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Coarse grain porridge and making method thereof

A technology of multi-grain porridge and parts by weight, which is applied in the functions of food ingredients, food science, and application, can solve the problems of high nutrient loss and other problems, and achieve the effects of promoting absorption, simple and easy preparation method, and improving taste.

Inactive Publication Date: 2016-08-10
蔡明智
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the finer and whiter the processing, the greater the loss of nutrients

Method used

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  • Coarse grain porridge and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] 1) Wash, soak and mix wheat kernels 1g, corn 10g, black rice 1g, oats 10g, purple rice 1g, glutinous rice 10g, millet 1g, peanut kernels 10g, adzuki beans 1g, mung beans 10g, lotus seeds 1g, and red dates 10g Mixture;

[0058] 2) After steaming the mixture, add the filling liquid and pack it;

[0059] 3). The condiments and seasonings are separately packaged separately and integrated with the product obtained in 2) to be the finished product of cereals porridge.

Embodiment 2

[0061] 1) Wash, soak and mix wheat kernels 10g, corn 1g, black rice 10g, oats 1g, purple rice 10g, glutinous rice 1g, millet 10g, peanut kernels 1g, adzuki beans 10g, mung beans 1g, lotus seeds 10g, and red dates 1g Mixture;

[0062] 2). Steam the mixture, cool it, and fill it in a can; pour the filling liquid into the pot and seal it, and the finished product will be obtained after sterilization;

[0063] The mixing temperature of the filling liquid and the mixture during filling is 30°C.

[0064] 3). The condiments and seasonings are separately packaged separately and integrated with the product obtained in 2) to be the finished product of cereals porridge.

Embodiment 3

[0066] 1) Rinse 8g of wheat kernels, 3g of corn, 8g of black rice, 3g of oats, 8g of purple rice, 3g of glutinous rice, 8g of millet, 3g of peanut kernels, 8g of adzuki beans, 3g of mung beans, 8g of lotus seeds, and 3g of red dates for two to three times. Soak in cold water for 20 hours, changing the water every 6 hours; then remove and rinse with clean water 2 to 3 times until the water is clear; mix to obtain a mixture;

[0067] 2). Steam the mixture for 40 minutes until it is soft and well cooked, cool it and pack it into a can;

[0068] 3). Pour 30g of the filling liquid into the pouring and seal it, and get the finished product after high temperature sterilization.

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Abstract

The invention relates to the field of health foods, and concretely relates to a coarse grain porridge. The coarse grain porridge is mainly made of, by weight, 1-10 parts of naked barley, 1-10 parts of corn, 1-10 parts of black rice, 1-10 parts of oat, 1-10 parts of purple rice, 1-10 parts of glutinous rice, 1-10 parts of millet, 1-10 parts of peanut kernels, 1-10 parts of small red beans, 1-10 parts of mung beans, 1-10 parts of lotus seeds, and 1-10 parts of red dates. The coarse grain porridge has the efficacy of balancing nutrition, tonifying blood end invigorating qi, cleaning the intestine and the stomach, clearing heat and detoxifying, promoting urination and eliminating swelling, and promoting digestion, has good mouthfeel and visual effect, and also has balanced nutrition. The invention also provides a making method of the coarse grain porridge. The method is simple, and is easy to implement, and the finished product made in the invention is convenient to eat, and has very good mouthfeel.

Description

Technical field [0001] The invention relates to the field of health foods, in particular, to a grain porridge and a preparation method thereof. Background technique [0002] With the advancement of society, people’s diet has become more and more "essential". Not only is the amount of staple food declining, but the raw materials are also becoming more refined. White rice, white noodles, and white bread almost dominate the three. The staple food of the meal. [0003] However, the finer and whiter the processing, the more nutrients are lost. Polished rice noodles contain almost no fiber. These foods will be digested and absorbed quickly, leading to a sudden increase in insulin secretion, aggravating insulin resistance and inducing diabetes. Frequent eating of fine foods can easily cause malnutrition, gastrointestinal function damage and even hyperlipidemia, hypertension, diabetes and other metabolic and endocrine diseases, which seriously endanger physical health and life safety. T...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L11/00A23L25/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 蔡明智
Owner 蔡明智
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