Process and formula of polybasic vegetable protein with weight-reducing and beauty efficacy

A plant protein, multi-component technology, applied in food science, application, food preparation, etc., can solve people's health hazards and other problems

Inactive Publication Date: 2010-09-15
吕学栋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the rice that people eat three meals a day, the rice germ, the wheat germ in the flour, and the corn germ are almost all removed in the process of processing these core nutrients. Long-term consumption of these foods will cause premature aging of the human body , causing harm to people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: beverage type

[0020] Wash the selected wheat germ, soak it in 3-5 times normal temperature water for 2 hours, and then use a colloid mill to refine it; bake the soybeans in a drum-type frying pan, and inactivate the enzyme at 120-130 degrees for 20-25 minutes , Stir-fry the soybeans until they are slightly yellow, take them out of the pan, soak them in 4-6 times of room temperature water for 6-8 hours, and directly refine them. Mix wheat germ pulp and konjac powder, soak for 1 hour, then heat, keep the temperature at 90-95 degrees for 30 minutes, cool to about 60-70 degrees for homogenization, and the pressure is 42MPa; you can also use the crushed wheat directly Germ powder, soybean protein powder or protein isolate, and peanut protein are mixed and soaked for 30 minutes, then all other raw materials are added, mixed and stirred evenly, heated to 65-70 degrees, and homogeneous. Finally, it is sterilized by an ultra-high temperature sterilizer, directly...

Embodiment 2

[0021] Example 2: Powdered

[0022] Wheat germ powder, soybean protein powder, peanut protein, and konjac fine powder are puffed and crushed, then fully mixed with all other raw materials for 20 minutes, ozone sterilized, quantitatively packaged, and put into storage after passing the inspection.

[0023]

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PUM

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Abstract

The invention relates to a process and a formula of a polybasic vegetable protein process with weight-reducing and beauty efficacies, belonging to the field of functional enriched food. The formula of the polybasic vegetable protein contains wheat germs, soyabean protein, konjac powder and other components. The preparing process comprises the following steps: washing the selected wheat germ, soaking in 3-5 times of water wtih a normal temperature for 2 hours, and then pulping by utilizing a colloid mill; inactivating enzyme of soyabeans at 120-130 DEG C, soaking the soyabeans in 4-6 times of water with a normal temperature for 6-8 hours, and then directly pulping; and mixing and stirring the obtained serous fluid with the wheat germs seriflux and the the konjac powder, soaking for 1 hour, heating, keeping the temperature be 90-95 DEG C for 30 minutes, cooling to 60-70 DEG C, and finally homogenizing. The invention provides a novel functional enriched food and aims to help obese patients achieve the weight-reducing and fitness effects on the basis of all-round nutrition intaking.

Description

technical field [0001] The invention relates to the field of functional nutrition-fortified food, which is characterized in that: (1) it has a definite health-care function; (2) it contains certain active ingredients; (3) the active ingredients exist stably in food; (4) it is ingested after eating Effective; (5) high safety; (6) acceptable to consumers as food. Background technique [0002] In the 21st century, the incidence of obesity has increased significantly. With the gradual improvement of dietary conditions and the continuous reduction of exercise, the number of obese people is also increasing. According to reports, the survey results of 30 provinces and cities across the country show that the incidence rate of obese people is as high as 30%, and the obesity rate of students aged 7-18 has also exceeded 20%. [0003] The occurrence of obesity is affected by many factors, but the main factor is the nutritional imbalance of dietary structure, residual harmful substance...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/305A23L1/172A23L1/214A23L1/304A23L1/302A23L33/125A23L33/16A23L33/185
Inventor 吕学栋
Owner 吕学栋
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