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Red date-containing high fiber cereal flake and preparation method thereof

A cereal flake and high-fiber technology, applied in the field of high-fiber cereal flakes and its preparation, can solve the problems of high processing environment and operating conditions, destructive effects of nutritional components, and destruction of product nutritional components, etc., so as to be easy to promote and application, the taste and nutrition are excellent, and the effect of increasing application value

Inactive Publication Date: 2015-12-02
GUILIN SEAMILD BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Baking and puffing are used in the process of the invention, and the high temperature has a damaging effect on the nutritional content of the product; flavoring is mainly done by spraying seasonings, which is inconsistent with consumers' pursuit of natural health; product moisture must be strictly controlled during processing to prevent Resurrection of moisture, high requirements on processing environment and operating conditions, which is not conducive to commercial production
[0007] To sum up, the existing technology mostly adopts superfine crushing, extrusion or baking process for grain raw materials to improve the rough taste and processability of grain dietary fiber. The process is cumbersome, and the continuous high temperature in the process will damage some nutritional components. sexual influence
At the same time, the matching method of raw materials in the prior art is relatively single, and the flavor is not good, so it needs to be flavored in the later stage
[0008] At present, there is no high-fiber cereal flake containing red dates in the prior art, which is made of oat bran and compound cereal powder, added with soluble dietary fiber, cured and dried

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Preparation of compound grain flour: take wheat, rice, corn and buckwheat, clean and remove impurities, dry with 40℃ hot air to moisture content ≤12%, crush them and pass through a 60-mesh sieve to obtain wheat flour, rice flour and corn. Flour and buckwheat flour are then mixed in a ratio of 3:1:1:1 by weight to obtain composite grain flour;

[0041] (2) Preparation of oat bran: take the roasted and matured naked oat grains and mill for 10 seconds to obtain oat bran with a particle size of ≥60 mesh;

[0042] (3) Preparation of jujube pulp: take the jujube, remove impurities and clean it, add 10 times of water to cook and beat the jujube to obtain the jujube pulp;

[0043] (4) Blending: Take 40kg of composite grain flour obtained in step (1), 25kg of oat bran obtained in step (2), 25kg of red jujube pulp obtained in step (3), mix well, and let stand for ≥30 minutes , Then add 6kg of sucrose, 2kg of glucose, and 2kg of inulin, and mix them evenly to obtain a mixture. Add 8...

Embodiment 2

[0046] (1) Preparation of composite grain flour: take wheat, rice, corn and buckwheat, clean and remove impurities, dry them with hot air at 50°C to a moisture content of ≤12%, crush them and pass through a 60-mesh sieve to obtain wheat flour, rice flour, and corn. Flour and buckwheat flour are then mixed in a ratio of 3:1:1:1 by weight to obtain composite grain flour;

[0047] (2) Preparation of oat bran: take the roasted and matured naked oat grains and mill for 20 seconds to obtain oat bran with a particle size of ≥60 mesh;

[0048] (3) Preparation of jujube pulp: take the jujube, remove impurities and clean it, add 11 times of water to cook and beat the jujube to obtain the jujube pulp;

[0049] (4) Blending: Take 50kg of the compound grain flour obtained in step (1), 19kg of oat bran obtained in step (2), 22kg of red jujube pulp obtained in step (3), mix well, and let stand for ≥30 minutes , Add 6kg of starch syrup and 3kg of polydextrose, and mix evenly to obtain a mixture. Ad...

Embodiment 3

[0052] (1) Preparation of composite grain flour: take wheat, rice, corn and buckwheat, clean and remove impurities, dry them with hot air at 60°C to a moisture content of ≤12%, crush them and pass through a 60-mesh sieve to obtain wheat flour, rice flour, and corn. Flour and buckwheat flour are then mixed in a ratio of 3:1:1:1 by weight to obtain composite grain flour;

[0053] (2) Preparation of oat bran: take the naked oat grains after baking and ripening, and mill for 30 seconds to obtain oat bran with a particle size of ≥60 mesh;

[0054] (3) Preparation of jujube pulp: take the jujube, remove impurities and clean it, add 12 times of water to cook and beat the jujube to obtain the jujube pulp;

[0055] (4) Blending: Take 60kg of composite grain flour obtained in step (1), 12kg of oat bran obtained in step (2), 18kg of red jujube pulp obtained in step (3), mix well, and let stand for ≥30 minutes , Then add 5kg of sucrose, 1.5kg of oligomeric isomaltose, 3.5kg of oligofructose, an...

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PUM

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Abstract

The present invention discloses a red date-containing high fiber cereal flake and a preparation method thereof, and belongs to the technical field of food processing. The red date-containing high fiber cereal flake comprises, by weight, 40-60% of compound cereal powder, 18-25% of a red date slurry, 12-25% of oat bran, 5-8% of a binder, and 2-5% of a soluble dietary fiber supplement, wherein the compound cereal powder comprises wheat powder, rice powder, corn powder and buckwheat powder according to a weight ratio of 3:1:1:1. The preparation method comprises: (1) preparing the compound cereal powder; (2) preparing the oat bran; (3) preparing the red date slurry; (4) blending the slurry; and (5) carrying out aging drying. According to the present invention, the red date-containing high fiber cereal flake has characteristics of good palatability, good nutrition and good digestive absorption property and can meet diverse demands of people on the cereal food, and the preparation method is simple and easy to perform, and is easily subjected to production transformation.

Description

Technical field [0001] The invention relates to a high-fiber cereal flake containing red dates and a preparation method thereof, and belongs to the technical field of food processing. Background technique [0002] Jujube is a traditional Chinese food therapy and health food. Chinese medicine believes that jujube can nourish the vital energy, nourish blood and produce fluid. Jujube contains a lot of vitamin C, riboflavin, thiamine, carotene, niacin and other vitamins. It has a strong nourishing effect and can provide a unique sweet taste. [0003] Dietary fiber has been listed as the seventh most important nutrient in the diet of residents. Studies have shown that it can effectively multiply the beneficial bacteria in the intestinal tract, improve the structure of the intestinal flora, protect the intestinal barrier function, and have one or more physiological effects such as moisturizing the intestines, regulating and controlling blood sugar concentration, and lowering blood lipi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/308A23L1/30
CPCA23V2002/00A23V2250/61A23V2250/628A23V2250/5042A23V2250/28
Inventor 李璐宾石玉赵冬粟桂民
Owner GUILIN SEAMILD BIOTECH DEV