A kind of flour and preparation method thereof
A technology of flour and premixed flour, applied in food science and other directions, can solve the problem of low carbohydrate content and other problems, and achieve the effects of enhancing memory, reducing blood lipids and cholesterol, and speeding up information transmission.
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Embodiment 1
[0040] An embodiment of the flour of the present invention. The flour in this embodiment contains the following components by weight: 25 parts of various vegetable oil powder, 15 parts of soybean lecithin, 20 parts of gelatinous soy protein isolate powder, and 13 parts of chicken protein powder , 17 parts of soluble dietary fiber, 8 parts of insoluble dietary fiber, and 2 parts of vegetable colloid; among them, the mass percentage of fat in a variety of vegetable oil powder is 80%, and the mass percentage of fat in phospholipid is 90%; gel-type soy protein isolate powder The mass percentage of protein in the medium is 84%, and the mass percentage of protein in the egg white powder is 74%; among the soluble dietary fiber, insoluble dietary fiber and plant colloid, the average mass percentage of dietary fiber is 78%.
[0041] The flour of this embodiment contains the following nutrients in parts by weight: 33.5 parts of fat, 26.4 parts of protein, 21 parts of dietary fiber, 7 parts ...
Embodiment 2
[0052] An embodiment of the flour of the present invention. The flour in this embodiment contains the following components by weight: 28 parts of various vegetable oil powder, 10 parts of soybean lecithin, 28 parts of gel-type soybean protein isolate powder, and 8 parts of chicken protein powder. , 22 parts of soluble dietary fiber, 2 parts of insoluble dietary fiber, and 2 parts of vegetable colloid; among them, the mass percentage of fat in a variety of vegetable oil powder is 85%, and the mass percentage of fat in phospholipids is 92%; gel-type soy protein isolate powder The mass percentage of protein in the medium is 80%, and the mass percentage of protein in the egg white powder is 70%; among the soluble dietary fiber, insoluble dietary fiber and plant colloid, the average mass percentage of dietary fiber is 78%.
[0053] The flour of this embodiment contains the following nutrients in parts by weight: 33 parts of fat, 28 parts of protein, 20.3 parts of dietary fiber, and 5 p...
Embodiment 3
[0059] An embodiment of the flour of the present invention. The flour in this embodiment contains the following components in parts by weight: 33 parts of various vegetable oil powder, 8 parts of soybean lecithin, 28 parts of gelatinous soy protein isolate powder, and 9 parts of chicken protein powder. , 14 parts of soluble dietary fiber, 1 part of insoluble dietary fiber, 2 parts of vegetable colloids; among them, the mass percentage of fat in various vegetable oil powders is 85%, and the mass percentage of fat in phospholipids is 90%; gel-type soy protein isolate powder The mass percentage of protein in the medium is 80%, and the mass percentage of protein in the egg white powder is 74%; among the soluble dietary fiber, insoluble dietary fiber and plant colloid, the average mass percentage of dietary fiber is 77%.
[0060] The flour of this embodiment contains the following nutrients in parts by weight: 35.2 parts of fat, 29 parts of protein, 13 parts of dietary fiber, and 6 par...
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