Food composition and application thereof

A composition and food technology, which is applied in application, baked food, food preparation, etc., can solve problems such as poor taste, rough taste, and unbalanced dietary nutrient intake, and achieve the effect of alleviating chronic diseases

Active Publication Date: 2014-08-06
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] An object of the present invention is to provide a food composition, which contains rich nutrients, especially amino acids and dietary fiber, which solves the current problem of unbalanced intake of dietary nutrients by

Method used

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  • Food composition and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Nutrient Analysis of Mixed Wheat Flour and Whole Wheat Flour in Embodiment 1 Food Composition

[0027] Addition of wheat flour: whole wheat flour = 1-4:1 by weight can have a valuable positive impact on dietary nutrient intake levels. According to the results of the 2002 survey on the nutrition and health status of Chinese residents, the average daily dietary intake of Chinese residents eats wheat flour:whole wheat flour=2.5:1 mixed flour and its products, the intake of dietary fiber will increase by 1 / 3; The intake of thiamine and zinc increased by 10%; the intake of magnesium will reach the recommended intake level. Whole grains had no significant effect on the intake levels of energy and macronutrients, and the energy intake levels were almost unchanged; the intake of protein and fat increased slightly, and the intake of carbohydrates decreased slightly.

[0028] Effects of Different Wheat Flour on Residents' Nutrient Intake

[0029]

Embodiment 2

[0030] Example 2 Cereal Flour Recipe

[0031] Every 100g flour contains: wheat flour 47g whole wheat flour 47g soybean flour 6g

[0032] Preparation method: Take each component according to the above ratio, mix and stir, and then pass through a 200-mesh sieve to make cereal flour

[0033] Nutrient composition analysis of cereal flour

[0034] Nutrients

[0035] Processing characteristics: Compared with whole wheat flour, the above grain flour is superior to whole wheat flour in terms of grain protein content, wet gluten content, dough stability time and baking quality score, and is suitable for processing into cereal food.

Embodiment 3

[0036] Example 3 Grain Noodles

[0037] The raw material formula is: 40g wheat flour, 10g whole wheat flour, 6g black bean flour, 10g whole oat flour, 6g pea flour

[0038] Buckwheat flour 6g Konjac flour 4g Soybean flour 6g Barley flour 3g

[0039] Rye flour 6g Flaxseed 3g Other edible accessories

[0040] Analysis of Nutrient Components in Cereal Noodles

[0041] Nutrients

whole grain noodles

plain wheat noodles

Nutrient difference

energy

354.61

364.00

-2.58%

protein

13.16

10.33

27.44%

Fat

2.48

0.98

153.46%

carbohydrate

70.28

76.31

-7.90%

Dietary fiber (g)

8.83

2.70

226.87%

Thiamine

0.34

0.12

186.98%

riboflavin

0.10

0.04

158.71%

calcium

40.01

15.00

166.73%

iron

3.19

1.17

172.92%

magnesium

88.40

22.00

301.80%

Potassium

368.11

107.00

244.02%

...

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PUM

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Abstract

The invention discloses a food composition and application thereof. The food composition comprises whole wheat flour, wheat flour and bean flour, wherein a weight ratio of the wheat flour to the whole wheat flour is 1-4: 1, and each 100 g of the composition contains 0.2 to 1.2 g of lysine and 6 to 12 g of dietary fiber. The composition contains rich amino acid and dietary fiber, overcomes the problem of unbalanced intake of dietary nutrients of consumers at present and the disadvantages of rough mouthfeel and poor taste of whole grain food, and is beneficial for maintaining and/or improving health of consumers.

Description

technical field [0001] The invention relates to a food composition, especially a cereal food composition rich in amino acid and dietary fiber and its application in food. Background technique [0002] Grains have always been the main source of human nutritional intake, providing 50-80% of daily energy requirements, 40-70% of protein, and more than 60% of vitamin B1. As a traditional staple food, cereal products have been an indispensable food on consumers' tables for thousands of years. [0003] With the development of social economy, people are increasingly pursuing the taste, flavor and appearance of food consumption, and the improvement of grain processing precision brought by modern mechanical milling and rice milling industry just meets people's requirements. However, in the process of human pursuit of delicious experience, the large-scale epidemic of chronic non-communicable diseases represented by obesity, diabetes, cardiovascular and cerebrovascular diseases, and ca...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23L1/308A23L1/16A23L1/00A23L1/105A21D2/36A21D13/08A21D13/02A23L7/10A23L7/104A23L7/109
CPCA21D2/36A21D13/02A21D13/80A23L7/104A23L7/109A23L7/198A23L11/05A23L11/07A23L33/175A23L33/21A23L33/22A23V2002/00A23V2200/30A23V2200/332A23V2200/32A23V2250/063A23V2250/5116
Inventor 王春玲衣喆张賡李颂聂东升王黎明
Owner COFCO NUTRITION & HEALTH RES INST
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