Nutritious brewing porridge and preparation method thereof

A technology for making porridge and nutrition, which is applied in the field of nutrition porridge and its preparation, which can solve the problems of affecting the taste and increasing costs, and achieve the effects of enhancing immunity, appropriate sweetness and sourness, and soft taste

Inactive Publication Date: 2016-07-06
JINAN SHUNJING PHARMA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the shape of the product, it can be divided into granules, flakes and coarse powders. However, because there are often too many Chinese herbal medicines in the health care porridge, it not only increases the cost, but also makes the health care porridge have a strong taste of Chinese herbal medicines, which affects the taste. Therefore, a new product was developed. A kind of health-care instant porridge with good mouthfeel, simple eating, high nutritional value and health-care effect is necessary to meet the needs of people's increasing living standards.

Method used

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  • Nutritious brewing porridge and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A nutritional porridge, comprising the following raw materials in parts by weight: 18 parts of aloe vera, 18 parts of papaya, 7 parts of red ginseng, 2 parts of propolis, 36 parts of oats, 18 parts of red bean, 33 parts of glutinous rice, 23 parts of lotus root starch, heme 0.4 parts of iron, 0.7 parts of milk calcium, 0.5 parts of vitamin D, 1.5 parts of tricalcium phosphate, 0.9 parts of sodium carboxymethylcellulose, 0.3 parts of acacia gum, 1.1 parts of citric acid, 10 parts of white sugar and 10 parts of glucose.

[0026] The preparation method comprises the steps of:

[0027] 1) Boil licorice for 1 hour, lower to room temperature, add calcium acetate, stir to dissolve, and prepare a pre-astringent solution mixed with licorice water and calcium acetate. The mass ratio of licorice: calcium acetate: water is 1:0.6:60. Soak the aloe vera and papaya in the pre-astringent solution respectively, soak the aloe for 1.5 hours, soak the papaya for 6 hours, take them out, was...

Embodiment 2

[0034] A nutritional porridge, comprising the following raw materials in parts by weight: 15 parts of aloe vera, 20 parts of papaya, 8 parts of red ginseng, 2 parts of propolis, 30 parts of oats, 15 parts of red bean, 30 parts of glutinous rice, 25 parts of lotus root starch, heme 0.3 parts of iron, 0.6 parts of milk calcium, 0.5 parts of vitamin D3, 1 part of tricalcium phosphate, 0.8 parts of sodium carboxymethylcellulose, 0.2 parts of acacia gum, 1 part of citric acid, 10 parts of white sugar and 10 parts of glucose.

[0035] The preparation method is the same as Example 1.

[0036] Sensory indicators: brewing in hot water at 90°C, the solid substances contained in the brewing can be evenly dispersed, the rehydration time is 3 minutes, and there will be no sedimentation or floating phenomenon after long-term storage, the color is uniform, shiny and translucent; the taste is delicate, Soft and waxy smooth, refreshing and refreshing, with elastic fruit grains; moderate sweet ...

Embodiment 3

[0038] A nutritional porridge, comprising the following raw materials in parts by weight: 20 parts of aloe vera, 15 parts of papaya, 6 parts of red ginseng, 3 parts of propolis, 40 parts of oats, 20 parts of red bean, 35 parts of glutinous rice, 20 parts of lotus root starch, heme 0.5 parts of iron, 0.8 parts of milk calcium, 0.6 parts of vitamin D, 2 parts of tricalcium phosphate, 1 part of sodium carboxymethyl cellulose, 0.5 parts of acacia gum, 1.2 parts of citric acid, 10 parts of white sugar and 10 parts of glucose.

[0039] The preparation method is the same as Example 1.

[0040] Sensory indicators: brewing in hot water at 90°C, the solid substances contained in the brewing can be evenly dispersed after brewing, the rehydration time is 2 minutes, and there will be no sedimentation or floating phenomenon after long-term storage, the color is uniform, shiny and translucent; the taste is delicate, Soft and waxy smooth, refreshing and refreshing, with elastic fruit grains; ...

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Abstract

The invention provides nutritious brewing porridge and a preparation method thereof. Raw materials of the porridge comprise aloes, papaya, red ginseng and propolis, and additives of heme iron, milk calcium, vitamin D3, calcium phosphate and the like. The nutritious brewing porridge is reasonable in formula, rich in nutrition, and comprehensive in health functions, the raw materials of the aloes, papaya, red ginseng, additives and the like are matched mutually, so that the porridge has the effects of invigorating qi and blood, invigorating spleen and reinforcing stomach, strengthening spleen and soothing the nerves, whitening skin and supplementing iron and calcium to fundamentally improve functions of a human body and enhance immunity. During the preparation process, the aloes and papaya are subjected to deastringency and deacidification, and the propolis is added to remove bitter tastes of the red ginseng and like, so that the prepared brewing porridge is proper in sweetness and acidity, soft in palate and good in stability, wherein the aloe and papaya fruit particles contained in the porridge are good in recovery properties of water and suitable in taste, and the colors, aromas, flavors and stability of the fruit particles can be kept. The nutritious brewing porridge is simple in edible method and only requires hot water to brew, and solid materials contained in the porridge can all be uniformly dispersed after brewing and are not precipitated or floated after the porridge is placed for a long term.

Description

technical field [0001] The invention belongs to the technical field of food health care, and in particular relates to a nutritional congee and a preparation method thereof. Background technique [0002] Porridge is a semi-liquid food cooked with rice noodles and other foods. With the development of industrial production technology, people's lifestyles have also undergone major changes. In this case, convenience food caters to the welcome of consumers with its fast cooking, simple and time-saving features. Porridge is one of them. Due to the continuous improvement of living standards, people's requirements for food have turned to nutrition and health care. Therefore, adding health ingredients to common porridge raw materials to make it have specific effects has become the focus of the current convenience food research and development. [0003] In recent years, convenient health porridge has developed a variety of products with various flavors and different forms. The raw ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23L19/00A23L33/00A23L33/10A23L33/155A23L33/16
CPCA23V2002/00A23V2200/324A23V2200/30A23V2200/32A23V2200/318A23V2200/306
Inventor 王璇璇
Owner JINAN SHUNJING PHARMA TECH
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