Dietary fiber health-care beverage

Abstract

The invention provides a health drink that contains compound combined dietary fiber and is made from wheat bran and konjaku flour. The drink in the form of a solid is packed according to the following weight ratio: wheat bran accounts for 10-95% and is mixed with konjaku flour in balancing amount. The invention has the following advanced technological effects: the main constituent of konjak, glucomannan, can produce gel by absorbing water and swelling instantly when the glucomannan dissolves in water, thereby dispersing the wheat bran uniformly into a paste which is smooth and delicate, and being recommended to be consumed in combination with natural flavorings such as cocoa, coffee and the like. Compared with the prior drinks such as slimming tea, the invention solves the long-standing problem that wheat bran is too insoluble to be directly processed for drinks. More importantly, the invention has the following characteristics: as wheat bran fiber and konjaku flour fiber are capable of swelling rightly after absorbing water, only a small quantity of the health drink is enough to make people feel full, thereby preventing people from eating too much; and as wheat bran fiber and konjaku flour fiber are highly impermeable, the small intestine secrets more enzymes, so that waste deposit settled on the intestinal wall can be removed out of the human body as soon as possible. The invention has the advantages that the health drink is easy to carry and consumer-friendly. Moreover, the health drink can be considered as an alternative to drinks such as milk, soy-bean milk, coffee and the like during the breakfast time, but also is a good option prior to dinner, thereby achieving the purpose of losing weight without causing any side effects (such as exhaustion, fatigue and the like because of starvation diet, diarrhea and excessive physical activities).

Description

technical field [0001] The invention relates to a dietary fiber health drink and a preparation method, which is especially suitable for obese consumer groups, and belongs to the technical field of natural dietary supplements or health food. Background technique [0002] With the improvement of people's living standards, people's dietary structure has undergone great changes, from the subsistence type to the healthy and nutritious type. The dietary structure with less grain food as the staple food makes people susceptible to various diseases such as high blood pressure, arteriosclerosis, obesity, and rectal cancer, especially adolescent obesity, which has increasingly become a worldwide problem. The common symptoms of obese groups are Excessive eating and untimely excretion. For this reason, people have developed various making complex slimming medicines, slimming tea etc. It mainly regulates the biological functions of the human body from the aspects of promoting metabolis...

AI Technical Summary

Problems solved by technology

However, wheat bran is characterized by loose texture and large volume, and its palatability is not good for direct consumption, and its water solubility is not good for drinking as a beverage, which limits the effective intake of wheat bran. In the prior art, wheat bran is mostly added to It is mainly used as an additive in other foods. Some people have proposed a method of using the separated liquid to prepare nutritional beverages after biological enzymatic conversion and conversion of wheat bran. However, this treatment cannot effectively utilize the dietary fiber of wheat bran, which greatly reduces the effect of wheat bran beverages. , there is currently no beverage product directly processed with wheat bran on the market