Nutritional oatmeal

A technology for oatmeal and nutrition, applied in the field of instant food, can solve the problems of incomplete nutritional ingredients and single ingredients, and achieve the effects of promoting body growth, adjusting physiological functions, and preventing arteriosclerosis.

Inactive Publication Date: 2018-04-13
帅娟
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AI-Extracted Technical Summary

Problems solved by technology

However, the ingredients of oatmeal sold in the market are relatively single, and the nutri...
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Abstract

The invention discloses a nutritious oatmeal, which is composed of wheat flour, corn flour, rice flour, creamer, sucrose, vanillin and other components. %, corn flour 4‑7%, rice flour 3‑5%, maltose 3‑5%, anhydrous butter 1‑3%, salt 0.1‑0.5%, whole milk powder 2‑4%, refined sucrose 23‑34% , non-fat creamer 22‑34%, vanillin 0.2‑0.5%, guar gum 0.1‑0.5%, honey 1‑2 parts, mixed vitamins 0.5‑1 part, processed into wheat germ nutrition cereal. The nutritional oatmeal provided by the present invention, after adding wheat germ powder to the original oatmeal, adds protein, amino acid, multiple vitamins, various minerals, and trace elements to the oatmeal, so that the nutritional oatmeal with wheat germ is rich in nutrition and can be used for a long time. Amount of consumption can promote the growth of the body, the balance of the human body, prevent aging and beauty, adjust physiological functions, improve blood circulation, prevent cholesterol deposition, and prevent cardiovascular diseases such as arteriosclerosis.

Application Domain

Food ingredient functions

Technology Topic

NutrientPhysiological function +13

Examples

  • Experimental program(1)

Example Embodiment

[0009] Example 1
[0010] A nutritious oatmeal, which is composed of wheat flour, corn flour, rice flour, creamer, sucrose, vanillin and other ingredients. The ratio of various ingredients: wheat germ flour 3-6 %, wheat flour 16-25%, corn flour 4-7%, rice flour 3-5%, maltose 3-5%, anhydrous cream 1-3%, salt 0.1-0.5%, whole milk powder 2-4%, refined sucrose 23-34%, non-fat milk Refined 22-34%, vanillin 0.2-0.5%, guar gum 0.1-0.5%, 1-2 parts of honey, 0.5-1 parts of mixed vitamins, processed into wheat germ nutritious oatmeal.
[0011] The mixed vitamin is formed by mixing vitamin C, vitamin B and vitamin E according to a mass percentage of 5:2:1.

PUM

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Description & Claims & Application Information

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