CN109362829A - A kind of weight-losing meal-substituting foodstuff and preparation method thereof, eating method - Google Patents
A kind of weight-losing meal-substituting foodstuff and preparation method thereof, eating method Download PDFInfo
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- CN109362829A CN109362829A CN201811065190.XA CN201811065190A CN109362829A CN 109362829 A CN109362829 A CN 109362829A CN 201811065190 A CN201811065190 A CN 201811065190A CN 109362829 A CN109362829 A CN 109362829A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to food technology fields, specially a kind of weight-losing meal-substituting foodstuff and preparation method thereof, eating method, it meets Chinese's eating habit, it is easy to adhere to take guarantee fat-reducing effect, weight-losing meal-substituting foodstuff, including following raw material and corresponding parts by weight: 20-60 parts of resistant dextrin, 10-20 parts of cellulose, 5-10 parts of inulin, 30-60 parts of flour, 5-10 parts of soyabean protein powder, 2-5 parts of egg liquid；Production method include the following steps: (1) by above-mentioned raw materials it is weighted after stir and evenly mix, add water identical with raw material weight and mixed, formed dough；(2) dough is rolled into the musculus cutaneus of 1-3 mm of thickness；(3) musculus cutaneus is divided and is no more than 2cm, the dough sheet of of length no more than 20cm in width；(4) dough sheet is put into oven 6-12 minutes roasting with 150-200 DEG C；(5) dough sheet is taken out, sealed package after cooling.The directly edible primary above-mentioned weight-losing meal-substituting foodstuff of eating method, daily lunch or dinner, a 100 ± 5g of amount are at least one month edible.
Description
Technical field
The present invention relates to food technology field, specially a kind of weight-losing meal-substituting foodstuff and preparation method thereof, eating method.
Background technique
With the continuous improvement of people's living standards, most people have obtained larger raising for the quality of food, it is various
Meat, dessert etc. take in a large amount of high-fat, high protein and high heat to human body, and most people it is daily amount of exercise it is seldom,
As the phenomenon for more eating less dynamic is increasingly severe, many people are by fat puzzlement now, and obesity be easier to cause it is various
Disease, especially hypertension, hyperlipidemia etc., have seriously affected health, because weight-reducing becomes what a kind of many people pursued
Target.
Currently, weight-reducing it is relatively common by diet weight-reducing, keep fit through sport with weight reduction with drugs etc., wherein diet weight-reducing can be to body
Body brings unhealthy, and gradually to eliminating, and if weight reduction with drugs, many drug qualities are not up to standard, and side effect is big, are easy after drug withdrawal
Rebound, keeping fit through sport is relatively healthy weight-reducing mode, but compares and be difficult to adhere to, and incorrect a large amount of movements
It can impact, therefore some weight-losing meal-substituting foodstuffs that come into vogue in the market, be used based on cereal and dietary fiber to body,
Will not be impacted to health, play the role of safe fat-reducing, as Publication No. CN108308621A patent application in
A kind of weight losing meal-replacing powder is disclosed, needs daily noon, evening each edible primary, each dosage is 15g, it is difficult to be had enough, after eating
People has hunger, it is difficult to play generation meal effect, and carbohydrate ratio is less high inside this weight losing meal-replacing powder, does not meet
The eating habit of Chinese, it is difficult to adhere to.
Summary of the invention
It is not easy to adhere to solve the problem of that existing meal replacement powder does not meet Chinese's eating habit, the present invention provides one
Kind of weight-losing meal-substituting foodstuff, meets Chinese's eating habit, is easy to adhere to take guarantee fat-reducing effect, while the present invention provides
Corresponding production method and eating method.
Its technical solution is such that a kind of weight-losing meal-substituting foodstuff, which is characterized in that it includes following raw material and corresponding
Parts by weight: 20-60 parts of resistant dextrin, 10-20 parts of cellulose, 5-10 parts of inulin, 30-60 parts of flour, soyabean protein powder 5-
10 parts, 2-5 parts of egg liquid.
It is further characterized by egg liquid is egg pulp；
Flour selects Self- raising flour；
Above-mentioned flour and egg liquid are replaced by 30-60 portions of oatmeals.
A kind of weight-losing meal-substituting foodstuff production method, which comprises the steps of:
(1) by above-mentioned raw materials it is weighted after stir and evenly mix, add water identical with raw material weight and mixed, forming face
Group；
(2) dough is rolled into the musculus cutaneus of 1-3 mm of thickness；
(3) musculus cutaneus is divided and is no more than 2cm, the dough sheet of of length no more than 20cm in width；
(4) dough sheet is put into oven 6-12 minutes roasting with 150-200 DEG C；
(5) dough sheet is taken out, sealed package after cooling.
Above-mentioned weight-losing meal-substituting foodstuff eating method, which is characterized in that daily lunch or dinner directly eat once above-mentioned subtract
Fertile meal replacing food, a 100 ± 5g of amount are at least one month edible.
A kind of weight-losing meal-substituting foodstuff production method, which is characterized in that by above-mentioned raw materials it is weighted after stir evenly ingredient
Rice.
Above-mentioned weight-losing meal-substituting foodstuff eating method, which is characterized in that daily lunch or dinner directly eat once above-mentioned subtract
Fertile meal replacing food, a 100 ± 5g of amount, is brewed with boiled water, at least one month edible.
After weight-losing meal-substituting foodstuff of the invention, resistant dextrin, cellulose and inulin are component low in calories, are belonged to simultaneously
In dietary fiber, replace a dinner, is capable of providing good satiety, and carbohydrate proportion is high, meets Chinese
Eating habit is easy to adhere to take, and food-intake is effectively reduced while improving satiety, reduces the intake of heat, ensure that
Fat-reducing effect.
Detailed description of the invention
Fig. 1 is the changes of weight tendency chart of experimenter of the present invention.
Specific embodiment
Embodiment one: a kind of weight-losing meal-substituting foodstuff, including following raw material and corresponding parts by weight: 20 parts of resistant dextrin, fibre
Dimension plain 20 parts, 5 parts of inulin, 30 parts of Self- raising flour, 5 parts of soyabean protein powder, 2 parts of egg pulp；Production method includes in next step
It is rapid:
(1) by above-mentioned raw materials it is weighted after stir and evenly mix, add water identical with raw material weight and mixed, forming face
Group；
(2) dough is rolled into the musculus cutaneus of 3 mm of thickness
(3) dividing musculus cutaneus is in width 1cm, and length is in the dough sheet of 10cm；
(4) dough sheet is put into oven 6 minutes roasting with 200 DEG C；
(5) dough sheet is taken out, sealed package after cooling.
Embodiment two: a kind of weight-losing meal-substituting foodstuff, including following raw material and corresponding parts by weight: 35 parts of resistant dextrin, fibre
Dimension plain 10 parts, 7 parts of inulin, 35 parts of Self- raising flour, 7 parts of soyabean protein powder, 3 parts of egg pulp；Production method includes in next step
It is rapid:
(1) by above-mentioned raw materials it is weighted after stir and evenly mix, add water identical with raw material weight and mixed, forming face
Group；
(2) dough is rolled into the musculus cutaneus of 2.5 mm of thickness；
(3) dividing musculus cutaneus is in width 2cm, and length is in the dough sheet of 14cm；
(4) dough sheet is put into oven 8 minutes roasting with 180 DEG C；
(5) dough sheet is taken out, sealed package after cooling.
Embodiment three: a kind of weight-losing meal-substituting foodstuff, including following raw material and corresponding parts by weight: 45 parts of resistant dextrin, fibre
Dimension plain 12 parts, 8 parts of inulin, 40 parts of Self- raising flour, 8 parts of soyabean protein powder, 3 parts of egg pulp；Production method includes in next step
It is rapid:
(1) by above-mentioned raw materials it is weighted after stir and evenly mix, add water identical with raw material weight and mixed, forming face
Group；
(2) dough is rolled into the musculus cutaneus of 2 mm of thickness；
(3) dividing musculus cutaneus is in width 1cm, and length is in the dough sheet of 16cm；
(4) dough sheet is put into oven 9 minutes roasting with 170 DEG C；
(5) dough sheet is taken out, sealed package after cooling.
Example IV: a kind of weight-losing meal-substituting foodstuff, including following raw material and corresponding parts by weight: 50 parts of resistant dextrin, fibre
Dimension plain 10 parts, 10 parts of inulin, 30 parts of Self- raising flour, 10 parts of soyabean protein powder, 5 parts of egg pulp；(1) above-mentioned raw materials are weighted
It stirs and evenly mixs later, adds water identical with raw material weight and mixed, form dough；
(2) dough is rolled into the musculus cutaneus of 1 mm of thickness；
(3) dividing musculus cutaneus is in width 2cm, and length is in the dough sheet of 15cm；
(4) dough sheet is put into oven 10 minutes roasting with 190 DEG C；
(5) dough sheet is taken out, sealed package after cooling.
Embodiment five: a kind of weight-losing meal-substituting foodstuff, including following raw material and corresponding parts by weight: 60 parts of resistant dextrin, fibre
Dimension plain 18 parts, 10 parts of inulin, 60 parts of Self- raising flour, 10 parts of soyabean protein powder, 5 parts of egg pulp.
A kind of weight-losing meal-substituting foodstuff production method, which is characterized in that including such as following steps:
(1) by above-mentioned raw materials it is weighted after stir and evenly mix, add water identical with raw material weight and mixed, forming face
Group；
(2) dough is rolled into the musculus cutaneus of 2 mm of thickness；
(3) dividing musculus cutaneus is in width 2cm, and length is in the dough sheet of 20cm；
(4) dough sheet is put into oven 12 minutes roasting with 150 DEG C；
(5) dough sheet is taken out, sealed package after cooling.
Eating method: daily lunch or the edible primary above-mentioned weight-losing meal-substituting foodstuff of dinner, a 100 ± 5g of amount, until
It eats one month less, it is directly edible due to being dough sheet class, it can be aided with when edible and drink water, in order to avoid overdrying when edible.In order to more preferable
Guarantee fat-reducing effect, preferably fixed lunch or dinner are edible daily, avoid lunch today edible, and tomorrow night canteen is used,
It will be changed to lunch the day after tomorrow again, and will guarantee that rule will be edible.
Above-mentioned weight-losing meal-substituting foodstuff is formed into what dough sheet was directly eaten, and in order to realize product diversification, oatmeal can be used
Instead of flour and egg liquid, be made it is powdered brew it is edible.
Specific embodiment one:
A kind of weight-losing meal-substituting foodstuff comprising following raw material and corresponding parts by weight: 20-60 parts of resistant dextrin, cellulose 10-
20 parts, 5-10 parts of inulin, 30-60 parts of oatmeal, 5-10 parts of soyabean protein powder.
Specific embodiment one: a kind of weight-losing meal-substituting foodstuff comprising following raw material and corresponding parts by weight: resistant dextrin 50
Part, 10 parts of cellulose, 10 parts of inulin, 40 parts of oatmeal, 10 parts of soyabean protein powder.Production method be on above-mentioned raw materials are weighed after
Powder directly is stirred into, when eating, direct boiled water brews edible, a 100 ± 5g of amount, at least one month edible.
Specific embodiment two: a kind of weight-losing meal-substituting foodstuff comprising following raw material and corresponding parts by weight: resistant dextrin 40
Part, 15 parts of cellulose, 5 parts of inulin, 35 parts of oatmeal, 8 parts of soyabean protein powder.Production method be on above-mentioned raw materials are weighed after directly
Powder is stirred into, when eating, direct boiled water brews edible, a 100 ± 5g of amount, at least one month edible.
Specific embodiment three: a kind of weight-losing meal-substituting foodstuff comprising following raw material and corresponding parts by weight: resistant dextrin 20
Part, 12 parts of cellulose, 10 parts of inulin, 30 parts of oatmeal, 5 parts of soyabean protein powder.Production method be on above-mentioned raw materials are weighed after it is straight
It connects and stirs into powder, when eating, direct boiled water brews edible, a 100 ± 5g of amount, at least one month edible.
Specific embodiment four: a kind of weight-losing meal-substituting foodstuff comprising following raw material and corresponding parts by weight: resistant dextrin 60
Part, 18 parts of cellulose, 10 parts of inulin, 60 parts of oatmeal, 10 parts of soyabean protein powder.Production method be on above-mentioned raw materials are weighed after it is straight
It connects and stirs into powder, when eating, direct boiled water brews edible, a 100 ± 5g of amount, at least one month edible.
Resistant dextrin in the present invention plays the role of main, can reduce the heat of human body intake, while may be used also
To improve intestinal flora, optimization metabolism is played so as to long-term, but to play this effect, it is necessary to intake foot
Enough amounts can be only achieved effect, therefore the ratio of resistant dextrin is very high, and preferably wherein ratio is highest；Cellulose is after absorbing water
Volume can expand, and become original several times, after human body is edible, can very effective raising satiety, eat after this food not
It can feel hungry again, can effectively substitute dinner, horizontal so as to reduce the starvation element in blood, hungry element is first
And the motilin of uniquely find one circulation, or be appetite enhancing hormone, mainly generated by intestine and small intestine, it can also be
Lung, islet cells sexual gland, adrenal cortex, placenta, kidney and brain secretion.The diversity of hungry element secretion position refers to again
The hungry biological function for being known as extensive multiplicity out；Hungry element and artificial class hungry plain (growth hormone cinogenic agent) increase
Food intake is added, fat mass is caused to increase；It activates the cell of arc core (comprising promoting immune subtype p277 neuron).This
The starvation element response power of a little neurons is also to leptin and insulin sensitivity.Hungry element can also activate in limbic brain class dopaminergic gallbladder
Alkali energy reward mechanism, it also includes addictive drug which can convey the happy of nature reward and reinforce, such as cuisines certainly,
Such as alcohol.Hungry element reduces their expansion sensibility, causes more by influencing the vagal mechanical sensitivity of stomach
Food, so that the Appetite regulation effect that there is time level-one to satietion is played, to ensure that weight is not easy to rebound.And inulin is another
A kind of dietary fiber is mixed with cellulose, resistant dextrin by certain proportion, plays the role of being complementary to one another, and is preferably embodied and is subtracted
Fertilizer efficiency fruit.
In this food of actual production, in order to guarantee mouthfeel, it may be considered that some food flavors or food are added in right amount
Product swelling agent can enable user more to like after improving mouthfeel, to be more favorable for adhering to eating.
Product of the invention can reach intake while guaranteeing satiety with the edible of strict control carbohydrate and fat
The low effect of heat.Eater is without diet, it is only necessary to eat this weight-losing meal-substituting foodstuff instead of a dinner, other two meal can be with
According to normal diet, adhere to one month, that is, can reach significant fat-reducing effect, here is 8, and to eat product of the invention latter
Daily weight record in a month:
Different weight is chosen, 8 people of different age group test, and adhere to eating by 30 days or so having reached to lose weight and imitate
Fruit, a small number of two people, which only eat more than 20 days, just has reached fat-reducing effect, is substantially all and has subtracted 2-3kg, below by curve graph
Fig. 1 more intuitive can find out fat-reducing effect, and weight is essentially all linear formula decline, few rebound phenomenas.
Claims (10)
1. a kind of weight-losing meal-substituting foodstuff, which is characterized in that it includes following raw material and corresponding parts by weight: resistant dextrin 20-60
Part, 10-20 parts of cellulose, 5-10 parts of inulin, 30-60 parts of flour, 5-10 parts of soyabean protein powder, 2-5 parts of egg liquid.
2. according to claim a kind of weight-losing meal-substituting foodstuff, which is characterized in that egg liquid is egg pulp.
3. according to claim 2 kind of weight-losing meal-substituting foodstuff, which is characterized in that flour selects Self- raising flour.
4. according to claim 3 kind of weight-losing meal-substituting foodstuff, which is characterized in that it includes raw material and corresponding weight
Part: 50 parts of resistant dextrin, 10 parts of cellulose, 10 parts of inulin, 30 parts of Self- raising flour, 10 parts of soyabean protein powder, 5 parts of egg pulp.
5. a kind of production method of weight-losing meal-substituting foodstuff as described in claim 1, which comprises the steps of:
(1) by above-mentioned raw materials it is weighted after stir and evenly mix, add water identical with raw material weight and mixed, forming face
Group；
(2) dough is rolled into the musculus cutaneus of 1-3 mm of thickness；
(3) musculus cutaneus is divided and is no more than 2cm, the dough sheet of of length no more than 20cm in width；
(4) dough sheet is put into oven 6-12 minutes roasting with 150-200 DEG C；
(5) dough sheet is taken out, sealed package after cooling.
6. a kind of eating method of weight-losing meal-substituting foodstuff as described in claim 1, which is characterized in that daily lunch or dinner are straight
Edible primary above-mentioned weight-losing meal-substituting foodstuff is connect, a 100 ± 5g of amount is at least one month edible.
7. a kind of weight-losing meal-substituting foodstuff, which is characterized in that it includes following raw material and corresponding parts by weight: resistant dextrin 20-60
Part, 10-20 parts of cellulose, 5-10 parts of inulin, 30-60 parts of oatmeal, 5-10 parts of soyabean protein powder.
8. according to claim 7 kind of weight-losing meal-substituting foodstuff, which is characterized in that it includes raw material and corresponding weight
Part: 50 parts of resistant dextrin, 10 parts of cellulose, 10 parts of inulin, 30 parts of oatmeal, 10 parts of soyabean protein powder.
9. a kind of production method of weight-losing meal-substituting foodstuff as claimed in claim 7, which is characterized in that above-mentioned raw materials are weighted
Powder is stirred and evenly mixed into later.
10. a kind of eating method of weight-losing meal-substituting foodstuff as claimed in claim 7, which is characterized in that daily lunch or dinner
Directly edible primary above-mentioned weight-losing meal-substituting foodstuff, a 100 ± 5g of amount, boiled water brew it is edible, it is at least one month edible.
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| CN103876164A (en) * | 2014-03-05 | 2014-06-25 | 上海市第六人民医院 | Meal replacing food containing resistant starch and production method of meal replacing food |
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