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Easy-to-eat food and preparation method thereof

A technology of food and dietary fiber, applied in the direction of food ingredients, functions of food ingredients, food ingredients containing oligosaccharides, etc. The effect of preventing and treating constipation

Pending Publication Date: 2021-03-30
RUNKE BIOENG FUJIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the foods developed for the elderly over the years are mainly prepared products such as the "old three" (milk powder, oatmeal, and sesame paste), and the main function is to "supplement calcium". Easy-to-eat foods developed for special groups of people are rare
[0006] Currently, most of the protein peptide products on the market are functional beverages or candy products, which are aimed at the younger generation of consumers. There are basically no protein peptide easy-to-eat foods specially designed for the elderly with chewing or swallowing disorders.

Method used

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  • Easy-to-eat food and preparation method thereof
  • Easy-to-eat food and preparation method thereof
  • Easy-to-eat food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] In the present embodiment, the preparation method of easy-to-eat food comprises the following steps:

[0044] (1) By weight, the following raw materials are equipped: 55% water, 12% protein peptide (including 8% fish collagen peptide, 4% spirulina protein peptide), 24% grain flour (the grain flour is oat flour, corn flour Combination with soybean flour, the weight ratio of oat flour, corn flour and soybean flour is 1:1:1), dietary fiber 4.5% (both resistant dextrin), trehalose 1.32%, DHA algae oil 1% (DHA Algae oil is DHA algae oil extracted from Schizochytrium algae, DHA in DHA algae oil is 10% by weight), thickener 1.98% (including pectin 1.8%, xanthan gum 0.18%), essence 0.2%;

[0045] (2) Take 70% of the water prepared in step (1), heat it to 100°C, add the grain powder and trehalose into the water to fully gelatinize (stirring at a stirring speed of 500r / min for 20min), and set aside;

[0046] (3) Take 10% of the water prepared in step (1), heat it to 90°C, mix th...

Embodiment 2

[0054] In the present embodiment, the preparation method of easy-to-eat food comprises the following steps:

[0055] (1) By weight, the following raw materials are equipped: 55% water, 12% protein peptide (including 8% fish collagen peptide, 4% spirulina protein peptide), 24% grain flour (the grain flour is oat flour, corn flour Combination with soybean flour, the weight ratio of oat flour, corn flour and soybean flour is 1:2:3), dietary fiber 4% (both are inulin), trehalose 2.15%, DHA algal oil 1% (DHA algal oil It is DHA algae oil extracted from Schizochytrium algae, DHA in DHA algae oil is 10% by weight), thickener 1.65% (including pectin 1.5%, xanthan gum 0.15%), essence 0.2%;

[0056] (2) Take 70% of the water prepared in step (1), heat it to 95°C, add the grain powder and trehalose into the water to fully gelatinize (stirring at a stirring speed of 500r / min for 20min), and set aside;

[0057] (3) Take 10% of the water prepared in step (1), heat it to 85°C, mix the thick...

Embodiment 3

[0065] In the present embodiment, the preparation method of easy-to-eat food comprises the following steps:

[0066] (1) By weight, the following raw materials are equipped: 55% water, 12% protein peptide (including 8% fish collagen peptide, 4% spirulina protein peptide), 24% grain flour (the grain flour is oat flour, corn flour Combination with soybean flour, the weight ratio of oat flour, corn flour and soybean flour is 1:0.5:0.5), dietary fiber 4.6% (both resistant dextrin), trehalose 2.1%, DHA algae oil 1% (DHA Algae oil is DHA algae oil extracted from Schizochytrium algae, DHA in DHA algae oil is 10% by weight), thickener 1.1% (including pectin 1%, xanthan gum 0.1%), essence 0.2%;

[0067] (2) Take 70% of the water prepared in step (1), heat it to 100°C, add the grain powder and trehalose into the water to fully gelatinize (stirring at a stirring speed of 500r / min for 20min), and set aside;

[0068] (3) Take 10% of the water prepared in step (1), heat it to 90°C, mix the...

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Abstract

The invention relates to an easy-to-eat food which is characterized by comprising the following components in percentage by weight: 50-60% of water, 8-15% of protein peptide, 20-30% of cereal powder,4-6% of dietary fiber, 1-3% of trehalose, 1-1.5% of DHA algae oil, 0.5-2.5% of thickener, 0-1% of mineral substance, 0-1% of vitamin, 0-0.5% of acidity agent and 0-0.3% of essence. The invention alsoprovides a preparation method of the easy-to-eat food. The easy-to-eat food disclosed by the invention is suitable for the eating requirements of old people with chewing or dysphagia, and the stable property of the product within the shelf life is ensured without water bleeding.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an easy-to-eat food and a preparation method thereof. Background technique [0002] At present, the trend of population aging in my country is emerging year by year. The number of elderly people in China continues to increase, the birth rate continues to decrease, and the trend of population aging is more obvious. The data shows that in 2019, the number of people over the age of 65 in my country was 176 million, accounting for 12.57% of the total population, which was an increase of 0.64 percentage points compared with 2018; in the same year, the birth rate was 10.48%, which was a decrease from 2018 0.46 percentage points. Dysphagia is a swallowing and eating problem caused by abnormal behavior and actions due to cognitive, mental, and psychological problems. Dysphagia is a common health problem in the growing aging population. Age-related changes in swallowing physiology and disea...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23L33/21A23L33/12A23L7/10A23L11/00A23L33/10A23L29/231A23L29/269A23L29/256
CPCA23L33/18A23L33/21A23L33/12A23L7/10A23L11/07A23L33/10A23L29/231A23L29/27A23L29/256A23V2002/00A23V2200/32A23V2200/324A23V2200/242A23V2250/5086A23V2250/5072A23V2250/55A23V2250/5114A23V2250/636A23V2250/5062A23V2250/28A23V2250/5036A23V2250/032A23V2250/1578A23V2250/708
Inventor 吴奕武李媛媛陈璇郑晓辉许团辉郑震堃陈蝶玲王文谦
Owner RUNKE BIOENG FUJIAN
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