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Breakfast food production process integrating grain germs

A production process and germ technology, which is applied in the field of breakfast food production process, can solve the problems of poor solubility, slow dissolution speed, and difficult brewing, etc., and achieve the effects of improving nutrition, improving nutritional value, and good passivation effect

Inactive Publication Date: 2019-05-28
黄国栋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of high protein content powdery food that are difficult to brew during the brewing process due to high protein content, such as poor solubility, easy agglomeration, slow dissolution speed, and products containing soybean protein are prone to exist To solve the problem of bean flavor and bitter taste, the present invention provides a breakfast food production process integrating cereal germ, and the technical scheme adopted is as follows:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] This embodiment provides a kind of breakfast powder production process of integrated cereal germ, and this process is carried out according to the following steps:

[0037] Step 1: Using soybeans, black beans, rice, millet, quinoa and peas as raw materials, mix soybeans, black beans, rice, millet, quinoa and peas in a mass ratio of 5:1:2:0.8:1:2.2, and then Add water according to the mass ratio of the total weight of raw materials to water at 1:4.5, and then add NaHCO according to 0.02% (mass) of the total weight of raw materials 3 Induces germination of soybeans, black beans, rice, millet, quinoa and peas;

[0038] Step 2: After the germs of soybeans, black beans, rice, millet, quinoa and peas are all germinated, add phytase according to 0.021% (mass) of the total weight of raw materials, and at 40 ° C, the enzyme is oxidized under the condition of a pH value of 4.5 Solution 2h;

[0039] Step 3: Rinse the enzymatically hydrolyzed soybeans, black beans, rice, millet, ...

Embodiment 2

[0042] This embodiment provides a kind of breakfast powder production process of integrated cereal germ, and this process is carried out according to the following steps:

[0043] Step 1: Using soybeans, black beans, rice, millet, quinoa and peas as raw materials, mix soybeans, black beans, rice, millet, quinoa and peas in a mass ratio of 6:1:2:0.8:1:2.2, and then Add water according to the mass ratio of the total weight of raw materials to water at 1:5.5, and then add NaHCO according to 0.04% (mass) of the total weight of raw materials 3 Induces germination of soybeans, black beans, rice, millet, quinoa and peas;

[0044] Step 2: After the germs of soybeans, black beans, rice, millet, quinoa and peas are all germinated, add phytase according to 0.025% (mass) of the total weight of raw materials, and at 65 ° C, the enzyme is oxidized under the condition of pH value 6.5 Solution 4h;

[0045] Step 3: Rinse the enzymatically hydrolyzed soybeans, black beans, rice, millet, quino...

Embodiment 3

[0048] This embodiment provides a kind of breakfast powder production process of integrated cereal germ, and this process is carried out according to the following steps:

[0049] Step 1: Using soybeans, black beans, rice, millet, quinoa and peas as raw materials, mix soybeans, black beans, rice, millet, quinoa and peas in a mass ratio of 5:1:2:0.8:1:2.2, and then Add water according to the mass ratio of the total weight of raw materials to water at 1:5, and then add NaHCO according to 0.03% (mass) of the total weight of raw materials 3 Induces germination of soybeans, black beans, rice, millet, quinoa and peas;

[0050] Step 2: After the germs of soybeans, black beans, rice, millet, quinoa and peas are all germinated, add phytase according to 0.025% (mass) of the total weight of raw materials, and at 55 ° C, the pH value is 5.5. Enzyme Solution 3h;

[0051] Step 3: After the enzymolysis, rinse the enzymolyzed soybeans, black beans, rice, millet, quinoa and peas 2 to 3 times...

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Abstract

The invention discloses a breakfast food production process integrating grain germs, and belongs to the technical field of food processing. The production process comprises the steps of mixing soybeans, black beans, rice, millet, quinoa and peas, adding water, and then adding a germination intervention processing aid to induce germination; after the germs of soybeans, black beans, rice, millet, quinoa and peas are all germinated, respectively, adding phytase for enzymolysis; after the end of enzymolysis, rinsing with water, heating and maturing with steam, dehydrating under negative pressure,then coarsely pulverizing soybeans, black beans, rice, millet, quinoa and peas to remove the hulls, performing ultrafine pulverization and sterilization, further dehydrating by tunnel type microwave,and packaging after re-sterilization, to obtain the breakfast food integrating grain germs. The breakfast food integrating grain germs is nutritious, easy to dissolve and suitable for eating for breakfast.

Description

technical field [0001] The invention relates to a breakfast food production process integrating grain germ, belonging to the technical field of food processing. Background technique [0002] Skipping breakfast is bad for your health. Many urban relatives are already aware of this, but many office workers have too little time to eat breakfast at home due to their tight schedules, and the sanitary conditions of breakfast served at roadside stalls are worrying. Therefore, soda biscuits, bread, etc. are gradually becoming the main force of breakfast, and many people go to work after eating casually. According to nutrition experts, dry food such as crispy soda crackers and bread should not be used as breakfast. Due to overnight consumption, the secretion of various digestive juices has been insufficient. This kind of dry food is mostly grains and lacks high-quality protein, so it can only be supplied for a short time. energy of. Long-term use of such products can lead to nutrit...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L11/00A23L7/104A01G31/00
Inventor 黄国栋黄莉
Owner 黄国栋
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