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.

Active Publication Date: 2017-05-03
GUANGZHOU CINJEP BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in the prior art, there is no flour with low carbohydrate content and the effects of weight loss and fat reduction.

Method used

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  • A kind of flour and preparation method thereof
  • A kind of flour and preparation method thereof
  • A kind of flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to flour and a preparation method thereof, and belongs to the field of foods. The flour contains the following nutritional ingredients in parts by weight: 30-38 parts of fat, 25-29 parts of protein, 13-26 parts of dietary fiber and 5-7 parts of carbohydrate. The preparation method comprises the following steps: uniformly mixing prepared fat premix powder, protein premix powder and dietary premix powder, and sieving to obtain the flour. The flour has ketogenic, weight-losing and blood lipid-lowering effects.

Description

Technical field [0001] The invention relates to a flour and a preparation method thereof, in particular to a flour with ketogenic, weight-reducing and fat-reducing effects and a preparation method thereof. Background technique [0002] Ordinary flour is mainly made from wheat flour, which is the staple food in most parts of northern my country, and people in southern areas often make various kinds of noodles. According to relevant statistics, the total sales of flour has increased year by year. As we all know, ordinary flour has a high carbohydrate content, and regular consumption of pasta products is easy to cause obesity, especially for people who cannot eat high carbohydrates, such as people with special epilepsy, obesity and three highs. For them, it is undoubtedly lack of taste. The joy of life with all kinds of flour products. [0003] For a long time, the flour produced in my country has always been ordinary flour containing wheat flour. Some propaganda flours such as nutr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L33/21A23L33/185A23L33/17A23L33/22A23L33/26
Inventor 黎峰黄冬玲
Owner GUANGZHOU CINJEP BIOTECH
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