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Extruded puffed fiber food and preparation method thereof

A technology for extruding and puffing fiber is applied in the field of extruding and puffing fiber food and its preparation. Effect

Inactive Publication Date: 2012-02-15
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when edible fiber is used as the main raw material to produce puffed food, due to the high fiber content, it is difficult to ripen, resulting in difficult fiber puffing, low puffing degree, hard taste, poor chewiness, and indigestion after eating.
There are also people at home and abroad who have studied the production process and formula of fiber puffed food, but these problems have not been completely resolved even under the condition of adding a variety of food additives.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] An extruded puffed fiber food, which comprises the following components in proportions by weight:

[0022] 50 parts of wheat bran powder, 30 parts of wheat flour, 18.7 parts of corn flour, 0.1 part of conjugated linoleic acid, 0.2 part of konjac powder, 0.5 part of salt, 0.3 part of calcium carbonate, 0.2 part of skimmed milk powder.

[0023] The production method of above-mentioned extrusion expanded fiber food comprises the following steps:

[0024] a, preparation of fiber powder: the wheat bran powder obtained by dry milling of wheat bran is passed through a 40-mesh sieve to obtain fiber powder;

[0025] b. Mix the fiber powder prepared in step a with wheat flour, corn flour, salt, calcium carbonate, konjac powder, conjugated linoleic acid and skimmed milk powder, add water and adjust the humidity, then extrude and bake to obtain extruded Expanded fiber food.

Embodiment 2

[0027] An extruded puffed fiber food, which comprises the following components in proportions by weight:

[0028] 15 parts of wheat bran flour, 40 parts of wheat flour, 10 parts of corn flour, 15 parts of rice flour, 0.5 parts of salt, 1.0 parts of calcium carbonate, 10 parts of conjugated linoleic acid, 8 parts of buckwheat flour, 0.3 parts of konjac powder, mustard Seasoning 0.2 parts.

[0029] A method of producing the above-mentioned extruded expanded fiber food comprises the following steps:

[0030] a, preparation of fiber powder: the wheat bran powder obtained by dry milling of wheat bran is passed through a 60 mesh sieve to obtain fiber powder;

[0031] b. Mix the fiber powder prepared in step a with wheat flour, corn flour, rice flour, buckwheat flour, salt, calcium carbonate, konjac fine powder, add water to adjust humidity, extrude, and then dissolve mustard seasoning in conjugated linoleum acid, sprayed and baked to obtain extruded expanded fiber food.

Embodiment 3

[0033] An extruded puffed fiber food, which comprises the following components in proportions by weight:

[0034] 10 parts of wheat bran, 5 parts of oat bran, 30 parts of wheat flour, 10 parts of corn flour, 15 parts of rice flour, 5 parts of potato starch, 10 parts of salt, 5 parts of calcium carbonate, 9 parts of conjugated linoleic acid, skimmed milk powder 0.3 part, 0.3 part of konjac fine powder, 0.4 part of seaweed seasoning.

[0035] A method of producing the above-mentioned extruded expanded fiber food comprises the following steps:

[0036] a, fiber powder preparation: the fiber powder obtained by dry milling wheat bran and oat bran is passed through an 80-mesh sieve to obtain fiber powder;

[0037] b. Mix the fiber powder prepared in step a with wheat flour, corn flour, rice flour, buckwheat flour, salt, calcium carbonate, and konjac powder, add water to adjust humidity, extrude, and then dissolve seaweed seasoning in conjugated linseed oil acid, sprayed and baked ...

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PUM

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Abstract

The invention discloses an extruded puffed fiber food and a preparation method thereof and belongs to the technical field of food processing. The extruded puffed fiber food comprises the following components in parts by weight: 10-50 parts of wheat flour, 15-50 parts of fiber flour, 0.2-5 parts of salt, 0.2-10 parts of calcium carbonates, 0.1-30 parts of conjugated linoleic acid, 0.1-5 parts of konjac fine flour, 0-80 parts of buckwheat powder, 0-80 parts of oat meal, 0-80 parts of tartary buckwheat flour, 0-80 parts of dehydrated potato powder, 0-80 parts of corn starch, 0-80 parts of rice meal, and 0-10 parts of seasonings. The food disclosed by the invention is prepared from fiber flour through the following steps: mixing the fiber flour with other components, humidifying the obtained mixture, then carrying out extrusion puffing on the humidified mixture, seasoning the obtained product, and baking the seasoned product. The food disclosed by the invention can be used for solving theproblem that a food with a high fiber content is rough in taste and difficult to digest after being eaten; and simultaneously because an appropriate amount of the conjugated linoleic acid is added, the conjugated linoleic acid and the fiber in the invention can enable the food to achieve an effect of weight loss and fat removal and an effect of improving the extrusion puffing characteristics and taste of the fiber food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an extruded puffed fiber food and a preparation method thereof. Background technique [0002] Dietary fiber, including wheat bran, oat bran, and bean dregs, is a by-product of food processing, and its main components include fiber, starch, protein, fat, minerals, and vitamins. [0003] Modern medical research has proved that dietary fiber is an essential nutrient element for the human body to maintain health, and it is called the seventh nutrient. Dietary fiber has the following dietary effects: Dietary fiber is an essential nutrient element for the human body. Adequate intake can improve constipation, and at the same time promote the excretion of fat and nitrogen, which is of great significance to the prevention and treatment of common clinical fiber deficiency diseases; due to the intake of high fiber Components, which can promote the excretion of steroids ...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L1/308
Inventor 李再贵裴浩王丽丽高艺超李慧
Owner CHINA AGRI UNIV
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