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.

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 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.

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.