CN102067966A - Original wheat fragrance nutrient cereal - Google Patents
Original wheat fragrance nutrient cereal Download PDFInfo
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- CN102067966A CN102067966A CN200910234527XA CN200910234527A CN102067966A CN 102067966 A CN102067966 A CN 102067966A CN 200910234527X A CN200910234527X A CN 200910234527XA CN 200910234527 A CN200910234527 A CN 200910234527A CN 102067966 A CN102067966 A CN 102067966A
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Abstract
The invention relates to original wheat fragrance nutrient cereal, which comprises the following components in percentage by weight: 16 to 18 percent of oatmeal, 13 to 15 percent of puffed rice flour, 11 to 13 percent of white granulated sugar, 25 to 27 percent of original wheat flour, 12 to 14 percent of vegetable fat powder, 10 to 12 percent of corn flour and 6 to 8 percent of peanut liquor. A process comprises the following steps of: screening and crushing rice, sieving the flour with a sieve of 50 to 60 meshes, and puffing the rice flour; proportioning, and weighing the components in percentage by weight by using a scale; stirring for 20 to 26 minutes; drying at the temperature of between 50 and 56 DEG C for 14 to 16 minutes; and packing through an automatic packing machine, wherein each small package is 618+/-5 grams, the temperature of a sealing aluminum film is 200 to 210 DEG C, and each big package has 8 small packages. The cereal has low sugar, high heat and high nutrition, can play a role in keeping the skin tender and inhibiting and delaying wrinkles, and also has the effects of regulating appetite, reducing blood fat and reducing serum cholesterol.
Description
Technical field
The present invention relates to a kind of nutraceutical, more specifically relate to the fragrant nutrient oatmeal of a kind of original flavor wheat, also relate to the processing technology of the fragrant nutrient oatmeal of a kind of original flavor wheat simultaneously.
Background technology
Fat content is 8.5% in the oatmeal, and higher 4～6 times than flour, rice respectively, both content all surpass grain such as little rice and flour, corn flour, Chinese sorghum and Chinese sorghum face, buckwheat, glutinous millet face, pearling cone meal.The heat release amount of naked oats and phosphorus, iron, calcium equal size are compared with above-mentioned other 8 kinds of grains, nearly all account for the first place.According to research institution's assay determination both at home and abroad, vitamin B complex, folic acid, biotin, pantothenic acid are all abundanter in the naked oats in addition.Oat has the quality of low sugar, high heat, high nutrition.Hectogram oat starch content is 65 grams, more than low 10～12 grams such as flour, rice, and heat is 402 kilocalories, and is higher 53～57 kilocalories than flour, rice, and especially human body can not synthesize and essential amino acid content all is higher than other grain more than 2 times voluntarily in the oat.Since the cereals nutrient composition comprehensively and also content very high, can reach few food and the effect that do not subtract of nutrition relatively.Eat oat, can significantly reduce diabetic's starch intake, its food as the diabetic is particularly rare.Corn is the health-care good product in the coarse food grain, and is rather favourable to the health of human body.Compositions such as the vitamin B6 in the corn, nicotinic acid have stimulating gastrointestinal wriggling, quicken the characteristic that baking is just drained, and can prevent treating constipation, enteritis, intestinal cancer etc.Corn is rich in vitamin C etc., and longevity, beautification function are arranged.The contained nutriment of maize point has the metabolism of the human body of enhancing, adjusts nervous function.Can play making the skin delicacy smooth, suppress, delay wrinkle generation effect.Corn has the effect of appetizing and reducing blood lipid in the accent, reduction serum cholesterol.
Summary of the invention
The purpose of this invention is to provide a kind of calcium content height, be easy to carry, instant, the fragrant nutrient oatmeal of original flavor wheat nutritious, that be suitable for mass consumption and processing technology thereof.
In order to realize above-mentioned purpose, solution of the present invention is:
The fragrant nutrient oatmeal of a kind of original flavor wheat, comprise oatmeal, bulking ground rice, white granulated sugar, former flour, vegetable fat powder, corn flour, peanut liquid, its formulation weight percentage is: oatmeal 16-18%, bulking ground rice 13-15%, white granulated sugar 11-13%, former flour 25-27%, vegetable fat powder 12-14%, corn flour 10-12%, peanut liquid 6-8%.
Preferably, its formulation weight percentage is: oatmeal 17%, bulking ground rice 14%, white granulated sugar 12%, former flour 26%, vegetable fat powder 13%, corn flour 11%, peanut liquid 7%.
The processing technology of the fragrant nutrient oatmeal of a kind of original flavor wheat, its technology may further comprise the steps: rice is screened pulverizing, sieve powder with 50-60 purpose sieve, carry out ground rice expanded; Batching is weighed by weight percentage with scale; Mixing time is 20-26 minute; Baking temperature is 50-56 ℃, and be 14-16 minute drying time; Automatic packaging machine carries out every bag of 618g ± 5g of inner wrapping, and the sealing aluminum membrane temperature is 200-210 ℃; 8 bags in the every box of big packing.
The present invention adopts has following beneficial effect after the above-mentioned technical solution:
Quality with low sugar, high heat, high nutrition can play making the skin delicacy smooth, suppresses, delays wrinkle generation effect, also has the effect of appetizing and reducing blood lipid in the accent, reduction serum cholesterol.
The specific embodiment
In order more to be expressly understood technology contents of the present invention, describe in detail especially exemplified by following examples.
Embodiment one:
Selecting the measured rice of matter, pulverize with pulverizer, is that 50 purpose sieves carry out fineness control with fineness, carries out expanded then; Oatmeal 16kg, bulking ground rice 13kg, white granulated sugar 11kg, former flour 25kg, vegetable fat powder 12kg, corn flour 10kg, peanut liquid 6kg weigh.
Pour above-mentioned batching into mixer, stirred 20 minutes, guarantee not caking, all even loose, the feel exquisiteness.Pour drying machine into and be warmed to 50 ℃ and carry out drying and handle, be 14 minutes drying time, adds automatic packaging machine then and carry out every bag of 618g ± 5g of inner wrapping, and the sealing aluminum membrane temperature is 200 ℃; Inner wrapping is packed 8 bags in every box more greatly.
Embodiment two:
Select the measured rice of matter, pulverize with pulverizer, with fineness is that 50 purpose sieves carry out fineness control, carries out expanded then: the oatmeal 18kg that weighs, bulking ground rice 15kg, white granulated sugar 13kg, former flour 27kg, vegetable fat powder 14kg, corn flour 12kg, peanut liquid 8kg.
Pour above-mentioned batching into mixer, stirred 26 minutes, guarantee not caking, all even loose, the feel exquisiteness.Pour drying machine into and be warmed to 56 ℃ and carry out drying and handle, be 16 minutes drying time, adds automatic packaging machine then and carry out every bag of 618g ± 5g of inner wrapping, and the sealing aluminum membrane temperature is 210 ℃; Inner wrapping is packed 8 bags in every box more greatly.
Embodiment three:
Selecting the measured rice of matter, pulverize with pulverizer, is that 50 purpose sieves carry out fineness control with fineness, carries out expanded then; Oatmeal 17kg, bulking ground rice 14kg, white granulated sugar 12kg, former flour 26kg, vegetable fat powder 13kg, corn flour 11kg, peanut liquid 7kg weigh.
Pour above-mentioned batching into mixer, stirred 23 minutes, guarantee not caking, all even loose, the feel exquisiteness.Pour drying machine into and be warmed to 53 ℃ and carry out drying and handle, be 15 minutes drying time, adds automatic packaging machine then and carry out every bag of 618g ± 5g of inner wrapping, and the sealing aluminum membrane temperature is 205 ℃; Inner wrapping is packed 8 bags in every box more greatly.
Nutrition of the present invention: in every 100g content, heat 〉=1250KJ, protein 〉=4g, fat 〉=2g, carbohydrate≤46g.
In this specification, the present invention is described with reference to its certain embodiments.But, still can make various modifications and conversion obviously and not deviate from the spirit and scope of the present invention.Therefore, specification is regarded in an illustrative, rather than a restrictive.
Claims (3)
1. the fragrant nutrient oatmeal of an original flavor wheat, comprise oatmeal, bulking ground rice, white granulated sugar, former flour, vegetable fat powder, corn flour, peanut liquid, it is characterized in that the formulation weight percentage is: oatmeal 16-18%, bulking ground rice 13-15%, white granulated sugar 11-13%, former flour 25-27%, vegetable fat powder 12-14%, corn flour 10-12%, peanut liquid 6-8%.
2. the fragrant nutrient oatmeal of a kind of original flavor wheat according to claim 1, it is characterized in that formulation weight percentage the best is: oatmeal 17%, bulking ground rice 14%, white granulated sugar 12%, former flour 26%, vegetable fat powder 13%, corn flour 11%, peanut liquid 7%.
3. the processing technology of the fragrant nutrient oatmeal of a kind of original flavor wheat according to claim 1 is characterized in that described technology may further comprise the steps: rice is screened pulverizing, sieve powder with 50-60 purpose sieve, carry out ground rice expanded; Batching is weighed by weight percentage with scale; Mixing time is 20-26 minute; Baking temperature is 50-56 ℃, and be 14-16 minute drying time; Automatic packaging machine carries out every bag of 618g ± 5g of inner wrapping, and the sealing aluminum membrane temperature is 200-210 ℃; 8 bags in the every box of big packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910234527XA CN102067966A (en) | 2009-11-23 | 2009-11-23 | Original wheat fragrance nutrient cereal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910234527XA CN102067966A (en) | 2009-11-23 | 2009-11-23 | Original wheat fragrance nutrient cereal |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102067966A true CN102067966A (en) | 2011-05-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910234527XA Pending CN102067966A (en) | 2009-11-23 | 2009-11-23 | Original wheat fragrance nutrient cereal |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355602A (en) * | 2013-07-18 | 2013-10-23 | 北京中科邦尼国际科技有限责任公司 | Composition used for instant oatmeal, instant oatmeal and preparation method thereof |
| CN104413358A (en) * | 2013-08-27 | 2015-03-18 | 贝尔香精香料（上海）有限公司 | Composite nutritional oatmeal and preparation method thereof |
| CN105685933A (en) * | 2016-02-01 | 2016-06-22 | 广州市名花香料有限公司 | Egg-milk pulp essence and preparation method thereof |
-
2009
- 2009-11-23 CN CN200910234527XA patent/CN102067966A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355602A (en) * | 2013-07-18 | 2013-10-23 | 北京中科邦尼国际科技有限责任公司 | Composition used for instant oatmeal, instant oatmeal and preparation method thereof |
| CN104413358A (en) * | 2013-08-27 | 2015-03-18 | 贝尔香精香料（上海）有限公司 | Composite nutritional oatmeal and preparation method thereof |
| CN105685933A (en) * | 2016-02-01 | 2016-06-22 | 广州市名花香料有限公司 | Egg-milk pulp essence and preparation method thereof |
| CN105685933B (en) * | 2016-02-01 | 2019-01-01 | 广州市名花香料有限公司 | egg milk paste essence and preparation method thereof |
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Application publication date: 20110525 |