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Pressure-stabilizing and lipid-decreasing coarse grain electuary and preparation method thereof

A coarse grain and lipid-lowering technology, which is applied in dairy products, milk substitutes, applications, etc., can solve problems such as insufficient nutrients, exaggerated effects, and general effects, and achieve the effects of preventing hyperlipidemia, reducing sugar, and treating high blood pressure

Inactive Publication Date: 2015-12-23
ANHUI YANZHIFANG FOOD HEFEI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

They are usually solid. If you make grains into beverages, you will feel refreshed by changing from eating grains to drinking grains. Therefore, coarse grain beverages and granules are rapidly developing in the market, but the current coarse grain granules are insufficient in nutrients and have great effects. Most of them are exaggerated, the effect is average

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing a pressure-stabilizing and fat-reducing coarse grain granule, comprising the following raw materials in proportions by weight: 39 parts of soybeans, 22 parts of corn, 6 parts of bran, 8 parts of black sesame, 5 parts of Angelica dahurica, 7 parts of barley, and 4 parts of green tea 2 parts of lotus leaf, 11 parts of rice wine, 5 parts of almond kernels, 6 parts of hazelnut kernels, 4 parts of glutinous rice flour, 1 part of sweet-scented osmanthus, 2 parts of ginger, 9 parts of oatmeal and 8 parts of powdered sugar.

[0023] A preparation method of a pressure-stabilizing and fat-reducing coarse grain granule comprises the following steps:

[0024] 1) Pour 39 parts of soybeans into a container, add warm water to soak for 8 hours, filter to obtain expanded soybeans, and set aside;

[0025] 2) Pour 22 parts of corn, 1 part of sweet-scented osmanthus and the expanded soybeans prepared in step 1) into a soymilk machine for beating to prepare a slurry f...

Embodiment 2

[0034] A pressure-stabilizing and fat-reducing coarse grain granule and a preparation method thereof, comprising the following raw materials in proportions by weight: 37 parts of soybeans, 24 parts of corn, 8 parts of bran, 10 parts of black sesame, 7 parts of Angelica dahurica, 9 parts of barley, and green tea 6 parts, 4 parts of lotus leaf, 13 parts of rice wine, 7 parts of almond kernels, 8 parts of hazelnut kernels, 8 parts of glutinous rice flour, 3 parts of sweet-scented osmanthus, 4 parts of ginger, 11 parts of oatmeal and 10 parts of powdered sugar.

[0035] A preparation method of a pressure-stabilizing and lipid-lowering coarse grain granule, comprising the following steps:

[0036] 1) Pour 37 parts of soybeans into a container, add warm water to soak for 8 hours, filter to obtain expanded soybeans, and set aside;

[0037] 2) Pour 24 parts of corn, 3 parts of sweet-scented osmanthus and the expanded soybeans prepared in step 1) into a soymilk machine for beating to p...

Embodiment 3

[0046] A pressure-stabilizing and fat-reducing coarse grain granule and a preparation method thereof, comprising the following raw materials in proportions by weight: 38 parts of soybeans, 23 parts of corn, 7 parts of bran, 9 parts of black sesame, 6 parts of Angelica dahurica, 8 parts of barley, and green tea 5 parts, 3 parts of lotus leaf, 12 parts of rice wine, 6 parts of almond kernels, 7 parts of hazelnut kernels, 6 parts of glutinous rice flour, 2 parts of sweet-scented osmanthus, 3 parts of ginger, 10 parts of oatmeal and 9 parts of powdered sugar.

[0047] A preparation method of a pressure-stabilizing and lipid-lowering coarse grain granule, comprising the following steps:

[0048] 1) Pour 38 parts of soybeans into a container, add warm water to soak for 8 hours, filter to obtain expanded soybeans, and set aside;

[0049] 2) Pour 23 parts of corn, 2 parts of sweet-scented osmanthus and the expanded soybeans prepared in step 1) into a soymilk machine for beating to pre...

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PUM

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Abstract

The invention discloses a pressure-stabilizing and lipid-decreasing coarse grain electuary and a preparation method thereof. The pressure-stabilizing and lipid-decreasing coarse grain electuary comprises the following raw materials in parts by weight: 37-39 parts of soybeans, 22-24 parts of corns, 6-8 parts of bran, 8-10 parts of black sesame, 5-7 parts of radix angelicae, 7-9 parts of semen coicis, 4-6 parts of green tea, 2-4 parts of lotus leaves, 11-13 parts of yellow wine, 5-7 parts of almond kernels, 6-8 parts of hazelnut kernels, 4-8 parts of glutinous rice flour, 1-3 parts of sweet-scented osmanthus, 2-4 parts of fresh ginger, 9-11 parts of oat and 8-10 parts of powdered sugar. The pressure-stabilizing and lipid-decreasing coarse grain electuary has rich nutrients and is capable of decreasing blood lipid and blood sugar.

Description

technical field [0001] The invention relates to a pressure-stabilizing and fat-reducing coarse grain granule and a preparation method thereof. Background technique [0002] Coarse grains mainly include cereals (corn, millet, red rice, black rice, purple rice, sorghum, barley, oats, wheat, etc.), miscellaneous beans (soybeans, mung beans, red beans, black beans, broad beans, peas, etc.), and tubers categories (sweet potatoes, yams, potatoes, etc.). The nutrients contained in various coarse grains have their own strengths. Oats are rich in protein; millet is rich in tryptophan, carotene, iron and B vitamins; beans are rich in high-quality protein and fat; of iron. Compared with coarse grains, polished white rice and refined white flour lose part of their nutrients during grain processing, and the most serious loss is vitamin B1 and inorganic salts. Coarse grains are easy to process and retain many nutrients that are not found in refined grains. From the perspective of nutr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
Inventor 刘奇华
Owner ANHUI YANZHIFANG FOOD HEFEI
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