CN103783409A - Grain breakfast and preparation method thereof - Google Patents
Grain breakfast and preparation method thereof Download PDFInfo
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- CN103783409A CN103783409A CN201410030300.4A CN201410030300A CN103783409A CN 103783409 A CN103783409 A CN 103783409A CN 201410030300 A CN201410030300 A CN 201410030300A CN 103783409 A CN103783409 A CN 103783409A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a grain breakfast and a preparation method thereof. The grain breakfast comprises a grain raw material and an auxiliary material, wherein the grain raw material comprises the following ingredients in part by weight: 20-30 parts of corns, 10-20 parts of rice, 10-20 parts of rough rice, 5-10 parts of sorghum, 5-10 parts of white highland barley, 10-20 parts of wheat and 20-30 parts of avena sativa; the auxiliary material comprises the following ingredients in part by weight: 10-20 parts of plant oil, 30-60 parts of cream, and 100-200 parts of water; the peels and germs of the corns are removed, the plant oil is peanut oil, and the cream is plant cream. The grain breakfast provided by the invention has the advantages of being rich in nutrition, convenient to eat, low in price, and being a basic food.
Description
Technical field
The present invention relates to a kind of breakfast cereal and preparation method thereof.
Background technology
As the saying goes: " breakfast will be eaten, and lunch will be had enough, and dinner will be eaten few." why will so arrange? whenever we ate after meal, approximately through 4 hours, food, by digesting and assimilating in vivo, will be all emptying; Therefore,, in order constantly to give human body makeup energy, must within 4～6 hours, arrange once to have a dinner; Morning, when we are after the sleep of 8 hours, can feel special spirit, the work, learning efficiency in nature morning are than the height in afternoon.
And in breakfast, breakfast cereal can be the food of being rich in nutrition value in breakfast, cereal contains protein between 8～12%, because of grain outer layer of protein high compared with nexine content, so existing many breakfast cereal based foods, but mostly be drink, and the also loss of easy breakfast nutritious value in manufacturing process.
Summary of the invention
The object of the present invention is to provide a kind of nutritious, instant, cheap, and can become the breakfast cereal of staple food.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
A kind of breakfast cereal, described breakfast cereal includes cereal materials and auxiliary material;
Described cereal materials component and parts by weight proportioning are: 20～30 parts of 20～30 parts of corns, 10～20 parts, rice, 10～20 parts of paddy, 5～10 parts of Chinese sorghums, 5～10 parts, white highland barley, 10～20 parts of wheats and oats;
Described auxiliary material component and parts by weight proportioning are: 10～20 parts of vegetable oil, 30～60 parts, cream, 100～200 parts, water.
Further, described corn is the corn that has removed peeling and plumule.
Further, described vegetable oil is peanut oil.
Further, described cream is margarine.
Another technical problem that the present invention will solve is to provide a kind of preparation method of breakfast cereal.
For solving the problems of the technologies described above, the present invention adopts following technical scheme: comprise the following steps:
1) proportioning is got 20～30 parts of 20～30 parts of corns, 10～20 parts, rice, 10～20 parts of paddy, 5～10 parts of Chinese sorghums, 5～10 parts, white highland barley, 10～20 parts of wheats and oats and is crushed to 30～40 order granular sizes by weight;
2) cereal materials that goes to pulverize in step 1) adds water, and the water yield is 100～200 parts, stirs, and fully mixes;
3) get step 2) in well-mixed cereal materials put into DS32 type extruder, and outlet temperature is controlled to 150 ℃～190 ℃, screw speed 90～150r/min, pushes, expanded, obtains puffed cereal;
4) get puffed cereal rotary cutter in step 3) and cut shaping, then enter in floatingization bed dryer and dry, bake out temperature is controlled at 120 ℃, after oven dry, adopt blowing air to be cooled to room temperature, and guarantee that moisture is controlled at 2%～4%, and after cooling completing, put into rotary flavoring machine, for subsequent use;
5) get 30～60 parts, 10～20 parts of vegetable oil and cream and mix, and heat after fully mixing, heat to 80 ℃, put into rotary flavoring machine, for subsequent use;
6) get mixture for subsequent use in step 5) the puffed cereal of putting in step 4) in rotary flavoring machine is sprayed uniformly, and after sprinkling completes, again spray uniformly flavoring, get product.
The eating method of above-mentioned breakfast cereal is: add milk (cold food) or slightly boil a moment (heat food) edible.
A kind of breakfast cereal of the present invention, its each raw material effect is respectively:
Corn: containing cellulose 2.9%, protein 4%, fat 1.2%, carbohydrate 22.8%, separately, containing mineral matter element and vitamin etc., digestibility is more than 90%;
Rice: carbohydrate containing 75%, protein 7%, fat 1.3%, and contain abundant B family vitamin etc., digestibility 83.1%;
Paddy: containing protein 12%, fat content is less, and digestibility is more than 90%;
Chinese sorghum: protein 11%, crude fat 3%, crude protein 11%, crude fibre 3%, starch 70%, originate more, cheap;
Wheat: higher containing protein, reach 20%, main component is carbohydrate, fat, protein, crude fibre, calcium, phosphorus, potassium, vitamin B1, vitamin B2;
Oat: reach 15.6% containing thick protein, fat 8.5%, also has the elements such as starch release heat and phosphorus, iron, calcium;
Peanut oil: prevent that wrinkled skin is aging, protection vascular wall, prevents thrombosis, contributes to prevention of arterial sclerosis and coronary heart disease, also can improve the memory of human brain, delays brain function decline;
Margarine: extend the shelf life, produce good fragrant local flavor;
The beneficial effect of a kind of breakfast cereal of the present invention is: nutritious, and instant, cheap, and can become staple food, guarantee nutrition.In addition formula of the present invention not only can be brought into play effect separately of component, can embody again the cooperative effect of said components, strengthened strengthen nutritional supplementation physical efficiency effect, be beneficial to people and accept and promoted the absorption of active ingredient.
The specific embodiment
For the concrete function that can further understand feature of the present invention, technological means and reach, with the specific embodiment, the present invention is described in further detail below.
Embodiment 1:
A kind of breakfast cereal, described breakfast cereal includes cereal materials and auxiliary material;
Described cereal materials component and parts by weight proportioning are: corn 20g, rice 10g, paddy 10g, Chinese sorghum 5g, white highland barley 5g, wheat 10g and oat 20g;
Described auxiliary material component and parts by weight proportioning are: vegetable oil 10g, cream 30g, water 100g.
Described corn is the corn that has removed peeling and plumule.
Described vegetable oil is peanut oil.
Described cream is margarine.
Preparation method's process of described breakfast cereal is as follows:
1) proportioning is got corn 20g, rice 10g, paddy 10g, Chinese sorghum 5g, white highland barley 5g, wheat 10g and oat 20g and is crushed to 30～40 order granular sizes by weight;
2) cereal materials that goes to pulverize in step 1) adds water, and the water yield is 100g, stirs, and fully mixes;
3) get step 2) in well-mixed cereal materials put into DS32 type extruder, and outlet temperature is controlled to 150 ℃～190 ℃, screw speed 90～150r/min, pushes, expanded, obtains puffed cereal;
4) get puffed cereal rotary cutter in step 3) and cut shaping, then enter in floatingization bed dryer and dry, bake out temperature is controlled at 120 ℃, after oven dry, adopt blowing air to be cooled to room temperature, and guarantee that moisture is controlled at 2%～4%, and after cooling completing, put into rotary flavoring machine, for subsequent use;
5) get vegetable oil 10g and cream 30g mixes, and heat after fully mixing, heat to 80 ℃, put into rotary flavoring machine, for subsequent use;
6) get mixture for subsequent use in step 5) the puffed cereal of putting in step 4) in rotary flavoring machine is sprayed uniformly, and after sprinkling completes, again spray uniformly flavoring, get product.
Embodiment 2:
A kind of breakfast cereal, described breakfast cereal includes cereal materials and auxiliary material;
Described cereal materials component and parts by weight proportioning are: corn 30g, rice 20g, paddy 20g, Chinese sorghum 10g, white highland barley 10g, wheat 20g and oat 30g;
Described auxiliary material component and parts by weight proportioning are: vegetable oil 20g, cream 60g, water 200g.
Described corn is the corn that has removed peeling and plumule.
Described vegetable oil is peanut oil.
Described cream is margarine.
Preparation method's process of described breakfast cereal is as follows:
1) proportioning is got corn 30g, rice 20g, paddy 20g, Chinese sorghum 10g, white highland barley 10g, wheat 20g and oat 30g and is crushed to 30～40 order granular sizes by weight;
2) cereal materials that goes to pulverize in step 1) adds water, and the water yield is 200g, stirs, and fully mixes;
3) get step 2) in well-mixed cereal materials put into DS32 type extruder, and outlet temperature is controlled to 150 ℃～190 ℃, screw speed 90～150r/min, pushes, expanded, obtains puffed cereal;
4) get puffed cereal rotary cutter in step 3) and cut shaping, then enter in floatingization bed dryer and dry, bake out temperature is controlled at 120 ℃, after oven dry, adopt blowing air to be cooled to room temperature, and guarantee that moisture is controlled at 2%～4%, and after cooling completing, put into rotary flavoring machine, for subsequent use;
5) get vegetable oil 20g and cream 60g mixes, and heat after fully mixing, heat to 80 ℃, put into rotary flavoring machine, for subsequent use;
6) get mixture for subsequent use in step 5) the puffed cereal of putting in step 4) in rotary flavoring machine is sprayed uniformly, and after sprinkling completes, again spray uniformly flavoring, get product.
Embodiment 3:
A kind of breakfast cereal, described breakfast cereal includes cereal materials and auxiliary material;
Described cereal materials component and parts by weight proportioning are: corn 25g, rice 15g, paddy 15g, Chinese sorghum 7g, white highland barley 7g, wheat 15g and oat 25g;
Described auxiliary material component and parts by weight proportioning are: vegetable oil 15g, cream 45g, water 150g.
Described corn is the corn that has removed peeling and plumule.
Described vegetable oil is peanut oil.
Described cream is margarine.
Preparation method's process of described breakfast cereal is as follows:
1) proportioning is got corn 25g, rice 15g, paddy 15g, Chinese sorghum 7g, white highland barley 7g, wheat 15g and oat 25g and is crushed to 30～40 order granular sizes by weight;
2) cereal materials that goes to pulverize in step 1) adds water, and the water yield is 150g, stirs, and fully mixes;
3) get step 2) in well-mixed cereal materials put into DS32 type extruder, and outlet temperature is controlled to 150 ℃～190 ℃, screw speed 90～150r/min, pushes, expanded, obtains puffed cereal;
4) get puffed cereal rotary cutter in step 3) and cut shaping, then enter in floatingization bed dryer and dry, bake out temperature is controlled at 120 ℃, after oven dry, adopt blowing air to be cooled to room temperature, and guarantee that moisture is controlled at 2%～4%, and after cooling completing, put into rotary flavoring machine, for subsequent use;
5) get vegetable oil 15g and cream 45g mixes, and heat after fully mixing, heat to 80 ℃, put into rotary flavoring machine, for subsequent use;
6) get mixture for subsequent use in step 5) the puffed cereal of putting in step 4) in rotary flavoring machine is sprayed uniformly, and after sprinkling completes, again spray uniformly flavoring, get product.
Using method:
1) get the breakfast cereal of the present invention of manufactured goods and put into bowl, and pour the milk of normal temperature or low temperature into, stir, then mixing milk carries out diet.
2) get the breakfast cereal of the present invention of manufactured goods and put into bowl, pour milk into and boil, after having boiled, mixing milk carries out diet.
Experimental example:
Experiment number: 184 participate in experimenter.
Experimental technique: allow 184 to participate in experimenter using breakfast cereal of the present invention as breakfast staple food, experimental period one month, and after experiment completes, carry out survey.
Experimental result:
Wherein, feel to be of high nutritive value, health has 148 people than more nerved number in the past after breakfast, sensation nutritive value is general, health has 18 people than nerved a little number in the past after breakfast, feels to be of low nutritive value, and after breakfast, health has 18 people without the number of significant change; And the edible number very easily of sensation has 142 people, the edible number comparatively easily of sensation has 28 people, and the number of sensation inconvenient eating has 14 people.
Experimental result can obtain thus, and a kind of breakfast cereal of the present invention has higher nutritive value and convenience.
Typical case:
Zhang, 25 years old, because the work hours in the morning are urgent and edible breakfast trouble, usually breakfast has one not have one, has caused the energy of going to work morning inadequate, and be prone to for a long time stomach trouble, after eaten after breakfast cereal of the present invention, not only instant, price is also comparatively cheap, and there is higher nutritive value, early energy multiplication after the meal.
Below the present invention is described in detail, the above, be only the present invention's preferred embodiment, when not limiting the scope of the present invention, allly does impartial variation and modification according to the application's scope, all should still belong in covering scope of the present invention.
Claims (5)
1. a breakfast cereal, is characterized in that: described breakfast cereal includes cereal materials and auxiliary material;
Described cereal materials component and parts by weight proportioning are: 20～30 parts of 20～30 parts of corns, 10～20 parts, rice, 10～20 parts of paddy, 5～10 parts of Chinese sorghums, 5～10 parts, white highland barley, 10～20 parts of wheats and oats;
Described auxiliary material component and parts by weight proportioning are: 10～20 parts of vegetable oil, 30～60 parts, cream, 100～200 parts, water.
2. a kind of breakfast cereal according to claim 1, is characterized in that: described corn is the corn that has removed peeling and plumule.
3. a kind of breakfast cereal according to claim 1, is characterized in that: described vegetable oil is peanut oil.
4. a kind of breakfast cereal according to claim 1, is characterized in that: described cream is margarine.
5. a preparation method for breakfast cereal as claimed in claim 1, is characterized in that: comprise the following steps:
1) proportioning is got 20～30 parts of 20～30 parts of corns, 10～20 parts, rice, 10～20 parts of paddy, 5～10 parts of Chinese sorghums, 5～10 parts, white highland barley, 10～20 parts of wheats and oats and is crushed to 30～40 order granular sizes by weight;
2) cereal materials that goes to pulverize in step 1) adds water, and the water yield is 100～200 parts, stirs, and fully mixes;
3) get step 2) in well-mixed cereal materials put into DS32 type extruder, and will
Outlet temperature is controlled at 150 ℃～190 ℃, and screw speed 90～150r/min pushes, expanded, obtains puffed cereal;
4) get puffed cereal rotary cutter in step 3) and cut shaping, then enter in floatingization bed dryer and dry, bake out temperature is controlled at 120 ℃, after oven dry, adopt blowing air to be cooled to room temperature, and guarantee that moisture is controlled at 2%～4%, and after cooling completing, put into rotary flavoring machine, for subsequent use;
5) get 30～60 parts, 10～20 parts of vegetable oil and cream and mix, and heat after fully mixing, heat to 80 ℃, put into rotary flavoring machine, for subsequent use;
6) get mixture for subsequent use in step 5) the puffed cereal of putting in step 4) in rotary flavoring machine is sprayed uniformly, and after sprinkling completes, again spray uniformly flavoring, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410030300.4A CN103783409A (en) | 2014-01-22 | 2014-01-22 | Grain breakfast and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410030300.4A CN103783409A (en) | 2014-01-22 | 2014-01-22 | Grain breakfast and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103783409A true CN103783409A (en) | 2014-05-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410030300.4A Pending CN103783409A (en) | 2014-01-22 | 2014-01-22 | Grain breakfast and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341931A (en) * | 2015-12-08 | 2016-02-24 | 安徽秋果食品有限公司 | Full-nutritional coarse-cereal convenient food and producing method thereof |
| CN105361169A (en) * | 2015-12-08 | 2016-03-02 | 安徽秋果食品有限公司 | Nutrient breakfast grain food and preparation method thereof |
| CN106722165A (en) * | 2015-11-20 | 2017-05-31 | 统百食品股份有限公司 | Five cereals are processed food and its manufacture method |
| CN109007604A (en) * | 2018-06-28 | 2018-12-18 | 四川徽记食品股份有限公司 | A kind of preparation method of coarse cereals nut mixing breakfast |
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| CN100998386A (en) * | 2006-12-27 | 2007-07-18 | 江南大学 | Method for producing breakfast food of slice shaped grain with excellent crisp property |
| CN101455394A (en) * | 2008-11-27 | 2009-06-17 | 成都润馨堂药业有限公司 | Nutrient breakfast food |
| CN102960630A (en) * | 2012-11-30 | 2013-03-13 | 江南大学 | Method for preparing nutrient grain breakfast with high crispness in hot milk |
| CN103652634A (en) * | 2013-09-17 | 2014-03-26 | 齐齐哈尔瑞盛食品制造有限公司 | Whole-grain high-fiber corn flakes and preparation method thereof |
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2014
- 2014-01-22 CN CN201410030300.4A patent/CN103783409A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998386A (en) * | 2006-12-27 | 2007-07-18 | 江南大学 | Method for producing breakfast food of slice shaped grain with excellent crisp property |
| CN101455394A (en) * | 2008-11-27 | 2009-06-17 | 成都润馨堂药业有限公司 | Nutrient breakfast food |
| CN102960630A (en) * | 2012-11-30 | 2013-03-13 | 江南大学 | Method for preparing nutrient grain breakfast with high crispness in hot milk |
| CN103652634A (en) * | 2013-09-17 | 2014-03-26 | 齐齐哈尔瑞盛食品制造有限公司 | Whole-grain high-fiber corn flakes and preparation method thereof |
Non-Patent Citations (1)
| Title |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722165A (en) * | 2015-11-20 | 2017-05-31 | 统百食品股份有限公司 | Five cereals are processed food and its manufacture method |
| CN105341931A (en) * | 2015-12-08 | 2016-02-24 | 安徽秋果食品有限公司 | Full-nutritional coarse-cereal convenient food and producing method thereof |
| CN105361169A (en) * | 2015-12-08 | 2016-03-02 | 安徽秋果食品有限公司 | Nutrient breakfast grain food and preparation method thereof |
| CN109007604A (en) * | 2018-06-28 | 2018-12-18 | 四川徽记食品股份有限公司 | A kind of preparation method of coarse cereals nut mixing breakfast |
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Application publication date: 20140514 |