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Functional nutritional breakfast cereal food

A nutritious breakfast and functional technology, applied in the direction of food ingredients, sugar-containing food ingredients, food ingredient functions, etc., can solve the problems of lack of nutrient ratio matching, no nutrient fortification, complex production process, etc., to achieve weight control, Reduce the effect of stroke

Inactive Publication Date: 2019-07-12
雷件文 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional breakfast foods are mostly self-made or produced in workshops, mainly traditional products such as steamed buns, steamed buns, pancakes, fried dough sticks, noodles, and rice porridge, followed by Western-style breakfast foods such as bread, hamburgers, fried chicken, milk, etc. The nutritional value of traditional breakfast is Defects: more staple food, less protein, less vitamins (especially vitamin C), lack of trace elements and cellulose, overall lack of a comprehensive and reasonable nutritional ratio, which leads to sufficient energy, insufficient nutrition, or unbalanced nutrition, Long-term consumption will inevitably have adverse effects on people's health
Although this patented formula adds functional soybean peptides, the production process is complicated and no other nutrients are fortified
[0006] Through the search of the above-mentioned patents and non-patent literature, there is no record of a functional nutritional breakfast cereal made by using a variety of puffed cereal raw materials, adding food-derived functional peptides, and strengthening various microorganisms and minerals by adding compound nutrients

Method used

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  • Functional nutritional breakfast cereal food
  • Functional nutritional breakfast cereal food
  • Functional nutritional breakfast cereal food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1: Weigh 280g of puffed oat flour, 240g of puffed composite black bean powder, 100g of puffed composite black sesame powder, 100g of puffed black rice flour, 50g of puffed quinoa granules, 80g of sucrose powder, 80g of edible glucose, 56g of soybean peptide powder, and compound Nutrients 15g, β-cyclodextrin 3g, steviol glycoside 0.1g.

[0043] Mix the above raw materials evenly with a small powder mixer, pack them into bags with a net weight of 40g with a composite aluminum foil film, and then pack them into boxes and boxes. Product features: rich in protein and dietary fiber, also contains natural unsaturated fatty acids, lecithin and anthocyanins, etc., easy to digest and absorb, and has certain health care functions.

[0044] When eating, open 1 bag (net weight 40g), pour it into a container such as a brewing cup, brew it with about 350g of warm boiled water, and eat it.

Embodiment 2

[0046] Weigh 200g of expanded tartary buckwheat flour, 210g of expanded composite soybean powder, 210g of expanded composite black sesame powder, 100g of expanded millet flour, 50g of expanded quinoa granules, 84g of sucrose powder, 70g of edible glucose, 60g of soybean peptide powder, and 12g of compound nutrients, β-cyclodextrin 4g, steviol glycoside 0.2g.

[0047] Mix the above raw materials evenly with a small powder mixer, pack them into bags with a net weight of 40g with a composite aluminum foil film, and then pack them into boxes and boxes. Product features: rich in protein, dietary fiber, especially rich in plant flavonoids, β-glucan and other natural active ingredients, which have the effects of improving immunity, regulating cardiovascular system, reducing cholesterol, and anti-oxidation.

[0048] When using, open 1 bag (net weight 40g), pour it into a container such as a brewing cup, brew it with about 350g of warm boiled water, and eat it.

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Abstract

A functional nutritional breakfast cereal food is characterized by being prepared from, by mass, 55.0-80.0% of cooked cereal, 4.0-7.0% of food-borne functional peptide, 1.0-2.0% of a compound nutrient, 8.0-10.0% of sucrose powder, 5.0-8.0% of edible glucose, 0.2-0.5% of beta-cyclodextrine and 0.1-0.3% of stevioside, wherein the sum of the mass percentages of all the components is 100%. The food isprocessed with cereal as raw materials through extrusion and puffing, the nutrient is enhanced, and the formula is scientific, so that the food has the advantages of being high in dietary fiber and protein and low in fat. Whole grains contain inherent rich B vitamins, vitamin E, magnesium, iron and dietary fiber, and also contain natural antioxidants which are not contained in some fruits and vegetables and are high in nutrient value. The food can provide sufficient nutrients and energy, also has the health-care functions of reducing the risks of stroke, diabetes and heart diseases, controlling body weight and the like, and is beneficial to human health after being frequently eaten.

Description

technical field [0001] The invention relates to a functional nutritious breakfast cereal, in particular to a functional nutritious breakfast cereal added with food-derived functional peptides and compound nutrients. Background technique [0002] Breakfast plays an important role in three meals a day. A nutritious breakfast provides sufficient nutrition and energy for the human body, and is essential to ensure sufficient physical strength and a long-term healthy body. But due to reasons such as economy, time and eating habits, people's attention to breakfast is far from enough. According to the survey, now 20% of Chinese people do not eat breakfast; 70% do not eat breakfast. Skipping breakfast is very harmful to health. Skipping breakfast for a long time will lead to lack of energy and even induce gastritis, gallstones and other digestive system diseases. Traditional breakfast foods are mostly self-made or produced in workshops, mainly traditional products such as steamed b...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23L33/15A23L33/155A23L33/16A23L33/125A23L7/17A23L11/00A23L25/00
CPCA23L33/18A23L33/15A23L33/155A23L33/16A23L33/125A23L7/17A23L11/07A23L25/30A23V2002/00A23V2200/30A23V2250/55A23V2250/61A23V2250/628A23V2250/702A23V2250/71A23V2250/7042A23V2250/7044A23V2250/7046A23V2250/708A23V2250/1578A23V2250/1592A23V2250/1642
Inventor 雷件文易维学
Owner 雷件文
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