Milk porridge

A technology of milk porridge and milk liquid, applied in the fields of application, food preparation, food science, etc., to achieve the effect of low cost, simple preparation method and comprehensive nutrition

Inactive Publication Date: 2014-06-04
王慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The porridge currently on the market generally only contains whole grains, and the nutrition is relatively simple, which cannot bring comprehensive nutrition to people's bodies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A kind of milk porridge, described porridge is made by following method: take 30 grams of rice, 20 grams of glutinous rice, 20 grams of wheat, 10 grams of corn and 15 grams of highland barley and boil into thick shape, take 10 grams of fresh milk, whey powder 5 grams gram, 5 grams of skimmed milk powder are added into the warm water of 60 degrees of 200ml to form milk, and finally the milk is added to the above-mentioned mixture boiled into a viscous shape, and then stewed for 5 minutes with a low heat.

[0013]

Embodiment 2

[0015] A kind of milk porridge, described porridge is made by following method: take 60 grams of rice, 40 grams of glutinous rice, 50 grams of wheat, 20 grams of corn and 30 grams of highland barley and boil into thick shape, take 20 grams of fresh milk, 10 grams of whey powder gram, 10 grams of skimmed milk powder is added into the warm water of 70 degree 200ml to form milk, finally said milk is added to the above-mentioned mixture boiled into viscous shape, and then stewed for 10 minutes with low heat.

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PUM

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Abstract

The present invention discloses a milk porridge, which is prepared through the following method: taking 30-60 g of rice, 20-40 g of glutinous rice, 20-50 g of wheat, 10-20 g of corn and 15-30 g of highland barley, decocting to achieve a viscous mixture, taking 10-20 g of fresh milk, 5-10 g of whey powder and 5-10 g of defatted milk powder, adding to 200 ml of warm water with a temperature of 60-70 DEG C to form a milk liquid, adding the milk liquid to the obtained viscous mixture, and carrying out stewing boiling for 5-10 min with soft fire to obtain the milk porridge. According to the present invention, the milk porridge has characteristics of easily available raw materials, simple production method, low cost and excellent taste; the problem that the existing porridge only contains the grains so as to cause the single nutrition defect is well overcome; and the milk liquid is added on the basis of the original grain porridge, and the obtained mixed solution is subjected to stewing boiling so as to make the aroma and the nutrition of the milk liquid comprehensively permeate into the porridge, such that people can feel satiety after taking the porridge, and the obtained nutrition is complete and rich.

Description

technical field [0001] The invention relates to porridge, which belongs to the technical field of food. Background technique [0002] Congee is a kind of food commonly used by people in daily life. Porridge is a liquid food. For people with poor stomach, porridge is easy to digest and can help people reduce the burden on the stomach and intestines. Therefore, regular consumption of porridge is good for regulating the stomach and achieving the purpose of good health. The porridge currently on the market generally only contains whole grains, and the nutrition is relatively single, which cannot bring comprehensive nutrition to people's bodies. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a porridge rich in protein and comprehensive in nutrition. [0004] In order to solve the problems of the technologies described above, the technical scheme adopted in the present invention is as follows: [0005] A kind of milk co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
CPCA23L33/00A23L7/10
Inventor 王慧
Owner 王慧
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