Light meal milk shell ingredient

Abstract

The invention discloses a light meal milk shell ingredient. The light meal milk shell ingredient is characterized by comprising the following components: condensed milk powder, whole milk powder, fermented yoghurt powder, dextrin powder, diced yellow peach pulp, oatmeal, polydextrose, lactitol, and Lactobacillus acidophilus NCFM. A preparation method comprises the following steps: step 1, mixing 100 g of the condensed milk powder and 300 g of the whole milk powder, putting the mixture into a pot, performing boiling, then quickly pouring the mixture into a jar, waiting for surface skinning, andperforming waiting until the temperature of the milk is reduced to a normal temperature state; step 2, pouring 100 g of the fermented yoghurt powder, 30 g of oatmeal, 10 g of polydextrose and 10 g oflactitol into the milk, performing full stirring, then pouring the mixture back into the pot, performing boiling and then performing steaming with big fire for 3-9 min, and performing waiting until the mixture is cooled to the room temperature; step 3, adding 10 g of the dextrin powder, 30 g of the diced yellow peach pulp and 10 g of the lactobacillus acidophilus NCFM into the mixture in the step2, and performing full and uniform stirring; and step 4, preparing a dry powder according to different proportions, performing mixing and pressing to prepare and form the light meal milk shell whichcan be used as a meal replacement. Meanwhile, the improvement of beneficial bacteria and prebiotics can be increased by matching several ingredients.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to an ingredient for light meal milk shellfish. Background technique [0002] At present, most dairy products contain a large amount of sugar and a very high percentage of fat and calories. After eating a large amount, it not only increases the burden on the stomach, but also has a high blood sugar response, metabolism depends on insulin, the digestive tract pinches healthy probiotics, and the feeling of fullness is not strong. Facilitates weight gain over time. [0003] In order to overcome the above-mentioned technical problems, the applicant hereby discloses a light meal milk shell ingredient. Contents of the invention [0004] The purpose of the present invention is to provide a light diet milk shellfish ingredient and preparation method to solve the problems raised in the above-mentioned background technology. [0005] To achieve the above object, the pre...

AI Technical Summary

Problems solved by technology

[0002] At present, most dairy products contain a large amount of sugar and a very high percentage of fat and calories. After eating a large amount, it not only increases the burden on the stomach, but also has a high blood sugar response, metabolism depends on insulin, the digestive tract pinches healthy probiotics, and the feeling of fullness is not strong. Facilitate weight gain over time

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