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Five-grain fiber congee and preparation method thereof

A technology of five-grain fiber and glutinous rice, which is applied in the field of preparation of five-grain fiber porridge and five-grain fiber porridge, can solve the problems of accelerating the recurrence of diabetes and unfavorable health of consumers and residents, and achieves the effect of simple preparation method

Inactive Publication Date: 2012-07-25
ANHUI TONGFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing porridge nutritious food contains sugar components, which is not conducive to the health of consumers, especially diabetic patients, and will accelerate the recurrence of diabetes after eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Raw material ratio of five-grain fiber porridge, calculated by 1 ton.

[0026] raw material

weight

raw material

weight

Sticky rice

20kg

peanut

40kg

wheat kernel

50kg

corn

20kg

sorghum

25kg

xylitol

60kg

soybeans

5kg

Sucralose

0.8kg

red kidney beans

40kg

Sucrose Fatty Acid Ester

0.7kg

red beans

10kg

water

make up 1 ton

[0027] Preparation method of grain fiber porridge

[0028] ①. Pick glutinous rice, wheat kernels, sorghum, and corn, and wash them with a rice washing machine.

[0029] ②. Soybeans, red kidney beans, red beans, and peanuts are steamed in water for 87°C for 10 minutes.

[0030] ③. Xylitol, sucralose, and sucrose fatty acid ester are dissolved in water in a high-speed mixing tank, and the above materials are added for filling (the temperature of the liquid during filling is 70°C), sealed, and put into a steril...

Embodiment 2

[0034] Raw material ratio of five-grain fiber porridge, calculated by 1 ton.

[0035] raw material

[0036] In the preparation method: the temperature of step 2 is 85° C., and the time is 15 minutes; the temperature of the feed liquid during step 3. filling is 72° C.; the constant temperature sterilization time of step 4 is 60 minutes; the others are the same as in Example 1.

Embodiment 3

[0038] Raw material ratio of five-grain fiber porridge, calculated by 1 ton.

[0039] raw material

[0040] In the preparation method: the temperature of step 2 is 93° C. for 30 minutes; the temperature of the feed liquid in step 3 is 68° C. when filling; the time of step 4 constant temperature sterilization is 53 minutes; the others are the same as in Example 1.

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PUM

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Abstract

The invention discloses a nutritional congee product, and particularly relates to five-grain fiber congee; and meanwhile, the invention also discloses a method for preparing the five-grain fiber congee. The glutinous rice is warm-natured and sweet, and has an efficacy of reinforcing middle-jiao and replenishing qi; the soybean is known as 'the king of beans', and also called as 'vegetable meat' and 'green dairy cow'; and the corn has the functions of regulating the center and whetting the appetite, benefiting lung and calming the mind, clearing damp-heat, benefiting liver and gall, delaying senescence, and the like. Xylitol is an intermediate of carbohydrate metabolism of a human body, under the condition that the glycometabolism is affected because the human body is short of insulin, without the promotion of insulin, the xylitol also can translocate across cell membranes and then is absorbed and used by tissues so as to supply nutrition and energy for cells without causing blood glucose level increasing, thereby eliminating the occurrence of three-increase symptoms (polyphagia, polydipsia and polyuria) of patients with diabetes after the congee is taken, so that the five-grain fiber congee is a nutritional sugar substitute which is most suitable to be eaten by patients with diabetes. In five-grain fiber, the sucrose is replaced by the xylitol, therefore, the five-grain fiber congee is a preferred congee product of patients with diabetes and fat-reducing people.

Description

technical field [0001] The invention discloses a nutritious porridge product, in particular to a five-grain fiber porridge; meanwhile, the invention also discloses a preparation method of the five-grain fiber porridge. Background technique [0002] Existing porridge nutritious food contains sugar components, which is not conducive to the health of consumers, especially diabetic patients, and will accelerate the recurrence of diabetes after eating. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the object of the present invention is to provide a kind of healthy and nutritious porridge food especially suitable for diabetic patients, that is, five grain fiber porridge. [0004] The technical scheme that the present invention adopts is as follows: [0005] The five grain fiber porridge is characterized in that, in 1 ton, it consists of the following components: [0006] Glutinous rice 20-80kg; Wheat kernel 20-80kg; Sorghum 5-40kg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/20A23L1/09A23L11/00
Inventor 刘山国
Owner ANHUI TONGFU FOOD
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