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Flour and preparation method thereof

A technology of flour and premixed powder, which is applied in food preparation, application, food science, etc., can solve the problem of low carbohydrate content, etc., and achieve the effects of enhancing memory, speeding up information transmission, and maintaining normal intestinal function

Active Publication Date: 2015-05-13
GUANGZHOU CINJEP BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in the prior art, there is no flour with low carbohydrate content and the effects of weight loss and fat reduction.

Method used

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  • Flour and preparation method thereof
  • Flour and preparation method thereof
  • Flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] An embodiment of the flour of the present invention, the flour in this embodiment contains the following components in parts by weight: 25 parts of various vegetable oil powders, 15 parts of soybean lecithin, 20 parts of gel-type soybean protein isolate powder, and 13 parts of egg white powder , 17 parts of soluble dietary fiber, 8 parts of insoluble dietary fiber, and 2 parts of plant colloid; wherein, the mass percentage of fat in various vegetable oil powders is 80%, and the mass percentage of fat in phospholipids is 90%; Gel-type soybean protein isolate powder The mass percentage of protein in the egg white powder is 84%, and the mass percentage of protein in the egg white powder is 74%; In soluble dietary fiber, insoluble dietary fiber and plant colloid, the average mass percentage of dietary fiber is 78%.

[0041] The flour of the present embodiment contains the following nutrients by weight: 33.5 parts of fat, 26.4 parts of protein, 21 parts of dietary fiber, and ...

Embodiment 2

[0052] An embodiment of the flour of the present invention, the flour in this embodiment contains the following components in parts by weight: 28 parts of various vegetable oil powders, 10 parts of soybean lecithin, 28 parts of gel-type soybean protein isolate powder, and 8 parts of egg white powder , 22 parts of soluble dietary fiber, 2 parts of insoluble dietary fiber, and 2 parts of plant colloid; wherein, the mass percentage of fat in various vegetable oil powders is 85%, and the mass percentage of fat in phospholipids is 92%; Gel-type soybean protein isolate powder The mass percentage of protein in the egg white powder is 80%, and the mass percentage of protein in the egg white powder is 70%; In soluble dietary fiber, insoluble dietary fiber and plant colloid, the average mass percentage of dietary fiber is 78%.

[0053] The flour of the present embodiment contains the following nutrients by weight: 33 parts of fat, 28 parts of protein, 20.3 parts of dietary fiber, and 5 p...

Embodiment 3

[0059] An embodiment of the flour of the present invention, the flour of this embodiment contains the following components by weight: 33 parts of various vegetable oil powders, 8 parts of soybean lecithin, 28 parts of gel-type soybean protein isolate powder, and 9 parts of egg white powder , 14 parts of soluble dietary fiber, 1 part of insoluble dietary fiber, and 2 parts of vegetable colloid; wherein, the mass percentage of fat in various vegetable oil powders is 85%, and the mass percentage of fat in phospholipids is 90%; gel type soybean protein isolate powder The mass percentage of protein in the egg white powder is 80%, and the mass percentage of protein in the egg white powder is 74%; In soluble dietary fiber, insoluble dietary fiber and plant colloid, the average mass percentage of dietary fiber is 77%.

[0060] The flour of the present embodiment contains the following nutrients by weight: 35.2 parts of fat, 29 parts of protein, 13 parts of dietary fiber, and 6 parts of...

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Abstract

The invention relates to flour and a preparation method thereof, and belongs to the field of foods. The flour contains the following nutritional ingredients in parts by weight: 30-38 parts of fat, 25-29 parts of protein, 13-26 parts of dietary fiber and 5-7 parts of carbohydrate. The preparation method comprises the following steps: uniformly mixing prepared fat premix powder, protein premix powder and dietary premix powder, and sieving to obtain the flour. The flour has ketogenic, weight-losing and blood lipid-lowering effects.

Description

technical field [0001] The invention relates to a flour and a preparation method thereof, in particular to a flour with ketogenic, weight-loss and lipid-lowering effects and a preparation method thereof. Background technique [0002] Ordinary flour is mainly made of wheat flour, which is the staple food in most parts of northern my country, and people in the southern region often make various flour products for consumption. According to relevant statistics, the total sales of flour has increased year by year. As we all know, ordinary flour has high carbohydrate content, and frequent consumption of flour products is likely to cause obesity, especially for some people who cannot eat high carbohydrates, such as special patients with epilepsy, obesity and three high people. For them, there is undoubtedly a lack of taste The joy of life with all kinds of noodle products. [0003] For a long time, the flour produced in our country has always been ordinary flour containing wheat ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/308A23L1/305A23L33/17A23L33/185A23L33/22A23L33/26
Inventor 黎峰黄冬玲
Owner GUANGZHOU CINJEP BIOTECH
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