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Oxidation preventing extruded food and preparation method thereof

An anti-oxidation and food technology, applied in the field of food, can solve the problem of low anti-oxidation of food, and achieve the effects of enhancing and improving the immune function of the body, having a crisp taste and inhibiting the growth of cancer cells.

Inactive Publication Date: 2015-11-04
SHANGHAI INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned technical problems in the prior art, the present invention provides an anti-oxidation extruded food and its preparation method. The anti-oxidation extruded food and its preparation method solve the problem of food anti-oxidation low technical issues

Method used

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  • Oxidation preventing extruded food and preparation method thereof
  • Oxidation preventing extruded food and preparation method thereof
  • Oxidation preventing extruded food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1, the preparation of a kind of antioxidant extruded product (bean jelly glue-rice extruded product) comprises the following steps:

[0025] (1) Gum jelly and rice are pulverized into powder through a pulverizer, passed through a 60-mesh standard sieve, and then refrigerated for later use;

[0026] (2) The jelly gum powder and rice flour obtained in step (1) through a 60-mesh standard sieve are mixed according to the addition of jelly jelly gum (MBG) at 10% (ashing and complete), and whipped for 30 minutes until fully mix;

[0027] (3) Add deionized water to the mixture obtained in step (2) to adjust the water content of the mixture to 36%, and continue whipping for 10 minutes until it is initially uniform. After passing through a 20-mesh sieve, put it in a plastic ziplock bag and refrigerate at 4°C for 24 hours to fully mix the water with the rice flour and MBG.

[0028] (4) Adjust the temperature of the barrel at the end of the twin-screw extruder to 90±1° C., the s...

Embodiment 2

[0031] (1) Gum jelly and rice are pulverized into powder through a pulverizer, passed through a 60-mesh standard sieve, and then refrigerated for later use;

[0032] (2) Mix the grass jelly gum powder and rice flour obtained in step (1) through a 60-mesh standard sieve according to the amount of jelly jelly gum (MBG) as 15%, and whip for 30 minutes until fully mixed;

[0033] (3) Add deionized water to the mixture obtained in step (2) to adjust the water content of the mixture to 36%, and continue whipping for 10 minutes until it is initially uniform. After passing through a 20-mesh sieve, put it in a plastic ziplock bag and refrigerate at 4°C for 24 hours to fully mix the water with the rice flour and MBG.

[0034] (4) Adjust the temperature of the barrel at the end of the twin-screw extruder to 90±1° C., the screw speed to 150 rpm, and the feed rate to 1.0. Under these parameters, the uniformly mixed raw materials in step (3) are extruded. Samples were collected after the e...

Embodiment 3

[0037] (1) Gum jelly and rice are pulverized into powder through a pulverizer, passed through a 60-mesh standard sieve, and then refrigerated for later use;

[0038] (2) The grass jelly gum powder and rice flour obtained in step (1) through a 60-mesh standard sieve are mixed according to the amount of jelly jelly gum (MBG) at 20%, and whipped for 30 minutes until fully mixed;

[0039] (3) Add deionized water to the mixture obtained in step (2) to adjust the water content of the mixture to 36%, and continue whipping for 10 minutes until it is initially uniform. After passing through a 20-mesh sieve, put it in a plastic ziplock bag and refrigerate at 4°C for 24 hours to fully mix the water with the rice flour and MBG.

[0040] (4) Adjust the temperature of the barrel at the end of the twin-screw extruder to 90±1° C., the screw speed to 150 rpm, and the feed rate to 1.0. Under these parameters, the uniformly mixed raw materials in step (3) are extruded. Samples were collected af...

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Abstract

The present invention relates to an oxidation preventing extruded food which is composed of mesona blumes gum and rice starch. The extruded food contains 5-20% mass percentage of the mesona blumes gum and the balance being the rice starch. The present invention also provides a preparation method of the extruded food, which comprises the following steps: weighing the mesona blumes gum and rice starch, smashing the mesona blumes gum and rice starch respectively into powders with a pulverizer, then whipping and mixing well, then adding deionized water into the obtained mixture to adjust the water content to be 30-40%, continuously whipping evenly, sieving and refrigerating the mixture in a sealed bag to enable the water to mix evenly with the mesona blumes gum and rice starch, then extruding the well mixed raw materials using a twin-screw extruder, placing and preserving the extruded samples in sealed bags, and freeze-drying, grinding, and sieving the samples after extruding, and placing and storing the sieved mixture in a dryer. The oxidation preventing extruded food does not alter the nutritional composition of raw materials, can be stored for a long time, is easy to be digested and absorbed by human body, and is oxidation-resistant.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a functional food, in particular to an anti-oxidation extruded food and a preparation method thereof. Background technique [0002] With the improvement of living standards, people are more pursuing the nutrition, flavor and function of food. Traditional food processing technology can no longer meet these requirements, and the unique functions of food extrusion technology can solve many difficult problems that cannot be solved by traditional technology. Food extrusion technology is a high-tech that integrates mixing, stirring, crushing, heating, cooking, sterilization, puffing and forming in the food industry and the deep processing industry of agricultural and sideline products. As a high-temperature and short-time processing method, extrusion has the advantages of continuous high-temperature and high-pressure processing, short-term non-destructive treatment, high-efficiency bio...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/06A23L1/0522A23P1/12A23L21/10A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/308A23V2200/326
Inventor 冯涛桑敏庄海宁陈知昊
Owner SHANGHAI INSTITUTE OF TECHNOLOGY
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