Processing method making coarse grains and millet boiled and cooked together, and coarse grains obtained by processing

A processing method and technology of miscellaneous grains, applied in the field of miscellaneous grains, can solve the problems of poor pre-ripening, cumbersome processing procedures, and long processing time, and achieve the effects of fast drying time, short soaking time, and short processing time

Inactive Publication Date: 2019-11-22
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this processing method can make the pre-cooked miscellaneous grains mature in a shorter time to obtain convenient miscellaneous grain porridge, it needs long-term steam fumigation, soaking, freezing and drying, and the process is cumbersome and the processing time is long.
[0007] In summary, the existing miscellaneous grains pre-ripening process has low efficiency, and there are technical problems such as cumbersome processing procedures, long processing time or poor pre-ripening degree.

Method used

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  • Processing method making coarse grains and millet boiled and cooked together, and coarse grains obtained by processing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] One, red beans are processed according to the processing method of the present invention, and concrete steps are as follows:

[0025] (1) Raw material pretreatment

[0026] Red beans remove gravel, soil clods, insect erosion, mildew, damage and other bad grains, and wash them twice;

[0027] (2) Ultrasonic assisted soaking

[0028] Mix the red beans and water according to the material-to-liquid ratio (mass ratio) of 1:3, and use ultrasonic assisted soaking, the ultrasonic power is 180W, the soaking temperature is 40°C, and the soaking time is 75min. After soaking, drain and set aside;

[0029] (3) Raw material pre-cooking

[0030] Cook the soaked red beans at 115°C and 0.16MPa for 3 minutes, and the red bean particles are intact;

[0031] (4) microwave drying

[0032] The red beans processed in step (3) are dried by microwave, the microwave power is 385W, the drying time is 5min, and the material thickness is 2.4cm. The red beans processed according to the above st...

Embodiment 2

[0050] One, process the barley according to the method of the present invention, concrete steps are as follows:

[0051] (1) Raw material pretreatment

[0052] Barley removes gravel, soil clods, insect-eroded, moldy, damaged and other bad grains, and washes them 3 times;

[0053] (2) Ultrasonic assisted soaking

[0054] Barley is soaked with ultrasonic assistance according to the material-to-liquid ratio (mass ratio) of 1:4. The ultrasonic power is 180W, the soaking temperature is 40°C, and the soaking time is 60 minutes. After soaking, drain and set aside;

[0055] (3) Raw material pre-cooking

[0056] The soaked barley is steamed at 115°C and 0.16Mpa for 3 minutes, and the barley remains intact;

[0057] (4) microwave drying

[0058] The barley obtained in step (3) is dried by microwave, the microwave power is 539W, the drying time is 4min, and the material thickness is 3cm. The seed of Job's tears processed according to the above method can be cooked together with mill...

Embodiment 3

[0071] Embodiment 3 processes black rice according to the method of the present invention

[0072] (1) Raw material pretreatment

[0073] Black rice removes gravel, soil clods, insect-eroded, moldy, damaged and other bad grain rice, and washes it 3 times;

[0074] (2) Ultrasonic assisted soaking

[0075] Black rice is 1: 5 according to material-liquid ratio (mass ratio), adopts ultrasonic assisted soaking, ultrasonic power 300W, soaking temperature 30 ℃, soaking time 10min, after soaking, drain and set aside;

[0076] (3) Raw material pre-cooking

[0077] The black rice after soaking is cooked at 115°C and 0.16Mpa for 2 minutes, and the black rice remains intact;

[0078] (4) microwave drying

[0079] The black rice obtained in step (3) is dried by microwave, the microwave power is 300W, the drying time is 7min, and the material thickness is 4cm. The processed black rice can be cooked together with millet.

[0080] The black rice prepared in Example 3 was boiled in boilin...

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Abstract

The invention belongs to the technical field of food processing, and in particular, relates to a processing method making coarse grains and millet boiled and cooked together, and coarse grains obtained by processing. The processing method making coarse grains and millet boiled and cooked together includes the following steps: (1) ultrasonic assisted soaking: placing cleaned coarse grains in water,carrying out ultrasonic assisted soaking for 10-100 min, and draining for standby application; (2) pre-curing of the coarse grains: placing the coarse grains processed in the step (1) in a high-pressure cooker, and cooking for 2 min-5 min; and (3) microwave drying: drying the coarse grains properly processed in the step (3) for 3-7 min with 300 W-600 W microwaves. The coarse grains processed according to the method can be boiled and cooked together with millet, and the processing method has higher efficiency.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for co-cooking miscellaneous grains and millet and the processed miscellaneous grains. Background technique [0002] China is the largest exporter of miscellaneous grains. The planting area of ​​miscellaneous grains has reached more than 10 million hectares, and miscellaneous grains have many varieties, good quality and wide distribution. With the development of the economy and the strengthening of people's health awareness, people's demand for "nutritious, healthy, safe and convenient" cereals is increasing. However, miscellaneous grains have dense structure, hard texture, difficult gelatinization, and long cooking time, which is very inconvenient for consumers to eat, especially in the use of miscellaneous grain porridge in daily life, which limits its consumption in daily meals. Therefore, it is of great significance to develop a proces...

Claims

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Application Information

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IPC IPC(8): A23L7/148A23L11/00A23L5/30A23L5/10
CPCA23L7/148A23L11/01A23L11/03A23L5/32A23L5/34A23L5/13A23V2002/00
Inventor 孙军涛张智超肖付刚王德国张永清李学进郅文莉胡锦辉
Owner XUCHANG UNIV
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