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Compound coarse cereals nutrition paste and method of preparing the same

A technology of nutritional paste and miscellaneous grains, which is applied in the field of compound miscellaneous grains nutritional paste, which can solve the problems of lack of crude fiber, incomplete nutrition, gastrointestinal diseases, etc. Effect

Inactive Publication Date: 2013-01-16
谭镒昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many nutritional paste foods on the market, each with its own characteristics, but there are also certain deficiencies, such as simple materials, incomplete nutrition, no added coarse grains, and thus lack of crude fiber. Long-term consumption may easily lead to gastrointestinal diseases; However, the nutritional paste added with coarse grains often has a poor taste and is difficult to be accepted by people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Raw materials and weight ratio: corn flour 70g, sweet potato flour 70g, rice flour 30g, barley flour 30g, soybean flour 30g, peanut flour 30g, sesame flour 10g;

[0029] The preparation method comprises the following steps:

[0030] a. Measure each raw material according to the ratio and mix them;

[0031] b. Take the mixed powder obtained in step a with a weight percentage of 50%, and perform instant puffing and hot extrusion treatment at a temperature of 250° C.;

[0032] c. Mix the mixed powder obtained in step b with the remaining mixed powder in step a that has not been processed by instant hot extrusion, and enter the microbiological enzymatic reactor for reaction for 20 minutes to obtain a high-gluten nutritional paste.

Embodiment 2

[0034] Raw materials and weight ratio: 120g corn flour, 120g sweet potato flour, 80g rice flour, 80g barley flour, 40g soybean flour, 40g peanut flour, 20g sesame flour;

[0035] The preparation method comprises the following steps:

[0036] a. Measure each raw material according to the ratio and mix them;

[0037] b. Take the mixed powder obtained in step a with a weight percentage of 60%, and perform instant puffing and hot extrusion treatment at a temperature of 265° C.;

[0038] c. Mix the mixed powder obtained in step b with the remaining mixed powder in step a that has not been processed by instant hot extrusion, and enter the microbiological enzymatic reactor for reaction for 25 minutes to obtain a high-gluten nutritional paste.

Embodiment 3

[0040] Raw materials and weight ratio: 170g corn flour, 170g sweet potato flour, 130g rice flour, 130g barley flour, 50g soybean flour, 50g peanut flour, 30g sesame flour;

[0041] The preparation method comprises the following steps:

[0042] a. Measure each raw material according to the ratio and mix them;

[0043] b. Take the mixed powder obtained in step a with a weight percentage of 70%, and perform instant puffing and hot extrusion treatment at a temperature of 280° C.;

[0044] c. Mix the mixed powder obtained in step b with the remaining mixed powder that has not been subjected to instant hot extrusion treatment in step a, and enter the microbiological enzymatic reactor for reaction for 30 minutes;

[0045] d. After the mixed powder obtained in step c is cooled to room temperature, a second biological enzymatic reaction is carried out for 20 minutes.

[0046] In the present invention, the microbiological enzymatic reactor has obtained a Chinese utility model patent, ...

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PUM

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Abstract

The invention discloses a compound coarse grains nutritional paste which is prepared by the following raw materials with weight proportions: 14-34 portions of corn flour, 14-34 portions of sweet potato flour, 6-26 portions of rice meal, 6-26 portions of barley flour, 6-10 portions of soybean meal, 6-10 portions of peanut powder, and 2-6 portions of sesame powder. The invention further discloses apreparation method of the compound coarse grains nutritional paste, which comprises the steps that the raw materials are mixed, part of the mixture is treated by instantaneous puffing and hot extrusion, and reacts with the other part of the mixture without the instantaneous puffing and hot extrusion treatment in a micro biological enzymolysis reactor to obtain the high-gluten nutritional paste. The compound coarse grains nutritional paste of the invention has ingenious formula, comprehensive and balanced nutrition, retains the nutritional ingredients of the raw materials in maximum extent, has tender, smooth and thick taste, mellow and aromatic flavor. The compound coarse grains nutritional paste of the invention has the efficacies of improving the body immunity, lowering blood lipid, resisting aging and tumor, relaxing the bowels and eliminating toxins, etc., and can prevent cardiovascular and cerebrovascular diseases and treat constipation, etc., which is a good health-care food andconvenient fast food.

Description

technical field [0001] The invention relates to a nutritious food, in particular to a compound miscellaneous grain nutritious paste, and also relates to a preparation method of the nutritious paste. Background technique [0002] At present, there are many nutritional paste foods on the market, each with its own characteristics, but there are also certain deficiencies, such as simple materials, incomplete nutrition, no added coarse grains, and thus lack of crude fiber. Long-term consumption may easily lead to gastrointestinal diseases; However, the nutritional paste added with coarse grain ingredients often has a bad taste and is difficult to be accepted by people. Contents of the invention [0003] In view of this, the object of the present invention is to overcome the deficiencies of the prior art, and provide a compound miscellaneous grain nutritional paste, which not only has comprehensive nutrition, but also has a delicate, smooth and sticky taste. [0004] In order t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/168A23L1/29A23L1/20A23L1/36A23L7/143
Inventor 谭镒昌
Owner 谭镒昌
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