Weight-reducing meal replacement bars rich in resistant starch and preparation method of weight-reducing meal replacement bars

A resistant starch and meal replacement technology, which is applied in the field of weight loss meal replacement bars rich in resistant starch and its preparation, to achieve the effects of improving taste, speeding up the repair of human cell damage, and being convenient to carry

Inactive Publication Date: 2018-10-16
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Resistant starch is applied to make a weight loss meal replacement bar, and it is added as the main raw material, so far there is no technical report

Method used

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  • Weight-reducing meal replacement bars rich in resistant starch and preparation method of weight-reducing meal replacement bars
  • Weight-reducing meal replacement bars rich in resistant starch and preparation method of weight-reducing meal replacement bars
  • Weight-reducing meal replacement bars rich in resistant starch and preparation method of weight-reducing meal replacement bars

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Green Banana Powder 45.0%; Whey Protein 12.0%, Soy Protein Isolate 6.0%, Collagen 2.0%; Nuts 12.0% (Walnut, Almond, Sesame Mass Ratio 2:2:1); Dehydrated Cabbage Crisp 8.0%; Oligomer Isomaltose 4.0%, natural honey 2.0%, inulin 2.0%; pectin 0.5%; seaweed powder 2.5%; green tea powder 1.0%; edible salt 1.0%; diglyceride 2.0%.

[0050] (1) Preparation of resistant starch green banana powder:

[0051] a) Select green bananas with plump fruit and natural color, peel the raw materials, protect the color, beat the pulp, and place them in an oven at 40°C for 20 hours to dry.

[0052] b) Powder the dried block slurry and pass through a 100-mesh sieve to obtain green banana powder.

[0053] (2) Weigh green banana powder rich in resistant starch, high-quality protein powder (whey protein, soybean protein isolate, collagen), toning powder (green tea powder), seasoning powder (seaweed powder) according to the mass ratio Put it into the mixer and work for 10 minutes to make the powd...

Embodiment 2

[0065] Green banana powder 28.0%, potato flour 15.0%, corn flour 7.0%; whey protein 8.0%, soybean protein isolate 6.0%, collagen 3.5%; nuts 9.0% (mass ratio of cashew nuts, almonds, and chestnuts is 1:1:1 ); Dehydrated carrot crisp 6.0%; Isomalto-oligosaccharide 2.0%, natural honey 2.0%, inulin 1.0%; Pectin 0.8%; (five spice powder, chili powder, cumin powder, Chinese prickly ash powder mass ratio are 1:3: 1:1) 3.5%; Carrot Powder 3.0%; Edible Salt 1.5%; Diglycerides 4.0%.

[0066] (1) Preparation of resistant starch mixed fruit and vegetable powder:

[0067] a) Select green bananas, potatoes, and corn raw materials with plump fruit and natural color, peeled (corn threshing), color protection, beating respectively, and drying in an oven at 40°C for 20 hours.

[0068] b) Powder the dried lumpy slurry, pass through a 100-mesh sieve, and mix to obtain mixed fruit and vegetable powder.

[0069] (2) Combine mixed fruit and vegetable powder rich in resistant starch, high-quality p...

Embodiment 3

[0081] Green banana powder 20.0%, potato flour 8.0%, corn flour 17.0%; whey protein 8.0%, soybean protein isolate 4.0%, collagen 4.0%; nut 15.0% (the mass ratio of peanut, walnut, macadamia nut is 1:1: 1); dehydrated pumpkin crisp 4.0%; isomaltooligosaccharide 3.5%, natural honey 4.0%, inulin 2.0%; pectin 0.5%; tomato powder 3.0%; carrot powder 2.8%; edible salt 1.2%; diglyceride 3.0 %.

[0082] (1) Preparation of resistant starch mixed fruit and vegetable powder:

[0083] a) Select green bananas, potatoes, and corn raw materials with full fruit and natural color, peeled (corn threshing), treated for color protection, beating respectively, and placed in an oven at 40°C for 20 hours to dry.

[0084] b) Powder the dried lumpy slurry, pass through a 100-mesh sieve, and mix to obtain mixed fruit and vegetable powder.

[0085] (2) Weigh the mixed fruit and vegetable powder rich in resistant starch, high-quality protein powder (whey protein, soybean protein isolate, collagen), ton...

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PUM

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Abstract

The invention discloses weight-reducing meal replacement bars rich in resistant starch and a preparation method of the weight-reducing meal replacement bars. According to the weight-reducing meal replacement bars, green healthy raw materials are adopted. Main raw materials include mixed fruit and vegetable powder rich in resistant starch, whey protein powder, soy protein isolate powder, collagen powder, nuts, dehydrated vegetables, isomaltooligosacharide and the like. The functional type weight-reducing meal replacement bars are rich in prebiotics of the resistant starch, high-quality proteinpeptide, soluble dietary fibers and the like, and can help people to improve health status in the respect of controlling diet.

Description

technical field [0001] The invention belongs to the field of weight loss meal replacement bars, in particular to a weight loss meal replacement bar rich in resistant starch and a preparation method thereof. Background technique [0002] At present, the incidence of constipation, obesity, diabetes, and gastrointestinal diseases in the world is increasing year by year, and the traditional medical and health food has irregular production, which causes dehydration, loss of appetite, liver damage, endocrine disorders, and long-term consumption. [0003] The present invention aims to produce a functional weight-loss meal replacement bar rich in prebiotics such as resistant starch and high-quality protein peptides. The product is dedicated to weight loss, blood sugar reduction, and gastrointestinal conditioning, helping people improve their health in terms of diet control. It belongs to the research and development application product in the field of food processing technology, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L25/00A23L33/125A23L33/17A23L33/185A23L33/19
CPCA23V2002/00A23L19/01A23L25/00A23L33/125A23L33/17A23L33/185A23L33/19A23V2200/332
Inventor 王娟郝欣陈菲
Owner SOUTH CHINA UNIV OF TECH
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