Whole-grain nutrition powder and preparation method thereof

A whole grain, nutritional powder technology, applied in food preparation, food science, function of food ingredients, etc., to achieve the effect of easy filling and smooth taste

Inactive Publication Date: 2015-02-18
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many whole grain nutritional powders on the market, most of them have a defect of nutritional loss during processing in order to achieve good taste, color and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] The present invention is a kind of whole grain nutrition powder. The composition of the whole grain nutrition powder includes raw materials and auxiliary materials. The raw materials include the following proportions by weight: 30g of bran, 100g of brown rice, 50g of sweet corn, 30g of millet, 20g of red beans, 30g of wheat, 5g soybeans, 50g glutinous rice, 45g sorghum, 30g barley, 30g buckwheat, 20g oats; auxiliary materials include the following proportions by weight: 30g white sugar, 3g fructooligosaccharides, 2g malt extract paste, 50g black sesame.

[0019] The preparation process of described a kind of whole grain nutritional powder preparation method is as follows:

[0020] (1) Precise milling: extract 30g of bran, 100g of brown rice, 50g of sweet corn, 30g of millet, 20g of red bean, 30g of wheat, 5g of soybean, 50g of glutinous rice, 45g of sorghum, 30g of barley, 30g of buckwheat and 20g of oats , remove impurities, grind into powder, use a filter to sieve out...

experiment example

[0028] Number of experimenters: 190 participants.

[0029] Experimental method: 190 participants were allowed to eat the whole grain nutritional powder of the present invention every morning and evening, the experiment lasted for one month, and a questionnaire survey was conducted after the experiment was completed.

[0030] Experimental results:

[0031] Among them, 150 people feel that the nutritional value is high, and their bodies are more energetic than before after eating. There were 19 people who changed; and 142 people felt that it was very convenient to eat, 28 people felt that it was more convenient to eat, and 14 people felt that it was inconvenient to eat.

[0032] It can be seen from the experimental results that the whole grain nutritional powder food provided by the invention has high nutritional content, is easy to absorb and convenient to eat, and has a unique taste.

[0033] Typical Case:

[0034] Li, female, 25 years old, because of busy work and stress r...

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PUM

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Abstract

The invention provides a whole-grain nutrition powder and a preparation method thereof. The whole-grain nutrition powder comprises raw materials and auxiliary materials, and the raw materials comprise the following materials in parts by weight: 30g of bran, 100g of brown rice, 50g of sweet corn, 30g of millet, 20g of red bean, 30g of wheat, 5g of soybean, 50g of sticky rice, 45g of sorghum, 30g of pearl barley, 30g of buckwheat and 20g of oat; the auxiliary materials comprise the following materials in parts by weight: 30g of white granulated sugar, 3g of fructo-oligosaccharide, 2g of maltodextrin and 50g of black semen powder. The whole-grain nutrition powder can supplement nutrition and regulate the body function, can enable women lack of blood color to have good skin color, and has the efficacies on promoting digestion and nutrient absorption and improving immunity.

Description

technical field [0001] The invention relates to a whole grain nutritional powder and a preparation method thereof. Background technique [0002] With people's attention to health, the nutritional level of food is getting more and more attention, but most people are often concerned about the nutrition of a single food, while ignoring that the full complementarity of cereals and omnivores is the guarantee for obtaining various nutrients , which is also the eating prototype determined by the structure of the human digestive system. The core measures to prevent and treat civilized diseases, especially the lack of protein and heat energy, put the body in a negative nitrogen balance, continuously consume protein in the body and convert it into heat energy for needs, which will cause metabolic disorders, growth and development disorders, and low immune function, leading to malignant Malnutrition occurs, and if certain nutrients are lacking for a long time, it can cause various nu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/20A23L1/10A23L33/00A23L7/10A23L11/00
CPCA23L7/115A23L7/198A23L33/40A23V2002/00A23V2200/318A23V2200/32A23V2200/324
Inventor 祁斌
Owner ANHUI YANZHIFANG FOOD
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