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Functional snacks

A snack food and functional technology, applied in food preparation, protein food ingredients, dairy products, etc., to improve gastrointestinal function, taste good, and promote development

Inactive Publication Date: 2007-06-20
刘辉 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no kind based on soybean protein in the existing snack food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Take 15 parts by weight of soybean protein isolate powder, 10 parts by weight of isomaltose, 10 parts by weight of isomalt, 10 parts by weight of nut kernels, 3 parts by weight of cocoa powder, 10 parts by weight of dextrin, 0.1 parts by weight of soybean isoflavone powder, and 1 part by weight of vegetable oil Parts by weight and 5 parts by weight of glucose powder are used as raw materials. Soybean isoflavone powder is firstly added to common food flavoring agents, then expanded by an extruder, and the obtained expanded product is ultrafinely pulverized to a particle size of 150-200 mesh for later use. Isomaltose and isomaltitol are mixed and heated to 110-120°C for 5-10 minutes, then other powdery materials are quickly added and stirred evenly, put into a mold, cooled and shaped, and packaged to obtain a finished product.

Embodiment 2

[0009] Take 25 parts by weight of soybean protein isolate powder, 10 parts by weight of isomaltose, 15 parts by weight of dried meat, 10 parts by weight of oat flour, 30 parts by weight of cream, 2 parts by weight of soybean lecithin, 0.2 parts by weight of soybean isoflavone powder, and 6 parts by weight of honey , 10 parts by weight of jam, 5 parts by weight of glucose powder glucose powder; manufacturing process is the same as embodiment 1.

Embodiment 3

[0011] Take 40 parts by weight of soybean enzymatic protein powder, 30 parts by weight of isomalt, 25 parts by weight of nuts, 25 parts by weight of dried meat, 8 parts by weight of cocoa powder, 5 parts by weight of dextrin, 5 parts by weight of oat flour, and 20 parts by weight of cream part, 5 parts by weight of soybean lecithin, 0.5 parts by weight of soybean isoflavone powder, 10 parts by weight of honey, 5 parts by weight of vegetable oil, 10 parts by weight of fruit powder, 10 parts by weight of jam, 10 parts by weight of powdered glucose; manufacturing process is with embodiment 1.

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Abstract

A functional between-meal eatable for relieving fatigue, regulating blood pressure cholesterol and blood sugar, improving gastrointestinal function and immunity, preventing climacteric syndrome, etc is prepared from nut kernel, dried meat, cocoa, dextrin, oats powder, butter, soybean phosphatide, soybean isoflavone, honey, vegetative oil, fruit powder, fruit jam, and glucose.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an edible protein composition. Background technique [0002] Soybean protein contains a complete range of essential amino acids, an appropriate proportion, and high biological value. It is the only complete protein among plant-based proteins. Increasing the intake of soybean protein is of great significance to improving the dietary structure of the people and improving the health of the people. For this reason, the country has proposed a number of ways to supplement the national protein intake, such as the measures for students to eat soybean milk. In recent years, the output and sales of leisure food have been increasing, which shows that the proportion of leisure food in national food has increased. But also do not have the kind based on soybean protein in the existing leisure food. Contents of the invention [0003] The purpose of the invention is to provide a fun...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23L1/09A23L1/36A23L1/311A23G1/30A23C13/00A23J7/00A23L1/08A23D9/00A23L1/24A23L33/125
Inventor 于志彬马萱钺
Owner 刘辉
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