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Low-sugar-content meal replacement drink and preparation method thereof

A technology for meal replacement beverages and raw materials, applied in food science and other directions, can solve the problems of increasing satiety and the ratio of calorie intake to satiety time, poor taste of high dietary fiber products, and increasing types of healthy snacks to satisfy hunger, etc. Taste, improvement of nutrient heating loss, special effect of taste

Pending Publication Date: 2019-06-07
广东金旺生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Purpose of the invention: Aiming at the problems existing in the prior art, the present invention provides a low-sugar meal replacement beverage, which mainly solves the following problems: 1. Increase the intake of cellulose; 2. Improve the problem of poor taste of high dietary fiber products. The taste of beverages and porridge / soup; 3. Increase the types of healthy snacks between classes or work to satisfy hunger, increase the feeling of satiety and the ratio of calories intake to satiety time; 4. Change the taste of beverages so that consumers feel subjectively that they have eaten more Satiating food makes consumers subconsciously feel that it is to satisfy their hunger, but it is actually a low-calorie product; 5. Solve the problem of stratification of insoluble dietary fiber during storage

Method used

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  • Low-sugar-content meal replacement drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Apple Peach Low Sugar Meal Replacement Drink

[0040] Components:

[0041]45 parts of fruit and vegetable pulp (90% of apple pulp by mass percentage, 10% of peach pulp), 8 parts of microcrystalline cellulose dietary fiber, 15 parts of white granulated sugar, 0.2 part of agar, 0.1 part of konjac powder, 0.07 part of carrageenan, 0.05 parts of thickener xanthan gum, 0.2 parts of citric acid, 0.08 parts of sodium citrate, 0.06 parts of potassium chloride, 0.02 parts of sodium isoVC, 0.01 parts of vitamin C, 0.04 parts of potassium sorbate, 0.03 parts of peach flavor, 37 parts of water share.

[0042] Preparation

[0043] (1) Pre-treatment: select fresh apples and peaches, wash, drain, and peel; grind and beat to obtain fruit and vegetable pulp;

[0044] (2) Boil gelatin: Add agar, konjac flour, carrageenan, and thickener into water through a water-powder mixer, stir and heat quickly to 85°C, slowly heat to 95°C, and keep the temperature for 5 minutes;

[0045] (3) Blen...

Embodiment 2

[0051] Apple Citrus Low Sugar Meal Replacement Drink

[0052] Components:

[0053] 45 parts of fruit and vegetable pulp (90% of apple pulp and 10% of peach pulp by mass percentage), 8 parts of citrus dietary fiber, 15 parts of white sugar, 0.2 part of agar, 0.1 part of konjac powder, 0.07 part of carrageenan, thickener yellow 0.05 parts of raw gum, 0.2 parts of citric acid, 0.08 parts of sodium citrate, 0.06 parts of potassium chloride, 0.02 parts of sodium isoVC, 0.01 parts of vitamin C, 0.04 parts of potassium sorbate, 0.03 parts of peach essence, and 32 parts of water.

[0054] Preparation

[0055] (1) Pre-treatment: select fresh apples and peaches, wash, drain, and peel; grind and beat to obtain fruit and vegetable pulp;

[0056] (2) Boil gelatin: add agar, konjac flour, carrageenan, and thickener into water through a water-powder mixer, stir and heat quickly to 90°C, slowly heat to 95°C, and keep the temperature for 8 minutes;

[0057] (3) Blending: continue to add sug...

Embodiment 3

[0063] Apple Hawthorn Low Sugar Meal Replacement Drink

[0064] Components:

[0065] 35 parts of fruit and vegetable pulp (wherein by mass percentage apple pulp 80%, hawthorn pulp 20%), citrus dietary fiber 8 parts, white granulated sugar 15 parts, agar 0.2 part, konjac powder 0.1 part, carrageenan 0.07 part, citric acid 0.2 part, 0.08 parts of sodium citrate, 0.0.6 parts of potassium chloride, 0.02 parts of sodium isoVC, 0.01 parts of vitamin C, 0.04 parts of potassium sorbate, 0.03 parts of hawthorn essence, and 32 parts of water.

[0066] Preparation

[0067] (1) Pre-treatment: select fresh apples and hawthorns, wash, drain, and peel; grind and beat to obtain fruit and vegetable pulp;

[0068] (2) Boil gelatin: Add agar, konjac flour, and carrageenan into water through a water-powder mixer, stir and heat quickly to 90°C, slowly heat to 95°C, and keep the temperature for 6 minutes;

[0069] (3) Blending: continue to add sugar, citric acid, sodium citrate, potassium chlori...

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Abstract

The invention discloses a low-sugar-content meal replacement drink and a preparation method thereof. The low-sugar-content meal replacement drink is mainly prepared from the following raw materials inparts by weight: 30-90 parts of fruit and vegetable pulp, 1-10 parts of dietary fiber, 5-17 parts of sugar, 0.15-0.25 part of agar, 0.05-0.25 part of konjac powder, 0.05-0.1 part of carrageenan, 0-0.3 part of a thickening agent, 0.15-0.25 part of citric acid, 0.05-0.1 part of sodium citrate, 0.04-0.08 part of potassium chloride, 0.01-0.02 part of D-sodium isoascorbiate, 0.01-0.02 part of vitaminC, 0.02-0.04 part of potassium sorbate, 0-0.05 part of essence, and 30-80 parts of water. The low-sugar-content meal replacement drink prepared by the preparation method has rich dietary fiber, and islong-lasting in satiety, unique in flavor and good in taste; moreover, the preparation method is low in cost, simple in processes, greatly reduced in energy consumption and capable of decreasing nutrient loss of the finished product.

Description

technical field [0001] The invention belongs to the technical field of food production, in particular to a low-sugar meal replacement beverage and a preparation method thereof. Background technique [0002] Traditional fruit juice drinks are compounded from food raw materials such as sugar, added or not added thickeners, fruit juices, sweeteners, sour agents / buffers, flavors and pigments, and are rich in flavonoids, pectin, and vitamins inherent in fruits. C. Organic acids, amino acids, calcium, iron, zinc and other nutrients. However, fruit juice drinks have less dietary fiber due to taste requirements. [0003] As living standards get higher and higher, food is gradually refined, and dietary fiber intake is gradually reduced, which affects the balance of the body and increases the number of obese people. [0004] Dietary fiber is a polysaccharide that can neither be digested and absorbed by the gastrointestinal tract nor produce energy. Therefore, it was once considered...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/38A23L2/52A23L2/46A23L33/21A23L33/10A23L33/105
Inventor 朱锦全
Owner 广东金旺生物科技有限公司
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