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Method for producing puffy foods with high dietary fiber

A kind of high dietary fiber, production method technology

Active Publication Date: 2008-02-27
XIAN LI BANG CLINICAL NUTRITION CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Single taste, high sugar content, harmful to most consumers with excess calories

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Follow the steps below to produce

[0015] (1) Pretreatment of raw materials: 2 kg of auxiliary materials flax, 0.5 kg of oats, 0.3 kg of wolfberry, 0.1 kg of raisins, 0.1 kg of white sesame, 0.1 kg of black sesame and 0.1 kg of almonds were manually picked out impurities and deteriorated parts, and then used without Clean the bacteria water, put it in the oven and dry it for 10-60 minutes, take it out, cool it to room temperature, mix it, and set it aside;

[0016] (2) Mixing of main ingredients: 1.5 kg of tartary buckwheat, 1 kg of konjac flour, 0.2 kg of soybean dietary fiber, 0.2 kg of oat bran, 0.2 kg of corn fiber, and 0.2 kg of apple fiber are accurately weighed and put into a mixer for mixing , to make a mixture; 0.1 kilogram of lecithin is heated and melted with 1-4 kilograms of sterile water, and then added to the mixture, stirred for 1-5 minutes, to obtain a good main ingredient;

[0017] (3) Expansion of main ingredients: Add the mixed main ingredients into...

Embodiment 2

[0022] Follow the steps below to produce

[0023] (1) Pretreatment of raw materials: 3 kg of auxiliary materials flax, 2 kg of oats, 1 kg of wolfberry, 1 kg of raisins, 1 kg of white sesame, 1 kg of black sesame and 1 kg of almonds were manually picked out impurities and metamorphic parts, and then used without Clean the bacteria water, put it in the oven and dry it for 10-60 minutes, take it out, cool it to room temperature, mix it, and set it aside;

[0024] (2) Mixing of main ingredients: 2.5 kg of tartary buckwheat, 2 kg of konjac flour, 0.5 kg of soybean dietary fiber, 0.5 kg of oat bran, 0.5 kg of corn fiber, and 0.5 kg of apple fiber are accurately weighed and put into a mixer for mixing , to make a mixture; 0.5 kilograms of lecithin is heated and melted with 1-4 kilograms of sterile water, and then added to the mixture, stirred for 1-5 minutes, to obtain a good main ingredient;

[0025] (3) Expansion of main ingredients: Add the mixed main ingredients into the twin-sc...

Embodiment 3

[0030] Follow the steps below to produce

[0031] (1) Pretreatment of raw materials: pick out 2.5 kg of auxiliary materials flax, 1 kg of oats, 0.6 kg of wolfberry, 0.5 kg of raisins, 0.5 kg of white sesame, 0.5 kg of black sesame and 0.5 kg of almonds to pick out impurities and deteriorated parts respectively, and then use aseptic Wash it with water, put it in the oven and dry it for 10-60 minutes, take it out, cool it to room temperature, mix it, and set it aside;

[0032] (2) Mixing of main ingredients: 2 kg of tartary buckwheat, 1.5 kg of konjac flour, 0.4 kg of soybean dietary fiber, 0.4 kg of oat bran, 0.3 kg of corn fiber, and 0.3 kg of apple fiber are accurately weighed and put into a mixer for mixing , to make a mixture; 0.3 kilograms of lecithin is heated and melted with 1-4 kilograms of sterile water, and then added to the mixture, stirred for 1-5 minutes, to obtain a good main ingredient;

[0033] (3) Expansion of main ingredients: Add the mixed main ingredients i...

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PUM

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Abstract

The invention provides a process for preparing puffed food containing high content of dietary fabric, which consists of subjecting raw materials of tartary buckwheat, Lin seed, oat, konjaku flour, soybean dietary fiber, oat bran, maize fabric and apple fabric to pre-processing, mixing and puffing main ingredients, roasting the puffed grains and compacting.

Description

technical field [0001] The invention relates to a production method of puffed high dietary fiber food. Background technique [0002] On October 12, 2004, the Ministry of Health held a press conference and introduced the results of the "Fourth Survey on Nutrition and Health Status of Chinese Residents" to the media. The results showed that the average daily intake of dietary fiber in Chinese urban residents was 11.2 grams (12.4 grams in rural areas). grams), far below the minimum warning line proposed by the World Food and Agriculture Organization - 27 grams. The incidence of obesity, hypertension, hyperlipidemia, diabetes, intestinal cancer and other "diseases of wealth" has risen sharply, and the age of patients is obviously tending to be younger. The puffed food currently sold on the market is based on cheap starchy raw materials such as cereals, potatoes, miscellaneous grains, etc., which are puffed and then boiled with white sugar and starch sugar to form a syrup. The ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/308A23L1/18A23L1/217A23P1/14A23L7/17A23L33/21A23P30/34
Inventor 李兴昌张小微肖阳
Owner XIAN LI BANG CLINICAL NUTRITION CO LTD
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