Public healthy breakfast powder and preparation method thereof

A breakfast powder and healthy technology, which is applied in the directions of food ingredients as taste modifiers, food ingredients as smell modifiers, and food ingredients as taste modifiers, etc., can solve the loss of micronutrients in whole grain flour, and the powder quality is difficult to meet the requirements of food processing. , Unfavorable absorption of nutrients such as dietary fiber

Pending Publication Date: 2020-12-29
郭小卫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The eating habit of our country is that noodles are mainly cooked, and the existing flour processing technology cannot meet the processing requirements of whole grain flour.
Whole grain flour h

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A preparation method of public health breakfast powder, which is obtained by the following method:

[0054] (1) Weigh the ingredients of the public health breakfast powder according to the weight ratio: walnut 1kg, peanut 1kg, sunflower kernel 2kg, black sesame 2kg, white sesame 3kg, barley kernel 3kg, rye kernel 2kg, white sorghum 2kg, red sorghum 1kg, Corn 1kg, buckwheat 1kg, oat 1kg, tartary buckwheat 2kg, rice 2kg, millet 3kg, glutinous rice 3kg, red rice 2kg, black rice 2kg, glutinous rice 1kg, brown rice 1kg, barley 1kg, soybean 1kg, black bean 2kg, mung bean 2kg, pea 3kg , cowpea 3kg, lentils 2kg, red beans 2kg, yam 1kg, red dates 1kg.

[0055] (2) Bake each ingredient in the above components at a low temperature of 120°C to 130°C until they are cooked, and then let them dry to room temperature.

[0056] (3) Grinding each food material obtained in step (2) into ultra-fine powder, the particle size of the powder is 400 mesh.

[0057] (4) Mix and stir the 30 kind...

Embodiment 2

[0059] A preparation method of public health breakfast powder, which is obtained by the following method:

[0060] (1) Weigh the ingredients of public health breakfast powder according to the weight ratio: walnut 8.33kg, peanut 5kg, sunflower kernel 4kg, black sesame 4kg, white sesame 3kg, barley kernel 3kg, rye kernel 4kg, white sorghum 4kg, red sorghum 5kg , corn 8.34kg, buckwheat 8.34kg, oats 5kg, tartary buckwheat 4kg, rice 4kg, millet 3kg, glutinous rice 3kg, red rice 4kg, black rice 4kg, glutinous rice 5kg, brown rice 8.33kg, barley 8.33kg, soybeans 5kg, black beans 4kg, 4kg of mung beans, 3kg of peas, 3kg of cowpeas, 4kg of lentils, 4kg of red beans, 5kg of yams, and 8.33kg of red dates.

[0061] (2) Bake each ingredient in the above components at a low temperature of 120°C to 130°C until they are cooked, and then let them dry to room temperature.

[0062] (3) Grinding each food material obtained in step (2) into ultra-fine powder, the particle size of the powder is 40...

Embodiment 3

[0065] A preparation method of public health breakfast powder, which is obtained by the following method:

[0066] (1) Weigh the ingredients of the public health breakfast powder according to the weight ratio: 4kg of walnuts, 2.5kg of peanuts, 3.3kg of sunflower kernels, 3.3kg of black sesame seeds, 3kg of white sesame seeds, 3kg of barley kernels, 3.3kg of rye kernels, and 3.3kg of white sorghum , red sorghum 3kg, corn 4.5kg, buckwheat 4.5kg, oat 3kg, tartary buckwheat 3.3kg, rice 3.3kg, millet 3kg, glutinous rice 3kg, red rice 3.3kg, black rice 3.3kg, glutinous rice 3kg, brown rice 4.5kg, barley 4.5kg kg, soybeans 3kg, black beans 3.3kg, mung beans 3.3kg, peas 3kg, cowpeas 3kg, lentils 3.3kg, red beans 3.3kg, yams 3kg, red dates 4.5kg.

[0067] (2) Bake each ingredient in the above components at a low temperature of 120°C to 130°C until they are cooked, and then let them dry to room temperature.

[0068] (3) Grinding each food material obtained in step (2) into ultra-fine p...

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Abstract

The invention discloses a preparation method of public healthy breakfast powder. The public healthy breakfast powder comprises walnut, peanut, sunflower seed kernel, black sesame, white sesame, barleykernel, rye kernel, white sorghum, red sorghum, corn, buckwheat, oat, tartary buckwheat, rice, millet, polished glutinous rice, red rice, black rice, glutinous rice, brown rice, coix seed, soybean, black bean, mung bean, pea, cowpea, hyacinth bean, red bean, Chinese yam and red jujube. The preparation method comprises the following steps of baking the food materials at a low temperature of 120-130 DEG C until the food materials are cooked, grinding the baked food materials into ultrafine powder, and performing uniform mixing and stirring to obtain the finished public healthy breakfast powder.The breakfast powder is fine and smooth in mouth feel, sweet in flavor and fragrant in taste, remarkably improves and relieves nutritional imbalance of people, can improve and relieve trouble of constipation, and well improves and relieves cardiovascular and cerebrovascular diseases.

Description

technical field [0001] The invention belongs to the technical field of health nutrition and health food, and in particular relates to a preparation method of public health breakfast powder. Background technique [0002] In today's society, people pay more and more attention to the impact of health. Chronic diseases such as "sub-health" and "three highs" caused by excess macronutrients and insufficient micronutrients, as well as obesity have affected the development of society. The lack of nutrients can cause consequences such as hindering the development of physique and intelligence, and affecting the development of the immune system. It has been recognized that the unique phytochemical elements contained in whole grain foods have interactions or synergies that cannot be achieved by fortified flours with the addition of only a few exogenous synthetic nutrients. For this reason, my country has also vigorously developed whole grain nutritious food in recent years, and formula...

Claims

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Application Information

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IPC IPC(8): A23L33/10A23L25/00A23L7/10A23L11/00A23L19/10A23L19/00
CPCA23L33/10A23L25/30A23L7/198A23L11/07A23L11/05A23L19/10A23L19/01A23V2002/00A23V2200/14A23V2200/16A23V2200/15A23V2200/326A23V2200/318A23V2200/328A23V2200/332
Inventor 郭小卫
Owner 郭小卫
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