Yellow bean and grain composite breakfast drink and preparation method thereof

A bean cereal and breakfast technology, which is applied in the field of yellow bean cereal compound breakfast beverage and its preparation, can solve the problems of affecting brain function, mental decline, and easy fatigue, and achieve the goal of alleviating the imbalance of diet ratio, enhancing vitality and energy, and enriching nutrition Effect

Active Publication Date: 2014-03-19
晋城市伊健食品股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows individuals who are trying to lose weight due to excessive consumption or lack of proper protein while maintaining their bodyweight balance through supplementation from both traditional sources like dairy products (milk) and plant proteins such as wheat flour. By combining these two types of materials together, this new formula provides an effective solution that improves overall nutrients intake compared to current methods alone.

Problems solved by technology

The technical problem addressed by this patented technology relates to improving food consumption during sleep due to lacking convenience or safety measures such as having no milk when going out at home without meals. This may cause discomfort from excessively swallowings through the esophagus with potential health risks associated with increased risk of heart attacks caused by overeating too much sugar while skipped up early after school hours.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take by weight:

[0017] 30kg of soybeans, 20kg of oats, 10kg of yellow corn, 10kg of millet, 30kg of white sugar, 1kg of stabilizer made of sucrose fatty acid ester: xanthan gum = 40:60, 887kg of water.

[0018] Concrete preparation method comprises the following steps:

[0019] a. Selection of raw materials: select high-quality soybeans, oats, yellow corn, and millet that have been cleaned;

[0020] b. Roasting and crushing: the above-mentioned raw materials in parts by weight are roasted at a temperature of 140° C. through far infrared, and then the roasted soybeans, oats, yellow corn, and millet are crushed through a 80-mesh sieve through a pulverizer;

[0021] c. Deployment and constant volume: Add 400kg of hot water at 90°C to a high-speed emulsifier, then add the pulverized product obtained in step b), white sugar and stabilizer in the auxiliary materials, shear and mix for 20 minutes, and pass Put the colloid mill into the blending tank, pass the colloid mill ...

Embodiment 2

[0025] Take by weight:

[0026] 50kg of soybeans, 30kg of oats, 20kg of yellow corn, 20kg of millet, 50kg of white sugar, 3kg of stabilizer made of sucrose fatty acid ester:xanthan gum=40:60, and 899kg of water.

[0027] Concrete preparation method comprises the following steps:

[0028] a. Selection of raw materials: select high-quality soybeans, oats, yellow corn, and millet that have been cleaned;

[0029] b. Roasting and crushing: the cleaned raw materials in the above parts by weight are roasted by far infrared at a temperature of 170°C, and then the roasted soybeans, oats, yellow corn, and millet are passed through a 80-mesh sieve through a pulverizer. crush;

[0030] c. Deployment and constant volume: Add 600kg of hot water at 95°C to a high-speed emulsifier, then add the pulverized product obtained in step b), white sugar and stabilizer in the auxiliary materials, shear and mix for 20 minutes, and pass Send the colloid mill into the blending tank, pass the colloid m...

Embodiment 3

[0034] Take by weight:

[0035] Soybean 40kg, oat 25kg, yellow corn 15kg, millet 15kg, white sugar 40kg, sucrose fatty acid ester:xanthan gum=40:60 stabilizer 2kg, water 890kg.

[0036] Concrete preparation method comprises the following steps:

[0037] a. Selection of raw materials: select high-quality soybeans, oats, yellow corn, and millet that have been cleaned;

[0038] b. Roasting and crushing: the above-mentioned raw materials in parts by weight are roasted at a temperature of 150° C. through far infrared, and then the roasted soybeans, oats, yellow corn, and millet are crushed through a 80-mesh sieve through a pulverizer;

[0039] c. Deployment and constant volume: Add 500kg of hot water at 95°C to a high-speed emulsifier, then add the pulverized product obtained in step b), white sugar and stabilizer in the auxiliary materials, shear and mix for 20 minutes, and pass Put the colloid mill into the blending tank, pass through the colloid mill into the blending tank, th...

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PUM

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Abstract

The invention belongs to the technical field of food and particularly relates to yellow bean and grain composite breakfast drink and a preparation method thereof. The preparation method comprises the steps of smashing soybeans, oats, yellow corns, millets, white granulated sugar, a stabilizer and water as raw materials, emulsifying in an emulsifying machine, homogenizing, sterilizing, cooling and filling. The drink disclosed by the invention has the advantages of long shelf life, easiness in carry, open drinking, convenience in eating, nutrition and health care and the like.

Description

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Claims

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Application Information

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Owner 晋城市伊健食品股份有限公司
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