Convenient corn porridge powder and manufacturing method thereof

Abstract

The invention discloses a convenient corn porridge powder and a manufacturing method thereof. The powder comprises the following ingredients in percentage by weight: 50-70 percent of corn, 15-25 percent of millet, 10-20 percent of rice, and 3-8 percent of soyabean. The manufacturing method comprises the steps: (1) crushing the corn into needle-like particles; (2) taking and mixing ingredients, crushing the mixture into fine powder with fineness of 100 meshes; (3) adding 35 percent of water into the mixed powder, stirring uniformly, extruding and curing into silk noodles, airing or drying the silk noodles; and (4) crushing the dried silk noodles into crude powder of 40-70 meshes. The invention has balance nutrition of five cereals, and high content of the five cereals, is fast to be porridge, and the porridge is sticky and good in mouthfeeling, and can lead people not to get inflamed after long-time eating. The manufacturing method is simple, the extrusion and curing process not only maintains the nutrition components and the content of materials so as to keep the high nutrition of the convenient porridge, but also can lead the convenient porridge to have excellent mouthfeeling.

Description

technical field [0001] The invention belongs to the field of food, and relates to a corn mixed powder and a processing method thereof, in particular to a corn mixed powder capable of instant porridge and a processing method thereof. Background technique [0002] With the quickening of the pace of life, there are a dazzling array of convenience foods on the market, and corn convenience foods are gradually increasing, and corn instant porridge powder is one of them. However, the corn instant porridge powders currently on the market all have at least the following two defects: 1. Slow porridge formation, poor viscosity, poor taste, and frequent eating; 2. Low nutrient content and insufficient matching balanced. The main reasons for the above defects are: 1. The ingredients are not reasonable enough; 2. In the process of processing, corn and other grain ingredients are all subjected to high-temperature puffing and cooking, which causes the nutritional loss of the materials. C...

AI Technical Summary

Problems solved by technology

However, the corn instant porridge powders currently on the market all have at least the following two defects: 1. Slow porridge formation, poor viscosity, poor taste, and frequent eating; 2. Low nutrient content and insufficient matching balanced

The main reasons for the above defects are: 1. The ingredients are not reasonable enough; 2. In the process of processing, corn and other grain ingredients are puffed and cooked at high temperature, resulting in the loss of nutrition of the materials