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Coarse grain health-preservation breakfast and preparation method thereof

A technology for whole grains and breakfast, which is applied in the field of whole grains, can solve the problem of high nutritional value of whole grains for nutritious breakfast, and achieve the effect of reducing nutrient loss and satisfying absorption.

Inactive Publication Date: 2017-10-20
池州市知识产权服务中心有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to address the defects in the prior art, and to provide a health-care breakfast of whole grains and its preparation method, which can solve the problem that people have no time to cook whole-grain foods for breakfast in the morning , and this kind of whole grains has a high nutritional value for a nutritious breakfast

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A nourishing breakfast of whole grains, consisting of the following components by mass: 6 parts of black glutinous rice, 0.2 part of oats, 1 part of brown rice, 0.5 part of oatmeal, 2 parts of selenium-enriched rice, 1 part of red barley, 0.3 part of lotus seeds, and 1 part of millet , 0.2 part of buckwheat, 0.5 part of gorgon, and its preparation steps are as follows:

[0015] 1) Processing of raw materials: select the above-mentioned ingredients respectively, then soak them in water and rinse them, and then drain the rinsed ingredients. The black glutinous rice, selenium-enriched rice, red barley and lotus seeds in the above-mentioned ingredients are all Need to soak in water for 2 minutes;

[0016] 2) Baking: Send the drained raw materials into the oven for baking treatment, the baking temperature is 150°C, and the baking time is when the aroma of each raw material is baked and then stopped;

[0017] 3) Mixing: Send the separately baked raw materials into the mixer ...

Embodiment 2

[0021] A nourishing breakfast of whole grains, consisting of the following components by mass: 7 parts of black glutinous rice, 0.3 parts of oats, 1.5 parts of brown rice, 0.55 parts of oatmeal, 2.5 parts of selenium-enriched rice, 1.5 parts of red barley, 0.4 parts of lotus seeds, and 1.5 parts of millet , 0.3 part of buckwheat, 0.55 part of gorgon, its preparation steps are as follows:

[0022] 1) Processing of raw materials: select the above-mentioned ingredients respectively, then soak them in water and rinse them, and then drain the rinsed ingredients. The black glutinous rice, selenium-enriched rice, red barley and lotus seeds in the above-mentioned ingredients are all Need to soak in water for 2 minutes;

[0023] 2) Baking: Send the drained raw materials into the oven for baking treatment, the baking temperature is 155°C, and the baking time is when the aroma of each raw material is baked and then stopped;

[0024] 3) Mixing: Send the separately baked raw materials int...

Embodiment 3

[0028] A nourishing breakfast of whole grains, consisting of the following components by mass: 8 parts of black glutinous rice, 0.4 part of oats, 2 parts of brown rice, 0.6 parts of oatmeal, 3 parts of selenium-enriched rice, 2 parts of red barley, 0.5 part of lotus seeds, and 2 parts of millet , 0.4 part of buckwheat, 0.6 part of gorgon, its preparation steps are as follows:

[0029] 1) Processing of raw materials: select the above-mentioned ingredients respectively, then soak them in water and rinse them, and then drain the rinsed ingredients. The black glutinous rice, selenium-enriched rice, red barley and lotus seeds in the above-mentioned ingredients are all Need to soak in water for 3 minutes;

[0030] 2) Baking: send the drained raw materials into the oven for baking treatment, the baking temperature is 150-160 °C, and the baking time is when the aroma of each raw material is baked and then stopped;

[0031] 3) Mixing: Send the separately baked raw materials into the m...

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PUM

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Abstract

The invention discloses a health-preserving breakfast made of whole grains and a preparation method thereof. 2-3 parts of rice, 1-2 parts of red barley, 0.3-0.5 parts of lotus seeds, 1-2 parts of millet, 0.2-0.4 parts of buckwheat, 0.5-0.6 parts of Gorgon. The health-care breakfast made of whole grains is a finished product through the steps of processing raw materials, baking, mixing, grinding, and packaging. It improves people’s absorption of nutrients. In addition, the final product is powder by adopting baking, milling and other processing methods. It solves the problem that people don't have time to make breakfast due to busy work or other problems.

Description

technical field [0001] The invention relates to the field of whole grains, in particular to a healthy breakfast of whole grains and a preparation method thereof. Background technique [0002] Whole grains are the collective name of food crops in people's minds now. Every grain and miscellaneous food is rich in nutrition, so now more and more people who pay attention to health care are willing to put whole grains together and add water to cook. Then eat it. Generally, whole grains and miscellaneous grains will emit some nutrients after being boiled with water. It is impossible to guarantee that the nutrition of whole grains and miscellaneous grains will be completely preserved. Whole grains are selected as breakfast in the morning, but some people who are busy with work sometimes have no time to cook them in the morning, and cannot eat a good nutritious breakfast, so it is necessary to develop a ready-to-eat whole grains breakfast. Contents of the invention [0003] The pu...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L5/10A23L33/10
CPCA23L7/198A23L5/15A23L33/10A23V2002/00
Inventor 郭郁林
Owner 池州市知识产权服务中心有限公司
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