Processing method of powdery grain electuary food

Abstract

The invention relates to the technical field of powdery grain electuary processing, in particular to a processing method of powdery grain electuary food, which comprises the following processing methods: iron stick yam, oat grains, momordica grosvenori, corn flour and strawberries. The preparation method comprises the following steps: S1, raw material processing: primarily processing the iron stick yam, the oat grains, the fructus momordicae, the corn flour and the strawberries; s2, raw material treatment: respectively crushing the iron stick yam, the oat grains and the momordica grosvenori processed in the step S1; s3, mixing the raw materials, namely mixing the raw materials processed in the step S2 and the corn flour processed in the step S1 according to a proportion. Under the source of pure natural substances, interaction among the raw materials is completed in a scientific proportioning mode, the aims of being good in solubility, natural and visual in fruit grain presentation and free of artificial pigment and additive introduction are achieved before and after brewing, a novel nutritional cereal powder formula is finally formed, and people such as children, pregnant women and old people can eat the novel nutritional cereal powder trustingly.

Description

Technical Field

[0001] The invention relates to the technical field of powdered cereal powder processing, and more specifically to a method for processing powdered cereal powder food. Background Art

[0002] At present, the nutritional grain powder is mainly composed of pure yam powder, yam oat powder, and yam + other grain powder. Pure grain powder is easy to clump and clump due to electrostatic interaction during mixing, and is difficult to dissolve. Therefore, it is necessary to process the raw materials with some auxiliary materials or add additional substances to solve the problem. However, no matter what kind of processing is used, it is easy to introduce additives or artificial synthetic substances, which does not meet the characteristics of natural and healthy grain powder.

[0003] Secondly, in order to balance the cost, yam powder processing manufacturers mainly use cheap Huaishan yam and some vegetable yam, and some reduce the cost by adding rice flour. However, the medicinal value of these raw materials is not high, and they cannot exert their medicinal properties without strict processing. In order to solve the solubility problem, resistant dextrin, dissolving agent, thickening agent and other raw materials will be added. In order to solve the taste problem, either the original flavor is directly mixed with grains, or fruit powder containing a variety of artificial synthetic sweeteners and pigments is added.

[0004] In summary, the solubility of existing products cannot be guaranteed, fruit flavor is added through fruit powder, and there are many pigments and food additives.

[0005] Therefore we proposed a processing method of powdered cereal granule food to solve the above problems. Summary of the invention

[0006] In order to overcome the above-mentioned defects of the prior art, an embodiment of the present invention provides a method for processing a powdered cereal instant food to solve the problems raised in the above-mentioned background technology.

[0007] To achieve the above object, the present invention provides the following technical solution: a method for processing powdered cereal granule food, comprising the following processing method:

[0008] Iron stick yams, oatmeal cereal, monk fruit, cornmeal and strawberries;

[0009] Step S1: raw material processing, preliminary processing of iron stick yam, oatmeal, monk fruit, corn flour and strawberry;

[0010] Step S2: raw material processing, crushing the iron stick yam, oatmeal grains and monk fruit processed in step S1 respectively;

[0011] Step S3, mixing raw materials, mixing the raw materials processed in step S2 and the corn flour processed in step S1 according to a certain proportion;

[0012] Step S4: Finished product mixing, mixing the product mixed in step S3 and strawberries according to proportion;

[0013] Step S5: product packaging, the product mixed in step S4 is packaged using a powder packaging machine.

[0014] In a preferred embodiment, in step S1, the Chinese yam is fried with gluten, the oatmeal is enzymatically hydrolyzed, the monk fruit is dehydrated, the corn flour is processed into isomaltooligosaccharide, and the strawberry is freeze-dried.

[0015] In a preferred embodiment, in step S1, iron stick yam is a fresh raw material, oatmeal grains are original grains, monk fruit is a fresh original fruit, and strawberry is a fresh original fruit.

[0016] In a preferred embodiment, in step S2, the iron stick yam, oatmeal grains and monk fruit are crushed to micron level.

[0017] In a preferred embodiment, in step S3, the powder produced in step S2 is first fried at a constant temperature, and then mixed in a ratio of 60% oatmeal powder, 20% iron stick yam powder, 14% isomaltooligosaccharide and 2.5% monk fruit.

[0018] In a preferred embodiment, in step S4, the mixture in step S3 is mixed with 3.5% of freeze-dried strawberry cubes.

[0019] In a preferred embodiment, in step S5, the specification of the bagged product is 15g-20g per bag.

[0020] Technical effects and advantages of the present invention:

[0021] The present invention uses pure natural material sources and a scientific ratio to achieve the interaction between the raw materials, achieving the goals of good solubility, natural visual fruit grain presentation, and no artificial coloring and additives before and after brewing, and finally forming a new nutritional grain powder formula. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a schematic diagram of the processing flow of the present invention. DETAILED DESCRIPTION

[0023] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0024] Embodiment 1:

[0025] Reference Figure 1 , a method for processing a powdered cereal granule food, comprising the following processing methods:

[0026] Iron stick yams, oatmeal cereal, monk fruit, cornmeal and strawberries;

[0027] Step S1: raw material processing, preliminary processing of iron stick yam, oatmeal, monk fruit, corn flour and strawberry;

[0028] In step S1, the iron stick yam is fried with gluten, the oatmeal is enzymatically hydrolyzed, the monk fruit is dehydrated, the corn flour is processed into oligosaccharide, and the strawberry is freeze-dried at low temperature;

[0029] In step S1, iron stick yam is a fresh raw material, oatmeal grains are original grains, monk fruit is a fresh original fruit, and strawberry is a fresh original fruit;

[0030] Step S2: raw material processing, the iron stick yam, oatmeal grains and monk fruit processed in step S1 are crushed respectively; in step S2, the iron stick yam, oatmeal grains and monk fruit are crushed into micron level;

[0031] Step S3, mixing raw materials, mixing the raw materials processed in step S2 and the corn flour processed in step S1 according to a certain proportion;

[0032] In step S3, the powder produced in step S2 is first fried at a constant temperature, and then mixed in a ratio of 60% oatmeal powder, 20% iron stick yam powder, 14% isomaltooligosaccharide and 2.5% monk fruit;

[0033] Step S4: finished product mixing, the product mixed in step S3 and strawberries are mixed according to a proportion; in step S4, the mixture in step S3 is mixed with 3.5% of freeze-dried strawberry cubes;

[0034] Step S5: product packaging. The product mixed in step S4 is packaged using a powder packaging machine. In step S5, the specification of the bagged product is 15g-20g per bag.

[0035] Embodiment 2:

[0036] Reference Figure 1 , a method for processing a powdered cereal granule food, comprising the following processing methods:

[0037] Iron stick yams, oatmeal cereal, monk fruit, cornmeal and strawberries;

[0038] Step S1: raw material processing, preliminary processing of iron stick yam, oatmeal, monk fruit, corn flour and strawberry;

[0039] In step S1, the iron stick yam is fried with gluten, the oatmeal is enzymatically hydrolyzed, the monk fruit is dehydrated, the corn flour is processed into oligosaccharide, and the strawberry is freeze-dried at low temperature;

[0040] In step S1, iron stick yam is a fresh raw material, oatmeal grains are original grains, monk fruit is a fresh original fruit, and strawberry is a fresh original fruit;

[0041] Step S2: raw material processing, the iron stick yam, oatmeal grains and monk fruit processed in step S1 are crushed respectively; in step S2, the iron stick yam, oatmeal grains and monk fruit are crushed into micron level;

[0042] Step S3, mixing raw materials, mixing the raw materials processed in step S2 and the corn flour processed in step S1 according to a certain proportion;

[0043] In step S3, the powder produced in step S2 is firstly fried at a constant temperature, and then mixed in a ratio of 60% oatmeal powder, 20% iron stick yam powder, 14% isomaltooligosaccharide and 2% monk fruit;

[0044] Step S4: finished product mixing, the product mixed in step S3 and strawberries are mixed according to a proportion; in step S4, the mixture in step S3 is mixed with 3.5% of freeze-dried strawberry cubes;

[0045] Step S5: product packaging. The product mixed in step S4 is packaged using a powder packaging machine. In step S5, the specification of the bagged product is 15g-20g per bag.

[0046] Embodiment three:

[0047] Reference Figure 1 , a method for processing a powdered cereal granule food, comprising the following processing methods:

[0048] Iron stick yams, oatmeal cereal, monk fruit, cornmeal and strawberries;

[0049] Step S1: raw material processing, preliminary processing of iron stick yam, oatmeal, monk fruit, corn flour and strawberry;

[0050] In step S1, the iron stick yam is fried with gluten, the oatmeal is enzymatically hydrolyzed, the monk fruit is dehydrated, the corn flour is processed into oligosaccharide, and the strawberry is freeze-dried at low temperature;

[0051] In step S1, iron stick yam is a fresh raw material, oatmeal grains are original grains, monk fruit is a fresh original fruit, and strawberry is a fresh original fruit;

[0052] Step S2: raw material processing, the iron stick yam, oatmeal grains and monk fruit processed in step S1 are crushed respectively; in step S2, the iron stick yam, oatmeal grains and monk fruit are crushed into micron level;

[0053] Step S3, mixing raw materials, mixing the raw materials processed in step S2 and the corn flour processed in step S1 according to a certain proportion;

[0054] In step S3, the powder produced in step S2 is firstly fried at a constant temperature, and then mixed in a ratio of 60% oatmeal powder, 20% iron stick yam powder, 14% isomaltooligosaccharide and 1.5% monk fruit;

[0055] Step S4: finished product mixing, the product mixed in step S3 and strawberries are mixed according to a proportion; in step S4, the mixture in step S3 is mixed with 3.5% of freeze-dried strawberry cubes;

[0056] Step S5: product packaging. The product mixed in step S4 is packaged using a powder packaging machine. In step S5, the specification of the bagged product is 15g-20g per bag.

[0057] Embodiment 4:

[0058] Reference Figure 1 , a method for processing a powdered cereal granule food, comprising the following processing methods:

[0059] Iron stick yams, oatmeal cereal, monk fruit, cornmeal and strawberries;

[0060] Step S1: raw material processing, preliminary processing of iron stick yam, oatmeal, monk fruit, corn flour and strawberry;

[0061] In step S1, the iron stick yam is fried with gluten, the oatmeal is enzymatically hydrolyzed, the monk fruit is dehydrated, the corn flour is processed into oligosaccharide, and the strawberry is freeze-dried at low temperature;

[0062] In step S1, iron stick yam is a fresh raw material, oatmeal grains are original grains, monk fruit is a fresh original fruit, and strawberry is a fresh original fruit;

[0063] Step S2: raw material processing, the iron stick yam, oatmeal grains and monk fruit processed in step S1 are crushed respectively; in step S2, the iron stick yam, oatmeal grains and monk fruit are crushed into micron level;

[0064] Step S3, mixing raw materials, mixing the raw materials processed in step S2 and the corn flour processed in step S1 according to a certain proportion;

[0065] In step S3, the powder produced in step S2 is firstly fried at a constant temperature, and then mixed in a ratio of 60% oatmeal powder, 20% iron stick yam powder, 14% isomaltooligosaccharide and 1% monk fruit;

[0066] Step S4: finished product mixing, the product mixed in step S3 and strawberries are mixed according to a proportion; in step S4, the mixture in step S3 is mixed with 3.5% of freeze-dried strawberry cubes;

[0067] Step S5: product packaging. The product mixed in step S4 is packaged using a powder packaging machine. In step S5, the specification of the bagged product is 15g-20g per bag.

[0068] Embodiment five:

[0069] Reference Figure 1 , a method for processing a powdered cereal granule food, comprising the following processing methods:

[0070] Iron stick yams, oatmeal cereal, monk fruit, cornmeal and strawberries;

[0071] Step S1: raw material processing, preliminary processing of iron stick yam, oatmeal, monk fruit, corn flour and strawberry;

[0072] In step S1, the iron stick yam is fried with gluten, the oatmeal is enzymatically hydrolyzed, the monk fruit is dehydrated, the corn flour is processed into oligosaccharide, and the strawberry is freeze-dried at low temperature;

[0073] In step S1, iron stick yam is a fresh raw material, oatmeal grains are original grains, monk fruit is a fresh original fruit, and strawberry is a fresh original fruit;

[0074] Step S2: raw material processing, the iron stick yam, oatmeal grains and monk fruit processed in step S1 are crushed respectively; in step S2, the iron stick yam, oatmeal grains and monk fruit are crushed into micron level;

[0075] Step S3, mixing raw materials, mixing the raw materials processed in step S2 and the corn flour processed in step S1 according to a certain proportion;

[0076] In step S3, the powder produced in step S2 is firstly fried at a constant temperature, and then mixed in a ratio of 60% oatmeal powder, 20% iron stick yam powder, 14% isomaltooligosaccharide and 0.5% monk fruit;

[0077] Step S4: finished product mixing, the product mixed in step S3 and strawberries are mixed according to a proportion; in step S4, the mixture in step S3 is mixed with 3.5% of freeze-dried strawberry cubes;

[0078] Step S5: product packaging. The product mixed in step S4 is packaged using a powder packaging machine. In step S5, the specification of the bagged product is 15g-20g per bag.

[0079] From the above examples, the proportion of Momordica grosvenori is continuously reduced, and the paste degree of the product is continuously improved. The specific results are as follows:

[0080] Example Monk Fruit Content Fuzziness Embodiment 1 2.5％ excellent Embodiment 2 2％ good Embodiment 3 1.5％ Difference Embodiment 4 1％ Poor Embodiment 5 0.5％ Very bad

[0081] From the above content, when the proportion of monk fruit changes, the paste consistency of the product will also change accordingly. Therefore, ensuring the proportion of monk fruit can effectively ensure the quality of the product.

[0082] When selecting raw materials, we considered the dietary fiber of oatmeal powder and the medicinal properties of yam powder after processing. We also selected the iron stick yam variety with spleen-strengthening effect, oligosaccharides extracted from corn to supplement dietary fiber and as a food for intestinal probiotics, monk fruit powder as a natural sweetener and containing resistant dextrin to enhance the solubility of grain powder, and freeze-dried strawberry cubes to retain the maximum strawberry nutrients while providing a sweet and sour taste to neutralize the greasy taste of pure grain powder. Combining these raw material characteristics, we continuously debugged the raw material formula, and finally formed the characteristics of grain powder dissolution, sweetness supplementation, fruit supplementation, natural VC supplementation, and strong visualization before and after brewing without adding additional artificial synthetic substances, so as to maximize the characteristics of each raw material.

[0083] The raw materials for yam powder are selected from iron stick yam with medicinal properties, which are processed to exert their medicinal properties; oatmeal powder is powdered through enzymatic hydrolysis; oligosaccharides are extracted from corn as a natural source of dietary fiber and to supplement nutrients for probiotics in the body; monk fruit is dried and powdered to provide natural sweetness and contains resistant dextrin to improve solubility; freeze-dried strawberry cubes are directly and quickly freeze-dried from natural fresh fruits and float on the upper layer of the liquid after brewing; through the scientific proportions of the above raw materials and finally through the reaction of different raw materials with hot water, the problems of insufficient solubility, insufficient sweetness, monotonous color, monotonous taste, and insufficient VC are solved.

[0084] Through continuous scientific proportioning and taste testing, we finally formed a scientific proportion of 60% oatmeal powder, 20% yam powder, 14% isomaltooligosaccharide, 3.5% freeze-dried strawberry cubes, and 2.5% monk fruit.

[0085] Finally: The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for processing a powdered cereal instant food, characterized in that: The following processing methods are included: Iron stick yams, oatmeal cereal, monk fruit, cornmeal and strawberries; Step S1: raw material processing, preliminary processing of iron stick yam, oatmeal, monk fruit, corn flour and strawberry; Step S2: raw material processing, crushing the iron stick yam, oatmeal grains and monk fruit processed in step S1 respectively; Step S3, mixing raw materials, mixing the raw materials processed in step S2 and the corn flour processed in step S1 according to a certain proportion; Step S4: Finished product mixing, mixing the product mixed in step S3 and strawberries according to proportion; Step S5: product packaging, the product mixed in step S4 is packaged using a powder packaging machine.

2. The method for processing a powdered cereal instant food according to claim 1, characterized in that: In step S1, the iron stick yam is fried with gluten, the oatmeal grains are enzymatically hydrolyzed, the monk fruit is dehydrated and dried, the corn flour is processed into oligomaltose, and the strawberry is freeze-dried at low temperature.

3. The method for processing a powdered cereal instant food according to claim 1, characterized in that: In step S1, iron stick yam is a fresh raw material, oatmeal grains are original grains, monk fruit is a fresh original fruit, and strawberry is a fresh original fruit.

4. The method for processing a powdered cereal instant food according to claim 1, characterized in that: In step S2, the iron stick yam, oatmeal grains and monk fruit are crushed into micron level.

5. The method for processing a powdered cereal instant food according to claim 1, characterized in that: In step S3, the powder produced in step S2 is first fried at a constant temperature, and then mixed in a ratio of 60% oatmeal powder, 20% iron stick yam powder, 14% isomaltooligosaccharide and 2.5% monk fruit.

6. The method for processing a powdered cereal instant food according to claim 1, characterized in that: In step S4, the mixture in step S3 is mixed with 3.5% of freeze-dried strawberry cubes.

7. The method for processing a powdered cereal instant food according to claim 1, characterized in that: In step S5, the specification of the bagged product is 15g-20g per bag.

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