CN108552468A - A kind of nutrition balanced type high dietary-fiber various grains gruel and preparation method thereof - Google Patents
A kind of nutrition balanced type high dietary-fiber various grains gruel and preparation method thereof Download PDFInfo
- Publication number
- CN108552468A CN108552468A CN201810343375.6A CN201810343375A CN108552468A CN 108552468 A CN108552468 A CN 108552468A CN 201810343375 A CN201810343375 A CN 201810343375A CN 108552468 A CN108552468 A CN 108552468A
- Authority
- CN
- China
- Prior art keywords
- parts
- bean
- various grains
- type high
- balanced type
- 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.)
- Pending
Links
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 37
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 32
- 230000035764 nutrition Effects 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013339 cereals Nutrition 0.000 claims abstract description 84
- 244000068988 Glycine max Species 0.000 claims abstract description 29
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 29
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 17
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 17
- 240000004922 Vigna radiata Species 0.000 claims abstract description 17
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 17
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 17
- 235000013527 bean curd Nutrition 0.000 claims abstract description 16
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 15
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 240000008042 Zea mays Species 0.000 claims abstract description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 13
- 235000005822 corn Nutrition 0.000 claims abstract description 13
- 150000001413 amino acids Chemical class 0.000 claims abstract description 12
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 10
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 10
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 9
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000013329 compounding Methods 0.000 claims description 7
- 235000020776 essential amino acid Nutrition 0.000 claims description 7
- 239000003797 essential amino acid Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 230000035800 maturation Effects 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 235000021395 porridge Nutrition 0.000 claims description 4
- 238000010276 construction Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 12
- 201000010099 disease Diseases 0.000 abstract description 10
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 10
- 238000005516 engineering process Methods 0.000 abstract description 10
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 5
- 235000019629 palatability Nutrition 0.000 abstract description 5
- 208000008589 Obesity Diseases 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000020824 obesity Nutrition 0.000 abstract description 4
- 238000004891 communication Methods 0.000 abstract description 2
- 108010068370 Glutens Proteins 0.000 abstract 1
- 238000007654 immersion Methods 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 230000036541 health Effects 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 241000371652 Curvularia clavata Species 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004080 punching Methods 0.000 description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 229920000294 Resistant starch Polymers 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000021254 resistant starch Nutrition 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 241000169546 Lycium ruthenicum Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- PNNCWTXUWKENPE-UHFFFAOYSA-N [N].NC(N)=O Chemical compound [N].NC(N)=O PNNCWTXUWKENPE-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000001906 cholesterol absorption Effects 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019007 dietary guidelines Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000020610 powder formula Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of nutrition balanced type high dietary-fiber various grains gruel and preparation method thereof, is related to food processing technology field.The various grains gruel is made of the raw material of following parts by weight：10 12 parts of glutinous rice, 12 14 parts of barley, 68 parts of buckwheat, 68 parts of oat, 68 parts of corn, 10 20 parts of soya bean, 10 20 parts of black soya bean, 5 10 parts of mung bean, 5 10 parts of red bean；By the miscellaneous beans decortication in above-mentioned parts by weight raw material, beans and skin of beancurd are separated.Thereafter, cereal, miscellaneous beans, skin of beancurd immersion, decatize, low temperature baked, are crushed, sieve after by above-mentioned parts by weight compound.According to modern nutriology principle, baking technology and coarse cereals compounded technology using superfine communication technique, low temperature improves the integrated mode of corn gluten protein amino acid and the palatability of coarse cereals, a kind of preparation method to rich people's diseases such as diabetes, obesity with adjusting function nutrition balanced type high dietary-fiber various grains gruel of structure.Uniform glossy, the congee body of various grains gruel color after working process of the present invention is evenly distributed, gives off a strong fragrance, good mouthfeel.
Description
Technical field
A kind of nutrition balanced type high dietary-fiber various grains gruel and preparation method thereof, belongs to food processing technology field.Specifically
Be related to superfine communication technique, low temperature bakes technology and coarse cereals compounded technology, finally obtain free from extraneous odour, flavour is strong, nutrition is equal
The high dietary-fiber various grains gruel of weighing apparatus.Uniform glossy, the congee body of various grains gruel color after working process of the present invention is evenly distributed, is fragrant
Gas is strong, good mouthfeel, and for protein content 20% or more, the ratio of eight kinds of essential amino acids of needed by human body is above FAO/
The percentage of the amino acid content in WHO scoring models.The present invention farthest remains the functional component in coarse cereals, changes
It has been apt to the palatability of coarse cereals dietary fiber, has created a kind of compounding mould of high protein high dietary-fiber delicate mouthfeel multi-grain porridge powder
Formula.
Background technology
Coarse cereals are the cereal crops that China shows unique characteristics, and the grain variety most welcome at present by domestic and international market, city
Field has good prospects, great development potentiality.But China's overwhelming majority coarse cereals are gone out in the form of raw grain or primary processed items
Mouth and consumption, industrialization level are relatively low.In the international market, China's coarse cereals are substantially exported with raw grain, are processed into product
Quantity is very little.And now in developed country's resident's food consumption, the food of industrialized production typically constitutes from 70%, and what is had is reachable
To 90%.In the domestic market, most of coarse cereals processing enterprise has been carried out after simple processing and packaging just to coarse cereals
Product is put goods on the market, the product of deep level development is few in number, and disclosure satisfy that improves the masses that diet structure adjustment needs
Food grains other than rice and wheat is less, it is particularly advantageous to diet nutritional balance mixed grain nourishing food, can diseases prevention, cure the disease coarse cereals health care food
Product are even more very rare.
Dietary fiber plays an important role on keeping digestion health, and the intake of dietary fiber is to angiocarpy
Disease, cancer, diabetes and Other diseases have certain prevention effect to be confirmed by scientists.Diet in cereal is fine
Dimension especially staple food wheat, since aleurone is scraped off in powder processed, processing excessively smart meticulous and content falls sharply, and in current meals
The hair of the rich people's diseases such as diabetes, obesity, colon cancer is caused in food structure due to eating smart meticulous flour and rice reason too much
The raising year by year of sick rate, nutritionist have increased this proposition the suggestion of dietary fiber intake in ordinary meal.It is sent out through research
Existing, the dietary cellulosic contained in coarse cereals corn can accelerate gastrointestinal peristalsis, reduce human body to cholesterol absorption, have and prevent coronary disease
The effect of disease；The dietary fiber contained in coarse cereals barley can be effectively reduced urine phosphorus, accelerate the excretion of urea nitrogen, and then slow down kidney
The failure of internal organs official；Contain a considerable amount of oligosaccharide in mung bean, intestinal flora can be improved, reduce the absorption of harmful substance, into
And play the purpose for maintaining health.
The data of modern nutriology shows that coarse cereals and two big staple food grain Burden lists are eaten a kind of grain nutritive value and wanted
Height, such as rice is singly eaten, the utilization rate of protein only has 58%, if with corn mixed edible, protein utilization can be improved
To 71%.Protein in coarse cereals cooperates so that restricted in the limiting amino acid methionine and cereal in beans
Amino acid lysine can be complementary, the pattern that the ratio of amino acid is needed closer to human body, to improve the biological value of protein.
Therefore, using the modern advanced foods processing technique such as ultramicro grinding, according to the dietary guidelines of China resident, in conjunction with modern nutrition
The concept for learning " the full paddy of nutrition " carries out coarse cereals compounding to improve the nutrition and health care functional characteristic of cereal, and then meets market
Demand to functional health type cereal product.
Present invention preserves " miscellaneous " of coarse cereals valuable point, that is, comprehensively utilize the coarse cereals raw materials such as oat, buckwheat, and with structure
Cereal foods amino acid novel compositions pattern improves protein content, for the purpose of the palatability for improving dietary fiber.For example, specially
A kind of sharp " nutritional coarse cereal porridge " (publication number：103284056 B of CN, publication date：2014.03.26 it) discloses by corn, buckwheat
The various grains gruel formula of several high nutrition food materials collocation such as wheat, black rice, lycium ruthenicum, tomato, diced apple and Radix Glycyrrhizae silk, shredded ginger,
But the diversification for only highlighting nutrition lacks the improvement to essential amino acid and balance.The present invention discards " thick " of coarse cereals,
I.e. using the new and high technologies such as ultramicro grinding come improve coarse cereals coarse mouthfeel, edible quality is poor the defects of, build to diabetes, obesity
The rich people's diseases such as disease have the protein content of adjusting function 20% or more, and the ratio of eight kinds of essential amino acids of needed by human body is high
The coarse cereals powder product of the percentage of the amino acid content in FAO/WHO scoring models.For example, a kind of patent " mixed grain porridge
And preparation method thereof " (publication number：101623068 B of CN, publication date：2011.08.31) disclose by red sorghum, yellow maize,
Glutinous rice, mung bean, black rice are weighed in proportion, and after screening, 2-3h is impregnated in the water of room temperature, after elutriation, then boiling 30-
60min toasts 1-3h at 40-80 DEG C, wears into powdery after room temperature cooling, carry out it is spare after sterilization processing, crush not into
Row ultramicro grinding, mouthfeel is more coarse, and the influence of the additive amount of dietary fiber to various grains gruel palatability is not also taken into account；Specially
A kind of sharp " various grains gruel " (publication number：102342417 B of CN, publication date：2013.01.23) disclose by coarse cereal powder and corn,
Black rice is placed in steamer, and tealeaves and orange peel are put into steamer, and 25min is steamed at 47 DEG C, and tealeaves is drawn in various coarse cereals
Peculiar smell, orange peel plays the role of fresh-keeping and extend the shelf life, and goes the process of peculiar smell and curing cumbersome, lacks at soybean
Reason does not make coarse cereals give out the rice fragrance of itself, and low temperature bake technology largely retain the Biofunctionals of coarse cereals because
The activity of son reduces the loss of lysine, dietary fiber and resistant starch.
Invention content
The object of the invention：With the quickening of modern life rhythm, people more get used to edible polished rice, smart face.And
Cereal is abandoned and caused by pick due to coarse mouthfeel, processing complexity and masses are to coarse cereals nutrition value recognization deficiency etc.
The rich people's diseases incidence such as diabetes, obesity increases year by year.For this phenomenon, the present invention is led to according to modern nutriology principle
It crosses coarse cereals compounded technology and develops protein content 20% or more, the ratio of eight kinds of essential amino acids of needed by human body is above
The nutrition balanced type high dietary-fiber various grains gruel of the percentage of the amino acid content in FAO/WHO scoring models.Add through the present invention
Treated that uniform glossy, the congee body of various grains gruel color is evenly distributed, gives off a strong fragrance, good mouthfeel for work.
Technical solution：The present invention is nutrition balanced type high dietary-fiber various grains gruel.It includes the following steps：
(1) it pre-processes：After soya bean, black soya bean, mung bean and red bean are peeled, miscellaneous beans, skin of beancurd are dried respectively；
(2) maturation process：It is spare by cereal, miscellaneous beans, skin of beancurd after decatize, low temperature bake respectively；
(3) ultramicro grinding：Ultramicro grinding is carried out after miscellaneous skin of beancurd is mixed in ratio described in claim 1；
(4) compounding of various grains gruel：It is higher than 20% with protein content, eight kinds of essential amino acid ratios of needed by human body are above
In FAO/WHO scoring models based on the percentage of the amino acid content, using dietary fiber palatability as index, by claim
It is nutrition balanced type high dietary-fiber various grains gruel after the 1 processed compounding.
(5) it reconstitutes：The temperature for reconstituting water is 60-100 DEG C, material-water ratio 1：6.
The method of the nutrition-balanced high dietary-fiber various grains gruel of the present invention, has the advantages that：
(1) color and luster：Congee body is in atropurpureus, and color uniformity is glossy；Tissue morphology：Congee body is evenly distributed, no knot
Block, it is not stratified；Smell：With the distinctive fragrance of bread basket, free from extraneous odour；Flavour mouthfeel：Product flavour is strong, and congee body is smooth,
Consistency is appropriate；Impurity：It is visible by naked eyes impurity.
(2) in terms of nutritional ingredient：Eight kinds of amino acid ratio equilibriums needed by human, the content of protein reach 20% with
On, largely retain the activity of the biological function sex factor of coarse cereals, increase the content of soluble dietary fiber, reduces and rely
The loss of propylhomoserin, dietary fiber and resistant starch.
Specific implementation mode
Specific implementation mode 1：A kind of nutrition balanced type high dietary-fiber various grains gruel is made of the raw material of following parts by weight：
10 parts of glutinous rice, 12 parts of barley, 6 parts of buckwheat, 6 parts of oat, 6 parts of corn, 10 parts of soya bean, 10 parts of black soya bean, 5 parts of mung bean, red bean 5
Part；Miscellaneous beans and skin of beancurd are split after soya bean, black soya bean, mung bean and red bean are peeled, after maturation process, miscellaneous beans and coarse cereals
It compounds and crushes by above-mentioned parts by weight, by being mixed after the 3% miscellaneous skin of beancurd Ultramicro-powder of addition, material-water ratio 1 is pressed with 60-100 DEG C of water：6 punchings
Tune.
Specific implementation mode 2：A kind of nutrition balanced type high dietary-fiber various grains gruel is made of the raw material of following parts by weight：
12 parts of glutinous rice, 14 parts of barley, 8 parts of buckwheat, 8 parts of oat, 8 parts of corn, 15 parts of soya bean, 15 parts of black soya bean, 8 parts of mung bean, red bean 8
Part；Miscellaneous beans and skin of beancurd are split after soya bean, black soya bean, mung bean and red bean are peeled, after maturation process, miscellaneous beans and coarse cereals
It compounds and crushes by above-mentioned parts by weight, by being mixed after the 4% miscellaneous skin of beancurd Ultramicro-powder of addition, material-water ratio 1 is pressed with 60-100 DEG C of water：6 punchings
Tune.
Specific implementation mode 3：A kind of nutrition balanced type high dietary-fiber various grains gruel is made of the raw material of following parts by weight：
10 parts of glutinous rice, 12 parts of barley, 6 parts of buckwheat, 6 parts of oat, 6 parts of corn, 15 parts of soya bean, 15 parts of black soya bean, 8 parts of mung bean, red bean 8
Part；Miscellaneous beans and skin of beancurd are split after soya bean, black soya bean, mung bean and red bean are peeled, after maturation process, miscellaneous beans and coarse cereals
It compounds and crushes by above-mentioned parts by weight, by being mixed after the 5% miscellaneous skin of beancurd Ultramicro-powder of addition, material-water ratio 1 is pressed with 60-100 DEG C of water：6 punchings
Tune.
Claims (6)
1. a kind of nutrition balanced type high dietary-fiber various grains gruel and preparation method thereof, which is characterized in that the method includes following
Step：
(1) it pre-processes：Soya bean, black soya bean, mung bean and red bean separate beans and skin of beancurd after decortication processing；
(2) maturation process：By cereal, miscellaneous beans, skin of beancurd, decatize, low temperature bake respectively；
(3) ultramicro grinding：The skin of beancurd of soya bean, black soya bean, mung bean and red bean is mixed in proportion through ultramicro grinding, it is spare；
(4) compounding of various grains gruel：According to modern nutriology principle, the compounding mould of nutrition balanced type high dietary-fiber various grains gruel is built
Formula, the raw material chosen include：10-12 parts of glutinous rice, 12-14 parts of barley, 6-8 parts of buckwheat, 6-8 parts of oat, 6-8 parts of corn, Huang
10-20 parts of beans, 10-20 parts of black soya bean, 5-10 parts of mung bean, 5-10 parts of red bean；Cereal, miscellaneous beans are pressed into above-mentioned parts by weight
After compounding adds miscellaneous skin of beancurd according to a certain percentage after crushing, it is mixed.A kind of protein content is constructed 20% or more, eight
Kind essential amino acid ratio is above the nutrition balanced type high dietary-fiber coarse cereals of the amino acid content in FAO/WHO scoring models
Congee product.
(5) it reconstitutes：The temperature for reconstituting water is 60-100 DEG C, material-water ratio 1：6.
2. nutrition balanced type high dietary-fiber various grains gruel according to claim 1 and preparation method thereof, which is characterized in that institute
The ratio for stating each ingredient of nutrition balanced type high dietary-fiber various grains gruel is preferably：10 parts of glutinous rice, 12 parts of barley, 6 parts of buckwheat, oat
6 parts, 6 parts of corn, 10 parts of soya bean, 10 parts of black soya bean, 5 parts of mung bean, 5 parts of red bean.
3. nutrition balanced type high dietary-fiber various grains gruel according to claim 1 and preparation method thereof, which is characterized in that institute
The ratio for stating each ingredient of nutrition balanced type high dietary-fiber various grains gruel is preferably：12 parts of glutinous rice, 14 parts of barley, 8 parts of buckwheat, oat
8 parts, 8 parts of corn, 15 parts of soya bean, 15 parts of black soya bean, 8 parts of mung bean, 8 parts of red bean.
4. nutrition balanced type high dietary-fiber various grains gruel according to claim 1 and preparation method thereof, which is characterized in that institute
The ratio for stating each ingredient of nutrition balanced type high dietary-fiber various grains gruel is preferably：10 parts of glutinous rice, 12 parts of barley, 6 parts of buckwheat, oat
6 parts, 6 parts of corn, 15 parts of soya bean, 15 parts of black soya bean, 8 parts of mung bean, 8 parts of red bean.
5. nutrition balanced type high dietary-fiber various grains gruel according to claim 1 and preparation method thereof, which is characterized in that miscellaneous
Grain congee protein content is above the amino acid in FAO/WHO scoring models in 20% or more, eight kind of essential amino acid ratio and contains
Amount.
6. nutrition balanced type high dietary-fiber various grains gruel according to claim 1 and preparation method thereof, which is characterized in that yellow
Miscellaneous skin of beancurd makes an addition to construction coarse cereals in multi-grain porridge powder through ultramicro grinding in proportion after beans, black soya bean, mung bean and red bean decortication processing
The high content mode of the dietary fiber of congee.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810343375.6A CN108552468A (en) | 2018-04-17 | 2018-04-17 | A kind of nutrition balanced type high dietary-fiber various grains gruel and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810343375.6A CN108552468A (en) | 2018-04-17 | 2018-04-17 | A kind of nutrition balanced type high dietary-fiber various grains gruel and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108552468A true CN108552468A (en) | 2018-09-21 |
Family
ID=63535503
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810343375.6A Pending CN108552468A (en) | 2018-04-17 | 2018-04-17 | A kind of nutrition balanced type high dietary-fiber various grains gruel and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108552468A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301581A (en) * | 2019-08-09 | 2019-10-08 | 四川东方主食产业技术研究院 | A kind of amino acid complementary type compound coarse cereals nutrition mixed congee and preparation method thereof |
| CN110432487A (en) * | 2019-09-14 | 2019-11-12 | 杭州盈财网络科技有限公司 | A kind of various grains gruel rice and its preparation process |
| CN110583976A (en) * | 2019-08-27 | 2019-12-20 | 许昌学院 | Instant coarse cereal blending powder and preparation method thereof |
| CN114098063A (en) * | 2021-12-15 | 2022-03-01 | 程清禾 | Nutritional coarse cereals and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010110294A (en) * | 2008-11-10 | 2010-05-20 | Minoru Hishinuma | Pre-mix powder comprising crushed cereal material |
| CN102106401A (en) * | 2011-01-24 | 2011-06-29 | 中国农业科学院农产品加工研究所 | Instant three-bean composite nutrient powder and preparation method thereof |
| CN104770445A (en) * | 2015-04-13 | 2015-07-15 | 许昌学院 | Coarse cereal biscuits with high dietary fibers and a preparation method thereof |
| CN105076979A (en) * | 2015-09-06 | 2015-11-25 | 大连嘉昱食品有限公司 | Instant coarse cereal resolvent powder and processing method thereof |
| CN107373324A (en) * | 2017-08-16 | 2017-11-24 | 吉林市永鹏农副产品开发有限公司 | A kind of coarse cereals mixotrophism rice of low GI values and preparation method thereof |
-
2018
- 2018-04-17 CN CN201810343375.6A patent/CN108552468A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010110294A (en) * | 2008-11-10 | 2010-05-20 | Minoru Hishinuma | Pre-mix powder comprising crushed cereal material |
| CN102106401A (en) * | 2011-01-24 | 2011-06-29 | 中国农业科学院农产品加工研究所 | Instant three-bean composite nutrient powder and preparation method thereof |
| CN104770445A (en) * | 2015-04-13 | 2015-07-15 | 许昌学院 | Coarse cereal biscuits with high dietary fibers and a preparation method thereof |
| CN105076979A (en) * | 2015-09-06 | 2015-11-25 | 大连嘉昱食品有限公司 | Instant coarse cereal resolvent powder and processing method thereof |
| CN107373324A (en) * | 2017-08-16 | 2017-11-24 | 吉林市永鹏农副产品开发有限公司 | A kind of coarse cereals mixotrophism rice of low GI values and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 郭长江等: "《现代营养治疗》", 31 August 2016, 中国医药科技出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301581A (en) * | 2019-08-09 | 2019-10-08 | 四川东方主食产业技术研究院 | A kind of amino acid complementary type compound coarse cereals nutrition mixed congee and preparation method thereof |
| CN110583976A (en) * | 2019-08-27 | 2019-12-20 | 许昌学院 | Instant coarse cereal blending powder and preparation method thereof |
| CN110432487A (en) * | 2019-09-14 | 2019-11-12 | 杭州盈财网络科技有限公司 | A kind of various grains gruel rice and its preparation process |
| CN114098063A (en) * | 2021-12-15 | 2022-03-01 | 程清禾 | Nutritional coarse cereals and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Verma et al. | Value added products from nutri-cereals: Finger millet (Eleusine coracana) | |
| CN105520052A (en) | Production method of staple food vermicelli for diabetic population | |
| CN108552468A (en) | A kind of nutrition balanced type high dietary-fiber various grains gruel and preparation method thereof | |
| CN107853577A (en) | Highland barley coarse cereal noodles and preparation method thereof | |
| CN101120757A (en) | Vegetarian meat five cereals food | |
| CN1951200A (en) | Coarse cereal powder | |
| CN106858317A (en) | A kind of low GI noodles and preparation method thereof | |
| CN104137967A (en) | Oat premix powder | |
| CN102871050A (en) | Method for preparing gold noodles | |
| CN103766713A (en) | Corn compound nutritious rice | |
| CN103766766A (en) | Amorphophallus konjac composite nutritious rice | |
| CN107019153A (en) | A kind of full oat hypolipemic function semi-dried noodle and its production method | |
| CN103168817A (en) | Functional multigrain shortbread and preparation method thereof | |
| CN104256361B (en) | Additive-free five cereals nutrient instant noodles and production method thereof | |
| CN1084158C (en) | Functional food for preventing and treating diabetes | |
| CN103766897A (en) | Compound kudzuvine root nutritional rice | |
| CN101467604A (en) | Nourishing rice flour and method for processing the same | |
| CN101129178A (en) | Corn chips for breakfast and method of preparing the same | |
| CN101390590B (en) | Chinese almond cake and production method thereof | |
| CN106333247A (en) | Processing method for multi-color, multi-taste puffing food | |
| CN104509784A (en) | Brown rice cake and preparation method thereof | |
| CN108634185A (en) | One kind is rich in polyphenol fast food multi-grain porridge powder and preparation method thereof | |
| CN104920995A (en) | Pumpkin nutritional rice and preparation method thereof | |
| CN104322639B (en) | High fine low fat cookies that a kind of high-load coarse cereal powder makes and preparation method thereof | |
| CN106722123A (en) | A kind of non-fried instant noodle |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180921 |
|
| RJ01 | Rejection of invention patent application after publication |