Highland barley and pea nutrition powder and preparation method thereof

A technology for nutritional powder and peas, which is applied in food preparation, application, food science and other directions, can solve the problems of heat-sensitive nutrient components destruction, the effect of intestinal flora is not obvious, and it is not rich in high-quality protein, etc., so as to improve the intestinal flora. , The effect of retaining nutrients and functional ingredients and flavor substances, and facilitating industrial production

Inactive Publication Date: 2013-09-18
刘金山 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many types of excipients used in this product, which can improve the nutritional composition of the product to a certain extent, none of the excipients selected is rich in high-quality protein and functional oligosaccharides, so the protein nutritional value of the product is low. The role of intestinal flora is not obvious
Furthermore, the processing method adopts an infrared baking method to ripen the mixed material for 10-45 minutes under the condition of 110°C-140°C, which may easily lead to incomplete ripening of the material (due to the low moisture content of the material), and Cause damage to some heat-sensitive nutrients in the material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] In this example, the components of the original-flavored highland barley and pea nutrition powder and the mass parts of each component are: 28 kg of puffed highland barley, 26 kg of fried peas, 28 kg of maltodextrin, 16 kg of puffed brown rice, 1 kg of fried soybeans, 1 kg of fried White sesame 1 kg.

[0046] The preparation method is as follows:

[0047] 1. Preparation of puffed raw materials and fried raw materials

[0048] (1) Preparation of puffed highland barley: crush the highland barley and pass through a 40-mesh sieve to obtain highland barley powder, then add it to the mixer, add drinking water and stir to make the water evenly dispersed in the highland barley powder to moisten the highland barley powder, drink The amount of water reaches 18% as the limit with the moisture content of highland barley powder, and then the wet highland barley powder is added in the twin-screw extrusion extruder, and the temperature in the first, second and third districts is resp...

Embodiment 2

[0061] In this example, the components of the sweet sugar-containing barley pea nutritional powder and the parts by mass of each component are: 32 kg of puffed highland barley, 28 kg of fried peas, 20 kg of white sugar, 12 kg of puffed brown rice, and 2 kg of fried soybeans , fried white sesame 2 kg, maltodextrin 4 kg.

[0062] The preparation method is as follows:

[0063] 1. Preparation of puffed raw materials and fried raw materials

[0064] (1) Preparation of puffed highland barley: crush the highland barley and pass through a 50-mesh sieve to obtain highland barley powder, then add it to the mixer, add it for drinking and stir to make the water evenly dispersed in the highland barley powder to moisten the highland barley powder, drink water The amount of highland barley powder is limited to 19% moisture content, and then the wet highland barley powder is added to the twin-screw extruder, and the temperatures in the first, second and third zones are 65°C, 115°C, 155°C, re...

Embodiment 3

[0077] In this example, the components of the sweet-tasting sugar-free highland barley and pea nutritional powder and the parts by mass of each component are: 34 kg of puffed highland barley, 32 kg of fried peas, 21.96 kg of maltodextrin, 10 kg of puffed brown rice, and 10 kg of fried soybeans. 1 kg, 1 kg fried white sesame, 0.04 kg sucralose.

[0078] The preparation method is as follows:

[0079] 1. Preparation of puffed raw materials and fried raw materials

[0080] (1) Preparation of puffed highland barley: crush the highland barley and pass through a 60-mesh sieve to obtain highland barley powder, then add it to the mixer, add drinking water and stir to make the water evenly dispersed in the highland barley powder to moisten the highland barley powder, drink The amount of water reaches 20% as the limit with the moisture content of highland barley powder, then adds the wet highland barley powder in the twin-screw extrusion extruder, and the temperatures in the first, seco...

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PUM

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Abstract

The invention relates to highland barley and pea nutrition powder. The highland barley and pea nutrition powder comprises three types of products: an original taste type product, a sweet sugar-containing type product and a sweet sugar-free type product. The formulas are respectively as follows: (1) the original taste type product comprises 28-34 parts of puffed highland barley, 26-32 parts of fried peas, 10-16 parts of puffed brown rice, 1-3 parts of fried soybeans, 1-3 parts of fried white sesame seeds and 21-28 parts of maltodextrin; (2) the sweet sugar-containing type product comprises 28-34 parts of puffed highland barley, 26-32 parts of fried peas, 10-16 parts of puffed brown rice, 1-3 parts of fried soybeans, 1-3 parts of fried white sesame seeds, 2-4 parts of maltodextrin and 20-24 parts of white granulated sugar or brown granulated sugar; and (3) the sweet sugar-free type product comprises 28-34 parts of puffed highland barley, 26-32 parts of fried peas, 10-16 parts of puffed brown rice, 1-3 parts of fried soybeans, 1-3 parts of fried white sesame seeds, 21-28 parts of the maltodextrin, 0.04-0.10 part of a sweetening agent; and the parts are mass parts. A preparation method of the nutrition powder mainly comprises the steps of curing materials, crushing and mixing.

Description

technical field [0001] The invention belongs to the field of reconstituted convenience foods, in particular to a highland barley and pea nutritional powder and a preparation method thereof. Background technique [0002] Highland barley, also known as naked barley, yuan wheat or rice wheat, belongs to the grass family and is a variety of barley. It mainly grows in my country's Tibet, Qinghai, Sichuan Ganzi and Aba, and Gansu Gannan and other alpine regions. It has a short growth period and high yield. A pollution-free green food, as a staple food, occupies a very important position in the daily life of Tibetan residents in highland barley producing areas. Highland barley contains a variety of nutritional and physiologically active ingredients, which have high nutritional value and outstanding health care effects. According to analysis, every 100 g of highland barley contains 75 g of carbohydrates, 8.1 g of protein, 1.5 g of fat, 1.8 g of insoluble fiber, vitamin B 1 0.34 mg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/29A23L33/00
Inventor 刘金山许俊海
Owner 刘金山
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