Compound nutritional porous resistant flour containing fruits and vegetables and preparation method thereof

A kind of resistance, flour technology, applied in the field of food processing, can solve the problem of no wheat flour to improve the value of the treatment, etc., to achieve the effect of improving edible value, enhancing oil absorption and good adsorption

Inactive Publication Date: 2016-11-09
李业清
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

All the flour on the market enters the market after preliminary processing, and there is no in-depth treatment of wheat flour to increase its value

Method used

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Embodiment Construction

[0015] A porous and resistant fruit and vegetable compound nutrition flour, which is composed of the following raw materials in parts by weight (kg): 200 wheat, 8 celery, 6 cabbage, 7 onion, 14 banana pulp, 20 litchi pulp, 5 barley powder, and 2 whey protein powder , Scallop superfine powder 4, turmeric juice 1, seaweed powder 5, appropriate amount of α-amylase, appropriate amount of glucoamylase.

[0016] The preparation method of a kind of fruit and vegetable compound nutrition porous resistant flour comprises the following steps:

[0017] (1) Clean the wheat and soak it in clean water for 4 hours, then autoclave for 40 minutes at a pressure of 0.2Mpa and a temperature of 120°C, and dry it at 65°C after natural cooling until the water content of the wheat is 40 %, to obtain wheat containing resistant starch, for subsequent use;

[0018] (2) Add the wheat containing resistant starch into the screw extruder, extrude it for 30 minutes under the conditions of the cylinder tempe...

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Abstract

The invention discloses compound nutritional porous resistant flour containing fruits and vegetables. The compound nutritional porous resistant flour is prepared from the following raw materials in parts by weight: 200-220 parts of wheat, 8-10 parts of celery, 6-7 parts of cabbages, 7-10 parts of onions, 14-16 parts of banana pulp, 20-30 parts of litchi pulp, 5-7 parts of highland barley flour, 2-4 parts of whey protein powder, 4-6 parts of dried scallop micronized powder, 1-2 parts of turmeric juice, 5-7 parts of ground seaweed, a proper amount of alpha-amylase and a proper amount of glucoamylase. According to the porous resistant flour, wheat is subjected to autoclaving treatment to obtain wheat containing resistant starch; and the wheat containing resistant starch is subjected to double treatment including extrusion of an extruder and the effect of amylase and glucoamylase compound enzyme to obtain the final porous resistant flour. The compound nutritional porous resistant flour has functions of soluble dietary fibers, including increasing the stool quantity and controlling the glucose homeostasis, and has a good adsorbability so as to enhance the oil absorbability of the flour. The dietary structure of the flour is balanced due to addition of celery, cabbages and other fruits and vegetables, so that the compound nutritional porous resistant flour has comprehensive nutrition and high edible value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fruit and vegetable compound nutrition porous resistant flour and a preparation method thereof. Background technique [0002] Porous starch, also known as microporous starch, is a new type of modified starch. It is a porous honeycomb product formed by the action of enzymes with raw amylase activity on raw starch below the gelatinization temperature. The surface of microporous starch is covered with small pores with a diameter of about 1 μm. The small pores penetrate from the surface to the center, and the volume of the pores accounts for about 50% of the particle volume. After the natural raw starch is hydrolyzed and externally treated, small holes are formed on the surface of the granule and extend to the inside of the granule. It is a hollow granule similar to a hornet's honeycomb, which can hold various substances in it and has good adsorption. [0003] Resistant st...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L7/10A23L19/00A23L33/10A23L33/00
CPCA23V2002/00
Inventor 李业清
Owner 李业清
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