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Premna microphylla meal replacement powder and preparation method thereof

A technology of meal replacement powder and tofu chai, which is applied in the direction of food ingredients as substitutes, vegetarian ingredients (meat-free), and the function of food ingredients, etc., can solve the problems that the research on the weight loss effect of tofu chai has not been reported, and the extraction rate is low. Achieve the effects of relieving discomfort, regulating gastrointestinal function, and improving antioxidant properties

Inactive Publication Date: 2017-11-10
HEFEI BENSHENG BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the other two methods, although the extraction rate of alkaline extraction method is lower, it has stronger antioxidant activity.
[0009] The above studies mainly focus on extracting pectin from Tofu Chai, but there is no report on the weight loss effect of Tofu Chai

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A tofu chai meal replacement powder comprises the following components: 14% tofu chai leaf extract, 55% cereal dietary fiber, 6% egg white powder, 0.5% xylitol, 1.5% biological preservative and the balance of fruit dietary fiber.

[0032] A preparation method of tofu chai meal replacement powder, comprising the following steps:

[0033] A. Clean and air-dry the tofu chai leaves, crush them for later use;

[0034] B, soak 30h to raw material bean curd firewood leaf with pure water;

[0035] C. Heating in a boiling water bath, stirring continuously during the heating process, and constantly replenishing with distilled water to keep the volume constant, resulting in an oil-water mixture;

[0036] D. Concentrate the oil-water mixture to 12% of the original volume and condense it to 38°C, add an appropriate amount of trypsin hydrolysis solution, and perform constant temperature enzymolysis for 25 minutes;

[0037] E. Boil in a boiling water bath at 100°C for 5 minutes to i...

Embodiment 2

[0043] A tofu chai meal replacement powder comprises the following ingredients: 20% tofu chai leaf extract, 40% cereal dietary fiber, 10% egg white powder, 0.2% xylitol, 3% biological preservative and the balance of fruit dietary fiber.

[0044] A preparation method of tofu chai meal replacement powder, comprising the following steps:

[0045] A. Clean and air-dry the tofu chai leaves, crush them for later use;

[0046] B, soak 36h to raw material bean curd firewood leaf with pure water;

[0047]C. Heating in a boiling water bath, stirring continuously during the heating process, and constantly replenishing with distilled water to keep the volume constant, resulting in an oil-water mixture;

[0048] D. Concentrate the oil-water mixture to 15% of the original volume and condense it to 35°C, add an appropriate amount of trypsin hydrolysis solution, and perform constant temperature enzymatic hydrolysis for 30 minutes;

[0049] E. Boil in a boiling water bath at 100°C for 3 minu...

Embodiment 3

[0055] A tofu chai meal replacement powder comprises the following components: 6% tofu chai leaf extract, 60% cereal dietary fiber, 5% egg white powder, 1% xylitol, 3% biological preservative and the balance of fruit dietary fiber.

[0056] A preparation method of tofu chai meal replacement powder, comprising the following steps:

[0057] A. Clean and air-dry the tofu chai leaves, crush them for later use;

[0058] B. Soak the raw material bean curd leaves with purified water for 28 hours;

[0059] C. Heating in a boiling water bath, stirring continuously during the heating process, and constantly replenishing with distilled water to keep the volume constant, resulting in an oil-water mixture;

[0060] D. Concentrate the oil-water mixture to 10% of the original volume and condense it to 40°C, add an appropriate amount of trypsin hydrolysis solution, and perform constant temperature enzymatic hydrolysis for 20 minutes;

[0061] E. Boil in a boiling water bath at 100°C for 8 m...

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PUM

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Abstract

The invention discloses premna microphylla meal replacement powder. The premna microphylla meal replacement powder comprises the following components of 6-20% of a premna microphylla leaf extract, 40-60% of cereal crop dietary fibers, 5-10% of egg white powder, 0.2-1% of xylitol, 1-3% of a biologic fresh-keeping agent and the balance of fruit dietary fibers. The premna microphylla is added to conventional meal replacement powder, so that the premna microphylla meal replacement powder mainly has the effects that the premna microphylla contains many pectin components, and is favorable for increment of satiation; the premna microphylla leaf extract treated with trypsin enzymatic liquid is added, so that regulation of the functions of the intestine and the stomach is facilitated, and discomfortableness caused by long-term use of the meal replacement powder can be relieved; and the premna microphylla leaf extract treated with the trypsin enzymatic liquid is added, and the trypsin enzymatic liquid is proteases with strongest specificity, so that after a small amount of the trypsin enzymatic liquid is added, the anti-oxidation property of the premna microphylla leaf extract can be improved, and other effective components in the premna microphylla leaf extract cannot be influenced. The premna microphylla meal replacement powder is safe, healthy and high-efficient.

Description

technical field [0001] The invention relates to the technical field of plant extraction, in particular to a bean curd meal replacement powder and a preparation method thereof. Background technique [0002] Tofu Chai, Tofu Chai generally germinates in mid-April, buds begin to conceive in mid-May, and bloom and bear fruit one after another. The fruiting period is from late June to mid-July, and matures gradually from bottom to top. The mature fruits are not easy to fall off and can be kept forever By October, all the leaves will wither and fall in late October. The growth period is 120 days, and the growth period is about 185 days. [0003] Morphological characteristics: Tofu wood, erect shrub, vegetation height 2-6m. Young branches pilose, old branches gradually glabrous, old branches gradually glabrous. Single leaves opposite; petiole 0.5-2cm long; leaf blade ovate-lanceolate, obovate, elliptic or shaped, smelly, 3-13cm long, 1.5-6cm wide, base gradually narrow, entire or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L33/185A23L33/22
CPCA23L33/105A23L33/185A23L33/22A23V2002/00A23V2200/12A23V2200/262A23V2200/332A23V2250/21A23V2250/5116A23V2250/5428A23V2250/6422A23V2300/14
Inventor 赵宏伟
Owner HEFEI BENSHENG BIOTECH CO LTD
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