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Multifunctional green coarse cereal foods

A multi-functional, multi-grain technology, used in food preparation, food science, applications, etc.

Active Publication Date: 2013-12-25
王奇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] To sum up, there is currently no healthy diet that is simple, easy to form habits and suitable for modern busy life, which can comprehensively relieve a series of symptoms caused by eating disorders in modern people, including obesity, three highs, diabetes, endocrine disorders, strokes, etc. Healthy foods for chronic diseases

Method used

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  • Multifunctional green coarse cereal foods
  • Multifunctional green coarse cereal foods
  • Multifunctional green coarse cereal foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～21

[0061] The preparation of embodiment 1~21 multigrain food

[0062] The formula of table 1 multigrain food of the present invention

[0063]

[0064]

[0065]

[0066] Preparation method 1: According to the formula listed in Table 1, mix the raw materials and beat them into miscellaneous grain flour, bake cakes according to the conventional method, and make steamed buns or bread after fermentation.

[0067] Preparation method 2: According to the formula listed in Table 1, after mixing the raw materials, boil it into porridge.

[0068] Preparation method 3: According to the formula listed in Table 1, mix the raw materials and beat them into miscellaneous grain flour, and then make noodles. The steps are as follows:

[0069] (1) One-time extrusion: Grind the above ingredients into powder and add them to the screw extruder. The temperature in the extrusion zone is set in the range of 120-160°C.

[0070] (2) Secondary extrusion: The noodles extruded once are added to the n...

experiment example 1

[0075] Experimental example 1. The subjects were 20 healthy children volunteers aged 6-12.

[0076] Divide into four groups to eat the noodles made according to the formula and preparation method 3 of Examples 18-21 of the present invention. The eating method is to replace the staple food of breakfast and lunch. Same, no need to change.

[0077] After eating for two consecutive weeks, the parents of the subjects recorded their concentration, daily life, appetite, defecation status, etc., and followed up to record their self-reported subjective feelings.

[0078] The test results show that during the consumption period, the tested children are full of energy, and some children with poor digestive function will disappear after breakfast due to the sleepy state caused by digestion, their appetite will become better, and their bowel movements, especially the stool, will be more regular.

experiment example 2

[0079] Experimental example 2. The test subjects were 10 healthy elderly volunteers aged 60 to 70 years without special symptoms of pain.

[0080] Divide into two groups to eat the porridge made according to the formulas and preparation method 2 of Examples 16-17 of the present invention. The eating method is to replace the staple food of breakfast and lunch. Same, no need to change.

[0081] After eating for two consecutive weeks, the subjects themselves or their family members recorded their mental state, appetite, defecation status, etc., and followed up to record their self-reported subjective feelings.

[0082] The test results show that: during the eating period, the tested elderly people all claimed that the food of the present invention felt very appetizing during the eating process, which made eating other foods also have a good appetite, and they were very hungry after eating; occasionally constipation or loose stools The subjects, after two days of trying the food ...

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Abstract

The invention relates to multifunctional green coarse cereal foods and a preparation method thereof. The multifunctional green coarse cereal foods are characterized in that 7-12 coarse cereals are proportioned according to a specific ratio to form many forms of the foods, and the foods can be used as staple food meals or desserts or healthy snacks. Test data statistics show that it is suitable for all people to eat the foods, the body functions of healthy people can be consolidated and enhanced after the healthy people eat the foods, the foods can be eaten by people suffering from sub-health or chronic disease torment for a long term, such as diabetic patients, cardiovascular and cerebrovascular disease patients, three-highs patients, apoplexy patients, senile dementia patients, obvious memory decline people, menopause syndrome women, habitual constipation people and overweight people, and all body function declines or deviations caused by unhealthy diet or living habits of the above people can be safety corrected through common meal diets.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a multifunctional green miscellaneous food. Background technique [0002] The fast-paced and high-pressure status of urban life makes the eating habits of modern people have two prominent features: 1. Single and repetitive food types; 2. Food intake with high calorie and high fat content. Coupled with the prevalence of various fast food cultures, this state of unbalanced nutritional intake has been exacerbated, which will inevitably lead to the lack of various essential trace elements and vitamins in the body. [0003] The huge influence of living habits is that people habitually repeat them every day, which makes their negative effects repeat regularly and accumulate over time. People with general health knowledge know that when the body is in a state of long-term lack of one or more trace elements / vitamins, whether it is immune function, metabolic function, gastrointestinal funct...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L33/10
Inventor 王奇
Owner 王奇
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