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Food composition, preparation method and purpose

A composition and food technology, applied in the field of food processing, can solve the problems of affecting consumer experience, difficulty in long-term consumption of consumers, and limited options, so as to enhance satiety, reduce fat synthesis, reduce intake and absorption effect

Pending Publication Date: 2020-03-27
东莞东阳光保健品研发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, meal replacement powders with the effect of controlling blood sugar have appeared on the market, but there are few types of products and the options are very limited
[0004] In addition, a problem was also found. The current sugar-controlled meal replacement powder generally has the problem of easy caking when brewing, and it is difficult to form a uniform dispersion system. It is not easy to brew when eating, and it also causes poor drinking taste, which greatly affects Consumers' sense of experience makes it difficult for consumers to form long-term eating habits

Method used

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  • Food composition, preparation method and purpose
  • Food composition, preparation method and purpose
  • Food composition, preparation method and purpose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] This embodiment provides a food composition, which is prepared from the following components in parts by weight: 15 parts of brown rice, 10 parts of oats, 13 parts of purple sweet potato, 1 part of celery, 1 part of black fungus, soybean protein isolate 12 parts, 10 parts of resistant dextrin, 21 parts of skimmed milk powder, 10 parts of crystalline fructose, 4 parts of konjac powder, 2.5 parts of white kidney bean extract.

[0037]The food composition provided in this example is prepared through the following steps, and the specific process flow chart can be found in figure 1 :

[0038] (1) Raw material inspection: All raw materials, auxiliary materials, and inner packaging materials must pass the inspection before they can be used for production;

[0039] (2) Cooking: Brown rice and oats are cooked in microwave; purple sweet potato, celery and black fungus are first steamed in a steamer, and then dried in an oven;

[0040] (3) Batching: take each raw material accord...

Embodiment 2

[0047] This embodiment provides a food composition, which is prepared from the following components in parts by weight: 20 parts of brown rice, 5 parts of oats, 18 parts of purple sweet potato, 0.5 part of celery, 0.5 part of black fungus, soybean protein isolate 18 parts, 10 parts of resistant dextrin, 18.5 parts of skimmed milk powder, 10 parts of crystalline fructose, 4 parts of konjac powder, 1.5 parts of white kidney bean extract.

[0048] The preparation method of the food composition is the same as in Example 1.

Embodiment 3

[0050] This embodiment provides a food composition, which is prepared from the following components in parts by weight: 28 parts of brown rice, 5 parts of oats, 8 parts of purple sweet potato, 1.5 parts of celery, 1.5 parts of black fungus, soybean protein isolate 8 parts, resistant dextrin 12 parts, skimmed milk powder 18 parts, crystalline fructose 8 parts, konjac powder 5 parts, white kidney bean extract 5 parts.

[0051] The preparation method of the food composition is the same as in Example 1.

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PUM

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Abstract

The invention belongs to the technical field of food processing, concretely discloses a food composition, and also discloses a preparation method and a purpose of the food composition. The food composition is prepared by reasonably selecting and scientifically compounding the following components of brown rice, oats, purple potatoes, celeries, black fungus, soybean protein isolate, resistant dextrin, skimmed milk powder, crystalline fructose, konjak refined flour and white kidney bean extracts. The food composition can realize meal replacement satiety and achieves the effect of effectively controlling blood sugar. The invention also provides a preparation method of the food composition. A food composition product prepared by using the preparation method can achieve the effects of rapid dispersion after water addition and no agglomeration, is convenient to brew, and has good taste. The food composition provided by the invention can be used for meal replacement for diabetic people, weight reduction for normal people groups and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a food composition, a preparation method and an application of the food composition. Background technique [0002] Existing blood sugar stabilizing or hypoglycemic products are mainly health food or medicines. Long-term use of medicines is likely to cause side effects, while health food is expensive and consumers have insufficient long-term purchasing power. [0003] Functional food refers to food with specific nutritional and health functions, that is, food that is suitable for specific groups of people, can regulate body functions, and is not for the purpose of treatment. For example, it includes foods that enhance the body's physical fitness (enhance immunity, activate the lymphatic system, etc.); foods that prevent diseases (hypertension, diabetes, coronary heart disease, constipation, and tumors, etc.); restore health (control cholesterol, prevent platelet aggregatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L19/00A23L19/10A23L29/30A23L31/00A23L33/10A23L33/105A23L33/125A23L33/185A23L33/21A23P10/20
CPCA23L7/143A23L19/105A23L19/09A23L31/00A23L33/185A23L33/105A23L33/10A23L19/115A23L33/21A23L33/125A23L29/30A23P10/20A23V2002/00A23V2200/12A23V2200/32A23V2200/332A23V2200/14A23V2200/328A23V2250/21A23V2250/5114A23V2250/5116A23V2250/5488A23V2250/5066A23V2250/606
Inventor 段志辉钱正明汪小东林荣淇李周武万兴洪正茂
Owner 东莞东阳光保健品研发有限公司
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