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Sandwich with weight-reducing and fat-lowering functions and manufacturing method thereof

A technology for sandwiches and functions, which is applied in the field of sandwiches with the function of weight loss and fat reduction and its production. It can solve the problems of unbalanced nutrition, poor taste, single taste, etc., and achieve balanced nutrition, reduce fat content, and facilitate digestion and absorption.

Inactive Publication Date: 2019-12-31
翁耿权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sandwiches on the existing market are all high in sugar and fat, have a single taste, poor mouthfeel, and unbalanced nutrition, which cannot satisfy people's needs far away.

Method used

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  • Sandwich with weight-reducing and fat-lowering functions and manufacturing method thereof
  • Sandwich with weight-reducing and fat-lowering functions and manufacturing method thereof
  • Sandwich with weight-reducing and fat-lowering functions and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A sandwich with weight-loss and lipid-lowering functions, comprising seed noodles, main noodles, first fillings, and second fillings. The seed noodles include the following parts by weight: 70 parts of flour, 3 parts of egg liquid, 10 parts of water, 2 parts of xylitol, 0.02 parts of baking powder, the main surface includes the following parts by weight: 50 parts of flour, 8 parts of Fuzhuan brick tea powder, 2.3 parts of hawthorn powder, 2.0 parts of mulberry, 12 parts of water, 0.5 part of butter, xylose 4 parts of alcohol, 1.6 parts of egg liquid, 1.3 parts of sorbitol, 0.4 parts of camellia oil, 0.4 parts of edible salt, 0.18 parts of improver, and 0.9 parts of baking powder.

[0037] The first filling includes the following parts by weight: 8 parts of salad dressing, 2 parts of chicken breast, 0.6 parts of sunflower kernels, and the second filling includes the following parts by weight: 8 parts of salad dressing, 3 parts of mashed potatoes, 1 part corn kernels.

...

Embodiment 2

[0061] A sandwich with weight-loss and fat-reducing functions, comprising seed noodles, main noodles, first fillings, and second fillings. The seed noodles include the following parts by weight: 80 parts of flour, 3.5 parts of egg liquid, 15 parts of water, 3 parts of xylitol, 0.03 parts of baking powder, the main surface includes the following parts by weight: 55 parts of flour, 9 parts of Fuzhuan brick tea powder, 2.4 parts of hawthorn powder, 2.4 parts of mulberry, 14 parts of water, 0.6 part of butter, xylose 4.5 parts of alcohol, 1.8 parts of egg liquid, 1.4 parts of sorbitol, 0.5 parts of olive oil, 0.5 parts of edible salt, 0.19 parts of improver, and 0.95 parts of baking powder.

[0062] The first filling includes the following parts by weight: 9 parts of salad dressing, 2.5 parts of chicken breast, 0.8 parts of sunflower kernels, and the second filling includes the following parts by weight: 9 parts of salad dressing, 3.5 parts of mashed potatoes, 1.5 parts of corn ke...

Embodiment 3

[0086] A sandwich with weight-loss and lipid-lowering functions, comprising seed noodles, main noodles, first fillings, and second fillings. The seed noodles include the following parts by weight: 90 parts of flour, 4 parts of egg liquid, 20 parts of water, 4 parts of xylitol, 0.04 parts of baking powder, the main surface includes the following parts by weight: 60 parts of flour, 10 parts of Fuzhuan brick tea powder, 2.5 parts of hawthorn powder, 2.8 parts of mulberry, 16 parts of water, 0.7 part of butter, xylose 5 parts alcohol, 2 parts egg liquid, 1.5 parts sorbitol, 0.6 parts walnut oil, 0.6 parts edible salt, 0.2 parts improving agent, 1 part baking powder.

[0087] The first filling includes the following parts by weight: 10 parts of salad dressing, 3 parts of chicken breast, 1 part of sunflower kernels, and the second filling includes the following parts by weight: 10 parts of salad dressing, 4 parts of mashed potatoes, 2 servings of corn kernels.

[0088] The Fuzhuan ...

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Abstract

The invention relates to the technical field of bread processing, and particularly relates to a sandwich with weight-reducing and fat-lowering functions. The sandwich comprises a sponge dough, a maindough, a first filling and a second filling, wherein the main dough comprises the following components in parts by weight: 50-60 parts of flour, 8-10 parts of Fuzhuan tea powder, 2.3-2.5 parts of hawthorn fruit powder, 2.0-2.8 parts of mulberry fruits, 12-16 parts of water, 0.5-0.7 part of cream, 4-5 parts of xylitol, 1.6-2 parts of egg liquid, 1.3-1.5 parts of sorbitol, 0.4-0.6 part of vegetableoil, 0.4-0.6 part of edible salt, 0.18-0.2 part of modifier and 0.9-1 part of baking powder. According to the invention, the Fuzhuan tea powder, the hawthorn fruit powder and the mulberry fruits are added into the main dough, so that the product can promote gastric juice secretion, stimulate gastrointestinal peristalsis, help digestion, facilitate defaecation, decompose fat and lower fat contentsin blood while ensuring high nutritive value and good bread flavor of the product, and the product has the functions of reducing weight and lowering fat, greatly meeting the need of modern and green food pursued by people.

Description

technical field [0001] The invention relates to the technical field of bread processing, in particular to a sandwich with functions of reducing weight and fat and a manufacturing method thereof. Background technique [0002] Sandwich is a kind of common food, because it is delicious and easy to eat, it is deeply loved by people, especially in this fast-paced life, sandwich often becomes people's breakfast. However, the sandwiches in the existing market are all high in sugar and fat, have a single taste, poor mouthfeel, and unbalanced nutrition, which are far from satisfying people's needs. Contents of the invention [0003] The purpose of the present invention is to overcome the above-mentioned deficiencies, and provide a kind of food that can promote gastric juice secretion, stimulate gastrointestinal peristalsis, decompose fat, reduce blood fat content, have weight loss and lipid-lowering functions, have soft and lubricating, sweet and crispy double taste, nutritious, gr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/19A21D13/38A21D2/36
CPCA21D13/19A21D13/38A21D2/36
Inventor 翁耿权
Owner 翁耿权
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