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Preparation method of cereal and nut mixed breakfast

A technology of miscellaneous grains and breakfast, applied in the field of preparation of miscellaneous grains and nuts mixed breakfast, to achieve the effects of easy digestion and absorption, sufficient nutrition, and simple and easy method

Inactive Publication Date: 2018-12-18
SICHUAN HUIJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many people begin to pay attention to food nutrition and scientific diet, and they are favored by people because of their rich nutrients, but a single food can no longer meet people's needs, and people begin to pursue a multi-grain nutritious diet

Method used

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  • Preparation method of cereal and nut mixed breakfast
  • Preparation method of cereal and nut mixed breakfast
  • Preparation method of cereal and nut mixed breakfast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preparing a multigrain and nut mixed breakfast, comprising the following steps:

[0030] A. Air-flow puffing: Mix millet, highland barley, wheat, rice, black rice and glutinous rice with a water content of 15% and add them to the current popcorn machine at a rate of 1-1.8kg per pot, and heat and puff them evenly. The puffing pressure is 1.5 Mpa, and the bulk weight of the puffed grain flowers is 7-10g / 100mL. Wherein, 25 mass parts of millet, 65 mass parts of highland barley, 65 mass parts of wheat, 250 mass parts of rice, 50 mass parts of black rice and 30 mass parts of glutinous rice;

[0031] B. Selection: Pour the puffed grain flower into the 5-6 mesh selection table, select the fine particles and foreign matter visible to the naked eye, and no foreign matter is detected;

[0032] C. Cereal flower baking: pour the cereal flower obtained in step B into a mesh belt baking machine according to the thickness of 2-3cm, and bake at a temperature of 100-120°C ...

Embodiment 2

[0039] A method for preparing a multigrain and nut mixed breakfast, comprising the following steps:

[0040] A. Air-flow puffing: Mix millet, highland barley, wheat, rice, black rice and glutinous rice with a water content of 12% and add them to the current popcorn machine at a rate of 1-1.8kg per pot, and heat and puff them evenly. The puffing pressure is 1.0 Mpa, and the bulk weight of the expanded grain flower is 7-10g / 100mL; wherein, 22 parts by mass of millet, 62 parts by mass of highland barley, 62 parts by mass of wheat, 230 parts by mass of rice, 45 parts by mass of black rice and 25 parts by mass of glutinous rice.

[0041] B. Selection: Pour the puffed grain flower into the 6-mesh selection table, and select the fine particles and foreign matter visible to the naked eye, and no foreign matter is detected;

[0042] C. Cereal flower baking: Pour the selected cereal flowers into the mesh belt baking machine evenly according to the thickness of 2-3cm, and bake them at 12...

Embodiment 3

[0049] A method for preparing a multigrain and nut mixed breakfast, comprising the following steps:

[0050]A. Air-flow puffing: Mix millet, highland barley, wheat, rice, black rice and glutinous rice with a water content of 15% and add them to the current popcorn machine at a rate of 1-1.8kg per pot, and heat and puff them evenly. The puffing pressure is 1.5 Mpa, and the bulk weight of the puffed grain flowers is 7-10g / 100mL. Wherein, 25 mass parts of millet, 65 mass parts of highland barley, 65 mass parts of wheat, 250 mass parts of rice, 50 mass parts of black rice and 30 mass parts of glutinous rice;

[0051] B. Selection: Pour the puffed grain flower into the 5-6 mesh selection table, select the fine particles and foreign matter visible to the naked eye, and no foreign matter is detected;

[0052] C. Cereal flower baking: pour the cereal flower obtained in step B into a mesh belt baking machine according to the thickness of 2-3cm, and bake at a temperature of 100-120°C a...

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Abstract

The invention discloses a preparation method of cereal and nut mixed breakfast, and belongs to the technical field of breakfast food. The preparation method of the cereal and nut mixed breakfast adopts a plurality of cereals as a main material and mixed nuts as an auxiliary material, and the cereal mixed breakfast is prepared by a method of subjecting the main material to explosion-puffing, and then mixing the puffed material with the auxiliary material. The explosion-puffing method is adopted to retain the original taste, flavor and nutrients of the cereals, so that the cereals are easy to digest and absorb for the human body; the mixed nuts are rich in nutrients, contains rich proteins, oil, minerals and vitamins, satisfy the nutritional needs of the human body, and have excellent effects of promoting human growth and development, enhancing physical fitness and preventing disease. The combination of the cereals and the nuts not only shows respective advantages, but also makes the cereal and nut mixed breakfast to have a unique taste so as to meet people's needs. Therefore, the cereal and nut mixed breakfast prepared by the explosion-puffing technology is healthy, nutritious, andeasy to absorb.

Description

technical field [0001] The invention belongs to the technical field of breakfast food, and in particular relates to a preparation method of mixed grain and nut breakfast. Background technique [0002] With the fast pace of life, more and more office workers do not have the habit of sitting down to eat breakfast. They usually buy a more portable and practical nutritious breakfast. However, there are various nutritious breakfasts on the market, and the nutritional value is worrying. . Many people begin to pay attention to food nutrition and scientific diet, and they are favored by people because of the rich nutrients contained in miscellaneous grains, but a single food can no longer meet people's needs, and people begin to pursue multi-grain nutritious diets. Contents of the invention [0003] Aiming at the above existing problems, the present invention provides a preparation method of mixed cereals and nuts breakfast. The cereal flower that has been puffed by air flow is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/161A23L25/00A23L33/00
CPCA23L7/161A23L25/20A23L25/30A23L33/00
Inventor 刘洋严芳张雪钟威吕金刚
Owner SICHUAN HUIJI FOOD
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