Concentrated food having rehydration characteristics and the processing method

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...

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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 process requirements, the product has a high oil content, which needs to be more than 20%. The product cannot fully infiltrate and absorb water in water to form porridge, but is in a state of sedimentation and stratification, without rehydration characteristics