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Coarse cereal grain bars and preparation method thereof

A technology of cereals and miscellaneous grains, applied in the field of miscellaneous grains and cereal bars and its preparation, can solve the problems of people who cannot meet the three highs and few diabetic patients, and achieve the effect of improving blood sugar levels and crispy taste

Inactive Publication Date: 2019-09-17
青海省轻工业研究所有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its domestic research started relatively late, and in recent years, it has mainly focused on the formulation, processing technology and storage stability of cereal bars.
There are few targeted studies on diabetic patients and the three high groups, and the only cereal bars with low glycemic index (GI) have sensory deficiencies, which cannot meet the needs of the three high groups

Method used

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  • Coarse cereal grain bars and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0028] A multigrain cereal bar is prepared from the following raw materials in parts by weight: 70 parts of cereals, 50 parts of auxiliary materials such as nuts and dried fruits, and 80 parts of syrup binder. The grain is prepared from the following raw materials in parts by weight: 20 parts of quinoa, 20 parts of black barley and 30 parts of oatmeal. The auxiliary materials such as nuts and dried fruits are prepared from the following raw materials in parts by weight: 5 parts of peanuts, 10 parts of cashew nuts, 10 parts of banana crisps, 5 parts of almonds, and 20 parts of melon seeds. The syrup binder is prepared from the following raw materials in parts by weight: 60 parts of maltose syrup, 1 part of condensed milk, 2 parts of sucrose, 1 part of inulin, 16 parts of butter, water, and carrageenan. Among them, butter, The parts by weight of water and carrageenan are respectively: 12 parts of butter, 3.7 parts of water, and 0.3 parts of carrageenan.

[0029] The preparation...

example 2

[0041] A multigrain cereal bar is prepared from the following raw materials in parts by weight: 90 parts of cereals, 60 parts of auxiliary materials such as nuts and dried fruits, and 100 parts of syrup binder. The grain is prepared from the following raw materials in parts by weight: 30 parts of quinoa, 30 parts of black highland barley and 30 parts of oatmeal. The auxiliary materials such as nuts and dried fruits are prepared from the following raw materials in parts by weight: 7 parts of peanuts, 15 parts of cashew nuts, 20 parts of banana crisps, 8 parts of almonds, and 10 parts of melon seeds. The syrup binder is prepared from the following raw materials in parts by weight: 70 parts of maltose syrup, 5 parts of condensed milk, 5 parts of sucrose, 5 parts of inulin, and 15 parts of butter, water and carrageenan. Among them, butter, The parts by weight of water and carrageenan are respectively: 10 parts of butter, 4.5 parts of water and 0.5 part of carrageenan.

[0042] Th...

example 3

[0054] A multigrain cereal bar is prepared from the following raw materials in parts by weight: 100 parts of cereals, 80 parts of auxiliary materials such as nuts and dried fruits, and 120 parts of syrup binder. The grain is prepared from the following raw materials in parts by weight: 50 parts of quinoa, 20 parts of black barley and 30 parts of oatmeal. The auxiliary materials such as nuts and dried fruits are prepared from the following raw materials in parts by weight: 10 parts of peanuts, 30 parts of cashew nuts, 20 parts of banana crisps, 10 parts of almonds, and 10 parts of melon seeds. The syrup binder is prepared from the following raw materials in parts by weight: 85 parts of maltose syrup, 10 parts of condensed milk, 5 parts of sucrose, 8 parts of inulin, and 12 parts of butter, water and carrageenan. Among them, butter, The parts by weight of water and carrageenan are respectively: 7 parts of butter, 4.2 parts of water, and 0.8 parts of carrageenan.

[0055] The pr...

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Abstract

The invention discloses coarse cereal grain bars and a preparation method thereof, and relates to the technical field of process of coarse cereal grain. The coarse cereal grain bars are prepared from, by weight, 70-100 parts of grain, 50-80 parts of auxiliary materials such as nuts and dried fruits and 80-120 parts of a syrup adhesive, and wherein the ratio of the total weight parts of the grain and the auxiliary nut and dried fruit materials to the weight parts of the syrup adhesive is 6:4; the grain raw material involved in a formula of the coarse cereal grain bars has a low glycemic index (GI) value, which is beneficial for improving the blood glucose level of a patient needing blood glucose level reduction through diets, inulin contained in syrup is taken as fructo-oligosaccharide, and the coarse cereal grain bars have advantages of adjusting intestinal flora and the like and are suitable for being eaten by diabetics; the auxiliary materials mainly contain the nuts, the coarse cereal grain bars are crisp in taste, and then through baking, the raw materials present a specific fragrance through the Maillard reaction.

Description

technical field [0001] The invention relates to the technical field of miscellaneous grains and cereals processing, in particular to a miscellaneous grains cereal bar and a preparation method thereof. Background technique [0002] Diabetes is receiving more and more attention. Basically, 1 in every 11 people suffers from diabetes. It is considered to be one of the most harmful diseases to health in the world in the 21st century. Diet is recognized to play an important role in the prevention and management of diabetes. Over the past few decades, many studies have reported putative links between certain foods or certain ingredients in foods and the incidence of diabetes. For example, the composition of essential amino acids in quinoa is reasonable, balanced in proportion, easy to be absorbed by the body, gluten-free, rich in multivitamins, saponins, isoflavones, ecdysone, polysaccharides and other functional ingredients, and the glycemic index of quinoa (GI ) is low, rich in...

Claims

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Application Information

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IPC IPC(8): A23L7/174A23L7/126A23L19/00A23L25/00A23L33/00A23L33/21
CPCA23L7/174A23L7/126A23L19/09A23L25/30A23L33/00A23L33/21A23V2002/00A23V2200/328A23V2200/3202A23V2250/616A23V2250/628A23V2250/5062A23V2250/5036A23V2250/18A23V2300/10
Inventor 朱嘉文迟明刘毓超张艳珍王菲张东
Owner 青海省轻工业研究所有限责任公司
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