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Preparation method of nutritional compound oatmeal

A compound oatmeal and nutritional technology, applied in the functions of food ingredients, food science, application, etc., can solve the problems of single nutrient substance and single taste, achieve high nutritional value, improve the crispy taste, and enhance the richness of the taste.

Pending Publication Date: 2022-03-18
桂林智仁食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the instant oatmeal processed by the preparation method of the above-mentioned instant oatmeal has a relatively single mouthfeel and relatively single nutrients.

Method used

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  • Preparation method of nutritional compound oatmeal
  • Preparation method of nutritional compound oatmeal
  • Preparation method of nutritional compound oatmeal

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] see Figure 1-3 , the present invention provides a technical solution: a preparation method of nutritional compound oatmeal, specifically comprising the following steps:

[0045] S1, main material preparation:

[0046] S101. Preparation of buckwheat flakes: screening buckwheat raw materials, cleaning, steam cooking, tableting, and low-temperature baking to obtain buckwheat flakes;

[0047] S102. Preparation of oat flakes: screening oat raw materials, cleaning, steam cooking, tableting, and low-temperature baking to obtain oat flakes;

[0048] S103. Preparation of corn flakes: screening the raw materials of corn varieties, peeling and removing the germ, washing, steam cooking, pressing into tablets, and baking at low temperature to obtain corn flakes;

[0049] S104. Preparation of millet grains: Screening, washing, and puffing of the millet variety raw materials to obtain millet grains. The puffing pressure is 1 MPa, the temperature is 120° C., and the time is 5 minute...

Embodiment 2

[0071] see Figure 1-3 , the present invention provides a technical solution: a preparation method of nutritional compound oatmeal, specifically comprising the following steps:

[0072] S1, main material preparation:

[0073] S101. Preparation of buckwheat flakes: screening buckwheat raw materials, cleaning, steam cooking, tableting, and low-temperature baking to obtain buckwheat flakes;

[0074] S102. Preparation of oat flakes: screening oat raw materials, cleaning, steam cooking, tableting, and low-temperature baking to obtain oat flakes;

[0075] S103. Preparation of corn flakes: screening the raw materials of corn varieties, peeling and removing the germ, washing, steam cooking, pressing into tablets, and baking at low temperature to obtain corn flakes;

[0076] S104. Preparation of millet grains: Screening, cleaning, and puffing the raw materials of millet varieties to obtain millet grains. The puffing pressure is 1.1 MPa, the temperature is 140° C., and the time is 6.5...

Embodiment 3

[0098] see Figure 1-3 , the present invention provides a technical solution: a preparation method of nutritional compound oatmeal, specifically comprising the following steps:

[0099] S1, main material preparation:

[0100] S101. Preparation of buckwheat flakes: screening buckwheat raw materials, cleaning, steam cooking, tableting, and low-temperature baking to obtain buckwheat flakes;

[0101] S102. Preparation of oat flakes: screening oat raw materials, cleaning, steam cooking, tableting, and low-temperature baking to obtain oat flakes;

[0102] S103. Preparation of corn flakes: screening the raw materials of corn varieties, peeling and removing the germ, washing, steam cooking, pressing into tablets, and baking at low temperature to obtain corn flakes;

[0103] S104. Preparation of millet grains: Screening, washing, and puffing of the millet variety raw materials to obtain millet grains. The puffing pressure is 1.2 MPa, the temperature is 160° C., and the time is 8 minu...

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Abstract

The invention relates to the technical field of oatmeal processing, in particular to a preparation method of nutritional compound oatmeal, which specifically comprises the following steps: S1, preparing main materials; s2, preparing nutritional materials; s3, stirring and mixing; s4, adding auxiliary materials; s5, performing low-temperature baking; s6, weighing and packaging; and S7, performing high-temperature sterilization. The nutritional compound oatmeal prepared by the preparation method of the nutritional compound oatmeal is higher in nutritional value and richer in taste; buckwheat flakes, oatmeal and cornflakes are subjected to steam cooking, tableting and low-temperature baking, and millet grains are puffed, so that the mouth feel of the buckwheat flakes, the oatmeal, the cornflakes and the millet grains is improved; walnuts, Chinese yams, Chinese wolfberry fruits and longans are all processed into powder so as to be convenient to brew, fruits are processed into dry particles so as to enrich the mouth feel, and the mixed materials are subjected to low-temperature baking again, so that the mouth feel is improved, and the storage is convenient.

Description

technical field [0001] The invention relates to the technical field of oatmeal processing, in particular to a preparation method of nutritional compound oatmeal. Background technique [0002] After being processed into oatmeal, oatmeal has become a popular health food in recent years because of its convenience and improved taste. [0003] For example, the patent with the notification number CN107927578A discloses a preparation method of instant oatmeal, which includes the following steps: 1) material selection: select high-quality oatmeal, add plant powder to the oatmeal, and the ratio of plant powder to oatmeal is 1:4; 2) Stirring: Fully stir the oatmeal and plant powder in the stirring device for 2-3 hours; 3) Sterilize; 4) Add auxiliary materials: take 70-80 parts of oatmeal mixture, emulsifier 3-5 3-5 parts of vegetable oil, 5-10 parts of maltose syrup, 3-5 parts of ethyl maltol, 3-5 parts of pectin; 1-2 hours; 6) drying: the drying time is 2-3 hours; 7) spraying treat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L7/178A23L25/00A23L19/10A23L19/00A23L33/00
CPCA23L7/117A23L7/178A23L25/30A23L19/10A23L19/03A23L19/09A23L33/00A23V2002/00A23V2200/30
Inventor 彭海宁彭麒霖许青松钟德品丘富圣
Owner 桂林智仁食品工业有限公司
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