Nutrient breakfast food and preparation method thereof

A nutritious breakfast and food technology, applied in the field of nutritious breakfast food and its preparation, can solve the problems of no adjustment, insufficient taste, etc., and achieve the effect of adjusting taste and preventing diabetes

Inactive Publication Date: 2012-06-27
闫位国 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no taste-adjusting ingredient in the raw materials used in the breakfast, resulting in insufficient taste

Method used

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  • Nutrient breakfast food and preparation method thereof
  • Nutrient breakfast food and preparation method thereof
  • Nutrient breakfast food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) take each raw material according to the proportioning of embodiment 1 in the following table 1, for subsequent use;

[0023] 2) Mix red dates, red beans, mung beans, yams, Lianzi, ginger, soybeans, corn, walnut kernels and black sesame in the raw materials evenly, and grind them to 80 mesh to obtain component A;

[0024] 3) Take the ivy in the raw material and add water to decoct and extract twice (the first time add water equivalent to 10 times the weight of ivy and decoct for 2.5 hours, and the second time add water equivalent to 10 times the weight of ivy to extract 2h), combined filtrates to obtain component B;

[0025] 4) Take the stevia rebaudiana in the raw material and grind it to 80 mesh to obtain component C;

[0026] 5) Mix the above-mentioned components A, B and C evenly, dry with hot air at 120°C until the moisture content is ≤5%, crush to 120 mesh, and pack into 60g / bags.

Embodiment 2

[0028] 1) take each raw material according to the proportioning of embodiment 2 in the following table 1, for subsequent use;

[0029] 2) Mix red dates, red beans, mung beans, yams, Lianzi, ginger, soybeans, corn, walnut kernels and black sesame in the raw materials evenly, and grind them to 100 mesh to obtain component A;

[0030] 3) Take the ivy in the raw material and add water to decoct and extract twice (the first time add water equivalent to 15 times the weight of ivy and decoct for 2 hours, and the second time add water equivalent to 10 times the weight of ivy to extract for 2 hours ), combined filtrate to obtain B component;

[0031] 4) Take the stevia rebaudiana in the raw material and grind it to 100 mesh to obtain component C;

[0032] 5) Mix the above-mentioned components A, B and C evenly, dry them with hot air at 100°C until the water content is ≤3%, crush them to 120 mesh, and pack them into 60g / bags.

Embodiment 3

[0034] 1) Take each raw material according to the proportioning of Example 3 in the following table 1, and set aside;

[0035] 2) Mix red dates, red beans, mung beans, yams, Lianzi, ginger, soybeans, corn, walnut kernels and black sesame in the raw materials evenly, and grind them to 120 mesh to obtain component A;

[0036] 3) Take the ivy in the raw material and add water to decoct and extract twice (the first time add water equivalent to 12 times the weight of ivy and decoct for 1.5 hours, and the second time add water equivalent to 10 times the weight of ivy to extract 2h), combined filtrates to obtain component B;

[0037] 4) Take the stevia rebaudiana in the raw material and grind it to 80 mesh to obtain component C;

[0038] 5) Mix the above-mentioned components A, B and C evenly, dry with hot air at 110°C until the water content is ≤5%, grind to 120 mesh, and pack into 60g / bags to obtain the product.

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Abstract

The invention discloses a nutrient breakfast food and a preparation method thereof. The nutrient breakfast food is prepared from red dates, red beans, mung beans, Chinese yam, lotus seeds, ginger, soya beans, corn, walnut kernels, black sesames, Caulis Sinomenii and Stevia Rebaudiana Bertoni. Compared with nutrient breakfast foods prepared through the prior art, the nutrient breakfast food of the invention allows the compatibility of medicinal and edible traditional Chinese medicinal materials with different colors of red, green, white, black and the like to be carried out to achieve a purpose of nutrition supplement of different internal organs, and a certain amount of Caulis Sinomenii is added to make the breakfast food have wind dispelling, vein relaxing, dehumidifying and pain relieving effects and be suitable for middle aged and elderly populations to eat, and a proper amount of Stevia Rebaudiana Bertoni is also added to adjust the mouthfeel, so the nutrient breakfast food can prevent diabetes and hypertension after eating for a long term.

Description

technical field [0001] The invention relates to a food, in particular to a nutritious breakfast food and a preparation method thereof. Background technique [0002] Breakfast is the most important meal among the three meals. A nutritious breakfast can not only replenish energy for people, but also improve work efficiency. With the acceleration of the pace of social life and the increase in the pressure of life, instant breakfast came into being. There are many varieties of instant breakfast food, such as corn paste, eight-treasure porridge, breakfast cake, black sesame paste, instant noodles, convenient and nutritious rice noodles, etc. They both provide energy to the body and provide certain nutrients. From the perspective of supplementing various nutrients for the body, there are already nutritious breakfast foods prepared by using a variety of medicinal and food homologous raw materials for compatibility. , the main ingredients are Yunnan notoginseng, American ginseng, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/212A23L1/20A23L33/00A23L11/00A23L19/00
Inventor 闫位国唐靖尧
Owner 闫位国
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