32 results about "High fiber food" patented technology

Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheetable doughs, and baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the protein and fiber with water at a temperature below the denaturization temperature of the proteins, and steaming the hydrated mixture without substantial gelatinization of starch during dough production. The steamed, hydrated mass may be admixed with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of the at least one flour during mixing. The baked goods may have a protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving.

High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for preparing high protein and high fiber bread products. The additives comprise protein and / or fiber, at least one hydrocolloid, oil, and water and may optionally comprise minerals and emulsifiers.

The present invention relates to a starch composition with high total dietary fiber (TDF) that retains its TDF upon processing. In particular, over 50% of such fiber is retained upon extrusion processing. Such starch is useful in the manufacture of high fiber food products, including extruded products such as breakfast cereals and snacks.

The present invention is a high fiber blend which includes a stiffening agent and a plasiticizing agent. The blend replaces part of the flour in a dough without substantially affecting the dough's rheological properties. High fiber food products can then be made from the dough, using conventional commercial manufacturing equipment and processes. The blend can be used to produce food products that meet FDA requirements for fiber-related health claims. The present invention is also a method of making the high fiber blend. This method involves measuring a rheological property of the stiffening agent and the plasticizing agent. The stiffening agent and plasticizing agent are then combined, in amounts that will allow the resulting blend to provide a high level of fiber to a food product without substantially affecting the rheological properties of the dough.

The invention provides a high fiber chocolate biscuit and a processing method. The high fiber chocolate biscuit is prepared from, by weight, 90-100 parts of flour, 16-22 parts of chocolate liquor, 22-26 parts of palm butter, 34-36 parts of eggs, 12-16.4 parts of butter, 18-20 parts of white granulated sugar, 33.5-44 parts of milk powder, 6-8 parts of salt and 2.2-2.8 parts of baking powder; the high fiber chocolate biscuit takes the chocolate liquor as a constituent of chocolate, two ways of mixing and applying at the outer side are used for expression, so that the mouth feel is improved whilethe flavor of the biscuit is ensured, and the crisp, fragrant and pleasant taste is ensured; dried bamboo shoots, dried hill haw, matsutake, hair weeds and other high fiber food materials are added,so that the promotion of gastrointestinal absorption is facilitated, the metabolism level is improved; added Chinese yam, pumpkin and other constituents are mild, nourish the stomach, improve an ability of the biscuit to repair the intestines and stomach, anorexia and other uncomfortable symptoms caused by eating too much biscuits are avoided, the material taking methods are various, the nutritional balance is ensured, and the health level is improved.

The invention provides a high-fiber food material crusher. The high-fiber food material crusher is capable of solving the problems of low crushing fineness, high crushing energy consumption, and no universality for dry materials and wet materials, of an existing food crusher, with regard to high-fiber food materials. The high-fiber food material crusher comprises a crushing chamber which is horizontally arranged and barrel-shaped, wherein a rotary shaft is rotationally installed in the crushing chamber in the axial direction, and one end of the rotary shaft penetrates out of the crushing chamber and is connected with a rotary drive mechanism; a charge port is formed in the upper part of one end of the crushing chamber, and a discharge port is formed in the bottom of the other end of the crushing chamber; a plurality of blades I, a plurality of blades II and a plurality of blades III are sequentially and fixedly installed on the rotary shaft at intervals in a discharge direction, and the tool tooth numbers of the blades I, the blades II and the blades III are gradually increased; and an impeller used for pushing the materials to the discharge direction is further fixedly installed on the rotary shaft.

A semen coicis blood fat-reducing health-care product consists of 100 parts by weight of semen coicis powder, 50 to 60 parts by weight of high-fiber food powder, 20 to 30 parts by weight of aloe mineral crystals and 50 to 60 parts by weight of peptide alga powder. The semen coicis blood fat-reducing health-care product has the advantages that the semen coicis blood fat-reducing health-care product does not have side effects, can effectively reduce blood fat after being eaten for a long time, and also can clear the intestines, remove toxin and reduce the harm of chemical factors on the human body.

The invention aims at providing a method for preparing high-fiber food, and belongs to the technical field of food. During a food preparing process by the use of the method, peanuts, lotus seeds, red date pulp, mushrooms and black sesame are taken as raw materials and are rationally combined, then the raw materials are fried and stewed, and finally the high-fiber food is prepared. The invention aims to solve problems caused by a condition that people eat too less high-fiber food in daily life. The high-fiber food can promote weight loosing, can absorb toxins, and can prevent and cure constipation. The high-fiber food can promote peristalsis, and the water cannot be easily absorbed, thereby relaxing the bowels. Besides, the high-fiber food can reduce blood fat and control blood glucose. In a word, the high-fiber food provides less energy for human bodies, and pectin in the fiber can prolong the time of the food staying in intestines and can reduce the glucose absorption speed, so that the blood glucose cannot rise rapidly after a meal, the high-fiber food facilitates the improvement of the state of diabetes, and therefore we can be more healthy.

A method for preparing pine mushroom active polysaccharides, which belong to health food process technology. The process comprising removing the foreign matter in the pine mushroom, drying and disintegrating; supercritical extracting the powder with carbon dioxide, which can remove most of the lipid matter and odorant; adding proportional drinking water and extracting water-solubility active polysaccharides under certain temperature and for a certain long time; filtering to get the active polysaccharides solvent; then carrying out the process of vacuum concentration, sediment with alcohol, separation, drying and getting the product, filter residue can be used to prepare high-fiber food if treated properly. The invention is characterized by the increase of the extraction rate and biological active, no denaturation of the raw material in extraction process and no pollution in whole production process, and the full utilization of the raw material.

The invention relates to the field of food, and in particular to a low fat high protein high fiber food composition and a preparation method and applications thereof. The low fat high protein high fiber food composition is prepared from wheat leaf, aphidoidea, folium mori and bombyx mori. According to the food composition, the preparation process is simple, the original nutrient composition of thereserve ingredients is reserved, the taste is good, it is convenient to eat, when opening a bag, a consumer can add seasoning according to his or her taste. The food composition has remarkable effects of reducing weight and treating constipation, is suitable for people with need for weight loss and constipation, and also suitable for three high people.

The invention is a fiber bulked food, made from corn flour, plant protein powder, modified starch, four, glucose, granulated sugar, plant oil, bean powder, and flavouring agent by scientific formula and double spiral ultramicro crushing technique as well as red bean oil-powder filling technique, not only assuring the stability and reliability of the dietary fiber content in the food but also improving the taste, and it has balanced nutrition, can strengthen the human body and protect the human health, has the dietary fiber content at 12.91%, and belongs to a high-fiber food.

A weight management program compatible with a dieter's food preferences and lifestyle and a natural high fiber dietary food blend derived from grains. The food blend contains a chew inducing grain and at least 40 grams of total dietary fiber in a volume that may vary from one cup to two cups. Initially, the dieter consumes a relatively small quantity of the high fiber food blend, and gradually increases the amount consumed on successive days until the dieter consumes a full portion food blend which contains at least 40 grams of total dietary fiber or a personal full portion compatible with his or her eating habits that contains between 30 and 40 grams of total dietary fiber. The dieter continues to consume that portion of the food blend on succeeding days and gradually adopts healthy eating behaviors without modification of lifestyle. Upon reaching a desired weight, the dieter adjusts the amount of the high fiber dietary food consumed while maintaining the acquired healthy and enjoyable eating behaviors.

The invention provides a product containing rich low-viscosity resistant starch. A preparing method of the product comprises the following steps of: (1) uniformly mixing raw starch and a buffer solution with the pH being 4.0 to 7.5 according to a mass-to-volume ratio being 1:7 to 1:13; using the obtained mixture as a substrate; adding pullulanase into the substrate according to the adding proportion being 20 to 350U / g; pouring the mixture into a vacuum packaging bag; sealing an opening; and performing an enzymatic hydrolysis reaction for 10 to 90min under the conditions of 50 to 450 MPa and 45 to 75 DEG C; and (2) continuously performing an enzymatic hydrolysis reaction for 5 to 48h under the conditions of normal pressure and 45 to 75 DEG C at the stirring speed being 90 to 150rpm; then, passivating the enzyme activity for 10 to 20min in an ice bath being 0 to 4 DEG C; removing liquid supernatant through centrifugation; and performing drying, powder grinding and sieving to obtain the product. The resistant starch product obtained through the preparing method provided by the invention has the advantages that the viscosity is as low as 60cP; and the resistant starch content is as high as more than 43 percent. The product can be used as a functional food ingredient to be added into high-fiber food, and can also be used as low-energy filling agents to be applied to low-sugar low-grease and fat losing food.