CN114304614B - Cyan nutritional breakfast brewing cereal and preparation method thereof - Google Patents
Cyan nutritional breakfast brewing cereal and preparation method thereof Download PDFInfo
- Publication number
- CN114304614B CN114304614B CN202111624239.2A CN202111624239A CN114304614B CN 114304614 B CN114304614 B CN 114304614B CN 202111624239 A CN202111624239 A CN 202111624239A CN 114304614 B CN114304614 B CN 114304614B
- Authority
- CN
- China
- Prior art keywords
- parts
- cyan
- cereal
- oat
- sweetener
- 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.)
- Active
Links
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 67
- 235000013339 cereals Nutrition 0.000 title claims abstract description 58
- 235000021152 breakfast Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 26
- 239000003765 sweetening agent Substances 0.000 claims abstract description 26
- 229920001202 Inulin Polymers 0.000 claims abstract description 25
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 25
- 229940029339 inulin Drugs 0.000 claims abstract description 25
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 24
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 24
- 241001474374 Blennius Species 0.000 claims abstract description 20
- 239000000126 substance Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000010025 steaming Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 53
- 235000013336 milk Nutrition 0.000 claims description 20
- 239000008267 milk Substances 0.000 claims description 20
- 210000004080 milk Anatomy 0.000 claims description 20
- 241000209140 Triticum Species 0.000 claims description 18
- 235000021307 Triticum Nutrition 0.000 claims description 18
- 241000209219 Hordeum Species 0.000 claims description 17
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 17
- 240000002853 Nelumbo nucifera Species 0.000 claims description 17
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 17
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 17
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 13
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 9
- 241000541656 Carex marina Species 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 23
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 210000004185 liver Anatomy 0.000 abstract description 7
- 230000003871 intestinal function Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 14
- 210000004369 blood Anatomy 0.000 description 13
- 239000008280 blood Substances 0.000 description 13
- 230000009286 beneficial effect Effects 0.000 description 12
- 230000001976 improved effect Effects 0.000 description 11
- 239000002994 raw material Substances 0.000 description 10
- 235000019605 sweet taste sensations Nutrition 0.000 description 10
- 230000001965 increasing effect Effects 0.000 description 9
- 208000024891 symptom Diseases 0.000 description 9
- 238000012360 testing method Methods 0.000 description 8
- 239000003814 drug Substances 0.000 description 6
- 230000000968 intestinal effect Effects 0.000 description 6
- 230000002195 synergetic effect Effects 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 206010008479 Chest Pain Diseases 0.000 description 5
- 206010013954 Dysphoria Diseases 0.000 description 5
- 206010022998 Irritability Diseases 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 210000001072 colon Anatomy 0.000 description 5
- 230000006870 function Effects 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 239000003337 fertilizer Substances 0.000 description 4
- 230000036039 immunity Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 235000015496 breakfast cereal Nutrition 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 230000036651 mood Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 150000004666 short chain fatty acids Chemical class 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000003053 toxin Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 208000026106 cerebrovascular disease Diseases 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 230000013872 defecation Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000003908 liver function Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 210000002569 neuron Anatomy 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000002040 relaxant effect Effects 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 229940126680 traditional chinese medicines Drugs 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical group C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- WHRZCXAVMTUTDD-UHFFFAOYSA-N 1h-furo[2,3-d]pyrimidin-2-one Chemical compound N1C(=O)N=C2OC=CC2=C1 WHRZCXAVMTUTDD-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000606125 Bacteroides Species 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 208000031648 Body Weight Changes Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- OMFXVFTZEKFJBZ-UHFFFAOYSA-N Corticosterone Natural products O=C1CCC2(C)C3C(O)CC(C)(C(CC4)C(=O)CO)C4C3CCC2=C1 OMFXVFTZEKFJBZ-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 235000006173 Larrea tridentata Nutrition 0.000 description 1
- 244000073231 Larrea tridentata Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 230000004579 body weight change Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000007969 cellular immunity Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001841 cholesterols Chemical class 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- OMFXVFTZEKFJBZ-HJTSIMOOSA-N corticosterone Chemical compound O=C1CC[C@]2(C)[C@H]3[C@@H](O)C[C@](C)([C@H](CC4)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 OMFXVFTZEKFJBZ-HJTSIMOOSA-N 0.000 description 1
- 229960002126 creosote Drugs 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 230000002550 fecal effect Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000003278 haem Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004727 humoral immunity Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 108060006184 phycobiliprotein Proteins 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 208000022530 polyphagia Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- -1 triterpene compounds Chemical class 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the field of foods, and particularly discloses a cyan nutritional breakfast brewing cereal and a preparation method thereof. The cyan nutritional breakfast brewing cereal comprises the following components in parts by mass: 25-32 parts of oat; 2-7 parts of sweetener; 0.3-1 part of wax gourd peel; inulin 0.5-1.5 parts; 0.5-1 parts of seaweed; the sweetener comprises at least fructooligosaccharides. The preparation method comprises the following steps: step 1, weighing; step 2, baking oat; step 3, steaming the white gourd peel; step 4, drying each component; and 5, mixing the dried components to obtain the cyan nutritional breakfast brewing cereal. The composition of the invention has the advantages of ensuring the flavor and taste, improving the intestinal function and maintaining the liver; in addition, the preparation method of the invention has the advantage of more fully preserving the natural nutrient substances in each component.
Description
Technical Field
The invention relates to the field of foods, in particular to a cyan nutritional breakfast brewing cereal and a preparation method thereof.
Background
Along with the increasing competition in the current society, the life rhythm is gradually accelerated, the working and learning pressures of people are also continuously increased, and the situations of irregular diet and irregular work and rest often appear, so that the health of human bodies is easily influenced, the phenomena of qi stagnation, chest distress, mood dysphoria, irritability, dry stool and the like are easily caused for people, and even a plurality of people easily appear 'overstrain fertilizer'. Most of these are caused by the influence of the metabolism of the liver, but the traditional Chinese medicines with better liver function are generally medicines, and the traditional Chinese medicines are three-component medicines, so that the long-term taking of the medicines can easily cause bad influence on human bodies, and therefore, the development of a food with the liver function is necessary.
Disclosure of Invention
In order to solve the problem that current modern life and age are too fast, unreasonable in diet and work and rest and influence the metabolism function of the liver, the application provides a cyan nutritional breakfast brewing cereal and a preparation method thereof.
In a first aspect, the present application provides a cyan nutritional breakfast brew cereal, comprising:
a cyan nutritional breakfast brewing cereal comprises the following components in parts by weight:
25-32 parts of oat;
2-7 parts of sweetener;
0.3-1 part of wax gourd peel;
inulin 0.5-1.5 parts;
0.5-1 parts of seaweed;
the sweetener comprises at least fructooligosaccharides.
Preferably, the composition comprises the following components in parts by weight:
28-30 parts of oat;
4-5 parts of sweetener;
0.4-0.6 part of white gourd peel;
inulin 0.8-1.1 parts;
0.5-0.8 part of seaweed;
the sweetener comprises at least fructooligosaccharides.
Oat is used as the main component of the cereal blended with the cyan nutritional breakfast, and the oat contains beta glucan and has the effects of reducing blood fat, reducing blood sugar and being high in satiety; meanwhile, the oat can also effectively reduce cholesterol in human bodies, can play a certain role in preventing cardiovascular and cerebrovascular diseases when being eaten frequently, and has better functions of reducing blood sugar and losing weight for diabetics; in addition, minerals such as calcium, phosphorus, iron, zinc and the like contained in the oat can effectively prevent osteoporosis, promote wound healing and prevent anemia, and have an excellent calcium supplementing effect; linoleic acid contained in oat has certain auxiliary curative effects on fatty liver, diabetes, edema, constipation and the like, and is beneficial to enhancing physical strength and prolonging life.
However, oat is also lighter in taste and poor in taste, and the added sweetener is beneficial to improving the taste of the cyan nutritional breakfast brewing cereal, so that the brewing cereal is easier to enter, better in taste and popular with consumers.
The fructo-oligosaccharide is taken as one of components in the sweetener, is a natural active substance, is water-soluble dietary fiber, can reduce serum cholesterol and improve lipid metabolism after long-term use, has the effects of regulating the proportion of intestinal microbial flora and activating the increment factors of intestinal bifidobacteria, can reduce and inhibit the generation of intestinal putrefying substances, inhibit the growth of harmful bacteria, regulate intestinal balance, promote the absorption of calcium and prevent osteoporosis; meanwhile, the fructo-oligosaccharide also has the effect of reducing liver toxin, can generate anticancer organic acid in the intestines, and has obvious anticancer effect; in addition, fructo-oligosaccharide also has effects of regulating blood lipid, regulating immunity, and preventing dental caries.
The Chinese waxgourd peel contains various triterpene compounds and cholesterol derivatives, and also contains vitamin B1, vitamin C, nicotinic acid, carotene and other components, has the functions of clearing heat, inducing diuresis and relieving swelling, and can also relieve symptoms of diabetes such as polydipsia, polyphagia and polyuria.
Inulin is a natural water-soluble dietary fiber, can not be hydrolyzed and digested by gastric acid, can be only utilized by beneficial microorganisms in the colon, can reach the colon after being digested and absorbed by food, can generate a plurality of toxic metabolites (such as ammonia, nitrosamine, phenol, creosote, secondary bile acid and the like) under the action of intestinal saprophytes (such as escherichia coli, bacteroides and the like), and the short-chain fatty acid generated by fermenting the inulin in the colon can reduce the pH of the colon, inhibit the growth of saprophytes, reduce the generation of toxic products, reduce the stimulation to the intestinal wall, and a series of metabolic activities of the inulin can effectively inhibit the generation of toxic substances, thereby being beneficial to increasing the defecation frequency and weight, increasing the fecal acidity, accelerating the excretion of cancerogenic substances and generating short-chain fatty acid with anticancer effect, and being capable of effectively preventing colon cancer; meanwhile, the inulin also contains a small amount of 2-9 fructo-oligosaccharide, so that the expression of brain nerve cell trophic factors can be increased, the corticosterone-induced neurons can be well protected, and the anti-depression effect is good; in addition, inulin is not hydrolyzed into monosaccharides in the upper part of the intestinal tract, is a carbohydrate which does not cause the rise of glucose in urine, and fructooligosaccharides are fermented in the colon to produce short chain fatty acids which are also beneficial in lowering blood glucose.
The seaweed contains phycobiliprotein, and has effects of reducing blood sugar and resisting tumor; the seaweed also contains polysaccharide, has various biological activities such as anti-aging, blood lipid reducing and anti-tumor, has the functions of enhancing cellular immunity and humoral immunity, can promote lymphocyte transformation, is beneficial to improving the immunity of organisms, and can obviously reduce the total content of serum cholesterol; the seaweed contains vitamin A, vitamin E and a small amount of vitamin C, and has the function of enhancing memory; the seaweed contains minerals such as potassium, calcium, magnesium, phosphorus, selenium, iodine, iron, zinc, copper, manganese and the like, is beneficial to promoting the growth of bones and teeth and is also beneficial to the human body to maintain the acid-base balance of the organism; the seaweed also contains a certain amount of mannitol, which is helpful for treating edema; the seaweed also contains alginic acid, which is helpful for removing toxic metals in human body.
Compared with the traditional Chinese medicine, the traditional Chinese medicine has over-heavy taste and poor taste, is difficult to drink, and can possibly have certain influence on human bodies after long-term consumption of the traditional Chinese medicine, the cyan nutritional breakfast brewing cereal is formed by the synergistic compounding of the substances, and is matched with various substances with similar colors, different tastes and different effects, so that the taste and flavor of the cyan nutritional breakfast brewing cereal are guaranteed, the effects of improving intestinal functions and maintaining livers are achieved, the sweetness of the taste of the nutritional brewing cereal is guaranteed, the blood sugar and blood fat of the human bodies are effectively controlled to be difficult to rise, the immunity of the human bodies is improved, various diseases and cancers are prevented, the sub-health state of the human bodies is improved integrally, and the phenomena of stagnation of qi and chest distress, dysphoria, irritability, dry stool and the like are avoided, and the condition of 'overfatigue' is also reduced.
The nutritional formula cereal can be used for solving the drowsiness and hunger in afternoon and overnight night, and meets the meal replacement requirements of office workers for fast life rhythm, delicacy and nutrition.
Preferably, the cyan nutritional blend cereal further comprises the following components in parts by mass:
0.3-1 part of lotus leaf;
1-3 parts of barley seedling powder;
1-3 parts of wheat seedling powder.
Preferably, the cyan nutritional blend cereal further comprises the following components in parts by mass:
0.4-0.6 part of lotus leaf;
1.3-1.6 parts of barley seedling powder;
1.3-1.8 parts of wheat seedling powder.
The lotus leaf has the effects of relieving summer heat, resolving dampness, raising hair and clearing yang.
The barley seedling powder contains abundant cellulose, calcium, mineral substances and protein, and has the effects of treating constipation, reducing weight, expelling toxin and caring skin.
The wheat seedling powder is rich in chlorophyll which has a very similar structure with heme in human blood, can effectively remove the harm of chemicals such as artificial preservatives in foods, has the effects of strong anti-inflammation, detoxification, anticancer and deodorization, and is beneficial to removing in-vivo garbage; chlorophyll contains a large amount of mineral substances and alkaline substances, is beneficial to the body to regulate the acid-base balance in the body, and is also beneficial to promoting metabolism in the body and removing cell wastes; meanwhile, the wheat seedling powder also contains rich plant proteins, antioxidative enzymes, dietary fibers and other nutrient elements, and the dietary fibers can effectively prevent various chronic diseases such as cardiovascular and cerebrovascular diseases, diabetes, hyperlipidemia and the like.
The substances with the proportion are added for synergistic compounding, so that the effects of relaxing bowels, slimming and slimming of the cyan nutritional breakfast brewing cereal are better enhanced, the situation of 'overfatigue fertilizer' is not easy to occur for people, meanwhile, the mouthfeel of the cyan nutritional breakfast brewing cereal is not easy to be influenced, and the cyan nutritional breakfast brewing cereal is more favored and popular by consumers.
Preferably, the sweetener further comprises one or more of sucrose, milk powder and glucose.
Preferably, the sweetener is prepared from fructo-oligosaccharides and milk powder in a ratio of 1: and (3-5) uniformly mixing the components according to the mass ratio.
Preferably, the sweetener is prepared from fructo-oligosaccharides and milk powder in a ratio of 1:4, uniformly mixing the components according to the mass ratio.
The special proportion of the fructo-oligosaccharide and the milk powder is used as the sweetener in a synergistic manner, so that the taste of the cyan nutritional breakfast brewing cereal is better improved, and meanwhile, the nutritional ingredients in the cyan nutritional breakfast brewing cereal are increased, so that the nutritional value of the cyan nutritional breakfast brewing cereal is higher, the special proportion of the fructo-oligosaccharide and the milk powder ensures that the taste and sweetness of the cyan nutritional breakfast brewing cereal are suitable for eating, and the cyan nutritional breakfast brewing cereal is not easy to cause too great influence on blood sugar and blood fat of a human body; in addition, the inulin and the milk powder are compounded in a synergistic way, so that the consistency of the grain brewed by the cyan nutritional breakfast is improved, and the grain brewed by the cyan nutritional breakfast is endowed with a thicker milk flavor and a fuller flavor.
In a second aspect, the present application provides a method for preparing a cyan nutritional breakfast brewing cereal, which adopts the following technical scheme:
a preparation method of a cyan nutritional breakfast brewing cereal comprises the following steps:
step 1, weighing substances of all components according to mass proportion;
step 2, putting oat in an oven in advance, heating to 140-160 ℃ and baking for 20-25min;
step 3, putting the white gourd peel into a steaming device in advance, heating in water, and steaming for 10-15min;
step 4, respectively placing the roasted oat, steamed white gourd peel, inulin and seaweed into drying equipment for drying;
and 5, uniformly mixing the dried oat, the white gourd peel, the inulin and the sea sedge with a sweetener to form the cyan nutritional breakfast brewing cereal.
Preferably, in the step 3, 0.3 to 1 part by mass of lotus leaf, 1 to 3 parts by mass of barley seedling powder and 1 to 3 parts by mass of wheat seedling powder are also weighed; and the lotus leaf, the barley seedling powder and the wheat seedling powder are respectively dried in the step 4 and uniformly mixed with other substances in the step 5.
The oat is firstly baked and pretreated, so that the taste of the cyan nutritional breakfast blended cereal can be better improved, and the flavor of the cyan nutritional breakfast blended cereal is more full; by steaming the exocarpium Benincase first, then drying and mixing with other ingredients, the exocarpium Benincase is made softer and easier to enter during brewing.
Different raw materials are subjected to different pretreatment methods and are mixed, so that natural nutritional ingredients in food materials can be more fully preserved, and the nutritional value of the cyan nutritional breakfast brewing cereal is higher.
Preferably, in the step 2, the oat is taken out of the oven every 10-12min and stirred for 30-40s.
By adopting the technical scheme, the oat baking is more uniform and sufficient, so that the taste of the grain brewed by the cyan nutritional breakfast is better.
In summary, the present application has the following beneficial effects:
1. the oat, fructo-oligosaccharide, chinese waxgourd peel, inulin and seaweed are compounded in a synergistic manner to form the cyan nutritional breakfast brewing cereal, so that the mouthfeel and the flavor of the cyan nutritional breakfast brewing cereal are guaranteed, the intestinal function is improved, the liver is maintained, the immunity is improved, the disease is prevented, the sub-health state of people is improved as a whole, and the phenomena of stagnation of qi, chest distress, mood dysphoria, irritability, dry stool and the like are avoided.
2. The lotus leaf, the barley seedling powder and the wheat seedling powder are mutually and cooperatively compounded according to a specific proportion, so that the effects of relaxing bowels, slimming and slimming of the grain blended by the cyan nutritional breakfast are better enhanced, and the situation of 'overstrain fertilizer' is more difficult for people.
3. Different raw materials are subjected to different pretreatment and then mixed to form the cyan nutritional breakfast brewing cereal, so that natural nutritional ingredients in food materials can be more fully preserved, the nutritional value of the cyan nutritional breakfast brewing cereal is higher, and meanwhile, the taste of the cyan nutritional breakfast brewing cereal can be better kept.
Detailed Description
The present application is described in further detail below with reference to examples and comparative examples.
The raw material sources of the following examples and comparative examples are shown in Table 1.
TABLE 1
| Raw materials | Manufacturer' s |
| Oat (oat) | Guangdong ear Grignard food technology Co Ltd |
| Fructooligosaccharides | Shandong Dragon is a biological technology Co., ltd |
| White gourd peel | Tibetan hall traditional nourishing private store, commodity number: 65420916371 |
| Inulin | Chongqing Jiaowang Natural products Co., ltd |
| Seaweed with sea sedge | Hebeihao De Union agricultural and sideline products Co., ltd |
| Lotus leaves | Wei Cong traditional nourishing store, commodity number: 10034253269265 |
| Barley seedling powder | Shanghai Jinliang food technology Co., ltd |
| Wheat seedling powder | Shanghai Jinliang food technology Co., ltd |
| Milk powder | Double City Nestle Limited |
The sources of the above raw materials are only sources of raw materials adopted in the examples and comparative examples of the present application, and in a specific implementation, the above raw materials are not limited to the above sources, and any commercially available raw materials can achieve the technical effects of the technical scheme of the present application.
Example 1
The embodiment of the application discloses a cyan nutritional breakfast brewing cereal, which comprises the following components in mass:
250g of oat, 20g of sweetener, 3g of wax gourd peel, 5g of inulin and 5g of seaweed.
In this example, the sweetener is fructooligosaccharides.
The embodiment of the application also discloses a preparation method of the cyan nutritional breakfast brewing cereal, which comprises the following steps:
and 1, respectively weighing the substances of the components according to the mass for standby.
And 2, putting the oat into an oven, heating to 140 ℃, baking for 25min, and taking out the baked oat for standby.
And 3, placing the white gourd peel into a steamer for water heating, keeping the water boiling, steaming for 15min, and taking out the steamed white gourd peel for later use.
And 4, respectively placing the oat baked in the step 2, the white gourd peel steamed in the step 3, the inulin and the seaweed in a drying oven, and drying for 15min at the temperature of 95 ℃.
And 5, uniformly mixing the oat, the wax gourd peel, the inulin and the seaweed obtained in the step 4 with fructo-oligosaccharides to form the cyan nutritional breakfast brewing cereal. And subpackaging the uniformly mixed cyan nutritional breakfast brewing grains into packaging bags according to the specification of 40 g/bag, sealing after air in the packaging bags is removed side by side, putting the sealed products into a paper box, and labeling to finish the manufacturing and packaging of the cyan nutritional breakfast brewing grains.
Examples 2 to 4
The difference from example 1 is that:
the mass of each component was different, and the specific mass of each component was shown in table 2, and the mass unit in table 2 was g.
The sweetener of example 2 is fructooligosaccharides; the sweetener of example 3 was prepared from fructooligosaccharides and milk powder at a ratio of 1:3, uniformly mixing the materials according to the mass ratio; the sweetener of example 4 was prepared from fructooligosaccharides and milk powder at a ratio of 1:5, uniformly mixing the components according to the mass ratio.
And the processing parameters in the step 2 and the step 3 are different, specifically as follows:
heating to 160 ℃ in the step 2 of the example 2, and baking for 20min; the steaming time in step 3 was 10min.
Heating to 150deg.C in step 2 of example 3, baking for 23min at intervals of 10min, taking herba Avenae Fatuae out, and stirring for 30s; the steaming time in step 3 was 13min.
Heating to 150deg.C in step 2 of example 4, baking for 23min at intervals of 12min, taking herba Avenae Fatuae out, and stirring for 40s; the steaming time in step 3 was 13min.
TABLE 2
| Raw materials | Example 2 | Example 3 | Example 4 |
| Oat (oat) | 320 | 280 | 300 |
| Sweetener composition | 70 | 40 | 50 |
| White gourd peel | 10 | 4 | 6 |
| Inulin | 15 | 8 | 11 |
| Seaweed with sea sedge | 10 | 5 | 8 |
Examples 5 to 8
The difference from example 2 is that: in the step 4, lotus leaf, barley seedling powder and wheat seedling powder are also added, the adding mass of each component is shown in table 3, and the mass unit of each component in table 3 is g.
TABLE 3 Table 3
| Raw materials | Example 5 | Example 6 | Example 7 | Example 8 |
| Lotus leaves | 3 | 10 | 4 | 6 |
| Barley seedling powder | 10 | 30 | 13 | 16 |
| Wheat seedling powder | 10 | 30 | 13 | 18 |
Example 9
The difference from example 2 is that:
and (2) taking out the oat and stirring for 35s every 11min in the step (2).
In the step 4, lotus leaf, barley seedling powder and wheat seedling powder are also added;
and the sweetener is prepared from fructo-oligosaccharide and milk powder according to a proportion of 1:4, uniformly mixing the materials in a mass ratio;
the mass of each component is different, and the specific components and mass are as follows:
290g of oat, 1g of fructo-oligosaccharide, 4g of milk powder, 0.5g of white gourd peel, 1g of inulin, 0.6g of sea sedge, 0.5g of lotus leaf, 1.5g of barley seedling powder and 1.5g of wheat seedling powder.
Comparative example 1
The difference from example 2 is that: the fructooligosaccharides were replaced with an equal amount of milk powder.
Comparative example 2
The difference from example 2 is that: the white gourd peel was replaced with an equal amount of inulin.
Comparative example 3
The difference from example 2 is that: the inulin is replaced by equal amount of thallus Porphyrae.
Comparative example 4
The difference from example 2 is that: the equal amount of exocarpium Benincase is used to replace thallus Porphyrae.
Experiment 1
The working pressure is high, the people are often overtime and stay up at night, the people have the symptoms of qi stagnation, chest distress, dysphoria, irritability and dry stool, 195 office workers suffering from diabetes are unlimited, and the ages of men and women are all 20-55 years.
The volunteers are divided into 13 groups on average, each group of volunteers eat the cyan nutritional breakfast prepared in the same example or comparative example, one bag is used in the morning each day, and 200 milliliters of freshly boiled water is used for brewing each time, and the cereals are continuously eaten for 14 days.
Test 1
The symptoms of qi stagnation chest distress, mood dysphoria, irritability and dry stool are counted on the 3 rd day, the 7 th day and the 14 th day of eating respectively, the symptoms are obviously improved, the number of people with the symptoms is basically absent, the symptoms are relieved, the number of people with partial symptoms is occasionally present, and the number of people with the symptoms is not obvious.
Test 2
The body weight of each volunteer before eating and after eating for 14 days were recorded, and the average body weight change of the volunteer after eating for 14 days compared to before eating was calculated.
Test 3
Each group of volunteers scored the mouthfeel of the edible cyan nutritional breakfast mix cereal, with the following criteria: the sweet taste is moderate, the sweet taste is easy to be eaten, the sweet taste is not greasy, and the milk flavor is 9-10 minutes; the sweet taste is moderate, the sweet taste is easy to be eaten, and the sweet taste is 7-8 minutes; the sweet taste is moderate, the sweet taste is easy to be eaten, but the greasy taste is easy to be kept for 5-6 minutes when eating a few mouthpieces; the sweet taste is lighter, the sweet taste is delicious, and the greasy feeling is easy to be 3-4 minutes when eating a few mouths; the taste sweetness is lighter, and the taste sweetness is difficult to be 1-2 minutes; almost no sweetness and a score of 0 was difficult to access. Scores were counted for each group of volunteers and the average of the scores for each group was calculated and recorded.
The test data for test 1 above are shown in table 4, and the test data for test 2 and test 3 are shown in table 5.
TABLE 4 Table 4
TABLE 5
| Weight change before and after eating for 14 days | Taste and flavor scoring | |
| Example 1 | The weight of the people is reduced by 0.3kg after 14 days compared with the weight of people before eating | 7.6 |
| Example 2 | The weight of the people is reduced by 0.4kg after 14 days compared with the weight of people before eating | 7.8 |
| Example 3 | The weight of the people is reduced by 0.5kg after 14 days compared with the weight of people before eating | 9.3 |
| Example 4 | The weight of the people is reduced by 0.5kg after 14 days compared with the weight of people before eating | 9.5 |
| Example 5 | The weight of the people is reduced by 1kg after 14 days compared with that before eating | 7.7 |
| Example 6 | The weight of the people is reduced by 1.2kg after 14 days compared with that of people before eating | 7.6 |
| Example 7 | The weight of the people is reduced by 1.3kg after 14 days compared with that of people before eating | 7.8 |
| Example 8 | The weight of the people is reduced by 1.4kg after 14 days compared with that of people before eating | 7.9 |
| Example 9 | The weight of the people is reduced by 1.6kg after 14 days compared with that of people before eating | 9.8 |
| Comparative example 1 | After 14 days of eating, the weight of the food per capita is increased by 0.5kg | 9.2 |
| Comparative example 2 | The weight of the people is reduced by 0.2kg after 14 days compared with the weight of people before eating | 5.4 |
| Comparative example 3 | After 14 days of eating, the weight of the food per capita is increased by 0.1kg | 5.9 |
| Comparative example 4 | The weight of the people is reduced by 0.1kg after 14 days compared with that of people before eating | 5.7 |
According to the data comparison of example 2 and comparative example 1 in table 4 and table 5, although the addition of milk powder is advantageous for improving the taste and flavor of the cyan nutritional breakfast cereals, the milk powder is easy to introduce higher sugar at the same time, so that the blood sugar of diabetics is increased, and even the symptoms of diabetics are likely to be aggravated easily, and the taste and flavor of the cyan nutritional breakfast cereals are better ensured and the influence on the diabetics is not easy to occur at the same time only when fructooligosaccharides and the milk powder are matched with each other in a specific proportion, so that the cyan nutritional breakfast cereals are suitable for diabetics at the same time.
According to the data comparison of the embodiment 2 and the comparative examples 1 to 4 in the table 4 and the table 5, only by adopting the fructo-oligosaccharide, the wax gourd peel, the inulin and the seaweed in the specific proportion to be mutually compounded in a synergistic way, the effects of guaranteeing the taste and flavor of the cyan nutritional breakfast brewing cereal, improving the intestinal function and maintaining the liver are facilitated, the sub-health state of a human body is improved, the cyan nutritional breakfast brewing cereal is more delicious, is easy to enter, meets the requirements of current office workers more easily, and is free of any component, so that the taste and the efficacy of the cyan nutritional breakfast brewing cereal are easily influenced.
According to the data comparison of the embodiment 2 and the embodiment 5-8 in the table 4 and the table 5, by adding the lotus leaf, the barley seedling powder and the wheat seedling powder in specific proportions, the functions of defecation, slimming and slimming of the cyan nutritional breakfast brewing cereal are improved better, the requirements of contemporary office workers are met better, and the office workers are made to be less prone to the condition of 'strain fertilizer'.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.
Claims (5)
1. A cyan nutritional breakfast brew cereal, characterized in that: comprises the following components in parts by mass:
28-30 parts of oat;
4-5 parts of sweetener;
0.4-0.6 part of white gourd peel;
inulin 0.8-1.1 parts;
0.5-0.8 part of seaweed;
0.3-1 part of lotus leaf;
1-3 parts of barley seedling powder;
1-3 parts of wheat seedling powder;
the sweetener is prepared from fructo-oligosaccharide and milk powder according to a proportion of 1: and (3-5) uniformly mixing the components according to the mass ratio.
2. A cyan nutritional breakfast brew cereal according to claim 1, characterised in that: comprises the following components in parts by mass:
28-30 parts of oat;
4-5 parts of sweetener;
0.4-0.6 part of white gourd peel;
inulin 0.8-1.1 parts;
0.5-0.8 part of seaweed;
0.4-0.6 part of lotus leaf;
1.3-1.6 parts of barley seedling powder;
1.3-1.8 parts of wheat seedling powder;
the sweetener is prepared from fructo-oligosaccharide and milk powder according to a proportion of 1: and (3-5) uniformly mixing the components according to the mass ratio.
3. A cyan nutritional breakfast brew cereal according to claim 1, characterised in that: the sweetener is prepared from fructo-oligosaccharide and milk powder according to a proportion of 1:4, uniformly mixing the components according to the mass ratio.
4. A method of preparing a cyan nutritional breakfast brew cereal according to any one of claims 1 to 3, characterised in that: the method comprises the following steps:
step 1, weighing substances of all components according to mass proportion;
step 2, putting oat in an oven in advance, heating to 140-160 ℃ and baking for 20-25min;
step 3, putting the white gourd peel, the lotus leaf, the barley seedling powder and the wheat seedling powder into a steaming device in advance, heating the mixture in water, and steaming the mixture for 10 to 15 minutes;
step 4, respectively placing the roasted oat, steamed wax gourd peel, steamed lotus leaf, steamed barley seedling powder, steamed wheat seedling powder, inulin and seaweed in a drying device for drying;
and 5, uniformly mixing the dried oat, the white gourd peel, the lotus leaf, the barley seedling powder, the wheat seedling powder, the inulin and the sea sedge with the sweetener to form the cyan nutritional breakfast brewing cereal.
5. The method for preparing the cyan nutritional breakfast brewing cereal according to claim 4, wherein: in the step 2, the oat is taken out of the oven every 10-12min and stirred for 30-40s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111624239.2A CN114304614B (en) | 2021-12-28 | 2021-12-28 | Cyan nutritional breakfast brewing cereal and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111624239.2A CN114304614B (en) | 2021-12-28 | 2021-12-28 | Cyan nutritional breakfast brewing cereal and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114304614A CN114304614A (en) | 2022-04-12 |
| CN114304614B true CN114304614B (en) | 2024-04-09 |
Family
ID=81014886
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111624239.2A Active CN114304614B (en) | 2021-12-28 | 2021-12-28 | Cyan nutritional breakfast brewing cereal and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114304614B (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102549A (en) * | 1994-08-30 | 1995-05-17 | 伏慎跃 | Fat reducing healthy foods |
| KR20110048128A (en) * | 2009-11-02 | 2011-05-11 | 지영학 | An oriental drink comprising a phyllostachys bambusoides, a barley sprout, a yacon strawberry and a mulberry leaves |
| CN106234943A (en) * | 2016-08-02 | 2016-12-21 | 王维义 | A kind of diet food group and preparation method thereof |
| CN107173696A (en) * | 2017-07-13 | 2017-09-19 | 长春福瑞纳新新食品有限公司 | A kind of nutritious food and preparation method thereof |
| CN108991535A (en) * | 2018-08-30 | 2018-12-14 | 重庆骄王天然产物股份有限公司 | A kind of high dietary-fiber, low-carbon water meal replacement powder and preparation method thereof |
| CN109717377A (en) * | 2019-01-17 | 2019-05-07 | 浙江澳兴生物科技有限公司 | The processing method of vegetarian diet meal replacement powder with lower blood-fat and reduce weight function |
| CN110101088A (en) * | 2019-05-09 | 2019-08-09 | 武汉正轩宇生物科技有限公司 | Accurate nutritional meal replacement composition and its application method for gestational diabetes mellitus prevention and treatment |
| CN111480851A (en) * | 2020-04-17 | 2020-08-04 | 广东兴亿海洋生物工程股份有限公司 | Intestinal tract exclusive active polypeptide composition for improving human body circulation |
| WO2021105634A1 (en) * | 2019-11-26 | 2021-06-03 | Jean-Luc Pougnas | Composition comprising activated carbon and fructans for preventing, regulating and/or treating intestinal functional disorders |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050147725A1 (en) * | 2004-01-06 | 2005-07-07 | Van Miller | Nutritional and energy reduced fiber-based baking ingredient having low glycemic index |
| US10660353B2 (en) * | 2017-02-09 | 2020-05-26 | General Mills, Inc. | Ready-to-eat cereal composition |
-
2021
- 2021-12-28 CN CN202111624239.2A patent/CN114304614B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102549A (en) * | 1994-08-30 | 1995-05-17 | 伏慎跃 | Fat reducing healthy foods |
| KR20110048128A (en) * | 2009-11-02 | 2011-05-11 | 지영학 | An oriental drink comprising a phyllostachys bambusoides, a barley sprout, a yacon strawberry and a mulberry leaves |
| CN106234943A (en) * | 2016-08-02 | 2016-12-21 | 王维义 | A kind of diet food group and preparation method thereof |
| CN107173696A (en) * | 2017-07-13 | 2017-09-19 | 长春福瑞纳新新食品有限公司 | A kind of nutritious food and preparation method thereof |
| CN108991535A (en) * | 2018-08-30 | 2018-12-14 | 重庆骄王天然产物股份有限公司 | A kind of high dietary-fiber, low-carbon water meal replacement powder and preparation method thereof |
| CN109717377A (en) * | 2019-01-17 | 2019-05-07 | 浙江澳兴生物科技有限公司 | The processing method of vegetarian diet meal replacement powder with lower blood-fat and reduce weight function |
| CN110101088A (en) * | 2019-05-09 | 2019-08-09 | 武汉正轩宇生物科技有限公司 | Accurate nutritional meal replacement composition and its application method for gestational diabetes mellitus prevention and treatment |
| WO2021105634A1 (en) * | 2019-11-26 | 2021-06-03 | Jean-Luc Pougnas | Composition comprising activated carbon and fructans for preventing, regulating and/or treating intestinal functional disorders |
| CN111480851A (en) * | 2020-04-17 | 2020-08-04 | 广东兴亿海洋生物工程股份有限公司 | Intestinal tract exclusive active polypeptide composition for improving human body circulation |
Non-Patent Citations (2)
| Title |
|---|
| 代餐粉的研究进展;田文静;罗红霞;林少华;邓志峰;;食品科技;20200920(第09期);第95-101页 * |
| 大麦魔芋益生固体饮料的研制;陈雅;傅海庆;;食品科技;20200620(第06期);第98-104页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114304614A (en) | 2022-04-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108272073A (en) | A kind of weight losing meal-replacing powder and preparation method thereof | |
| CN105685825A (en) | Nutrition mixed type cereals and preparation method thereof | |
| CN102813120B (en) | Anti-cancer sea cucumber sugar-reducing flour and preparation method thereof | |
| CN103988863B (en) | A low calorie and high nutrition baked food with health promotion function | |
| CN105165966A (en) | Biscuit rich in dietary fiber | |
| CN107347958A (en) | A kind of quinoa biscuit | |
| KR101722481B1 (en) | functional cereal containing sweet potato chip, broccoli granule and dietary fiber for constipation improving and manufacturing method thereof | |
| CN113712199A (en) | Weight-losing leaf-eating grass meal-replacing food | |
| CN109998096A (en) | A kind of ferment probiotic powder controlling weight | |
| CN112753815A (en) | Green brick tea beverage and preparation method thereof | |
| CN114304614B (en) | Cyan nutritional breakfast brewing cereal and preparation method thereof | |
| CN1224339C (en) | Functional food and its use | |
| KR20110050312A (en) | Sparassis crispa mix uncleaned rice and lactic-acid fermented | |
| CN104726320B (en) | A kind of fig honey vinegar and preparation method | |
| CN103750156A (en) | Dry eucommea noodles and application of needles to prevention and treatment of high blood pressure | |
| CN104116070A (en) | Health-care selenium-rich organic green-tea health-preserving crispy cake and preparation method thereof | |
| CN112890094A (en) | Spleen-tonifying wholewheat wheaten food and preparation method thereof | |
| CN101642244A (en) | Grain-bean type nutritional food formula and prepration process | |
| CN104336511A (en) | Balanced-nutrition coarse food particles and preparation method thereof | |
| CN110638057A (en) | Weight-losing meal replacement powder and preparation method thereof | |
| CN110720492A (en) | High-protein low-carbohydrate fat-reducing biscuit and preparation method thereof | |
| CN105076816B (en) | A kind of pet dog snacks pumpkin item and preparation method thereof | |
| CN103478603B (en) | Processing method for bullacta exarata health-care and fresh-kept rice cake | |
| CN105851855A (en) | Blood sugar lowering health noodle and processing method thereof | |
| CN105165977A (en) | Hunger-stopping cheese biscuit 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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |