Composite nutritional oatmeal and preparation method thereof

A technology of nutrition and oatmeal, which is applied in the field of compound nutrition oatmeal and its preparation, can solve the problems of not being able to meet the needs of compound nutrition and balanced nutrition, limited types, single nutritional components, etc., and achieve the benefits of human body absorption and blocking retrograde aging Effect

Inactive Publication Date: 2015-03-18
BELL FLAVORS & FRAGRANCES SHANGHAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the food consumption form of existing oat is single, kind is limited, mainly is that single oat and condiment compound form
Moreover, the nutritional labeling of common oatmeal with oats as the main component is also single, so that the common oatmeal with single nutrition cannot meet people's needs for compound nutrition and nutritional balance in modern society.

Method used

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  • Composite nutritional oatmeal and preparation method thereof
  • Composite nutritional oatmeal and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Example 1. Establishment of the compounding ratio of the cereal composition

[0044] The ingredients of the compound cereal composition have a great influence on the puffing effect. For raw materials with high amylopectin content, the puffed product has high alpha gelatinization degree and good puffing effect; different protein and fat contents in the raw material also affect the puffing effect, raw materials with high protein content have low puffing rate, and the fat content exceeds 10 %, it will affect the expansion rate of the product, but a certain amount of fat can improve the texture and flavor of the product. The proportioning range and optimum proportioning of the preferred cereal composition are determined through sensory taste and gelatinization tests.

[0045] The test results in Table 2 show that: when based on the total weight of the cereal composition, the cereal composition includes 10 to 40% by weight of corn, 10 to 30% by weight of black rice, 20 to 5...

Embodiment 2

[0051] Embodiment 2. Determine the compounding ratio of compound nutrient

[0052] Nutrients used in the compound nutritional oatmeal of the present invention include spirulina, tomato powder and bee pollen. As a plant growing in the sea, spirulina has an obvious fishy smell and the texture of egg yolk powder. Bee pollen also has the aroma and powdery taste of plant pollen, and tomato powder has a strong sour taste. The present invention evaluates the preferred blending range and the best blending ratio by testing the sensory taste, so as to obtain a good sensory taste suitable for most consumers.

[0053] The test results in Table 4 show that: when based on the total weight of the nutrient, when the nutrient includes 30 to 60% by weight of spirulina, 15 to 40% by weight of bee pollen, and 25 to 45% by weight of tomato powder, it is possible to obtain Good sensory taste; especially when the nutritional agent includes 50% by weight of spirulina, 25% by weight of bee pollen and...

Embodiment 3

[0059] Embodiment 3. The compounding ratio of compound cereal and compound nutrient, butter

[0060] By testing the sensory taste to determine the preferred blending range and the best blending ratio of the compound grain composition, nutritional agent and butter, so as to make the taste of the blend more harmonious.

[0061] The compound grain composition No. 2 in Example 1 and the compound nutrient No. 1 in Example 2 are used to determine the preferred compounding range and the best compounding ratio. First of all, determine the sensory taste test with different compounding ratios of 90 parts by weight of compound cereal composition No. 2 and No. 1 compound nutrient composition of 20 parts by weight, 16 parts, 12 parts, 8 parts, 6 parts, 4 parts, and 2 parts result.

[0062] Table 6. Compounding ratio of compound grain composition and compound nutrient

[0063]

Complex Cereal Composition No. 2

No. 1 compound nutrient

Sensory taste results

1

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Abstract

The invention relates to composite nutritional oatmeal and a preparation method thereof. The composite nutritional oatmeal employs a composite cereal composition, a composite nutritional agent, butter and the like as main raw materials, and is prepared by seasoning. The composite cereal composition comprises one or more of rice, wheat, sorghum, corn, black rice, oat and buckwheat, and the composite nutritional agent comprises one or more of pollen, spirulina, tomato powder, blueberry powder, blackcurrant powder, vitamins and protein. The composite nutritional oatmeal possesses the composite fragrance of sea sedge, corn and tomato, is abundant in vitamins, pollen polysaccharide, mineral matters, vitamins and the like, has the effects of resisting fatigue, reducing fat, resisting radiation and the like, and satisfies health demands of people on flavor and nutrition. Additionally, the composite nutritional oatmeal employs an extrusion puffing technology and relatively well keeps nutrients in the raw materials and good brewing property.

Description

technical field [0001] The invention relates to a cereal formula for breakfast and a preparation method thereof. More specifically, the present invention relates to a compound nutritional oatmeal composed of a cereal composition, butter and nutrients and a method for preparing the compound nutrient oatmeal by extrusion technology. Background technique [0002] Usually, most of the breakfast cereals sold in the market are ordinary oatmeal and seasoned oatmeal, the main raw material is oatmeal, and the main production process includes steps such as pregelatinization, tablet molding or seasoning. Oatmeal is rich in calcium, phosphorus, iron, zinc and other minerals, so it is an important health food resource. But the food consumption form of existing oat is single, kind is limited, mainly is single oat and condiment compound and forms. Moreover, the nutrient content of common oatmeal with oats as the main component is also single, so the common oatmeal with single nutrition c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/30A23L7/17A23L33/10
CPCA23L7/165A23L7/161A23L33/10A23V2002/00A23V2200/30A23V2200/332
Inventor 刘艳祝凡
Owner BELL FLAVORS & FRAGRANCES SHANGHAI
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