CN107751745A - A kind of low-sugar low-fat reconstitutes class instant food and preparation method thereof - Google Patents

A kind of low-sugar low-fat reconstitutes class instant food and preparation method thereof Download PDF

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Publication number
CN107751745A
CN107751745A CN201711168011.0A CN201711168011A CN107751745A CN 107751745 A CN107751745 A CN 107751745A CN 201711168011 A CN201711168011 A CN 201711168011A CN 107751745 A CN107751745 A CN 107751745A
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parts
low
fat
instant food
sugar
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雷敏芝
冯丽敏
郑立野
张延杰
胡志高
林家森
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JUXIANGYUAN HEALTH FOOD (ZHONGSHAN) CO Ltd
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JUXIANGYUAN HEALTH FOOD (ZHONGSHAN) CO Ltd
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Publication of CN107751745A publication Critical patent/CN107751745A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Class instant food is reconstituted the invention discloses a kind of low-sugar low-fat, is prepared by following raw material by weight：90 110 parts of cornstarch, 8 12 parts of mushroom, 8 12 parts of lily, 8 12 parts of seaweed, 8 12 parts of corn, 8 12 parts of ham, 8 12 parts of salt, 8 12 parts of peanut oil, 8 12 parts of maltodextrin.The invention also discloses a kind of preparation method for reconstituting class instant food of low-sugar low-fat.The low-sugar low-fat of the present invention reconstitutes the characteristics of class facilitates the nutritious health of tableware, instant, brew is good, mouthfeel is good, enriches nutritive peculiarity and the variation of instant food, has given the selection of the more more preferable instant food of consumers in general.This method possesses the characteristics of technical maturity, simple to operate and nutrient safe.

Description

A kind of low-sugar low-fat reconstitutes class instant food and preparation method thereof
Technical field
The present invention relates to a kind of instant food, more particularly to a kind of low-sugar low-fat reconstitutes class instant food and its making side Method.
Background technology
Instant food refers to be made up using grains such as rice, face, coarse cereals of main Raw material processing, only need to simply be cooked and be can be used as leading The food manufacturing with the features such as edible easy, easy to carry, to be easy to storage of food.But instant food of the prior art Have the disadvantage that：Fat content is high and sugar content is high, and grease is lodged in blood vessel or other organs, forms aging phenomenon, Accelerate the aging speed of people, cause artery sclerosis, be easily caused the diseases such as cerebral hemorrhage, heart disease, kidney trouble.And high-carbonhydrate diet is easy Induced Diabetic.In addition, high-carbonhydrate diet, if running into vitamin B1 deficiency again, will influence the fatigue substances such as lactic acid, pyruvic acid Excretion.Make one that short-tempered, emotional instability occurs, the abnormal phenomenas such as appearance is angry, exciting, moves, cries well more.
The content of the invention
For overcome the deficiencies in the prior art, of the invention first purpose is to be to provide a kind of reconstituting for low-sugar low-fat Class instant food, it has the characteristics of nutrient health, instant, brew are good, mouthfeel is good, enriches the nutrition of instant food Characteristic and variation, the selection of the more more preferable instant food of consumers in general is given.
Second object of the present invention is to provide for a kind of preparation method for reconstituting class instant food of low-sugar low-fat, should Method possesses the characteristics of technical maturity, simple to operate and nutrient safe.
An object of the present invention adopts the following technical scheme that realization：
A kind of low-sugar low-fat reconstitutes class instant food, it is characterised in that by following raw material preparation by weight Into：
Cornstarch 90-110 parts, mushroom 8-12 parts, lily 8-12 parts, seaweed 8-12 parts, corn 8-12 parts, ham 8-12 Part, salt 8-12 parts, peanut oil 8-12 parts, maltodextrin 8-12 parts.
Further, the convenient food of class that reconstitutes of low-sugar low-fat is prepared by following raw material by weight：Corn forms sediment Powder 95-105 parts, mushroom 9-11 parts, lily 9-11 parts, seaweed 9-11 parts, corn 9-11 parts, ham 9-11 parts, salt 9-11 parts, Peanut oil 9-11 parts, maltodextrin 9-11 parts.
Further, the convenient food of class that reconstitutes of low-sugar low-fat is prepared by following raw material by weight：Corn forms sediment 100 parts of powder, 10 parts of mushroom, 10 parts of lily, 10 parts of seaweed, 10 parts of corn, 10 parts of ham, 10 parts of salt, 10 parts of peanut oil, malt 10 parts of dextrin.
Realize that second object of the present invention can reach by adopting the following technical scheme that：
A kind of preparation method that reconstitutes class instant food of low-sugar low-fat, it is characterised in that including：
Pre-treatment step：The mushroom of formula ratio, lily, seaweed, corn, ham through respectively and cleaning up, remove the peel, cutting Block, cook, mix thoroughly, obtaining the first compound；It is standby；
Material blend step：The cornstarch of formula ratio, salt, peanut oil, maltodextrin are added into pre-treatment step system In the first compound that work obtains, stir, obtain the second compound；
Baking step：Feed the mixture into rotation heat drying furnace, with 75-85 DEG C of face fire, 70-90 DEG C of the fire in a stove before fuel is added, toast 12-14 Hour, obtain bakeing material；
Shortening step：It will bakee to expect to be sent into Far-infrared tunnel stove and carry out shortening, temperature is 120-140 DEG C, time 20- 25 minutes, obtain shortening material；
Detection and packaging step：Shortening material is subjected to metal detection, cooling, packaging successively, obtains finished product.
Further, in baking step, face fire temperature is 75-80 DEG C, 85-90 DEG C of fire in a stove before fuel is added temperature, is toasted 13 hours.
Further, in baking step, face fire temperature is 75 DEG C, 85 DEG C of fire in a stove before fuel is added temperature, is toasted 13 hours.
Further, in shortening step, temperature is 125-135 DEG C, and the time is 21-23 minutes.
Further, in shortening step, temperature is 130 DEG C, and the time is 22 minutes.
Further, metal detection step is specific as follows：With metal fillings Fe a diameter of 1.2mm, alloy SUS's is a diameter of 1.5mm standard component makees exploratory detection, and visiting sensitivity to gold per 1h verifies.
Further, cooling packing step is specific as follows：Clean area operates, and natural cooling or fan coolling, fast after coming out of the stove Speed enters chilling room, after naturally cooling to normal temperature, carries out quantitative package.
The beneficial effects of the present invention are：
1st, the present invention is using mushroom, lily, seaweed, corn, Jinhua ham as raw material, cleaned clean, peeling, stripping and slicing, steaming It is ripe, mix thoroughly standby, beat in powder process in tradition and be quantitatively adding cornstarch, maltodextrin, stir, then baked, shortening, The low-sugar low-fat that cooling, packaging are fabricated to health-nutrition reconstitutes class instant food, has nutrient health, instant, brew Well, the characteristics of mouthfeel is good, enriches nutritive peculiarity and the variation of instant food, has given consumers in general more preferably to facilitate The selection of food.
2nd, preparation method raw material sources of the invention enrich, and stable preparation process, small investment of production equipment is simple to operate, Easily promote, there is good market application foreground.
Embodiment
Below, with reference to embodiment, the present invention is described further, it is necessary to which explanation is, what is do not collided Under the premise of, new embodiment can be formed between various embodiments described below or between each technical characteristic in any combination.
A kind of low-sugar low-fat reconstitutes class instant food, is prepared by following raw material by weight：Cornstarch 90-110 parts, mushroom 8-12 parts, lily 8-12 parts, seaweed 8-12 parts, corn 8-12 parts, ham 8-12 parts, salt 8-12 parts, flower Oil generation 8-12 parts, maltodextrin 8-12 parts.
As the mode that further carries out, the convenient food of class that reconstitutes of low-sugar low-fat is prepared by following raw material by weight Form：Cornstarch 95-105 parts, mushroom 9-11 parts, lily 9-11 parts, seaweed 9-11 parts, corn 9-11 parts, ham 9-11 parts, Salt 9-11 parts, peanut oil 9-11 parts, maltodextrin 9-11 parts.
As the mode that further carries out, the convenient food of class that reconstitutes of low-sugar low-fat is prepared by following raw material by weight Form：100 parts of cornstarch, 10 parts of mushroom, 10 parts of lily, 10 parts of seaweed, 10 parts of corn, 10 parts of ham, 10 parts of salt, peanut 10 parts of oil, 10 parts of maltodextrin.
Lily quality is plump, and color and luster is pure white, and delicate fragrance is pure and sweet, sweet and refreshing tasty and refreshing, is not only nutritious nourishing top grade, and Yin nourishing and lung moistening, the good medicine of clearing away the heart fire and tranquillizing simply, especially suitable in the cough caused by dryness-heat caused by lung yin virtual loss, chronic cough is more than, blood-stained sputum, And the edible for patients such as caused dysphoria palpitates with fear, insomnia and dreamful sleep, spiritual uneasiness are disturbed in the fire of deficiency type.Modern study shows that lily contains The compositions such as starch, protein, fat, calcium, phosphorus, carrotene, Wei Shengsushi, vitamin B2, vitamin C and colchicin, it is sought Foster value is quite high.
The edible part of dried thin mushroom accounts for 72%, eaten per 100g aqueous 13g in part, fatty 1.8g, carbohydrate 54g, Crude fibre 7.8g, ash content 4.9g, calcium 124mg, phosphorus 415mg, iron 25.3mg, vitamin B1 0.07mg, vitamin B2 1.13mg, Niacin 18.9mg.Fresh mushroom contains crude protein 19.9%, crude fat 4%, soluble N-free in addition to aqueous 85-90% in solid content Material 67%, crude fibre 7%, ash content 3%.Mushroom is containing abundant provitamin D, but vitamin C is very few, and be deficient in vitamin A again And A is former.Lentinan can improve the vigor of helper T lymphocyte and strengthen human body fluid immunologic function.Largely it was verified that mushroom Anti- curing cancers it is in extensive range, have been used for clinical treatment.Mushroom is also containing multivitamin, mineral matter, to promoting human body newly old Metabolism, improving organism adaptation power has great role.Mushroom also plays treatment to diabetes, pulmonary tuberculosis, catarrhal jaundice, neuritis etc. Effect, it can be used for indigestion, constipation, fat-reducing etc. again.
The edible population of lobate frond in Porphyra.Laver nutritive enriches, and its protein content exceedes sea-tangle, and containing compared with More carrotene and riboflavin.(1) white matter and amino acid：The life active compound of seaweed is very heavy for plant vital activity Will.The general protein content 24%-28% of edible laver, significantly larger than in general vegetables, and amino acid contains necessary to human body Amount is more.The composition amino acid of the purple laver protein such as neutrality such as alanine, aspartic acid, glutamic acid, glycine, proline, acidity Amino acid is more, and this is all unexistent features of terrestrial vegetable plant.(2) it is fatty：Compared with terrestrial plant, the fat of seaweed Content is low, and more below 1%, in the fat of seaweed, the palmitic acid of saturated fatty acid accounts for the overwhelming majority, about 20%；Pork and beans green onion Acid, stearic acid content is less, accounts for 2% respectively；Have to human body unsaturated fat-linoleic acid of fine health-care effect, leukotrienes or Stearidonic acid content is more, is 10%--30%, and more than C20 highly unsaturated fatty acid also has certain content. More optimizedly the Content of Eicosapentaenoic Acid for being likened to " docosapentaenoic acid " in seaweed by people is up to 30%.(3) vitamin：Seaweed contains There is a multivitamin, the content of B family vitamin is not a halfpenny the worse compared with vegetables.B family vitamin is particularly planted in terrestrial in seaweed The content for the vitamin B12 that there's almost no in thing is very high, and in terms of dry, the content of vitamin B12 is close with the flesh of fish, vitamin C content is also very high.Vitamin B12 enlivens cranial nerve, pre- anti-aging and memory loss, the effect of improving melancholia.
A kind of preparation method that reconstitutes class instant food of low-sugar low-fat, including：
Pre-treatment step：The mushroom of formula ratio, lily, seaweed, corn, ham through respectively and cleaning up, remove the peel, cutting Block, cook, mix thoroughly, obtaining the first compound；It is standby；
Material blend step：The cornstarch of formula ratio, salt, peanut oil, maltodextrin are added into pre-treatment step system In the first compound that work obtains, stir, obtain the second compound；
Baking step：Feed the mixture into rotation heat drying furnace, with 75-85 DEG C of face fire, 70-90 DEG C of the fire in a stove before fuel is added, toast 12-14 Hour, obtain bakeing material；
Shortening step：It will bakee to expect to be sent into Far-infrared tunnel stove and carry out shortening, temperature is 120-140 DEG C, time 20- 25 minutes, obtain shortening material；
Detection and packaging step：Shortening material is subjected to metal detection, cooling, packaging successively, obtains finished product.
As the mode that further carries out, in baking step, face fire temperature is 75-80 DEG C, 85-90 DEG C of fire in a stove before fuel is added temperature, is dried It is roasting 13 hours.
As the mode that further carries out, in baking step, face fire temperature is 75 DEG C, 85 DEG C of fire in a stove before fuel is added temperature, and baking 13 is small When.
As the mode that further carries out, in shortening step, temperature is 125-135 DEG C, and the time is 21-23 minutes.
As the mode that further carries out, in shortening step, temperature is 130 DEG C, and the time is 22 minutes.
As the mode that further carries out, metal detection step is specific as follows：With metal fillings Fe a diameter of 1.2mm, close Golden SUS a diameter of 1.5mm standard component makees exploratory detection, and visiting sensitivity to gold per 1h verifies.
As the mode that further carries out, cooling packing step is specific as follows：Clean area operate, after coming out of the stove natural cooling or Fan coolling, chilling room is quickly entered, after naturally cooling to normal temperature, carry out quantitative package.
Specific embodiment of the present invention when following, used raw material, equipment etc. remove special limit in the following embodiments It can be obtained outside fixed by buying pattern.
Embodiment 1：
A kind of low-sugar low-fat reconstitutes class instant food, is prepared by following raw material by weight：Cornstarch 100 parts, 10 parts of mushroom, 10 parts of lily, 10 parts of seaweed, 10 parts of corn, 10 parts of ham, 10 parts of salt, 10 parts of peanut oil, malt paste 10 parts of essence.
A kind of preparation method that reconstitutes class instant food of low-sugar low-fat, including：
Pre-treatment step：The mushroom of formula ratio, lily, seaweed, corn, ham through respectively and cleaning up, remove the peel, cutting Block, cook, mix thoroughly, obtaining the first compound；It is standby；
Material blend step：The cornstarch of formula ratio, salt, peanut oil, maltodextrin are added into pre-treatment step system In the first compound that work obtains, stir, obtain the second compound；
Baking step：Feed the mixture into rotation heat drying furnace, with face fiery 75 DEG C, 85 DEG C of the fire in a stove before fuel is added, toast 13 hours, obtain Bakee material；
Shortening step：It bakeing to expect to be sent into Far-infrared tunnel stove and carry out shortening, temperature is 130 DEG C, and the time is 22 minutes, Obtain shortening material；
Detection and packaging step：Shortening material is subjected to metal detection, cooling, packaging successively, obtains finished product.
Embodiment 2：
A kind of low-sugar low-fat reconstitutes class instant food, is prepared by following raw material by weight：Cornstarch 95 parts, 9 parts of mushroom, 9 parts of lily, 9 parts of seaweed, 9 parts of corn, 9 parts of ham, 9 parts of salt, 9 parts of peanut oil, 9 parts of maltodextrin.
A kind of preparation method that reconstitutes class instant food of low-sugar low-fat, including：
Pre-treatment step：The mushroom of formula ratio, lily, seaweed, corn, ham through respectively and cleaning up, remove the peel, cutting Block, cook, mix thoroughly, obtaining the first compound；It is standby；
Material blend step：The cornstarch of formula ratio, salt, peanut oil, maltodextrin are added into pre-treatment step system In the first compound that work obtains, stir, obtain the second compound；
Baking step：Feed the mixture into rotation heat drying furnace, with face fiery 80 DEG C, 80 DEG C of the fire in a stove before fuel is added, toast 12.5 hours, obtain Expect to bakeing；
Shortening step：It bakeing to expect to be sent into Far-infrared tunnel stove and carry out shortening, temperature is 125 DEG C, and the time is 23 minutes, Obtain shortening material；
Detection and packaging step：Shortening material is subjected to metal detection, cooling, packaging successively, obtains finished product.
Embodiment 3：
A kind of low-sugar low-fat reconstitutes class instant food, is prepared by following raw material by weight：Cornstarch 105 parts, 11 parts of mushroom, 11 parts of lily, 11 parts of seaweed, 11 parts of corn, 11 parts of ham, 11 parts of salt, 11 parts of peanut oil, malt paste 11 parts of essence.
A kind of preparation method that reconstitutes class instant food of low-sugar low-fat, including：
Pre-treatment step：The mushroom of formula ratio, lily, seaweed, corn, ham through respectively and cleaning up, remove the peel, cutting Block, cook, mix thoroughly, obtaining the first compound；It is standby；
Material blend step：The cornstarch of formula ratio, salt, peanut oil, maltodextrin are added into pre-treatment step system In the first compound that work obtains, stir, obtain the second compound；
Baking step：Feed the mixture into rotation heat drying furnace, with face fiery 75 DEG C, 70 DEG C of the fire in a stove before fuel is added, toast 12 hours, obtain Bakee material；
Shortening step：It bakeing to expect to be sent into Far-infrared tunnel stove and carry out shortening, temperature is 120 DEG C, and the time is 20 minutes, Obtain shortening material；
Detection and packaging step：Shortening material is subjected to metal detection, cooling, packaging successively, obtains finished product.
Embodiment 4：
A kind of low-sugar low-fat reconstitutes class instant food, is prepared by following raw material by weight：Cornstarch 110 parts, 12 parts of mushroom, 12 parts of lily, 12 parts of seaweed, 12 parts of corn, 12 parts of ham, 12 parts of salt, 12 parts of peanut oil, malt paste 12 parts of essence.
A kind of preparation method that reconstitutes class instant food of low-sugar low-fat, including：
Pre-treatment step：The mushroom of formula ratio, lily, seaweed, corn, ham through respectively and cleaning up, remove the peel, cutting Block, cook, mix thoroughly, obtaining the first compound；It is standby；
Material blend step：The cornstarch of formula ratio, salt, peanut oil, maltodextrin are added into pre-treatment step system In the first compound that work obtains, stir, obtain the second compound；
Baking step：Feed the mixture into rotation heat drying furnace, with face fiery 85 DEG C, 90 DEG C of the fire in a stove before fuel is added, toast 14 hours, obtain Bakee material；
Shortening step：It bakeing to expect to be sent into Far-infrared tunnel stove and carry out shortening, temperature is 140 DEG C, and the time is 25 minutes, Obtain shortening material；
Detection and packaging step：Shortening material is subjected to metal detection, cooling, packaging successively, obtains finished product.
Effect assessment and performance detection
Mouthfeel evaluating standard：Ten point system.
Brew evaluating standard：Ten point system.
The mouthfeel and brew of embodiment 1-4 product are tested, test result is shown in Table 1：
Table 1
Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4
Mouthfeel 9.6 9.0 8.6 8.2
Brew 9.7 8.8 8.5 8.1
As it can be seen from table 1 the class that reconstitutes of 1-4 of embodiment of the present invention low-sugar low-fat facilitates food to be respectively provided with preferable mouthfeel And brew.Wherein, with the best results of embodiment 1.
Above-mentioned embodiment is only the preferred embodiment of the present invention, it is impossible to the scope of protection of the invention is limited with this, The change and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention Claimed scope.

Claims (10)

1. a kind of low-sugar low-fat reconstitutes class instant food, it is characterised in that is prepared by following raw material by weight： Cornstarch 90-110 parts, mushroom 8-12 parts, lily 8-12 parts, seaweed 8-12 parts, corn 8-12 parts, ham 8-12 parts, salt 8-12 parts, peanut oil 8-12 parts, maltodextrin 8-12 parts.
2. low-sugar low-fat as claimed in claim 1 reconstitutes class instant food, it is characterised in that below by weight Raw material is prepared：Cornstarch 95-105 parts, mushroom 9-11 parts, lily 9-11 parts, seaweed 9-11 parts, corn 9-11 parts, fire Leg 9-11 parts, salt 9-11 parts, peanut oil 9-11 parts, maltodextrin 9-11 parts.
3. low-sugar low-fat as claimed in claim 1 reconstitutes class instant food, it is characterised in that below by weight Raw material is prepared：100 parts of cornstarch, 10 parts of mushroom, 10 parts of lily, 10 parts of seaweed, 10 parts of corn, 10 parts of ham, salt 10 parts, 10 parts of peanut oil, 10 parts of maltodextrin.
4. a kind of preparation method for reconstituting class instant food of low-sugar low-fat as described in claim 1-3 any one, it is special Sign is, including：
Pre-treatment step：By the mushroom of formula ratio, lily, seaweed, corn, ham respectively by cleaning up, removing the peel, stripping and slicing, Cook, mix thoroughly, obtain the first compound；It is standby；
Material blend step：The cornstarch of formula ratio, salt, peanut oil, maltodextrin are added pre-treatment step and be made to To the first compound in, stir, obtain the second compound；
Baking step：Feed the mixture into rotation heat drying furnace, it is small with 75-85 DEG C of face fire, 70-90 DEG C of the fire in a stove before fuel is added, baking 12-14 When, obtain bakeing material；
Shortening step：It will bakee to expect to be sent into Far-infrared tunnel stove and carry out shortening, temperature is 120-140 DEG C, and the time is 20-25 points Clock, obtain shortening material；
Detection and packaging step：Shortening material is subjected to metal detection, cooling, packaging successively, obtains finished product.
5. the preparation method for reconstituting class instant food of low-sugar low-fat as claimed in claim 4, it is characterised in that baking step In, face fire temperature is 75-80 DEG C, 85-90 DEG C of fire in a stove before fuel is added temperature, is toasted 13 hours.
6. the preparation method for reconstituting class instant food of low-sugar low-fat as claimed in claim 5, it is characterised in that baking step In, face fire temperature is 75 DEG C, 85 DEG C of fire in a stove before fuel is added temperature, is toasted 13 hours.
7. the preparation method for reconstituting class instant food of low-sugar low-fat as claimed in claim 4, it is characterised in that shortening step In, temperature is 125-135 DEG C, and the time is 21-23 minutes.
8. the preparation method for reconstituting class instant food of low-sugar low-fat as claimed in claim 7, it is characterised in that shortening step In, temperature is 130 DEG C, and the time is 22 minutes.
9. the preparation method for reconstituting class instant food of low-sugar low-fat as claimed in claim 4, it is characterised in that metal detection Step is specific as follows：With metal fillings Fe a diameter of 1.2mm, alloy SUS a diameter of 1.5mm standard component makees exploratory inspection Survey, visiting sensitivity to gold per 1h verifies.
10. the preparation method for reconstituting class instant food of low-sugar low-fat as claimed in claim 4, it is characterised in that cooling bag It is specific as follows to fill step：Clean area operates, and natural cooling or fan coolling, quickly enter chilling room after coming out of the stove, and naturally cool to After normal temperature, quantitative package is carried out.
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