CN106260408A - A kind of preparation method of coarse cereal fruit nut vegetable food - Google Patents
A kind of preparation method of coarse cereal fruit nut vegetable food Download PDFInfo
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- CN106260408A CN106260408A CN201610633673.XA CN201610633673A CN106260408A CN 106260408 A CN106260408 A CN 106260408A CN 201610633673 A CN201610633673 A CN 201610633673A CN 106260408 A CN106260408 A CN 106260408A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Abstract
The invention discloses the preparation method of a kind of coarse cereal fruit nut vegetable food, comprise the following steps 1) full corn is sequentially passed through twin-screw extruder and baking, obtain fragility full corn material；2) saccharide and water are brewed into syrup；3) after described syrup and described fragility full corn material mix homogeneously, baking, cooling, obtain delicious and crisp full corn material；4) by complete for delicious and crisp corn material and dehydrated fruits granule, nut granule and vacuum frying vegetable particles and/or pressure-difference and puffing vegetable particles are roasted, mixing, obtain miscellaneous grain crops, fruit, nut and the nutraceutical of vegetable four body unification, the food nutrition balance of preparation, collocation science, adapt to the nutrient substance of human body needs every day, and the crisp taste of food, keep the original taste of corn, and having the collocation of fruit, nut and vegetable, product taste has the original flavor of corn, the fragrance of fruit, the aftertaste of nut, the delicate fragrance of vegetable.
Description
Technical field
The present invention relates to the preparation method of a kind of food grains other than rice and wheat, particularly to the system of a kind of coarse cereal fruit nut vegetable food
Preparation Method, belongs to food processing technology field.
Background technology
Miscellaneous grain crops typically refer to the grain bean crop beyond Oryza sativa L., Semen Tritici aestivi, corn and soybean and the big crop of potato class five.Mainly have: high
Fine strain of millet, millet, Semen Fagopyri Esculenti (sweet buckwheat, Radix Et Rhizoma Fagopyri Tatarici), Herba bromi japonici (Hulless oate), Fructus Hordei Vulgaris, broom corn millet, broomcorn millet, Semen Coicis, grain amaranth and Kidney bean (Semen Phaseoli Vulgaris),
Semen phaseoli radiati, Semen Phaseoli (Semen Ormosiae Hosiei, Semen Phaseoli), Semen Viciae fabae, Semen Pisi sativi, Semen vignae sinensis, Radix Crotalariae szemoensis (Lens culinaris Medic.), Semen sojae atricolor etc..
Miscellaneous grain crops contain abundant nutrient.Such as Herba bromi japonici rich in proteins；Semen setariae is rich in tryptophan, carotene；Beans rich in
High-quality protein；Sorghum vulgare Pers. is rich in fatty acid and abundant ferrum；Potato class contains carotene and vitamin C.Additionally, it is also lost weight by coarse grain
Effect.If Semen Maydis is possibly together with a large amount of magnesium, magnesium can strengthen intestinal wall wriggling, promotes the excretion of body waste, highly beneficial for fat-reducing.
Thick miscellaneous grain crops beneficially diabetes replace part flour and rice to contribute to diabetics control blood glucose with thick miscellaneous grain crops, and research shows, feed
Post-prandial glycemia change after thick miscellaneous grain crops and mixed bean class is generally less than Semen Tritici aestivi and common rice, blood glucose fluctuation in reducing 24 hours, fall
Fasting blood glucose, reduces the glycemic control of insulin secretion, beneficially diabetic.
The nutritive value of fruit, fruit is a group food the most useful to human body, they contain abundant vitamin,
The materials such as dietary fiber.
Nut contains protein 36.0%, fat 58.8%, carbohydrate 72.6% respectively, possibly together with vitamin (dimension
Raw element B, E etc.), trace element (phosphorus, calcium, zinc, ferrum), dietary fiber etc..It addition, wherein possibly together with list, polyunsaturated fatty acid,
Essential fatty acid including the human body such as linolenic acid, linoleic acid.
The nutrient substance of vegetable mainly comprises mineral, vitamin, fiber etc., and the content of these materials is the highest, vegetable
Nutritive value is the highest.Additionally, the content of moisture in vegetable and dietary fiber is also important Nutrition quality indicator.Generally,
The fresh and tender degree of vegetable that moisture is high, dietary fiber is few is preferable, and its edibility is the highest.But from the perspective of health care, meals
Food fiber is also a kind of requisite nutrient.The nutrient of vegetable can not be underestimated, nineteen ninety world food and agricultural organization statistics people
What body was required ascorbic 90%, the 60% of vitamin A is all from vegetable, it is seen that vegetable is huge to the contribution of human health.
Additionally, in vegetable also have various plants chemical substance be the putative composition useful to health, as carotenoid, two
Propen compounds, methyl sulfide compound etc., many vegetables, possibly together with unique trace element, have special health care merit to human body
Effect, such as the lycopene in Fructus Lycopersici esculenti, the prostaglandin etc. in Bulbus Allii Cepae.
Summary of the invention
Single for food nutrient composition in prior art, exist nutrition leak that human body causes because of edible food of refining and
The defects such as element shortage, it is an object of the invention to be to provide a kind of miscellaneous grain crops, fruit, the nutrition food of hard fruits and vegetables four body unification
The preparation method of product, the food nutrition balance of preparation, science of arranging in pairs or groups, adapt to the nutrient substance of human body needs every day, and food
Crisp taste, keep the original taste of corn, and have the collocation of fruit, nut and vegetable, product taste has the former of corn
Taste, the fragrance of fruit, the aftertaste of nut, the delicate fragrance of vegetable.
In order to realize above-mentioned technical purpose, the invention provides the preparation method of a kind of coarse cereal fruit nut vegetable food,
The method comprises the following steps:
1) full corn is sequentially passed through twin-screw extruder and baking, obtain fragility full corn material；
2) saccharide and water are brewed into syrup；
3) after described syrup and described fragility full corn material mix homogeneously, baking, cooling, obtain delicious and crisp full corn thing
Material；
4) by complete for delicious and crisp corn material and dehydrated fruits granule, roast nut granule and vacuum frying vegetable particles and/
Or pressure-difference and puffing vegetable particles, mixing, to obtain final product.
Preferably scheme, twin-screw extruder is realized by twin (double) screw extruder, and described twin (double) screw extruder inner chamber is according to thing
Stream is to being divided into one-level spiral pushing district, material mixed zone, deuterostrophies propelling movement district, shear zone, High Temperature High Pressure district and determining
Amount delivery area；One-level spiral pushing district temperature is 40 DEG C～80 DEG C, and material mixed zone temperature is 80 DEG C～100 DEG C, deuterostrophies
Pushing district's temperature is 120 DEG C～160 DEG C, and shear zone temperature is 120 DEG C～180 DEG C, and High Temperature High Pressure district temperature is 120 DEG C～180
DEG C, quantitative delivery area temperature is 120 DEG C～180 DEG C.By the most suitably twin-screw extruder technological parameter, can be by full corn thing
Material extrudes complete bulking, does not has hard core, and at utmost ensures that the nutritional labeling of full corn material is not lost.
Preferably scheme, 1) baking in uses continuous way oven to realize, the temperature of continuous way oven be arranged on 150～
Between 220 DEG C, material residence time in continuous way oven is 1～2min.Full corn material after twin-screw extruder is the most swollen
Song Hua, the quick high-temp in conjunction with continuous way oven toasts, and makes full corn material become rapidly delicious and crisp, and quick high-temp baking energy
Reduce the loss of nutritional labeling.
Preferably scheme, can cut into graininess or sheet material by the material obtained after extruding.
Preferably scheme, saccharide and water are brewed at a temperature of higher than 100 DEG C mass percent concentration be 60%～
The syrup of 85%.Higher through the content of the syrup glucose boiled and fructose, by baking mixed for complete to itself and fragility corn material,
Play an important role, on the one hand when baking, Maillard reaction can occur, make food have special fragrance, the opposing party
Face, it is possible to delay starch aging, to fat antioxidation and reduce food water activity, prevent food discoloration from becoming
Taste.
Preferably scheme, saccharide is at least one in white sugar, maltose, palm sugar, brown sugar.
Preferably scheme, 3) baking condition in is: temperature is 90 DEG C～160 DEG C, and the time is 20～60 minutes.By suitable
When temperature is toasted, the chemical reaction between syrup and fragility full corn material can be effectively facilitated.
Preferably scheme, delicious and crisp full corn material and dehydrated fruits granule, roasts nut granule and vacuum frying vegetable
Granule and/or pressure-difference and puffing vegetable particles are formed by following mass percent component: delicious and crisp full corn material 10%～70%；De-
Water fruit particle 10%～30%；Roast nut granule 10%～30%；Vacuum frying vegetable particles and/or pressure-difference and puffing vegetable
Granule 10%～30%.
In the coarse cereal fruit nut vegetable food of the present invention reasonably combined between each component, scientific compatibility, main by battalion
The foster standard of index carrys out dispensing, and index of nutritional quality method (xndexOfNutritinalQuality is called for short INQ) is by Hansenl
Et al. the excessive Heat energy absorption problem that exists for American public diet nutritional at that time and recommend a kind of evaluate food battalion
Support the index of quality.Index of nutritional quality: INQ (Index of nutrition quality) i.e. Density of nutrient (this food
Certain nutrient contained accounts for the ratio of quantity delivered) with the ratio of the heat density ratio of quantity delivered (heat energy contained by this food account for).INQ=1 should
Food provides nutrient ability and provides energy ability quite, provides nutrition for " nutritional quality qualified products " this food of INQ > 1
Element ability is more than providing energy ability, for " the qualified food of nutritional quality ", and is particularly suitable for overweight and this food of overweight people INQ < 1
There is provided nutrient ability to be less than and provide energy ability, for various nutrients in " the defective food of nutritional quality " different material
INQ value is the most different, therefore, uses mutual way, according to the difference of the various nutritive values of food, by setting up multiple linear
Equation, and it is solved to obtain the usage amount of each raw material.Make each raw material coordinate, be finally reached the INQ value etc. of the various nutrient of food
In 1.
More preferably scheme, dehydrated fruits granule is by Fructus Vitis viniferae, Fructus Canarii albi, Fructus Pruni pseudocerasi, blue berry, Fructus Mali pumilae, Fructus Citri Limoniae, Fructus Mangifera Indicae, Fructus Musae
At least one by pelletizing, rapid draing dehydration obtain.By fast dewatering technique, can guarantee that the nutritional labeling of fruit is maximum
Retain, and make fruit expanded, retain fruit delicate fragrance, crisp and refreshing.Preferably scheme, dehydrated fruits granule be preferably selected Fructus Vitis viniferae, Fructus Canarii albi,
In the dehydrated fruits granules such as Fructus Pruni pseudocerasi, blue berry, Fructus Mali pumilae, Fructus Citri Limoniae, Fructus Mangifera Indicae, Fructus Musae 2～5 kind.
More preferably scheme, roasts nut granule by Semen coryli heterophyllae, Fructus Pistaciae Verae, Semen arachidis hypogaeae, Semen Armeniacae Amarum, Semen Juglandis, Fructus anacardii, Semen Castaneae, Fructus Cucurbitae moschatae
At least one in son, Semen Helianthi obtains by roasting.By roasting, nut can guarantee that color is constant, crispy in taste.Preferably
Scheme, roasts nut granule and is preferably selected Semen coryli heterophyllae, Fructus Pistaciae Verae, Semen arachidis hypogaeae, Semen Armeniacae Amarum, Semen Juglandis, Fructus anacardii, Semen Castaneae, Semen Cucurbitae, Semen Helianthi etc.
Roast 2 in nut granule～5 kind.
More preferably scheme, vacuum frying vegetable particles or pressure-difference and puffing vegetable particles are by Semen Maydis, fresh kidney beans, Radix Dauci Sativae, autumn
After at least one in certain herbaceous plants with big flowers, Radix Ipomoeae, Rhizoma Dioscoreae, Bulbus Lilii, Rhizoma Solani tuber osi, Fructus Lycopersici esculenti, Bulbus Allii Cepae passes through pelletizing, vacuum frying or pressure-difference and puffing
Obtain.Be can guarantee that the nutritional labeling of vegetable by vacuum frying or pressure-difference and puffing technique, increase the mouthfeel of its crisp and fragrant simultaneously.Preferably
Scheme, vacuum frying vegetable particles or pressure-difference and puffing vegetable particles are preferably Semen Maydis, fresh kidney beans, Radix Dauci Sativae, Flos abelmoschi manihot, Radix Ipomoeae, mountain
In the vacuum frying vegetable particles such as medicine, Bulbus Lilii, Rhizoma Solani tuber osi, Fructus Lycopersici esculenti, Bulbus Allii Cepae or pressure-difference and puffing vegetable particles 2～5 kind.
More preferably scheme, full corn includes in rice, Semen Maydis, brown rice, Herba bromi japonici, Semen Fagopyri Esculenti, fructus zizaniae caduciflorae, Semen Tritici aestivi, Semen setariae extremely
Few one.
Hinge structure, the Advantageous Effects that technical scheme is brought:
1) miscellaneous grain crops, fruit, nut and vegetable science are arranged in pairs or groups by technical scheme first, nutritive equilibrium, and four bodies close
One, prepare the nutraceutical adapted with human nutrition demand, overcome food nourishment composition in prior art more single, lead
Cause human body because eating the defects such as nutrition leak that food causes and element shortage of refining.
2) the coarse cereal fruit nut vegetable food crisp taste of the present invention, keeps the original taste of corn, and has fruit, heavily fortified point
Fruit and the collocation of vegetable, product taste has the original flavor of corn, the fragrance of fruit, the aftertaste of nut, the delicate fragrance of vegetable, meets big
Many demands.
3) preparation technology of the coarse cereal fruit nut vegetable food of the present invention can at utmost retain original battalion of each component
Form point, reduce the loss of nutritional labeling, and without adding additional food additive etc., be the pollution-free food of high-quality.
4) preparation technology of the coarse cereal fruit nut vegetable food of the present invention is simple, low cost, beneficially industrialized production.
Detailed description of the invention
Following example, it is intended to present invention further illustrates rather than limits the protection of the claims in the present invention
Scope.
Embodiment 1
1) brown rice raw material is drawn sheet material through twin-screw extruder and continuous high-temperature oven.Described twin-screw extruder
Machine inner chamber is divided into one-level spiral pushing district, material mixed zone, deuterostrophies propelling movement district, shear zone, height according to flow direction of material
Temperature higher-pressure region and quantitative delivery area；One-level spiral pushing district temperature is 50 DEG C, and material mixed zone temperature is 100 DEG C, deuterostrophies
Pushing district's temperature is 140 DEG C, and shear zone temperature is 160 DEG C, and High Temperature High Pressure district temperature is 160 DEG C, and quantitative delivery area temperature is 160
℃.The temperature of continuous way oven is set to 200 DEG C, and material residence time in continuous way oven is 1min.
2) at a temperature of 120 DEG C, it is brewed into 25min with pure water together with white sugar, boils the sugar showing that concentration is 75%
Slurry.
3) syrup addition extruding sheet material stirs.
4) carry out the baking of 50 minutes at 125 DEG C, cooling obtains delicious and crisp corn sheet material.
5) after uniform to Fructus Vitis viniferae and Fructus Pruni pseudocerasi pelletizing, rapid drying and dehydrating obtains dehydrated fruits granule.
6) Semen Juglandis and Fructus anacardii through roasting, cooling down, show that color is constant, crispy in taste roast nut.
7) Semen Maydis and fresh kidney beans are cut, obtain crisp vegetable particles through vacuum frying.
8) delicious and crisp corn sheet material and dehydrated fruits granule, nut and crisp vegetable particles are roasted according to 40%:
20%:20%:20% mixes.
The food crisp taste obtained, has the original flavor of brown rice, Fructus Vitis viniferae and Fructus Pruni pseudocerasi fragrance, Semen Juglandis and Fructus anacardii aftertaste, jade
Rice and the delicate fragrance of fresh kidney beans.
Embodiment 2
1) fructus zizaniae caduciflorae raw material is drawn granule materials through twin-screw extruder and continuous high-temperature oven.Described twin-screw extruder
Machine inner chamber is divided into one-level spiral pushing district, material mixed zone, deuterostrophies propelling movement district, shear zone, height according to flow direction of material
Temperature higher-pressure region and quantitative delivery area；One-level spiral pushing district temperature is 70 DEG C, and material mixed zone temperature is 90 DEG C, and deuterostrophies pushes away
Sending district's temperature is 130 DEG C, and shear zone temperature is 150 DEG C, and High Temperature High Pressure district temperature is 150 DEG C, and quantitative delivery area temperature is 150
℃.The temperature of continuous way oven is set to 180 DEG C, and material residence time in continuous way oven is 1min.
2) at a temperature of 120 DEG C, it is brewed into 25min with pure water and palm sugar together with maltose, boils and show that concentration is
The syrup of 65%.
3) syrup addition extruding granule materials stirs.
4) carry out the baking of 30 minutes at 150 DEG C, cooling obtains delicious and crisp cereal-granules material.
5) after uniform to Fructus Mali pumilae and Fructus Citri Limoniae pelletizing, rapid drying and dehydrating obtains dehydrated fruits granule.
6) Semen coryli heterophyllae and Fructus Pistaciae Verae through roasting, cooling down, show that color is constant, crispy in taste roast nut.
7) Rhizoma Dioscoreae and Bulbus Lilii are cut, obtain crisp vegetable particles through vacuum frying.
8) delicious and crisp cereal-granules material and dehydrated fruits granule, nut and crisp vegetable particles are roasted according to 55%:
15%:15%:15% mixes.
The food crisp taste obtained, have the original flavor of fructus zizaniae caduciflorae, Fructus Mali pumilae and Lemon fruit fragrance, Semen coryli heterophyllae and Fructus Pistaciae Verae aftertaste,
Rhizoma Dioscoreae and the delicate fragrance of Bulbus Lilii.
Embodiment 3
1) Herba bromi japonici and brown rice raw material are pressed nutrient index proportioning, draw circle through twin-screw extruder and continuous high-temperature oven
Granule materials.Described twin (double) screw extruder inner chamber according to flow direction of material be divided into one-level spiral pushing district, material mixed zone, two
Level spiral pushing district, shear zone, High Temperature High Pressure district and quantitative delivery area；One-level spiral pushing district temperature is 60 DEG C, and material mixes
District's temperature is 90 DEG C, and it is 140 DEG C that deuterostrophies pushes district's temperature, and shear zone temperature is 160 DEG C, and High Temperature High Pressure district temperature is 160
DEG C, quantitative delivery area temperature is 160 DEG C.The temperature of continuous way oven is set to 210 DEG C, and material stops in continuous way oven
Time is 1min.
2) boil 35min at 110 DEG C with pure water together with white sugar, maltose, obtain the syrup that concentration is 70%.
3) syrup addition extruding granule materials stirs.
4) baking of 40 minutes is carried out at 130 DEG C, cooling, obtain crisp and fragrant cereal-granules material.
5) after Fructus Vitis viniferae and the uniform pelletizing of blue berry, Fructus Musae and Fructus Mali pumilae, rapid drying and dehydrating obtains dehydrated fruits grain.
6) Semen Juglandis and Fructus anacardii, Semen Cucurbitae and Semen Helianthi through roasting, cooling, obtain that color is constant, the roasting of crispy in taste
Fry nut.
7) vegetable, Radix Dauci Sativae, Flos abelmoschi manihot and Radix Ipomoeae are cut, obtain crisp vegetable particles through pressure-difference and puffing mode.
8) delicious and crisp cereal-granules material and dehydrated fruits granule, nut and crisp vegetable particles are roasted according to 50%:
15%:20%:15% mix homogeneously.
The food crisp taste obtained, has Herba bromi japonici and brown rice is combined the fruit such as original flavor, Fructus Vitis viniferae and blue berry, Fructus Musae, Fructus Mali pumilae
Delicate fragrance, Semen Juglandis and Fructus anacardii, Semen Cucurbitae, Semen Helianthi etc. roast the aftertaste of nut, the vegetable such as Semen Maydis, Radix Dauci Sativae, Flos abelmoschi manihot, Radix Ipomoeae
Delicate fragrance.
Claims (9)
1. the preparation method of a coarse cereal fruit nut vegetable food, it is characterised in that: comprise the following steps:
1) full corn is sequentially passed through twin-screw extruder and baking, obtain fragility full corn material；
2) saccharide and water are brewed into syrup；
3) after described syrup and described fragility full corn material mix homogeneously, baking, cooling, obtain delicious and crisp full corn material；
4) by complete for delicious and crisp corn material and dehydrated fruits granule, nut granule and vacuum frying vegetable particles and/or pressure are roasted
The expanded vegetable particles of difference, mixing, to obtain final product.
The preparation method of coarse cereal fruit nut vegetable food the most according to claim 1, it is characterised in that: described double spiral shells
Bar is pressed through twin (double) screw extruder and realizes, and described twin (double) screw extruder inner chamber is divided into one-level spiral according to flow direction of material and pushes away
District, material mixed zone, deuterostrophies is sent to push district, shear zone, High Temperature High Pressure district and quantitative delivery area；One-level spiral pushing district temperature
Degree is 40 DEG C～80 DEG C, and material mixed zone temperature is 80 DEG C～100 DEG C, and it is 120 DEG C～160 DEG C that deuterostrophies pushes district's temperature,
Shear zone temperature is 120 DEG C～180 DEG C, and High Temperature High Pressure district temperature is 120 DEG C～180 DEG C, quantitative delivery area temperature be 120 DEG C～
180℃。
The preparation method of coarse cereal fruit nut vegetable food the most according to claim 1, it is characterised in that: 1) in baking
Using continuous way oven to realize, the temperature of continuous way oven is arranged between 150～220 DEG C, and material stops in continuous way oven
The time stayed is 1～2min.
The preparation method of coarse cereal fruit nut vegetable food the most according to claim 1, it is characterised in that: by saccharide and water
The syrup that mass percent concentration is 60%～85% it is brewed at a temperature of higher than 100 DEG C.
The preparation method of coarse cereal fruit nut vegetable food the most according to claim 4, it is characterised in that: described saccharide
For at least one in white sugar, maltose, palm sugar, brown sugar.
The preparation method of coarse cereal fruit nut vegetable food the most according to claim 4, it is characterised in that: 3) in baking
Condition is: temperature is 90 DEG C～160 DEG C, and the time is 20～60 minutes.
7. according to the preparation method of the coarse cereal fruit nut vegetable food described in any one of claim 1～6, it is characterised in that:
Delicious and crisp full corn material and dehydrated fruits granule, roast nut granule and vacuum frying vegetable particles and/or pressure-difference and puffing vegetables
Chinensis particle is formed by following mass percent component:
Delicious and crisp full corn material 10%～70%；
Dehydrated fruits granule 10%～30%；
Roast nut granule 10%～30%；
Vacuum frying vegetable particles and/or pressure-difference and puffing vegetable particles 10%～30%.
The preparation method of coarse cereal fruit nut vegetable food the most according to claim 7, it is characterised in that:
Described dehydrated fruits granule is led to by least one in Fructus Vitis viniferae, Fructus Canarii albi, Fructus Pruni pseudocerasi, blue berry, Fructus Mali pumilae, Fructus Citri Limoniae, Fructus Mangifera Indicae, Fructus Musae
Cross pelletizing, rapid draing dehydration obtains；
Described roasts nut granule by Semen coryli heterophyllae, Fructus Pistaciae Verae, Semen arachidis hypogaeae, Semen Armeniacae Amarum, Semen Juglandis, Fructus anacardii, Semen Castaneae, Semen Cucurbitae, Semen Helianthi
At least one obtain by roasting；
Described vacuum frying vegetable particles or pressure-difference and puffing vegetable particles by Semen Maydis, fresh kidney beans, Radix Dauci Sativae, Flos abelmoschi manihot, Radix Ipomoeae, Rhizoma Dioscoreae,
At least one in Bulbus Lilii, Rhizoma Solani tuber osi, Fructus Lycopersici esculenti, Bulbus Allii Cepae is by after pelletizing, and vacuum frying or pressure-difference and puffing obtain.
The preparation method of coarse cereal fruit nut vegetable food the most according to claim 1, it is characterised in that: described full paddy
Thing includes at least one in rice, Semen Maydis, brown rice, Herba bromi japonici, Semen Fagopyri Esculenti, fructus zizaniae caduciflorae, Semen Tritici aestivi, Semen setariae.
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| 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 |
| CN109497397A (en) * | 2018-12-25 | 2019-03-22 | 宁波恒康食品有限公司 | A kind of production method of nut and vegetable stuffing mixed food |
| CN110973202A (en) * | 2019-11-19 | 2020-04-10 | 安徽东方果园生物科技有限公司 | Preparation method of food containing coarse cereals, fruits, nuts and vegetables |
| CN111227096A (en) * | 2020-02-20 | 2020-06-05 | 九阳股份有限公司 | Method for preparing baked cereal product and baked cereal product prepared by same |
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| CN112868866A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Baked cereal product and preparation method thereof |
| CN114568636A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Cereal composition with good crispness and preparation method thereof |
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| 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 |
| CN108902690A (en) * | 2018-07-18 | 2018-11-30 | 深圳市东西方实业发展有限公司 | A kind of quickly dissolving wholefood and preparation method thereof containing nut |
| CN109497397A (en) * | 2018-12-25 | 2019-03-22 | 宁波恒康食品有限公司 | A kind of production method of nut and vegetable stuffing mixed food |
| CN110973202A (en) * | 2019-11-19 | 2020-04-10 | 安徽东方果园生物科技有限公司 | Preparation method of food containing coarse cereals, fruits, nuts and vegetables |
| CN112868866A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Baked cereal product and preparation method thereof |
| CN112868866B (en) * | 2019-11-29 | 2023-06-20 | 内蒙古伊利实业集团股份有限公司 | Baked cereal product and preparation method thereof |
| CN111227096A (en) * | 2020-02-20 | 2020-06-05 | 九阳股份有限公司 | Method for preparing baked cereal product and baked cereal product prepared by same |
| CN111657437A (en) * | 2020-06-30 | 2020-09-15 | 四川徽记食品股份有限公司 | Leisure food and preparation method thereof |
| CN114568636A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Cereal composition with good crispness and preparation method thereof |
| CN115428817A (en) * | 2022-06-07 | 2022-12-06 | 合肥多嘴猫食品有限公司 | Production method of coarse cereal bread flour |
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