Meal replacement composition and application thereof

Abstract

The invention discloses a meal replacement composition, and relates to the technical field of cold processed pastries. The meal replacement composition disclosed by the invention comprises the following components in parts by weight: 0.01 to 0.1 part of white kidney bean extract, 2 to 5 parts of agaricus bisporus powder, 1 to 5 parts of inulin and 1 to 10 parts of resistant dextrin. Meanwhile, theinvention also provides a cranberry-flavored white kidney bean meal replacement bar and a preparation method thereof. The cranberry-flavored white kidney bean meal replacement bar provided by the invention can help people to effectively inhibit the absorption of residual carbohydrates and reduce the absorption of grease while ensuring nutrient intake, and is helpful for improving the obesity problem.

Description

Technical field[0001]The invention relates to the technical field of cold processed pastries, in particular to a meal replacement composition and its application.Background technique[0002]With the improvement of people's living standards, the health status of Chinese residents has also been significantly improved, but obesity has also become a common phenomenon, as the prevalence of obesity has increased year by year, obesity has been tied to AIDS, drug abuse, and alcohol abuse. It is the world's four major medical and social issues.[0003]As a traditional food with a long history, pastry products have an extremely deep foundation for consuming people. Due to changes in consumer lifestyles and the pursuit of convenience, pastry products have been given richer value and sold by market companies Innovative meal replacement biscuits and meal replacement pastry products with high protein, low sugar, no sugar, dietary nutrition supplement and other functional characteristics to respond to...

AI Technical Summary

Problems solved by technology

[0004] Although meal replacement cakes are very popular among consumers, the main commercially available meal replacement cakes usually only meet people’s external needs for taste and texture, and their functions are mainly to supplement nutrients or transform the form o

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