Wheat oligopeptide-containing particles and preparation method thereof

• Main Authors: WANG JUN, WANG LIPING, JIA FUHUAI, HU JUNLAN, XIONG FEIFEI, YAN YONGQIU, DUAN LIBO
• Format: Patent
• Language: Chinese; English
• Published: 10.11.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses wheat oligopeptide-containing particles and a preparation method thereof, and belongs to the technical field of food processing. The wheat oligopeptide-containing particles comprise the following components in parts by weight: 30-90 parts of wheat, 0-50 parts of rice, 0-30 parts of oat, 5-30 parts of wheat oligopeptide, 0-10 parts of malt flour, 0-5 parts of calcium carbonate, 0-5 parts of turmeric and 0-5 parts of beta-carotene. Then the wheat oligopeptide-containing particles are prepared through a screw combined extrusion preparation process, and the wheat oligopeptide-containing particles are crisp in taste, easy to digest and absorb and outstanding in oligopeptide content; and auxiliary materials with health-care functions can be added as required, so that the edible value of the wheat oligopeptide-containing particles is improved. 本发明公开了一种含小麦低聚肽颗粒及其制备方法，属于食品加工技术领域。所述含小麦低聚肽颗粒按重量份数计，包括以下组分：小麦30～90份、大米0～50份、燕麦0～30份、小麦低聚肽5～30份、麦芽粉0～10份、碳酸钙0～5份、姜黄0～5份、β-胡萝卜素0～5份；然后通过螺杆组合挤压制备工艺制备得到含小麦低