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Vacuum freeze-dried nutritious instant porridge and preparation method thereof

A vacuum freeze-drying and nutritious technology, which is applied in the field of food deep processing, can solve the problems of dim color, viscosity and poor taste of instant porridge, and achieve the effect of improving product flavor and nutritional value, rich flavor and healthy color

Inactive Publication Date: 2019-09-20
CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The method solves the problems of the existing instant porridge, such as dark color, viscosity and poor taste, and improves the flavor and nutritional value of the product at the same time

Method used

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  • Vacuum freeze-dried nutritious instant porridge and preparation method thereof
  • Vacuum freeze-dried nutritious instant porridge and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0038] A method for preparing vacuum freeze-dried nutritious instant porridge, comprising the following steps:

[0039] (1) Preparation of glutinous rice and japonica rice: take glutinous rice, japonica rice respectively, and wash 3 times for later use;

[0040] (2) Preparation of purple sweet potato cubes and purple sweet potato puree: peel the purple sweet potato and cut it into cubes for later use; mix the purple sweet potato with water in proportion, then homogenate, and prepare purple sweet potato puree for later use;

[0041] (3) Preparation of red kidney bean milk: soak red kidney beans in advance, mix with water in proportion after cooking, homogenate, and prepare red bean puree for later use.

[0042] (4) Preparation of yam pulp: mix yam and water in proportion, then homogenate, and prepare yam pulp for later use.

[0043] (5) Preparation of red dates: Wash the red dates, boil them in hot water, and let them cool for later use.

[0044] (6) Preparation of porridge: ...

Embodiment 2

[0066] A preparation method for instant nutritional porridge, comprising the following steps:

[0067] (1) Preparation of glutinous rice and japonica rice: take glutinous rice, japonica rice respectively, and wash 3 times for later use;

[0068] (2) Preparation of purple sweet potato cubes and purple sweet potato puree: peel the purple sweet potato and cut it into cubes for later use; mix the purple sweet potato with water in proportion, then homogenate, and prepare purple sweet potato puree for later use;

[0069] (3) Preparation of red kidney bean milk: soak red kidney beans in advance, mix with water in proportion after cooking, homogenate, and prepare red bean puree for later use.

[0070] (4) Preparation of yam pulp: mix yam and water in proportion, then homogenate, and prepare yam pulp for later use.

[0071] (5) Preparation of red dates: Wash the red dates, boil them in hot water, and let them cool for later use.

[0072] (6) Preparation of porridge: Take glutinous ri...

Embodiment 3

[0083] An instant nutritional porridge with improved color and consistency and a preparation method thereof, comprising the following steps:

[0084] (1) Preparation of glutinous rice and japonica rice: take glutinous rice, japonica rice respectively, and wash 3 times for later use;

[0085] (2) Preparation of purple sweet potato cubes and purple sweet potato puree: peel the purple sweet potato and cut it into cubes for later use; mix the purple sweet potato with water in proportion, then homogenate, and prepare purple sweet potato puree for later use;

[0086] (3) Preparation of red kidney bean milk: soak red kidney beans in advance, mix with water in proportion after cooking, homogenate, and prepare red bean puree for later use.

[0087] (4) Preparation of yam pulp: mix yam and water in proportion, then homogenate, and prepare yam pulp for later use.

[0088] (5) Preparation of red dates: Wash the red dates, boil them in hot water, and let them cool for later use.

[0089]...

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Abstract

The invention provides a vacuum freeze-dried nutritious instant porridge and a preparation method thereof. Firstly, by reasonably adding lemon juice components, purple sweet potato anthocyanin is protected and the color of instant purple sweet potato porridge is improved; secondly, by reasonably adding yam ingredients, the viscosity of instant purple potato porridge is improved; and thirdly, by taking rice and glutinous rice in a specific proportion as the main raw materials, and nutritionally matching other six ingredients, such as purple potato, red kidney bean and the like, the nutritional comprehensiveness and flavor characteristics of the instant purple potato porridge are improved. The instant nutrition porridge prepared by the method has bright color and uniform tissue state, has viscous properties like household cooking porridge, has special aroma of potatoes and beans, and solves the problems that the nutrition porridge is complicated to make, is not easy to carry, and is inconvenient to supplement nutrition and energy anytime and anywhere.

Description

technical field [0001] The invention belongs to the field of food deep processing, and in particular relates to a vacuum freeze-dried nutritious instant porridge and a preparation method thereof. Background technique [0002] With economic development and accelerated pace of life, the convenience food market is becoming more and more active. The variety of ready-to-eat products is increasing rapidly, and consumers are highly favored, especially instant porridge, which is a breakfast substitute for busy mornings. The processing technology of rehydrated ready-to-eat porridge after drying includes hot air drying, microwave drying, extrusion puffing, etc. (1):74-78; Li Jianting, Chen Hui, Qin Dan. Research status and development prospects of instant rice in my country [J]. Agricultural Products Processing, 2016, 8:64-67]. However, the rehydrated quality and mouthfeel of the finished product are not as good as those made from porridge. Vacuum freeze-drying technology has achieve...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/10A23L19/00A23L11/00
CPCA23L7/10A23L19/105A23L19/09A23L19/10A23L11/05
Inventor 吴继红毕爽劳菲张文涛石聚领王奥纪东张洋中正
Owner CHINA AGRI UNIV
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