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Food composition, and preparation method and application thereof

A technology for composition and food, applied in bakery food, food science, food ingredients and other directions, can solve the problem of rare food with zero cholesterol content, and achieve the effects of rich nutritional content, simple process, and natural nutritious food raw materials

Inactive Publication Date: 2020-06-16
于宗河
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, among the nutritious foods in the market, there are very few delicious foods that really contain low cholesterol, and foods with zero cholesterol content are even rarer

Method used

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  • Food composition, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Weighing: Accurately weigh 32.018 parts of potato flour, 30 parts of buckwheat flour, 17% of dry mushrooms, 10.98 parts of dry black fungus, 10 parts of protein powder, and 0.002 parts of vitamin C.

[0031] (2) Flour making: remove impurities from dry mushrooms and dry black fungus; pulverize dry mushrooms and dry black fungus from removal of impurities with a pulverizer to obtain dry mushroom powder and dry black fungus powder; , buckwheat flour, dried mushroom powder and dried black fungus powder are passed through an 80-mesh sieve.

[0032] (3) Feeding and mixing: put all raw materials into a three-dimensional stereo mixer, and mix for 50 minutes.

[0033] (4) Packaging and storage.

Embodiment 2

[0035] (1) Weighing: Accurately weigh 29 parts of potato flour, 30 parts of buckwheat flour, 25 parts of dry mushrooms, 5.998 parts of dry black fungus, 10 parts of protein powder, 0.002 parts of vitamin C and 10 parts of of dehydrated carrots.

[0036] (2) Flour making: remove impurities from dry mushrooms and dry black fungus; pulverize the dried mushrooms, dry black fungus and dehydrated carrots together with a pulverizer to obtain dry mushroom powder and dry black fungus powder and dehydrated carrot powder; potato flour, buckwheat flour, dried mushroom powder, dried black fungus powder and dehydrated carrot powder are passed through a 90-mesh sieve.

[0037] (3) Feeding and mixing: put all raw materials into a three-dimensional stereo mixer, and mix for 40 minutes.

[0038] (4) Packaging and storage.

Embodiment 3

[0040] (1) Weighing: accurately weigh 40 parts of potato flour, 20 parts of buckwheat flour, 23 parts of dry mushrooms, 11.999 parts of dry black fungus, 5 parts of protein powder, 0.001 parts of vitamin C and 20 parts of dehydrated lettuce.

[0041] (2) Flour making: remove impurities from dry mushrooms and dry black fungus; pulverize the dried mushrooms, dry black fungus and dehydrated round lettuce with a pulverizer to obtain dry mushroom powder and dry black fungus powder and dehydrated lettuce powder; pass potato flour, buckwheat flour, dry mushroom powder, dried black fungus powder and dehydrated lettuce powder through a 90-mesh sieve.

[0042] (3) Feeding and mixing: put all raw materials into a three-dimensional stereo mixer, and mix for 40 minutes.

[0043] (4) Packaging and storage.

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Abstract

The invention provides a food composition and a preparation method and application thereof, belonging to the technical field of food. The food composition comprises the following main materials in parts by weight: 20-40 parts of potato powder, 15-30 parts of buckwheat powder, 15-30 parts of dried mushrooms and 5-30 parts of dried black fungi. The preparation method comprises the following steps: respectively grinding and mixing the dry mushrooms and the dry black fungi, and then subjecting the formed mixture, the potato powder and the buckwheat powder to mixing and screening. The food composition can be used for preparing nutritional noodles, biscuits, crisp cakes, powder, bread, crisp bars, sandwich cakes, cakes, instant noodles and macaroni. The nutritional food prepared from the food composition is natural and safe in raw materials, applicable to all kinds of people and can be eaten by children and old people; a raw material formula is rich in nutrition and does not contain cholesterol; process is simple; and a variety of products are obtained.

Description

technical field [0001] The invention relates to food, in particular to a zero-cholesterol food composition, a preparation method and an application thereof. Background technique [0002] Continuously developing new nutritious foods is the development trend of the food industry in the 21st century. People all over the world are consuming delicious, low-cholesterol and nutrient-dense foods as an important part of a healthy lifestyle. [0003] Natural foods with low cholesterol are abundant and are ideal sources of new nutritious foods. [0004] At present, among the nutritious foods in the market, there are very few delicious foods that really contain low cholesterol, and foods with zero cholesterol content are even rarer. Contents of the invention [0005] In order to solve the above-mentioned technical problems, the present invention provides a food composition, a preparation method and its use. The food composition can be eaten as a staple food. It is not only rich in n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/15A23L7/10A23L31/00A23L19/00A23L33/17A23L33/15A23L33/12A23L7/109A21D13/06A21D13/047A21D13/043A21D2/36
CPCA23L19/15A23L7/198A23L31/00A23L19/09A23L33/17A23L33/15A23L33/12A23L7/109A21D13/06A21D13/047A21D13/043A21D2/366A23V2002/00A23V2200/30A23V2250/708A23V2250/18A23V2250/54
Inventor 于宗河
Owner 于宗河
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