Preparation method of weight-reducing fruit and vegetable powder

A fruit and vegetable powder, powder technology, applied in food preparation, food forming, food science and other directions

Inactive Publication Date: 2015-03-04
天津天绿健科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem solved by the present invention is to aim at the defects existing in the existing fruit and vegetable powder, and use dietary fiber, fruits and vegetables, spices, tea leaves, Chinese herbal medicine and other plants as raw materials to scientifically compound probiotics, probiotics

Method used

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  • Preparation method of weight-reducing fruit and vegetable powder

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Embodiment 1 raw material preparation and compounding

[0059] 1. Preparation of fruit and vegetable powder:

[0060] The mass percent of the fruit and vegetable powder is composed of: 12% of acerola powder, 11% of lemon powder, 9% of leek powder, 8% of celery powder, 8% of wax gourd powder, 6% of strawberry powder, 5% of carrot powder, and 5% of papaya powder. %, pineapple powder 5%, mung bean sprouts powder 5%, orange powder 4%, citrus powder 4%, sweet orange powder 4%, coconut milk powder 4%, cranberry powder 3%, cucumber powder 3%, white radish powder 2%, blueberry powder 2%, mix the above-mentioned various fruit and vegetable powders evenly to obtain fruit and vegetable powders;

[0061] The preparation method of each fruit and vegetable powder is as follows: the fruits and vegetables are cleaned in an ultrasonic cleaner equipped with 1.2% sodium bicarbonate solution at 200W and 40KHz for 12min, drained, and cut into equal specifications, with a length and width o...

Embodiment 2

[0079] A preparation method of weight-loss fruit and vegetable powder, comprising the following steps, the fruit and vegetable powder is prepared from the following raw materials in parts by weight:

[0080] 50 parts of dietary fiber, 35 parts of fruit and vegetable powder, 28 parts of plant extract, 25 parts of konjac gum, 25 parts of protein powder, 20 parts of probiotics, 48 ​​parts of tea extract, 12 parts of spice extract, 9 parts of Chinese herbal medicine extract, small 9 parts of malt powder, 7 parts of probiotic powder, 7 parts of bamboo charcoal powder, 5 parts of table salt, 5 parts of unsaturated fatty acid, 4 parts of compound amino acid, 4 parts of malt essence, 3 parts of multivitamins and minerals, 3 parts of sweetener, 2 parts guarana extract;

[0081] The dietary fiber is uniformly mixed in a mass ratio of 6:4:3:2:1.5:1 by inulin, pine valley water-soluble fiber, soybean fiber, apple fiber, oat fiber, and wheat fiber;

[0082] The protein powder is composed ...

Embodiment 3

[0090] A preparation method of weight-loss fruit and vegetable powder, comprising the following steps, the fruit and vegetable powder is prepared from the following raw materials in parts by weight:

[0091] 45 parts of dietary fiber, 30 parts of fruit and vegetable powder, 25 parts of plant extract, 20 parts of konjac gum, 20 parts of protein powder, 15 parts of probiotics, 15 parts of tea extract, 10 parts of spice extract, 8 parts of Chinese herbal medicine extract, small 8 parts of malt powder, 5 parts of probiotic powder, 5 parts of bamboo charcoal powder, 4 parts of table salt, 4 parts of unsaturated fatty acid, 3 parts of compound amino acid, 3 parts of malt extract, 2 parts of multivitamins and minerals, 2 parts of mogroside, melon 1 part Nala extract;

[0092] The dietary fiber is uniformly mixed in a mass ratio of 5:3:2:1:1:0.5 by inulin, pine valley water-soluble fiber, soybean fiber, apple fiber, oat fiber, and wheat fiber;

[0093] The protein powder is composed ...

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Abstract

The invention discloses a preparation method of weight-reducing fruit and vegetable powder. Natural plants with weight-reducing effects are taken as raw materials, and effective constituents in the raw materials are kept to the greatest extent by adopting a low-temperature extraction and biological hydrolysis technology; weight-reducing factors with relatively good weight-reducing effects such as dietary fibers, a plant extract, a tea extract, a spice extract, a Chinese herbal medicine extract, probiotics powder, probiotics factors and bamboo charcoal powder are scientifically compounded based on the existing fruit and vegetable nutrition powder; meanwhile, nutrient substances with weight-reducing effects such as protein powder, a malt extract and wheat malt flour are compounded, and nutrients such as compound amino acid, vitamins and minerals are added, so that from multiple angles of regulating of flora of stomach and intestines, preserving health by traditional Chinese medicines, absorbing and eliminating fat, and the like, the self-regulating level and capability of digestion and absorption of a human body are kept and improved, the uptake and secondary synthetic route of the body fat are reduced, the normal nutrient substance uptake and metaboilic level of the human body is not affected, and virtuous cycle of health weight reducing is realized.

Description

technical field [0001] The invention relates to the preparation of fruit and vegetable powder, in particular to a preparation method of weight-loss fruit and vegetable powder. Background technique [0002] Many world-renowned medical experts have listed obesity, AIDS, drug abuse, and alcoholism as the four major social medical problems in the world. Based on the above situation, the World Health Organization officially confirmed obesity as a disease in 1997, and announced to the world: "Obesity will become the world's primary health problem." [0003] The root cause of obesity is energy intake exceeding energy expenditure. Calories come from the energy-supplying substances in food intake: protein (4kcal / g), fat (9kcal / g), carbohydrates (4kcal / g), and calorie consumption mainly consists of three aspects: basal metabolism, physical activity and the thermic effect of food. Obesity is caused by a positive caloric balance (caloric intake exceeds caloric expenditure). The morta...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/308A23L33/10A23L33/105A23L33/15A23L33/175A23L33/21
CPCA23L33/40A23L19/00A23P10/40A23V2002/00
Inventor 邵素英
Owner 天津天绿健科技有限公司
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