CN102919691B - Low-protein nutrition crispy slices and making method thereof - Google Patents
Low-protein nutrition crispy slices and making method thereof Download PDFInfo
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Abstract
The invention discloses low-protein nutrition crisp slices and a making method thereof. The low-protein nutrition crisp slices comprise, by weight, 90-95 parts of edible starch, 0.5-10 parts of cane sugar, 0.5-3 parts of malt extract, 0.5-2 parts of salt, 0.2-0.8 part of monostearin and 0.2-0.8 part of double-effect baking powder. The low-protein nutrition crisp slices are made by using the edible starch as a major ingredient and using cane sugar, malt extract, salt, monostearin, double-effect baking powder and the like as auxiliary materials and are nutritious, crispy and tasty and easy to digest and absorb. The low-protein nutrition crisp slices can be used as staple food at breakfast, can also be used as daily snack food, can control protein intake of nephrotic patients and phenyketonuria (PKU) patients, provide sufficient heat for the patients, and help the patients to develop a habit of eating low-protein food. By limiting the intake of the protein, diseases are prevented, and the low-protein nutrition crisp slices are ideal breakfast and snack food for the PKU patients and the nephrotic patients.
Description
Technical field
The present invention relates to food processing technology field, in particular to crisp of a kind of low nutrient protein and preparation method thereof.
Background technology
Chronic renal failure refers to that various kidney troubles cause the gradual and irreversibility of renal function to go down, until the clinical syndrome that the series of symptoms that afunction occurs and metabolic disorder form.Be the uremia it has often been said the whole latter stage of chronic kidney hypofunction.Uremia is not an independently disease, but the total clinical syndrome of the kidney trouble in various late periods, is that chronic renal failure enters the syndrome that end occurred during the stage eventually series of clinical manifestations forms.World kidney trouble association shows Countries and regional statistics, the incidence of disease of chronic renal failure worldwide is and continues to increase trend, China approximately annual new chronic kidney hypofunction the patient that obtains dialysis treatment is about 10,000 people left and right, and the total number of persons that maintains haemodialysis and peritoneal dialysis treatment is about 50,000 to 60,000 people.
PKU is the abbreviation of PKU, this disease is due to congenital PAH defect in body, causing phenylalanine can not be converted into tyrosine and extremely accumulate in vivo, simultaneously, the metabolism such as tyrosine, dopamine, norepinephrine, adrenaline, melanin form obstacle, causing a series of nervous system damages, is moronism crowd's main pathogenesis.Postnatal patient PKU, as long as long-term edible low phenylalanine food or low-protein food (as milk powder, protein and starch) and medicine, just can normal growth, become a normal person fully.Once the PKU infant eats common food, the phenylalanine in the infant body will be accumulated, and the intelligence of infant is damaged.
So carry out low protein diet for client need such as renal failure, uremias, if absorb too much protein, can increase nephrotic's glomerular filtration rate(GFR, renal plasma flow and cause renal dysfunction.Generally total amount is limited in to 20-40 gram (comprising animal/vegetable protein) according to the state of an illness, every day, protein allowance was about per kilogram of body weight 0.5 gram, in the scope of limiting the quantity of, required suitably to select high-quality protein, as milk, egg, lean meat etc.And PKU patient absorbs too much protein, there will be intelligence and development of speech obstacle, and increase the weight of along with the increase at age, in addition, infant hair, the colour of skin are light, in urine and sweat, give out Mousiness.Therefore, PKU patient's phenylalanine can not be taken in too much, can not take in very little, and owing to all containing the phenylalanine of 4-6% in native protein, so must control the absorption of native protein, in the staple food of taking in every day, protein is not more than 0.5%.
Present circumstances is on the market for the food of renal failure, uremic patient and PKU patient's research and development seldom, is mainly staple food, and as low albumen rice, low albumen dough sheet and low albumen flour, the kind of food is very single.
Summary of the invention
The present invention aim to provide crisp of a kind of low nutrient protein and preparation method thereof and, this preparation method's technique is simple, for the patient provide mouthfeel crisp, be easy to digest and assimilate and food conveniently.
To achieve these goals, according to an aspect of the present invention, crisp of a kind of low nutrient protein is provided, comprise by weight following raw material: 90～95 parts of food starch, 0.5～10 part of sucrose, 0.5～3 part of malt extract, 0.5～2 part of salt, 0.2～0.8 part of monoglyceride, 0.2～0.8 part of economic benefits and social benefits baking powder.
Further, raw material also comprises AMS, and the consumption of AMS is the AMS that every gram food starch adds 0.5～5IU.
Further, raw material also comprises B B-complex and the trace element of 0.4～0.8 part by weight; Wherein, B B-complex is selected from the one or more combination in vitamin B1, vitamin B2, vitamin B6, cobalamin, nicotinic acid, folic acid, pantothenic acid, vitamin A, vitamin C and vitamin E; Trace element is selected from the one or more combination in calcium, iron and zinc.
Further, raw material also comprises the flavor additive of 0.1～15 part by weight, and flavor additive comprises any in chocolate, barbecue flavoring powder and sweet milk.
Further, raw material comprises the food starch of 92.5 parts, the sucrose of 5 parts, the malt extract of 1 part, the salt of 0.5 part, the monoglyceride of 0.5 part, the economic benefits and social benefits baking powder of 0.3 part, the B B-complex of 0.4 part, the trace element of 0.2 part and the AMS of the 2.75IU that adds according to every gram food starch by weight.
Further, food starch is the one or more combination in cornstarch, farina, wheaten starch and rice starch; Wherein the protein wt content in food starch is lower than 0.5%.
According to a further aspect in the invention, also provide the preparation method of crisp of a kind of low nutrient protein, comprised above-mentioned any raw material metering is sieved, mix and blend, squeezing, maturing, drying, compressing tablet, bake, and composes flavor and cooling step.
Further, the squeezing, maturing step comprises: (1) will be transported in extruder through the resulting mixture of mix and blend, carry out heat treated in the bringing-up section of extruder, the process of heat treated comprises: 1 >. mixture is warming up to 65 ℃～90 ℃, in mixture, adds the water of 15～20 weight portions to carry out the modified slurry that obtains; 2 >. it is 125 ℃～135 ℃ that slurry is continued to add thermal maturation to temperature, obtains the slaking product; (2) the slaking product is carried out to cooling processing at the cooling section of extruder, extrude after cooling and obtain the slaking semi-finished product.
Further, step 1 > further comprise, adding water to add AMS to the consumption with every gram food starch 0.5～5IU in mixture in carrying out modified process.
Further, extruder is twin (double) screw extruder, and the twin (double) screw extruder screw speed is 160～250r/min; The temperature of twin (double) screw extruder cutting die head is 75 ℃～90 ℃, and cutting speed is 1300～1400r/min.
Further, drying steps comprises: the slaking semi-finished product that obtain in to the squeezing, maturing step under 55 ℃～75 ℃ carry out drying, until the moisture weight percent content in the slaking semi-finished product is 15～20%.
Further, baking step comprises: the compressing tablet semi-finished product that will obtain after the compressing tablet step are cured under 140 ℃～220 ℃, until the moisture weight percent content in the compressing tablet semi-finished product is 4～7%.
Apply technical scheme of the present invention, adopt food starch as primary raw material, it is good to eat and be easy to digest and assimilate that crisp of the low nutrient protein that adopts sucrose, malt extract, salt, monoglyceride, economic benefits and social benefits baking powder etc. to prepare as auxiliary material is nutritious, crisp.Should hang down crisp of nutrient protein both can be as staple food when breakfast, can be used as again daily leisure food, not only can control the nephrotic such as renal failure, uremia and PKU patient's protein intake, can also provide enough heats for it, help the patient to form the custom of low protein diet.Intake that can be by limit protein matter and then avoid generation and the deterioration of disease, crisp of this low nutrient protein is desirable breakfast food and the leisure food of patient such as PKU, renal failure, uremia.
The accompanying drawing explanation
The Figure of description that forms the application's a part is used to provide a further understanding of the present invention, and schematic description and description of the present invention the present invention does not form inappropriate limitation of the present invention for explaining.In the accompanying drawings:
Fig. 1 shows the process chart of crisp of the low nutrient protein of preparation of exemplary embodiments of the present invention.
The specific embodiment
It should be noted that, in the situation that do not conflict, embodiment and the feature in embodiment in the application can combine mutually.Describe below with reference to the accompanying drawings and in conjunction with the embodiments the present invention in detail.
According to a kind of exemplary embodiment of the present invention, low crisp of nutrient protein comprises following raw material by weight: 90～95 parts of food starch, 0.5～10 part of sucrose, 0.5～3 part of malt extract, 0.5～2 part of salt, 0.2～0.8 part of monoglyceride, 0.2～0.8 part of economic benefits and social benefits baking powder.
Adopt food starch as primary raw material, it is good to eat and be easy to digest and assimilate that crisp of the low nutrient protein that adopts sucrose, malt extract, salt, monoglyceride, economic benefits and social benefits baking powder etc. to prepare as auxiliary material is nutritious, crisp.Should hang down crisp of nutrient protein both can be as staple food when breakfast, can be used as again daily leisure food, not only can control the nephrotic such as renal failure, uremia and PKU patient's protein intake, can also provide enough heats for it, help the patient to form the custom of low protein diet.Intake that can be by limit protein matter and then avoid generation and the deterioration of disease, crisp of this low nutrient protein is desirable breakfast food and the leisure food of patient such as PKU, renal failure, uremia.
In the present invention, the raw material that low nutrient protein is crisp mainly be take food starch as main, is aided with other auxiliary material.Preferably, food starch is the one or more combination in cornstarch, farina, wheaten starch and rice starch; Wherein the protein content in cornstarch is lower than 0.5%.Although the protein content in the food starch that the present invention selects is very low, but in order further to control the intake of protein and phenylalanine, protein content of the present invention is lower than 0.5% food starch, can obtain edible more nutrition and healthy breakfast cereal food and leisure food, the preferred cornstarch of the present invention but be not limited to this can also be farina, wheaten starch or rice starch and one or more mixing wherein.Preferably cornstarch be because the cornstarch source is abundant, price is low and protein wt content lower than 0.5%, moisture weighs less than 14%, ash content and fat weight are respectively lower than 0.15%.
A preferred embodiment of the invention, raw material also comprises AMS, the consumption of AMS is the AMS that every gram food starch adds 0.5～5IU.The AMS added can be high temperature resistant, can under hot conditions, starch molecular chain be cut off, and starch is hydrolyzed to a certain extent, improves digestibility and the crisp brittleness of product.The present invention controls the consumption of the AMS that adds the AMS that adds 0.5～5IU for every gram food starch, and with this understanding, the Starch Hydrolysis degree is suitable, and the molecular size range of glucidtemns is conducive to improve digestibility and the crisp brittleness of product.If the amount added is more, can make Starch Hydrolysis excessive, the molecular weight of glucidtemns is too small, is unfavorable for improving the crisp brittleness of product, and causes enzyme preparation too much to consume; On the contrary, if the AMS amount added is less, Starch Hydrolysis is spent low, and the molecular weight of glucidtemns is excessive, can not improve digestibility and the crisp brittleness of product.The consumption of the AMS that adds is controlled as every gram food starch adds 0.5～5IU and both can have been played digestibility and the crisp brittleness purpose of improving product, can not cause again the waste of AMS, reduce costs.
Preferably, raw material also comprises B B-complex and the trace element of 0.4～0.8 part by weight; Wherein, B B-complex is selected from Cobastab
1, Cobastab
2, Cobastab
6, Cobastab
12, the one or more combination in nicotinic acid, folic acid, pantothenic acid, vitamin A, vitamin C and vitamin E; Trace element is selected from the one or more combination in calcium, iron and zinc.To adding B B-complex and trace element in raw material, it is the nutritive value that hangs down crisp of nutrient protein in order to improve.
Wherein, B B-complex and trace element add with the acceptable amount of food, and the raw mix of 1kg of take is benchmark, and general addition is as follows: Cobastab
14.6～9.2mg, Cobastab
24.6～9.2mg/kg, Cobastab
65.84～11.68mg, Cobastab
120.54～0.75mg, nicotinic acid 39.32～78.64mg, folic acid 6.16～12.32mg, pantothenic acid 17.4～34.8mg, vitamin A 13.2～26.4mg, vitamin E 50～100mg, vitamin C 211.2～422.4mg/kg, calcium 2132.10～4624.21mg, iron 64～128mg, zinc 51.2～102.4mg.Above-mentioned B B-complex and trace element are mixed with other raw material, add extruder.
Preferably, raw material also comprises the flavor additive of 0.1～15 part by weight, and flavor additive comprises one or more mixing in chocolate, barbecue flavoring powder and sweet milk.The present invention, by the product batching, adding B B-complex and trace element, has improved the nutritive value of product.
A preferred embodiment of the invention, raw material comprises the food starch of 92.5 parts, the sucrose of 5 parts, the malt extract of 1 part, the salt of 0.5 part, the monoglyceride of 0.5 part, the economic benefits and social benefits baking powder of 0.3 part, the B B-complex of 0.4 part, the trace element of 0.2 part and the AMS of the 2.75IU that adds according to every gram food starch by weight.Adopt the raw material of this weight portion proportioning can prepare protein content lower than 0.5%, crisp of the low nutrient protein that balanced in nutrition, digestibility good, mouthfeel is crisp.
According to a further aspect in the invention, provide the preparation method of crisp of a kind of low nutrient protein, as shown in Figure 1, comprised above-mentioned any raw material metering is sieved, mix and blend, squeezing, maturing, drying, compressing tablet, bake, and composes flavor and cooling step.
At first the present invention sieves the metering of the auxiliary material of major ingredient food starch and interpolation, and the fineness requirement of general food starch is all by 80 mesh sieves.By the raw material mix and blend after sieving, extrusion, drying, compressing tablet, bake, and composes the flavor step and obtain crisp of the low nutrient protein that is rich in vitamin and mineral matter that protein content is low, heat is high.This preparation method's technique is simple, and automaticity is high, production efficiency is high, less energy consumption, the raw material availability height is pollution-free, nutritive loss is few, absorption easy to digest, mouthfeel are good, instant, is suitable for large-scale production.
Preferably, the squeezing, maturing step comprises: (1) will be transported in extruder through the resulting mixture of mix and blend, carry out heat treated in the bringing-up section of extruder, the process of heat treated comprises: 1 >. mixture is warming up to 65 ℃～75 ℃, in mixture, adds the water of 15～20 weight portions to carry out the modified slurry that obtains; 2 >. it is 125 ℃～135 ℃ that slurry is continued to add thermal maturation to temperature, obtains the slaking product; (2) the slaking product is carried out to cooling processing at the cooling section of extruder, extrude after cooling and obtain the slaking semi-finished product.
Raw material after mix and blend is pulverulent mixture, and this pulverulent mixture is transported in mixer and fully mixes, and then by auger conveyor, mixture is delivered in extruder.Preferably, extruder is preferably twin (double) screw extruder, and wherein the twin (double) screw extruder screw speed is 160～250r/min.Under the impetus of screw spiral, material moves forward.Material when the extruder barrel because of acting in conjunction water absorption and swelling, gelatinization, cracking, plasticizing, restructuring and the homogenizing of moisture, temperature, pressure and mechanical shear stress.Through the nib ejection, become the slaking product with definite shape and a small amount of vesicular texture.
Twin (double) screw extruder of the present invention comprises following different humidity province, and wherein II district temperature is that 65 ℃～90 ℃，Ⅲ district temperature are that 125 ℃～135 ℃，Ⅳ district temperature are that 115 ℃～125 ℃，Ⅴ district temperature are 80 ℃～100 ℃，Ⅵ district temperature 75-90 ℃.Wherein the temperature of twin (double) screw extruder cutting die head is 75 ℃～90 ℃, and cutting speed is 1300～1400r/min.
When the preferred Ⅱ of the present invention district temperature is 65 ℃～90 ℃, to the water that adds 15～20 weight portions in mixture, carry out modifiedly, carrying out modified purpose is to make mixture water suction swollen, gelatinization, is beneficial to slaking.Excess Temperature is chosen under the scope of 65 ℃～90 ℃ that to carry out modified be to consider that this temperature range absorption speed is fast to adding water in mixture, if can cause the reinforced difficulty of extruder.Carry out modified extruder operation stable at this temperature, the excellent product quality obtained.Preferably, step 1 > further comprise, adding water to add AMS to the consumption with every gram food starch 0.5～5IU in mixture in carrying out modified process.Wherein can directly high temperature resistant AMS be joined in mixture, also high temperature resistant AMS can be configured to 0.1% solution and join in twin (double) screw extruder together with water.Add high temperature resistant AMS can improve digestibility and the crisp brittleness of product, be chosen in the temperature range of 65 ℃～90 ℃ and add high temperature resistant AMS to make starch gelatinization and enzymatic hydrolysis.
The preferred circle hole shape die head of twin (double) screw extruder of the present invention, but be not limited to this, can configure according to required product the die head shape.The temperature of circle hole shape die head of the present invention is 75～90 ℃, and cutting speed is 1300～1400r/min, under the condition of microbulking, the slaking product is cut into to spherical particle, obtains the slaking semi-finished product.The mode that adopts air-flow to carry, be transported to fluid bed by slaking semi-finished product spherical particle and carry out drying.Preferably, drying steps comprises: under 55 ℃～75 ℃, the slaking semi-finished product are carried out to drying, until the moisture weight percent content in the slaking semi-finished product is 15～20%.The moisture weight percent content is controlled in 15%～20% scope between the particle that can guarantee to enter tablet press machine to adhesion and sticky pressure roller mutually.
With ribbon conveyer, dried slaking semi-finished product spherical particle is delivered in tablet press machine and carries out compressing tablet, the gap of adjusting between pressure roller makes material be pressed into the thin slice that thickness is 0.4～0.6mm, then in spray bed type baking oven, is baked.Preferably, baking step comprises: will process resulting compressing tablet semi-finished product through compressing tablet and be cured under 140 ℃～220 ℃, until the moisture weight percent content in the compressing tablet semi-finished product is 4～7%.Through curing, product is laminar, and color is rice white, and there is micro-bubble, rough on surface, and special fragrance is arranged.
Putting into air after semi-finished product after curing are come out of the stove, to carry out nature cooling, when the temperature of product approaches room temperature, composes flavor, generally adopts the drum-type flush coater will hang down nutrient protein sheet spraying flavoring and give product special fragrance.Then it is cooling that product carries out nature, and when the temperature of product approaches room temperature, packing seals preservation rapidly, to prevent product from again absorbing airborne moisture, gets damp.The product of composing after distinguishing the flavor of is packed and sealed preservation rapidly, get damp to prevent product from again absorbing airborne moisture.
The present invention adopted the enzyme process extruding and puffing technology improved product crisp brittleness, make product be easier to digest and assimilate.Crisp of the low nutrient protein obtained is crisp good to eat, nutritious, be easy to digest and assimilate, both can be as staple food when breakfast, can be used as again daily leisure food, not only can control the nephrotics such as renal failure, uremia and PKU patient's protein intake, can also provide enough heats for it, help the patient to form the custom of low protein diet, intake by limit protein matter and then avoid generation and the deterioration of disease is desirable breakfast food and the leisure food of patient such as PKU, renal failure, uremia.
In addition, this product both can directly be used, also can in hot and cold drink, steep instant, solve well current China and for special populations such as ephrosis, PKU patients, do not researched and developed the market supply and demand contradiction of leisure function food, and meet the R&D direction of international market low-protein food, make food more targetedly, nutrient laden, scientific, facilitation more.
Further illustrate beneficial effect of the present invention below in conjunction with specific embodiment.
Embodiment 1
Composition of raw materials: cornstarch: 90 weight portions, sucrose: 10 weight portions, malt extract: 0.5 weight portion, salt: 0.5 weight portion, monoglyceride: 0.2 weight portion, economic benefits and social benefits baking powder: 0.5 weight portion.
The raw material of above-mentioned parts by weight is delivered to extruder by auger conveyor after mixer mixes, adds the water of 15 weight portions and the AMS of 0.5IU in extruder Ⅱ district simultaneously.Each warm area temperature of extruder is adjusted into respectively 65 ℃ of II district temperature, 125 ℃ of III district temperature, 115 ℃ of IV district temperature, 80 ℃ of V district temperature, 75 ℃ of VI district temperature, screw speed is 220r/min, and die head temperature is adjusted into to 80 ℃, the cutting revolution is 1300r/min, and the semi-finished product that pushed are cut, after cutting, spherical semi-finished product are delivered to 60 ℃ fluidized bed drying to half-finished moisture at 15-20%, then be depressed into into the thin slice of 0.3mm in tablet press machine, finally in baking oven, bake, baking temperature is 180 ℃, and product moisture content is 4-7%.In order to obtain the low nutrient protein sheet of various tastes, in coating pan, the barbecue flavoring powder is sprayed on the cornflakes surface after cooling, dry, both obtained the low nutrient protein sheet of barbecue flavor.
Embodiment 2-6
Its preparation process is identical with embodiment 1, and difference is the proportioning of raw material.
The proportioning of table 1 raw material
Table 2 product sensory index
The nutrient component meter (content of every 100 grams) that the low nutrient protein of table 3 is crisp
The organoleptic indicator that low nutrient protein from table 2 is crisp and table and nutrient component meter can find out, the sensory evaluation that the low nutrient protein prepared in embodiments of the invention is crisp is better, balanced in nutrition.Especially in embodiment 4, crisp sugariness of low nutrient protein of preparation is suitable, and saline taste is suitable, and wheat fragrance is arranged, and mouthfeel is crisp, even tissue, and surface is brighter, without bubble; The nutritional labeling equilibrium, be easy to digestion, and low albumen (being less than 1.0%) and to produce composition lower is preferably processing method of crisp of low nutrient protein.
Crisp of the low nutrient protein that adopts method of the present invention to prepare has following advantage:
1, product select food starch especially cornstarch be raw material, it is of high nutritive value enhanced nutrient, and is easy to digestion, protein content is low and heat is high, cheap, has a wide range of applications market.
2, compare with traditional handicraft, due to the technology that has adopted advanced enzyme process extrusion, improved the processing technology of food, greatly improved structural state, mouthfeel and the digestibility of product, improved product quality.Shorten technological process simultaneously, enriched the designs and varieties of food; Reduce producing cost, reduced labour intensity.
3, increased the kind of product, because current low-protein food product type mainly contains low albumen dough sheet, low protein diet powder, low albumen vermicelli, low albumen rice etc., majority is staple food, and leisure food, do not eat inconvenient yet, can not thoroughly help renal failure, uremic patient and PKU patient to form the custom of low protein diet, and the product that the present invention develops both can have been made breakfast edible, also can do daily food, mouthfeel is crisp, edible convenient, has more the market competitiveness.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (11)
1. the preparation method of crisp of a low nutrient protein, is characterized in that, comprise the metering of the raw material of crisp of described low nutrient protein is sieved, and mix and blend, squeezing, maturing, drying, compressing tablet, bake, and composes flavor and cooling step;
Wherein, crisp of described low nutrient protein comprises following raw material by weight:
2. the preparation method of crisp of low nutrient protein according to claim 1, is characterized in that, described raw material also comprises AMS, and the consumption of described AMS is the AMS that every gram food starch adds 0.5～5IU.
3. the preparation method of crisp of low nutrient protein according to claim 1, is characterized in that, described raw material also comprises B B-complex and the trace element of 0.4～0.8 part by weight; Wherein,
Described B B-complex is selected from Cobastab
1, Cobastab
2, Cobastab
6, Cobastab
12, the one or more combination in nicotinic acid, folic acid, pantothenic acid, vitamin A, vitamin C and vitamin E;
Described trace element is selected from the one or more combination in calcium, iron and zinc.
4. the preparation method of crisp of low nutrient protein according to claim 1, is characterized in that, described raw material also comprises the flavor additive of 0.1～15 part by weight, and described flavor additive comprises any in chocolate, barbecue flavoring powder and sweet milk.
5. the preparation method of crisp of low nutrient protein according to claim 3, it is characterized in that, described raw material comprises the food starch of 92.5 parts, the sucrose of 5 parts, the malt extract of 1 part, the salt of 0.5 part, the monoglyceride of 0.5 part, the economic benefits and social benefits baking powder of 0.3 part, the B B-complex of 0.4 part, the trace element of 0.2 part and the AMS of the 2.75IU that adds according to every gram food starch by weight.
6. according to the preparation method of crisp of the described low nutrient protein of any one in claim 1 to 5, it is characterized in that, described food starch is the one or more combination in cornstarch, farina, wheaten starch and rice starch; Protein content in wherein said food starch is lower than 0.5%.
7. the preparation method of crisp of low nutrient protein according to claim 1, is characterized in that, described squeezing, maturing step comprises:
(1) will be transported in extruder through the resulting mixture of mix and blend, and carry out heat treated in the bringing-up section of described extruder, the process of described heat treated comprises:
1 >. described mixture is warming up to 65 ℃～90 ℃, in described mixture, adds the water of 15～20 weight portions to carry out the modified slurry that obtains;
2 >. it is 125 ℃～135 ℃ that described slurry is continued to add thermal maturation to temperature, obtains the slaking product;
(2) described slaking product is carried out to cooling processing at the cooling section of described extruder, extrude after cooling and obtain the slaking semi-finished product.
8. the preparation method of crisp of low nutrient protein according to claim 7, it is characterized in that, described step 1 > further comprise, adding water to add AMS to the consumption with every gram food starch 0.5～5IU in described mixture in carrying out modified process.
9. the preparation method of crisp of low nutrient protein according to claim 7, is characterized in that, described extruder is twin (double) screw extruder, and described twin (double) screw extruder screw speed is 160～250r/min; The temperature of described twin (double) screw extruder cutting die head is 75 ℃～90 ℃, and cutting speed is 1300～1400r/min.
10. the preparation method of crisp of low nutrient protein according to claim 1, it is characterized in that, described drying steps comprises: under 55 ℃～75 ℃, the slaking semi-finished product that obtain in described squeezing, maturing step are carried out to drying, until the moisture weight percent content in described slaking semi-finished product is 15～20%.
11. the preparation method that low nutrient protein according to claim 1 is crisp, it is characterized in that, described baking step comprises: the compressing tablet semi-finished product that will obtain after described compressing tablet step are cured under 140 ℃～220 ℃, until the moisture weight percent content in described compressing tablet semi-finished product is 4～7%.
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