Whole nutritive primary-taste porridge by using plumules as core, and making method of whole nutritive primary-taste porridge

Abstract

The invention relates to whole nutritive primary-taste porridge by using plumules as a core, and a making method of the whole nutritive primary-taste porridge. The whole nutritive primary-taste porridge is made from the following raw materials in parts by weight: 30-90 parts by weight of glutinous rice, 2-12 parts by weight of sprouted chickpeas, 2-8 parts by weight of sprouted mung beans, 12-24 parts by weight of diced carrots, 12-36 parts by weight of sprouted brown rice, 20-80 parts by weight of glutinous corn, 6-24 parts by weight of fructo-oligosaccharide, 1-10 parts by weight of oat fibers, 1-10 parts by weight of starch, 1-10 parts by weight of konjac powder, 0.1-1 part by weight of corn germ powder, 0.01-0.025 part by weight of sucrose fatty acid ester, 0.01-0.1 part by weight of D-sodium ascorbate and 800-950 parts by weight of purified water. According to the whole nutritive primary-taste porridge disclosed by the invention, gamma-aminobutyric acid is enriched in the productnamely the whole nutritive primary-taste porridge, the raw materials of corn germs, the sprouted brown rice, the sprouted mung beans, the chickpeas, the glutinous rice, carrots, corn, the oat fibers and the like are screened, and the whole nutritive primary-taste porridge is processed and cooked; and besides, a food grain food material autologous stabilizing system is used, and the whole nutritiveprimary-taste porridge is reasonable in compatibility, and rich in flavor, and is suitable for all consumption crowds and suitable for old people and young people.

Description

technical field [0001] The invention relates to a canned porridge, in particular to a full-nutritional porridge with germ as the core and a preparation method thereof. Background technique [0002] In recent years, with the continuous improvement of people's living standards, the requirements for dietary nutrition are getting higher and higher. Instead of simply satisfying hunger, the requirements for health preservation and the nutritional value of products are getting higher and higher, so germ porridge came into being. The germ wall-breaking technology is the key technology of the germ porridge preparation process. In the prior art, there are relevant reports about the application of enzymatic wall-breaking technology in white wine, Eucommia male pollen, etc., but the enzymatic wall-breaking technology and microcapsule technology are used to break Wall germ cells, but there is no similar report in the domestic literature. Contents of the invention [0003] According to...

AI Technical Summary

Problems solved by technology

The germ wall-breaking technology is the key technology of the germ porridge preparation process. In the prior art, there are relevant reports about the application of enzymatic wall-breaking technology in white wine, Eucommia male pollen, etc., but the enzymatic wall-breaking technology and microcapsule technology are used to break parietal germ cells, but there is no similar report in the domestic literature