Weight-reducing nutrient meal substitute biscuit

A biscuit and nutrition technology, applied in baking, food science, dough processing, etc., to improve taste, reduce intake, and control body weight

Pending Publication Date: 2020-06-26
安徽五谷香生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, although the research on wheat fiber has made some progress, there are still many deficiencies in its application to the transformation of achievements. More meal replacement foods with wheat fiber as the main raw material should be developed,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The diet nutrition meal replacement biscuit described in this embodiment is prepared from the following raw materials in parts by weight: 40 parts of wheat fiber powder, 10 parts of corn flour, 10 parts of barley flour, 10 parts of lotus root starch, 10 parts of peanut protein, and 5 parts of yam powder , 5 parts of lotus seed powder, 5 parts of Gorgon fruit powder, 5 parts of poria powder, 2 parts of konjac powder, 5 parts of olive oil, 15 parts of honey, 5 parts of egg yolk liquid, 10 parts of egg white, 15 parts of L-arabinose, oligomeric 20 parts of fructose, 2 parts of a 1:1 mixture of ammonium bicarbonate and calcium carbonate.

Embodiment 2

[0023] The diet nutrition meal replacement biscuit described in this embodiment is prepared from the following raw materials in parts by weight: 60 parts of wheat fiber powder, 20 parts of corn flour, 20 parts of barley flour, 20 parts of lotus root starch, 20 parts of peanut protein, and 10 parts of yam powder , 10 parts of lotus seed powder, 10 parts of gorgon powder, 10 parts of poria powder, 5 parts of konjac powder, 15 parts of olive oil, 25 parts of honey, 15 parts of egg yolk liquid, 20 parts of egg white, 20 parts of L-arabinose, oligomeric 15 parts of fructose, 2 parts of ammonium bicarbonate.

Embodiment 3

[0025] The weight loss nutritional meal replacement biscuit described in this embodiment is prepared from the following raw materials in parts by weight: 55 parts of wheat fiber powder, 15 parts of corn flour, 15 parts of barley flour, 15 parts of lotus root starch, 12 parts of peanut protein, and 8 parts of yam powder , 8 parts of lotus seed powder, 8 parts of Gorgon fruit powder, 8 parts of poria powder, 3 parts of konjac powder, 10 parts of olive oil, 20 parts of honey, 8 parts of egg yolk liquid, 12 parts of egg white, 18 parts of L-arabinose, oligomeric 18 parts of fructose, 2 parts of calcium carbonate.

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PUM

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Abstract

The invention relates to the technical field of food processing, and in particular to a weight-reducing nutrient meal substitute biscuit. The weight-reducing nutrient meal substitute biscuit is prepared from the following raw materials: wheat fiber powder, corn flour, coix seed powder, lotus root powder, peanut protein, yam powder, lotus seed powder, gordon euryale seed powder, poria cocos powder,konjak powder, olive oil, honey, egg yolk liquid, egg white, L-arabinose, fructo-oligosaccharide and food additives. According to the invention, insoluble dietary fibers in the wheat fiber powder, the coix seed powder and the corn flour are combined with water-soluble dietary fibers in the konjak powder, and satiety generated by the dietary fibers is utilized to reduce intake of other foods, so that energy difference between intake and consumption is formed, and the effect of controlling body weight is achieved. Meanwhile, through addition of the lotus root powder, the peanut protein, the yampowder, the lotus seed powder, the gordon euryale seed powder, the poria cocos powder, the olive oil and the honey, the mouthfeel of the meal substitute biscuit is improved, nutrient components required by human bodies is supplemented, and a positive health care effect on the human bodies is achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nutritional meal replacement biscuit for weight loss. Background technique [0002] With the improvement of living standards, the degree of food refinement is getting higher and higher, and the proportion of animal food has increased greatly. The heat production ratio of dietary fat in some big city residents has increased from 20% to 25% a few decades ago to 40% to 45% at present, while the intake of dietary fiber has decreased significantly. Well, less and less fiber." According to the survey, 15% to 20% of the middle-aged and elderly people in our country are constipated, and 60% are white-collar workers; according to the survey of the Ministry of Health, 22% of the people in our country are overweight, more than 60 million people seek medical treatment due to obesity, more than 200 million people have high blood pressure, and 5000 people have diabetes. More than 1...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/26A21D2/16A21D2/34
CPCA21D2/36A21D2/366A21D2/266A21D2/16A21D2/34
Inventor 徐彬陈影
Owner 安徽五谷香生物科技有限公司
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