CN103283790A - Improved pastry nutrition combination without essences - Google Patents
Improved pastry nutrition combination without essences Download PDFInfo
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- CN103283790A CN103283790A CN2013102160320A CN201310216032A CN103283790A CN 103283790 A CN103283790 A CN 103283790A CN 2013102160320 A CN2013102160320 A CN 2013102160320A CN 201310216032 A CN201310216032 A CN 201310216032A CN 103283790 A CN103283790 A CN 103283790A
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Abstract
The invention discloses an improved pastry nutrition combination without essences. By the improved pastry nutrition combination, nutrition components of pastry are increased, flavor of nutrition juice is improved, the flavor of the nutrition juice and flavor of the nutrition pastry are improved by the aid of natural flavor of tartary buckwheat tea and natural flavor of peanuts, and hazards of the edible essences to human bodies are reduced. Besides, varieties with the highest contents of nutrition components are selected from coarse cereals, dried and fresh vegetables and marine products, the contents of the nutrition components of the pastry are increased, and the purpose that the contents of the nutrition components of the pastry are higher than contents of nutrition components of milk is achieved. In addition, some nutrition components are deficient due to insufficiency of nutrition components of pastry made of wheat flour, and the nutrition components of the wheat flour can be blended with the nutrition components of the coarse cereals, the dried and fresh vegetables and the marine products, so that the contents of the nutrition components of the nutrition pastry can be increased, the shortcoming of insufficient nutrition components of the pastry made of the wheat flour can be overcome, and an effect of complementing and balancing the nutrition components is realized. As proved by comparison of results of tests for the nutrition components of the pastry made of wheat, the nutrition components of the milk and the nutrition components of the nutrition pastry containing the improved pastry nutrition combination, the contents of the nutrition components of the nutrition pastry exceed the contents of the nutrition components of the pastry made of the wheat and the contents of the nutrition components of the milk. The improved pastry nutrition combination has the advantages that the authenticity and the reliability of the pastry which is specially made of the coarse cereals, the dried and fresh vegetables and the marine products are proved.
Description
Technical field:
The natural flavor that does not add nutrition that essence improves millet cake and mainly be natural flavor with bitter buckwheat tea, shelled peanut is added in various millet cake, the fermented bean drink and tarts up, and the replacement flavoring essence makes existing millet cake, fermented bean drink that natural flavor be arranged, and becomes the pollution-free food of pure natural.As be added on existing soya-bean milk, steamed bun.Steamed stuffed bun skin, steamed twisted roll, crisp pancake, shortcake bake cake, moon cake, dried noodles, dumpling wrapper, fold arms (won ton) skin, rice noodles, rice cake etc. can both tart up.
Eat with bitter buckwheat tea, shelled peanut, sesame, soya bean, mung bean, oat, auricularia auriculajudae, laver, bright perfume (or spice), pulverize once, make content and the fragrance that any millet cake, juice can improve the nutritional labeling of nutrition millet cake and nutrient extract with wheat flour behind twice on the fiberizer mill with pulverizer.As be added on that existing soya-bean milk, steamed bun, steamed stuffed bun skin, steamed twisted roll, crisp pancake, shortcake bake cake, moon cake, dried noodles, dumpling wrapper, the content of the compositions that can both have additional nutrients such as (won ton) skin, rice noodles, rice cake of folding arms.
The nutritional labeling of selecting the highest coarse cereals of nutrient composition content, fresh and dried dish, marine product self reach with the nutritional labeling of wheat flour self join, the nutritional labeling of complementary shortage, just can increase the content of the nutritional labeling of millet cake, filled up existing millet cake nutritional labeling defect of insufficient, played nutritional labeling and regulated mutually and balanced effect.
The high and low fixed weight of the nutritional labeling that coarse cereals, fresh and dried dish, marine product are needed according to nutrition millet cake, nutrient extract at first fixedly adds the weight of water again, could stablize the content of nutrition millet cake, nutrient extract nutritional labeling.High and low and the fragrance that nutritional labeling contains, concentration are adding the weight adjusted of water.The concentration of fragrance also can be in the weight adjusted of bitter buckwheat tea, shelled peanut.The fixing weight of coarse cereals, fresh and dried dish, marine product raw material exactly, water add that nutrition is low, fragrance is light, and water adds few nutrition height, thick flavor.Millet cake hardness is too hard very little to add water, add moderately, and that millet cake will be fit to is soft, suitable mouthfeel.
With bitter buckwheat tea, shelled peanut, coarse cereals, fresh and dried dish, marine product when doing the nutrient composition content of a collection of class, fragrance millet cake, join a prescription just can make this a collection of nutrient composition content and fragrance one to nutrition millet cake and nutrient extract.
In coarse cereals, fresh and dried dish, marine product, select to contain the highest raw material of nutritional labeling more than three kinds, add bitter buckwheat tea, shelled peanut, as long as allot a prescription, can both make all nutrition millet cake and nutrient extracts the weight of the weight of raw material, water is fixing.
Select coarse cereals, fresh and dried dish, marine product with pollution-free, free from admixture, clean kind, the content of the nutritional labeling of maintenance nutrition millet cake, nutrient extract.Take the method without the bubble account, nutritional labeling can not run off, pulverize once with pulverizer, add water and reduce temperature, with fiberizer mill twice, nutrition can not awarded loss.
Make the nutritional labeling of all nutrition millet cake, nutrient extract and select the high composition of material content as needing the content higher position, need the low low composition of material content of just selecting of content.How much the content of material nutrient component and weight and weight that adds water to decide the height of nutrient composition content.When doing a collection of class nutrition millet cake, nutrient extract, have only fixedly the weight of raw material, water just can stablize this a collection of alimentary paste point, the fragrance of nutrient extract and the content of nutritional labeling.
The fragrant degree that increases nutrient extract, nutrition millet cake be add bitter buckwheat tea, the weight of shelled peanut, He Shui add add to come less fixed.Bitter buckwheat tea, shelled peanut weight are many, and amount of water is few, and its fragrance concentration just increases, reduce bitter buckwheat tea, shelled peanut raw material weight, increase the weight of water, fragrance concentration just reduces.The fragrance of doing a collection of class is the fixedly weight of primary material and the weight of water just.
Background technology:
Existing nutrient extract all is to make of soya bean or single coarse cereals, millet cake also is to make of wheat flour and single coarse cereals, and the retailer who has adds a lot of water in juice, do not guarantee the content of nutritional labeling, single raw material also will lack a lot of nutritional labelings, can not play a role in health care.And add a lot of flavoring essences and tart up, very big to human body harm.Get rid of the harm of essence, will replace food flavor with the natural flavor of the bitter buckwheat buckwheat of coarse cereals, shelled peanut, can reduce the incidence of disease of a lot of diseases like this.
The nutritional labeling of wheat flour, single coarse cereals self is very low, also will lack some nutritional labelings, also will add water when making millet cake, juice, has more reduced the nutritional labeling of millet cake, juice.The nutritional labeling of this substrate is not high, nutritional labeling is incomplete, and is unbalanced to the nutritional labeling that human body needs, and do not have health-care effect.
The fat that milk contains, calcium, protein are high proteins, and high protein mass-energy is got fat the people, can increase the incidence of disease of a lot of diseases.Also will lack nutritional labeling, make nutritional labeling unbalanced, and be single milk, also will add a lot of essence, food additives see that its prescription can make the people feel sick.With coarse cereals, fresh and dried dish, marine product be raw material not with food additives essence, be relieved natural green food.
Summary of the invention:
Main purpose of the present invention is that the bitter buckwheat tea with no essence, the natural flavor of shelled peanut replace flavoring essence, need not the chemistry refinement just tart up for any nutrient extract, any nutrition millet cake.
Select the highest kind of nutrient composition content in coarse cereals, fresh and dried dish, marine product, the nutritional labeling that self contains with them cooperates with the wheat flour nutritional labeling, reaches the purpose more taller than the nutrient composition content of milk.Make it become athletic nutraceutical and person in middle and old age, various crowds' the edible product of nutrition.
Contrast with the nutritional labeling that detects and the nutritional labeling of wheat millet cake and the nutritional labeling of milk in addition, the content of the nutritional labeling that could valid certificates nutrition millet cake of the present invention contains just.
The important nutrition of each raw material of brief description below.
(1) per 100 grams of sesame contain protein 16.9 grams, 0.2 milligram of carrotene, calcium and contain 1047 milligrams, iron and contain 17.1 milligrams.
(2) per 100 grams of soya bean contain protein 35.6 grams, nothing but sterol, fiber contain 11.9 grams, folic acid contain 260 micrograms, 0.17 milligram of carrotene,, calcium contains 169 milligrams, iron and contains 8.3 milligrams.
(3) per 100 grams of mung bean contain protein 20.6 grams, no cholesterol, fiber contain 5.2 restrain, folic acid contains 130 micrograms, carrotene contains 0.45 milligram, calcium and contains 162 milligrams, iron and contain 22.8 milligrams
(4) per 100 grams of oat contain protein 15 gram ,-no cholesterol, fiber contain 5.3 restrain, folic acid contains 25 micrograms, calcium contains 186 milligrams, iron and contains 7 milligrams.
(5) per 100 grams of auricularia auriculajudae contain protein 12.4 grams, no cholesterol, fiber contain 33.4 restrain, folic acid contains 87 micrograms, carrotene contains 0.1 milligram, calcium and contains 295 milligrams, iron and contain 11.9 milligrams.
(6) per 100 grams of mushroom contain protein 20 grams, no cholesterol, fiber contain 31.6 restrain, folic acid contains 240 micrograms, carrotene contains 20 milligrams, calcium and contains 83 milligrams, iron and contain 10.5 milligrams.
(7) per 100 grams of laver contain that protein 28.2 grams, no cholesterol, fiber 27.3 restrain, folic acid contains 720 micrograms, carrotene contains 2.42 milligrams, calcium and contain 422 milligrams, iron and contain 46.8 milligrams.
(8) buckwheat contains protein 9 grams, 47 milligrams of calcium, 44 milligrams in folic acid, 6 milligrams of iron.
(9) 8 milligrams of shelled peanut 100 calcics, protein 12 grams, folic acid 76 micrograms, iron are 4 milligrams.
(10) per 100 grams of wheat flour contain protein 9 grams, no dietary fiber.Folic acid contains 8 micrograms, calcium and contains 25 milligrams, iron and contain 0.6 milligram, no carrotene, no vitamin K.
(11) per 100 grams of milk contain protein 3 gram, fat 3 grams, cholesterol contain 151 milligrams, no dietary fiber, folic acid contain 5 micrograms, no carrotene, calcium and contain 135 milligrams, iron and contain 0.3 milligram
(12) the nutrition millet cake steamed bun censorship made of the present invention is surveyed graduate test and is, per 100 483 milligrams of calcics of gram, contains 45 milligrams of protein 11 grams, fatty 0.18 gram, iron content.
Contrast from (0017) to (0028): the nutritional labeling height that the nutritional labeling that coarse cereals, fresh and dried dish, 9 kinds of raw materials self of marine product contain contains than wheat flour self.In fact various raw materials contain about 30 kinds of compositions, and it is different that they respectively contain the deal of nutritional labeling, carries out defective and the equilibrium that nutritional labeling is regulated in complementation with their nutritional labeling.The nutritional labeling height that nutritional labeling after tested contains than milk is higher than the nutritional labeling of wheat flour.
Nourishing steamed bread result's contrast after tested: calcic is Duoed 470 milligrams than wheat flour, many 35 milligrams of iron content.Duo 340 milligrams than the milk calcic, many 8 grams of protein, iron contains 40 milligrams more.Confirmed the content height than the nutritional labeling of wheat millet cake and milk.Millet cake authenticity and reliability with coarse cereals, fresh and dried dish, marine product process special facture are described.
The present invention and existing millet cake have following advantage:
(1.) add in any millet cake, the juice with the natural flavor of bitter buckwheat tea, shelled peanut and can both improve fragrance, without food flavor, reduce flavoring essence to the harm of human body.Be non-harmful safety food, play effect natural, pollution-free food.
(2) along with the understanding of people to coarse cereals nutrition, with coarse cereals, fresh and dried dish, marine product through the nutrition millet cake of special processing be can play health care, anti-ageing, the immunity that strengthens human body, tonify the liver and kidney, taste, nourish heart, step-down, anticancer effect.
(3) nutrient composition content of coarse cereals, fresh and dried dish, marine product raw material self is all very high and complete, the nutrient composition content of wheat millet cake own is low, also lack some nutritional labelings, after process plurality of raw materials, wheat flour effectively reach and join, the millet cake nutritional labeling of making is carried out the shortage of regulating mutually, supplementing the nutrients fully, just can improve the content of millet cake nutritional labeling, and fill up millet cake nutritional labeling defect of insufficient, play complementary, balanced effect.
(4) nourishing steamed bread of this product than the nutrient composition content height of wheat flour and milk, has confirmed the difference of the nutritional labeling height that this product and wheat millet cake and milk contain after tested.
(5) coarse cereals, fresh and dried dish, marine product are that the millet cake of raw material processing is levigate through pulverizer, fiberizer 3 times, can be convenient, fast, more high quality nutrition is easy to be absorbed by the body.
(6) millet cake of the raw material of coarse cereals, fresh and dried dish, marine product making is that plant low-protein, low albumen can not make the people get fat.The content of calcium, iron etc. is very high, is the nutriment that athletes enhancing sclerotin, muscle are strong, strengthen endurance.Suitable various crowds' nutraceutical.
The specific embodiment:
Below by instantiation, the nutrient extract and the raising millet cake nutraceutical that the present invention are not added essence nature fragrance are described further.
The food grains other than rice and wheat composition of raw materials that does not add essence is that bitter buckwheat tea 450 grams, shelled peanut 700 grams, sesame 500 grams, soya bean 500 grams, mung bean 500 grams, oat 200 grams, dried fungus 200 grams, fresh mushroom 800 grams, laver 200 grams, gross weight are 4050 grams.Fixedly nutrient extract water 30000 restrains, nutrition millet cake water 9000 grams.
The preparation method of nutrient extract: the pure water of at first standby 30000 grams.Shelled peanut during (i.e. 60 jin, a traditional unit of weight of water) will fill a prescription, soya bean, mung bean, oat is pulverized once with pulverizer, dried fungus washed with bubble in 3 minutes, fresh mushroom, it is broken that clean and laver adds an amount of pigment, difference that pulverize with bitter buckwheat tea, sesame lumps together that to add an amount of water furnishing Xi strong, allow its moistening half an hour, adding water becomes semi-fluid to strengthen attitude, levigate with fiberizer, adding water encloses cloth with 100 orders-120 purpose sieve and makes and mouthful substitute plank and carry out pressure filtration, slag carries out the mill second time, fiberizer is tightened as far as possible, because the second time, the slurry of mill enclosed the cloth filtration without sieve, directly starch with the first time and mix.And then water transfer boils, and adds white sugar.Note all water that add all 30000 the gram in, (i.e. 60 jin, a traditional unit of weight of water) are except the water of washing auricularia auriculajudae, mushroom.Can stablize so fragrant degree and nutrient composition content one to.
Alimentary paste point is according to the prescription of (0039), at first standby 9000 gram water, (i.e. 18 jin, a traditional unit of weight of water) are pulverized shelled peanut, soya bean, mung bean, oat once with pulverizer equally, dried fungus with 3 minutes afterwash of bubble, fresh mushroom, clean and laver to add an amount of pigment once broken, to add an amount of water furnishing Xi strong for lumping together with bitter buckwheat tea, sesame that difference is pulverized, allow after its moistening half an hour with fiberizer mill twice, more dried available bailer is down pressed during as blanking.Carry out the defibrination second time then, the slurry that grinds is more dried.Notice that all water that add are in 9000 grams.(18 jin, a traditional unit of weight) are except the water of washing auricularia auriculajudae, mushroom.
The dry pulp that grinds according to (0041) is directly made the nutrition millet cake with wheat flour, with what of wheat flour, according to various millet cake needs do, wet to determine to close dough, can not add water again, can stablize so the fragrant degree of nutrition millet cake and nutrient composition content one to.
When processing various nutritious coarse cereals millet cake, add the strong face essence of country's permission, add according to explanation.Crisp pancake, fall into, shortcake bakes cake, fall into, moon cake, fall into and do not strengthen the face essence.The interpolation yeast that steamed bun, steamed stuffed bun, steamed twisted roll need foam, addition are to add 1/2nd than original, because coarse cereals are more rigid, addition is according to the degree increase and decrease of foaming.
Claims (9)
1. the nutrition that does not add essence raising millet cake mainly is that the natural flavor with bitter buckwheat tea, the natural flavor of shelled peanut increase the fragrance of existing millet cake, juice.Improve the content of the nutritional labeling of millet cake, juice with the nutritional labeling of coarse cereals, fresh and dried dish, marine product self.Reach the purpose more taller than the nutrient composition content of milk, become the edible product of nutrition at athletic nutriment and each age.
2. according to claim 1, it is characterized in that bitter buckwheat tea, shelled peanut have natural fragrance, are added in any millet cake, the juice and can both play fragrance.In millet cake, replace flavoring essence.Reduce flavoring essence to the harm of human body.
3. according to claim 1, the fragrant degree that it is characterized in that increasing nutrient extract, nutrition millet cake is the weight of adding the weight of bitter buckwheat tea, shelled peanut and adding water less, and its fragrance, concentration just increase.Reduce the weight of bitter buckwheat tea, shelled peanut raw material, the weight of increase water, fragrance concentration just reduces.The fragrance of doing a collection of class is the fixing weight of primary material weight and water just.Fragrance concentration just can keep one to.
4. according to claim 1, it is characterized in that the nutritional labeling of coarse cereals, fresh and dried dish, marine product self is than the nutritional labeling height of wheat flour millet cake.And be the highest kind of in coarse cereals, fresh and dried dish, marine product, selecting of nutrient composition content, thus the nutrition millet cake of making, the nutritional labeling that contains than wheat flour millet cake and the nutritional labeling height that contains than milk.The nutrient composition content of wheat millet cake own is low, also lacks some nutritional labelings.Join with reaching of wheat flour through 9 kinds of raw materials, nutritional labeling is regulated mutually, and filled up the not enough and milk nutritional labeling defect of insufficient of wheat millet cake nutritional labeling, played mutual adjusting, the effect of the shortage of the nutritional labeling that complements each other, equilibrium.
5. according to claim 1, it is characterized in that the nutrition millet cake of bitter buckwheat tea, shelled peanut, coarse cereals, fresh and dried dish, marine product making and the nutritional labeling of nutrient extract the inside.As need the nutrient composition content higher position to select the high composition of material content, need the low low composition of material content of just selecting of nutrient composition content.Have only the content of selecting material nutrient component and the fixing weight of raw material, with the weight that adds water what, decide the height of millet cake nutrient composition content.Select the material content fixed weight exactly, add water weight multi-nutrient and reduce, add the few nutritional labeling of water weight and increase, the millet cake nutritional labeling of doing a collection of class like this could keep one to.
6. according to claim 1, it is characterized in that adding man-hour without the bubble account, reduce the loss of nutritional labeling.Add water reduction temperature and also can reduce loss of nutritive components with paste mill grinding.And played fragrance, nutrient composition content stable of duplicate protection coarse cereals millet cake and nutrient extract.
7. according to claim 1, it is characterized in that with bitter buckwheat tea, shelled peanut, coarse cereals, fresh and dried dish, marine product when doing the nutrition millet cake of a collection of class, join a prescription and just can make this a collection of nutrition millet cake and nutrient extract, the content one that just can stablize the fragrance of this a collection of alimentary paste point, nutrient extract and nutritional labeling to.
8. according to claim 1, it is characterized in that three nutritional labelings of selection are the highest in coarse cereals, fresh and dried dish, marine product add bitter buckwheat tea, shelled peanuts just can be above the nutritional labeling of wheat flour millet cake and the nutritional labelings that milk contains.
9. according to claim 1, it is characterized in that the nourishing steamed bread made of bitter buckwheat tea, shelled peanut, coarse cereals, fresh and dried dish, the marine product result of nutritional labeling after tested, compare with the nutritional labeling of wheat millet cake, the nutritional labeling of milk, surpassed the content of nutritional labeling and the milk nutritional labeling of wheat flour millet cake.Proved the effect of nutrition millet cake of the present invention.Authenticity and reliability with the millet cake of coarse cereals, fresh and dried dish, marine product process special facture are described.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103932088A (en) * | 2014-04-29 | 2014-07-23 | 梅会芳 | Fruit-vegetable and cereal pastry and juice |
| CN103932034A (en) * | 2014-04-29 | 2014-07-23 | 梅会芳 | Herbal fruit and vegetable coarse cereal pastry and juice |
| CN103947712A (en) * | 2014-05-02 | 2014-07-30 | 梅会芳 | Sleeve-fish, pork liver and tea pastry and juice |
| CN103948045A (en) * | 2014-05-02 | 2014-07-30 | 梅会芳 | High-calcium pastries and high-calcium juice |
| CN105494528A (en) * | 2015-11-16 | 2016-04-20 | 梅会芳 | Nutrient pastry and nutrient juice capable of enriching brain and strengthening bodies |
| CN107125611A (en) * | 2016-02-26 | 2017-09-05 | 梅会芳 | Poultry fish nutrition millet cake and nutrient extract |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107125611A (en) * | 2016-02-26 | 2017-09-05 | 梅会芳 | Poultry fish nutrition millet cake and nutrient extract |
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