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Meal replacing food containing resistant starch and production method of meal replacing food

A meal replacement food, resistant starch technology, applied in food preparation, food ingredients as substitutes, food ingredients and other directions, can solve problems such as unfavorable weight loss, control the progress of weight loss, and long-term persistence of unfavorable weight loss, achieve easy long-term The effect of maintaining and enhancing confidence

Active Publication Date: 2014-06-25
SHANGHAI SIXTH PEOPLES HOSPITAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, the meal replacement food in daily life is often only used for the whole process of weight loss, and does not provide suitable solutions for different stages of weight loss, which is not conducive to the dieter's control of weight loss progress, and does not take advantage of the weight loss person's long-term persistence

Method used

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  • Meal replacing food containing resistant starch and production method of meal replacing food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Take 200 grams of resistant starch, 150 grams of low-gluten flour, 40 grams of casein, 44 grams of soybean protein, 16 grams of whey protein, 30 grams of whole egg liquid, 2 grams of baking soda, and 210ml of water. After mixing evenly, add 5g of salt, 10g of chopped seaweed, and 10g of chopped green onion, and mix well. Let stand for 10 minutes. Take 20 grams of sucrose and heat it and mix it with 40 grams of peanut oil evenly. When the mixture of sugar and oil drops to about 60 degrees, add the dough and mix evenly. Roll the dough into a 1-2mm thick dough sheet, shape it in a mold, put the shaped dough sheet into a preheated oven at 190°C, and bake it for 20 minutes to prepare the finished meal replacement biscuit.

Embodiment 2

[0041] Take 200 grams of resistant starch, 150 grams of low-gluten flour, 40 grams of casein, 44 grams of soybean protein, 16 grams of whey protein, 30 grams of whole egg liquid, 10 grams of sugar-free cocoa powder, 2 grams of baking soda, and 210ml of water. Mix well. Let stand for 10 minutes. Take 20 grams of sucrose and heat it and mix it with 40 grams of soybean oil evenly. When the mixture of sugar and oil drops to about 60 degrees, add the dough and mix evenly. Roll the dough into a 1-2mm thick dough sheet, shape it in a mold, put the shaped dough sheet into a preheated oven at 190°C, and bake it for 20 minutes to prepare the finished meal replacement biscuit.

Embodiment 3

[0043]44 grams of soybean protein, 200 grams of resistant starch, 100 grams of low-gluten flour, 100 grams of whole egg liquid, 2 grams of baking soda, 170 ml of water, mix well, add 5 grams of salt, 10 grams of seaweed, and 10 grams of dried onion, and mix well . Take 20 grams of sucrose and heat it and mix it with 30 grams of peanut oil evenly. When the mixture of sugar and oil drops to about 60 degrees, add the dough and stir evenly. Roll the dough into a 1-2 mm thick sheet, shape it in a mold, put the formed sheet into a preheated oven at 190°C, and bake it for 20 minutes to obtain a finished meal replacement biscuit.

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Abstract

The invention provides a meal replacing food containing resistant starch and a production method of the meal replacing food. The meal replacing food comprises following components in parts by weight: 14-18 parts of the resistant starch, 19-25 parts of corn starch, 19-30 parts of low-gluten flour, 8-20 parts of complete protein, 5-8 parts of plant oil, 2-5 parts of a sweetening agent and 4-21 parts of egg liquid. The meal replacing food containing the resistant starch has the beneficial effects that a special physiological effect to a human body by the resistant starch is utilized so as to realize the beneficial effects of losing the weight, adjusting the glucolipid metabolism and the like; meanwhile, the meal replacing food is prepared according to diet requirements of normal adults in China and meal replacement is used for replacing all staple foods of normal diets; meanwhile, the energy intake total amount and the proportion can be calculated accurately and the catering of the normal diets is matched so as to relatively accord with normal dietaries and nutritional structures of people; people can relatively easily insist on eating the meal replacing food for long time.

Description

technical field [0001] The invention relates to the field of food or health products, in particular to a meal replacement food containing resistant starch and a preparation method. Background technique [0002] In recent decades, with the improvement of people's living standards, obesity has become a serious health hazard, not only affecting appearance, but also the origin of many physical and mental diseases. Many chronic diseases such as diabetes, high blood pressure, fatty liver and various cardiovascular diseases are caused by obesity. Nowadays, many people are aware of the dangers of obesity, but in the face of all kinds of food temptations from the outside world, most people have more than enough energy for the recognized effective measures to lose weight—diet and exercise. [0003] A meal replacement is a food that replaces part or all of a regular meal. In the face of all kinds of unrestrained dietary temptations from the outside world, meal replacement foods have ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/308A23L29/212A23L33/17A23L33/21
CPCA23L33/20A23L33/40A23V2002/00A23V2200/12A23V2200/332
Inventor 贾伟平李华婷沈丽张蕾吴光雨
Owner SHANGHAI SIXTH PEOPLES HOSPITAL
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