191 results about "Grain servings" patented technology

The invention relates to a method for processing a whole-grain biscuit, which includes making whole wheat flour, whole corn and whole mum bean flour into the whole-grain biscuit by series of steps of dough making, baking and the like. The whole-grain biscuit with fine assorted whole-grain products and reasonable matching of dietary fibers and various nutrient elements has high nutritional value. The whole-grain biscuit in a low-fat and low-sugar design is suitable of the old people and patients with hyperglycemia. The fibers of the whole-grain products are pelletized by the unique whole-grain flour processing method, and accordingly the rough taste of the whole-grain food is improved evidently.

The fruit juice and grain seasoned milk contains milk 75-95 weight portions, grains 0.1-10 weight portions, fruit juice 0.1-10 weight portions, sugar 2-7 weight portions, stabilizer 0.1-1 weight portions and edible essence 0.05-0.2 weight portions. The fruit juice and grain seasoned milk has combined fruit vitamins and cellulose, grain nutritious components and milk protein, and thus has reasonable and balanced rich nutrients and improved taste. It is especially suitable for teenage and wage earners.

The invention discloses a germinated whole grain and a preparation method thereof, and belongs to the technical field of deep processing of grains. The whole grain is subjected to ultrasonic washing, high-voltage pulsed electric field treatment, biological enzymolysis or combined high-voltage pulsed electric field and biological enzymolysis treatment in a soaking process, and a segmented soaking and germination manner for germination is adopted, so that the sensory quality, germination yield and quality of a germinated whole grain product are improved, and germination loss is reduced. The preparation method is simple, low in soaking and germination temperature, short in cycle, energy-saving and environment-friendly. The content of functional, nutritional and bioactive substances in the germinated whole grain product is remarkably increased, and food safety is remarkably improved. For example, for brown rice, germinated brown rice prepared by the preparation method has gamma-aminobutyric acid content of 303.8 to 312.6 mg / 100 g, glutathione content of 16.8 to 18.3 mg / 100 g, IP6 content of 460.8 to 484.4 mg / 100 g and dietary fiber content of 3.5 to 3.6 mg / 100 g.

The invention discloses whole-grain nutritional rice flour for infants and a preparation method of the rice flour. The whole-grain nutritional rice flour for infants comprises the following components in percentage by mass: 60-65% of coarse rice powder, 20-24% of sugar, 10-12% of protein powder, 3-5% of functional nutrients, 0.2-0.4% of complex vitamin and 1-2% of mineral substance; the sum of the percentages by mass of the components is 100%. According to the whole-grain nutritional rice flour for infants, whole-grain organic rice is used as a main raw material; other nutrient substances are added into the whole-grain organic rice; the single nutrient structure of the traditional rice flour is changed; the prepared whole-grain nutritional rice flour for infants is relatively abundant and comprehensive; the quality, the flavor and the taste of the prepared whole-grain nutritional rice flour for infants are improved; the solubility is improved; the whole-grain nutritional rice flour for infants are relatively liable to assimilate; the whole-grain nutritional rice flour for the infants has a good market application prospect.

A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.

Disclosed is a reduced sugar coating for coating a variety of food products including ready-to-eat cereals, granola, trail mix, energy bars, granola bars, cookies, cakes, pies, crackers, and muffins. The reduced sugar coating provides a frosted appearance to the food products and permits up to 50% reduction of the sugar in a coating composition while maintaining the taste, texture and function of a full sugar coating composition. The removed sugar is replaced by a type 4 resistant starch in an amount of from 0.1 to 1.0 parts of type 4 resistant starch per every 3 parts of removed sugar. Preferably the source of the type 4 resistant starch is potato, however the source can also comprise wheat, corn, rice, tapioca, quinoa, a legume, barley, banana, sorghum, oat, millet, sweet potato, or mixtures thereof.

The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.

The invention discloses a meal replacement composition for assisting in regulating blood sugar and a diet method thereof, wherein the meal replacement composition for assisting in regulating blood sugar comprises the following components: euglena meal replacement powder, a probiotic solid beverage, a dietary biscuit, freeze-dried egg soup, mixed nuts and a purple sweet potato-oatmeal brewing grainproduct. Therefore, based on a concept of the fast diet, the meal replacement composition with low calorie and high nutrition is provided.

The invention provides a nut oat pastry and a preparation method thereof. The nut oat pastry comprises the following raw materials in parts by weight: 50-70 parts of high gluten flour, 50-70 parts of low gluten flour, 35-55 parts of whole wheat flour, 45-60 parts of oatmeal, 150-180 parts of butter, 120-170 parts of fine granulated sugar, 15-25 parts of egg yolks, 45-65 parts of broken nuts, 2-3 parts of salt, and 4-6 parts of baking soda; the nut oat pastry also comprises 5-10 parts of traditional Chinese medicine powder obtained through extraction on hawthorn, chrysanthemum, honeysuckle, radix salviae miltiorrhizae, rhizoma corydalis and malt, and 5-10 parts of coarse grain cereal powder obtained from coix seeds, semen phaseoli, buckwheat, peanuts and peas. In the formula of the product of the nut oat pastry obtained by the preparation method according to the present invention, the traditional Chinese medicine powder with health functions and the coarse grain cereal powder rich in dietary fiber are added, so that the product has not only rich nutrition, but also has certain effects of reducing blood lipid, blood glucose, and cholesterol and losing weight, and is crispy fragrant and sweet in taste; surface of the nut oat pastry is embedded with uneven broken nuts, and accompanied by irregular cracks, so as to greatly increase appetites when being seen; and the nut oat pastry is a good health-preserving snack product.

Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.

The invention discloses fruit congee and a preparation method thereof, wherein the fruit congee is prepared by the raw materials by weight: 80-150 parts of polished rice, 40-50 parts of strawberry, 20-30 parts of banana, 10-20 parts of lichee, 15-30 parts of cherry tomato, 8-15 parts of flaxseed powder, 8-13 parts of dried small shrimp powder, 8-12 parts of pine nut powder, 10-15 parts of purple potato, 6-15 parts of wine vinasse, 3-5 parts of flores chamomillae, 1-2 parts of pomegranate leaf, 2-3 parts of pipewort flower, 4-6 parts of perilla leaf, 1-2 parts of run kurenai, 3-5 parts of poria cocos, 1-2 parts of spicate clerodendranthus herb, 2-3 parts of pale butterfly bush flower, 1-2 parts of twin leaf zornia herb, 2-3 parts of villous amomum fruit, 10-15 parts of milk, and a proper amount of water. The fruit congee tastes fresh and fragrant, mixes delicate fragrance of cereals and fruits, has unique local flavor and abundant nutrition, is easy to be absorbed and digested by the human body, and is beneficial to health of the human body; run kurenai is added so as that the congee can invigorate blood circulation, moisturize dryness and raise immunity; the pale butterfly bush flower can clear heat and nourish liver; perilla can whet the appetite and refresh one's mind; wine vinasse can further increase fresh and mellow mouthfeel; and the fruit congee is especially suitable for people of low appetite caused by dry and heat in summer and autumn.

A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.

The present invention relates to a method for producing a sport beverage, comprising the steps of providing malt and / or unmalted grains, providing mashing liquor produced from spent grains, processingthe malt and the mashing liquor to obtain a wort, fermenting the wort by using a yeast and optionally, blending with flavour(s) and / or vitamin(s); and / or adding of sugar(s). The present invention further relates to a sport beverage obtained by said method, wherein said sport beverage is non-alcoholic or has an alcohol content of less than about 1.2 vol-%, preferably less than about 0.5 vol-%. Thepresent invention also relates to the use of the sport beverage before and / or after physical activities.