Freeze-dried grain food product

Abstract

The invention relates to a freeze-dried grain food product. Grains are taken as the main food raw materials of the freeze-dried grain food product. A preparation method comprises following steps: material supply, crushing, slurry preparation, mould injection, freezing, and drying, or material supply, pulp grinding, mould injection, freezing, and drying. The crushed raw materials are subjected to freeze drying, so that the nutrients in grains are maintained for a long term, the self life is prolonged, it is convneeint for storage, carrying, and eating, no additive is added, the freeze-dried grain food product is natural and is good for health. Auxiliary food raw materials are added into a slurry, so that nutrient components are increased, and the mouthfeel is improved; and in addition, foodcolloids such as guar gum, xanthan gum, carrageenan, konjac glucomannan, pectin, Arabic gum, and locust bean gum are added into the slurry, so that product surface lubricity is improved, demoulding from a mould is convenient, product cohesive force is increased, and a problem in the prior art that cracking of freeze-dried food is easily caused is solved.

Description

technical field [0001] The invention relates to the field of grain processing, in particular to a freeze-dried whole grain food product. Background technique [0002] In my country, grains generally refer to grain and bean crops, including rice, wheat, soybeans, corn, various potatoes, various beans, millet, black rice, sorghum, barley, buckwheat, oats, etc. Whole grains have high nutritional value and are rich in protein, various vitamins, minerals and various functional factors. They are the necessities of our people's daily life. At present, whole grains are mainly consumed by people in the form of primary processed food, mainly in the form of raw grain and grain powder. Raw grains are directly boiled or steamed for consumption; grain powder, that is, whole grains, is processed into grain powder by processes such as selection, cleaning, crushing, and aging, for brewing or making into pastries. There are also ready-to-eat products such as beverages and eight-treasure por...

AI Technical Summary

Problems solved by technology

First, it is inconvenient to eat: most raw grains need to be washed and cooked before they can be eaten, and some grains need to be soaked for several hours before cooking; although the flour is cooked, hot water, cups and other tools are still required It can only be eaten after brewing, and it is easy to agglomerate during the brewing process

Second, storage is inconvenient: most of the raw grains need to be vacuum-packed and sealed or refrigerated, otherwise they are prone to mold and deterioration or insects; Mildew and deterioration, oxidation and odor, etc.

Third, the shelf life is short: due to the moisture content, fat content, microbial status, product stability and other reasons of the existing whole grain products, most of the shelf life ranges from 6 to 12 months, and some are even shorter. The shelf life is shorter, which brings a lot of inconvenience to sales

Fourth, it is inconvenient to carry: due to its powder state, whole grain powder is easy to cause unnecessary troubles during security checks, which is not conducive to carrying

First, it is inconvenient to carry: because the main component of whole grain drinks is water, the weight is too heavy, which is not conducive to carrying out

Second, the use of a large number of additives, such as emulsifiers, stabilizers, preservatives, sweeteners, flavors, non-dairy creamer, etc., is not natural and healthy enough

Whole grains are the staple food of Chinese residents, and there is still a lack of freeze-dried whole grains products on the market