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Multi-grain nutrition and health hot drink and manufacturing method thereof

A preparation method and technology for brewing drink, applied in the fields of health care products and food, can solve the problems of poor nutritional balance, degraded chewing function, single nutrition, etc., and achieve the effects of satisfying human nutritional needs, inhibiting the formation of senile plaques, and strengthening kidney function.

Inactive Publication Date: 2015-05-13
上海塞翁福农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are several problems. First, the degeneration of the chewing function of the elderly, the hypoplasia of the chewing function of children, and the impairment of the chewing function of the patient population can not take these staple food nutrients well, which affects the nutritional needs of human health.
Second, our normal diet has a single variety of staple food and poor nutritional balance. It is difficult to have a comprehensive nutritional diet in general, which may cause nutritional imbalance and nutritional diseases in the long run.
Third, although there are solid granules such as soybean milk powder on the market at present, the nutritional ingredients are mainly a few nutritional ingredients such as soybean protein. Comprehensive; At the same time, in order to improve the aromatic taste and solubility of most of these foods, some chemical components are added, which affects food safety.
[0003] So-called natural grains, natural vegetable oil crops, and functional health-care plants have not been found in the market at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Step 1. Fry soybeans, black beans, black rice, red beans, sweet corn, coix seed, brown rice, millet rice, buckwheat, fragrant glutinous rice, oats, black sesame, and peanuts separately. The frying temperature is 120-240°C. Stir-frying is mature, natural aroma appears, and then crushed to 80 mesh. Purple sweet potato powder, yam powder, black fungus are steamed and then dried and crushed to 60 mesh. Walnut, red date (jujube pit removed), wolfberry, longan (longan meat) Separately dried and crushed, the crushed particle size is 60 mesh; the frying temperature and frying time can be controlled according to factors such as weight, so as to achieve the maturity of frying and the appearance of natural aroma;

[0017] Step 2: Take the powder of each raw material component in step 1 in proportion, 9% of soybean powder, 5% of black soybean powder, 13% of black rice flour, 5% of red bean powder, 10% of corn flour, 6% of coix seed powder, brown rice flour 6%, small yellow rice (ie...

Embodiment 2

[0021] Step 1. Fry soybeans, black beans, black rice, red beans, sweet corn, coix seed, brown rice, millet rice, buckwheat, fragrant glutinous rice, oats, black sesame, and peanuts separately. The frying temperature is 120-240°C. Stir-frying is mature, natural aroma appears, and then crushed to 100 mesh, purple sweet potato powder, yam powder, black fungus are steamed and then dried and crushed to 70 mesh, walnut, red date (jujube pit removed), wolfberry, longan (longan meat) Separately dried and crushed, the crushed particle size is 70 mesh; the frying temperature and frying time can be controlled according to factors such as weight, so as to achieve the maturity of frying and the appearance of natural aroma;

[0022] Step 2: Take the powder of each raw material component in step 1 in proportion, soybean powder 8%, black soybean powder 4.5%, black rice flour 14.5%, red bean powder 5.8%, corn flour 9.2%, barley flour 5.2%, brown rice flour 6.8%, small yellow rice (ie millet) p...

Embodiment 3

[0026] Step 1. Fry soybeans, black beans, black rice, red beans, sweet corn, coix seed, brown rice, millet rice, buckwheat, fragrant glutinous rice, oats, black sesame, and peanuts separately. The frying temperature is 120-240°C. Stir-fried until mature, natural aroma appears, then crushed to 60 mesh, purple sweet potato powder, yam powder, black fungus steamed, dried and crushed to 50 mesh respectively, walnut, red date (jujube pit removed), wolfberry, longan (longan meat) Separately dried and crushed, the crushed particle size is 50 mesh; the frying temperature and frying time can be controlled according to factors such as weight, so as to achieve the maturity of frying and the appearance of natural aroma;

[0027] Step 2: Take the powder of each raw material component in step 1 in proportion, soybean powder 10%, black soybean powder 5.8%, black rice flour 11.2%, red bean powder 4.5%, corn flour 10.5%, coix seed powder 6.8%, brown rice flour 5.2%, small yellow rice (ie mille...

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Abstract

The invention relates to multi-grain nutrition and health hot drink. The hot drink comprises a proper amount of soybean meal, black bean meal, black rice flour, red bean flour, corn flour, semen coicis flour, coarse rice powder, small yellow rice (millet) flour, buckwheat, aromatic glutinous rice flour, oat powder, black sesame seed powder, walnut powder, peanut powder, purple sweet potato powder, yam flour, jujube powder, wolfberry powder, longan powder, black fungus powder, oligosaccharides, vegetable fat powder and iodine-free salt. The multi-grain nutrition and health hot drink disclosed by the invention contains twenty natural grains, natural vegetable fat crops and functional health plants which are taken as raw materials, has three effects of comprehensive nutrition, natural fragrance and functional health and is a safe, healthy and functional health food with the advantages of natural fragrance, natural nutrition, comprehensive health and pleasant diet.

Description

Technical field: [0001] The invention relates to the technical field of food and health products, in particular to a multi-grain nutritional and health-care brewing powder and a preparation method thereof. Background technique: [0002] Whole grains are our staple food and are necessary for our daily diet. At present, our consumption method is mainly based on solid food diets such as steamed buns. Cereals and rice account for 50% to 60% of the food. The nutrients in whole grains are very rich, the cellulose and minerals in them are several times that of ordinary rice (white rice), and vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin E, etc. and calcium, potassium, iron, Zinc and other trace elements are rich treasures. Whole grains are the main source of dietary fiber, and many whole grains contain a large amount of unsaturated fatty acids that can lower cholesterol and prevent cardiovascular and other diseases, so they can almost provide most of the nutrients necessar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/20A23L1/2165A23L1/29A23L7/10A23L11/00A23L19/15A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 钟敏增林澄清
Owner 上海塞翁福农业发展有限公司
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