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Multi-grain cornflake and making method thereof

A technology of cornflakes and miscellaneous grains, which is applied in the field of miscellaneous grains cornflakes and its preparation, can solve the problems of large loss of food nutrients, increased production costs, and long processing time, and achieve the effects of convenient eating, cancer prevention, and easy digestion and absorption

Inactive Publication Date: 2014-08-27
SICHUAN JIAHE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new type of product uses different types of starch like maitake or tapioca pea powder together with certain ingredients such as wheat germ oil (GTO) or rye bread crumbles. These components help keep them fresh over time without losing their original taste when they break down during processing. They make up 5%-80% of all calorie intakes compared to regular meals while still containing enough essential vitamins needed for good physical activity. Additionally, these products have potential benefits beyond just reducing blood pressure but may include various mineral elements from natural sources. Overall, this innovation makes making delicious snacks more accessible than ever before.

Problems solved by technology

This patented technical problem addressed by this patent relates to improving the efficiency or cost-effectiveness of producing high quality crops such as rice for fast meal restaurants without sacrificially increasing their weight.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The multigrain corn flakes of the present invention comprise the following components in parts by weight: 20 parts of corn flour, 10 parts of rice flour, 10 parts of oat flour, 10 parts of tartary buckwheat flour, 10 parts of pumpkin powder and 0.1 part of sucrose.

[0021] Prepared through the following steps (a) crush corn, rice, oats, tartary buckwheat and pumpkin to 60 mesh; (b) weigh and mix the various raw materials according to the ratio of this example, and add the weight of raw materials to the mixed raw materials (c) Send the water-added raw materials into the puffing machine for heating and puffing. The molding die of the puffing machine adopts a spherical hole mold. ℃, the heating temperature at the outlet section of the puffing machine is 105°C, the screw speed of the puffing machine is 120r / min, and the puffing time is 4min to make it fully matured, and the semi-finished product obtained from puffing is dried at 55°C until the moisture in the puffed semi-fi...

Embodiment 2

[0023] The multigrain corn flakes of the present invention comprise the following components in parts by weight: 30 parts of corn flour, 13 parts of rice flour, 12 parts of oat flour, 13 parts of tartary buckwheat flour, 12 parts of pumpkin powder and 5 parts of sucrose.

[0024] Prepared through the following steps (a) crush corn, rice, oats, tartary buckwheat and pumpkin to 60 mesh; (b) weigh and mix the various raw materials according to the ratio of this example, and add the weight of raw materials to the mixed raw materials (c) Send the water-added raw materials into the puffing machine for heating and puffing. The forming mold of the puffing machine adopts a spherical hole mold. ℃, the heating temperature at the outlet section of the puffing machine is 100°C, the screw speed of the puffing machine is 150r / min, and the puffing time is 3min to make it fully matured, and the semi-finished product obtained from puffing is dried at 65°C until the moisture in the puffed semi-fi...

Embodiment 3

[0026] The miscellaneous grain corn flakes of the present invention comprise the following components by weight: 40 parts of corn flour, 15 parts of rice flour, 15 parts of oat flour, 15 parts of tartary buckwheat flour, 15 parts of pumpkin powder and 10 parts of sucrose.

[0027] Prepared through the following steps (a) crush corn, rice, oats, tartary buckwheat and pumpkin to 60 mesh; (b) weigh and mix the various raw materials according to the ratio of this example, and add the weight of raw materials to the mixed raw materials (c) Send the water-added raw materials into the extruder for heating and puffing. The molding die of the extruder adopts a spherical hole mold. ℃, the heating temperature at the exit section of the puffing machine is 115°C, the screw speed of the puffing machine is 180r / min, and the puffing time is 1min to make it fully matured, and the semi-finished product obtained from puffing is dried at 75°C until the moisture in the puffed semi-finished product ...

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Abstract

The invention discloses a multi-grain cornflake and a making method of the multi-grain cornflake and belongs to the technical field of food processing. The multi-grain cornflake comprises, by weight, 20 parts to 40 parts of corn flour, 10 parts to 15 parts of rice flour, 10 parts to 15 parts of oat flour, 10 parts to 15 parts of tartary buckwheat flour, 10 parts to 15 parts of pumpkin powder and 0.1 part to 10 parts of cane sugar. The multi-grain cornflake is made according to the extrusion and flake squeezing technology. The multi-grain cornflake is made according to the extrusion and squeezing technology instead of the traditional steaming and boiling technology with the multiple nutrient coarse cereals such as the corn flour, the rice flour, the oat flour, the tartary buckwheat flour and the pumpkin powder serving as the raw materials, the situation that nutrition ingredients are destroyed due to high-pressure steaming and boiling is avoided through the flake squeezing method, it is guaranteed that all the nutrition ingredients are fully utilized, the multi-grain cornflake is easy to digest and absorb, capable of serving as instant food and adaptable to the consumption requirement and tendency for various food flavors and instant food, is ideal and healthy food convenient to eat, and the market prospect of the multi-grain cornflake is quite broad.

Description

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Claims

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Application Information

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Owner SICHUAN JIAHE FOOD CO LTD
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