Processing method of grain and nut nutrient composite paste food

A composite paste and processing method technology, which is applied in the fields of food forming, food preparation, food science, etc., can solve the problems of easy to form agglomerates, difficulty in determining enzyme selection and hydrolysis conditions, and poor solubility, and achieve easy Long-term preservation, increased bioavailability, fine taste effect

Active Publication Date: 2013-11-27
ZHEJIANG YIPAI FOOD
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  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese patent invention application with application number 201110033368.4 discloses an instant miscellaneous grain nutrition powder containing buckwheat flour, tartary buckwheat flour, lentil flour, and pea flour. Medium-temperature α-amylase is used in the instant dissolving process. This technology only uses An enzyme that can only hydrolyze insoluble starch into soluble ones, but cannot hyd

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Crush and soak miscellaneous grains: take miscellaneous grains (oat, buckwheat, corn, soybean=3:3:1:1)

[0036] Low-temperature pulverization, the pulverization temperature is 10-15°C, and the pulverization particle size is 80 mesh. Spray water to the main ingredients until the water content is 25%, and store for 3.5 hours to make the internal and external moisture even.

[0037] 2. Enzyme treatment: Take 400g miscellaneous grain powder (calculated by dry weight), add 2.4g compound enzyme A (neutral protease: cellulase: lipase: α-amylase=1:0.3:0.1:5), heat to Maintain at 50°C for 50 minutes, then rapidly heat to 90°C and maintain for 10 minutes, then cool to room temperature to obtain the enzymatic hydrolysis slurry of miscellaneous grain powder.

[0038] 3. Expansion: The enzymatic hydrolysis slurry of miscellaneous grain powder is expanded and extruded by double-screw extrusion technology. The outlet temperature of the extruder is controlled at 160°C-180°C, the scre...

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PUM

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Abstract

The invention provides a processing method for grain and nut nutrient composite paste food. The mass ratio of the principle raw materials, namely oat to tartary buckwheat to corn to soybean to peanut to apricot kernel to walnut to Chinese chestnut, is (4-8) to (4-8) to (1-4) to (1-4) to (0.5-2) to (0.5-2) to (0.5-2) to (0.5-2). The preparation method comprises the following steps: smashing grains at low temperature; adding complex enzyme for enzymolysis, then puffing and smashing; performing microencapsulation by taking smashed zymolytic nuts as a core material and taking grains and cyclodextrin as embedding media; finally, drying and packaging in a sterile environment so as to prepare the paste food suitable for middle and old aged people. The paste food contains multiple types of grains and nuts, has rich nutrition, is easy to brew, has low probability of agglomerating and clustering, is fine and smooth in taste and easy to digest, and is more suitable for middle and old aged people.

Description

(1) Technical field [0001] The invention relates to a processing method of cereals and nuts nutritious compound paste food. (2) Background technology [0002] Various pastes on the existing market are mostly made of rice, soybeans, corn, etc. Although they are delicious, the content of dietary fiber and polyunsaturated fatty acids in the paste is relatively small, and the main components are starch and sugar. It is the easiest to make people fat, and the high starch and high sugar content is not suitable for diabetics. Therefore, for middle-aged and elderly people, it is often the primary factor to be considered when purchasing. In addition, with the growth of age, the various organs of middle-aged and elderly people gradually degenerate, and the chewing function and digestive system function gradually decline, which easily causes problems such as diarrhea, constipation, and intestinal dysfunction. Therefore, how to develop digestible, high-cellulose, high-unsaturated fatty...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23P1/06A23L33/10A23P10/40
Inventor 陈纯彬
Owner ZHEJIANG YIPAI FOOD
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