HK1222987A1 - Functional cereal grain paste and preparation method thereof - Google Patents
Functional cereal grain paste and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a functional cereal grain paste and a preparation method thereof. Specifically, 5-8% of germinated peas, 3-5% of germinated chickpeas, 6-9% of germinated giant embryo black rice, 6-9% of germinated black waxy corn, 7-10% of germinated oat, 5-8% of germinated sorghum, 6-9% of germinated seed of Job's tears, 8-11% of germinated lotus seeds, 14-20% of germinated sesame, 4-6% of germinated sunflower seeds, 5-7% of skim milk powder, 6-7% of isomaltose hypgather and 6-8% of maltodextrin are taken as the solid raw materials, and are subjected to production according to proportion and formula, packaging and other production processes, thus obtaining the functional health care cereal grain paste suitable for adults to eat. The cereal grain paste is rich in gamma-aminobutyric acid, protein, amino acids, mineral matters, vitamins and other active substances with special physiological functions, has the health care functions of reducing the incidence of cardiovascular and cerebrovascular diseases, preventing digestive tract cancer, defying aging and the like, and has certain significance to supplement human body nutrition, prevent diseases and promote body health.
Description
Technical Field
The invention relates to a functional coarse grain paste and a preparation method thereof, in particular to a functional nutritional formula health-care coarse grain paste powder which is prepared by taking various coarse grains as raw materials, germinating the coarse grains to generate a large amount of functional nutritional ingredients, and processing the functional nutritional formula health-care coarse grain paste powder to produce health-care eating for adults and a production method thereof, and belongs to the field of agricultural product processing.
Background
The medicine and food have the same source, and the effect of preventing and treating some chronic diseases is obvious when people eat functional food with the functions of health care and disease prevention, but at present, the health care food which can be selected by people and has the functions of prevention and treatment is less in the market. The traditional food custom in China is mainly made of plant food, but with the improvement of living standard, the healthy dietary structure is destroyed, the proportion of the cereal and coarse cereal food eaten by people is gradually reduced, so that the dietary disorder is caused, the physical health condition is poor, and the development of the cereal and coarse cereal health care food is a trend.
After the seeds germinate, the types and the contents of functional nutrient components in the seeds are obviously increased due to various physical and biochemical reactions in the bodies of the seeds, and the taste of some seeds is better after the seeds germinate. Such as rough feeling, retrogradation taste, flatulence of soybean, beany flavor, raw hard feeling of brown rice and rice bran flavor of corn are greatly improved or even disappear, and unique fragrant and sweet flavor and good mouthfeel are formed. Most importantly, the contents of isoflavone, gamma-aminobutyric acid, ascorbic acid, nicotinic acid, protein, amino acid, vitamin C, cellulose, minerals and the like are obviously increased after the soybeans are germinated, so that the health-care function of the soybeans is obviously enhanced. The superoxide dismutase in the germinated corn, the gamma-aminobutyric acid, the inositol hexaphosphate and the dietary fiber in the germinated brown rice are obviously increased in an equivalent manner. The germination can increase the nutritional quality and functional property of the lotus seed endosperm and reduce the anti-nutritional property of the lotus seed endosperm, and the lotus seed germination is a method for improving the nutritional quality of the lotus seeds and lotus plumule.
The novel food deep processing technology with the characteristic of physiological activity is developed on the basis of the traditional processing method, and a new generation of functional health food is provided, so that the deficiency of nutrient resources in China can be made up, new wealth can be created in huge market demands, and the life quality of people is improved.
Disclosure of Invention
The invention selects some coarse grain raw materials rich in various health-care functional components, performs germination treatment on the coarse grain raw materials by a scientific and technical means, greatly increases the types and contents of functional nutritional components, and produces health-care formula food suitable for adults to eat by scientific proportioning and processing.
The coarse cereal paste is prepared from germinated peas, germinated chickpeas, germinated giant embryo black rice, germinated black waxy corn, germinated oats, germinated sorghum, germinated pearl barley, germinated lotus seeds, germinated sesames, germinated sunflower seeds, skim milk, isomaltooligosaccharides and maltodextrin solid raw materials; wherein the solid raw materials comprise the following components in percentage by weight: 5-8% of germinated peas, 3-5% of germinated chickpeas, 6-9% of germinated giant embryo black rice, 6-9% of germinated black glutinous corns, 7-10% of germinated oats, 5-8% of germinated sorghum, 6-9% of germinated coix seeds, 8-11% of germinated lotus seeds, 14-20% of germinated sesames, 4-6% of germinated sunflower seeds, 5-7% of skim milk powder, 6-7% of isomaltooligosaccharide and 6-8% of maltodextrin; the sum of the percentage of the components in the formula is 100 percent;
the preparation method of the mixed grain paste comprises the following steps:
(1) drying peas in a drying box at the temperature of 45 ℃ for 35 minutes, soaking the peas in clear water at the temperature of 30 ℃ for 18 hours, accelerating germination at the temperature of 30 ℃ for 46 hours, washing the peas with pure water, and draining the peas. When the pea sprouts under the condition, the content of the gamma-aminobutyric acid in the pea reaches 203mg/100g, which is 3.2 times of that in the non-germinated pea, and the contents of protein, mineral substances, vitamin C, cellulose, amino acid, ascorbic acid and nicotinic acid in the germinated pea are all obviously improved;
(2) drying chickpeas in a drying box at the temperature of 45 ℃ for 35 minutes, soaking in clear water at the temperature of 32 ℃ for 22 hours, accelerating germination at the temperature of 33 ℃ for 34 hours, washing with purified water, and draining. When sprouting under the condition, the content of the gamma-aminobutyric acid in the chickpeas reaches 154mg/100g, which is 2.2 times of the gamma-aminobutyric acid in ungerminated chickpeas, the contents of protein, mineral substances, vitamin C, cellulose and amino acid in the sprouting chickpeas are obviously improved, and the contents of phytic acid and total phenol are reduced;
(3) drying giant embryo black rice in a drying oven at 45 deg.C for 25 min, soaking in clear water at 28 deg.C for 10 hr, accelerating germination at 32 deg.C for 25 hr, rinsing with purified water, and draining. The content of gamma-aminobutyric acid in the germinated giant embryo black rice brown rice reaches 67mg/100g, which is 6.1 times of that in the ungerminated giant embryo black rice brown rice, and the content of rice peptide reaches 32mg/g, which is 2.7 times of that in the ungerminated giant embryo black rice brown rice, in addition, the contents of protein, minerals, vitamins, cellulose and amino acid in the germinated giant embryo black rice brown rice are all obviously improved;
(4) the black waxy corn is placed in a drying box at the temperature of 45 ℃ for drying treatment for 40 minutes, soaked in clear water at the temperature of 28 ℃ for 10 hours, subjected to germination acceleration at the temperature of 30 ℃ for 48 hours, washed by pure water and drained. The gamma-aminobutyric acid is increased by more than 2 times after the black waxy corn germinates, the riboflavin is increased by more than 5 times, the ascorbic acid is increased by more than 8 times, the total of 8 essential amino acids is increased by 21%, the absorbable nutrient components of the germinated black waxy corn are increased, the viscosity is reduced, the taste is improved, and the nutrient utilization rate of the corn is improved;
(5) drying herba Avenae Fatuae in a drying oven at 45 deg.C for 30 min, soaking in clear water at 28 deg.C for 8 hr, accelerating germination at 32 deg.C for 45 hr, washing with pure water, and draining. The dietary fiber, vitamin B1, vitamin B2, vitamin E, folic acid and mineral substances of the germinated oats are all improved;
(6) drying sorghum in a drying box at the temperature of 45 ℃ for 30 minutes, soaking the sorghum in clear water at the temperature of 28 ℃ for 20 hours, accelerating germination at the temperature of 31 ℃ for 72 hours, washing the sorghum with pure water, and draining. After the sorghum germination treatment, some new flavor substances are generated, some new aldehydes, ketones, esters and acids are generated, the sorghum is sweet in flower fragrance, and the contents of sorghum protein, essential amino acid, fructose, glucose and maltose are obviously improved during germination;
(7) drying seeds of Coix lacryma-jobi L.var.jatam.var.jatam.var.jatam.var.jatam.var.jatam.var.jatam.var.jatam.var.jatam.var.jatam.var.jatam.var.jatam.var.jatam.var.jatam.var.ja. After the coix seeds germinate, the amino acid content of the coix seeds is obviously improved;
(8) drying the shelled lotus seeds in a drying box at the temperature of 45 ℃ for 30 minutes, soaking the shelled lotus seeds in clear water at the temperature of 29 ℃ for 30 hours, accelerating germination at the temperature of 34 ℃ for 72 hours, washing the shelled lotus seeds with pure water, and draining the lotus seeds. The phytic acid of the germinated lotus seeds is obviously increased, the contents of total phenols, tannins and catechols are obviously reduced, the water absorption capacity and the emulsifying activity of lotus powder are increased, the contents of total phenolic compounds, total flavonoids and phenolic alkaloids of the germinated lotus plumule are obviously increased, the nutrition quality and the functional property of the endosperm of the lotus seeds are increased through germination, the anti-nutrition property of the endosperm of the lotus seeds is reduced, and the nutrition quality of the lotus seeds and the lotus plumule can be improved through germination;
(9) drying semen Sesami in oven at 45 deg.C for 30 min, soaking in 25 deg.C clear water for 6 hr, accelerating germination at 30 deg.C for 28 hr, washing with pure water, and draining. After the sesame germinates, the fat content is obviously reduced, the components such as linolenic acid, phosphorus, calcium and the like are increased, and the contained sesamol has good antioxidant function;
(10) soaking shelled sunflower seed kernels in clear water at 28 deg.C for 6 hr, accelerating germination at 30 deg.C for 36 hr, rinsing with purified water, and draining. The germinated sunflower seeds contain abundant vitamin E and also contain other vitamins, iron, zinc, potassium, magnesium and other minerals;
(11) mixing the above materials at a certain proportion, adding 4.5 times of 75 deg.C hot water, grinding with a grinder, standing the pulp for 1.5 hr, stirring for 2-3 times, filtering with 130 mesh screen, adding skimmed milk powder, isomaltooligosaccharide, maltodextrin, etc. into the filtered emulsion at a certain proportion, and continuously stirring and mixing;
(12) heating the mixed emulsion to 85 ℃, keeping the temperature for 35 minutes for sterilization, then placing the mixed emulsion into a homogenizer, and homogenizing under 0.5MPa until the grain size of the feed liquid is 1.5-2.0 microns;
(13) heating and concentrating the homogenized emulsion to water content of 11-12wt.%, and spray drying at pressure of 0.18MPa and temperature of 51-53 deg.C to water content of less than 2.8 wt.%;
(14) and (3) performing aseptic cooling, metering and packaging on the powder to obtain the functional coarse cereal paste finished product.
The optimal formula embodiment of the functional coarse cereal paste comprises the following solid raw material components in percentage by weight: 6% of germinated peas, 4% of germinated chickpeas, 8% of germinated giant embryo black rice, 8% of germinated black glutinous corns, 8% of germinated oats, 6% of germinated sorghum, 7% of germinated coix seeds, 10% of germinated lotus seeds, 18% of germinated sesame seeds, 5% of germinated sunflower seeds, 6% of skim milk powder, 7% of isomaltooligosaccharide and 7% of maltodextrin.
The mixed grain paste is added with hot boiled water of 5-6 times, and is mixed uniformly to be eaten.
The invention has the beneficial effects that: the functional coarse grain paste is rich in gamma-aminobutyric acid, protein, amino acid, mineral substances, vitamin C, vitamin B1, B2, VE, superoxide dismutase, isoflavone, dietary fiber, glutathione, ferulic acid, phytic acid, oryzanol, phytosterol, tetracosanol, octacosanol, ascorbic acid, nicotinic acid, riboflavin, anthocyanin, carotene, cardiac glycoside and other active substances with special physiological functions, and has various health-care functions of reducing the incidence rate of cardiovascular and cerebrovascular diseases, preventing digestive tract cancer, resisting aging and the like. The functional coarse grain paste is a functional health food with comprehensive nutrition and greatly surpasses the functional ingredients of common staple food, the production method of the invention is simple, the efficiency is high, the benefit is good, and the produced functional coarse grain paste has certain significance for supplementing the nutrition of human bodies, preventing diseases and promoting the health of the human bodies.
The specific implementation mode is as follows:
example 1:
(1) drying peas in a drying box at the temperature of 45 ℃ for 35 minutes, soaking the peas in clear water at the temperature of 30 ℃ for 18 hours, accelerating germination at the temperature of 30 ℃ for 46 hours, washing the peas with pure water, and draining the peas;
(2) placing chickpeas in a drying box at the temperature of 45 ℃ for drying treatment for 35 minutes, soaking in clear water at the temperature of 32 ℃ for 22 hours, accelerating germination at the temperature of 33 ℃ for 34 hours, washing with purified water, and draining;
(3) placing giant embryo black rice brown rice in a drying box at the temperature of 45 ℃ for drying treatment for 25 minutes, soaking in clear water at the temperature of 28 ℃ for 10 hours, accelerating germination at the temperature of 32 ℃ for 25 hours, washing with pure water, and draining;
(4) drying black waxy corn in a drying box at the temperature of 45 ℃ for 40 minutes, soaking in clear water at the temperature of 28 ℃ for 10 hours, accelerating germination at the temperature of 30 ℃ for 48 hours, washing with pure water, and draining;
(5) drying oat in a drying oven at 45 ℃ for 30 minutes, soaking in clear water at 28 ℃ for 8 hours, accelerating germination at 32 ℃ for 45 hours, washing with pure water, and draining;
(6) placing sorghum in a drying box at the temperature of 45 ℃ for drying treatment for 30 minutes, soaking the sorghum in clear water at the temperature of 28 ℃ for 20 hours, accelerating germination at the temperature of 31 ℃ for 72 hours, washing the sorghum with pure water, and draining;
(7) drying seeds of the coix seeds in a drying box at the temperature of 45 ℃ for 30 minutes, soaking the seeds in clear water at the temperature of 29 ℃ for 6 hours, accelerating germination at the temperature of 31 ℃ for 46 hours, washing the seeds with pure water, draining and shelling;
(8) drying the shelled lotus seeds in a drying box at the temperature of 45 ℃ for 30 minutes, soaking the shelled lotus seeds in clear water at the temperature of 29 ℃ for 30 hours, accelerating germination at the temperature of 34 ℃ for 72 hours, washing the shelled lotus seeds with pure water, and draining the lotus seeds;
(9) placing sesame in a drying box at the temperature of 45 ℃ for drying treatment for 30 minutes, soaking in clear water at the temperature of 25 ℃ for 6 hours, accelerating germination at the temperature of 30 ℃ for 28 hours, washing with pure water, and draining;
(10) soaking shelled sunflower seeds in clear water at 28 deg.C for 6 hr, accelerating germination at 30 deg.C for 36 hr, washing with purified water, and draining;
(11) mixing the above germinated materials at the following ratio (by weight percent): 6% of germinated peas, 4% of germinated chickpeas, 8% of germinated giant embryo black rice, 8% of germinated black glutinous corns, 8% of germinated oats, 6% of germinated sorghum, 7% of germinated coix seeds, 10% of germinated lotus seeds, 18% of germinated sesame and 5% of germinated sunflower seeds. Adding 4.5 times of 75 deg.C hot water, grinding with a grinder, standing the pulp for 1.5 hr, stirring for 2-3 times, filtering with 130 mesh sieve, adding ingredients such as skimmed milk powder 6%, isomaltooligosaccharide 7%, maltodextrin 7%, etc. into the filtered emulsion, and stirring and mixing;
(12) heating the mixed emulsion to 85 ℃, keeping the temperature for 35 minutes for sterilization, then placing the mixed emulsion into a homogenizer, and homogenizing under 0.5MPa until the grain size of the feed liquid is 1.5-2.0 microns;
(13) heating and concentrating the homogenized emulsion to water content of 11wt.%, and spray-drying at pressure of 0.18MPa and temperature of 51 deg.C to water content of 2 wt.%;
(14) and (3) performing aseptic cooling, metering and packaging on the powder to obtain the functional coarse cereal paste finished product.
The mixed grain paste is added with 5 times of hot boiled water to be mixed and stirred evenly, and then the mixed grain paste can be eaten.
The functional coarse grain paste is rich in gamma-aminobutyric acid, protein, amino acid, mineral substances, vitamin C, vitamin B1, B2, VE, superoxide dismutase, isoflavone, dietary fiber, glutathione, ferulic acid, phytic acid, oryzanol, phytosterol, tetracosanol, octacosanol, ascorbic acid, nicotinic acid, riboflavin, anthocyanin, carotene, cardiac glycoside and other active substances with special physiological functions, and has various health-care functions of reducing the incidence rate of cardiovascular and cerebrovascular diseases, preventing digestive tract cancer, resisting aging and the like.
Example 2:
(1) drying peas in a drying box at the temperature of 45 ℃ for 35 minutes, soaking the peas in clear water at the temperature of 30 ℃ for 18 hours, accelerating germination at the temperature of 30 ℃ for 46 hours, washing the peas with pure water, and draining the peas;
(2) placing chickpeas in a drying box at the temperature of 45 ℃ for drying treatment for 35 minutes, soaking in clear water at the temperature of 32 ℃ for 22 hours, accelerating germination at the temperature of 33 ℃ for 34 hours, washing with purified water, and draining;
(3) placing giant embryo black rice brown rice in a drying box at the temperature of 45 ℃ for drying treatment for 25 minutes, soaking in clear water at the temperature of 28 ℃ for 10 hours, accelerating germination at the temperature of 32 ℃ for 25 hours, washing with pure water, and draining;
(4) drying black waxy corn in a drying box at the temperature of 45 ℃ for 40 minutes, soaking in clear water at the temperature of 28 ℃ for 10 hours, accelerating germination at the temperature of 30 ℃ for 48 hours, washing with pure water, and draining;
(5) drying oat in a drying oven at 45 ℃ for 30 minutes, soaking in clear water at 28 ℃ for 8 hours, accelerating germination at 32 ℃ for 45 hours, washing with pure water, and draining;
(6) placing sorghum in a drying box at the temperature of 45 ℃ for drying treatment for 30 minutes, soaking the sorghum in clear water at the temperature of 28 ℃ for 20 hours, accelerating germination at the temperature of 31 ℃ for 72 hours, washing the sorghum with pure water, and draining;
(7) drying seeds of the coix seeds in a drying box at the temperature of 45 ℃ for 30 minutes, soaking the seeds in clear water at the temperature of 29 ℃ for 6 hours, accelerating germination at the temperature of 31 ℃ for 46 hours, washing the seeds with pure water, draining and shelling;
(8) drying the shelled lotus seeds in a drying box at the temperature of 45 ℃ for 30 minutes, soaking the shelled lotus seeds in clear water at the temperature of 29 ℃ for 30 hours, accelerating germination at the temperature of 34 ℃ for 72 hours, washing the shelled lotus seeds with pure water, and draining;
(9) placing sesame in a drying box at the temperature of 45 ℃ for drying treatment for 30 minutes, soaking in clear water at the temperature of 25 ℃ for 6 hours, accelerating germination at the temperature of 30 ℃ for 28 hours, washing with pure water, and draining;
(10) soaking shelled sunflower seeds in clear water at 28 deg.C for 6 hr, accelerating germination at 30 deg.C for 36 hr, washing with purified water, and draining;
(11) mixing the above germinated materials at the following ratio (by weight percent): 5% of germinated peas, 5% of germinated chickpeas, 8% of germinated giant embryo black rice, 9% of germinated black glutinous corns, 7% of germinated oats, 8% of germinated sorghum, 6% of germinated coix seeds, 11% of germinated lotus seeds, 15% of germinated sesame and 4% of germinated sunflower seeds; adding 4.5 times of 75 deg.C hot water, grinding with a grinder, standing the pulp for 1.5 hr, stirring for 2-3 times, filtering with 130 mesh sieve, adding 7% skimmed milk powder, 7% isomaltooligosaccharide, 8% maltodextrin, etc. into the filtered emulsion, and stirring and mixing;
(12) heating the mixed emulsion to 85 ℃, keeping the temperature for 35 minutes for sterilization, then placing the mixed emulsion into a homogenizer, and homogenizing under 0.5MPa until the grain size of the feed liquid is 1.5-2.0 microns;
(13) heating and concentrating the homogenized emulsion until the water content is 12wt.%, and performing spray drying under the conditions that the pressure is 0.18MPa and the temperature is 53 ℃, wherein the water content is 1.9wt.% after drying;
(14) and (3) performing aseptic cooling, metering and packaging on the powder to obtain the functional coarse cereal paste finished product.
The mixed grain paste is added with 6 times of hot boiled water to be mixed and stirred evenly, and then the mixed grain paste can be eaten.
The functional coarse grain paste is rich in gamma-aminobutyric acid, protein, amino acid, mineral substances, vitamin C, vitamin B1, B2, VE, superoxide dismutase, isoflavone, dietary fiber, glutathione, ferulic acid, phytic acid, oryzanol, phytosterol, tetracosanol, octacosanol, ascorbic acid, nicotinic acid, riboflavin, anthocyanin, carotene, cardiac glycoside and other active substances with special physiological functions, and has various health-care functions of reducing the incidence rate of cardiovascular and cerebrovascular diseases, preventing digestive tract cancer, resisting aging and the like.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (3)
1. A functional coarse cereal paste is characterized in that: the coarse cereal paste is prepared from germinated peas, germinated chickpeas, germinated giant embryo black rice, germinated black waxy corn, germinated oats, germinated sorghum, germinated pearl barley, germinated lotus seeds, germinated sesames, germinated sunflower seeds, skim milk powder, isomaltooligosaccharide and maltodextrin solid raw materials; wherein the solid raw materials comprise the following components in percentage by weight: 5-8% of germinated peas, 3-5% of germinated chickpeas, 6-9% of germinated giant embryo black rice, 6-9% of germinated black glutinous corns, 7-10% of germinated oats, 5-8% of germinated sorghum, 6-9% of germinated coix seeds, 8-11% of germinated lotus seeds, 14-20% of germinated sesames, 4-6% of germinated sunflower seeds, 5-7% of skim milk powder, 6-7% of isomaltooligosaccharide and 6-8% of maltodextrin; the sum of the percentage of the components of the formula of each solid raw material is 100%.
2. The functional cereal grain paste according to claim 1, characterized in that: the formula of the coarse grain paste comprises the following solid raw material components in percentage by weight: 6% of germinated peas, 4% of germinated chickpeas, 8% of germinated giant embryo black rice, 8% of germinated black glutinous corns, 8% of germinated oats, 6% of germinated sorghum, 7% of germinated coix seeds, 10% of germinated lotus seeds, 18% of germinated sesame seeds, 5% of germinated sunflower seeds, 6% of skim milk powder, 7% of isomaltooligosaccharide and 7% of maltodextrin.
3. A method for preparing the functional coarse cereal paste according to claim 1, characterized in that: the preparation method comprises the following steps:
(1) drying peas in a drying box at the temperature of 45 ℃ for 35 minutes, soaking the peas in clear water at the temperature of 30 ℃ for 18 hours, accelerating germination at the temperature of 30 ℃ for 46 hours, washing the peas with pure water, and draining the peas;
(2) placing chickpeas in a drying box at the temperature of 45 ℃ for drying treatment for 35 minutes, soaking in clear water at the temperature of 32 ℃ for 22 hours, accelerating germination at the temperature of 33 ℃ for 34 hours, washing with purified water, and draining;
(3) placing giant embryo black rice brown rice in a drying box at the temperature of 45 ℃ for drying treatment for 25 minutes, soaking in clear water at the temperature of 28 ℃ for 10 hours, accelerating germination at the temperature of 32 ℃ for 25 hours, washing with pure water, and draining;
(4) drying black waxy corn in a drying box at the temperature of 45 ℃ for 40 minutes, soaking in clear water at the temperature of 28 ℃ for 10 hours, accelerating germination at the temperature of 30 ℃ for 48 hours, washing with pure water, and draining;
(5) drying oat in a drying oven at 45 ℃ for 30 minutes, soaking in clear water at 28 ℃ for 8 hours, accelerating germination at 32 ℃ for 45 hours, washing with pure water, and draining;
(6) placing sorghum in a drying box at the temperature of 45 ℃ for drying treatment for 30 minutes, soaking the sorghum in clear water at the temperature of 28 ℃ for 20 hours, accelerating germination at the temperature of 31 ℃ for 72 hours, washing the sorghum with pure water, and draining;
(7) drying seeds of the coix seeds in a drying box at the temperature of 45 ℃ for 30 minutes, soaking the seeds in clear water at the temperature of 29 ℃ for 6 hours, accelerating germination at the temperature of 31 ℃ for 46 hours, washing the seeds with pure water, draining and shelling;
(8) drying the shelled lotus seeds in a drying box at the temperature of 45 ℃ for 30 minutes, soaking the shelled lotus seeds in clear water at the temperature of 29 ℃ for 30 hours, accelerating germination at the temperature of 34 ℃ for 72 hours, washing the shelled lotus seeds with pure water, and draining;
(9) placing sesame in a drying box at the temperature of 45 ℃ for drying treatment for 30 minutes, soaking in clear water at the temperature of 25 ℃ for 6 hours, accelerating germination at the temperature of 30 ℃ for 28 hours, washing with pure water, and draining;
(10) soaking shelled sunflower seeds in clear water at 28 deg.C for 6 hr, accelerating germination at 30 deg.C for 36 hr, washing with purified water, and draining;
(11) mixing the above materials at a certain proportion, adding 4.5 times of 75 deg.C hot water, grinding with a grinder, standing the pulp for 1.5 hr, stirring for 2-3 times, filtering with 130 mesh screen, adding skimmed milk powder, isomaltooligosaccharide, maltodextrin, etc. into the filtered emulsion at a certain proportion, and continuously stirring and mixing;
(12) heating the mixed emulsion obtained in the step (11) to 85 ℃, keeping the temperature for 35 minutes for sterilization, and then placing the mixed emulsion into a homogenizer for homogenization under 0.5MPa until the grain size of the feed liquid is 1.5-2.0 microns;
(13) heating and concentrating the homogenized emulsion to water content of 11-12wt.%, and spray drying at pressure of 0.18MPa and temperature of 51-53 deg.C to water content of less than 2.8 wt.%;
(14) and (3) performing aseptic cooling, metering and packaging on the powder to obtain a functional coarse cereal paste finished product, and adding hot boiled water with the volume of 5-6 times of that of the coarse cereal paste finished product to the coarse cereal paste finished product, and uniformly stirring the mixture to obtain the functional coarse cereal paste finished product for eating.
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| PL237244B1 (en) * | 2017-09-23 | 2021-03-22 | Centrum Badawczo Rozwojowe Glokor Spolka Z Ograniczona Odpowiedzialnoscia | A method of producing a high nutrient paste from sprouted grains |
| CN108142803A (en) * | 2018-02-08 | 2018-06-12 | 黄志强 | Full nutrition coarse food grain |
| CN109793138A (en) * | 2018-12-12 | 2019-05-24 | 怀化市共生农业系统工程研究所(普通合伙) | A method of herbal cuisine drink is made with brown rice |
| TWI871317B (en) * | 2019-04-29 | 2025-02-01 | 瑞典商故魯比公司 | Solid food composition and its manufacturing method |
| CN116669562A (en) * | 2020-10-09 | 2023-08-29 | 雀巢产品有限公司 | Plant-based soft or frozen dessert made from grains and beans |
| BR112023005425A2 (en) | 2020-10-09 | 2023-05-09 | Nestle Sa | EXPRESS ICE CREAM OR FROZEN PLANT-BASED DESSERT MADE FROM CEREAL AND VEGETABLES |
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|---|---|---|---|---|
| CN103168997A (en) * | 2011-12-22 | 2013-06-26 | 上海颐养堂食品科技有限公司 | Whole grain compound rice containing embryo and fabrication technique |
| CN103229963B (en) * | 2013-04-27 | 2014-03-12 | 安徽燕之坊食品有限公司 | Coarse cereal food subjected to treatment of germination and preparation method of coarse cereal food |
| CN103549259B (en) * | 2013-10-27 | 2015-04-08 | 黑龙江省轻工科学研究院 | Production method for sugar-free coarse cereal powder |
| CN104207289A (en) * | 2014-09-30 | 2014-12-17 | 安徽科技学院 | Germinated tartary buckwheat and sticky brown rice composite solid beverage preparation method |
| CN104585638A (en) * | 2015-02-09 | 2015-05-06 | 安徽燕之坊食品有限公司 | Germinant coarse cereal rice paste and preparation method thereof |
-
2015
- 2015-09-08 CN CN201510562315.XA patent/CN105595187A/en active Pending
-
2016
- 2016-09-26 HK HK16111257.7A patent/HK1222987A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CN105595187A (en) | 2016-05-25 |
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