Millet congee convenient to use and making method thereof

A kind of millet porridge, a convenient technology, applied in the field of instant millet porridge and its preparation, can solve the problems of unsatisfactory market demand, single nutritional elements, long rehydration time, etc., achieve good market application prospects, rich nutrition, short rehydration time Effect

Pending Publication Date: 2019-08-09
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutritional elements of this product are single, konjac gum, polydextrose, etc. are added and mixed later, the product rehydration time is long, the texture is uneven, and the viscosity after rehydration is average, which cannot meet the market demand

Method used

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  • Millet congee convenient to use and making method thereof
  • Millet congee convenient to use and making method thereof
  • Millet congee convenient to use and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] The impact of embodiment 1 enzyme amount on millet gelatinization degree

[0082] Take millet, soak it in water at 50°C for 20 minutes, then add different amounts of α-amylase to study the effect of the amount of enzyme added on the gelatinization degree of millet, and the results are shown in the table below:

[0083] The impact of table 6 enzyme dosage on millet gelatinization degree

[0084]

[0085]

[0086] Note: The amount of α-amylase in the table is based on the mass of millet (unsoaked) as the added amount.

[0087] It can be seen from Table 6 that with the increase of the amount of α-amylase, the degree of gelatinization gradually increases, but the degree of gelatinization of millet is not as high as possible. The inventor studied the rehydration properties of millet with different degrees of gelatinization impact, see the table below:

[0088] Table 7 Effects of millet with different degrees of gelatinization on rehydration properties

[0089]

...

Embodiment 2

[0091] The impact of embodiment 2 enzyme amount on lotus seeds

[0092] Take lotus seeds, soak them in water at 50°C for 20 minutes, then add different amounts of α-amylase to study the effect of the amount of enzyme added on the gelatinization degree of lotus seeds, and the results are shown in the table below:

[0093] Table 8 The effect of enzyme dosage on lotus seed gelatinization degree

[0094]

[0095]

[0096] Note: The amount of α-amylase in the table is based on the mass of lotus seeds (unsoaked) as the added amount.

[0097] It can be seen from Table 8 that with the increase of the amount of α-amylase, the appearance and color of lotus seeds will change in different ways. When the amount of α-amylase reaches 0.6% of the weight of lotus seeds, the flavor of the product will be adversely affected.

[0098] The influence of lotus seeds with different degrees of gelatinization on the rehydration properties is shown in the table below:

[0099] Table 9 The effect...

Embodiment 3

[0103] Prepare instant millet porridge, comprising the following steps:

[0104] Step 1: Weigh each raw material according to Table 10, soak millet in 50°C water for 20 minutes; soak red dates, tremella, and wolfberry in tap water at room temperature for 20 minutes; soak lotus seeds and peanuts in 50°C water for 20 minutes; put pumpkin powder in a small beaker, Add water to dissolve, stir evenly to obtain 2000ml of boiled water, set aside.

[0105] Step 2: Take the millet and lotus seeds soaked in the step 1, and add α-amylase respectively for enzymolysis, wherein 0.3% of the total weight of unsoaked millet is added to the millet for enzymolysis, and the enzymolysis temperature is 75 ℃, pH between 6.0-7.5, enzymolysis time 25min; add 0.45% of the total weight of unsoaked lotus seeds to lotus seeds for enzymolysis, enzymolysis temperature 75℃, pH between 6.0-7.5, enzymolysis Time 35min;

[0106] Step 3: including step 3a: add 1200ml of boiled water prepared in step 1 to the e...

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Abstract

The invention relates to a millet congee convenient to use and a making method thereof. The millet congee convenient to use is made from, by weight, 100 parts of millet, 6-15 parts of red dates, 6-15parts of lotus seeds, 6-15 parts of peanuts, 1-5 parts of medlar fruits, 2-8 parts of tremella, 2-6 parts of pumpkin powder and 0.3-0.4 part of alpha-amylase. The making method of the millet congee convenient to use comprises the steps of enzymolysis, boiling, slab freezing, freeze drying and hot-air drying. The millet congee convenient to use contains abundant nutritions, the rehydration time islong, the brewed viscosity is good, the taste is comfortable, the color is light yellow, the thick rice flavor is achieved, and the making method is short in time, high in production efficiency and easy to industrially popularize and has the good market application prospect.

Description

technical field [0001] The invention relates to food processing technology, in particular to a convenient millet porridge and a preparation method thereof. Background technique [0002] With the rapid development of social economy, convenience food has become indispensable. Modern urban life is high-pressure and the pace of life is accelerated. People rarely have leisure time to think about where to eat and what to eat. Secondly, the group of "homestay" people is expanding day by day, and the desire to "stay at home" but to have instant food is increasing day by day. Convenience food is favored by more and more people for its characteristics such as simple operation, convenient eating, large amount of hoarding but not easy to deteriorate. [0003] Among them, instant millet porridge refers to products that add boiling water or suitable hot water to the product, and after soaking and rehydrating for a certain period of time, it can present a certain consistency and taste, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/148A23L25/00A23L19/00A23L31/00A23L5/00
CPCA23L7/107A23L7/148A23L25/20A23L25/40A23L19/03A23L19/09A23L31/00A23L5/00A23V2002/00
Inventor 杨燊宫三润怡陈雪李健姜泽东倪辉
Owner JIMEI UNIV
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