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Cooked multi-vitamin millet powder obtained through low-temperature baking

A technology of low-temperature baking and millet flour, which is applied in the forming of food, the function of food ingredients, food preparation, etc., can solve the problems that medicine supplement is not as good as food supplement, nutritional loss of millet, and eating trouble, so as to meet consumer demand and increase added value. , increase the effect of selection

Inactive Publication Date: 2014-10-22
程长青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, millet has been favored again and has become a popular health food. Medicine tonic is not as good as food tonic; but at present millet processing products are mainly millet, and most of the millet consumed in the market is granular millet, and powdered millet flour is mostly For foods such as cakes and cakes, the existing millet and millet flour on the market are all raw, and they need to be cooked and reprocessed before eating, which is troublesome to eat; Due to high temperature processing, the nutrition of millet has suffered a lot of loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of low-temperature baked multidimensional millet flour, wherein the preparation method of multidimensional infant millet flour comprises as follows:

[0020] (1) Select millet and auxiliary materials that are free from insects, mildew, deterioration, and impurities as raw materials. 1. Infant multi-dimensional nutritional millet flour consists of: 400 grams of millet, 120 grams of auxiliary materials; 2. The auxiliary materials include: 30 grams of jujube, 30 grams of soybeans, 20 grams of walnut kernels, 20 grams of hawthorn, 20 grams of black sesame 3. Wash the hawthorn with clean water, dig out the stalk and fruit pedicle with a fruit knife; cut it in half from the middle, and remove the hawthorn meat after removing the core; 4. Wash the jujube with water Clean, dig out the jujube core with a knife, and set aside the jujube meat.

[0021] (2) Bake the whole millet after washing with low-temperature baking equipment and process it into cooked mil...

Embodiment 2

[0026] Embodiment 2: a kind of low-temperature baked multidimensional millet flour, wherein the preparation method of multidimensional mung bean millet flour comprises as follows:

[0027] (1) Select millet and auxiliary materials that are free from insects, mildew, deterioration, and impurities as raw materials. 1. Infant multi-dimensional nutritional millet flour consists of: 400 grams of millet and 100 grams of auxiliary materials; 2. The auxiliary materials include: 50 g of mung beans and 50 g of glutinous rice.

[0028] (2) Bake the whole millet after washing with low-temperature baking equipment to make cooked millet cooked at low temperature. The temperature in the baking box is set at about 60°C, and the baking time is 300 minutes; The auxiliary materials (mung beans, glutinous rice) are made and baked with low-temperature baking equipment. The cooked auxiliary materials (cooked mung beans, cooked glutinous rice) are cooked at low temperature. The temperature in the ba...

Embodiment 3

[0033] Embodiment 3: a kind of multidimensional millet flour baked at low temperature, wherein the preparation method of multidimensional pumpkin millet flour comprises as follows:

[0034] (1) Select millet and auxiliary materials that are free from insects, mildew, rot, deterioration, and impurities as raw materials; 1. The multi-dimensional nutrition millet flour for infants and young children consists of: 400 grams of millet and 100 grams of auxiliary materials; 2. The auxiliary materials are: 80 grams of pumpkin powder, 20 grams of brown sugar.

[0035] (2) After washing, the whole millet is baked with low-temperature baking equipment and processed into low-temperature baked cooked millet. The temperature in the baking box is set at about 60°C, and the baking time is 300 minutes; the pumpkin powder is baked at low temperature. Baking equipment production and baking processing is low-temperature baking cooked cooked pumpkin powder, the temperature in the baking box is set at...

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Abstract

A cooked multi-vitamin millet powder obtained through low-temperature baking comprises, by weight, 80-50% of millet and 50-20% of an auxiliary material, the auxiliary material is formed by a kind of a food raw material or multiple kinds of food raw materials. The production technology comprises: performing more than ten operation processes such as screening, impurity removing, cleaning, low-temperature baking, sterilization, crushing and grinding, packaging and the like on millet and the auxiliary material, so as to prepare the multi-vitamin millet powder. The multi-vitamin millet has the nutrition characteristics of millet, and also is increased in nutrition of edible and medicinal food materials, fish, meat, eggs and marine products. The low-temperature baking processing is capable of locking nutrition and does not lead to nutrition loss. By adding the auxiliary material for adjusting the taste and nutritional compositions of the multi-vitamin millet powder, the multi-vitamin millet with multiple tastes and a large amount of nutrients has the effect of dietetic invigoration, helps to solve the time-consuming and labor-consuming problems of traditional household cooking and eating of millet, and simplify the preparation process for eating and dietary therapy, and is green foodstuff without adding any additives.

Description

technical field [0001] The invention relates to a food, especially a kind of cooked multidimensional millet flour without any additives processed by low-temperature baking equipment Background technique [0002] Millet is also known as corn, millet, and millet; millet tastes sweet, salty, cool in nature, sweet in color and yellow in color, enters the spleen and stomach meridian, and tastes salty and enters the kidney meridian. Millet contains a variety of vitamins, amino acids, fats, cellulose and carbohydrates. It has very high nutritional value, high iron content and rich phosphorus. In addition, millet contains a large amount of carbohydrates, which is beneficial to relieve mental stress, tension and fatigue. etc. have great effects; after millet is boiled into porridge, the yellow fragrance is smooth and smooth, and the aftertaste is long, and it is full of fragrance after drinking, which can nourish yin and tonify deficiency. There is a folk saying of "nourishing peopl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/29A23P1/06A23L33/00
CPCA23L7/198A23L33/10A23V2002/00A23V2200/32A23V2200/30A23V2200/324
Inventor 程长青
Owner 程长青
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