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Preparation method of instant millet congee

A millet porridge and instant food technology, which is applied in food science and other fields, can solve the problems of poor sensory quality, long rehydration time, and nutrient loss, and achieve the effects of short rehydration time, reduced damage, and increased rehydration rate

Inactive Publication Date: 2016-10-26
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems of high cost, long rehydration time, large nutrient loss and poor sensory quality in the processing of existing instant millet porridge, and propose a preparation method of instant millet porridge

Method used

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specific Embodiment approach 1

[0020] Specific embodiment one: the preparation method of a kind of instant millet porridge of this embodiment, realizes according to the following steps:

[0021] 1. Screen and clean the millet, then take the millet and water for soaking according to the material-to-liquid ratio of 1:5-6, and add monoglyceride and β-cyclodextrin. The soaking water temperature is 30-50°C, and the soaking time is 35 -45min;

[0022] 2. Cook and gelatinize the soaked millet together with the soaking liquid. The cooking time is 8-12 minutes. Discrete after cooking, and then disperse the sticky millet with water;

[0023] 3. Drain the washed millet until there is no obvious water mark on the surface of the millet, and the dispersion is even and non-sticky;

[0024] 4. The millet treated in step 3 is frozen at -20°C for 18-22 hours, taken out, dried with hot air for 30-50 minutes, and then microwave-dried for 3-4 minutes to complete the preparation of instant millet porridge;

[0025] Wherein the...

specific Embodiment approach 2

[0030] Specific embodiment two: the difference between this embodiment and specific embodiment one is that in step one, the millet and water are soaked according to the material-to-liquid ratio of 1:5.2. Other steps and parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0031] Specific embodiment three: the difference between this embodiment and specific embodiment one is that in step one, millet and water are soaked according to the material-to-liquid ratio of 1:5.6. Other steps and parameters are the same as those in Embodiment 1.

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Abstract

The invention discloses a preparation method of instant millet congee, relating to a preparation method of an instant congee. The preparation method solves the problems that the existing instant millet congee is high in processing cost, long in rehydration time, large in nutrient loss and poor in sense quality. The method comprises the following steps: firstly, screening and washing millets, then soaking, and adding glycerel monostearte and beta-cyclodextrin; secondly, cooking and pasting and dispersing, and then rinsing with water; thirdly, draining; and fourthly, freeze-drying with hot air, and then carrying microwave drying, thus completing the preparation of the instant millet congee. By adding a pasting agent, a drying method is improved, and the rehydration time is shortened; the degree of damaging the sense quality of the millet congee can be reduced; the cost is lowered due to no use of high-pressure cooking, and the cooking time is short; the prepared instant millet congee is short in rehydration time, high in rehydration rate, and good in rehydration effect; millets are good in shape, excellent in color, and high in sense quality; the instant millet congee is good in mouthfeeling after taste, the sweet smell loss is less, and the viscosity is proper; and more nutrients can be kept by using the preparation method, and the preparation method is suitable for promotion and use.

Description

technical field [0001] The invention relates to a preparation method of instant porridge. Background technique [0002] Millet, formerly known as millet, has high nutritional value and is rich in protein, fat and vitamins. It is not only edible, but also used as medicine to strengthen the spleen and stomach, tonify deficiency, harmonize the kidney, and remove heat and detoxify. Control spleen and stomach deficiency-heat, nausea and vomiting, quench one's thirst, have loose bowels. Millet contains a variety of functional factors that are beneficial to sex, can strengthen yang, nourish yin, and eugenics. [0003] Millet porridge is a healthy food with rich nutritional value and calming effect; it can be boiled alone, or added with jujube, red bean, sweet potato, lotus seed, lily, etc. to make nutritious food with different flavors. The vitamin B1 in millet can be several times that of rice; the inorganic salt content in millet is also higher than that of rice, in addition to...

Claims

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Application Information

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IPC IPC(8): A23L7/10
Inventor 李良辛卓琳洪瑞谢智鑫
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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