Ketogenic diet capable of resisting food protein allergy and preparation method of ketogenic diet
A ketogenic diet and protein technology, applied in the direction of bacteria used in food preparation, food science, and the function of food ingredients, can solve problems such as not suitable for spray drying process, unable to meet special needs, large production scale, etc., and achieve easy Control, small investment, stable ketone production
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preparation example Construction
[0085] The preparation method of the anti-food protein allergy ketogenic diet of the present invention comprises the following steps:
[0086] One, preparation powder fat, comprises the following steps:
[0087] (1) At room temperature (20°C), 50-60% of oil and 0-2% of antioxidant are mixed according to the mass percentage, the rotation speed is 10-25 rpm, and the mixture is stirred for 5-20 minutes to obtain the mixed oil.
[0088] (2) According to the mass percentage, slowly add 8-30% of carbohydrates, 10-40% of dietary fiber, 0-2% of emulsifier, and 0-2% of acidity regulator into pure water at 40-80°C according to the existing technology , stir evenly to obtain an aqueous solution with a solid content of 20-30%.
[0089] (3) Slowly add the mixed oil into the aqueous solution according to the existing technology, shear for 5 to 40 minutes at a rotating speed of 4000 to 20000 rpm, and perform high pressure homogenization for 2 to 4 times at a pressure of 40 to 120MP. The st...
Embodiment 1
[0117] 1. Preparation of powdered fat
[0118](1) Mix 30% of coconut oil, 25% of rapeseed oil with low erucic acid, and 0.6% of sodium ascorbate according to mass percentage, and stir for 10 minutes at a rotating speed of 20 rpm to obtain mixed oil.
[0119] (2) According to mass percentage, 15% of sodium starch octenyl succinate, 28.8% of isomaltooligosaccharide, and 0.6% of mono- and diglycerides are prepared into an aqueous solution with a solid content of 25%.
[0120] (3) Slowly add the mixed fats and oils into the aqueous solution, shear for 8 minutes at a rotating speed of 10,000 rpm, and undergo high-pressure homogenization treatment for 3 times with a pressure of 120MP to obtain a stable emulsion, spray-dry to obtain powder fat, and spray-dry to obtain The air temperature is 175-185°C, and the outlet air temperature is 80-85°C.
[0121] 2. Dry mixing
[0122] (1) According to mass percentage, dilute and pre-mix 0.3% compound vitamin, 0.03% compound nucleotide, 0.1% ...
Embodiment 2
[0131] 1. Preparation of powdered fat
[0132] (1) According to mass percentage, mix 30% of medium chain triglyceride, 28% of olive oil, 2% of linseed oil, 0.6% of sodium ascorbate, and 0.1% of vitamin E, and stir for 10min at a rotating speed of 20 rpm to obtain Mix grease.
[0133] (2) According to mass percentage, 18% starch sodium octenyl succinate, 20.4% resistant dextrin, and 0.9% mono- and di-fatty acid glycerides are prepared into an aqueous solution with a solid content of 20%.
[0134] (3) Slowly add the mixed fats and oils into the aqueous solution, shear for 8 minutes at a rotating speed of 10,000 rpm, and undergo high-pressure homogenization treatment for 3 times with a pressure of 120MP to obtain a stable emulsion, spray-dry to obtain powder fat, and spray-dry to obtain The air temperature is 175-185°C, and the outlet air temperature is 80-85°C.
[0135] 2. Dry mixing
[0136] (1) According to mass percentage, 0.3% of compound vitamins, 0.04% of compound nucle...
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