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.

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 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.

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 healthy porridge for improving gastrointestinal digestion. The porridge comprises the following main components by weight: 10-15kg of millet, 5-8kg of glutinous rice, 5-8kg of corn, 2-3kg of carrot, 2-3kg of pumpkin, 1.5-2kg of banana, 1-1.4kg of sweet potato, 0.6-0.8kg of hawthorn, 0.6-0.8kg of pineapple, 0.6-0.8kg of red bean, 1-2kg of honey, 1-2kg of rock candy, 200g of calcium carbonate, 100g of magnesium stearate and 3g of zinc citrate. The porridge is nutritional and delicious, tastes sour and sweet, can be easily digested and absorbed, is rich in high-fiber foods, beta-carotene, protein, fat, sugar, calcium, phosphor, magnesium, iron, vitamin B1, vitamin B2 and other nutritional substances, is advantageous to facilitation of gastrointestinal digestion, improvement of intestinal functions, reduction of stomach stimulation, improvement of oxidation resistance and improvement of health condition of body and skin, and is suitable for daily diet regulation and health-care of people.

The invention relates to the technical field of food processing and in particular relates to preparation of longan seed resistant starch. The preparation method comprises the following steps: crushing and pulping longan seeds, and treating and filtering with glucose oxidase, so that the sugar content is reduced; adding a citric acid-acetic acid solution and a tris(hydroxymethyl) aminomethane buffer solution to regulate the pH value; performing toughening treatment and enzymolysis, and performing microwave combination ultrasonic treatment, so that the yield is improved; and finally, gelatinizing, filtering and drying and the like, thereby obtaining the final product. The whole preparation process is simple and easy to operate. The longan seed resistant starch prepared by the method disclosed by the invention is low in sugar content and low in viscosity, the content of the resistant starch is effectively improved, and the yield reaches 34%. Moreover, the preparation process is simple and easy to produce, the product can serve as a functional food raw material to be added into high-fiber foods and can further serve as a low-energy filling agent to be applied to low-sugar, low-fat and weight-reducing foods, and the application range is widened.

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.

A composition for making high fiber white panned bread by the USDA definition comprising 100 parts by weight of cereal grain flour and a premix that includes 22 parts of pea hull fibers, wheat bran and gum acacia with a ratio of pea hull fibers to wheat bran being in the range of 3.3:1 and a range of pea hull fiber to gum acacia being 7.71:1. In one embodiment, the premix is for bread making is in an amount of about 22 parts by weight of a bread formula. The premix comprises pea fiber, wheat bran and gum acacia.

The invention relates to a method for preparing edible bacterial cellulose by using rice immersing water and a product of the method and belongs to the field of a food biotechnology. The method comprises the following steps: by taking the rice immersing water of a rice product processing factory as a culture medium raw material, adding a certain ratio of sucrose; sterilizing and cooling, and then adding acetic acid to adjust the pH; and then inoculating a certain ratio of gluconacetobacter oboediens, and fermenting by a standing manner to prepare the edible bacterial cellulose. The edible bacterial cellulose prepared by the method has high yield and a rice flavor, has a crispy and smooth taste, and is a safe and healthy high-fiber food raw material; the rice immersing water is used as the raw material and organic wastewater of the rice product processing factory is sufficiently utilized; the emission of sewage is reduced and the production cost is reduced; and the reutilization of resources is improved and the sustainable development of enterprises is promoted.

The invention relates to bread, in particular to blood pressure reducing buns, and belongs to the field of foods. The buns contain celery dietary fibers. As high-fiber food, celery can be digested in intestine to form lignin or enterolactone which is an antioxygen. Regular eating of celery, particularly celery leaves, can prevent high blood pressure, arteriosclerosis and the like and can help to treat the diseases. The buns have more nutrients and can reduce blood pressure.

The invention relates to a fabric food product containing vegetable powder and process for preparation, wherein the product is prepared from (by weight portions) dietary fiber 30-40, vegetable powder 14-20, maize meal or / and wheat flour 40-50, glutelin powder 1-5, and right amount of other flavorings. The preparing process comprises the steps of mixing, puffing, pressing, drying and packaging.

The invention relates to the technical field of pet feed, in particular to cat food with a feces deodorization function. The cat food is mainly prepared from the following raw materials in parts by weight: 30-50 parts of corn flour, 20-25 parts of whole buckwheat flour, 2-5 parts of wheat gluten powder, 10-20 parts of fish bone meal, 15-20 parts of fish, 4-10 parts of chicken, 1-5 parts of beet pulp, 5-10 parts of peanut oil, 5-10 parts of chicken oil, 1-5 parts of salt, 1-3 parts of endive powder and 1-2 parts of montmorillonite powder. The cat food has the advantages that high-fiber food that helps to reduce the odor of feces is added into the raw materials, intestinal peristalsis can be promoted, the body metabolism can be accelerated, and the gastrointestinal function can be improved;the raw materials of the cat food are simple and easy to obtain, the preparation method is easy, and the cat food is worthy of promotion.

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.

The invention discloses an oat high-fiber food capable of clearing away fire, moisturizing the intestine and stimulating the appetite, and a preparation method of the oat high-fiber food. The oat high-fiber food is prepared from the following raw materials in parts by weight: 500-600 parts of oat, 30-35 parts of haw powder, 10-12 parts of trehalose, 10-12 parts of honeysuckle flowers, 10-12 parts of centella asiatica herb, 13-15 parts of celery cellulose, 13-15 parts of immature fruits of terminalia chebula, 15-18 parts of linseed oil, 30-35 parts of caramel, 30-35 parts of pomelo honey, 15-18 parts of apple vinegar, 5-6 parts of menthol and 10-12 parts of radix rehmanniae. The oat high-fiber food capable of clearing away fire, moisturizing the intestine and stimulating the appetite disclosed by the invention is rich in nutrition and easy to absorb, and effective components contained in the oat high-fiber food have the health-care functions of clearing away fire, moisturizing the intestine, stimulating the appetite, promoting digestion, enhancing immunity, resisting ageing and the like.

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 relates to the field of foods, in particular to a low-fat high-protein high-fiber food composition as well as a preparation method and application thereof. The low-fat high-protein high-fiber food composition is prepared from lotus leaves, pomacea canaliculata ova, peanut leaves and noctuidea. The food composition is simple in preparation technology, original nutrient components of food materials for standby application are reserved, the food composition is good in mouth feel and convenient to eat, and after a bag loaded with the food composition is opened, consumers can add seasoning according to separate taste. The food composition disclosed by the invention has remarkable efficacy of reducing weight and treating constipation, is suitable for crowds with requirements for reducing weight and suffering from constipation to eat, and is also suitable for crowds suffering from high blood pressure, high blood sugar and high blood lipid to eat.

The invention relates to process development and product preparation of a Chinese wolfberry diet food, and belongs to the field of foods. The preparation method comprises the following steps of takingfresh Chinese wolfberry as a substrate, and carrying out peeling, seed removing, homogenization and sterilization to obtain Chinese wolfberry primary pulp; and meanwhile, inoculating gluconacetobacter xylinus into a preferred fermentation culture medium, performing fermentation to obtain bacterial cellulose, cutting or grinding the bacterial cellulose into bacterial cellulose particles or powderwith a certain specification, and compounding the bacterial cellulose particles or powder with the Chinese wolfberry primary pulp, so that the volume ratio of the bacterial cellulose in the Chinese wolfberry fermented juice reaches 20-60%. The bacterial cellulose and Chinese wolfberry juice compound diet product obtained by the method has the advantages of high satiety, high fiber content, rich Chinese wolfberry flavor, crisp and smooth taste and the like, and is suitable for obese people to eat. The product can achieve the purpose of losing weight through low calorie, high fiber and digestionpromotion, and is a safe and healthy high-fiber food. A new direction is provided for deep processing and product development of the Chinese wolfberry.

The objective of the invention is to provide a manufacturing method for high-fiber food, which belongs to the technical field of food. The high-fiber food is prepared from peanut, lotus seed, red date pulp, mushroom and black sesame through reasonable collocation, frying and steaming and cooking. The high-fiber food overcomes problems caused by too little intake of high-fiber food in daily life of people and is capable of promoting fat-reducing, absorbing toxin and preventing and controlling constipation; the high-fiber food can promote intestinal peristalsis and moisture in the high-fiber food is hard to absorb, so the high-fiber food has bowel relaxing effect; meanwhile, the high-fiber food can reduce blood fat and control blood sugar. As a whole, the high-fiber food provides a small amount of energy to the human body; pectin in the fiber can prolong intestinal retention time of food and reduce the absorption speed of glucose, so blood sugar does not drastically increases after dining, which is favorable for improvement of conditions of diabetes; so the high-fiber food enables people to be healthier.

The invention relates to high-fiber full-nutritional thick soup and a preparation method thereof. The high-fiber full-nutritional thick soup is prepared from the following components by weight: 8-13g of glutinous rice, 6-10g of rice, 10-15g of oat, 5-8g of coix seeds, 5-10g of Chinese yam, 3-5g of self-heal, 3-5g of pine nuts, 3-5g of red dates, 3g of Chinese wolfberry and 20-24g of rock candy. The preparation method comprises the following steps: washing the components with water, filtering to remove impurities and draining; putting the components into a nutritional porridge machine with a wet superfine pulping system for performing two grinding stages, namely pre-grinding and fine grinding, to obtain a thick soup material; performing superfine grinding on the ground thick soup material to prepare 200-300 mesh fine thick pulp; encapsulating and sealing the thick pulp by using the nutritional porridge machine; and sterilizing the sealed half-finished product in an autorotation type sterilizing kettle. Frequently eating high-fiber food has an effect of balancing nutrition as well as the effects of reducing weight and treating constipation.

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.