Vegetable meat meal replacement bar with satiety and meal replacement effects and preparation method thereof

A meal replacement and functional technology, applied in the field of plant meat meal replacement sticks and its preparation, can solve the problems of difficult to guarantee safety, limited land resources, insufficient productivity, etc., and achieve the effect of novel dosage form, simple production process, and convenient to carry and eat

Pending Publication Date: 2020-09-04
XIAN YUENSUN BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, meat in meal replacement foods is from animal sources, but due to factors such as limited land resources, insufficient productivity, animal protection, and virus-borne diseases carried by meat, there is a large gap in traditional meat, and its safety is difficult to guarantee

Method used

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  • Vegetable meat meal replacement bar with satiety and meal replacement effects and preparation method thereof
  • Vegetable meat meal replacement bar with satiety and meal replacement effects and preparation method thereof
  • Vegetable meat meal replacement bar with satiety and meal replacement effects and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A plant meat meal replacement bar with the effect of satiety meal replacement, prepared according to the following method:

[0030] (1) 51% of the dried soybean textured protein is first soaked in water and softened, and then disassembled;

[0031] (2) Mix the raw materials obtained by dismantling, add 30% of purified water, 13% of soybean protein isolate, 1.5% of konjac powder, 0.4% of carrageenan, 0.65% of carboxymethyl cellulose, 0.8% of chitosan oligosaccharide, mulberry leaves 0.08% powder, 1.5% mannose oligosaccharide, 0.37% salt, 0.7% five-spice powder, mixed and seasoned;

[0032] (3) The material after the mixed material treatment is molded, bagged, vacuumed, sealed, and finally sterilized. The sterilizing temperature is 80° C. and the sterilizing time is 60 minutes.

Embodiment 2

[0034] A plant meat meal replacement bar with the effect of satiety meal replacement, prepared according to the following method:

[0035] (1) 43% of the dried soybean textured protein is first soaked in water and softened, and then disassembled;

[0036] (2) Mix the raw materials obtained by dismantling, add 42% of purified water, 9% of soybean protein isolate, 3.3% of konjac powder, 0.2% of carrageenan, 0.3% of carboxymethyl cellulose, 0.4% of chitosan oligosaccharide, mulberry leaves 0.1% powder, 1% mannose oligosaccharide, 0.2% salt, 0.5% five-spice powder, mixed and seasoned;

[0037] (3) The material after the mixing and mixing process is molded, bagged, vacuumized, sealed, and finally sterilized. The sterilizing temperature is 121° C. and the sterilizing time is 40 minutes.

Embodiment 3

[0039] A plant meat meal replacement bar with the effect of satiety meal replacement, prepared according to the following method:

[0040] (1) 37% of the dried soybean textured protein is first soaked in water to soften, and then dismantled;

[0041] (2) Mix the raw materials obtained by dismantling, add 47% of purified water, 8% of soybean protein isolate, 5% of konjac flour, 0.13% of carrageenan, 0.55% of carboxymethyl cellulose, 0.65% of chitosan oligosaccharide, and mulberry leaves Powder 0.17%, mannose oligosaccharide 0.2%, salt 0.5%, five-spice powder 0.5%, chili powder 0.3%, carry out mixing treatment;

[0042] (3) The material after the mixing and mixing process is molded, bagged, vacuumed, sealed, and finally sterilized. The sterilizing temperature is 90° C. and the sterilizing time is 50 minutes.

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PUM

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Abstract

The invention discloses a vegetable meat meal replacement bar with satiety and meal replacement effects. The vegetable meat meal replacement bar comprises the following raw materials: purified water,a vegetable tissue protein, vegetable protein powder, konjaku flour, carrageenan, carboxymethyl cellulose, chitosan oligosaccharide, mulberry leaf powder, salt and mixed spices. The invention furtherdiscloses a preparation method which comprises: firstly, soaking the dried vegetable tissue protein with water until the dried vegetable tissue protein is soft, and then carrying out filamentization processing; then uniformly mixing the raw material obtained after filamentization processing, adding the purified water, the plant protein powder, the konjaku flour, the carrageenan, the carboxymethylcellulose, the chitosan oligosaccharide, the mulberry leaf powder, the salt and the mixed spices to carry out mixing stirring processing; and finally, carrying out film pressing, bagging, vacuumizingand sealing on the materials after mixing stirring processing, and finally, carrying out sterilization processing. The vegetable meat meal replacement bar with the satiety and meal replacement effects, which is disclosed by the invention, is balanced in nutrition, has an obvious effect in the aspect of satiety, has a meat flavor and taste, and meets demands of people for meat foods.

Description

technical field [0001] The invention relates to the technical field of functional food, in particular to a vegetable meat meal replacement bar with a satiety meal replacement effect and a preparation method thereof. Background technique [0002] In recent years, with the global trend of weight loss and fitness, the concept of meal replacement food has been deeply rooted in the hearts of the people. China's meal replacement industry is entering the fast lane. According to statistics from Euromonitor International, the size of China's meal replacement market in 2017 was about 57.17 billion yuan, and it is expected to reach 120 billion yuan in 2022. At present, the market penetration rate of meal replacement bars in my country is only 21.7%, and the market size in 2018 is only 30.55 billion. The future development of the meal replacement bar market is huge. Meal replacement products on the market are mainly divided into reconstituted, energy bars, and snacks, which have disadv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/185A23L33/22A23L33/125A23L33/10A23L33/21
CPCA23L33/185A23L33/22A23L33/10A23L33/21A23V2002/00A23V2200/30A23V2250/5488A23V2250/5066A23V2250/5036A23V2250/51082A23V2250/284A23V2250/1582A23V2250/1614
Inventor 刘宁丰硕金祥孙鹏程李珊赵云博
Owner XIAN YUENSUN BIOLOGICAL TECH CO LTD
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