CN101011147A - Fat-reducing nutrient instant food and making method thereof - Google Patents
Fat-reducing nutrient instant food and making method thereof Download PDFInfo
- Publication number
- CN101011147A CN101011147A CNA2007100046077A CN200710004607A CN101011147A CN 101011147 A CN101011147 A CN 101011147A CN A2007100046077 A CNA2007100046077 A CN A2007100046077A CN 200710004607 A CN200710004607 A CN 200710004607A CN 101011147 A CN101011147 A CN 101011147A
- Authority
- CN
- China
- Prior art keywords
- soybean
- oat
- fat
- raw material
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a fat-reducing food and process for preparation, wherein the raw material comprises the following constituents (by weight ratio): oat 35-50%, soybean 6-10%, red yeast 1-3%, nourishing yeast 1-3%, flour 40-50%, the preparing process comprises the steps of rouging, microwave bulking, disintegrating into 100 meshes, and mixing the raw materials.
Description
Technical field
The present invention relates to a kind of diet food, the fat-reducing nutrient instant food and the processing method thereof of the nutrition of needed by human body can also be provided when especially relating to a kind of fat-reducing.
Background technology
Obesity is a kind of common disease in the modern life, continuous quickening along with people's life, work rhythm, under the situation of social keen competition, stress is big, lacks motion exercise again, and the overweight people progressively more to get up, be accompanied by hyperlipidemia, diabetes, hypertension, cardiovascular and cerebrovascular sufferer etc., these " rich man's diseases " rise relatively, and I feel bad, and people on every side also can worry for it.Unfortunately teenager's " fat pier " is quite a few sees.Cause white elephant for family, society.Therefore, prevention of obesity and fat-reducing become the problem of paying close attention in people's daily life; At present, the various slimming drugs on the market, diet food are a lot, but most of diet food function singleness, and long-term use also can have side effects, and cause suffering to the user.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, can also provide the nutrition of needed by human body, the fat-reducing nutrient instant food that has no side effect when a kind of fat-reducing is provided.
Another object of the present invention provides the processing method of this fat-reducing nutrient instant food.
The present invention realizes in the following way:
A kind of fat-reducing nutrient instant food is characterized in that: the component that comprises following weight percent in its raw material: oat 35-50%, soybean 6-10%, red yeast rice 1-3%, nutritious yeast 1-3%, flour 40-50%;
The component that comprises following weight percent in its raw material: oat 50%, soybean 6%, red yeast rice 1%, nutritious yeast 1%, flour 42%;
The component that comprises following weight percent in its raw material: oat 40%, soybean 8%, red yeast rice 2%, nutritious yeast 2%, flour 48%;
The processing method of above-mentioned fat-reducing nutrient instant food comprises the steps:
A, oat, the Impurity removal in the soybean with in the raw material;
B, will remove oat, soybean microwave bulking behind the impurity;
C, the oat with after expanded, soybean, red kojic rice powder are broken to about 100 orders;
D, all raw materials are mixed by said ratio;
E, mixed raw material is processed into biscuit, crisp short cakes with sesame, moon cake, bread, cake, non-fried instant noodle, quick-frozen food, the bold and resolute sub-dry mixing face of oil, cold noodles in sauce biscuit;
F, packing, storage.
The present invention has following effect:
1) the raw material uniqueness, both nutritious, fat-reducing effect good: one of raw material of the present invention oat: be grown in more high and cold, the arid ecological free of contamination environment, it is pollution-free food, its nutritional labeling: vegetable protein 17%, fat 6.5%, vitamin B1, B2, E and abundant trace element, above-mentioned nutrient content all is higher than about 2 times of cereal preparation, and China's oat varieties assay certificate that the Chinese Academy of Agricultural Sciences's resource is finished: the protein of oat mainly is globulin and glue protein; Contain 8 seed amino acids of needed by human in the fat, wherein the ratio of arginine and lysine is 1: 2, has lowering blood-fat and reducing weight and suppresses the effect that cholesterol rises; Because contain half that abundant linoleic acid accounts for unrighted acid in the oat, be the crop that contains the saponin element unique in the cereal, can effectively reduce plasma cholesterol.Oat has been listed necessary food such as air personnel, sportsman in abroad, as the important measures of prevention hypertension, artery sclerosis, coronary heart disease, diabetes.This institute and Beijing 18 tame hospitals cooperate, and have carried out test in 5 years,, the result shows: hyperlipidemia patient, eat 50 gram oatmeals every morning, through two months cholesterol, the 159.7 milligrams of % that descend, lipid-lowering effect is equivalent to the medicine clofibrate, but does not have negative interaction.
Soybean: protein 40%, fat 20%, vitamin B1 B2, niacin and abundant trace element.The be always or usually as specified title of meat and " green cow ".Contain linoleic acid, leukotrienes, arachidonic acid in the soybean fat, can reduce blood viscosity, thereby prevent arteriosclerotic appearance, keep the softness and the elasticity of human vas.The material that a kind of stigmasterol is arranged in the soybean can stop the intestinal absorption cholesterol.The very strong lecithin of a kind of emulsification is particularly arranged in the soybean, original cholesterol emulsification is disappeared, and the new cholesterol deposition that produces of tissue is on vascular wall, prevent arteriosclerotic formation, triglycerides cholesterol, low-density matter protein cholesterol are " bad cholesterol " in the blood of human body, because they are blood vessel " incrustation scales ", and high density matter protein cholesterol can prevent the formation of vascular wall sclerosis class piece, being described as " good cholesterol ", is essential, can not lack.The effect of soybean be " blood vessel bodyguard " and remove to dislike raise kind.
Red yeast rice: Compendium of Material Medica claims it to have " help digestion and invigorate blood circulation; the dry stomach of invigorating the spleen ... .. " function; modern scientific research has the dysregulation blood fat to reduce triglycerides; the dual-use function of low-density matter protein cholesterol and increasing high density matter protein cholesterol; natural his the spit of fland material that the red yeast rice fermentation produces is active open loop structure; human body directly absorbs; the protection vascular endothelial cell; suppressing lipid deposits at liver; thereby stop the fat purpose that reaches fat-reducing that further develops; in addition; red yeast rice has good preservation to the generation breeding of the mould fungus inhibition of food own.
Nutritious yeast: the U.S. famous nutrition institute Adler, Davis point out: " if so-called diet food is arranged, nutritious yeast should have nothing to be ashamed of ".Its effect is to help enteron aisle digestion, absorbs nutrition, guarantees the normal operation mechanism of gastrointestinal health.
Flour: flour one is that more science is more reasonable for trophic structure in this food; The 2nd, be easy to make the food of pattern how wide in variety, the food custom that meets all tastes, the 3rd, the food of producing is more soft, smooth, make the people agreeable to the taste, like to eat.
2) be suitable for all kinds of crowds: the present invention develops from the rehabilitation of diet aspect for overweight people, hyperlipemia, diabetes patient, for crowd's prevention of above-mentioned illness apparent inferior health is just developed.
3) food provided by the invention is intended to be helped control and prevention by scientific and reasonable functional diet, in fat-reducing, make every effort to the health of nutrition aspect assurance health, prevent that fertilizer from being to have subtracted, the generation of the impaired negative interaction of losing more than gain of health, theory and the dialectical theoretical foundation of developing this food is theory of traditional Chinese medical science, this by China and foreign countries' medical science, pharmacy circle repeatedly development test and demonstration progressively proved, be because various foods have the Different Nutrition composition separately and have some characteristics and function.
4) composition of raw materials nutrition, science: primary raw material of the present invention is full oat, full soybean, adds man-hour with eating up only, has kept dietary cellulosic fully, is the important component part that nutrient can not lack, the nutrient very precious especially to fat-reducing.It can form the reticular fibre diaphragm at the enteron aisle inwall, and the grease in assimilating food, chelating cholesterol prevent that blood sugar from raising rapidly.He can also keep the certain fullness degree of intestines and stomach to increase satiety, can eliminate people's hunger.Cellulosic in addition water absorbing capacity is strong, promotes enterocinesia, makes the softening drainage that is easy to corrupt harmful substance of ight soil, prevents constipation.Dietary cellulosic in the enteron aisle can also induce a large amount of aerobic organism groups, make the enteron aisle digestion and absorption function keep good environment, these natural strings contain mineral matters such as abundant calcium, phosphorus, iron, copper, zinc, and people, hyperlipidemia, diabetes, the cardiovascular and cerebrovascular diseases of obesity are all had suitable health-care effect.
5) technology is simple, unique, mouthfeel is good: technology provided by the invention can be effectively to raw material the sterilization of going ahead of the rest go out mould, the more important thing is the flatulence factor of eliminating oat, soybean through microwave bulking, eliminate the beany flavor of soybean, increased the beany flavour of food, more easily digested absorption simultaneously, because the microwave bulking temperature is low, can prevent effectively that the nutrition of raw material wanders away.
6) product category various, be fit to different consumer groups: food provided by the invention can be processed into various dessert such as the food of all kinds of local flavors such as biscuit, crisp short cakes with sesame, moon cake, bread, cake, also can be processed into non-fried instant noodle, quick-frozen food such as dumpling, steamed stuffed bun, spring roll etc., the bold and resolute sub-dry mixing face of oil, cold noodles in sauce etc. can also be processed into, different consumers' requirement can be satisfied.
7) instant, simple, quick: all kinds of fat-reducing nutrient food provided by the invention are drunk the cassia seed tea in bag and are cooperated diet food more can reach the effect of getting twice the result with half the effort.
The specific embodiment
Embodiment one: a kind of fat-reducing nutrient makes things convenient for biscuit, the component that comprises following weight percent in its raw material: oat 36%, soybean 10%, red yeast rice 2%, nutritious yeast 2%, flour 50%, its processing method comprises the steps: earlier the oat in the raw material, the Impurity removal in the soybean, with oat, the soybean microwave bulking behind the removal impurity, oat after expanded, soybean, red kojic rice powder are broken to about 100 orders, all raw materials are mixed by said ratio, mixed raw material is processed into biscuit, packing, storage.
Embodiment two: a kind of fat-reducing nutrient makes things convenient for crisp short cakes with sesame, the component that comprises following weight percent in its raw material: oat 50%, soybean 6%, red yeast rice 1%, nutritious yeast 1%, flour 42%, its processing method comprises the steps: earlier the oat in the raw material, the Impurity removal in the soybean, with oat, the soybean microwave bulking behind the removal impurity, oat after expanded, soybean, red kojic rice powder are broken to about 100 orders, all raw materials are mixed by said ratio, mixed raw material is processed into crisp short cakes with sesame, packing, storage.
Embodiment three: a kind of fat-reducing nutrient non-fried instant noodle, the component that comprises following weight percent in its raw material: oat 40%, soybean 8%, red yeast rice 2%, nutritious yeast 2%, flour 48%, its processing method comprises the steps: earlier the oat in the raw material, the Impurity removal in the soybean, with oat, the soybean microwave bulking behind the removal impurity, oat after expanded, soybean, red kojic rice powder are broken to about 100 orders, all raw materials are mixed by said ratio, mixed raw material is processed into non-fried instant noodle, packing, storage.
Embodiment four: a kind of fat-reducing nutrient makes things convenient for bread, the component that comprises following weight percent in its raw material: oat 38%, soybean 7%, red yeast rice 2%, nutritious yeast 3%, flour 50%, its processing method comprises the steps: earlier the oat in the raw material, the Impurity removal in the soybean, with oat, the soybean microwave bulking behind the removal impurity, oat after expanded, soybean, red kojic rice powder are broken to about 100 orders, all raw materials are mixed by said ratio, mixed raw material is processed into makes things convenient for bread, packing, storage.
Embodiment five: a kind of fat-reducing nutrient makes things convenient for quick-freezing dumpling, the component that comprises following weight percent in its raw material: oat 48%, soybean 8%, red yeast rice 1%, nutritious yeast 1%, flour 42%, its processing method comprises the steps: earlier the oat in the raw material, Impurity removal in the soybean, with the oat behind the removal impurity, the soybean microwave bulking, with the oat after expanded, soybean, red kojic rice powder is broken to about 100 orders, all raw materials are mixed by said ratio, mixed raw material is processed into the convenient dumpling skin, is bundled into the quick-freezing dumpling of various fillings, packing, storage.
Embodiment six: a kind of fat-reducing nutrient makes things convenient for quick-freeze steamed stuffed bun, the component that comprises following weight percent in its raw material: oat 36%, soybean 9%, red yeast rice 3%, nutritious yeast 3%, flour 49%, its processing method comprises the steps: earlier the oat in the raw material, Impurity removal in the soybean, with the oat behind the removal impurity, the soybean microwave bulking, with the oat after expanded, soybean, red kojic rice powder is broken to about 100 orders, all raw materials are mixed by said ratio, mixed raw material is processed into makes things convenient for the steamed stuffed bun skin, be bundled into the quick-freeze steamed stuffed bun of various fillings, packing, storage.
Embodiment seven: a kind of fat-reducing nutrient makes things convenient for fast-freezing spring roll, the component that comprises following weight percent in its raw material: oat 42%, soybean 6%, red yeast rice 1%, nutritious yeast 3%, flour 48%, its processing method comprises the steps: earlier the oat in the raw material, Impurity removal in the soybean, with the oat behind the removal impurity, the soybean microwave bulking, with the oat after expanded, soybean, red kojic rice powder is broken to about 100 orders, all raw materials are mixed by said ratio, mixed raw material is processed into makes things convenient for spring roll wrapping, be bundled into the fast-freezing spring roll of various fillings, packing, storage.
Embodiment eight: the bold and resolute sub-fast food dry mixing face of the convenient oil of a kind of fat-reducing nutrient, the component that comprises following weight percent in its raw material: oat 43%, soybean 7%, red yeast rice 2%, nutritious yeast 1%, flour 47%, its processing method comprises the steps: earlier the oat in the raw material, Impurity removal in the soybean, with the oat behind the removal impurity, the soybean microwave bulking, with the oat after expanded, soybean, red kojic rice powder is broken to about 100 orders, all raw materials are mixed by said ratio, mixed raw material is processed into the bold and resolute sub-fast food dry mixing face of oil, packing, storage.
During edible above-mentioned diet food, drink the cassia-tora tea better effects if simultaneously, cassia-tora tea can reduce fat and the absorption of interference fat and carbohydrate heat because drink.Edible diet food does not subtract nutritional labeling, and diminishing divides and muscle, prevents from simultaneously that teenager overweight people's custom from drinking can happy Sugared beverages to be unfavorable for the drinking habit of losing weight, thereby drinks the cassia seed tea in bag and cooperate diet food more can reach the effect of getting twice the result with half the effort.
Claims (4)
1. a fat-reducing nutrient instant food is characterized in that: the component that comprises following weight percent in its raw material: oat 35-50%, soybean 6-10%, red yeast rice 1-3%, nutritious yeast 1-3%, flour 40-50%.
2. fat-reducing nutrient instant food as claimed in claim 1 is characterized in that: the component that comprises following weight percent in its raw material: oat 50%, soybean 6%, red yeast rice 1%, nutritious yeast 1%, flour 42%.
3. fat-reducing nutrient instant food as claimed in claim 1 is characterized in that: the component that comprises following weight percent in its raw material: oat 40%, soybean 8%, red yeast rice 2%, nutritious yeast 2%, flour 48%.
4. the processing method of fat-reducing nutrient instant food as claimed in claim 1, it is characterized in that: its processing method comprises the steps:
A, oat, the Impurity removal in the soybean with in the raw material;
B, will remove oat, soybean microwave bulking behind the impurity;
C, the oat with after expanded, soybean, red kojic rice powder are broken to about 100 orders;
D, all raw materials are mixed by said ratio;
E, mixed raw material is processed into biscuit, crisp short cakes with sesame, moon cake, bread, cake, non-fried instant noodle, quick-frozen food, the bold and resolute sub-dry mixing face of oil, cold noodles in sauce biscuit;
F, packing, storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100046077A CN100426989C (en) | 2007-01-09 | 2007-01-09 | Fat-reducing nutrient instant food and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100046077A CN100426989C (en) | 2007-01-09 | 2007-01-09 | Fat-reducing nutrient instant food and making method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101011147A true CN101011147A (en) | 2007-08-08 |
| CN100426989C CN100426989C (en) | 2008-10-22 |
Family
ID=38699038
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2007100046077A Expired - Fee Related CN100426989C (en) | 2007-01-09 | 2007-01-09 | Fat-reducing nutrient instant food and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100426989C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653211B (en) * | 2009-08-27 | 2012-05-02 | 杨波 | Flour suitable for obese patients |
| CN102511738A (en) * | 2011-11-15 | 2012-06-27 | 华南农业大学 | Microwave-puffed almond and grain nutrition chip and preparation method thereof |
| CN101757470B (en) * | 2008-12-25 | 2012-08-08 | 中国科学院成都生物研究所 | Blood fat lowering composition |
| CN104106613A (en) * | 2014-06-19 | 2014-10-22 | 安徽卢氏生态农业科技有限责任公司 | Cake prepared by red rice, eggs and semen trichosanthis and preparation method thereof |
| CN104186623A (en) * | 2014-09-16 | 2014-12-10 | 广东新盟食品有限公司 | Biscuit made of red yeast and ginger juice |
| CN104757377A (en) * | 2015-03-17 | 2015-07-08 | 纪宏城 | Coarse cereal nutritious instant porridge and processing method thereof |
| CN105265876A (en) * | 2014-07-24 | 2016-01-27 | 广州伊妮德生物科技有限公司 | Wall-broken oat slimming food and production method thereof |
| CN106689830A (en) * | 2015-08-24 | 2017-05-24 | 纪宏城 | Healthy nutritious birthday food |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145726A (en) * | 1995-09-18 | 1997-03-26 | 薛德榕 | Mixed flour of five cereals |
| CN1502246A (en) * | 2002-11-25 | 2004-06-09 | 立 朱 | Complete nutrient bread |
-
2007
- 2007-01-09 CN CNB2007100046077A patent/CN100426989C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101757470B (en) * | 2008-12-25 | 2012-08-08 | 中国科学院成都生物研究所 | Blood fat lowering composition |
| CN101653211B (en) * | 2009-08-27 | 2012-05-02 | 杨波 | Flour suitable for obese patients |
| CN102511738A (en) * | 2011-11-15 | 2012-06-27 | 华南农业大学 | Microwave-puffed almond and grain nutrition chip and preparation method thereof |
| CN104106613A (en) * | 2014-06-19 | 2014-10-22 | 安徽卢氏生态农业科技有限责任公司 | Cake prepared by red rice, eggs and semen trichosanthis and preparation method thereof |
| CN105265876A (en) * | 2014-07-24 | 2016-01-27 | 广州伊妮德生物科技有限公司 | Wall-broken oat slimming food and production method thereof |
| CN104186623A (en) * | 2014-09-16 | 2014-12-10 | 广东新盟食品有限公司 | Biscuit made of red yeast and ginger juice |
| CN104757377A (en) * | 2015-03-17 | 2015-07-08 | 纪宏城 | Coarse cereal nutritious instant porridge and processing method thereof |
| CN106689830A (en) * | 2015-08-24 | 2017-05-24 | 纪宏城 | Healthy nutritious birthday food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100426989C (en) | 2008-10-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100426989C (en) | Fat-reducing nutrient instant food and making method thereof | |
| CN102742837B (en) | Health food used for improving symptom of malnutrition and preparation method thereof | |
| Manual | Dietary guidelines for Indians | |
| CN1586222A (en) | Diet fiber fat reducing biscuit and its processing method | |
| CN104543730A (en) | Porridge suitable for patients with diabetes and preparation method of porridge | |
| CN105165966A (en) | Biscuit rich in dietary fiber | |
| KR101107848B1 (en) | Functional noodle for aged people and manufacturing method thereof | |
| CN102987340A (en) | Method for preparing Randia cochinchinensis chilli sauce | |
| CN104413109A (en) | Enteromorpha and longan bread | |
| CN111280280A (en) | Low-sugar weight-reducing coffee and preparation method thereof | |
| CN102550956A (en) | Coarse grain fried noodle health-care food | |
| CN103005278A (en) | Sugar-free nutrient oat paste product and preparation thereof | |
| CN101897439B (en) | Health-care food | |
| CN101467613A (en) | Alimentary noodle food containing natural colouring matter | |
| CN106616321A (en) | Preparation method for health-maintaining convenient stewed noodles | |
| KR101848805B1 (en) | Pheasant sauce with herb medicine extract and manufacturing method of the same | |
| Torssell | How to regulate yin and yang through diet. | |
| CN101623015B (en) | Novel nutrient bakery food capable of replacing dinner | |
| CN102533520A (en) | Grain and persimmon aromatic vinegar and preparation method thereof | |
| CN103156120A (en) | Gynostemma pentaphyllum nutritional diet porridge | |
| CN101380113A (en) | Weight reduction corn porridge | |
| CN107535824A (en) | A kind of dry type sea-tangle mung bean mixed congee and its instant packed technology | |
| CN101258906A (en) | Luye colorful birthday noodles | |
| CN106173905A (en) | A kind of chestnut grain Semen Phaseoli health-preserving porridge of stomach invigorating spleen reinforcing | |
| Nur et al. | Innovation of Kepok Banana Hump Bread (Musa paradiciasa L.) as Diabetes Diet Therapy: Literature Review |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20081022 Termination date: 20150109 |
|
| EXPY | Termination of patent right or utility model |