Method for making instant congee with cereals matched with starch beans

A processing method and starch-based technology, applied in food preparation, food science, application, etc., to achieve smooth appearance, short process flow and good effect

Active Publication Date: 2013-05-22
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a processing method of instant porridge with grains and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A processing method for instant porridge with cereals and starchy beans, comprising the following steps:

[0027] (1) Mix brown rice flour and mung bean flour crushed to 60 mesh in a ratio of 2:1, stir evenly, and adjust with water to make the moisture content of the material 23%;

[0028] (2) Feed the material into a twin-screw extruder with an aspect ratio of 24, and use the principle of extrusion without puffing to recombine and granulate. The extrusion conditions are set at a motor speed of 190r / min, and the temperature is 60 in the first-stage screw push zone. ℃, material mixing zone 60 ℃, secondary screw pushing zone 120 ℃, high temperature and high pressure zone 150 ℃, shearing zone 90 ℃, cooling pressure relief zone 70 ℃, cutting at the die head, cutting knife speed is 2500r / min, the preparation has Porridge rice in the shape of rice grains;

[0029] (3) Dry the porridge and rice in a fluidized bed at a low temperature at 50°C for 15 minutes;

[0030] (4) Put ...

Embodiment 2

[0033] A processing method for instant porridge with cereals and starchy beans, comprising the following steps:

[0034] (1) Mix the six kinds of grain flours crushed to 80 mesh, including brown rice flour, barley flour, tartary buckwheat flour, oat flour, millet flour, and coix powder, in equal amounts, and grind to 80 mesh pea flour, broad bean flour, mung bean flour, and lentils Four kinds of starchy bean powders are mixed in equal amounts, the grain flour and starchy bean powder are mixed according to the ratio of 2:1, stirred evenly, and the water content is adjusted to 26% with water;

[0035] (2) Feed the material into a twin-screw extruder with a length-to-diameter ratio of 20, and use the principle of extrusion without expansion to recombine and granulate. The extrusion conditions are set at a motor speed of 190r / min, and the temperature is 55°C in the first-stage screw push zone. The material mixing zone is 60°C, the secondary screw pushing zone is 120°C, the high te...

Embodiment 3

[0040] A processing method for instant porridge with cereals and starchy beans, comprising the following steps:

[0041] (1) Mix 80-mesh tartary buckwheat flour and pea flour at a ratio of 2:1, stir evenly, and adjust the water content to 26% with water;

[0042] (2) Feed the material into a twin-screw extruder with an aspect ratio of 32, and use the principle of extrusion without expansion to recombine and granulate. The extrusion conditions are set at a motor speed of 200r / min, and the temperature is 50°C in the first-stage screw push zone. , the material mixing zone is 60°C, the secondary screw pushing zone is 120°C, the high temperature and high pressure zone is 150°C, the shearing zone is 90°C, and the pressure relief zone is 70°C to prepare porridge rice in the shape of rice grains;

[0043] (3) Dry the porridge and rice in a fluidized bed at a low temperature at 50°C for 15 minutes;

[0044] (4) Put the porridge and rice dried at low temperature into an oven at 220°C, ke...

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PUM

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Abstract

The invention discloses a method for making an instant congee with cereals matched with starch beans. The method comprises the following steps of pretreating the cereal powder and the starch bean powder, and performing extrusion forming primary alpha treatment, low-temperature drying and high-temperature secondary alpha treatment, thereby obtaining the instant congee with the cereals matched with the starch beans. The instant congee prepared by the method has the moisture content less than 10% and the alpha degree more than 95%. The making method provided by the invention is simple, convenient and feasible; the making process is high in continuity; the obtained instant congee with the cereals matched with the starch beans is good in rehydration effect, and can be rehydrated in 3-4 min through hot water brewing; therefore, the special nutrition and amino acid balance of the cereals and the starch beans are kept, and the instant congee has excellent taste and is convenient for consumers to eat; and the storage time of the product is prolonged.

Description

technical field [0001] The invention relates to a processing method of instant porridge in which grains and starchy beans are matched. Background technique [0002] Grains and starchy beans have a nutritional complementary relationship. For example, lysine, as the first limiting amino acid in grains, is less in grains; legumes are rich in lysine, but the content of glutamic acid and methionine is relatively low. Low, is its limiting amino acid. If the cereals and legumes are mixed and eaten in a scientific proportion, their respective limiting amino acids are just complementary, thereby greatly improving the physiological efficacy of protein. [0003] In addition, due to the inconvenient processing, poor taste and short storage period of some grains and starchy beans, their development is restricted. For example, the lipid content in starchy beans is relatively high and is easily oxidized. Cereals and starchy beans also contain many enzymes, including peroxidase, polyphen...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L1/20A23L1/30A23L1/305A23L1/302A23L1/304A23L11/00A23L33/15
Inventor 谭斌刘明汪丽萍田晓红吴娜娜
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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