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Instant millet congee and preparation method thereof

A technology for millet porridge and instant food, which is applied in the fields of food science, food ingredients, and food ingredients as antioxidants, can solve the problems of long product rehydration time, poor millet porridge grease, high product transportation costs, and prolong product shelf life. , the effect of prolonging the shelf life and shortening the cooling time

Active Publication Date: 2017-03-22
武夷学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Three-piece canned rice porridge has defects such as heating before consumption and high product transportation costs, while dehydrated millet porridge has the characteristics of poor thermal stability of millet starch and easy aging of starch after cooling, and the rehydration time of the product is long, and the particles after rehydration Disadvantages such as hard, weak soup
However, studies have shown that among the six main fatty acids contained in millet, the content of linoleic acid is 70.01%, oleic acid is 13.39%, linolenic acid is 1.96%, palmitic acid is 8.34%, stearic acid is 4.38%, and arachidonic acid is 1.72%. The total content of unsaturated fatty acids is as high as 87.08%. Since millet contains a large amount of unsaturated fatty acids, the pore structure produced by freeze-drying technology can easily lead to the phenomenon of millet porridge becoming oily during the commodity shelf life. Technical measures such as nitrogen packaging are still unable to avoid the occurrence of such phenomena

Method used

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  • Instant millet congee and preparation method thereof
  • Instant millet congee and preparation method thereof
  • Instant millet congee and preparation method thereof

Examples

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Effect test

Embodiment 1

[0032] A preparation method for instant millet porridge, comprising the following steps in sequence:

[0033] ① Millet pretreatment: 85 parts of raw millet are first screened to remove sand, bran and straw, etc., and then washed with clean water for later use;

[0034] ②Tremella pretreatment: Soak 3 parts of dried Tremella fruiting bodies in normal temperature water to rehydrate them completely, wash and remove impurities, and use a dicing machine to cut into cubes; put the diced Tremella in a 40-mesh filter bag, and put in the pH value Alkali treatment is carried out in the edible alkali aqueous solution of 8.5-9.3, and the alkali treatment time is controlled at 10-15 minutes; the white fungus after alkali treatment is taken out and drained, then rinsed with clean water until neutral, mixed with 50 parts of water and put into a colloid mill Tremella slurry to obtain tremella slurry; put the tremella slurry into a sandwich pot, heat it at 70°C for 1 hour, and obtain 63 parts o...

Embodiment 2

[0045] A preparation method for instant millet porridge, comprising the following steps in sequence:

[0046] ① Millet pretreatment: 90 parts of raw millet are first screened to remove gravel, bran and straw, etc., and then washed with clean water for later use;

[0047] ②Tremella pretreatment: Soak 5 parts of dried Tremella fruiting bodies in normal temperature water to rehydrate them completely, wash and remove impurities, and then use a dicing machine to cut into cubes; put the diced Tremella into a 40-mesh filter bag, and put in the pH value Alkali treatment is carried out in the edible alkali aqueous solution of 8.5-9.3, and the alkali treatment time is controlled at 10-15 minutes; the white fungus after alkali treatment is taken out and drained, then rinsed with clean water until neutral, mixed with 50 parts of water and put into a colloid mill Tremella slurry to obtain tremella slurry; put the tremella slurry into the jacketed pot, heat it at 70°C for 1 hour, and obtain...

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Abstract

The invention relates to the technical field of instant food processing, and especially relates to instant millet congee and a preparation method thereof. The instant millet congee is prepared from the following raw materials in parts by weight: 85-90 parts of millet, 10-15 parts of trehalose, 3-5 parts of dried white fungi, 0.4-0.8 part of modified soybean lecithin, 0.3-0.6 part of citric acid, and 0.04-0.05 part of an antioxidant of bamboo leaves. The instant millet congee is rich in soup, relatively good in taste, convenient to eat, and not liable to become rancid. The instant millet congee overcomes the disadvantages of dewatered millet congee, namely long re-watering time, relatively hard granule feel after re-watering, weak soup taste, and so on.

Description

technical field [0001] The invention relates to the technical field of instant food processing, in particular to an instant millet porridge and a preparation method thereof. Background technique [0002] Millet is rich in nutrients, mainly containing carbohydrates, proteins, amino acids, fats and fatty acids, vitamins and minerals, etc. The proportion of various nutrients is appropriate, and the digestibility is high. It is a good source of food nutrition. Traditional Chinese medicine and folks use millet to make nourishing porridge Food is used to take good care of the body; with the gradual improvement of people's living standards and nutritional diet concepts, millet porridge and other miscellaneous grain products are more and more popular. [0003] Millet porridge products currently on the market are mainly divided into two categories: three-piece canned non-dehydrated millet porridge (similar to eight-treasure porridge) and dehydrated millet porridge that needs to be re...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L31/00A23L29/30A23L29/00
CPCA23V2002/00A23V2200/14A23V2250/5026A23V2250/032A23V2250/21A23V2200/10A23V2200/02
Inventor 张静高杰
Owner 武夷学院
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