method: generally, after people eat meals, the body of the people has increased satiety in a certain time and declines with the increase of time after reaching the highest point. And (4) adopting a scoring method to test satiety. The score values were selected from 0 to 100 points, with 0 points indicating "very low" and 100 points indicating "very high". And (4) scoring the experimental object by using a number capable of representing the self-perception degree, and analyzing by the experimenter according to a scoring result. Subjects scored satiety on an empty stomach (0 min) and 30, 60, 120, 180, 240 min after eating the test samples.
1.4 statistics of results
The data were processed with Excel and the test data were statistically analyzed using the t-test, expressed as mean ± SD, with P > 0.05 considered no significant difference, P < 0.05 considered significant difference and P < 0.01 considered very significant difference.
2. Results of the experiment
2.1 examples 1 to 6, control and blank control biscuit samples the results of the energy values, analysis of the protein/fat energy supply ratio are shown in Table 2 below. Wherein, the protein content (g/100g) of the sample is determined by a first method of national standard GB 5009.6; and fat content (g/100g) was determined using the first method of national standard GB 5009.5.
[ Table 2]
Table 2 the results show that: the energy values of the biscuit samples of examples 1 to 6 were significantly lower than those of the blank control (p < 0.05), and the protein energy supply ratios of examples 1 to 6 were also significantly higher than those of the control and blank control (p < 0.05), with no significant difference between the control and blank control.
From the results, the energy value of the plant-based biscuit according to the application is obviously lower than that of common biscuits on the market, particularly, the energy value, the protein energy supply ratio and the fat energy supply ratio of each meal of the plant-based biscuit in the examples 2, 5 and 6 meet the energy substitution product requirements for controlling energy in national standard GB 24154 national standard sports nutrition food convention, and all raw materials are selected from plant-based sources, so that the environment-friendly concept and the overall quality are better than those of products of a control group and a blank control group.
2.2 satiety sensing test results are shown in table 3 below.
[ Table 3]
| Meal time/minute | 0 | 30 | 60 | 120 | 180 | 240 |
| Example 1 | 0 | 53 | 44 | 36 | 29 | 21 |
| Example 2 | 0 | 63 | 56 | 49 | 40 | 28 |
| Example 3 | 0 | 60 | 52 | 44 | 35 | 24 |
| Example 4 | 0 | 55 | 45 | 38 | 30 | 19 |
| Example 5 | 0 | 68 | 60 | 54 | 45 | 32 |
| Example 6 | 0 | 70 | 62 | 55 | 47 | 33 |
| Control group | 0 | 43 | 35 | 27 | 21 | 0 |
| Blank control group | 0 | 46 | 32 | 21 | 11 | 0 |
Table 2 the results show that: after the experimental sample is ingested by the experimental subject, the satiety of the experimental subject is increased, the satiety reaches the maximum value in 30 minutes, and then the satiety of the experimental subject is decreased. At 240 minutes, the satiety of the control and blank controls had returned to baseline, while the satiety for examples 1 to 6 was still higher than baseline, which is expected to return to baseline over 240 minutes. Wherein the scores of examples 5 and 6 were higher at each time period compared to examples 1 to 4, indicating that the addition of chitosan and sodium starch octenyl succinate to the biscuit resulted in a stronger and more durable satiety.
Therefore, the high-amylose corn starch, the konjac powder, the erythritol and the like are reasonably matched, and even the deacetylated chitin and sodium starch octenyl succinate are further added, so that the prepared biscuit product has stronger functions than common biscuits, has the functions of high dietary fiber content and low energy, and is matched with other plant-based raw materials, strong and lasting in satiety and balanced in nutrition.
The above-described embodiments of the present application are only examples of the present application and should not be construed as limiting the present application, and those skilled in the art can make modifications without inventive contribution as required after reading the present specification, however, any modifications, equivalents, improvements, etc. within the spirit and principle of the present application should be included in the scope of the present application.
Claims (10)
1. A plant-based biscuit having energy control function, comprising:
2. the plant-based biscuit of claim 1, comprising:
3. the plant-based biscuit of claim 1,
in the high amylose corn starch, the content of amylose is more than 55 percent;
in the konjac fine powder, the content of glucomannan is more than 85%;
in the soybean protein isolate, the protein content is more than 90%; and
the coconut milk powder has fat content of more than 60%.
4. The plant-based biscuit of claim 1, wherein the vegetable oil comprises at least one selected from coconut oil, sunflower oil and palm oil.
5. The plant-based biscuit according to any one of claims 1 to 6, characterized in that it further comprises:
0.05 to 0.15 part by weight of chitosan, and
0.01 to 0.03 weight part of sodium starch octenyl succinate,
preferably, the weight ratio of chitosan to sodium starch octenyl succinate is 5: 1.
6. A method for preparing a plant based biscuit according to any of claims 1 to 5, characterized in that it comprises the following steps:
(1) premixing erythritol, sodium bicarbonate, edible salt, vegetable oil and water for 5-10 minutes;
(2) adding high amylose corn starch, konjac powder, soy protein isolate, oatmeal and coconut milk powder into the obtained product in the step (1), and modulating dough for 3-5 minutes to obtain a uniform and loose material;
(3) roll mark forming: rolling the obtained product in the step (2) into biscuit green bodies with uniform thickness;
(4) baking: baking the biscuit green body; and
(5) and (3) cooling: and (5) cooling the biscuit obtained by baking in the step (4) to obtain the plant-based biscuit.
7. The production method according to claim 6, wherein in the step (1),
respectively preparing erythritol, sodium bicarbonate and edible salt into water solutions, premixing,
preferably, in the premixing, the total addition amount of water is 6-11 parts by weight.
8. The method according to claim 6, wherein in the step (1), when the vegetable oil is solid, the vegetable oil is heated to melt into liquid and then premixed.
9. The preparation method according to claim 6, wherein in the step (3), the thickness of the biscuit green body can be 4-5 mm.
10. The method according to claim 6, wherein in the step (4), the baking temperature is 180 ℃ to 250 ℃ and the baking time is 3 minutes to 7 minutes.
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