Shaping quinoa porridge and preparation method thereof
The invention belongs to the technical field of food, and particularly relates to shaping quinoa porridge and a preparation method thereof, and the shaping quinoa porridge has the characteristics of low cost, weight losing and shaping. In order to achieve the purpose, the invention provides the foll...
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| creator | GUO TIANXIA WU LEI HU JIALE |
| description | The invention belongs to the technical field of food, and particularly relates to shaping quinoa porridge and a preparation method thereof, and the shaping quinoa porridge has the characteristics of low cost, weight losing and shaping. In order to achieve the purpose, the invention provides the following technical scheme that the shaping quinoa porridge is prepared from the following raw materials in parts by weight: 20-50 parts of quinoa and 10-20 parts of oat grains serving as main materials, and 5-10 parts of milk, 0-4 parts of Chinese wolfberry fruits, 0-4 parts of red dates and 0-2 parts of honey serving as auxiliary materials. Through reasonable matching of various food materials and milk, absorption of a human body to protein and various trace elements and mineral substances is improved, meanwhile, the characteristic of the fiber content of the oat grains is utilized, satiety is increased, the daily food intake is reduced, and the beauty maintaining and young keeping effects of women are enhanced throu |
| format | Patent |
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In order to achieve the purpose, the invention provides the following technical scheme that the shaping quinoa porridge is prepared from the following raw materials in parts by weight: 20-50 parts of quinoa and 10-20 parts of oat grains serving as main materials, and 5-10 parts of milk, 0-4 parts of Chinese wolfberry fruits, 0-4 parts of red dates and 0-2 parts of honey serving as auxiliary materials. Through reasonable matching of various food materials and milk, absorption of a human body to protein and various trace elements and mineral substances is improved, meanwhile, the characteristic of the fiber content of the oat grains is utilized, satiety is increased, the daily food intake is reduced, and the beauty maintaining and young keeping effects of women are enhanced throu</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220726&DB=EPODOC&CC=CN&NR=114788558A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220726&DB=EPODOC&CC=CN&NR=114788558A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GUO TIANXIA</creatorcontrib><creatorcontrib>WU LEI</creatorcontrib><creatorcontrib>HU JIALE</creatorcontrib><title>Shaping quinoa porridge and preparation method thereof</title><description>The invention belongs to the technical field of food, and particularly relates to shaping quinoa porridge and a preparation method thereof, and the shaping quinoa porridge has the characteristics of low cost, weight losing and shaping. 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In order to achieve the purpose, the invention provides the following technical scheme that the shaping quinoa porridge is prepared from the following raw materials in parts by weight: 20-50 parts of quinoa and 10-20 parts of oat grains serving as main materials, and 5-10 parts of milk, 0-4 parts of Chinese wolfberry fruits, 0-4 parts of red dates and 0-2 parts of honey serving as auxiliary materials. Through reasonable matching of various food materials and milk, absorption of a human body to protein and various trace elements and mineral substances is improved, meanwhile, the characteristic of the fiber content of the oat grains is utilized, satiety is increased, the daily food intake is reduced, and the beauty maintaining and young keeping effects of women are enhanced throu</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Shaping quinoa porridge and preparation method thereof |
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