A kind of crispy food with nuts and coarse grains and its preparation method
A technology of coarse grains and food, which is applied in the field of nuts, coarse grains and crispy food and its preparation, which can solve the problems of endangering the health and life safety, unsuitable for digestion and absorption of nutrition, malnutrition, etc., and achieve the delicate taste of food, which is easy to accept and improves the digestion and absorption rate Effect
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[0029] The present invention also provides a kind of preparation method of nut coarse grain crispy food, it comprises the following steps:
[0030] The ingredients are selected according to the weight ratio of the components, and the ingredients include: 20-30 oats, 20-30 nuts, 15-20 brown rice, 10-15 soybeans, 10-15 barley, 3-8 sucrose and 1-3 milk powder;
[0031] Wash the oats and soak them at room temperature for 8-12 hours, then cook them at 100-120°C to inactivate the enzyme, and then dry them until the water content is lower than 10%; the dried oats are pressed into tablets by a tablet machine , then baked at 120°C for 10 minutes and then cooled to room temperature to obtain oatmeal;
[0032] The nuts are washed and dried, and then the dried nuts are ultrafinely pulverized into nut powder with a particle size of 15-20 microns by a pulverizer;
[0033] Washing the brown rice, soybeans and barley and soaking them at room temperature for 2 to 3 hours, then roasting and pu...
Embodiment 1
[0042] The ingredients are selected according to the weight ratio of the components, and the ingredients include: 30 oats, 30 peanuts, 20 brown rice, 10 soybeans, 10 barley, 5 sucrose and 3 milk powders. After washing the oats, soak them at room temperature for 12 hours, and then soak them in Cook at 120°C to inactivate the enzyme, then dry until the water content is less than 10%; press the dried oats through a tablet machine to form tablets, bake at 120°C for 10 minutes, and then cool to room temperature to obtain oat flakes; the peanut kernels are washed and dried, and then the dried peanut kernels are ultrafinely pulverized into peanut kernel powder with a particle size of 15-20 microns; and the brown rice, soybeans and Job's tears are washed After soaking at room temperature for 3 hours, the mixture of soaked brown rice, soybeans, barley and oatmeal was baked and expanded at 150°C for 20 minutes to obtain mixed puffed powder; finally, the mixed puffed powder was cooled to ...
Embodiment 2
[0044] The ingredients are selected according to the weight ratio of the components, and the ingredients include: 30 oats, 25 walnut kernels, 15 brown rice, 15 soybeans, 15 barley, 8 sucrose and 3 milk powders. After washing the oats, soak them at room temperature for 10 hours, and then soak them in Cook at 120°C to inactivate the enzyme, then dry until the water content is less than 10%; press the dried oats through a tablet machine to form tablets, bake at 120°C for 10 minutes, and then cool to room temperature to obtain oat flakes; the walnut kernels are cleaned and dried, and then the dried walnut kernels are ultrafinely pulverized into walnut kernel powders with a particle size of 15-20 microns; then the brown rice, soybeans and barley are washed After soaking at room temperature for 2 hours, the soaked mixture of brown rice, soybeans, barley and oatmeal was baked and expanded at 150°C for 20 minutes to obtain mixed puffed powder; finally, the mixed puffed powder was coole...
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