A kind of method of whole grain instant nutritional porridge

A technology of nutritious porridge and whole grains, which is applied in food preparation, food science, application, etc., can solve the problems of whole grain taste, flaky drying speed, and cannot be fast, and achieve low cost, good edible performance, Produces effects with a small footprint

Inactive Publication Date: 2015-09-16
谷伊家食品科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many production methods for instant porridge at present, but there are many shortcomings: as: the production method "patent application specification" of the instant porridge whose patent publication number is CN86107962A, its processing technology has three obvious weak points: a. cooked b. flaky c. slow drying
The method of microwave treatment is mainly used. Although various grains can be mixed together to achieve balanced nutrition, the method is more complicated and cannot be quickly processed.
It also doesn't solve the bad taste problem of whole grains

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0030] Example 1: Making instant brown rice porridge with brown rice as raw material

[0031] Recipe: 100% brown rice

[0032] Process:

[0033] 1) Raw material pretreatment: Use a destoner to remove mud, mold, and rotten grains from grain raw materials;

[0034] 2) Pulverization: the grain raw material after removing impurities is pulverized by a pulverizer and passed through a 60-mesh sieve;

[0035] 3) Extrusion molding: put the pulverized material into the twin-screw extruder, set the working temperature range of the twin-screw extruder cavity as follows, 65°C in the second zone, 100-120°C in the third zone, 160-180°C in the fourth zone ℃, five zone 60~90℃, six zone 60~80℃, control die temperature 80~100℃, set the extrusion screw speed range between 180~260rpm, and the material is at the template at the exit of the twin-screw extruder Extruded and then cut by a cutting machine at 2400-2800rpm;

[0036] 4) Pre-drying: Dry the cut and formed material through a dryer, and...

example 2

[0042] Example 2: Making instant polenta with corn flour as raw material

[0043] Recipe: 100% corn

[0044] Process:

[0045] 1) Raw material pretreatment: Use a destoner to remove mud, mold, and rotten grains from grain raw materials;

[0046] 2) Pulverization: the grain raw material after removing impurities is pulverized by a pulverizer and passed through a 60-mesh sieve;

[0047] 3) Extrusion molding: put the pulverized material into the twin-screw extruder, set the working temperature range of the twin-screw extruder cavity as follows, 65°C in the second zone, 100-120°C in the third zone, 160-180°C in the fourth zone ℃, five zone 60~90℃, six zone 60~80℃, control die temperature 80~100℃, set the extrusion screw speed range between 180~260rpm, and the material is at the template at the exit of the twin-screw extruder Extruded and then cut by a cutting machine at 2400-2800rpm;

[0048] 4) Pre-drying: Dry the cut and formed material through a dryer, and control the moist...

example 3

[0052] Corn is rich in unsaturated fatty acids, especially the content of linoleic acid is as high as more than 60%. It works synergistically with vitamin E in corn germ to reduce blood cholesterol concentration and prevent it from depositing on the blood vessel wall. Therefore, corn has certain preventive and therapeutic effects on coronary heart disease, atherosclerosis, hyperlipidemia and hypertension. Vitamin E can also promote human cell division and delay aging. Corn also contains a longevity factor—glutathione, which, with the participation of selenium, generates glutathione oxidase, which has the functions of restoring youth and delaying aging. Rich in calcium, phosphorus, magnesium, iron, selenium, etc., as well as vitamins A, B1, B2, B6, E, and carotene, have an auxiliary therapeutic effect on cholecystitis, gallstones, icteric hepatitis, and diabetes. Example 3: Making instant buckwheat porridge with buckwheat as raw material

[0053] Recipe: 100% buckwheat

[00...

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PUM

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Abstract

The invention discloses a production method of whole-grain fast-food nutritional porridge. Whole grains are taken as raw materials; the purpose of balanced nutrition is achieved through preprocessing and grinding the raw materials and proportioning nutritional ingredients well; the whole-grain fast-food nutritional porridge is prepared by the processes of extruding for curing by a double-screw extruder, accurately controlling the gelatinization degree of starch in the raw materials, granulating for forming, pre-drying, roasting, and cooling. High viscosity of a porridge body during brewing is ensured by accurately controlling the gelatinization degree of the starch in the raw materials in the preparation process, so that any thickener or auxiliary material does not need to be added, the manually cooked porridge can be brewed with hot water without adding cured powdery materials, good granule shape can be kept after the porridge is brewed for 20 minutes, and the appearance and the mouth feel of the fast-food nutritional porridge can be equivalent to those of porridge cooked at home.

Description

technical field [0001] The invention relates to a method for whole grain instant nutritional porridge. Background technique [0002] Whole grains are recognized as pollution-free green food. They contain natural protein, fat, carbohydrates, vitamins, minerals and dietary fiber and other nutrients, which meet the reasonable ratio of human intake and have extremely high utilization value. At the same time, miscellaneous grains It contains a variety of unsaturated fatty acids, such as oleic acid, linoleic acid, linolenic acid, phospholipids, oligosaccharides, polysaccharides and flavonoids, etc. effect. Although miscellaneous grains have many advantages in terms of nutrition, due to the different tastes of people in various places, it has caused certain obstacles for people to eat miscellaneous grains for a long time. How to really eat coarse grains without changing the living habits that people have formed for a long time, and how to really achieve convenience and nutrition ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/168A23L1/29A23L7/143
CPCA23L5/15A23L7/17
Inventor 晏文会李正达张朝晖杨洋晏德李杰晏恬滋
Owner 谷伊家食品科技有限责任公司
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