CN110101013A - A kind of nuisanceless baking oatmeal of the full nutrition of children's breakfast and its manufacturing method - Google Patents

A kind of nuisanceless baking oatmeal of the full nutrition of children's breakfast and its manufacturing method Download PDF

Info

Publication number
CN110101013A
CN110101013A CN201910494159.6A CN201910494159A CN110101013A CN 110101013 A CN110101013 A CN 110101013A CN 201910494159 A CN201910494159 A CN 201910494159A CN 110101013 A CN110101013 A CN 110101013A
Authority
CN
China
Prior art keywords
parts
oatmeal
stage
prepares
baking
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
Application number
CN201910494159.6A
Other languages
Chinese (zh)
Inventor
赵思棠
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fujian Flower Lane Nutrition Polytron Technologies Inc
Original Assignee
Fujian Flower Lane Nutrition Polytron Technologies Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Fujian Flower Lane Nutrition Polytron Technologies Inc filed Critical Fujian Flower Lane Nutrition Polytron Technologies Inc
Priority to CN201910494159.6A priority Critical patent/CN110101013A/en
Publication of CN110101013A publication Critical patent/CN110101013A/en
Pending legal-status Critical Current

Links

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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L33/19—Dairy proteins
    • 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
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Pediatric Medicine (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a kind of nuisanceless baking oatmeal of full nutrition of children's breakfast and its manufacturing methods, the nuisanceless baking oatmeal of the full nutrition of children's breakfast is with 45 parts -55 parts of oatmeal by weight, new 12 parts -14 parts of benevolence of fresh fructus momordicae, 16 parts -18 parts of guava pulp, 24 parts -26 parts of pumpkin, 2 parts -3 parts of walnut, 12 parts -14 parts of Chinese yam, 21 parts -24 parts of sepg whey albumen powder are raw material, it is handled by gluconate pyracetobacillus, filtration sterilization, then it is handled by aureobasidium pullulans, after filtration sterilization, the product of acquisition drying is baked by vacuum and low temperature again finally to obtain.The present invention has satiety is strong, easy-tolerated, in good taste, glycemic index is low, can be used as unique staple food to provide the technical effect of full nutrition.

Description

A kind of nuisanceless baking oatmeal of the full nutrition of children's breakfast and its manufacturing method
Technical field
The present invention relates to food ingredient technical field more particularly to a kind of nuisanceless baking oatmeal of full nutrition of children's breakfast and Its manufacturing method.
Background technique
Compared with other cereal, oatmeal have anti-lipid composition, highly-water-soluble colloid, nutrient balance protein, it There is abnormal important value to level of human health is improved.Naked oats content of protein and fat in cereal tops the list Position, the especially A wide selection of colours and designs of the needed by human 8 kind amino acid of evaluation protein quality and content are higher.Especially it is worth proposing To be with the lysine content for increasing intelligence and strong bone function be rice and wheat flour 2 times or more.Prevent anaemia and trichomadesis Tryptophan also above rice and wheat flour.Linoleic acid content is especially abundant, and the linoleic acid content in naked oats accounts for amount of total fat 38.1%-52.0%.The heat of release and the content of calcium are also above other grains.In addition, phosphorus, iron, vitamin B2 are also more It is abundant.Oat, which also contains unexistent saponin(e in other grains, to draw bile acid in conjunction with plant fiber, promote liver In cholesterol be changed into bile acid and drain with excrement, reduce serum cholesterol indirectly, therefore oat has the reputation of health food to claim.
But oatmeal on the market is the formula oatmeal for being mixed with milk powder mostly, there is following disadvantage: in order to promote taste Road is added with compared with polysaccharide part；Delicate mouthfeel viscosity is insufficient, and dextrin etc component content is high；Added with cream/vegetable fat powder；To make to eat Product are aromatic, the artificial essence for being added with flavouring；Due to being mix, the protein content of food is generally 10% hereinafter, must The protein rich food such as milk, egg, bean product must be cooperated to eat together.
But the problems of the prior art are: 1, sterilizing for degerming and remove moisture content, oatmeal in the prior art is generally simple It is single baked using high temperature by the way of handle, bake oatmeal must by 150 DEG C or so of high temperature baking, in protein become Property for the difficult macromolecular agglomerate absorbed, activity reduces, it is difficult to absorb, excessive edible easily to cause abdominal distension or other alimentary canal problems； 2, heat is high, vitamin is opposite tends to go overboard on one or some subjects (mainly B and E lack other vitamins), Yi Shanghuo；3, when promotion mouthfeel or straight The dried fruit of addition sugar or addition containing fructose is connect, and removes sugared concentration in the fruit of moisture content and is substantially increased, dried fruit one As belong to middle GI (glycemic index) food.
Therefore need a kind of satiety is strong, easy-tolerated, in good taste, glycemic index is low, can be used as unique staple food to mention in the market For the nuisanceless baking oatmeal of the full nutrition of children's breakfast of full nutrition.
Summary of the invention
To solve drawbacks described above existing in the prior art, the present invention is intended to provide satiety it is strong, it is easy-tolerated, in good taste, Glycemic index is low, can be used as unique staple food provides the nuisanceless baking oatmeal of the full nutrition of children's breakfast of full nutrition.
In order to achieve the above-mentioned object of the invention, the invention adopts the following technical scheme: a kind of full nutrition of children's breakfast is nuisanceless Oatmeal is baked, the nuisanceless baking oatmeal of the full nutrition of children's breakfast is with 45 parts -55 parts of oatmeal, fresh sieve by weight 12 parts -14 parts of Chinese kernel, 16 parts -18 parts of guava pulp, 24 parts -26 parts of pumpkin, 2 parts -3 parts of walnut, 12 parts -14 parts of Chinese yam, 21 parts -24 parts of sepg whey albumen powder are raw material, are handled by gluconate pyracetobacillus, filtration sterilization, then short by sprouting After obstructing mould processing, filtration sterilization, then the product of acquisition is baked into drying by vacuum and low temperature and is finally obtained；
Its production stage is as follows:
1) raw material prepare
1. raw material prepare: prepare raw material by above-mentioned formula, after then being handled using disinfection by ultraviolet light 30s-35s, point Retain from PURE WHEY stand-by；Oatmeal is pulverized and saves stand-by, acquisition stemness powder；By new fresh fructus momordicae benevolence, Guava pulp, pumpkin, walnut, Chinese yam, which are uniformly mixed, obtains moist hybrid solid；
2. auxiliary material prepares: preparing 1 × 10 based on 1. moist hybrid solid quality that step obtains6cfu/g-5×106cfu/g Gluconate pyracetobacillus microbial inoculum, 1 × 10 based on 1. hybrid solid quality that step obtains5cfu/g-5×105The budding of cfu/g Short stalk mould microbial inoculum, sufficient active carbon；
3. equipment prepares: preparing membrane filter, the vacuum and low temperature baking device in 0.45 μm of aperture；
2) feedstock processing
1. by the stage 1) the moist hybrid solid cal rolling that 1. prepares of step and the object that stirs into a paste；
2. by the stage 1) in the paste that 1. prepares of the gluconate pyracetobacillus microbial inoculum injection step that 2. prepares of step, heating To 35 DEG C -38 DEG C, 30h-40h is kept the temperature, ventilation quantity is maintained at 1L/ (1.0-1.5) Lmin by paste volume, detects paste When PH is dropped between 6-6.3, using the stage 1) membrane filter that 3. prepares of step filters mycelium, and filtrate is with quality The decolorizing with activated carbon of filtrate gross mass 0.8% obtains a microbiological treatment lixivium；
3. by the stage 1) microbiological treatment 2. obtaining of the Aureobasidium pullulans bacteria agent injection step that 2. prepares of step In lixivium, 28 DEG C -35 DEG C are warming up to, keeps the temperature 22h-26h, keeps closed stuffy, detects a microbiological treatment lixivium When PH is dropped between 5-5.5, using the stage 1) membrane filter that 3. prepares of step filters mycelium, and filtrate is with quality The decolorizing with activated carbon of filtrate gross mass 0.8% obtains secondary microbiological treatment lixivium；
3) oatmeal preparation is baked
1. by the stage 2) the secondary microbiological treatment lixivium that 3. obtains of step and stage 2) the stemness powder that 1. obtains of step End is uniformly mixed and is standing and soaking 35min-60min, obtains infiltration mixture；
2. 1. infiltration mixture that step obtains is placed in the stage 1) in the vacuum and low temperature baking device that 3. prepares of step, 1×10-3Pa-1×10-2Under Pa vacuum degree, vacuum evaporation at a temperature of 65 DEG C -70 DEG C, until moisture content heats up after being evaporated completely It is baked to 95 DEG C -110 DEG C, is taken out after keeping the temperature 35min-40min, obtained pretreatment and bake oatmeal；
3. baked in 2. pretreatment that step obtains and mix the stage 1 in oatmeal) the sepg whey albumen powder that 1. prepares of step And stir evenly, mixed mixed end using nitrogen is then encapsulated into closed potting, that is, the full nutrition of children's breakfast needed for obtaining without Public hazards bake oatmeal.
In the above-mentioned nuisanceless baking oatmeal of the full nutrition of children's breakfast, stage 2) step is 1. described by the stage 1) step is 1. quasi- Solid portion, it is little specially all to be pulverized into partial size by standby moist hybrid solid cal rolling and the object that stirs into a paste In 0.5mm fine particle and by juice completely squeeze out come.
In the above-mentioned nuisanceless baking oatmeal of the full nutrition of children's breakfast, the specific kind of pumpkin is bracket pumpkin.
In the above-mentioned nuisanceless baking oatmeal of the full nutrition of children's breakfast, the Chinese yam is specially the Huai Shan for originating from Northern Yunnan Medicine.
Compared with prior art, by adopting the above-described technical solution, the invention has the following advantages that (1) is of the invention Multiple components are matched using oatmeal, it is perfect to form three sets of appetite system of full nutrition system, healthcare function system and flavour enhancing rush Total constituent structure of fusion, it is specific as follows: 1, full nutrition system be by containing abundant vitamin E and B family vitamin, dietary fiber, Based on the oatmeal of the functions composition such as beta glucan, by giving up after dual microbial action and bacteriological filtration processing from what fruit obtained Non-water soluble substance (water-soluble components human body is easier to absorb) and high glycemic composition (the mainly polysaccharides object such as starch, sucrose Matter is consumed by microbial activities) the short stalk that sprouts (mainly mogroside and is passed through with the low glycemic composition of high sugariness Mould is by the fructose that starch, sucrose conversion obtain) based on lacked containing the oats such as anthocyanidin, lycopene, potassium, magnesium, vitamin A, C Few beneficial substance, at the same by the several mineral materials that are obtained from vegetables after dual microbial action and bacteriological filtration processing with And the vitamin D and other minerals obtained from PURE WHEY, foring the present invention can be used as the complete of single nutrient source Nutrition system；2, protein, dietary fiber, the absorption of vitamin and various trace elements are conducive to by oat collocation milk；Swallow Wheat collocation Chinese yam prolongs life, and is the dietotherapy delicacies of diabetes, hypertension, hyperlipemic patients；Oat collocation pumpkin benefit liver stomach function regulating, Relax bowel and defecation, blood pressure lowering, the healthcare function system of three sets of health care matching systems of reducing blood lipid building；3, by mogroside and pass through The fructose that starch, sucrose conversion obtain is provided high sugariness by aureobasidium pullulans, and low glycemic (mogroside sugariness is sucrose 300 times or so, fructose sugariness is 17 times of sucrose or so) basic ingredients, pass through Microbiological release in mixed fruit and activates The pure natural flavour enhancing for the natural fruity building that monobasic acid ester and aliphatic ketone are formed promotees appetite system.(2) present invention is different from existing It bakes oatmeal to heat food using the high temperature of 180 degree to more than 200 degree, while moisture extra in food is evaporated Food is baked, for certain foods, high temperature can not only destroy the nutrition of food, but also can generate the substance being harmful to the human body, and 200 DEG C or less when, as long as not baking paste, the food for baking out may be destroyed in addition to vitamin, other nutrition at Dividing all also retains relatively good, nor can generate what toxin.The high temperature spent especially 200 is easy for producing in food more It in a variety of carcinogenic substances such as raw heterocyclic amine, BaP or even high temperature baking process, bakes in the uncontrollable situation of implement temperature, dries Roasting temperature is easy for breaking through 200 degree, brings many security risks to the food of processing.Bakees technology with low temperature of the present invention is to utilize Vacuum principle, will keep low temperature in vacuum tank, in the state of vacuum, the moisture of food, which is dried to rapidly, contains only 0.9%- 3%, water content reduces, and it is the technical skill that the prototype structure of food is presented naturally that mouthfeel, which becomes crisp, most importantly of the invention Low temperature bake and on the one hand can not damage nutriment in food, the mouthfeel of food on the other hand can be kept, so right For the consumer for being particular about quality of the life, low temperature baking is to guarantee the suitable method of alimentary juices original flavor.Therefore the present invention has Satiety is strong, easy-tolerated, in good taste, glycemic index is low, can be used as unique staple food provides the characteristic of full nutrition, has excellent Comprehensive performance.
Specific embodiment
Embodiment 1
A kind of nuisanceless baking oatmeal of the full nutrition of children's breakfast, the nuisanceless baking oatmeal of the full nutrition of children's breakfast be with by The oatmeal 450g-550g of parts by weight meter, new fresh fructus momordicae benevolence 120g-140g, guava pulp 160g-180g, bracket pumpkin 240g-260g, walnut 20g-30g, the RHIIZOMA DIOSCOREAE from Henan of China 120g-140g for originating from Northern Yunnan, sepg whey albumen powder 210g-240g are Raw material is handled, filtration sterilization by gluconate pyracetobacillus, then after aureobasidium pullulans processing, filtration sterilization, then will The product of acquisition bakes drying by vacuum and low temperature and finally obtains；
Its production stage is as follows:
1) raw material prepare
1. raw material prepare: prepare raw material by above-mentioned formula, after then being handled using disinfection by ultraviolet light 30s-35s, point Retain from PURE WHEY stand-by；Oatmeal is pulverized and saves stand-by, acquisition stemness powder；By new fresh fructus momordicae benevolence, Guava pulp, pumpkin, walnut, Chinese yam, which are uniformly mixed, obtains moist hybrid solid；
2. auxiliary material prepares: preparing 1 × 10 based on 1. moist hybrid solid quality that step obtains6cfu/g-5×106cfu/g Gluconate pyracetobacillus microbial inoculum, 1 × 10 based on 1. hybrid solid quality that step obtains5cfu/g-5×105The budding of cfu/g Short stalk mould microbial inoculum, sufficient active carbon；
3. equipment prepares: preparing membrane filter, the vacuum and low temperature baking device in 0.45 μm of aperture；
2) feedstock processing
1. by the stage 1) the moist hybrid solid cal rolling that 1. prepares of step all pulverizes into partial size not to solid portion Juice simultaneously is squeezed out by fine particle greater than 0.5mm completely, then will be rolled product and be stirred into a paste object；
2. by the stage 1) in the paste that 1. prepares of the gluconate pyracetobacillus microbial inoculum injection step that 2. prepares of step, heating To 35 DEG C -38 DEG C, 30h-40h is kept the temperature, ventilation quantity is maintained at 1L/ (1.0-1.5) Lmin by paste volume, detects paste When PH is dropped between 6-6.3, using the stage 1) membrane filter that 3. prepares of step filters mycelium, and filtrate is with quality The decolorizing with activated carbon of filtrate gross mass 0.8% obtains a microbiological treatment lixivium；
3. by the stage 1) microbiological treatment 2. obtaining of the Aureobasidium pullulans bacteria agent injection step that 2. prepares of step In lixivium, 28 DEG C -35 DEG C are warming up to, keeps the temperature 22h-26h, keeps closed stuffy, detects a microbiological treatment lixivium When PH is dropped between 5-5.5, using the stage 1) membrane filter that 3. prepares of step filters mycelium, and filtrate is with quality The decolorizing with activated carbon of filtrate gross mass 0.8% obtains secondary microbiological treatment lixivium；
3) oatmeal preparation is baked
1. by the stage 2) the secondary microbiological treatment lixivium that 3. obtains of step and stage 2) the stemness powder that 1. obtains of step End is uniformly mixed and is standing and soaking 35min-60min, obtains infiltration mixture；
2. 1. infiltration mixture that step obtains is placed in the stage 1) in the vacuum and low temperature baking device that 3. prepares of step, 1×10-3Pa-1×10-2Under Pa vacuum degree, vacuum evaporation at a temperature of 65 DEG C -70 DEG C, until moisture content heats up after being evaporated completely It is baked to 95 DEG C -110 DEG C, is taken out after keeping the temperature 35min-40min, obtained pretreatment and bake oatmeal；
3. baked in 2. pretreatment that step obtains and mix the stage 1 in oatmeal) the sepg whey albumen powder that 1. prepares of step And stir evenly, mixed mixed end using nitrogen is then encapsulated into closed potting, that is, the full nutrition of children's breakfast needed for obtaining without Public hazards bake oatmeal.
Glycemic index GI of the present invention is 26-32；Protein content is 19.3%-26.2%；Contain 21 kinds of amino acid, human body Required 8 kinds of amino acid is complete；Vitamin A, B1, B2, B3, B6, B12, C, D, E A wide selection of colours and designs；Phosphorus, magnesium, calcium, potassium, iron, zinc, The content of mineral substances such as selenium, chromium are abundant；Rich in beneficials such as dietary fiber, a variety of glycoside substances, linoleic acid, similarly hereinafter.
Embodiment 2
It is whole same as Example 1, it is in place of difference:
A kind of nuisanceless baking oatmeal of the full nutrition of children's breakfast, the nuisanceless baking oatmeal of the full nutrition of children's breakfast be with by The oatmeal 450g of parts by weight meter, new fresh fructus momordicae benevolence 140g, guava pulp 180g, red chestnut king pumpkin 260g, walnut 30g, Chinese yam 140g, the sepg whey albumen powder 240g for originating from Huainan, Anhui are raw material.
Embodiment 3
It is whole same as Example 1, it is in place of difference:
A kind of nuisanceless baking oatmeal of the full nutrition of children's breakfast, the nuisanceless baking oatmeal of the full nutrition of children's breakfast be with by The oatmeal 550g of parts by weight meter, it new fresh fructus momordicae benevolence 120g, guava pulp 160g, sweet this pumpkin 240g, walnut 20g, produces It is raw material from RHIIZOMA DIOSCOREAE from Henan of China 120g, the sepg whey albumen powder 210g of Southern Shaanxi.
The foregoing description of the disclosed embodiments, only for can be realized professional and technical personnel in the field or use this Invention.Various modifications to these embodiments will be readily apparent to those skilled in the art, institute herein The General Principle of definition can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, The present invention will not be limited to the embodiments shown herein, and is to fit to special with principles disclosed herein and novelty The consistent widest scope of point.

Claims (4)

1. a kind of nuisanceless baking oatmeal of the full nutrition of children's breakfast, it is characterised in that: the nuisanceless baking of the full nutrition of children's breakfast Oatmeal is with 45 parts -55 parts of oatmeal, 12 parts -14 parts of new fresh fructus momordicae benevolence, 16 part -18 of guava pulp by weight Part, 24 parts -26 parts of pumpkin, 2 parts -3 parts of walnut, 12 parts -14 parts of Chinese yam, 21 parts -24 parts of sepg whey albumen powder be raw material, pass through Gluconate pyracetobacillus processing, filtration sterilization, then by aureobasidium pullulans processing, after filtration sterilization, then by the production of acquisition Object bakes drying by vacuum and low temperature and finally obtains；
Its production stage is as follows:
1) raw material prepare
1. raw material prepare: prepare raw material by above-mentioned formula, after then being handled using disinfection by ultraviolet light 30s-35s, separation cream Albumin powder retains stand-by；Oatmeal is pulverized and saves stand-by, acquisition stemness powder；By new fresh fructus momordicae benevolence, kind stone Pomegranate pulp, pumpkin, walnut, Chinese yam, which are uniformly mixed, obtains moist hybrid solid；
2. auxiliary material prepares: preparing 1 × 10 based on 1. moist hybrid solid quality that step obtains6cfu/g-5×106The wood of cfu/g Gluconic acid acetobacter microbial inoculum, 1 × 10 based on 1. hybrid solid quality that step obtains5cfu/g-5×105The short stalk of the budding of cfu/g Mould microbial inoculum, sufficient active carbon；
3. equipment prepares: preparing membrane filter, the vacuum and low temperature baking device in 0.45 μm of aperture；
2) feedstock processing
1. by the stage 1) the moist hybrid solid cal rolling that 1. prepares of step and the object that stirs into a paste；
2. by the stage 1) in the paste that 1. prepares of the gluconate pyracetobacillus microbial inoculum injection step that 2. prepares of step, it is warming up to 35 DEG C -38 DEG C, 30h-40h is kept the temperature, ventilation quantity is maintained at 1L/ (1.0-1.5) Lmin by paste volume, detects under paste PH When being down between 6-6.3, using the stage 1) membrane filter that 3. prepares of step filters mycelium, and filtrate is filtrate with quality The decolorizing with activated carbon of gross mass 0.8% obtains a microbiological treatment lixivium；
3. by the stage 1) the microbiological treatment leaching 2. obtaining of the Aureobasidium pullulans bacteria agent injection step that 2. prepares of step In liquid, 28 DEG C -35 DEG C are warming up to, keeps the temperature 22h-26h, keeps closed stuffy, detects under a microbiological treatment lixivium PH When being down between 5-5.5, using the stage 1) membrane filter that 3. prepares of step filters mycelium, and filtrate is filtrate with quality The decolorizing with activated carbon of gross mass 0.8% obtains secondary microbiological treatment lixivium；
3) oatmeal preparation is baked
1. by the stage 2) the secondary microbiological treatment lixivium that 3. obtains of step and stage 2) the stemness powder that 1. obtains of step is mixed 35min-60min is closed uniformly and be standing and soaking, infiltration mixture is obtained；
2. 1. infiltration mixture that step obtains is placed in the stage 1) in the vacuum and low temperature baking device that 3. prepares of step, 1 × 10-3Pa-1×10-2Under Pa vacuum degree, vacuum evaporation at a temperature of 65 DEG C -70 DEG C, until moisture content is warming up to after being evaporated completely 95 DEG C -110 DEG C are baked, and are taken out after keeping the temperature 35min-40min, are obtained pretreatment and are baked oatmeal；
3. baked in 2. pretreatment that step obtains and mix the stage 1 in oatmeal) it the sepg whey albumen powder that 1. prepares of step and stirs It mixes uniformly, mixed mixed end is then encapsulated into closed potting using nitrogen, that is, the full nutrition of children's breakfast needed for obtaining is nuisanceless Bake oatmeal.
2. the nuisanceless baking oatmeal of the full nutrition of children's breakfast according to claim 1, it is characterised in that: the wherein stage 2) step It is rapid 1. described by the stage 1) the moist hybrid solid cal rolling that 1. prepares of step and the object that stirs into a paste, will specially it consolidate Body portion all pulverizes into fine particle of the partial size no more than 0.5mm and juice squeezes out to come completely.
3. the nuisanceless baking oatmeal of the full nutrition of children's breakfast according to claim 1, it is characterised in that: the pumpkin is specific Kind is bracket pumpkin.
4. the nuisanceless baking oatmeal of the full nutrition of children's breakfast according to claim 1, it is characterised in that: the Chinese yam is specific For the RHIIZOMA DIOSCOREAE from Henan of China for originating from Northern Yunnan.
CN201910494159.6A 2019-06-07 2019-06-07 A kind of nuisanceless baking oatmeal of the full nutrition of children's breakfast and its manufacturing method Pending CN110101013A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910494159.6A CN110101013A (en) 2019-06-07 2019-06-07 A kind of nuisanceless baking oatmeal of the full nutrition of children's breakfast and its manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910494159.6A CN110101013A (en) 2019-06-07 2019-06-07 A kind of nuisanceless baking oatmeal of the full nutrition of children's breakfast and its manufacturing method

Publications (1)

Publication Number Publication Date
CN110101013A true CN110101013A (en) 2019-08-09

Family

ID=67494280

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201910494159.6A Pending CN110101013A (en) 2019-06-07 2019-06-07 A kind of nuisanceless baking oatmeal of the full nutrition of children's breakfast and its manufacturing method

Country Status (1)

Country Link
CN (1) CN110101013A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105533446A (en) * 2016-02-03 2016-05-04 桂林西麦生物技术开发有限公司 Nutritious oatmeal with health-care effect and preparation method thereof
CN106962761A (en) * 2017-05-16 2017-07-21 福建天斯顿生物科技有限公司 A kind of nutritious food is combined powder product and preparation method thereof
CN109182421A (en) * 2018-11-09 2019-01-11 盐城工学院 A kind of method that solid state fermentation brewex's grains prepare feruloylated oligosaccharides and dietary fiber
CN109259216A (en) * 2018-10-12 2019-01-25 天津科技大学 A kind of preparation method of edible bacterial cellulose/dietary fiber
CN109645338A (en) * 2019-02-21 2019-04-19 云南摩尔农庄生物科技开发有限公司 Child form walnut cereal nutrient breakfast and processing method

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105533446A (en) * 2016-02-03 2016-05-04 桂林西麦生物技术开发有限公司 Nutritious oatmeal with health-care effect and preparation method thereof
CN106962761A (en) * 2017-05-16 2017-07-21 福建天斯顿生物科技有限公司 A kind of nutritious food is combined powder product and preparation method thereof
CN109259216A (en) * 2018-10-12 2019-01-25 天津科技大学 A kind of preparation method of edible bacterial cellulose/dietary fiber
CN109182421A (en) * 2018-11-09 2019-01-11 盐城工学院 A kind of method that solid state fermentation brewex's grains prepare feruloylated oligosaccharides and dietary fiber
CN109645338A (en) * 2019-02-21 2019-04-19 云南摩尔农庄生物科技开发有限公司 Child form walnut cereal nutrient breakfast and processing method

Similar Documents

Publication Publication Date Title
CN105211880B (en) Preparation method of fig enzymes
CN104256737A (en) Chinese chestnut snack food and processing method thereof
CN106983064A (en) A kind of glutinous rice cakes and preparation method thereof
CN110122744A (en) A kind of quinoa nutrient powder and preparation method thereof
KR20140074422A (en) Method for manufacturing functional pill product using silkworm
RU2676799C1 (en) Composition for preparation of nutritional bar
CN112450252A (en) Meal replacement cold-processed pastry capable of enhancing satiety and preparation method thereof
CN108812792A (en) A kind of sugar-free buckwheat biscuit
CN103947947B (en) A kind of processing method of alimentary paste
CN104472612A (en) Natural yeast bread premixed flour for bread capable of coordinating intestines and stomach
CN102488130A (en) Desaccharified selenium-containing chewing tablet and preparation method thereof
CN104431755A (en) Preparation method of buckwheat health-care product
CN106804668A (en) Dandelion multigrain biscuit and preparation method thereof
CN105831545A (en) Processing method of instant plant gel food
CN104187955A (en) Corn pollen health beverage
CN110101013A (en) A kind of nuisanceless baking oatmeal of the full nutrition of children's breakfast and its manufacturing method
JP2016034239A (en) Health food
CN102919959A (en) Beverage taking lotus leaves and wheat bran as main material and production method of same
CN106616317A (en) Cinnamon and lotus root noodles and preparation method thereof
CN106212845A (en) peanut brittle
CN105614673A (en) Wheat oligopeptide selenium-enriched cortex eucommiae nutritive noodles
CN105249011A (en) Pelteobagrus fulvidraco expanded feed with larva-pupa proteins
CN104799187A (en) Green, health-preserving and fresh noodle and preparation method thereof
CN109730113A (en) A kind of sea cucumber bread product and preparation method thereof
CN113424934B (en) Purple sweet potato sausage and preparation method thereof

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
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20190809

WD01 Invention patent application deemed withdrawn after publication