A kind of preparation method of brewing powder and brewing powder thereof

A production method and technology for preparing powder, applied in the field of food processing, can solve the problems of poor taste, affecting the taste of food, and little specific effect.

Active Publication Date: 2019-02-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the bitter taste of tea polyphenols, etc., when too much is added to food, it will seriously affect the taste of the food and cause poor taste. On the other hand, when the amount of tea polyphenols added to food is too small, the specific effect it can achieve negligible

Method used

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  • A kind of preparation method of brewing powder and brewing powder thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The weight ratio of raw materials is 50g of corn starch, 15g of whey protein, 13g of sunflower oil, 10g of high amylose corn starch, 4.45g of fructooligosaccharide, 3.68g of xylitol, 2g of soybean powdery phospholipid, 0.5g of konjac gum, and conjugated sub- Oleic acid 0.2g, casein calcium peptide 0.16g, tea polyphenol 0.6g, tea polysaccharide 0.5g, multivitamin 0.1g, molecular distillation monoglyceride 0.05g, sucrose ester 0.05g, potassium chloride 1.2g, calcium carbonate 1.2g, magnesium sulfate 1g, konjac gum 0.5g, sodium chloride 0.16g, casein calcium peptide 0.2g, sodium erythorbate 0.2g, taurine 0.03g, ascorbyl palmitate 0.03g, ferrous sulfate 0.03g, Zinc sulfate 0.01g, manganese sulfate 0.005g, chromium picolinate 0.003g, trisodium phosphate 0.003g.

[0022] Disperse 50g of cornstarch and 10g of high amylose cornstarch in 240mL of water to make a cold starch solution.

[0023] Dissolve 0.05 g of sucrose ester and 0.05 g of molecularly distilled monoglyceride com...

Embodiment 2

[0028] The weight ratio of raw materials is 45g of pea starch, 10g of whey protein, 10g of sunflower oil, 5g of high amylose corn starch, 4g of fructooligosaccharide, 3g of xylitol, 2g of soybean powdery phospholipid, 0.5g of konjac gum, conjugated linoleic acid 0.2g, casein calcium peptide 0.1g, tea polyphenol 0.4g, tea polysaccharide 0.4g, multivitamin 0.1g, molecular distillation monoglyceride 0.05g, sucrose ester 0.05g, potassium chloride 1.0g, calcium carbonate 1.5g , magnesium sulfate 1g, konjac gum 0.5g, sodium chloride 0.16g, casein calcium peptide 0.2g, sodium erythorbate 0.2g, taurine 0.03g, ascorbyl palmitate 0.03g, ferrous sulfate 0.03g, zinc sulfate 0.01g, manganese sulfate 0.002g, chromium picolinate 0.005g, trisodium phosphate 0.005g.

[0029] Disperse 50g pea starch and 10g high amylose corn starch in 240mL water to make cold starch solution.

[0030] Dissolve 0.05 g of sucrose ester and 0.05 g of molecularly distilled monoglyceride compound emulsifier in 10 g...

Embodiment 3

[0035] The weight ratio of raw materials is mung bean starch 50g, whey protein 20g, sunflower oil 13g, high amylose corn starch 10g, fructooligosaccharide 5g, xylitol 4g, soybean powder phospholipid 3g, konjac gum 0.5g, conjugated linoleic acid 0.3g, casein calcium peptide 0.16g, tea polyphenol 0.6g, tea polysaccharide 0.6g, multivitamin 0.1g, molecular distillation monoglyceride 0.05g, sucrose ester 0.05g, potassium chloride 1.5g, calcium carbonate 1.2g , magnesium sulfate 1g, konjac gum 0.7g, sodium chloride 0.2g, casein calcium peptide 0.5g, sodium erythorbate 0.2g, taurine 0.03g, ascorbyl palmitate 0.03g, ferrous sulfate 0.03g, zinc sulfate 0.01g, manganese sulfate 0.007g, chromium picolinate 0.003g, trisodium phosphate 0.007g.

[0036] Disperse 50g mung bean starch and 10g high amylose corn starch in 240mL water to make cold starch solution.

[0037] Dissolve 0.05 g of sucrose ester and 0.05 g of molecularly distilled monoglyceride compound emulsifier in 13 g of sunflowe...

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Abstract

The invention discloses a processing and making method of brewing powder and brewing powder processed and made by the processing and making method. The processing and making method of the brewing powder comprises the following steps of preparing W / O emulsion, preparing W / O / W emulsion, and performing spray drying so as to obtain the brewing powder with a low blood sugar index. According to the brewing powder disclosed by the invention, fructo-oligosaccharide and xylitol are used as a composite sweetening agent, so that excessive absorption of the xylitol is avoided, and the mouth feel of the brewing powder is improved. The brewing powder disclosed by the invention meets the requirements of human bodies for energy and nutrition, wherein various function factors for reducing blood sugar are in synergistic reaction, after the function factors are absorbed, the efficacy of slowly raising the blood sugar is achieved, and the brewing powder can become the first choice of meal replacement foods for crowds suffering from high blood sugar.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for processing a packaged slow-rising sugar full-nutrition reconstituted powder and a slow-rising blood sugar product. Background technique [0002] At present, products suitable for diabetics and other people with high blood sugar are mainly divided into three categories: plant extracts, vitamin inorganic salt health care products and sugar-free starch products. The first two products have the effect of improving diabetes symptoms and lowering postprandial blood sugar, but they cannot meet the normal energy needs of diabetics and can only be used as supplementary food for meals. The main features of sugar-free starch products are high dietary fiber and high protein. Sugar alcohols are used to replace sucrose, glucose and other food materials that are prone to raise blood sugar, such as sugar-free biscuits, sugar-free bread, sugar-free soy milk, etc. However, exces...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L29/30A23L33/18A23L33/15A23L33/16A23L33/125
CPCA23V2002/00A23V2250/5118A23V2250/1866A23V2250/54252A23V2250/606A23V2250/2132A23V2250/0644A23V2250/6422A23V2200/328
Inventor 陈洁孟春雨何志勇曾茂茂秦昉张爽陶冠军王林祥
Owner JIANGNAN UNIV
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