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Vegetable nutritional meal replacement powder and preparation method thereof

A meal replacement powder and nutrition technology, applied in the field of vegetarian nutritional meal replacement powder and its preparation, can solve the problems of high sugar content, high sweetness, unsuitable for the public taste, etc., to reduce cholesterol, blood sugar and blood fat, and reduce oil intake Intake, the effect of female Qi and blood improvement

Inactive Publication Date: 2018-11-23
齐林义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The disadvantages of the meal replacement powder in the prior art are: high sugar content, high sweetness, not suitable for public taste, and when the water temperature is too high when brewing, it is easy to form lumps. The reason for the phenomenon is that there are too many high-sugar ingredients in the material, and the starch content is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A vegetarian nutritional meal replacement powder, comprising the following raw materials by weight: 4 parts of konjac powder, 5 parts of fruit and vegetable powder, 2 parts of conjugated linoleic acid, 1 part of betaine, 1 part of methionine, 6 parts of lotus seeds, 4 parts of gorgon 3 parts of tartary buckwheat, 7 parts of chanterelles, 6 parts of hydrangea, 2 parts of peanuts, 4 parts of miracle fruit, 2 parts of avocado, 5 parts of seabuckthorn powder, 3 parts of lotus root powder, and 5 parts of yam powder.

[0021] The preparation method of described vegetarian nutrition meal replacement powder comprises the following steps:

[0022] 1) Mix 4 parts of konjac powder, 5 parts of fruit and vegetable powder, 1 part of betaine, 4 parts of gorgon, 3 parts of tartary buckwheat, 7 parts of chanterelles, 6 parts of hydrangea, 5 parts of seabuckthorn powder, 3 parts of lotus root starch, and yam powder 5 parts, dehydrated and ground into powder, passed through a 65-mesh siev...

Embodiment 2

[0026] A vegetarian nutritional meal replacement powder, comprising the following raw materials by weight: 8 parts of konjac powder, 8 parts of fruit and vegetable powder, 5 parts of conjugated linoleic acid, 3 parts of betaine, 2 parts of methionine, 9 parts of lotus seeds, 8 parts of gorgon 6 parts of tartary buckwheat, 10 parts of chanterelles, 9 parts of hydrangea, 5 parts of peanuts, 7 parts of miracle fruit, 6 parts of avocado, 9 parts of seabuckthorn powder, 6 parts of lotus root powder, and 7 parts of yam powder.

[0027] The preparation method of described vegetarian nutrition meal replacement powder comprises the following steps:

[0028] 1) Mix 8 parts of konjac powder, 8 parts of fruit and vegetable powder, 3 parts of betaine, 8 parts of gorgon, 6 parts of tartary buckwheat, 10 parts of chanterelles, 9 parts of hydrangea, 9 parts of seabuckthorn powder, 6 parts of lotus root powder, and yam powder 7 parts, dehydrated, ground into powder, passed through 80 mesh siev...

Embodiment 3

[0032] A vegetarian nutritional meal replacement powder, comprising the following raw materials by weight: 5 parts of konjac powder, 7 parts of fruit and vegetable powder, 3 parts of conjugated linoleic acid, 2.5 parts of betaine, 1.2 parts of methionine, 6.5 parts of lotus seeds, 5 parts of Gorgon 4 parts of tartary buckwheat, 9 parts of chanterelles, 8 parts of hydrangea, 4 parts of peanuts, 6 parts of miracle fruit, 5.5 parts of avocado, 6 parts of seabuckthorn powder, 5 parts of lotus root powder, and 6.5 parts of yam powder.

[0033] The preparation method of described vegetarian nutrition meal replacement powder comprises the following steps:

[0034] 1) Mix 5 parts of konjac powder, 7 parts of fruit and vegetable powder, 2.5 parts of betaine, 5 parts of gorgon, 4 parts of tartary buckwheat, 9 parts of chanterelles, 8 parts of hydrangea, 6 parts of seabuckthorn powder, 5 parts of lotus root powder, and yam powder 6.5 parts, dehydrated and ground into powder, passed throu...

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PUM

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Abstract

The invention discloses vegetable nutritional meal replacement powder. The vegetable nutritional meal replacement powder is prepared from the following raw materials in parts by weight: 4 to 8 parts of konjac fine powder, 5 to 8 parts of fruit and vegetable powder, 2 to 5 parts of conjugated linoleic acid, 1 to 3 parts of betaine, 1 to 2 parts of methionine, 6 to 9 parts of semen nelumbinis, 4 to8 parts of semen euryales, 3 to 6 parts of tartary buckwheat, 7 to 10 parts of cantharellus cibarius, 6 to 9 parts of sparassis crispa, 2 to 5 parts of peanut, 4 to 7 parts of synsepalum dulcificum, 2to 6 parts of butyrospermum parkii, 5 to 9 parts of sea buckthorn powder, 3 to 6 parts of lotus root starch and 5 to 7 parts of rhizoma dioscoreae powder. The invention further discloses a preparation method of the vegetable nutritional meal replacement powder. The vegetable nutritional meal replacement powder has low calories; the content of dietary fibers and microelements are suitable for bodyconstitution and absorption of Asian people; a formula contains food materials and medicinal materials, which can be used for improving the gastrointestinal function; various types of pollen are added, so that the vegetable nutritional meal replacement powder has a qi and blood improvement effect on women.

Description

technical field [0001] The invention relates to the field of weight loss products, in particular to a vegetarian nutritional meal replacement powder and a preparation method thereof. Background technique [0002] The pressure of modern life and various environmental factors lead to many complications. There are more and more sub-healthy people, which affects work and life. In addition, with the acceleration of the pace of life, migrant workers do not have a fixed time to eat three meals, causing many stomach problems. For intestinal diseases, how to improve physical fitness, work efficiency and quality of life is the most important thing. [0003] The disadvantages of the meal replacement powder in the prior art are: high sugar content, high sweetness, not suitable for the public taste, and when the water temperature is too high, it is easy to form lumps. The reason for this phenomenon is that there are too many high-sugar components in the material, and the starch content i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/10
CPCA23L33/00A23L33/10A23V2002/00A23V2200/30
Inventor 齐林义
Owner 齐林义
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