Preparation And Quality Research Of Fruit And Vegetable Meal Replacement Crispbread

Studies in recent years have found that meal replacement foods with high dietary fiber and high satiety are very effective in the treatment of obesity and diabetes with auxiliary drugs.And has broader competitiveness and broad market development prospects.However,at present,the food replacement meals in the market are relatively single in style,and most of them are brewed meal replacement powder and satiety biscuits.In this article,carrots,spinach,bananas,and cerasus humilis were used as the main raw materials,supplemented with degreased peanut meal for flavor blending.A new type of fruit and vegetable meal replacement crispbread has been developed.This product combines the functionality of meal replacement foods with the convenience of snack foods,and will fill the gap in snacks for vegetable dietary fiber and increase the added value of vegetables.The experiment mainly used sensory scores as the evaluation criteria.The formula and process of meal replacement crispbread were studied through single factor and orthogonal experiments to determine the best formula and process.This article also carried out shelf-life experiments to ensure the quality and efficacy of this product.The staple research content and conclusions of this article are as follows:(1)Determined the recipes for three fruit and vegetable meal replacement crispbreads.In this paper,the effects of peanut,small cheese flour,xylitol,corn starch,and baking soda on the sensory characteristics of the product were studied,and orthogonal experiments were used to optimize the results.The best formula for carrot meal replacement crispbread was: based on the amount of carrots,35% peanut meal,7% xylitol,25% cheese powder,5% corn starch,and2.5% baking soda.The best formula of the spinach meal replacement crispbread was: based on the amount of spinach,peanut meal 25%,salt 0.75%,baking soda 2.5%,corn starch 9%.The best formula for banana and cerasus humilis meal replacement crispbread was: based on the amount of banana,21% cerasus humilis,4% xylitol,30% water.(2)As for the time and speed of the centrifuge as well as the time and temperature of the oven,orthogonal optimization was performed after single-factor experiments.The best process for three types of fruit and vegetable meal replacement crispbread was determined:carrot meal replacement cards,centrifuged at 8000 r/min for 15 min,dried in an oven at 80?for 10 h.Spinach meal replacement crispbread,centrifuged at 8000 r/min for 18 min,and dried in an oven at 80? for 9 h.Banana and cerasus humilis meal replacement crispbread,centrifuged at 6000 r/min for 15 min,and dried in an oven at 90? for 10 h.(3)The nutritional composition of the three fruit and vegetable meal replacement crispbreads was determined under the best process and the best formula.The basic physical and chemical indicators and nutrition index contents were as follows: The carrot meal replacement crispbread per 100 g,contained 1.653 g of water,22.850 g of fat.4.915 g of ash,4.787 g of protein,9.454 g of dietary fiber,and 65.808 g of total carbohydrates.spinach meal replacement crispbread per 100 g,contained 4.016 g of water,27.211 g of fat,10.050 g of ash,14.207 g of protein,37.825 g of dietary fiber and 44.523 g of total carbohydrates.banana and cerasus humilis meal replacement crispbread per 100 g,contained 3.524 g of water,24.200 g of fat,4.715 g of ash,3.476 g of protein,5.550 g of dietary fiber and 79.382 g of total carbohydrates.The total number of colonies were 19 cfu/g,20 cfu/g,and 15 cfu/g,Neither E.coli nor pathogenic bacteria were detected.(4)The Arrhenius model in the ASLT method was used to investigate the effect of temperature on the oxidation of fats in fruit and vegetable meal replacement crispbreads,and predict the shelf life of products.The final results showed that carrot fruit and vegetable meal replacement crispbread had shelf life of 452 d and 530 d at 20? and 40?.spinach fruit and vegetable meal replacement crispbread had shelf life of 445 d and 469 d at 20? and 40?.The shelf-life of banana and cerasus humilis replacement meal crispbread at 20°C and 40°C was 400 d and 454 d,respectively.(5)The binding capacity of three kinds of fruit and vegetable meal replacement card polysaccharides and cholate were measured separately.When the mass concentration of polysaccharides in the carrot fruit and vegetable meal replacement crispbread reached 3.50mg/mL,the binding rates of taurocholate and glycine reached 59.02% and 42.89%.When the mass concentration of polysaccharide in the spinach vegetable meal replacement crispbreadreached 3.00 mg/mL,its binding rate to taurocholate reached 42.59%,and when the mass concentration of polysaccharide reached 3.50 mg/mL,the binding rate of glycocholate reached 40.02%.when the mass concentration of polysaccharide in the banana and cerasus humilis vegetable meal replacement crispbread reached 3.50 mg/mL,the binding rates of taurocholate and glycocholate reached 59.33% and 50.45% respectively.