CN105559049A - Low-protein starch paste easy in brewing and preparation method thereof - Google Patents
Low-protein starch paste easy in brewing and preparation method thereof Download PDFInfo
- Publication number
- CN105559049A CN105559049A CN201510897345.6A CN201510897345A CN105559049A CN 105559049 A CN105559049 A CN 105559049A CN 201510897345 A CN201510897345 A CN 201510897345A CN 105559049 A CN105559049 A CN 105559049A
- Authority
- CN
- China
- Prior art keywords
- low
- paste
- protein
- aleurone
- extrusion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 229920002472 Starch Polymers 0.000 title abstract description 15
- 235000019698 starch Nutrition 0.000 title abstract description 15
- 239000008107 starch Substances 0.000 title abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 41
- 239000000843 powder Substances 0.000 claims abstract description 24
- 238000000227 grinding Methods 0.000 claims abstract description 22
- 229920002261 Corn starch Polymers 0.000 claims abstract description 18
- 239000008120 corn starch Substances 0.000 claims abstract description 18
- 229940100486 rice starch Drugs 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000835 fiber Substances 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000811 xylitol Substances 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 14
- 229960002675 xylitol Drugs 0.000 claims abstract description 14
- 235000010447 xylitol Nutrition 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000001125 extrusion Methods 0.000 claims description 27
- 108010050181 aleurone Proteins 0.000 claims description 25
- 229940099112 cornstarch Drugs 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 206010013786 Dry skin Diseases 0.000 claims description 6
- 238000004064 recycling Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 230000005540 biological transmission Effects 0.000 claims description 2
- DDRJAANPRJIHGJ-UHFFFAOYSA-N creatinine Chemical compound CN1CC(=O)NC1=N DDRJAANPRJIHGJ-UHFFFAOYSA-N 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000021075 protein intake Nutrition 0.000 abstract description 5
- 102000004506 Blood Proteins Human genes 0.000 abstract description 4
- 108010017384 Blood Proteins Proteins 0.000 abstract description 4
- 208000017169 kidney disease Diseases 0.000 abstract description 4
- 102000007562 Serum Albumin Human genes 0.000 abstract description 3
- 108010071390 Serum Albumin Proteins 0.000 abstract description 3
- PNNCWTXUWKENPE-UHFFFAOYSA-N [N].NC(N)=O Chemical compound [N].NC(N)=O PNNCWTXUWKENPE-UHFFFAOYSA-N 0.000 abstract description 3
- 229940109239 creatinine Drugs 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 235000019624 protein content Nutrition 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000002485 urinary effect Effects 0.000 abstract 1
- 230000008569 process Effects 0.000 description 7
- 240000007594 Oryza sativa Species 0.000 description 6
- 208000020832 chronic kidney disease Diseases 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- 241000700159 Rattus Species 0.000 description 2
- 230000009102 absorption Effects 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 238000004891 communication Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000020905 low-protein-diet Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 210000002700 urine Anatomy 0.000 description 2
- 206010061818 Disease progression Diseases 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 208000022831 chronic renal failure syndrome Diseases 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 235000020805 dietary restrictions Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000005750 disease progression Effects 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000022558 protein metabolic process Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to low-protein starch paste easy in brewing. The low-protein starch paste is mixed and prepared from, by weight percentage, 35-50% of rice starch, 30-45% of corn starch, 8-13% of soybean fiber powder and 4-7% of xylitol, wherein the rice starch and corn starch are the main raw materials, the soybean fiber powder, the xylitol and the like are auxiliary materials, and the auxiliary materials are added after the main raw materials are processed. A preparation method of the low-protein starch paste includes the steps of mixing and regulating, extruding, drying, superfine grinding, mixing and blending, and the like. The low-protein starch paste has the advantages that an extruding generator in multi-gradient physical-field generators is fully utilized and combined with the superfine grinding technology, the prepared low-protein starch paste can satisfy the protein intake requirement of a patient with kidney disease, and the low-protein starch paste is good in taste and edibility, high in digestion rate and utilization rate, and the like as compared with other low-protein food. In addition, compared with paste products with normal protein contents, the low-protein starch paste has the advantages that after the patient with the kidney disease eats the low-protein starch paste for a certain period of time, the urinary protein, serum creatinine and urea nitrogen contents of the patient are in a decreasing trend, the total serum protein and serum albumin contents of the patient are in an increasing trend, and the state of the kidney disease can be relieved.
Description
Technical field
The present invention relates to a kind of low aleurone easily reconstituted to stick with paste and preparation method thereof, belong to food processing technology field.
Background technology
At present, diet and nutrition treatment are as a kind of critical treatment method of the single chronic kidney disease for the treatment of, for some nephrotics, a large amount of absorptions of protein can be disturbed and increase the weight of protein metabolism, thus increase the weight of the state of an illness, and low protein diet is taken in by protein total in dietary restriction, delay or control chronic renal failure progress.
The noodles that present low protein diet is mainly processed into by the starch such as wheaten starch, farina or steamed bread product, publication number is that CN104397593A provides a kind of method adopting one or more combination in wheaten starch, farina, tapioca to prepare low albumen noodles; Publication number be CN1799400A disclose a kind of utilize wheaten starch to make low-protein steamed bread and production method.Although above-mentioned low albumen noodles and low-protein steamed bread meet the requirement of some patients to protein intake, because the processing and eating mouthfeel of this series products is poor, patient is caused to eat for a long time.For overcoming the above problems, this programme provides a kind of low aleurone easily reconstituted with health care to stick with paste, to meeting some the dietetic nutrition demand controlling the nephrotic of protein intake and mouthfeel requirements, and also not yet find at present to utilize rice starch and cornstarch to be raw material, adopt the extrusion class generator in many gradients physical field generator and the product of gelatinized corn starch class prepared low albumen in conjunction with superfine communication technique, easily reconstitute.
At present, stick with paste series products to be mostly to adopt and first to pulverize decomposite mode, raw material before pulverizing mostly will through frying, but frying can destroy a part of natural nutrient substance or loss part nutrient, nutritive value is reduced, and this programme is intended adopting many gradients physical field generator to carry out processing process to raw material, many gradients physical field generator comprises extrusion class generator, airflow puffing class generator etc., main employing extrusion generator in this programme, extrusion process technology is a kind of novel, fast, energy-conservation pretreatment of raw material technology, the product utilizing extruding and puffing technology to produce has loose, porous, the features such as processing Middle nutrition material damage is few, if by the product after extruding again through ultramicro grinding process, then effectively can improve the mouthfeel of edible product, the dissolubility of product is improved greatly, be beneficial to digesting and assimilating of human body.
Summary of the invention
The object of the present invention is to provide and a kind ofly can meet single nephrotic's dietary requirement and the preparation method that sticks with paste of functional low aleurone that is with health role and that be convenient to digest and assimilate.Make full use of extrusion class generator in many gradients physical field generator and in conjunction with superfine communication technique simultaneously, the product to obtaining have nutriment loss less, the feature that significantly improves of dissolubility and digestibility, and instant, smoother taste.
For achieving the above object, the present invention adopts following technical proposals: a kind of low aleurone easily reconstituted is stuck with paste, and is with rice starch, cornstarch for primary raw material, is equipped with fibre and soya powder, xylitol etc. again for auxiliary material mixed preparing to form after processing process.Raw materials used and percentage by weight: rice starch 35 ~ 50%, cornstarch 30 ~ 45%, fibre and soya powder 8 ~ 13%, xylitol 4 ~ 7%.
The method that the low aleurone that preparation easily reconstitutes is stuck with paste, the method is realized by following concrete steps:
(1) mixing of raw material is modified: take by above-mentioned formula and pulverize rear rice starch and the cornstarch of crossing 80 ~ 100 mesh sieves, add in solid feeder, slowly added water while feeding by water inlet, regulate moisture content of material to be 15 ~ 35%;
(2) extrusion: utilize the extrusion generator in many gradients physical field generator to carry out extrusion to raw material, extrusion temperature is set to: first segment jacket temperature is 50 ~ 70 DEG C, second section jacket temperature is 90 ~ 130 DEG C, section three, jacket temperature is 150 ~ 200 DEG C, screw speed 120 ~ 300r/min, moisture is 15 ~ 35%, and rate of feeding is 18 ~ 40kg/h;
(3) dry: extrudate transmission in multilayer chain type baking oven is dry, and baking temperature is set as 60 ~ 80 DEG C, and after dry, the moisture of extrudate is down to less than 8 ~ 10%;
(4) cool: extrudate after drying is cooled to below room temperature;
(5) ultramicro grinding: by dried extrudate, utilizes micronizer to carry out ultramicro grinding 20 ~ 40min, and pulverizing standard is reach more than 95% by the sample rate of 200-300 mesh sieve, and powder particle diameter is 16 ~ 20 microns;
(6) mixing preparation: by the material after ultramicro grinding, is equipped with the auxiliary materials such as fibre and soya powder, xylitol, mixes, and pack and makes after sieve powder, there is good brew and functional instant low aleurone paste.
The invention has the beneficial effects as follows:
(1) paste based article of the present invention be adopt the extremely low rice starch of protein content and cornstarch composite, the requirement of Patients with Chronic Renal Disease protein intake≤0.6g/kg.d can be met, simultaneously also for it provides the instant food that a kind of mouthfeel is good, absorption rate is high.
(2) the present invention adopts the extrusion generator in many gradients physical field generator, improve starch burn degree, overcome common paste class coarse mouthfeel, stodgy shortcoming, after extruding, starch is by Partial digestion, molecular weight reduces, and product viscosity when reconstituting slightly is declined, not easily conglomeration, easily reconstitute evenly, do not lose again the thickness mouthfeel of pasty product simultaneously.There is delicate mouthfeel, dissolubility high, be more beneficial to digesting and assimilating and utilizing of nephrotic.
(3) the present invention carries out ultramicro grinding again to the raw material after extrusion process, makes gelatinized corn starch goods granularity all below micron, increases its instant capacity, make paste based food delicate mouthfeel, the feature of raciness simultaneously, is more suitable for nephrotic and eats.
(4) the low aleurone that the present invention obtains is stuck with paste and not only can be met the requirement of nephrotic to protein intake, and compared with other low-protein foods, there is better mouthfeel and consumption, local flavor is good, digestion and utilization rate high, and compared with sticking with paste based article normally with edible protein content after edible a period of time, its Urine proteins, serum creatinine, urea nitrogen content are all on a declining curve, total serum protein and serum albumin levels are rising trend, can show that this low aleurone paste has good physiological function thus, can the alleviate kidney disease state of an illness.
Accompanying drawing explanation
Fig. 1 is process route chart of the present invention;
Fig. 2 is the schematic diagram of Renal Function in Rats blood parameters change in the Evaluation of Functional of the low aleurone paste that the present invention obtains.
Detailed description of the invention
Below in conjunction with drawings and Examples, the present invention is described in further detail.
Embodiment 1
Took the rice starch 45% of 100 mesh sieves respectively, cornstarch 40%, pour in solid feeder, slowly added water by water inlet while feeding, moisture content of material is made to be 30%, material is added in the extrusion generator in many gradients physical field generator, condition is set to extrusion temperature: first segment jacket temperature is 50 DEG C, second section jacket temperature is 100 DEG C, section three, jacket temperature is 180 DEG C, screw speed 180r/min, moisture is 30%, rate of feeding is 18kg/h, material after extruding is placed in drying machine, 80 DEG C of dryings, less than 8% is reached to moisture, dried sample is cooled, recycling micronizer ultramicro grinding 30min, the sample being crushed to more than 95% can cross 200-300 object sieve, powder particle diameter is 18 microns, by the material after ultramicro grinding, be equipped with that fibre and soya powder is 10%, xylitol is the auxiliary material of 5%, mix, there is good brew instant functional low aleurone stick with paste.
Embodiment 2
Took the rice starch 50% of 100 mesh sieves respectively, cornstarch 35%, pour in solid feeder, slowly added water by water inlet while feeding, moisture content of material is made to be 20%, material is added in the extrusion generator in many gradients physical field generator, condition is set to extrusion temperature: first segment jacket temperature is 50 DEG C, second section jacket temperature is 110 DEG C, section three, jacket temperature is 190 DEG C, screw speed 200r/min, moisture is 20%, rate of feeding is 20kg/h, material after extruding is placed in drying machine, 70 DEG C of dryings, less than 8% is reached to moisture, dried sample is cooled, recycling micronizer ultramicro grinding 30min, the sample being crushed to more than 95% can cross 200-300 object sieve, powder particle diameter is 18 microns, by the material after ultramicro grinding, be equipped with that fibre and soya powder is 10%, xylitol is the auxiliary material of 5%, mix, there is good brew instant functional low aleurone stick with paste.
Embodiment 3
Took the rice starch 48% of 100 mesh sieves respectively, cornstarch 37%, pour in solid feeder, slowly added water by water inlet while feeding, moisture content of material is made to be 25%, material is added in the extrusion generator in many gradients physical field generator, condition is set to extrusion temperature: first segment jacket temperature is 50 DEG C, second section jacket temperature is 100 DEG C, section three, jacket temperature is 200 DEG C, screw speed 220r/min, moisture is 25%, rate of feeding is 24kg/h, material after extruding is placed in drying machine, 70 DEG C of dryings, less than 8% is reached to moisture, dried sample is cooled, recycling micronizer ultramicro grinding 30min, the sample being crushed to more than 95% can cross 200-300 object sieve, powder particle diameter is 18 microns, by the material after ultramicro grinding, be equipped with that fibre and soya powder is 10%, xylitol is the auxiliary material of 5%, mix, there is good brew instant functional low aleurone stick with paste.
The process route of embodiment 1 one 3 is all with reference to Fig. 1.
With reference to Fig. 2, above-mentioned obtained functional low aleurone is stuck with paste and carries out Evaluation of Functional: after zoopery, compared with sticking with paste with the common rice of feeding normal protein content, after the low aleurone of feeding this kind sticks with paste a period of time, the symptom of nephrotic rats has and significantly alleviates, and urine protein content (8.96 ~ 10.48g/mmol) stick with paste (12.90 ~ 14.20g/mmol) with the common rice of feeding normal protein content compared with obvious reduction, serum albumin levels (24.34 ~ 26.67g/L) stick with paste (19.60 ~ 21.54g/L) with the common rice of feeding compared with obvious rising, serum creatinine content (48.47 ~ 50.67umol/L) stick with paste (53.60 ~ 55.54umol/L) with the common rice of feeding compared with reduction, urea nitrogen content (7.96 ~ 8.42mmol/L) stick with paste (10.03 ~ 11.64mmol/L) with the common rice of feeding compared with reduction, the Total albumen content (63.04 ~ 64.79g/L) stick with paste (61.11 ~ 62.64g/L) with the common rice of feeding compared with rising.From the above results, this low aleurone is stuck with paste has good functional characteristic, can control single Patients with Chronic Renal Disease biochemical indicator speed of worsening, and then delay disease progression.
Claims (5)
1. the low aleurone easily reconstituted is stuck with paste, for primary raw material with rice starch, cornstarch, processing is equipped with fibre and soya powder after processing again, xylitol is that auxiliary material mixed preparing forms, raw materials used and percentage by weight: rice starch 35 ~ 50%, cornstarch 30 ~ 45%, fibre and soya powder 8 ~ 13%, xylitol 4 ~ 7%.
2. the method that the low aleurone that preparation easily reconstitutes as claimed in claim 1 is stuck with paste, the method is realized by following step:
(1) mixing of raw material is modified: take by above-mentioned formula and pulverize rear rice starch and the cornstarch of crossing 80 ~ 100 mesh sieves, add in solid feeder, slowly added water while feeding by water inlet, regulate moisture content of material to be 15 ~ 35%;
(2) extrusion: utilize the extrusion generator in many gradients physical field generator to carry out extrusion to raw material, extrusion temperature is set to: first segment jacket temperature is 50 ~ 70 DEG C, second section jacket temperature is 90 ~ 130 DEG C, section three, jacket temperature is 150 ~ 200 DEG C, screw speed 120 ~ 300r/min, moisture is 15 ~ 35%, and rate of feeding is 18 ~ 40kg/h;
(3) dry: extrudate transmission in multilayer chain type baking oven is dry, and baking temperature is set as 60 ~ 80 DEG C, and after dry, the moisture of extrudate is down to less than 8 ~ 10%;
(4) cool: extrudate after drying is cooled to below room temperature;
(5) ultramicro grinding: by dried extrudate, utilizes micronizer to carry out ultramicro grinding 20 ~ 40min, and pulverizing standard is reach more than 95% by the sample rate of 200-300 mesh sieve, and powder particle diameter is 16 ~ 20 microns;
(6) mixing preparation: by the material after ultramicro grinding, is equipped with the auxiliary materials such as fibre and soya powder, xylitol, mixes, and pack and makes after sieve powder, the low aleurone paste that easily reconstitutes.
3. the low aleurone easily reconstituted as described in claim 1 and 2 is stuck with paste and preparation method, the consumption of its each composition and concrete preparation process:
Took the rice starch 45% of 100 mesh sieves respectively, cornstarch 40%, pour in solid feeder, slowly added water by water inlet while feeding, moisture content of material is made to be 30%, material is added in the extrusion generator in many gradients physical field generator, condition is set to extrusion temperature: first segment jacket temperature is 50 DEG C, second section jacket temperature is 100 DEG C, section three, jacket temperature is 180 DEG C, screw speed 180r/min, moisture is 30%, rate of feeding is 18kg/h, material after extruding is placed in drying machine, 80 DEG C of dryings, less than 8% is reached to moisture, dried sample is cooled, recycling micronizer ultramicro grinding 30min, the sample being crushed to more than 95% can cross 200-300 object sieve, powder particle diameter is 18 microns, by the material after ultramicro grinding, be equipped with that fibre and soya powder is 10%, xylitol is the auxiliary material of 5%, mix, there is good brew instant functional low aleurone stick with paste.
4. the low aleurone easily reconstituted as described in claim 1 and 2 is stuck with paste and preparation method, the consumption of its each composition and concrete preparation process:
Took the rice starch 50% of 100 mesh sieves respectively, cornstarch 35%, pour in solid feeder, slowly added water by water inlet while feeding, moisture content of material is made to be 20%, material is added in the extrusion generator in many gradients physical field generator, condition is set to extrusion temperature: first segment jacket temperature is 50 DEG C, second section jacket temperature is 110 DEG C, section three, jacket temperature is 190 DEG C, screw speed 200r/min, moisture is 20%, rate of feeding is 20kg/h, material after extruding is placed in drying machine, 70 DEG C of dryings, less than 8% is reached to moisture, dried sample is cooled, recycling micronizer ultramicro grinding 30min, the sample being crushed to more than 95% can cross 200-300 object sieve, powder particle diameter is 18 microns, by the material after ultramicro grinding, be equipped with that fibre and soya powder is 10%, xylitol is the auxiliary material of 5%, mix, there is good brew instant functional low aleurone stick with paste.
5. the low aleurone easily reconstituted as described in claim 1 and 2 is stuck with paste and preparation method, the consumption of its each composition and concrete preparation process:
Took the rice starch 48% of 100 mesh sieves respectively, cornstarch 37%, pour in solid feeder, slowly added water by water inlet while feeding, moisture content of material is made to be 25%, material is added in the extrusion generator in many gradients physical field generator, condition is set to extrusion temperature: first segment jacket temperature is 50 DEG C, second section jacket temperature is 100 DEG C, section three, jacket temperature is 200 DEG C, screw speed 220r/min, moisture is 25%, rate of feeding is 24kg/h, material after extruding is placed in drying machine, 70 DEG C of dryings, less than 8% is reached to moisture, dried sample is cooled, recycling micronizer ultramicro grinding 30min, the sample being crushed to more than 95% can cross 200-300 object sieve, powder particle diameter is 18 microns, by the material after ultramicro grinding, be equipped with that fibre and soya powder is 10%, xylitol is the auxiliary material of 5%, mix, there is good brew instant functional low aleurone stick with paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510897345.6A CN105559049A (en) | 2015-12-08 | 2015-12-08 | Low-protein starch paste easy in brewing and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510897345.6A CN105559049A (en) | 2015-12-08 | 2015-12-08 | Low-protein starch paste easy in brewing and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105559049A true CN105559049A (en) | 2016-05-11 |
Family
ID=55870165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510897345.6A Pending CN105559049A (en) | 2015-12-08 | 2015-12-08 | Low-protein starch paste easy in brewing and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105559049A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106922879A (en) * | 2017-04-21 | 2017-07-07 | 安徽农业大学 | A kind of Summer-autumn tea corn is compound to reconstitute powder and preparation method thereof |
| CN107173658A (en) * | 2017-05-15 | 2017-09-19 | 安徽安亳食品有限公司 | A kind of manufacture craft of okra solid beverage |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1366840A (en) * | 2002-03-13 | 2002-09-04 | 刘国柱 | Formula of low-energy high-fibre food and its prduction process |
| CN1899110A (en) * | 2006-07-18 | 2007-01-24 | 姜旭 | Low protein nutrition food and its preparing method and use |
| CN101564172A (en) * | 2009-05-13 | 2009-10-28 | 北京康比特体育科技股份有限公司 | Meal replacement food bars with low sugar content and high fiber content |
| CN102031005A (en) * | 2010-11-30 | 2011-04-27 | 宁波木林森纤维科技有限公司 | Plant fiber material composite and preparation method of plant fiber product |
| CN102696981A (en) * | 2012-06-18 | 2012-10-03 | 合肥工业大学 | High-dietary fiber five-cereal puffing powder and preparation process thereof |
| CN103053918A (en) * | 2013-01-24 | 2013-04-24 | 量子高科(中国)生物股份有限公司 | Nutritional rice type particles for improving intestinal canal and processing method thereof |
| CN104094996A (en) * | 2014-07-07 | 2014-10-15 | 李华 | High-fiber sesame strip |
-
2015
- 2015-12-08 CN CN201510897345.6A patent/CN105559049A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1366840A (en) * | 2002-03-13 | 2002-09-04 | 刘国柱 | Formula of low-energy high-fibre food and its prduction process |
| CN1899110A (en) * | 2006-07-18 | 2007-01-24 | 姜旭 | Low protein nutrition food and its preparing method and use |
| CN101564172A (en) * | 2009-05-13 | 2009-10-28 | 北京康比特体育科技股份有限公司 | Meal replacement food bars with low sugar content and high fiber content |
| CN102031005A (en) * | 2010-11-30 | 2011-04-27 | 宁波木林森纤维科技有限公司 | Plant fiber material composite and preparation method of plant fiber product |
| CN102696981A (en) * | 2012-06-18 | 2012-10-03 | 合肥工业大学 | High-dietary fiber five-cereal puffing powder and preparation process thereof |
| CN103053918A (en) * | 2013-01-24 | 2013-04-24 | 量子高科(中国)生物股份有限公司 | Nutritional rice type particles for improving intestinal canal and processing method thereof |
| CN104094996A (en) * | 2014-07-07 | 2014-10-15 | 李华 | High-fiber sesame strip |
Non-Patent Citations (2)
| Title |
|---|
| 卢君健: "《肾功能衰竭中西医结合诊治》", 31 December 2004, 人民卫生出版社 * |
| 杜连启等: "《小杂粮食品加工技术》", 31 March 2009, 金盾出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106922879A (en) * | 2017-04-21 | 2017-07-07 | 安徽农业大学 | A kind of Summer-autumn tea corn is compound to reconstitute powder and preparation method thereof |
| CN107173658A (en) * | 2017-05-15 | 2017-09-19 | 安徽安亳食品有限公司 | A kind of manufacture craft of okra solid beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103564344B (en) | Coarse cereal instant rice and preparation method thereof | |
| CN101366475B (en) | Various grains composite rice with steady quality and preparation method thereof | |
| CN102349624B (en) | Extruded puffed fiber food and preparation method thereof | |
| CN104381823A (en) | Formula of low glycemic index (GI) food and preparation method thereof | |
| CN105520052A (en) | Production method of staple food vermicelli for diabetic population | |
| CN101366479A (en) | Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method | |
| CN103960593B (en) | A kind of wheat bran dilated food and preparation method thereof | |
| CN106858316A (en) | A kind of full oat hypolipemic function vermicelli and its production method | |
| CN103719221A (en) | Crisp wheat-bran cookie rich in multiple coarse cereals and making method of crisp wheat-bran cookie with multiple coarse cereals | |
| CN102178174A (en) | Method for producing non-fried sweet potato instant noodles by squeezing and pressing process | |
| CN104982833A (en) | Method for processing low protein instant rice suitable for being eaten by diabetic nephropathy patient | |
| CN104920970B (en) | Suitable for the production method of diabetic complication edible for patients noodles | |
| CN102960632B (en) | White bran puffed sandwich snack food and manufacturing method thereof | |
| CN105231111A (en) | Mixed grain probiotic rice flour containing high dietary fiber and preparation method thereof | |
| CN102940204A (en) | Multi-cereal staple food flour and production method thereof | |
| CN107019153A (en) | A kind of full oat hypolipemic function semi-dried noodle and its production method | |
| CN106360355A (en) | Puffing substance with pulp coating layer and preparation method of puffing substance | |
| CN105380081A (en) | Highland barley food and preparation method thereof | |
| CN108967895A (en) | A kind of nutrition recombination rice and preparation method | |
| CN100506075C (en) | Compound corn chip | |
| CN105995552A (en) | Buckwheat non-fried puffed food and preparation method thereof | |
| CN102177941A (en) | Method for preparing superfine medlar health care biscuit | |
| CN104322639B (en) | High fine low fat cookies that a kind of high-load coarse cereal powder makes and preparation method thereof | |
| CN105559049A (en) | Low-protein starch paste easy in brewing and preparation method thereof | |
| CN102379397A (en) | Konjak noodles and production process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Xiao Zhigang Inventor after: Liu Chunjing Inventor after: Jie Tiemin Inventor after: Yang Qingyu Inventor after: Duan Yumin Inventor after: Wang Peng Inventor after: Wang Qingfeng Inventor after: Zhao Zhuo Inventor after: Jie Mengxi Inventor before: Xiao Zhigang Inventor before: Liu Chunjing Inventor before: Jie Tiemin Inventor before: Wang Peng Inventor before: Xu Yan Inventor before: Zhao Zhuo Inventor before: Ren Haibin Inventor before: Jie Mengxi |
|
| CB03 | Change of inventor or designer information | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160511 |
|
| RJ01 | Rejection of invention patent application after publication |