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Nutritional breakfast containing plant prebiotics and preparation method of breakfast

A nutritious breakfast and prebiotic technology, applied in the field of nutritious breakfast containing plant prebiotics and its preparation, can solve problems such as single taste, poor appetite, poor digestion, and loss of appetite, so as to solve the problem of non-absorption of nutrients and improve intestinal health , the effect of promoting absorption

Inactive Publication Date: 2018-11-06
QINGDAO JINMAIGURUN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First: the nutrition is too single and unbalanced; second: most of them come from single or multiple cereal breakfasts, the absorption effect is not good, modern people are under great pressure in life, and often suffer from constipation. Similar cereal breakfasts have little improvement in constipation problems; Third: Modern people have poor appetite and no appetite when facing breakfast
In particular, cereal breakfast has a rough taste and a single taste. Most people eat it for a long time, which will lead to poor appetite and digestion problems.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The raw materials of black sesame seeds are cleaned, cleaned, dried at 75°C for 25 minutes, naturally cooled to room temperature, and then 65 grams are weighed for later use;

[0036] The yam raw material is selected, washed, peeled, washed, sliced, washed, dried at 78°C for 3.5 hours, naturally cooled to room temperature, and then weighed 72 grams for use;

[0037] The oatmeal raw materials were selected and removed, washed, dried, baked at 125°C for 1.2 hours, cooled to room temperature naturally, and then weighed 65g for later use;

[0038] The walnut raw material is sorted, shelled, sorted, microwaved at 15 mm / s, power 90%, baked for 0.5 hours, naturally cooled to room temperature, and then weighed 37 grams for later use;

[0039] The wolfberry raw material was selected, cleaned, dried at 55°C for 8 hours, cooled to room temperature naturally, and then 11 grams were weighed for use;

[0040] The black soybean raw material is selected, cleaned, dried naturally, micr...

Embodiment 2

[0046] The raw material of black sesame is picked up to remove sundries, washed, dried at 80°C for 25 minutes, cooled to room temperature naturally, and then weighed 70 grams for later use;

[0047] The yam raw material is selected, washed, peeled, washed, sliced, washed, dried at 75°C for 4 hours, naturally cooled to room temperature, and then weighed 70 grams for use;

[0048] The oatmeal raw materials were selected and removed, washed, dried, baked at 125°C for 1.2 hours, cooled to room temperature naturally, and then weighed 77g for later use;

[0049] The walnut raw material is sorted, shelled, sorted, microwaved at 16 mm / s, power 87%, baked for 0.8 hours, naturally cooled to room temperature, and then weighed 35 grams for later use;

[0050] The wolfberry raw material was selected, cleaned, dried at 60°C for 8 hours, cooled to room temperature naturally, and then weighed 12 grams for later use;

[0051] The black bean raw material is selected, cleaned, dried naturally, ...

Embodiment 3

[0057] The raw material of black sesame is picked up to remove sundries, washed, dried at 80°C for 20 minutes, cooled to room temperature naturally, and then weighed 68 grams for later use;

[0058] The yam raw material is selected, washed, peeled, washed, sliced, washed, dried at 80°C for 3 hours, naturally cooled to room temperature, and then weighed 70 grams for use;

[0059] The oatmeal raw materials were selected and removed, washed, dried, baked at 120°C for 2 hours, cooled to room temperature naturally, and then weighed 68 grams for later use;

[0060] The walnut raw material is sorted, shelled, sorted, microwaved at 18 mm / s, power 95%, baked for 0.5 hours, cooled to room temperature naturally, and then weighed 40 grams for later use;

[0061] The wolfberry raw material was selected, cleaned, dried at 60°C for 8 hours, cooled to room temperature naturally, and then 7 grams were weighed for later use;

[0062] The black soybean raw material is selected, cleaned, dried n...

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Abstract

The invention provides a nutritional breakfast containing plant prebiotics and a preparation method of the breakfast. A total 500 parts by weight of the breakfast consists of the following componentsin parts by weight: 110-130 parts of inulin, 50-80 parts of black sesame, 50-80 parts of Chinese yams, 60-80 parts of oat, 30-50 parts of walnuts, 5-15 parts of Chinese wolfberries, 55-75 parts of black beans, 5-15 parts of apples, 20-30 parts of red dates and 10-30 parts of malt. The nutritional breakfast containing the plant prebiotics provided by the invention has the effects of being balancedin nutrients, good in absorption effect and capable of improving intestinal health.

Description

technical field [0001] The invention relates to a nutritious breakfast and a preparation method thereof, in particular to a nutritious breakfast containing plant prebiotics and a preparation method thereof. Background technique [0002] In recent years, the dietary and nutritional status of urban and rural residents in my country has improved significantly, and the prevalence of malnutrition and nutritional deficiency has continued to decline. However, at the same time, my country is still facing the dual challenges of nutritional deficiency and nutritional imbalance. The nutritional and health problems of residents cannot be ignored. The lack of micronutrients such as calcium, iron, zinc, vitamin B1, vitamin B2 and vitamin A is a common problem among urban and rural residents in my country. Therefore, fortification of cereals has become an important means of public nutrition improvement. [0003] Most of the existing cereal breakfasts use corn, black rice, buckwheat, red...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L25/00A23L11/00A23L19/00A23L7/10A23L33/125
CPCA23L7/198A23L11/05A23L19/09A23L19/10A23L25/30A23L33/125A23V2002/00A23V2200/30A23V2200/302A23V2200/32A23V2200/324A23V2250/50
Inventor 张绪波
Owner QINGDAO JINMAIGURUN FOOD CO LTD
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