CN111264760A - Oatmeal for pregnancy - Google Patents
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- CN111264760A CN111264760A CN202010197473.0A CN202010197473A CN111264760A CN 111264760 A CN111264760 A CN 111264760A CN 202010197473 A CN202010197473 A CN 202010197473A CN 111264760 A CN111264760 A CN 111264760A
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- oatmeal
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- dried
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- 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
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Abstract
The invention discloses an edible oatmeal for pregnancy, which comprises the following components in parts by weight: 28-48 parts of oat, 18-28 parts of whole milk powder, 3-6 parts of whey protein powder, 4-9 parts of millet rice flour, 4-12 parts of oat fiber powder, 2-6 parts of rye, 1-2 parts of quinoa, 1-4 parts of chia seed, 1-4 parts of pumpkin kernel, 2-8 parts of freeze-dried vegetable and fruit, 1-3 parts of inulin and 2-5 parts of flavoring agent. The gestational edible oatmeal provided by the invention is prepared by mixing a plurality of raw materials, has lower sugar content and comprehensive nutrition, and is beneficial to pregnant women to eat.
Description
Technical Field
The invention relates to the technical field of food, in particular to an edible oatmeal for pregnancy.
Background
At present, the oatmeal on the market mainly comprises single oatmeal and mixed oatmeal, wherein the mixed oatmeal comprises mixed oatmeal crisp prepared by adopting a baking process and oatmeal mixed with puffed grains after frying or simply baking. Wherein, the single oatmeal has single nutrition and can not meet the nutritional requirements of pregnant women; the mixed oat crisps prepared by adopting the baking process have certain loss of nutrient components, most of the mixed oat crisps need to be baked by adding sugar and oil in the preparation process, and the mixed oat crisps are not the most preferable for pregnant women in terms of nutrition and health although the taste is crisp; although the oatmeal mixed with the puffed grains after frying or simply baking can be eaten instantly and is sweet and crisp in mouth feel, the oat contained in the oatmeal is less than 40 percent, and more of the oatmeal is the puffed fried grains, so that the oil quantity is large, and the oatmeal cannot be used as snacks for meal replacement and long-term eating due to the addition of edible additives, essences, spices and the like. In addition, most of other similar mixed oatmeal is added with white sugar, cane sugar and the like, so that the sugar in the body rises quickly after eating the oatmeal, the blood sugar control of pregnant women is not facilitated, gestational diabetes can be possibly induced, and the development of babies can be greatly influenced.
Therefore, it is necessary to provide a nutritional cereal for pregnancy which has minimal effect on blood glucose.
Disclosure of Invention
The invention mainly aims to provide oatmeal for pregnant women, and aims to at least solve the technical problem that the conventional oatmeal cannot meet the nutritional requirements of pregnant women in the pregnant period.
In order to achieve the purpose, the gestational period edible oatmeal provided by the invention comprises the following components in parts by weight: 28-48 parts of oat, 18-28 parts of whole milk powder, 3-6 parts of whey protein powder, 4-9 parts of millet rice flour, 4-12 parts of oat fiber powder, 2-6 parts of rye, 1-2 parts of quinoa, 1-4 parts of chia seed, 1-4 parts of pumpkin kernel, 2-8 parts of freeze-dried vegetable and fruit, 1-3 parts of inulin and 2-5 parts of flavoring agent.
Preferably, the flavoring agent comprises 2-4 parts by weight of xylitol and 0.012-0.014 parts by weight of sucralose.
Preferably, the oatmeal for pregnancy further comprises 1-2 parts by weight of nutrients including calcium carbonate, nicotinic acid, ferric pyrophosphate and vitamin B1。
Preferably, the oatmeal for pregnancy comprises oatmeal for early pregnancy, oatmeal for middle pregnancy and oatmeal for late pregnancy, which are calculated by weight parts,
the early pregnancy edible oatmeal comprises: 28-32 parts of oat, 23-28 parts of whole milk powder, 4-6 parts of whey protein powder, 7-9 parts of millet rice flour, 4-6 parts of oat fiber powder, 4-5 parts of rye, 1-2 parts of quinoa, 2-4 parts of chia seed, 2-4 parts of pumpkin kernel, 2-4 parts of freeze-dried vegetable and fruit, 1-2 parts of inulin, 1-2 parts of nutrient, 2-4 parts of xylitol and 0.012-0.014 parts of sucralose;
the oatmeal for the middle pregnancy period comprises: 33-38 parts of oat, 18-22 parts of whole milk powder, 3-5 parts of whey protein powder, 7-9 parts of millet rice flour, 10-12 parts of oat fiber powder, 4-6 parts of rye, 1-2 parts of quinoa, 1-3 parts of chia seed, 1-2 parts of pumpkin kernel, 2.8-5.5 parts of freeze-dried vegetable and fruit, 1-2 parts of inulin, 1-2 parts of nutrient, 2-3 parts of xylitol and 0.012-0.014 parts of sucralose;
the oatmeal for late pregnancy comprises: 42-48 parts of oat, 18-25 parts of whole milk powder, 3-5 parts of whey protein powder, 4-7 parts of millet rice flour, 4-6 parts of oat fiber powder, 2-4 parts of rye, 1-2 parts of quinoa, 1-3 parts of chia seed, 1-2 parts of pumpkin kernel, 3.8-7.5 parts of freeze-dried vegetable and fruit, 1-3 parts of inulin, 1-2 parts of nutrient, 2-4 parts of xylitol and 0.012-0.014 parts of sucralose.
Preferably, the oatmeal for the early pregnancy further comprises 2-4 parts of corn flakes, 2-4 parts of purple sweet potato chips and 1-2 parts of cooked red beans by weight.
Preferably, the freeze-dried vegetable and fruit in the early pregnancy edible oatmeal comprises the following components in parts by weight: and 2-4 parts of freeze-dried strawberry.
Preferably, the oatmeal for the middle-term pregnancy further comprises the following components in parts by weight: 4-6 parts of red date particles.
Preferably, the freeze-dried vegetable and fruit in the mid-pregnancy edible oatmeal comprises the following components in parts by weight: 0.8-1.5 parts of freeze-dried strawberry, 1-2 parts of freeze-dried corn and 1-2 parts of freeze-dried carrot.
Preferably, the oatmeal for late pregnancy further comprises 1-2 parts of sesame by weight.
Preferably, the freeze-dried vegetable and fruit in the late-pregnancy edible oatmeal comprises the following components in parts by weight: 0.8-1.5 parts of freeze-dried strawberry, 1-2 parts of freeze-dried corn, 1-2 parts of freeze-dried pawpaw and 1-2 parts of freeze-dried purple sweet potato.
The edible oatmeal for pregnancy in the invention has comprehensive nutrition and sugar contentLower content, no addition of refined sugar, good taste, and suitability for pregnant women. The oat contains protein, amino acid, vitamins (especially vitamin B1 and vitamin B2) and mineral substances such as calcium, iron and zinc, and the like, and in addition, the oat and oat fiber powder contain rich dietary fibers, and the health care effects of the oat and oat fiber powder are cholesterol and blood fat reduction, blood sugar regulation and constipation improvement; the nutritional components of whole milk powder include high-quality protein, and multiple vitamins (especially vitamin B)1Vitamin B2) And minerals such as calcium, phosphorus, ferrum, etc., for supplementing calcium, reducing cholesterol, and maintaining acid-base balance, the nutritional components of whey protein powder include β -lactoglobulin, α -lactalbumin, immunoglobulin, and lactoferrin, and the nutritional components of semen Setariae rice flour include protein, vitamins (especially vitamin B)1Vitamin B2And nicotinic acid) and calcium, iron, selenium and other mineral substances, and has the health-care effects of nourishing qi, tonifying kidney qi and strengthening spleen and stomach; the rye contains protein, calcium, ferrum, zinc, selenium, iodine, and other trace elements, and has effects in lowering cholesterol and blood lipid, relieving constipation, and enhancing immunity; the nutritional ingredients of the quinoa comprise rich proteins, dietary fibers, minerals such as calcium, iron, zinc and the like, and rich vitamin E and folic acid, and the quinoa has the health-care effects of helping pregnancy, improving acid-base balance and protecting the cardiovascular system; the nutrient components of chia seed include protein, vitamins (especially nicotinic acid and folic acid), dietary fiber, linolenic acid, minerals such as calcium, iron, zinc, selenium and the like, and the health care effect of the chia seed is to reduce cholesterol and blood fat, regulate blood sugar and enhance immunity; the nutritional ingredients of the pumpkin kernel comprise protein, cellulose, vitamins and abundant zinc elements, and the pumpkin kernel has the health-care effects of warm nature, sweet taste and digestion promotion; the freeze-dried vegetable and fruit contains abundant vitamins and dietary fibers, and has the health-care effects of reducing cholesterol and blood fat, regulating blood sugar, clearing away heat and toxic materials and promoting digestion; the inulin contains natural fructan as nutritional ingredient, and has effects of reducing cholesterol and blood lipid, regulating blood sugar, promoting mineral absorption, and preventing constipation; the flavoring agent can be used as sweetener to ensure taste.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In addition, the technical solutions in the embodiments of the present invention may be combined with each other, but it must be based on the realization of those skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination of technical solutions should not be considered to exist, and is not within the protection scope of the present invention.
The invention provides an edible oatmeal for pregnancy, which comprises the following components in parts by weight: 28-48 parts of oat, 18-28 parts of whole milk powder, 3-6 parts of whey protein powder, 4-9 parts of millet rice flour, 4-12 parts of oat fiber powder, 2-6 parts of rye, 1-2 parts of quinoa, 1-4 parts of chia seed, 1-4 parts of pumpkin kernel, 2-8 parts of freeze-dried vegetable and fruit, 1-3 parts of inulin and 2-5 parts of flavoring agent.
Preferably, 38 parts of oat, 24 parts of whole milk powder, 5 parts of whey protein powder, 6 parts of millet rice flour, 8 parts of oat fiber powder, 4 parts of rye, 2 parts of quinoa, 3 parts of chia seed, 2 parts of pumpkin kernel, 5 parts of freeze-dried vegetable and fruit, 2 parts of inulin and 3 parts of flavoring agent.
The oatmeal for pregnancy in the invention has comprehensive nutrition, lower sugar content and good taste, and is suitable for pregnant women. The oat contains protein, amino acids, and vitamins (especially vitamin B)1Vitamin B2) And minerals such as calcium, iron, zinc and the like, in addition, the oat and the oat fiber powder contain rich dietary fiber, and have the health-care effects of reducing cholesterol and blood fat, regulating blood sugar and improving constipation; the nutritional components of whole milk powder include high-quality protein, and multiple vitamins (especially vitamin B)1Vitamin B2) And minerals such as calcium, phosphorus, ferrum, etc. for supplementing calcium, reducing cholesterol, and maintaining acid-base balance, wherein the whey protein powder contains β -lactoglobulin, α -lactalbumin, and immunoglobulinThe health care effects of the lactoferrin and the lactoferrin are immunity enhancement, sterilization and bacteriostasis; the nutritional components of semen Setariae rice flour include protein, and vitamins (especially vitamin B)1Vitamin B2And nicotinic acid) and calcium, iron, selenium and other mineral substances, and has the health-care effects of nourishing qi, tonifying kidney qi and strengthening spleen and stomach; the rye contains protein, calcium, ferrum, zinc, selenium, iodine, and other trace elements, and has effects in lowering cholesterol and blood lipid, relieving constipation, and enhancing immunity; the nutritional ingredients of the quinoa comprise rich proteins, dietary fibers, minerals such as calcium, iron, zinc and the like, and rich vitamin E and folic acid, and the quinoa has the health-care effects of helping pregnancy, improving acid-base balance and protecting the cardiovascular system; the nutrient components of chia seed include protein, vitamins (especially nicotinic acid and folic acid), linolenic acid, dietary fiber and minerals such as calcium, iron, zinc, selenium, etc., and the health care effect is to reduce cholesterol and blood fat, regulate blood sugar and enhance immunity; the nutritional ingredients of the pumpkin kernel comprise protein, cellulose, vitamins and abundant zinc elements, and the pumpkin kernel has the health-care effects of warm nature, sweet taste and digestion promotion; the freeze-dried vegetable and fruit contains abundant vitamins and dietary fibers, and has the health-care effects of reducing cholesterol and blood fat, regulating blood sugar, clearing away heat and toxic materials and promoting digestion; the inulin contains natural fructan as nutritional ingredient, and has effects of reducing cholesterol and blood lipid, regulating blood sugar, promoting mineral absorption, and preventing constipation; the flavoring agent can be used as sweetener to ensure taste.
Specifically, the flavoring agent comprises 2-4 parts by weight of xylitol and 0.012-0.014 part by weight of sucralose. Xylitol is a natural and healthy sweetener, the metabolism of the xylitol is not regulated by insulin, and the xylitol is completely metabolized in a human body, so that the xylitol has the health-care effects of serving as a sweetener, regulating blood sugar, diminishing inflammation and resisting bacteria. Sucralose is a pure natural product of sucrose derivative, has the relative sweetness of sucrose which changes with the concentration of a solution, has the effect of reducing sour taste and salty taste, has the effect of covering astringent taste, bitter taste, wine taste and other tastes, and has the synergistic effect on acrid taste, milk taste and the like. Meanwhile, the sucralose does not participate in metabolism in a human body, is not absorbed by the human body, has extremely low calorie, and is an ideal sweet substitute for a diabetic patient, so that the sucralose can replace white sugar or sucrose, effectively control the blood sugar content of a pregnant woman in the gestation period, and avoid the induction of gestational diabetes.
Further, the oatmeal for pregnancy comprises 1-2 parts by weight of nutrients including calcium carbonate, nicotinic acid, ferric pyrophosphate and vitamin B1. The nutrient supplements various trace substances required by human body: calcium, iron, phosphorus, nicotinic acid and vitamin B1They are indispensable for growth and development, especially in the growth and development period of infants, so that calcium, iron, phosphorus, nicotinic acid and vitamin B required by human body can be further supplemented by adding nutrients1To ensure balanced nutrition.
Meanwhile, the oatmeal for pregnancy comprises oatmeal for early pregnancy, oatmeal for middle pregnancy and oatmeal for late pregnancy, which are calculated according to parts by weight,
the early pregnancy edible oatmeal comprises: 28-32 parts of oat, 23-28 parts of whole milk powder, 4-6 parts of whey protein powder, 7-9 parts of millet rice flour, 4-6 parts of oat fiber powder, 4-5 parts of rye, 1-2 parts of quinoa, 2-4 parts of chia seed, 2-4 parts of pumpkin kernel, 2-4 parts of freeze-dried vegetable and fruit, 1-2 parts of inulin, 1-2 parts of nutrient, 2-4 parts of xylitol and 0.012-0.014 parts of sucralose;
the oatmeal for the middle pregnancy period comprises: 33-38 parts of oat, 18-22 parts of whole milk powder, 3-5 parts of whey protein powder, 7-9 parts of millet rice flour, 10-12 parts of oat fiber powder, 4-6 parts of rye, 1-2 parts of quinoa, 1-3 parts of chia seed, 1-2 parts of pumpkin kernel, 2.8-5.5 parts of freeze-dried vegetable and fruit, 1-2 parts of inulin, 1-2 parts of nutrient, 2-3 parts of xylitol and 0.012-0.014 parts of sucralose;
the oatmeal for late pregnancy comprises: 42-48 parts of oat, 18-25 parts of whole milk powder, 3-5 parts of whey protein powder, 4-7 parts of millet rice flour, 4-6 parts of oat fiber powder, 2-4 parts of rye, 1-2 parts of quinoa, 1-3 parts of chia seed, 1-2 parts of pumpkin kernel, 3.8-7.5 parts of freeze-dried vegetable and fruit, 1-3 parts of inulin, 1-2 parts of nutrient, 2-4 parts of xylitol and 0.012-0.014 parts of sucralose.
As pregnant women are in different stages of pregnancy, the required nutritional requirements vary widely. Early pregnancy caused by pregnancyPregnancy is strong and early mom needs more vitamin B group, especially vitamin B1The deficiency aggravates the early pregnancy reaction, thereby enhancing vitamin B by increasing the content of whole milk powder and B vitamins1The content of (A); in the middle pregnancy period, more calcium and protein are needed, so that the pregnant mother can suffer from constipation, and the supplement of calcium, protein and dietary fiber is enhanced by increasing the content of oat and oat fiber powder; the requirements for protein and iron in the later period of pregnancy are higher than those in any period, and the protein and iron are supplemented by increasing the content of oat, adding whey protein powder and nutrient ferric pyrophosphate.
Specifically, the oatmeal for the early pregnancy further comprises 2-4 parts of corn flakes, 2-4 parts of purple sweet potato chips and 1-2 parts of cooked red beans. Corn, purple sweet potato and red bean all contain rich vitamin B1. Vitamin B is caused by strong pregnancy reaction of pregnant women in early pregnancy1Severe deficiency, so that the consumption of oatmeal in the early pregnancy period needs to be further enriched with vitamin B1The supplement of (1).
Further, the freeze-dried vegetable and fruit in the early pregnancy edible oatmeal comprises the following components in parts by weight: and 2-4 parts of freeze-dried strawberry.
In addition, the oatmeal for the middle-term pregnancy further comprises the following components in parts by weight: 4-6 parts of red date particles. The nutritional ingredients of fructus Jujubae include protein, vitamins and trace calcium. In the traditional Chinese medicine, the red dates can tonify spleen and stomach, and tonify qi and blood.
More specifically, the freeze-dried vegetable and fruit in the mid-pregnancy edible oatmeal comprises the following components in parts by weight: 0.8-1.5 parts of freeze-dried strawberry, 1-2 parts of freeze-dried corn and 1-2 parts of freeze-dried carrot.
In addition, the oatmeal for late pregnancy further comprises 1-2 parts of sesame by weight. The sesame contains rich nutrients including protein, dietary fiber, vitamins, lecithin and iron, and has the functions of nourishing liver and kidney, benefiting essence and blood and moistening intestine.
Further, the freeze-dried vegetable and fruit in the late-pregnancy edible oatmeal comprises the following components in parts by weight: 0.8-1.5 parts of freeze-dried strawberry, 1-2 parts of freeze-dried corn, 1-2 parts of freeze-dried pawpaw and 1-2 parts of freeze-dried purple sweet potato.
The following describes the specific components of the edible oatmeal for pregnancy provided by the present invention by specific examples:
example one
An edible oatmeal for pregnancy is prepared from the following raw materials: 30g of oat, 25g of whole milk powder, 5g of whey protein powder, 8g of millet rice flour, 5g of oat fiber powder, 5g of rye, 2g of quinoa, 3g of chia seed, 3g of pumpkin kernel, 3g of freeze-dried strawberry, 1g of inulin, 3g of corn flake, 3g of purple sweet potato chip, 3g of cooked red bean, 3g of xylitol, 13mg of sucralose, 0.7g of calcium carbonate, 5.8mg of nicotinic acid, 18.4mg of ferric pyrophosphate and vitamin B10.5mg。
Example two
An edible oatmeal for pregnancy is prepared from the following raw materials: 35g of oat, 20g of whole milk powder, 4g of whey protein powder, 8g of millet rice flour, 11g of oat fiber powder, 5g of rye, 2g of quinoa, 2g of chia seed, 2g of pumpkin kernel, 1g of freeze-dried strawberry, 2g of freeze-dried corn, 2g of freeze-dried carrot, 1g of inulin, 5g of red date particles, 3g of xylitol, 13mg of sucralose, 0.725g of calcium carbonate, 5.8mg of nicotinic acid, 18.4mg of ferric pyrophosphate and vitamin B10.5mg。
EXAMPLE III
An edible oatmeal for pregnancy is prepared from the following raw materials: 45g of oat, 22g of whole milk powder, 4g of whey protein powder, 5g of millet rice flour, 5g of oat fiber powder, 3g of rye, 2g of quinoa, 2g of chia seed, 2g of pumpkin seed, 1g of freeze-dried strawberry, 1g of freeze-dried corn, 1g of freeze-dried papaya, 2g of freeze-dried purple sweet potato, 2g of inulin, 2g of sesame, 3g of xylitol, 13mg of sucralose, 0.75g of calcium carbonate, 5.8mg of nicotinic acid, 18.4mg of ferric pyrophosphate and vitamin B10.5mg。
Example four
An edible oatmeal for pregnancy comprising: the oatmeal is taken in the early pregnancy, the oatmeal is taken in the middle pregnancy and the oatmeal is taken in the late pregnancy.
The oatmeal for the early pregnancy is prepared from the following raw materials: 28g of oat, 23g of whole milk powder, 4g of whey protein powder, 7g of millet rice flour, 4g of oat fiber powder, 4g of rye, 1g of quinoa, 2g of chia seed, 2g of pumpkin kernel, 2g of freeze-dried strawberry and chrysanthemum1g of flour, 2g of corn flakes, 2g of purple sweet potato flakes, 1g of cooked red beans, 2g of xylitol, 13mg of sucralose, 0.7g of calcium carbonate, 5.8mg of nicotinic acid, 18.4mg of ferric pyrophosphate and vitamin B10.5mg。
The oatmeal for the middle pregnancy period is prepared from the following raw materials: 33g of oat, 18g of whole milk powder, 3g of whey protein powder, 7g of millet rice flour, 10g of oat fiber powder, 4g of rye, 1g of quinoa, 1g of chia seed, 1g of pumpkin kernel, 0.8g of freeze-dried strawberry, 1g of freeze-dried corn, 1g of freeze-dried carrot, 1g of inulin, 4g of red date particles, 2g of xylitol, 13mg of sucralose, 0.725g of calcium carbonate, 5.8mg of nicotinic acid, 18.4mg of ferric pyrophosphate and vitamin B10.5mg。
The oatmeal for later pregnancy is prepared from the following raw materials: 42g of oat, 18g of whole milk powder, 3g of whey protein powder, 4g of millet rice flour, 4g of oat fiber powder, 2g of rye, 1g of quinoa, 1g of chia seed, 1g of pumpkin kernel, 0.8g of freeze-dried strawberry, 1g of freeze-dried corn, 1g of freeze-dried papaya, 1g of freeze-dried purple sweet potato, 1g of inulin, 1g of sesame, 2g of xylitol, 13mg of sucralose, 0.75g of calcium carbonate, 5.8mg of nicotinic acid, 18.4mg of ferric pyrophosphate, and vitamin B10.5mg。
EXAMPLE five
An edible oatmeal for pregnancy comprising: the oatmeal is taken in the early pregnancy, the oatmeal is taken in the middle pregnancy and the oatmeal is taken in the late pregnancy.
The oatmeal for the early pregnancy is prepared from the following raw materials: 30g of oat, 25g of whole milk powder, 5g of whey protein powder, 8g of millet rice flour, 5g of oat fiber powder, 5g of rye, 2g of quinoa, 3g of chia seed, 3g of pumpkin kernel, 3g of freeze-dried strawberry, 2g of inulin, 3g of corn flake, 3g of purple sweet potato chip, 2g of cooked red bean, 3g of xylitol, 13mg of sucralose, 0.7g of calcium carbonate, 5.8mg of nicotinic acid, 18.4mg of ferric pyrophosphate and vitamin B10.5mg。
The oatmeal for the middle pregnancy period is prepared from the following raw materials: 35g of oat, 20g of whole milk powder, 4g of whey protein powder, 8g of millet rice flour, 11g of oat fiber powder, 5g of rye, 2g of quinoa, 2g of chia seed, 2g of pumpkin kernel, 1.2g of freeze-dried strawberry, 2g of freeze-dried corn, 2g of freeze-dried carrot, 2g of inulin, 5g of red date particles, 3g of xylitol, 13mg of sucralose, 0.725g of calcium carbonate, 5.8mg of nicotinic acid, 18.4mg of ferric pyrophosphate and vitamin B10.5mg。
The oatmeal for later pregnancy is prepared from the following raw materials: 45g of oat, 22g of whole milk powder, 4g of whey protein powder, 6g of millet rice flour, 5g of oat fiber powder, 3g of rye, 2g of quinoa, 2g of chia seed, 2g of pumpkin seed, 1g of freeze-dried strawberry, 2g of freeze-dried corn, 2g of freeze-dried papaya, 2g of freeze-dried purple sweet potato, 2g of inulin, 2g of sesame, 3g of xylitol, 13mg of sucralose, 0.75g of calcium carbonate, 5.8mg of nicotinic acid, 18.4mg of ferric pyrophosphate and vitamin B10.5mg。
EXAMPLE six
An edible oatmeal for pregnancy comprising: the oatmeal is taken in the early pregnancy, the oatmeal is taken in the middle pregnancy and the oatmeal is taken in the late pregnancy.
The oatmeal for the early pregnancy is prepared from the following raw materials: 32g of oat, 28g of whole milk powder, 6g of whey protein powder, 9g of millet rice flour, 6g of oat fiber powder, 5g of rye, 2g of quinoa, 4g of chia seed, 4g of pumpkin kernel, 2g of freeze-dried strawberry, 2g of inulin, 4g of corn flake, 4g of purple sweet potato chip, 2g of cooked red bean, 4g of xylitol, 13mg of sucralose, 0.7g of calcium carbonate, 5.8mg of nicotinic acid, 18.4mg of ferric pyrophosphate and vitamin B10.5mg。
The oatmeal for the middle pregnancy period is prepared from the following raw materials: 38g of oat, 22g of whole milk powder, 5g of whey protein powder, 9g of millet rice flour, 12g of oat fiber powder, 6g of rye, 2g of quinoa, 3g of chia seed, 2g of pumpkin kernel, 1.5g of freeze-dried strawberry, 2g of freeze-dried corn, 2g of freeze-dried carrot, 2g of inulin, 6g of red date particles, 3g of xylitol, 13mg of sucralose, 0.725g of calcium carbonate, 5.8mg of nicotinic acid, 18.4mg of ferric pyrophosphate and vitamin B10.5mg。
The oatmeal for later pregnancy is prepared from the following raw materials: 48g of oat, 25g of whole milk powder, 5g of whey protein powder, 7g of millet rice flour, 6g of oat fiber powder, 4g of rye, 2g of quinoa, 3g of chia seed, 2g of pumpkin kernel, 1.5g of freeze-dried strawberry, 2g of freeze-dried corn, 2g of freeze-dried papaya, 2g of freeze-dried purple sweet potato, 2g of inulin, 2g of sesame, 4g of xylitol, 13mg of sucralose, 0.75g of calcium carbonate, 5.8mg of nicotinic acid, 18.4mg of ferric pyrophosphate, and vitamin B10.5mg。
In order to clarify that the gestational edible oatmeal provided by the invention can not only meet the nutritional requirements of pregnant women in gestational period, but also has a certain preventive effect on gestational diabetes, the gestational edible oatmeal prepared by the method in the above examples 1-3 is tested to prove the effect, but the scope of the invention cannot be limited at all.
160 pregnant women aged 25-30 years in gestation period were selected and divided into 4 groups of 40 each. The age of the pregnant women in the group 1 is (27.78 +/-2.17) years, the gestation period is (1-2) months, and the oatmeal for the gestation period prepared by the method in the example 1 is eaten; the age of the pregnant women in the group 2 is (28.02 +/-1.45) years, the gestation period is (5-6) months, and the oatmeal for the gestation period prepared by the method in the embodiment 2 is eaten; the age of the pregnant women in the group 3 is (27.46 +/-2.13) years, the gestation period is (8-9) months, and the oatmeal for pregnancy prepared by the method in the embodiment 3 is eaten; the age of the 4 th group of pregnant women is (27.56 +/-1.97) years, the gestation period is (2-8) months, and the pregnant women eat common mixed oatmeal. During the test, each person in the test group took 50g of the corresponding product with water each day in the morning and afternoon for 1 month. Through statistics, the pregnant women have no significant difference (P is more than 0.05) in age and the like and have comparability. Exclusion criteria: (1) patients with diabetes; (2) patients with severe center of gravity, liver, renal insufficiency and acute infection.
Referring to Table 1, Table 1 shows blood glucose and serum calcium, iron, phosphorus, niacin and vitamin B after eating the gestational edible oatmeal and the common mixed oatmeal of examples 1-3 of the present invention for one hour1And (5) detecting the content.
TABLE 1 pregnant woman's blood sugar and serum contents of Ca, P, Fe, nicotinic acid and vitamin B1 testing table
It can be observed from table 1 that, compared with the common mixed oatmeal in the control group, the blood sugar content of the pregnant women eating the oatmeal in the pregnancy period is obviously lower than that of the common mixed oatmeal, and the calcium, phosphorus, iron, nicotinic acid and vitamin B in the blood serum of the pregnant women eating the oatmeal in the pregnancy period1The content of the oat meal is obviously higher than that of the common mixed oatmeal.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention, and all modifications and equivalents of the present invention, which are made by the present specification and directly/indirectly applied to other related technical fields within the spirit of the present invention are included in the scope of the present invention.
Claims (10)
1. The cereal for pregnancy is characterized by comprising the following components in parts by weight: 28-48 parts of oat, 18-28 parts of whole milk powder, 3-6 parts of whey protein powder, 4-9 parts of millet rice flour, 4-12 parts of oat fiber powder, 2-6 parts of rye, 1-2 parts of quinoa, 1-4 parts of chia seed, 1-4 parts of pumpkin kernel, 2-8 parts of freeze-dried vegetable and fruit, 1-3 parts of inulin and 2-5 parts of flavoring agent.
2. The oatmeal for pregnancy according to claim 1, wherein the flavoring agent comprises 2-4 parts by weight of xylitol and 0.012-0.014 parts by weight of sucralose.
3. The cereal for pregnancy according to claim 2, further comprising 1-2 parts by weight of nutrients including calcium carbonate, nicotinic acid, ferric pyrophosphate and vitamin B1。
4. The cereal for pregnancy according to claim 3, wherein the cereal for pregnancy comprises cereal for early pregnancy, cereal for middle pregnancy and cereal for late pregnancy, which are calculated by mass portions,
the early pregnancy edible oatmeal comprises: 28-32 parts of oat, 23-28 parts of whole milk powder, 4-6 parts of whey protein powder, 7-9 parts of millet rice flour, 4-6 parts of oat fiber powder, 4-5 parts of rye, 1-2 parts of quinoa, 2-4 parts of chia seed, 2-4 parts of pumpkin kernel, 2-4 parts of freeze-dried vegetable and fruit, 1-2 parts of inulin, 1-2 parts of nutrient, 2-4 parts of xylitol and 0.012-0.014 parts of sucralose;
the oatmeal for the middle pregnancy period comprises: 33-38 parts of oat, 18-22 parts of whole milk powder, 3-5 parts of whey protein powder, 7-9 parts of millet rice flour, 10-12 parts of oat fiber powder, 4-6 parts of rye, 1-2 parts of quinoa, 1-3 parts of chia seed, 1-2 parts of pumpkin kernel, 2.8-5.5 parts of freeze-dried vegetable and fruit, 1-2 parts of inulin, 1-2 parts of nutrient, 2-3 parts of xylitol and 0.012-0.014 parts of sucralose;
the oatmeal for late pregnancy comprises: 42-48 parts of oat, 18-25 parts of whole milk powder, 3-5 parts of whey protein powder, 4-7 parts of millet rice flour, 4-6 parts of oat fiber powder, 2-4 parts of rye, 1-2 parts of quinoa, 1-3 parts of chia seed, 1-2 parts of pumpkin kernel, 3.8-7.5 parts of freeze-dried vegetable and fruit, 1-3 parts of inulin, 1-2 parts of nutrient, 2-4 parts of xylitol and 0.012-0.014 parts of sucralose.
5. The oatmeal for pregnancy according to claim 4, wherein the oatmeal for early pregnancy further comprises 2-4 parts by weight of corn flakes, 2-4 parts by weight of purple sweet potato flakes and 1-2 parts by weight of cooked red beans.
6. The pre-term edible oatmeal according to claim 4, wherein the freeze-dried vegetable and fruit in the pre-term edible oatmeal comprises, in parts by mass: and 2-4 parts of freeze-dried strawberry.
7. The cereal for pregnancy according to claim 4, wherein the cereal for mid-pregnancy further comprises, in parts by mass: 4-6 parts of red date particles.
8. The gestational edible oatmeal according to claim 4, wherein the freeze-dried vegetables and fruits in the mid-pregnancy edible oatmeal comprise, in parts by mass: 0.8-1.5 parts of freeze-dried strawberry, 1-2 parts of freeze-dried corn and 1-2 parts of freeze-dried carrot.
9. The oatmeal for pregnancy according to claim 4, wherein the oatmeal for late pregnancy further comprises 1-2 parts of sesame by weight.
10. The gestational edible oatmeal according to claim 4, wherein the freeze-dried vegetables and fruits in the late-pregnancy edible oatmeal comprise, in parts by mass: 0.8-1.5 parts of freeze-dried strawberry, 1-2 parts of freeze-dried corn, 1-2 parts of freeze-dried pawpaw and 1-2 parts of freeze-dried purple sweet potato.
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| CN110558551A (en) * | 2019-09-29 | 2019-12-13 | 亨美久健康科技(广东)有限公司 | full-nutrition breakfast for first stage of pregnant women and preparation method thereof |
| CN110771870A (en) * | 2019-09-29 | 2020-02-11 | 亨美久健康科技(广东)有限公司 | Second-stage full-nutrition breakfast for pregnant women and preparation method thereof |
| CN110771869A (en) * | 2019-09-29 | 2020-02-11 | 亨美久健康科技(广东)有限公司 | Third-stage full-nutrition breakfast for pregnant women and preparation method thereof |
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| CN110558551A (en) * | 2019-09-29 | 2019-12-13 | 亨美久健康科技(广东)有限公司 | full-nutrition breakfast for first stage of pregnant women and preparation method thereof |
| CN110771870A (en) * | 2019-09-29 | 2020-02-11 | 亨美久健康科技(广东)有限公司 | Second-stage full-nutrition breakfast for pregnant women and preparation method thereof |
| CN110771869A (en) * | 2019-09-29 | 2020-02-11 | 亨美久健康科技(广东)有限公司 | Third-stage full-nutrition breakfast for pregnant women and preparation method thereof |
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