Method for preparing whole-grain nutritional breakfast food

Abstract

The invention discloses a method for preparing a whole-grain nutritional breakfast food. The method comprises the following steps: (1) preparing corn, brown rice, sticky rice, black rice, wheat germ, whole wheat, a malt extract, a peanut kernel, beans, sesame, white granulated sugar and milk powder according to the ratio; (2) preprocessing raw materials; (2-a) puffing the corn, the brown rice, the sticky rice, the black rice and the wheat germ to obtain puffed rice after mixing; (2-b) crushing the whole wheat to obtain whole wheat flour, adding the malt extract and water to the whole wheat flour, stirring to obtain slurry, tabletting and drying the slurry to obtain maize flakes; (2-c) frying the peanut kernel, the beans and the sesame, and then spraying an antioxidant solution, mixing and grinding the white granulated sugar, the peanut kernel, the beans and the sesame to obtain mixed powder; (3) mixing, evenly mixing the puffed rice, the maize flakes, the mixed powder and the milk powder. The whole-grain nutritional breakfast food prepared by the method is comprehensive and balanced in nutrition, and has good mouthfeel and food safety.

Description

technical field [0001] The invention relates to a preparation method of food, in particular to a preparation method of whole grain nutritious breakfast food. Background technique [0002] Breakfast is the most important meal among the three meals a day, and it is the basis for obtaining the nutrients needed for the day. A reasonable and nutritious breakfast is praised by nutritionists as "brain-building gold". As the pace of life of urban residents continues to accelerate, people are looking forward to a standardized, hygienic standard, and convenient breakfast food that can meet the nutritional needs of people of different ages to appear as soon as possible, which can not only relieve the worries of the majority of office workers, but also ensure The needs of people's healthy growth. [0003] Convenience foods made from grains (such as aleurone foods, puffed foods, pastries, etc.) are common varieties of convenience breakfast foods. Yet existing on the market is that the ...

AI Technical Summary

Problems solved by technology

[0004] (1) The nutritional structure is unreasonable

In order to pursue the taste, the raw materials are mainly refined grains. However, the fine processing of grains has caused varying degrees of damage to the nutrients and bioactive substances of the grains. The nutrients contained in it will also be lost (the seed coat is rich in dietary fiber and trace elements. Dietary fiber is an intestinal scavenger, which can promote gastrointestinal motility, clean the intestinal tract, and enhance excretion. Among them, soluble dietary fiber is intestinal beneficial bacteria Nutrients can improve human microcirculation, improve digestion and absorption, and improve immunity; the germ contains phytosterols and unsaturated fatty acids. ), leading to insufficient dietary fiber and minerals in food

In addition, too much sugar and fat are added to food, and the human body takes in too much sugar, fat, and cholesterol, which can easily lead to high blood pressure, high blood sugar, high cholesterol, and high blood fat, and increase the risk of diabetes and cardiovascular and cerebrovascular diseases

[0005] (2) The unreasonable processing technology will cause great damage to the nutritional content and affect the taste and food safety of the food

Among them, carbohydrates, proteins, etc. will produce carcinogens after being fried, which is very harmful to human health; beans are directly crushed after drying, the texture is hard, the taste is rough, and the solubility and dispersion are poor; beans, peanut kernels, sesame seeds, etc. Such raw materials contain high fat, which will become free fat after processing and heating, which is easy to oxidize and deteriorate, produce peculiar smell, and has a short shelf life. Food safety is not guaranteed