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Meal replacement biscuits and preparation method thereof

A technology for biscuits and meal replacements, applied in baking, dough processing, baked goods, etc., can solve the problems of high blood sugar, high sugar content, affecting health, etc., and achieve the effect of inhibiting the rise of blood sugar

Inactive Publication Date: 2020-08-04
合肥民祯健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the sugar content of the products on the meal replacement market is relatively high, and its main components are 70% to 80% polysaccharides in the carbohydrates in rice and wheat flour. The decomposition, metabolism, and conversion are all concentrated in 1 to 2 hours after the meal. , which means that during this period, a large amount of insulin is needed to complete the transport and decomposition of glucose, which may easily cause a rapid rise in blood sugar after meals and affect health

Method used

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  • Meal replacement biscuits and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A meal replacement biscuit is made from the following raw materials in parts by weight:

[0024] 60 parts of wheat flour, 10 parts of konjac flour, 15 parts of wheat aleurone layer, 20 parts of vegetable oil, 14 parts of egg, 0.1 part of sodium bicarbonate, 5 parts of trehalose, 1 part of isomaltooligosaccharide, 4 parts of inulin and 4 parts of edible salt share. The edible oil is soybean oil.

[0025] The preparation method of the above-mentioned meal replacement biscuit is as follows:

[0026] Add the wheat flour, konjac flour and wheat aleurone layers into the dough mixer, mix evenly and pass through an 80-mesh sieve to obtain mixture A;

[0027] S2. Mix vegetable oil, trehalose, isomalto-oligosaccharide and inulin, slowly sprinkle sodium bicarbonate, edible salt and mixture A, beat in eggs and add appropriate amount of water, stir well to obtain mixture B;

[0028] S3. Form the mixture B and put it into an oven for baking; the baking temperature of the oven is 1...

Embodiment 2

[0031] A meal replacement biscuit is made from the following raw materials in parts by weight:

[0032] 75 parts of wheat flour, 12 parts of konjac flour, 18 parts of wheat aleurone layer, 22 parts of vegetable oil, 16 parts of eggs, 0.15 parts of sodium bicarbonate, 7 parts of trehalose, 3 parts of isomaltooligosaccharide, 6 parts of inulin and 5 parts of edible salt The edible oil is soybean oil.

[0033] The preparation method of the above-mentioned meal replacement biscuit is as follows:

[0034] Add the wheat flour, konjac flour and wheat aleurone layers into the dough mixer, mix evenly and pass through an 80-mesh sieve to obtain mixture A;

[0035] S2. Mix vegetable oil, trehalose, isomalto-oligosaccharide and inulin, slowly sprinkle sodium bicarbonate, edible salt and mixture A, beat in eggs and add appropriate amount of water, stir well to obtain mixture B;

[0036] S3. Form the mixture B and put it into an oven for baking; the baking temperature of the oven is 120-1...

Embodiment 3

[0039] A meal replacement biscuit is made from the following raw materials in parts by weight:

[0040] 62 parts of wheat flour, 11 parts of konjac flour, 16 parts of wheat aleurone layer, 21 parts of vegetable oil, 15 parts of eggs, 0.12 parts of sodium bicarbonate, 5 parts of trehalose, 1 part of isomaltooligosaccharide, 4 parts of inulin and 4 parts of edible salt share.

[0041] The preparation method of the above-mentioned meal replacement biscuit is as follows:

[0042] Add the wheat flour, konjac flour and wheat aleurone layers into the dough mixer, mix evenly and pass through an 80-mesh sieve to obtain mixture A;

[0043] S2. Mix vegetable oil, trehalose, isomalto-oligosaccharide and inulin, slowly sprinkle sodium bicarbonate, edible salt and mixture A, beat in eggs and add appropriate amount of water, stir well to obtain mixture B;

[0044] S3. Form the mixture B and put it into an oven for baking; the baking temperature of the oven is 120-160° C., and the baking ti...

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Abstract

The invention provides meal replacement biscuits and a preparation method thereof. The meal replacement biscuits are prepared from the following raw materials in parts by weight: 10-20 parts of flourand 10-20 parts of water, 60-75 parts of wheat flour, 10-12 parts of konjaku flour, 15-18 parts of wheat aleurone layers, 20-22 parts of vegetable oil, 14-16 parts of eggs, 0.1-0.15 part of sodium bicarbonate, 5-7 parts of trehalose, 1-3 parts of isomaltooligosacharide, 4-7 parts of inulin and 4-5 parts of edible salt. According to the meal replacement biscuits and the preparation method thereof,saccharides such as trehalose are used in the meal replacement biscuits and have an embedding effect, after the biscuits are eaten, the polysaccharides can be adsorbed and protected by the trehalose and the like, the polysaccharides are slowly released after adsorption, and rising of blood sugar can be effectively inhibited.

Description

technical field [0001] The invention relates to the technical field of meal replacement biscuits, in particular to a meal replacement biscuit and a preparation method thereof. Background technique [0002] Meal replacement (also known as meal replacement, meal replacement food), as the name implies, is food that replaces part or all of the regular meal. Common forms of meal replacement include meal replacement powder, meal replacement bar, meal replacement milkshake, and meal replacement porridge. In addition to providing a large amount of various nutrients for the human body quickly and conveniently, meal replacements have the characteristics of high fiber, low calories, and easy satiety. For example, the flower pie produced by using konjac as raw material, and the multigrain flour milled from whole grains. [0003] At present, the sugar content of the products on the meal replacement market is relatively high, and its main components are 70% to 80% polysaccharides in the ...

Claims

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Application Information

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IPC IPC(8): A21D2/18A21D13/062
CPCA21D2/181A21D13/062
Inventor 宋建民王德海宛荣生黄祥君张琴王颂
Owner 合肥民祯健康科技有限公司
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