CN111602775A - Nori oatmeal composition, preparation process and instant food comprising the same - Google Patents

Nori oatmeal composition, preparation process and instant food comprising the same Download PDF

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Publication number
CN111602775A
CN111602775A CN202010612414.5A CN202010612414A CN111602775A CN 111602775 A CN111602775 A CN 111602775A CN 202010612414 A CN202010612414 A CN 202010612414A CN 111602775 A CN111602775 A CN 111602775A
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parts
oatmeal
barley
buckwheat
composition
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CN202010612414.5A
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Chinese (zh)
Inventor
杨芳
龚伟
栗楠
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Chengdu Sigule Food Technology Co ltd
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Chengdu Sigule Food Technology Co ltd
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Priority to CN202010612414.5A priority Critical patent/CN111602775A/en
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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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • 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
    • 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
    • A23L7/20—Malt 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention relates to the technical field of oatmeal, and discloses a seaweed oatmeal composition, which comprises 50-100 parts of seaweed, 150-300 parts of oat, 150-300 parts of buckwheat, 150-300 parts of barley, 150-300 parts of flour and 250-350 parts of processing aid by weight; the oat, buckwheat and barley are germinated. Two preparation processes of the laver oatmeal composition and an instant food comprising the laver oatmeal composition are disclosed. According to the invention, the seaweed is added into the oatmeal, the seaweed can supply rich mineral substances and trace elements to the oatmeal, and the seaweed has low energy and strong satiety in use; the oat, the buckwheat and the barley are added according to a proportion, so that the oat-buckwheat health-care tea is rich in protein, reasonable in matching and unique in health-care effect.

Description

Nori oatmeal composition, preparation process and instant food comprising the same
Technical Field
The invention belongs to the technical field of oatmeal, and particularly relates to a nori oatmeal composition, a preparation process and an instant food containing the nori oatmeal composition.
Background
The nature and content of carbohydrate in food can affect the blood sugar of organism, and the food blood sugar Generation Index (GI) value and blood sugar load (GL) value are physiological indexes reflecting the effect. A large number of studies prove that the low-GI and low-GL dietary intervention has important value for preventing and treating chronic metabolic diseases such as obesity, diabetes, cardiovascular diseases and the like.
Oats and buckwheat are grains with low GI (glycemic index) and low GL, and are mostly prepared into oatmeal at present, are convenient and instant products, so that the oats and buckwheat are favored by consumers.
At present, most of oatmeal is sold in markets in the forms of fruit oatmeal, pure oatmeal and the like, has single taste and uneven nutrient content, and cannot meet the further requirements of consumers; the sugar intake of the fruit oatmeal is too much, so that the blood sugar is easy to rise; pure oatmeal has low energy intake but poor taste.
Therefore, the research and development of the new-taste oatmeal with balanced nutrition is particularly important.
Disclosure of Invention
Through a large amount of researches, the inventors find that the seaweed can supply rich minerals and trace elements to the oatmeal, and the seaweed has low energy and strong satiety in use; the oat, the buckwheat and the barley are added according to a proportion, so that the oat-buckwheat health-care tea is rich in protein, reasonable in matching and unique in health-care effect.
Therefore, the first object of the invention is to provide a seaweed oatmeal composition, which is characterized by comprising 50 to 100 parts of seaweed, 150 to 300 parts of oat, 150 to 300 parts of buckwheat, 150 to 300 parts of barley, 150 to 300 parts of flour and 250 to 350 parts of processing aid by weight; the oat, buckwheat and barley are germinated.
The second purpose of the invention is to provide a preparation process of the seaweed oatmeal composition, which comprises the following steps:
s1 germinating oat, buckwheat and barley respectively to obtain a first sprout composition containing oat and buckwheat and barley sprout;
s2, extruding and puffing the first bud seedling composition to obtain puffed bud seedlings, and powdering the puffed bud seedlings to obtain first bud seedling powder; pulverizing barley seedlings to obtain barley seedling powder;
s3, mixing the first sprout powder, the barley seedling powder, the flour, the sea sedge and water, and then carrying out colloid milling, tabletting, hot air drying and granulation to obtain oatmeal powder;
s4 mixing the oatmeal powder with processing aid and drying to obtain the laver oatmeal composition.
The third purpose of the invention is to provide a preparation process of the seaweed oatmeal composition, which comprises the following steps:
s1 germinating oat, buckwheat and barley, mixing germinated oat, buckwheat and sea sedge to form a first composition, pulverizing germinated barley, and adding water to extract to obtain barley juice;
s2, mixing the flour, the processing aid and the barley juice, and emulsifying to obtain slurry;
s3 spraying the slurry on the surface of the first composition, stirring and mixing to obtain the prefabricated product, baking, cooling and packaging the prefabricated product to obtain the thallus Porphyrae and oatmeal composition.
A fourth object of the present invention is to provide an instant food comprising the laver oatmeal composition.
The technical mechanism adopted by the invention is as follows:
(1) the thallus Porphyrae is processed product of thallus Porphyrae, and is rich in nutrients, proteins, sulfated galactan, eicosapentaenoic acid, choline, taurine, inositol, and minerals such as zinc, copper, manganese, selenium, etc. The thallus Porphyrae is rich in B vitamins, especially riboflavin and nicotinic acid. The laver is added into oatmeal to form laver oatmeal, which can enrich oatmeal variety and increase nutritive value of oatmeal.
(2) The oat, the buckwheat and the barley are matched, so that the nutritional protein can be homogenized, the taste is enriched, the content of the nutrient substances of the oatmeal is increased, and meanwhile, the dietary fiber content in the oatmeal is high, so that the intestinal tract movement can be promoted, and the oatmeal is beneficial to people with weight control requirements; oat, buckwheat and barley contain different kinds of protein, and different proteins are reasonably matched, so that more kinds of amino acid can be ingested, and the absorption by the body is facilitated.
(3) The oat, the buckwheat and the barley are germinated to obtain high-content active components, nutrient substances are degraded from macromolecular substances into micromolecular substances, the absorption of an organism is facilitated, and meanwhile, starch is easy to gelatinize and is beneficial to subsequent processing.
(4) The barley is rich in food with high content of three, high, two and low (high protein, high fiber, high vitamin, low fat and low sugar), and cellulose and glucan contained in the barley have the effect of reducing cholesterol in blood of a human body, and have unique dietary therapy and health care effects. The barley is prepared into barley juice which is rich in various nutrient elements, so that the barley juice not only endows oatmeal with natural pigment, but also can reserve the nutrient elements, particularly vitamins, of the barley juice to the maximum extent due to no extrusion and expansion treatment. The oatmeal with barley juice added thereto also has a pleasant nut flavor when brewed after heat treatment.
The beneficial effects of the invention are as follows:
(1) the seaweed is added into the oatmeal, so that a new oatmeal taste is developed, and the nutritional value of the oatmeal is improved;
(2) the oat, the buckwheat and the barley are matched, so that the nutritional protein is uniform, and the taste and mouthfeel are enriched;
(3) the nutrient content of the germinated oat, buckwheat and barley is improved, and macromolecules are decomposed into micromolecules by enzyme, so that the absorption of the organism is facilitated;
(4) the wort imparts a new flavor and color pleasure to the oatmeal.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The invention provides a seaweed oatmeal composition, which comprises 50-100 parts of seaweed, 150-300 parts of oat, 150-300 parts of buckwheat, 150-300 parts of barley, 150-300 parts of flour and 250-350 parts of processing aid by weight; the oat, buckwheat and barley are germinated.
The invention comprises 50-75 parts of sea sedge, 180-250 parts of oat, 180-250 parts of buckwheat, 180-250 parts of barley seedling and 280-300 parts of processing aid by weight.
The invention comprises 150-200 parts of supplementary protein, wherein the supplementary protein is at least one of white kidney bean, defatted soybean protein, whey protein or egg white protein. The supplementary protein is used for forming comprehensive amino acid and improving the absorption of various amino acids by the body.
In the invention, the processing aid comprises 150-200 parts of sweetener, 10-30 parts of essence and 30-50 parts of emulsifier.
In the present invention, the sweetener includes sucralose and/or AK sugar.
In the present invention, the emulsifier is selected from soybean lecithin, sodium caseinate, monoglyceride or diglyceride.
The invention comprises 50-100 parts of grease, wherein the grease is selected from palm oil, corn oil, soybean oil or peanut oil.
Secondly, the invention provides a preparation process of the seaweed oatmeal composition, which comprises the following steps:
s1 germinating oat, buckwheat and barley respectively to obtain a first sprout composition containing oat and buckwheat and barley sprout;
respectively placing oat, buckwheat and barley into soaking liquid for soaking and germinating, wherein the soaking time is 3-6 d, and the soaking temperature is 10-25 ℃; the soaking solution is added with yeast extract, and the mass concentration of the yeast extract is 0.1-0.5%. During the germination of oat, buckwheat and barley seeds, the amylase activity of the seeds is increased rapidly, polysaccharide is decomposed rapidly, and reducing sugar is generated in large quantity, so that the content of soluble starch is increased. In the process of germination, the total protein digestibility of the seeds is improved, and the seeds are more favorable for digestion and absorption of a human body. The yeast extract induces the cells to be in a stressed state, so that the nutrient substances of the seeds are decomposed to form small molecular substances which are rich in nutrition and easy to absorb.
S2, extruding and puffing the first bud seedling composition to obtain puffed bud seedlings, and powdering the puffed bud seedlings to obtain first bud seedling powder; pulverizing fructus Hordei vulgaris, and extracting with water to obtain fructus Hordei vulgaris juice. The extrusion and expansion are processed by conventional means.
S3, mixing the first sprout powder, the barley juice, the water, the flour and the sea sedge, and then carrying out colloid milling, tabletting, hot air drying and granulation to obtain oatmeal powder;
s4 mixing the oatmeal powder with processing aid and drying to obtain the laver oatmeal composition.
In the present invention, the first sprout composition comprises oil.
Thirdly, the invention provides a preparation process of the laver oatmeal composition, which comprises the following steps:
s1 germinating oat, buckwheat and barley, mixing germinated oat, buckwheat and sea sedge to form a first composition, pulverizing germinated barley, and adding water to extract to obtain barley juice;
s2, mixing the flour, the processing aid and the barley juice, and emulsifying to obtain slurry;
s3 spraying the slurry on the surface of the first composition, stirring and mixing to obtain the prefabricated product, baking, cooling and packaging the prefabricated product to obtain the thallus Porphyrae and oatmeal composition.
In the invention, the emulsification temperature is 40-55 ℃, so that not only can the flour, the processing aid and the barley juice be dissolved sufficiently, but also the components can be interacted to form a cross-linked substance, the adhesion stability of the cross-linked substance and the first composition is improved, and the crisp mouthfeel of the oatmeal is ensured.
In the present invention, the baking and cooling steps are performed according to conventional process operations.
Fourth, the present invention provides an instant food comprising the laver oatmeal composition.
Example 1
A sea sedge oatmeal composition comprises 75 parts of sea sedge, 200 parts of oat, 150 parts of buckwheat, 300 parts of barley, 250 parts of flour, 150 parts of sucralose, 10 parts of essence and 35 parts of soybean lecithin by weight; the oat, buckwheat and barley are germinated.
Example 2
This example differs from example 1 in that sucralose is replaced with AK sugar, a mixture of sucralose and AK sugar.
Example 3
This example differs from example 1 in that soybean lecithin was replaced with sodium caseinate, a monoglyceride or diglyceride fatty glyceride.
Example 4
This example differs from example 1 in that soybean lecithin was replaced with a combination of sodium caseinate, monoglyceride and diglycerol fatty glyceride.
Example 5
This example differs from example 1 in that it includes 150 parts of white kidney beans.
Example 6
This example is different from example 5 in that 180 parts, 175 parts, or 185 parts of white kidney beans are included.
Example 7
This example differs from example 5 in that white kidney beans were replaced with defatted soy protein, whey protein or egg white protein.
Example 8
This example differs from example 1 in that it comprises 75 parts of soybean oil.
Example 9
This example differs from example 8 in that the soybean oil is 80 parts, 100 parts or 90 parts,
Example 10
This example differs from example 8 in that the soybean oil is replaced with palm oil, corn oil or peanut oil.
Example 11
A sea sedge oatmeal composition comprises 80 parts of sea sedge, 175 parts of oat, 250 parts of buckwheat, 175 parts of barley, 350 parts of flour, 175 parts of sucralose, 20 parts of essence and 35 parts of soybean lecithin by weight; the oat, buckwheat and barley are germinated.
Example 12
A sea sedge oatmeal composition comprises 50 parts of sea sedge, 150 parts of oat, 300 parts of buckwheat, 250 parts of barley, 300 parts of flour, 200 parts of sucralose, 30 parts of essence and 50 parts of soybean lecithin by weight; the oat, buckwheat and barley are germinated.
Example 13
A sea sedge oatmeal composition comprises, by weight, 100 parts of sea sedge, 250 parts of oat, 150 parts of buckwheat, 200 parts of barley, 350 parts of flour, 175 parts of sucralose, 20 parts of essence and 35 parts of soybean lecithin; the oat, buckwheat and barley are germinated.
Example 14
A sea sedge oatmeal composition comprises 85 parts of sea sedge, 300 parts of oat, 200 parts of buckwheat, 150 parts of barley, 300 parts of flour, 175 parts of sucralose, 30 parts of essence and 40 parts of soybean lecithin by weight; the oat, buckwheat and barley are germinated. And optionally non-dairy creamer.
Example 15
The process for preparing the laver sheet compositions of examples 1 to 14, comprising the steps of:
s1 germinating oat, buckwheat and barley respectively to obtain a first sprout composition containing oat and buckwheat and barley sprout;
respectively placing oat, buckwheat and barley into soaking liquid for soaking and germinating, wherein the soaking time is 3-6 d, the soaking temperature is 10-25 ℃, and the preferred soaking temperature is 15-20 ℃; the soaking solution is added with yeast extract, and the mass concentration of the yeast extract is 0.1-0.5%, preferably 0.3-0.5%.
S2, extruding and puffing the first bud seedling composition to obtain puffed bud seedlings, and powdering the puffed bud seedlings to obtain first bud seedling powder; pulverizing fructus Hordei vulgaris, and extracting with water to obtain fructus Hordei vulgaris juice. The extrusion and expansion are processed by conventional means. Mixing water and barley seedling in the weight ratio of 1 to 2, and leaching at normal temperature. Drying treatment is carried out before extrusion and expansion, and the drying temperature is 35-50 ℃. And (4) extruding and drying for conventional treatment. And (3) sieving the first bud seedling powder with a 80-mesh sieve after powdering, wherein the powdering is carried out by adopting intermittent powdering treatment, so that partial gelatinization of starch caused by high temperature generated in the powdering process is avoided.
S3, mixing the first sprout powder, the barley juice, the flour, the sea sedge and water, and then carrying out colloid milling, tabletting, hot air drying and granulation to obtain oatmeal powder; the adding amount of the water is 30% of the dry matter of the first sprout powder, the barley juice, the flour and the sea sedge, the water is added, and then the stirring treatment is carried out for 20min to 40min until the materials are uniformly agglomerated, and the dough has certain viscosity and better plasticity. The number of times of colloid milling was 3 times for uniform mixing of water.
S4 mixing the oatmeal powder with processing aid and drying to obtain the laver oatmeal composition. The drying temperature is 80-120 ℃, and the drying temperature is 15-25 min.
Example 16
The process for preparing the laver sheet compositions of examples 1 to 14, comprising the steps of:
s1 germinating oat, buckwheat and barley, mixing germinated oat, buckwheat and sea sedge to form a first composition, pulverizing germinated barley, and adding water to extract to obtain barley juice;
respectively placing oat, buckwheat and barley into soaking liquid for soaking and germinating, wherein the soaking time is 3-6 d, the soaking temperature is 10-25 ℃, and the preferred soaking temperature is 15-20 ℃; the soaking solution is added with yeast extract, and the mass concentration of the yeast extract is 0.1-0.5%, preferably 0.3-0.5%.
S2, mixing the flour, the processing aid and the barley juice, and emulsifying to obtain slurry; the emulsification treatment is carried out in an emulsification tank, the emulsification temperature is 40-55 ℃, and the emulsification time is treated according to the actual working condition.
S3 spraying the slurry on the surface of the first composition, stirring and mixing to obtain the prefabricated product, baking, cooling and packaging the prefabricated product to obtain the thallus Porphyrae and oatmeal composition. The baking temperature is 130-140 ℃. And cooling to normal temperature by adopting an air cooling mode.
And adding supplementary protein into the slurry of S2, wherein the supplementary protein is at least one selected from white kidney bean, defatted soybean protein, whey protein and egg white protein.
Example 17
A fruit oatmeal comprises thallus Porphyrae oatmeal composition, Mel, semen Coryli Heterophyllae, semen Juglandis, fructus Anacardii, dried fructus Mangifera Indicae, dried fructus Actinidiae chinensis and dried fructus Chaenomelis.
Example 18
An instant oatmeal comprises thallus Porphyrae oatmeal composition, non-dairy creamer and glucose syrup.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. The sea sedge and oatmeal composition is characterized by comprising 50-100 parts of sea sedge, 150-300 parts of oat, 150-300 parts of buckwheat, 150-300 parts of barley, 150-300 parts of flour and 250-350 parts of processing aid by weight; the oat, buckwheat and barley are germinated.
2. The seaweed oatmeal composition according to claim 1, wherein each component comprises, by weight, 50-75 parts of seaweed, 180-250 parts of oat, 180-250 parts of buckwheat, 180-250 parts of barley seedling, and 280-300 parts of processing aid.
3. The seaweed oatmeal composition of claim 1, comprising 150-200 parts of a supplemental protein, wherein the supplemental protein is at least one of navy bean, defatted soy protein, whey protein, or egg white protein.
4. The nori oatmeal composition of claim 1, wherein the processing aid comprises 150 to 200 parts of sweetener, 10 to 30 parts of essence, and 30 to 50 parts of emulsifier.
5. The laver oatmeal composition according to claim 4, wherein the sweetener comprises sucralose and/or AK sugar.
6. The laver oatmeal composition according to claim 4, wherein the emulsifier is selected from the group consisting of soybean lecithin, sodium caseinate, monoglyceride and diglyceride.
7. The seaweed meal composition of claim 1 comprising 50 to 100 parts of a fat selected from palm oil, corn oil, soy oil or peanut oil.
8. A process for the preparation of a laver oatmeal composition according to any one of claims 1 to 7, comprising the steps of:
s1 germinating oat, buckwheat and barley respectively to obtain a first sprout composition containing oat and buckwheat and barley sprout;
s2, extruding and puffing the first bud seedling composition to obtain puffed bud seedlings, and powdering the puffed bud seedlings to obtain first bud seedling powder; pulverizing barley seedlings, and adding water for extraction to obtain barley juice;
s3, mixing the first sprout powder, the barley juice, the water, the flour and the sea sedge, and then carrying out colloid milling, tabletting, hot air drying and granulation to obtain oatmeal powder;
s4 mixing the oatmeal powder with processing aid and drying to obtain the laver oatmeal composition.
9. A process for the preparation of a laver oatmeal composition according to any one of claims 1 to 7, comprising the steps of:
s1 germinating oat, buckwheat and barley, mixing germinated oat, buckwheat and sea sedge to form a first composition, pulverizing germinated barley, and adding water to extract to obtain barley juice;
s2, mixing the flour, the processing aid and the barley juice, and emulsifying to obtain slurry;
s3 spraying the slurry on the surface of the first composition, stirring and mixing to obtain the prefabricated product, baking, cooling and packaging the prefabricated product to obtain the thallus Porphyrae and oatmeal composition.
10. An instant food comprises thallus Porphyrae oatmeal composition.
CN202010612414.5A 2020-06-30 2020-06-30 Nori oatmeal composition, preparation process and instant food comprising the same Pending CN111602775A (en)

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CN115517328A (en) * 2022-02-14 2022-12-27 安徽燕之坊食品有限公司 Buckwheat cooked food and production process thereof

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