Instant staple food and production process thereof

Abstract

The invention discloses instant staple food and a production process thereof, and relates to the technical field of food processing. The preparation method comprises the following process steps of crushing, specifically, respectively crushing raw materials of the instant staple food into powder; mixing, specifically, uniformly mixing the powder in proportion to obtain a mixture; extruding and curing, specifically, mixing the mixture with water, and then performing extruding, curing and granulating to obtain granular substances; nutrient enrichment, specifically, soaking the granular substancesin a nutrient enrichment solution; and drying, specifically, drying the nutrient-enriched granular substances to obtain the instant staple food. The staple food prepared by the process is instant after being brewed with boiled water for 5-8 minutes, can be eaten immediately, is convenient to brew, meets the characteristics of low energy, high proteins, high dietary fibers and low fat, does not need to be cooked, greatly facilitates the life of people, and is suitable for diabetics to eat. The instant staple food disclosed by the invention has the advantages of being relatively low in GI value, relatively small in blood sugar fluctuation after being eaten, and particularly suitable for the diabetics to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, it relates to an instant staple food and a production process thereof. Background technique [0002] Staple food refers to the food that constitutes the main source of energy for local residents. It is the main source of protein, starch, oil, minerals and vitamins that people need in their daily diet. For us Chinese, staple food generally refers to cereal crops, such as rice, White flour, corn and its products, and some local potatoes are also part of the staple food. The "culprit" of obesity or diabetes is the total calories, not just the staple food. In real life, many diabetic patients regard carbohydrate-rich staple foods such as rice, noodles (including corn, sweet potatoes, etc.) as the cause of disease. The "enemy" generally takes coarse grains as the staple food, such as barley, old corn, buckwheat noodles, naked oats, etc. Although these coarse grains have les...

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned staple food rice composition is made the same as ordinary rice. It needs to be cooked in an electric rice cooker before it can be eaten. It needs to be cooked under certain conditions before eating. In medicine, it is generally used to limit the amount of food eaten by diabetic patients to control postprandial blood sugar. The effective way is to eat less and more meals, but if you need to cook the staple food (rice) for each meal, you will spend a lot of time and energy on cooking, and ordinary people don’t have so much time and energy at all. Not suitable for most diabetics; if one meal is cooked and the rest are served reheated, flavor and texture will be affected

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