CN114246330A - Sugar-free food material - Google Patents

Sugar-free food material Download PDF

Info

Publication number
CN114246330A
CN114246330A CN202111386736.3A CN202111386736A CN114246330A CN 114246330 A CN114246330 A CN 114246330A CN 202111386736 A CN202111386736 A CN 202111386736A CN 114246330 A CN114246330 A CN 114246330A
Authority
CN
China
Prior art keywords
powder
parts
raw materials
food
water
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
Application number
CN202111386736.3A
Other languages
Chinese (zh)
Inventor
刘希福
董经建
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN202111386736.3A priority Critical patent/CN114246330A/en
Publication of CN114246330A publication Critical patent/CN114246330A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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
    • A23L7/152—Cereal germ products
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • General Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Agronomy & Crop Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a sugar-free food material, which relates to the technical field of food materials, and comprises the following raw materials in parts by weight: 1.6-1.8 parts of mushroom powder, 0.7-0.9 part of tartary buckwheat powder, 4-6 parts of wax gourd powder, 0.6-0.8 part of white radish powder, 4.6-4.8 parts of broccoli powder, 6.3-6.5 parts of alfalfa powder, 5.6-5.8 parts of lettuce, 0.4-0.6 part of green cabbage powder, 3-5 parts of elm seed powder, 4-6 parts of mung bean peel, 6-8 parts of soybean dietary fiber, 16-18 parts of oat bran and 10-12 parts of wheat germ. The process flow used by the raw materials can avoid the restriction, decomposition and chemical conversion among the raw materials; making into meal replacement food.

Description

Sugar-free food material
Technical Field
The invention relates to the technical field of food preparation, in particular to a sugar-free food preparation.
Background
Sugar-free foods generally refer to sweet foods containing no sucrose (cane sugar and beet sugar), glucose, maltose, fructose, etc., but sugar-free foods should contain sugar alcohol (including xylitol, sorbitol, maltitol, mannitol) and other substitutes, and these sweeteners may be harmful to many food populations. The material eliminates artificial sweetener, the vegetable powder contains partial monosaccharide, and the sugar-free food also eliminates the raw materials with high carbohydrate content such as flour, starch and the like. A sugar-free food material is prepared by processing single materials and compounding.
Disclosure of Invention
The invention aims to provide a sugar-free food material to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a sugar-free food material comprises the following raw materials in parts by weight: 1.6-1.8 parts of mushroom powder, 0.7-0.9 part of tartary buckwheat powder, 4-6 parts of wax gourd powder, 0.6-0.8 part of white radish powder, 4.6-4.8 parts of broccoli powder, 6.3-6.5 parts of alfalfa powder, 5.6-5.8 parts of lettuce, 0.4-0.6 part of green cabbage powder, 3-5 parts of elm seed powder, 4-6 parts of mung bean peel, 6-8 parts of soybean dietary fiber, 16-18 parts of oat bran, 10-12 parts of wheat germ and 10-12 parts of roasted bran powder.
On the basis of the technical scheme, the invention also provides the following optional technical scheme:
in one alternative: the composite material comprises the following raw materials in parts by weight: 1.7 parts of mushroom powder, 0.8 part of tartary buckwheat powder, 5 parts of white gourd powder, 0.7 part of white radish powder, 4.7 parts of broccoli powder, 6.4 parts of alfalfa powder, 5.7 parts of lettuce, 0.5 part of green cabbage powder, 4 parts of elm powder, 5 parts of mung bean hull, 7 parts of soybean dietary fiber, 17 parts of oat bran, 11 parts of wheat germ and 11 parts of bran baking powder.
A method of making a sugarless food preparation as described above, comprising the steps of: step S1: weighing raw materials and pretreating the raw materials; step S2: steaming the white gourd powder, the white radish powder and the oat bran for 5 minutes, dispersing and cooling for later use; step S3: mixing wheat germ and bran powder, steaming with radix Et rhizoma Fagopyri Tatarici and Lentinus Edodes for 30 min, and spreading with cold water; step S4 preparation of finished product: mixing all the raw materials, and mixing with water for standing; making into final product by food industry method.
In one alternative: in step S1, the testa Phaseoli Radiati is parched at 120 deg.C to reduce cold property, and is cooled and pulverized into powder; purifying elm seed, and recovering viscosity of wet paste; soaking oat bran in water to remove the mixture of residual gluten and starch; mixing wheat germ with water, standing until the wheat germ is saturated with water and has no hard core; crushing the mushrooms, sprinkling water for several times, and tightly inflating in a container until the mushrooms are converted into prototrophy; finally, directly adding the soybean fibers into the filling to complete water regulation and mixed crosslinking; the bitter buckwheat is wetted to be incapable of dripping juice, is prevented from being oxidized and is uniformly mixed with partial soybean protein.
In one alternative: in step S1, parching fructus Benincasae powder and radix Raphani powder with small amount of oleum Olivarum at low temperature to embrittle to prevent chemical reaction with vegetable powder containing high content of chlorophyll; broccoli powder, alfalfa powder, lettuce powder and green cabbage powder are respectively sprayed with a small amount of olive oil to keep the stability of the broccoli powder, the alfalfa powder, the lettuce powder and the green cabbage powder.
In one alternative: the raw material mixing in the step S4 is successively put into water and stirred at the rotating speed of 60 r/min.
In one alternative: the food industrial method in the step S4 is a dry method or a wet method, wherein the dry method is to prepare the raw materials into compressed dry grains or biscuit food materials; the wet preparation method comprises making the raw materials into canned food or soft package food.
Compared with the prior art, the invention has the following beneficial effects:
the process flow used by the raw materials can avoid the restriction, decomposition and chemical conversion among the raw materials; the food material has the taste of sugar, does not have the energy of simple sugar, and contains various nutrient substances.
Detailed Description
The examples are given solely for the purpose of illustration and are not intended to limit the scope of the invention. Any obvious modifications or variations can be made to the present invention without departing from the spirit or scope of the present invention.
Example 1
A sugar-free food material comprises the following raw materials in parts by weight: 1.6 parts of mushroom powder, 0.7 part of tartary buckwheat powder, 4 parts of white gourd powder, 0.6 part of white radish powder, 4.6 parts of broccoli powder, 6.3 parts of alfalfa powder, 5.6 parts of lettuce, 0.4 part of green cabbage powder, 3 parts of elm seed powder, 4 parts of mung bean hull, 6 parts of soybean dietary fiber, 16 parts of oat bran, 10 parts of wheat germ and 10 parts of bran baking powder.
Wherein, the bran dough is that the starch in the gluten is removed and is basically all protein, so that the bran dough has the fragrance of wheaten food, the nutrition of the protein and extremely high stability;
a method of making a sugarless food preparation as described above, comprising the steps of:
step S1: weighing raw materials and pretreating the raw materials;
step S2: steaming the white gourd powder, the white radish powder and the oat bran for 5 minutes, dispersing and cooling for later use;
step S3: mixing wheat germ and bran powder, steaming with radix Et rhizoma Fagopyri Tatarici and Lentinus Edodes for 30 min, and spreading with cold water;
step S4 preparation of finished product: mixing all the raw materials, and mixing with water for standing; making into final product by food industry method.
In step S1, the testa Phaseoli Radiati is parched at 120 deg.C to reduce cold property, and is cooled and pulverized into powder; purifying elm seed, and recovering viscosity of wet paste; soaking oat bran in water to remove the mixture of residual gluten and starch; mixing wheat germ with water, standing until the wheat germ is saturated with water and has no hard core; crushing the mushrooms, sprinkling water for several times, and tightly inflating in a container until the mushrooms are converted into prototrophy; finally, directly adding the soybean fibers into the filling to complete water regulation and mixed crosslinking; the bitter buckwheat is wetted to be incapable of dripping juice, is prevented from being oxidized and is uniformly mixed with partial soybean protein.
In step S1, parching fructus Benincasae powder and radix Raphani powder with small amount of oleum Olivarum at low temperature to embrittle to prevent chemical reaction with vegetable powder containing high content of chlorophyll; broccoli powder, alfalfa powder, lettuce powder and green cabbage powder are respectively sprayed with a small amount of olive oil to keep the stability of the broccoli powder, the alfalfa powder, the lettuce powder and the green cabbage powder.
The raw material mixing in step S4 is successively placed in water and agitated at a low speed.
The food industrial method in the step S4 is a dry method or a wet method, wherein the dry method is to prepare the raw materials into compressed dry grains or biscuit food materials; the wet preparation method comprises making the raw materials into canned food or soft package food.
Example 2
A sugar-free food material comprises the following raw materials in parts by weight: 1.7 parts of mushroom powder, 0.8 part of tartary buckwheat powder, 5 parts of white gourd powder, 0.7 part of white radish powder, 4.7 parts of broccoli powder, 6.4 parts of alfalfa powder, 5.7 parts of lettuce, 0.5 part of green cabbage powder, 4 parts of elm powder, 5 parts of mung bean hull, 7 parts of soybean dietary fiber, 17 parts of oat bran, 11 parts of wheat germ and 11 parts of bran baking powder.
The bran dough is prepared by removing starch in gluten, is basically all protein, has the flavor of cooked wheaten food, has the nutrition of the protein and has extremely high stability.
A method of making a sugarless food preparation as described above, comprising the steps of:
step S1: weighing raw materials and pretreating the raw materials;
step S2: steaming the white gourd powder, the white radish powder and the oat bran for 5 minutes, dispersing and cooling for later use;
step S3: mixing wheat germ and bran powder, steaming with radix Et rhizoma Fagopyri Tatarici and Lentinus Edodes for 30 min, and spreading with cold water;
step S4 preparation of finished product: mixing all the raw materials, and mixing with water for standing; making into final product by food industry method.
In step S1, the testa Phaseoli Radiati is parched at 120 deg.C to reduce cold property, and is cooled and pulverized into powder; purifying elm seed, and recovering viscosity of wet paste; soaking oat bran in water to remove the mixture of residual gluten and starch; mixing wheat germ with water, standing until the wheat germ is saturated with water and has no hard core; crushing the mushrooms, sprinkling water for several times, and tightly inflating in a container until the mushrooms are converted into prototrophy; finally, directly adding the soybean fibers into the filling to complete water regulation and mixed crosslinking; the bitter buckwheat is wetted to be incapable of dripping juice, is prevented from being oxidized and is uniformly mixed with partial soybean protein.
In step S1, parching fructus Benincasae powder and radix Raphani powder with small amount of oleum Olivarum at low temperature to embrittle to prevent chemical reaction with vegetable powder containing high content of chlorophyll; broccoli powder, alfalfa powder, lettuce powder and green cabbage powder are respectively sprayed with a small amount of olive oil to keep the stability of the broccoli powder, the alfalfa powder, the lettuce powder and the green cabbage powder.
The raw material mixing in step S4 is successively placed in water and agitated at a low speed.
The food industrial method in the step S4 is a dry method or a wet method, wherein the dry method is to prepare the raw materials into compressed dry grains or biscuit food materials; the wet preparation method comprises making the raw materials into canned food or soft package food.
Example 3
A sugar-free food material comprises the following raw materials in parts by weight: 1.8 parts of mushroom powder, 0.9 part of tartary buckwheat powder, 6 parts of wax gourd powder, 0.8 part of white radish powder, 4.8 parts of broccoli powder, 6.5 parts of alfalfa powder, 5.8 parts of lettuce, 0.6 part of green cabbage powder, 5 parts of elm seed powder, 6 parts of mung bean hull, 8 parts of soybean dietary fiber, 18 parts of oat bran, 12 parts of wheat germ and 12 parts of bran baking powder.
The bran dough is prepared by removing starch in gluten, is basically all protein, has the flavor of cooked wheaten food, has the nutrition of the protein and has extremely high stability.
A method of making a sugarless food preparation as described above, comprising the steps of:
step S1: weighing raw materials and pretreating the raw materials;
step S2: steaming the white gourd powder, the white radish powder and the oat bran for 5 minutes, dispersing and cooling for later use;
step S3: mixing wheat germ and bran powder, steaming with radix Et rhizoma Fagopyri Tatarici and Lentinus Edodes for 30 min, and spreading with cold water;
step S4 preparation of finished product: mixing all the raw materials, and mixing with water for standing; making into final product by food industry method.
In step S1, the testa Phaseoli Radiati is parched at 120 deg.C to reduce cold property, and is cooled and pulverized into powder; purifying elm seed, and recovering viscosity of wet paste; soaking oat bran in water to remove the mixture of residual gluten and starch; mixing wheat germ with water, standing until the wheat germ is saturated with water and has no hard core; crushing the mushrooms, sprinkling water for several times, and tightly inflating in a container until the mushrooms are converted into prototrophy; finally, directly adding the soybean fibers into the filling to complete water regulation and mixed crosslinking; the bitter buckwheat is wetted to be incapable of dripping juice, is prevented from being oxidized and is uniformly mixed with partial soybean protein.
In step S1, parching fructus Benincasae powder and radix Raphani powder with small amount of oleum Olivarum at low temperature to embrittle to prevent chemical reaction with vegetable powder containing high content of chlorophyll; broccoli powder, alfalfa powder, lettuce powder and green cabbage powder are respectively sprayed with a small amount of olive oil to keep the stability of the broccoli powder, the alfalfa powder, the lettuce powder and the green cabbage powder.
The raw material mixing in step S4 is successively placed in water and agitated at a low speed.
The food industrial method in the step S4 is a dry method or a wet method, wherein the dry method is to prepare the raw materials into compressed dry grains or biscuit food materials; the wet preparation method comprises making the raw materials into canned food or soft package food.
The above description is only for the specific embodiments of the present disclosure, but the scope of the present disclosure is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present disclosure, and all the changes or substitutions should be covered within the scope of the present disclosure. Therefore, the protection scope of the present disclosure shall be subject to the protection scope of the claims.

Claims (7)

1. The sugar-free food material is characterized by comprising the following raw materials in parts by weight: 1.6-1.8 parts of mushroom powder, 0.7-0.9 part of tartary buckwheat powder, 4-6 parts of wax gourd powder, 0.6-0.8 part of white radish powder, 4.6-4.8 parts of broccoli powder, 6.3-6.5 parts of alfalfa powder, 5.6-5.8 parts of lettuce, 0.4-0.6 part of green cabbage powder, 3-5 parts of elm seed powder, 4-6 parts of mung bean peel, 6-8 parts of soybean dietary fiber, 16-18 parts of oat bran, 10-12 parts of wheat germ and 10-12 parts of roasted bran powder.
2. The sugarless food preparation of claim 1, comprising the following raw materials in parts by weight: 1.7 parts of mushroom powder, 0.8 part of tartary buckwheat powder, 5 parts of white gourd powder, 0.7 part of white radish powder, 4.7 parts of broccoli powder, 6.4 parts of alfalfa powder, 5.7 parts of lettuce, 0.5 part of green cabbage powder, 4 parts of elm powder, 5 parts of mung bean hull, 7 parts of soybean dietary fiber, 17 parts of oat bran, 11 parts of wheat germ and 11 parts of bran baking powder.
3. A method of preparing a sugar-free food material according to claim 1 or 2, comprising the steps of:
step S1: weighing raw materials and pretreating the raw materials;
step S2: steaming the white gourd powder, the white radish powder and the oat bran for 5 minutes, dispersing and cooling for later use;
step S3: mixing wheat germ and bran powder, steaming with radix Et rhizoma Fagopyri Tatarici and Lentinus Edodes for 30 min, and spreading with cold water;
step S4 preparation of finished product: mixing all the raw materials, and mixing with water for standing; making into final product by food industry method.
4. The method of preparing sugar-free food seasoning as claimed in claim 3, wherein in step S1, the testa Phaseoli Radiati is parched at 120 degrees to reduce cold property, and is cooled and pulverized; purifying elm seed, and recovering viscosity of wet paste; soaking oat bran in water to remove the mixture of residual gluten and starch; mixing wheat germ with water, standing until the wheat germ is saturated with water and has no hard core; crushing the mushrooms, sprinkling water for several times, and tightly inflating in a container until the mushrooms are converted into prototrophy; finally, directly adding the soybean fibers into the filling to complete water regulation and mixed crosslinking; the bitter buckwheat is wetted to be incapable of dripping juice, is prevented from being oxidized and is uniformly mixed with partial soybean protein.
5. The method of preparing sugar-free food seasoning as claimed in claim 2, wherein in step S1, the wax gourd powder and the white radish powder are separately fried and embrittled with small amount of olive oil at low temperature to prevent chemical interaction with the vegetable powder containing high chlorophyll content; broccoli powder, alfalfa powder, lettuce powder and green cabbage powder are respectively sprayed with a small amount of olive oil to keep the stability of the broccoli powder, the alfalfa powder, the lettuce powder and the green cabbage powder.
6. The method of preparing sugar-free food material according to claim 3 wherein the step S4 is carried out by placing the raw materials in water one after another and agitating them at a low speed.
7. The method of claim 3, wherein the food industry process of step S4 is a dry process or a wet process, wherein the dry process is a process of making the raw materials into compressed dry food or biscuit food; the wet preparation method comprises making the raw materials into canned food or soft package food.
CN202111386736.3A 2021-11-22 2021-11-22 Sugar-free food material Pending CN114246330A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202111386736.3A CN114246330A (en) 2021-11-22 2021-11-22 Sugar-free food material

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202111386736.3A CN114246330A (en) 2021-11-22 2021-11-22 Sugar-free food material

Publications (1)

Publication Number Publication Date
CN114246330A true CN114246330A (en) 2022-03-29

Family

ID=80792954

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202111386736.3A Pending CN114246330A (en) 2021-11-22 2021-11-22 Sugar-free food material

Country Status (1)

Country Link
CN (1) CN114246330A (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105123855A (en) * 2015-09-09 2015-12-09 安徽徽普生物科技有限责任公司 Nutritious bran biscuits and preparation method
CN109275681A (en) * 2018-09-28 2019-01-29 潘维新 A kind of functional food suitable for diabetes patient
CN110313502A (en) * 2019-07-10 2019-10-11 陆泓企 A kind of biscuit and its manufacture craft
CN110521746A (en) * 2019-09-20 2019-12-03 山西振东五和健康科技股份有限公司 A kind of bitter buckwheat crude fibre steamed bread of corn piece and preparation method thereof
CN111227260A (en) * 2020-01-21 2020-06-05 广东量子高科微生态医疗有限公司 Composition rich in dietary fiber, diet meal bag solid beverage and preparation method thereof
CN112753963A (en) * 2020-11-10 2021-05-07 安徽东方果园生物科技有限公司 Vegetable rich in vitamins and preparation process thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105123855A (en) * 2015-09-09 2015-12-09 安徽徽普生物科技有限责任公司 Nutritious bran biscuits and preparation method
CN109275681A (en) * 2018-09-28 2019-01-29 潘维新 A kind of functional food suitable for diabetes patient
CN110313502A (en) * 2019-07-10 2019-10-11 陆泓企 A kind of biscuit and its manufacture craft
CN110521746A (en) * 2019-09-20 2019-12-03 山西振东五和健康科技股份有限公司 A kind of bitter buckwheat crude fibre steamed bread of corn piece and preparation method thereof
CN111227260A (en) * 2020-01-21 2020-06-05 广东量子高科微生态医疗有限公司 Composition rich in dietary fiber, diet meal bag solid beverage and preparation method thereof
CN112753963A (en) * 2020-11-10 2021-05-07 安徽东方果园生物科技有限公司 Vegetable rich in vitamins and preparation process thereof

Similar Documents

Publication Publication Date Title
Juliano et al. Rice functional properties and rice food products
KR20050085083A (en) Method of producing rice flour and use thereof
KR101908538B1 (en) Lingshi Mushroom Nurungji and Manufacturing Method Thereof
KR20020006325A (en) Coated rice and preparation thereof and cooked products thereof
WO2004023880A1 (en) Bread utilizing vegetables for their nutritional value and method for making
KR20140046232A (en) Brown rice citron flakes and manufacturing method thereof
US4925693A (en) Production of a food powder and of food products containing the powder
CN108719881B (en) Instant green konjak tofu and preparation method thereof
KR101402079B1 (en) Method for preparation of functional walnut steamed bread having blueberry
US8691317B2 (en) Process for producing a mixture and also use of the mixture containing buckwheat
CN108419999A (en) A kind of highland barley sugar-free ship biscuit and preparation method
JP3469408B2 (en) Manufacturing method of fruit paste
CN101692862B (en) High-fiber lower-fat sucrose-free non-fried Wenxi boiled cake and process for preparation
KR101906717B1 (en) Manufacturing method of liquid sugar composition using berries and other ingredients, and manufacturing method of rice cake food composition comprising the liquid sugar composition thereby
KR101329026B1 (en) Manufacturing method of Korean traditional taffy with rice embryo bud
CN1089565C (en) Natural full nutrient seasoning and its preparing method and use
CN105410690A (en) Barley and purple potato fruit porridge powder and making method thereof
CN114246330A (en) Sugar-free food material
CN107080204A (en) The quick-frozen pumpkin rice dumpling
KR101691483B1 (en) Manufacturing method of pumpkin bakery having germinated grain using leaven water
CN115226840A (en) Oatmeal slurry, medicinal and edible oatmeal and preparation method thereof
JP2010004866A (en) Method for producing starch storage vegetable powder
CN106616755A (en) Chestnut cake preparation method
CN104839571A (en) Puffed active black rice nutrition sheet and processing method thereof
CN110692683A (en) Sugar alcohol type black fungus polysaccharide cookies and processing method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination