CN1547941A - Extruded and puffed nutritious fruit - Google Patents
Extruded and puffed nutritious fruit Download PDFInfo
- Publication number
- CN1547941A CN1547941A CNA031238599A CN03123859A CN1547941A CN 1547941 A CN1547941 A CN 1547941A CN A031238599 A CNA031238599 A CN A031238599A CN 03123859 A CN03123859 A CN 03123859A CN 1547941 A CN1547941 A CN 1547941A
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- extrusion
- extruded
- food
- soya bean
- white sugar
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- Grain Derivatives (AREA)
Abstract
The present invention relates to extruded and puffed food. Rice, soybean and cane sugar as main material are crushed, mixed, extruded and puffed to produce the extruded and puffed nutritious fruit with balanced carbohydrate, protein and fatty. The extruded and puffed nutritious fruit may be used to as breakfast and break time snack for students and pupils.
Description
The nutrition extrusion really belongs to the extrusion and puffing food made that uses screw Extrusion Technology processing.In recent years, at home and abroad extrusion process food because energy-efficient, processing cost is low, good product quality, raw material availability height, run off and pollute advantages such as few, thereby development is very fast, and still in continuing fast development.At Zhang Yuzhong, Wang Jing " food extrusion process technology and application " and Liu Tianyin, in the Chen Cunshe monographs such as " extrusion and puffing food made production technology and prescriptions ", discussed recent two decades, both at home and abroad food extruder tool, food extrusion process technological development present situation.The dilated food of current domestic use extrusion technique processing mainly contains two big classes: the one, with rice or corn, add a dilated food of asccharin and the direct extrusion of artificial color; The 2nd, be major ingredient with cereal, add a little beans etc. and handle the back extrusion molding through pulverizing, mix, giving, toast again or fried secondary puffing food.A dilated food nutritional labeling too single (being mainly carbohydrate), it is limited that secondary puffing food contains protein remains, and fat is higher.
At present the maximum consumption layer of dilated food is children, and the teenager is in body development period, needs equilibrium and prescribing adequate nutrition.Therefore, using extruding and puffing technology, process the comparatively food of balance of a kind of nutritional labeling, is the target that food researcher and food enterprise producer are pursued.This technology is exactly the comparatively extrusion and puffing food made of balance of a kind of carbohydrate of developing in line with this target, protein and fat three big main nutrient composition.
This technology is to be major ingredient (three major ingredients add up to＞94%) with rice (corn) 65-70%, soya bean 16-24%, sucrose 8-16%, and according to different needs, add 1-6% such as shredded coconut stuffing, sesame, ginger, dried shrimp and salt compounded of iodine respectively and be batching, through pulverizing, mixing, extrusion, cooling, packing, just become the comparatively natural extrusion fruit of balance of the different nutritional labeling of multiple taste.
This food is nutritionally than first and second extrusion and puffing food made balance comparatively all.Through sesame, ginger, three kinds of popped corns of dried shrimp being detected average carbohydrate containing 74 grams, protein 12 grams, fat 2.9 grams, energy 1590KJ in every hectogram food; Product delicious and crisp on mouthfeel is unlike so soft, the shortage bite of dilated food, higher and greasy because of fat content unlike secondary puffing food, easy again Kazakhstan; Simplify than secondary puffing food processing technology on processing technology, only after extrusion, cooling, packing does not need to toast or fried and seasoning again immediately.The positive effect that uses this technology to carry out food processing also is the numerous energy letter of equipment energy, energy is little greatly in the place, raw material can be chosen on the spot, can be nearby for numerous primary and secondary students provide safety and sanitation, and nutrient balance, instant, economical and practical breakfast and recess snack food.
Claims (1)
1. the nutrition extrusion really is that to adopt rice, soya bean, white sugar be raw material, uses the direct extrusion of screw extruder to form.
At extrusion pressing puffing process, soya bean needs the higher temperature could be expanded and the poison that goes out (as the trypsase inhibin etc.), and white sugar absorbs heat.The proportioning of soya bean and white sugar is high slightly in raw material, adopts direct extrusion, not only expanded deficiency, and poison does not go out, and also can block up machine.Present technique is extrusion directly, and key is that part material fully mixes through pulverizing also, goes into machine then.
The right of present technique request is: contain soya bean+white sugar＞25% in raw material, and take technology and the prescription of the nutrition extrusion fruit of direct extrusion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031238599A CN1547941A (en) | 2003-05-21 | 2003-05-21 | Extruded and puffed nutritious fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031238599A CN1547941A (en) | 2003-05-21 | 2003-05-21 | Extruded and puffed nutritious fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1547941A true CN1547941A (en) | 2004-11-24 |
Family
ID=34321486
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031238599A Pending CN1547941A (en) | 2003-05-21 | 2003-05-21 | Extruded and puffed nutritious fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1547941A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101677594A (en) * | 2007-06-13 | 2010-03-24 | 马斯公司 | Meat analogue with external texture |
| CN101803702A (en) * | 2010-03-23 | 2010-08-18 | 浙江小王子食品股份有限公司 | Curing method of baked rice cracker based on two-stage screw extrusion |
| CN101690563B (en) * | 2009-10-15 | 2012-08-29 | 王雪 | Nutrient multi-grain rice with easy digestion and absorption and preparation method thereof |
| CN103070343A (en) * | 2013-02-05 | 2013-05-01 | 曹火荣 | Functional whole grain nutritious bun and preparation method thereof |
| CN104543820A (en) * | 2014-12-02 | 2015-04-29 | 宁夏万齐米业有限公司 | Red date cake and production method thereof |
-
2003
- 2003-05-21 CN CNA031238599A patent/CN1547941A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101677594A (en) * | 2007-06-13 | 2010-03-24 | 马斯公司 | Meat analogue with external texture |
| CN101677594B (en) * | 2007-06-13 | 2013-09-25 | 马斯公司 | Meat analogue with external texture |
| CN101690563B (en) * | 2009-10-15 | 2012-08-29 | 王雪 | Nutrient multi-grain rice with easy digestion and absorption and preparation method thereof |
| CN101803702A (en) * | 2010-03-23 | 2010-08-18 | 浙江小王子食品股份有限公司 | Curing method of baked rice cracker based on two-stage screw extrusion |
| CN101803702B (en) * | 2010-03-23 | 2012-11-21 | 浙江小王子食品股份有限公司 | Curing method of baked rice cracker based on two-stage screw extrusion |
| CN103070343A (en) * | 2013-02-05 | 2013-05-01 | 曹火荣 | Functional whole grain nutritious bun and preparation method thereof |
| CN104543820A (en) * | 2014-12-02 | 2015-04-29 | 宁夏万齐米业有限公司 | Red date cake and production method thereof |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Liu Yongjie Document name: Notice to members of the collegial panel |
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |