Functional coarse cereal congee and preparation method thereof

Abstract

The invention relates to the technical field of foods, in particular to functional coarse cereal congee and a preparation method thereof. The functional coarse cereal congee is prepared from, by weight, 100-120 parts of black and sweet corn kernels, 30-40 parts of rye flour, 14-15 parts of degreased soybean meal, 8-12 parts of yellow corn flour, 6-9 parts of potato starch, 3-5 parts of sweet potato starch, 20-25 parts of polished round-grained rice, 15-20 parts of oat, 12-15 parts of brown rice, 20-25 parts of sweet buckwheat kernels, 10-12 parts of pinto beans, 7-8 parts of white hyacinth beans, 15-20 parts of Chinese yams, 5-6 parts of walnut flesh, 16-17 parts of red beans, 1-2 parts of broussonetia kazinoki leaves and 1-2 parts of lotus seeds. The coarse cereal congee is low in calory,rich in nutrition, delicious in taste and convenient to eat, and has a health-care function.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a functional miscellaneous grain porridge and a preparation method thereof. Background technique [0002] With the improvement of modern people's living standards and refined diet processing, the proportion of fish, fruits and vegetables in the diet structure has gradually increased, resulting in an imbalanced diet structure and unbalanced nutrition. "The Yellow Emperor's Internal Classic" pointed out that "the five grains are for nourishment, the five fruits are for help, the five animals are for the benefit, and the five vegetables are for the supplement, and the smell should be taken together to nourish the essence." It is believed that only a nutritionally balanced diet structure can nourish the essence. Therefore, people should not only eat fish, fruits and vegetables, but also whole grains in order to achieve the purpose of a balanced diet. [0003] Miscellaneous grains refer...

AI Technical Summary

Problems solved by technology

The production methods of some miscellaneous grain porridges on the market today are mostly thermal processing, which can easily cause food discoloration, yellowing, and peculiar smells during the heating process, such as heat odor, etc., and miscellaneous grains contain high heat-sensitive nutritional and health ingredients. Boiling at high temperature obviously destroys its nutritional content, affecting the taste and absorption effect