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Fortification millet and preparation method thereof

A technology of nutrition fortification and millet, which is applied in the field of food processing, can solve the problem that nutrition fortified millet has not been reported, and achieves the effect of simple eating method.

Inactive Publication Date: 2010-06-02
ECONOMIC CROPS RES INST OF SHANXI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Currently, some work has been done on fortified rice, but nothing has been reported on fortified millet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Raw materials: pumpkin powder 5g, red date powder 9g, lysine 0.2g, selenized carrageenan 0.01g, agar solution 14g, millet 100g.

[0027] Preparation method: 1) Peel the pumpkin and red dates, remove the flesh / core, cut into pieces, dry, and then pulverize into 100-mesh superfine powder to make pumpkin powder and red date powder for later use (note: the pumpkin powder in the following examples and Jujube powder is prepared according to this method);

[0028] 2) Add 10g of agar into 100mL of water and boil to dissolve to make an agar solution for later use;

[0029] 3) Weigh the raw materials except millet according to the weight ratio, mix them evenly, and make a paste;

[0030] 4) Add millet, stir evenly, so that the nutritional paste is evenly coated on the surface of millet;

[0031] 5) Dry at a temperature of 80°C for 25 minutes.

Embodiment 2

[0033] Raw materials: 9g pumpkin powder, 5g red date powder, 0.3g lysine, 0.015g selenized carrageenan, 18g agar solution, 100g millet.

[0034] Preparation method: 1) Add 20g of agar into 100mL of water, boil and dissolve to make an agar solution, set aside;

[0035] 2) Weigh the raw materials except millet according to the weight ratio, mix them evenly, and make a paste;

[0036] 3) Add millet, stir evenly, so that the nutritional paste is evenly coated on the surface of millet;

[0037] 4) Dry at a temperature of 120°C for 15 minutes.

Embodiment 3

[0039] Raw materials: 7g pumpkin powder, 7g red date powder, 0.25g lysine, 0.0125g selenized carrageenan, 16g agar solution, 100g millet.

[0040] Preparation method: 1) Add 15g of agar into 100mL of water, boil and dissolve to make an agar solution, set aside;

[0041] 2) Weigh the raw materials except millet according to the weight ratio, mix them evenly, and make a paste;

[0042] 3) Add millet, stir evenly, so that the nutritional paste is evenly coated on the surface of millet;

[0043] 4) Dry at a temperature of 100°C for 20 minutes.

[0044] The nutrient-fortified millet prepared above has its nutritional components as shown in Table 2:

[0045] The nutritional composition of the nutritionally fortified millet of table 2 embodiment 3

[0046]

[0047]

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PUM

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Abstract

The invention provides fortification millet comprising the following raw materials in parts by weight: 5-9 parts of pumpkin powder, 5-9 parts of red jujube powder, 0.2-0.3 part of lysine, 0.010-0.015 part of carrageenin selenide and 14-18 parts of agar solution are added into 100 parts of millet. The invention also provides a preparation method of the fortification millet. In the fortification millet, the shape and the mouth feel of the millet are retained, meanwhile, pumpkins, red jujubes, and the like with complete nutrition of vitamin, mineral matters, and the like are added as fortification matters, rare nutrient elements of selenium, lysine, and the like in the millet are added, and food nutrients have synergic action, nutrition balance, complementary advantages and fortification effect. The fortification millet has a simple eating method, does not need to be washed and can be directly cooked into gruel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nutritionally enhanced millet and a preparation method thereof. Background technique [0002] Millet is a high-quality grain source with rich nutrition and health care. According to records, millet has the effects of clearing away heat, quenching thirst, diuresis, etc., and can treat diseases such as weak spleen and stomach, indigestion, nausea and vomiting. Eating millet can prevent anemia in young children and has the effect of anti-fetal and midwifery on pregnant women, but the content of lysine and selenium in millet is low. Pumpkin is a traditional vegetable with rich nutrients and natural health care functions. It can promote the secretion of human insulin and effectively prevent diabetes and hyperglycemia. 45. The annual output of pumpkin seeds in our country is more than thousands of tons, but the utilization rate of the fleshy part is less than 30%, and the r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/182A23L1/304A23L1/305A23L33/16A23L33/175
Inventor 卫天业冯耐红侯东辉李晋花田跃萍陈丽红左宪强杨成元
Owner ECONOMIC CROPS RES INST OF SHANXI ACAD OF AGRI SCI
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