Compound coarse grain instant food and preparation method thereof

A technology for compounding grains and miscellaneous grains, which is applied in the fields of food preparation, food science, and application to achieve the effects of improving health-care functional properties, improving nutritional value and functionality, and improving quality

Active Publication Date: 2012-03-28
JINAN HUALU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems of the destruction of nutrients and the poor solubility and reconstitution properties of the above existing instant miscellaneous grains, the present invention provides a method that retains all the grains as much as possible. Composite cereal instant food with nutritious ingredients, good solubility, and good brewability

Method used

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  • Compound coarse grain instant food and preparation method thereof
  • Compound coarse grain instant food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of instant compound cereal cereals, the raw material used comprises the following components by weight ratio:

[0037] 28 parts of white rice flour, 21 parts of corn flour, 14 parts of black bean flour, 10.5 parts of oat flour, 9.5 parts of buckwheat flour, 5.25 parts of barley grass powder, and 4.75 parts of barley malt powder.

[0038] Preparation:

[0039] (1) Remove impurities from the raw materials, mix them, and pulverize them at low temperature to obtain fine powder. The pulverization temperature is 10°C, and the pulverization particle size is 80-120 mesh;

[0040] (2) Mix the fine powder and distilled water at a weight ratio of 1:8, add 4g of complex enzyme per kg of fine powder, enzymatically hydrolyze at 55°C and pH 5.5 for 4 hours, and centrifuge at a speed of 3000r / min. Centrifuge for 10 minutes, filter, then inactivate the filtrate at 90°C for 3 minutes, and cool down;

[0041] (3) Concentrate the filtrate in vacuum at 60°C and a vacuum degree of 0...

Embodiment 2

[0047] A kind of instant compound cereal cereals, the raw material used comprises the following components by weight ratio:

[0048] 32 parts of white rice flour, 19 parts of corn flour, 16 parts of mung bean flour, 9.5 parts of oat flour, 10.5 parts of buckwheat flour, 4.75 parts of wheat grass powder, 5.25 parts of barley malt powder, 2 parts of apple powder, 2 parts of vegetable powder, 5 parts of Jerusalem artichoke powder 3 parts and flavoring agent honey.

[0049] Preparation:

[0050] (1) Mix the raw materials and pulverize at low temperature to obtain fine powder, the pulverization temperature is 15°C, and the pulverization particle size is 80-120 mesh;

[0051](2) Mix the fine powder and distilled water at a weight ratio of 1:12, add 8 g of compound enzyme per kg of fine powder, enzymolyze at 55°C and pH 5.5 for 5 hours, and centrifuge at a speed of 3000r / min. Centrifuge for 10 minutes, filter, then inactivate the filtrate at 90°C for 3 minutes, and cool down;

[0...

Embodiment 3

[0058] A kind of instant compound cereal cereals, the raw material used comprises the following components by weight ratio:

[0059] 30 parts of white rice flour, 20 parts of corn flour, 15 parts of soybean flour, 10 parts of oat flour, 5 parts of buckwheat flour, 5 parts of wheatgrass flour, 5 parts of barley malt powder, 8 parts of citrus powder, 5 parts of Jerusalem artichoke powder and flavoring agent honey 5 servings.

[0060] Preparation:

[0061] (1) Mix the raw materials and pulverize at low temperature to obtain fine powder, the pulverization temperature is 12°C, and the pulverization particle size is 80-120 mesh;

[0062] (2) Mix fine powder and distilled water at a weight ratio of 1:10, add compound enzyme at a rate of 6 g per kg of fine powder, enzymatically hydrolyze at 55°C and pH 5.5 for 6 hours, and centrifuge at a speed of 3000r / min. Centrifuge for 10 minutes, filter, then inactivate the filtrate at 90°C for 3 minutes, and cool down;

[0063] (3) Concentrat...

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Abstract

The invention relates to the technical field of instant foods and particularly relates to a compound coarse grain instant food. The ingredients of the food include rice flour, core flour, bean flour, oat flour, buckwheat flour, wheat spout flour and barley malt flour. The preparation method comprises the steps as follows: grinding at a low temperature, hydrolyzing with compound enzymes, concentrating under vacuum, pre-freezing, freeze-drying, and grinding. The low-temperature grinding procedure can retain various nutrients in coarse grains to the greatest extent. The compound enzyme enzymolysis procedure can hydrolyze certain insoluble functional active components to form soluble components, so as to increase digestion and absorption rate of nutrients in vivo. The low-temperature vacuum concentration procedure and the freeze-drying procedure can prevent loss of nutrients and functional active components to the greatest extent during the process, so as to increase the nutritional valueand health-care function of the product and improve the product quality. Therefore, the product has the characteristics of being convenient to eat and good in instant solubility and preparing property.

Description

technical field [0001] The invention relates to the technical field of instant food, in particular to a compound cereal instant food, and also relates to a preparation method of the compound cereal instant food. Background technique [0002] With the acceleration of the pace of life, instant food is more and more popular among people. Among them, the most familiar one is instant oatmeal, which can be eaten with warm water. In order to pursue the balance of nutritional value, in addition to oats, more and more grains are used to make instant foods. For example, the Chinese invention patent application with application number 201010262579.0 discloses a food containing black rice, oats, corn, black beans, buckwheat, The instant solid drinks of sorghum rice, peanuts, black sesame, and lotus seeds are prepared by frying, which destroys part of the natural nutrients and is not conducive to balanced nutrition. The Chinese invention patent application with the application number ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/20A23L1/185A23L1/29A23L7/20A23L11/00A23L33/00
Inventor 刘克胜于功明刘冰刘翠兰张英刘先华秦大伟
Owner JINAN HUALU FOOD
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