Millet congee convenient to use and making method thereof
A kind of millet porridge, a convenient technology, applied in the field of instant millet porridge and its preparation, can solve the problems of unsatisfactory market demand, single nutritional elements, long rehydration time, etc., achieve good market application prospects, rich nutrition, short rehydration time Effect
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Embodiment 1
[0081] The impact of embodiment 1 enzyme amount on millet gelatinization degree
[0082] Take millet, soak it in water at 50°C for 20 minutes, then add different amounts of α-amylase to study the effect of the amount of enzyme added on the gelatinization degree of millet, and the results are shown in the table below:
[0083] The impact of table 6 enzyme dosage on millet gelatinization degree
[0084]
[0085]
[0086] Note: The amount of α-amylase in the table is based on the mass of millet (unsoaked) as the added amount.
[0087] It can be seen from Table 6 that with the increase of the amount of α-amylase, the degree of gelatinization gradually increases, but the degree of gelatinization of millet is not as high as possible. The inventor studied the rehydration properties of millet with different degrees of gelatinization impact, see the table below:
[0088] Table 7 Effects of millet with different degrees of gelatinization on rehydration properties
[0089]
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Embodiment 2
[0091] The impact of embodiment 2 enzyme amount on lotus seeds
[0092] Take lotus seeds, soak them in water at 50°C for 20 minutes, then add different amounts of α-amylase to study the effect of the amount of enzyme added on the gelatinization degree of lotus seeds, and the results are shown in the table below:
[0093] Table 8 The effect of enzyme dosage on lotus seed gelatinization degree
[0094]
[0095]
[0096] Note: The amount of α-amylase in the table is based on the mass of lotus seeds (unsoaked) as the added amount.
[0097] It can be seen from Table 8 that with the increase of the amount of α-amylase, the appearance and color of lotus seeds will change in different ways. When the amount of α-amylase reaches 0.6% of the weight of lotus seeds, the flavor of the product will be adversely affected.
[0098] The influence of lotus seeds with different degrees of gelatinization on the rehydration properties is shown in the table below:
[0099] Table 9 The effect...
Embodiment 3
[0103] Prepare instant millet porridge, comprising the following steps:
[0104] Step 1: Weigh each raw material according to Table 10, soak millet in 50°C water for 20 minutes; soak red dates, tremella, and wolfberry in tap water at room temperature for 20 minutes; soak lotus seeds and peanuts in 50°C water for 20 minutes; put pumpkin powder in a small beaker, Add water to dissolve, stir evenly to obtain 2000ml of boiled water, set aside.
[0105] Step 2: Take the millet and lotus seeds soaked in the step 1, and add α-amylase respectively for enzymolysis, wherein 0.3% of the total weight of unsoaked millet is added to the millet for enzymolysis, and the enzymolysis temperature is 75 ℃, pH between 6.0-7.5, enzymolysis time 25min; add 0.45% of the total weight of unsoaked lotus seeds to lotus seeds for enzymolysis, enzymolysis temperature 75℃, pH between 6.0-7.5, enzymolysis Time 35min;
[0106] Step 3: including step 3a: add 1200ml of boiled water prepared in step 1 to the e...
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