Breakfast porridge and preparation method thereof

Abstract

The breakfast porridge comprises 7%-8% of coffee beans or powder, 12%-13% of purified water, 12%-13% of purple rice, 9%-11% of oat, 6%-7% of chenopodium quinoa willd, 6%-7% of soybean milk oat, 6%-7% of snow sprout rice, 2%-3% of Chinese yam slices, 5%-7% of lily, 5%-7% of red chenopodium quinoa willd, 1%-2% of tremella, 1%-2% of hericium erinaceus, 2%-3% of wasp sugar, 12%-16% of milk and 0.05%-0.07% of cubilose. The coffee has the following technical effects that the digestive system is protected: the gastric acid secretion can be increased when coffee is drunk on an empty stomach, the digestion function can be influenced by hyperacidity, and uncomfortable symptoms such as dyspepsia, inappetence, stomachache, gasteremphraxis, nausea and vomiting are caused; according to the formula, ingredients such as coffee and nutrient substances such as dietary fibers and vitamins of grains are combined, and comprehensive nutrition is provided.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to breakfast porridge and a preparation method thereof. Background Art

[0002] Coffee is a popular drink that has the effect of refreshing the mind. Cereals are rich in various nutrients and are an important part of people's daily diet. Bird's nest is a well-known precious health food. Its rich collagen and sialic acid have the effect of beauty and prevention of Alzheimer's disease. Hericium erinaceus also has certain health care and stomach nourishing effects. At present, there is a lack of innovative foods that effectively combine coffee with bird's nest, cereals and Hericium erinaceus on the market. Summary of the invention

[0003] The purpose of the present invention is to provide a breakfast porridge and a preparation method thereof. The product is mainly composed of coffee beans or powder, various grains (such as oats, wheat, corn, quinoa, etc.), nuts (optional), dried fruits (optional), white fungus, hericium erinaceus, bird's nest (optional), etc. in a specific proportion. The coffee beans are carefully selected and roasted to ensure a strong flavor and a harmonious combination with the grains. The grains are specially processed, such as roasting, puffing, etc., to increase the richness and crispness of the taste.

[0004] To achieve the above objectives, the present invention is implemented through the following technical solutions: The invention discloses a breakfast porridge and a preparation method thereof. The breakfast porridge is characterized in that the breakfast porridge comprises the following components in mass fractions: 7% to 8% of coffee beans or powder, 12% to 13% of purified water, 12% to 13% of purple rice, 9% to 11% of oats, 6% to 7% of quinoa, 6% to 7% of soy milk oats, 6% to 7% of snow sprout rice, 2% to 3% of yam slices, 5% to 7% of lily bulbs, 5% to 7% of red quinoa, 1% to 2% of white fungus, 1% to 2% of hericium erinaceus, 2% to 3% of rock bees sugar and 12% to 16% of milk.

[0005] A method for preparing breakfast porridge, characterized in that the preparation method comprises S1 washes purple rice oats, quinoa, snow sprout rice, and red quinoa, and then puffs or bakes them; S2 mixes the ground coffee bean powder extract with purified water and rock honey to form a coffee extract mixture; S3 Stir the puffed or baked and preheated quinoa, purple rice, oatmeal, etc., coffee extract mixture, and milk mixture evenly; S4 adds chopped Hericium erinaceus and Tremella fuciformis; S5 is canned in a metal container and then sterilized at 121 degrees Celsius for 20 minutes under high temperature and high pressure. Without adding any preservatives, it can be stored in a cool and ventilated environment at 25 degrees Celsius for no more than two years.

[0006] A breakfast porridge, characterized in that it comprises the following components in mass fractions: 7% to 8% coffee beans or powder, 12% to 13% purified water, 12% to 13% purple rice, 9% to 11% oats, 6% to 7% quinoa, 6% to 7% soy milk oats, 6% to 7% snow sprout rice, 2% to 3% yam slices, 5% to 7% lily, 5% to 7% red quinoa, 1% to 2% white fungus, 1% to 2% hericium erinaceus, 2% to 3% rock sugar, 12% to 16% milk, and 0.05% to 0.07% bird's nest.

[0007] A method for preparing breakfast porridge, characterized in that the preparation method comprises S1 washes purple rice oats, quinoa, snow sprout rice, and red quinoa, and then puffs or bakes them; S2 mixes the ground coffee bean powder extract with purified water and rock honey to form a coffee extract mixture; S3 Stir the puffed or baked and preheated quinoa, purple rice, oatmeal, etc., coffee extract mixture, and milk mixture evenly; S4 adds chopped Hericium erinaceus and Tremella fuciformis; S5 is added with bird's nest silk that has been physically pre-treated to resist high temperature, picked out and cleaned; S6 is canned in a metal container and then sterilized at 121 degrees Celsius for 20 minutes under high temperature and high pressure. Without adding any preservatives, it can be stored in a cool and ventilated environment at 25 degrees Celsius for no more than two years.

[0008] Compared with the prior art, the breakfast porridge and the preparation method thereof of the present invention have the following technical effects: 1. Protect the digestive system: Drinking coffee on an empty stomach will increase gastric acid secretion. Excessive gastric acid will affect digestive function, leading to indigestion, loss of appetite, stomach pain, bloating, nausea, vomiting and other discomfort symptoms. This formula combines ingredients such as coffee with nutrients such as dietary fiber and vitamins from cereals to provide comprehensive nutrition. In addition, drinking coffee on an empty stomach for a long time may also cause digestive system diseases such as gastritis and gastric ulcers. The formula of the present invention, because it adds the modulated cereals, plays a role in protecting the gastric mucosa while refreshing the mind with coffee. Combining breakfast and coffee into one solves the above problems very well.

[0009] 2. Unique taste: The richness of coffee combined with the crispness of grains creates a unique flavor and taste experience.

[0010] 3. Convenient to eat: It can be eaten as breakfast, snack or afternoon tea, and can be enjoyed anytime and anywhere.

[0011] 4. Innovative products: meet consumers' demand for novel and healthy food and have broad market prospects. DETAILED DESCRIPTION

[0012] Those skilled in the art should recognize that the present embodiment is only used to illustrate the present invention, and is not used to limit the present invention. Any changes or modifications to the embodiment within the scope of the present invention are within the scope of the claims of the present invention.

[0013] Specific embodiment 1, a latte oatmeal cereal breakfast porridge, which is different from the prior art in that it includes the following components by mass fraction: 7% to 8% coffee beans or powder, 12% to 13% purified water, 12% to 13% purple rice, 9% to 11% oats, 6% to 7% quinoa, 6% to 7% soy milk oats, 6% to 7% snow sprout rice, 2% to 3% yam slices, 5% to 7% lily, 5% to 7% red quinoa, 1% to 2% white fungus, 1% to 2% hericium erinaceus, 2% to 3% rock honey, and 12% to 16% milk.

[0014] A latte oatmeal breakfast porridge is different from the prior art in that it includes the following components in mass fractions: 7.64% coffee beans or powder, 12.73% purified water, 12.73% purple rice, 10.19% oats, 6.37% quinoa, 10.19% soy milk oats, 10.19% snow sprout rice, 2.55% yam slices, 6.37% lily, 1.9% red quinoa, 1.3% white fungus, 1.3% hericium erinaceus, 2.54% rock sugar, and 14% milk.

[0015] A latte oatmeal breakfast porridge is different from the prior art in that it comprises the following components in mass fractions: 7% coffee beans or powder, 12% purified water, 13% purple rice, 11% oats, 6% quinoa, 6% soy milk oats, 6% snow sprout rice, 3% yam slices, 7% lily, 7% red quinoa, 2% white fungus, 1% hericium erinaceus, 3% rock honey, and 16% milk.

[0016] A latte oatmeal breakfast porridge, which is different from the prior art in that the preparation method includes S1 washes purple rice oats, quinoa, snow sprout rice, and red quinoa, and then puffs or bakes them; S2 mixes the ground coffee bean powder extract with purified water and rock honey to form a coffee extract mixture; S3 Stir the puffed or baked and preheated quinoa, purple rice, oatmeal, etc., coffee extract mixture, and milk mixture evenly; S4 adds chopped Hericium erinaceus and Tremella fuciformis; S5 is canned in a metal container and then sterilized at 121 degrees Celsius for 20 minutes under high temperature and high pressure.

[0017] Specific embodiment 2, a latte bird's nest breakfast porridge, which is different from the prior art in that it includes the following components by mass fraction: 7% to 8% coffee beans or powder, 12% to 13% purified water, 12% to 13% purple rice, 9% to 11% oats, 6% to 7% quinoa, 6% to 7% soy milk oats, 6% to 7% snow sprout rice, 2% to 3% yam slices, 5% to 7% lily, 5% to 7% red quinoa, 1% to 2% white fungus, 1% to 2% hericium erinaceus, 2% to 3% rock sugar, 12% to 16% milk, and 0.05% to 0.07% bird's nest.

[0018] A latte bird's nest breakfast porridge is different from the prior art in that it includes the following components by mass fraction: 7.64% coffee beans or powder, 12.67% pure water, 12.73% purple rice, 10.19% oats, 6.37% quinoa, 10.19% soy milk oats, 10.19% snow sprout rice, 2.55% yam slices, 6.37% lily, 1.9% red quinoa, 1.3% white fungus, 1.3% hericium erinaceus, 2.54% rock sugar, 14% milk, and 0.06% bird's nest.

[0019] A latte bird's nest breakfast porridge is different from the prior art in that it comprises the following components by mass fraction: 7% coffee beans or powder, 12% pure water, 12% purple rice, 11% oats, 6% quinoa, 6% soy milk oats, 7% snow sprout rice, 3% yam slices, 7% lily, 7% red quinoa, 1.9% white fungus, 1.03% hericium erinaceus, 3% rock honey, 16% milk, and 0.07% bird's nest.

[0020] A latte bird's nest breakfast porridge, which is different from the prior art in that the preparation method includes S1 washes purple rice oats, quinoa, snow sprout rice, and red quinoa, and then puffs or bakes them; S2 mixes the ground coffee bean powder extract with purified water and rock honey to form a coffee extract mixture; S3 Stir the puffed or baked and preheated quinoa, purple rice, oatmeal, etc., coffee extract mixture, and milk mixture evenly; S4 adds chopped Hericium erinaceus and Tremella fuciformis; S5 is added with bird's nest silk that has been physically pre-treated to resist high temperature, picked out and cleaned; S6 is canned in a metal container and then sterilized at 121 degrees Celsius for 20 minutes under high temperature and high pressure.

[0021] In the specific implementation, a latte oatmeal cereal breakfast porridge, the materials include 60 grams of coffee beans or powder, 100 grams of pure water, 100 grams of purple rice, 80 grams of oats, 50 grams of quinoa, 80 grams of soy milk oats, 80 grams of snow sprout rice, 20 grams of yam slices, 50 grams of lily, 15 grams of red quinoa, 10 grams of white fungus, 10 grams of Hericium erinaceus, 20 grams of rock honey, and 110 grams of milk.

[0022] In the specific implementation, a latte bird's nest breakfast porridge, the materials include 60 grams of coffee beans or powder, 100 grams of pure water, 100 grams of purple rice, 80 grams of oats, 50 grams of quinoa, 80 grams of soy milk oats, 80 grams of snow rice, 20 grams of yam slices, 50 grams of lily, 15 grams of red quinoa, 10 grams of white fungus, 10 grams of hericium erinaceus, 20 grams of rock honey, 110 grams of milk, and 0.5 grams of bird's nest.

Claims

1. A breakfast porridge, characterized in that: It includes the following components in mass fraction: coffee beans or powder 7% to 8%, purified water 12% to 13%, purple rice 12% to 13%, oats 9% to 11%, quinoa 6% to 7%, soy milk and oats 6% to 7%, snow rice 6% to 7%, yam slices 2% to 3%, lily 5% to 7%, red quinoa 5% to 7%, white fungus 1% to 2%, hericium erinaceus 1% to 2%, rock honey 2% to 3%, and milk 12% to 16%.

2. The breakfast porridge according to claim 1, characterized in that: It includes the following components by mass fraction: coffee beans or powder 7.64%, purified water 12.73%, purple rice 12.73%, oats 10.19%, quinoa 6.37%, soy milk oats 10.19%, snow sprout rice 10.19%, yam slices 2.55%, lily 6.37%, red quinoa 1.9%, white fungus 1.3%, hericium erinaceus 1.3%, stone honey 2.54%, and milk 14%.

3. A method for preparing breakfast porridge, characterized in that: The preparation method comprises S1 washes purple rice oats, quinoa, snow sprout rice, and red quinoa, and then puffs or bakes them; S2 mixes the ground coffee bean powder extract with purified water and rock honey to form a coffee extract mixture; S3 Stir the puffed or baked and preheated quinoa, purple rice, oatmeal, etc., coffee extract mixture, and milk mixture evenly; S4 adds chopped Hericium erinaceus and Tremella fuciformis; S5 is canned in a metal container and then sterilized at 121 degrees Celsius for 20 minutes under high temperature and high pressure.

4. A breakfast porridge, characterized in that: It includes the following components in mass fraction: coffee beans or powder 7% to 8%, purified water 12% to 13%, purple rice 12% to 13%, oats 9% to 11%, quinoa 6% to 7%, soy milk and oats 6% to 7%, snow rice 6% to 7%, yam slices 2% to 3%, lily 5% to 7%, red quinoa 5% to 7%, white fungus 1% to 2%, hericium erinaceus 1% to 2%, rock sugar 2% to 3%, milk 12% to 16%, and bird's nest 0.05% to 0.07%.

5. The breakfast porridge according to claim 1, characterized in that: It includes the following components by mass fraction: coffee beans or powder 7.64%, purified water 12.67%, purple rice 12.73%, oats 10.19%, quinoa 6.37%, soy milk oats 10.19%, snow rice 10.19%, yam slices 2.55%, lily 6.37%, red quinoa 1.9%, white fungus 1.3%, hericium erinaceus 1.3%, rock sugar 2.54%, milk 14%, and bird's nest 0.06%.

6. A method for preparing breakfast porridge, characterized in that: The preparation method comprises S1 washes purple rice oats, quinoa, snow sprout rice, and red quinoa, and then puffs or bakes them; S2 mixes the ground coffee bean powder extract with purified water and rock honey to form a coffee extract mixture; S3 Stir the puffed or baked and preheated quinoa, purple rice, oatmeal, etc., coffee extract mixture, and milk mixture evenly; S4 adds chopped Hericium erinaceus and Tremella fuciformis; S5 is added with bird's nest silk that has been physically pre-treated to resist high temperature, picked out and cleaned; S6 is canned in a metal container and then sterilized at 121 degrees Celsius for 20 minutes under high temperature and high pressure.