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Preparation method of functional meal replacement powder with enhanced flower flavor

A technology of flavor enhancement and meal replacement powder, which is applied in food forming, edible seed preservation, seed preservation through radiation/electrical treatment, etc., can solve the problems of spoilage and deterioration, extend the shelf life, improve storage resistance, and improve flavor Effect

Pending Publication Date: 2022-04-12
江苏新禾润世家食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method only uses nitrogen-filled packaging on the packaging and is not sterilized before packaging, so it is easy to produce spoilage during storage.

Method used

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  • Preparation method of functional meal replacement powder with enhanced flower flavor
  • Preparation method of functional meal replacement powder with enhanced flower flavor
  • Preparation method of functional meal replacement powder with enhanced flower flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1 Preparation method of functional meal replacement powder with enhanced rose flavor

[0039] A method for preparing a functional meal replacement powder with enhanced rose flavor. The formula ratio is as follows in parts by weight: 40 parts of oat flour, 32 parts of quinoa flour, 5 parts of xylitol, 5 parts of rose powder microcapsules, and 3 parts of protein powder , 2 parts of minerals, 2 parts of probiotics, 1.3 parts of rose fragrance microcapsules, 5 parts of flavor stabilizer (including 2 parts of monoglyceride, 2 parts of sodium tripolyphosphate, and 1 part of sorbitol);

[0040] Its production method is as follows:

[0041] (1) Raw material pretreatment: select oat and quinoa granules, remove impurities, wash and drain for later use;

[0042] (2) Cooking of miscellaneous grains: add an appropriate amount of water to the cleaned oat and quinoa granules, place them in a pressure cooker for high-pressure cooking, and place the cooked miscellaneous grains ...

Embodiment 2

[0053] Embodiment 2 A kind of preparation method of functional meal replacement powder with sweet-scented osmanthus flavor enhancement

[0054] A preparation method of sweet-scented osmanthus-flavored functional meal replacement powder, the formula ratio is as follows in parts by weight: 40 parts of oat flour, 32 parts of quinoa flour, 5 parts of xylitol, 5 parts of osmanthus powder microcapsules, 3 parts of protein powder, 2 parts of minerals, 2 parts of probiotics, 1.3 parts of osmanthus fragrance microcapsules, 5 parts of flavor stabilizer (including 2 parts of monoglyceride, 2 parts of sodium tripolyphosphate, and 1 part of sorbitol);

[0055] Its production method is as follows:

[0056] (1) Raw material pretreatment: select oat and quinoa granules, remove impurities, wash and drain for later use;

[0057] (2) Cooking of miscellaneous grains: add an appropriate amount of water to the cleaned oat and quinoa granules, place them in a pressure cooker for high-pressure cooki...

Embodiment 3

[0068] Example 3 A preparation method of functional meal replacement powder with jasmine flavor enhancement

[0069] A method for preparing a jasmine-flavored functional meal replacement powder. The formula ratio is as follows in parts by weight: 40 parts of oat flour, 32 parts of quinoa flour, 5 parts of xylitol, 5 parts of jasmine powder microcapsules, 3 parts of protein powder, 2 parts of minerals, 2 parts of probiotics, 1.3 parts of jasmine fragrance microcapsules, 5 parts of flavor stabilizer (including 2 parts of monoglyceride, 2 parts of sodium tripolyphosphate, and 1 part of sorbitol);

[0070] Its production method is as follows:

[0071] (1) Raw material pretreatment: select oat and quinoa granules, remove impurities, wash and drain for later use;

[0072] (2) Cooking of miscellaneous grains: add an appropriate amount of water to the cleaned oat and quinoa granules, place them in a pressure cooker for high-pressure cooking, and place the cooked miscellaneous grains ...

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PUM

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Abstract

The invention discloses a preparation method of functional meal replacement powder with enhanced flower flavor, and belongs to the technical field of health food processing. The preparation method comprises the following steps: firstly, performing impurity removal, cleaning and high-pressure cooking on oat and quinoa for later use; performing pulse spouted infrared freeze drying on the cooked oat and quinoa to obtain dehydrated oat and quinoa particles; performing nano-crushing on the dehydrated oat and quinoa particles to obtain nano coarse cereal powder; embedding the debittered flower powder with beta-cyclodextrin, compounding the embedded flower powder with nano coarse cereal powder, flower essence microcapsules, a flavor stabilizer and auxiliary materials, and sterilizing and packaging to obtain the functional meal replacement powder product with enhanced flower flavor. The functional meal replacement powder produced by the invention has the advantages of good brewing property, rich flower fragrance, high nutritional value, convenience, rapidness and the like, and has the effects of relaxing the bowels, losing weight, maintaining beauty and keeping young and the like after being used for a long time. The flower flavor of the product is stable, and the retention rate of the flower flavor reaches about 80% through electronic nose detection after the storage period of 12 months.

Description

technical field [0001] The invention belongs to the technical field of health food processing, and in particular relates to a preparation method of a functional meal replacement powder with enhanced flower flavor. Background technique [0002] As a complete nutritional grain, oatmeal satisfies the higher pursuit of "natural, green and healthy" diet of contemporary residents. It has been reported that the cortex with special tissue structure is an indigestible component in cereals, but it is rich in dietary fiber, vitamins, phytic acid and β-glucan, which is exactly the case with whole grains of oats. In recent years, the research on the nutritional value and health function of oat at home and abroad has been increasing, and the development of oat products has received more attention. Quinoa is native to the Andes region of South America. It is an annual dicotyledonous plant of the family Amaranthaceae (Chenopodium L.). It has been planted locally for about 7,000 years. Qui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L27/10A23L33/10A23L5/20A23B9/06A23B9/22A23P10/30
Inventor 张慜邱丽青林志汉林嘉聪
Owner 江苏新禾润世家食品有限公司
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