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Instant five-cereal porridge and making method thereof

A technology for whole grains and instant food, applied in food preparation, food science, application and other directions, can solve the problems of poor nutritional value of protein, neglect of nutritional matching, and complicated production, and achieve the improvement of dietary fiber, diversify dietary requirements, and improve biological price effect

Active Publication Date: 2015-10-21
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although there are also some miscellaneous grains, and their nutritional value is also high, because the protein ratio of the current miscellaneous grains does not particularly meet the needs of the human body, the nutritional value of the protein is relatively poor. In addition, with the pace of people's life Acceleration and increased work pressure, people require high efficiency in all aspects of life, and also hope that in terms of diet, not only can they eat nutritiously, but also hope not to waste too much time on diet, but the existing multigrain porridge The taste of the food is rough, the production is cumbersome, and the requirements of nutritional matching are ignored. It can be seen that the existing multigrain food can no longer meet people's needs, so a new kind of multigrain porridge is urgently needed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] An instant porridge with whole grains, which is composed of an instant soup powder package and a small nutrition package, and the mass ratio of the instant soup package and the nutrition package is 1:1;

[0034] The composition and quality of the instant soup body adjusting powder bag are as follows:

[0035] 2g of black bean flour, 7g of buckwheat flour, 6g of white sugar, 0.3g of CMC, 0.008g of aspartame, and finally make up to 100g with water.

[0036] The composition and mass parts of the nutrient granules are as follows:

[0037] Black rice flour 19g, buckwheat flour 26g, pea 55g.

[0038] The preparation method of the above-mentioned instant porridge with whole grains, the steps are as follows:

[0039] ⑴ Production of instant soup package:

[0040]Accurately weigh the various raw materials of the instant soup powder package according to the formula, dissolve 2g of black soybean powder and 7g of buckwheat flour with some water, add 7mg of cellulase, adjust the ...

Embodiment 2

[0044] An instant porridge with whole grains, which is composed of an instant soup powder package and a small nutrition package, and the mass ratio of the instant soup package and the nutrition package is 1:1;

[0045] The constituents of the instant soup body adjusting powder package and the mass percentages of each component accounted for the instant soup body are as follows:

[0046] 3g of black soybean powder, 8g of buckwheat flour, 7g of white sugar, 0.2g of CMC, 0.01g of aspartame, and finally make up to 100g with water.

[0047] The composition and mass parts of the nutrient granules are as follows:

[0048] Black rice flour 20g, buckwheat flour 27g, pea 53g.

[0049] The preparation method of the above-mentioned instant porridge with whole grains, the steps are as follows:

[0050] ⑴ Production of instant soup package:

[0051] Accurately weigh the various raw materials of the instant soup powder package according to the formula, dissolve 3g of black soybean powder ...

Embodiment 3

[0055] An instant porridge made of whole grains, which is composed of an instant soup powder package and a small nutrition package, the mass ratio of the instant soup package and the nutrition package is 1:3;

[0056] The composition and quality of the instant soup body adjusting powder bag are as follows:

[0057] 2g of black bean flour, 7g of buckwheat flour, 6g of white sugar, 0.3g of CMC, 0.008g of aspartame, and finally make up to 100g with water.

[0058] The composition and mass parts of the nutrient granules are as follows:

[0059] Black rice flour 57g, buckwheat flour 78g, pea 165g.

[0060] The preparation method of the above instant porridge with whole grains, the steps are the same as in Example 2.

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Abstract

The invention relates to instant five-cereal porridge which is composed of an instant soup powder mixing package and a nutrient granule package, wherein the mass ratio between instant soup and nutrient granules is 1:4-6; the instant soup powder mixing package comprises, by mass, 2%-3% of black bean powder, 7%-8% of buckwheat, 6%-7% of white granulated sugar, 0.2%-0.3% of sodium carboxymethylcellulose, 0.008%-0.01% of aspartame, and the balance water. The nutrient granule package comprises, by mass, 19-21 parts of black rice flour, 26-27 parts of oat powder and 53-55 parts of peameal. The proteins of the instant five-cereal porridge are matched reasonably, bioavailability is improved, dietary fiber is increased, the dietary requirements for nutrition, convenience and diversification can be met, the soup is made with hot water when the instant five-cereal porridge is eaten, the nutrient granules are ready to enjoy when opened, and the instant five-cereal porridge is extremely convenient and fast to eat and healthy.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a compound food, in particular to an instant porridge with whole grains and a preparation method thereof. Background technique [0002] In recent years, people have carried out excessive fine processing of grains, which caused the loss of dietary fiber, vitamins, minerals and other nutrients during the processing. Health problems such as obesity and cardiovascular and cerebrovascular diseases caused by long-term use of fine grains have also followed. Compared with refined grains, whole grains are richer in protein, vitamins and other nutrients. Cereals, as the main part of people's daily diet, have an important impact on people's health. At present, although there are also some miscellaneous grains, and their nutritional value is also high, because the protein ratio of the current miscellaneous grains does not particularly meet the needs of the human body, the nutritional value of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/20A23L1/29A23L1/18A23L7/10A23L11/00A23L33/00
Inventor 吴涛罗新也李麟波冉淼金屹昭张民刘锐
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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