CN102038142A - Sucrose-free oatmeal for middle-aged and elderly people - Google Patents
Sucrose-free oatmeal for middle-aged and elderly people Download PDFInfo
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- CN102038142A CN102038142A CN2009102132447A CN200910213244A CN102038142A CN 102038142 A CN102038142 A CN 102038142A CN 2009102132447 A CN2009102132447 A CN 2009102132447A CN 200910213244 A CN200910213244 A CN 200910213244A CN 102038142 A CN102038142 A CN 102038142A
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Abstract
The invention relates to a sucrose-free oatmeal for middle-aged and elderly people, which comprises the following materials in percentage by weight: 18-20% of raw cereal, 17-19% of oatmeal, 17-19% of puffed rice flour, 16-18% of maltodextrin, 11-13% of vegetable fat powder, 10-12% of soya flour, 4-6% of starch and 0.09% of vanillin. The processing technique of the sucrose-free oatmeal comprises the following steps: preparing the materials, and weighing with a balance scale according to the weight percentage; mixing for 16-20 minutes; drying at 54-56 DEG C for 14-16 minutes; and bagging with an automatic packing machine, and carrying out aluminum film sealing at 200-210 DEG C, wherein the small packing of each bag contains 918+/-5 g, and the large packing of each box contains 12 bags. The sucrose-free oatmeal provided by the invention can prevent cardiovascular diseases, and has the effects of prolonging the life, beautifying, promoting the metabolism of the human body, regulating the nervous function, softening and smoothing the skin, inhibiting and delaying the production of wrinkles and lowering the serum cholesterol.
Description
Technical field
The present invention relates to a kind of nutraceutical, more specifically relating to a kind of person in middle and old age does not have sucrose oatmeal, also relates to the processing technology that a kind of person in middle and old age do not have sucrose oatmeal simultaneously.
Background technology
The nutrition of soybean is very abundant, its protein content is up to 40%, oil-containing 20%, in addition also contain: health care composition such as isoflavones, soyabean oligosaccharides, soybean soapstock former times, soybean lecithin, other contains the nutriment of needed by human such as calcium, phosphorus, iron and vitamin E, B1, B2.Bean powder and soymilk are the bean products through special processing, purify and have kept its effective ingredient.Bean powder adopts advanced ultramicro grinding equipment to process, bean powder be in grinding the process of soya-bean milk, carried out the high temperature mashing off, special process such as high-pressure homogeneous is handled, removed the original beany flavor of soybean, bitter taste and ANFs etc., thereby made the bean powder delicate fragrance that becomes good to eat.The nutritive value of bean powder can match in excellence or beauty with milk fully.According to surveying and determination, the content of various nutrition in the 100g bean powder is respectively protein 3.2g, fatty 1.7g, carbohydrate 41g, calcium 27mg, vitaminB10 .05mg, vitamin B2 0.06mg, iron 2.5mg.In the lipid of bean powder, linoleic acid is very abundant and do not contain cholesterol, can prevent that angiocardiopathy from taking place.Soymilk contains abundant lecithin, can remove steroid unnecessary in the blood, and the laudatory title of " blood vessel street cleaner " is arranged.Bean powder is than the easier digestion of milk.Be the delicious and nourishing food that suits the taste of both old and young.The fat content shelter of oat has first of the cereal, be equivalent to rice, fine flour 4～5 times, and its fat mainly is made of monounsaturated fatty acid, linolenic acid and linolenic acid, singly is the 35%-52% that linolenic acid has just accounted for whole unrighted acids.Oat contains 8 seed amino acids and the vitamin E of needed by human body again, and its content also is higher than rice and fine flour.Oat also contains vitamin B1, B2 and folic acid, and several mineral materials such as calcium, phosphorus, iron, zinc, manganese and trace element.Oat not only nutritional labeling is abundant, and nutritive value is high, has been listed in health food.Oat is distinguished the flavor of sweet warm in nature, can the qi-restoratives hidroschesis.
Summary of the invention
The purpose of this invention is to provide a kind ofly be easy to carry, instant, person in middle and old age nutritious, that be suitable for mass consumption do not have sucrose oatmeal and processing technology thereof.
In order to realize above-mentioned purpose, solution of the present invention is:
A kind of person in middle and old age do not have sucrose oatmeal, comprise former oatmeal, oatmeal, bulking ground rice, wheat tooth dextrin, vegetable fat powder, bean powder, starch, vanillic aldehyde, its formulation weight percentage is: former oatmeal 18-20%, oatmeal 17-19%, bulking ground rice 17-19%, wheat tooth dextrin 16-18%, vegetable fat powder 11-13%, bean powder 10-12%, starch 4-6%, vanillic aldehyde 0.09%.
Preferably, its formulation weight percentage is: former oatmeal 19%, oatmeal 18%, bulking ground rice 18%, wheat tooth dextrin 17%, vegetable fat powder 12%, bean powder 11%, starch 4.91%, vanillic aldehyde 0.09%.
A kind of person in middle and old age do not have the processing technology of sucrose oatmeal, and described technology may further comprise the steps: batching, weigh by weight percentage with scale; Stir; Dry; Automatic packaging machine carries out every bag of 918g ± 5g of inner wrapping, and the sealing aluminum membrane temperature is 200-210 ℃; 12 bags in the every box of big packing.
Preferably, its mixing time is 16-20 minute.
Preferably, its baking temperature is 54-56 ℃, and be 14-16 minute drying time.
The present invention adopts has following beneficial effect after the above-mentioned technical solution:
Have and to prevent that angiocardiopathy from taking place, longevity, beauty treatment are arranged, strengthen human body metabolism, adjust nervous function, can play making the skin delicacy smooth, suppress, delay wrinkle generation effect, also have the effect that reduces serum cholesterol.
The specific embodiment
In order more to be expressly understood technology contents of the present invention, describe in detail especially exemplified by following examples.
Embodiment one:
Former oatmeal 18kg, oatmeal 17kg, bulking ground rice 17kg, wheat tooth dextrin 16kg, vegetable fat powder 11kg, bean powder 10kg, starch 4kg, vanillic aldehyde 0.09kg weigh.
Pour above-mentioned batching into mixer, stirred 16 minutes, guarantee not caking, all even loose, the feel exquisiteness.Pour drying machine into and be warmed to 54 ℃ and carry out drying and handle, be 14 minutes drying time, adds automatic packaging machine then and carry out every bag of 918g ± 5g of inner wrapping, and the sealing aluminum membrane temperature is 200 ℃; Inner wrapping is packed 12 bags in every box more greatly.
Embodiment two:
Former oatmeal 20kg, oatmeal 19kg, bulking ground rice 19kg, wheat tooth dextrin 18kg, vegetable fat powder 13kg, bean powder 12kg, starch 6kg, vanillic aldehyde 0.09kg weigh.
Pour above-mentioned batching into mixer, stirred 20 minutes, guarantee not caking, all even loose, the feel exquisiteness.Pour drying machine into and be warmed to 56 ℃ and carry out drying and handle, be 16 minutes drying time, adds automatic packaging machine then and carry out every bag of 918g ± 5g of inner wrapping, and the sealing aluminum membrane temperature is 210 ℃; Inner wrapping is packed 12 bags in every box more greatly.
Embodiment three:
Former oatmeal 19kg, oatmeal 18kg, bulking ground rice 18kg, wheat tooth dextrin 17kg, vegetable fat powder 12kg, bean powder 11kg, starch 4.91kg, vanillic aldehyde 0.09kg weigh.
Pour above-mentioned batching into mixer, stirred 18 minutes, guarantee not caking, all even loose, the feel exquisiteness.Pour drying machine into and be warmed to 55 ℃ and carry out drying and handle, be 15 minutes drying time, adds automatic packaging machine then and carry out every bag of 918g ± 5g of inner wrapping, and the sealing aluminum membrane temperature is 205 ℃; Inner wrapping is packed 12 bags in every box more greatly.
Nutrition of the present invention: in every 100g content, heat 〉=1450KJ, protein 〉=4g, fat 〉=2g, carbohydrate≤50g.
In this specification, the present invention is described with reference to its certain embodiments.But, still can make various modifications and conversion obviously and not deviate from the spirit and scope of the present invention.Therefore, specification is regarded in an illustrative, rather than a restrictive.
Claims (5)
1. person in middle and old age do not have sucrose oatmeal, comprise former oatmeal, oatmeal, bulking ground rice, wheat tooth dextrin, vegetable fat powder, bean powder, starch, vanillic aldehyde, it is characterized in that the formulation weight percentage is: former oatmeal 18-20%, oatmeal 17-19%, bulking ground rice 17-19%, wheat tooth are stuck with paste dregs of rice 16-18%, vegetable fat powder 11-13%, bean powder 10-12%, starch 4-6%, vanillic aldehyde 0.09%.
2. a kind of person in middle and old age according to claim 1 do not have sucrose oatmeal, it is characterized in that formulation weight percentage the best is: former oatmeal 19%, oatmeal 18%, bulking ground rice 18%, wheat tooth dextrin 17%, vegetable fat powder 12%, bean powder 11%, starch 4.91%, vanillic aldehyde 0.09%.
3. a kind of person in middle and old age according to claim 1 do not have the processing technology of sucrose oatmeal, it is characterized in that, described technology may further comprise the steps: batching, weigh by weight percentage with scale; Stir; Dry; Automatic packaging machine carries out every bag of 918g ± 5g of inner wrapping, and the sealing aluminum membrane temperature is 200-210 ℃; 12 bags in the every box of big packing.
4. a kind of person in middle and old age according to claim 3 do not have the processing technology of sucrose oatmeal, it is characterized in that, mixing time is 16-20 minute.
5. a kind of person in middle and old age according to claim 3 do not have the processing technology of sucrose oatmeal, it is characterized in that, baking temperature is 54-56 ℃, and be 14-16 minute drying time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102132447A CN102038142A (en) | 2009-10-21 | 2009-10-21 | Sucrose-free oatmeal for middle-aged and elderly people |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102132447A CN102038142A (en) | 2009-10-21 | 2009-10-21 | Sucrose-free oatmeal for middle-aged and elderly people |
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| CN102038142A true CN102038142A (en) | 2011-05-04 |
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| CN2009102132447A Pending CN102038142A (en) | 2009-10-21 | 2009-10-21 | Sucrose-free oatmeal for middle-aged and elderly people |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355602A (en) * | 2013-07-18 | 2013-10-23 | 北京中科邦尼国际科技有限责任公司 | Composition used for instant oatmeal, instant oatmeal and preparation method thereof |
| CN104522537A (en) * | 2013-07-18 | 2015-04-22 | 北京中科邦尼国际科技有限责任公司 | Instant oatmeal composition, instant oatmeal and preparation method thereof |
| CN104719768A (en) * | 2015-03-30 | 2015-06-24 | 陕西师范大学 | Production method of oat whole-seed extruding product |
| CN106720816A (en) * | 2016-11-24 | 2017-05-31 | 广东穗格氏贸易有限公司 | A kind of instant coffee oat and preparation method thereof |
-
2009
- 2009-10-21 CN CN2009102132447A patent/CN102038142A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355602A (en) * | 2013-07-18 | 2013-10-23 | 北京中科邦尼国际科技有限责任公司 | Composition used for instant oatmeal, instant oatmeal and preparation method thereof |
| CN104522537A (en) * | 2013-07-18 | 2015-04-22 | 北京中科邦尼国际科技有限责任公司 | Instant oatmeal composition, instant oatmeal and preparation method thereof |
| CN104719768A (en) * | 2015-03-30 | 2015-06-24 | 陕西师范大学 | Production method of oat whole-seed extruding product |
| CN104719768B (en) * | 2015-03-30 | 2018-08-24 | 陕西师范大学 | A kind of production method of the full seed extruded product of oat |
| CN106720816A (en) * | 2016-11-24 | 2017-05-31 | 广东穗格氏贸易有限公司 | A kind of instant coffee oat and preparation method thereof |
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Application publication date: 20110504 |