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Household nutrition-enriched solid food and preparation method thereof

A technology of nutrition fortification and food, applied in the field of food, can solve the problems of low vitamin content and single nutrient composition of pasta, and achieve the effects of high protein content, regulation of intestinal function, and soft and glutinous taste.

Inactive Publication Date: 2021-11-16
THE SECOND HOSPITAL AFFILIATED TO WENZHOU MEDICAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing pasta all is to make wheat flour and water into water surface earlier when making, and what have adds egg and salt while making water surface, and then, water surface is made into noodles, cake or water surface is fermented to make steamed stuffed bun, steamed bun. and Hanamaki, etc. These pasta have single nutritional components and extremely low vitamin content

Method used

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  • Household nutrition-enriched solid food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Prepare 55ml of distilled water, 7.5g of sugar, 6.5g of casein, 7.5g of oat fiber, 15g of nutritional ingredients, 61.5g of wheat core flour, 1g of yeast powder, 0.75g of fish oil, and 0.05g of lemon juice.

[0023] Put 55ml of distilled water in the configuration tank, add 7.5g of sugar, stir well to make it dissolve into a suspension, after the sugar is completely melted, put it into the dough mixer, the sugar is white sugar.

[0024] Add 0.75g of fish oil and 0.05g of lemon juice into the configuration tank, stir well for 5 minutes, and put it into the dough mixer.

[0025] Add 6.5g of casein, 7.5g of oat fiber, 15g of nutritional ingredients, and 57.5g of wheat core flour into a glass container, mix well and put it into the dough mixer.

[0026] Put 1g of highly active yeast powder into the top layer of the dough mixer, and isolate the yeast powder from distilled water, sugar, and fish oil, so as not to affect its normal fermentation.

[0027] Start the dough mixer...

Embodiment 2

[0033] Prepare 125ml of distilled water, 15g of sugar, 13g of casein, 15g of oat fiber, 30g of nutritional ingredients, 123g of wheat core flour, 2g of yeast powder, 1.5g of fish oil, and 0.1g of lemon juice.

[0034] Put 125ml of distilled water into the configuration tank, add 15g of sugar, stir well to make it dissolve into a suspension, after the sugar is completely melted, put it into the dough mixer, the sugar is white sugar.

[0035] Add 1.5g of fish oil and 0.1g of lemon juice into the configuration tank, stir well for 5 minutes, and put it into the dough mixer.

[0036] Add 13g of casein, 15g of oat fiber, 30g of nutritional ingredient package, and 115g of wheat core flour into a glass container, mix well and put it into the dough mixer.

[0037] Put 2g of highly active yeast powder into the top layer of the dough mixer, and isolate the yeast powder from distilled water, sugar, and fish oil, so as not to affect its normal fermentation.

[0038] Start the dough mixer,...

Embodiment 3

[0044]Prepare 150ml of distilled water, 30g of sugar, 26g of casein, 30g of oat fiber, 60g of nutritional ingredients, 246g of wheat core flour, 4g of yeast powder, 3g of fish oil, and 0.2g of lemon juice.

[0045] Put 150ml of distilled water in the configuration tank, add 30g of sugar, stir well to make it dissolve into a suspension, after the sugar is completely melted, put it into the dough mixer, the sugar is white sugar.

[0046] Add 3g of fish oil and 0.2g of lemon juice into the configuration tank, stir well for 5 minutes, and put it into the dough mixer.

[0047] Add 26g of casein, 30g of oat fiber, 60g of nutritional ingredient package, and 230g of wheat core flour into a glass container, mix well and put it into the dough mixer.

[0048] Put 4g of highly active yeast powder into the top layer of the dough mixer, and isolate the yeast powder from distilled water, sugar, and fish oil so as not to affect its normal fermentation.

[0049] Start the dough mixer, knead t...

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Abstract

The invention provides a household nutrition-enriched solid food and a preparation method thereof. The solid food is prepared from distilled water, sugar, casein, oat fibers, a nutrition ingredient bag, wheat core flour, yeast powder, fish oil and lemon juice. The preparation method comprises the following steps: mixing distilled water and sugar, mixing fish oil and lemon juice, mixing casein, oat fibers, a nutritional ingredient bag and wheat core flour, sequentially adding the mixture and yeast powder into a dough mixer, kneading for 30 minutes, fermenting for 60 minutes, kneading with the wheat core flour for 5-8 minutes, fermenting at 50 DEG C for 20 minutes, steaming at 120 DEG C for 16-18 minutes, turning off fire, standing for 5 minutes, taking out after the temperature is reduced to 40 DEG C. In this way, the solid food with nutrition is prepared. The solid food prepared by the invention is balanced in nutrition, complete in elements and high in high-quality protein, is rich in fish oil (omega-3 fatty acid), vitamin A, vitamin B family, vitamin C, vitamin D, vitamin E, vitamin K and other various vitamins and calcium, phosphorus, magnesium, iron, zinc, selenium, chromium, iodine and other trace elements, and has very high nutritional value and soft and glutinous taste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a solid food fortified at home and a preparation method thereof. Background technique [0002] Pasta is one of the main foods in people's lives. There are many varieties of pasta in China, which have local characteristics and are deeply loved by the people. Pasta also contains many nutrients and energy necessary for the human body, and is an indispensable food in people's lives. With the rapid development of society and the advancement of science and technology, the pace of production and life of people is also increasing rapidly, and the consumption of nutrients and energy by the human body is getting faster and faster; therefore, people's requirements for comprehensive, nutritious and healthy food are increasing many. Existing pasta all is to make wheat flour and water into water surface earlier when making, and what have adds egg and salt while making water surface, and then, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/21A23L33/12A23L33/16A23L33/15A23L33/155
CPCA23L7/104A23L33/21A23L33/12A23L33/16A23L33/15A23L33/155A23V2002/00A23V2200/30A23V2250/124A23V2250/54246A23V2250/76
Inventor 纪伟平沈贤
Owner THE SECOND HOSPITAL AFFILIATED TO WENZHOU MEDICAL COLLEGE
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