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Purple cereal nutrition powder

A nutritional powder and grain technology, applied in the food field, can solve the problems of insufficient energy and nutrient intake, reduced work and learning efficiency, and reduced brain excitability, and achieve the effects of improving microcirculation, combating memory disorders, and increasing blood flow.

Inactive Publication Date: 2015-04-22
YUNNAN YUNSHANGU AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Evidence shows that skipping breakfast will lead to insufficient intake of energy and nutrients throughout the day, leading to insufficient nutrients such as protein, calcium, iron, zinc, vitamin A, nutritional deficiencies, iron deficiency anemia, etc., and even severe malnutrition
Studies at home and abroad have confirmed that due to skipping breakfast or not eating enough breakfast, you will be hungry before noon, and the body will suffer from stress reactions due to insufficient energy and certain nutrients, which will lead to a decrease in brain excitability, palpitation, fatigue, attention, etc. Lack of concentration greatly reduces work and study efficiency, thus affecting academic performance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A purple grain nutrition powder, purple sweet potato whole powder 81.79%, maltodextrin 4.91%, corn flour 3.27%, oat flour 2.86%, mung bean flour 2.46%, yam powder 0.41%, kudzu root powder 0.25%, agar powder 0.08%, Sodium cellulose carboxylate 0.08%, steviol glycoside 0.01%, aspartame 0.02%, acesulfame potassium 0.02% and food flavor 0.016%.

[0020] The preparation method steps include:

[0021] (1) Raw material processing: select high-quality purple sweet potato, corn, oat, mung bean, yam, and kudzu root respectively, cook them separately, and then grind them into powder for later use;

[0022] (2) Mixing: take each raw material according to the formula, mix evenly if the amount of raw material is less than 1%, and then mix all the raw materials evenly;

[0023] (3) Drying: Put the uniformly stirred raw materials into the baking equipment, and dry them at 40°C so that the moisture content does not exceed 8%;

[0024] (4) Packaging: put the product after removing mois...

Embodiment 2

[0027] A purple grain nutritional powder prepared from the following raw materials in weight percentage: 84.38% of purple sweet potato whole powder, 4% of maltodextrin, 4% of corn flour, 3% of oat flour, 3% of mung bean flour, 1% of yam powder, Pueraria root powder 0.4%, agar powder 0.1%, sodium cellulose carboxylate 0.05%, steviol glycoside 0.02%, aspartame 0.01%, acesulfame potassium 0.03% and food flavor 0.01%.

[0028] The preparation method steps include:

[0029] (1) Raw material processing: select high-quality purple sweet potato, corn, oat, mung bean, yam, and kudzu root respectively, cook them separately, and then grind them into powder for later use;

[0030] (2) Mixing: take each raw material according to the formula, mix evenly if the amount of raw material is less than 1%, and then mix all the raw materials evenly;

[0031] (3) Drying: Put the uniformly stirred raw materials into the baking equipment, and dry them at 43°C so that the moisture content does not exc...

Embodiment 3

[0035] A purple grain nutritional powder prepared from the following raw materials in weight percentage: 85% of purple sweet potato whole powder, 3.5% of maltodextrin, 3.9% of corn flour, 2.98% of oat flour, 3% of mung bean powder, 1% of yam powder, Pueraria root powder 0.4%, agar powder 0.1%, sodium cellulose carboxylate 0.05%, steviol glycoside 0.02%, aspartame 0.01%, acesulfame potassium 0.03% and food flavor 0.01%.

[0036] The preparation method steps include:

[0037] (1) Raw material processing: select high-quality purple sweet potato, corn, oat, mung bean, yam, and kudzu root respectively, cook them separately, and then grind them into powder for later use;

[0038] (2) Mixing: take each raw material according to the formula, mix evenly if the amount of raw material is less than 1%, and then mix all the raw materials evenly;

[0039] (3) Drying: Put the uniformly stirred raw materials into the baking equipment, and dry them at 45°C so that the moisture content does no...

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Abstract

The invention relates to the technical field of foods and particularly relates to purple cereal nutrition powder for breakfast. The purple cereal nutrition powder is prepared from whole purple sweet potato flour, maltodextrin, corn flour, oat powder, mung bean flour, Chinese yam powder, radix puerariae powder, agar powder, carboxymethyl cellulose sodium, stevioside, aspartame, acesulfame potassium and edible essence. The raw material whole purple sweet potato flour contains rich proteins, fat, carbohydrates, vitamins, mineral substances, dietary fibers and the like, and rehydrated whole purple sweet potato flour is as same as steamed and smashed fresh sweet potato mud in luster, aroma, flavor and taste, thereby adsorption for the whole purple sweet potato flour by human body is facilitated. In addition, rich anthocyanin in the whole purple sweet potato flour can stimulate sense organ of the consumer to promote appetite. The purple cereal nutrition powder provided by the invention is comprehensive in nutrition, pollution-free and safe and convenient to eat and is a necessary food for traveling and living at home.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a purple cereal nutrition powder for breakfast. Background technique [0002] With the rapid development of society, people's pace of life is constantly accelerating. As a result, many people skip breakfast, or simply eat a little, resulting in nutritional deficiencies. In addition, skipping breakfast also has many hazards: skipping breakfast will reduce energy. Concentrated, depressed. After a night of digestion, the dinner eaten the day before has almost been consumed, and the blood sugar index in the body is low. At this time, if you do not eat breakfast to replenish energy, the brain cells that use glucose as energy will be insufficient, and people will appear Fatigue, symptoms of difficulty concentrating and memory loss, sluggish response; skipping breakfast can lead to aging. If you skip breakfast, the human body will use the glycogen and protein stored in the body, which wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L1/10A23L1/29A23L19/15A23L7/10A23L33/00
CPCA23L19/115A23L7/198A23L11/05A23L19/105A23L29/256A23L29/30A23L29/35A23L33/00A23V2002/00A23V2200/30A23V2200/326
Inventor 孙伟峰
Owner YUNNAN YUNSHANGU AGRI TECH CO LTD
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