CN110623190A - Production process of substitute staple food product for weight-losing period - Google Patents
Production process of substitute staple food product for weight-losing period Download PDFInfo
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- CN110623190A CN110623190A CN201810655470.XA CN201810655470A CN110623190A CN 110623190 A CN110623190 A CN 110623190A CN 201810655470 A CN201810655470 A CN 201810655470A CN 110623190 A CN110623190 A CN 110623190A
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- raw materials
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- fermentation
- screening
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Classifications
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/065—Microorganisms
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
Abstract
A production process for replacing staple food products during weight-losing period comprises screening raw materials, pulverizing raw materials, sterilizing raw materials, fermenting, sterilizing for the second time, aging, gelatinizing, mixing, adding nutrition enhancer, drying, solidifying, preparing additive, packaging, and storing. The beneficial effects are as follows: the grain raw materials with individual differences are guaranteed to be respectively treated, the internal component structure of the grain raw materials is prevented from being damaged, the absorption of the grain nutrient components is increased through fermentation treatment and the addition of decomposed enzymes, and the nutrient errors caused by the absorption differences of human bodies are reduced.
Description
Technical Field
The invention relates to the field of food processing, in particular to a production process for replacing staple food products during weight-losing period.
Background
The diet meal replacement can replace staple food to provide nutrition and partial energy required by maintaining physiological functions for human bodies, and the main component of the diet meal replacement is grain. The existing production process of replacing the meal with grains mainly comprises the steps of screening, cleaning, sterilizing and mixing raw materials and additives, and then uniformly carrying out treatments such as crushing, curing, packaging and the like. Due to different physical shapes and nutritional ingredients of the raw materials, the unified processing can damage the internal ingredients to a certain extent, so that the theoretical nutritional value and the actual value of the meal replacement are inconsistent, and the main ingredient of the meal replacement is grains, so that the error between the nutritional theoretical value and the actual value of the meal replacement is large due to different absorption capacities of human individuals after eating.
Disclosure of Invention
The invention aims to solve the problems and designs a production process for replacing staple food products during the period of weight loss. The specific design scheme is as follows:
a production process for replacing staple food products during weight reducing period comprises screening raw materials, pulverizing raw materials, sterilizing raw materials, fermenting, sterilizing for the second time, aging, gelatinizing, mixing, adding nutrition enhancer, drying, solidifying, preparing additive, packaging, and storing,
sterilizing the raw materials, crushing the raw materials, performing fermentation treatment, performing secondary sterilization, curing treatment and pasting treatment on the raw materials respectively in turn,
mixing the gelatinized raw materials in proportion, sequentially adding a nutrition enhancer, drying and curing,
independently performing an additive preparation step, and packaging and storing the prepared additive and the dried and cured raw materials.
In the step of screening the raw materials, the raw materials are respectively screened according to the physical properties and the screening standards of the raw materials,
the screening method comprises the steps of centrifugation, blowing, screening, cleaning and grinding, and for the raw materials which need to be cleaned and have water content of more than 10% after screening, the water content of the raw materials needs to be reduced to be less than 10%.
The raw material crushing step comprises grinding crushing, stamping crushing, beating crushing, chopping crushing, drying crushing,
after being crushed, the diameter of the raw material is less than 50 meshes,
after crushing, the water content of the raw materials is less than 5 percent.
In the raw material sterilization step, a normal temperature sterilization mode is adopted, including high pressure sterilization, ultraviolet sterilization, high oxygen sterilization, vacuum sterilization and centrifugal sterilization,
wherein the high-pressure sterilization pressure is less than 1200Mpa,
the grain raw material without protein nutrient substances can be sterilized by adopting ultraviolet rays with the wavelength of 250 nm-260 nm,
the high-oxygen sterilization is performed in a pure oxygen environment by adopting high pressure of 250 Mpa.
In the fermentation treatment step, the protein cereal raw material is subjected to microbial fermentation at the fermentation temperature of 30-40 ℃ for more than 24 hours, an auxiliary culture solution is added in the fermentation process, and the amount of the added auxiliary culture solution is smaller than the theoretical value of fermentation time consumption at the normal temperature.
The curing treatment comprises high-pressure cooking curing, normal-pressure cooking curing, high-pressure puffing curing and normal-pressure puffing curing,
the steaming time under normal pressure is 1 h-5 h, the water content after gelatinization is 45%,
the internal pressure of the high-pressure cooking is 120 kPa-200 kPa, the gelatinization time is 3 min-15 min, the water content after gelatinization is 40%,
puffing under normal pressure at 200-300 deg.C for 15-40 s to obtain baked puffed food,
the puffing pressure of the high-pressure puffing is 10 MPa-15 MPa, and the puffing of the raw materials is realized when the pressure is reduced.
The raw materials are gelatinized by adding water, and then are mixed, and the nutrition enhancer is added in the mixing step process.
The drying and curing step comprises tabletting forming, slicing forming, die forming and centrifugal granulation forming after drying, and the water content is less than 5% after drying and curing.
In the step of preparing the additive, enzyme additives are prepared and packaged separately.
The production process for replacing staple food products in the period of losing weight, which is obtained by the technical scheme of the invention, has the beneficial effects that:
the grain raw materials with individual differences are guaranteed to be respectively treated, the internal component structure of the grain raw materials is prevented from being damaged, the absorption of the grain nutrient components is increased through fermentation treatment and the addition of decomposed enzymes, and the nutrient errors caused by the absorption differences of human bodies are reduced.
Detailed Description
The present invention is described in detail below.
A production process for replacing staple food products during weight reducing period comprises screening raw materials, pulverizing raw materials, sterilizing raw materials, fermenting, sterilizing for the second time, aging, gelatinizing, mixing, adding nutrition enhancer, drying, solidifying, preparing additive, packaging, and storing,
sterilizing the raw materials, crushing the raw materials, performing fermentation treatment, performing secondary sterilization, curing treatment and pasting treatment on the raw materials respectively in turn,
mixing the gelatinized raw materials in proportion, sequentially adding a nutrition enhancer, drying and curing,
independently performing an additive preparation step, and packaging and storing the prepared additive and the dried and cured raw materials.
In the step of screening the raw materials, the raw materials are respectively screened according to the physical properties and the screening standards of the raw materials,
the screening method comprises the steps of centrifugation, blowing, screening, cleaning and grinding, and for the raw materials which need to be cleaned and have water content of more than 10% after screening, the water content of the raw materials needs to be reduced to be less than 10%.
The raw material crushing step comprises grinding crushing, stamping crushing, beating crushing, chopping crushing, drying crushing,
after being crushed, the diameter of the raw material is less than 50 meshes,
after being crushed, the water content of the raw materials is less than 5 percent
In the raw material sterilization step, a normal temperature sterilization mode is adopted, including high pressure sterilization, ultraviolet sterilization, high oxygen sterilization, vacuum sterilization and centrifugal sterilization,
wherein the high-pressure sterilization pressure is less than 1200Mpa,
the grain raw material without protein nutrient substances can be sterilized by adopting ultraviolet rays with the wavelength of 250 nm-260 nm,
the high-oxygen sterilization is performed in a pure oxygen environment by adopting high pressure of 250 Mpa.
In the fermentation treatment step, the protein cereal raw material is subjected to microbial fermentation at the fermentation temperature of 30-40 ℃ for more than 24 hours, an auxiliary culture solution is added in the fermentation process, and the amount of the added auxiliary culture solution is smaller than the theoretical value of fermentation time consumption at the normal temperature.
The curing treatment comprises high-pressure cooking curing, normal-pressure cooking curing, high-pressure puffing curing and normal-pressure puffing curing,
the steaming time under normal pressure is 1 h-5 h, the water content after gelatinization is 45%,
the internal pressure of the high-pressure cooking is 120 kPa-200 kPa, the gelatinization time is 3 min-15 min, the water content after gelatinization is 40%,
puffing under normal pressure at 200-300 deg.C for 15-40 s to obtain baked puffed food,
the puffing pressure of the high-pressure puffing is 10 MPa-15 MPa, and the puffing of the raw materials is realized when the pressure is reduced.
The raw materials are gelatinized by adding water, and then are mixed, and the nutrition enhancer is added in the mixing step process.
The drying and curing step comprises tabletting forming, slicing forming, die forming and centrifugal granulation forming after drying, and the water content is less than 5% after drying and curing.
In the step of preparing the additive, enzyme additives are prepared and packaged separately.
The raw material screening step can ensure the quality of the raw materials, and the most verified screening step and the screening standard are selected according to different physical properties of different raw materials;
although high-temperature sterilization and ultraviolet sterilization are sterilization modes with high efficiency and good sterilization effect, the sterilization modes are also sterilization modes with strong destructiveness, and the nutritional structure in the raw materials can be destroyed in the sterilization process, so the sterilization modes are not suitable for being adopted under normal conditions, and the sterilization steps can ensure that microorganisms added in the subsequent fermentation step are not interfered and attacked;
the raw material crushing step can be fully prepared for subsequent processing, for example, particles with smaller diameters can be better and more uniformly processed in the steps of fermentation treatment and curing;
the fermentation treatment step can make the organic raw material better digested, easier to absorb and richer in nutrition through the action of microorganisms on the organic raw material;
the secondary sterilization step can kill microorganisms bred in the process of adding the fermentation microorganisms, so that excessive fermentation is avoided;
the curing step also needs to be carried out independently, and the time and the temperature needed in the curing process are different due to different physical properties of different raw materials;
after the curing is finished, the subsequent production process does not need to pay attention to the individual difference of the raw materials, so that the raw materials can be mixed and uniformly processed, but the raw materials cured by adopting different curing modes have difference, particularly different water contents, and cannot be effectively and fully mixed, so that the raw materials need to be gelatinized firstly, and the raw materials are convenient and fully and uniformly mixed;
the main component of the additive is decomposition enzyme bacteria which are helpful for digestion and absorption, and the additive cannot be mixed into food in advance, so that the additive needs to be independently ensured, and is added according to the instruction when being eaten to ensure the absorption.
The technical solutions described above only represent the preferred technical solutions of the present invention, and some possible modifications to some parts of the technical solutions by those skilled in the art all represent the principles of the present invention, and fall within the protection scope of the present invention.
Claims (8)
1. A production process for replacing staple food products during weight-losing period comprises the steps of screening raw materials, crushing the raw materials, sterilizing the raw materials, fermenting, sterilizing for the second time, curing, gelatinizing, mixing, adding a nutrition enhancer, drying and curing, preparing an additive, packaging and storing, and is characterized in that,
sterilizing the raw materials, crushing the raw materials, performing fermentation treatment, performing secondary sterilization, curing treatment and pasting treatment on the raw materials respectively in turn,
mixing the gelatinized raw materials in proportion, sequentially adding a nutrition enhancer, drying and curing,
independently performing an additive preparation step, and packaging and storing the prepared additive and the dried and cured raw materials.
2. The process for producing a substitute staple food product for use during weight loss according to claim 1, wherein in said raw material screening step, the raw materials are individually screened according to physical properties of the raw materials and screening criteria,
the screening method comprises the steps of centrifugation, blowing, screening, cleaning and grinding, and for the raw materials which need to be cleaned and have water content of more than 10% after screening, the water content of the raw materials needs to be reduced to be less than 10%.
3. The process according to claim 1, wherein the step of comminuting the raw material comprises grinding, crushing, beating, chopping, drying,
after being crushed, the diameter of the raw material is less than 50 meshes,
after crushing, the water content of the raw materials is less than 5 percent.
4. The process for producing a substitute staple food product for use during weight loss according to claim 1, wherein in the step of sterilizing the raw materials, a normal-temperature sterilization mode is adopted, including autoclaving, ultraviolet sterilization, high-oxygen sterilization, vacuum sterilization, and centrifugal sterilization,
wherein the high-pressure sterilization pressure is less than 1200Mpa,
the grain raw material without protein nutrient substances can be sterilized by adopting ultraviolet rays with the wavelength of 250 nm-260 nm,
the high-oxygen sterilization is performed in a pure oxygen environment by adopting high pressure of 250 Mpa.
The process according to claim 1, wherein the fermentation step comprises microbial fermentation of the proteinaceous cereal material at a fermentation temperature of 30-40 ℃ for a fermentation time of greater than 24 hours, wherein an auxiliary culture medium is added during the fermentation, wherein the amount of the auxiliary culture medium is less than the theoretical amount of time consumed during fermentation at ambient temperature.
5. The process for producing a substitute staple food product for use during weight loss according to claim 1, wherein said aging treatment comprises autoclaving, atmospheric pressure cooking, high pressure expansion cooking, atmospheric pressure expansion cooking,
the steaming time under normal pressure is 1 h-5 h, the water content after gelatinization is 45%,
the internal pressure of the high-pressure cooking is 120 kPa-200 kPa, the gelatinization time is 3 min-15 min, the water content after gelatinization is 40%,
puffing under normal pressure at 200-300 deg.C for 15-40 s to obtain baked puffed food,
the puffing pressure of the high-pressure puffing is 10 MPa-15 MPa, and the puffing of the raw materials is realized when the pressure is reduced.
6. The process according to claim 1, wherein the gelatinization of the raw materials is achieved by adding water, and the raw materials are mixed after gelatinization, and the nutritional supplement is added during the mixing step.
7. The process according to claim 1, wherein the drying and solidifying step comprises tabletting, slicing, molding, and centrifugal granulating, and the moisture content after drying and solidifying is less than 5%.
8. The process for producing a substitute staple food product for use during weight loss according to claim 1, wherein in the step of formulating the additives, enzyme additives are formulated, and said enzyme additives are separately packaged.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810655470.XA CN110623190A (en) | 2018-06-23 | 2018-06-23 | Production process of substitute staple food product for weight-losing period |
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| CN201810655470.XA CN110623190A (en) | 2018-06-23 | 2018-06-23 | Production process of substitute staple food product for weight-losing period |
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| CN110623190A true CN110623190A (en) | 2019-12-31 |
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| CN201810655470.XA Pending CN110623190A (en) | 2018-06-23 | 2018-06-23 | Production process of substitute staple food product for weight-losing period |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113367345A (en) * | 2021-06-21 | 2021-09-10 | 付立贤 | Production process of predigested food |
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| CN102511738A (en) * | 2011-11-15 | 2012-06-27 | 华南农业大学 | Microwave-puffed almond and grain nutrition chip and preparation method thereof |
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| CN107950945A (en) * | 2017-11-28 | 2018-04-24 | 桐城市天地泰农业科技有限公司 | A kind of fruity dried sweet potato and its processing method |
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2018
- 2018-06-23 CN CN201810655470.XA patent/CN110623190A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467533A (en) * | 2007-12-28 | 2009-07-01 | 天津市中英保健食品有限公司 | Pure natural cereal food and method for producing and eating the same |
| CN102511738A (en) * | 2011-11-15 | 2012-06-27 | 华南农业大学 | Microwave-puffed almond and grain nutrition chip and preparation method thereof |
| CN106173920A (en) * | 2016-07-07 | 2016-12-07 | 北京工商大学 | A kind of Monas cuspurpureus Went Herba bromi japonici expanded grain rice cake and preparation method thereof |
| CN106261589A (en) * | 2016-08-04 | 2017-01-04 | 刘良忠 | Special dietary seafood that a kind of applicable patients with chronic diseases is edible and processing method thereof |
| CN107897779A (en) * | 2017-11-09 | 2018-04-13 | 广东科贸职业学院 | The preparation method of blueberry weight losing meal-replacing congee |
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Application publication date: 20191231 |