CN108260757A - Generation meal cereal bars and preparation method thereof - Google Patents
Generation meal cereal bars and preparation method thereof Download PDFInfo
- Publication number
- CN108260757A CN108260757A CN201611264082.6A CN201611264082A CN108260757A CN 108260757 A CN108260757 A CN 108260757A CN 201611264082 A CN201611264082 A CN 201611264082A CN 108260757 A CN108260757 A CN 108260757A
- Authority
- CN
- China
- Prior art keywords
- parts
- dry plate
- cereal bars
- pumpkin
- cranberry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012182 cereal bars Nutrition 0.000 title claims abstract description 34
- 235000012054 meals Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 235000013339 cereals Nutrition 0.000 claims abstract description 28
- 235000000832 Ayote Nutrition 0.000 claims abstract description 26
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 26
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 26
- 244000000626 Daucus carota Species 0.000 claims abstract description 26
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 26
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 26
- 244000291414 Vaccinium oxycoccus Species 0.000 claims abstract description 26
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 26
- 235000004634 cranberry Nutrition 0.000 claims abstract description 26
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 26
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 25
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 25
- 244000075850 Avena orientalis Species 0.000 claims abstract description 22
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 20
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 17
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 230000001007 puffing effect Effects 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 16
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 16
- 239000000811 xylitol Substances 0.000 claims abstract description 16
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 16
- 229960002675 xylitol Drugs 0.000 claims abstract description 16
- 235000010447 xylitol Nutrition 0.000 claims abstract description 16
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000020357 syrup Nutrition 0.000 claims description 16
- 239000006188 syrup Substances 0.000 claims description 16
- 240000001980 Cucurbita pepo Species 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 244000062793 Sorghum vulgare Species 0.000 claims description 5
- 235000019713 millet Nutrition 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 238000000748 compression moulding Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 240000004244 Cucurbita moschata Species 0.000 abstract description 16
- 235000021152 breakfast Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000007558 Avena sp Nutrition 0.000 description 1
- 244000301850 Cupressus sempervirens Species 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000009877 shengmai Substances 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
The present invention relates to a kind of meal cereal bars of generation, the generation meal cereal bars include by weight：35 parts of crisp 35 45 parts of oat, 8 12 parts of oatmeal, 14 18 parts of puffing small rice grain, 23 parts of pumpkin dry plate, 8 12 parts of Cranberry dry plate, purple sweet potato dry plate and/or carrot dry plate, 15 25 parts of maltose, 35 45 parts of white granulated sugar, 1.5 2.5 parts of xylitol, 0.04 0.06 parts of xanthans, 0.5 1.5 parts of vegetable fat powder, 46 parts of jam, 55 65 parts of fruit juice.The invention further relates to the preparation methods of generation meal cereal bars.
Description
Technical field
The present invention relates to meal cereal bars of a kind of generation and preparation method thereof, belong to food processing technology field.
Background technology
As modern life rhythm is constantly accelerated, many working clans are difficult to adhere to having breakfast daily.It shows according to investigations, about three
/ mono- working clan cannot adhere to having breakfast daily or even almost breakfast skipping.In these people, " lack enough time to enjoy
Eat the breakfast " the reasons why being the accounting example highest of breakfast skipping.Therefore, exist for the generation meal product of nutrient health, convenient and instant
Actual demand.For cereals breakfast generation meal product, consumer is biased to cereal and fruits and vegetables, nut fruits product mix, and to both
(instant dry-eating) can directly be eaten and edible product can be brewed (with hot water or warm milk etc.) with preference.
Cereal bars (cereals bar) are the sheet being bonded using cereal as primary raw material, using high viscosity syrup, stick
Shape instant product.In addition to primary raw material cereal, the auxiliary materials such as nut, dried fruit, candy, chocolate can be also added in product.Cereal
Stick has very long developing history external, is being once once the universal breakfast product of American-European countries.CN103053656A、
The Chinese patents such as CN101057641B disclose various types of grain rod product, however the type of these products and taste it is more single,
Fat content it is higher and mainly in a manner of instant dry-eating based on, it is difficult to meet the needs of consumer is for healthy diet.
Invention content
It is an object of the invention to overcome above-mentioned the deficiencies in the prior art, provide one kind can instant dry-eating also rush
Bubble is edible, has the generation of excellent taste flavor meal cereal bars food.
The generation meal cereal bars of the present invention are characterized in that, are included by weight：Crisp oat 35-45 parts, oatmeal 8-12
Part, small rice grain 14-18 parts puffing, 2-3 parts of pumpkin dry plate, 8-12 parts of Cranberry dry plate, purple sweet potato dry plate and/or carrot dry plate 3-5
Part, 15-25 parts of maltose, 35-45 parts of white granulated sugar, 1.5-2.5 parts of xylitol, 0.04-0.06 parts of xanthans, vegetable fat powder 0.5-
1.5 parts, 4-6 parts of jam, 55-65 parts of fruit juice.
In a preferred embodiment, generation of the invention meal cereal bars include by weight：Crisp 40 parts of oat, oatmeal
10 parts, 16 parts of puffing small rice grain, 2.5 parts of pumpkin dry plate, 10 parts of Cranberry dry plate, purple sweet potato dry plate and/or 4 parts of carrot dry plate, wheat
20 parts of bud sugar, 40 parts of white granulated sugar, 2 parts of xylitol, 0.05 part of xanthans, 1 part of vegetable fat powder, 5 parts of jam, 60 parts of fruit juice.
In another embodiment, generation of the invention meal cereal bars include by weight：Crisp 35 parts of oat, oatmeal 15
Part, 18 parts of puffing small rice grain, 2 parts of pumpkin dry plate, 12 parts of Cranberry dry plate, purple sweet potato dry plate and/or 5 parts of carrot dry plate, maltose
15 parts, 35 parts of white granulated sugar, 1.5 parts of xylitol, 0.05 part of xanthans, 1.5 parts of vegetable fat powder, 6 parts of jam, 55 parts of fruit juice.
In a preferred embodiment, the generation meal cereal bars shape is spherical and packs, and optionally have
Gripping handle.
On the other hand, the present invention also provides the preparation method of generation meal cereal bars, the method includes following steps
Suddenly：
(1) millet is weighed, extrusion after moisture is adjusted, puffing small rice grain is obtained after cooling；
(2) naked oats are weighed, peeling tabletting, obtains oatmeal after curing；In addition, the oatmeal is placed in 160-180
It is baked at a temperature of DEG C 10-20 minutes, obtains crisp oat；
(3) Cranberry, purple sweet potato, carrot, pumpkin is taken to be sliced, by the Cranberry after slice after blanching or sulphuring treatment
It is dry, obtain Cranberry dry plate；To be sorted after purple sweet potato after slice and/or carrot low temperature dewatering, obtain purple sweet potato dry plate and/or
Carrot dry plate；Pumpkin after slice is freeze-dried, obtains pumpkin dry plate；
(4) maltose, white granulated sugar, xylitol and vegetable fat powder are weighed according to formula, be dissolved in water, then added in plus water is pre-dissolved
The xanthans and vegetable fat powder and fruit juice of solution heat infusion；The jam being then dissolved in water is uniformly mixed and obtains syrup；
(5) the puffing small rice grain, the oatmeal, the crisp oat, the Cranberry dry plate, the purple sweet potato dry plate are taken
And/or the carrot dry plate, the pumpkin dry plate, it weighs mixing according to formula, then adds in the syrup, mixing is pressed into
Shape.
General grain stick mostly using syrup as adhesive, is boiled merely with sugar, taste is single, and the present invention is stewing soup
Jam is added in the process, and various taste is provided.Containing lubricant component in cereal bars raw material belonging to the present invention, vegetable fat powder is used
Emulsifiers are waited, whole system is made to be molded convenient for bonding.The ingredient ratio of maltose, white granulated sugar, colloid, xylitol in the present invention
Example, finished product can be made not stick to one's teeth, Viscosity of Syrup it is moderate.The use of fruit juice and jam can be adjusted and press down to the taste for crossing sweet tea
System.
Ready-to-eat cereal rod product of the present invention be one kind instant can also brew it is edible, have both soft crisp mouthfeel, arrange in pairs or groups
A variety of fruits and vegetables are done, and the novel health food that storage is facilitated to carry, and can be eaten or be lain fallow in breakfast and is edible, have excellent
Market prospects.
Specific embodiment
Feature of this invention is that using by certain sugar syrup binders coordinated.The syrup of the present invention
In, using maltose collocation white granulated sugar, xanthans etc., have the advantages that viscosity is larger under low temperature, cool down after quick solidification, and
Under high temperature, which can melt rapidly again after meeting water and be dissolved in hot water, so as to fulfill be suitably adapted for it is instant and brew two kinds it is edible
The excellent effect of mode；Further, for syrup taste it is single the defects of, further add jam and endured in the present invention
It makes, and ensures the fine dispersion of vegetable oil in material using vegetable fat powder.Also, the present invention syrup in, can by carbohydrate,
Xanthans, xylitol each component weight ratio be adjusted, so that Viscosity of Syrup, the degree that sticks to one's teeth and sugariness be adjusted, from
And enriched and only sweet tea or the mouthfeel to stick to one's teeth.
Further, can be single spherical and pack, and preferably have by the ready-to-eat cereal packing rod of the present invention
There is gripping handle, carried so as to more convenient with brewing.
Embodiment
Next, technical scheme of the present invention will be further described in detail with reference to following embodiments.It however should
When understanding, protection scope of the present invention is not limited to these embodiments.
In following embodiment, following specific raw material and equipment are used：
Millet, oat, Cranberry, purple sweet potato, carrot, pumpkin：Commercially available fresh crop；
White granulated sugar：It is commercially available；
Maltose, xylitol, xanthans, vegetable fat powder：Cypress foundation chemical products Co., Ltd in Beijing
Pure juice：Orange juice pleases brand living；
Jam：The good U.S. brand of taste
Oven：Brand WXSMAG, model SMD-603S+AB+1S, Wuxi Sheng Mai Machinery Co., Ltd.s；Cooking disinfection kettle：Type
Number TR15-666, CNZH Technology Co., Ltd..
Embodiment 1
The generation meal cereal bars of the present embodiment have following composition：
Crisp 40 parts of oat, 10 parts of oatmeal, 16 parts of puffing small rice grain, 2.5 parts of pumpkin dry plate, 10 parts of Cranberry dry plate, purple
Potato dry plate and/or 4 parts of carrot dry plate, 20 parts of maltose, 40 parts of white granulated sugar, 2 parts of xylitol, 0.05 part of xanthans, vegetable fat powder 1
Part, 5 parts of jam, 60 parts of fruit juice.
In the present embodiment, generation meal cereal bars are prepared by following steps：
(1) millet is weighed, with 5:Extrusion after 2 ratio is mixed with water obtains puffing small rice grain after cooling；
(2) naked oats, cooking aging are weighed, peeling tabletting obtains oatmeal；In addition, the oatmeal is placed in oven
It is interior, it is baked at a temperature of 160 DEG C 20 minutes, obtains crisp oat；
(3) Cranberry, purple sweet potato, carrot, pumpkin is taken to be sliced, the Cranberry after slice is dry after blanching, it obtains
Cranberry dry plate；It will be sorted after purple sweet potato after slice and/or carrot low temperature dewatering, obtain purple sweet potato dry plate and/or carrot dry plate；
Pumpkin after slice is freeze-dried, obtains pumpkin dry plate；
(4) according to formula, the vegetable fat powder of maltose, white granulated sugar, xylitol and half is weighed, is dissolved in water, then added in
Add the xanthans of water predissolve and remaining vegetable fat powder and fruit juice, heat infusion；The jam being then dissolved in water is uniformly mixed
Obtain syrup；
(5) the puffing small rice grain, the oatmeal, the crisp oat, the Cranberry dry plate, the purple sweet potato dry plate are taken
With carrot dry plate, the pumpkin dry plate, weigh mixing according to formula, then add in the syrup, mixing, compression moulding.
The generation meal cereal bars of the present embodiment can be directly instant edible, can also add warm milk brew it is edible, with crisp
Mouthfeel and abundant cereal fruit-vegetable flavor.
Embodiment 2
The generation meal cereal bars of the present embodiment have following composition：
Crisp 35 parts of oat, 15 parts of oatmeal, 18 parts of puffing small rice grain, 2 parts of pumpkin dry plate, Cranberry do 12 parts, purple sweet potato does
Piece and/or 5 parts of carrot dry plate, 15 parts of maltose, 35 parts of white granulated sugar, 1.5 parts of xylitol, 0.05 part of xanthans, vegetable fat powder 1.5
Part, 6 parts of jam, 55 parts of fruit juice.
In the present embodiment, generation meal cereal bars are prepared by following steps：
(1) millet is weighed, with 5:Extrusion after 2 ratio is mixed with water obtains puffing small rice grain after cooling；
(2) naked oats, cooking aging are weighed, peeling tabletting obtains oatmeal；Part oatmeal is weighed based on formula to be placed in
In oven, baked at a temperature of 180 DEG C 10 minutes, obtain crisp oat；
(3) Cranberry, purple sweet potato, carrot, pumpkin is taken to be sliced, the Cranberry after slice is dry after blanching, it obtains
Cranberry dry plate；It will be sorted after purple sweet potato after slice and carrot low temperature dewatering, obtain purple sweet potato dry plate and carrot dry plate；It will slice
Pumpkin afterwards is freeze-dried, and obtains pumpkin dry plate；
(4) according to formula, the vegetable fat powder of maltose, white granulated sugar, xylitol and half is weighed, is dissolved in water, then added in
Add the xanthans of water predissolve and remaining vegetable fat powder and fruit juice, heat infusion；The jam being then dissolved in water is uniformly mixed
Obtain syrup；
(5) the puffing small rice grain, the oatmeal, the crisp oat, the Cranberry dry plate, the purple sweet potato dry plate are taken
With carrot dry plate, the pumpkin dry plate, weigh mixing according to formula, then add in the syrup, mixing, compression moulding.
The present embodiment generation meal cereal bars can be directly instant, can also add warm milk brew it is edible.It eats with the generation of embodiment 1
Cereal bars are compared, and sugariness is lower, and fruit-vegetable flavor is more strong.
Comparative example 1
In this comparative example, in addition to 12 parts of maltose, 50 parts of white granulated sugar is used, formed and step with same as Example 2
It is rapid to prepare generation meal cereal bars.
In the generation of this comparative example, eats cereal bars compared with embodiment 1,2, and syrup sticks to one's teeth, poor as instant finished product chewiness, mouth
Sense is uncomfortable.
Comparative example 2
In this comparative example, in addition to 12 parts of maltose, 18 parts of white granulated sugar is used, formed and step with same as Example 2
It is rapid to prepare generation meal cereal bars.
In the generation of this comparative example, eats cereal bars compared with embodiment 1,2, lacks taste, and as instant finished product, mouthfeel is uncomfortable.
Claims (5)
- The cereal bars 1. a kind of generation eats, the generation meal cereal bars include by weight：Crisp oat 35-45 parts, 8-12 parts of oatmeal, 3-5 parts of puffing small rice grain 14-18 parts, 2-3 parts of pumpkin dry plate, 8-12 parts of Cranberry dry plate, purple sweet potato dry plate and/or carrot dry plate, 15-25 parts of maltose, 35-45 parts of white granulated sugar, 1.5-2.5 parts of xylitol, 0.04-0.06 parts of xanthans, vegetable fat powder 0.5-1.5 Part, 4-6 parts of jam, 55-65 parts of fruit juice.
- 2. generation meal cereal bars as described in claim 1, the generation meal cereal bars include by weight：Crisp 40 parts of oat, swallow 10 parts of oatmeal, 16 parts of puffing small rice grain, 2.5 parts of pumpkin dry plate, 10 parts of Cranberry dry plate, purple sweet potato dry plate and/or carrot dry plate 4 Part, 20 parts of maltose, 40 parts of white granulated sugar, 2 parts of xylitol, 0.05 part of xanthans, 1 part of vegetable fat powder, 5 parts of jam, 60 parts of fruit juice.
- 3. generation meal cereal bars as described in claim 1, the generation meal cereal bars include by weight：Crisp 35 parts of oat, swallow 5 parts of 15 parts of oatmeal, 18 parts of puffing small rice grain, 2 parts of pumpkin dry plate, 12 parts of Cranberry dry plate, purple sweet potato dry plate and/or carrot dry plate, 15 parts of maltose, 35 parts of white granulated sugar, 1.5 parts of xylitol, 0.05 part of xanthans, 1.5 parts of vegetable fat powder, 6 parts of jam, 55 parts of fruit juice.
- 4. the generation meal cereal bars as described in any one of claim 1-3, which is characterized in that the generation meal cereal bars shape is ball Shape, ellipsoid or rodlike, and pack, and optionally there is gripping handle.
- 5. the preparation method of the generation meal cereal bars of any one of claim 1-4, the described method comprises the following steps：(1) millet is weighed, extrusion after moisture is adjusted, puffing small rice grain is obtained after cooling；(2) naked oats are weighed, peeling tabletting after curing obtains oatmeal；In addition, the oatmeal is placed in 160-180 DEG C At a temperature of bake 10-20 minutes, obtain crisp oat；(3) Cranberry, purple sweet potato, carrot, pumpkin is taken to be sliced, the Cranberry after slice is dry after blanching or sulphuring treatment, Obtain Cranberry dry plate；It will be sorted after purple sweet potato after slice and/or carrot low temperature dewatering, obtain purple sweet potato dry plate and/or carrot Dry plate；Pumpkin after slice is freeze-dried, obtains pumpkin dry plate；(4) maltose, white granulated sugar, xylitol and vegetable fat powder are weighed according to formula, be dissolved in water, then added in and add water predissolve Xanthans and vegetable fat powder and fruit juice heat infusion；The jam being then dissolved in water is uniformly mixed and obtains syrup；(5) take the puffing small rice grain, the oatmeal, the crisp oat, the Cranberry dry plate, the purple sweet potato dry plate and/ Or the carrot dry plate, the pumpkin dry plate, it weighs mixing according to formula, then adds in the syrup, mixing, compression moulding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611264082.6A CN108260757A (en) | 2016-12-30 | 2016-12-30 | Generation meal cereal bars and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611264082.6A CN108260757A (en) | 2016-12-30 | 2016-12-30 | Generation meal cereal bars and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108260757A true CN108260757A (en) | 2018-07-10 |
Family
ID=62755278
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611264082.6A Pending CN108260757A (en) | 2016-12-30 | 2016-12-30 | Generation meal cereal bars and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108260757A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699804A (en) * | 2019-03-11 | 2019-05-03 | 黄老五食品股份有限公司 | A kind of preparation method of the candied cake of popped rice |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057641A (en) * | 2006-04-10 | 2007-10-24 | 卡夫食品集团公司 | Methods for making improved texture cereal bars |
| CN101301080A (en) * | 2008-06-13 | 2008-11-12 | 天津天狮生物发展有限公司 | Stick shape pure natural cereal health food for controlling body weight and its preparation |
| CN102106501A (en) * | 2011-01-28 | 2011-06-29 | 北京康比特体育科技股份有限公司 | Method for preparing food bars |
| CN102228069A (en) * | 2011-06-21 | 2011-11-02 | 北京康比特体育科技股份有限公司 | Baking stick for weight-reducing fast food and preparation method thereof |
| CN102458154A (en) * | 2009-04-24 | 2012-05-16 | 孟山都技术公司 | Omega-3 enriched cereal, granola, and snack bars |
| CN103005300A (en) * | 2012-12-25 | 2013-04-03 | 中国人民解放军总后勤部军需装备研究所 | Food bar, and preparation method and application thereof |
| CN103704627A (en) * | 2013-12-11 | 2014-04-09 | 北京康比特体育科技股份有限公司 | Fruit and vegetable meal replacing food bar |
| CN104642933A (en) * | 2015-01-23 | 2015-05-27 | 广西黑五类食品集团有限责任公司 | Nutritional whole-grain cereal meal and preparation method thereof |
| GB2523449A (en) * | 2013-12-18 | 2015-08-26 | United Biscuits Ltd | Improvements in or relating to cereal bars |
| WO2015154203A1 (en) * | 2014-04-09 | 2015-10-15 | Universidad De Santiago De Chile | Cereal bar with mushrooms |
-
2016
- 2016-12-30 CN CN201611264082.6A patent/CN108260757A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057641A (en) * | 2006-04-10 | 2007-10-24 | 卡夫食品集团公司 | Methods for making improved texture cereal bars |
| CN101301080A (en) * | 2008-06-13 | 2008-11-12 | 天津天狮生物发展有限公司 | Stick shape pure natural cereal health food for controlling body weight and its preparation |
| CN102458154A (en) * | 2009-04-24 | 2012-05-16 | 孟山都技术公司 | Omega-3 enriched cereal, granola, and snack bars |
| CN102106501A (en) * | 2011-01-28 | 2011-06-29 | 北京康比特体育科技股份有限公司 | Method for preparing food bars |
| CN102228069A (en) * | 2011-06-21 | 2011-11-02 | 北京康比特体育科技股份有限公司 | Baking stick for weight-reducing fast food and preparation method thereof |
| CN103005300A (en) * | 2012-12-25 | 2013-04-03 | 中国人民解放军总后勤部军需装备研究所 | Food bar, and preparation method and application thereof |
| CN103704627A (en) * | 2013-12-11 | 2014-04-09 | 北京康比特体育科技股份有限公司 | Fruit and vegetable meal replacing food bar |
| GB2523449A (en) * | 2013-12-18 | 2015-08-26 | United Biscuits Ltd | Improvements in or relating to cereal bars |
| WO2015154203A1 (en) * | 2014-04-09 | 2015-10-15 | Universidad De Santiago De Chile | Cereal bar with mushrooms |
| CN104642933A (en) * | 2015-01-23 | 2015-05-27 | 广西黑五类食品集团有限责任公司 | Nutritional whole-grain cereal meal and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈逸鹏等: "谷物棒产品研究进展", 《粮油食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699804A (en) * | 2019-03-11 | 2019-05-03 | 黄老五食品股份有限公司 | A kind of preparation method of the candied cake of popped rice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187401A (en) | Preparation method of whole highland barley grain cereals and complex cereals | |
| AU2014211478B2 (en) | Fruit-containing snack foods and manufacture thereof | |
| KR102318003B1 (en) | Method for manufacturing nureungji comprising functional proteins | |
| KR101402079B1 (en) | Method for preparation of functional walnut steamed bread having blueberry | |
| CN101019670B (en) | Production process of sausage with starch and candied plant | |
| CN104146042A (en) | Biscuit with purple sweet potatoes, bananas and durians | |
| CN101326977B (en) | Method for preparing buckwheat noodle | |
| CN108260757A (en) | Generation meal cereal bars and preparation method thereof | |
| KR101987060B1 (en) | Preparing method for sweet potato pearl | |
| CN110916175A (en) | Energy rod | |
| KR20140025818A (en) | Method for manufacturing wonso-byung, and wonso-byung manufactured by the same | |
| KR20090074386A (en) | Flour food including extract of rubi fructus and method of manufacturing the same | |
| CN104000121A (en) | Rice flour and preparation method thereof | |
| CN107996999A (en) | A kind of processing method of purple sweet potato rice cake | |
| CN109527421B (en) | Recombined chicken product and preparation method and application thereof | |
| CN105533092A (en) | Meal-replacement tablet candy and preparation method thereof | |
| CN105265554A (en) | Biscuit made from avicenna marina fruits | |
| CN111938070A (en) | Formula of auxiliary edible fruit and vegetable rice grains for infants and preparation method thereof | |
| KR20210041743A (en) | Apple bread and method of manufacturing the same | |
| CN104430764A (en) | Blood sugar-lowering healthcare biscuits and making method thereof | |
| KR20190114159A (en) | Snack including crab and method for producing thereof | |
| CN104381410A (en) | Biscuit with capabilities of clearing away heat and toxic materials and preparation method of biscuit | |
| CN104146043A (en) | Making method for biscuit with purple sweet potatoes, bananas and durians | |
| Alice et al. | Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih. | |
| KR102242393B1 (en) | Manufacturing method of BUCUMI using mushroom and fresh potato |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180710 |