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Ready-to-eat coarse food grain porridge made by light fermentation method

A lightly fermented, coarse grain technology, applied in the direction of yeast-containing food ingredients, food drying, food science, etc., can solve the problems of unhealthy non-dairy creamer pigment, poor brewing performance, high puffing degree, etc., to avoid product aging and puffing The effect of the phenomenon

Inactive Publication Date: 2018-11-02
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are all kinds of instant oatmeal, instant powder and other products on the market. However, most of these products are added with unhealthy non-dairy creamer, flavors, pigments, etc., and the products have a relatively high degree of puffing and brewing performance. Poor, sensory and taste can not meet people's needs

Method used

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  • Ready-to-eat coarse food grain porridge made by light fermentation method
  • Ready-to-eat coarse food grain porridge made by light fermentation method
  • Ready-to-eat coarse food grain porridge made by light fermentation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh 5kg of rice, 1kg of oats, 1kg of millet, 1kg of sorghum rice and 1kg of yam powder, use atomization equipment to atomize 1.3kg of aqueous solution and spray evenly on the outer layer of raw materials; the spraying time is 8 minutes, and the liquid after the aqueous solution is atomized The droplet average particle size was 11 μm. Superheated steam expansion treatment, the temperature is 190°C, the pressure is 2.8MPa, the treatment is 3min, and then the pressure is released to normal pressure within 0.5s. The above raw materials were crushed through a 60-mesh sieve to obtain material A, then 8g of Angel dry yeast and 2g of salt were weighed, dissolved in 2kg of drinking water, and evenly added to material A, gently stirred and mixed, and then placed in 36 Ferment at ℃ for 30 minutes; after fermentation, use ultrasonic wave for 3 minutes, ultrasonic frequency 32KHz, temperature 30 ℃. Then pour the material into the barrel of the twin-screw extruder at a constant sp...

Embodiment 2

[0020] Take by weighing 5kg rice, 1kg oats, 1kg millet, 1kg sorghum rice and 1kg yam powder, adopt atomization equipment to atomize 1.3 kilograms of ethanol aqueous solution and spray evenly on the raw material outer layer; wherein, the mass ratio of ethanol and water is 1: 9. The spraying time is 8 minutes, and the average particle size of the droplets after atomization of the ethanol aqueous solution is 11 μm. The above raw materials were crushed through a 60-mesh sieve to obtain material A, then 8g of Angel dry yeast and 2g of salt were weighed, dissolved in 2kg of drinking water, and evenly added to material A, gently stirred and mixed, and then placed in 36 Ferment at ℃ for 30 minutes; after fermentation, use ultrasonic wave for 3 minutes, ultrasonic frequency 32KHz, temperature 30 ℃. Then pour the material into the barrel of the twin-screw extruder at a constant speed for extrusion. The temperature setting is: 65°C in the first zone, 115°C in the second zone, and 80°C in...

Embodiment 3

[0022] Take by weighing 5kg rice, 1kg oats, 1kg millet, 1kg sorghum rice and 1kg yam powder, adopt atomizing equipment to atomize 1.3 kilograms of ethanol solution and spray evenly on the raw material outer layer; wherein, the mass ratio of ethanol and water is 1: 9. The spraying time is 8 minutes, and the average particle size of the droplets after atomization of the ethanol aqueous solution is 11 μm. Superheated steam heating pre-expansion treatment, the temperature is 190°C, the pressure is 2.8MPa, the treatment is 3min, and then the pressure is released to normal pressure within 0.5s. Crush the above raw materials through a 60-mesh sieve to obtain material A, then weigh 2g of table salt, dissolve it in 2kg of drinking water, add it evenly to material A, stir gently, and then pour the material into the twin-screw extruder at a uniform speed Extrusion is carried out in the barrel of the machine, and the temperature is set to: 65°C in the first zone, 115°C in the second zone,...

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Abstract

The invention relates to ready-to-eat coarse food grain porridge made by a light fermentation method, and belongs to the field of food processing. Through synergistic reaction of superheated steam puffing treatment, a yeast light fermentation technique, an extruding and curing technique and a microwave-hot blast tunnel type drying technique, the ready-to-eat coarse food grain porridge is made. Theready-to-eat coarse food grain porridge is mainly made through the main steps of pretreating raw materials, performing raw material pre-puffing, performing crushing, adding yeast, performing conditioning, performing extruding, performing cutting for shaping, performing drying and performing packing. Superheated steam is adopted to be used for prepuffing grains, the yeast light fermentation technique is used for achieving ideal looseness, the extruding technique is used for curing and shaping materials, the microwave-hot blast tunnel type drying technique is used for delaying product ageing, and through combined action of four techniques, the made coarse cereal rice grains can be eaten after being soaked for 4-5min with boiling water. Original strong fragrance and granule integrity of thegrains are basically reserved. The ready-to-eat coarse food grain porridge has good chewiness, and is free from addition of essence and pigment, and the sense organ and the mouth feel of the ready-to-eat coarse food grain porridge are similar to those of coarse food grain porridge boiled in families.

Description

technical field [0001] The invention relates to an instant coarse grain porridge made by a mild fermentation method, which belongs to the field of food processing. Background technique [0002] Porridge has become a good product for health preservation because of its softness and delicateness, rich in nutrition, easy to digest and can produce body fluid. With the development of history, cooking porridge has become the main way of eating in people's daily life, and various health-preserving porridges are also widely spread among the people. However, the traditional way of cooking porridge still stays at the level of daily diet, which is time-consuming and laborious, and it is difficult to realize industrialized production, and cannot meet the needs of today's fast-paced social life. Therefore, preparing a convenient, nutritious and healthy whole grain porridge has great significance for improving people's quality of life. At present, there are all kinds of instant oatmeal, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/178A23L7/104A23L7/191A23L7/143A23L19/10A23L5/30
CPCA23L7/178A23L5/34A23L7/104A23L7/143A23L7/191A23L19/10A23V2002/00A23V2250/082A23V2250/76A23V2300/10A23V2300/24A23V2300/48
Inventor 钟业俊
Owner NANCHANG UNIV
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