CN102696971A - Coarse grain fast-food product and method for producing same - Google Patents
Coarse grain fast-food product and method for producing same Download PDFInfo
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- CN102696971A CN102696971A CN2012101780069A CN201210178006A CN102696971A CN 102696971 A CN102696971 A CN 102696971A CN 2012101780069 A CN2012101780069 A CN 2012101780069A CN 201210178006 A CN201210178006 A CN 201210178006A CN 102696971 A CN102696971 A CN 102696971A
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Abstract
The invention discloses a coarse grain fast-food product which is formed by a main material and an auxiliary material. According to the coarse grain fast-food product, the main material is coarse grains, no preservative is used, the main material contains a large amount of dietary fiber and less fat and proteins, and when people takes the coarse grain fast-food product for a long time, the incidence rate of diabetes is lowered; in addition, when people take a small amount of the coarse grain fast-food product, people can feel full, so people who want to lose weight can not only lose weight without harming the health, but also take in less energy. Furthermore, the product is packed in a cup or can, so the product is easy to carry and use, people can easily take the product by adding hot water into the product, the product adapts to the fast-paced life of young people, and the sugar-adding and/or fragrance-increasing product is also available. According to the coarse grain fast-food product, four options for the main material are available, so the product can meet the demands of various consumers, and moreover, the product has rich nutrition and nice taste.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of coarse food grain fast food product and production method thereof.
Background technology
Along with growth in the living standard, very big change has also taken place in people's dietary structure, and the most of people institute diet is the food of high grease, high protein.But long-term high grease, the diet of high protein make that " three height " crowd constantly increases, and the coincidence of enterogastritis is also in rapid increase.Contain a large amount of strings in the coarse food grain; Draw together cellulose, hemicellulose, lignin, pectic substance, gumminess and some non-cellulose sugar, string can promote enterocinesia, strengthens the absorption of protein; Make the human body defecation smooth and easy; Strengthen metabolic function, and then make skin become more glossy, the long-term edible disease that can reduce gastrointestinal disease, obesity, diabetes and " three height " disease is sent out rate.
Summary of the invention
The purpose of this invention is to provide a kind of coarse food grain fast food product, it is rich in string, improves people's balanced diet, and the disease that reduces obesity, diabetes and other diseases is sent out rate.
Be to realize above-mentioned purpose, the present invention has adopted following technical scheme: a kind of coarse food grain fast food product, to form by major ingredient and auxiliary material, and described major ingredient is selected from following coarse food grain and makes up a kind of among a～e:
A: corn 12～13.5g, pumpkin 1.5～3g;
B: little jujube 1.5g～4.5g, red bean 6～10.5g, soya bean 3～4.5g;
C: red bean 3～6g, glutinous rice 1.5g～10.5g, brown rice 4.5～12g;
D: millet 3～12g, brown rice 3～12g;
E: black rice 3～10.5g, brown rice 4.5～12g;
All the other are auxiliary material, and described auxiliary material is one or more formations in milk powder, guar gum, sugar, the essence.
Described milk powder is 1～3g, and described guar gum is 11～13.5g.
Coarse food grain fast food product provided by the present invention, major ingredient adopt coarse food grain to constitute, and do not add any anticorrisive agent; Contain a large amount of dietary fibers in the major ingredient coarse food grain, lipid, protide composition is low, edible this product for a long time, and the disease that can reduce diabetes is sent out rate; Product provided by the invention in addition after edible a spot of, just can make us producing satiety; Help fat-reducing personnel fat-reducing, neither damage health, the less energy of ingesting again.Moreover product employing cup jar packing of the present invention, be easy to carry about with one, and use is also very convenient, get final product towards food with boiling water, adapt to the allegro life of young man, the product that makes simultaneously also can be made into sugaring and/or perfuming type.Major ingredient of the present invention provides four schemes, being suitable for different consumer groups' demand, and product nutritious, mouthfeel good.Various coarse food grain proportion of raw materials are also confirmed according to human nutrition demand and human body optimal absorption amount simultaneously.
Another object of the present invention provides the production method of this coarse food grain fast food product, comprises the steps:
S1: configure major ingredient and auxiliary material according to scheme a～e, the major ingredient that configures is carried out pulverization process, and to obtain the major ingredient powder for use;
S2: the major ingredient powder that obtains among the S1 is put into the gelatinization treatment facility carry out the gelatinization processing, control gelatinization treatment temperature is 80～105 ℃;
S3: major ingredient that obtains among the S2 and auxiliary material are mixed, stir, packed products gets final product.
Further operating procedure is:
Pulverization process among the described step S1 is carried out in the external enwergy pulverizer, and the order number that described major ingredient is pulverized is not less than 80 orders.
Carry out among the described step S2 before gelatinization is handled the major ingredient powder being sieved processing.
Carrying out the gelatinization treatment temperature among the described step S2 is 95～100 ℃.
Handle through gelatinization, make major ingredient be ripened, the product that makes can use after ripe with boiling water, makes the edible convenient of the product that makes, the present invention pulverize to obtain the major ingredient powder to carry out Screening Treatment, and raising makes the mouthfeel of product.
The specific embodiment
Below further specify technical scheme of the present invention through embodiment; Embodiment 1～5th, the embodiment of a type product; Embodiment 6～8th, the embodiment of b type product; Embodiment 9～11st, the embodiment of c type product, and embodiment 12～14th, the embodiment of d type product, embodiment 15～17th, the embodiment of e type product.
Embodiment 1
The corn 13.5kg that chooses and 1.5kg pumpkin are put into Universalpulverizer be ground into 80 purpose major ingredient powder; The major ingredient powder is put into low temperature gelatinization treatment facility add water stirring carrying out gelatinization; The control gelatinization point is 80～85 ℃; The major ingredient powder that gelatinization is handled well takes out, and inwards adds the milk powder of 1.5kg and the guar gum of 13.5kg carries out mixing and stirring, packs into every bag of finished product of 30g after stirring and gets final product.
Embodiment 2
The corn 12kg that chooses and 3kg pumpkin are put into Universalpulverizer be ground into 80 purpose major ingredient powder; The major ingredient powder is put into low temperature gelatinization treatment facility add water stirring carrying out gelatinization; The control gelatinization point is 100～105 ℃; The major ingredient powder that gelatinization is handled well takes out, inwards add 3kg milk powder, 12kg guar gum and a small amount of white granulated sugar and essence carry out mixing and stirring, pack into every bag of finished product of 30g after stirring and get final product.
Embodiment 3
The corn 18.85kg that chooses and 3.12kg pumpkin are put into Universalpulverizer be ground into the major ingredient powder; Obtain 150 order major ingredient powder 16.5kg after the major ingredient powder sieved; Again 150 order major ingredient powder are put into low temperature gelatinization treatment facility and add water stirring carrying out gelatinization; The control gelatinization point is 95～100 ℃; The major ingredient powder that gelatinization is handled well takes out, inwards add 2.5kg milk powder, 11kg guar gum and a small amount of white granulated sugar and essence carry out mixing and stirring, pack into every bag of finished product of 30g after stirring and get final product.
Embodiment 4
The corn 15.95kg that chooses and 2.75kg pumpkin are put into Universalpulverizer be ground into the major ingredient powder; Obtain 100 order major ingredient powder 16.5kg after the major ingredient powder sieved; Again 100 order major ingredient powder are put into low temperature gelatinization treatment facility and add water stirring carrying out gelatinization; The control gelatinization point is 90～95 ℃; The major ingredient powder that gelatinization is handled well takes out, inwards add 1.5kg milk powder, 12kg guar gum and 0.5kg white granulated sugar and essence carry out mixing and stirring, pack into every bag of finished product of 30g after stirring and get final product.
Embodiment 5
The 17.4kg corn of choosing and 2.9kg pumpkin are put into Universalpulverizer be ground into the major ingredient powder; Obtain 120 order major ingredient powder 16.5kg after the major ingredient powder sieved; Again 120 orders are put into low temperature gelatinization treatment facility and add water stirring carrying out gelatinization; The control gelatinization point is 95～100 ℃; The major ingredient powder a that gelatinization is handled well takes out, inwards add 2kg milk powder, 11.5kg guar gum and 0.5kg white granulated sugar and essence carry out mixing and stirring, pack into every bag of finished product of 30g after stirring and get final product.
Embodiment 6
With the little jujube 1.5kg that chooses; Red bean 10.5kg, soya bean 4.5kg put into Universalpulverizer and are ground into 80 purpose major ingredient powder, the major ingredient powder is put into low temperature gelatinization treatment facility add water stirring carrying out gelatinization; The control gelatinization point is 80～85 ℃; The major ingredient powder that gelatinization is handled well takes out, and inwards adds the milk powder of 2.5kg and the guar gum of 11kg carries out mixing and stirring, packs into every bag of finished product of 30g after stirring and gets final product.
Embodiment 7
With the little jujube 4.5kg that chooses; Red bean 6kg, soya bean 4.5kg put into Universalpulverizer and are ground into 80 purpose major ingredient powder, the major ingredient powder is put into low temperature gelatinization treatment facility add water stirring carrying out gelatinization; The control gelatinization point is 100～105 ℃; The major ingredient powder that gelatinization is handled well takes out, inwards add 2kg milk powder, 13kg guar gum and a spot of white granulated sugar and essence carry out mixing and stirring, pack into every bag of finished product of 30g after stirring and get final product.
Embodiment 8
With the little jujube 3.25kg that chooses; Red bean 10.4kg; Soya bean 4.55kg puts into Universalpulverizer and is ground into the major ingredient powder, obtains 150 order major ingredient powder 15kg after the major ingredient powder is sieved, and again 150 order major ingredient powder is put into low temperature gelatinization treatment facility and adds water stirring carrying out gelatinization; The control gelatinization point is 95～100 ℃; The major ingredient powder that gelatinization is handled well takes out, inwards add 2.0kg milk powder, 13kg guar gum and 0.5kg white granulated sugar and essence carry out mixing and stirring, pack into every bag of finished product of 30g after stirring and get final product.
Embodiment 9
With the red bean 3kg that chooses, glutinous rice 10.5kg, brown rice 4.5kg; Put into Universalpulverizer and be ground into 80 purpose major ingredient powder; The major ingredient powder is put into low temperature gelatinization treatment facility add water stirring carrying out gelatinization; The control gelatinization point is 80～85 ℃; The major ingredient powder that gelatinization is handled well takes out, and inwards adds the milk powder of 1kg and the guar gum of 11kg carries out mixing and stirring, packs into every bag of finished product of 30g after stirring and gets final product.
Embodiment 10
With the red bean 6kg that chooses; Glutinous rice 1.5kg, brown rice 4.5kg put into Universalpulverizer and are ground into 80 purpose major ingredient powder, the major ingredient powder is put into low temperature gelatinization treatment facility add water stirring carrying out gelatinization; The control gelatinization point is 100～105 ℃; The major ingredient powder that gelatinization is handled well takes out, inwards add 2.5kg milk powder, 13.5kg guar gum and a small amount of white granulated sugar and essence carry out mixing and stirring, pack into every bag of finished product of 30g after stirring and get final product.
Embodiment 11
With the red bean 3.9kg that chooses; Glutinous rice 7.2kg; Brown rice 7.2kg puts into Universalpulverizer and is ground into the major ingredient powder, obtains 150 order major ingredient powder 15kg after the major ingredient powder is sieved, and again 150 order major ingredient powder is put into low temperature gelatinization treatment facility and adds water stirring carrying out gelatinization; The control gelatinization point is 95～100 ℃; The major ingredient powder that gelatinization is handled well takes out, inwards add 1.5kg milk powder, 13.5kg guar gum and a small amount of white granulated sugar and essence carry out mixing and stirring, pack into every bag of finished product of 30g after stirring and get final product.
Embodiment 12
With the millet 3kg that chooses; Brown rice 12kg puts into Universalpulverizer and is ground into 80 purpose major ingredient powder; The major ingredient powder is put into low temperature gelatinization treatment facility add water stirring carrying out gelatinization, the control gelatinization point is 80～85 ℃, and the major ingredient powder that gelatinization is handled well takes out; Inwards adds the milk powder of 1.5kg and the guar gum of 13.5kg carries out mixing and stirring, packs into every bag of finished product of 30g after stirring and gets final product.
Embodiment 13
With the millet 12kg that chooses; Brown rice 3kg puts into Universalpulverizer and is ground into 80 purpose major ingredient powder; The major ingredient powder is put into low temperature gelatinization treatment facility add water stirring carrying out gelatinization, the control gelatinization point is 100～105 ℃, and the major ingredient powder that gelatinization is handled well takes out; Inwards add 1.5kg milk powder, 13.5kg guar gum and a small amount of white granulated sugar and essence carry out mixing and stirring, pack into every bag of finished product of 30g after stirring and get final product.
Embodiment 14
With the millet 9.75kg that chooses; Brown rice 9.75kg puts into Universalpulverizer and is ground into the major ingredient powder; Obtain 150 order major ingredient powder 15kg after the major ingredient powder sieved; Again 150 order major ingredient powder are put into low temperature gelatinization treatment facility and add water stirring carrying out gelatinization, the control gelatinization point is 95～100 ℃, and the major ingredient powder that gelatinization is handled well takes out; Inwards add 1.5kg milk powder, 13.5kg guar gum and a small amount of white granulated sugar and essence carry out mixing and stirring, pack into every bag of finished product of 30g after stirring and get final product.
Embodiment 12
With the black rice 3kg that chooses; Brown rice 12kg puts into Universalpulverizer and is ground into 80 purpose major ingredient powder; The major ingredient powder is put into low temperature gelatinization treatment facility add water stirring carrying out gelatinization, the control gelatinization point is 80～85 ℃, and the major ingredient powder that gelatinization is handled well takes out; Inwards adds the milk powder of 2kg and the guar gum of 12.5kg carries out mixing and stirring, packs into every bag of finished product of 30g after stirring and gets final product.
Embodiment 13
With the black rice 10.5kg that chooses; Brown rice 4.5kg puts into Universalpulverizer and is ground into 80 purpose major ingredient powder; The major ingredient powder is put into low temperature gelatinization treatment facility add water stirring carrying out gelatinization, the control gelatinization point is 100～105 ℃, and the major ingredient powder that gelatinization is handled well takes out; Inwards add 1.5kg milk powder, 13.5kg guar gum and a small amount of white granulated sugar and essence carry out mixing and stirring, pack into every bag of finished product of 30g after stirring and get final product.
Embodiment 14
With the millet black rice 9.75kg that chooses; Brown rice 11.05kg puts into Universalpulverizer and is ground into the major ingredient powder; Obtain 150 order major ingredient powder 16kg after the major ingredient powder sieved; Again 150 order major ingredient powder are put into low temperature gelatinization treatment facility and add water stirring carrying out gelatinization, the control gelatinization point is 95～100 ℃, and the major ingredient powder that gelatinization is handled well takes out; Inwards add 1kg milk powder, 13kg guar gum and a small amount of white granulated sugar and essence carry out mixing and stirring, pack into every bag of finished product of 30g after stirring and get final product.
Claims (1)
1. a coarse food grain fast food product is made up of major ingredient and auxiliary material, and described major ingredient is selected from a kind of among following coarse food grain combination a～e:
A: corn 12～13.5g, pumpkin 1.5～3g;
B: little jujube 1.5g～4.5g, red bean 6～10.5g, soya bean 3～4.5g;
C: red bean 3～6g, glutinous rice 1.5g～10.5g, brown rice 4.5～12g;
D: millet 3～12g, brown rice 3～12g;
E: black rice 3～10.5g, brown rice 4.5～12g;
All the other are auxiliary material, and described auxiliary material is one or more formations in milk powder, guar gum, sugar, the essence.
2, coarse food grain fast food product as claimed in claim 1, it is characterized in that: described milk powder is 1～3g, described guar gum is 11～13.5g.
3, a kind of production method like any described coarse food grain fast food product in the claim 1～2 comprises the steps:
S1: configure major ingredient and auxiliary material according to scheme a～e, the major ingredient that configures is carried out pulverization process, and to obtain the major ingredient powder for use;
S2: the major ingredient powder that obtains among the S1 is put into the gelatinization treatment facility carry out the gelatinization processing, control gelatinization treatment temperature is 80～105 ℃;
S3: major ingredient that obtains among the S2 and ready auxiliary material are mixed, after stirring, be packaged into finished product and get final product.
4, the production method of coarse food grain fast food product as claimed in claim 3, it is characterized in that: the pulverization process among the described step S1 is carried out in the external enwergy pulverizer, and the order number that described major ingredient is pulverized is not less than 80 orders.
5, the production method of coarse food grain fast food product as claimed in claim 3 is characterized in that: carry out among the described step S2 before gelatinization is handled the major ingredient powder being sieved processing.
6, the production method of coarse food grain fast food product as claimed in claim 4 is characterized in that: carrying out the gelatinization treatment temperature among the described step S2 is 95 ℃～100 ℃.
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| CN2012101780069A CN102696971A (en) | 2012-06-01 | 2012-06-01 | Coarse grain fast-food product and method for producing same |
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| CN2012101780069A CN102696971A (en) | 2012-06-01 | 2012-06-01 | Coarse grain fast-food product and method for producing same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766742A (en) * | 2014-02-19 | 2014-05-07 | 安徽燕之坊食品有限公司 | Rice mate |
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| CN1069636A (en) * | 1991-08-22 | 1993-03-10 | 洞口县利康食品厂 | The production method of snack gruel |
| CN1070806A (en) * | 1992-07-07 | 1993-04-14 | 曹光荣 | A kind of production method of black health food agent |
| CN1110518A (en) * | 1995-02-24 | 1995-10-25 | 王�华 | Pumpkin-corn porridge powder |
| CN1138424A (en) * | 1996-03-22 | 1996-12-25 | 杨龙海 | Carrot snack porridge and prodn. method |
| CN1149983A (en) * | 1996-09-20 | 1997-05-21 | 黑龙江餐王保健食品有限公司 | Alpha-pumpkin corn powder |
| CN101564159A (en) * | 2009-02-25 | 2009-10-28 | 田向东 | Food for reducing hypertension and diabetes and preparation method thereof |
| CN101874626A (en) * | 2010-06-30 | 2010-11-03 | 福建农林大学 | Compound loquat leaf extract and preparation method thereof |
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2012
- 2012-06-01 CN CN2012101780069A patent/CN102696971A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069636A (en) * | 1991-08-22 | 1993-03-10 | 洞口县利康食品厂 | The production method of snack gruel |
| CN1070806A (en) * | 1992-07-07 | 1993-04-14 | 曹光荣 | A kind of production method of black health food agent |
| CN1110518A (en) * | 1995-02-24 | 1995-10-25 | 王�华 | Pumpkin-corn porridge powder |
| CN1138424A (en) * | 1996-03-22 | 1996-12-25 | 杨龙海 | Carrot snack porridge and prodn. method |
| CN1149983A (en) * | 1996-09-20 | 1997-05-21 | 黑龙江餐王保健食品有限公司 | Alpha-pumpkin corn powder |
| CN101564159A (en) * | 2009-02-25 | 2009-10-28 | 田向东 | Food for reducing hypertension and diabetes and preparation method thereof |
| CN101874626A (en) * | 2010-06-30 | 2010-11-03 | 福建农林大学 | Compound loquat leaf extract and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766742A (en) * | 2014-02-19 | 2014-05-07 | 安徽燕之坊食品有限公司 | Rice mate |
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Application publication date: 20121003 |