CN114052166A

CN114052166A - Instant cereal product and preparation method thereof

Info

Publication number: CN114052166A
Application number: CN202010746294.8A
Authority: CN
Inventors: 盛蕾; 王磊; 杜辉
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Priority date: 2020-07-29
Filing date: 2020-07-29
Publication date: 2022-02-18

Abstract

The invention provides a ready-to-eat cereal product and a preparation method thereof. The ready-to-eat cereal product is characterized by comprising a cereal component, a protein component and an oil component; wherein the cereal component comprises cereal flakes and expanded cereal grains, and the protein component comprises protein granules and protein powder; the cereal component and the protein particles are subjected to oil immersion treatment by the oil component in advance; the average grain diameter of the protein granules is 0.4-1.2 cm; the average grain size of the protein powder is 0.005-0.6 mm. The instant cereal product has strong baking aroma, balanced nutrition and high protein content, and meets the energy supply requirements of three nutrients of athletes.

Description

Instant cereal product and preparation method thereof

Technical Field

The invention relates to a cereal product, in particular to an instant cereal product meeting the nutrient energy supply requirements of athletes and a preparation method thereof.

Background

The world health organization (WTO) specifies "health is not merely free of disease and physical weakness, but a state of well being in physical, mental and social adaptation. The most important guarantee for achieving the state is the body-building exercise and the reasonable nutrition is from comprehensive, balanced and proper diet, and for the sports people, the nutrition of the sports people can meet the nutritional requirements according to the proper diet improvement.

With the development of sports and the rise of public fitness, the dietary nutrition problem of athletes is widely regarded. Reasonable dietary nutrition is the most basic guarantee for athletes to practice and compete, and is the material basis for keeping good competitive state and athletic ability. The nutritional diet is one of powerful means except training, and plays an important role in improving the athletic ability of athletes and recovering after exercise.

The inventor finds out the phenomenon that the intake ratio of three nutrient substances of athletes in China is unreasonable through consulting related documents, and mainly shows the phenomenon that the intake of carbohydrate is insufficient and the intake of fat and protein is excessive. Due to lack of knowledge in the kinematics and nutrition, some athletes overestimate the importance of meat and protein food nutrition, neglect the important value of carbohydrate-rich staple food, moisture and vegetables, and select improper food to cause nutrient imbalance. This phenomenon causes decrease of glycogen storage in vivo and increase of ammonia concentration in blood to increase the burden of liver and kidney, and physiological changes of the body not only affect the exercise level of athletes, but also cause insufficient brain energy supply and decrease of functions of respiratory and cardiovascular circulatory systems, and finally reduce the immune system of the body, and in severe cases, the physiological changes affect the physical health level of the athletes.

The three major nutrients refer to carbohydrates, lipids and proteins, and have the common characteristics of providing energy and having large requirements for human bodies. The main function of saccharides is to provide energy and dietary fiber, and the higher glycogen stores prevent exercise-induced fatigue. Lipids are used as a form of energy storage in the body to maintain normal body temperature and protect organs in the body. Proteins play a major role in the structure and function of the body, and can provide energy during and after exercise in situations of low glycogen stores and insufficient energy supply.

The energy needs of athletes are food energy levels that maintain physical form, physical structure, physiological function, and normal athletic training competitions. Scientific nutritional dietary structure is the premise of ensuring good physical health state and physical ability level of athletes. In order to ensure the energy requirements of athletes in the process of movement, the energy supply ratios of three ingested nutrients are reasonably balanced, and according to the notice of ' evaluation standards of excellent telemechanical physical functions ' and ' evaluation standards of excellent athletes ' and intervention guidelines ' issued by the national general office of sports, the recommended ratios of the three ingested nutrients of athletes in China are as follows: the energy supply of the saccharides accounts for 50-60% of the total energy; when the supply of carbohydrates is limited in sports, fat becomes an important energy source, and the energy of fat accounts for 25% -30% of the total energy. The protein energy is 12-15% of the total energy, wherein the high-quality protein can not be lower than 30%.

The Maillard reaction is non-enzymatic browning of carbonyl in sugar and amino in amino acid, and is the main source of various matters with rich color and luster and aroma in food processing. The higher the temperature and the longer the heating time, the faster the reaction and the stronger the aroma.

Disclosure of Invention

The invention aims to provide an instant cereal product, which has strong baking aroma and can provide balanced nutrition by adding a cereal component subjected to oil immersion treatment of an oil component and a protein component combined by granules and powder, and meets the functional requirements of three nutrients of athletes.

According to one aspect of the invention, there is provided a ready-to-eat cereal product comprising a cereal component, a protein component and an oil component;

wherein the cereal component comprises cereal flakes and expanded cereal grains, and the protein component comprises protein granules and protein powder;

the cereal component and the protein particles are subjected to oil immersion treatment by the oil component in advance;

the average grain diameter of the protein granules is 0.4-1.2 cm;

the average grain size of the protein powder is 0.005-0.6 mm.

Preferably, the mass ratio of the protein particle material to the protein powder material is 3:1-4.5: 1.

Preferably, the mass ratio of the expanded cereal to the protein particulate material is from 1.9:1 to 3: 1.

Preferably, the protein granule comprises soy protein granules and freeze-dried legume granules, and the protein powder comprises milk protein powder and soy flour.

Preferably, the oil component comprises vegetable oil.

According to one embodiment, the ready-to-eat cereal product comprises the following main ingredients in parts by weight:

15-35 parts of oatmeal, 15-35 parts of puffed grain, 5-18 parts of bean protein granules, 5-20 parts of freeze-dried bean granules, 2-10 parts of bean powder, 0.5-2 parts of milk protein powder and 6-12 parts of vegetable oil.

Preferably, the ready-to-eat cereal product further comprises:

one or more of the following auxiliary components in parts by weight: 0-16 parts of dried fruits and vegetables, 0-10 parts of fruit and vegetable powder, 0-7 parts of nuts or seeds, 3-15 parts of white granulated sugar, 9-15 parts of polydextrose, 0.05-0.5 part of emulsifier, 0.005-0.1 part of antioxidant, 0.1-0.6 part of edible salt, 1-8 parts of prebiotics and 0-9 parts of freeze-dried yogurt blocks; and

5-30 parts of water.

According to another aspect of the invention, there is provided a method of preparing the ready-to-eat cereal product, comprising a syrup boiling step, an oil immersion treatment step and a mixing step;

wherein the syrup boiling step comprises:

powder dissolving step: adding protein powder into water of 40-70 deg.C, dissolving to obtain protein solution,

oil material preparation: melting the oil components at 40-70 deg.C to liquid state to obtain liquid oil components,

syrup boiling: adding 30-70% of the total amount of the liquid oil material components into the protein solution, and decocting at 40-70 deg.C for 10-60min to obtain syrup;

the oil immersion treatment step comprises immersing the soy protein particles in the cereal component and protein particle material in the remaining liquid oil component for 20-60 min.

Preferably, the powder dissolving step comprises mixing and dissolving the bean flour, the milk protein powder, and optional sweeteners, salt, dietary fiber and prebiotics;

the oil material preparation step comprises the steps of melting the vegetable oil to be in a liquid state, and then uniformly mixing the melted vegetable oil with the emulsifier and the antioxidant.

Preferably, the method further comprises a step of mixing, a step of baking and optionally a step of post-mixing;

wherein the mixing step comprises a dry material mixing step and a dry and wet material mixing step,

the step of mixing the dry materials comprises the step of uniformly mixing the grain components and the bean protein particles which are subjected to the oil immersion treatment with one or more of optional dried fruits and vegetables, fruit and vegetable powder, nuts or seeds to obtain a dry material mixture,

the step of mixing the dry and wet materials comprises the step of uniformly mixing the syrup and the dry material mixture to obtain a dry and wet material mixture;

the baking step comprises baking the dry and wet material mixture at the temperature of 100-160 ℃ for 10-40 min.

The cereal product has the advantages of high protein content, balanced nutrition, high crispness, rich baking aroma and convenience for eating, and the energy supply ratio of the three nutrients meets the recommended intake ratio of Chinese athletes, namely the energy supply of saccharides accounts for 50-60% of the total energy, the energy supply of fats accounts for 25-30% of the total energy, and the energy supply of proteins accounts for 12-15% of the total energy.

Detailed Description

Technical features, objects and advantages of the present invention will be more clearly understood and appreciated by those skilled in the art. It should be understood that the following detailed description is merely exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.

The invention provides a cereal-based product comprising a cereal component, a protein component and an oil component.

Wherein the cereal component comprises cereal flakes and expanded cereal.

The oatmeal used in the present invention is preferably selected from one or more of oatmeal, rye meal, quinoa meal, buckwheat meal, wheat meal, and barley meal.

The puffed grain is prepared from grain powder by puffing process, wherein the grain can be one or more of whole wheat, brown rice, corn, barley, oat, buckwheat, sorghum, sweet potato, rhizoma Dioscoreae, potato, Coicis semen, quinoa, and millet. The puffed grain thus produced has a loose texture and a crispy texture. However, the expanded grain is typically high in carbohydrate content, exceeding the energy requirements of athletes for carbohydrate.

The protein component comprises protein granule and protein powder, and the average particle diameters are 0.4-1.2cm and 0.005-0.6mm respectively. The mass ratio of the protein granules to the protein powder is 3:1-4.5:1, preferably 3.4: 1-4.1: 1, and more preferably 3.7: 1.

Wherein the protein granule comprises soy protein granules and freeze-dried legume granules. The soybean protein granule is prepared by puffing, and has crisp taste. The bean protein particles used in the invention are prepared by puffing one or more of soybean, mung bean, black bean, red bean, pea, cowpea, sword bean, hyacinth bean, kidney bean, chickpea, pigeon pea and broad bean.

In the instant cereal product of the invention, puffed cereals with fluffy volume are combined with soy protein particles with crisp mouthfeel and low carbohydrate content, so that the energy supply requirement of carbohydrate of athletes is met, and the crisp mouthfeel of the product is brought. Preferably, the mass ratio of puffed cereal to soy protein particles is 1.9:1 to 3:1, preferably 2.2:1 to 2.7:1, more preferably 2.5: 1.

On the other hand, the soybean protein particles subjected to puffing treatment and the freeze-dried bean particles subjected to freeze drying treatment are combined for use, so that the volume fluffiness of the product can be increased, the protein requirement of the product is met, and the problems of compact structure and hard mouthfeel of the product generated after the protein energy supply requirement is met only by adding protein powder are avoided.

The freeze-dried bean particles are bean particles subjected to freeze-drying treatment. The freeze-dried bean particles used in the present invention include, but are not limited to, particles of one or more of freeze-dried soybeans, mung beans, black beans, red beans, peas, cowpeas, jack beans, lentils, kidney beans, chickpeas, pigeon peas, and broad beans.

In the instant cereal product, protein powder is added on the basis of adding the soy protein particles and the freeze-dried bean particles, so that the baking aroma of the product is improved while the energy supply requirement of the protein of the product is met, and the heavier beany flavor brought by only adding the soy protein particles and the freeze-dried bean particles is avoided.

The above protein powder preferably comprises a milk protein powder having a high protein content and a soybean powder having a strong baking aroma. Wherein, the milk protein powder includes but is not limited to one or more of whey protein powder, whole milk protein powder and casein powder.

The bean powder used in the invention includes but is not limited to powder of one or more of soybean, mung bean, black bean, red bean, pea, cowpea, sword bean, hyacinth bean, kidney bean, chickpea, pigeon pea and broad bean. The bean flour can make the instant cereal product have strong fragrance after baking.

In the instant cereal products, in addition to the bean flour giving the product a strong post-baking aroma, the amount of oil components added also affects the post-baking aroma of the product. The higher the addition amount of the oil components, the stronger the aroma of the baked product and the higher the crispness. The invention can meet the requirement of energy supply ratio of fat of athletes, and can not add too much oil material component, so that the grain component and the bean protein particles are subjected to oil immersion treatment in advance, namely, the puffed grains and the bean protein particles are immersed in oil in advance, and the oil material component is fully dispersed and wrapped in tissues of the puffed grains and the bean protein particles, and the crispness and baking aroma of the product are improved under the condition of not additionally adding the oil material component.

The oil component may comprise vegetable oil. The vegetable oil used in the present invention includes, but is not limited to, one or more of soybean oil, corn oil, sunflower oil, olive oil, rapeseed oil, peanut oil, palm oil, cottonseed oil, coconut oil, almond oil, hazelnut oil, and grape seed oil.

The ready-to-eat cereal product of the present invention may comprise, in addition to the cereal component, protein component and oil component described above, additional components.

According to one embodiment, the adjunct component may include one or more of fruit and vegetable powders, dried fruit and vegetable, nuts and seeds, white sugar, polydextrose, emulsifiers, antioxidants, edible salts, prebiotics and freeze-dried yogurt pieces.

Specifically, the nuts and seeds useful in the present invention include, but are not limited to, one or more of almond, pumpkin seed, pistachio nut, macadamia nut, walnut, hazelnut, peanut, sunflower seed, chia seed, and linseed.

The emulsifier used in the present invention includes, but is not limited to, one or more of phospholipids, mono (di) glycerol fatty acid esters, lactic acid fatty acid glycerides, polyglycerol fatty acid esters, soluble soybean polysaccharides, diacetyl tartaric acid mono (di) glycerides.

The antioxidant used in the present invention includes, but is not limited to, one or more of vitamin E, tea polyphenol palmitate, butylated hydroxyanisole, glycyrrhiza antioxidant, ascorbic acid, rosemary extract, and phytic acid.

Edible salt used in the present invention includes, but is not limited to, one or more of edible salt, sea salt, refined salt, crushed washing salt, solar salt, and low sodium salt.

The prebiotics used in the present invention include, but are not limited to, one or more of isomaltooligosaccharides, fructooligosaccharides, galactooligosaccharides, soy oligosaccharides, inulin, and xylooligosaccharides.

The dried fruits and vegetables used in the invention include but are not limited to one or more of freeze-dried fruits and vegetables, sugared dried fruits and vegetables and dried fruits and vegetables, and specifically include but not limited to one or more of strawberries, yellow peaches, grapes, pineapples, apples, durian, blueberries, cranberries, coconuts, okra, purple potatoes, corns, yams and pumpkins.

The fruit and vegetable powder used in the invention comprises one or more of but not limited to strawberry, yellow peach, grape, pineapple, apple, durian, blueberry, cranberry, coconut, okra, purple sweet potato, corn, Chinese yam and pumpkin.

The freeze-dried yogurt block used in the invention is one or more of freeze-dried yogurt blocks prepared by adding or not adding other materials into fermented milk containing live bacteria and adopting a vacuum freeze-drying technology.

According to an embodiment of the invention, the ready-to-eat cereal product comprises:

the main material components: 15-35 parts of oatmeal, 15-35 parts of puffed grain, 5-18 parts of bean protein granules, 5-20 parts of freeze-dried bean granules, 2-10 parts of bean powder, 0.5-2 parts of milk protein powder and 6-12 parts of vegetable oil;

auxiliary components: 0-16 parts of dried fruits and vegetables, 0-10 parts of fruit and vegetable powder, 0-7 parts of nuts or seeds, 3-15 parts of white granulated sugar, 9-15 parts of polydextrose, 0.05-0.5 part of emulsifier, 0.005-0.1 part of antioxidant, 0.1-0.6 part of edible salt, 1-8 parts of prebiotics and 0-9 parts of freeze-dried yogurt blocks; and

5-30 parts of water.

The preparation method of the instant cereal product comprises a syrup boiling step, an oil immersion treatment step and a mixing step.

The syrup boiling step comprises:

powder dissolving step: adding protein powder into water of 40-70 ℃, stirring and dissolving to obtain a protein solution;

oil material preparation: melting the oil components to liquid state at 40-70 ℃ to obtain liquid oil components;

syrup boiling: adding 30-70% of the total amount of the liquid oil components into the protein solution, and decocting at 40-70 deg.C for 10-60min to obtain syrup.

According to one embodiment, the powder dissolving step comprises mixing and dissolving the soy flour, the milk protein powder, and optionally the sweetener, the salt, the dietary fiber, and the prebiotic. For example, the powder dissolving step is to uniformly mix bean flour, milk protein powder, white granulated sugar, edible salt, polydextrose and prebiotics according to the formula ratio to prepare a material A, and put the material A into water with the temperature of 40-70 ℃ to be uniformly dissolved to obtain a protein solution.

Specifically, the oil material preparation step comprises the steps of melting the vegetable oil to be liquid at 40-70 ℃, adding the emulsifier and the antioxidant according to the formula, and uniformly mixing to obtain the liquid oil material component.

The oil immersion treatment step comprises immersing the cereal component and the soy protein particles in the remaining liquid oil component for 20-60 min.

According to one embodiment, the step of oil immersion treatment comprises immersing the cereal flakes, expanded cereal grains and soy protein particles in the remaining liquid oil component for 20-60 min.

The method according to the invention further comprises a mixing step, a baking step and optionally a post-mixing step.

Wherein the mixing step comprises a dry material mixing step and a dry and wet material mixing step.

The dry mix step includes mixing the oil-impregnated cereal component and soy protein particles with one or more of the optional dried fruits and vegetables, fruit and vegetable powder, nuts, or seeds to form a dry mix.

The step of mixing the dry materials and the wet materials comprises the step of uniformly mixing the syrup and the dry material mixture to obtain the dry material mixture and the wet material mixture.

The baking step comprises baking the dry and wet material mixture at a temperature of 100-160 ℃ for 10-40 min.

The post-mixing step includes adding or not adding the freeze-dried legume particles to the wet and dry mix, and optionally one or more of dried fruits and vegetables, fruit and vegetable powders, nuts and seeds, and freeze-dried yogurt nuggets.

Furthermore, the preparation method of the invention also comprises the step of hermetically packaging the finished product obtained in the post-mixing step.

In conclusion, the instant cereal product provided by the invention has balanced nutrition and high protein content, meets the dietary nutrient intake requirements of Chinese athletes, has strong baking aroma and is convenient to eat. The instant cereal product of the invention has a carbohydrate energy of 50-60%, a fat energy of 25-30% and a protein energy of 12-15% of the total energy.

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.

The methods used in the following examples are conventional methods unless otherwise specified, and the reagents used are commercially available reagents unless otherwise specified.

Examples

The puffed cereals adopted in the following examples and comparative examples consist of puffed cereal flakes, puffed cereal balls and puffed black quinoa balls in a mass ratio of 1:1:1, wherein the main components of the first two puffed cereals are rice, wheat and corn; the puffed black quinoa ball mainly comprises black rice and black quinoa.

Example 1

1. Syrup boiling

(1) Powder dissolution: weighing 2g of soybean meal, 0.5g of whey protein powder, 3g of white granulated sugar, 0.1g of sea salt, 9g of polydextrose and 1g of isomaltooligosaccharide, uniformly mixing to prepare a material A, sequentially adding 12g of warm water with the temperature of 40 ℃ and the material A into an electric heating stirring pot, and uniformly stirring and dissolving.

(2) Oil material preparation: melting 6g coconut oil at 50 deg.C to liquid state, adding 0.05g phospholipid and 0.005g vitamin E, stirring and mixing well for use.

(3) Boiling syrup: pouring the 40% oil prepared in the step (2) into the electric heating stirring pot used in the step (1), decocting at 60 ℃ for 20min, and uniformly mixing.

2. The oil immersion process comprises the following steps: and pouring the rest 60% of the oil into a stainless steel basin, and then sequentially pouring 15g of oatmeal, 15g of puffed grains and 5g of soybean protein particles for oil immersion treatment, wherein the oil immersion time is 40 min.

3. And (3) dry material mixing: and (3) pouring the oatmeal, the puffed grains and the soybean protein particles subjected to the oil immersion treatment in the step (2) into a stainless steel stirring pot, adding 5g of freeze-dried green beans, and stirring for 1 min.

4. And (3) mixing dry materials and wet materials: pouring the syrup decocted in the step (3) into a stainless steel stirring pot according to the formula, stirring while pouring, stirring for 3min, and confirming that the dry materials and the wet materials are uniformly mixed.

5. Baking: and (4) paving the material in the step (4) in a baking tray, and then putting the baking tray into an oven to bake at the baking temperature of 135 ℃ for 20 min.

6. Packaging: and (5) sealing and packaging the finished product in the step 5.

Example 2

1. Syrup boiling

(1) Powder dissolution: weighing 5g of soybean meal, 1g of whey protein powder, 9g of white granulated sugar, 0.4g of sea salt, 12g of polydextrose and 5g of isomaltooligosaccharide, uniformly mixing to prepare a material A, sequentially adding 15g of warm water at 40 ℃ and the material A into an electric heating stirring pot, and uniformly stirring and dissolving.

(2) Oil material preparation: after 8g of coconut oil is melted to be liquid at 50 ℃, 0.2g of phospholipid and 0.008g of vitamin E are added, and the mixture is stirred and mixed evenly for later use.

2. The oil immersion process comprises the following steps: and pouring the rest 60% of the oil into a stainless steel basin, and then sequentially pouring 25g of oatmeal, 25g of puffed grains and 12g of soybean protein particles for oil immersion for 50 min.

3. And (3) dry material mixing: and (3) pouring the oatmeal subjected to oil immersion treatment in the step (2), the puffed grains and the soybean protein particles into a stainless steel stirring pot, then sequentially pouring 10g of freeze-dried green beans, 1g of chia seeds and 5g of desiccated coconut, and stirring for 1 min.

6. Post-mixing: and (3) uniformly mixing the semi-finished product prepared in the step (5) with 3g of almond slices, 2g of freeze-dried strawberry, 3.6g of freeze-dried yogurt block, 3g of coconut block and 2g of grape dry.

7. Packaging: and (5) sealing and packaging the finished product in the step 6.

Example 3

1. Syrup boiling

(1) Powder dissolution: weighing 10g of soybean meal, 2g of whey protein powder, 15g of white granulated sugar, 0.6g of sea salt, 15g of polydextrose and 8g of isomaltooligosaccharide, uniformly mixing to prepare a material A, sequentially adding 20g of warm water at 40 ℃ and the material A into an electric heating stirring pot, and uniformly stirring and dissolving.

(2) Oil material preparation: melting 12g coconut oil at 50 deg.C to liquid state, adding 0.5g phospholipid and 0.1g vitamin E, stirring and mixing well for use.

2. The oil immersion process comprises the following steps: and pouring the rest 60% of the oil into a stainless steel basin, and then pouring 35g of oatmeal, 35g of puffed grains and 18g of soybean protein particles in sequence for oil immersion for 60 min.

3. And (3) dry material mixing: and (3) pouring the oatmeal subjected to oil immersion treatment in the step (2), the puffed grains and the soybean protein particles into a stainless steel stirring pot, then sequentially pouring 20g of freeze-dried green beans, 2g of chia seeds and 10g of desiccated coconut, and stirring for 1 min.

5. Baking: and (4) paving the material in the step (4) in a baking tray, and then putting the baking tray into an oven to bake at the baking temperature of 135 ℃ for 25 min.

6. Post-mixing: and (3) uniformly mixing the semi-finished product prepared in the step (5) with 5g of almond slices, 5g of freeze-dried strawberry, 9g of freeze-dried yoghourt block, 6g of coconut block and 5g of grape dry according to the formula.

7. Packaging: and (5) sealing and packaging the finished product in the step 6.

Example 4

1. Syrup boiling

3. And (3) dry material mixing: and (3) pouring the oatmeal, the puffed grains and the soybean protein particles subjected to the oil immersion treatment in the step (2) into a stainless steel stirring pot, and stirring for 1 min.

6. Post-mixing: and (3) uniformly mixing the semi-finished product prepared in the step (5) with 10g of freeze-dried green beans, 1g of chia seeds, 5g of desiccated coconut powder, 3g of almond slices, 2g of freeze-dried strawberries, 3.6g of freeze-dried yogurt blocks, 3g of coconut blocks and 2g of grape dry mixes.

7. Packaging: and (5) sealing and packaging the finished product in the step 6.

Example 5

1. Syrup boiling

3. And (3) dry material mixing: and (3) pouring the oatmeal subjected to oil immersion treatment in the step (2), the puffed grains and the soybean protein particles into a stainless steel stirring pot, then sequentially pouring 10g of freeze-dried green beans, 1g of chia seeds, 5g of desiccated coconut powder, 3g of almond slices, 2g of freeze-dried strawberries, 3g of coconut pieces and 2g of raisins, and stirring for 1.5 min.

6. Packaging: and (5) sealing and packaging the finished product in the step 5.

Comparative example 1

1. Syrup boiling

(3) Boiling syrup: pouring the oil prepared in the step (2) into the electric heating stirring pot used in the step (1), decocting at 60 ℃ for 20min, and uniformly mixing.

2. And (3) dry material mixing: and (3) pouring 25g of oatmeal, 25g of puffed grains, 12g of soybean protein particles, 10g of freeze-dried green beans, 1g of chia seeds and 5g of desiccated coconut into a stainless steel stirring pot, and stirring for 1 min.

3. And (3) mixing dry materials and wet materials: pouring the syrup decocted in the step (3) into a stainless steel stirring pot according to the formula, stirring while pouring, stirring for 3min, and confirming that the dry materials and the wet materials are uniformly mixed.

4. Baking: and (4) paving the material obtained in the step (3) in a baking tray, and then putting the baking tray into an oven to bake at the baking temperature of 135 ℃ for 20 min.

5. Post-mixing: and (3) uniformly mixing the semi-finished product prepared in the step (5) with 3g of almond slices, 2g of freeze-dried strawberry, 3.6g of freeze-dried yogurt block, 3g of coconut block and 2g of grape dry.

6. Packaging: and (5) sealing and packaging the finished product in the step 5.

Evaluation of Effect

1. The energy supply condition of three nutrients in the product

TABLE 1 energy supply ratio of three nutrients

According to the recommended ratio requirement of the three nutrients of Chinese athletes on the total energy, namely, the energy of sugar (carbohydrate) accounts for 50-60 percent of the total energy, the energy of fat accounts for 25-30 percent of the total energy, and the energy of protein accounts for 12-15 percent of the total energy. As can be seen from the results in Table 1, examples 1-5 all meet the recommended energy supply ratio of three nutrients for athletes in China, but none of the 2 commercially available ready-to-eat cereal products meets the energy supply ratio of three nutrients.

2. Protein content of the product

TABLE 2 protein assay results

According to the requirement of GB 28050, the protein content of the product is more than or equal to 12g per 100g of the product. As can be seen from the results in Table 2, examples 1-5 all achieved the high protein requirement, but the commercial ready-to-eat cereal product 2 did not achieve the high protein requirement.

3. Product sensory testing

The test method comprises the following steps:

and (3) content detection: fat: GB 5009.6-2016, protein: GB 5009.5-2016, carbohydrates: GB 28050 and 2011 questions and answers (revisions).

Energy supply ratio: GB 28050 and 2011 questions and answers (revisions).

Comparative commercial samples:

commercial ready-to-eat cereal 1: swedish ICA strawberry yogurt coarse cereal mixed oatmeal.

Commercial ready-to-eat cereal 2: calbee brand Fuguole original flavor fruit oatmeal (ready-to-eat cereal).

TABLE 3 sensory test results

The commercial ready-to-eat cereals of examples 1 to 5 and 2 were used as test samples and subjected to sensory evaluation of baking aroma and crispness, and a score of 5 was filled, and a higher score indicates a higher baking aroma and a higher crispness of the sample. The evaluation results of 30 professional sensory evaluators are shown in table 3. As can be seen from the results given in Table 3, both the baked aroma and the product crispness of examples 1-5 are superior to the commercial ready-to-eat cereal product 1.

The foregoing is only a preferred embodiment of the present invention. It will be appreciated that various modifications, combinations, alterations, and substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, alterations and substitutions are also to be understood as being included within the scope of the invention as claimed.

Claims

1. A ready-to-eat cereal product comprising a cereal component, a protein component and an oil component;

the average grain diameter of the protein granules is 0.4-1.2 cm;

the average grain size of the protein powder is 0.005-0.6 mm.

2. The ready-to-eat cereal product according to claim 1, the mass ratio of the protein particulate material to the protein powder material being 3:1 to 4.5: 1.

3. The ready-to-eat cereal product as in claim 1, wherein the mass ratio of expanded cereal to the protein particulate is from 1.9:1 to 3: 1.

4. The ready-to-eat cereal product as in claim 1, the protein particulate material comprising soy protein particles and freeze-dried legume particles, the protein powder material comprising milk protein powder and soy flour.

5. The ready-to-eat cereal product of claim 1, the oil component comprising a vegetable oil.

6. Ready-to-eat cereal product according to any one of claims 1 to 5, comprising the following main ingredients in parts by weight:

7. The ready-to-eat cereal product of claim 6, further comprising:

5-30 parts of water.

8. Method for preparing a ready-to-eat cereal product according to any of claims 1 to 7, comprising a syrup boiling step and an oil immersion treatment step;

wherein the syrup boiling step comprises:

9. The method of claim 8, wherein the powder dissolving step comprises mixing and dissolving soy flour, milk protein powder, and optionally sweeteners, salt, dietary fiber, and prebiotics;

the oil material preparation step comprises the steps of melting the vegetable oil to be in a liquid state, and then uniformly mixing the vegetable oil with the emulsifier and the antioxidant to obtain the liquid oil material component.

10. The method of claim 8, further comprising a step of compounding, a step of baking, and optionally a step of post-mixing;