Clinical nutritional meal replacement bar and preparation method thereof

A nutrition and meal replacement technology, which is applied in food preparation, functions of food ingredients, food ingredients containing inorganic compounds, etc., can solve the problems of unutilized, etc., and achieve the effect of suitable sweetness, attractive appearance and broad market prospects

Inactive Publication Date: 2014-06-18
SICHUAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The annual output of soybean meal in China is close to 10 million tons. However, 85% of soybean m...

Method used

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  • Clinical nutritional meal replacement bar and preparation method thereof
  • Clinical nutritional meal replacement bar and preparation method thereof
  • Clinical nutritional meal replacement bar and preparation method thereof

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preparation example Construction

[0035] The preparation method of the clinical nutrition meal replacement bar of the present invention comprises the following steps:

[0036] a. Raw material pretreatment: 20~40 parts of eggs are shelled; the powder is mixed evenly, wherein, the powder includes 80~120 parts of ultrafine defatted soybean meal powder, 0.5~1.5 parts of table salt, 10~30 parts of sorbitol, poly 5~25 parts of glucose, 5~15 parts of xylitol, 0.2~2 parts of superfine tea powder;

[0037] b. Mixing: Stir the egg liquid evenly for 5 minutes, and add 15-35 parts of lecithin when stirring evenly; then add the powder mixed uniformly in step a, stir evenly, and stir for 2 minutes to form a dry billet;

[0038] c. Forming: Put the dry billet into the extruder for extrusion molding, and the forming specification is 2~5cm×2~5cm×6~15cm;

[0039] d. Baking: bake the formed dry billet at a temperature of 175~185°C for 13~17 minutes;

[0040] e. Cooling: Cool the baked dry billet to 4~7°C, pack it, and get the ...

Embodiment 1

[0058] Embodiment 1 prepares ultrafine defatted soybean meal powder

[0059] The low-temperature defatted soybean meal powder was put into a jet mill for ultrafine pulverization for 20 minutes (the speed of the mill was set at 40 Hz), and the particle size was measured by a Bettersize2000B intelligent laser particle size analyzer after discharge. The obtained superfine defatted soybean meal powder D 90 =13μm (that is, 90% of the particles have a particle size smaller than 13μm).

Embodiment 2

[0060] Embodiment 2 prepares ultrafine defatted soybean meal powder

[0061] The low-temperature defatted soybean meal powder was put into a jet mill for ultrafine pulverization for 30 minutes (the speed of the mill was set at 48 Hz), and then the particle size was measured by a Bettersize2000B intelligent laser particle size analyzer. The obtained superfine defatted soybean meal powder D 90 = 10 μm.

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Abstract

The invention belongs to the field of food processing, and in particular relates to a clinical nutritional meal replacement bar and a preparation method thereof. The invention aims to solve the technical problem by providing a clinical nutritional meal replacement bar. The clinical nutritional meal replacement bar is prepared by baking the following components: 80-120 parts of defatted soybean powder, 20-40 parts of egg, 0.5-1.5 parts of salt, 15-35 parts of lecithin, 10-30 parts of sorbitol, 5-25 parts of polydextrose, 5-15 parts of xylitol and 0.2-2 parts of ultramicro tea powder. The invention also provides a preparation method of the clinical nutrition meal replacement bar. The preparation method comprises the following steps: a, pretreatment of raw materials; b, mixing; c, molding; d, baking; and e, cooling. The clinical nutrition meal replacement bar provided by the invention is prepared from ultramicro defatted soybean powder, has better formability, lubrication and delicacy; and through scientific compatibility, the prepared clinical nutrition meal replacement is suitable for the patients with hyperglycemia and hyperlipidemia or healthy population for the prevention of hyperglycemia and hyperlipidemia.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a clinical nutrition meal replacement bar and a preparation method thereof. Background technique [0002] my country has a long history of producing soybeans. Soybeans contain many nutrients, such as soybean protein, dietary fiber, oligosaccharides, saponins and isoflavones, and other functional components for preventing and treating cardiovascular diseases. Soybeans are rich in soy protein. The amino acid composition of soybean protein is mainly glutamic acid and aspartic acid. Except for the small content of methionine and cysteine, the content of other essential amino acids has reached or exceeded the amino acid requirement level recommended by the World Health Organization. Especially high in lysine content. The consumption of soybean products in my country is still concentrated in foods in the form of soymilk, tofu, and dried tofu, which are made from whole soybe...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23P1/02A23L33/125A23P10/25
CPCA23V2002/00A23L29/30A23L33/00A23P30/20A23V2200/328A23V2200/326A23V2250/1842A23V2250/214A23V2250/15A23V2250/5042A23V2250/6422A23V2250/642A23V2250/204
Inventor 唐勇张立实李湧张硕
Owner SICHUAN UNIV
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