CN1109288A - Black nutritive food - Google Patents

Abstract

The black nutriment is made up by using black rice, black soybean, black sesame, mung bean, proteoglycan and lecithin as raw material and passing through the process of extrusion, puffing, compounding, stoving, smashing and sieving to make the difficult dextrinizing long chain starch change into easy dextrinizing short chain dextrin and reduced sugar, it has all the features of smell and taste.

Description

Black nutritive food

With black soya bean, black rice, Semen sesami nigrum is the black-food of main material, Gu its flavour nutrient uniqueness is favored by people extensively.Because these raw materials, the outer wall quality is hard, and immanent structure is tight, and conventional cooking method is difficult to make it gelatinization.Therefore, adopt the puffing technique production technology, can make and make delicacies out of coarse food grain, make mouthfeel more fine and smooth, easier digesting and assimilating.

We find that these main materials mostly do not contain VA when analyzing the nutrition of black-food, therefore, we have added mung bean in the processing of black-food.VA content is abundant in the mung bean, has remedied the auxotrophy of black-food.Simultaneously, we allocate an amount of lecithin in black-food, because lecithin helps antioxygen, also help health care.

The present invention proposes to adopt puffing technique to produce black nourishing food, make long-chain starch be cut into short chain dextrin and reduced sugar by puffing explosion, rely on the interior high temperature of bulking machine, high pressure to make the strong penetration of its molecular motion aggravation and hydrone, be subjected to displacement rearrangement, make starch gelatinization.

The present invention proposes expandedly to combine with fortification, makes it black-food and more becomes perfect, and the production technology that we adopt is as follows:

(1) prescription is formed:

Black soya bean 40

Black rice 20

Semen sesami nigrum 30

Mung bean 8

Albumen sugar 1.5

Lecithin 0.5

(2) technological process

100 order → packings are pulverized → sieved to the ripe sesame of black soya bean, black rice, mung bean coarse crushing → add water-wet → extrusion → add, albumen sugar, lecithin jointly

Here be the sweet taste conditioning agent with albumen sugar, for preventing juvenile's carious tooth, fat-reducing, preventing that blood sugar is all helpful.Lecithin combines with the interior contained consaturated oil of Semen sesami nigrum, can prolong the shelf-life of black-food greatly, also makes frequent user reach the purpose of promoting longevity.

Black-food is handled through expanding processing and fortification, has really realized " nutrient laden, convenient purification ".Utilize this new technique, product can be made crisp of powdered agent, paste, liquid potus.After black-food was handled through extrusion, the nutrition loss was very few, and microorganism that grows nonparasitically upon another plant and sick worm's ovum are mostly killed under the condition of HTHP.This mode of production, facility is also uncomplicated, and raw material supply is abundant, and product has become fashion trend at home and abroad.

Claims (3)

1, a kind of black nourishing food that utilizes the production of extruding-puffing technique production is made the VA additive by mung bean, and is made the sweet taste conditioning agent with albumen sugar, does anti-agent with lecithin, it is characterized in that elder generation with black soya bean, black rice, mung bean is pulverized earlier, and wet with water, the back is expanded, composite, pulverizes again.

2, a kind ofly add form in the black-food to, but preventing decayed tooth is hypoglycemic, to reach the health care purpose with albumen sugar.

3, a kind of have edible safety with the alternative conventional antioxidant of lecithin, guarantees the quality for a long time, and its method is to add before pulverizing, in order to being evenly distributed.