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Vegetarian oat porridge capable of invigorating spleen and regulating function of stomach and preparation method thereof

A technology of oatmeal and vegetarian food, applied in the directions of bacteria, food science, and application used in food preparation, can solve the problems of not having spleen, stomach and health care, low nutritional value, and inability to eat fast food, etc. Taste and nutritional value, improve the flavor and taste, and are conducive to the effect of storage

Inactive Publication Date: 2020-11-10
广东金祥食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Its nutritional value of existing oatmeal porridge is not high, does not have the effect of invigorating the spleen, nourishing the stomach health care simultaneously, can not fast food in addition, needs to boil for a long time when eating, time-consuming, laborious; The importance of the oatmeal is getting higher and higher. In this regard, the company is committed to improving the existing oatmeal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of spleen and stomach vegetarian oatmeal porridge of this embodiment includes the following raw materials in parts by weight:

[0033] 77 servings of oatmeal, 17 servings of creamy pumpkin soup, 1 serving of pumpkin cubes;

[0034] The preparation method of described butter pumpkin soup is:

[0035] Step 1: Weigh the following raw materials in parts by weight: 10 parts of pumpkin, 3 parts of miscellaneous grain powder, 2 parts of maltodextrin, 1 part of non-dairy creamer, 2 parts of edible salt, 1 part of yeast extract, 1 part of food additive and 1 part of part soybean oil;

[0036] Step 2: Peel the pumpkin and put it into a beater for beating, then mix it with miscellaneous grain powder, maltodextrin, non-dairy creamer, edible salt, yeast extract, and food additives, then add 55 parts by weight of water and stir Evenly, first boil for 10 minutes, the boiling temperature is 100°C, the boiling pressure is 1MPa, and finally keep warm to obtain the prepared produ...

Embodiment 2

[0049] A kind of spleen and stomach vegetarian oatmeal porridge of this embodiment includes the following raw materials in parts by weight:

[0050] 81 servings of oatmeal, 19 servings of creamy pumpkin soup, 5 servings of pumpkin cubes;

[0051] The preparation method of described butter pumpkin soup is:

[0052] Step 1: Weigh the following raw materials in parts by weight: 20 parts of pumpkin, 6 parts of miscellaneous grain powder, 5 parts of maltodextrin, 4 parts of non-dairy creamer, 4 parts of edible salt, 3 parts of yeast extract, 3 parts of food additives and 5 parts of part soybean oil;

[0053] Step 2: Peel the pumpkin and put it into a beater for beating, then mix it with miscellaneous grain powder, maltodextrin, non-dairy creamer, edible salt, yeast extract, and food additives, then add 65 parts by weight of water and stir Evenly, first boil for 20 minutes, the boiling temperature is 110°C, the boiling pressure is 2MPa, and finally keep warm to obtain the prepared...

Embodiment 3

[0066] A kind of spleen and stomach vegetarian oatmeal porridge of this embodiment includes the following raw materials in parts by weight:

[0067] 79 servings of oatmeal, 18 servings of creamy pumpkin soup, 3 servings of pumpkin cubes;

[0068] The preparation method of described butter pumpkin soup is:

[0069] Step 1: Weigh the following raw materials in parts by weight: 15 parts of pumpkin, 4.5 parts of miscellaneous grain powder, 3.5 parts of maltodextrin, 2.5 parts of non-dairy creamer, 3 parts of edible salt, 2 parts of yeast extract, 2 parts of food additives and 3 parts of part soybean oil;

[0070] Step 2: Peel the pumpkin and put it into a beater for beating, then mix it with miscellaneous grain powder, maltodextrin, non-dairy creamer, edible salt, yeast extract, and food additives, then add 60 parts by weight of water and stir Evenly, first boil for 15 minutes, the boiling temperature is 105°C, the boiling pressure is 1.5MPa, and finally keep warm to obtain the ...

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Abstract

The invention provides vegetarian oat porridge capable of invigorating spleen and regulating function of stomach. The vegetarian oat porridge is prepared from the following raw materials in parts by weight: 77-81 parts of oatmeal, 17-19 parts of cream pumpkin soup and 1-5 parts of pumpkin granules. The oatmeal and the pumpkin granules are used as main materials of the product, and the cream pumpkin soup is used as an instant seasoning, so that the mouth feel and the nutritional value of the product can be improved; the self-made corn starch is treated by stir-frying at 70-80 DEG C, burnt cornis rich in fragrance, the burnt corn is blended with other raw materials in the cream pumpkin soup for eating, and the fragrance and mouth feel of the product can be improved; and besides, the treatedcorn starch can be used as an auxiliary agent in the cream pumpkin soup, so that a synergistic effect is achieved, the retention time of the porridge in the gastrointestinal tract of a human body isprolonged, on one hand, the effects of the product for invigorating the spleen and nourishing the stomach can be improved, on the other hand, nutrient substances in the porridge are completely digested, and the nutrition additional efficacy of the product is enhanced.

Description

technical field [0001] The invention relates to the technical field of oatmeal, in particular to a vegetarian oatmeal for invigorating the spleen and stomach and a preparation method thereof. Background technique [0002] Porridge is a liquid food, which is nutritionally inferior to rice of the same volume. And the porridge is "not full", and I feel full when I eat it, but I am hungry again soon. Over time, older adults become malnourished due to insufficient energy and nutrient intake. Therefore, you should also pay attention to balanced nutrition when drinking porridge. Therapeutic porridge is the characteristic of Chinese food porridge, which integrates traditional nutrition science and culinary science, and plays a more important role in improving the health of the people. It starts from the concept of the same origin of medicine and food and the same use of medicine and food, and according to the theory of traditional nutrition, it is mainly made of various health-pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/135A23L23/10A23L19/00A23L33/10A23L5/30
CPCA23L7/135A23L23/10A23L19/03A23L33/10A23L5/32A23V2002/00A23V2400/249A23V2200/32A23V2250/5118A23V2250/18A23V2250/5114A23V2300/48A23V2300/24
Inventor 郑庆祥郑煜方李如娟佘润生庄瑜卓玉婷
Owner 广东金祥食品有限公司
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