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Breakfast grain food with spiced salt flavour

A technology of salt, pepper and aroma, which is applied in food preparation, food science, application, etc., can solve the problem that spices are difficult to maintain aroma, etc., and achieve the effect of crispy entrance, easy management, and simple production process

Inactive Publication Date: 2003-11-26
沐林营养科技(长沙)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Extruding spices is a difficult problem in the world's extrusion food processing technology, because high temperature extrusion makes it difficult for most of today's spices to maintain their aroma after extrusion processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Product raw material composition and weight percent are as follows:

[0030] Corn Flour 16 Rice Flour 28 Buckwheat Flour 13

[0031] Oat flour 12 wheat special two powder 12

[0032] Wheat Starch 3 Soy Protein Isolate 2

[0033] Soy Lecithin1 Oat Fiber4 Whole Milk Powder3

[0034] White sugar 2 vegetable oil 1 salt and pepper seasoning 3

[0035] Components and percentages by weight of the described salt-and-pepper seasoning are:

[0036] Salt 18 Yeast Extract 30 Pepper 12

[0037] Calcium Carbonate 20 Xanthan Gum 6 Monoglyceride 8

[0038] Lysine 6

Embodiment 2

[0040] Product raw material composition and weight percent are as follows:

[0041] Corn Flour 18 Rice Flour 30 Buckwheat Flour 10

[0042] Oat Flour 14 Wheat Special Two Flour 12

[0043] Wheat Starch 2 Soy Protein Isolate 2

[0044] Soy Lecithin1 Oat Fiber3 Whole Milk Powder2

[0045] White sugar 2 vegetable oil 1 salt and pepper seasoning 3

[0046] Components and percentages by weight of the described salt-and-pepper seasoning are:

[0047] Salt 15 Yeast Extract 32 Pepper 15

[0048] Calcium Carbonate 16 Xanthan Gum 8 Monoglyceride 10

[0049] Taurine 4

Embodiment 3

[0050] Embodiment 3: product raw material component and percentage by weight are as follows:

[0051] Corn Flour 12 Rice Flour 34 Buckwheat Flour 14

[0052] Oat flour 12 wheat special two powder 12

[0053] Wheat Starch 2 Soy Protein Isolate 2

[0054] Soy Lecithin1 Oat Fiber3 Whole Milk Powder2

[0055] White granulated sugar 2 vegetable oil 1 pepper-salt flavoring seasoning 3 The composition and weight percentages of the salt-and-pepper flavoring seasoning are:

[0056]Salt 16 Yeast Extract 25 Pepper 20

[0057] Calcium Carbonate 20 Xanthan Gum 8 Monoglyceride 6

[0058] Glycine 5

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PUM

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Abstract

The breakfast grain food in spiced salt flavor is produced with corn flour, rice powder, buckwheat powder, oat powder, separated soybean protein, soybean phosphatide, oat fiber, whole milk powder, sugar, vegetable oil and spiced salt seasoning. The breakfast grain food in spiced salt flavor has specially designed formula and is produced through extrusion in double-screw extruder and other apparatus. It is crisp, fragrant, spicy and rich in nutrients, and may be preserved for long time.

Description

technical field [0001] The invention relates to a cereal food, in particular to a salt and pepper flavored breakfast cereal. Background technique [0002] Salt & Pepper flavored breakfast cereal is an extruded food. Extruded food is a new food variety that has emerged in the last fifty years. It is generally believed that under the action of pressure and temperature, food raw materials pass through a template in a directional manner, and are continuously formed into mature or semi-cooked foods. Extruded food includes non-puffed food and puffed food. The puffed or non-puffed food produced by the extrusion machine is customarily called "extruded food". Twin-screw extruder processing breakfast cereals is a high-tech in the food industry. A "magic" extruder can replace the bulky traditional cooking process, such as crushing, mixing, cooking, molding, baking, sterilization, The combination of drying and other processes is completed in one extruder in one step. Compared with th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23L33/175
Inventor 张观明
Owner 沐林营养科技(长沙)有限公司
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