Weight-reducing bread and making method thereof

A technology for losing weight and making methods, which is applied in the processing of dough, baking, baked food, etc., can solve the problem of being difficult to serve as a daily three-meal food, and achieve the effect of eliminating heat

Inactive Publication Date: 2016-06-01
麦亚孙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Both of the above two patents use L-carnitine as an effective component for weight loss. The products made are difficult to serve as daily meals, and generally can only be used as snacks to assist weight loss.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A slimming bread made from the following raw materials in terms of weight percentage:

[0046] High gluten flour 45%

[0047] Cornmeal 20%

[0048] Yeast 1.2%

[0049] Activated yeast active agent 0.1%

[0050] Emulsifier preparation 1.8%

[0051] Sweetener 1.2%

[0052] water 25%

[0053] Egg 1.5%

[0054] Milk powder 0.6%

[0055] Butter 1.0%

[0056] Guarana Extract 1.0%

[0057] L-Carnitine 1.6%

[0058] The emulsifier preparation is prepared by mixing glycerin fatty acid ester and sucrose fatty acid ester at a weight ratio of 1:1.

[0059] The sweetener is prepared by mixing fructose syrup and sucrose in a weight ratio of 1:1.

[0060] The slimming bread is made in the following way:

[0061]Step 1: Put all the ingredients into the bread machine and knead for 15 minutes to obtain a smooth, stretchable dough. Proceed to the first fermentation. After fermentation for 1 hour, put it back into the bread machine and knead again. After kneading for 10 minutes...

Embodiment 2

[0066] A slimming bread made from the following raw materials in terms of weight percentage:

[0067] High gluten flour 45%

[0068] Cornmeal 20%

[0069] Yeast 1.1%

[0070] Activated yeast active agent 0.1%

[0071] Emulsifier preparation 1.8%

[0072] Sweetener 2.0%

[0073] Water 24%

[0074] Egg 1.6%

[0075] Milk powder 0.7%

[0076] Butter 0.9%

[0077] Guarana Extract 1.4%

[0078] L-Carnitine 1.4%

[0079] The emulsifier preparation is prepared by mixing sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin in a weight ratio of 1:1:1.

[0080] The sweetener is prepared by mixing fructose, stevioside and sucralose in a weight ratio of 2:1:1.

[0081] The slimming bread is made in the following way:

[0082] Step 1: Put high-gluten flour, corn flour, and water into a twin-screw extruder, modify the screw at a speed of 32Hz and 130°C, put all the remaining ingredients into a bread machine and knead for 17 minutes to obtain a smooth 1. The...

Embodiment 3

[0087] To achieve the above object, the present invention takes the following technical solutions:

[0088] A slimming bread made from the following raw materials in terms of weight percentage:

[0089] High gluten flour 45%

[0090] Cornmeal 20%

[0091] Yeast 1.3%

[0092] Activated yeast active agent 0.1%

[0093] Emulsifier preparation 1.8%

[0094] Sweetener 1.3%

[0095] Water 24.3%

[0096] Egg 2.0%

[0097] Milk powder 1.0%

[0098] Butter 0.6%

[0099] Guarana Extract 1.6%

[0100] L-Carnitine 1.0%

[0101] The emulsifier preparation is prepared by mixing glycerin fatty acid ester, sucrose fatty acid ester, lecithin and hydrogenated lecithin in a weight ratio of 1:1:1:1.

[0102] The sweetener is prepared by mixing sucrose, fructose syrup, aspartame and isomaltulose in a weight ratio of 1:1:1:1.

[0103] The slimming bread is made in the following way:

[0104] Step 1: Put all the ingredients into the bread machine and knead for 20 minutes to obtain a smo...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to weight-reducing bread. The weight-reducing bread is prepared from the following components in percentage by weight of 45% of strong flour, 20% of corn flour, 1.1%-1.3% of yeast, 0.1% of a yeast activating active agent, 1.8% of an emulsifying agent preparation, 1.2%-2.0% of a sweetening agent, 24%-25% of water, 1.5%-2.0% of eggs, 0.6%-1.0% of milk powder, 0.6%-1.0% of butter, 1.0%-1.6% of a guarana extract, and 1.0%-1.6% of L-carnitine. According to the weight-reducing bread disclosed by the invention, a method that high-temperature short-time baking is changed into low-temperature baking is adopted, so that L-carnitine components and effective components of the guarana extract in the bread can be prevented from being destroyed; besides, the mouth feel and the quality of the bread are guaranteed. Through the method, the weight-reducing bread which conforms to daily edible standards, and has a strong weight-reducing efficacy can be made, the bread can be used as a frequently-used food for three meals, and the bread can effecetively help consumers to reduce weight in daily life.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a slimming bread and a preparation method thereof. Background technique [0002] With the continuous improvement of people's material living standards, the pursuit of delicious food has become a hobby for many people, and their preference for food is increasingly focused on high-protein, high-sugar, and high-fat eating methods, making them easy to become Obesity; In addition, under the fast-paced lifestyle, due to lack of exercise, irregular diet and other reasons, some people have fat accumulation in their bodies. For the vast majority of people, a slim and well-proportioned body is what they pursue, and obesity is disliked; what's more, obesity may lead to various diseases such as hypertension, hyperlipidemia, diabetes, coronary heart disease, etc. It is a potential health hazard. Therefore, losing weight has become a "sport" that many people put into it. [0003] Various mean...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 麦亚孙
Owner 麦亚孙
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