Wheat bran, germ and minor cereal cooked food powder and preparation method thereof

A technology of wheat bran and germ, applied in food preparation, food science, application, etc., can solve the problems of not being fully and effectively utilized, processing technology limitations, etc., and achieve the effect of delicate taste and reasonable composition

Active Publication Date: 2010-11-24
ANHUI SCI & TECH UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] In summary, wheat bran, germ, soybean, corn, kudzu root, stevia and many miscellaneous grains have high nutritional val

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The ratio of each raw material component by weight is: wheat bran 25-35, corn 25-35, soybean 8-15, kudzu root 8-15, peanut kernel 5-10, germ 5-10, white sugar 5-15;

[0027] Preparation:

[0028] (1) Graded crushing of raw materials: crush wheat bran, corn, soybean, kudzu root, and germ with a high-speed collision grinder, with a fineness of more than 200 mesh, and fry the peanut kernels and crush them to about 40 mesh;

[0029] (2), batch mixing: each component is mixed and stirred by weight ratio;

[0030] (3) Heating and curing: heating and curing the uniformly mixed raw materials to become cooked food powder, the heating temperature is 150-200°C, and the heating time is 5-10 minutes;

[0031] (4), cooling, testing and packaging: the cooked food powder is cooled to below 40°C, and then sampling testing and packaging are carried out.

Embodiment 2

[0033] The ratio of each raw material component by weight is: 30-40 wheat bran, 30-40 corn, 8-15 soybean, 3-10 germ, 3-10 peanut kernel and 5-15 white sugar.

[0034] Preparation:

[0035] (1) Graded crushing of raw materials: crush wheat bran, corn, and soybeans with a high-speed impact crusher, with a fineness of more than 200 mesh, and fry the peanut kernels and crush them to about 40 mesh;

[0036] (2), batch mixing: each component is mixed and stirred by weight ratio;

[0037] (3) Heating and curing: heating and curing the uniformly mixed raw materials to become cooked food powder, the heating temperature is 150-200°C, and the heating time is 5-10 minutes;

[0038] (4), cooling, testing and packaging: the cooked food powder is cooled to below 40°C, and then sampling testing and packaging are carried out.

Embodiment 3

[0040] The ratio of each raw material component by weight is: 30-40 wheat bran, 30-40 corn, 8-15 soybean, 10-20 germ, 3-10 peanut kernel and 1-5 stevia.

[0041] Its preparation method is the same as above.

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Abstract

The invention relates to wheat bran, germ and minor cereal cooked food powder and a preparation method thereof, and the wheat bran, germ and minor cereal cooked food powder comprises the following raw material components in parts by weight: 25-40 parts of wheat bran, 25-40 parts of corn, 8-15 parts of soybean, 0-15 parts of kudzu root, 5-10 parts of peanut kernel, 0-10 parts of germ, 0-15 parts of white sugar and 0-10 parts of stevia rebaudiana. The preparation method comprises the steps of stage crushing of the raw materials, mixing with ingredients, heating, curing, cooling, testing and packaging. The high-speed collision crushing technology is adopted in the preparation method for crushing the wheat bran, the kudzu root and minor cereals, and the high-temperature heating is adopted forcarrying out modification, curing, and sterilization on the materials, thereby preparing the wheat bran, germ and minor cereal cooked food powder which can be eaten immediately after brewing and has delicate taste and aroma, wherein the content of dietary fiber can be controlled within 8-55%, and the protein content can be controlled within 10-35%; furthermore, the preparation method is simple and easy to operate.

Description

technical field [0001] The invention relates to a high dietary fiber food, in particular to a cooked food powder of wheat bran and germ miscellaneous grains and a preparation method thereof. Background technique [0002] Dietary fiber mainly refers to polysaccharides that cannot be digested by digestive enzymes in the human gastrointestinal tract and cannot be absorbed and utilized by the human body. It has many important functions for human health, especially for the prevention of certain chronic and non-infectious diseases in the human body. Health care function. At present, it is believed that dietary fiber, like protein, fat, carbohydrates, vitamins, minerals and water, is the seventh type of nutrient element necessary for the human body (the above is quoted from "Food Nutrition" edited by Liu Zhigao) [0003] With the improvement of living standards, people's food has become more and more refined. Many people tend to have excess intake of energy and nutrition, while the...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/172A23L1/29A23L7/143
Inventor 王立新王文福
Owner ANHUI SCI & TECH UNIV
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