Low-calorie oat nutrition tablets and preparation method thereof

A production method and technology of nutritional tablets, applied in low-calorie oatmeal nutritional tablets and its manufacturing field, can solve the problems of increasing the chance of high fever and high fat, increasing the risk of disease deterioration, and high sugar content in oatmeal, so as to reduce blood sugar and prevent The effect of excessive calorie intake, safe taste and non-toxic

Inactive Publication Date: 2012-05-16
JINAN HANDING BIOENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the nutrient content of cereals belonging to the category of nutritious foods seen on the market is roughly the same, which can be seen from the various ingredients marked on the packaging. Although there are many types of these cereals, most of them are based on sucrose or chemical ingredients. Synthetic sweeteners are used as sweetening substances. These sweeteners increase the chance of excessive intake of high-calorie and high-fat, especially for diabetic and obese patients who need to ban sugar, and increase the risk of their disease worsening
There are many oatmeals on the market, however, this type of oatmeal is too high in sugar and therefore lacks health benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A low-calorie oatmeal nutrition tablet, including 28 parts of original oatmeal, 8 parts of whole milk powder, 10 parts of non-dairy creamer, 3 parts of stevia powder, 5 parts of erythritol, 15 parts of maltodextrin, and 0.1 part of fresh milk essence , 0.1 part of malt essence. The raw oatmeal includes 40 parts of oatmeal, 10 parts of soybean flour, 6 parts of corn flour, 20 parts of rice flour, 20 parts of wheat bran powder, 0.5 part of refined salt, 0.05 part of citric acid, and 0.001 part of gluten enhancer.

[0025] The above-mentioned low-calorie oat nutrition tablet is made by the following preparation method,

[0026] a) Prepare 28 parts of the original oatmeal, the original oatmeal is weighed by weight: 40 parts of oatmeal crushed from high-quality oats and sieved through 40 sieves, made from high-quality soybeans after removing impurities and then frying in a rotary frying oven at 185 ° C. 10 parts of roasted soybean flour that has been removed and crushed and...

Embodiment 2

[0031] A low-calorie oatmeal nutritional tablet, including 26 parts of original oatmeal, 8 parts of whole milk powder, 10 parts of non-dairy creamer, 3 parts of stevia powder, 5 parts of erythritol, 15 parts of maltodextrin, and 0.1 part of fresh milk essence , malt essence 0.1. The raw oatmeal includes 40 parts of oatmeal, 10 parts of soybean flour, 6 parts of corn flour, 20 parts of rice flour, 20 parts of wheat bran powder, 0.5 part of refined salt, 0.05 part of citric acid, and 0.001 part of gluten enhancer.

[0032] The above-mentioned low-calorie oat nutrition tablet is made by the following preparation method,

[0033] a) Prepare oat flakes and weigh them by weight: 50 parts of oats that are crushed from high-quality oats and sieved through 40 sieves. After removing impurities from high-quality soybeans, they are fried in a rotary frying oven at 185°C to degrow and pulverize. 10 parts of fried soybean powder passed through a 50-mesh sieve, 6 parts of corn flour crushed...

Embodiment 3

[0038] A low-calorie oatmeal nutrition tablet, including 32 parts of original oatmeal, 6 parts of whole milk powder, 8 parts of non-dairy creamer, 1 part of stevia powder, 5 parts of erythritol, 10 parts of maltodextrin, and 0.08 parts of fresh milk essence , 0.08 part of malt essence. The raw oatmeal includes 55 parts of oats, 10 parts of soybean flour, 12 parts of corn flour, 15 parts of rice flour, 20 parts of wheat bran powder, 0.45 parts of refined salt, 0.07 parts of citric acid, and 0.001 parts of gluten-enhancing agent.

[0039] The above-mentioned low-calorie oat nutrition tablet is made by the following preparation method,

[0040] a) Prepare oat flakes and weigh them by weight: 55 parts of oats that are crushed from high-quality oats and sieved through 40 sieves. After removing impurities from high-quality soybeans, they are fried in a rotary frying oven at 185°C to degrow and pulverize. 10 parts of fried soybean powder passed through a 50-mesh sieve, 12 parts of c...

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PUM

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Abstract

The invention provides low-calorie oat nutrition tablets and a preparation method thereof. The nutrition tablets mainly comprise 35 to 45 parts of original oatmeal, 8 to 15 parts of whole milk powder, 10 to 20 parts of vegetable fat powder, 0.1 to 10 parts of stevioside, 0.5 to 15 parts of erythritol, 5 to 10 parts of maltodextrin, 0.1 to 0.5 part of fresh milk essence and 0.1 to 0.3 part of malt essence. In the invention, the pure natural and zero-calorie stevioside is taken as a sweetener instead of sucrose or an artificial sweetener in an ordinary oat product; and the product can be eaten by diabetics, fat people and crowds who are required to reduce energy intake, has a higher health-care effect, and overcomes the disadvantages of the conventional oatmeal on the market.

Description

technical field [0001] The invention belongs to the technical field of nutritious food and its processing, and in particular relates to a low-calorie oatmeal nutritional tablet and a manufacturing method thereof. Background technique [0002] At present, the nutrient content of cereals belonging to the category of nutritious foods seen on the market is roughly the same, which can be seen from the various ingredients marked on the packaging. Although there are many types of these cereals, most of them are based on sucrose or chemical ingredients. Synthetic sweeteners are used as sweetening substances. These sweeteners increase the chance of excessive intake of high-calorie and high-fat, especially for diabetic and obese patients who need to ban sugar, and increase the risk of their disease worsening . There are many oatmeals on the market, however, this type of oatmeal is too high in sugar and therefore lacks health benefits. Contents of the invention [0003] The purp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/09
Inventor 徐兴光
Owner JINAN HANDING BIOENG
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