CN105595187A - Functional cereal grain paste and preparation method thereof - Google Patents
Functional cereal grain paste and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000004464 cereal grain Substances 0.000 title abstract 4
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 23
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 23
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 23
- 240000008042 Zea mays Species 0.000 claims abstract description 18
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 18
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 18
- 235000005822 corn Nutrition 0.000 claims abstract description 18
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 17
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 17
- 240000004713 Pisum sativum Species 0.000 claims abstract description 16
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 16
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 14
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 14
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 11
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 11
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 10
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 8
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract 5
- 230000035784 germination Effects 0.000 claims description 83
- 238000001035 drying Methods 0.000 claims description 72
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 65
- 238000012545 processing Methods 0.000 claims description 38
- 235000013339 cereals Nutrition 0.000 claims description 33
- 239000000839 emulsion Substances 0.000 claims description 16
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 13
- 235000021329 brown rice Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 239000011343 solid material Substances 0.000 claims description 6
- -1 oligoisomaltose Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
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- 235000013336 milk Nutrition 0.000 claims 2
- 239000008267 milk Substances 0.000 claims 2
- 210000004080 milk Anatomy 0.000 claims 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 12
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- 235000016709 nutrition Nutrition 0.000 abstract description 12
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- IMQLKJBTEOYOSI-UHFFFAOYSA-N Diphosphoinositol tetrakisphosphate Chemical compound OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 6
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- CNNRPFQICPFDPO-UHFFFAOYSA-N octacosan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCO CNNRPFQICPFDPO-UHFFFAOYSA-N 0.000 description 6
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- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 5
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 5
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- 235000001968 nicotinic acid Nutrition 0.000 description 5
- 239000011664 nicotinic acid Substances 0.000 description 5
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- 235000002949 phytic acid Nutrition 0.000 description 5
- 239000000467 phytic acid Substances 0.000 description 5
- 229930003451 Vitamin B1 Natural products 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 4
- 239000011668 ascorbic acid Substances 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 4
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- 238000000034 method Methods 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 229960003495 thiamine Drugs 0.000 description 4
- 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 4
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- 239000011691 vitamin B1 Substances 0.000 description 4
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- 229920001353 Dextrin Polymers 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 108010024636 Glutathione Proteins 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 102000019197 Superoxide Dismutase Human genes 0.000 description 3
- 108010012715 Superoxide dismutase Proteins 0.000 description 3
- 239000011149 active material Substances 0.000 description 3
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- 229940097217 cardiac glycoside Drugs 0.000 description 3
- 239000002368 cardiac glycoside Substances 0.000 description 3
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- 235000013325 dietary fiber Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
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- 229960003180 glutathione Drugs 0.000 description 3
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- LPMXVESGRSUGHW-HBYQJFLCSA-N ouabain Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@@H]1C[C@@]2(O)CC[C@H]3[C@@]4(O)CC[C@H](C=5COC(=O)C=5)[C@@]4(C)C[C@@H](O)[C@@H]3[C@@]2(CO)[C@H](O)C1 LPMXVESGRSUGHW-HBYQJFLCSA-N 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
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- 235000009566 rice Nutrition 0.000 description 3
- 229930002534 steroid glycoside Natural products 0.000 description 3
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 2
- 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
- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
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- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241001677738 Aleuron Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
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- 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 1
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- LUSZGTFNYDARNI-UHFFFAOYSA-N Sesamol Natural products OC1=CC=C2OCOC2=C1 LUSZGTFNYDARNI-UHFFFAOYSA-N 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
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- 230000001804 emulsifying effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013376 functional food Nutrition 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
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
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- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
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- 235000019192 riboflavin Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
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 present invention relates to a kind of functional form five cereals and stick with paste and preparation method thereof, specifically a kind of taking multiple five cereals asRaw material, through germination treatment, makes it produce a large amount of functional nutrient compositions, then is applicable to adult's food that keeps healthy by producingWith functional form nutrient formulation health care five cereals aleuron and production method thereof, belong to processing of farm products field.
Background technology
Doctor's food homology, the edible functional food with health care and prevent disease effect is to preventing and treat some chronic diseasesEffect is remarkable, but can select and to play the health food of preventive and therapeutic action less for people in the market. China passesSystem diet custom is taking plant food as main, but along with growth in the living standard, healthy dietary structure is destroyed, peopleThe ratio of food grain coarse cereals based food reduces gradually, causes feeding desorder, and therefore physical condition variation develops cereal assortedThe health-care food of grain class becomes trend.
Seed through germinate after, due to various physics and biochemical reaction in its body, the kind of the functional nutrient composition in seedClass and content all can significantly increase, and some seed through germinate after, it is better that its mouthfeel also becomes. As the harsh feeling of corn, bring back to lifeThe flatulence of taste, soybean, beany flavor, the stiff sense of brown rice, rice bran taste are all greatly improved and even disappear, and form unique perfume (or spice)Sweet local flavor and good taste. The most important thing is, the increase of some function factors in germination process, as isoflavones after soybean germination,GABA, ascorbic acid, niacin, protein, amino acid, vitamin C, cellulose, mineral matter equal size significantly increaseAdd, its health care is obviously strengthened. GABA in superoxide dismutase, sprouted unpolished rice in germination corn,IP6, dietary fiber equivalent significantly increase. Germination can increase nutritional quality and the functional character of lotus seeds endosperm, and fallsLow its anti-nutritive quality, it is the measured method of trophoplasm of improving lotus seeds and lotus nut that lotus seeds germinate.
On the basis of traditional diamond-making technique, exploitation has the emerging food deep process technology of physiologically active feature, and providesThe functional health food of a new generation, both can make up the deficiency of China's nutritional resource, again can be in the huge market demandCreate new wealth, improve people's quality of life.
Summary of the invention
The present invention selects some five cereals raw materials that are rich in various health care compositions, by scientific and technical means to itCarry out germination treatment, its function nutrition composition kind and content are increased greatly, and by scientific matching and processing, produce suitableClose the edible health care formula food of adult.
Five cereals of the present invention stick with paste be by germination pea, germination chick-pea, germination giant embryo black rice, germination black waxy corn,Germinated oat, germination Chinese sorghum, the germination seed of Job's tears, germination lotus seeds, germination sesame, germination sunflower seeds, skim milk, oligomeric different Fructus Hordei GerminatusSugar, maltodextrin solid material are made; Wherein, the percentage by weight of each solid material component is: germination pea 5-8%, germinationChick-pea 3-5%, germination giant embryo black rice 6-9%, germination black waxy corn 6-9%, germinated oat 7-10%, germination Chinese sorghum 5-8%, germinationSeed of Job's tears 6-9%, germination lotus seeds 8-11%, germination sesame 14-20%, germination sunflower seeds 4-6%, skimmed milk power 5-7%, oligomeric different Fructus Hordei GerminatusSugar 6-7%, maltodextrin 6-8%; Each formula constituent percentage sum is 100%;
Five cereals paste Preparation Method and comprise the following steps:
(1) pea is placed in to 45 DEG C of temperature drying baker drying and processings 35 minutes, soaks 18 hours 30 DEG C of temperature through 30 DEG C of temperature clear waterThe lower vernalization of degree 46 hours, with draining after purified rinse water. Germinate with this understanding, in pea, the content of GABA reaches203mg/100g, is 3.2 times of GABA in pea of not germinateing, protein in germination pea, mineral matter, vitamin C,Cellulose, amino acid, bad hematic acid and niacin content all significantly improve;
(2) chick-pea is placed in to 45 DEG C of temperature drying baker drying and processings 35 minutes, in the clear water of 32 DEG C of temperature, soak 22 hours,Vernalization 34 hours at 33 DEG C of temperature, with draining after purified rinse water. Germinate with this understanding, GABA in chick-peaContent reaches 154mg/100g, is 2.2 times of GABA in chick-pea of not germinateing, protein, mineral in germination chick-peaMatter, vitamin C, cellulose, amino acid content all significantly improve, and the content of phytic acid and total phenol declines;
(3) giant embryo black rice brown rice is placed in to 45 DEG C of temperature drying baker drying and processings 25 minutes, soaks 10 little through 28 DEG C of temperature clear waterTime, vernalization 25 hours at 32 DEG C of temperature, with draining after purified rinse water. In germination giant embryo black rice brown rice, GABA containsAmount reaches 67mg/100g, is 6.1 times of GABA in giant embryo black rice brown rice of not germinateing, and rice peptide content reaches 32mg/G, is 2.7 times of giant embryo black rice brown rice of not germinateing, in addition, the protein of giant embryo black rice brown rice after germinateing, mineral matter, vitamin,Cellulose, amino acid content all significantly improve;
(4) black waxy corn is placed in to 45 DEG C of temperature drying baker drying and processings 40 minutes, soaks 10 hours 30 through 28 DEG C of temperature clear waterVernalization 48 hours at DEG C temperature, with draining after purified rinse water. After black waxy corn germinates, GABA increases more than 2 times, core HuangElement increases by 500 many, and ascorbic acid increases more than 8 times, and 8 kinds of essential amino acid summations increase by 21%, and the black waxy corn after germination, can inhaleThe nutrition of receiving increases, reduced viscosity, and mouthfeel is improved, and has improved the nutrient utilization of corn;
(5) oat is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 8 hours 32 DEG C of temperature through 28 DEG C of temperature clear waterThe lower vernalization of degree 45 hours, drains after purified rinse water. Dietary fiber, vitamin B1, B2, E, folic acid, the mineral of oat after germinateingMatter is improved;
(6) Chinese sorghum is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 20 hours through 28 DEG C of clear water, at 31 DEG C of temperatureVernalization 72 hours, with draining after purified rinse water. After Chinese sorghum germination treatment, produce some new flavor substances, produced that some are newAldehydes, ketone, ester class and acids, be sweet flowery odour, germinate and significantly improved sorghum gluten, essential amino acid and fruitThe content of sugar, glucose, maltose;
(7) seed of Job's tears seed is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 6 hours 31 DEG C of temperature through 29 DEG C of clear waterThe lower vernalization of degree 46 hours, with draining after purified rinse water, shells. The seed of Job's tears is after germinateing, and its amino acid content significantly improves;
(8) shelling lotus seeds are placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soak 30 hours 34 DEG C of temperature through 29 DEG C of clear waterThe lower vernalization of degree 72 hours, with draining after purified rinse water. After lotus seeds germinate, phytic acid significantly increases, total phenol, tannin and pyrocatecholThe content of material significantly reduces, and water absorbing capacity, the emulsifying activity of lotus powder increase, total phenolic compound of lotus nut, always yellow after germinateingKetone and phenols alkaloid all significantly increase, and germinate and have increased nutritional quality and the functional character of lotus seeds endosperm, reduce it and resistNutritive quality, germination can improve the nutritional quality of lotus seeds and lotus nut;
(9) sesame is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 6 hours through 25 DEG C of clear water, at 30 DEG C of temperatureVernalization 28 hours, with draining after purified rinse water. Sesame is after germination, and fat content obviously reduces, the one-tenth such as leukotrienes, phosphorus, calciumDivide and increase, and contained sesamol has good anti-oxidation function;
(10) will shell polly seed nucleole through 28 DEG C of clear water immersions 6 hours, vernalization 36 hours at 30 DEG C of temperature, with after purified rinse waterDrain. Germination sunflower seeds contains abundant vitamin E, also contains the mineral matters such as other vitamins, iron, zinc, potassium, magnesium;
(11) by above through the material that germinates by proportioning ratio mixing, add 75 DEG C of hot water of 4.5 times, grind with fiberizer,Slurries are placed 1.5 hours, and middle stirring 2-3 time adopts 130 eye mesh screens to filter, filter rear emulsion add in proportion skimmed milk power,Then the batching such as oligoisomaltose, maltodextrin is constantly uniformly mixed;
(12) mixed emulsion is heated to 85 DEG C, and keeps carrying out sterilization in 35 minutes, afterwards mixed emulsion is put into homogenizer,Under 0.5MPa, homogeneous to feed liquid particle diameter is 1.5-2.0 micron;
(13) emulsion heating after homogeneous is concentrated into moisture 11-12wt.%, and at pressure 0.18MPa, temperature 51-53 DEG CUnder condition, spray dry, dry rear water content is lower than 2.8wt.%;
(14) powder is carried out asepticize cooling, metering, packaging, be functional form five cereals stick with paste finished product.
Above-mentioned functional form five cereals are stuck with paste, and the percentage by weight of the each solid material component of its formula most preferred embodiment is:Germination pea 6%, germination chick-pea 4%, germination giant embryo black rice 8%, germination black waxy corn 8%, germinated oat 8%, germination Chinese sorghum 6%,The germination seed of Job's tears 7%, germination lotus seeds 10%, germination sesame 18%, germination sunflower seeds 5%, skimmed milk power 6%, oligoisomaltose 7%, wheatBud dextrin 7%.
After adding 5-6 hot boiling water doubly to reconstitute in five cereals are stuck with paste to stir, it is edible.
Beneficial effect of the present invention: functional form five cereals of the present invention are stuck with paste and belonged to nutritional health food, and these functional form five cereals are assortedGrain is stuck with paste and is rich in GABA, protein, amino acid, mineral matter, vitamin C, vitamin B1, B2, VE, superoxide dismutaseEnzyme, isoflavones, dietary fiber, glutathione, forulic acid, phytic acid, oryzanol, phytosterol, tetracosanol, octacosanol, anti-The multiple active materials with special physiological function such as bad hematic acid, niacin, riboflavin, anthocyanidin, carrotene, cardiac glycoside, toolThere are the cardiovascular and cerebrovascular disease of the reduction incidence of disease, prevention alimentary tract cancer, anti-ageing many health cares of waiting for a long time. Functional form five cereals are stuck with pasteBe the functional health-care food that a kind of comprehensive nutrition, functional component substantially exceed general staple food, production method of the present invention is simple,Efficiency is high, profitable, and the functional form five cereals of production are stuck with paste supplementing human nutrition, to prevent disease, promotes the health of healthHave the certain significance.
Detailed description of the invention:
Embodiment 1:
(1) pea is placed in to 45 DEG C of temperature drying baker drying and processings 35 minutes, soaks 18 hours 30 DEG C of temperature through 30 DEG C of temperature clear waterThe lower vernalization of degree is after 46 hours, with draining after purified rinse water;
(2) chick-pea is placed in to 45 DEG C of temperature drying baker drying and processings 35 minutes, in the clear water of 32 DEG C of temperature, soak 22 hours,At 33 DEG C of temperature, vernalization is after 34 hours, with draining after purified rinse water;
(3) giant embryo black rice brown rice is placed in to 45 DEG C of temperature drying baker drying and processings 25 minutes, soaks 10 little through 28 DEG C of temperature clear waterTime, at 32 DEG C of temperature, vernalization is after 25 hours, with draining after purified rinse water;
(4) black waxy corn is placed in to 45 DEG C of temperature drying baker drying and processings 40 minutes, soaks 10 hours 30 through 28 DEG C of temperature clear waterAt DEG C temperature, vernalization, after 48 hours, drains after purified rinse water;
(5) oat is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 8 hours 32 DEG C of temperature through 28 DEG C of temperature clear waterThe lower vernalization of degree is after 45 hours, with draining after purified rinse water;
(6) Chinese sorghum is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 20 hours through 28 DEG C of clear water, at 31 DEG C of temperatureAfter vernalization 72 hours, with draining after purified rinse water;
(7) seed of Job's tears seed is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 6 hours 31 DEG C of temperature through 29 DEG C of clear waterThe lower vernalization of degree, after 46 hours, with draining after purified rinse water, is shelled;
(8) shelling lotus seeds are placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soak 30 hours 34 DEG C of temperature through 29 DEG C of clear waterThe lower vernalization of degree, after 72 hours, drains after purified rinse water;
(9) sesame is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 6 hours through 25 DEG C of clear water, at 30 DEG C of temperatureAfter vernalization 28 hours, with draining after purified rinse water;
(10) will shell polly seed nucleole through 28 DEG C of clear water immersions 6 hours, at 30 DEG C of temperature, vernalization, after 36 hours, is used purified rinse waterAfter drain;
(11) will mix (percentage by weight) through the material germinateing in following ratio above: germination pea 6%, germination chick-pea4%, germination giant embryo black rice 8%, germination black waxy corn 8%, germinated oat 8%, germination Chinese sorghum 6%, the germination seed of Job's tears 7%, germination lotus seeds10%, germination sesame 18%, germination sunflower seeds 5%. Add 75 DEG C of hot water of 4.5 times, grind with fiberizer, it is 1.5 little that slurries are placedTime, middle stirring 2-3 time, adopts 130 eye mesh screens to filter, and after filtering, emulsion adds skimmed milk power 6%, oligoisomaltose 7%, wheatThen the batchings such as bud dextrin 7% are constantly uniformly mixed;
(12) mixed emulsion is heated to 85 DEG C, and keeps carrying out sterilization in 35 minutes, afterwards mixed emulsion is put into homogenizer,Under 0.5MPa, homogeneous to feed liquid particle diameter is 1.5-2.0 micron;
(13) emulsion heating after homogeneous is concentrated into moisture 11wt.%, and at pressure 0.18MPa, under the condition that temperature is 51 DEG CSpray dry, dry rear water content is 2wt.%;
(14) powder is carried out asepticize cooling, metering, packaging, be functional form five cereals stick with paste finished product.
After adding the hot boiling water of 5 times to reconstitute in five cereals are stuck with paste to stir, it is edible.
Functional form five cereals of the present invention are stuck with paste and are belonged to nutritional health food, and these functional form five cereals are stuck with paste and are rich in gamma-amino fourthAcid, protein, amino acid, mineral matter, vitamin C, vitamin B1, B2, VE, superoxide dismutase, isoflavones, meals fibreDimension, glutathione, forulic acid, phytic acid, oryzanol, phytosterol, tetracosanol, octacosanol, ascorbic acid, niacin, coreThe multiple active materials with special physiological function such as flavine, anthocyanidin, carrotene, cardiac glycoside, have the cardiovascular and cerebrovascular of reduction diseaseThe sick incidence of disease, prevention alimentary tract cancer, anti-ageing many health cares of waiting for a long time.
Embodiment 2:
(1) pea is placed in to 45 DEG C of temperature drying baker drying and processings 35 minutes, soaks 18 hours 30 DEG C of temperature through 30 DEG C of temperature clear waterThe lower vernalization of degree is after 46 hours, with draining after purified rinse water;
(2) chick-pea is placed in to 45 DEG C of temperature drying baker drying and processings 35 minutes, in the clear water of 32 DEG C of temperature, soak 22 hours,At 33 DEG C of temperature, vernalization is after 34 hours, with draining after purified rinse water;
(3) giant embryo black rice brown rice is placed in to 45 DEG C of temperature drying baker drying and processings 25 minutes, soaks 10 little through 28 DEG C of temperature clear waterTime, at 32 DEG C of temperature, vernalization is after 25 hours, with draining after purified rinse water;
(4) black waxy corn is placed in to 45 DEG C of temperature drying baker drying and processings 40 minutes, soaks 10 hours 30 through 28 DEG C of temperature clear waterAt DEG C temperature, vernalization is after 48 hours, with draining after purified rinse water;
(5) oat is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 8 hours 32 DEG C of temperature through 28 DEG C of temperature clear waterThe lower vernalization of degree is after 45 hours, with draining after purified rinse water;
(6) Chinese sorghum is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 20 hours through 28 DEG C of clear water, at 31 DEG C of temperatureAfter vernalization 72 hours, with draining after purified rinse water;
(7) seed of Job's tears seed is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 6 hours 31 DEG C of temperature through 29 DEG C of clear waterThe lower vernalization of degree, after 46 hours, with draining after purified rinse water, is shelled;
(8) shelling lotus seeds are placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soak 30 hours 34 DEG C of temperature through 29 DEG C of clear waterThe lower vernalization of degree is after 72 hours, with draining after purified rinse water;
(9) sesame is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 6 hours through 25 DEG C of clear water, at 30 DEG C of temperatureAfter vernalization 28 hours, after purified rinse water, drain;
(10) the shell polly seed nucleole that will shell soaks 6 hours through 28 DEG C of clear water, and vernalization after 36 hours at 30 DEG C of temperature is rushed with pure waterAfter washing, drain;
(11) will mix (percentage by weight) through the material germinateing in following ratio above: germination pea 5%, germination chick-pea5%, germination giant embryo black rice 8%, germination black waxy corn 9%, germinated oat 7%, germination Chinese sorghum 8%, the germination seed of Job's tears 6%, germination lotus seeds11%, germination sesame 15%, germination sunflower seeds 4%; Add 75 DEG C of hot water of 4.5 times, grind with fiberizer, it is 1.5 little that slurries are placedTime, middle stirring 2-3 time, adopts 130 eye mesh screens to filter, and after filtering, emulsion adds skimmed milk power 7%, oligoisomaltose 7%, wheatThen the batchings such as bud dextrin 8% are constantly uniformly mixed;
(12) mixed emulsion is heated to 85 DEG C, and keeps carrying out sterilization in 35 minutes, afterwards mixed emulsion is put into homogenizer,Under 0.5MPa, homogeneous to feed liquid particle diameter is 1.5-2.0 micron;
(13) emulsion heating after homogeneous is concentrated into moisture 12wt.%, and at pressure 0.18MPa, under the condition that temperature is 53 DEG CSpray dry, dry rear water content is 1.9wt.%;
(14) powder is carried out asepticize cooling, metering, packaging, be functional form five cereals stick with paste finished product.
After adding the hot boiling water of 6 times to reconstitute in five cereals are stuck with paste to stir, it is edible.
Functional form five cereals of the present invention are stuck with paste and are belonged to nutritional health food, and these functional form five cereals are stuck with paste and are rich in gamma-amino fourthAcid, protein, amino acid, mineral matter, vitamin C, vitamin B1, B2, VE, superoxide dismutase, isoflavones, meals fibreDimension, glutathione, forulic acid, phytic acid, oryzanol, phytosterol, tetracosanol, octacosanol, ascorbic acid, niacin, coreThe multiple active materials with special physiological function such as flavine, anthocyanidin, carrotene, cardiac glycoside, have the cardiovascular and cerebrovascular of reduction diseaseThe sick incidence of disease, prevention alimentary tract cancer, anti-ageing many health cares of waiting for a long time.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change withModify, all should belong to covering scope of the present invention.
Claims (3)
1. functional form five cereals are stuck with paste, and it is characterized in that: this five cereals paste is by germination pea, germination chick-pea, sends outBud giant embryo black rice, germination black waxy corn, germinated oat, germination Chinese sorghum, the germination seed of Job's tears, germination lotus seeds, germination sesame, germination sunflowerSeed, skimmed milk power, oligoisomaltose, maltodextrin solid material are made; Wherein, the weight percent of each solid material componentThan being: germination pea 5-8%, germination chick-pea 3-5%, germination giant embryo black rice 6-9%, germination black waxy corn 6-9%, germinated oat 7-10%, germination Chinese sorghum 5-8%, germination seed of Job's tears 6-9%, germination lotus seeds 8-11%, germination sesame 14-20%, germination sunflower seeds 4-6%, de-Fat milk powder 5-7%, oligoisomaltose 6-7%, maltodextrin 6-8%; Each solid material formula constituent percentage sum is 100%.
2. functional form five cereals according to claim 1 are stuck with paste, and it is characterized in that: described formula five cereals are stuck with paste each solidThe percentage by weight of material component is: germination pea 6%, germination chick-pea 4%, germination giant embryo black rice 8%, germination black waxy corn 8%,Germinated oat 8%, germination Chinese sorghum 6%, the germination seed of Job's tears 7%, germination lotus seeds 10%, germination sesame 18%, germination sunflower seeds 5%, defatted milkPowder 6%, oligoisomaltose 7%, maltodextrin 7%.
3. the preparation method that functional form five cereals as claimed in claim 1 are stuck with paste, is characterized in that: its preparation method bagDraw together following steps:
(1) pea is placed in to 45 DEG C of temperature drying baker drying and processings 35 minutes, soaks 18 hours 30 DEG C of temperature through 30 DEG C of temperature clear waterThe lower vernalization of degree is after 46 hours, with draining after purified rinse water;
(2) chick-pea is placed in to 45 DEG C of temperature drying baker drying and processings 35 minutes, in the clear water of 32 DEG C of temperature, soak 22 hours,At 33 DEG C of temperature, vernalization is after 34 hours, with draining after purified rinse water;
(3) giant embryo black rice brown rice is placed in to 45 DEG C of temperature drying baker drying and processings 25 minutes, soaks 10 little through 28 DEG C of temperature clear waterTime, at 32 DEG C of temperature, vernalization is after 25 hours, with draining after purified rinse water;
(4) black waxy corn is placed in to 45 DEG C of temperature drying baker drying and processings 40 minutes, soaks 10 hours 30 through 28 DEG C of temperature clear waterAt DEG C temperature, vernalization is after 48 hours, with draining after purified rinse water;
(5) oat is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 8 hours 32 DEG C of temperature through 28 DEG C of temperature clear waterThe lower vernalization of degree is after 45 hours, with draining after purified rinse water;
(6) Chinese sorghum is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 20 hours through 28 DEG C of clear water, at 31 DEG C of temperatureAfter vernalization 72 hours, with draining after purified rinse water;
(7) seed of Job's tears seed is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 6 hours 31 DEG C of temperature through 29 DEG C of clear waterThe lower vernalization of degree, after 46 hours, with draining after purified rinse water, is shelled;
(8) shelling lotus seeds are placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soak 30 hours 34 DEG C of temperature through 29 DEG C of clear waterThe lower vernalization of degree is after 72 hours, with draining after purified rinse water;
(9) sesame is placed in to 45 DEG C of temperature drying baker drying and processings 30 minutes, soaks 6 hours through 25 DEG C of clear water, at 30 DEG C of temperatureAfter vernalization 28 hours, with draining after purified rinse water;
(10) shell polly seed nucleole through 28 DEG C of clear water immersions 6 hours, at 30 DEG C of temperature, vernalization is after 36 hours, with after purified rinse waterDrain;
(11) by above through the material that germinates by proportioning ratio mixing, add 75 DEG C of hot water of 4.5 times of volumes, grind with fiberizerBroken, slurries are placed 1.5 hours, and middle stirring 2-3 time adopts 130 eye mesh screens to filter, and after filtering, emulsion adds defatted milk in proportionThen the batchings such as powder, oligoisomaltose, maltodextrin are constantly uniformly mixed;
(12) step (11) mixed emulsion is heated to 85 DEG C, and keeps carrying out sterilization in 35 minutes, afterwards mixed emulsion is put intoIn homogenizer, under 0.5MPa, homogeneous to feed liquid particle diameter is 1.5-2.0 micron;
(13) emulsion heating after homogeneous is concentrated into moisture 11-12wt.%, and at pressure 0.18MPa, temperature 51-53 DEG CUnder condition, spray dry, dry rear water content is lower than 2.8wt.%;
(14) powder is carried out asepticize cooling, metering, packaging, be functional form five cereals stick with paste finished product, five cereals are stuck with paste intoAfter adding the hot boiling water of 5-6 times of volume to reconstitute in product to stir, it is edible.
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| CN201510562315.XA CN105595187A (en) | 2015-09-08 | 2015-09-08 | Functional cereal grain paste and preparation method thereof |
| HK16111257.7A HK1222987A1 (en) | 2015-09-08 | 2016-09-26 | Functional cereal grain paste and preparation method thereof |
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| CN109793138A (en) * | 2018-12-12 | 2019-05-24 | 怀化市共生农业***工程研究所(普通合伙) | A method of herbal cuisine drink is made with brown rice |
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| CN109793138A (en) * | 2018-12-12 | 2019-05-24 | 怀化市共生农业***工程研究所(普通合伙) | A method of herbal cuisine drink is made with brown rice |
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| WO2022074155A1 (en) | 2020-10-09 | 2022-04-14 | Société des Produits Nestlé S.A. | Plant based soft serve or frozen dessert made from cereal and legumes |
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| Publication number | Publication date |
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| HK1222987A1 (en) | 2017-07-21 |
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