Vegetable meat meal replacement bar with satiety and meal replacement effects and preparation method thereof
A meal replacement and functional technology, applied in the field of plant meat meal replacement sticks and its preparation, can solve the problems of difficult to guarantee safety, limited land resources, insufficient productivity, etc., and achieve the effect of novel dosage form, simple production process, and convenient to carry and eat
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Embodiment 1
[0029] A plant meat meal replacement bar with the effect of satiety meal replacement, prepared according to the following method:
[0030] (1) 51% of the dried soybean textured protein is first soaked in water and softened, and then disassembled;
[0031] (2) Mix the raw materials obtained by dismantling, add 30% of purified water, 13% of soybean protein isolate, 1.5% of konjac powder, 0.4% of carrageenan, 0.65% of carboxymethyl cellulose, 0.8% of chitosan oligosaccharide, mulberry leaves 0.08% powder, 1.5% mannose oligosaccharide, 0.37% salt, 0.7% five-spice powder, mixed and seasoned;
[0032] (3) The material after the mixed material treatment is molded, bagged, vacuumed, sealed, and finally sterilized. The sterilizing temperature is 80° C. and the sterilizing time is 60 minutes.
Embodiment 2
[0034] A plant meat meal replacement bar with the effect of satiety meal replacement, prepared according to the following method:
[0035] (1) 43% of the dried soybean textured protein is first soaked in water and softened, and then disassembled;
[0036] (2) Mix the raw materials obtained by dismantling, add 42% of purified water, 9% of soybean protein isolate, 3.3% of konjac powder, 0.2% of carrageenan, 0.3% of carboxymethyl cellulose, 0.4% of chitosan oligosaccharide, mulberry leaves 0.1% powder, 1% mannose oligosaccharide, 0.2% salt, 0.5% five-spice powder, mixed and seasoned;
[0037] (3) The material after the mixing and mixing process is molded, bagged, vacuumized, sealed, and finally sterilized. The sterilizing temperature is 121° C. and the sterilizing time is 40 minutes.
Embodiment 3
[0039] A plant meat meal replacement bar with the effect of satiety meal replacement, prepared according to the following method:
[0040] (1) 37% of the dried soybean textured protein is first soaked in water to soften, and then dismantled;
[0041] (2) Mix the raw materials obtained by dismantling, add 47% of purified water, 8% of soybean protein isolate, 5% of konjac flour, 0.13% of carrageenan, 0.55% of carboxymethyl cellulose, 0.65% of chitosan oligosaccharide, and mulberry leaves Powder 0.17%, mannose oligosaccharide 0.2%, salt 0.5%, five-spice powder 0.5%, chili powder 0.3%, carry out mixing treatment;
[0042] (3) The material after the mixing and mixing process is molded, bagged, vacuumed, sealed, and finally sterilized. The sterilizing temperature is 90° C. and the sterilizing time is 50 minutes.
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