The invention relates to the technical field of
food processing and particularly relates to instant millet porridge and a preparation method therefor. The method comprises the steps of subjecting millet to color-sorting
impurity removal, then, removing surface
bran layers through ultrasonic treatment and auxiliary low-temperature short-time soaking, subjecting water-absorbed millet to
infrared-baking
enzyme deactivation, then, carrying out heated gelatinization, rapidly cooling water-absorbed and complete-gelatinized millet porridge with
cold air, spraying an oxidation resisting
emulsion to surfaces, then, carrying out hot-
air drying, sorting dried millet grains, and then, carrying out blending and
nitrogen-charged packaging. The instant millet porridge is prepared from the following raw materials in percentage by weight: 90-95 of millet, 0.1-0.3 of
citric acid, 5-10 of soluble soybean polysaccharides, 0.02-0.04 of
theaflavin, 0.03-0.05 of
curcumin and 0.3-0.5 of hydrolyzed
soybean lecithin. According to the instant millet porridge produced by the method, oxidation of
grease of the millet is effectively inhibited, and the product is high in rehydration speed, soft in texture, purein
flavor, moderate in cost and convenient in eating.