Stick shape pure natural cereal health food for controlling body weight and its preparation
A technology for weight control and health food, applied in food preparation, application, food science, etc., can solve problems such as short shelf life, increased excretion, skin relaxation, etc., achieve strong water absorption and swelling performance, reduce fat absorption, and prevent weight gain Effect
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Embodiment 1
[0041] A bar-shaped pure natural cereal health food for weight control is characterized in that it is prepared by mixing the following raw materials in parts by weight: 1-10 parts of edible oil, 16-29 parts of oat fiber, 1-10 parts of oat brittle, 1-10 parts of oatmeal, 1-5 parts of white kidney bean extract, 0.1-1 part of conjugated linoleic acid, 0.1-2 parts of mushroom chitin, 0.1-1 part of table salt, 10-20 parts of sugar alcohol sweetener, 0.1-1 part of flavor enhancer, 0.01-0.5 part of vitamin, 0.01-1 part of mineral, 1-5 part of emulsifier, 0.5-6 part of moisture retaining agent.
[0042] Concrete implementation steps are as follows: (every portion is calculated by 10g)
[0043] (1) Weigh 100g of maltitol, sorbitol, and isomalt, or one or more of them, heat to 105-125°C, weigh 20g of edible oil, 15g of emulsifier soybean lecithin, stir evenly, and then cool to 70- 95℃, standby;
[0044] (2) Take by weighing 5 g of moisture retaining agent glycerin and 2.5 g of konjac ...
Embodiment 2
[0048] Concrete implementation steps are as follows: (every portion is calculated by 10g)
[0049] (1) Weigh 200g of one or more of maltitol, sorbitol, and isomalt and heat it to 105-125°C, weigh 100g of edible oil and 50g of emulsifier soybean lecithin, stir evenly, and then cool to 70- 95℃, standby;
[0050] (2) Weigh each 30g of moisture retaining agent glycerin and konjac flour, 10g of salt, and 10g of flavor enhancer ethyl maltol and pre-mix them for subsequent use;
[0051] (3) Add 290g oat fiber, 100g oatmeal, 100g oatmeal crisp, 50g white kidney bean extract, 20g mushroom chitin, 10g conjugated linoleic acid, vitamin V B1 , V B6 , V C , V E , V D A total of 5g, mineral ferrous lactate and amino acid chelated calcium 1g pre-mixed, set aside;
[0052] (4) Mix all the above materials and stir well; cool to 40-50°C, roll and form, cut into rods, and cool to room temperature; hang-coat and vacuum-pack or directly vacuum-pack to obtain the finished product.
[0053] O...
Embodiment 3
[0055] Concrete implementation steps are as follows: (every portion is calculated by 10g)
[0056] (1) Weigh 150g of maltitol, sorbitol, and isomalt, or one or more of them, heat to 105-125°C, weigh 30g of edible oil, 20g of emulsifier soybean lecithin, stir evenly, and then cool to 70- 95℃, standby;
[0057] (2) Weigh 8 g of moisture retaining agent glycerin, 12 g of konjac powder, 4 g of salt, and 3 g of flavor enhancer ethyl maltol, and pre-mix them for subsequent use;
[0058] (3) Add 200g oat fiber, 40g oatmeal, 48g oatmeal crisp, 30g white kidney bean extract, 10g mushroom chitin, 6g conjugated linoleic acid, vitamin V B1 , V B6 , V C , V E , V D All or part of the total 3g, mineral ferrous lactate 0.5g, amino acid chelated calcium 0.6g premixed, set aside;
[0059] (4) Mix all the above materials and stir well; cool to 40-50°C, roll and form, cut into rods, and cool to room temperature; hang-coat and vacuum-pack or directly vacuum-pack to obtain the finished produ...
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