Concentrated food having rehydration characteristics and the processing method

A processing method and food technology, applied in bakery, food preparation, food science and other directions, can solve the problems of no rehydration characteristics and high oil content, and achieve the effect of improving food acceptability and easy digestion and absorption

Inactive Publication Date: 2007-10-31
THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing compressed dry food is mainly made of biscuit-like baked grain granules, nut-like fruit granules and hydrogenated vegetable oil, and adopts solid oil hot-melt condensation bonding compression molding process. In order to meet the proces

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment

[0054] 1. Raw material composition, refer to Table 1.

[0055] raw material

Raw material weight (kg)

example 1

Example 2

Example 3

Example 4

Example 5

Flour

40.2

55.8

51.3

60.1

47.9

Instant Cereal Flour

9.8

7.8

8.7

5.0

6.9

high maltose syrup

15.6

15.0

12.0

-

12.0

Isomaltooligosaccharide Syrup

3.9

3.8

-

3.1

3.0

vegetable oil

8.2

7.8

5.4

4.4

9.3

Soy Lecithin

0.5

0.6

0.4

0.6

0.5

White sugar

0.6

0.4

-

-

0.5

Anhydrous Cream

1.6

1.7

1.8

1.7

1.6

Antioxidants

BHA

0.002

TBHQ

0.003

BHA

0.003

PG

0.002

Tea polyphenols

0.003

[0056] 2. Operation process:

[0057]1. Mixing for the first time: Weigh t...

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PUM

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Abstract

The invention discloses a compressed foodstuff which is prepared mainly from bread flour 40-60 weight parts, instant cereal powder 5-10 weight parts, syrup 15-20 weight parts, plant oil 10-20 weight parts and right amount of other auxiliary materials, wherein the syrup is selected from barley syrup, isomaltose hypgather, fructose syrupand inverted syrup or their combination.

Description

technical field [0001] The invention relates to the field of food, in particular to a novel compressed food with rehydration properties and a processing method thereof. Background technique [0002] Compressed dry food has always been a leading product in the military food system since its birth. It is small in size, high in energy density, resistant to hunger, long in storage, and easy to carry and eat. It is not only the main military basic food for equipment troops, but also popularized and applied to emergency Disaster relief, emergency rescue, field work, tourism and other civilian fields. [0003] The existing compressed dry food is mainly made of biscuit-like baked grain granules, nut-like fruit granules and hydrogenated vegetable oil, and adopts solid oil hot-melt condensation bonding compression molding process. In order to meet the process requirements, the product has a high oil content, which needs to be more than 20%. The product cannot fully infiltrate and abs...

Claims

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Application Information

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IPC IPC(8): A21D13/08A23L1/09A23L1/03A23L1/164A23L1/168A23L7/117A23L7/143A23L29/30A23L33/125
Inventor 刘嘉喜王越鹏耿战辉杜铁平吴晓京
Owner THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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