Probiotics cereal powder with cereal roasting aroma as well as preparation method thereof

A technology of miscellaneous grain powder and probiotics, applied in the direction of bacteria, lactobacillus, food science, etc. used in food preparation, can solve the problems of inability to regulate human intestinal flora, miscellaneous grain powder must be dissolved at high temperature, and has no probiotic activity

Pending Publication Date: 2019-08-20
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production method of this method is relatively common, and the prepared miscellaneous grain powder must be dissolved at high temperature, which is inconvenient to eat, has no probiotic activity, cannot regulate the human intestinal flora, and does not contain the aroma of baked grains

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A probiotic miscellaneous grain powder with a roasted grain aroma, the raw materials are composed of the following proportions by weight: 5 parts of sorghum, 3 parts of oats, 2 parts of mung beans, 3 parts of red beans, 1 part of cowpea, and 1 part of black beans.

[0049] A preparation method of probiotic multigrain powder with a roasted aroma of cereals, comprising the following steps:

[0050] (1) Screening of raw materials: remove sand, mildew and shriveled and useless raw materials in miscellaneous grains, and store them dry for later use;

[0051] (2) Cleaning: Wash 5 parts of sorghum, 3 parts of oats, 2 parts of mung beans, 3 parts of red beans, 1 part of cowpea, and 1 part of black beans;

[0052] (3) Baking: Drain the cleaned raw materials, take an appropriate amount and spread it on a baking tray, put it in the oven and bake for 25 minutes at a baking temperature of 145°C;

[0053] (4) Refining: Use a wall breaker to crush the microwave-expanded raw materials...

Embodiment 2

[0058] A probiotic miscellaneous grain powder with a roasted grain aroma, the raw materials are composed of the following proportions by weight: 3 parts of millet, 6 parts of oats, 1 part of barley, 1 part of millet, 2 parts of mung beans, 2 parts of red beans, and black beans 2 servings.

[0059] A preparation method of probiotic multigrain powder with a roasted aroma of cereals, comprising the following steps:

[0060] (1) Screening of raw materials: remove sand, mildew and shriveled and useless raw materials in miscellaneous grains, and store them dry for later use;

[0061] (2) Cleaning: Wash 3 parts of millet, 6 parts of oats, 1 part of barley, 1 part of millet, 2 parts of mung beans, 2 parts of red beans, and 2 parts of black beans;

[0062] (3) Baking: Drain the cleaned raw materials, take an appropriate amount and spread them on a baking tray, put them in an oven and bake for 30 minutes at a temperature of 150°C;

[0063] (4) Refining: Use a wall breaker to crush the...

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PUM

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Abstract

The invention discloses probiotics cereal powder with a cereal roasting aroma as well as a preparation method thereof. The powder is prepared from the following raw materials in parts by weight: 0-15parts of millet, 0-15 parts of sorghum, 0-10 parts of buckwheat, 0-10 parts of oat, 0-15 parts of barley, 0-15 parts of proso millet, 0-15 parts of coix seed, 0-15 parts of grain amaranth, 0-15 partsof kidney bean, 0-15 parts of mung bean, 0-15 parts of red bean, 0-10 parts of broad bean, 0-10 parts of pea, 0-10 parts of cowpea, 0-10 parts of lentil and 0-10 parts of black bean. According to theprobiotics cereal powder, by adding probiotics, viable count is guaranteed, human intestinal flora can be adjusted, and the powder can be dissolved at about 40 DEG C; a convenient and reliable meal can be provided for a consumer, at the same time, flavor of the cereal powder is improved though a roasting technology, so that the cereal power has unique burnt aroma of roasted cereal and has broad market prospects.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a probiotic miscellaneous grain powder with a roasted grain aroma and a preparation method thereof. Background technique [0002] my country's traditional dietary structure is mainly based on grains. According to the data of modern nutrition, the compound use of various grains can make the restrictive amino acids of different grains complement each other, and the content and proportion of essential amino acids in the protein of mixed foods are higher. It will be of great significance to approach the amino acid pattern of human protein, thereby improving the nutritional value of dietary protein. Nutrients such as protein, fat, carbohydrates, vitamins, minerals, and cellulose in miscellaneous grains are in line with the reasonable proportion of human intake, and because of their special nutritional factors with special therapeutic and food tonic functions, they occupy an i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/10A23L11/00A23L25/00A23L29/00A23L5/00A23L5/10A23L33/10A23L33/135
CPCA23L7/104A23L7/107A23L7/198A23L11/05A23L11/07A23L25/30A23L25/40A23L29/06A23L5/00A23L5/10A23L33/10A23L33/135A23V2002/00A23L11/50A23V2400/123A23V2400/143A23V2200/3204A23V2250/5112A23V2250/5114A23V2250/54246A23V2250/5432A23V2250/61A23V2250/628A23V2250/636A23V2250/6406A23V2300/10
Inventor 于雷陶立黄琬茹
Owner JILIN AGRICULTURAL UNIV
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