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Functional instant food and preparing method thereof

A functional, food technology, applied in food preparation, food science, application, etc., to achieve the effect of good taste, easy acceptance and balanced dietary nutrition

Active Publication Date: 2008-07-23
杨公明 +5
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no popular functional instant food in China to prevent the occurrence of cardiovascular and cerebrovascular diseases.

Method used

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  • Functional instant food and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] 1. Processed whole wheat flour, oat flour, soybean flour and corn flour

[0064] a. Mix 50kg of whole wheat flour, 20kg of oat flour, 10kg of soybean flour, 15kg of corn flour and 0.35kg of salt evenly, remove the metal shavings from the iron remover, send them into the precooker and mix them with steam and water, so that the water content of the raw materials reaches 15% to 25%, the cooking temperature reaches 75°C, and cooking under this condition for 3 minutes;

[0065] b. Put the above-mentioned precooked raw material mixture into an extrusion cooking machine for cooking, so that the cooking temperature reaches 160°C, the pressure reaches 25Bar, and cooks for 10 seconds; this will make the starch in the raw material be completely gelatinized, and the protein will be formed from macromolecules Degraded into small molecules, fiber molecules break;

[0066] c. Exit the above-mentioned cooked raw materials from the extrusion cooking machine, the pressure and temperatur...

Embodiment 2

[0073] 1. Processed whole wheat flour, oat flour, soybean flour and corn flour

[0074] a. Mix 60kg of whole wheat flour, 25kg of oat flour, 15kg of soybean flour, 20kg of corn flour and 0.84kg of salt evenly, remove the metal filings by the iron remover, send them into the precooker and mix them with steam and water, so that the water content of the raw materials reaches 15% to 25%, the cooking temperature reaches 85°C, and cooking under this condition for 4 minutes;

[0075] b. Send the pre-cooked raw material mixture into an extrusion cooking machine for cooking, so that the cooking temperature reaches 180°C, the pressure reaches 40Bar, and cooks for 15 seconds; in this way, the starch in the raw material will be completely gelatinized, and the protein will be formed from macromolecules. Degraded into small molecules, fiber molecules break;

[0076] c. Exit the above-mentioned cooked raw materials from the extrusion cooking machine, the pressure and temperature drop rapidl...

Embodiment 3

[0083] 1. Processed whole wheat flour, oat flour, soybean flour and corn flour

[0084] a. Mix 56kg of whole wheat flour, 24kg of oat flour, 18kg of soybean flour, 13kg of corn flour and 0.42kg of salt evenly, remove the metal shavings from the iron remover, send them into the precooker and mix them with steam and water, so that the water content of the raw materials reaches 15% to 25%, the cooking temperature reaches 80°C, and cooking under this condition for 4 minutes;

[0085] b. Send the above-mentioned precooked raw material mixture into an extrusion cooking machine for cooking, so that the cooking temperature reaches 170°C, the pressure reaches 30Bar, and cooks for 12 seconds; in this way, the starch in the raw material will be completely gelatinized, and the protein will be formed from macromolecules. Degraded into small molecules, fiber molecules break;

[0086] c. Exit the above-mentioned cooked raw materials from the extrusion cooking machine, the pressure and tempe...

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Abstract

The invention relates to a functional ready-to-eat food which is prepared by using a plurality of minor cereals and key nutriments as raw materials and has a health care effect of preventing cardiovascular diseases. Besides, the invention is convenient for eating with good taste, thereby being a public health care food that can be easily accepted by consumers. The invention also relates to a preparation method of the ready-to-eat food.

Description

technical field [0001] The invention relates to a functional food, in particular to an instant food capable of preventing cardiovascular and cerebrovascular diseases and a preparation method thereof. Background technique [0002] The human mortality caused by cardiovascular and cerebrovascular diseases is much higher than that of cancer. Cardiovascular and cerebrovascular diseases affect the normal blood supply of heart organs and blood to the heart and brain through various pathological mechanisms. Half of all heart attacks result from excess fat deposits blocking the small coronary vessels that pump blood to the heart. If a similar blockage of blood occurs in a blood vessel that feeds the brain, it can rupture a blood vessel in the brain and cause brain hemorrhage, which can lead to brain damage. In the world, about 30 million people suffer from cardiovascular and cerebrovascular diseases every year, and about 10 million people will die as a result. In addition to exces...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/168A23L1/20A23L1/48A23L11/00A23L33/00A23L35/00
Inventor 杨公明庞福科郭术光罗征启刘琳张宏
Owner 杨公明
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