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Nutrient nut corn flake

A technology for nutrition and rice flakes, applied in food preparation, food forming, food science and other directions, can solve the problems of lack of deep-processed food, unable to meet the dietary requirements of comprehensive and balanced nutrition, lack of deep-processing application of whole grains, etc. The effect of circulation, energy balance and convenient consumption

Inactive Publication Date: 2014-07-02
ANHUI LUOLUO RICE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a traditional staple food, whole grains have been widely accepted by traditional eating methods such as steaming and boiling. In daily life, the traditional eating method of a single ingredient can no longer meet the dietary requirements of comprehensive and balanced nutrition.
In the prior art, the application of deep processing of whole grains is very scarce, and correspondingly deep processing of food is also very scarce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: A kind of nut nutrition rice flake proposed in Embodiment 1 of the present invention, comprises by weight percentage: 12% of germinated brown rice, 24% of germ rice, 6% of hazelnut, 22% of walnut, 8% of almond, 28% of peanut.

Embodiment 2

[0013] Embodiment 2: A kind of nut nutrition rice flake proposed in the embodiment 2 of the present invention, comprises by weight percentage: 15% of germinated brown rice, 20% of germ rice, 12% of hazelnut, 17% of walnut, 12% of almond, 24% of peanut.

Embodiment 3

[0014] Embodiment 3: a nut nutrition rice flake proposed in Embodiment 3 of the present invention, comprising: 13% germinated brown rice, 21% germ rice, 9% hazelnut, 20% walnut, 10% almond, and 27% peanut by weight percentage.

[0015] According to the composition and content of each raw material in the Nut Nutritional Rice Flakes in Example 1-3, during the preparation process, the raw materials were ground, stirred with water, rubber milled, saccharified and pregelatinized to obtain a slurry, and the The slurry is smeared and dried to obtain skin flakes, the skin flakes are crushed and separated to obtain raw flakes with a predetermined size, and the raw flakes are air-dried to obtain the nut nutrition rice flakes.

[0016] Specifically, the following raw materials are weighed by weight percentage: 10-16% germinated brown rice, 18-24% germ rice, 6-12% hazelnut, 17-23% walnut, 7-13% almond, 24-29% peanut. Grind the above raw materials to obtain powder, put the powder into a co...

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PUM

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Abstract

The invention discloses nutrient nut corn flake which comprises the following components by weight percent: 10-16% of germinated brown rice, 18-24% of milled rice with embryo, 6-12% of filbert, 17-23% of walnut, 7-13% of almond and 24-29% of peanut. Pulp is prepared by grinding the raw materials, stirring with water, milling by using a rubber mill, saccharifying and carrying out pregelatinization, the pulp is coated and dried to obtain flakes, the flakes are crushed and separated to obtain crude pieces of preset sizes, and the crude pieces are dried in air so as to obtain the nutrient nut corn flake. The nutrient nut corn flake disclosed by the invention comprises nutrient components of multiple nuts, is balance is energy, is particularly applicable to children, pregnant women, the old and weak people, can be instantly taken, and is convenient to eat.

Description

technical field [0001] The invention relates to the technical field of rice flakes, in particular to nutritious rice flakes. Background technique [0002] The pursuit of healthy, nutritious and balanced diet has become an evaluation element of quality of life. As a traditional staple food, whole grains have been widely accepted by people in traditional eating methods such as steaming and boiling. In daily life, the traditional eating method of a single ingredient can no longer meet the dietary requirements of comprehensive and balanced nutrition. At present, the convenience food obtained by deep processing of whole grains as raw materials can be matched in composition and content according to the nutritional requirements of different applicable groups, so as to achieve the requirements of comprehensive nutrition and energy balance of whole grains. In the prior art, the application of deep processing of whole grains is very scarce, and correspondingly deep processing food is...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/30A23L1/36A23P1/02A23L7/135A23L33/10A23P10/20
CPCA23L33/10A23L7/135A23L25/30A23P10/40
Inventor 钱奕庭赵家平
Owner ANHUI LUOLUO RICE IND
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