Child breakfast total-nutrition pollution-free baking oatmeal and making method thereof

Abstract

The invention discloses child breakfast total-nutrition pollution-free baking oatmeal and a making method thereof. The child breakfast total-nutrition pollution-free baking oatmeal is made from, by weight, 45-55 parts of oatmeal, 12-14 parts of fresh momordica grosvenori nuts, 16-18 parts of guava pulp, 24-26 parts of pumpkin, 2-3 parts of walnuts, 12-14 parts of Chinese yam and 21-24 parts of whey protein isolate. Due to gluconacetobacter xylinus treatment and filtering sterilization, then after aureobasidium pullulans treatment and filtering sterilization, an obtained product is subjected tovacuum low-temperature baking drying, and finally the oatmeal is obtained. The oatmeal has the technical effects of being high in satiety, well tolerated, good in taste, low in glycemic index, and cable of being adopted as unique staple food for supplying comprehensive nutritions.

Description

technical field [0001] The invention relates to the technical field of food ingredients, in particular to a full-nutrition and pollution-free baked oatmeal for children's breakfast and a manufacturing method thereof. Background technique [0002] Compared with other grains, oatmeal has anti-lipid components, high water-soluble colloid, and nutritionally balanced protein, and it has an extremely important value for improving human health. The content of protein and fat in naked oats ranks first among grains, especially the 8 kinds of amino acids necessary for human body to evaluate protein quality are complete and high in content. It is particularly worth mentioning that the content of lysine, which has the functions of increasing intelligence and strengthening bones, is more than twice that of rice and wheat noodles. Tryptophan, which prevents anemia and hair loss, is also higher than rice and wheat flour. The content of linoleic acid is particularly rich, and the content ...

AI Technical Summary

Problems solved by technology

[0003] However, most of the oatmeal on the market is a formula oatmeal mixed with milk powder, which has the following disadvantages: more sugar is added to enhance the taste; the taste is delicate and the viscosity is insufficient, and the content of ingredients such as dextrin is high; powder; in order to make the food fragrant, flavoring essence is artificially added; because it is a mixed ingredient, the protein content of the food is generally below 10%, and it must be eaten together with protein-rich foods such as milk, eggs, and soy products

[0004] But the problems in the prior art are: 1. In order to sterilize and remove moisture, the oatmeal in the prior art is generally processed by high-temperature baking, and the baked oatmeal must be baked at a high temperature of about 150°C. The homogeneous denaturation of protein into macromolecular aggregates that are difficult to absorb, the activity is reduced, and the absorption is difficult. Excessive consumption can easily cause abdominal distension or other digestive tract problems; 2. High calories, relatively partial vitamins (mainly B and E, lack of other vitamins), Easy to get angry; 3. When improving the taste, either add sugar directly or add dried fruit containing fructose, and the sugar concentration in the fruit after removing water is greatly increased. Dried fruit is generally a medium GI (glycemic index) food