Cereal nutritional breakfast powder based on digestible amino acid content and production method thereof
A technology of digestible amino acids and nutritious breakfast, applied in dairy products, food science, milk preparations, etc., can solve the problems of limited flavor, difficult to remove, and acceptance of mixed grains, achieve good feeding performance, maintain high quality, and improve The effect of nutritional value
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Embodiment 1
[0054] A cereal nutritional breakfast powder based on digestible amino acid content, comprising the following raw materials: 42g of oats, 32g of Job's tears, 25g of sweet buckwheat, and 22g of skimmed milk powder. This formula has a Digestible Essential Amino Acid Score (DIAAS) of 0.86.
[0055] The preparation method of the cereal nutritional breakfast powder comprises the following steps:
[0056] 1) Sorting, cleaning, and draining the grain oats, coix, and buckwheat respectively, and then crushing them at low temperature to obtain oat flour, coix coix powder, and buckwheat respectively;
[0057] 2) Mix 42g of oatmeal powder, 32g of coix powder and 25g of sweet buckwheat powder with 22g of skim milk powder. To further adjust the flavor, add 7.3g of sucrose to the obtained mixture and mix to obtain a compound powder;
[0058] 3) Adjust the moisture content of the compound powder to 20%, and then pass through a twin-screw extrusion system, wherein the extrusion temperature is...
Embodiment 2
[0061] A cereal nutritional breakfast powder based on digestible amino acid content, comprising the following raw materials: 45g of oats, 28g of coix, 27g of sweet buckwheat, and 25g of skimmed milk powder. This formula has a Digestible Essential Amino Acid Score (DIAAS) of 0.89.
[0062] The preparation method of the cereal nutritional breakfast powder comprises the following steps:
[0063] 1) Sorting, cleaning, and draining the grain oats, coix, and buckwheat respectively, and then crushing them at low temperature to obtain oat flour, coix coix powder, and buckwheat respectively;
[0064] 2) Mix 45g of oat flour, 28g of coix flour and 27g of sweet buckwheat powder with 25g of skimmed milk powder, and then add 8.7g of sucrose to the obtained mixture for further flavor adjustment, and mix to obtain a compound powder;
[0065] 3) Adjust the moisture content of the compound powder to 25%, and then pass through a twin-screw extrusion system, wherein the extrusion temperature is...
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