Slimming meal replacement prepared from curdlan and resistant starch and preparation method thereof

A resistant starch and slimming technology, which is applied in the field of food processing, can solve the problem of meal replacement that does not consider slimming, and achieve the effect of reducing hunger

Pending Publication Date: 2021-01-15
上海统益生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the past, the vegetarian products made of curdlan and starch used raw starch, modified starch, etc., and there is no innovative product combined with resistant starch, and it has not been considered as a slimming m

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Weigh 3 grams of curdlan and 2 grams of resistant starch, and shear at high speed with 95 grams of ice water for 5 minutes.

[0031] 2. Degas the mold to make the whole solution free of air bubbles.

[0032] 3. Pour into a heating dish and heat at 100 degrees for 20 minutes.

[0033] 4. Cut the formed gel into strips as required, season appropriately, pack and sterilize, and sterilize at 121 degrees for 20 minutes under high pressure.

[0034] The resistant starch is prepared by the following method:

[0035] (1) Weigh an appropriate amount of starch to make starch milk, and the starch is cornstarch. The mass concentration of starch milk is 14.5%; use 0.5mol / L dilute hydrochloric acid solution to adjust the pH value to 5.5, and carry out microwave treatment for 85s;

[0036] (2) Use 0.1mol / L NaOH to adjust the pH value of the starch milk obtained in step (1) to 7.5, and perform autoclaving; the conditions for autoclaving are: temperature 120°C, pressure 0.1MPa, ti...

Embodiment 2

[0042] 1 Disperse 2.5 grams of curdlan and 3 grams of resistant starch in 84.16 grams of ice water, dissolve 0.14 grams of potassium hydroxide in 5 grams of ice water, pour into the dispersion of curdan and resistant starch and stir well , add citric acid solution (0.2 g of citric acid has been dissolved in 5 g of water), and stir until uniform.

[0043] 2. Degas the mold to make the whole solution free of air bubbles.

[0044] 3. Pour into a heating dish and heat at 95 degrees for 30 minutes.

[0045] 4. Cut the formed gel into slices as required, season appropriately, pack and sterilize, and sterilize at 115 degrees for 30 minutes under high pressure.

[0046] The resistant starch is prepared by the following method:

[0047] (1) Weigh an appropriate amount of starch to make starch milk, and the starch is wheat starch. The mass concentration of starch milk is 15%; use 0.5mol / L dilute hydrochloric acid solution to adjust the pH value to 6.0, and carry out microwave treatme...

Embodiment 3

[0054]1. Weigh 2 grams of curdlan and 4 grams of resistant starch, and shear at high speed with 95 grams of ice water for 5 minutes.

[0055] 2. Degas the mold to make the whole solution free of air bubbles.

[0056] 3. Pour into a heating dish and heat at 100 degrees for 20 minutes.

[0057] 4. Cut the formed gel into strips as required, season appropriately, pack and sterilize, and sterilize at 121 degrees for 15 minutes under high pressure.

[0058] The resistant starch is prepared by the following method:

[0059] (1) Weigh an appropriate amount of starch to make starch milk. The starch is any one or more of corn starch, sorghum starch, wheat starch, rice starch, tapioca starch, sweet potato starch, and potato starch. The mass concentration of starch milk is 25%; use 0.5mol / L dilute hydrochloric acid solution to adjust the pH value to 6.0, and carry out microwave treatment for 60s;

[0060] (2) Use 0.1mol / L NaOH to adjust the pH value of the starch milk obtained in step...

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PUM

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Abstract

The invention discloses a slimming meal replacement prepared from curdlan and resistant starch and a preparation method thereof. The preparation method comprises the steps of: weighing the curdlan andthe resistant starch, dispersing the curdlan and the resistant starch in ice water, and treating dispersion liquid of the curdlan and the resistant starch by using a high-speed shearing or acid-baseneutralization method; degassing the dispersion liquid, so that the integral dispersion liquid has no bubbles; and pouring the dispersion liquid into a heating vessel for heating and forming, and after cutting formed gel into a preset shape as required, carrying out proper seasoning, packaging and sterilization. The slimming meal replacement has the characteristics of low calorie, zero fat, strongsatiety, elastic mouthfee and adjustable toughness. Besides the slimming effect, after eating the curdlan and the resistant starch, people are difficult to feel hungry; and the slimming meal replacement is helpful for maintaining normal blood sugar of diabetes patients and reducing the hunger feeling. Therefore, the health food prepared by combining the curdlan and the resistant starch not only can be used for people who want to slim, but also can be used for providing a new food choice for special people such as diabetic patients and the like.

Description

technical field [0001] The invention relates to a slimming meal replacement made of curdlan and resistant starch and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Curdlan gum (also known as curdlan) is a fermented polysaccharide discovered by a doctor in Osaka, Japan in 1966 through microbial fermentation. The substance is named Curdlan because it has the property of being able to solidify after heating (Curdle property). It has the following characteristics: [0003] 1. Solubility: Curdlan gum can be dissolved in alkaline aqueous solution, but not in water. Curdlan gum is not soluble in water, but it is easily dispersed in cold water, and after high-speed stirring treatment, it forms a more uniform water dispersion. Curdlan gum can be completely dissolved in alkaline solution systems with a pH above 12 such as sodium hydroxide, trisodium phosphate, and tricalcium phosphate. [0004] 2. Gel property: Curdlan gum wa...

Claims

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Application Information

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IPC IPC(8): A23L29/269A23L33/21
CPCA23L29/271A23L33/21A23V2002/00A23V2200/328A23V2200/332A23V2250/504A23V2250/5118
Inventor 朱盈盈刘熠
Owner 上海统益生物科技有限公司
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