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Method for preparing nutrient grain breakfast with high crispness in hot milk

A technology of cereal breakfast and hot milk, which is applied in the field of deep processing of cereals, can solve the problems of insufficient nutritional content, unpopularity of consumers, and softening of products after water absorption, and achieve the effects of fine pores, moderate puffing degree, and lower water absorption index

Active Publication Date: 2013-03-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cereal breakfast is a breakfast food processed from various cereals as the main raw material. However, if only cereals are used as raw materials, the nutritional content is not comprehensive enough. Composed of fruit stones and residual pulp, it contains soluble sugar, vitamins, minerals, cellulose and other nutrients. Except for a small part used as feed, most of them are discarded as waste, resulting in a great waste of resources
[0003] Most of the breakfast cereals currently on the market are ready-to-eat cereal breakfast foods, which usually need to be soaked in milk for a period of time. If the product is over-puffed, it will quickly absorb water and become soft, which is not popular with consumers. In addition, the traditional Chinese "hot food and hot drink" The eating habits of people put forward higher requirements for the crispness of cereal breakfast

Method used

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  • Method for preparing nutrient grain breakfast with high crispness in hot milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 400g of corn, 300g of wheat, 200g of oats, 100g of red beans, and 60g of dried apple pomace. After coarse pulverization, put the superfine raw material powder into a high-speed mixer and mix well. At the same time, add 30g of white sugar and 40g of cream , eggshell powder / shell powder 40g, diacetyl tartaric acid monoglyceride 2.5g, adjust the water content to 23% and continue to stir and mix evenly. Put the conditioned raw materials into a twin-screw extruder for extrusion and puffing. The extrusion conditions are: the temperature in zone I is 75°C, the temperature in zone II is 95°C, the temperature in zone III is 115°C, and the temperature in IV is 155°C. The screw speed is 130 rpm. The extruded spherical cereal breakfast granules were dried at 110°C for 20 minutes, taken out and cooled to room temperature, and packaged to be the final product.

Embodiment 2

[0026] Take 350kg of corn, 250kg of wheat, 120kg of oats, 100kg of red beans, and 80kg of dried apple pomace. After coarse crushing, put the superfine raw material powder into a high-speed mixer and mix them evenly. At the same time, add 25kg of white sugar and 50kg of cream. , eggshell powder / shell powder 50kg, diacetyl tartrate monoglyceride 3kg, adjust the water content to 23% and continue to stir and mix evenly. Put the conditioned raw materials into a twin-screw extruder for extrusion and puffing. The extrusion conditions are: the temperature in zone I is 75°C, the temperature in zone II is 95°C, the temperature in zone III is 115°C, and the temperature in IV is 155°C. The screw speed is 130 rpm.

[0027] The extruded spherical cereal breakfast granules are dried at 120°C for 15 minutes, taken out and cooled to room temperature, and packaged to be the final product.

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Abstract

The invention provides a method for preparing nutrient grain breakfast with high crispness in hot milk. The nutrient grain breakfast is rich in nutrition and tastes crisp. The nutrient grain breakfast is formed by mixing corns, wheat, oat, jumble beads, apple pomace and whole grains, so the product is comprehensive and balanced in nutrition; the apple pomace is rich in dietary fiber and vitamins; waste is used; and the nutrient grain breakfast is good for the heath. By superfine grinding smashing and a dual-screw extrusion swelling technology, the product tastes fine and smooth and is easy to absorb. In consideration of a dietary habit of the Chinese who get used to eat hot food and hot beverage; and in the market at present, most grain breakfast foods are designed for cold milk and are quickly softened in the hot milk and lose the crispness. Micro air holes are formed in the product due to the addition of egg shell powder or shell powder; the structure is uniform and fine; cream and diacetyl tartaric acid monoglyceride can form a layer of hydrophobic oil film outside starch and protein molecules to stop water absorption; the water absorption index of a final product can be greatly reduced; and in the hot milk (with the temperature of 50 to 60 DEG C), the nutrient grain breakfast can keep the original shape and relatively high crispness for a long time. The method is scientific and rational in design and has important significance for comprehensive development and utilization of grains.

Description

[0001] Technical field: The present invention relates to a preparation method of cereal breakfast with good crispness in hot milk, which belongs to the field of deep processing of cereals. Background technique: [0002] Cereal breakfast is a breakfast food processed from various cereals as the main raw material. However, if only cereals are used as raw materials, the nutritional content is not comprehensive enough. Composed of fruit stones and residual pulp, it contains soluble sugar, vitamins, minerals, cellulose and other nutrients. Except for a small part used as feed, most of them are discarded as waste, resulting in a great waste of resources. [0003] Most of the breakfast cereals currently on the market are ready-to-eat cereal breakfast foods, which usually need to be soaked in milk for a period of time. If the product is over-puffed, it will quickly absorb water and become soft, which is not popular with consumers. In addition, the traditional Chinese "hot food and hot ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18
Inventor 张晖张才科齐希光钱海峰王立
Owner JIANGNAN UNIV
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