Processing method of nutritional type low-calorie black tea compound meal replacement cake

A processing method and low-calorie technology, applied in dough processing, baking, baked food with modified ingredients, etc., can solve the problems of high fat and total sugar content, incomplete nutrients and trace elements, etc., to promote absorption , Protect gastrointestinal health, improve health function and flavor

Pending Publication Date: 2017-07-14
刘晗嫣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the meal replacement cakes made by any processing method have shortcomings s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Preparation of black tea suspension: Add 5g lotus leaf, 2g black tea, and 100ml water for every 10g cassia seed, depending on the cassia seed, add water to the cassia seed and boil for 20 minutes, then add crushed lotus leaf and black tea, and continue to boil for 10 minutes minute.

[0028] The preparation of soybean milk with dregs: soak soybeans in water for 24 hours, take out the soybeans, add water 0.75 times the weight of soybeans after soaking to the soybeans, make pulp for 3 minutes until there are no obvious soybean particles, and then add the soybeans after soaking. Soybean weight 0.1% cellulase treatment 60min.

[0029] Add 15g whole egg liquid, 20g black tea suspension, 0.01g steviol glycoside, 0.01g sodium citrate, 10g fructooligosaccharide, 20g cranberry, 20g milk powder, 5g cocoa powder, 5g flour, 20g per 80g of soy milk with dregs The proportion of oatmeal and 20g nuts, take soy milk with dregs, add whole egg liquid and black tea suspension to the bean ...

Embodiment 2

[0031] Preparation of dark tea suspension: Add 10g lotus leaf, 5g black tea, and 200ml water for every 25g cassia seed, depending on the cassia seed, add water to the cassia seed and boil for 50 minutes, then add crushed lotus leaf and black tea, and continue to boil for 30 minutes minute.

[0032] The preparation of soybean milk with dregs: soak the soybeans in water for 24 hours, take out the soybeans, add water 0.75 times the weight of the soaked soybeans to the soybeans, make the pulp for 5 minutes until there are no obvious soybean particles, and then add the soaked soybeans 0.2% by weight cellulase treatment for 30min.

[0033] Add 50g whole egg liquid, 50g black tea suspension, 0.05g steviol glycoside, 0.05g sodium citrate, 50g fructooligosaccharide, 80g cranberry, 60g milk powder, 20g cocoa powder, 30g flour, 200g per 100g of soy milk with dregs The proportion of oatmeal and 80g nuts, take soy milk with dregs, add whole egg liquid and black tea suspension to the bean ...

Embodiment 3

[0035] Preparation of black tea suspension: add 8g lotus leaves, 3g black tea, and 150ml water for every 15g cassia seeds, depending on the cassia seeds, add water to the cassia seeds and boil for 40 minutes, then add crushed lotus leaves and black tea, and continue to boil for 20 minutes .

[0036] Preparation of soybean milk with dregs: soak soybeans in water for 24 hours, take out soybeans, add water 0.75 times the weight of soybeans after soaking to soybeans, make pulp for 4 minutes until there are no obvious soybean particles, and then add soybeans after soaking 0.1% by weight cellulase treatment for 45min.

[0037]Add 30g whole egg liquid, 40g dark tea suspension, 0.03g steviol glycoside, 0.03g sodium citrate, 35g fructooligosaccharide, 50g cranberry, 40g milk powder, 16g cocoa powder, 20g flour, 140g per 90g of soy milk with dregs The proportion of oatmeal and 50g nuts, take bean dregs with dregs, add whole egg liquid and black tea suspension to the bean dregs with dre...

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PUM

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Abstract

The invention provides a processing method of a nutritional type low-calorie black tea compound meal replacement cake. The method is characterized by taking black tea suspension, cranberries, bean dregs with residues, egg pulp, milk powder, cocoa powder, flour and the like as raw materials, adding auxiliary materials comprising food sweetening agents and fructo-oligosaccharide for flavoring, firstly making an unprocessed blank and finally baking the unprocessed blank to obtain the meal replacement cake. According to the processing method, oil and saccharose are not added in the making process of the meal replacement cake; the meal replacement cake is high in content of dietary fiber, low in calorie and high in content of water; crowds with hypertension and hyperglycemia and body-building crowds can eat the meal replacement cake frequently; the taste and the fragrance are enhanced; the mouth is not parched and the tongue is not scorched after eating the meal replacement cake.

Description

technical field [0001] The invention relates to food processing, in particular to a processing method of a nutritious low-calorie black tea composite meal replacement cake. Background technique [0002] There are many meal replacement cakes on the market. The usual method is: put eggs and olive oil in a pot, beat them evenly, add sugar and beat evenly; add instant oatmeal, mung bean noodles and poria powder, and use a spatula to mix them into a uniform dough . Take 15 grams of dough, make a ball, use a mold to cut out the shape, and place it on a baking tray. Preheat the oven at 180°C for 3 minutes and then bake for 10 minutes. After baking, take it out and let it cool, put it in a crisper or bag, and store it in the refrigerator. However, meal replacement cakes made by any processing method have shortcomings such as incomplete nutrients and trace elements, high fat and total sugar content. [0003] Dietary fiber in bean dregs can promote digestion and excretion of solid...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/00A21D2/36A21D2/362
Inventor 刘晗嫣
Owner 刘晗嫣
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