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Processing method of instant millet congee

A processing method and technology for instant porridge, applied in application, food preparation, food science and other directions, can solve the problems of poor sensory quality and rice grain regeneration, and achieve the effects of long shelf life, low energy consumption and low cost

Active Publication Date: 2010-09-08
ECONOMIC CROPS RES INST OF SHANXI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a processing method for α-millet instant porridge, which can solve the problems of rice grains returning to life and poor sensory quality when processing millet instant porridge while reducing the cost as much as possible

Method used

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  • Processing method of instant millet congee
  • Processing method of instant millet congee

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation of embodiment 1α-millet instant porridge

[0022] The preparation process of α-millet instant porridge is as follows: figure 1 As shown, the details are as follows:

[0023] 1. Selection: Using Jingu No. 29 as raw material, select 0.5kg of high-quality millet through stone removal, shelling, 18-mesh sieve and manual removal of impurities;

[0024] 2. Cleaning: use a stainless steel sieve to wash repeatedly in clean water for 10 times;

[0025] 3. Soaking: Add 800g of water at 50°C to the cleaned millet and soak for 2 hours;

[0026] 4. Steaming: Put the soaked millet into a steamer and steam for 35 minutes;

[0027] 5. Discrete: spread the steamed millet on a 25cm*35cm aluminum alloy sieve frame, the thinner the better;

[0028] 6. Freezing: Put the millet together with the sieve into the freezer for 2 hours;

[0029] 7. Air-drying: Take out the millet together with the sieve rack and put it into a blast drying oven with a temperature adjusted to 10...

Embodiment 2

[0031] The preparation of embodiment 2α-millet instant porridge

[0032] 1. Selection: Using Jingu No. 40 as raw material, 0.5kg of high-quality millet is selected through stone removal, shelling, 18-mesh sieve and manual removal of impurities;

[0033] 2. Cleaning: use a stainless steel sieve to wash repeatedly in clean water for 5 times;

[0034] 3. Soaking: Add 1000g of water at 30°C to the cleaned millet and soak for 3 hours;

[0035] 4. Cooking: Put the soaked millet into a steamer and steam for 60 minutes;

[0036] 5. Discrete: spread the steamed millet on a 25cm*35cm aluminum alloy sieve frame, the thinner the better, and there should be no adhesion between the rice grains;

[0037] 6. Freezing: Put the millet together with the sieve into the freezer for 2.5 hours;

[0038] 7. Air-drying: Take out the millet together with the sieve rack and put it into a blast drying oven with a temperature adjusted to 100°C, and dry it by blasting for 5 minutes;

[0039] 8. Freezin...

Embodiment 3

[0040] The preparation of embodiment 3α-millet instant porridge

[0041] 1. Selection: use Fenxuan No. 3 millet as raw material, select 0.3kg of high-quality millet through stone removal, shelling, 18-mesh sieve and manual removal of impurities;

[0042] 2. Cleaning: use a stainless steel sieve to wash repeatedly in clean water for 6 times;

[0043] 3. Soaking: Add 500g of 40°C water to the cleaned millet and soak for 2.5 hours;

[0044] 4. Steaming: Put the soaked millet into a steamer and steam for 45 minutes;

[0045] 5. Discrete: spread the steamed millet on a 25cm*35cm aluminum alloy sieve frame, the thinner the better;

[0046] 6. Freezing: Put the millet together with the sieve into the freezer for 2.5 hours;

[0047] 7. Air-drying: Take out the millet together with the sieve rack and put it into a blast drying oven with a temperature adjusted to 100°C, and dry it by blast for 3.5 minutes;

[0048] 8. Freezing and air-drying are repeated 11 times, and the freezing t...

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Abstract

The invention relates to a processing method of alpha-instant millet congee, which comprises the following steps that: a millet raw material is selected, washed, soaked, cooked and dispersed, and then is repeatedly frozen and dried up until the water content is reduced to 3% -5% so as to obtain the instant millet congee. The processing method can not only shorten re-hydration time, and solve the problems of retrogradation of millet grains, poor sensory quality and the like when the instant millet congee is processed, but also has low energy consumption, low cost and energy saving.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of α-millet instant porridge. Background technique [0002] Millet porridge is one of the main traditional food of the people in northern my country. In recent years, with the acceleration of people's life rhythm, making millet porridge has become a time-consuming and labor-intensive process. In order to realize the convenience, speed and nutrition of millet porridge, a processing technology for millet instant porridge is needed It is guaranteed to prevent the rice grains from regenerating when processing millet instant porridge, maintain its original structure and nutritional components, and not affect the original taste of millet porridge. [0003] For this reason, food experts have been studying instant millet porridge, and successively adopted technologies such as high temperature-hot air drying, frying-hot air drying, freeze-vacuum drying, etc....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168A23L7/139
Inventor 郑洪元卫天业冯耐红何丽芬武新艳王文浩刘文俊
Owner ECONOMIC CROPS RES INST OF SHANXI ACAD OF AGRI SCI
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