CN110731441A - solid drinks with meal replacement - Google Patents
solid drinks with meal replacement Download PDFInfo
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- CN110731441A CN110731441A CN201911178409.1A CN201911178409A CN110731441A CN 110731441 A CN110731441 A CN 110731441A CN 201911178409 A CN201911178409 A CN 201911178409A CN 110731441 A CN110731441 A CN 110731441A
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- China
- Prior art keywords
- meal replacement
- rice flour
- powder
- xylitol
- solid beverage
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- 235000012054 meals Nutrition 0.000 title claims abstract description 38
- 239000007787 solid Substances 0.000 title claims abstract description 33
- 235000013361 beverage Nutrition 0.000 claims abstract description 36
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 241000209094 Oryza Species 0.000 claims abstract description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 24
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 17
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000811 xylitol Substances 0.000 claims abstract description 17
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 17
- 229960002675 xylitol Drugs 0.000 claims abstract description 17
- 235000010447 xylitol Nutrition 0.000 claims abstract description 17
- 239000004375 Dextrin Substances 0.000 claims abstract description 14
- 229920001353 Dextrin Polymers 0.000 claims abstract description 14
- 235000019425 dextrin Nutrition 0.000 claims abstract description 14
- 244000130270 Fagopyrum tataricum Species 0.000 claims abstract description 13
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims abstract description 13
- 229920002907 Guar gum Polymers 0.000 claims abstract description 13
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 13
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 13
- 239000000665 guar gum Substances 0.000 claims abstract description 13
- 235000010417 guar gum Nutrition 0.000 claims abstract description 13
- 229960002154 guar gum Drugs 0.000 claims abstract description 13
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims abstract description 13
- 235000021119 whey protein Nutrition 0.000 claims abstract description 13
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 12
- 238000007873 sieving Methods 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 235000004426 flaxseed Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 2
- 240000002582 Oryza sativa Indica Group Species 0.000 claims 1
- 230000036186 satiety Effects 0.000 abstract description 9
- 235000019627 satiety Nutrition 0.000 abstract description 9
- 150000001720 carbohydrates Chemical class 0.000 abstract description 5
- 235000014633 carbohydrates Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 238000007493 shaping process Methods 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000010755 mineral Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 240000006240 Linum usitatissimum Species 0.000 description 4
- 235000004431 Linum usitatissimum Nutrition 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000006996 mental state Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229920001503 Glucan Polymers 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 235000020162 malted milk drink Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
-
- 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
- A23L33/19—Dairy proteins
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses the technical field of meal replacement materials, in particular to meal replacement solid beverages, which comprise, by mass, 24-34% of flaxseed powder, 21-31% of rice flour, 5-15% of tartary buckwheat powder, 5-15% of isomaltooligosaccharide, 5-15% of xylitol, 3-10% of concentrated whey protein powder, 3-5% of resistant dextrin and 1-2% of guar gum, wherein the long-shaped rice flour is kinds of rice, the long-shaped rice flour contains abundant carbohydrate, vitamin, mineral, enzyme and the like, each 100 g of the long-shaped rice flour contains calorie (355.00 kcal), protein (7.40 g) and carbohydrate (81.20 g), and the calorie, the protein and the carbohydrate are all used as basic nutrient substances for extending satiety, so that the long-shaped rice flour can effectively extend satiety brought by a meal replacement solid beverage eater, and the fat content of each 100 g of the long-shaped rice flour is 0.1 g, so that a eater has small fat intake and strong shaping effect.
Description
Technical Field
The invention relates to the technical field of meal replacement materials, in particular to meal replacement solid beverages.
Background
With continuous innovation of technology, production equipment of the beverage industry is continuously upgraded, the production cost of the beverage is reduced, economic benefits are improved, the whole beverage product system is subdivided from original malted milk and fruity beverages to various small products, the beverage industry is diversified and develops, and the conversion of meal replacement, snack treatment and functionalization is shown, new -generation young consumers become consumers in the food industry, meal replacement food is favored by new -generation consumers, meal replacement solid beverage provides nutrition for sports people, weight-losing people and people who are in hasty and do not have time to cook in the morning and the like and brings satiety to the sports people, so that the eaters can work and learn in a full mental state while balancing the nutrition, but the existing meal replacement solid beverage has the problem of short satiety maintaining time, so that the eaters cannot regularly eat and therefore cannot achieve the purposes of effectively muscle increasing, weight losing or working and learning in a full mental state, and -generation solid beverage is provided.
Disclosure of Invention
The invention aims to provide meal replacement solid beverages to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme that meal replacement solid beverages comprise, by mass, 24% -34% of flaxseed powder, 21% -31% of rice flour, 5% -15% of tartary buckwheat flour, 5% -15% of isomaltooligosaccharide, 5% -15% of xylitol, 3% -10% of concentrated whey protein powder, 3% -5% of resistant dextrin and 1% -2% of guar gum.
Preferably, the meal replacement solid beverages comprise, by mass, 27% -31% of flaxseed powder, 24% -28% of rice flour, 8% -12% of tartary buckwheat powder, 8% -12% of isomaltooligosaccharide, 8% -12% of xylitol, 5% -8% of concentrated whey protein powder, 3.5% -4.5% of resistant dextrin and 1.2% -1.8% of guar gum.
Preferably, the meal replacement solid beverages comprise 29% of flaxseed powder, 26% of rice flour, 10% of tartary buckwheat flour, 10% of isomaltooligosaccharide, 10% of xylitol, 7% of concentrated whey protein powder, 4% of resistant dextrin and 1.5% of guar gum by mass percentage.
kinds of meal replacement solid beverage, the preparation method comprises:
step 1: weighing xylitol according to the corresponding mass percentage, crushing the xylitol, and sieving the crushed xylitol with a 50-mesh sieve for later use;
step 2: weighing flaxseed powder, rice flour, tartary buckwheat powder, isomaltooligosaccharide, concentrated whey protein powder, resistant dextrin and guar gum according to corresponding mass percentages, and uniformly mixing the raw materials for later use;
and step 3: and (3) uniformly mixing and stirring the standby materials in the step (1) and the standby materials in the step (2), and sieving by a 50-mesh sieve to obtain the meal replacement solid beverage.
meal replacement solid beverages, wherein the linseed powder is edible powders which are edible after the linseed is ground into powder, the lignan of the linseed is helpful for balancing endocrine, and the linseed can improve intestinal and child movement of adults, reduce cholesterol and increase the polyunsaturated fatty acid in blood;
the long-shaped rice flour is kinds of rice, contains abundant carbohydrate, vitamin, mineral, enzyme and the like, contains calorie (355.00 kcal), protein (7.40 g) and carbohydrate (81.20 g) per 100 g of the long-shaped rice flour, and is used as basic nutrient substances for prolonging satiety, so that the long-shaped rice flour can effectively prolong satiety brought by a meal replacement solid beverage eater, and meanwhile, the fat content of each 100 g of the long-shaped rice flour is 0.1 g, so that a small fat intake of the eater is kept, and the shaping effect is strong;
the tartary buckwheat powder is an grain product, contains rich lysine components, contains rich microelements such as iron, manganese, zinc and the like, is more than -like grains, contains rich dietary fibers, is 10 times of -like refined rice, and has good effect of relaxing bowel;
the isomaltose hypgather and the xylitol are substitutes of sucrose and are used for adjusting the mouthfeel of the meal replacement solid beverage;
the concentrated whey protein powder increases the protein proportion of the product, so that steps are further increased, and the shaping effect of the meal replacement solid beverage is improved;
resistant dextrin is processed by starch, kinds of low calorie glucan which is prepared by extracting and refining indigestible components of baked dextrin by industrial technology belongs to low molecular water-soluble dietary fiber and is added to increase the proportion of the dietary fiber of the meal replacement solid beverage;
the guar gum is added to adjust the physical properties of the meal replacement solid beverage and increase the viscosity of the product.
The meal replacement solid beverage prepared by reasonable proportion can achieve satiety of 4-6 h through tests, is reasonable in nutritional ingredients, and is suitable for replacing any meals in breakfast or dinner, so that eaters can regularly eat the solid beverage, and the purposes of effectively increasing muscles, losing weight or working and learning in a full mental state are achieved.
Detailed Description
The technical solution of the present invention will be described clearly and completely with reference to the embodiments of the present invention, and it should be understood that the described embodiments are only a partial embodiment , rather than a complete embodiment.
Example 1:
step 1: weighing 15g of xylitol, crushing and sieving with a 50-mesh sieve for later use;
step 2: weighing 24g of flaxseed powder, 31g of rice flour, 5g of tartary buckwheat powder, 15g of isomaltooligosaccharide, 5g of concentrated whey protein powder, 3.5g of resistant dextrin and 1.5g of guar gum, and uniformly mixing the raw materials for later use;
and step 3: and (3) uniformly mixing and stirring the standby materials in the step (1) and the standby materials in the step (2), and sieving by a 50-mesh sieve to obtain the meal replacement solid beverage.
Example 2:
step 1: weighing 8g of xylitol, crushing and sieving with a 50-mesh sieve for later use;
step 2: weighing 34g of flaxseed powder, 21g of rice flour, 15g of tartary buckwheat powder, 5g of isomaltooligosaccharide, 10g of concentrated whey protein powder, 5g of resistant dextrin and 2g of guar gum, and uniformly mixing the raw materials for later use;
and step 3: and (3) uniformly mixing and stirring the standby materials in the step (1) and the standby materials in the step (2), and sieving by a 50-mesh sieve to obtain the meal replacement solid beverage.
Example 3:
step 1: weighing 10g of xylitol, crushing and sieving with a 50-mesh sieve for later use;
step 2: weighing 30g of flaxseed powder, 27.5g of rice flour, 10g of tartary buckwheat powder, 10g of isomaltooligosaccharide, 7g of concentrated whey protein powder, 4g of resistant dextrin and 1.5g of guar gum, and uniformly mixing the raw materials for later use;
and step 3: and (3) uniformly mixing and stirring the standby materials in the step (1) and the standby materials in the step (2), and sieving by a 50-mesh sieve to obtain the meal replacement solid beverage.
Searching 40 volunteers (20 men and 20 women) for testing, dividing each 10 persons into groups (5 men and 5 women), respectively sending the meal replacement solid beverage prepared in the examples 1-3 and the existing meal replacement solid beverage for trial sale (comparative example) to 5 groups of persons for eating, wherein the eating time and the eating amount are equal, and the test results are shown in the following table;
note: the satiety duration was the average satiety duration for each group of 10 persons.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
- The meal replacement solid beverage is characterized by comprising, by mass, 24-34% of flaxseed powder, 21-31% of rice flour, 5-15% of tartary buckwheat flour, 5-15% of isomaltooligosaccharide, 5-15% of xylitol, 3-10% of concentrated whey protein powder, 3-5% of resistant dextrin and 1-2% of guar gum.
- 2. The kinds of meal replacement solid beverage as claimed in claim 1, wherein the raw materials comprise, by mass, 27% -31% of flaxseed meal, 24% -28% of rice flour, 8% -12% of tartary buckwheat flour, 8% -12% of isomaltooligosaccharide, 8% -12% of xylitol, 5% -8% of concentrated whey protein powder, 3.5% -4.5% of resistant dextrin, and 1.2% -1.8% of guar gum.
- 3. The kinds of meal replacement solid beverage as claimed in claim 1, wherein the raw materials comprise, by mass, 30% of flaxseed meal, 27.5% of rice flour, 10% of tartary buckwheat flour, 10% of isomaltooligosaccharide, 10% of xylitol, 7% of concentrated whey protein powder, 4% of resistant dextrin, and 1.5% of guar gum.
- 4. The meal replacement solid beverage of any one of claims 1 to 3 and , wherein the rice flour is made of indica rice.
- 5. The meal replacement solid beverage of any claim 1-3, wherein the preparation method comprises:step 1: weighing xylitol according to the corresponding mass percentage, crushing the xylitol, and sieving the crushed xylitol with a 50-mesh sieve for later use;step 2: weighing flaxseed powder, rice flour, tartary buckwheat powder, isomaltooligosaccharide, concentrated whey protein powder, resistant dextrin and guar gum according to corresponding mass percentages, and uniformly mixing the raw materials for later use;and step 3: and (3) uniformly mixing and stirring the standby materials in the step (1) and the standby materials in the step (2), and sieving by a 50-mesh sieve to obtain the meal replacement solid beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911178409.1A CN110731441A (en) | 2019-11-27 | 2019-11-27 | solid drinks with meal replacement |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911178409.1A CN110731441A (en) | 2019-11-27 | 2019-11-27 | solid drinks with meal replacement |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110731441A true CN110731441A (en) | 2020-01-31 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911178409.1A Pending CN110731441A (en) | 2019-11-27 | 2019-11-27 | solid drinks with meal replacement |
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| Country | Link |
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| CN (1) | CN110731441A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528373A (en) * | 2020-05-25 | 2020-08-14 | 上海薄荷信息科技有限公司 | Formula of nutritional beverage for meal replacement and preparation process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371318A (en) * | 2012-04-12 | 2013-10-30 | 叶夏羽 | Dietary nutrition replenishing food |
| CN104757545A (en) * | 2015-04-17 | 2015-07-08 | 厦门百泉利康生物科技有限公司 | High-dietary-fiber nutritional meal replacement powder and processing method thereof |
| CN107822144A (en) * | 2017-12-04 | 2018-03-23 | 重庆骄王天然产物股份有限公司 | Inulin dietary fiber meal replacing food and preparation method thereof |
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2019
- 2019-11-27 CN CN201911178409.1A patent/CN110731441A/en active Pending
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| CN103371318A (en) * | 2012-04-12 | 2013-10-30 | 叶夏羽 | Dietary nutrition replenishing food |
| CN104757545A (en) * | 2015-04-17 | 2015-07-08 | 厦门百泉利康生物科技有限公司 | High-dietary-fiber nutritional meal replacement powder and processing method thereof |
| CN107822144A (en) * | 2017-12-04 | 2018-03-23 | 重庆骄王天然产物股份有限公司 | Inulin dietary fiber meal replacing food and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111528373A (en) * | 2020-05-25 | 2020-08-14 | 上海薄荷信息科技有限公司 | Formula of nutritional beverage for meal replacement and preparation process thereof |
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