Quinoa dietary fiber and protein composite drink and preparation method
A technology of dietary fiber and quinoa, which is applied in dairy products, milk substitutes, applications, etc., can solve the problems of high content of food additives, achieve the effects of lubricating taste, suppressing obesity, and improving health status
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Embodiment 1
[0021] The quinoa dietary fiber protein compound beverage of the present embodiment is made of the following raw materials in mass percentage: 4% quinoa, 3.5% peanut, 0.5% oat β-glucan, 7% white sugar, and 0.2% microcrystalline cellulose %, and the rest is water.
[0022] The preparation method of the quinoa dietary fiber protein compound drink of the present embodiment, the steps are as follows:
[0023] (1) Roasting: continuously roast the cleaned quinoa kernels at 130°C for 30 minutes to obtain roasted quinoa; continuously roast raw peanut kernels at 150°C for 30 minutes, and obtain roasted peanuts after peeling;
[0024] (2) Grinding of quinoa: the baked quinoa obtained in step (1) is crushed and passed through an 80-mesh sieve, and the crushing and sieving process is repeated for 8 times, and the sieve after sieving is less than 10% of the raw materials used, fully Keep the active ingredients of the bran part to obtain baked quinoa flour;
[0025] (3) Grinding of peanut...
Embodiment 2
[0031] The quinoa dietary fiber protein compound beverage of the present embodiment is made of the following raw materials in mass percentage: 7% quinoa, 1.5% peanut, 1.5% oat beta glucan, 4% white sugar, carboxymethyl cellulose Sodium and sucrose fatty acid ester 0.5%, the rest is water.
[0032] The preparation method of the quinoa dietary fiber protein compound drink of the present embodiment, the steps are as follows:
[0033] (1) Roasting: continuously roast the cleaned quinoa kernels at 150°C for 20 minutes to obtain roasted quinoa; continuously roast raw peanut kernels at 130°C for 60 minutes, and obtain roasted peanuts after peeling;
[0034] (2) Grinding of quinoa: The roasted quinoa obtained in step (1) is crushed and passed through a 100-mesh sieve, and the crushing and sieving process is repeated for 4 times, and the sieve after sieving is less than 10% of the raw materials used, fully Keep the active ingredients of the bran part to obtain baked quinoa flour;
[...
Embodiment 3
[0041] The quinoa dietary fiber protein compound beverage of the present embodiment is made of the following raw materials in mass percentage: 5% quinoa, 2.5% peanut, 1% oat beta glucan, 6% white sugar, mono / diglycerol fat Ester 0.3%, the rest is water.
[0042] The preparation method of the quinoa dietary fiber protein compound drink of the present embodiment, the steps are as follows:
[0043] (1) Roasting: continuously roast the cleaned quinoa grains at 140°C for 25 minutes to obtain roasted quinoa; continuously roast raw peanut kernels at 140°C for 40 minutes, and obtain roasted peanuts after peeling;
[0044] (2) Grinding of quinoa: The roasted quinoa obtained in step (1) is crushed and passed through a 91-mesh sieve, and the crushing and sieving process is repeated for 5 times, and the sieve after sieving is less than 10% of the raw materials used, fully Keep the active ingredients of the bran part to obtain baked quinoa flour;
[0045] (3) Grinding of peanuts: Grindin...
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