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Health-care meal package

A technology for meal packs and health care, which is applied in the fields of food preservation, food science, and the function of food ingredients, can solve the problems of poor health care function, loss of cinnamic aldehyde, and high viscosity of rice noodles, and can improve water holding capacity and swelling capacity, improve The effect of controlling blood lipids and improving nutritional value

Inactive Publication Date: 2018-07-13
逯博士(延安)行为医学研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0022] Yet in the prior art, because cinnamon aldehyde is easy to volatilize, existing processing technology can cause the serious loss of cinnamon aldehyde, and its sensitivity to temperature can be found in figure 1
[0023] In addition, the functions of existing health care meal packages are relatively limited, and the health care functions, especially the health care functions for specific application purposes, are relatively poor.
[0024] It is also found that in the prior art, the dietary fiber or its food material used generally has poor absorption effect, for example, the dietary fiber currently used is usually not prepared through fermentation, or is prepared by a common fermentation method, and the prepared dietary fiber absorbs The effect is poor, it may be able to meet the requirements for ordinary foods such as biscuits, but it is difficult to meet the requirements for nutritious meal kits such as meal kits
In addition, the rice noodles currently used are often highly viscous and dark in color, which affects the sensory experience and appearance of meal kits or cooked products
In addition, current health meal kits lack specific functional

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] Take fresh cinnamon bark (purchased from Liuchen Town, Pingnan County, Guangxi), cut it into small pieces with an average of about 0.2 cm, then freeze-dry at low temperature for 18 hours, and then shear and pulverize. The low temperature is -45 ° C, and The cooling rate is 1.0°C / min from normal temperature to -45°C, the vacuum pressure of low-temperature freeze-drying is 5mbar, and it is dropped from normal pressure to this vacuum pressure after 4 hours; The heating rate of min was raised to normal temperature, while the pressure was raised to normal pressure over 8 hours.

[0080] Through ethanol extraction and HPLC analysis, the content of cinnamon aldehyde in the cinnamon powder is reduced by 3% compared with the content of cinnamon aldehyde in the fresh cinnamon bark from which the cinnamon powder is prepared.

[0081] It can be seen from the above test results that almost all of the cinnamon aldehyde remains in the cinnamon powder.

Embodiment 2

[0083] Preparation of bamboo shoots dietary fiber powder: fresh bamboo shoots (purchased from Ji'an, Jiangxi) are peeled, cleaned, sliced, and precooked to obtain bamboo shoot slices; the obtained bamboo shoot shells are beaten and filtered to obtain bamboo shoot juice; 6% of its weight is added to the above bamboo shoot juice. Stir milk powder and 5% white sugar evenly, and put them into a container; heat in a water bath at 90°C for 15 minutes to sterilize, and cool to room temperature to form a culture medium; the volume ratio of Lactobacillus acidophilus and Bifidobacterium is 1:1 as bacteria 4% inoculum was inoculated into the above medium to obtain inoculum, and the inoculum was cultured in an anaerobic incubator for 24 hours at a temperature of 37°C, and was taken out when the pH was 3.9-4.1; the starter was filtered, and the bamboo shoots The slag was rinsed, vacuum-dried, ground to powder, and sieved with 120 mesh to obtain bamboo shoot dietary fiber powder.

Embodiment 3

[0085] Add 10.0% potato cross-linked modified starch based on the total weight of the modified rice flour based on the total weight of the modified rice flour in rice flour (Fulinmen brand, purchased from COFCO, Panjin, Liaoning), and 10.0% based on the total weight of the modified rice flour 0.3% glyceryl monopalmitate (purchased from Hangzhou Tuomu Co., Ltd.), and then the obtained mixture is extruded to obtain modified rice flour.

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Abstract

The invention provides a health-care meal package. The health-care meal package comprises the following components: 2 to 8 parts by weight of dietary fiber powder, 0.1 to 1 part by weight of rice flour, 0.1 to 0.3 part by weight of lotus root starch, 0.1 to 0.5 part by weight of oatmeal, 0.1 to 2 parts by weight of protein powder, 1 to 3 parts by weight of dehydrated fruits and vegetables, 0.05 to0.5 part by weight of edible fungus extract, 0.001 to 0.1 part by weight of soybean meal extract, 0.001 to 0.1 part by weight of tomato extract, 0.001 to 0.1 part by weight of grape extract, and 0.01to 0.5 part by weight of optional cassia bark powder. The health-care meal package has good multi-function health-care efficacy.

Description

technical field [0001] The invention belongs to the field of food, and relates to a health care meal bag, and more specifically relates to a health care meal bag with certain effects on preventing, alleviating, inhibiting or controlling digestive system cancer. Background technique [0002] Healthy meal packs (or nutritious meal packs) contain important nutrients needed by the human body every day - protein, dietary fiber, multiple vitamins and minerals. They are rich in nutrition and convenient to eat. The nutritional meal replacement is convenient and loved by many people. . According to different needs, health meal packs are subdivided into various types of health meal packs, such as meal replacement health meal packs for health and weight loss, health care meal packs for daily health care purposes, and so on. As far as meal replacements are concerned, it is to replace some or all of the regular meals with nutritious meal replacement foods. In addition to providing vario...

Claims

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Application Information

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IPC IPC(8): A23L33/21A23L7/10A23L19/00A23L31/00A23L33/17A23L33/105A23L19/12A23L33/185A23L5/30
CPCA23L3/44A23V2002/00A23L5/34A23L7/10A23L19/01A23L19/12A23L31/00A23L33/105A23L33/17A23L33/185A23L33/21A23V2200/3262A23V2200/30A23V2250/5116A23V2250/21A23V2250/543A23V2250/548
Inventor 逯明福张秀平
Owner 逯博士(延安)行为医学研究院
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