Konjak dietary fiber meal replacement flour

Abstract

The invention provides konjak dietary fiber meal replacement flour. The konjak dietary fiber meal replacement flour comprises the following components in parts by weight: 10 to 12 parts of konjac glucomannan, 66 to 70 parts of maltodextrin, 10 to 11 parts of niblet, 3 to 4 parts of carrot, 0.05 to 0.1 part of sucralose, 1.6 to 2.1 parts of sodium citrate, 1.6 to 2.1 parts of diced cranberry, and 3 to 4 parts of vitamin and mineral substance used for food. The konjak dietary fiber meal replacement flour is prepared by the following steps: uniformly mixing konjac glucomannan, vitamin and mineral substance, and sucralose for later use; uniformly mixing the prepared maltodextrin, niblet, diced carrot, sodium citrate and diced cranberry for later use; then uniformly mixing the prepared mixtures; and sterilizing to obtain the konjak dietary fiber meal replacement flour. The konjak dietary fiber meal replacement flour prepared by the mode above can be brewed with boiling water for eating, is comprehensive in nutrition, convenient to eat, saves time, and also overcomes the shortcomings in the prior art; in addition, the production method is simple and convenient, and the raw materials and cost are saved.

Description

technical field [0001] The patent of the invention relates to a konjac dietary fiber meal replacement powder. Background technique [0002] 1. The main component of konjac powder is konjac glucomannan, which has good water retention, gelling, thickening, and film-forming properties, and has good effects on hyperlipidemia, hypertension, diabetes, obesity, etc. It has preventive and therapeutic effects, and has certain anti-cancer and anti-cancer effects. [0003] 2. The current method for people to eat konjac is to make konjac into various finished products, such as konjac bionic products (patent application number 93112615.0 preparation method of konjac bionic shrimp), konjac noodles (patent application number 02111265.7 konjac noodles and its processing method), Konjac vermicelli (patent application No. 98113677.X konjac fast food vermicelli), etc. Another method is to directly eat konjac powder, make capsules or use konjac powder to flush water, juice, etc. for drinking (...

AI Technical Summary

Problems solved by technology

[0003] 2. The current method for people to eat konjac is to make konjac into various finished products, such as konjac bionic products (patent application number 93112615.0 preparation method of konjac bionic shrimp), konjac noodles (patent application number 02111265.7 konjac noodles and its processing method), Konjac vermicelli (patent application No. 98113677.X konjac fast food vermicelli), etc. Another method is to directly eat konjac powder, make capsules or use konjac powder to flush water, juice, etc. for drinking (ZL99117437.2 Konjac solid beverage, patent application No. Brewing type original flavor konjac dietary fiber food, patent application number 200810236691.X effervescent tablet and a kind of konjac dietary fiber effervescent tablet and its preparation method), but in the konjac used to make solid beverages above, whether it is directly using konjac The konjac combined with konjac and some edible glue is still used. The rapid dissolution in hot water will make the beverage prepared from these konjac solid beverage powder gel quickly, and the drinking method does not meet people's conventional requirements.

[0004] 3. A chitosan-encapsulated konjac composition and its preparation process and application (patent application number 200910272658.7). Although this product solves the above problems to a certain extent, the product quality needs to be improved and the method is relatively complicated

The main manifestations are: the production process uses chemical methods - adding alkali, and the alkali will react with the polyphenols in konjac gum to produce dark substances, making the color of the product worse

In addition, improper control of the amount of alkali added may cause different degrees of deacetylation of konjac gum, resulting in the product being difficult to swell in the stomach, that is, it will not produce a sense of satiety, and the goal of weight loss cannot be achieved.