Research On Nutrition Power Food Made From Whole Grains

Grain is rich in nutrients and has excellent health-care function to human body,which isbrought to the attention of the healthers since ancient times. Along with the rapidly economicdevelopment, people’s living standard is increasing day by day, so the problem how to keep ingood health gets more and more attention of people.Though grain is increasingly morepopular with the people, a single type of grain is rich in one or more of the followingnutrients,which can’t fully satisfies people’s demand for nutrients. As a result, people willoften eat grain that undertakes collocation to balance the supplement and needs in the humanbody’s nutrients.At present, the common convenient grain food was mainly in the form of nutritionpowder. Food nutrition powder is convenient edible that has good taste and rich in nutritionelements, and can satisfy the requirements of people for health, thus has broad marketprospect and economic value. In this paper, we studied raw materials of the mung bean, lily,rice, red bean, yi, oats, black soya bean, black rice, black sesame seed, almond, peanut,andChinese wolfberry grains, with scientifically reasonable collocation, to develop new varietiesof grain nutrition powder products, including green beans and lily nutrition powder, red beanand yi nutrition powder, black soya bean, black rice black sesame and peanut nutritionpowder, and studied the storage character, the main conclusions are as follows:（1）Green bean and lily nutrition powder, the optimum process parameters is as follows:the best baking temperature of mung beans is120℃, time is for30mins; Mung bean must becrushed into90mesh sieve; The formula is on the basis of the amount of green bean flourwhose combination is the green soybean meal is50%, lily powder is15%,20%glucose, and15%rice powder. Which is the best proportion of mung bean lily nutrition powder. Thepowder which was made according to this formula has good taste, rich nutrition.what’s more,the requirement about the quality of the physical and chemical indexes and microbial indexescan be actually meet the national standard.（2）Red bean yi nutrition powder, the optimum process parameters is as follows: the bestbaking temperature of red bean is120℃, time is for30mins, the best baking temperature ofyi is80℃, oatmeal time is for30mins; Ormosia and yi must be crushed into90mesh sieve;The formula is on the basis of red bean powder addition amount whose combination is at37.5%, red bean powder is at37.5%, yi powder, oat powder for combination is25%for thebest proportion. The powder which was made according to this formula has good taste, richnutrition.what’s more, the requirement about the quality of the physical and chemical indexesand microbial indexes can be actually meet the national standard. （3）Black rice black sesame peanut almond nutrition powder, the optimal processparameters is as follows: the best baking temperature of black sesame is among150~160℃,time is for10mins,and Peanuts is120℃、40mins; the best baking temperature of black beansand black rice are120℃、40mins and80℃、20mins. Black beans and black rice must becrushed into90mesh sieve.The formula is on the basis of the amount of black sesame andblack rice flour whose combination is the black sesame,black rice and peanut powder is each20%, goji powder and amylaceum is each10%, Almond particles is9%and1%Black sesameseed. Which is the best proportion of black rice black sesame peanut almond nutrition powder.According to the skills of black beans black rice black sesame peanut almond nutritionpowder, good taste and rich nutrition, in line with the national standard of physical andchemical indexes and microbial indexes of quality requirements.（4）The granularity, temperature, oxygen, light, packaging has important influence on thestorage quality of nutritional powder. To maintain the nutrition powder’s nutritional quality,nutrition powder must be crushed as tiny as possible in production process, and strictlycontrol the packing material which should be good sealing and air tight, and storage them atlow temperature.