CN109548883A - More cereal alimentation compositions and cereal Instant Drinks and preparation method including the composition - Google Patents
More cereal alimentation compositions and cereal Instant Drinks and preparation method including the composition Download PDFInfo
- Publication number
- CN109548883A CN109548883A CN201910021508.2A CN201910021508A CN109548883A CN 109548883 A CN109548883 A CN 109548883A CN 201910021508 A CN201910021508 A CN 201910021508A CN 109548883 A CN109548883 A CN 109548883A
- Authority
- CN
- China
- Prior art keywords
- parts
- cereal
- raw material
- pea
- weight
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of more cereal alimentation compositions, the raw material including following parts by weight: 30-45 parts of soya bean, 1-8 parts of red bean, 1-8 parts of buckwheat, 1-8 parts of Semen Coicis, 1-8 parts of millet, 1-8 parts of pea, 1-8 parts of sorghum, 10-35 parts of hominy grits.It is more excellent are as follows: 37 parts of soya bean, 1 part of red bean, 1 part of buckwheat, 1 part of Semen Coicis, 1 part of millet, 1 part of pea, 1 part of sorghum, 20 parts of hominy grits.The preparation method of the composition includes raw material shortening step.Also disclose a kind of cereal Instant Drinks and preparation method thereof including the composition.The present invention makes more cereal alimentation compositions improve the utilization rate of corn protein so that the limiting amino acid in variety classes cereal materials is complementary to one another with the feature of high microsteping, high protein, amino acid ratio balance by the formula design of science.Cereal Instant Drinks of the present invention are convenient, in good taste, and nutrition is balanced, more meet nutritional need necessary to modern compatriots.
Description
Technical field
The present invention relates to technical field of nutritional food, more particularly to a kind of more cereal alimentation compositions and including the combination
The cereal Instant Drinks and preparation method of object.
Background technique
As the improvement of people's living standards, modern people eat food increasingly refines.Thereupon, more and more
Inferior health problem occur, China " " Health China 2030 " planning outline " specify Health China construction target, it is indicated that
The big health industry of innovation and development, big health industry positioning are processing inferior health problem.
The present invention is exactly a kind of more cereal alimentation compositions of research and development and the cereal punching including the composition on this basis
Drink and preparation method make the composition be able to achieve science collocation, nutrition equilibrium, in good taste, easy to use, good solution people
Inferior health problem.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of more cereal alimentation compositions, can realize science collocation,
Nutrition is balanced, in good taste, easy to use, the good inferior health problem for solving people.
In order to solve the above technical problems, the present invention provides a kind of more cereal alimentation compositions, the original including following parts by weight
Material: 30-45 parts of soya bean, 1-8 parts of red bean, 1-8 parts of buckwheat, 1-8 parts of Semen Coicis, 1-8 parts of millet, 1-8 parts of pea, 1-8 parts of sorghum, jade
10-35 parts of crushed grain of rice.
It is further improved, the raw material including following parts by weight: 30-45 parts of soya bean, 1-2 parts of red bean, 1-2 parts of buckwheat, Semen Coicis
1-2 parts, 1-2 parts of millet, 1-2 parts of pea, 1-2 parts of sorghum, 10-30 parts of hominy grits.
It is further improved, the raw material including following parts by weight: 37 parts of soya bean, 1 part of red bean, 1 part of buckwheat, 1 part of Semen Coicis, millet
1 part, 1 part of pea, 1 part of sorghum, 20 parts of hominy grits.
It is further improved, the preparation method of the composition includes the following steps:
(1) soya bean, red bean and the pea raw material of the parts by weight is taken to carry out 260-290 DEG C of high-temperature boiler frying respectively,
The soya bean high temperature frying time is 30-40min, and the red bean high temperature frying time is 20-30min, and the pea high temperature frying time is
10-20min；
Semen Coicis, millet, buckwheat, sorghum, the hominy grits of the parts by weight are taken, carries out extrusion processing respectively, it is described to squeeze
Each raw material passes sequentially through three humidity provinces and carries out extrusion process, the temperature difference of three humidity provinces in pressure bulking processing art for producing
Are as follows: 60 DEG C ± 5 DEG C, 140 DEG C ± 5 DEG C, 160 DEG C ± 5 DEG C；
(2) shortening raw material made from step (1) is weighed respectively according to the weight, mixed, crush to get described
Composition.
It being further improved, the high-temperature boiler frying temperature of soya bean, red bean and pea raw material is 280 DEG C in the step (1),
The soya bean high temperature frying time is 35min, and the red bean high temperature frying time is 25min, and the pea high temperature frying time is 15min；
It further include the removal step that magnetic metal object in the shortening raw material is removed by magnetic separator in the step (2).
The present invention also provides a kind of cereal Instant Drinks including above-mentioned more cereal alimentation compositions, the cereal Instant Drinks are also wrapped
Include the auxiliary material of following parts by weight: 10-30 parts of white granulated sugar, 1-4 parts of konjaku powder, 5-20 parts of maltodextrin.
It is further improved, the auxiliary material is formed by following parts by weight: 20 parts of white granulated sugar, 2.4 parts of konjaku powder, maltodextrin
14.6 parts.
The present invention also provides a kind of preparation method of above-mentioned cereal Instant Drinks, the preparation method includes the following steps:
(1) soya bean, red bean and the pea raw material of the parts by weight is taken to carry out 260-290 DEG C of high-temperature boiler frying respectively,
The soya bean high temperature frying time is 30-40min, and the red bean high temperature frying time is 20-30min, and the pea high temperature frying time is
10-20min；
Semen Coicis, millet, buckwheat, sorghum, the hominy grits of the parts by weight are taken, carries out extrusion processing respectively, it is described to squeeze
Each raw material passes sequentially through three humidity provinces and carries out extrusion process, the temperature difference of three humidity provinces in pressure bulking processing art for producing
Are as follows: 60 DEG C ± 5 DEG C, 140 DEG C ± 5 DEG C, 160 DEG C ± 5 DEG C；
(2) shortening raw material made from step (1) is weighed respectively according to the weight, mixed, crush to get described
Composition；
Each auxiliary material for weighing the weight respectively again is mixed with the composition to get cereal punching
Drink.
It being further improved, the high-temperature boiler frying temperature of soya bean, red bean and pea raw material is 280 DEG C in the step (1),
The soya bean high temperature frying time is 35min, and the red bean high temperature frying time is 25min, and the pea high temperature frying time is 15min；
It further include the removal of impurities that magnetic metal object in the shortening raw material and auxiliary material is removed by magnetic separator in the step (2)
Step.
By adopting such a design, the present invention has at least the following advantages:
The more cereal alimentation compositions of the present invention and cereal Instant Drinks make it have high microsteping, height by the formula design of science
The feature that albumen, amino acid ratio balance mentions so that the limiting amino acid in variety classes cereal materials is complementary to one another
The high utilization of corn protein, more cereal alimentation compositions and cereal Instant Drinks more meet nutrition necessary to modern compatriots and need
It asks.
The more cereal alimentation composition preparation methods of the present invention first carry out shortening to each raw material, make the fragrance and sophistication of raw material
It is greatly enhanced, keeps finally obtained cereal Instant Drinks product in good taste, nutrition is balanced, convenient.
Specific embodiment
Inventor passes through the research for carrying out each nutritional ingredient of more cereal for a long time, compounds out the combination of 8 kinds of cereal materials composition
Object obtains the cereal Instant Drinks of addition auxiliary material also by the adjusting to composition mouthfeel.More cereal alimentation compositions and cereal punching
Drink is evaluated from two indexs of amino acid score and nutrient component determining, obtains more cereal alimentation compositions and cereal Instant Drinks
Raw material compounding science, nutritional ingredient it is balanced.Its specific embodiment is as follows.
Embodiment one
The more cereal alimentation compositions of the present embodiment include the raw material of following parts by weight (g): 37 parts of soya bean, 1 part of red bean, buckwheat
1 part, 1 part of Semen Coicis, 1 part of millet, 1 part of pea, 1 part of sorghum, 20 parts of hominy grits.
More cereal alimentation compositions the preparation method comprises the following steps:
The first step removes different sundries, bad grain etc. in various raw materials.
Second step, in order to protrude the fragrance of cereal, each raw material needs first to carry out shortening processing, wherein bean material carries out
Frying when high temperature is long, raw material soya bean, red bean and pea carry out respectively 280 DEG C of high-temperature boilers it is long when frying, such as pea frying
35min, red bean frying 25min, soya bean frying 15min.
Remaining raw material is handled using extruding-puffing technique, to guarantee the sophistication of composition and final products, such as to raw material
Semen Coicis, millet, buckwheat, sorghum, hominy grits carry out extrusion.In order to guarantee the puffed degree of cereal materials, according to the invention National People's Congress
Amount experiment is groped, and raw material passes sequentially through three humidity provinces and carries out extrusion process, the temperature of three humidity provinces be respectively as follows: 60 DEG C ±
5℃、140℃±5℃、160℃±5℃。
Third step, after the completion of raw material shortening, each raw material removes mixed magnetic metal object through magnetic separator respectively, further according to upper
It states formula and weighs each raw material, required fineness is crushed to get more cereal nutrition groups by pulverizer after shortening raw material is mixed
Close object 1.
Embodiment two
The more cereal alimentation compositions of the present embodiment include the raw material of following parts by weight: 30 parts of soya bean, 4 parts of red bean, buckwheat 8
Part, 4 parts of Semen Coicis, 8 parts of millet, 4 parts of pea, 8 parts of sorghum, 35 parts of hominy grits.
The preparation method of more cereal alimentation compositions obtains more cereal with the preparation method of composition 1 in embodiment one
Alimentation composition 2.
Embodiment three
The more cereal alimentation compositions of the present embodiment include the raw material of following parts by weight: 45 parts of soya bean, 8 parts of red bean, buckwheat 4
Part, 8 parts of Semen Coicis, 4 parts of millet, 8 parts of pea, 4 parts of sorghum, 10 parts of hominy grits.
The preparation method of more cereal alimentation compositions obtains more cereal with the preparation method of composition 1 in embodiment one
Alimentation composition 3.
Composition amino acid score embodiment
Nutrition theory be with the content of the essential amino acid formed how much and the appropriate degree of mutual ratio evaluate egg
The superiority and inferiority of white matter.If will affect the absorption of amino acid and the synthesis of protein when certain amino acid content deficiency in protein；If
When the amount of certain amino acid is excessive, it will cause nitrogen balance between amino acid and destroy.Therefore to meet human body to essential amino acid
Requirement needs to combine the ratio between various amino acid in composition.
The mode value of gal4 amino acid see the table below 1 in each raw material that the more cereal alimentation compositions of the application include.
The mode value of gal4 amino acid in 18 kinds of raw materials of table
Note: amino acid content data come from Chinese food nutrient component meter in each raw material
From upper table 1 it is found that raw material red bean, soybean, pea the first limiting amino acid be methionine, and tryptophan, rely ammonia
Acid content is high；Sorghum, Semen Coicis the first limiting amino acid be tryptophan；First limiting amino acid of buckwheat is threonine；Corn,
First limiting amino acid of millet is lysine, and methionine and tryptophane are abundant, this 8 kinds of raw materials of surface have complementary
Condition.
After being compounded in proportion according to above-described embodiment 1-3 to this 8 kinds of raw materials, to the mutual of more cereal alimentation compositions obtained
It mends effect to be evaluated using amino acid score method, wherein the amino acid score value calculating of more cereal alimentation compositions 1 see the table below
2。
The amino acid score table of more than the 2 cereal alimentation compositions 1 of table
Note: amino acid content data come from Chinese food nutrient component meter in each raw material
Wherein, adding up to numerical value is to combine amino in each raw material by each raw material weight proportioning of soup processed in above-described embodiment one in each raw material
Acid content value is calculated and is obtained；Protein content value is by protein content theoretical value (red bean, the heart of a lotus seed in each raw material in 100g composition 1
Protein percentage in each raw material of rice, soya bean, corn, millet, pea, buckwheat, sorghum is respectively as follows: 20.2%, 12.8%,
32.7%, 8.1%, 9%, 7.4%, 9.3%, 10.4%), calculate in conjunction with raw material weight proportioning of soup processed each in above-described embodiment one and
?；Amino Acids in Proteins content value is by protein content meter in amino acid content combination 100g composition 1 in 100g composition 1
It calculates and obtains；Amino acid score numerical value is obtained by Amino Acids in Proteins content value divided by WHO reference value.
From upper table 2 it is found that it is that lysine scoring is 105, egg that more cereal alimentation compositions 1, which carry out amino acid score result,
Propylhomoserin/cystine scoring is 76, and tryptophan scoring is 132, and threonine scoring is 86, then can obtain more cereal alimentation compositions
Amino acid pattern more meet amino acid pattern necessary to the human body of FAO/WHO recommendation, realize to make up and eat single each original
Expect the shortage of the essential amino acid easily caused, the proteinaceous nutrient of more cereal alimentation compositions is more balanced.
Also more 1 formulation ratios of cereal alimentation composition are evaluated by amino acid evaluation number, which comments
The calculation formula of valence index are as follows:
It is methionine calculating, the evaluation number of more 1 recipe ratios of cereal alimentation composition by the first limitation essential amino acid
=(76.63/38.64-1) × 100=97.57%.
I.e. it is found that raw material soya bean, red bean, buckwheat, Semen Coicis, millet, pea, sorghum, hominy grits are pressed above-described embodiment one
Ratio complementation formula after, amino acid score number improves 97.57% than individually edible eight kinds of raw materials same amount of with formula,
With balanced nutritive value.
Cereal Instant Drinks embodiment
In order to improve the mouthfeel of more cereal alimentation compositions, the present embodiment is to more cereal alimentation compositions obtained above
Auxiliary material is added in 1-3, and cereal Instant Drinks product is made, it can be more convenient edible for people.
Auxiliary material includes white granulated sugar, konjaku powder, maltodextrin in the present embodiment.
One cereal Instant Drinks of cereal Instant Drinks embodiment include the raw material of following parts by weight (g): 37 parts of soya bean, 1 part of red bean, buckwheat
1 part, 1 part of Semen Coicis, 1 part of millet, 1 part of pea, 1 part of sorghum, 20 parts of hominy grits；With the auxiliary material of following parts by weight (g): white granulated sugar 20
Part, 2.4 parts of konjaku powder, 14.6 parts of maltodextrin.
Two cereal Instant Drinks of cereal Instant Drinks embodiment include the raw material of following parts by weight (g): 30 parts of soya bean, 4 parts of red bean, buckwheat
8 parts, 4 parts of Semen Coicis, 8 parts of millet, 4 parts of pea, 8 parts of sorghum, 35 parts of hominy grits；With the auxiliary material of following parts by weight (g): white granulated sugar 30
Part, 1 part of konjaku powder, 20 parts of maltodextrin.
Three cereal Instant Drinks of cereal Instant Drinks embodiment include the raw material of following parts by weight (g): 45 parts of soya bean, 8 parts of red bean, buckwheat
4 parts, 8 parts of Semen Coicis, 4 parts of millet, 8 parts of pea, 4 parts of sorghum, 10 parts of hominy grits；With the auxiliary material of following parts by weight (g): white granulated sugar 10
Part, 4 parts of konjaku powder, 5 parts of maltodextrin.
The cereal Instant Drinks the preparation method comprises the following steps: the preparation method of its raw material with above-mentioned more grain compositions preparation methods, it is auxiliary
Material is not due to needing shortening, so each auxiliary material can be used through appearance, moisture, Micro biological Tests qualification rear, i.e., according to upper
It states formulation by weight ratio and weighs required auxiliary material, the above-mentioned feedstock composition crushed prepared and each auxiliary material are proportionally mixed
It closes, then passed through vibrating screen, removal possible mixed foreign matter after the completion of mixing sieving, removes mixed magnetic gold through magnetic separator
Belong to object to dispense product by packing machine, the cereal Instant Drinks of individual packets dress are made.
Common nutritional composition measurement is carried out to cereal Instant Drinks made from above-mentioned cereal Instant Drinks embodiment one, the results are shown in Table 3.
3 cereal Instant Drinks common nutritional composition measurement table of table
From upper table 3 it is found that containing good protein 15.3g in the every 100g of the cereal Instant Drinks, rich in protein (>=
20%NRV)；Dietary fiber contains 16.6g, dietary fibre rich, the height higher than 6 grams as defined in GB2850 Food Nutrition Labeling general rule
Dietary fiber standard.
To sum up, the present invention compounds the formula design of more cereal alimentation compositions and cereal Instant Drinks obtained by science, tool
The feature for thering is high microsteping, high protein, amino acid ratio to balance, so that the limiting amino acid in variety classes cereal obtains mutually
Supplement, improves the utilization of corn protein, more meets nutritional need necessary to modern compatriots.
The above described is only a preferred embodiment of the present invention, be not intended to limit the present invention in any form, this
Field technical staff makes a little simple modification, equivalent variations or modification using the technology contents of the disclosure above, all falls within this hair
In bright protection scope.
Claims (9)
1. a kind of more cereal alimentation compositions, which is characterized in that the raw material including following parts by weight: 30-45 parts of soya bean, red bean 1-
8 parts, 1-8 parts of buckwheat, 1-8 parts of Semen Coicis, 1-8 parts of millet, 1-8 parts of pea, 1-8 parts of sorghum, 10-35 parts of hominy grits.
2. more cereal alimentation compositions according to claim 1, which is characterized in that the raw material including following parts by weight: yellow
30-45 parts of beans, 1-2 parts of red bean, 1-2 parts of buckwheat, 1-2 parts of Semen Coicis, 1-2 parts of millet, 1-2 parts of pea, 1-2 parts of sorghum, hominy grits
10-30 parts.
3. more cereal alimentation compositions according to claim 1, which is characterized in that the raw material including following parts by weight: yellow
37 parts of beans, 1 part of red bean, 1 part of buckwheat, 1 part of Semen Coicis, 1 part of millet, 1 part of pea, 1 part of sorghum, 20 parts of hominy grits.
4. more cereal alimentation compositions according to any one of claims 1 to 3, which is characterized in that the system of the composition
Preparation Method includes the following steps:
(1) soya bean, red bean and the pea raw material of the parts by weight is taken to carry out 260-290 DEG C of high-temperature boiler frying respectively, it is described
The soya bean high temperature frying time is 30-40min, and the red bean high temperature frying time is 20-30min, and the pea high temperature frying time is 10-
20min；
Semen Coicis, millet, buckwheat, sorghum, the hominy grits of the parts by weight are taken, carries out extrusion processing respectively, the extruding is swollen
Change each raw material in treatment process and pass sequentially through three humidity provinces progress extrusion process, the temperature of three humidity provinces is respectively as follows:
60℃±5℃,140℃±5℃,160℃±5℃；
(2) shortening raw material made from step (1) is weighed respectively according to the weight, mixed, crush to get the combination
Object.
5. more cereal alimentation compositions according to claim 4, which is characterized in that soya bean in the step (1), red bean and
The high-temperature boiler frying temperature of pea raw material is 280 DEG C, and the soya bean high temperature frying time is 35min, when red bean high temperature frying
Between be 25min, the pea high temperature frying time be 15min；
It further include the removal step that magnetic metal object in the shortening raw material is removed by magnetic separator in the step (2).
6. a kind of cereal Instant Drinks including the described in any item more cereal alimentation compositions of claims 1 to 3, which is characterized in that
The cereal Instant Drinks further include the auxiliary material of following parts by weight: 10-30 parts of white granulated sugar, 1-4 parts of konjaku powder, maltodextrin 5-20
Part.
7. cereal Instant Drinks according to claim 6, which is characterized in that the auxiliary material is formed by following parts by weight: white granulated sugar
20 parts, 2.4 parts of konjaku powder, 14.6 parts of maltodextrin.
8. a kind of preparation method of cereal Instant Drinks as claimed in claim 6, which is characterized in that the preparation method includes following step
It is rapid:
(1) soya bean, red bean and the pea raw material of the parts by weight is taken to carry out 260-290 DEG C of high-temperature boiler frying respectively, it is described
The soya bean high temperature frying time is 30-40min, and the red bean high temperature frying time is 20-30min, and the pea high temperature frying time is 10-
20min；
Semen Coicis, millet, buckwheat, sorghum, the hominy grits of the parts by weight are taken, carries out extrusion processing respectively, the extruding is swollen
Change each raw material in treatment process and pass sequentially through three humidity provinces progress extrusion process, the temperature of three humidity provinces is respectively as follows:
60℃±5℃,140℃±5℃,160℃±5℃；
(2) shortening raw material made from step (1) is weighed respectively according to the weight, mixed, crush to get the combination
Object；
Each auxiliary material for weighing the weight respectively again is mixed with the composition to get the cereal Instant Drinks.
9. the preparation method of cereal Instant Drinks according to claim 8, which is characterized in that soya bean, red bean in the step (1)
And the high-temperature boiler frying temperature of pea raw material is 280 DEG C, the soya bean high temperature frying time is 35min, red bean high temperature frying
Time is 25min, and the pea high temperature frying time is 15min；
It further include the removal of impurities step that magnetic metal object in the shortening raw material and auxiliary material is removed by magnetic separator in the step (2)
Suddenly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910021508.2A CN109548883A (en) | 2019-01-10 | 2019-01-10 | More cereal alimentation compositions and cereal Instant Drinks and preparation method including the composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910021508.2A CN109548883A (en) | 2019-01-10 | 2019-01-10 | More cereal alimentation compositions and cereal Instant Drinks and preparation method including the composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109548883A true CN109548883A (en) | 2019-04-02 |
Family
ID=65872705
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910021508.2A Pending CN109548883A (en) | 2019-01-10 | 2019-01-10 | More cereal alimentation compositions and cereal Instant Drinks and preparation method including the composition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109548883A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112890174A (en) * | 2021-02-07 | 2021-06-04 | 北京农业职业学院 | Preparation method of walnut nutritional meal replacement powder and product thereof |
| CN115918849A (en) * | 2022-12-12 | 2023-04-07 | 沈阳农业大学 | Pea protein-degermed corn grit cereal product and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3080234A (en) * | 1960-12-06 | 1963-03-05 | Pfizer & Co C | Method of improving the efficiency of amino acid diets |
| CN101361544A (en) * | 2008-08-13 | 2009-02-11 | 吉林省吉鹤燕麦有限公司 | High fiber nutrient five cereals instant rice and preparation method thereof |
| CN103349227A (en) * | 2013-07-01 | 2013-10-16 | 天津科技大学 | Nutrition composite rice capable of relieving summer heat and preparation method thereof |
| CN103783408A (en) * | 2014-01-22 | 2014-05-14 | 安徽燕之坊食品有限公司 | Coarse food grain premixed powder and preparation method thereof |
| CN104351789A (en) * | 2014-11-24 | 2015-02-18 | 安徽燕之坊食品有限公司 | Whole-grain nutrition powder and preparation method thereof |
| CN104605247A (en) * | 2015-02-04 | 2015-05-13 | 上海塞翁福农业发展有限公司 | Multi-grain nutrition and health hot drink and manufacturing method thereof |
-
2019
- 2019-01-10 CN CN201910021508.2A patent/CN109548883A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3080234A (en) * | 1960-12-06 | 1963-03-05 | Pfizer & Co C | Method of improving the efficiency of amino acid diets |
| CN101361544A (en) * | 2008-08-13 | 2009-02-11 | 吉林省吉鹤燕麦有限公司 | High fiber nutrient five cereals instant rice and preparation method thereof |
| CN103349227A (en) * | 2013-07-01 | 2013-10-16 | 天津科技大学 | Nutrition composite rice capable of relieving summer heat and preparation method thereof |
| CN103783408A (en) * | 2014-01-22 | 2014-05-14 | 安徽燕之坊食品有限公司 | Coarse food grain premixed powder and preparation method thereof |
| CN104351789A (en) * | 2014-11-24 | 2015-02-18 | 安徽燕之坊食品有限公司 | Whole-grain nutrition powder and preparation method thereof |
| CN104605247A (en) * | 2015-02-04 | 2015-05-13 | 上海塞翁福农业发展有限公司 | Multi-grain nutrition and health hot drink and manufacturing method thereof |
Non-Patent Citations (5)
| Title |
|---|
| 刘安祥: "《中国人应该这样吃 家庭营养保健全书》", 31 March 2016, 陕西科学技术出版社 * |
| 王显伦，顾芯，李金熠，张长付: "谷物配餐食品研究", 《郑州粮食学院学报》 * |
| 罗新也，李麟波，冉淼，金屹昭，张民，刘锐，吴涛: "五谷杂粮粥的研制", 《食品与发酵科技》 * |
| 胡维勤: "《降三高明星食物大全 谷物 蔬菜 禽蛋 水产 水果》", 30 June 2016, 福建科学技术出版社 * |
| 胡维勤: "《食物营养成分速查手册》", 30 June 2018, 黑龙江科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112890174A (en) * | 2021-02-07 | 2021-06-04 | 北京农业职业学院 | Preparation method of walnut nutritional meal replacement powder and product thereof |
| CN115918849A (en) * | 2022-12-12 | 2023-04-07 | 沈阳农业大学 | Pea protein-degermed corn grit cereal product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kehinde Alawode et al. | Some quality attributes of complementary food produced from flour blends of orange flesh sweetpotato, sorghum, and soybean | |
| CA2772996A1 (en) | Composition with high-protein content for the food industry | |
| Sen et al. | Production of a protein concentrate from hazelnut meal obtained as a hazelnut oil industry by-product and its application in a functional beverage | |
| Duta et al. | Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten‐free oat and faba pasta | |
| Afzal et al. | 23. Effect of eggshell powder fortification on the physicochemical and organoleptic characteristics of muffins | |
| Akter et al. | Optimization of extraction process parameter for rice bran protein concentrate and its utilization in high protein biscuit formulation | |
| CN109548883A (en) | More cereal alimentation compositions and cereal Instant Drinks and preparation method including the composition | |
| Anwar et al. | Nutritional quality, amino acid profiles, protein digestibility corrected amino acid scores and antioxidant properties of fried tofu and seitan | |
| Teterycz et al. | Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production | |
| Singh et al. | Effect of soyflour supplementation on the quality of cooked noodles | |
| CN109480243A (en) | A kind of sorghum jelly manufacture craft | |
| Panditrao et al. | Development and quality evaluation of pasta incorporated with beetroot powder | |
| WALKER et al. | Energy density of Third World weaning foods | |
| Abogunrin et al. | Formulation and Quality Evaluation of Breakfast Flakes Produced from Blends of Maize (Zea mays) and Quinoa (Chenopodium quinoa Willd) Flour | |
| Ujong et al. | Nutrient composition and sensory properties of breakfast cereal made from yellow maize and enriched with soybean and groundnut flours | |
| Saxena et al. | Development of instant gluten free porridge | |
| Pandey et al. | Box–Behnken design based statistical modelling to study the effects of spirulina (Arthrospira platensis) incorporation on nutritional standards of vegan snack product | |
| CN106071043A (en) | A kind of pine nut compounds extruding puffing element meat and processing method thereof | |
| Ijarotimi | Macronutrient composition, amino acid profiles and acceptability of maize-based complementary foods enriched with defatted white melon seed and moringa oleifera leaf powder | |
| CN104855934A (en) | AOB five cereal and nut health-care instant sauce and preparation method | |
| Oluwole et al. | Evaluation of Quality characteristics of soy fortified wheat-cassava composite Bread | |
| Baek et al. | Physicochemical and nutritional characteristics of vegan protein bars formulated with sweet potato and rice protein | |
| Zverev et al. | Composite grain products based on traditional groats with the addition of lentil grits. | |
| Sachdev et al. | Preparation and nutritional characterisation of protein concentrate prepared from foxtail millet (Setaria italica) | |
| Afzal et al. | Effect of eggshell powder fortification on the physicochemical and organoleptic characteristics of muffins. Pure and Applied Biology. Vol. 9, Issue 2, pp1488-1496 |
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 |
Application publication date: 20190402 |
|
| RJ01 | Rejection of invention patent application after publication |