CN110089709A - It is a kind of to reduce weight for food product and preparation method thereof - Google Patents

It is a kind of to reduce weight for food product and preparation method thereof Download PDF

Info

Publication number
CN110089709A
CN110089709A CN201910410084.9A CN201910410084A CN110089709A CN 110089709 A CN110089709 A CN 110089709A CN 201910410084 A CN201910410084 A CN 201910410084A CN 110089709 A CN110089709 A CN 110089709A
Authority
CN
China
Prior art keywords
parts
soup
rice
weight
water
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.)
Pending
Application number
CN201910410084.9A
Other languages
Chinese (zh)
Inventor
李忠
游银川
涂雪令
刘容
李婉竹
全丹丹
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Chongqing Sanpin Functional Food Research Institute Co Ltd
Original Assignee
Chongqing Sanpin Functional Food Research Institute Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Chongqing Sanpin Functional Food Research Institute Co Ltd filed Critical Chongqing Sanpin Functional Food Research Institute Co Ltd
Priority to CN201910410084.9A priority Critical patent/CN110089709A/en
Publication of CN110089709A publication Critical patent/CN110089709A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

It is a kind of to reduce weight for food product and preparation method thereof, including Meatballs soup and Coarse cereals rice, specifically include 20~40 parts of Megalobatrachus japonicus daoidianuas(Blanchard), 10~20 parts of salmon meat, 10~20 parts of shrimp, 2.4~3 parts of starch, 1.5~1.8 parts of phytosterin ester, 0.9~1.2 part of salt, 18~24 parts of ice water, 140~160 parts of soup；30~40 parts of brown rice, 5~10 parts of oat, 5~10 parts of myotonin, 1.5~1.8 parts and 55~65 parts of water etc. of avenabeta glucosan, additionally provide preparation method.The beneficial effects of the present invention are: its collocation design is reasonable, the intake of product gross energy, equalizing nutrient composition ratio can be limited and accelerate human body energy expenditure, have effects that lower blood-fat and reduce weight under the premise of maintaining human normal function；Preparation method is simple, the technological process of production is few, cost is relatively low, convenient, has compared with high practicability, is conducive to large-scale production.

Description

It is a kind of to reduce weight for food product and preparation method thereof
Technical field
The present invention relates to food technology fields, and in particular to a kind of to reduce weight for food product and preparation method thereof.
Background technique
1997, obesity was defined as disease for the first time by the World Health Organization, will lead to the exception or excessive of Health cost Fat accumulation.Existing clinical evidence sufficiently shows that obesity is the morbid state of a kind of multiple metabolism and hormone disturbance, can produce A series of symptoms, sign and complication, especially dyslipidemia, cardiovascular disease, hypertension and diabetes.
With the improvement of people ' s living standards, diet structure and living-pattern preservation, overweight and fat number gradually increase It is more, and gradually to rejuvenation trend development.Overweight/obesity is more serious to human body menace, and having become cannot be neglected Global problem.It is shown according to World Health Organization's data, population in the world obesity rates surpass 10% within 2016；Perspective estimation, by 2025, Global overweight or Obese children number will be more than 70,000,000, and adult obesity number will be more than 800,000,000.2017, Children in China blueness was few Number 25,340,000 that year is overweight, adult overweight number 344,270,000；Wherein, children and youth obesity rates are 7.86%, adult obesity rates Up to 12.87%.As it can be seen that fat have become the major public health problem for seriously affecting compatriots' physical and mental health.
Currently, relatively conventional prevention and treatment obesity method mainly has medicinal treatment, kinesiatrics and dietotherapy. However, medicinal treatment mainly includes appetite inhibitor, the hormone for accelerating metabolism, influences the drugs such as digestion and absorption and lipid mobilization It uses, but there are the side effects such as dry, anorexia, insomnia and palpitaition；It keeps fit through sport due to a lack of unified movement strength criterion and index Evaluation criterion, and also have dispute in biological mechanism research, obese people is also difficult to effectively lose weight；Dietotherapy is to pass through Under the premise of not reducing food intake dose, reduces total amount of heat intake and reach weight-reducing purpose, but since many obese peoples lack The nutrition and loss of weight knowledge of profession, individuation difference and the problems such as social factor in addition, arrange by oneself loss of weight scheme, it may appear that battalion Support phenomena such as element lacks, skin tarnishes, rebounds.Thus, not only fat-reducing effect is undesirable for existing method of weight-reducing on the market, also Side effect can be generated to human body.In addition, existing correlation meal replacement powder poor taste, not comprehensive nutrition, edible inconvenience, consumer are difficult To receive.
Therefore, a weight reducing meal replacing food is developed to be of great significance to overweight people.
Summary of the invention
The object of the present invention is to provide it is a kind of weight reducing for food product, collocation design is reasonable, can limit product gross energy intake, Equalizing nutrient composition ratio and acceleration human body energy expenditure, have lower blood-fat and reduce weight function under the premise of maintaining human normal function Effect.
It is a further object of the present invention to provide a kind of weight reducings for the preparation method of food product, and method is simple, production technology stream Journey is few, cost is relatively low, convenient, practicability with higher, is conducive to large-scale production.
It is realized the purpose of the present invention is technical solution in this way, a kind of weight reducing is for food product, including Meatballs soup and miscellaneous Grain meal；Wherein,
Meatballs soup includes the substance of following parts by weight: 20~40 parts of Megalobatrachus japonicus daoidianuas(Blanchard), 10~20 parts of salmon meat, shrimp 10~ 20 parts, 2.4~3 parts of starch, 1.5~1.8 parts of phytosterin ester, 0.9~1.2 part of salt, 18~24 parts of ice water, ginger powder 0.06~ 0.12 part, 0.3~0.9 part of white granulated sugar, 1.2~1.8 parts and 140~160 parts of soup of cooking wine；
Coarse cereals rice includes the substance of following parts by weight: 30~40 parts of brown rice, 5~10 parts of oat, and 5~10 parts of myotonin, 1.5~1.8 parts and 55~65 parts of water of avenabeta glucosan.
Further, starch is tapioca.
Further, soup is tomato soup.
Wherein, giant salamander also known as the giant salamander, meat nutriture value is high, rich in high quality protein, polyunsaturated fatty acid, calcium and A variety of nutriments such as chromium.It is recorded according to Compendium of Material Medica, giant salamander has effects that enriching yin and nourishing kidney, promoting the circulation of qi of enriching blood, and that there are also data is aobvious Show, bioactivity chromium is an important factor for maintaining humans and animals body normal sugar metabolism and lipid metaboli, to take food containing chromium in right amount Have effects that weight-reducing certain.Contain 80 μ g/100g of trivalent Organic Chromium in Megalobatrachus japonicus daoidianuas(Blanchard).Chromium is internal essential trace element, with cigarette The trivalent chromium organic double compound of the formation such as acid, amino acid, also known as glucose tolerance factor, play an important role to glycometabolism, it is logical The sulfenyl for crossing insulin receptor on sulphur and cell membrane on assist insulin A chain forms disulfide bond, and promotes insulin to play and make With, and succinate dehydrogenase can be activated to increase sugar and utilized, there is certain effect of weight reducing.
Salmon, delicious meat is full of nutrition, and protein content height (18.4g/100g), heat (is lower than 628J/ (being lower than 70mg/100g) 100g) low with cholesterol level, and rich in omega-3 polyunsaturated fatty acids and a variety of dimensions such as EPA/DHA Raw element (VA, VB1, VB2, VB12 and VD), is the healthy food for meeting modern food nutrition standard.Studies have shown that ω -3 is more Unsaturated fatty acid has effect of weight reducing because being adjustable lipid-metabolism.Shrimp contains a large amount of protein, carbohydrate.
High-protein food should be eaten more for slimmer, the effect of protein special foods power daily can consumption of calorie 418~ 836kJ heat, and high protein diet has longer time satiety than Hi CHO.Simultaneously as body takes in thermal energy It reduces, negative energy balance occurs, although consuming depot fat in this way, equally also consuming the nutritional ingredients such as protein.If Protein is supplied by constant, then it cannot be guaranteed that body demand, therefore should improve protein allowance in diet.Therefore, selective It the use of Megalobatrachus japonicus daoidianuas(Blanchard), salmon meat and shrimp is the ideal food materials that production has an effect of weight reducing ball.
Phytosterol has significant hypolipemic function, does not influence the original matter of food while improving nutritive value Structure.
Dietary fiber includes insoluble diedairy fiber and water-soluble dietary fiber.Wherein, konjaku in water-soluble dietary fiber Powder and avenabeta glucosan are using relatively broad.Avenabeta glucosan by satiety in reinforcement, increase bile acid discharge and Promote the approach such as Anorectic effect Alcohol Peptide systhesis and reaches prevention obesity action.
Brown rice not only promotes intestinal beneficial bacterium rich in mineral matter elements, dietary fibers such as B family vitamin, dietary fiber and calcium Proliferation accelerates intestines peristalsis, prevent constipation, moreover it is possible in conjunction with cholesterol, promote cholesterol discharge, so that hyperlipemia be helped to suffer from Person reduces blood lipid and maintains ideal body weight.
Oat is a kind of integration of drinking and medicinal herbs crop, dietary fiber, calcium, B family vitamin and zinc is rich in, to glucose and lipid metabolism With adjustment effect, body's cholesterol can effectively reduce.It can be effectively pre- a large number of studies show that adding oat products in diet Fat and its complication occurs or treats to a certain degree for preventing obesity disease.
Myotonin nutritive value is high, necessary rich in sitosterol, crude fibre, mineral calcium, vitamin, alkaloid and human body Eight kinds of amino acid, have effects that Weight-reducing and lipid-lowering.
In above-mentioned Coarse cereals rice substance, selectivity uses brown rice, three kinds of oat, myotonin substances, and three mutually cooperates with enhancing Weight-reducing and lipid-lowering effect, the addition of avenabeta glucosan further enhance prevention obesity action.
It is in the present invention another object is that technical solution in this way was realized, the preparation method reduced weight for food product, packet Include Meatballs soup production and Coarse cereals rice production；
Meatballs soup making step includes:
Pretreatment: S1 chooses fresh 8~13 parts of no dirt Megalobatrachus japonicus daoidianuas(Blanchard), 4~6 parts of salmon meat, 3~6 parts of peeled shrimp, stripping and slicing It mixes, as raw meat；
S2, it is marinated: 0.06~0.12 part of ginger powder, 0.3~0.9 portion of white granulated sugar and 1.2~1.8 are sequentially added into raw meat Part cooking wine after mixing thoroughly, pickles 30~60min at 0~4 DEG C；
S3, Minced Steak: carrying out Minced Steak processing for the raw meat pickled, and salt is added when rubbing, and salt additional amount is 0.9 ~1.2 parts；
S4 cuts and mixes: 2.4~3 parts of starch is first added, cut after mixing 15~20min, 1.5~1.8 parts of phytosterin esters are added, It cuts again and mixes 15~20min；
S5, molding: cutting the raw meat after mixing burger be made and be put in 35~40 DEG C of water 20~30min of molding, later in 85 10~15min of shortening in~90 DEG C of water needs to be cooled down rapidly with cold water after burger shortening, until its central temperature is less than 40 DEG C Preferably；
S6, it is filling: to be sequentially added 50~70 parts of burger, 140~160 parts of soup, filling while hot, filling temperature is not less than 70 ℃；
Canned product is placed in high-pressure sterilizing pot by S7, cooling to get burger after 121 DEG C of 20~25min of sterilizing Tang Pin；
Coarse cereals rice making step includes:
1) raw material is chosen: choose epigranular is consistent, water content is moderate 30~40 parts of brown rice, 5~10 parts of grains of oats and It is 5~10 parts of myotonin, spare；
2) it cleans: eluriating the grain of rice with 2~3 times of weight Drinking Waters, repeat 2~3 times；
3) it impregnates: after being impregnated 30~60min with 2~3 times of weight cold water of grain of rice quality, draining the grain of rice, it is spare；
4) filling: brown rice, oat, the myotonin after immersion are added in tank, and avenabeta glucosan 1.5~1.8 are added Part, 55~65 parts of water are spare；
5) sterilize: canned product is placed in high-pressure sterilizing pot, after 121 DEG C of 15~20min of sterilizing, cool down to get Finished product Coarse cereals rice.
Further, it in Meatballs soup production, pretreatment, marinated, Minced Steak and cuts to mix and is carried out at a temperature of 2~10 DEG C.
Further, Megalobatrachus japonicus daoidianuas(Blanchard) is 1~2 year raw giant salamander, and salmon meat selects few fatty meat.
In the present invention, filling 4 in Coarse cereals rice making step the S6 of Meatballs soup making step kind) it is filling not identical, Both final can place is packed in a vessel.When edible, Coarse cereals rice is placed on above Meatballs soup and is heated.
In the above preparation method, the S1 pretreatment in Meatballs soup production, S2 be marinated, S3 Minced Steak and S4 cut mix 2~ It is carried out at a temperature of 10 DEG C, can inhibit microorganism growth under this environment temperature, burger can keep original local flavor to greatest extent, and prolong The long shelf-life.During raw material is chosen, giant salamander preferably 1~2 year, because eldest child's salamander meat fiber is coarse, water holding was poor, and cooked ball mouthfeel is refreshing Poor flexibility；Peeled shrimp preferably selects new fresh shrimp, and storage is too long or storage is improper, will lead to its structural proteins and reduces or destroy, because And burger organoleptic quality is caused to decline；Salmon meat selects few fatty meat to be advisable, and can avoid influencing burger effect and burger quality.
In S2 curing process, the flavour of product can be improved by adding a small amount of white granulated sugar, promoted the expansion of collagen and dredged Pine, makes that meat is soft, tone is good.Cooking wine in process can dissolve the main matter of smell contained in muscle, energy Reach deodorization except reconciliation of having a strong smell eliminates the unusual smell effect, and amino acid is combined generation aromatic aldehyde with sugar in cooking wine, has the function of that flavouring renders palatable. Ginger powder equally has that solution eliminates the unusual smell and flavouring renders palatable effect.
Add salt in S3 Minced Steak step, salting-in-protein can be partly dissolved out, be improved for product viscoplasticity.Due to Minced Steak process quantity of heat production is big, to prevent albuminous degeneration, guarantees product viscoplasticity, 7~8 part of 0.2% konjac glucomannan ice water need to be added.
S4, which cuts to mix, can further improve protein emulsion stability, thermal stability, water-retaining property and gelling ability.Starch conduct For thickener using addition, starch granules is gelatinized water suction, expansion and high resilience when heated, plays sticker effect, can improve Meat products retentiveness, structural state improve meat products yield rate.
It in S5 forming process, needs to be cooled down rapidly with cold water after burger shortening, until its central temperature is advisable less than 40 DEG C； The burger finished rapid cooling in cold water is heated, the moisture for losing it when absorbing heating prevents elephant skin and brown stain etc. Phenomenon makes product surface softness and smooth, ensure that burger mouthfeel and viscoplasticity.
By adopting the above-described technical solution, it is total product can be limited the present invention has the advantage that its collocation design is reasonable Energy intaking, equalizing nutrient composition ratio and acceleration human body energy expenditure, have drop under the premise of maintaining human normal function Rouge effect of weight reducing；Preparation method is simple, the technological process of production is few, cost is relatively low, convenient, practicability with higher, Conducive to large-scale production.
Detailed description of the invention
Fig. 1 is a kind of fabrication processing schematic diagram reduced weight in the present invention for food product.
Specific embodiment
Below with reference to Fig. 1, embodiment and comparative example, the present invention is further illustrated.
Embodiment 1
It is a kind of to reduce weight for food product, including Meatballs soup and Coarse cereals rice；Wherein,
Meatballs soup includes the substance of following parts by weight: 30 parts of Megalobatrachus japonicus daoidianuas(Blanchard), 15 parts of salmon meat, and 15 parts of shrimp, starch 2.7 Part, 1.6 parts of phytosterin ester, 1 part of salt, 21 parts of ice water, 0.09 part of ginger powder, 0.6 part of white granulated sugar, 1.5 parts of cooking wine and soup 150 Part；
Coarse cereals rice includes the substance of following parts by weight: 35 parts of brown rice, 7.5 parts of oat, and 7.5 parts of myotonin, oat β-Portugal 1.6 parts and 60 parts of water of glycan.
Embodiment 2
It is a kind of to reduce weight for food product, including Meatballs soup and Coarse cereals rice；Wherein,
Meatballs soup includes 20 parts of Megalobatrachus japonicus daoidianuas(Blanchard), and 10 parts of salmon meat, 10 parts of shrimp, 2.4 parts of starch, 1.5 parts of phytosterin ester, 0.9 part of salt, 18 parts of ice water, 0.06 part of ginger powder, 0.3 part of white granulated sugar, 1.2 parts and 140 parts of soup of cooking wine；
Coarse cereals rice includes the substance of following parts by weight: 30 parts of brown rice, 5 parts of oat, and 5 parts of myotonin, avenabeta glucosan 1.5 parts and 55 parts of water.
Embodiment 3
It is a kind of to reduce weight for food product, including Meatballs soup and Coarse cereals rice；Wherein,
Meatballs soup includes 40 parts of Megalobatrachus japonicus daoidianuas(Blanchard), 20 parts of salmon meat, 20 parts of shrimp, 3 parts of starch, 1.8 parts of phytosterin ester, is eaten 1.2 parts of salt, 24 parts of ice water, 0.12 part of ginger powder, 0.9 part of white granulated sugar, 1.2~1.8 parts and 160 parts of soup of cooking wine；
Coarse cereals rice includes the substance of following parts by weight: 40 parts of brown rice, 10 parts of oat, 10 parts of myotonin, oat β-Portugal is poly- 1.8 parts and 65 parts of water of sugar.
Embodiment 4
A kind of preparation method reduced weight for food product, comprising the following steps:
Meatballs soup making step includes:
Pretreatment: S1 chooses fresh 8~13 parts of no dirt Megalobatrachus japonicus daoidianuas(Blanchard), 4~6 parts of salmon meat, 3~6 parts of peeled shrimp, stripping and slicing It mixes, as raw meat；
S2, it is marinated: 0.06~0.12 part of ginger powder, 0.3~0.9 portion of white granulated sugar and 1.2~1.8 are sequentially added into raw meat Part cooking wine after mixing thoroughly, pickles 30~60min at 0~4 DEG C；
S3, Minced Steak: carrying out Minced Steak processing for the raw meat pickled, and salt is added when rubbing, and salt additional amount is 0.9 ~1.2 parts；
S4 cuts and mixes: 2.4~3 parts of starch is first added, cut after mixing 15~20min, 1.5~1.8 parts of phytosterin esters are added, It cuts again and mixes 15~20min；
S5, molding: cutting the raw meat after mixing burger be made and be put in 35~40 DEG C of water 20~30min of molding, later in 85 10~15min of shortening in~90 DEG C of water needs to be cooled down rapidly with cold water after burger shortening, until its central temperature is less than 40 DEG C Preferably；
S6, it is filling: to be sequentially added 50~70 parts of burger, 140~160 parts of soup, filling while hot, filling temperature is not less than 70 ℃；
Canned product is placed in high-pressure sterilizing pot by S7, cooling to get burger after 121 DEG C of 20~25min of sterilizing Tang Pin；
Coarse cereals rice making step includes:
1) raw material is chosen: choose epigranular is consistent, water content is moderate 30~40 parts of brown rice, 5~10 parts of grains of oats and It is 5~10 parts of myotonin, spare；
2) it cleans: eluriating the grain of rice with 2~3 times of weight Drinking Waters, repeat 2~3 times；
3) it impregnates: after being impregnated 30~60min with 2~3 times of weight cold water of grain of rice quality, draining the grain of rice, it is spare；
4) filling: by after immersion brown rice, oat, rice myotonin be added tank in, and be added avenabeta glucosan 1.5~ 1.8 parts, 55~65 parts of water, it is spare；
5) sterilize: canned product is placed in high-pressure sterilizing pot, after 121 DEG C of 15~20min of sterilizing, cool down to get Finished product Coarse cereals rice.
Further, it in Meatballs soup production, pretreatment, marinated, Minced Steak and cuts to mix and is carried out at a temperature of 2~10 DEG C.
Further, Megalobatrachus japonicus daoidianuas(Blanchard) is 1~2 year raw giant salamander, and salmon meat selects few fatty meat.
Further, konjaku flour 0.005 part~0.01 can also be added in ball prescription into embodiment 3 in embodiment 1 Part.Specifically, it is added after 1.5~1.8 parts of phytosterin esters are added in manufacturing process.Data shows that konjaku flour can delay list The nutrients such as sugar are digested and assimilated, so that fatty acid be made to synthesize decline in vivo.Again because its heat content is very low, water imbibition is strong, inhales Stomach and intestine are filled in volume expansion after water, eliminate hunger, reduce food and Heat energy absorption amount, and then reach weight-reducing purpose.
In the present invention tomato soup the specific process is as follows:
1.1 pretreatment
Fresh, size is uniform, intact 100~120 portions of tomatoes are chosen as raw material.Cleaned, cleaned, stripping and slicing etc. it is pre- Treatment process.
1.2 mashing
By the tomato of stripping and slicing in quick beater 2~3min of crushing and beating, until slurry be in uniform state.
1.3 seasoning
Sequentially added into above-mentioned tomato juice 50~60 parts of water, 0.6~0.8 portion of salt, 0.05~0.07 part of onion powder, 0.15~0.18 portion of chickens' extract stirs 5~10min, mixes well seasoning with raw material.
1.4 sterilizing
Canned soup is placed in high-pressure sterilizing pot, it is cooling to get finished product after 121 DEG C of 3~8min of sterilizing.
Tomato, scientific name tomato, vitamin C, carrotene, B family vitamin, mineral matter element and tomato rich in The nutriments such as red pigment, it is quite helpful to human health." Luchuan book on Chinese herbal medicine " carries, and tomato has that " stomach strengthening and digestion promoting controls thirsty, appetite not Vibration " effect.In addition, a large amount of energy are contained it was discovered by researchers that in juice of the tomato especially by heat treatment in Kyoto Univ Japan The linoleic acid " 13-OXO-ODA " of enough burn fats, and adult edible effective dose is equivalent to 200 milliliters of tomato juice amounts；It is made At tomato soup advantage it is as follows:
1. product effect of weight reducing is clear, delicious healthy, without side-effects.
2. product processes are simple, investment is small.
Above-described embodiment 1 to 3 is detected according to weight reducing made of the process in embodiment 4 for food product, there is knot Fruit is as follows:
Further, the dietary calcium in canned is detected, as a result as follows:
Dietary calcium has certain antiobesity action because that can adjust energetic supersession: first, dietary calcium and fatty acid formed it is insoluble Solution property fatty acid salt, high calcium intake can increase fecal fat content and energy expenditure；Second, intracellular Ca2+ is adjustable thin Fat metabolism and fatty triacylglycerol storage in born of the same parents；Third, the increase of dietary calcium can promote UCP2 (uncoupling protein-3) table It reaches and promotes Adipocyte Apoptosis.It can be seen that, diet calcium content plays positive effect for weight reducing in product of the invention.
Clinical test results
One, testing scheme
Testing location: one branch, No.1 Hospital Attached to the Chongqing Medical University
Experimental subjects: study subject is Overweight people or simple obesity crowd, and adult BMI > 24 or weight are above standard The volunteer of weight 10%.The range of age: between 18~60 years old.
Adult standard weight: standard weight (kg)=height (cm) -105
Subject excludes mark: merge intentionally, liver, the serious diseases such as kidney and hemopoietic system, mental patient；It is short-term for oral administration With article related with tested function, the judgement person to result is influenced；Not by edible given the test agent is provided, can not determine effect or Umbra does not ring effect or safety judgement person to data；To Megalobatrachus japonicus daoidianuas(Blanchard), salmon meat and shrimp allergy sufferers.
Test specimens: by above-described embodiment 1 to 3 according to weight reducing made of the process in embodiment 4 for food product.
Amount: daily 1 part for food product, including 210g Meatballs soup product and 110g Coarse cereals rice.
Experimental method: same subject continuously eats generation food product portion daily, to replace dinner, and respectively for food product Subject's weight is measured before edible and after edible a period of time.
Two, test result
The edible front and back Avoirdupois monitoring list of the weight reducing meal replacing food of table 1
Conclusion: by loss of weight testing result in table 1 it is found that subject totally 11, wherein 3 are dropped by the wayside test, 8 ginsengs With entire test.8 tested crowds eat the weight reducing in food product one month by standard and requirement, and loss of weight is not less than 4%, and Average loss of weight shows that the weight reducing is suitable for overweight/obesity crowd for loss of weight for food product up to 5.27%.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art Member for, under the premise of not departing from the present invention, can also make it is some be correspondingly improved and expand application, these improvement and expansion Using the protection scope that also should be considered as invention.

Claims (9)

1. a kind of weight reducing is for food product, which is characterized in that including Meatballs soup and Coarse cereals rice；Wherein,
Meatballs soup includes the substance of following parts by weight: 20~40 parts of Megalobatrachus japonicus daoidianuas(Blanchard), 10~20 parts of salmon meat, and shrimp 10~20 Part, 2.4~3 parts of starch, 1.5~1.8 parts of phytosterin ester, 0.9~1.2 part of salt, 18~24 parts of ice water, ginger powder 0.06~ 0.12 part, 0.3~0.9 part of white granulated sugar, 1.2~1.8 parts and 140~160 parts of soup of cooking wine；
Coarse cereals rice includes the substance of following parts by weight: 30~40 parts of brown rice, 5~10 parts of oat, and 5~10 parts of myotonin, oat 1.5~1.8 parts and 55~65 parts of water of beta glucan.
2. weight reducing according to claim 1 is for food product, which is characterized in that including Meatballs soup and Coarse cereals rice；Wherein,
Meatballs soup includes the substance of following parts by weight: 30 parts of Megalobatrachus japonicus daoidianuas(Blanchard), 15 parts of salmon meat, and 15 parts of shrimp, 2.7 parts of starch, 1.6 parts of phytosterin ester, 1 part of salt, 21 parts of ice water, 0.09 part of ginger powder, 0.6 part of white granulated sugar, 1.5 parts and 150 parts of soup of cooking wine；
Coarse cereals rice includes the substance of following parts by weight: 35 parts of brown rice, 7.5 parts of oat, and 7.5 parts of myotonin, avenabeta glucosan 1.6 parts and 60 parts of water.
3. weight reducing according to claim 1 is for food product, which is characterized in that including Meatballs soup and Coarse cereals rice；Wherein,
Meatballs soup includes 20 parts of Megalobatrachus japonicus daoidianuas(Blanchard), and 10 parts of salmon meat, 10 parts of shrimp, 2.4 parts of starch, 1.5 parts of phytosterin ester, salt 0.9 part, 18 parts of ice water, 0.06 part of ginger powder, 0.3 part of white granulated sugar, 1.2 parts and 140 parts of soup of cooking wine；
Coarse cereals rice includes the substance of following parts by weight: 30 parts of brown rice, 5 parts of oat, 5 parts of myotonin, 1.5 parts of avenabeta glucosan With 55 parts of water.
4. weight reducing according to claim 1 is for food product, which is characterized in that including Meatballs soup and Coarse cereals rice；Wherein,
Meatballs soup includes 40 parts of Megalobatrachus japonicus daoidianuas(Blanchard), and 20 parts of salmon meat, 20 parts of shrimp, 3 parts of starch, 1.8 parts of phytosterin ester, salt 1.2 parts, 24 parts of ice water, 0.12 part of ginger powder, 0.9 part of white granulated sugar, 1.2~1.8 parts and 160 parts of soup of cooking wine；
Coarse cereals rice includes the substance of following parts by weight: 40 parts of brown rice, 10 parts of oat, and 10 parts of myotonin, avenabeta glucosan 1.8 Part and 65 parts of water.
5. according to claim 1 to weight reducing described in any claim in 4 for food product, which is characterized in that starch is para arrowroot Powder.
6. according to claim 1 to weight reducing described in any claim in 4 for food product, which is characterized in that soup is tomato soup Juice.
7. being made according to claim 1 to weight reducing described in any claim in 6 for the preparation method of food product, including Meatballs soup It is made with Coarse cereals rice；
Meatballs soup making step includes:
S1, pretreatment: choosing fresh 8~13 parts of no dirt Megalobatrachus japonicus daoidianuas(Blanchard), 4~6 parts of salmon meat, 3~6 parts of peeled shrimp, and stripping and slicing mixes, As for raw meat；
S2, it is marinated: 0.06~0.12 part of ginger powder, 0.3~0.9 portion of white granulated sugar and 1.2~1.8 parts of material are sequentially added into raw meat Wine after mixing thoroughly, pickles 30~60min at 0~4 DEG C；
S3, Minced Steak: carrying out Minced Steak processing for the raw meat pickled, be added salt when rubbing, salt additional amount for 0.9~ 1.2 part；
S4 cuts and mixes: 2.4~3 parts of starch are first added, cut after mixing 15~20min, 1.5~1.8 parts of phytosterin esters are added, then cut Mix 15~20min；
S5, molding: cutting the raw meat after mixing burger be made and be put in 35~40 DEG C of water 20~30 min of molding, later in 85~90 10~15min of shortening in DEG C water needs to be cooled down rapidly with cold water after burger shortening, until its central temperature is advisable less than 40 DEG C；
S6, it is filling: to be sequentially added 50~70 parts of burger, 140~160 parts of soup, filling while hot, filling temperature is not less than 70 DEG C；
Canned product is placed in high-pressure sterilizing pot by S7, cooling to get meat ball soup product after 121 DEG C of 20~25min of sterilizing；
Coarse cereals rice making step includes:
1) raw material is chosen: choosing 30~40 parts of brown rice, 5~10 parts of grains of oats and the adlay that epigranular is consistent, water content is moderate 5~10 parts of rice, it is spare；
2) it cleans: eluriating the grain of rice with 2~3 times of weight Drinking Waters, repeat 2~3 times；
3) it impregnates: after being impregnated 30~60 min with 2~3 times of weight cold water of grain of rice quality, draining the grain of rice, it is spare；
4) filling: by after immersion brown rice, oat, rice myotonin be added tank in, and be added 1.5~1.8 parts of avenabeta glucosan, It is 55~65 parts of water, spare；
5) it sterilizes: canned product is placed in high-pressure sterilizing pot, after 121 DEG C of 15 ~ 20min of sterilizing, cooling is miscellaneous to get finished product Grain meal.
8. weight reducing according to claim 7 is for the production method of food product, it is characterised in that: in Meatballs soup production, pretreatment, It marinated, Minced Steak and cuts to mix and is carried out at a temperature of 2 ~ 10 DEG C.
9. the weight reducing according to any claim in claim 7 is for the production method of food product, it is characterised in that: Megalobatrachus japonicus daoidianuas(Blanchard) For 1~2 year raw giant salamander, salmon meat selected few fatty meat.
CN201910410084.9A 2019-05-16 2019-05-16 It is a kind of to reduce weight for food product and preparation method thereof Pending CN110089709A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910410084.9A CN110089709A (en) 2019-05-16 2019-05-16 It is a kind of to reduce weight for food product and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910410084.9A CN110089709A (en) 2019-05-16 2019-05-16 It is a kind of to reduce weight for food product and preparation method thereof

Publications (1)

Publication Number Publication Date
CN110089709A true CN110089709A (en) 2019-08-06

Family

ID=67448318

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201910410084.9A Pending CN110089709A (en) 2019-05-16 2019-05-16 It is a kind of to reduce weight for food product and preparation method thereof

Country Status (1)

Country Link
CN (1) CN110089709A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103478794A (en) * 2013-09-30 2014-01-01 安顺市四海农业科技开发有限公司 Method for preparing giant salamander soup
CN103932035A (en) * 2014-05-07 2014-07-23 丁丹丹 Nutrient-rich weight reducing food and preparation method thereof
CN105614754A (en) * 2016-03-30 2016-06-01 福建农林大学 Millet oat fish ball and processing method thereof
CN108669419A (en) * 2018-04-11 2018-10-19 北京古船米业有限公司 A kind of Coarse cereals rice and its manufacture craft
CN109549086A (en) * 2019-01-15 2019-04-02 王生云 It is a kind of to eat hypoglycemic thick Coarse cereals rice formula more

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103478794A (en) * 2013-09-30 2014-01-01 安顺市四海农业科技开发有限公司 Method for preparing giant salamander soup
CN103932035A (en) * 2014-05-07 2014-07-23 丁丹丹 Nutrient-rich weight reducing food and preparation method thereof
CN105614754A (en) * 2016-03-30 2016-06-01 福建农林大学 Millet oat fish ball and processing method thereof
CN108669419A (en) * 2018-04-11 2018-10-19 北京古船米业有限公司 A kind of Coarse cereals rice and its manufacture craft
CN109549086A (en) * 2019-01-15 2019-04-02 王生云 It is a kind of to eat hypoglycemic thick Coarse cereals rice formula more

Similar Documents

Publication Publication Date Title
CN106820117A (en) A kind of weight losing meal-replacing powder
CN107692240A (en) A kind of high protein diet composition and its preparation method and application
CN108936698A (en) Weight management composition and its related weight-reducing food product
CN110663872A (en) Full-nutrient meal replacement weight-losing food, preparation method and eating method
CN104000077A (en) Rice dumpling and preparing method of rice dumpling
CN101366489A (en) Concentrated bone soup flavourings and preparation method
CN102308941A (en) Diet green coarse cereal food and preparation method thereof
CN112493495B (en) Food composition with various eating modes and preparation method and application thereof
CN100426989C (en) Fat-reducing nutrient instant food and making method thereof
CN101366488B (en) Concentrated seafood juice flavourings and preparation method
CN1293813C (en) Donkey meat sausage and its preparing method
CN107198106A (en) A kind of brawn pinenut health steamed stuffed bun
CN110574862A (en) Nutritional weight-losing meal replacement powder suitable for teenagers and children and preparation method thereof
CN109452417A (en) A kind of pure natural fat eliminating Weight reducing tea drink and preparation method thereof
CN109744479A (en) A kind of turkey weight-reducing jerky and preparation method thereof
CN110089709A (en) It is a kind of to reduce weight for food product and preparation method thereof
Xia et al. Sea cucumbers in Chinese daily life
CN102511882A (en) Red jujube thick syrup beneficial for improving growth and development
CN106070808A (en) A kind of composite beverage and manufacture method
CN100539871C (en) Konjaku refined flour instant noodles
Torssell How to regulate yin and yang through diet.
JP2019127439A (en) Supplement comprising morus alba leaves
CN105707680A (en) Supermicro black fungus nutrient porridge with weight losing function and making method thereof
CN106689832A (en) Black fungus and tea birthday noodle and preparation method thereof
CN106173905A (en) A kind of chestnut grain Semen Phaseoli health-preserving porridge of stomach invigorating spleen reinforcing

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20190806