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Instant millet porridge and preparation method thereof

A millet porridge, millet technology, applied in the directions of food drying, food science, food ingredients, etc., can solve the problems of great difference in taste and flavor, loss of millet particle shape, low production cost, etc., and achieve a simple and feasible processing method and low cost. , the effect of excellent product quality

Inactive Publication Date: 2017-04-26
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Extrusion puffing, freeze-vacuum drying and other processing techniques require expensive equipment and high energy consumption; the taste and flavor of the prepared instant porridge are quite different from fresh porridge; products using extrusion puffing technology will lose millet Particle morphology; freeze-drying after traditional boiling and gelatinization will bring high production costs
[0004] At present, there is a lack of an optimized process that can not only maintain the natural shape and taste of millet granules, retain the natural aroma of millet porridge, but also maintain a high rehydration rate of the product and low production costs

Method used

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  • Instant millet porridge and preparation method thereof
  • Instant millet porridge and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Pretreatment of millet: after millet is washed three times (material-to-water ratio 1:3), drain the water, and add 0.05%, 0.1% and 0.3% of millet by weight to medium-temperature α-amylase and 2.3 times millet respectively weight of water, and taking the treatment without adding enzymes as a control, shake at a constant temperature of 40°C for 30 minutes, 40°C for 60 minutes, and 60°C for 30 minutes;

[0025] (2) Gelatinization: Pour the enzyme-treated millet into the container together with the soaking water in step (1), add 5 drops of melted butter, cover with tin foil with holes left in advance, and steam in a steamer for 30 minutes , make millet gelatinization;

[0026] (3) Drying: Take out the gelatinized millet in step (2), spread it evenly on an 18-mesh stainless steel screen with a thickness of about 5 mm, blow it with a blower for 25 minutes (at a temperature of about 70°C), and stir continuously during this period to make the millet Scatter among the granu...

Embodiment 2

[0033] (1) Pretreatment of millet: After millet is washed three times (material-to-water ratio 1:3), drain the water, add 0.05% of millet-medium temperature α-amylase by weight, and then add 1.5 times, 1.8 times and 2.0 times respectively times and 2.2 times the weight of millet, shake at a constant temperature of 60°C for 30 minutes;

[0034] (2) Gelatinization: Pour the enzyme-treated millet into the container together with the soaking water in step (1), add 5 drops of melted butter, cover with tin foil with holes left in advance, and steam it in a steamer for 20 minutes. ~30min, the millet is gelatinized; the millet of the control group adopts the cooking process;

[0035] (3) Drying: Take out the gelatinized millet in step (2), spread it evenly on an 18-mesh stainless steel screen with a thickness of about 5 mm, blow it with a blower for 15-25 minutes (at a temperature of about 70°C), and keep stirring during the period. Disperse the millet grains until the millet grains ...

Embodiment 3

[0042] The preparation of instant millet also comprises the steps:

[0043] (1) Composite packaging: add auxiliary materials to the obtained instant millet, the addition amount is: soft white sugar 5%, pregelatinized starch 2%, fully mix the millet and auxiliary materials, and seal the package according to the net content of each product is 15g;

[0044] (2) Rehydration: Add each product (15g) into a cup, pour 150ml of boiling water, cover and soak for 8-10 minutes, open the lid and stir and then eat; or pour 250ml of water into a pot, add 15g of product after the water boils , after boiling for 2-3 minutes, it can be eaten.

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to instant millet porridge and a preparation method thereof. Millet is pretreated by an enzymic method technology, gelatinization is conducted by a water-insulating steaming process, dry millet is obtained after strong hot air dehydration, and then the instant millet porridge is obtained through blending. The prepared instant millet porridge maintains the shape of the traditional boiled millet porridge, and has natural taste, strong millet fragrance, short rehydration time and high rehydration rate. The instant millet porridge and the preparation method thereof are simple and practical in processing method, low in cost, high in product quality and convenient to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to instant millet porridge and a preparation method thereof. Background technique [0002] The main components of millet are starch, protein and fat, and its nutritional value is equal to or higher than that of other major grains. Millet is comparable to rice, wheat, and barley in terms of protein, starch, and energy; the content of iron, zinc, magnesium, copper, and selenium is higher than other grains. The content of other essential amino acids except lysine in millet protein is richer than that of rice, wheat flour and corn, especially the content of tryptophan and methionine. Traditional millet porridge is made by steaming millet with a certain amount of water. Instant millet products generally use millet as the main raw material, and are made through processes such as washing, gelatinization, drying, and compounding. The products are brewed with boiling wa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/196A23L7/104A23L5/10
CPCA23V2002/00A23V2300/10A23V2250/5118A23V2250/18
Inventor 梁建芬陈逸鹏施闵媗张玮玮
Owner CHINA AGRI UNIV
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