阅读说明：本技术 一种营养粗粮高纤代餐饼干及其制备方法 (Nutritional coarse grain high-fiber meal-replacing biscuit and preparation method thereof ) 是由 刘艳萍 郑学斌 龚菊梅 张菲 王文宇 仰玲玲 王池丽 戴永平 于 2021-07-02 设计创作，主要内容包括：本发明公开了一种营养粗粮高纤代餐饼干及其制备方法,涉及食品加工技术领域,其原料按重量份,包括：糠麸24～30份、低筋面粉50～60份、红豆粉3～7份、螺旋藻1～3份、魔芋粉2～5份、麦芽糖醇2～5份、菊糖1～3份、抗性糊精2～5份、植物油7～12份、食用盐和水适量；其制备是先将糠麸置于压力容器中,抽真空、保持,然后恢复至常压,干燥,然后加入部分植物油,搅拌混匀后置于压力容器中,加压、保持,泄压,干燥,膨化处理,得膨化糠麸；然后将膨化糠麸于其它原料混匀,压制成型,烘烤,冷却,包装,即得。本发明中糠麸用量高、油脂用量少,少油少热高饱腹；在保证较佳的口感基础上,本发明能有效减少油脂的使用量,制备的饼干具有高纤低脂的特点。(The invention discloses a nutritional coarse grain high-fiber meal-replacing biscuit and a preparation method thereof, relating to the technical field of food processing, and the nutritional coarse grain high-fiber meal-replacing biscuit comprises the following raw materials in parts by weight: 24-30 parts of bran, 50-60 parts of low-gluten flour, 3-7 parts of red bean powder, 1-3 parts of spirulina, 2-5 parts of konjac flour, 2-5 parts of maltitol, 1-3 parts of inulin, 2-5 parts of resistant dextrin, 7-12 parts of vegetable oil and a proper amount of edible salt and water; the preparation method comprises placing bran in a pressure container, vacuumizing, maintaining, recovering to normal pressure, drying, adding part of vegetable oil, stirring, placing in a pressure container, pressurizing, maintaining, relieving pressure, drying, and puffing to obtain puffed bran; mixing the puffed bran with other materials, press-forming, baking, cooling, and packaging. The bran is high in bran consumption, less in grease consumption, less in oil, less in heat and high in satiety; on the basis of ensuring better mouthfeel, the invention can effectively reduce the using amount of grease, and the prepared biscuit has the characteristics of high fiber and low fat.)

1. A nutritional coarse grain high-fiber meal replacement biscuit is characterized by comprising the following raw materials in parts by weight: 24-30 parts of bran, 50-60 parts of low-gluten flour, 3-7 parts of red bean powder, 1-3 parts of spirulina, 2-5 parts of konjac flour, 2-5 parts of maltitol, 1-3 parts of inulin, 2-5 parts of resistant dextrin, 7-12 parts of vegetable oil and a proper amount of edible salt and water.

2. The nutritional coarse grain high fiber meal replacement cookie according to claim 1, wherein the bran is selected from two or more of oat bran, wheat bran, rice bran.

3. The nutritional coarse grain high-fiber meal replacement biscuit according to claim 2, wherein the bran is oat bran and wheat bran in a ratio of 1-2: 1-2 by mixing.

4. The nutritional coarse grain high fiber meal replacement biscuit according to claim 1, wherein the vegetable oil is one of corn oil, salad oil, olive oil and tea oil.

5. A preparation method of the nutritional coarse grain high-fiber meal replacement biscuit based on any one of claims 1 to 4, which is characterized by comprising the following steps:

1) putting bran into a pressure container, vacuumizing, maintaining, recovering to normal pressure, and drying; adding part of vegetable oil into the dried bran raw material, stirring and uniformly mixing, placing in a pressure container, pressurizing, maintaining, decompressing, drying, then performing puffing treatment, and crushing to obtain puffed bran;

2) mixing low gluten flour, red bean powder, Spirulina and rhizoma Amorphophalli powder, adding puffed bran, mixing, adding the rest vegetable oil, maltitol and inulin, adding resistant dextrin, edible salt and water, and stirring to obtain dough;

3) pressing the dough blank by a mould to obtain a blank, putting the blank into an oven for baking, cooling and packaging to obtain the finished product.

6. The preparation method of the nutritional coarse grain high-fiber meal replacement biscuit according to claim 5, characterized in that in the step 1), bran is placed in a pressure container, vacuumized to 0.02-0.03 MPa, kept for 2-3 min, then returned to normal pressure and dried; adding part of vegetable oil into the dried bran raw material, stirring and uniformly mixing, putting into a pressure container, pressurizing to 0.3-0.4 MPa, keeping for 2-3 min, decompressing, drying, performing puffing treatment, and crushing to obtain the puffed bran.

7. The preparation method of the nutritional coarse grain high-fiber meal cookie according to claim 5 or 6, wherein in the step 1), the operations of vacuumizing to negative pressure and maintaining, then returning to normal pressure and drying are repeated for 1-2 times, then part of vegetable oil is added into the dried bran raw material, the mixture is stirred, mixed uniformly, placed in a pressure container, pressurized, maintained, decompressed and dried, then puffing treatment and crushing are carried out, and puffed bran is obtained.

8. The method for preparing nutritional coarse food grain high-fiber meal replacement biscuits according to any one of claims 5 to 7, wherein in the step 1), the vegetable oil is added in an amount of 18-25% by weight of the bran.

9. The method for preparing the nutritional coarse grain high-fiber meal replacement biscuit according to any one of claims 4 to 7, wherein in the step 3), the baking temperature is as follows: the upper fire is 165-175 ℃, and the lower fire is 160-170 ℃.

Technical Field

The invention relates to the technical field of food processing, in particular to a nutritional coarse grain high-fiber meal replacement biscuit and a preparation method thereof.

Background

The meal replacement biscuit mainly refers to a biscuit replacing part of or all dinners, contains nutrients necessary for a human body, such as carbohydrates, dietary fibers, minerals, vitamins, proteins, fat and the like, and can increase satiety, so that the biscuit is popular among weight-losing people and office workers. However, the meal replacement biscuits have a poor mouthfeel due to the high content of dietary fiber therein. At present, in order to improve the taste, high-content oil still needs to be added, the requirement of low calorie cannot be really met, and the biscuit has the characteristic of high oil.

Disclosure of Invention

Based on the technical problems in the background art, the invention provides the nutritional coarse grain high-fiber meal replacement biscuit and the preparation method thereof, on the basis of ensuring better taste, the using amount of oil is reduced, and the prepared biscuit has the characteristics of high fiber and low fat.

The invention provides a nutritional coarse grain high-fiber meal replacement biscuit which comprises the following raw materials in parts by weight: 24-30 parts of bran, 50-60 parts of low-gluten flour, 3-7 parts of red bean powder, 1-3 parts of spirulina, 2-5 parts of konjac flour, 2-5 parts of maltitol, 1-3 parts of inulin, 2-5 parts of resistant dextrin, 7-12 parts of vegetable oil and a proper amount of edible salt and water.

Preferably, the bran is selected from two or more of oat bran, wheat bran, rice bran.

Preferably, the bran is oat bran and wheat bran according to the ratio of 1-2: 1-2 by mixing.

Preferably, the vegetable oil is one of corn oil, salad oil, olive oil and tea oil.

The invention also provides a preparation method of the nutritional coarse grain high-fiber meal replacement biscuit, which comprises the following steps:

1) putting bran into a pressure container, vacuumizing, maintaining, recovering to normal pressure, and drying; adding part of vegetable oil into the dried bran raw material, stirring and uniformly mixing, placing in a pressure container, pressurizing, maintaining, decompressing, drying, then performing puffing treatment, and crushing to obtain puffed bran;

2) mixing low gluten flour, red bean powder, Spirulina and rhizoma Amorphophalli powder, adding puffed bran, mixing, adding the rest vegetable oil, maltitol and inulin, adding resistant dextrin, edible salt and water, and stirring to obtain dough;

3) pressing the dough blank by a mould to obtain a blank, putting the blank into an oven for baking, cooling and packaging to obtain the finished product.

Preferably, in the step 1), the bran is placed in a pressure container, the pressure container is vacuumized to 0.02-0.03 MPa, the pressure container is kept for 2-3 min, then the pressure container is restored to normal pressure, and the bran is dried; adding part of vegetable oil into the dried bran raw material, stirring and uniformly mixing, putting into a pressure container, pressurizing to 0.3-0.4 MPa, keeping for 2-3 min, decompressing, drying, performing puffing treatment, and crushing to obtain the puffed bran.

Preferably, in the step 1), the operation of repeatedly vacuumizing to negative pressure and maintaining, then returning to normal pressure and drying is carried out for 1-2 times, then part of vegetable oil is added into the dried bran raw material, the mixture is stirred and uniformly mixed, then the mixture is placed in a pressure container, pressurized, maintained, decompressed and dried, then the puffing treatment is carried out, and the puffing bran is obtained after the crushing.

Preferably, in the step 1), the addition amount of the vegetable oil is 18-25% of the weight of the bran.

Preferably, in step 3), the baking temperature is: the upper fire is 165-175 ℃, and the lower fire is 160-170 ℃.

Has the advantages that: the invention provides a nutritional coarse grain high-fiber meal replacement biscuit, which has the advantages of high bran consumption, low oil consumption and high dietary fiber content of 9.4 percent, thereby realizing low oil, low heat and high satiety. In the preparation method, the puffed bran is prepared by firstly putting the bran in a closed container and pumping negative pressure to discharge water in bran particles and gas in pores, and then pressurizing to ensure that oil phase on the surfaces of the air-coated bran particles permeates into the pore structures in the particles, thereby effectively improving the rough taste of the bran. On the basis of ensuring better taste, compared with the traditional preparation process in which the oil and the raw materials are all mixed and stirred uniformly for dough kneading, the invention can effectively reduce the using amount of the oil in the preparation process, and the prepared biscuit has the characteristics of high fiber and low fat. In the actual production, other nutritional ingredients such as pumpkin, purple sweet potato, white kidney bean powder and the like can be added according to the needs so as to further improve the nutritional efficacy of the biscuit.

Detailed Description

The technical solution of the present invention will be described in detail below with reference to specific examples.

Example 1

The invention provides a nutritional coarse grain high-fiber meal replacement biscuit which comprises the following raw materials in parts by weight: 10 parts of oat bran, 16 parts of wheat bran, 55 parts of low-gluten flour, 5 parts of red bean powder, 2 parts of spirulina, 5 parts of konjaku flour, 3.5 parts of maltitol, 2 parts of inulin, 4 parts of resistant dextrin, 10 parts of corn oil, and a proper amount of edible salt and water.

The preparation method comprises the following steps:

1) placing oat bran and wheat bran in a pressure container, vacuumizing to 0.02MPa, maintaining for 2min, recovering to normal pressure, and drying; adding part of vegetable oil into the dried bran raw material, wherein the addition amount of the vegetable oil is 20% of the total weight of the original oat bran and the wheat bran, uniformly stirring, placing in a pressure container, pressurizing to 0.35MPa, keeping for 2.5min, decompressing, drying, then performing puffing treatment, and crushing to obtain puffed bran;

2) mixing low gluten flour, red bean powder, Spirulina and rhizoma Amorphophalli powder, adding puffed bran, mixing, adding the rest vegetable oil, maltitol and inulin, adding resistant dextrin, edible salt and water, and stirring to obtain dough;

3) pressing the dough blank by using a mold to form a blank, putting the blank into an oven, baking, cooling and packaging to obtain the finished product; wherein, the baking temperature is as follows: 170 ℃ on the upper fire and 165 ℃ on the lower fire.

Example 2

The invention provides a nutritional coarse grain high-fiber meal replacement biscuit which comprises the following raw materials in parts by weight: 14 parts of oat bran, 14 parts of wheat bran, 58 parts of low-gluten flour, 4 parts of red bean powder, 3 parts of spirulina, 4 parts of konjac flour, 4 parts of maltitol, 1 part of inulin, 5 parts of resistant dextrin, 10 parts of corn oil, and a proper amount of edible salt and water.

The preparation method comprises the following steps:

1) placing oat bran and wheat bran in a pressure container, vacuumizing to 0.03MPa, maintaining for 3min, recovering to normal pressure, and drying; adding part of vegetable oil into the dried bran raw material, wherein the addition amount of the vegetable oil is 23% of the total weight of the original oat bran and the wheat bran, uniformly stirring, placing in a pressure container, pressurizing to 0.35MPa, keeping for 2min, decompressing, drying, then performing puffing treatment, and crushing to obtain puffed bran;

2) mixing low gluten flour, red bean powder, Spirulina and rhizoma Amorphophalli powder, adding puffed bran, mixing, adding the rest vegetable oil, maltitol and inulin, adding resistant dextrin, edible salt and water, and stirring to obtain dough;

3) pressing the dough blank by using a mold to form a blank, putting the blank into an oven, baking, cooling and packaging to obtain the finished product; wherein, the baking temperature is as follows: 170 ℃ on the upper fire and 160 ℃ on the lower fire.

Example 3

The invention provides a nutritional coarse grain high-fiber meal replacement biscuit which comprises the following raw materials in parts by weight: oat bran 8, wheat bran 16 parts, low-gluten flour 50 parts, red bean powder 7 parts, spirulina 2 parts, konjaku flour 4 parts, maltitol 2 parts, inulin 3 parts, resistant dextrin 2 parts, salad oil 7 parts, and a proper amount of edible salt and water.

The preparation method comprises the following steps:

1) placing oat bran and wheat bran in a pressure container, vacuumizing to 0.02MPa, maintaining for 2min, recovering to normal pressure, and drying; adding part of vegetable oil into the dried bran raw material, wherein the addition amount of the vegetable oil is 18% of the total weight of the original oat bran and the wheat bran, uniformly stirring, placing in a pressure container, pressurizing to 0.3MPa, keeping for 3min, decompressing, drying, then performing puffing treatment, and crushing to obtain puffed bran;

2) mixing low gluten flour, red bean powder, Spirulina and rhizoma Amorphophalli powder, adding puffed bran, mixing, adding the rest vegetable oil, maltitol and inulin, adding resistant dextrin, edible salt and water, and stirring to obtain dough;

3) pressing the dough blank by using a mold to form a blank, putting the blank into an oven, baking, cooling and packaging to obtain the finished product; wherein, the baking temperature is as follows: the upper fire is 165 ℃ and the lower fire is 160 ℃.

Example 4

The invention provides a nutritional coarse grain high-fiber meal replacement biscuit which comprises the following raw materials in parts by weight: 12 parts of oat bran, 12 parts of wheat bran, 6 parts of rice bran, 60 parts of low-gluten flour, 3 parts of red bean powder, 1 part of spirulina, 2 parts of konjac flour, 5 parts of maltitol, 1 part of inulin, 5 parts of resistant dextrin, 12 parts of tea oil, and a proper amount of edible salt and water.

The preparation method comprises the following steps:

1) placing oat bran, wheat bran and rice bran in a pressure container, vacuumizing to 0.03MPa, maintaining for 3min, recovering to normal pressure, and drying; adding part of vegetable oil into the dried bran raw material, wherein the adding amount of the vegetable oil is 25% of the weight of the original oat bran, wheat bran and rice bran, uniformly stirring, placing in a pressure container, pressurizing to 0.4MPa, keeping for 2min, decompressing, drying, then performing puffing treatment, and crushing to obtain puffed bran;

2) mixing low gluten flour, red bean powder, Spirulina and rhizoma Amorphophalli powder, adding puffed bran, mixing, adding the rest vegetable oil, maltitol and inulin, adding resistant dextrin, edible salt and water, and stirring to obtain dough;

3) pressing the dough blank by using a mold to form a blank, putting the blank into an oven, baking, cooling and packaging to obtain the finished product; wherein, the baking temperature is as follows: the upper fire is 175 ℃ and the lower fire is 170 ℃.

Comparative example

Compared with the example 1, the difference is only that the preparation method is different in the step 1), the raw material dosage and other process conditions are the same, and the specific preparation 1) comprises the following steps: and (3) performing puffing treatment on the oat bran and the wheat bran, and crushing to obtain puffed bran.

Comparative example 2

Compared with the comparative example 1, the difference is only that the amount of the corn oil is different, and specifically, the corn oil is 18 parts in the comparative example 2.

The sensory qualities of the meal replacement biscuits prepared in examples 1-4 of the present invention and comparative examples 1-2 were evaluated, specifically, as follows: an evaluation group consisting of 10 food sensory evaluators performs sensory evaluation on the mouthfeel and the shape of the biscuit, 3 grades are set, the evaluation score is 1-5 grades, the specific evaluation standard is shown in table 1, and the detection result is shown in table 2.

TABLE 1 sensory evaluation criteria

TABLE 2 sensory evaluation score

As can be seen from Table 2, the evaluation scores of the appearance and the mouthfeel in examples 1-4 are both higher than those in comparative example 1 and are close to those in comparative example 2, which shows that compared with the method of adding vegetable oil into the raw materials at one time for mixing, the invention firstly pretreats part of vegetable oil and coarse grain bran, which can effectively improve the appearance and the mouthfeel of biscuits, and the effect is close to that of the high-fat processing technology adopted in the traditional technology.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.