CN113455612A - Meal-accompanying brewing powder - Google Patents
Meal-accompanying brewing powder Download PDFInfo
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- CN113455612A CN113455612A CN202110788883.7A CN202110788883A CN113455612A CN 113455612 A CN113455612 A CN 113455612A CN 202110788883 A CN202110788883 A CN 202110788883A CN 113455612 A CN113455612 A CN 113455612A
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- tartary buckwheat
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- 239000000843 powder Substances 0.000 title claims abstract description 54
- 244000130270 Fagopyrum tataricum Species 0.000 claims abstract description 34
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims abstract description 34
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000012054 meals Nutrition 0.000 claims abstract description 23
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 17
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 17
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 17
- 229920001202 Inulin Polymers 0.000 claims abstract description 15
- 229920002752 Konjac Polymers 0.000 claims abstract description 15
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 15
- 229940029339 inulin Drugs 0.000 claims abstract description 15
- 235000010485 konjac Nutrition 0.000 claims abstract description 15
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 14
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 14
- 239000000252 konjac Substances 0.000 claims abstract description 14
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 13
- 239000001259 polydextrose Substances 0.000 claims abstract description 13
- 229940035035 polydextrose Drugs 0.000 claims abstract description 13
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000013325 dietary fiber Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 238000002560 therapeutic procedure Methods 0.000 abstract description 6
- 230000036039 immunity Effects 0.000 abstract description 5
- 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 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 208000017667 Chronic Disease Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 208000019622 heart disease Diseases 0.000 abstract description 2
- 210000002429 large intestine Anatomy 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 208000024891 symptom Diseases 0.000 description 4
- 208000006083 Hypokinesia Diseases 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- YIWGJFPJRAEKMK-UHFFFAOYSA-N 1-(2H-benzotriazol-5-yl)-3-methyl-8-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carbonyl]-1,3,8-triazaspiro[4.5]decane-2,4-dione Chemical compound CN1C(=O)N(c2ccc3n[nH]nc3c2)C2(CCN(CC2)C(=O)c2cnc(NCc3cccc(OC(F)(F)F)c3)nc2)C1=O YIWGJFPJRAEKMK-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- FHKPLLOSJHHKNU-INIZCTEOSA-N [(3S)-3-[8-(1-ethyl-5-methylpyrazol-4-yl)-9-methylpurin-6-yl]oxypyrrolidin-1-yl]-(oxan-4-yl)methanone Chemical compound C(C)N1N=CC(=C1C)C=1N(C2=NC=NC(=C2N=1)O[C@@H]1CN(CC1)C(=O)C1CCOCC1)C FHKPLLOSJHHKNU-INIZCTEOSA-N 0.000 description 1
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
-
- 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)
- Molecular Biology (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an accompanying meal mixing powder which comprises the following raw materials in parts by weight: 45-55 parts of tartary buckwheat powder, 15-25 parts of inulin, 13-20 parts of polydextrose, 5-10 parts of maltodextrin and 1-5 parts of konjac flour. The method can increase the total content of dietary fiber in the tartary buckwheat, the dietary fiber helps to reduce the occurrence of human diseases and improve immunity, the soluble dietary fiber can be fermented in large intestine, the cholesterol and blood sugar levels are controlled, and the prevention of chronic diseases such as heart diseases and diabetes is facilitated, so that the meal accompanying brewing powder increases the food therapy value, and the meal accompanying brewing powder can improve the brewing property and the eating taste of the tartary buckwheat powder; is convenient for eating.
Description
Technical Field
The invention relates to a meal accompanying instant powder, and particularly relates to the technical field of health-care food.
Background
Tartary buckwheat is a food with homology of medicine and food, but in real life, the consumption desire of consumers is influenced due to bitter taste and rough and uncomfortable taste factors. In real life, the main way for people to consume tartary buckwheat is as follows: tartary buckwheat steamed bread, tartary buckwheat noodles, tartary buckwheat cakes and the like. Because of the processing characteristics, the content of tartary buckwheat in the products is very low, usually within 10 percent, and the food therapy value is seriously influenced because of the mixed processing with wheat flour.
The current main consumption mode of the tartary buckwheat not only can not experience the food therapy effect of the tartary buckwheat, but also seriously hinders the exertion of the food therapy value of the tartary buckwheat, and the invention aims to increase the food therapy value of the tartary buckwheat.
Disclosure of Invention
The invention aims to provide a meal accompanying instant powder.
In order to achieve the purpose, the invention provides the following technical scheme: the meal accompanying brewing powder comprises the following raw materials in parts by weight: 45-55 parts of tartary buckwheat powder, 15-25 parts of inulin, 13-20 parts of polydextrose, 5-10 parts of maltodextrin and 1-5 parts of konjac flour.
Further preferably, the meal accompanying brewing powder comprises the following raw materials in parts by weight: 50 parts of tartary buckwheat powder, 20 parts of inulin, 18 parts of polydextrose, 8 parts of maltodextrin and 4 parts of konjac flour.
A preparation method of the meal accompanying mixed powder comprises the following steps: baking and curing the tartary buckwheat powder at a low temperature, adding the inulin, the polydextrose, the maltodextrin and the konjac powder, fully mixing by adopting a stirrer, performing high-temperature sterilization, metering, subpackaging, and bagging to obtain a finished product.
Preferably, the low-temperature baking comprises the specific steps of putting the tartary buckwheat powder into baking equipment, and drying at the temperature of 60-70 ℃ to enable the moisture content not to exceed 3-5%.
Compared with the prior art, the invention has the following beneficial effects: the method can increase the total content of dietary fiber in the tartary buckwheat, the dietary fiber helps to reduce the occurrence of human diseases and improve immunity, the soluble dietary fiber can be fermented in large intestine, the cholesterol and blood sugar levels are controlled, and the prevention of chronic diseases such as heart diseases and diabetes is facilitated, so that the meal accompanying brewing powder increases the food therapy value, and the meal accompanying brewing powder can improve the brewing property and the eating taste of the tartary buckwheat powder; is convenient for eating.
Detailed Description
The technical solutions of the present invention will be described below in detail with reference to the embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment comprises the following raw materials in parts by weight: 45 parts of tartary buckwheat powder, 15 parts of inulin, 13 parts of polydextrose, 5 parts of maltodextrin and 1 part of konjac flour.
The preparation method of the meal-accompanied instant powder comprises the following steps: baking and curing the tartary buckwheat powder at a low temperature, adding the inulin, the polydextrose, the maltodextrin and the konjac powder, fully mixing by adopting a stirrer, performing high-temperature sterilization, metering, subpackaging, and bagging to obtain a finished product.
Example 2
The embodiment comprises the following raw materials in parts by weight: 55 parts of tartary buckwheat powder, 25 parts of inulin, 20 parts of polydextrose, 10 parts of maltodextrin and 5 parts of konjac flour.
The preparation method of the meal-accompanied instant powder comprises the following steps: baking and curing the tartary buckwheat powder at a low temperature, adding the inulin, the polydextrose, the maltodextrin and the konjac powder, fully mixing by adopting a stirrer, performing high-temperature sterilization, metering, subpackaging, and bagging to obtain a finished product.
Example 3
The embodiment comprises the following raw materials in parts by weight: 50 parts of tartary buckwheat powder, 20 parts of inulin, 18 parts of polydextrose, 8 parts of maltodextrin and 3 parts of konjac flour.
The preparation method of the meal-accompanied instant powder comprises the following steps: baking and curing the tartary buckwheat powder at a low temperature, adding the inulin, the polydextrose, the maltodextrin and the konjac powder, fully mixing by adopting a stirrer, performing high-temperature sterilization, metering, subpackaging, and bagging to obtain a finished product.
Comparative example 1
The embodiment comprises the following raw materials in parts by weight: 50 parts of tartary buckwheat powder, 18 parts of inulin and 8 parts of maltodextrin.
The preparation method of the meal-accompanied instant powder comprises the following steps: baking and curing the tartary buckwheat powder at a low temperature, adding inulin and maltodextrin, fully mixing by using a stirrer, sterilizing at a high temperature, metering, packaging and bagging to obtain a finished product.
Comparative example 2
The embodiment comprises the following raw materials in parts by weight: 50 parts of tartary buckwheat powder, 8 parts of maltodextrin and 3 parts of konjak powder.
The preparation method of the meal-accompanied instant powder comprises the following steps: baking and curing the tartary buckwheat powder at a low temperature, adding maltodextrin and konjac powder, fully mixing by adopting a stirrer, performing high-temperature sterilization, metering, subpackaging, and bagging to obtain a finished product.
Sensory evaluation was performed on the meal-associated powder prepared in examples 1 to 3 and the comparative example.
200 trained sensory evaluation personnel are selected to form an identification group to respectively perform sensory evaluation on the finished products prepared in the examples 1-5, and the evaluation method comprises the following steps: and (4) evaluating and scoring the color, aroma, taste, sweetness, sticky taste, granular feel and dispersibility of the meal replacement powder by sensory evaluation personnel, wherein the total score is 100 points, and the average value is taken as the final evaluation result. The sensory evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.
TABLE 1
TABLE 2
| Sample (I) | Color | Fragrance and taste | Sweetness level | Stickiness to mouth | Sense of particle | Dispersibility | Total score |
| Example 1 | 9 | 18 | 9 | 19 | 19 | 18 | 92 |
| Example 2 | 8 | 19 | 10 | 18 | 19 | 19 | 93 |
| Example 3 | 8 | 20 | 9 | 18 | 17 | 18 | 90 |
| Comparative example 1 | 8 | 16 | 0 | 18 | 18 | 17 | 81 |
| Comparative example 2 | 9 | 17 | 0 | 10 | 18 | 18 | 84 |
Study of the concomitant meal reconstituted powders prepared in examples 1 to 3 and the comparative example concomitant meal reconstituted powder on improvement of sub-health problems:
250 patients with sub-health problems were observed clinically, and the clinical report was as follows:
1. clinical data
Of the 250 cases in the group, 200 men and 50 women have the course of disease from 2 years to 4 years, and the symptoms of the patients are as follows: usually, it is weak and poor in immunity, and is mild obesity.
2. Standard of therapeutic effect
The effect is shown: the immunity is enhanced, the hypodynamia symptom disappears, and the body weight is reduced.
The method has the following advantages: the immunity is enhanced, and the hypodynamia symptom disappears.
And (4) invalidation: sub-health symptoms were not significantly alleviated.
3. Method of treatment
250 patients are randomly divided into 3 groups, each group comprises 50 patients, each group of patients is soaked with the mixed meal before breakfast and dinner for one bag of mixed meal, the net content of each bag is 50g, four weeks are a treatment course, and the mixed meal is continuously taken for half a year.
The efficacy results are shown in table 3:
TABLE 3
| Item | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 |
| Show effect | 45 | 46 | 47 | 20 | 25 |
| Is effective | 3 | 1 | 1 | 17 | 14 |
| Invalidation | 2 | 3 | 2 | 13 | 11 |
| High efficiency | 96％ | 94％ | 96％ | 74％ | 78％ |
Therefore, the meal accompanying mixed powder prepared in the embodiments 1 to 3 of the application has a good effect of improving sub-health, and can assist sub-health people to lose weight and improve physique.
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 (4)
1. The accompanying meal mixing powder is characterized in that: the meal accompanying brewing powder comprises the following raw materials in parts by weight: 45-55 parts of tartary buckwheat powder, 15-25 parts of inulin, 13-20 parts of polydextrose, 5-10 parts of maltodextrin and 1-5 parts of konjac flour.
2. The meal accompanying brewing powder as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 50 parts of tartary buckwheat powder, 20 parts of inulin, 18 parts of polydextrose, 8 parts of maltodextrin and 4 parts of konjac flour.
3. A preparation method of concocting powder with meal is characterized by comprising the following steps: baking and curing the tartary buckwheat powder at a low temperature, adding the inulin, the polydextrose, the maltodextrin and the konjac powder, fully mixing by adopting a stirrer, performing high-temperature sterilization, metering, subpackaging, and bagging to obtain a finished product.
4. The preparation method of the concocted powder with meal according to claim 3, wherein the step of baking at low temperature is to put the tartary buckwheat powder into baking equipment, and dry the tartary buckwheat powder at 60-70 ℃ to ensure that the water content is not more than 3-5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110788883.7A CN113455612A (en) | 2021-07-13 | 2021-07-13 | Meal-accompanying brewing powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110788883.7A CN113455612A (en) | 2021-07-13 | 2021-07-13 | Meal-accompanying brewing powder |
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| Publication Number | Publication Date |
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| CN113455612A true CN113455612A (en) | 2021-10-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110788883.7A Pending CN113455612A (en) | 2021-07-13 | 2021-07-13 | Meal-accompanying brewing powder |
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Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578461A (en) * | 2012-03-13 | 2012-07-18 | 辽宁悦喜堂养生科技有限公司 | Black tartary buckwheat meal replacement powder suitable for diabetics |
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| CN111955749A (en) * | 2020-08-31 | 2020-11-20 | 浙江新维士生物科技有限公司 | Composition of dietary fiber particles and preparation process thereof |
| CN113693198A (en) * | 2021-08-09 | 2021-11-26 | 广东四季优美实业有限公司 | Comprehensive fruit and vegetable meal replacement powder and preparation method and device |
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2021
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| CN102578461A (en) * | 2012-03-13 | 2012-07-18 | 辽宁悦喜堂养生科技有限公司 | Black tartary buckwheat meal replacement powder suitable for diabetics |
| CN105211853A (en) * | 2015-09-21 | 2016-01-06 | 河南科技大学 | Blood sugar reducing health composition, electuary and preparation method thereof |
| CN106620090A (en) * | 2017-02-24 | 2017-05-10 | 贵州神奇老年病研究院 | Composition for reducing blood glucose, and preparation method of composition |
| CN109123651A (en) * | 2017-06-16 | 2019-01-04 | 北京恒广兴盛生物科技有限公司 | A kind of composite nutrition powder |
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| CN108391785A (en) * | 2018-02-13 | 2018-08-14 | 贵州理工学院 | A kind of functionality meal replacement powder and its manufacture craft and application |
| CN108936236A (en) * | 2018-06-20 | 2018-12-07 | 丹凤县商山丹水食品有限公司 | A kind of nutritional meal replacement powder and its processing method of high dietary-fiber |
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| CN110521918A (en) * | 2019-09-12 | 2019-12-03 | 广西景红健康产业有限公司 | A kind of instant food that can prevent and reduce hyperglycemia, hyperlipidemia and hypertension |
| CN110623203A (en) * | 2019-10-28 | 2019-12-31 | 青岛明月海藻生物健康科技集团有限公司 | A rice cake containing dietary fiber and having stomach nourishing effect and its preparation method |
| CN111329045A (en) * | 2020-02-28 | 2020-06-26 | 西昌市正中食品有限公司 | Three-high reducing tartary buckwheat coarse cereal powder |
| CN111955749A (en) * | 2020-08-31 | 2020-11-20 | 浙江新维士生物科技有限公司 | Composition of dietary fiber particles and preparation process thereof |
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