Composite nutrient food with corn as main material and producing process thereof

A technology of nutritious food and main ingredients, which is applied in the field of compound nutritious food and its processing, can solve the problem that the nutritional ingredients of corn have not been widely used, and achieve the effects of different flavors, good taste, and improved staple food structure

Inactive Publication Date: 2003-09-03
玄龙云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the above reasons, corn is currently mainly used as animal feed or industrial raw materials, and the nutritional content of corn itself has not been widely used.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The compound nutritious food of the present invention is mainly made of corn powder, and the combination of two or more kinds of miscellaneous grain powders in black rice, glutinous rice, buckwheat, millet, sorghum rice, and yellow rice is used as auxiliary materials, and is mixed and stirred, ripened, puffed, extruded and other processes. The processed product contains 50%-95% by weight of the main material and 5%-50% by weight of the auxiliary material. Its processing method includes mixing, ripening, puffing, extrusion and other processes, among which

[0016] (1) Mixing and stirring - after mixing the ingredients in proportion, adjust the temperature of the mixing water to 30°C-40°C, and then carry out high-speed centrifugation for 5-10 minutes in the semi-dry and semi-wet dough kneading state;

[0017] (2) Slaking, puffing, extruding——Extruding the material obtained in (1) with a noodle puffing extruder, its diameter is 0.1cm-5cm, and the extrusion is carried out i...

Embodiment 2

[0020] The compound nutritious food of the present invention is the product that the materials such as corn flour, powdery corn germ, black rice flour, buckwheat flour, white flour are processed through processes such as mixing and stirring, ripening, puffing, extruding, and the parts by weight of each component are respectively Corn flour is 50%-70%, powdered corn germ is 5%-8%, black rice flour is 5%-8%, buckwheat flour is 10%-15%, and white flour is 10%-30%. Its processing method and terminal product are described with embodiment 1.

Embodiment 3

[0022] The compound nutritious food of the present invention is a product processed by processes such as fine corn powder, powdery corn germ, black rice, glutinous rice, buckwheat, millet, sorghum rice, yellow rice, etc. Wherein the parts by weight of each component are as follows respectively:

[0023] Corn flour 50%-70%, powdery corn germ 5%-8%, black rice flour 5%-8%, glutinous rice flour 4%-10%, buckwheat flour 5%-15%, millet flour 4%-15% , Sorghum rice flour 3%-15%, yellow rice flour 3%-15%. Its processing method and terminal product are with embodiment 1.

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PUM

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Abstract

A nutritive compasite food in the form of noodles, particles, or flour is prepared from refined corn flour as main component, black rice flour, glutinous rich flour, buckwheat flour, green alga, kelp, potato starch, sweet potato starch, beef powder, fish powder, and egg through mixing, heating, puffing and die pressing. Its advantages are rich nutrients, agreeable taste and easy digestion.

Description

Technical field: [0001] The invention relates to a food, especially a compound nutritional food and a processing method thereof. Background technique: [0002] Due to the historical limitation of satiety and the conditions of storage, circulation, transportation, climate and other reasons as well as political and religious reasons, the single staple food structure has always dominated the eating habits of human beings. absorb. In order to improve people's simple staple food structure, artificial compound nutrient rice arises at the historic moment, and the compound nutrient food that the very abundant corn is main raw material has not been reported yet. [0003] Corn is one of the three major grains in the world. Its protein content is higher than that of rice, and its vitamin A content is also higher than that of rice, wheat and sorghum. It's a pity that people are reluctant to use it as a staple food because of its crispness, oral cavity adhesion, etc., which are worse t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/25A23P30/20A23P30/34A23P30/38
Inventor 玄龙云
Owner 玄龙云
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