Sugar-free popcorn with weight-losing and body-shaping characteristics

A technology of popcorn and characteristics, applied in application, food preparation, food science, etc., can solve the problems of blood lipid and cholesterol rise, and achieve the effect of non-cariogenicity, low calorie, and not easy to burn

Inactive Publication Date: 2014-12-03
北京市营养源研究所有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although oil / fat components such as butter, cream, and tallow can enhance the aroma of popcorn, they all contain high saturated fatty acids, which can easily cause blood lipids and cholesterol to increase

Method used

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  • Sugar-free popcorn with weight-losing and body-shaping characteristics
  • Sugar-free popcorn with weight-losing and body-shaping characteristics
  • Sugar-free popcorn with weight-losing and body-shaping characteristics

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A sugar-free popcorn with weight loss and shaping properties, containing 70% popped corn kernels, 10% medium and long-chain fatty acid edible oil, 8% lactitol, 5% mannitol, 4.9% fructooligosaccharides, 2% oligosaccharides Galactose, 0.1% neotame. (refers to weight percentage, the same below)

[0024] Heat medium and long-chain fatty acid edible oil in a water bath at 80°C until liquid, keep at 80°C while adding lactitol, mannitol, fructooligosaccharides, galactooligosaccharides and neotame, mix well, remove impurities, until yellow and transparent emulsion. Add the popped corn to the emulsion and mix well, then take it out and let it cool. When the emulsion turns into a solid state, put the popped corn mixture in a special microwave bag, spread it as flat as possible and seal it tightly. Put the microwave special bag containing the popcorn mixture into the microwave oven with a microwave power of 800W for 2.5 minutes.

Embodiment 2

[0026] A sugar-free popcorn with weight loss and shaping properties, its components and weight content are: 60% popped corn kernels, 5% medium and long-chain fatty acid edible oil, 15% lactitol, 4.8% mannitol, 10% low Xylan, 5% inulin, 0.2% thaumatin.

[0027] Heat medium and long-chain fatty acid edible oil in a water bath at 79°C until it becomes liquid, then add lactitol, mannitol, xylooligosaccharides, inulin and thaumatin at the same time while maintaining 79°C, mix well, remove impurities, until yellow and transparent emulsion. Add the popped corn to the emulsion and mix well, then take it out and let it cool. When the emulsion turns into a solid state, put the popped corn mixture in a special microwave bag, spread it as flat as possible and seal it tightly. Put the microwave special bag containing the popcorn mixture into the microwave oven with a microwave power of 700W for 3 minutes.

Embodiment 3

[0029] A sugar-free popcorn with weight loss and shaping properties, its components and weight content are: 75% popped corn kernels, 15% medium and long-chain fatty acid edible oil, 5% lactitol, 3% mannitol, 1.9% low Fructose, 0.1% Sucralose.

[0030] Heat medium and long-chain fatty acid edible oil in a water bath at 78°C to liquid state, add lactitol, mannitol, fructooligosaccharide and sucralose while maintaining 78°C, mix well, remove impurities, until a yellow transparent emulsion is obtained. Add the popped corn to the emulsion and mix well, then take it out and let it cool. When the emulsion turns into a solid state, put the popped corn mixture in a special microwave bag, spread it as flat as possible and seal it tightly. Put the microwave special bag containing the popcorn mixture into the microwave oven with a microwave power of 800W for 2 minutes.

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PUM

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Abstract

The invention relates to sugar-free popcorn with weight-losing and body-shaping characteristics. The sugar-free popcorn is prepared from the following raw materials: 55-80% of popcorns, 5-25% of medium and long-chain triacylglycerol oil, 0.01-20% of lactitol, 0.01-20% of mannite, 0.01-20% of functional oligosaccharide, 0.01-5% of a high-intensity sweetener and/or a proper amount of food additive. According to the sugar-free popcorn, lactitol, mannite, the high-intensity sweetener and functional oligosaccharide are compounded in the popcorns, so that not only is the taste requirement met and blood glucose change cannot be caused; the medium and long-chain triacylglycerol oil completely substitutes oil/grease components in the raw materials, so that the mouthfeel of the popcorn is ensured; and besides, the medium and long-chain fatty acid can be rapidly decomposed and transformed into energy in vivo and cannot be stored in vivo, so that the storage amount of body fat can be reduced, the fat metabolization function is improved and the thermic effect of food also can be improved.

Description

technical field [0001] The invention relates to a sugar-free popcorn with weight loss and shaping properties, which belongs to the technical field of applied food. Background technique [0002] Chinese patent CN101637239A discloses a functional sugar-free microwave popcorn, which is made by mixing popped corn kernels, oil / fat components, sugar alcohols, polydextrose, isomaltooligosaccharides, sucralose and water. The sweetener is compounded to reduce the amount of oil used, and one or more of butter, cream, butter and oil-soluble flavors are used as the oil / fat component. Although oil / fat components such as butter, cream, and tallow can enhance the aroma of popcorn, they all contain high saturated fatty acids, which can easily cause blood lipids and cholesterol to increase. Contents of the invention [0003] The invention provides a sugar-free popcorn with the property of slimming and shaping. [0004] The present invention aims to use lactitol, mannitol, high-intensity ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18
CPCA23L7/174A23L29/30A23L29/37A23V2002/00
Inventor 马姗婕朱婧李东何梅
Owner 北京市营养源研究所有限公司
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