阅读说明：本技术 一种无麦粉饼干的配方与制法 (Formula and preparation method of wheat flour-free biscuit ) 是由 曾正 吴展顺 于 2020-06-02 设计创作，主要内容包括：一种无麦粉特制饼干配方：将大豆分离蛋白25g,椰子粉15g,全脂奶粉10g,麦芽糖醇8g,鸡蛋8g,黄奶油6g,棕榈油6g,马铃薯提取物5g,白云豆提取物2g,昆布提取物3g,车前子壳提取物10g,阿拉伯糖2g等共100g,经将粉料过筛混匀,将液料混合乳化,混合,制团块,压制成形,烘焙,冷却,分包装成预包装食品(饼干),可以随时即食,对糖尿病症者有食疗作用,对减肥者能替代主食而达到瘦身目的。(A formula of a wheat flour-free specially-made biscuit comprises: the soybean protein isolate is 25g, the coconut powder is 15g, the whole milk powder is 10g, the maltitol is 8g, the egg is 8g, the butter is 6g, the palm oil is 6g, the potato extract is 5g, the white kidney bean extract is 2g, the kelp extract is 3g, the plantain seed husk extract is 10g, the arabinose is 2g, and the like, the powder materials are sieved and uniformly mixed, the liquid materials are mixed and emulsified, mixed, agglomerated, pressed and formed, baked, cooled, and packaged into prepackaged food (biscuit), which can be eaten at any time, has the food therapy effect on diabetes patients, and can replace staple food to achieve the slimming purpose for the patients.)

1. A formula of a wheat flour-free specially-made biscuit comprises: the soybean protein isolate is 25g, the coconut powder is 15g, the whole milk powder is 10g, the maltitol is 8g, the egg is 8g, the butter is 6g, the palm oil is 6g, the potato extract is 5g, the white kidney bean extract is 2g, the kelp extract is 3g, the plantain seed husk extract is 10g, the arabinose is 2g, and the like, the powder materials are sieved and uniformly mixed, the liquid materials are mixed and emulsified, mixed, agglomerated, pressed and formed, baked, cooled, and packaged into prepackaged food (biscuit), which can be eaten at any time, has the food therapy effect on diabetes patients, and can replace staple food to achieve the slimming purpose for the patients.

2 background of the invention

At present, the known oatmeal instant prepackaged food suitable for special people such as diabetes mellitus is various in names, but most food materials are single in variety and not comprehensive and insufficient in nutrient content, some food materials are not suitable for special people such as diabetes mellitus due to lack of good taste and sugar is required to be added, and some food materials are simple in process and cannot be stored for a long time, and more chemicals such as chemical preservatives are added, so that the health of eaters is not facilitated. The literature is as follows:

(1) chua east Union edition 'handbook of practical Nutrition Engineers' ISBN978-7-11772-2/R.11773, national public health Press, first edition of 2009, 12 months;

(2) leaf allergy is compiled in the technology of processing rice flour products, published by chemical industry publishers, first edition 8 months 2006;

(3) lu Qi Pioneer Shuo Shu & ltinstant food made of flour & gt, published by chemical industry Press, first edition of 2008 in 11 months;

(4) the Yan Xiaochen chopsticks 'modern grain processing technology', published by the Chinese light industry publisher, first edition 6 months 2004;

(5) biyang is mainly compiled 'vegetable product processing technology and formula' ISBN7-5025-9270-9, 1 st edition of 2006, 10 months;

(6) the horse oriole is mainly compiled in the processing technology of wild edible plant resources ISBN978-7-5019-6808-4, the 1 st edition of 6 months in 2009 of China light industry Press;

(7) the general organization of Qiao Xiao Ling is 'meat products deep processing practical technology and quality management' ISBN 978-7-5064-once-through 5522-0, 1 st edition 4 months 2009 of Chinese textile Press;

(8) zhao Qi Chuan edited Bean product processing technology ISBN978-7-80022 and 900-8, Jindun Press 2008 th edition 6 months;

(9) cao Yan Ping (food seasoning technology) ISBN978-7-5025 one 3703-6, 1 st edition 3 months 2008 of chemical industry Press;

(10) adderm Davis [ Mei ] eds "Nutrition and therapy for eating" [ ISBN7-80109- "438-7, central edition Press 4 months 1 of 2001.

(11) Nixiaohui, editors "family food safety" ISBN978-7-200- "1, 1 st edition, 2008 of Beijing Press, 1 month.

(12) Zhouyu school mainly compiles "Chinese vegetable Utility New technology university" ISBN7-5304 one-well 2661-3, Beijing science and technology Press, 1 st edition in 2004;

(13) the hierarchical beads are mainly compiled in practical science, ISBN 7-117-04313X, published by the people health publisher, 11 th edition 4 months 2002.

(14) Zhou Wen quan et al, compiled "New compiled clinical Manual of traditional Chinese medicine" ISBN7-80022 and 555-0 Jindun Press, 9 months, 1 st edition 1993.

Disclosure of the invention

The invention selects the components of soybean protein isolate, eggs, natural coconut powder, milk powder and the like with nutrient components as main components, does not add grain starch, sucrose, glucose and chemical preservatives, is suitable for people with diabetes, fat-reducing people and the like to eat, is favorable for storage, transportation and convenient carrying, and is eaten at any time.

3.1 formulation

Table 1: material table of formula of wheat flour-free cake

Serial number	Name of material	Quality standard	Ratio of ingredients	Remarks for note
					1	Isolated soy protein	GB/T20371	25％	Mainly contains protein, which is the main nutrient component.
2	Coconut meat powder	DB46/T69-2006	15％	Has the effects of invigorating qi, promoting the production of body fluid and inducing diuresis.
					3	Whole milk powder	GB5140	10％	Mainly contains protein, lecithin, calcium and the like.
4	Maltitol	GB28307	10％	A sweetener comprising a carbohydrate.
					5	Egg	GB2748	8％	Mainly contains protein, fat, etc.
6	Butter cream	GB2760	6％	Mainly contains fat.
					7	Palm oil	GB2760	6％	Mainly contains vegetable fat.
8	Potato extract	Q/ys0003S	5％	Dextrin based adhesivesAnd (3) preparing.
					9	White kidney bean extract	Q/ys0001S	2％	Containing amylase inhibitor for relieving hunger sensation
10	Laminaria japonica extract	Chinese pharmacopoeia standard	3％	Reducing blood fat, blood sugar and cholesterol, etc.
					11	Plantago ovata husk extract	Q/ys0001S	10％	Dietary cellulose.
12	Arabinose	GB/T4321	2％	Sweetening agent

3.2 Process sequence

The process is produced under the conditions of meeting GMP (good manufacturing practice) regulations and GB14881-2013 general hygienic food production standards of national food safety standards. The production container equipment for directly contacting the raw materials meets the national standards of GB4803, GB/T150267 and the like, the water for finally washing the container equipment and the seasonings is pure water (2015 year edition in the second part of Chinese pharmacopoeia), and the production process meets the sanitary specifications.

3.2.1 egg liquid: breaking the shell of the egg, taking the yolk albumen, stirring evenly, weighing and reserving for later use.

3.2.2 pulverization: picking and drying plantain seed husk, crushing in a crusher, 80 mesh sieving and weighing for use.

3.2.3 sieving: sieving coconut powder, soybean protein isolate, whole milk powder, potato extract, white kidney bean extract and thallus laminariae extract with a vibrating sieve, sieving with a 80-mesh sieve, weighing, and mixing with a mixer.

3.2.4 pretreatment of auxiliary materials: stirring maltitol solution, egg liquid, arabinose, and butter in dough kneading machine, adding whole milk powder, palm oil, etc., mixing, stirring, and emulsifying completely.

3.2.5 mixing: placing the mixed powder and completely emulsified maltitol into dough kneading machine, and stirring to obtain soft mass.

3.2.6 cake making: and (3) feeding the mixed uniform block mass into a forming machine production line, tabletting, cutting into blocks, and baking for shaping. 3.2.7 baking: and (3) sending the shaped biscuit blocks into an automatic control production process program for adjusting baking temperature, baking time and cooling to produce.

3.2.8 intermediate quality inspection: randomly selecting dried biscuits, and performing quality inspection to meet relevant regulations of GB7101, GB29921, GB/T29602, GB2760, GB28050 and the like.

3.2.9 sub-packaging: and packaging the qualified biscuits into 100 g/bag multiplied by 5 bags/box, or packaging 500 g/box by iron box (hall), boxing and warehousing. Note: the contact food packaging material should accord with GB7718 national standard, and the packaging label should accord with the food mark management regulation of State administration of quality and supervision.

3.3 eating method

The product is baked to prepare pre-packaged food, and can be eaten after opening the package, or taken with clean pure water, tea, fruit juice, vegetable soup, etc. The amount to be consumed is not particularly limited, and may be such that the user feels satiety by himself.

3.4 Key technologies

3.4.1 Cookies with Special formulation

3.4.1.1 the biscuit made without wheat flour (starch) in the formula of the item is different from the common biscuit, reduces the glucose generated by starch in food in the physiological and biochemical processes of human body to treat obesity and unfavorable diabetes, and has the inventive characteristics.

3.4.1.2 the formula is free of sucrose and glucose, and is suitable for people who are prohibited to eat sugar for losing weight and diabetes.

3.4.1.3 chemical additives such as leaven, foaming agent and antiseptic are not added in the formula, which is beneficial to health of eaters.

3.4.1.4 has reasonable combination

The soybean protein, whole milk powder, eggs, butter, palm oil, coconut powder, maltose, isomaltose, potato extract and white kidney bean extract are used as main components, and the soybean protein, whole milk powder, eggs, butter, palm oil, coconut powder, maltose, isomaltose, potato extract and white kidney bean extract are rich in nutritional energy components (83%) such as protein, fat and the like; using plantain seed husk cellulose, kelp, etc. as food digestion promoter (15%); the instant biscuit which takes arabinose, maltitol and the like as flavoring agents (accounting for 2 percent) has reasonable composition, is rich in nutrition, prevents excessive sugar and is beneficial to diabetics and fat-reducing people.

3.4.2 analysis of efficacy of main material components in formula

3.4.2.1 eggs: the product is egg of Gallus gallous domestica Brisson of Phasianidae, and is commonly called egg. The national sanitation standard: fresh eggs GB 2748-2003.

Chemical components: egg white and egg yolk. Each 100g of chicken protein contains 10g of protein, 0.1g of fat, 1g of carbohydrate, 0.6g of ash, 19mg of calcium, 16mg of phosphorus, 0.3mg of iron, 0.26mg of riboflavin, 0.1mg of nicotinic acid, vitamin A, vitamin C and the like. 90% of the chicken protein solids are protein, of which ovalbumin (Ov albumin) 75%, ovomucoid (Ovamucoid) 15%, ovomucoid (ovomucon) 7%, and Conalbumin (Conalbumin) 3%, are excellent nutrients containing all the amino acids essential to the human body.

Each 100g of egg yolk contains 13.6g of protein, 28g of lipid, 1g of carbohydrate, 1.6g of ash, 134mg of calcium, 532mg of phosphorus, 7mg of iron, 3500 national standard units of vitamin A, 0.27mg of thiamine, 0.35mg of riboflavin and trace nicotinic acid. The egg yolk protein includes phosvitin (Vitellin), Lutein (Lutein) and yellow isomer.

The edible part of the egg is yolk and egg white, the yolk contains 13.6 percent of the egg white, the egg white contains 10 percent of the egg white, the average content is about 12 percent, the egg white content is high, and the egg white is a better choice for people needing to supplement the egg white.

3.4.2.2 soybeans: the product is seed of Glycine max Merr of Leguminosae family, also called semen glycines. The seeds to be matured (young bean granules in the pod) are called green beans or green young soya beans.

Chemical components: the protein soybean contains about 40% of protein, most of which can be dissolved in water, wherein globulin accounts for 85%, albumin accounts for 5%, peptone accounts for 4%, and non-protein nitrogen accounts for 6%; globulin can be dissolved by binding with potassium, phosphoric acid, etc. The soybean protein has good amino acid composition, complete amino acid components essential for human body and nutritive value comparable to that of milk and egg.

The fat soybean contains about 18% of fat and trace wax, and the soybean oil fatty acid mainly comprises linoleic acid 51.5%, oleic acid 33.4%, palmitic acid 6.8%, stearic acid 4.4%, arachidic acid 0.1%, alkanoic acid 0.1%, lecithin, saponificate, sterol, etc.

25-30% of carbohydrate soybean carbohydrate, 7-10% of sugar powder, 6% of hemicellulose, 3-5% of dextrin, 3-5% of cellulose and 1-2% of lignin.

The vitamin soybean contains more B vitamins, the soybean oil contains A, D vitamins, and 100-150mg vitamin E per 100g soybean oil.

The soybean ash content of minerals and trace elements is about 5%, and the soybean ash content contains arsenic, sodium, calcium, magnesium, copper, zinc, ferric oxide, manganese oxide, phosphoric acid, sulfuric acid, silicic acid, chlorine and the like.

The soybean can be made into bean curd, soybean milk, bean sprout, fermented soybean and other food materials, is rich in nutrition, is the highest protein content in all plants, and is an indispensable food variety for people who supplement protein.

The green soybeans are tender soybean grains (seeds) which are grown and expanded in green pods of the green soybeans and are mainly eaten by vegetables, and are rich in nutrition, wherein each 100g of the tender soybean grains contain 57-69% of water, 14-18g of protein, 6.0-7.0g of fat, 23-29mg of carotene and 7.1% of carbohydrate.

Data literature: china vegetable Utility & New technology university (ISBN 7-5304) 2661-3, 1 st edition in 2004 of Beijing science and technology Press, China school; (Zhao Qi Chuan) edited Bean product processing technology (ISBN 978-7-80022) 900-8, version 1 of the Kingdun Press 2008 in 6 months.

3.4.2.3 coconut powder

The product is Cocos nucifera L. Taking pulp, grinding, juicing, homogenizing, drying, crushing and sieving to obtain a powdery product which is sweet in nature and taste and warm; has effects in tonifying deficiency, promoting salivation, and promoting urination. Quality standard: DB46/T69 (technical Standard of Hainan province).

3.4.2.4 semen plantaginis shell powder

The product is used as seed and whole herb of Plantaqo particulate of Plantago of Plantaginaceae. The item is used for taking the seed shells (rich dietary fiber).

Chemical components: the seed contains saccharide such as D-xylose (D-xy se), L-arabinose (L-arabinoves), D-galacturonic acid, L-rhamnose, etc., in addition, plantarenally alcohol acid, succinic acid, adenine, plantain sugar, choline, etc., and the whole herb contains plantain, aucubin, guanylic acid, beta-sitosterol, n-triundecane, etc.

The pharmacological action is as follows: semen plantaginis has diuretic effect, and can promote excretion of urea, sodium chloride and uric acid. ② phlegm-eliminating action.

Data: zongwan, ISBN7-117, 02379-5/R.238, pages 171 and 172 of the national Chinese herbal compilation.

Quality standard: Q/YS0001S-2019, Guangdong Yahui Biotech Co., Ltd., food safety Enterprise Standard of Guangdong province.

Record number: 44011453S-2019, filing date: 25.12.2019 "Plantago ovata forsk Q/ys0003 s-2019".

3.4.2.55 semen Vignae Cylindricae extract

The product is semen Phaseoli vulgaris extract (powder) prepared from semen Phaseoli vulgaris of Phaseolus coccineus L of Leguminosae by rinsing, soaking, extracting, mixing with maltodextrin, and spray drying.

Quality standard: q/ys 00039-2019 Guangdong province food safety enterprise standard. Record number: 44011420S-2019 (Guangdong Yahui Biotechnology Co., Ltd.).

3.4.2.6 Potato extract

The product is underground tuber of Salanum tuberosum of Solanaceae, also called potato, and contains starch 8-29%, protein 0.69-4.63%, mineral salts and vitamin B1B2, vitamin C, etc. The potato extract (powder) is prepared by taking potato and maltodextrin as raw materials and carrying out rinsing, grinding, precipitating, filtering, extracting and spray drying.

Quality standard: q/ys 00039-2019 Guangdong province food safety enterprise standard. Record number: 44011420S-2019 (Guangdong Yahui Biotechnology Co., Ltd.).

3.4.2.7 thallus laminariae extract

The product is Laminaria japonica (Laminaria japonica) belonging to Laminariaceae, and is rich in alginate jelly, amino acids, polysaccharide, alginic acid, laminaran, iodine-containing compounds, etc. Has the effects of treating goiter, reducing blood sugar and cholesterol of various types of large fat, resisting radiation and the like (see page 534 of book of Xiezongwan national Chinese herbal medicine compilation, ISBN 7-117-. Quality standard: the chinese pharmacopoeia 2015 edition (chinese medicine) chinese ministry of health is a list of species that are both food and drugs.

Cleaning thallus laminariae, drying, pulverizing into fine powder (sieving with 80 mesh sieve), and keeping.

3.4.2.8 Whole milk powder

The quality standard GB5140 mainly comprises casein, albumin and globulin, wherein the butter fat mainly comprises palmitic acid, stearic acid, fatty acid, lecithin and the like, and the milk contains sugar mainly comprising lactose and various vitamins such as calcium, phosphorus, iron, vitamin A, C and the like; has the effects of benefiting qi, nourishing blood, tonifying lung, nourishing stomach, promoting fluid production and lubricating intestines, and is a better nutritional food.

In conclusion, the invention discloses a formula which is formed by using hydrolyzed protein powder, coconut meat powder and the like without using wheat flour as a main material, and the formula is a skillful combination formula of non-wheat flour foodstuff with high nutrient value and comprehensive functions, conforms to relevant laws and regulations such as 'food safety law', is suitable for diabetics and fat-reducing people to eat or dietotherapy diabetes, and has certain innovative technical factors.

3.5 beneficial effects

(1) The traditional Chinese medicine considers that diabetes is the disease syndrome of polydipsia, polyphagia, polyuria, emaciation or turbid urine and sweet urine, and the disease syndrome is mainly caused by yin deficiency of the body, and lung dryness, stomach heat and kidney deficiency caused by improper diet, emotional disorder and excessive desire. The pathogenesis is mainly excess dryness-heat and yin and fluid consumption, while yin deficiency is the primary symptom, dryness-heat is the secondary symptom, and persistent persistence of yin and yang can cause qi and yin deficiency or yin and yang deficiency. In the later stage, symptoms such as eye-saving, deafness, pyocutaneous disease, carbuncle, gangrene, diarrhea, edema and apoplexy are often complicated, and the condition is critical. In the aspect of treatment, the traditional Chinese medicine composition mainly has the effects of nourishing kidney and yin, is assisted by clearing heat and moistening dryness, and is properly assisted by tonifying qi, warming yang, activating blood and dissolving stasis. In the aspect of diet conditioning, high-protein food is strengthened to tonify qi, warm yang, nourish kidney and nourish yin. The selected food materials such as millet, sticky rice, coix seed and the like are mainly used for treating diabetes in traditional Chinese medicine, and are beneficial to the recovery of diabetic patients.

Therefore, the item of the invention provides a prepackaged healthy food which is free of sugar, fat and protein, can be eaten as both medicine and breakfast at any time and can replace breakfast nutrition for people with weak constitution, diabetes, weight loss and the like.

(2) The formula contains a proper amount of white kidney bean extract and plantain seed husk cellulose, the white kidney beans contain a high amylase inhibitor, which can reduce self-feeding, regulate appetite and enable satiety, and meanwhile, the dietary cellulose promotes gastrointestinal tract kinetic energy and accelerates excretion, so that the weight-losing effect is achieved.

(3) In the formula, the soybean protein isolate, the maltitol, the coconut powder, the whole milk powder, the eggs, the palm oil, the yellow cream and the cellulose are used as main materials, the contents of the protein, the fat, the carbohydrate, the cellulose and the like are relatively high and comprehensive, the energy of a human body can be provided, the normal physiological metabolism is guaranteed, and the health is built.

(4) The biscuit is prepared by an innovative special formula, has more comprehensive nutritional ingredients, can provide necessary nutritional energy for human bodies, is pre-packaged for carrying, transporting and storing, can be eaten at any time, and is more beneficial to busy office workers to solve the effects of convenience, nutrition and weight loss such as breakfast, Chinese meal of fat-reducing people, diet therapy of diabetic patients and the like; has better effect on diet therapy of diabetes.

Note that: it should be used under the guidance of doctors for patients with asthenia, emaciation, and aging, infants, and teenagers.

Detailed description of the preferred embodiments

4.1 production conditions:

the process is produced under the conditions of meeting GMP (good manufacturing practice) regulations and food safety national standard GB14881-2013 general hygienic regulations for food production. The production container equipment for directly contacting the raw materials meets the national standards of GB4803, GB/T150267 and the like, the water for finally washing the container equipment and the seasonings is pure water (2015 year edition in the second part of Chinese pharmacopoeia), and the production process meets the sanitary specifications.

4.2 formulation

Formula feeding table for wheat flour-free cakes

4.3 procedure

4.3.1 egg liquid: breaking the shell of the egg, taking the yolk albumen, stirring evenly, weighing and reserving for later use.

4.3.2 pulverization: picking and drying plantain seed husk, crushing in a crusher, 80 mesh sieving and weighing for use.

4.3.3 sieving: sieving coconut powder, soybean protein isolate, whole milk powder, potato extract, white kidney bean extract and thallus laminariae extract with a vibrating sieve, sieving with a 80-mesh sieve, weighing, and mixing with a mixer.

4.3.4 pretreatment of auxiliary materials: stirring maltitol solution, egg liquid, arabinose, and butter in dough kneading machine, adding whole milk powder, palm oil, etc., mixing, stirring, and emulsifying completely.

4.3.5 mixing: placing the mixed powder and completely emulsified maltitol into dough kneading machine, and stirring to obtain soft mass.

4.3.6 cake making: and (3) feeding the mixed uniform block mass into a forming machine production line, tabletting, cutting into blocks, and baking for shaping.

4.3.7 baking: and (3) sending the shaped biscuit blocks into an automatic control production process program for adjusting baking temperature, baking time and cooling to produce.

4.3.8 intermediate quality inspection: and randomly extracting dried biscuits, and performing quality inspection.

4.3.9 subpackaging: and packaging the qualified biscuits into 100 g/bag multiplied by 5 bags/box, or packaging 500 g/box by iron box (hall), boxing and warehousing. Note: the contact food packaging material should accord with GB7718 national standard, and the packaging label should accord with the food mark management regulation of State administration of quality and supervision.

4.4 example of implementation

The raw materials in the formulation were weighed out in actual batch quantities as follows:

serial number	Name of material	Quality standard	Amount of ingredient
				1	Isolated soy protein	GB/T20371	25kg
2	Coconut meat powder	DB46/T69-2006	15kg
				3	Whole milk powder	GB5140	10kg
4	Maltitol	GB28307	10kg
				5	Egg	GB2748	8kg
6	Butter cream	GB2760	6kg
				7	Palm oil	GB2760	6kg
8	Potato extract	Q/ys0003S	5kg
				9	White kidney bean extract	Q/ys0001S	2kg
10	Laminaria japonica extract		3kg
				11	Plantago ovata husk extract	Q/ys0001S	10kg
12	Arabinose	GB/T4321	2kg

Note: the feeding amount should be within + -8% of the marked amount.

The preparation method is implemented under the '4.3 technical rules' of the specification, and the 'wheat flour-free specially-made biscuit' with the total weight of 100kg is obtained.