阅读说明：本技术 一种高蛋白低糖高脂生酮代餐饼及其制作方法 (High-protein low-sugar high-fat ketogenic meal replacement cake and making method thereof ) 是由 田婷 李波 汤益萍 韩丙倩 王珍 陈莉 李江波 郑超鹏 于 2019-11-11 设计创作，主要内容包括：本发明公开了一种高蛋白低糖高脂生酮代餐饼及其制作方法,配方按照质量份数包括：扁桃仁粉16-35份,亚麻籽粉0-8份,蛋白粉16-25份,食用油10-25份,膳食纤维8-16份,赤藓糖醇6-15份；本发明的配方不仅适合肥胖人群和高血糖人群食用,同时调节人体肠胃健康,且能够增加机体的肌肉量,提高使用者的健康程度；本发明的制作方法先将油脂、赤藓糖醇和稀奶油混匀,然后加入鸡蛋,膳食纤维,最后加入混好的固体粉末状物料；此种方法使膳食纤维完全溶解,可以使制作的饼干没有明显的粗糙感,口感细腻。(The invention discloses a high-protein low-sugar high-fat ketogenic meal-replacing cake and a preparation method thereof, wherein the formula comprises the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber and 6-15 parts of erythritol; the formula of the invention is not only suitable for obese people and hyperglycemia people to eat, but also can regulate the gastrointestinal health of human bodies, increase the muscle mass of the bodies and improve the health degree of users; the preparation method of the invention comprises the steps of firstly, uniformly mixing the grease, the erythritol and the cream, then adding the eggs and the dietary fibers, and finally adding the mixed solid powdery material; the method can completely dissolve dietary fiber, and the obtained biscuit has no obvious roughness and good taste.)

1. The high-protein low-sugar high-fat ketogenic meal replacement cake is characterized by comprising the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber and 6-15 parts of erythritol.

2. The high-protein low-sugar high-fat ketogenic meal cake as claimed in claim 1, wherein the formula comprises the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber, 6-15 parts of erythritol, 4-9 parts of eggs, 4-8 parts of cream and 1-5 parts of chopped sea sedge.

3. The high-protein low-sugar high-fat ketogenic meal replacement cake as claimed in claim 1, wherein the protein powder comprises: soy protein isolate, whey protein concentrate, whey protein isolate, pea protein, casein, milk protein.

4. The high-protein low-sugar high-fat ketogenic meal cake according to claim 1, wherein the edible oil comprises: corn oil, soybean oil, palm oil, coconut oil and butter.

5. The high-protein low-sugar high-fat ketogenic meal cake according to claim 1, wherein the dietary fiber comprises: resistant dextrin, soybean dietary fiber and oat dietary fiber.

6. The high-protein low-sugar high-fat ketogenic meal replacement cake as claimed in claim 1, wherein the meal replacement cake comprises 22 parts of almond powder, 8 parts of flaxseed powder, 18 parts of albumen powder, 19 parts of edible oil, 9 parts of dietary fiber, 9 parts of erythritol, 6 parts of eggs, 5 parts of cream and 4 parts of chopped sea sedge.

7. The high-protein low-sugar high-fat ketogenic meal cake according to claim 1, further comprising: 0.05-0.5 part of sodium bicarbonate and 0.2-1.5 parts of edible salt.

8. The preparation method of the high-protein low-sugar high-fat ketogenic meal replacement cake is characterized by comprising the following steps of:

preparing raw materials according to a formula, wherein the formula comprises the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber, 6-15 parts of erythritol, 4-9 parts of eggs, 4-8 parts of cream and 1-5 parts of chopped sea sedge;

mixing, namely putting all weighed solid powdery materials except the erythritol, the dietary fiber and the chopped sea sedge into a dough mixer, uniformly mixing, and sieving by a 80-mesh sieve;

preparing embryo, namely firstly, uniformly mixing edible oil, erythritol and dilute cream, then slowly adding eggs, uniformly stirring at a medium speed, then adding dietary fibers, uniformly stirring at a medium speed, finally adding the mixed solid powdery material, stirring at a low speed until no dry powder exists, and then stirring uniformly at a medium speed;

molding, namely pouring the uniformly mixed materials into a molding machine for molding;

baking, namely putting the biscuits into an oven at the temperature of 130-160 ℃ for 20-30min until the color of the biscuits is changed into yellow or golden yellow;

and packaging, cooling the product to room temperature, and performing plastic packaging according to the specification.

Technical Field

The invention relates to the field of nutritional health foods, in particular to a high-protein low-sugar high-fat ketogenic meal replacement cake and a preparation method thereof.

Background

Statistically, the worldwide population of obesity is over 6.5 hundred million in 2016. Diet as an intervention measure for obesity has been a controversial topic, and is currently the most generally accepted diet strategy with high carbohydrate and low fat, but most obese people prefer high fat foods, and their compliance with high carbohydrate and low fat is also a problem.

Ketogenic diet refers to a diet in which carbohydrate is reduced (typically less than 20g/d or less than 5% of the total energy intake per day) while protein and fat are relatively increased. The ketogenic diet is originally used for treating epilepsy, and recently, the ketogenic diet is found to have the effect of controlling body weight, and the dietary structure induces the body to generate metabolic change similar to the hunger state, takes fat to replace glucose as an energy source, converts the fat into medium-long chain fatty acid and various ketone bodies, and provides energy for various organs instead of the glucose.

The ketogenic diet belongs to high-fat diet, the common ketogenic diet is very greasy, has more sweet taste and relatively poor mouthfeel, and is easy to cause the deficiency of protein and dietary fiber after being eaten for a long time to cause diseases and constipation, so that the ketogenic diet is difficult to accept and persist for a long time; the traditional ketogenic diet has the problems of single form, short shelf life, inconvenient storage and transportation and the like; in addition, conventional ketogenic diet products contain some glucose, which can cause elevated blood glucose levels. The market needs a high-protein low-sugar high-fat ketogenic meal replacement cake which can promote gastrointestinal health while losing weight, and the invention solves the problem.

Disclosure of Invention

In order to solve the defects of the prior art, the invention aims to provide a high-protein low-sugar high-fat ketogenic meal-replacing cake and a preparation method thereof.

In order to achieve the above object, the present invention adopts the following technical solutions:

a high-protein low-sugar high-fat ketogenic meal-replacing cake comprises the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber and 6-15 parts of erythritol.

The formula of the high-protein low-sugar high-fat ketogenic meal replacement cake comprises the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber, 6-15 parts of erythritol, 4-9 parts of eggs, 4-8 parts of cream and 1-5 parts of chopped sea sedge.

The high-protein low-sugar high-fat ketogenic meal replacement cake comprises the following protein powder: soy protein isolate, whey protein concentrate, whey protein isolate, pea protein, casein, milk protein.

The high-protein low-sugar high-fat ketogenic meal replacement cake comprises the following edible oil: corn oil, soybean oil, palm oil, coconut oil and butter.

The high-protein low-sugar high-fat ketogenic meal replacement cake comprises the following dietary fibers: resistant dextrin, soybean dietary fiber and oat dietary fiber.

The high-protein low-sugar high-fat ketogenic meal replacement cake comprises 22 parts of almond powder, 8 parts of flaxseed powder, 18 parts of protein powder, 19 parts of edible oil, 9 parts of dietary fiber, 9 parts of erythritol, 6 parts of eggs, 5 parts of cream and 4 parts of chopped sea sedge.

The high-protein low-sugar high-fat ketogenic meal replacement cake further comprises: 0.05-0.5 part of sodium bicarbonate and 0.2-1.5 parts of edible salt.

A method for making a high-protein low-sugar high-fat ketogenic meal-replacing cake comprises the following steps:

preparing raw materials according to a formula, wherein the formula comprises the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber, 6-15 parts of erythritol, 4-9 parts of eggs, 4-8 parts of cream and 1-5 parts of chopped sea sedge;

mixing, namely putting all weighed solid powdery materials except the erythritol, the dietary fiber and the chopped sea sedge into a dough mixer, uniformly mixing, and sieving by a 80-mesh sieve;

preparing embryo, namely firstly, uniformly mixing edible oil, erythritol and dilute cream, then slowly adding eggs, uniformly stirring at a medium speed, then adding dietary fibers, uniformly stirring at a medium speed, finally adding the mixed solid powdery material, stirring at a low speed until no dry powder exists, and then stirring uniformly at a medium speed;

molding, namely pouring the uniformly mixed materials into a molding machine for molding;

baking, namely putting the biscuits into an oven at the temperature of 130-160 ℃ for 20-30min until the color of the biscuits is changed into yellow or golden yellow;

and packaging, cooling the product to room temperature, and performing plastic packaging according to the specification.

The invention has the advantages that:

a large amount of unsaturated fatty acid is added in the invention, so that the contents of cholesterol and triglyceride in a human body can be effectively reduced. The energy supply mode of the organism is switched from the original mode mainly comprising glucose to the form mainly comprising ketone bodies, the blood glucose concentration is reduced, the fat catabolism can be accelerated, and simultaneously, the muscle mass of the organism can be increased due to the increase of the protein intake;

the formula proportion of the invention is optimized through experiments, the gastrointestinal health of a human body is adjusted while the fat and the sugar are reduced, and the problems of nutrient deficiency, constipation and the like in the ketogenic weight-losing process can be relieved;

the erythritol is used for replacing white granulated sugar in the traditional biscuit, is natural and zero in calorie, does not participate in sugar metabolism, has a low glycemic index, and is suitable for obese people and hyperglycemia people;

most of the ketogenic biscuits in the market are sweet, the ketogenic biscuits are salty, the added minced seaweed can improve the flavor and the mouthfeel, and the added erythritol has a cool feeling in the mouth, so that the greasy feeling and the uncomfortable feeling caused by high fat can be well relieved; the whole taste is salty but not greasy, the eating is convenient and the shelf life is long;

in the preparation process of the ketogenic biscuit, the embryo preparation step is as follows: firstly, uniformly mixing oil, erythritol and dilute cream, then slowly adding eggs, uniformly stirring at a medium speed, then adding dietary fibers, uniformly stirring at a medium speed to completely dissolve the dietary fibers, finally adding the mixed solid powdery material, stirring at a low speed until no dry powder exists, and uniformly stirring at a medium speed; the method can completely dissolve dietary fiber, and the obtained biscuit has no obvious roughness and good taste.

Detailed Description

The present invention will be described in detail with reference to the following embodiments.

A high-protein low-sugar high-fat ketogenic meal-replacing cake comprises the following components in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber and 6-15 parts of erythritol.

In order to increase the mouthfeel, the meal cake is replaced by the following formula in parts by mass: 16-35 parts of almond powder, 0-8 parts of flaxseed powder, 16-25 parts of protein powder, 10-25 parts of edible oil, 8-16 parts of dietary fiber, 6-15 parts of erythritol, 4-9 parts of eggs, 4-8 parts of cream and 1-5 parts of chopped sea sedge.

In order to further increase the mouthfeel in the actual production, the method also comprises the following steps: 0.05-0.5 part of sodium bicarbonate and 0.2-1.5 parts of edible salt.

As an example, a protein powder includes: soy protein isolate, whey protein concentrate, whey protein isolate, pea protein, casein, milk protein; the edible oil comprises: corn oil, soybean oil, palm oil, coconut oil, butter; the dietary fiber comprises: resistant dextrin, soybean dietary fiber and oat dietary fiber.

The beneficial effects of the invention are verified by experiments below;

samples were made using the formulations and methods of the following examples;