A slowly digestible low-fat meal replacement protein bar and a method of making the same

By pre-treating and enzymatically modifying Ganoderma lucidum spore powder and quinoa protein powder, and combining them with mixed nuts and xylitol, the problems of short satiety and large blood sugar fluctuations in existing meal replacement protein bars have been solved. This achieves slow digestion, low fat, and low calorie meal replacement effects, making it suitable for weight control and sub-health conditioning.

CN122397775APending Publication Date: 2026-07-17ANHUI TONGFU FOOD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
ANHUI TONGFU FOOD
Filing Date
2026-05-23
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

Existing meal replacement protein bars suffer from problems such as short duration of satiety, high glycemic index, monotonous nutritional composition, lack of dietary fiber and insufficient functional ingredients, making them unsuitable for long-term meal replacement needs and detrimental to blood sugar management.

Method used

The pretreatment method using Huoshan Ganoderma lucidum spore powder and quinoa protein powder, combined with enzymatic modification and mixed nuts, decomposes quinoa protein into small molecule peptides and amino acids through enzymatic modification. Dietary fiber is used to delay gastric emptying, xylitol is used to replace sucrose to balance blood sugar, and ultra-fine pulverization of Ganoderma lucidum improves the dissolution of active ingredients.

Benefits of technology

It achieves a protein digestibility of ≥90%, prolongs satiety to ≥4 hours, balances postprandial blood sugar, and is suitable for weight control and sub-health conditioning, with good market application prospects.

✦ Generated by Eureka AI based on patent content.

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Abstract

The application discloses a kind of slowly digestible low-fat meal replacement protein bars and preparation method thereof, belong to food processing technical field. With low gluten flour as base, compound quinoa protein powder, milk powder, mixed nuts, xylitol and huoshan ganoderma spore powder, 0 essence, 0 preservative;Adopting ganoderma low-temperature ultrafine grinding, quinoa protein enzymolysis-spray drying, 180 ℃ baking setting process, the low-fat, low-calorie, high-fiber, meal replacement product with satiety ≥4h is prepared.The application combines the health care effect of medicine and food with modern meal function, the taste is crisp, multiple flavors can be selected, process is stable, can be industrialized production, applicable to weight control, office meal replacement, sub-health regulation crowd.
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