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Slimming fat-reducing sweet bean sauce and preparation method thereof

A sweet noodle sauce and lipid-lowering technology, applied in dairy products, milk preparations, food science and other directions, can solve problems such as adverse effects, and achieve the effects of reducing blood lipid viscosity, prolonging shelf life and long-term storage.

Inactive Publication Date: 2020-03-27
内蒙古西贝餐饮集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing health-care sweet noodle sauce is moderately salty and sweet, with a delicate taste, and added a variety of Chinese herbal medicines, which has the effects of astringing the lungs and nourishing the kidneys, strengthening the spleen and stomach, nourishing blood and calming the nerves, and lowering blood pressure. However, with the rapid development of the economy, people's lives The level of obesity is increasing day by day, and the diet structure has also undergone tremendous changes, resulting in an increasing proportion of obese people. Severe obesity has adverse effects on various systems of the human body, and it can cause cardiovascular and cerebrovascular diseases, such as heart disease, diabetes, high blood pressure, etc. Triglyceridemia, hypercholesterolemia, gallstones and gallbladder disease, sudden death, etc.

Method used

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  • Slimming fat-reducing sweet bean sauce and preparation method thereof
  • Slimming fat-reducing sweet bean sauce and preparation method thereof
  • Slimming fat-reducing sweet bean sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0042] Preparation example 1: (1) Wash the oolong tea with water repeatedly, dry it until the water content is 3%, soak it in water at 100°C for 5 minutes, filter, remove the filter residue, and reserve the filtrate. The mass ratio of oolong tea to water is 0.05:1;

[0043] (2) Remove the core of hawthorn, wash and pulverize it together with Yuzhu and papaya to make a mixed slurry, add milk and lactic acid bacteria to the mixed slurry, add the filtrate obtained in (1), mix well, and ferment at 25°C for 5 Membrane filtration is carried out after 10 days, and concentrated oolong tea concentrate with a Baume of 15 is obtained. The mass ratio of hawthorn, Polygonatum odoratum and papaya is 1:0.6:0.4, and the mass ratio of milk, lactic acid bacteria and filtrate in the mixed slurry is 0.5:0.02:1 .

preparation example 2

[0044] Preparation example 2: (1) Wash the oolong tea with water repeatedly, dry it to a water content of 4%, soak it in water at 105°C for 4 minutes, filter, remove the filter residue, and reserve the filtrate. The mass ratio of oolong tea to water is 0.06:1;

[0045] (2) Remove the core of hawthorn, wash and pulverize it together with Yuzhu and papaya to make a mixed slurry, add milk and lactic acid bacteria to the mixed slurry, add the filtrate obtained in (1), mix evenly, and ferment at 28°C for 4 Membrane filtration is carried out after the day, concentrates and prepares the oolong tea concentrated solution of Baume 20, the mass ratio of hawthorn, Polygonatum odoratum and papaya is 1:0.7:0.5, and the mass ratio of milk, lactic acid bacteria and filtrate in the mixed slurry is 0.6:0.03:1 .

preparation example 3

[0046] Preparation example 3: (1) Wash the oolong tea with water repeatedly, dry it until the water content is 5%, soak it in water at 110°C for 3 minutes, filter, remove the filter residue, and reserve the filtrate. The mass ratio of oolong tea to water is 0.08:1;

[0047] (2) Remove the core of hawthorn, wash and crush it together with Yuzhu and papaya to make a mixed slurry, add milk and lactic acid bacteria to the mixed slurry, add the filtrate obtained in (1), mix evenly, and ferment at 30°C for 3 Membrane filtration was carried out after 10 days, and concentrated oolong tea concentrate with a Baume of 15 was obtained. The mass ratio of hawthorn, Polygonatum odoratum and papaya was 1:0.8:0.7, and the mass ratio of milk, lactic acid bacteria and filtrate in the mixed slurry was 0.8:0.02:1 .

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Abstract

The invention discloses a slimming fat-reducing sweet bean sauce and a preparation method thereof. The slimming fat-reducing sweet bean sauce includes the following components in parts by weight: 200-300 parts of wheat flour, 20-30 parts of soybean meal, 5-10 parts of table salt, 3-8 parts of monosodium glutamate, 20-30 parts of capsicum, 6-12 parts of a spice extract liquid, 30-60 parts of tomatoes, 1-3 parts of aspergillus oryzae, 35-45 parts of an oolong tea concentrate, 20-35 parts of a Fuzhuan tea concentrate, 10-20 parts of lotus leaf powder, 10-20 parts of perilla leaf powder, 7-13 parts of cassia seed, 12-20 parts of fresh ginger, 13-18 parts of garlic and 30-50 parts of water. The slimming fat-reducing sweet bean sauce provided by the invention has the advantages that the sweet bean sauce has a long shelf life, and can reduce blood fat and lose weight after being eaten for a long time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a slimming and fat-reducing sweet noodle sauce and a preparation method thereof. Background technique [0002] Sweet noodle sauce is rich in essential amino acids and vitamins and has rich nutritional value. It is a product with special taste, body and color. The amylase secreted by Aspergillus oryzae decomposes a large amount of starch into dextrin, maltose and glucose; the protein is also decomposed into various amino acids by the protease secreted by Aspergillus oryzae, forming a semi-solid sauce. Therefore, it tastes sweet and fresh, and has the salty taste of table salt. It is widely used as a basic cooking seasoning, and it is also used for seasoning pickled vegetables and dipping green onions, noodle cakes, etc. It is a convenient and multi-purpose fermented seasoning. [0003] In the prior art, a Chinese invention patent document with the application number CN201...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L27/60A23L29/00A23L33/10A23L33/105A23C9/00
CPCA23L27/60A23L29/065A23L33/105A23L33/10A23C9/00A23L3/3472A23V2002/00A23V2250/214A23V2250/21A23V2200/32A23V2200/3262A23V2200/332
Inventor 丁魁
Owner 内蒙古西贝餐饮集团有限公司
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