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Additive-free cooked ready-to-eat whole-grain coarse cereal product and production process of product

A technology of whole grains and no additives, applied in the field of miscellaneous grain products, can solve the problems of long shelf life and the difficulty of satisfying the taste of miscellaneous grain products at the same time, and achieve the effects of prolonging the shelf life, benefiting human health and improving taste.

Pending Publication Date: 2021-07-23
湖北金棒棒食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned related technologies, the inventor believes that it is difficult for the miscellaneous grain products prepared by the above-mentioned process to meet people's needs for taste and long shelf life at the same time

Method used

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  • Additive-free cooked ready-to-eat whole-grain coarse cereal product and production process of product
  • Additive-free cooked ready-to-eat whole-grain coarse cereal product and production process of product
  • Additive-free cooked ready-to-eat whole-grain coarse cereal product and production process of product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A ready-to-eat non-additive-cooked bagged cereal product, the raw materials are composed of 2kg peanuts, 2kg soybeans, 1.5kg red beans, 1kg oats, 1kg job's tears, 1kg black rice, 1kg black beans and 0.5kg sesame, and are made by the following steps :

[0041] Step 1, screening raw materials: removing impurities and damaged raw materials;

[0042] Step 2, soaking: Soak the raw materials separately in tap water, the water temperature is controlled at 25°C, the soaking time is 5 hours, and the moisture content of the raw materials is 40% after soaking;

[0043] Step 3, cleaning: wash the soaked raw materials with tap water respectively, the temperature of the water is 30°C, and the cleaning time is 2 minutes;

[0044] Step 4, mixing: mix the cleaned raw materials evenly;

[0045] Step 5, blanching: put the mixed raw materials into hot water for blanching, the temperature of the hot water is 92°C, and the blanching time is 10 minutes;

[0046] Step 6, cooling: pick up th...

Embodiment 2

[0051] A ready-to-eat non-additive-cooked multi-cereals product differs from Example 1 in that the soaking water temperature in Step 2 is controlled at 32° C. and the soaking time is 4 hours.

Embodiment 3

[0053] A ready-to-eat multi-grain product cooked without additives, differs from Example 1 in that the soaking water temperature in step 2 is controlled at 40° C., and the soaking time is 3 hours.

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Abstract

The application relates to the technical field of coarse cereal food, and particularly discloses an additive-free cooked ready-to-eat whole-grain coarse cereal product and a production process of the product. The production process comprises the following steps: step 1, screening raw materials; step 2, soaking; step 3, cleaning; step 4, mixing; step 5, blanching; step 6, cooling; step 7, draining; step 8, packaging; and step 9, sterilizing. The raw materials are at least two of rice cereals, beans, nuts, and medicine and food homology, the rice cereals are a composition of one or more of oats, coix seeds, black rice, red rice, rye and purple sweet potatoes, the beans are a composition of one or more of soybeans, red beans, black beans, mung beans and red kidney beans, the nuts are a composition of one or more of peanuts, walnuts, red dates, lotus seeds and sesames, and the medicinal and edible products are a composition of one or more of lily bulbs, Chinese yams, gordon fruit and poria cocos. The production process disclosed by the application has the advantages of improving the taste of the coarse cereal product and prolonging the shelf life at the same time.

Description

technical field [0001] The application relates to the technical field of miscellaneous grains, more specifically, it relates to a non-additive-cooked, ready-to-eat whole grains product and a production process thereof. Background technique [0002] At present, people mainly use rice and noodles as their staple food, and generally seldom eat miscellaneous grains, which will lead to nutritional imbalance. Miscellaneous grains contain a variety of trace elements that are beneficial to human health, and continuous consumption is beneficial to human health. [0003] Generally, rice, corn, and soybeans are used as raw materials in related technologies. The raw materials are screened, soaked, cooked, cooled, bagged and sterilized to obtain miscellaneous grain products. In order to meet people's pursuit of green health, preservatives are generally not added. [0004] In view of the above-mentioned related technologies, the inventor believes that it is difficult for the miscellaneous...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L25/00A23L11/00A23L33/00A23L5/10A23B9/08A23B9/02A23B9/00A23B9/10A23C11/10A23L11/60A23L11/65
CPCA23L7/117A23L25/20A23L11/01A23L11/03A23L33/00A23L5/13A23B9/08A23B9/10A23B9/02A23B9/005A23C11/103
Inventor 张剑锋魏碧玲陈德康
Owner 湖北金棒棒食品开发有限公司
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