CN106260408B - Preparation method of food containing coarse cereals, fruits, nuts and vegetables - Google Patents
Preparation method of food containing coarse cereals, fruits, nuts and vegetables Download PDFInfo
- Publication number
- CN106260408B CN106260408B CN201610633673.XA CN201610633673A CN106260408B CN 106260408 B CN106260408 B CN 106260408B CN 201610633673 A CN201610633673 A CN 201610633673A CN 106260408 B CN106260408 B CN 106260408B
- Authority
- CN
- China
- Prior art keywords
- particles
- temperature
- area
- nut
- vegetable
- 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.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a preparation method of a coarse cereal, fruit, nut and vegetable food, which comprises the following steps of 1) extruding and baking whole grains by double screws in sequence to obtain a brittle whole grain material; 2) decocting saccharide and water to obtain syrup; 3) uniformly mixing the syrup and the brittle whole grain material, baking and cooling to obtain a fragrant and brittle whole grain material; 4) the method comprises the following steps of mixing crispy whole grain materials with dehydrated fruit particles, roasted nut particles, vacuum fried vegetable particles and/or pressure difference puffed vegetable particles to obtain the nutritional food integrating four bodies of coarse cereals, fruits, nuts and vegetables.
Description
Technical Field
The invention relates to a preparation method of coarse cereal food, in particular to a preparation method of coarse cereal, fruit, nut and vegetable food, and belongs to the technical field of food processing.
Background
Minor cereals generally refer to grain and bean crops other than five crops of rice, wheat, corn, soybean and potato. Mainly comprises the following steps: sorghum, millet, buckwheat (tartary buckwheat and tartary buckwheat), oat (hulless oat), barley, broom corn millet, broomcorn millet, coix seed, grain amaranth, kidney bean (kidney bean), mung bean, small bean (red bean and red bean), broad bean, pea, cowpea, lentil (lentil), black bean and the like.
The coarse cereals contain rich nutrients. Such as oats are rich in protein; the millet is rich in tryptophan and carotene; the beans are rich in high-quality protein; sorghum is rich in fatty acids and iron; the potato contains carotene and vitamin C. In addition, the coarse food grain also has the efficacy of losing weight. For example, corn also contains a large amount of magnesium, which can enhance intestinal peristalsis and promote the excretion of body wastes, and is very beneficial to weight reduction. Coarse grains are beneficial to replacing part of fine grains with the coarse grains for diabetes and are beneficial to controlling blood sugar of a diabetic, and researches show that after eating the coarse grains and the miscellaneous beans, the postprandial blood sugar change is generally smaller than that of wheat and common rice, the blood sugar fluctuation within 24 hours is reduced, the fasting blood sugar is reduced, the insulin secretion is reduced, and the blood sugar control of the diabetic is facilitated.
The fruits are food beneficial to human body, and contain abundant vitamins, dietary fibers and other substances.
The nuts respectively contain 36.0% of protein, 58.8% of fat, 72.6% of carbohydrate, vitamins (such as vitamin B, E), trace elements (phosphorus, calcium, zinc and iron), dietary fiber and the like. In addition, the product also contains monounsaturated fatty acid and polyunsaturated fatty acid, including essential fatty acid of human body such as linolenic acid and linoleic acid.
The nutrient substances of the vegetables mainly comprise minerals, vitamins, fibers and the like, and the higher the content of the substances is, the higher the nutritional value of the vegetables is. In addition, the moisture and dietary fiber content of vegetables are important nutritional quality indicators. Generally, vegetables with high water content and less dietary fiber have better tenderness and higher edible value. But from a health point of view dietary fiber is also an essential nutrient. The nutrients of vegetables cannot be underestimated, 90 percent of vitamin C and 60 percent of vitamin A which are necessary for human bodies are both from vegetables in the international food and agriculture organization statistics in 1990, and the vegetable contributes greatly to the health of human beings. In addition, the vegetables also contain various phytochemicals which are recognized as components beneficial to human health, such as carotenoid, dipropenyl compound, methyl sulfur compound and the like, and many vegetables also contain unique trace elements and have special health care effects on human bodies, such as lycopene in tomatoes, prostaglandin in onions and the like.
Disclosure of Invention
Aiming at the defects of single nutrient component of food, nutrient loss and element deficiency of a human body caused by eating refined food and the like in the prior art, the invention aims to provide the preparation method of the coarse cereal, fruit, nut and vegetable four-in-one nutrient food, the prepared food has balanced nutrition and scientific collocation, can adapt to nutrient substances required by the human body every day, has crisp and fragrant taste, keeps the original taste of grains, has the collocation of fruits, nuts and vegetables, and has the original taste of grains, the fragrance of fruits, the aftertaste of nuts and the fragrance of vegetables.
In order to achieve the technical purpose, the invention provides a preparation method of a coarse cereal, fruit, nut and vegetable food, which comprises the following steps:
1) extruding and baking the whole grains by double screws in sequence to obtain a brittle whole grain material;
2) decocting saccharide and water to obtain syrup;
3) uniformly mixing the syrup and the brittle whole grain material, baking and cooling to obtain a fragrant and brittle whole grain material;
4) mixing the crispy whole grain material with dehydrated fruit particles, roasted nut particles, vacuum fried vegetable particles and/or pressure difference puffed vegetable particles.
According to the preferable scheme, the double-screw extrusion is realized through a double-screw extruder, and an inner cavity of the double-screw extruder is sequentially divided into a primary spiral pushing area, a material mixing area, a secondary spiral pushing area, a shearing area, a high-temperature high-pressure area and a quantitative conveying area according to the material flow direction; the temperature of the first-stage spiral pushing area is 40-80 ℃, the temperature of the material mixing area is 80-100 ℃, the temperature of the second-stage spiral pushing area is 120-160 ℃, the temperature of the shearing area is 120-180 ℃, the temperature of the high-temperature high-pressure area is 120-180 ℃, and the temperature of the quantitative conveying area is 120-180 ℃. By optimizing proper double-screw extrusion process parameters, the whole grain material can be extruded and completely bulked without hard cores, and the nutritional ingredients of the whole grain material are not lost to the maximum extent.
In the preferable scheme, the baking in the step 1) is realized by adopting a continuous oven, the temperature of the continuous oven is set to be 150-220 ℃, and the stay time of the materials in the continuous oven is 1-2 min. The whole grain material extruded by the double screws is fully bulked, and then is quickly baked at high temperature by combining a continuous oven, so that the whole grain material is quickly crispy, and the loss of nutrient components can be reduced by quickly baking at high temperature.
Preferably, the material obtained by extrusion may be cut into granular or sheet-like material.
In a preferred scheme, the sugar and water are decocted to be syrup with the mass percentage concentration of 60-85% at the temperature higher than 100 ℃. The decocted syrup has higher content of glucose and fructose, and plays an important role in mixing and roasting with the brittle whole-grain material, on one hand, the Maillard reaction can be generated during roasting to ensure that the food has special fragrance, and on the other hand, the cooked syrup can delay the aging of starch, has the antioxidation effect on fat, reduces the water activity of the food, and prevents the food from changing color and taste.
In a preferred scheme, the sugar is at least one of white granulated sugar, maltose, coconut sugar and brown sugar.
In a preferred embodiment, the baking conditions in 3) are: the temperature is 90-160 ℃, and the time is 20-60 minutes. By baking at a suitable temperature, the chemical reaction between the syrup and the brittle whole grain material can be effectively promoted.
In a preferred scheme, the crispy whole grain material, the dehydrated fruit particles, the roasted nut particles, the vacuum fried vegetable particles and/or the pressure difference puffed vegetable particles comprise the following components in percentage by mass: 10 to 70 percent of fragrant and crisp whole grain material; 10 to 30 percent of dehydrated fruit particles; 10% -30% of roasted nut particles; 10-30% of vacuum fried vegetable particles and/or pressure difference puffed vegetable particles.
The components in the food of coarse cereal, fruit, nut and vegetable are reasonably matched and scientifically matched, the ingredients are mainly prepared according to a nutritional index standard, and a nutritional quality index method (INQ) is an index for evaluating the nutritional quality of food recommended by Hansenl and the like aiming at the problem of excessive heat energy intake of dietary nutrition existing in the United states public at that time. The nutrient quality index is as follows: INQ (index of nutrition) is the ratio of the nutrient density (the ratio of a certain nutrient contained in the food to the supply amount) to the thermal energy density (the ratio of the thermal energy contained in the food to the supply amount). The INQ is 1, the capacity of providing nutrients is equivalent to the capacity of providing energy, the capacity of providing nutrients for the food is greater than the capacity of providing energy for the food, the food is qualified in nutrition, the INQ is particularly suitable for overweight and obese people, the capacity of providing nutrients for the food is less than the capacity of providing energy, and the INQ values of various nutrients in different raw materials of the food with unqualified nutrition are different, so that an interworking mode is adopted, and according to the difference of various nutrition values of the food, a multivariate linear equation is established and solved to obtain the usage amount of each raw material. The raw materials are mixed to finally achieve the INQ value of each nutrient of the food equal to 1.
Preferably, the dehydrated fruit particles are prepared from at least one of grapes, olives, cherries, blueberries, apples, lemons, mangoes and bananas by granulating, and quickly drying and dehydrating. Through the rapid dehydration process, the nutritional ingredients of the fruits can be kept to the maximum extent, and the fruits are puffed, so that the faint scent and crispness of the fruits are kept. In the preferred scheme, 2-5 kinds of dehydrated fruit particles such as grapes, olives, cherries, blueberries, apples, lemons, mangoes and bananas are preferably selected as the dehydrated fruit particles.
Preferably, the roasted nut particles are prepared by roasting at least one of hazelnut, pistachio nut, peanut, almond, walnut, cashew nut, Chinese chestnut, pumpkin seed and sunflower seed. The nuts can be guaranteed to be unchanged in color and crisp in taste through roasting. In the preferred scheme, 2-5 kinds of roasted nut particles such as hazelnuts, pistachios, peanuts, almonds, walnuts, cashews, Chinese chestnuts, pumpkin seeds, sunflower seeds and the like are preferably selected as the roasted nut particles.
In a preferred embodiment, the vacuum fried vegetable granules or pressure difference puffed vegetable granules are prepared by granulating at least one of corn, green bean, carrot, okra, sweet potato, yam, lily, potato, tomato and onion, and then vacuum frying or pressure difference puffing. The nutritional ingredients of the vegetables can be ensured by vacuum frying or differential pressure puffing process, and the crisp and fragrant taste of the vegetables is increased. Preferably, the vacuum fried vegetable particles or pressure difference puffed vegetable particles are 2-5 of vacuum fried vegetable particles or pressure difference puffed vegetable particles of corn, kidney beans, carrots, okra, sweet potatoes, Chinese yam, lily, potatoes, tomatoes, onions and the like.
In a more preferred embodiment, the whole grain includes at least one of rice, corn, brown rice, oat, buckwheat, black rice, wheat, and millet.
Compared with the prior art, the technical scheme of the invention has the beneficial technical effects that:
1) the technical scheme of the invention scientifically matches coarse cereals, fruits, nuts and vegetables for the first time, has balanced nutrition and integrates four bodies into one body, prepares the nutritional food which is adaptive to the nutritional requirement of human body, and overcomes the defects of nutrition loss and element deficiency of human body caused by eating refined food due to single nutritional ingredient of food in the prior art.
2) The coarse cereal, fruit, nut and vegetable food disclosed by the invention is crispy in taste, maintains the original taste of grains, is matched with fruits, nuts and vegetables, has the original taste of grains, the fragrance of fruits, the aftertaste of nuts and the faint scent of vegetables, and meets the requirements of the public.
3) The preparation process of the food containing the coarse cereals, the fruits, the nuts and the vegetables can reserve the original nutritional ingredients of each component to the greatest extent, reduce the loss of the nutritional ingredients, does not need to add additional food additives and the like, and is high-quality green food.
4) The coarse cereal, fruit, nut and vegetable food has the advantages of simple preparation process and low cost, and is beneficial to industrial production.
Detailed Description
The following examples are intended to further illustrate the present disclosure, but not to limit the scope of the claims.
Example 1
1) The brown rice raw material is extruded by a double screw and is processed by a continuous high-temperature oven to obtain a flaky material. The inner cavity of the double-screw extruder is sequentially divided into a primary spiral pushing area, a material mixing area, a secondary spiral pushing area, a shearing area, a high-temperature high-pressure area and a quantitative conveying area according to the material flow direction; the temperature of the primary spiral pushing area is 50 ℃, the temperature of the material mixing area is 100 ℃, the temperature of the secondary spiral pushing area is 140 ℃, the temperature of the shearing area is 160 ℃, the temperature of the high-temperature high-pressure area is 160 ℃, and the temperature of the quantitative conveying area is 160 ℃. The temperature of the continuous oven was set at 200 ℃ and the residence time of the material in the continuous oven was 1 min.
2) Decocting with purified water and white sugar at 120 deg.C for 25min to obtain syrup with concentration of 75%.
3) Adding syrup into the extruded sheet material, and stirring.
4) Baking at 125 deg.C for 50 min, and cooling to obtain crispy cereal flakes.
5) And (3) uniformly cutting the grapes and the cherries into particles, and quickly drying and dehydrating to obtain dehydrated fruit particles.
6) And roasting and cooling the walnuts and the cashews to obtain the roasted nuts with unchanged color and crisp mouthfeel.
7) Cutting semen Maydis and semen Phaseoli Radiati, and vacuum frying to obtain crisp vegetable granule.
8) Mixing the fragrant and crisp cereal flake materials with dehydrated fruit particles, roasted nuts and crisp vegetable particles according to the proportion of 40%: 20%: 20%: mixing at 20%.
The obtained food has crisp taste, and has original taste of brown rice, grape and cherry fragrance, walnut and cashew aftertaste, and corn and bean fragrance.
Example 2
1) The black rice raw material is extruded by a double screw and is processed by a continuous high temperature oven to obtain granular materials. The inner cavity of the double-screw extruder is sequentially divided into a primary spiral pushing area, a material mixing area, a secondary spiral pushing area, a shearing area, a high-temperature high-pressure area and a quantitative conveying area according to the material flow direction; the temperature of the primary spiral pushing area is 70 ℃, the temperature of the material mixing area is 90 ℃, the temperature of the secondary spiral pushing area is 130 ℃, the temperature of the shearing area is 150 ℃, the temperature of the high-temperature high-pressure area is 150 ℃, and the temperature of the quantitative conveying area is 150 ℃. The temperature of the continuous oven was set at 180 ℃ and the residence time of the material in the continuous oven was 1 min.
2) Decocting with purified water, coconut sugar and maltose at 120 deg.C for 25min to obtain 65% syrup.
3) Adding the syrup into the extruded granular material and stirring uniformly.
4) Baking at 150 deg.C for 30 min, and cooling to obtain crispy cereal grain material.
5) And (3) uniformly cutting the apples and the lemons into granules, and quickly drying and dehydrating to obtain dehydrated fruit granules.
6) Roasting and cooling the hazelnuts and pistachio nuts to obtain the roasted nuts with unchanged color and crisp mouthfeel.
7) Cutting rhizoma Dioscoreae and Bulbus Lilii, and vacuum frying to obtain crisp vegetable granule.
8) Mixing the fragrant and crisp grain particle material with dehydrated fruit particles, roasted nuts and crisp vegetable particles according to the proportion of 55%: 15%: 15%: mixing at 15%.
The obtained food has crisp taste, original taste of fructus Zizaniae Caduciflorae, apple and lemon fruit flavor, aftertaste of semen Coryli Heterophyllae and pistachio, and delicate fragrance of rhizoma Dioscoreae and Bulbus Lilii.
Example 3
1) Mixing oat and brown rice raw materials according to the nutrition index, and obtaining the round granular material by twin-screw extrusion and a continuous high-temperature oven. The inner cavity of the double-screw extruder is sequentially divided into a primary spiral pushing area, a material mixing area, a secondary spiral pushing area, a shearing area, a high-temperature high-pressure area and a quantitative conveying area according to the material flow direction; the temperature of the primary spiral pushing area is 60 ℃, the temperature of the material mixing area is 90 ℃, the temperature of the secondary spiral pushing area is 140 ℃, the temperature of the shearing area is 160 ℃, the temperature of the high-temperature high-pressure area is 160 ℃, and the temperature of the quantitative conveying area is 160 ℃. The temperature of the continuous oven was set at 210 ℃ and the residence time of the material in the continuous oven was 1 min.
2) Decocting with purified water, white sugar and maltose at 110 deg.C for 35min to obtain syrup with concentration of 70%.
3) Adding the syrup into the extruded granular material and stirring uniformly.
4) Roasting at 130 deg.C for 40 min, and cooling to obtain crisp and fragrant grain granule material.
5) And uniformly cutting grapes, blueberries, bananas and apples into particles, and quickly drying and dehydrating to obtain dehydrated fruit particles.
6) And roasting the walnuts, the cashews, the pumpkin seeds and the sunflower seeds, and cooling to obtain the roasted nuts with unchanged color and crisp mouthfeel.
7) Cutting vegetables, carrots, okra and sweet potatoes, and performing differential pressure puffing to obtain the crisp vegetable particles.
8) Mixing the fragrant and crisp grain particle material with dehydrated fruit particles, roasted nuts and crisp vegetable particles according to the proportion of 50%: 15%: 20%: mixing 15% of the above materials.
The obtained food has crisp taste, and has original flavor of oat and brown rice, faint scent of grape, blueberry, banana, apple and other fruits, aftertaste of walnut, cashew nut, pumpkin seed, sunflower seed and other roasted nuts, and faint scent of corn, carrot, okra, sweet potato and other vegetables.
Claims (5)
1. A preparation method of coarse cereal, fruit, nut and vegetable food is characterized in that: the method comprises the following steps:
1) extruding and baking the whole grains by double screws in sequence to obtain a brittle whole grain material; the double-screw extrusion is realized through a double-screw extruder, and the inner cavity of the double-screw extruder is sequentially divided into a primary spiral pushing area, a material mixing area, a secondary spiral pushing area, a shearing area, a high-temperature high-pressure area and a quantitative conveying area according to the material flow direction; the temperature of the primary spiral pushing area is 40-80 ℃, the temperature of the material mixing area is 80-100 ℃, the temperature of the secondary spiral pushing area is 120-160 ℃, the temperature of the shearing area is 120-180 ℃, the temperature of the high-temperature high-pressure area is 120-180 ℃, and the temperature of the quantitative conveying area is 120-180 ℃; baking is realized by adopting a continuous oven, the temperature of the continuous oven is set to be between 150 and 220 ℃, and the stay time of materials in the continuous oven is 1 to 2 min;
2) decocting saccharide and water to obtain syrup; decocting the saccharides and water at a temperature higher than 100 ℃ to obtain syrup with the mass percentage concentration of 60-85%;
3) uniformly mixing the syrup and the brittle whole grain material, baking and cooling to obtain a fragrant and brittle whole grain material; the baking conditions are as follows: the temperature is 90-160 ℃, and the time is 20-60 minutes;
4) mixing the crispy whole grain material with dehydrated fruit particles, roasted nut particles, vacuum fried vegetable particles and/or pressure difference puffed vegetable particles.
2. The method for preparing a coarse cereal, fruit, nut and vegetable food as claimed in claim 1, wherein the method comprises the following steps: the sugar is at least one of white granulated sugar, maltose, coconut sugar and brown sugar.
3. The method for preparing a coarse cereal, fruit, nut and vegetable food according to claim 1 or 2, characterized in that: the crisp whole grain material, dehydrated fruit particles, roasted nut particles, vacuum fried vegetable particles and/or pressure difference puffed vegetable particles comprise the following components in percentage by mass:
10 to 70 percent of fragrant and crisp whole grain material;
10 to 30 percent of dehydrated fruit particles;
10% -30% of roasted nut particles;
10-30% of vacuum fried vegetable particles and/or pressure difference puffed vegetable particles.
4. The method for preparing a coarse cereal, fruit, nut and vegetable food as claimed in claim 3, wherein the method comprises the following steps:
the dehydrated fruit particles are obtained by granulating and quickly drying and dehydrating at least one of grapes, olives, cherries, blueberries, apples, lemons, mangoes and bananas;
the roasted nut particles are prepared by roasting at least one of hazelnut, pistachio nut, peanut, almond, walnut, cashew nut, Chinese chestnut, pumpkin seed and sunflower seed;
the vacuum fried vegetable particles or the pressure difference puffed vegetable particles are obtained by cutting at least one of corn, kidney beans, carrots, okra, sweet potatoes, Chinese yam, lily, potatoes, tomatoes and onions into particles and then vacuum frying or pressure difference puffing.
5. The method for preparing a coarse cereal, fruit, nut and vegetable food as claimed in claim 1, wherein the method comprises the following steps: the whole grain comprises at least one of rice, corn, brown rice, oat, buckwheat, black rice, wheat and millet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610633673.XA CN106260408B (en) | 2016-08-04 | 2016-08-04 | Preparation method of food containing coarse cereals, fruits, nuts and vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610633673.XA CN106260408B (en) | 2016-08-04 | 2016-08-04 | Preparation method of food containing coarse cereals, fruits, nuts and vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106260408A CN106260408A (en) | 2017-01-04 |
| CN106260408B true CN106260408B (en) | 2020-01-21 |
Family
ID=57665230
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610633673.XA Expired - Fee Related CN106260408B (en) | 2016-08-04 | 2016-08-04 | Preparation method of food containing coarse cereals, fruits, nuts and vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106260408B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007604A (en) * | 2018-06-28 | 2018-12-18 | 四川徽记食品股份有限公司 | A kind of preparation method of coarse cereals nut mixing breakfast |
| CN108902690A (en) * | 2018-07-18 | 2018-11-30 | 深圳市东西方实业发展有限公司 | A kind of quickly dissolving wholefood and preparation method thereof containing nut |
| CN109497397A (en) * | 2018-12-25 | 2019-03-22 | 宁波恒康食品有限公司 | A kind of production method of nut and vegetable stuffing mixed food |
| CN110973202A (en) * | 2019-11-19 | 2020-04-10 | 安徽东方果园生物科技有限公司 | Preparation method of food containing coarse cereals, fruits, nuts and vegetables |
| CN112868866B (en) * | 2019-11-29 | 2023-06-20 | 内蒙古伊利实业集团股份有限公司 | Baked cereal product and preparation method thereof |
| CN111227096A (en) * | 2020-02-20 | 2020-06-05 | 九阳股份有限公司 | Method for preparing baked cereal product and baked cereal product prepared by same |
| CN111657437A (en) * | 2020-06-30 | 2020-09-15 | 四川徽记食品股份有限公司 | Leisure food and preparation method thereof |
| CN114568636B (en) * | 2020-11-30 | 2023-12-01 | 内蒙古伊利实业集团股份有限公司 | Cereal composition with good brittleness and preparation method thereof |
| CN115428817A (en) * | 2022-06-07 | 2022-12-06 | 合肥多嘴猫食品有限公司 | Production method of coarse cereal bread flour |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558904A (en) * | 2009-05-27 | 2009-10-21 | 湖南富马科食品工程技术有限公司 | Method for producing coarse cereals rice by extruding double screw |
| CN102217746A (en) * | 2011-07-27 | 2011-10-19 | 马鞍山沁玖洲食品有限公司 | Ready-to-eat instant fruit-nut combined food and production method thereof |
| CN104585741A (en) * | 2013-11-01 | 2015-05-06 | 蔡兴明 | Combined type nutrient food, and preparation method and brewing and flavoring method of nutrient food |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564344B (en) * | 2013-11-20 | 2015-06-24 | 齐齐哈尔瑞盛食品制造有限公司 | Coarse cereal instant rice and preparation method thereof |
-
2016
- 2016-08-04 CN CN201610633673.XA patent/CN106260408B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558904A (en) * | 2009-05-27 | 2009-10-21 | 湖南富马科食品工程技术有限公司 | Method for producing coarse cereals rice by extruding double screw |
| CN102217746A (en) * | 2011-07-27 | 2011-10-19 | 马鞍山沁玖洲食品有限公司 | Ready-to-eat instant fruit-nut combined food and production method thereof |
| CN104585741A (en) * | 2013-11-01 | 2015-05-06 | 蔡兴明 | Combined type nutrient food, and preparation method and brewing and flavoring method of nutrient food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106260408A (en) | 2017-01-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106260408B (en) | Preparation method of food containing coarse cereals, fruits, nuts and vegetables | |
| US8192784B2 (en) | Fruit and vegetable snacks | |
| KR101627075B1 (en) | Method for preparing cookies comprising edible insect and cookies thereby | |
| CN1911110A (en) | Crisp pieces amusement food made of multiple fruits or vegetables | |
| Parveen et al. | Analysis of biscuits enriched with fibre by incorporating carrot and beetroot pomace powder | |
| CN111034898A (en) | Non-fried protein crisp chips and production method thereof | |
| CN105433259A (en) | Processing method of nutritional fruit and vegetable composite rice | |
| Raleng et al. | Opportunities in valorisation of industrial food waste into extruded snack products–a review | |
| Akubor | CHEMICAL COMPOSITION, PHYSICAL AND SENSORY ROPERTIESOF BISCUITS SUPPLEMENTED WITH CASHEW POMACE FLOUR | |
| CN110973202A (en) | Preparation method of food containing coarse cereals, fruits, nuts and vegetables | |
| Sahni et al. | Effect of different packaging materials on sensory attributes of fibre rich cookies during storage | |
| JP6792309B1 (en) | Solid food composition containing insoluble dietary fiber-containing foodstuff and method for producing the same | |
| JP6829921B1 (en) | Puffed food composition containing edible plants and method for producing the same | |
| Olatoye et al. | Effect of African breadfruit (Treculia africana) seed supplementation on some chemical and sensory attributes of fried water yam (Dioscorea alata) ball | |
| KR102341579B1 (en) | Onion gangjeong and preparation method thereof | |
| Correa et al. | Physicochemical characterization of sweet potato flour from the Colombian Caribbean | |
| WO2020255469A1 (en) | Solid food product composition that contains insoluble-dietary-fiber-containing ingredient, and method for manufacturing solid food product composition | |
| Bharathi et al. | Studies on the formulation of cake using green banana flour | |
| CN1044078C (en) | Method for preparation of mixed food of fruit, vegetable and sweet potato | |
| CN101849637B (en) | Nutritional cereal bar and preparation method thereof | |
| Mounika et al. | Development and standardization of pumpkin (Cucurbita maxima) incorporated cookies | |
| Ulya | CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT: HIGH IN FIBER SNACK BAR FROM SORGHUM AND SORGHUM SUGAR | |
| Edima-Nyah et al. | Formulation And Quality Characteristics of Gluten-Free Cookies from Banana (Musa Acuminata) And Carrot (Daucus carota) Composite, Supplemented with African Yam Bean (Sphenstylis stenocarpa) Flour | |
| OGUNTOYINBO et al. | Chemical composition and sensory characteristics of cookies produced from wheat and African yam bean flours | |
| Ilelaboye et al. | THE MINERAL AND ANTI-NUTRIENT VALUES OF INSTANT PLANTAIN BREADFRUIT FLOUR BLENDS |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20200121 |