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Method for processing instant coarse cereal balanced nutritional flour

A processing method and nutritional powder technology, which is applied in the processing field of instant miscellaneous grain balanced nutritional powder, can solve the problems of coarse taste, poor solubility, poor flavor and sensory properties, rough powder characteristics, etc., and achieve fine taste, good dispersibility, Effect of reducing viscosity coefficient and blood resistance

Inactive Publication Date: 2012-10-10
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Coarse grain nutrition powder is also produced, but due to the rough powder characteristics of miscellaneous grains, the current miscellaneous grain nutrition powder is mostly concentrated on the primary product formed by directly mixing different miscellaneous grain powders, which is characterized by coarse taste, solubility, flavor and sensory properties. Difference

Method used

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  • Method for processing instant coarse cereal balanced nutritional flour
  • Method for processing instant coarse cereal balanced nutritional flour
  • Method for processing instant coarse cereal balanced nutritional flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1 A kind of processing method of instant miscellaneous cereals balanced nutrition powder, comprises the following steps:

[0039] (1) After mixing 26% buckwheat flour, 12% tartary buckwheat flour, 9% naked oat flour, 18% lentil flour and 35% pea flour according to mass percentage, mixed flour is obtained.

[0040] (2) Adding water to the mixed powder is adjusted to a powder slurry with a mass concentration of 25%, and then adding CaCl with a mass concentration of 1.5% 2 Solution, so that its pH value is 6.0; finally, 145 u of medium-temperature α-amylase is added per gram of mixed powder, and liquefaction treatment is carried out at a temperature of 60° C., and liquefied powder milk is obtained in 42 minutes.

[0041] (3) Add activated carbon to the liquefied milk powder according to 1.50% of its mass, and then rinse with deionized water at 65°C for 60 minutes to make the pH value of the liquefied powder milk 3.5 to obtain decolorized liquefied powder milk. ...

Embodiment 2

[0044] Embodiment 2 A kind of processing method of instant miscellaneous grains balanced nutrition powder, comprises the following steps:

[0045] (1) After mixing 25% buckwheat flour, 13% tartary buckwheat flour, 12% naked oat flour, 16% lentil flour and 34% pea flour according to mass percentage, mixed flour is obtained.

[0046](2) Adding water to the mixed powder is adjusted to a powder slurry with a mass concentration of 30%, and then adding CaCl with a mass concentration of 1.5% 2 solution, so that its pH value is 6.5; finally, 150 u of medium-temperature α-amylase is added per gram of mixed powder, and liquefaction treatment is carried out at a temperature of 62° C., and liquefied powder milk is obtained in 38 minutes.

[0047] (3) Add activated carbon to the liquefied milk powder according to 1.85% of its mass, and then rinse it with deionized water at 60° C. for 58 minutes to make the pH of the liquefied powder milk 3.8 to obtain decolorized liquefied powder milk.

...

Embodiment 3

[0050] Embodiment 3 A kind of processing method of instant miscellaneous cereals balanced nutrition powder, comprises the following steps:

[0051] (1) After mixing 30% buckwheat flour, 15% tartary buckwheat flour, 10% naked oat flour, 15% lentil flour and 30% pea flour according to mass percentage, mixed flour is obtained.

[0052] (2) Adding water to the mixed powder is adjusted to a powder slurry with a mass concentration of 40%, and then adding a mass concentration of 1.5% CaCl 2 solution, so that its pH value is 6.3; finally, 160 u of medium-temperature α-amylase is added per gram of mixed powder, and liquefaction treatment is carried out at a temperature of 65° C., and liquefied powder milk is obtained in 35 minutes.

[0053] (3) Add activated carbon to the liquefied milk powder according to 2.00% of its mass, and then rinse it with deionized water for 55 minutes at a temperature of 58° C. to make the pH value of the liquefied powder milk 4.0 to obtain decolorized liquef...

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Abstract

The invention relates to a method for processing instant coarse cereal balanced nutritional flour, which comprises the following steps of: (1) mixing 25 to 30 percent of buckwheat flour, 10 to 15 percent of fagopyrum tataricum flour, 8 to 12 percent of hulless oat flour, 15 to 20 percent of hyacinth bean flour and 30 to 35 percent of pea flour to obtain mixed flour; (2) adding water into the mixed flour and blending to form flour paste, adding solution of CaCl2 to ensure that the pH value of the flour paste is between 6.0 and 6.5, adding 140 to 160u of intermediate-temperature alpha-amylase into each gram of mixed flour, and liquefying at the temperature of between 60 and 65 DEG C to obtain liquefied flour milk; and (3) decoloring the liquefied flour milk, seasoning, and spray-drying to obtain a finished product. The method is simple, easy to operate and master, low in production cost and environment-friendly, the obtained product has high instant and blending performance, is convenient to eat, has an adjuvant therapy effect on senile diseases such as hypertension, hyperlipaemia, cardiovascular and cerebrovascular diseases, diabetes, obesity and the like, and has better effects ofdietetic therapy and health care than rice and wheat flour.

Description

technical field [0001] The invention relates to a processing method of instant food, in particular to a processing method of instant miscellaneous grain balanced nutrition powder. Background technique [0002] Miscellaneous grains is a common name for small grain and bean crops, including: buckwheat, broomcorn millet, millet, sorghum, oats, barley, barley, grain amaranth, mung bean, red bean, cowpea, kidney bean, broad bean, pea, lentil, chickpea, etc. my country has many varieties of miscellaneous grains, good quality and wide distribution, and is the country with the strongest production advantages of miscellaneous grains in the world, with huge potential for industrial development. Small miscellaneous grains are rich in nutrients. Not only the content of protein, fat, carbohydrates and other nutrients are in line with the ideal ratio of human intake, but also rich in dietary fiber, vitamins and mineral elements, which have good health value. In addition, miscellaneous gr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/29A23L1/20A23L11/00A23L33/00
Inventor 韩舜愈李永才张盛贵毕阳张波祝霞蒋玉梅牛黎丽盛文军齐治国王婧李霁昕
Owner GANSU AGRI UNIV
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