Concentrated food having rehydration characteristics and the processing method

A food and property technology, applied in bakery, food preparation, food science, etc., can solve the problems of high oil content and no rehydration characteristics, and achieve the effects of easy digestion and absorption, improved food acceptability, and rapid rehydration.

Inactive Publication Date: 2010-06-30
THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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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

Method used

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  • Concentrated food having rehydration characteristics and the processing method

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

[0055] Table 1:

[0056]

[0057] 2. Operation process:

[0058]1. Mixing for the first time: Weigh the granular materials bread flour, instant grain powder, white sugar, etc. and mix them evenly, then atomize 70-85% of the syrup or mixed syrup through an atomizer and add to the mixed In the granular material, continue to mix;

[0059] 2. Baking: Baking the material in step 1 at 160-180°C for 15-20 minutes, then cooling;

[0060] 3. The second mixing: melt vegetable oil, soybean lecithin, anhydrous butter, and antioxidants and then mix with the remaining syrup, atomize and add to the cooled material in step 2, mix well and then cool;

[0061] 4. Briquetting forming: input the materials in step 3 into the briquetting machine for briquetting;

[0062] 5. Packaging: step 4: packaging, bagging, and vacuum packaging of briquetting materials.

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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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Patent Type & Authority Patents(China)
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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