Liquid food used as meal replacement

A liquid and food technology, applied in the field of food and beverage, can solve problems such as inability to synthesize

Inactive Publication Date: 2016-03-30
刘福敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it cannot be synthesized in the human body and must be ingested from the outside

Method used

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Examples

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Embodiment Construction

[0013] The present invention will be further described in detail below in conjunction with the examples, but the embodiments of the present invention are not limited thereto, without departing from the above-mentioned technical thought of the present invention, various replacements and changes can be made according to common technical knowledge and conventional means in the art , should be included within the scope of the present invention.

[0014] 1. Original high egg yolk paste:

[0015] Ingredients (calculated according to 310ml per can): egg white powder 1g egg yolk powder 10g linseed oil 5g sesame oil 1ml sunflower seed salad oil 5ml milk powder 15g potato powder 20g pepper 0.02g salt 1.1g antioxidant 15mg stabilizer 1.5g water quantity.

[0016] Production process: dissolve and soak egg yolk powder with 50g of water for 2 hours to form egg yolk liquid, dissolve and soak egg white powder with 50g of water for 3 hours to form egg white liquid, pour linseed oil, sesame oi...

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PUM

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Abstract

The present invention discloses a liquid food used as meal replacement, and belongs to the field of food and beverage. The liquid food is characterized in that the liquid food is prepared from egg white powder, egg yolk powder, raw materials containing Omega-3 composition, sesame oil, salad oil, antioxidants, stabilizers, fillers, seasonings and water. The liquid food not only meets different needs of the intake of egg yolks, egg white and other nutrient substances for different populations, but also to meets people's need of Omega-3 intake. Lecithin of the egg yolks also emulsifies the raw materials containing Omega-3 composition and other oils, which is conducive to digestion and absorption of nutrient substances including Omega-3. The liquid food not only has hunger-allaying and meal-replacing functions, but also has a variety of excellent health-care functions, achieving a dual-use effect of edible property and disease prevention. The liquid food has ready-to-eat property, and meets needs of the fast-paced life way.

Description

technical field [0001] The invention belongs to the field of food and beverage industry and relates to a meal-replacing liquid food, which is made of egg white, egg yolk, raw materials containing omega-3 fatty acids and other food raw materials. It can be applied to different groups of people to meet the fast-paced life of the people. Background technique [0002] The amino acid ratio of ovalbumin in egg white is very suitable for the physiological needs of the human body, easy to be absorbed by the body, the utilization rate is as high as 98%, and the nutritional value is very high. [0003] There is a lot of phosphorus in the egg yolk, and there is a lot of iron. At the same time, all the lecithin in the egg comes from the yolk, and the lecithin can provide choline to help synthesize an important neurotransmitter-acetylcholine. Therefore, the first complementary food for babies is often egg yolk. Egg yolks are good for children's iron supplementation and are also good fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/1842A23V2250/186A23V2250/54
Inventor 刘福敏
Owner 刘福敏
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