Nutritious breakfast and preparation method thereof

A nutritious breakfast and soybean technology, 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: 2015-12-30
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 processing, such as preservatives, dispersants, thickeners, etc. The use of these additives makes food lose its natural flavor, affects appetite, and also has adverse effects on the absorption of human nutrition. Long-term consumption will also affect human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A nutritious breakfast, including 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 corn starch, Isinglass powder 0.5 parts, water hyacinth 1 part, Renmin 1 part, perilla 0.2 part, ginger 0.3 part, lemon 0.5 part, lactic acid bacteria 0.2 part, β-cyclodextrin 0.1 part.

[0029] A method for preparing the nutritious breakfast includes the following steps:

[0030] (1) First, squeeze and filter 0.5 parts by weight 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 fully mixed with black beans and soybeans, and finally put it in Add 1 times the total weight of black beans and soybeans to the pressure cooker for pressure cooking;

[0031] (2) First, the steamed black beans and soybeans are cooled and smashed to 20 mesh to o...

Embodiment 2

[0037] A nutritious breakfast, including 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 corn starch, Isinglass powder 0.9 parts, water hyacinth 2 parts, Renmin 2 parts, perilla 0.7 parts, ginger 0.6 parts, lemon 2 parts, lactic acid bacteria 0.3 parts, β-cyclodextrin 0.2 parts.

[0038] A method for preparing the nutritious breakfast includes the following steps:

[0039] (1) First squeeze 2 parts by weight of lemon juice 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 fully mixed with black beans and soybeans, and finally put it in Add 2 times the total weight of black beans and soybeans to the pressure cooker for pressure cooking;

[0040] (2) First, the steamed black beans and soybeans are cooled and smashed to 30 mesh to obtain a...

Embodiment 3

[0046] A nutritious breakfast, including 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 corn starch, Isinglass powder 0.6 parts, water hyacinth 1.5 parts, Renmin 1.2 parts, perilla 0.3 parts, ginger 0.4 parts, lemon 0.7 parts, lactic acid bacteria 0.25 parts, β-cyclodextrin 0.15 parts.

[0047] A method for preparing the nutritious breakfast includes 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 put it Add 1.5 times the total weight of black beans and soybeans to the pressure cooker for pressure cooking;

[0049] (2) First, the steamed black beans and soybeans are coole...

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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 includes the following components by weight: 4-8 parts of black beans, 2-4 parts of red dates, 2-4 parts of peanuts, 4-8 parts of soybeans, 1-2 parts of walnuts, 1-2 parts of eggs, seaweed 1-1.8 parts, 0.5-1 part of abalone, 0.4-0.8 part of cornstarch, 0.5-0.9 part of isinglass powder, 1-2 parts of water hyacinth fruit, 1-2 parts of Renren, 0.2-0.7 part of perilla, 0.3 part of ginger ~0.6 parts, lemon 0.5~2 parts, lactic acid bacteria 0.2~0.3 parts, β-cyclodextrin 0.1~0.2 parts. The nutritious breakfast contains various nutritional elements, is easy to eat, and is easy to carry. It is not only rich in nutrition and balanced to meet the physiological needs of the human body in the morning, but also has the effect of reducing fat, which is beneficial for women to lose weight; Increase appetite.

Description

Technical field [0001] The invention belongs to the technical field of food, and specifically relates to a nutritious breakfast and a preparation method thereof. Background technique [0002] Nowadays, the society is developing rapidly and people's life rhythm is also accelerating. Many people skip breakfast or simply eat a little bit, resulting in serious nutritional deficiency. Urbanites originally need to face various pressures, especially middle-aged and young white-collar workers. The higher the position, the greater the pressure. The fast-paced, high-intensity and stressful life, coupled with skipping breakfast or having a single breakfast, has made some young adults The body is overdrawn, and sub-health conditions such as fatigue and aging appear. [0003] The current breakfast ingredients on the market are single and not comprehensive enough to meet the needs of the human body for balanced nutrition. At the same time, various additives such as preservatives, dispersants, t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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