CN107095153A - A kind of nut buckwheat oatmeal and preparation method thereof - Google Patents
A kind of nut buckwheat oatmeal and preparation method thereof Download PDFInfo
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- CN107095153A CN107095153A CN201710264018.6A CN201710264018A CN107095153A CN 107095153 A CN107095153 A CN 107095153A CN 201710264018 A CN201710264018 A CN 201710264018A CN 107095153 A CN107095153 A CN 107095153A
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- buckwheat
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- oatmeal
- powder
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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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of nut buckwheat oatmeal.The nut buckwheat oatmeal is made up of the raw material of following weight：100~120 parts of buckwheat, 5~7 parts of shelled peanut, 3~6 parts of walnut kernel, 1~3 part of fibert, 1~4 part of almond, 1~5 part of cashew nut, 15~20 parts of skim milk, 3~5 parts of stevioside, appropriate amount of water.The invention also discloses a kind of preparation method of nut buckwheat oatmeal.The present invention provides a kind of nut buckwheat oatmeal and preparation method thereof, the nut buckwheat oatmeal and preparation method thereof is using buckwheat as primary raw material, it is aided with all kinds of nuts, using bulking process and superfine communication technique, the nutritional ingredient of each raw material can effectively be retained, so that the flavor substance in raw material is preferably discharged, while without other additives so that product is nutritious, give off a strong fragrance, safety and Health.
Description
Technical field
The present invention relates to food processing technology field, specifically, being related to a kind of nut buckwheat oatmeal and preparation method thereof.
Background technology
Buckwheat, is a kind of dicotyledon, and in China, plantation is extensive.Buckwheat contains abundant protein, amino acid, dimension life
The nutriments such as plain bioflavonoid, mineral nutrient, plant cellulose.Research display：Frequent edible buckwheat is difficult to cause fertilizer
Fat disease, and acted on good Constipation, it is often edible beneficial to prevention colorectal cancer and obesity.
At present, the oatmeal that market is sold is generally Common out piece and seasoning oatmeal, and primary raw material is oat, nutritional ingredient list
First, limitednumber, the single common oatmeal of this nutrition can not meet in modern society people to compound nutritional and nutrition
Demand in a balanced way.
Nut nutrition is comprehensive, abundant, higher containing protein, grease, mineral matter, vitamin, edible nut have it is anti-aging,
Improve the balancing of blood glucose and insulin, anti-arrhythmia cordis, regulation blood pressure and blood lipoid, improve eyesight, improve brain nutrition, enhancing memory
Power etc. is acted on.
The content of the invention
In order to solve single above-mentioned existing oatmeal nutritional ingredient, limitednumber, people couple in modern society can not be met
The technical problem of compound nutritional and nutrition demand in a balanced way, the present invention provides a kind of nut buckwheat oatmeal and preparation method thereof, should
Nut buckwheat oatmeal and preparation method thereof is aided with all kinds of nuts, using bulking process and Ultramicro-powder using buckwheat as primary raw material
Broken technology, can effectively retain the nutritional ingredient of each raw material so that the flavor substance in raw material is preferably discharged, while not
Add other additives so that product is nutritious, give off a strong fragrance, safety and Health.
The invention provides a kind of nut buckwheat oatmeal, it is made up of the raw material of following weight：Buckwheat 100~
120 parts, 5~7 parts of shelled peanut, 3~6 parts of walnut kernel, 1~3 part of fibert, 1~4 part of almond, 1~5 part of cashew nut, skim milk 15~
20 parts, 3~5 parts of stevioside, appropriate amount of water.
In a kind of preferred embodiment for the nut buckwheat oatmeal that the present invention is provided, the nut buckwheat oatmeal is by following heavy
The raw material of amount part proportioning is made：It is 110 parts of buckwheat, 6 parts of shelled peanut, 5 parts of walnut kernel, 2 parts of fibert, 3 parts of almond, 3 parts of cashew nut, de-
18 parts of fat milk, 4 parts of stevioside, appropriate amount of water.
Present invention also offers a kind of preparation method of nut buckwheat oatmeal, comprise the following steps：
Step 1: taking 5~7 parts of shelled peanut, 3~6 parts of walnut kernel, 1~3 part of fibert, 1~4 part of almond and waist by weight
Really 1~5 part carries out ultramicro grinding respectively, then by the peanut powder of gained, walnut meat powder, hazelnut powder, almond powder and cashew nut powder
Mix, produce nut powder, it is standby；
Step 2: taking 100~120 parts of buckwheat by weight, add suitable quantity of water and batter is made, then put the batter
Enter to be squeezed into buckwheat particle in pressurizing unit；
Step 3: obtained buckwheat particle in the step 2 is put into expanding apparatus carry out it is expanded；
Step 4: being added by weight after 3~5 parts of 15~20 parts of extracting degreasing milk and stevioside, plus suitable quantity of water mixing
The nut powder of gained, stirs, obtains mixed liquor in the step one；By the mixed liquor pour into the step 3 it is expanded after
Buckwheat particle in, after mixing stand 1~2 hour；
Step 5: the buckwheat particle after being handled in the step 4 through the mixed liquor is carried out into low temperature drying, tabletting, baking
Roasting, cooling, packaging, produce nut buckwheat oatmeal.
In a kind of preferred embodiment of the preparation method for the nut buckwheat oatmeal that the present invention is provided, in the step one,
The peanut powder, the walnut meat powder, the hazelnut powder, granularity≤30 μm of the almond powder and the cashew nut powder.
In a kind of preferred embodiment of the preparation method for the nut buckwheat oatmeal that the present invention is provided, in the step 2,
In the step 2, the quality of the water is the 20~30% of the quality for stating buckwheat.
In a kind of preferred embodiment of the preparation method for the nut buckwheat oatmeal that the present invention is provided, in the step 2,
A diameter of 0.5~0.7cm of the buckwheat particle.
In a kind of preferred embodiment of the preparation method for the nut buckwheat oatmeal that the present invention is provided, in the step 4,
The quality of the water is the 70~90% of the skim milk and the stevioside gross mass.
In a kind of preferred embodiment of the preparation method for the nut buckwheat oatmeal that the present invention is provided, in the step 5,
The temperature of the low temperature drying is 60~80 DEG C, and the water content of the buckwheat particle after low temperature drying is 16~20%.
In a kind of preferred embodiment of the preparation method for the nut buckwheat oatmeal that the present invention is provided, in the step 5,
The temperature of the baking is 120~160 DEG C, and the time is 3~5 minutes.
Nut buckwheat oatmeal provided compared to prior art, the present invention and preparation method thereof has the advantages that：
First, the present invention is aided with all kinds of nuts using buckwheat as primary raw material, using bulking process and superfine communication technique,
The nutritional ingredient of each raw material can effectively be retained so that the flavor substance in raw material is preferably discharged, while without it
His additive so that product is nutritious, give off a strong fragrance, safety and Health.
2nd, by the way that by the first extrusion forming of buckwheat, expanded again, the porous texture of formation is conducive to mixed liquor to be dispersed in
In buckwheat particle so that products taste is more preferable.
3rd, the preparation method that provides of the present invention is carried out at a lower temperature, can be prevented effectively from raw material temperature-sensitive nutrition into
The loss divided.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common
All other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model that the present invention is protected
Enclose.
Embodiment 1
In the present embodiment, the nut buckwheat oatmeal is made up of the raw material of following weight：100 parts of buckwheat, flower
Raw 7 parts of rice, 3 parts of walnut kernel, 1 part of fibert, 1 part of almond, 5 parts of cashew nut, 15 parts of skim milk, 5 parts of stevioside, appropriate amount of water.
Preparation method comprises the following steps：
Step 1: taking 7 parts of shelled peanut, 3 parts of walnut kernel, 1 part of fibert, 1 part of almond, 5 parts of cashew nut to carry out respectively by weight
Ultramicro grinding, then the peanut powder of gained, walnut meat powder, hazelnut powder, almond powder and cashew nut powder are mixed, produce nut powder,
It is standby；
The peanut powder, the walnut meat powder, the hazelnut powder, granularity≤30 of the almond powder and the cashew nut powder
μm。
Step 2: taking 100 parts of buckwheat by weight, batter is made in the water for adding the buckwheat quality 20%, then
The batter is put into pressurizing unit and is squeezed into buckwheat particle；A diameter of 0.5~0.7cm of the buckwheat particle.
Step 3: obtained buckwheat particle in the step 2 is put into expanding apparatus carry out it is expanded；
Step 4: 5 parts of 15 parts of extracting degreasing milk and stevioside by weight, addition account for the skim milk and the stevia rebaudianum
After the water of glycosides gross mass 70% is mixed, the nut powder of gained in the step one is added, stirs, obtains mixed liquor；By institute
State mixed liquor pour into it is expanded in the step 3 after buckwheat particle in, after mixing stand 1 hour；
Step 5: the buckwheat particle after being handled in the step 4 through the mixed liquor is carried out into low temperature drying, tabletting, baking
Roasting, cooling, packaging, produce nut buckwheat oatmeal；
The temperature of the low temperature drying is 60 DEG C, and the water content of the buckwheat particle after low temperature drying is 16~20%；
The temperature of the baking is 120 DEG C, and the time is 5 minutes.
Sensory evaluation：Nut buckwheat oatmeal uniform color, neat appearance, have after being reconstituted with warm water made from the present embodiment
Obvious buckwheat fragrance, entrance melts, in good taste.
Embodiment 2
In the present embodiment, the nut buckwheat oatmeal is made up of the raw material of following weight：110 parts of buckwheat, flower
Raw 6 parts of rice, 5 parts of walnut kernel, 2 parts of fibert, 3 parts of almond, 3 parts of cashew nut, 18 parts of skim milk, 4 parts of stevioside, appropriate amount of water.
Preparation method comprises the following steps：
Step 1: taking 6 parts of shelled peanut, 5 parts of walnut kernel, 2 parts of fibert, 3 parts of almond, 3 parts of cashew nut to carry out respectively by weight
Ultramicro grinding, then the peanut powder of gained, walnut meat powder, hazelnut powder, almond powder and cashew nut powder are mixed, produce nut powder,
It is standby；
The peanut powder, the walnut meat powder, the hazelnut powder, granularity≤30 of the almond powder and the cashew nut powder
μm。
Step 2: taking 110 parts of buckwheat by weight, batter is made in the water for adding the buckwheat quality 25%, then
The batter is put into pressurizing unit and is squeezed into buckwheat particle；A diameter of 0.5~0.7cm of the buckwheat particle.
Step 3: obtained buckwheat particle in the step 2 is put into expanding apparatus carry out it is expanded；
Step 4: 4 parts of 18 parts of extracting degreasing milk and stevioside by weight, addition account for the skim milk and the stevia rebaudianum
After the water of glycosides gross mass 80% is mixed, the nut powder of gained in the step one is added, stirs, obtains mixed liquor；By institute
State mixed liquor pour into it is expanded in the step 3 after buckwheat particle in, after mixing stand 1.5 hours；
Step 5: the buckwheat particle after being handled in the step 4 through the mixed liquor is carried out into low temperature drying, tabletting, baking
Roasting, cooling, packaging, produce nut buckwheat oatmeal；
The temperature of the low temperature drying is 70 DEG C, and the water content of the buckwheat particle after low temperature drying is 16~20%；
The temperature of the baking is 140 DEG C, and the time is 4 minutes.
Sensory evaluation：Nut buckwheat oatmeal uniform color, neat appearance, have after being reconstituted with warm water made from the present embodiment
Obvious buckwheat fragrance and nut fragrance, entrance melts, in good taste.
Embodiment 3
In the present embodiment, the nut buckwheat oatmeal is made up of the raw material of following weight：120 parts of buckwheat, flower
Raw 5 parts of rice, 6 parts of walnut kernel, 3 parts of fibert, 4 parts of almond, 1 part of cashew nut, 20 parts of skim milk, 3 parts of stevioside, appropriate amount of water.
Preparation method comprises the following steps：
Step 1: taking 5 parts of shelled peanut, 6 parts of walnut kernel, 3 parts of fibert, 4 parts of almond, 1 part of cashew nut to carry out respectively by weight
Ultramicro grinding, then the peanut powder of gained, walnut meat powder, hazelnut powder, almond powder and cashew nut powder are mixed, produce nut powder,
It is standby；
The peanut powder, the walnut meat powder, the hazelnut powder, granularity≤30 of the almond powder and the cashew nut powder
μm。
Step 2: taking 120 parts of buckwheat by weight, batter is made in the water for adding the buckwheat quality 30%, then
The batter is put into pressurizing unit and is squeezed into buckwheat particle；A diameter of 0.5~0.7cm of the buckwheat particle.
Step 3: obtained buckwheat particle in the step 2 is put into expanding apparatus carry out it is expanded；
Step 4: 3 parts of 20 parts of extracting degreasing milk and stevioside by weight, addition account for the skim milk and the stevia rebaudianum
After the water of glycosides gross mass 90% is mixed, the nut powder of gained in the step one is added, stirs, obtains mixed liquor；By institute
State mixed liquor pour into it is expanded in the step 3 after buckwheat particle in, after mixing stand 2 hours；
Step 5: the buckwheat particle after being handled in the step 4 through the mixed liquor is carried out into low temperature drying, tabletting, baking
Roasting, cooling, packaging, produce nut buckwheat oatmeal；
The temperature of the low temperature drying is 80 DEG C, and the water content of the buckwheat particle after low temperature drying is 16~20%；
The temperature of the baking is 160 DEG C, and the time is 3 minutes.
Sensory evaluation：Nut buckwheat oatmeal uniform color, neat appearance, have after being reconstituted with warm water made from the present embodiment
Obvious buckwheat fragrance and nut fragrance, entrance melt, and have the harsh feeling of a little coarse food grain.
Nut buckwheat oatmeal that the present invention is provided and preparation method thereof has the advantages that：
First, the present invention is aided with all kinds of nuts using buckwheat as primary raw material, using bulking process and superfine communication technique,
The nutritional ingredient of each raw material can effectively be retained so that the flavor substance in raw material is preferably discharged, while without it
His additive so that product is nutritious, give off a strong fragrance, safety and Health.
2nd, by the way that by the first extrusion forming of buckwheat, expanded again, the porous texture of formation is conducive to mixed liquor to be dispersed in
In buckwheat particle so that products taste is more preferable.
3rd, the preparation method that provides of the present invention is carried out at a lower temperature, can be prevented effectively from raw material temperature-sensitive nutrition into
The loss divided.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (9)
1. a kind of nut buckwheat oatmeal, it is characterised in that be made up of the raw material of following weight：Buckwheat 100~120
Part, 5~7 parts of shelled peanut, 3~6 parts of walnut kernel, 1~3 part of fibert, 1~4 part of almond, 1~5 part of cashew nut, skim milk 15~20
Part, 3~5 parts of stevioside, appropriate amount of water.
2. nut buckwheat oatmeal according to claim 1, it is characterised in that the nut buckwheat oatmeal is by following parts by weight
The raw material of proportioning is made：110 parts of buckwheat, 6 parts of shelled peanut, 5 parts of walnut kernel, 2 parts of fibert, 3 parts of almond, 3 parts of cashew nut, degreasing ox
18 parts of milk, 4 parts of stevioside, appropriate amount of water.
3. a kind of preparation method of nut buckwheat oatmeal, it is characterised in that comprise the following steps：
Step 1: take by weight 5~7 parts of shelled peanut, 3~6 parts of walnut kernel, 1~3 part of fibert, 1~4 part of almond and cashew nut 1~
5 parts carry out ultramicro grinding respectively, then mix the peanut powder of gained, walnut meat powder, hazelnut powder, almond powder and cashew nut powder,
Nut powder is produced, it is standby；
Step 2: taking 100~120 parts of buckwheat by weight, add suitable quantity of water and batter is made, be then put into the batter crowded
Buckwheat particle is squeezed into pressure device；
Step 3: obtained buckwheat particle in the step 2 is put into expanding apparatus carry out it is expanded；
Step 4: being added described after 3~5 parts of 15~20 parts of extracting degreasing milk and stevioside, plus suitable quantity of water mixing by weight
The nut powder of gained, stirs, obtains mixed liquor in step one；By the mixed liquor pour into the step 3 it is expanded after buckwheat
In wheat particle, 1~2 hour is stood after mixing；
Step 5: by the step 4 through the mixed liquor handle after buckwheat particle carry out low temperature drying, tabletting, baking,
Cooling, packaging, produce nut buckwheat oatmeal.
4. the preparation method of nut buckwheat oatmeal according to claim 3, it is characterised in that described in the step one
Peanut powder, the walnut meat powder, the hazelnut powder, granularity≤30 μm of the almond powder and the cashew nut powder.
5. the preparation method of nut buckwheat oatmeal according to claim 3, it is characterised in that described in the step 2
The quality of water is the 20~30% of the quality for stating buckwheat.
6. the preparation method of nut buckwheat oatmeal according to claim 3, it is characterised in that described in the step 2
A diameter of 0.5~0.7cm of buckwheat particle.
7. the preparation method of nut buckwheat oatmeal according to claim 3, it is characterised in that described in the step 4
The quality of water is the 70~90% of the skim milk and the stevioside gross mass.
8. the preparation method of nut buckwheat oatmeal according to claim 3, it is characterised in that described in the step 5
The temperature of low temperature drying is 60~80 DEG C, and the water content of the buckwheat particle after low temperature drying is 16~20%.
9. the preparation method of nut buckwheat oatmeal according to claim 3, it is characterised in that described in the step 5
The temperature of baking is 120~160 DEG C, and the time is 3~5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710264018.6A CN107095153A (en) | 2017-04-21 | 2017-04-21 | A kind of nut buckwheat oatmeal and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710264018.6A CN107095153A (en) | 2017-04-21 | 2017-04-21 | A kind of nut buckwheat oatmeal and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN107095153A true CN107095153A (en) | 2017-08-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710264018.6A Pending CN107095153A (en) | 2017-04-21 | 2017-04-21 | A kind of nut buckwheat oatmeal and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109525A (en) * | 2020-02-21 | 2020-05-08 | 黑龙江八一农垦大学 | Instant puffed coarse cereal oatmeal with digestion promoting and stomach harmonizing effects and preparation method thereof |
| CN113349234A (en) * | 2020-02-20 | 2021-09-07 | 王绍勇 | Processing method of buckwheat puffed fruit |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783405A (en) * | 2014-01-16 | 2014-05-14 | 西华大学 | Fagopyrum tataricum multigrain oatmeal and preparation method thereof |
| CN104413358A (en) * | 2013-08-27 | 2015-03-18 | 贝尔香精香料（上海）有限公司 | Composite nutritional oatmeal and preparation method thereof |
| CN104738428A (en) * | 2013-12-31 | 2015-07-01 | 天津港保税区爱信食品有限公司 | Production process for oatmeal |
| CN104938956A (en) * | 2015-05-28 | 2015-09-30 | 济南骄泰信息技术有限公司 | Nutrient oatmeal for tonifying brain and promoting intelligence and preparation method of nutrient oatmeal |
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2017
- 2017-04-21 CN CN201710264018.6A patent/CN107095153A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413358A (en) * | 2013-08-27 | 2015-03-18 | 贝尔香精香料（上海）有限公司 | Composite nutritional oatmeal and preparation method thereof |
| CN104738428A (en) * | 2013-12-31 | 2015-07-01 | 天津港保税区爱信食品有限公司 | Production process for oatmeal |
| CN103783405A (en) * | 2014-01-16 | 2014-05-14 | 西华大学 | Fagopyrum tataricum multigrain oatmeal and preparation method thereof |
| CN104938956A (en) * | 2015-05-28 | 2015-09-30 | 济南骄泰信息技术有限公司 | Nutrient oatmeal for tonifying brain and promoting intelligence and preparation method of nutrient oatmeal |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113349234A (en) * | 2020-02-20 | 2021-09-07 | 王绍勇 | Processing method of buckwheat puffed fruit |
| CN111109525A (en) * | 2020-02-21 | 2020-05-08 | 黑龙江八一农垦大学 | Instant puffed coarse cereal oatmeal with digestion promoting and stomach harmonizing effects and preparation method thereof |
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Application publication date: 20170829 |