CN109998118A - A kind of functional nutrient breakfast cereal - Google Patents
A kind of functional nutrient breakfast cereal Download PDFInfo
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- CN109998118A CN109998118A CN201910402772.0A CN201910402772A CN109998118A CN 109998118 A CN109998118 A CN 109998118A CN 201910402772 A CN201910402772 A CN 201910402772A CN 109998118 A CN109998118 A CN 109998118A
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- powder
- cereal
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- breakfast
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- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000012779 flatbread Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 150000002304 glucoses Chemical class 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000021154 instant breakfast Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 230000008376 long-term health Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000002175 menstrual effect Effects 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 206010027599 migraine Diseases 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 230000036299 sexual function Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000001550 time effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
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- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
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- 239000011710 vitamin D Substances 0.000 description 1
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Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
Abstract
A kind of functional nutrient breakfast cereal, it is characterized by: being made of the supplementary material of following mass percent: curing cereal: 55.0%-80.0%, food-borne Functional Polypeptides: 4.0%-7.0%, premix: 1.0%-2.0%, cane sugar powder: 8.0%-10.0%, edible glucose: 5.0%-8.0%, cycloheptaamylose: 0.2%-0.5%, steviol glycoside: 0.1%-0.3%, the sum of each component mass percent are 100%.The present invention is process using five cereals as raw material through extrusion, fortification, scientific formula, and product is made to have the characteristics that high dietary-fiber, high protein, low fat.Full cereal is in addition to intrinsic B family vitamin, vitamin E, magnesium, iron and dietary fiber abundant, also containing the very high natural inhibitor of nutritive value not having in some fruit-vegetable foods, sufficient nutrition and energy can not only be provided, and with health role includes that can reduce dangerous, control weight of apoplexy, diabetes, heart disease etc., often eats advantageous human health.
Description
Technical field
The present invention relates to a kind of functional nutrient breakfast cereal, more particularly to a kind of food-borne Functional Polypeptides of addition and
The functional nutrient breakfast cereal of premix.
Background technique
Breakfast occupies an important position in three meals in a day, and breakfast full of nutrition provides enough nutrition and energy for human body
Amount is essential to the body for guaranteeing abundant physical strength and long-term health.But due to economy, time and eating habit etc.
Reason, people are also not nearly enough to the attention degree of breakfast.According to investigations, present Chinese have 20% breakfast skipping；70% will not eat
Breakfast.Breakfast skipping healthhazard is very big, and permanent breakfast skipping can make lassitude, or even induce gastritis, gallbladder knot
The disease of digestive systems such as stone.Traditional breakfast food mostly be self-control or workshop-based production, with steamed stuffed bun, steamed bun, large flat bread, deep-fried twisted dough sticks, noodles,
Based on the traditional products such as gruel, the nutrition of followed by Western-style breakfast food such as bread, hamburger, fried chicken, milk etc., traditional breakfast is lacked
Fall into: staple food is more, protein is few, vitamin (especially vitamin C) is few, and microelement, cellulose lack, and all in all lacks complete
Face reasonable nutritive proportion collocation, which results in energy is enough, nutrition is inadequate or unbalanced nutrition, is eaten for a long time necessarily to people
Health have adverse effect on.
Breakfast cereal is originated from west, is the representative of traditional Western-style breakfast, usually with corn, black rice, buckwheat, jujube, big
Rice, wheat, oat etc. are that main Raw material processing forms, and being that one kind is with milk slightly boils a moment or directly brewed and can be eaten with warm milk
Instant breakfast food.In recent years, as people are to the concern of health and the innovation of life style, more Chinese Consumer's are opened
Begin to attempt and receive breakfast cereal, to drive the increase of breakfast cereal sales volume.The sales volume phase of Chinese breakfast cereal in 2017
Than increasing 9.3% in 2016, the sales situation of industry is good, and growth rate has the tendency that gradually accelerating.The increase of sales volume
The growth of breakfast cereal industry income from sales has directly been driven, until 2017, the income from sales of breakfast cereal industry has reached 114
Hundred million yuan.The breakfast cereal kind of domestic market has oatmeal, soymilk powder, black sesame paste, biscuit, bread etc..But domestic cereal
There is also certain healthy hidden dangers for breakfast, essentially consist in sugar content height, protein is low, and some sugar contents are up to 50% or more production
Product, if long-term consumption, has certain health risk.
There are single variety, various problems such as not comprehensive nutrition to take certain measure for existing breakfast cereal,
Undergo technological transformation to it upgrading, development functionality nutritive breakfast grain food, it is made to meet human body to breakfast nutritious and energy
Demand, become a problem in the urgent need to address of breakfast industry.
Find there is some nutrient breakfast formulas, such as patent publication No. in patent document at home according to retrieval
In CN201510895135 " a kind of nutritive breakfast grain food and preparation method thereof ", using various types of grain raw material, add milk powder,
Paste food is made in vegetable oil, cream, starch, malt extract and water etc.；A kind of patent publication No. 103652567A " assorted full cereal
In function nutrition instant food and preparation method thereof ", using various types of grain, pulvis food is made in additive amount oligopeptide.It is relatively general
Breakfast cereal, these patented product formulas, is combined by various types of grain, increases albumen ingredient, but without strengthening breakfast
The vitamin and mineral that cereal is lacked, also without the food-borne Functional Polypeptides of functional ingredient.And patent publication No.
In CN201810396897 " a kind of sprouted unpolished rice soybean peptide nutrient breakfast milk ", fermented technique is prepared.This patent formulation
Though being added to functional soybean peptide, production technology is complicated, does not also carry out other multi-nutrient fortifications.
By the retrieval of above-mentioned patent and non-patent literature, do not find to add food source using a variety of puffed cereal raw materials
Sexual function peptide strengthens multiple-microorganism and minerals by addition premix, manufactured functional nutrient breakfast cereals
It records.
Summary of the invention
Purpose of the present invention is to provide one kind using five cereals swelling powder as principal ingredients, adds soy peptide powder or wheat
Oligomeric Gly-His-Lys, corn oligopeptide powder, while strengthening the functional nutrient breakfast cereal of multivitamin and minerals.It can make
For generation meal, it is early, middle and late and when needing it is edible, can quickly supplement the nutrients and energy, hunger be eliminated, quickly from tired shape
It rejuvenates in state.
The object of the present invention is achieved like this: a kind of functional nutrient breakfast cereal, it is characterised in that: by following
The supplementary material of mass percent forms:
Cure cereal: 55.0%-80.0%
Food-borne Functional Polypeptides: 4.0%-7.0%
Premix: 1.0%-2.0%
Cane sugar powder: 8.0%-10.0%
Edible glucose: 5.0%-8.0%
Cycloheptaamylose: 0.2%-0.5%
Steviol glycoside: 0.01%-0.02%
The sum of each component mass percent is 100%.
The curing cereal is that puffed oat powder, extruding tartary buckwheat powder, extruding millet flour, expanded black rice powder, extruding are multiple
Close soy meal, the compound black bean powder of extruding, the compound black sesame powder of extruding, extruding quinoa particle, five kinds or five kinds or more in grains of oats
Combination.
The food-borne Functional Polypeptides are that soy peptide powder, the oligomeric Gly-His-Lys of wheat, corn oligopeptide powder are one such or more
Kind combination.
The premix is made according to breakfast nutritious demand, material nutrient component content and nutrition fortifier
With national standard according to specially designing, match as follows:
Functional nutrient breakfast cereal of the present invention the preparation method comprises the following steps:
1) cure cereal preparation: with oat, tartary buckwheat, millet, black rice, soybean, semen sojae atricolor, Semen sesami nigrum, five kinds of quinoa or
Five kinds the above are raw material, agitated, extruding, crushing, microwave drying, sterilization, packaging processes, and curing swelling powder product is made；Extruding
Oat grain and puffed oat rice are that graininess curing cereal is made by granulation, microwave drying process with corresponding swelling powder；
2) above-mentioned curing cereal and soy peptide powder, the oligomeric Gly-His-Lys of wheat, corn oligopeptide powder is one such or a variety of
Combination, premix, sucrose, edible glucose are mixed after adding cycloheptaamylose and steviol glycoside with small-sized powder mixer
It closes uniformly, then prepares functional nutrient breakfast cereal product through microwave disinfection, packed, box-packed technique.
It includes millet, millet, husked kaoliang, purple rice, swallow that the invention has the following beneficial effects: the present invention with five cereals
Wheat, buckwheat, semen sojae atricolor, sesame etc. are raw material, are processed through extrusion, scientific formula, fortification, and product is made to have high diet fine
The characteristics of dimension, high protein, low fat.Full cereal in addition to intrinsic B family vitamin, vitamin E, magnesium, iron and dietary fiber abundant,
Also containing do not have in some fruit-vegetable foods, the very high natural inhibitor of nutritive value, can not only provide sufficient nutrition and
Energy, and with health role includes that can reduce apoplexy, diabetes, heart disease danger, while also helping body weight control,
Often eat advantageous human health.
Specific embodiment
Design of the invention is based in Chinese residents dietary guidelines the theory of " food is various, based on cereal ", will be Chinese
The cereal of the bottom of resident's Diet pagoda is as primary raw material.Selected five cereals include oat, millet, black rice, semen sojae atricolor,
Semen sesami nigrum etc., these cereal materials have nutrition abundant and health-care effect.
Oat is of greatest concern and the universal breakfast cereal raw material of application, protein, fat in oat.Dietary fiber is equal
Higher than other bread crops.The dietary fiber content of oat is 3%~5%.Oat vitamin B1, vitamin B2, vitamin E,
Calcium, iron content are also above other bread crops.Oat dietary fiber rich in, is concentrated mainly in oat bran.Research
It confirms, eats a certain amount of oat bran daily, continuously eat several weeks, low-density lipoprotein and total cholesterol can be reduced, subtracted
Few cardiopathic danger.A kind of main dietary fiber beta glucan proof has the function of attenuating cholesterol in oat.According to
This scientific evidence, FDA provide mark to be good on the food labelling containing full oat (oat bran, oat flour and oatmeal)
Kang Shengming: 3.0g Soluble Fiber is taken in from these food daily, it is possible to reduce cardiac risk.In functionality of the invention
In nutrition instant cereal formula, oat mainly provides carbohydrate, dietary fiber and protein.
The nutritive value of millet is very high, 9.2%-14.7% containing protein, fatty 3.0%-4.6% and carbohydrate.
The nutritive value of small rice protein is high, and digestibility reaches 83.4%, and biological value 57 is higher than wheat and rice.Millet egg
White middle amino acid classes are complete, contain 8 kinds of amino acid needed by human.Dietary fiber content is high in millet, is the 2.5 of rice
Times, dietary fiber has effects that prevent cardiovascular disease.Contain anthocyanidin in the epidermis of millet, this pigment has
Effect that is very strong anti-oxidant and removing free radical.Millet active microelement rich in, including copper, manganese, phosphorus, magnesium.It is small
Rice is the fine source of activated carbon.Research shows that magnesium can mitigate the severity roared and kicked, mitigate the generation of migraine (asthma)
Frequency.Magnesium can also reduce hypertension and mitigate cardiopathic danger, 2. especially artery sclerosis and diabetic cardiomyopathy promotes people
The growth and reparation of body tissue.Millet active P elements rich in, phosphorus play a significant role in the structure of human body cell.
Millet is the abundant source of manganese as other cereal.Manganese is the shared factor of 300 multiple active enzymes in human body, is included in sugar
The enzyme that metabolism and insulin secretion (insulin secretion) play a significant role in the process.
Black rice, it is full of nutrition.Studies have shown that black rice protein content is 12.25%, it is higher than common long-grained nonglutinous rice and polished rice
Out 20% or more, fat is higher by 1.81 times.In addition rich in the microelements such as iron, manganese, calcium, magnesium, vitamin B1, flavonoids in black rice
The substances such as compound and alkaloid.Black Rice Anthocyanin-rich also has a variety of pharmacotoxicological effects, the infiltration and transfer of such as inhibition cancer cell,
Reducing blood lipid, anti-oxidant, anti-inflammatory, antifatigue, removing free radical etc..
Semen sojae atricolor is considered as always the good merchantable brand of dual-purpose of drug and food by people, because it has high protein, characteristic low in calories.Organic Black
Protein content is up to 36%~40% in beans, easy to digest, is of great significance to human body is met to the needs of protein；Rouge
Fat content 16% mainly contains unsaturated fatty acid, and absorptivity is up to 95%, and in addition to meeting human body to the needs of fat, there are also drop
The effect of low Blood Cholesterol；The substances such as semen sojae atricolor vitamin rich in, lecithin, melanin and lecithin, wherein B race
Vitamin and content of vitamin E are very high, have nutrition health-care functions, microelement also rich in semen sojae atricolor, to the machine of holding
Body function is complete, delays body aging, reduces blood viscosity, meets brain to be all essential to micro substance demand.It is black
Unsaturated fatty acid contained in beans can promote the metabolism of cholesterol, reduce blood lipid, prevents cardiovascular disease, and the fibre of semen sojae atricolor
It is high to tie up matter content, can promote enterogastric peristalsis, prevent constipation, so being good weight-reducing good merchantable brand.And there are also treatment rheumatism, anti-ageing
It waits for a long time effect.In functional nutrient ready-to-eat cereal formula of the invention, black bean powder mainly provides peas protein abundant, supplement
The deficiency of the essential amino acids such as glutelin lysine；Semen sojae atricolor can also provide vegetable fat abundant, unsaturated lipid contained therein
Fat acid and lecithin, assign a variety of alimentary health-care functions of product.
The nutritional ingredient very abundant of Semen sesami nigrum, every 100 grams of Semen sesami nigrums contain 17 grams of protein, 48 grams fatty, dietary fiber
19 grams, 291 milligrams of potassium, 814 milligrams of calcium, 223 milligrams of magnesium, 26 milligrams of iron.In addition, it is also rich in zinc, copper, vitamin E and human body
The nutritional ingredients such as required 8 kinds of amino acid, oleic acid, linoleic acid.A variety of essential amino acids that Semen sesami nigrum contains, in vitamin
Under the effect of E and vitamin B1 participates in, the metabolic function of human body can be accelerated；The iron and vitamin E that Semen sesami nigrum contains are that prevention is poor
Blood, activating brain cell, the important component for eliminating blood vessel cholesterol；Semen sesami nigrum unsaturated fatty acid rich in has macrobiosis beneficial
The effect in longevity.Lecithin contained by Semen sesami nigrum is one of the ingredient in bile, and lecithin can decompose, reduce cholesterol, is prevented
The only formation of gall stone.Modern medicine study is as a result, it was confirmed that all Patients with Cholelithiasis, and the lecithin content in bile is centainly not
Foot, often eating Semen sesami nigrum can help people to prevent and treat gall stone, while there are also brain tonic and intelligence developments, the effect promoted longevity.?
In product formula of the invention, black sesame powder can provide product colour and fragrance, can also provide essential amino acid and unsaturated lipid
Fat acid, has different physiological roles.
Anthocyanidin (black bean extract) is a kind of polyphenols, it is a kind of new and effective antioxidant, has and promotees
Into blood circulation, protection eyesight, eliminates oedema, decomposition and exclude cholesterol, anti-inflammatory, pre- anti-cancer and anti-oxidant, anti-radiation etc.
Effect.
The selected cereal materials of the present invention can also include soybean, rice, corn, tartary buckwheat, myotonin, sorghum etc..
By above-mentioned raw materials wherein five kinds or five kinds the above are raw materials agitated, extrudings, crushing, sieving, microwave drying sterilization,
Cereal curing powder is made in the processes such as packaging, then the curing cereal materials as function equipment nutrition instant cereal.
It is insufficient in order to improve existing breakfast cereal protein, be added in formula of the invention small molecule soy peptide powder,
The oligomeric Gly-His-Lys of wheat, corn oligopeptide powder be one such or multiple combinations.Soybean peptide is soybean protein by biological enzyme water
It is separated after solution, peptide fragment mixture obtained from purification, based on the small-molecular peptides formed with 3~6 amino acid, molecular mass exists
1000 μ or less.The amino acid composition of soybean peptide is identical as soybean protein, it is necessary to which the balance of amino acid is good, rich content.Greatly
Beans peptide has digestibility height, can quickly provide nutrient protein, also has strengthen immunity, reduces cholesterol, blood pressure lowering, resists
The physiological functions such as fatigue and promotion fat metabolism.
In order to make functional nutrient breakfast cereal of the invention that there are better absorbent properties and nutritional properties, matching
Sucrose and edible glucose are added in side.Glucose can quickly absorb in vivo, and can directly be tissue after being absorbed
It utilizes, releases hunger rapidly, regain one's strength.
In order to make up the defect of nutrient in breakfast cereal, in the present invention according to breakfast nutritious demand, material nutrient component
Content and nutrition fortifier are to enhance dimension in formula according to the premix product specially designed using national standard
The minerals such as raw element A, vitamin C, vitamin D, vitamin E, niacin and calcium, iron, zinc, keep invention product nutrition more complete
Face.
In invention composition of raw materials, cereal ingredient weight reaches 55% or more, meets American Association of Cereal Chemists to full paddy
The requirement of the Chong Liang Bi≤51% of full cereal in the ingredient of object food.FDA allow food contain the full cereal of its weight 51% at
Point, it is same to be intended to claim the dangerous mark with heart disease and certain cancers is lowered in product packaging.This formula has high diet
Fiber, low fat, low saturated fatty acid, low cholesterol and it is low in calories the features such as；Pass through the food-borne small molecules such as addition soybean peptide
Peptide and edible glucose, and multivitamin and minerals are strengthened by addition premix, make product nutrition comprehensively, be easy to
It digests and assimilates, can quickly eliminate hunger, regain one's strength, and there is certain healthcare function.
By the study found that full cereal intake can help to avoid the hair of cancer, cardiovascular disease, diabetes and obesity
It is raw, while the incidence of coronary heart disease is reduced, the generation of latent disease can greatly be controlled by eating whole grain food also.Full cereal food
Product can greatly increase dietary fiber, increase satiety, extend the time of feed after control blood glucose, especially food and drink.
Its health status can also be improved by stopping menstrual woman.Part a middle-aged person eats more whole-wheat foods, can reduce weight, reduces
Incidence of obesity.
The present invention is mainly made of ingredients such as curing cereal, sucrose, glucose, soy peptide powder and premixes.Curing
Cereal be include that puffed oat powder, extruding millet flour, expanded black rice powder, the compound black bean powder of extruding, extruding are compound from curing cereal
5 kinds or more are selected in the puffed cereals such as black sesame powder, extruding quinoa particle, grains of oats to be prepared, it is low with soy peptide powder, wheat
The raw materials such as food-borne small-molecular peptides, premix, sucrose, the edible glucoses such as poly- Gly-His-Lys, newborn peptide, add micro β-ring-type
After the auxiliary materials such as dextrin and steviol glycoside, it is uniformly mixed, then prepare functional nutrient through the techniques such as microwave disinfection, packed, box-packed
Breakfast cereal product.
Premix is contained according to the breakfast nutritious demand in China, material nutrient component in product formula provided by the invention
Amount and nutrition fortifier are specially designed using national standard foundation, are matched as follows:
Embodiment 1: weighing puffed oat powder 280g, the compound black bean powder 240g of extruding, extruding compound black sesame powder 100g, swollen
Change black rice flour 100g, extruding quinoa particle 50g, cane sugar powder 80g, edible glucose 80g, soy peptide powder 56g, premix
15g, cycloheptaamylose 3g, steviol glycoside 0.1g.
Above-mentioned raw materials are uniformly mixed with small-sized powder mixer, the packed production of net weight 40g is packaged into clad aluminum paper tinsel film
Product, then carry out box-packed and case dress.Products characteristics: being rich in protein, and dietary fiber also contains natural unsaturated fatty acid, lecithin
Rouge and anthocyanin etc., absorption easy to digest have certain healthcare function.
When edible, 1 bag of (net weight 40g) product is opened, pours into and reconstitutes in the containers such as cup, rushed with the warm water of 350g or so
It is eaten after tune.
Embodiment 2
Weigh extruding tartary buckwheat powder 200g, extruding compound soybean powder 210g, the compound black sesame powder 210g of extruding, extruding millet
Powder 100g, extruding quinoa particle 50g, cane sugar powder 84g, edible glucose 70g, soy peptide powder 60g, premix 12g, β-ring
Shape dextrin 4g, steviol glycoside 0.2g.
Above-mentioned raw materials are uniformly mixed with small-sized powder mixer, the packed production of net weight 40g is packaged into clad aluminum paper tinsel film
Product, then carry out box-packed and case dress.Products characteristics: be rich in protein, dietary fiber, plant flavonoids especially rich in,
The active skull cap components such as beta glucan have the effects that improve immunity, adjust cardiovascular system, lower cholesterol, is anti-oxidant.
In use, 1 bag of (net weight 40g) product is opened, pour into and reconstitute in the containers such as cup, is rushed with the warm water of 350g or so
It is eaten after tune.
Claims (5)
1. a kind of functional nutrient breakfast cereal, it is characterised in that: be made of the supplementary material of following mass percent:
Cure cereal: 55.0%-80.0%
Food-borne Functional Polypeptides: 4.0%-7.0%
Premix: 1.0%-2.0%
Cane sugar powder: 8.0%-10.0%
Edible glucose: 5.0%-8.0%
Cycloheptaamylose: 0.2%-0.5%
Steviol glycoside: 0.01%-0.02%
The sum of each component mass percent is 100%.
2. functional nutrient breakfast cereal according to claim 1, it is characterised in that: the curing cereal is swollen
Change oatmeal, extruding tartary buckwheat powder, extruding millet flour, expanded black rice powder, extruding compound soybean powder, the compound black bean powder of extruding, swollen
Change compound black sesame powder, extruding quinoa particle, five kinds or five kinds of combination of the above in grains of oats.
3. functional nutrient breakfast cereal according to claim 1, it is characterised in that: the food-borne Functional Polypeptides
It is that soy peptide powder, the oligomeric Gly-His-Lys of wheat, corn oligopeptide powder be one such or multiple combinations.
4. functional nutrient breakfast cereal according to claim 1, it is characterised in that: the premix is
It is specially designed according to breakfast nutritious demand, material nutrient component content and nutrition fortifier using national standard foundation,
Its proportion is as follows:
5. the preparation method of the functional nutrient breakfast cereal one of described in claim 1-4, it is characterised in that:
1) preparation of cereal is cured: with oat, tartary buckwheat, millet, black rice, soybean, semen sojae atricolor, Semen sesami nigrum, five kinds or five kinds of quinoa
The above are raw material, curing swelling powder product is made in agitated, extruding, crushing, microwave drying, sterilization, packaging process；
Puffed oat particle and puffed oat rice are with corresponding swelling powder, and by being granulated, graininess is made in microwave drying process
Cure cereal；
2) by above-mentioned curing cereal and soy peptide powder, the oligomeric Gly-His-Lys of wheat, corn oligopeptide powder be one such or multiple combinations,
Premix, sucrose, edible glucose are mixed after adding cycloheptaamylose and steviol glycoside with small-sized powder mixer
It is even, then functional nutrient breakfast cereal product is prepared through microwave disinfection, packed, box-packed technique.
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Application publication date: 20190712 |