A kind of preparation method of instant instant corn porridge

A technology for corn and instant food is applied in the field of preparation of instant corn porridge, which can solve the problems of difficult industrialized production, easy aging and retrogradation, large nutrient loss, etc., and achieves prevention of starch aging and retrogradation, low cost, and curing time. short effect

Active Publication Date: 2018-03-20
QIQIHAR UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Corn porridge has always been a staple food product that people love and often eat in their families. However, the ordinary cooking method of large porridge has problems such as long time, large nutritional loss, easy aging and retrograde, and difficult to preserve. It is difficult to industrialize production. Currently, it is limited to homemade

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0029] Specific embodiment one: a kind of preparation method of instant instant corn porridge realizes through the following steps:

[0030] (1) Raw material screening and soaking treatment

[0031] Select a certain amount of fresh corn ballast with a moisture content of 12-14%, and screen out incomplete and broken kernels. Take 1 portion of corn slag and 10%~30% of the weight of red kidney beans, respectively, add 5~10 times of water and soak at room temperature for 8~12h.

[0032] (2) Heating and cooking

[0033] Put the pretreated corn ballast raw material in an autoclave, cook under high pressure at a temperature of 105~125°C and a pressure of 0.1~0.15MP for 15~30min, and separate the corn ballast from the solid-liquid extract after cooking .

[0034] (3) Enzymatic treatment

[0035] Add the above-mentioned large ballast grains into the high-temperature-resistant α-amylase enzyme solution with an enzyme activity of 1-10u / mL at a volume ratio of 1:1, and carry out enzym...

specific Embodiment approach 2

[0044] Specific embodiment 2: The difference between this embodiment and specific embodiment 1 is that in step (1), 1 part each of fresh big ballast and 10% to 15% of the weight of the big ballast is added to 6~8 double the water and soak at room temperature for 8 hours. Other steps are the same as in the first embodiment.

specific Embodiment approach 3

[0045] Specific embodiment 3: The difference between this embodiment and specific embodiment 1 is that in step (2), high-pressure cooking is carried out at a temperature of 115-121° C. for 20-25 minutes. Other steps are the same as in the first embodiment.

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Abstract

A method for preparing convenient and instant corn porridge. The invention relates to a method for preparing convenient and fast edible corn porridge by using corn raw materials. The invention solves the problems of long cooking time, large nutritional loss, difficulty in preservation, easy regeneration and inability to be used as a convenient instant staple food and the like. The preparation method of a kind of convenient instant corn porridge of the present invention is carried out according to the following steps: 1. raw material screening and soaking treatment; 2. heating and cooking; 3. enzymatic treatment; . preparation of corn porridge slurry package; 6. preparation of corn porridge powder package; 7. packing. The advantages of the invention are: 1. high nutritional value and good taste; 2. convenient instant food and good rehydration property; , low production cost; five, broad application prospects. It is a preparation method of the convenient corn porridge with advanced technology, which can fully retain the nutrition of corn and the unique flavor of the porridge, and can be eaten quickly.

Description

technical field [0001] The invention relates to a preparation method of convenient instant corn porridge. Background technique [0002] Convenience and instant food has always been the food of choice for people traveling and busy work. From the introduction of instant noodles to the development of rice as a staple food, convenience staple food has become a necessity for modern people's work and life. With the development of society and the continuous improvement of people's living standards, higher requirements have been put forward for instant food, not only requiring instant food, but also gradually developing towards safety, nutrition and retaining the original characteristic flavor. Instant porridge is a popular food in the staple food of instant food. Since the advent of eight-treasure porridge, it has been widely recognized by consumers. Nowadays, there are many porridge products from various whole grains, such as rice, millet and polenta. Corn has high nutritional v...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L29/30A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/628A23V2250/51086
Inventor 焦岩郑喜群刘晓兰任健刘井权
Owner QIQIHAR UNIVERSITY
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