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Fat-reducing and nutrition-balanced meal replacement food and preparation method thereof

A nutritionally balanced, meal replacement food technology, applied in food science and other directions, can solve problems such as failure to meet consumer health care requirements and lack of health care effects

Pending Publication Date: 2020-04-14
刘茂基
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The so-called meal replacement, as the name implies, is a food that replaces part or all of the regular meal. In addition to quickly and conveniently providing a large amount of various nutrients for the human body, the meal replacement has the characteristics of high fiber, low calorie, and easy satiety. It also has a significant concentration effect The raw materials and processing of existing meal replacement foods are relatively traditional, and only common ingredients such as cereals, vegetables, and fruits are used, which cannot meet the health requirements of consumers. The existing meal replacement foods can fill the stomach , but lack of health effects, so there is an urgent need for a meal replacement food that can meet the health needs of consumers, with reasonable collocation and a wide range of applications

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] This embodiment provides a preparation method of Poria cocos powder, comprising the following steps: removing impurities, washing, drying, and pulverizing the Poria cocos in sequence, adding water with 1 / 2 of the mass of Poria cocos for mixing and grinding, and then adding malic acid with 1 / 8 of the mass of Poria cocos Acidify for 6 hours, then add yeast with 1 / 20 of the mass of Poria cocos and ferment at 36°C for 30 days to obtain a Poria cocos fermentation stock solution; concentrate the Poria cocos fermentation solution under reduced pressure at a pressure of -0.3MPa and a temperature of 40°C for 4 hours, and 40 ℃ for 60 min, followed by pulverization to obtain the Poria cocos powder.

[0051] The preparation method of the quinoa powder, potato powder, Agaricus bisporus powder and Pueraria powder is the same as that of Poria powder.

[0052] This example provides a meal replacement powder with reduced fat and balanced nutrition. The raw material components include: ...

Embodiment 2

[0058] This example provides a preparation method of Poria cocos powder, which includes the following steps: remove impurities, wash, dry, and pulverize Poria cocos in sequence, add water with the same quality as Poria cocos for mixing and grinding, and then add malic acid with the same quality as Poria cocos for acidification for 7 hours , followed by adding yeast with 1 / 10 of the quality of Poria cocos and fermenting at 38°C for 20 days to obtain the original solution of Poria cocos fermentation; the Poria cocos fermentation solution was concentrated under reduced pressure at a pressure of -0.05MPa and a temperature of 60°C for 2 hours, and then condensed under reduced pressure at 60°C Dry for 30 minutes, and then pulverize to obtain the Poria cocos powder.

[0059] The preparation method of the quinoa powder, potato powder, Agaricus bisporus powder and Pueraria powder is the same as that of Poria powder.

[0060] This example provides a meal replacement powder with reduced ...

Embodiment 3

[0066] This embodiment provides a preparation method of Poria cocos powder, which includes the following steps: removing impurities, washing, drying, and pulverizing the Poria cocos in sequence, adding water with 2 / 3 of the mass of Poria cocos for mixing and grinding, and then adding malic acid with 1 / 5 of the mass of Poria cocos Acidify for 6.5 hours, then add yeast with 1 / 15 of the mass of Poria cocos and ferment at 37°C for 25 days to obtain a Poria cocos fermentation stock solution; concentrate the Poria cocos fermentation solution under reduced pressure at a pressure of -0.4MPa and a temperature of 50°C for 3 hours, Dry at 50° C. for 45 minutes, and then pulverize to obtain the Poria cocos powder.

[0067] The preparation method of the quinoa powder, potato powder, Agaricus bisporus powder and Pueraria powder is the same as that of Poria powder.

[0068] This example provides a meal replacement powder with reduced fat and balanced nutrition. The raw material components in...

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Abstract

The invention relates to a fat-reducing and nutrition-balanced meal replacement food and a preparation method thereof. Specifically, oatmeal, purple sweet potato powder, wheat germ powder, poria cocospowder, corn oligopeptide powder, kudzuvine root powder and the like are adopted as the raw materials and are proportioned according to a proper weight ratio, thus finally obtaining the meal replacement food with the efficacy of reducing weight and fat, clearing dampness, tonifying qi and benefiting blood, protecting kidney and liver, enhancing human immunity and the like. The meal replacement food disclosed by the invention can be processed into meal replacement powder or pastry, has diversified choices, meets the requirements of different people, also enriches the taste of traditional foodon the basis of homology of medicine and food, improves the nutritional ingredients, and at the same time can reduce weight and fat and improve the body immunity. Different extraction processes are carried out for different raw materials, so that the effects of all the raw materials are brought into full play. The preparation method of the meal replacement food is simple, high in efficiency, freeof pollution, meets the requirement for large-scale production, and is easy to implement.

Description

technical field [0001] The invention belongs to the technical field of meal replacement food, and in particular relates to a meal replacement food with reduced fat and balanced nutrition and a preparation method thereof. Background technique [0002] The so-called meal replacement, as the name implies, is a food that replaces part or all of the regular meal. In addition to quickly and conveniently providing a large amount of various nutrients for the human body, the meal replacement has the characteristics of high fiber, low calorie, and easy satiety. It also has a significant concentration effect The raw materials and processing of existing meal replacement foods are relatively traditional, and only common ingredients such as cereals, vegetables, and fruits are used, which cannot meet the health requirements of consumers. The existing meal replacement foods can fill the stomach , but lack of health care effect, so there is an urgent need for a meal replacement food that can...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23L33/12
CPCA23L33/18A23L33/12
Inventor 刘茂基
Owner 刘茂基
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