Instant nutritional breakfast and preparing method thereof

A nutritious breakfast and instant technology, applied in the functions of food ingredients, food ingredients containing inorganic compounds, food science, etc., can solve the problems of lack of appetite, neglect of breakfast, single breakfast variety, etc., and achieve low cost, good taste, and rich nutrition. Effect

Inactive Publication Date: 2017-01-11
魏志华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most people are aware of the importance of breakfast to their health, but with the accelerated pace of life and work of modern urbanites, breakfast is easily overlooked by some office workers and busy people
Trace it to its cause, the first is that people's life and work pace is accelerated, and some people rush to work without having breakfast, and the second is that the breakfast variety is single, making some people often feel no appetite

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0032] An instant nutritious breakfast, calculated by mass percentage, includes:

[0033] Small molecule peptide powder 25%

[0034] Non-dairy creamer 25%

[0035] White sugar 22%

[0036] Rice noodles 7%

[0037] Lotus root starch 2.85%

[0038] Maltodextrin 4%

[0039] Whole milk powder 4%

[0040] Cereal 3%

[0041] Dehydrated corn 2%

[0042] Vegetable Powder 2%

[0043] Jujube Powder 1.5%

[0044] Egg Powder 1.5%

[0045] VC 0.05%

[0046] Taurine 0.02%

[0047] Microcrystalline Cellulose 0.02%

[0048] Tea polyphenols 0.01%

[0049] Flavor 0.05%.

[0050] As a preferred solution, the non-dairy creamer is formed by mixing glucose syrup, hydrogenated coconut oil, sodium caseinate, dipotassium hydrogen phosphate and silicon dioxide.

[0051] The preparation method of the instant nutritious breakfast comprises the following steps:

[0052] (1) First, add 75% of room temperature water into the reactor, and slowly add 14.5% of soybean protein isolate and 10% of...

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PUM

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Abstract

The invention discloses an instant nutritional breakfast and a preparing method thereof. The instant nutritional breakfast is prepared from, by mass percent, 25% of small molecular peptide powder, 25% of non-dairy creamer, 22% of white granulated sugar, 7% of rice flour, 2. 85% of lotus root starch, 4% of maltodextrin, 4% of whole milk powder, 3% of oatmeal, 2% of dehydrated corn, 2% of vegetable powder, 1.5% of red dates powder, 1.5% egg powder, 5%, 0.05% of VC, 0.02% of taurine, 0.02% of microcrystalline cellulose, 0.01% of tea polyphenols, and 0.05% of edible essence. The instant nutritional breakfast has rich nutrition, delicious, good taste, strong instant, fast and convenient, and can replace traditional breakfast, provide nutrition required by function of human body, solve the problem of having little time for the office workers and busy people to take breakfast due to fast life pace; it is economical and practical, low priced, can achieve standard production, and has great market promotion value.

Description

technical field [0001] The invention relates to the technology in the field of food processing, in particular to an instant nutritious breakfast and a preparation method thereof. Background technique [0002] Breakfast is the most important meal among people's three meals a day. It is very important to ensure human health, maintain physical fitness, and improve learning and work efficiency. The longest time between breakfast and the night before, usually more than 12 hours, the glycogen stored in the body has been exhausted, and the blood sugar concentration is lower than the normal value, and hunger will appear, and the excitability of the brain will decrease accordingly, and the reaction will be slow. Unable to concentrate, skipping breakfast for a long time will not only affect study and work, but also cause some diseases, such as gallstones, gastritis, rough skin, low blood pressure and other diseases. Most people are aware of the importance of breakfast to their health...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/18
CPCA23V2002/00A23V2200/30A23V2250/55A23V2250/5114A23V2250/708A23V2250/0644A23V2250/51084A23V2250/2132A23V2250/61A23V2250/1618A23V2250/16A23V2250/1628
Inventor 魏志华
Owner 魏志华
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