Nutrient powder using crops as raw material

Abstract

The present invention discloses a nutrient powder suing coarse cereals comprising: millet, glutinous millet, rice-gruel, red bean, oat as raw materials, wherein the processing technology comprising removing impurities and skins of the millet, glutinous millet, rice-gruel, red bean and oat, aging by dry method, smashing the cured coarse cereals to mix and stir,, sterilizing at low temperature and packaging. The nutrient powder is characterized by rational mixture ratio, balanced nutrient composition, and scientific processing technology, wherein the red bean is matched with the millet, glutinous millet and rice-gruel in which the defect of lack in lysine is made up to complement nutrition, moreover, because of using the dry method to heat, the natural nutrient components in the millet, glutinous millet, rice-gruel are effectively protected with the functions of swelling and sterilizing. The foods processed by low-temperature sterilization and microwave can keep more nutrient components and flavours of colour, fragrance and taste, and the swelling function makes the nutrient powder fresh, fragrant, sticky, and sweet with good taste and absorption.

Description

Technical field: [0001] The invention relates to an instant food, in particular to a nutritional powder produced from miscellaneous grains. Background technique: [0002] Because millet, broomcorn millet, and millet belong to "small miscellaneous grains", the research on their processing and utilization has not attracted enough attention for many years. At present, millet in my country is mainly circulated and sold in the form of raw grain. The way of eating millet is very monotonous, mainly cooking porridge, and secondly making pancakes and cakes with millet flour. Therefore, the consumption is not large. Since the 1980s, millet has been far away from people's dining tables. Now children and teenagers can't eat millet, and their throats get stuck when they eat it, just like southerners. The nutritional components of millet, millet, millet, such as protein, fat, vitamins (VB family, VE), mineral matter and dietary fiber, etc., are mostly present in the cortex, aleurone laye...

AI Technical Summary

Problems solved by technology

The nutritional components of millet, millet, millet, such as protein, fat, vitamins (VB family, VE), mineral matter and dietary fiber, etc., are mostly present in the cortex, aleurone layer and germ of the surface, while the current treatment of millet and millet , Mi is mostly processed by machinery, the processing is too fine, the loss of nutrients is more, the finer the grinding, the greater the loss of nutrients, plus repeated washing when cooking porridge, the loss of water-soluble vitamins and minerals in the outer layer most

There is also wet processing, which is processed after soaking in water and filtering, which will cause greater nutritional loss, reduce the nutritional value of millet, and have poor taste and taste.