CN110623270A - Active meal and preparation method thereof - Google Patents
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- CN110623270A CN110623270A CN201810673259.0A CN201810673259A CN110623270A CN 110623270 A CN110623270 A CN 110623270A CN 201810673259 A CN201810673259 A CN 201810673259A CN 110623270 A CN110623270 A CN 110623270A
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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Abstract
The invention discloses an active meal and a preparation method thereof, the active meal comprises wheat germ powder, soybean protein isolate, oat flour, soybean flour, yam flour, fructo-oligosaccharide, protein powder, soybean phospholipid powder, fermented composite fruit and vegetable powder, walnut powder, guar gum, tricalcium phosphate, barley seedling powder, L-carnitine, green coffee powder, lactobacillus composite powder, a compound nutrition enhancer, magnesium oxide, yeast zinc and silicon dioxide, and the prepared active meal is rich in nutrition, contains rich trace elements, is reasonable in collocation, can meet the normal metabolism function of a human body, contains low heat, controls appetite and nutrient balance, has lasting satiety, plays the effects of losing weight and reducing fat, and has good palatability, digestive absorption, nutritional storage and eating safety; and the product is powdery, can be brewed and drunk at any time, and is quick and convenient.
Description
Technical Field
The invention relates to health-care food with a health-care function, in particular to an active meal and a preparation method thereof.
Background
With the continuous improvement of living standard, because the diet structure of people is unreasonable, the diet is irregular, the amount of exercise is little, the fat crowd is continuously increased, and the fat content of the human body exceeds the standard. Losing weight has become a topic which is popular. Exercise weight loss, however, rarely persists long and is successful. Therefore, diet weight loss has become a focus of great attention. Diet weight loss is most important to ensure the required nutrition, but allows the body to not ingest much calories, and also allows the body to metabolize excess fat. Therefore, the diet structure is optimized, the nutrition is balanced, and the weight loss is significant.
At present, a plurality of products for losing weight and reducing fat exist in the market, but most of the products are medical health-care products, and medicines are main components of the products, have certain side effects and are not suitable for long-term eating. The existing meal replacement powder mainly comprises protein powder, konjak powder and the like. Protein powders are generally claimed to have weight loss efficacy. However, protein powders have a fatal disadvantage that excessive consumption of instant protein powders causes side effects. The maximum protein intake is 1.2 g per kg body weight, the protein is only required to maintain the metabolic needs of human body, and after the surplus protein is digested and absorbed, the liver can convert the surplus protein into liver glycogen or muscle glycogen for storage. If liver glycogen or muscle glycogen is sufficient, it is converted into fat for storage. Protein overload also increases the metabolic burden on the liver and kidneys, which over time may affect their normal function. The konjac flour is also a common cellulose meal replacement powder, but the konjac flour is not comprehensive in nutrition and cannot meet the normal metabolic demand of a human body.
Therefore, the food for losing weight, which has the advantages of low fat, low calorie, moderate protein content, comprehensive nutrient components, good absorption, strong biological activity, no side effect and convenient taking, is developed, can effectively prevent or reduce overnutrition, reduces the incidence of obesity and has important significance for improving the health level of people.
Disclosure of Invention
The invention provides an active meal and a preparation method thereof, and solves a series of problems in the prior art that the existing meal replacement powder has incomplete nutritional ingredients, too high protein content, can not be absorbed by human bodies, has side effects on human bodies, is inconvenient to take, has an insignificant effect, has a poor absorption effect and the like.
The specific technical scheme is as follows:
the active meal comprises the following raw materials in parts by weight: 17-25 parts of wheat germ powder, 10-15 parts of soybean protein isolate, 10-15 parts of oat powder, 10-15 parts of soybean powder, 5-10 parts of yam powder, 3-8 parts of fructo-oligosaccharide, 3-7 parts of protein powder, 1-4 parts of soybean powder phospholipid, 1-4 parts of fermented composite fruit and vegetable powder, 1-5 parts of walnut powder, 1-3 parts of guar gum, 1-3 parts of tricalcium phosphate, 1-2 parts of barley seedling powder, 0.3-0.8 part of L-carnitine, 0.5-1.2 parts of green coffee powder, 0.2-0.5 part of lactobacillus composite powder, 0.2-0.5 part of compound nutrition enhancer, 0.1-0.5 part of magnesium oxide, 0.1-0.3 part of yeast zinc and 0.1-0.5 part of silicon dioxide.
Preferably, the preferable scheme of the active meal formula is as follows: 22 parts of wheat germ powder, 15 parts of soybean protein isolate, 14 parts of oat powder, 13 parts of soybean powder, 8 parts of yam powder, 5 parts of fructo-oligosaccharide, 5 parts of protein powder, 3 parts of soybean powder phospholipid, 3 parts of fermented composite fruit and vegetable powder, 3 parts of walnut powder, 2 parts of guar gum, 1.6 parts of tricalcium phosphate, 1 part of barley seedling powder, 0.65 part of L-carnitine, 0.8 part of green coffee powder, 0.33 part of lactobacillus composite powder, 0.3 part of compound nutrition enhancer, 0.2 part of magnesium oxide, 0.1 part of yeast zinc and 0.4 part of silicon dioxide.
Preferably, the protein in the protein powder accounts for 80% by mass, and the compound nutrition enhancer comprises vitamin A, vitamin D and vitamin C.
A preparation method of a vitality food comprises the following steps:
(1) raw material detection: detecting all raw materials, and processing qualified raw materials;
(2) weighing qualified raw materials with corresponding mass fractions, sieving, and carrying out three-dimensional mixing;
(3) and (3) carrying out semi-finished product inspection on the mixed raw materials, carrying out internal packaging after the raw materials are qualified, carrying out sampling inspection on the semi-finished products after the packaging is finished, carrying out external packaging after the raw materials are qualified, and carrying out finished product inspection to obtain finished products after the raw materials are qualified.
Preferably, the sieve mesh number of the raw materials in the step (2) is 40-60 meshes.
Preferably, the mixing time for three-dimensional mixing in the step (2) is 20-30min, and the mixing speed is 18-20 r/min.
Preferably, when the semi-finished product is inspected in the step (3), the moisture content of the semi-finished product is less than 5%.
Has the advantages that:
1. through reasonable raw material proportion, the prepared active meal is rich in nutrition, contains rich trace elements, is reasonable in collocation, not only can meet the normal metabolic function of a human body, but also is low in contained heat, can reduce the absorption of fat in the body and the synthesis of fatty acid, increases the discharge and the sink of fat, can control the appetite and the balance of nutrients, has lasting satiety, has the effects of losing weight and reducing fat, and has good palatability, nutrition, digestion and absorption, storage tolerance and eating safety; and the product is powdery, can be brewed and drunk at any time, and is quick and convenient.
2. The active meal contains a plurality of active ingredients, can discharge excessive or irrational acyl groups in vivo, and eliminates the metabolic toxicity of an organism caused by the accumulation of the acyl groups; can also promote the oxidation of the acetoacetic acid, and plays a role in the elimination and utilization of ketone bodies; can prevent toxicity caused by excessive ammonia in animal body, and can be used as biological antioxidant for scavenging free radicals.
3. The soybean protein isolate is added to supplement protein and the grains are added to supplement dietary fiber, and the enzyme, namely the enzyme, is also added, and can balance endocrine, activate cells, improve body immunity, enhance body resistance and relieve constipation. The added green coffee contains chlorogenic acid as main component, and has effects of burning fat and increasing human body metabolic rate. The lactobacillus is added, so that the probiotics promote intestinal peristalsis, increase beneficial flora in the intestinal tract, improve the function of the gastrointestinal tract of a human body, restore flora balance in the intestinal tract of the human body, form an antibacterial biological barrier and maintain the health of the human body. Calcium and zinc are added to increase bone density, and the zinc supplement is a trace element necessary for human bodies, and the zinc exists in a plurality of enzyme systems and is an essential substance for synthesis of nucleic acid, protein and carbohydrate and utilization of vitamin A.
Detailed Description
Example (b):
the embodiments of the present invention will be described in detail with reference to the following examples.
The starting components not specifically described in the present invention are commercially available.
The brief introduction of the relevant raw materials is as follows:
green coffee powder: the beverage contains rich chlorogenic acid, and can inhibit hydrolysis of glucose-6-phosphatase, reduce hydrolysis of hepatic glycogen, reduce exogenous glucose absorption, promote decomposition of fat in human body, supplement energy for human body, and reduce weight.
Barley seedling powder: the barley seedling can be used for treating yellow spots, promoting urination, and rhagadia manus et pedis of the face in winter, and can be washed with boiling juice. Regarding the utilization of wheat seedling nutrition, the book Ben Cao gang mu of China has been recorded for a long time: wheat seedlings are pungent, cold and nontoxic, are mashed and juiced, are drunk, and are used for eliminating alcoholic toxin and violent heat, and alcoholic jaundice and yellow eyes; decocting, filtering, and removing toxic substances; the Tibetan medicine can be used for eliminating vexation, relieving chronic and rapid fever, relieving chest heat and benefiting small intestine; when used as fine food, it is very beneficial for color. The barley young leaf powder is rich in nutrition, potassium and calcium are 24.6 times and 6.5 times of those of wheat flour and salmon respectively, and various enzymes such as superoxide dismutase, nitrogen alkali oxidase and aspartate aminotransferase capable of removing active oxygen free radicals are also contained; has repairing effect on damaged DNA, and also has antiinflammatory, analgesic, diabetes treating, and blood pressure lowering effects.
Fructo-oligosaccharide: due to the unique structure, the bifidobacterium is not digested by gastric acid and enzyme in the digestive tract, can directly reach the large intestine and can be quickly and selectively absorbed by bifidobacterium which is beneficial to the human body, so that the bifidobacterium can be quickly proliferated, short-chain fatty acid is generated, the pH value of the intestinal tract is biased to acidity, the growth of harmful flora is inhibited, the activity of certain harmful reductase is reduced, the generation and accumulation of carcinogens and harmful metabolites in the intestinal tract are reduced, and the effect of removing intestinal waste is really achieved; meanwhile, the fructo-oligosaccharide is a water-soluble dietary fiber, and can reduce serum cholesterol and improve lipid metabolism after long-term administration.
The fructo-oligosaccharide contains 95% of water-soluble dietary fiber; tricalcium phosphate contains 37% calcium; the purity of the L-carnitine is 99 percent; each gram of raw materials in the lactobacillus composite powder contains 300 hundred million viable bacteria; the purity of the magnesium oxide is 96 percent; the zinc content in the yeast zinc is 58%; the purity of the silica was 96%.
Example 1:
the active meal comprises the following raw materials in parts by weight: 17 parts of wheat germ powder, 10 parts of soybean protein isolate, 10 parts of oat powder, 15 parts of soybean powder, 7 parts of yam powder, 4 parts of fructo-oligosaccharide, 3 parts of protein powder, 2 parts of soybean powder phospholipid, 4 parts of fermented composite fruit and vegetable powder, 1 part of walnut powder, 3 parts of guar gum, 1 part of tricalcium phosphate, 2 parts of barley seedling powder, 0.3 part of L-carnitine, 1.2 parts of green coffee powder, 0.5 part of lactobacillus composite powder, 0.5 part of compound nutrition enhancer, 0.1 part of magnesium oxide, 0.3 part of yeast zinc and 0.1 part of silicon dioxide.
The protein in the protein powder accounts for 80% by mass, and the compound nutrition enhancer comprises vitamin A, vitamin D and vitamin C.
Example 1 a preparation method comprising the steps of:
(1) raw material detection: detecting all raw materials, and processing qualified raw materials;
(2) weighing qualified raw materials with corresponding mass fractions, sieving the raw materials by a 40-mesh sieve, and carrying out three-dimensional mixing for 20min at a mixing speed of 18 r/min;
(3) and (3) carrying out semi-finished product inspection on the mixed raw materials, wherein the moisture content of the semi-finished product is 4%, carrying out internal packaging after the semi-finished product is inspected to be qualified, carrying out sampling inspection on the semi-finished product after the semi-finished product is packaged, carrying out external packaging after the semi-finished product is qualified, and carrying out finished product inspection to obtain a finished product after the semi-finished product is qualified.
Example 2:
22 parts of wheat germ powder, 15 parts of soybean protein isolate, 14 parts of oat powder, 13 parts of soybean powder, 8 parts of yam powder, 5 parts of fructo-oligosaccharide, 5 parts of protein powder, 3 parts of soybean powder phospholipid, 3 parts of fermented composite fruit and vegetable powder, 3 parts of walnut powder, 2 parts of guar gum, 1.6 parts of tricalcium phosphate, 1 part of barley seedling powder, 0.65 part of L-carnitine, 0.8 part of green coffee powder, 0.33 part of lactobacillus composite powder, 0.3 part of compound nutrition enhancer, 0.2 part of magnesium oxide, 0.1 part of yeast zinc and 0.4 part of silicon dioxide.
The protein in the protein powder accounts for 80% by mass, and the compound nutrition enhancer comprises vitamin A, vitamin D and vitamin C.
Example 2 a method of preparation comprising the steps of:
(1) raw material detection: detecting all raw materials, and processing qualified raw materials;
(2) weighing qualified raw materials with corresponding mass fractions, sieving the raw materials by a 60-mesh sieve, and carrying out three-dimensional mixing for 25min at a mixing speed of 19 r/min;
(3) and (3) carrying out semi-finished product inspection on the mixed raw materials, wherein the moisture content of the semi-finished product is 3%, carrying out internal packaging after the semi-finished product is inspected to be qualified, carrying out sampling inspection on the semi-finished product after the semi-finished product is packaged, carrying out external packaging after the semi-finished product is qualified, and carrying out finished product inspection to obtain a finished product after the semi-finished product is qualified.
Example 3:
25 parts of wheat germ powder, 13 parts of soybean protein isolate, 10 parts of oat powder, 14 parts of soybean powder, 5 parts of yam powder, 3 parts of fructo-oligosaccharide, 7 parts of protein powder, 1 part of soybean powder phospholipid, 2 parts of fermented composite fruit and vegetable powder, 2 parts of walnut powder, 2 parts of guar gum, 2.5 parts of tricalcium phosphate, 1.5 parts of barley seedling powder, 0.8 part of L-carnitine, 1 part of green coffee powder, 0.2 part of lactobacillus composite powder, 0.2 part of compound nutrition enhancer, 0.3 part of magnesium oxide, 0.2 part of yeast zinc and 0.5 part of silicon dioxide.
The protein in the protein powder accounts for 80% by mass, and the compound nutrition enhancer comprises vitamin A, vitamin D and vitamin C.
Example 3 a preparation method comprising the steps of:
(1) raw material detection: detecting all raw materials, and processing qualified raw materials;
(2) weighing qualified raw materials with corresponding mass fractions, sieving the raw materials by a 80-mesh sieve, and carrying out three-dimensional mixing for 30min at a mixing speed of 20 r/min;
(3) and (3) carrying out semi-finished product inspection on the mixed raw materials, wherein the moisture content of the semi-finished product is 3%, carrying out internal packaging after the semi-finished product is inspected to be qualified, carrying out sampling inspection on the semi-finished product after the semi-finished product is packaged, carrying out external packaging after the semi-finished product is qualified, and carrying out finished product inspection to obtain a finished product after the semi-finished product is qualified.
Example 4:
24 parts of wheat germ powder, 12 parts of soybean protein isolate, 12 parts of oat powder, 10 parts of soybean powder, 10 parts of yam powder, 8 parts of fructo-oligosaccharide, 6 parts of protein powder, 4 parts of soybean powder phospholipid, 1 part of fermented composite fruit and vegetable powder, 5 parts of walnut powder, 1 part of guar gum, 3 parts of tricalcium phosphate, 2 parts of barley seedling powder, 0.7 part of L-carnitine, 0.5 part of green coffee powder, 0.4 part of lactobacillus composite powder, 0.3 part of compound nutrition enhancer, 0.4 part of magnesium oxide, 0.2 part of yeast zinc and 0.3 part of silicon dioxide.
The protein in the protein powder accounts for 80% by mass, and the compound nutrition enhancer comprises vitamin A, vitamin D and vitamin C.
Example 4 a preparation method comprising the steps of:
(1) raw material detection: detecting all raw materials, and processing qualified raw materials;
(2) weighing qualified raw materials with corresponding mass fractions, sieving the raw materials by a 60-mesh sieve, and carrying out three-dimensional mixing for 25min at a mixing speed of 20 r/min;
(3) and (3) carrying out semi-finished product inspection on the mixed raw materials, wherein the moisture content of the semi-finished product is 3%, carrying out internal packaging after the semi-finished product is inspected to be qualified, carrying out sampling inspection on the semi-finished product after the semi-finished product is packaged, carrying out external packaging after the semi-finished product is qualified, and carrying out finished product inspection to obtain a finished product after the semi-finished product is qualified.
And (3) element content determination:
an active meal obtained in examples 1 to 4 was put into water of the same mass to prepare solutions of equal concentrations, and the contents of the respective elements in the solutions in each example were measured, respectively, and the measurement results are shown in the following table.
Table 1: content of each element in active meal
As can be seen from the table above, the energy meal prepared by the invention contains abundant trace elements and can fully meet the requirements of human bodies.
The first clinical test is as follows: effect of comprehensive weight control in obese persons
The method comprises the following steps: 20 obese middle school students (the obesity degree is more than 120%) 13-17 years old are divided into 5 groups, a comprehensive weight control experiment of three months of behavior is carried out, two groups receive the same nutrition education, diet control and physical exercise, the experiment groups 1-4 also supplement the active meal prepared by the invention except eating the same food as the control group every day, 50g is taken every day, and the control group does not take the active meal.
As a result: after three months, the body weight, the obesity degree and the mass index of the experimental group are measured, the thickness of three skin folds is obviously reduced, and the difference with the control group is obvious. Meanwhile, the blood pressure and the blood fat are in the normal range.
From the results, it was found that the administration of the active meal of the present invention was metabolically safe and effective, had no side effects, and did not affect the metabolism of the subjects.
And (2) clinical trial II: observation of the weight-reducing Effect of obese persons
The method comprises the following steps: the subjects are randomly divided into 4 groups according to the weight and the body fat weight, 50 persons are taken in each group, 1-4 groups are respectively given the active meals prepared according to the preparation methods of the embodiment 1-4, the active meals are brewed 3 times a day, 100g of active meals are taken each time, other medicines and food are not taken in the period, the weight, the waist length, the hip circumference and the body fat reduction value of the subjects are measured after 10 days and 10 days of continuous taking, and the average value is taken. The results of the experiment are shown in table 2.
Table 2: observation of weight loss Effect
As can be seen from the table above, the fat amount of the obese people can be effectively reduced by taking the energy meal prepared by the invention, so that the purposes of fat removal and weight reduction are achieved.
In conclusion, the prepared energy meal is rich in nutrition, contains rich trace elements and is reasonable in collocation, not only can meet the normal metabolic function of a human body, but also is low in calorie, can reduce the absorption of fat in the body and the synthesis of fatty acid, increases the discharge and remittance of fat, can control the appetite and balance of a large amount of nutrients, has a lasting satiety, has the effects of losing weight and reducing fat, and has good palatability, trophism, digestive absorption, storage tolerance and eating safety; and the product is powdery, can be brewed and drunk at any time, and is quick and convenient.
The foregoing examples are merely illustrative and serve to explain some of the features of the method of the present invention. The appended claims are intended to claim as broad a scope as is contemplated, and the examples presented herein are merely illustrative of selected implementations in accordance with all possible combinations of examples. Accordingly, it is applicants' intention that the appended claims are not to be limited by the choice of examples illustrating features of the invention. Also, where numerical ranges are used in the claims, subranges therein are included, and variations in these ranges are also to be construed as possible being covered by the appended claims.
Claims (7)
1. The active meal is characterized by comprising the following raw materials in parts by weight: 17-25 parts of wheat germ powder, 10-15 parts of soybean protein isolate, 10-15 parts of oat powder, 10-15 parts of soybean powder, 5-10 parts of yam powder, 3-8 parts of fructo-oligosaccharide, 3-7 parts of protein powder, 1-4 parts of soybean powder phospholipid, 1-4 parts of fermented composite fruit and vegetable powder, 1-5 parts of walnut powder, 1-3 parts of guar gum, 1-3 parts of tricalcium phosphate, 1-2 parts of barley seedling powder, 0.3-0.8 part of L-carnitine, 0.5-1.2 parts of green coffee powder, 0.2-0.5 part of lactobacillus composite powder, 0.2-0.5 part of compound nutrition enhancer, 0.1-0.5 part of magnesium oxide, 0.1-0.3 part of yeast zinc and 0.1-0.5 part of silicon dioxide.
2. The vitality meal of claim 1, which comprises the following raw materials in parts by weight: 22 parts of wheat germ powder, 15 parts of soybean protein isolate, 14 parts of oat powder, 13 parts of soybean powder, 8 parts of yam powder, 5 parts of fructo-oligosaccharide, 5 parts of protein powder, 3 parts of soybean powder phospholipid, 3 parts of fermented composite fruit and vegetable powder, 3 parts of walnut powder, 2 parts of guar gum, 1.6 parts of tricalcium phosphate, 1 part of barley seedling powder, 0.65 part of L-carnitine, 0.8 part of green coffee powder, 0.33 part of lactobacillus composite powder, 0.3 part of compound nutrition enhancer, 0.2 part of magnesium oxide, 0.1 part of yeast zinc and 0.4 part of silicon dioxide.
3. The active meal according to claim 1 or 2, wherein the protein powder comprises 80% by weight of protein, and the compound nutrition enhancer comprises vitamin A, vitamin D and vitamin C.
4. The preparation method of the active meal is characterized by comprising the following steps:
(1) raw material detection: detecting all raw materials, and processing qualified raw materials;
(2) weighing qualified raw materials with corresponding mass fractions, sieving, and carrying out three-dimensional mixing;
(3) and (3) carrying out semi-finished product inspection on the mixed raw materials, carrying out internal packaging after the raw materials are qualified, carrying out sampling inspection on the semi-finished products after the packaging is finished, carrying out external packaging after the raw materials are qualified, and carrying out finished product inspection to obtain finished products after the raw materials are qualified.
5. The method for preparing a viable meal according to claim 4, wherein the sieve mesh number of the raw materials in the step (2) is 40-60 meshes.
6. The method for preparing a viable meal according to claim 4, wherein the mixing time for the three-dimensional mixing in the step (2) is 20-30min, and the mixing speed is 18-20 r/min.
7. The method for preparing a viable meal according to claim 4, wherein the moisture content of the semi-finished product is less than 5% when the semi-finished product is inspected in the step (3).
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| CN115349589A (en) * | 2022-07-19 | 2022-11-18 | 广东翼嘉营养研究有限公司 | Solid beverage nutrition formula and production process |
| CN115349590A (en) * | 2022-07-19 | 2022-11-18 | 广东翼嘉营养研究有限公司 | Nutrient solid beverage formula and production process |
| CN115316580A (en) * | 2022-07-25 | 2022-11-11 | 中山唯纳健康科技有限公司 | Formula and process of plant nutrient solid beverage |
| CN115413787A (en) * | 2022-08-11 | 2022-12-02 | 仁和全域(上海)大健康研究院有限公司 | Composition and application thereof |
| CN115413787B (en) * | 2022-08-11 | 2024-05-17 | 仁和全域(上海)大健康研究院有限公司 | Composition and application thereof |
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