PROCESS FOR PREPARATION OF A DRY INSTANT PORRIDGE

摘要

The present invention relates to a process for the preparation of a dry instant porridge comprising the enzymatic hydrolysis of a milled carbohydrate-rich food blend by at least one amylase enzyme in an extruder and at low moisture content. The present invention also refers to a dry instant porridge or a fortified dry instant porridge obtainable by the above mentioned process.

主权项

1. Process for the preparation of a dry instant porridge containing hydrolysed starch for human consumption comprising the steps of:
a) feeding an extruder operated at a temperature comprised between 60 and 80° C. with
(i) a milled carbohydrate-rich food blend comprising at least 50 wt. % carbohydrate,(ii) at least one amylase, and(iii) an aqueous solution, wherein the resulting paste comprises less than 30 weight-% moisture, a) adjusting the residence time in the extruder to less than 30 minutes, and b) drying the extruded product.