Superfine black fungus powder nutrient-enriched congee and preparation method thereof

A technology of black fungus powder and nutritional enhancement, which is applied in food preparation, functions of food ingredients, food science, etc., can solve the problems of mixed fish and loss of nutritional value, and achieve the effect of easy absorption, unique color, and scientific raw materials

Inactive Publication Date: 2015-03-11
HARBIN MO MEDICAL BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, all kinds of porridge products appearing on the market are mixed with fish and fish, some products have lost the nutritional value of the original materials, and some products have over-range and over-recorded application additives

Method used

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  • Superfine black fungus powder nutrient-enriched congee and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A porridge fortified with superfine black fungus powder, characterized in that it is composed of the following raw materials: main ingredients and auxiliary materials; the main ingredients are black rice, red beans, mung beans, glutinous rice; auxiliary materials are black fungus superfine powder, blueberry Dry, pine nuts, hazelnuts, tremella, longan, lotus seeds, wolfberry, candied dates; by weight: 6-8 parts of black rice, 10-14 parts of glutinous rice, 4-6 parts of red beans, 4-6 parts of mung beans, black fungus 0.5-1.5 parts of superfine powder, 1-3 parts of dried blueberry, 1-3 parts of pine nuts, 1-3 parts of hazelnuts, 1-3 parts of white fungus, 1-3 parts of longan, 1-3 parts of lotus seeds, 1-3 parts of wolfberry 1-3 parts, candied dates.

[0033] The optimum weight-to-number ratio of the raw materials is: 7 parts of black rice, 12 parts of glutinous rice, 5 parts of red bean, 5 parts of mung bean, 1 part of black fungus superfine powder, 2 parts of dried b...

Embodiment 2

[0048] The concrete steps of its preparation method are:

[0049] Step 1: Preparation and soaking of black fungus superfine powder:

[0050] Select dry black fungus with thick flesh, no mildew, and no impurities, wash and dry, and superfinely pulverize black fungus powder), weigh 1 portion, add water at a ratio of 1:20, and place in a constant temperature water bath at 50°C Soak for 1.5 hours and set aside.

[0051] Step 2: Soak hair with black rice, etc.:

[0052] Select black rice with full grains, no insect bites, and no mildew. After washing and drying, weigh 7 parts of black rice, 12 parts of glutinous rice, and appropriate amount of red beans and mung beans, etc. Soak in a constant temperature water bath for 2 hours.

[0053] Step 3: Adding accessories:

[0054] Choose auxiliary materials such as longan, lotus seeds, wolfberry, candied dates, white fungus, pine nuts and hazelnuts, and mix them in equal proportions. After washing and drying, mix them acc...

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Abstract

The invention discloses superfine black fungus powder nutrient-enriched congee and a preparation method thereof. The superfine black fungus powder nutrient-enriched congee comprises main materials and auxiliaries, wherein the main materials comprise black rice, red beans, green beans and glutinous rice; the auxiliaries comprise superfine black fungus powder, dried blueberry fruits, pine nuts, hazelnuts, tremella fuciformis, longan, lotus seeds, wolfberries and glace dates. A finished product is prepared by soaking fermentation, mixing and cooking. According to the superfine black fungus powder nutrient-enriched congee and the preparation method thereof, a formula of the superfine black fungus powder nutrient-enriched congee is designed by taking the black rice and the glutinous rice as the main materials and taking forest peculiar products such as the superfine black fungus powder, the dried blueberry fruits, the pine nuts, the hazelnuts and the tremella fuciformis as the auxiliaries; the superfine black fungus powder nutrient-enriched congee has fragrant flavor as well as blood fat reduction effects, tastes smooth and fine, and is nutrient-rich.

Description

technical field [0001] The invention relates to a food health product, in particular to a porridge fortified with ultrafine black fungus powder and a preparation method thereof. Background technique [0002] Black fungus is known as the crown of iron, vegetarian meat and the reputation of Montenegro. According to analysis, every 100g contains 185mg of iron, 357mg of calcium, and 201mg of phosphorus. It also contains lecithin, cephalin, mannose and 8 kinds of amino acids necessary for the human body, among which leucine and lysine are particularly rich in content. It contains riboflavin VB1. It is 10 times higher than ordinary rice and noodles, and it also contains more nucleic acids, which has anti-aging effects. Black fungus is rich in colloid, which can remove accumulated food in the human stomach, has good curative effect on hemorrhoids, and has the effect of clearing and nourishing the lungs. It is a health food for mining, metallurgy, textile and other occupational gr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L33/10
CPCA23L33/10A23L7/10A23V2002/00A23V2200/3262
Inventor 戴路
Owner HARBIN MO MEDICAL BIOLOGICAL TECH CO LTD
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