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Meal replacement snack and preparation method thereof

A technology for snacks and meal replacements, applied in food science and other directions, can solve the problems of unbalanced nutrition, insufficient food, heavy taste, etc., and achieve the effect of balanced nutritional components and good satiety.

Inactive Publication Date: 2022-01-28
DEZHOU VOCATIONAL & TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing meal replacement products on the market are mainly divided into reconstituted products, energy bars and snacks. Disadvantages such as serious homogeneity

Method used

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  • Meal replacement snack and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The meal replacement snack described in Example 1 includes the following raw materials by weight: 5 parts by weight of wheat germ, 3 parts by weight of rice bran, 60 parts by weight of japonica broken rice, 2 parts by weight of white sesame seeds, 2 parts by weight of black sesame seeds, and 2 parts by weight of crushed peanuts. parts by weight, 4 parts by weight of oats, 3 parts by weight of sorghum, 5 parts by weight of red rice, 5 parts by weight of black rice, and 3 parts by weight of millet.

[0030] The preparation method of the meal replacement snack described in embodiment 1, comprises the following steps:

[0031] (1) mixing and pulverizing each raw material to obtain a mixture with a fineness of 90 meshes;

[0032] (2) Add water to the mixture, and ensure that the moisture content of the mixture after adding water is 15%, and then extrude and puff, and the temperature of the first zone from the feed end to the discharge end of the extrusion and puffing is 50 °...

Embodiment 2

[0034] The meal replacement snack described in Example 2 includes the following raw materials by weight: 6 parts by weight of wheat germ, 3 parts by weight of rice bran, 62 parts by weight of japonica broken rice, 2 parts by weight of white sesame seeds, 2 parts by weight of black sesame seeds, and 2 parts by weight of crushed peanuts. parts by weight, 4 parts by weight of oats, 3 parts by weight of sorghum, 6 parts by weight of red rice, 5 parts by weight of black rice, and 3 parts by weight of millet.

[0035] The preparation method of the meal replacement snack described in embodiment 2, comprises the following steps:

[0036] (1) mixing and pulverizing each raw material to obtain a mixture with a fineness of 100 meshes;

[0037] (2) Add water to the mixture, and ensure that the moisture content of the mixture after adding water is 18%, and then extrude and puff. The temperature of the first zone from the feed end to the discharge end of the extrusion and puffing is 55 ° C,...

Embodiment 3

[0039] The meal replacement snack described in Example 3 includes the following raw materials by weight: 7 parts by weight of wheat germ, 4 parts by weight of rice bran, 65 parts by weight of japonica broken rice, 2 parts by weight of white sesame seeds, 2 parts by weight of black sesame seeds, and 2 parts by weight of crushed peanuts. parts by weight, 5 parts by weight of oats, 3.5 parts by weight of sorghum, 6 parts by weight of red rice, 6 parts by weight of black rice, and 4 parts by weight of millet.

[0040] The preparation method of the meal replacement snack described in embodiment 3, comprises the following steps:

[0041] (1) mixing and pulverizing each raw material to obtain a mixture with a fineness of 115 objects;

[0042] (2) Add water to the mixture, and ensure that the moisture content of the mixture after adding water is 18%, and then extrude and puff. The temperature of the first zone from the feed end to the discharge end of the extrusion and puffing is 60 °...

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Abstract

The invention discloses a meal replacement snack and a preparation method thereof. The meal replacement snack comprises the following raw materials: 5-10 parts of wheat germs, 3-5 parts of rice bran, 60-70 parts of broken polished round-grained rice, 2-3 parts of white sesame seeds, 2-3 parts of black sesame seeds, 2-3 parts of crushed peanuts, 4-6 parts of oat, 3-4 parts of sorghum, 5-8 parts of red rice, 5-7 parts of black rice and 3-5 parts of millet. The meal replacement snack has the beneficial effects that the raw materials contained in the meal replacement snack are balanced in nutritional ingredients, the contents of protein, carbohydrate, dietary fibers, vitamins and mineral substances in the meal replacement snack meet the national dietary nutrient intake standard, and the meal replacement snack can be eaten as a meal replacement and has better satiety effect.

Description

Technical field [0001] The invention belongs to the technical field of food, and specifically relates to a meal replacement snack and a preparation method thereof. Background technique [0002] The so-called meal replacement is to replace part or all of the main meal food with nutritious meal replacement food. In recent years, with the global popularity of fitness and healthy eating, the concept of meal replacement foods has become 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 was approximately 57.17 billion yuan in 2017, and 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 was only 30.55 billion. The meal replacement bar market has great room for future development. Meal replacement products on the ...

Claims

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Application Information

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IPC IPC(8): A23L7/152A23L7/10A23L7/20A23L25/00A23L7/17
CPCA23L7/152A23L7/20A23L7/198A23L7/115A23L25/30A23L7/17
Inventor 兰晓光耿宪洲张西广
Owner DEZHOU VOCATIONAL & TECHN COLLEGE
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