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Processing method of fast-cooking coarse cereal porridge material

A processing method and technology of miscellaneous grain porridge, which is applied in food science, food preservation, food ingredients as taste improvers, etc., can solve the problems of low viscosity of porridge and long cooking time, and achieve the effect of nutritional balance

Active Publication Date: 2019-01-04
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] An object of the present invention is to provide a processing method for quick-cooking miscellaneous grain porridge, which is used to solve the problems of low viscosity and long cooking time of instant porridge in the prior art

Method used

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  • Processing method of fast-cooking coarse cereal porridge material

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Comparison scheme
Effect test

Embodiment 1

[0053] The quick-cooked multi-grain porridge prepared by the processing method of the quick-cooked multi-grain porridge is boiled for 5 minutes to obtain a convenient multi-grain porridge with a viscosity value of 750mPa·sr. exquisite. Such as figure 1 As shown, the processing method of instant multigrain porridge is as follows:

[0054] (1) Screening of raw and auxiliary materials

[0055] a) Select high-quality miscellaneous grains, rice and other raw materials, and remove gravel, soil clods, heterogeneous grains, insect-eaten grains, imperfect grains, damaged grains, and spotted grains from the raw materials.

[0056] b) Dehydrated jujube grains are used for jujube, square in shape, 1-2mm in size, and 5% moisture content; dehydrated dried yam slices are used for yam, and the moisture content is 4%; dehydrated and dried lotus seeds are selected for lotus seeds, without lotus seed core , with a water content of 4%; lilies are made of dehydrated and dried lily slices with a...

Embodiment 2

[0082] The quick-cooked multi-grain porridge prepared by the processing method of the quick-cooked multi-grain porridge is boiled for 5 minutes to obtain a convenient multi-grain porridge with a viscosity value of 780mPa·sr. exquisite. The processing method of quick-cooking miscellaneous grain porridge is as follows:

[0083] The processing method of quick-cooking miscellaneous grain porridge is as follows:

[0084] (1) Screening of raw and auxiliary materials

[0085] a) Select high-quality miscellaneous grains, rice and other raw materials, and remove gravel, soil clods, heterogeneous grains, insect-eaten grains, imperfect grains, damaged grains, and spotted grains from the raw materials.

[0086] b) Dehydrated jujube grains are used for jujube, square in shape, 1-2 mm in size, and 6% moisture content; dehydrated dried yam slices are used for yam, and the moisture content is 5%; dehydrated and dried lotus seeds are selected for lotus seeds, without lotus core , with a wat...

Embodiment 3

[0112] The quick-cooked multi-grain porridge prepared by the processing method of the quick-cooked multi-grain porridge is boiled for 5 minutes to obtain a convenient multi-grain porridge with a viscosity value of 800mPa·sr. exquisite. The processing method of quick-cooking multi-grain porridge is as follows: The processing method of quick-cooking multi-grain porridge is as follows:

[0113] (1) Screening of raw and auxiliary materials

[0114] a) Select high-quality miscellaneous grains, rice and other raw materials, and remove gravel, soil clods, heterogeneous grains, insect-eaten grains, imperfect grains, damaged grains, and spotted grains from the raw materials.

[0115] b) Dehydrated jujube grains are used for jujube, square in shape, 1-2 mm in size, and 8% moisture content; dehydrated dried yam slices are used for yam, and the moisture content is 6%; dehydrated and dried lotus seeds are selected for lotus seeds, without lotus core , with a moisture content of 8%; lily ...

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Abstract

The invention relates to a processing method of a fast-cooking coarse cereal porridge material. The processing method comprises steps as follows: 1, screening of raw and auxiliary materials; 2, preparation of pre-cooked coarse cereals: cleaning; soaking; draining; steam fumigation: material bed thickness is 1-6 cm, fumigation temperature is 100-110 DEG C, and fumigation time is 20-50 min; high-low-temperature water soaking treatment: high-temperature water soaking treatment and low-temperature water soaking treatment are included, wherein the high-temperature water soaking is performed at 50-70 DEG C for 5-15 min, and the low-temperature water soaking is performed at 15-35 DEG C for 15-30 min; draining; quick-freezing; microwave vacuum drying; hot air drying: pre-cooked coarse cereal products are obtained, and water content of the pre-cooked coarse cereals is 6%-10%; 3, preparation of porridge mate particles; 4, pretreatment of the auxiliary materials; 5, mixing preparation: the pretreated coarse cereal raw materials, the pretreated auxiliary materials and the porridge mate particles are subjected to mixing preparation. The fast-cooking coarse cereal porridge material has taste, flavor and viscosity of traditional coarse cereal porridge and has effects of realizing fast and simultaneous cooking and being fast and convenient.

Description

1. Technical field: [0001] The invention relates to the technical field of instant food processing, in particular to a processing method for quick-cooking miscellaneous grain porridge. 2. Background technology: [0002] Coarse grains are an important food for adjusting dietary structure and avoiding "excess" or "deficiency" of dietary nutrition caused by long-term single consumption of staple food. Coarse grains have the characteristics of "five highs and one low", namely: high trace element content, high dietary fiber, high alkali-acid neutralization, high vitamin content, high protein and amino acid ratio, and low calorie. In a sense, miscellaneous grains are foods with health functions. In addition to different nutritional functions, they also have the effect of improving human health and reducing the risk of disease to a certain extent. The health benefits of miscellaneous grains are reflected in the special ingredients they contain: one is vitamin B l The content is h...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L11/00A23L19/00A23L29/30A23L33/10A23L3/36A23L3/54
CPCA23L3/36A23L3/54A23L7/10A23L7/198A23L11/00A23L19/00A23L29/30A23L33/10A23V2002/00A23V2200/14A23V2250/5118A23V2300/10A23V2300/20
Inventor 王立东曹龙奎王长远郎双静
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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