Fiber puffed food and making process

Abstract

The invention is a fiber bulked food, made from corn flour, plant protein powder, modified starch, four, glucose, granulated sugar, plant oil, bean powder, and flavouring agent by scientific formula and double spiral ultramicro crushing technique as well as red bean oil-powder filling technique, not only assuring the stability and reliability of the dietary fiber content in the food but also improving the taste, and it has balanced nutrition, can strengthen the human body and protect the human health, has the dietary fiber content at 12.91%, and belongs to a high-fiber food.

Description

Technical field: [0001] The invention belongs to the technical field of food engineering, and in particular relates to a fiber puffed food and a production process thereof. Background technique: [0002] Recently, the United Nations conducted a worldwide census on human health, and Beijing won two championships, one for high blood pressure and one for hyperlipidemia. This astonishing result makes us regret, but also can not but make us think deeply. In recent years, due to the improvement of living standards, people have greatly increased their intake of high-calorie, high-protein and high-fat foods and fine foods in their dietary structure, while their intake of dietary fiber has relatively decreased, ignoring the balance of dietary nutrition. Therefore, "civilized diseases" such as hyperlipidemia, obesity, gallstones, fatty liver, diabetes and intestinal cancer occur from time to time in various places. Although there are fiber puffed foods on the market, most of them ar...

AI Technical Summary

Problems solved by technology

Although there are fiber puffed foods on the market, most of them are made of rice, flour, and starch. The dietary fiber content in the food is low and the nutrition is unbalanced. Long-term consumption is easy to cause high blood pressure, high blood fat, and arteriosclerosis. and other diseases

Moreover, because the single-screw extrusion processing principle adopted is to use the heat generated by the screw extrusion and the relative shearing of the material to realize the puffing of the material, therefore, the temperature at the beginning, middle and later stages of puffing is inconsistent, the initial temperature is low, and the starch α If it is not thorough, the material will be lost, and after a period of use, the temperature will be too high to cause coking; secondly, it can only be produced intermittently. Whenever the color of the material deepens during the puffing process, it must be stopped for cooling, so it is only suitable for small batch production; In addition, Because the coked material on the screw must be cleaned before each start-up, and the material is tightly bonded to the screw and it is difficult to remove, resulting in greater damage to the screw, resulting in high maintenance costs and low production efficiency.