Grain breakfast and preparation method thereof

A cereal breakfast and cereal technology, applied in the field of cereal breakfast and its preparation, can solve problems such as loss of nutritional value of breakfast, and achieve the effects of low price, convenient consumption and promotion of absorption

Inactive Publication Date: 2014-05-14
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In breakfast, cereal breakfast can be regarded as the most nutritious food in breakfast. The protein content of cereal is between 8 and 12%. Because the protein content of the outer layer of the g

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A cereal breakfast, the cereal breakfast includes cereal raw materials and auxiliary materials;

[0035] The grain raw material components and the proportions by weight are: 20g of corn, 10g of rice, 10g of paddy, 5g of sorghum, 5g of white highland barley, 10g of wheat and 20g of oats;

[0036] The proportioning of the auxiliary material components and parts by weight is: 10g of vegetable oil, 30g of butter, and 100g of water.

[0037] The corn is corn from which the husk and germ have been removed.

[0038] Described vegetable oil is peanut oil.

[0039] Described cream is vegetable cream.

[0040] The preparation method process of described cereal breakfast is as follows:

[0041] 1) Take 20g of corn, 10g of rice, 10g of rice, 5g of sorghum, 5g of white highland barley, 10g of wheat and 20g of oats according to the ratio of parts by weight and grind them to a particle size of 30-40 mesh;

[0042] 2) Add water to the crushed grain raw material in step 1), the amou...

Embodiment 2

[0048] A cereal breakfast, the cereal breakfast includes cereal raw materials and auxiliary materials;

[0049] The grain raw material components and the proportions by weight are: 30g of corn, 20g of rice, 20g of paddy, 10g of sorghum, 10g of white highland barley, 20g of wheat and 30g of oats;

[0050] The proportioning of the auxiliary material components and parts by weight is: 20g of vegetable oil, 60g of butter, and 200g of water.

[0051] The corn is corn from which the husk and germ have been removed.

[0052] Described vegetable oil is peanut oil.

[0053] Described cream is vegetable cream.

[0054] The preparation method process of described cereal breakfast is as follows:

[0055] 1) Take 30g of corn, 20g of rice, 20g of rice, 10g of sorghum, 10g of white highland barley, 20g of wheat and 30g of oats according to the ratio of parts by weight and grind them to a particle size of 30-40 mesh;

[0056] 2) Add water to the crushed grain raw material in step 1), the ...

Embodiment 3

[0062] A cereal breakfast, the cereal breakfast includes cereal raw materials and auxiliary materials;

[0063]The grain raw material components and the proportions by weight are: 25g of corn, 15g of rice, 15g of paddy, 7g of sorghum, 7g of white highland barley, 15g of wheat and 25g of oats;

[0064] The proportioning of the auxiliary material components and parts by weight is: 15g of vegetable oil, 45g of butter, and 150g of water.

[0065] The corn is corn from which the husk and germ have been removed.

[0066] Described vegetable oil is peanut oil.

[0067] Described cream is vegetable cream.

[0068] The preparation method process of described cereal breakfast is as follows:

[0069] 1) Take 25g of corn, 15g of rice, 15g of rice, 7g of sorghum, 7g of white highland barley, 15g of wheat and 25g of oats according to the ratio of parts by weight and grind them to a particle size of 30-40 mesh;

[0070] 2) Add water to the crushed grain raw material in step 1), the amoun...

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PUM

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Abstract

The invention discloses a grain breakfast and a preparation method thereof. The grain breakfast comprises a grain raw material and an auxiliary material, wherein the grain raw material comprises the following ingredients in part by weight: 20-30 parts of corns, 10-20 parts of rice, 10-20 parts of rough rice, 5-10 parts of sorghum, 5-10 parts of white highland barley, 10-20 parts of wheat and 20-30 parts of avena sativa; the auxiliary material comprises the following ingredients in part by weight: 10-20 parts of plant oil, 30-60 parts of cream, and 100-200 parts of water; the peels and germs of the corns are removed, the plant oil is peanut oil, and the cream is plant cream. The grain breakfast provided by the invention has the advantages of being rich in nutrition, convenient to eat, low in price, and being a basic food.

Description

technical field [0001] The invention relates to a cereal breakfast and a preparation method thereof. Background technique [0002] As the saying goes: "Eat a good breakfast, eat a full lunch, and eat a small dinner." Why is this arrangement? Whenever we have eaten, after about 4 hours, the food will be completely emptied through digestion and absorption in the body; therefore, in order to continuously replenish the body with energy, meals must be arranged every 4 to 6 hours; in the morning, when we pass After 8 hours of sleep, you will feel particularly energetic. Naturally, the efficiency of work and study in the morning is higher than that in the afternoon. [0003] In breakfast, cereal breakfast can be regarded as the most nutritious food in breakfast. The protein content of cereal is between 8 and 12%. Because the protein content of the outer layer of the grain is higher than that of the inner layer, there are many cereal breakfast foods. However, most of them are dri...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L1/29A23P1/14A23L7/17A23P30/34
CPCA23L7/191A23L7/135A23L7/17
Inventor 张丽琍祁斌吴雷
Owner ANHUI YANZHIFANG FOOD
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