Sweet scented osmanthus stomach-invigorating corn brewing powder and preparation method thereof

Abstract

The invention discloses a sweet scented osmanthus stomach-invigorating corn brewing powder prepared from the following raw materials in parts by weight: 80-120 parts of corn kernels, 20-30 parts of glutinous rice, 30-45 parts of brown rice, 15-20 parts of oat bran, 15-20 parts of sweet-scented osmanthus, 6-9 parts of shiitake mushroom, 8-12 parts of day lily, 10-15 parts of pomegranate, 4-6 parts of whey protein powder, 4-6 parts of a wheat germ powder, 1-2 parts of momordica glycosides, 0.6-0.9 part of citric acid, and a proper amount of a high-temperature-resistant alpha-amylase and a stabilizer. With germination-extrusion puffing-high-temperature-resistant alpha-amylase synergistic treatment, the reconstituability of the puffed powder can be significantly improved, and the digestion utilization rate of the puffed powder is greatly improved; the oat bran is degreased and then is subjected to ultrasonic enzymolysis, water-soluble dietary fibers are extracted, the cost of raw materials is low, the content of the dietary fibers in the finished product meets regulations of national high dietary fiber food; sweet scented osmanthus, pomegranate and other raw materials are added for improving the single mouthfeel of grains and improving the palatability of the finished product; the brewing powder has the health-care effects of invigorating stomach and promoting digestion after being eaten for a long time.

Description

technical field [0001] The invention relates to a puffed food, in particular to an osmanthus invigorating stomach corn reconstituted powder and a preparation method thereof. Background technique [0002] The nutritional value of miscellaneous grains is rich and comprehensive, and the proportion of nutrients meets the needs of human intake. my country has a large reserve of miscellaneous grains resources, has a low cost advantage, and has the characteristics of integrating nutrition, safety, and functionality. In recent years, as people's health With the continuous improvement of awareness and health care awareness, functional instant and instant rice noodles developed by extrusion technology are undoubtedly common in the market, but most of them have disadvantages such as poor palatability and poor digestibility. [0003] Chinese Invention Patent Authorization Announcement No. CN102696981B provides a five-grain puffed powder with high dietary fiber, wherein the main ingredien...

AI Technical Summary

Problems solved by technology

[0002] The nutritional value of miscellaneous grains is rich and comprehensive, and the proportion of nutrients meets the needs of human intake. my country has a large reserve of miscellaneous grains resources, has a low cost advantage, and has the characteristics of integrating nutrition, safety, and functionality. In recent years, as people's health With the continuous improvement of awareness and health care awareness, functional ready-to-eat and instant rice noodles developed by extrusion technology are undoubtedly common in the market, but most of them have disadvantages such as poor palatability and poor digestibility

[0003] Chinese Invention Patent Authorization Announcement No. CN102696981B provides a five-grain puffed powder with high dietary fiber, wherein the main ingredients are all whole grains, the palatability is too poor, the suspension formed after the puffed powder is brewed is not stable enough, the brewing property is low, and the texture is low. The lump rate is high, and the digestion and utilization rate of starch is low, so the present invention provides a kind of puffed instant rice flour with high brewability and starch digestibility and its production process