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Nutrition balanced miscellaneous cereals food and preparation method thereof

A technology of nutritional balance and processing method, applied in bakery food, food preparation, food science and other directions, can solve the problem of low level of development, and achieve the effect of promoting economic development and improving fermentation performance

Inactive Publication Date: 2007-07-11
甘肃省商业科技研究所有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

①Low level of development
However, based on the recommended amount templates of macronutrients, micronutrients, and essential amino acids, the research on the production and application of reasonable compounding of multi-variety small miscellaneous grains is still blank in China.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The production of hair cakes and steamed buns for 7-year-old children (male):

[0042] The raw material formula is: 22% wheat flour, 5.6% potato flour, 18% millet flour, 9.27% ​​naked oat flour, 7.5% cooked black bean flour with skin, 2.8% black sesame powder, 2.5% carrot powder, 0.03% kelp powder, 20 eggs %, peanut oil 5.6%, soft white sugar 6.7%.

[0043]Production of hair cake: Take 18% millet noodles and 9.27% ​​naked oat noodles and mix them evenly in the noodle mixer, slowly add boiling water equal to the total weight of the millet noodles and naked oat noodles, blanch and mature, and stir while adding water; then add Mix 22% wheat flour, 5.6% potato flour, 7.5% cooked black bean flour with skin, 2.8% black sesame powder, 2.5% carrot powder, 0.03% kelp powder, 6.7% soft white sugar and 1.0-1.2% dry yeast in total weight, Then add 5.6% peanut oil, 20% eggs and 0.02% composite enzyme (fungal alpha-amylase (2500FAU / gram): maltose amylase (1500MANU / gram): xylanase (2...

Embodiment 2

[0046] 11-year-old children (male) making cakes and steamed buns:

[0047] The production method is the same as in Example 1, and the raw material formula is: 28% of wheat flour, 3.9% of potato flour, 17% of millet flour, 12% of naked oat flour, 6.5% of cooked black bean flour with skin, 2.2% of black sesame powder, and 2% of carrot powder , kelp powder 0.03%, eggs 17%, peanut oil 5.9%, soft white sugar 5.47%.

Embodiment 3

[0049] Production of fat cakes and steamed buns for adults aged 18 to 49 (men with light physical activity):

[0050] The production method is the same as in Example 1, and the raw material formula is: 27% of wheat flour, 4.35% of potato flour, 23% of millet flour, 7.3% of naked oat flour, 7% of cooked black bean flour with skin, 2.2% of black sesame powder, and 2.9% of carrot powder , kelp powder 0.05%, eggs 16%, peanut oil 6.1%, soft white sugar 4.1%.

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PUM

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Abstract

The invention discloses a process for preparing food product containing various powders of coarse cereals including wheat flour, dried potato powder, millet flour, naked oat flour, black soybean flour, black sesame seed powder, carrot powder, sea-tangle powder, chicken egg powder, peanut oil and frosted sugar. The preparing process consists of steps of mixing, boiling, ripening, fermenting, fermenting, steaming and baking.

Description

technical field [0001] The invention belongs to the preparation and processing method of small miscellaneous grains. Background technique [0002] The so-called "small miscellaneous grains" usually refers to the grain and bean crops except the five major crops of rice, wheat, corn, soybean and potato. Generally speaking, small miscellaneous grains include sorghum, millet, buckwheat, oats, barley, naked oats, millet, kidney beans, mung beans, adzuki beans, broad beans, peas, lentils, and black beans. Although the food made with small miscellaneous grains can be eaten directly, it is often difficult to digest due to rough taste and cannot arouse people's appetite. [0003] Small miscellaneous grains have high protein content and are rich in various vitamins, minerals and fats, and their nutrient content is higher than that of bulk grains and beans. Long-term consumption of small miscellaneous grains has a good preventive effect on diabetes, hyperlipidemia and cardiovascular ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A23L1/29A23L1/164A23L1/20A23L1/36A23L1/212A23L1/217A23L1/337A23L1/32A23L1/09A23L1/48A61K36/899A61P3/10A61P3/06A61P9/00A23L7/104A23L7/117
Inventor 翟丹云郭天力赵莉莉广忠勇陈庆安李燕
Owner 甘肃省商业科技研究所有限公司
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