Process for producing coarse grain instant food

Abstract

The invention provides a process for manufacturing coarse grain instant food. In the process, oatmeal, all sorts of nutlets and dried fruits are taken as raw materials, and honey, maltose, soybean oil, xylitol, salt, antioxidant and edible essence are taken as auxiliary materials. The production process comprises the following steps of: blending the auxiliary materials according to the proportion, heating and uniformly agitating, and then carrying out microwave sterilization on the mixture; selecting the raw materials and carrying out pre-treatment, crushing the big nutlets and dried fruits and then sieving; weighing the treated raw materials according to the proportion, mixing the weighed materials with the treated auxiliary materials and uniformly agitating to obtain a mixture; injecting the mixture into a mould to be calendered and formed, and cutting the formed product into slices; and then carrying out microwave baking and sterilization on the slices, and forming and packaging after cooling. In the process, the full-physical processing technology and the technologies of the microwave sterilization and the rapid mixing and calendering are adopted so as to retain the nutrient contents in the food material to the maximum extent. The product has the advantages of good mouth feel, strong chewing, convenience for digesting and absorbing, abundant nutritions and easiness for carrying; and multiple formulations such as body-shaping type, sport type and sugar-free type coarse grain sticks, can be designed.

Description

technical field [0001] The invention relates to a production process of coarse grain instant food, in particular to a production process of coarse grain stick food. Background technique [0002] At present, there are many types of coarse grains. Traditional coarse grains include biscuits, noodles (including instant noodles), shortbread, etc., which are mostly produced by processing techniques such as mechanism, puffing, drying, frying, extrusion, and baking. Food raw materials are generally grains. As the main raw material, then add sugar, oil, essence, etc. to make it through the following process: [0003] Raw material processing → compounding → frying, baking, puffing or extrusion → bonding into billets or drying molding → packaging → finished products. [0004] First of all, the raw materials are made into semi-cooked food blanks by a certain process. The process method includes extrusion, which is generally to extrude unexpanded semi-finished products; it is also possi...

AI Technical Summary

Problems solved by technology

[0012] 1. Insufficient sanitary conditions;

[0013] 2. Lead to obesity; fried food contains a lot of fat and is not easy to digest. Often eating fried food will cause indigestion, and chest fullness after a full meal, and even nausea, vomiting, diarrhea, loss of appetite, etc.

[0014] 3. Toxic and harmful substances are produced: repeated high-temperature heating of grease will produce toxic and harmful substances

[0015] 4. Nutrients are severely damaged: when food is fried at high temperature, various nutrients in it are severely damaged

High temperature will cause the protein to burn and deteriorate and reduce the nutritional value. High temperature will also destroy the fat-soluble vitamins in food, such as vitamin A, carotene and vitamin E, hindering the absorption and utilization of them by the human body;

[0016] 5. The aluminum content seriously exceeds the standard, so the traditional processing technology of coarse grains determines the limitations in the sense of health of coarse grains

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