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CN103783407A - Method for processing low-energy extruded meal replacement powder - Google Patents

Method for processing low-energy extruded meal replacement powder Download PDF

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Publication number
CN103783407A
CN103783407A CN201410009689.4A CN201410009689A CN103783407A CN 103783407 A CN103783407 A CN 103783407A CN 201410009689 A CN201410009689 A CN 201410009689A CN 103783407 A CN103783407 A CN 103783407A
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parts
wheat
wheat bran
low
quality
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CN103783407B (en
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丁玉庭
蔡燕萍
张建友
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Zhejiang University of Technology ZJUT
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Zhejiang University of Technology ZJUT
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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • 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
    • 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
    • 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
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention provides a method for processing low-energy extruded meal replacement powder suitable for patients with diabetes, and the low-energy extruded meal replacement powder is composed of the following raw materials: 100 parts of wheat bran, 25-65 parts of soybean dregs, 3-8 parts of wheat germs, 4-9 parts of polydextrose, 4-8 parts of xylitol, and 3-7 parts of maltodextrin. According to the invention, aiming at the needs of obese people and people with diabetes on low energy intake, through the application of enzymatic flavor modification and quality improvement and a twin-screw thermoplastic extrusion technology, soybean dregs and wheat bran are subjected to high-valued utilization, so that nutrient substances such as protein and dietary fiber and the like in the soybean dregs and the wheat bran are effectively used. The invention provides a method implemented by effectively using by-products of wheat and soybeans, so that economic benefits are increased, the waste of resources is reduced, and the environmental pollution is reduced; and the soluble dietary fiber content of products is increased, and the soluble dietary fiber has an important physiological function on the health of human body, so that the species of food for patients with diabetes are enriched.

Description

A kind of processing method of low-yield extruding generation meal powder
(1) technical field
The present invention relates to a kind of processing method of low-yield extruding generation meal powder, especially a kind of processing method of the low-yield extruding generation meal powder that is applicable to diabetes patient.
(2) background technology
In recent years, the incidence of disease of China's obesity obviously increases, and loses weight very urgent.At present comparatively common prevention and treat fat method and have four kinds of medicinal treatment, dietetic treatment, kinesiatrics and behavior therapies, but no matter be which kind of therapy all needs to coordinate low caloric diet to increase fat-reducing effect.
Diabetes are as the third-largest disease of harm humans health after angiocardiopathy, tumour, the lasting trend that rises and be rejuvenation of the incidence of disease, age is also no lack of between the children of 10 to 12 years old the diabetes of suffering from present, and this makes the research and development of antihypelipidemic foodstuff more urgent and important.
(3) summary of the invention
The object of the invention is to provide the processing method of a kind of diabetes patient's of being applicable to low-yield extruding generation meal powder.
The present invention is directed to the needs that the low-yield absorption of obese people and diabetic population low sugar are taken in, apply twin-screw extruding and puffing technology, bean dregs and wheat bran are carried out to ingenious utilization, in conjunction with quality-improving technology, object is to provide a kind of formula and technology of preparing thereof that is simultaneously applicable to the food of overweight people and diabetes patient, effectively utilizes the nutriment such as protein and dietary fiber in bean dregs and wheat bran.
The technical solution used in the present invention is:
A processing method for low-yield extruding generation meal powder, described method comprises:
(1) get wheat bran, bean dregs, wheat embryo, polydextrose, xylitol, the maltodextrin that mass ratio is 100:25～65:3～8:4～9:4～8:3～7 and mix, obtain mixed material; More than wheat bran, bean dregs, wheat embryo need be crushed to 40 orders in advance;
(2) inoculum fermented: to get gross mass and be Angel low sugar high activity dried yeast and raw fragrant high activity dried yeast (being Angel Yeast Co.,Ltd produces) that (w/w) of mixed material quality 0.025～0.8% mixes by 1:1, be dispersed to quality and account for whole raw materials (mixed material+water+yeast) gross mass 25～35%(w/w) water in, after fully mixing with the material of step (2), hold over night, ferments and produces perfume (or spice) and quality-improving;
(3) adopt twin-screw extruder to carry out extrusion modling and yeast activity termination, control parameter is: charging rate 65～90r/min, and die diameter 10mm, screw speed is 130～155r/min, extrusion temperature is 125～160 ℃;
(4) at 55～85 ℃ of extruded product, dry, pulverize, sieve, packing, obtains the powder of eating of described low-yield extruding generation.
Bean dregs and wheat bran are rich in dietary fiber, mix with food and take in after human body, Soluble Fiber water suction is wherein expanded food, produce satiety, reduce the gross energy that human body is taken in, can reduce body weight, can alleviate again diabetic's hunger pangs, the accesary foods of wheat embryo Chang Zuowei diabetes, and polydextrose is a kind of water-soluble dietary fiber, both can reduce food-intake, and take away unnecessary fat and energy in human body, also can on gastrointestinal wall, form film, stop the absorption of glucose, hinder nutrient and change into heat energy, this just effectively plays effect of fat-reducing.Xylitol is the normal intermediate of carbohydate metabolism, in the time there is no insulin, also can permeate through cell membranes be absorbed by tissue utilization, and in alimentary canal, infiltration rate is slower, can not cause that in body, blood sugar raises, thermally-stabilised good, heats and do not produce chemical reaction together with amino acid.The glycemic index of xylitol is low, as sweetener, takes in after human body, can reduce the free-fat in blood, adjusts the metabolism of lipid, thereby makes adipose tissue generate minimizing, suppresses fat.Maltodextrin self has good dispersiveness, add in product and can promote generation meal powder dispersion, the harmony that can strengthen product for soymilk powder and instant oatmeal, improve the quality of product, make product there is good mouthfeel and instant thickening effect, avoid precipitated and separated phenomenon, and can absorb beany flavor, extend the shelf life.Maltodextrin is can be as sucrose rapid not digested and cause the big ups and downs of blood sugar, and with low cost.
Preferably, described wheat bran, bean dregs, wheat embryo, polydextrose, xylitol, maltodextrin mass ratio are 100:30:4:4:5:5.
Beneficial effect of the present invention is mainly manifested in:
(1) wheat bran is that wheat mill is got the seed coat under sieve after flour, and bean dregs are the accessory substances in soymilk or soybean curd production process, and such raw material does not use as food supplementary material now; The invention provides and a kind ofly effectively and the method for higher value application wheat, soybean accessory substance, to increase economic value added, reduce the wasting of resources, reduce environmental pollution.
(2) use of high activity dried yeast has effectively strengthened the fragrance components such as ester perfume and sweet-smelling, has suppressed beany flavor etc., has improved combinations color and lustre, and has greatly improved the attractant of product.
(3) raw material is through twin-screw extrusion, due to strong extruding and the effect of shearing force, part insoluble diedairy fiber is converted into soluble dietary fiber, the soluble dietary fibre content of product has improved 8.1%, and this has good effect to increasing stomach satiety, minimizing food intake dose, prevention of obesity and reduction level of postprandial blood sugar.
(4) product that the present invention obtains is generation meal powder, both can be used as auxiliary material and has added in other healthy food, increases satiety, reduce the absorption of energy food, also can be processed into the ticbit of various shapes, as noodles, a ball, biscuit etc., enrich the kind of diabetic product.
(4) accompanying drawing explanation
Fig. 1 is the inventive method flow chart.
(5) specific embodiment
Below in conjunction with specific embodiment, the present invention is described further, but protection scope of the present invention is not limited in this:
The raw materials used source of the present invention is as follows: wheat bran and wheat embryo are that the accessory substance (its water content is about 13.5%) after flour is prepared by Hangzhou Hengtian Flour Group Co., Ltd; Bean dregs are the soybean residue of Hangzhou Huayuan Bean Products Co., Ltd., the dry material by 78 ℃ of heated-air dryings to whole moisture content 9%; Polydextrose is Zhengzhou Kang Yuan chemical products Co., Ltd product; Xylitol is Region of Kaihua County Hua Kang pharmaceutcal corporation, Ltd output product; Maltodextrin is Deqing San Fu Food Co., Ltd product; Low sugar high activity dried yeast and raw fragrant high activity dried yeast are Angel Yeast Co.,Ltd's product.
Embodiment 1:
Raw material proportioning:
Wheat bran: 1000g; Bean dregs: 300g; Wheat embryo: 40g; Polydextrose: 40g; Xylitol: 50g; Maltodextrin: 50g.The soluble dietary fibre content (not containing polydextrose) of above-mentioned raw materials is 14.50%(w/w dry weight basis).
Method:
(1) crushing material: more than wheat bran, wheat embryo and bean dregs raw meal are broken to 40 orders, according to the mixing of weighing with the proportioning of improving quality, obtain mixed material.
(2) inoculum fermented: taking quality is mixed material quality 0.8%(w/w) the Angel low sugar high activity dried yeast mixing by 1:1 and raw fragrant high activity dried yeast, be dispersed to quality and account for whole raw material gross mass 25%(w/w) water in, after fully mixing with the mixed material of step (1), (15 ℃ of hold over night, 12 hours), carry out the fermentation of water balance and yeast and produce perfume (or spice) and quality-improving.
(3) thermoplastic extrusion: adopt twin (double) screw extruder, control parameter is: adjusting charging rate is 70r/min, die diameter 10mm, screw speed is 135r/min, extrusion temperature is 140 ℃.
(4) dry and pulverize: material is laid in constant temperature blast drying oven and is dried, and design temperature is 60 ℃.
(5) after drying, by crushing material, cross 80 mesh sieve with high speed bruisher, packing, obtains low-yield generation meal powder, can room temperature storage.
Through this technology process obtain for meal powder in soluble dietary fibre content (containing polydextrose) be increased to 23.21%, and color and luster is yellowish, quality exquisiteness, has alcohol, ester food calling fragrance, beany flavor disappears substantially, water reconstitutes favorable dispersibility.
Embodiment 2:
Raw material: wheat bran: 1000g; Bean dregs: 350g; Wheat embryo: 50g; Polydextrose: 45g; Xylitol: 60g; Maltodextrin: 50g.The soluble dietary fibre content (not containing polydextrose) of above-mentioned raw materials is 14.65%.
Method: wheat bran, wheat embryo and bean dregs raw meal are broken to 40 orders above and carry out the mixing of weighing of raw material according to above ratio of quality and the number of copies, obtain mixed material; Taking quality is mixed material quality 0.35%(w/w) the Angel low sugar high activity dried yeast mixing by 1:1 and raw fragrant high activity dried yeast, being dispersed to quality is whole raw material gross mass 35%(w/w) water in, and after fully mixing with mixed materials such as above-mentioned wheat bran, (15 ℃ of hold over night, 12 hours), carry out the fermentation of water balance and yeast and produce perfume (or spice) and quality-improving; Adopt twin-screw extruder to carry out thermoplastic extrusion processing, adjusting charging rate is 80r/min again, die diameter 10mm, and screw speed is 150r/min, extrusion temperature is 125 ℃.Extrudate is placed in to electric heating constant-temperature blowing drying box, and design temperature is 70 ℃.After oven dry, by crushing material, cross 80 mesh sieve with high speed bruisher, packing gets final product room temperature storage.
Through this technology process obtain for meal powder in soluble dietary fibre content (containing polydextrose) be increased to 23.76%, color and luster is even, quality exquisiteness, slightly beans raw meat and wheat fragrance, water reconstitutes favorable dispersibility.
Embodiment 3:
Raw material: wheat bran: 2000g; Bean dregs: 90g; Wheat embryo: 120g; Polydextrose: 100g; Xylitol: 80g; Maltodextrin: 80g.The soluble dietary fibre content (not containing polydextrose) of above-mentioned raw materials is 12.71%.
Method: wheat bran, wheat embryo and bean dregs raw meal are broken to 40 orders above and carry out the mixing of weighing of raw material according to above ratio of quality and the number of copies, obtain mixed material; Taking quality is mixed material quality 0.025%(w/w) the Angel low sugar high activity dried yeast mixing by 1:1 and raw fragrant high activity dried yeast, being dispersed to quality is whole raw material gross mass 30%(w/w) water in, and after fully mixing with mixed materials such as above-mentioned wheat bran, (15 ℃ of hold over night, 12 hours), carry out the fermentation of water balance and yeast and produce perfume (or spice) and quality-improving; Adopt twin-screw extruder to carry out thermoplastic extrusion processing, adjusting charging rate is 65r/min again, die diameter 10mm, and screw speed is 130r/min, extrusion temperature is 160 ℃.Extrudate is placed in to electric heating constant-temperature blowing drying box, and design temperature is 65 ℃.After oven dry, by crushing material, cross 80 mesh sieve with high speed bruisher, packing gets final product room temperature storage.
Through this technology process obtain for meal powder in soluble dietary fibre content (containing polydextrose) be increased to 21.35%, color and luster is partially dark, quality exquisiteness has a little to be charred taste and beany flavor, water reconstitutes favorable dispersibility.
Embodiment 4:
Raw material: wheat bran: 3000g; Bean dregs: 1500g; Wheat embryo: 90g; Polydextrose: 210g; Xylitol: 150g; Maltodextrin: 180g.The soluble dietary fibre content (not containing polydextrose) of above-mentioned raw materials is 16.12%.
Method: wheat bran, wheat embryo and bean dregs raw meal are broken to 40 orders above and carry out the mixing of weighing of raw material according to above ratio of quality and the number of copies, obtain mixed material; Taking quality is mixed material quality 0.15%(w/w) the Angel low sugar high activity dried yeast mixing by 1:1 and raw fragrant high activity dried yeast, being dispersed to quality is whole raw material gross mass 30%(w/w) water in, and after fully mixing with mixed materials such as above-mentioned wheat bran, (15 ℃ of hold over night, 12 hours), carry out the fermentation of water balance and yeast and produce perfume (or spice) and quality-improving; Adopt twin-screw extruder to carry out thermoplastic extrusion processing, adjusting charging rate is 90r/min again, die diameter 10mm, and screw speed is 155r/min, extrusion temperature is 150 ℃.Extrudate is placed in to electric heating constant-temperature blowing drying box, and design temperature is 80 ℃.After oven dry, by crushing material, cross 80 mesh sieve with high speed bruisher, packing gets final product room temperature storage.
Through this technology process obtain for meal powder in soluble dietary fibre content (containing polydextrose) be increased to 25.05%, color and luster is yellowish evenly, quality exquisiteness, without obviously beany flavor and wheat bran fragrance, attractant is good, water reconstitutes dispersed good.
Embodiment 5:
In the present embodiment, each component is according to following ratio of quality and the number of copies: wheat bran: 100 parts; Bean dregs: 30 parts; Wheat embryo: 4 parts; Polydextrose: 4 parts; Xylitol: 5 parts; Maltodextrin: 5 parts.
Other are with embodiment 1.Gained is increased to 23.25% for soluble dietary fibre content in meal powder (not containing polydextrose), and color and luster is even, quality exquisiteness, and aromatic flavour, water reconstitutes good dispersion.
Embodiment 6:
In the present embodiment, each component is according to following ratio of quality and the number of copies: wheat bran: 100 parts; Bean dregs: 35 parts; Wheat embryo: 5 parts; Polydextrose: 4.5 parts; Xylitol: 6 parts; Maltodextrin: 5 parts.
Other are with embodiment 1.Gained is increased to 24.09% for soluble dietary fibre content in meal powder (not containing polydextrose), and color and luster is even, quality exquisiteness, and fragrance good palatability, water reconstitutes favorable dispersibility.
Embodiment 7:
In the present embodiment, each component is according to following ratio of quality and the number of copies: wheat bran: 100 parts; Bean dregs: 45 parts; Wheat embryo: 6 parts; Polydextrose: 5 parts; Xylitol: 4 parts; Maltodextrin: 4 parts.
Other are with embodiment 1.Gained is increased to 24.16% for soluble dietary fibre content in meal powder (not containing polydextrose), and color and luster is even, quality exquisiteness, and fragrance and water reconstitute favorable dispersibility.
Embodiment 8:
In the present embodiment, each component is according to following ratio of quality and the number of copies: wheat bran: 100 parts; Bean dregs: 50 parts; Wheat embryo: 3 parts; Polydextrose: 7 parts; Xylitol: 5 parts; Maltodextrin: 6 parts.
Other are with embodiment 1.Gained is increased to 24.71% for soluble dietary fibre content in meal powder (not containing polydextrose), and color and luster is even, quality exquisiteness, and without obvious beany flavor, fragrance and water reconstitute favorable dispersibility.
Embodiment 9:
In the present embodiment, each component is according to following ratio of quality and the number of copies: wheat bran: 100 parts; Bean dregs: 60 parts; Wheat embryo: 7 parts; Polydextrose: 9 parts; Xylitol: 4 parts; Maltodextrin: 3 parts.
Other are with embodiment 1.Gained is increased to 25.53% for soluble dietary fibre content in meal powder (not containing polydextrose), and color and luster is even, quality exquisiteness, and slightly beany flavor, fragrance palatability and water reconstitute better dispersed.

Claims (2)

1. a processing method for low-yield extruding generation meal powder, described method comprises:
(1) get wheat bran, bean dregs, wheat embryo, polydextrose, xylitol, the maltodextrin that mass ratio is 100:25～65:3～8:4～9:4～8:3～7 and mix, pulverize;
(2) get the Angel low sugar high activity dried yeast mixing by 1:1 and the raw fragrant high activity dried yeast mixture that gross mass is mixed material quality 0.025～0.8%, be dispersed in the water that quality accounts for whole raw material gross masses 25～35%, after fully mixing with the material of step (2), hold over night;
(3) adopt twin-screw extruder to carry out extrusion modling and yeast activity termination, control parameter is: charging rate 65～90r/min, and die diameter 10mm, screw speed is 130～155r/min, extrusion temperature is 125～160 ℃;
(4) at 55～85 ℃ of extruded product, dry, pulverize, sieve, packing, obtains the powder of eating of described low-yield extruding generation.
2. the method for claim 1, is characterized in that described wheat bran, bean dregs, wheat embryo, polydextrose, xylitol, maltodextrin mass ratio are 100:30:4:4:5:5.
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CN104432084A (en) * 2015-01-14 2015-03-25 张桂英 Conditioning powder and preparation method and application thereof
CN104522761A (en) * 2015-01-08 2015-04-22 贵州神奇药物研究院 Obesity-controlled instant vinegar-pepper soup
CN105166916A (en) * 2015-10-30 2015-12-23 高萍 Food suitable for obese and overweight people and making method thereof and weight and health management method
CN106235340A (en) * 2016-06-29 2016-12-21 完美（中国）有限公司 A kind of method of extruding puffing corn fiber powder and expanded corn fiber granule
CN107625034A (en) * 2017-09-22 2018-01-26 河南工业大学 A kind of diabetic's meal replacement powder and preparation method thereof
CN108936261A (en) * 2018-08-03 2018-12-07 陕西玉澍生物科技有限公司 High-dietary fiber meal replacement powder and preparation method thereof
CN109965199A (en) * 2019-04-09 2019-07-05 谢梦洲 A kind of integration of drinking and medicinal herbs nutritional meal replacement powder and preparation method thereof
CN110663946A (en) * 2019-10-29 2020-01-10 陕西仙喜辣木茯茶有限公司 Moringa-fusca-poria-tea health-preserving meal replacement powder and preparation method thereof
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CN104522761A (en) * 2015-01-08 2015-04-22 贵州神奇药物研究院 Obesity-controlled instant vinegar-pepper soup
CN104432084A (en) * 2015-01-14 2015-03-25 张桂英 Conditioning powder and preparation method and application thereof
CN104432084B (en) * 2015-01-14 2016-06-08 张桂英 A kind of conditioning powder and its production and use
CN105166916A (en) * 2015-10-30 2015-12-23 高萍 Food suitable for obese and overweight people and making method thereof and weight and health management method
CN106235340A (en) * 2016-06-29 2016-12-21 完美（中国）有限公司 A kind of method of extruding puffing corn fiber powder and expanded corn fiber granule
CN107625034A (en) * 2017-09-22 2018-01-26 河南工业大学 A kind of diabetic's meal replacement powder and preparation method thereof
CN107625034B (en) * 2017-09-22 2020-10-16 河南工业大学 Meal replacement powder for diabetic patients and preparation method thereof
CN108936261A (en) * 2018-08-03 2018-12-07 陕西玉澍生物科技有限公司 High-dietary fiber meal replacement powder and preparation method thereof
CN111685180A (en) * 2019-03-15 2020-09-22 天津科技大学 Kefir high-fiber meal replacement milk shake and preparation method thereof
CN109965199A (en) * 2019-04-09 2019-07-05 谢梦洲 A kind of integration of drinking and medicinal herbs nutritional meal replacement powder and preparation method thereof
CN110663946A (en) * 2019-10-29 2020-01-10 陕西仙喜辣木茯茶有限公司 Moringa-fusca-poria-tea health-preserving meal replacement powder and preparation method thereof

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