CN112931818A - Comprehensive brewing breakfast combination product and preparation method thereof - Google Patents
Comprehensive brewing breakfast combination product and preparation method thereof Download PDFInfo
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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
- A23L19/10—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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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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
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
Abstract
The invention relates to the technical field of food, and particularly discloses a comprehensive brewing breakfast combination product and a preparation method thereof, wherein the preparation method comprises the following steps: cleaning purple sweet potato and taro, peeling, cutting into pieces, steaming, adding milk, mixing, adding stevioside, parching with edible oil, taking out the parched purple sweet potato and taro paste, cooling, bagging, and sterilizing; cleaning and drying grains; putting the cleaned grains into an oven, and baking according to different baking time; crushing the baked grains, and sieving; cleaning nut, oven drying, baking, and grinding; respectively sterilizing the purple sweet potato paste, the grain powder and the nuts, and bagging. The product has balanced nutrition and rich taste, has the double advantages of health and delicious taste, and accords with the concept that people pursue healthy diet.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a comprehensive brewing breakfast combination product and a preparation method thereof.
Background
With the development of society and the progress of science and technology, the pace of life of people is faster and faster. Good in a colloquial way, the morning is one day, the breakfast is to open a key all day long, so that whether the breakfast can be eaten well or not is very important. The corn has high nutritive value and also has certain anticancer effect; the black rice is rich in protein, carbohydrate, vitamin B and other nutrients, and has the curative effects of nourishing yin, tonifying kidney, tonifying spleen and stomach, benefiting qi, activating blood circulation and the like. The oat contains abundant vitamins and has comprehensive amino acid composition of protein. The walnut has the effects of strengthening brain, improving intelligence, resisting aging, preventing constipation, reducing blood sugar and helping sleep. The purple sweet potatoes and the taros are rich in nutritive value, rich in protein, vitamins and mineral substances and have certain health-care functions. The stevioside has the functions of reducing blood sugar and promoting the absorption of minerals, and grains and coarse grains are indispensable parts in the health diet of people at present.
Meal replacement powder is convenient and quick, and becomes a breakfast choice for more and more people, but most of the existing grain granules on the market have single taste, are not soft and smooth enough in mouthfeel, are difficult to realize comprehensive balance, have higher heat quantity, and can cause the condition of quick rise of blood sugar after being eaten. The product combines grains with different tastes together, so that the simple breakfast becomes diversified, and not only provides multiple choices, but also gives consideration to all aspects of nutrition. The pursuit of the contemporary people for health preservation is met, and the living idea of pursuing convenience and quickness for the contemporary people is also met. Meanwhile, the corn is the first large grain production crop in Liaoning province, the planting history is long, the research and development of the product can promote the expansion of the sales market of agricultural products and the economic development. The research and development of the product not only meet the requirements of healthy diet, but also expand the sales market of corn economic crops in northeast regions to a certain extent and drive economic development.
Disclosure of Invention
The invention aims to provide the brewing breakfast which is convenient and quick to eat and comprehensive in nutrition.
In order to achieve the purpose, the technical scheme of the invention is as follows: a comprehensive brewing breakfast combination product is prepared by the following steps:
1) making purple sweet potato and taro paste: cleaning purple sweet potato and taro, peeling, cutting into pieces, steaming, adding milk, mixing, adding stevioside, parching with edible oil, taking out the parched purple sweet potato and taro paste, cooling, bagging, and sterilizing;
2) roasting the grains: cleaning corn grits, black rice, oat and walnut, drying, pouring into a baking tray, and baking in an oven;
3) grinding grains: taking out the baked grains, cooling, polishing, and sieving the polished grains by using a screen;
4) mixing grain powder: mixing the sieved cereal powders to obtain semen Maydis powder, semen Maydis black rice powder, and semen Maydis oat powder, respectively adding stevioside, bagging, and sterilizing;
5) preparing nut particles: taking a plurality of almonds, cashews and hazelnuts, removing shells, cleaning, baking, bagging and sterilizing;
6) and (5) boxing the product.
Preferably, in the comprehensive brewing breakfast combination product, in the step 1), the cooking time of the purple sweet potatoes and the taros is 30 min.
Preferably, in the step 1), the ratio of the milk, the purple sweet potatoes and the taros is 1mL to 5 g.
Preferably, in the comprehensive brewing breakfast combination product, in the step 1), the addition amount of the stevioside is less than 0.3 g/kg.
Preferably, in the step 2), the baking temperature is 120 ℃, wherein the walnut and the oat are baked for 10min, and the corn grits and the black rice are baked for 15 min.
Preferably, in the step 3), the grinding speed is 25000r/min, and the time is 15 s; the filtration was repeated several times using a 60 mesh screen until no particles were evident.
Preferably, in the step 4), the addition amount of each cereal powder stevioside is less than 1 g/kg.
Preferably, in the step 5), the baking temperature is 120 ℃, and the almonds, the cashews and the hazelnuts are respectively baked for 10 min.
Preferably, in the step 1), the step 4) and the step 5), the sterilization is continued for 5min at 85 ℃.
The invention has the following beneficial effects: the invention has simple operation and easy management and realization. The purple sweet potato mashed food is matched with the grain powder by adopting a unique idea, so that the purple sweet potato mashed food has fine and sweet taste and satiety. Meanwhile, the special sweet taste of the stevioside is supplemented, so that the stevioside has the characteristics of balanced nutrition and rich taste, has the double advantages of health and delicious taste, and accords with the idea of pursuing healthy diet by people.
Drawings
Fig. 1 is a product manufacturing flow chart.
Fig. 2 is a real image of the product.
Fig. 3 is a schematic diagram of a product brewing process.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to be limiting.
Example 1A comprehensive brewing breakfast combination (corn and walnut flavor)
1) Preparing mashed purple sweet potatoes: cleaning 50g of fresh purple sweet potatoes and 50g of taros, peeling, cutting into blocks, putting the purple sweet potatoes and the taros into a steamer, steaming the purple sweet potatoes and the taros for 30min at 100 ℃, taking out the purple sweet potatoes and the taros, adding 0.1g of stevioside and 10mL of milk, uniformly stirring the mixture until the mixture is in a taro paste shape, putting the steamed purple sweet potatoes and the taros into the steamer with edible oil, frying the mixture with small fire when the oil is hot, turning the mixture until the mixture is fried to be in a dense state, taking out the mixture with a fire, and cooling the mixture.
2) Preparation of cereal flour: respectively placing the clean and dry corn grits and the walnut into an oven at a ratio of 2:1 for baking, and baking at a baking temperature of 120 ℃ for 15min and 10min respectively. The roasted grains are respectively ground by a swing type grinder at a grinding speed of 25000r/min for 15 s. After grinding, the mixture is sieved for a plurality of times by a 60-mesh filter sieve until no obvious granular substances appear, and the sieving is stopped. Mixing the sieved cereal powder to obtain corn walnut powder, and adding 1g/kg of stevioside into the corn walnut powder.
3) Preparing nuts: 10g of dry and clean almonds, cashews and hazelnuts are respectively peeled, ground and mixed. Then placing into an oven for baking at 120 deg.C for 10 min.
4) And (3) sterilizing and bagging: respectively carrying out sterilization treatment at 85 ℃ for 5min on grain powder, purple sweet potato paste and nut grains, respectively bagging the purple sweet potato paste, the grain powder and the nut grains in an aseptic room by adopting aseptic operation, wherein the weight ratio of the purple sweet potato paste to the grain powder to the nut grains is 10: 18: 3. packaging the product into sterilized packaging bag, sealing the bag, and storing at low temperature.
Example 2A comprehensive brewing breakfast combination product (corn black rice flavor)
1) Preparing mashed purple sweet potatoes: cleaning 50g of fresh purple sweet potatoes and 50g of taros, peeling, cutting into blocks, putting the purple sweet potatoes and the taros into a steamer, steaming the purple sweet potatoes and the taros for 30min at 100 ℃, taking out the purple sweet potatoes and the taros, adding 0.1g of stevioside and 10mL of milk, uniformly stirring the mixture until the mixture is in a taro paste shape, putting the steamed purple sweet potatoes and the taros into the steamer with edible oil, frying the mixture with small fire when the oil is hot, turning the mixture until the mixture is fried to be in a dense state, taking out the mixture with a fire, and cooling the mixture.
2) Preparation of cereal flour: respectively placing dry clean corn grits and black rice in an oven at a ratio of 1:1, baking at baking temperature of 120 deg.C for 15min and 15 min. The roasted grains are respectively ground by a swing type grinder at a grinding speed of 25000r/min for 15 s. After grinding, the mixture is sieved for a plurality of times by a 60-mesh filter sieve until no obvious granular substances appear, and the sieving is stopped. Mixing the sieved cereal powders to obtain corn black rice powder, and adding 1g/kg of stevioside into the corn black rice powder.
3) Preparing nuts: 10g of dry and clean almonds, cashews and hazelnuts are respectively peeled, ground and mixed. Then placing into an oven for baking at 120 deg.C for 10 min.
4) And (3) sterilizing and bagging: respectively carrying out sterilization treatment at 85 ℃ for 5min on grain powder, purple sweet potato paste and nut grains, respectively bagging the purple sweet potato paste, the grain powder and the nut grains in an aseptic room by adopting aseptic operation, wherein the weight ratio of the purple sweet potato paste to the grain powder to the nut grains is 10: 18: 3. packaging the product into sterilized packaging bag, sealing the bag, and storing at low temperature.
Example 3A comprehensive brewing breakfast combination (corn oat flavor)
1) Preparing mashed purple sweet potatoes: cleaning 50g of fresh purple sweet potatoes and 50g of taros, peeling, cutting into blocks, putting the purple sweet potatoes and the taros into a steamer, steaming the purple sweet potatoes and the taros for 30min at 100 ℃, taking out the purple sweet potatoes and the taros, adding 0.1g of stevioside and 10mL of milk, uniformly stirring the mixture until the mixture is in a taro paste shape, putting the steamed purple sweet potatoes and the taros into the steamer with edible oil, frying the mixture with small fire when the oil is hot, turning the mixture until the mixture is fried to be in a dense state, taking out the mixture with a fire, and cooling the mixture.
2) Preparation of cereal flour: respectively placing dry clean corn grits and oat at a ratio of 1:1.5 into an oven for baking, and baking at a baking temperature of 120 deg.C for 15min and 10min respectively. The roasted grains are respectively ground by a swing type grinder at a grinding speed of 25000r/min for 15 s. After grinding, the mixture is sieved for a plurality of times by a 60-mesh filter sieve until no obvious granular substances appear, and the sieving is stopped. Mixing the sieved cereal powder to obtain corn oat powder, and adding 1g/kg of stevioside into the corn oat powder.
3) Preparing nuts: 10g of dry and clean almonds, cashews and hazelnuts are respectively peeled, ground and mixed. Then placing into an oven for baking at 120 deg.C for 10 min.
4) And (3) sterilizing and bagging: respectively carrying out sterilization treatment at 85 ℃ for 5min on grain powder, purple sweet potato paste and nut grains, respectively bagging the purple sweet potato paste, the grain powder and the nut grains in an aseptic room by adopting aseptic operation, wherein the weight ratio of the purple sweet potato paste to the grain powder to the nut grains is 10: 18: 3. packaging the product into sterilized packaging bag, sealing the bag, and storing at low temperature.
EXAMPLE 4 optimum production Process conditions
In order to determine the optimal preparation process conditions, appropriate process parameter conditions are explored, the influence of the addition amounts of the milk and the stevioside on the sensory quality of the product in the step 1) is respectively inspected by using a sensory evaluation test, the influence of the proportion of the purple potatoes and the taros on the sensory quality of the product in the step 1), the influence of the roasting time of the grains on the sensory quality of the product in the step 2), and the influence of the mixing proportion of the grains on the sensory quality of the product in the step 2) are respectively inspected.
1. The effect of rebaudioside and milk addition on sensory evaluation scores.
TABLE 1 Effect of added amounts of rebaudioside and milk on the sensory evaluation of mashed taro
Therefore, the sweet taste and the texture of the purple sweet potato mashed taro prepared when the adding amount of the stevioside is 1g/kg and the adding amount of the milk is 10mL/kg are determined to be the best.
2. The influence of the ratio of purple sweet potatoes to taros on the sensory evaluation score.
TABLE 2 influence of the ratio of purple sweet potato to taro on the sensory evaluation score of mashed taro
By combining the above, when the ratio of the purple sweet potatoes to the taros is 1:1, the product has the best sense.
3. Effect of roasting time on sensory evaluation score.
The baking time influences the gelatinization degree and the taste of the cereal powder, the temperature of an oven used in the preparation process is 120 ℃, a plurality of tests are carried out by changing the baking time under the condition, and the sensory evaluation result is as follows:
TABLE 3 baking time on cereal sensory evaluation
In combination, when the roasting temperature of the grains is set to be 120 ℃, the best roasting time is respectively 15min of corn grits, 10min of oat, 15min of black rice and 10min of walnut.
4. Effect of cereal blend ratio on sensory quality of product
The sensory quality of the product is influenced by the mixing ratio of the corn and various grains, and the sensory evaluation results are as follows after a plurality of tests by changing the mixing ratio of the corn and various grains:
TABLE 4 influence of cereal mixture ratio on sensory quality of the product
In summary, the optimal mixing ratio of the grains is as follows: walnut 2:1, corn: 1:1 of black rice, 1:1 of corn: oat 1: 1.5.
Example 5 method of Using a comprehensive brewed breakfast combination
Taking a clean drinking cup and a bag of grain powder, adding 250mL hot water, stirring uniformly, adding taro paste, stirring to be viscous, and adding nuts to obtain breakfast.
The grains of the invention are not limited to corn grits, black rice, oat and walnut, but can also comprise other grains.
The nuts of the present invention are not limited to almonds, cashews, and hazelnuts, but may also include other nuts.
Claims (9)
1. A comprehensive brewing breakfast combination product is characterized in that the preparation method comprises the following steps:
1) making purple sweet potato and taro paste: cleaning purple sweet potato and taro, peeling, cutting into pieces, steaming, adding milk, mixing, adding stevioside, parching with edible oil, taking out the parched purple sweet potato and taro paste, cooling, bagging, and sterilizing;
2) roasting the grains: cleaning corn grits, black rice, oat and walnut, drying, pouring into a baking tray, and baking in an oven;
3) grinding grains: taking out the baked grains, cooling, polishing, and sieving the polished grains by using a screen;
4) mixing grain powder: mixing the sieved cereal powders to obtain semen Maydis powder, semen Maydis black rice powder, and semen Maydis oat powder, respectively adding stevioside, bagging, and sterilizing;
5) preparing nut particles: taking a plurality of almonds, cashews and hazelnuts, removing shells, cleaning, baking, bagging and sterilizing;
6) and (5) boxing the product.
2. The integrated brewed breakfast combination of claim 1, wherein in step 1), the purple sweet potato and taro are cooked for 30 min.
3. The comprehensive brewing breakfast combination of claim 2, wherein in step 1), the ratio of milk, purple sweet potato and taro is 1mL:5g:5 g.
4. The integrated brewed breakfast combination of claim 3 wherein in step 1) the amount of rebaudioside added is less than 0.3 g/kg.
5. The integrated brewed breakfast combination according to claim 4 wherein in step 2) the baking temperature is 120 ℃, wherein walnut and oat are baked for 10min and corn grits and black rice are baked for 15 min.
6. A comprehensive brewed breakfast combination according to claim 5 wherein in step 3) the sharpening rate is 25000r/min, time 15 s; the filtration was repeated several times using a 60 mesh screen until no particles were evident.
7. The integrated brewed breakfast combination of claim 6 wherein in step 4) the amount of rebaudioside added per cereal flour is less than 1 g/kg.
8. The integrated brewed breakfast combination of claim 7, wherein in step 5), the temperature of baking is 120 ℃, and the almonds, cashews, and hazelnuts are baked for 10min respectively.
9. A comprehensive brewed breakfast combination according to claim 8 wherein sterilization in step 1), step 4) and step 5) is continued at 85 ℃ for 5 min.
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