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FunctionaL weight-Losing meaL repLacement biscuit and making method thereof

A functional and production method technology, applied in the field of biscuits, can solve the problems of many chemical additives, inconsistent quality of biscuits, low degree of automation, etc., and achieve the effects of enriching nutritional value, increasing taste and aroma, and prolonging eating intervals.

Inactive Publication Date: 2018-11-23
高宜云 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the slimming biscuits on the market are mainly abnormal appetite suppression, the nutritional structure is simple, ignoring the basic nutritional needs of the human body for protein, minerals and vitamins, the taste is generally poor, there are many chemical additives, and the degree of automation in the preparation of biscuits is low , the quality of biscuits produced is inconsistent and other issues

Method used

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  • FunctionaL weight-Losing meaL repLacement biscuit and making method thereof
  • FunctionaL weight-Losing meaL repLacement biscuit and making method thereof
  • FunctionaL weight-Losing meaL repLacement biscuit and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: A functional weight-loss meal replacement biscuit of this example, wherein the component content per 100g weight-loss meal replacement biscuit is as follows: 1.6g of rapeseed pollen, 1.4g of hawthorn powder, 0.4g of spirulina, 1.8g of konjac powder , okra 3.5g, oat flour 6.8g, corn flour 7.0g, soybean dietary fiber 10g, xylitol 14.5g, maltitol 7.5g, anhydrous butter 12g, eggs 5g, protein powder 2g, skimmed milk powder 1g, salt 0.3g , shortening 10g, baking powder 10g, cornstarch 3.6g, low-gluten flour 8.0g, potassium sorbate 0.1g, water 2.5g.

[0037] A method for making a functional weight-loss meal replacement biscuit, the steps of which are:

[0038] a. Processing of raw and auxiliary materials: sieve oat flour, cornstarch, konjac flour, corn flour and low-gluten flour, and then mix the above raw and auxiliary materials according to the above ratio; mix evenly in a mixing and stirring device, mix Stirring device such as figure 1 , including a housing ...

Embodiment 2

[0043] Embodiment 2: A functional weight-loss meal replacement biscuit of this example, wherein, the content of its components per 100g weight-loss meal replacement biscuit is as follows: 1.8g of rapeseed pollen, 1.2g of hawthorn powder, 0.4g of spirulina, 1.8g of konjac powder , okra 3.5g, oat flour 6g, corn flour 8g, soybean dietary fiber 10g, xylitol 14.5g, maltitol 7.5g, anhydrous butter 12g, eggs 5g, protein powder 2g, skimmed milk powder 1g, salt 0.3g, minimum Ghee 8g, baking powder 10g, cornstarch 3.6g, low-gluten flour 9.0g, potassium sorbate 0.1g, water 2.5g.

Embodiment 3

[0044] Example 3: A functional weight-loss meal replacement biscuit of this example, wherein the component content per 100g weight-loss meal replacement biscuit is as follows: rapeseed pollen 1.6g, hawthorn powder 1.4g, spirulina 0.2g, konjac powder 1.8g , okra 5g, oat flour 6g, corn flour 8g, soybean dietary fiber 10g, xylitol 12g, maltitol 6g, anhydrous butter 12g, egg 5g, protein powder 2g, skimmed milk powder 1g, salt 0.3g, shortening 8g, Baking powder 10g, corn starch 3.6g, low-gluten flour 8.0g, potassium sorbate 0.1g, water 2.5g.

[0045] Clinical case one of the present invention: Sun Mou, male, age 48, employee of Oriental Cultural Park Tourism Group. The original body weight was 80kg, and after 30 days of using the biscuit as a meal replacement, the body weight was 71kg, which was 9kg less.

[0046] Clinical case 2: Yang, female, age 42, employee of Oriental Culture Park Tourism Group. The original body weight was 70kg, and after using the biscuit half meal replace...

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Abstract

The invention reLates to a biscuit, in particuLar to a functionaL weight-Losing meaL repLacement biscuit and a making method thereof. The technicaL probLems that in the prior art, existing weight-Losing biscuits negLect the basic nutrient requirement of peopLe for protein, mineraL substances and vitamins, are poor in taste generaLLy, and contain muLtipLe chemicaL additives, when the biscuits are made, the automatic degree is Low, the made biscuits are not consistent in quaLity are soLved. The biscuit is made from rape poLLen, hawthorn powder, spiruLina, konjak, okra, oat powder, corn fLour, soybean dietary fiber, xyLitoL, maLtitoL, anhydrous butter, eggs, aLbumen powder, skimmed miLk powder, saLt, shortening, baking powder, corn starch, weak strength fLour, potassium sorbate and water. Themaking method comprises the steps of raw and auxiLiary materiaL treatment, butter beating, dough making, baking and bagging after the biscuit is cooLed.

Description

technical field [0001] The invention relates to a biscuit, in particular to a functional weight loss meal replacement biscuit and a preparation method thereof. Background technique [0002] With the improvement of living standards, the excessive intake of high-fat, high-protein and high-calorie foods in the diet has led to an increasing number of obese people. Obesity brings great inconvenience to people's life and work. Hyperlipidemia, fatty liver, and hyperglycemia are largely caused by obesity. Therefore, weight loss has been paid more and more attention to by people, and it has become one of the important measures for health care. [0003] Obesity is the accumulation of fat due to more energy intake than expenditure. Several methods currently available for weight loss are promoting fat consumption through exercise; promoting fat burning with the help of fat burning factors; appetite suppression, etc. Exercise to lose weight is generally difficult to persist, and most ...

Claims

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Application Information

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IPC IPC(8): A21D13/064A21D13/062A21D13/047A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/366A21D13/062A21D13/064A21D13/047
Inventor 高宜云徐关兴俞波
Owner 高宜云
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