Nutritious breakfast and preparation method thereof

A technology of nutritious breakfast and black beans, applied in food preparation, bacteria used in food preparation, functions of food ingredients, etc., can solve the problems of insufficient comprehensiveness, single ingredients, and affecting appetite, so as to promote absorption, increase appetite, and improve taste Effect

Active Publication Date: 2014-10-29
SHANDONG AGRI SUSTAINABLE DEV INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current breakfast on the market has a single nutritional component, which is not comprehensive enough to meet the needs of balanced nutrition for the human body. At the same time, various additives are often added for taste and color during process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A nutritious breakfast, comprising the following components by weight: 4 parts of black beans, 2 parts of red dates, 2 parts of peanuts, 4 parts of soybeans, 1 part of walnuts, 1 part of eggs, 1 part of kelp, 0.5 parts of abalone, 0.4 parts of cornstarch, 0.5 parts of fish gelatin powder, 1 part of water hyacinth fruit, 1 part of Renren, 0.2 parts of perilla, 0.3 parts of ginger, 0.5 parts of lemon, 0.2 parts of lactic acid bacteria, and 0.1 part of β-cyclodextrin.

[0029] A preparation method of the nutritious breakfast, comprising the following steps:

[0030] (1) First squeeze and filter 0.5 parts of lemon juice to obtain lemon juice, then add 4 parts by weight of black beans and 4 parts of soybeans to the lemon juice, stir to make the lemon juice, black beans and soybeans fully mixed, and finally place Add water of 1 times the total weight of black beans and soybeans to the pressure cooker for pressure cooking;

[0031] (2) First, cool the cooked black beans and s...

Embodiment 2

[0037]A nutritious breakfast, comprising the following components by weight: 8 parts of black beans, 4 parts of red dates, 4 parts of peanuts, 8 parts of soybeans, 2 parts of walnuts, 2 parts of eggs, 1.8 parts of kelp, 1 part of abalone, 0.8 parts of cornstarch, 0.9 parts of fish gelatin powder, 2 parts of water hyacinth fruit, 2 parts of Renren, 0.7 parts of perilla, 0.6 parts of ginger, 2 parts of lemon, 0.3 parts of lactic acid bacteria, and 0.2 parts of β-cyclodextrin.

[0038] A preparation method of the nutritious breakfast, comprising the following steps:

[0039] (1) First squeeze 2 parts by weight of lemon juice and filter to obtain lemon juice, then add 8 parts by weight of black beans and 8 parts of soybeans to the lemon juice, stir to make the lemon juice, black beans and soybeans fully mixed, and finally place Add water twice the total weight of black beans and soybeans to the pressure cooker for pressure cooking;

[0040] (2) Firstly, cool the cooked black bean...

Embodiment 3

[0046] A nutritious breakfast, comprising the following components by weight: 4.8 parts of black beans, 2.6 parts of red dates, 3.1 parts of peanuts, 4.8 parts of soybeans, 1.5 parts of walnuts, 1.5 parts of eggs, 1.2 parts of kelp, 0.6 parts of abalone, 0.5 parts of cornstarch, 0.6 parts of fish gelatin powder, 1.5 parts of water hyacinth fruit, 1.2 parts of Renren, 0.3 parts of perilla, 0.4 parts of ginger, 0.7 parts of lemon, 0.25 parts of lactic acid bacteria, and 0.15 parts of β-cyclodextrin.

[0047] A preparation method of the nutritious breakfast, comprising the following steps:

[0048] (1) First squeeze and filter 0.7 parts by weight of lemon juice to obtain lemon juice, then add 4.8 parts by weight of black beans and 4.8 parts of soybeans to the lemon juice, stir to make the lemon juice, black beans and soybeans fully mixed, and finally place Add 1.5 times the total weight of black beans and soybeans to the pressure cooker for pressure cooking;

[0049] (2) First, ...

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PUM

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Abstract

The invention belongs to the technical field of food and in particular relates to a nutritious breakfast and a preparation method thereof. The nutritious breakfast comprises the following ingredients in parts by weight: 4-8 parts of black soy beans, 2-4 parts of red dates, 2-4 parts of peanuts, 4-8 parts of soya beans, 1-2 parts of walnuts, 1-2 parts of eggs, 1-1.8 parts of kelp, 0.5-1 part of abalone, 0.4-0.8 part of corn starch, 0.5-0.9 part of gelatin, 1-2 parts of sterculia nobilis, 1-2 parts of indochina dragonplum fruit, 0.2-0.7 part of perilla leaf, 0.3-0.6 part of fresh ginger, 0.5-2 parts of lemon, 0.2-0.3 part of lactic acid bacteria and 0.1-0.2 part of beta-cyclodextrin. The nutritious breakfast contains various nutrient elements and is simple and convenient to eat and convenient to carry. The nutritious breakfast has rich and balanced nutrition and meets the physiological needs of a human body in the morning. Meanwhile, the nutritious breakfast also has the effect of reducing fat so as to help women to loss weight. The nutritious breakfast has varied edible methods and is unique in taste and can greatly improve appetite.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a nutritious breakfast and a preparation method thereof. Background technique [0002] With the rapid development of society, people's pace of life is also accelerating, causing many people to skip breakfast or simply eat a little, resulting in serious nutritional deficiencies. Urbanites already need to face various pressures, especially young and middle-aged white-collar workers. The higher the position, the greater the pressure. The fast-paced, high-intensity and tense life, coupled with skipping breakfast or having a single breakfast, has made some young and middle-aged people The body is overdrawn, and sub-health states such as fatigue and aging appear. [0003] The current breakfast on the market has a single nutritional component, is not comprehensive enough, and cannot meet the needs of balanced nutrition for the human body. At the same time, various additives ar...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
CPCA23L33/00A23V2002/00A23V2400/11A23V2200/332A23V2250/21A23V2300/50
Inventor 杨萍季明川李新华翁宏岳方彤袁方曜杨洁
Owner SHANDONG AGRI SUSTAINABLE DEV INST
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