Spicy strips for complementing ferrum

A technology for hot iron and spicy strips, applied in the field of food processing, can solve the problems of children and adolescents' health hazards, excessive microbial indicators, lack of nutrition, etc., and achieve the effects of increasing nutrition and health care functions, increasing economic income, and enriching nutrients.

Active Publication Date: 2017-12-22
海南融合食品产业投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Latiao is one of the favorite snacks for children and teenagers. It is delicious and cheap, and has a wide range of sales. However, the current commercially available Latiao contains a lot of waste oil and additives, which is seriously deficient in nutrition, and the microbial indicators are seriously exceeded, which is extremely harmful to the health of children and teenagers. Great harm; iron is an indispensable element for the composition of the human body. Iron is an important part of hemoglobin. Supplementing an appropriate amount of iron can prevent anemia, promote growth and development, detoxify and beautify, enhance resistance, and disease resistance Original microorganisms, anti-oxidation, anti-fatigue, enhance physical fitness, enhance concentration, anemia can cause dizziness, palpitations, insomnia, fatigue, shortness of breath, lazy speech, numbness of limbs or pupil movement, pale or chlorotic complexion, pale nails, and nervousness Fatigue, sallow complexion, lack of food, abdominal distension, loose stools, dizziness, pale tongue, thin white fur, weak pulse, causing certain damage to the body; as spicy strips are becoming more and more popular among children and teenagers, there is an urgent need for a Nutritious and healthy spicy strips

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] An iron-supplementing spicy bar made from the following raw materials in parts by weight: high-gluten flour 90, sweet potato flour 70, oat flour 15, gluten protein 0.4, lactulose-oligosaccharide 13, salt 1.2, spices 0.7, polysaccharide iron 0.13, lactic acid Streptococcus 0.12, vegetable oil 18.

[0023] The oat flour has a particle size of 200 mesh and is fried at 80-90°C until it is burnt.

[0024] The gluten protein is composed of gliadin and glutenin, and the weight ratio of gliadin and glutenin is 1.5:1, so that the spicy strips are easy to form, firm and smooth.

[0025] The spices are composed of the following raw materials in parts by weight: 21 peppers, 16 peppers, 12 prickly ash, 9 cumin, 9 nutmeg, 6 cloves, 6 cinnamon, 6 amomum, 5 grass fruit and 5 angelica.

[0026] The vegetable oil is composed of the following raw materials in parts by weight: corn oil 21, olive oil 21, walnut oil 6, all raw materials are mixed, heated to 105-110°C, and naturally cooled t...

Embodiment 2

[0036] An iron-supplementing spicy bar made of the following raw materials in parts by weight: high-gluten flour 95, sweet potato flour 73, oat flour 16, gluten protein 0.5, lactulose-oligosaccharide 14, salt 1.3, spices 0.8, polysaccharide iron 0.14, lactic acid Streptococcus 0.13, vegetable oil 19.

[0037] The oat flour has a particle size of 220 mesh and is fried at 80-90°C until it is burnt.

[0038] The gluten protein is composed of gliadin and glutenin, and the weight ratio of gliadin and glutenin is 1.6:1, so that it is easy to form during the preparation of spicy strips, and the sticky and smooth.

[0039] The spices are composed of the following raw materials in parts by weight: 22 peppers, 17 peppers, 13 prickly ash, 10 cumin, 10 nutmeg, 7 cloves, 7 cinnamon, 7 amomum, 6 grass fruit and 6 angelica dahurica.

[0040] The vegetable oil is composed of the following raw materials in parts by weight: corn oil 22, olive oil 22, walnut oil 7, all raw materials are mixed, ...

Embodiment 3

[0043] An iron-supplementing spicy bar, made of the following raw materials in parts by weight: high-gluten flour 100, sweet potato flour 75, oat flour 17, gluten protein 0.6, lactulose oligosaccharide 15, salt 1.4, spices 0.9, polysaccharide iron 0.15, lactic acid Streptococcus 0.14, vegetable oil 20.

[0044] The oat flour has a particle size of 240 mesh and is fried at 80-90°C until it is burnt.

[0045] The gluten protein is composed of gliadin and glutenin, and the weight ratio of gliadin and glutenin is 1.7:1, so that the spicy strips are easy to shape in the preparation process, and they are firm and smooth.

[0046] The spices are composed of the following raw materials in parts by weight: 23 peppers, 18 peppers, 14 prickly ash, 11 cumin, 11 nutmeg, 8 cloves, 8 cinnamon, 8 amomum, 7 grass fruits and 7 angelica dahurica.

[0047] The vegetable oil is composed of the following raw materials in parts by weight: corn oil 23, olive oil 23, walnut oil 8, all raw materials are...

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PUM

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Abstract

The invention mainly relates to the technical field of food processing, and discloses spicy strips for complementing ferrum. The spicy strips are made from the following raw materials of high-gluten flour, sweet potato powder, oat flour, mucedin, lactosyl fructoside, table salt, spice, polyferose, nisin and vegetable oil. The spicy strips are fragrant, spicy and rich, chewy, refreshing and smooth, low in salt, low in fat, rich in nutrition, free from additives and rich in protein and organic ferrum, the content of the protein reaches 33.4%, and the content of organic zinc reaches 5.76mg / 100g; the spicy strips are free from additives, safe and healthy, so that the spicy strips can be eaten by any crowd, and the economic returns can be increased by 9.7%; the stir-fried oat flour is dried in granules and rich in fragrance, the mucedin and the water are added, and soaking is performed, so that the flexibility of the oat flour and the mucedin is improved; and in the mucedin, gliadin and glutenin are harmonious in composition, so that the spicy strips are easy to shape, and are chewy, refreshing and smooth in the preparation process.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to an iron-supplementing spicy bar. Background technique [0002] Latiao is one of the favorite snacks for children and teenagers. It is delicious and cheap, and has a wide range of sales. However, the current commercially available Latiao contains a lot of waste oil and additives, which is seriously deficient in nutrition, and the microbial indicators are seriously exceeded, which is extremely harmful to the health of children and teenagers. Great harm; iron is an indispensable element for the composition of the human body. Iron is an important part of hemoglobin. Supplementing an appropriate amount of iron can prevent anemia, promote growth and development, detoxify and beautify, enhance resistance, and disease resistance Original microorganisms, anti-oxidation, anti-fatigue, enhance physical fitness, enhance concentration, anemia can cause dizziness, palpitations, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/13A23L33/16
CPCA23L7/104A23L7/13A23L33/16A23V2002/00A23V2250/1592
Inventor 王先法
Owner 海南融合食品产业投资有限公司
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