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Preparation method of meal replacement fermented food taking potatoes as main raw materials

A main raw material, fermented food technology, applied in the field of food processing, to achieve the effect of promoting calcium ion absorption, enriching nutrition, and strong satiety

Pending Publication Date: 2022-04-29
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are various types of meal replacement products on the market, from meal replacement powder to meal replacement porridge, but they still need to be greatly improved in terms of nutritional balance, functionality and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) The raw materials of the meal replacement food of the present invention include: 20-30 parts by weight of glutinous rice, 10-20 parts by weight of potatoes, 6 parts by weight of brown rice, and 4 parts by weight of black rice.

[0019] (2) Rinse the brown rice with flowing water until there is no turbidity.

[0020] (3) Soak the brown rice in the step (2) in water, the water surface is 20cm higher than the rice surface when soaking, the soaking temperature is 60-70°C, and the soaking time is 3h-4h; the black rice in the step (1) is placed in the water Soak, when soaking, the water surface is 20cm higher than the rice noodles, the soaking temperature is 60-70°C, and the soaking time is 2h-3h; the glutinous rice in step (1) is placed in water to soak, the water surface is 20cm higher than the rice noodles when soaking, and the soaking time is 5h-7h.

[0021] (4) Brown rice, black rice and glutinous rice soaked in step (3) were steamed at normal pressure for 15 minute...

Embodiment 2

[0028] (1) The raw materials of the meal replacement food of the present invention include: 20-30 parts by weight of glutinous rice, 10-20 parts by weight of potatoes, 6 parts by weight of brown rice, and 4 parts by weight of black rice.

[0029] (2) Rinse the brown rice with flowing water until there is no turbidity.

[0030] (3) Soak the brown rice in the step (2) in water, the water surface is 20cm higher than the rice surface when soaking, the soaking temperature is 60-70°C, and the soaking time is 3h-4h; the black rice in the step (1) is placed in the water Soak, when soaking, the water surface is 20cm higher than the rice noodles, the soaking temperature is 60-70°C, and the soaking time is 2h-3h; the glutinous rice in step (1) is placed in water to soak, the water surface is 20cm higher than the rice noodles when soaking, and the soaking time is 5h-7h.

[0031] (4) Steam the brown rice, black rice and glutinous rice soaked in step (3) for 15min, 23min and 20min respecti...

Embodiment 3

[0038] (1) The raw materials of the meal replacement food of the present invention include: 20-30 parts by weight of glutinous rice, 10-20 parts by weight of potatoes, 5 parts by weight of brown rice, and 5 parts by weight of black rice.

[0039] (2) Rinse the brown rice with flowing water until there is no turbidity.

[0040] (3) Soak the brown rice in the step (2) in water, the water surface is 20cm higher than the rice surface when soaking, the soaking temperature is 60-70°C, and the soaking time is 3h-4h; the black rice in the step (1) is placed in the water Soak, when soaking, the water surface is 20cm higher than the rice noodles, the soaking temperature is 60-70°C, and the soaking time is 2h-3h; the glutinous rice in step (1) is placed in water to soak, the water surface is 20cm higher than the rice noodles when soaking, and the soaking time is 5h-7h.

[0041] (4) Steam the brown rice, black rice and glutinous rice soaked in step (3) for 15min, 23min and 20min respecti...

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Abstract

The invention discloses a preparation method of meal replacement fermented food taking potatoes as a main raw material, and belongs to the technical field of food processing. The preparation method of the product mainly comprises the following steps: strictly selecting rice for fermentation, and washing the rice with clear water until the rice is not turbid; soaking the rice until no white core exists; the soaked rice and diced potatoes are cooked under normal pressure, so that the rice grains are appropriate in hardness, and the gelatinization degree of potato starch grains is good; the cooked raw materials are leached with cooled rice soaking water so that the temperature of the cooked raw materials can be rapidly reduced to the fermentation temperature; and uniformly dispersing distiller's yeast on the steamed rice and potatoes at about 30 DEG C, building an inverted trumpet-shaped concave round pit in the center, flattening and compacting the surface, and fermenting at the constant temperature of 30 DEG C under a dark condition to obtain the product. The product obtained by the method meets the nutritional requirements of meal replacement, the adopted raw materials have certain functionality, the product is savoury, mellow and tasty due to the flavor brought by fermentation, and the product is chewy due to the black rice and the brown rice. The meal replacement fermented food disclosed by the invention overcomes the defects of the traditional meal replacement food, and has a wide market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for preparing meal replacement fermented food with potatoes as the main raw material. Background technique [0002] Fermented glutinous rice is a traditional low-alcohol fermented food in China. It is made by fermenting glutinous rice or rice. It has long been popular for its cheap food and sweet and mellow taste. Compared with other products, its lower alcohol content makes it popular in food. The age and gender requirements of the audience are lower, which is more conducive to the dissemination of products. In this study, based on the traditional fermentation process of fermented glutinous rice, potatoes, black rice and brown rice were added during the preparation process to improve the quality and form a meal replacement fermented food with balanced nutrition and rich taste. [0003] Potatoes, also known as potatoes, are rich in protein, carbohydrates, minerals...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/12A23L33/00
CPCA23L7/104A23L19/12A23L33/00A23V2002/00A23V2200/32A23V2200/324
Inventor 孟玲玲赵凤秦谊
Owner JILIN UNIV
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