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Low-calorie hunger-resisting food and manufacture method thereof

A hunger, low-calorie technology, applied in food preparation, food science, application, etc., can solve the problems of cumbersome process, microbial contamination, easy rebound, etc., and achieve the effect of increasing defecation volume, reducing food intake, and reducing the speed of ascension

Inactive Publication Date: 2012-10-31
JINAN RUICHENG BIOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] Bio-resistant starch can be obtained by repeatedly heating and cooling water-containing starch-containing food, but the yield of resistant starch is often low, easily contaminated by microorganisms, and the process is cumbersome
[0014] Some existing weight-loss foods are often added with drugs that cause anorexia. Although they have a weight-loss effect, they have relatively large side effects and are prone to rebound after stopping eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] First, each raw material was prepared according to the following steps.

[0031] (1) Bio-resistant starch: Add food-grade corn starch, adjust with water, starch concentration: 180g / L, adjust pH to 5.0-6.0 with phosphoric acid, heat to temperature to 55°C, add 5 U / g per gram of starch Blue enzyme, stir and keep warm for 60 min, continue to heat up to 100°C, stir and gelatinize for 50 min, then cool down to 70°C, then add pullulanase at 14U / g per gram of starch, keep warm at 65-66°C, react for 60min, heat up To 80°C, inactivate the enzyme. Take 140min to cool down to 25°C. Keep warm for 30nin. The content of bioresistant starch was determined to reach 62%.

[0032] Spray drying: Use a centrifugal spray drying tower to dry and dehydrate the resistant starch to a water content of ≤6% to obtain powdery raw materials.

[0033] (2) Preparation of white fungus powder: select the white fungus, remove impurities, blanch with hot water at 90°C for 30 seconds, take it out and d...

Embodiment 2

[0039]Preparation of bioresistant starch: Add food-grade corn starch, adjust with water, starch concentration: 150g / L, adjust pH to 5.0-6.0 with phosphoric acid, heat to 55°C, add pullulanase, 10U per gram of starch Add / g, stir and keep warm for 60min, continue to heat up to 100°C, stir and gelatinize for 50min, then cool down to 68°C, add pullulanase at 10U / g per gram of starch, keep warm at 65-66°C, react for 60min, heat up To 80°C, inactivate the enzyme. Gradually lower the temperature and use 140min to cool down to 25°C. Keep warm for 30nin. The content of bioresistant starch was determined to reach 63%. Spray drying and dehydration to water content ≤ 6% to obtain powdery raw materials.

[0040] The preparation of tremella powder, wall-broken active yeast powder, and beef powder is the same as in Example 1.

[0041] Weigh bio-resistant starch, white fungus powder, broken live yeast powder, beef powder and isomaltose according to 35%, 55%, 4.5%, 4% and 1.5% by weight, ...

Embodiment 3

[0044] Preparation of bioresistant starch: Add food-grade corn starch, adjust with water, starch concentration: 200g / L, adjust pH to 5.0-6.0 with phosphoric acid, heat to 55°C, add pullulanase, 7U per gram of starch Add / g, stir and keep warm for 60min, continue to heat up to 100°C, stir and gelatinize for 50min, then cool down to 70°C, add pullulanase at 12U / g per gram of starch, keep warm at 65-66°C, react for 60min, heat up To 80°C, inactivate the enzyme. Gradually lower the temperature and use 140min to cool down to 25°C. Keep warm for 30nin. The content of bioresistant starch was determined to reach 60%. Spray drying, dehydration to water content ≤ 6%, to obtain powdery raw materials.

[0045] The preparation of tremella powder, wall-broken active yeast powder, and beef powder is the same as in Example 1.

[0046] Weigh bio-resistant starch, white fungus powder, live yeast powder, beef powder and isomaltose according to 60%, 30%, 5%, 3.5% and 1.5% by weight, mix them ...

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Abstract

The invention provides a low-calorie hunger-resisting food and a manufacture method thereof. The low-calorie hunger-resisting food consists of, by weight, biological resistant starch 30-60%, tremella powder 30-60%, cell-disruption active yeast powder 4-5%, beef powder 3-4% and isomaltose 1-2%. The manufacture method comprises the steps of respectively preparing the biological resistant starch, the tremella powder, the cell-disruption active yeast powder and the beef powder, fully mixing ingredients and the isomaltose according to the proportion, and pressing a mixture to form the food. The manufacture method optimizes the food structure, and production of the biological resistant starch is finished in a closed container safely and efficiently. The beef powder and safely-edible microorganism hydrolysate are prepared, and growth factors of intestinal probiotics are added, so that nutrient balance is ensured. The resistant starch increases defecation amount, thereby facilitating good health of populations losing weight. The food contains low calorie and simultaneously contains amino acid, vitamin and trace elements required by human body, so that the food absorbs water and expands in a human body stomach, food-intake amount is reduced, blood sugar rising speed is reduced, and satiety feeling is produced after the food is eaten.

Description

technical field [0001] The invention relates to a health food which has low calorie, contains essential amino acids, vitamins and trace elements necessary for human body and can resist hunger, and belongs to the technical field of food. Background technique [0002] Obesity has become the enemy of human health. Many people recognize the dangers of obesity. However, human desire for delicious food is an inherent mechanism formed by long-term evolution. The best way to reduce obesity is diet and exercise. However, when hunger strikes like a tide and repeatedly impacts metabolic regulation, many people end up failing because they cannot bear the hunger pain caused by dieting. [0003] High-carbohydrate foods refer to sucrose, glucose, rice, noodles, fruits, etc. After the human body absorbs them, the blood sugar rises rapidly and at the same time stimulates the secretion of a large amount of insulin in the body; It will cause hunger and make people eat more, resulting in obes...

Claims

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Application Information

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IPC IPC(8): A23L1/308A23L1/105A23L7/104
Inventor 王鲁光田文利
Owner JINAN RUICHENG BIOLOGICAL ENG
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