Low-GI potato-containing mixed congee and production method thereof

Abstract

The invention relates to the technical field of food processing, in particular to low-GI potato-containing mixed congee and a production method thereof. The low-GI potato-containing mixed congee comprises, by weight, 1-5 parts of potatoes, 2-8 parts of sticky rice, 1-5 parts of black rice, 0.2-0.8 part of corn kernels, 0.6-1.6 parts of buckwheat, 0.3-0.7 part of diced jujube, 0.06-0.12 part of tremella, 0.08-0.12 part of black sesame, 0.4-0.8 part of chia seed, 3-7 parts of isomaltulose and 0.01-0.05 part of alpha-amylase inhibitor. The low-GI potato-containing mixed congee is produced by using the potatoes as the main raw material and the sticky rice, the black rice, the corn kernels, the buckwheat, the diced jujube, the tremella, the black sesame, the chia seed, the isomaltulose and thelike as the auxiliary materials and adding the alpha-amylase inhibitor through continuous industrial production including ultrahigh-pressure processing, cooking and sterilizing, the GI of the mixed congee is not larger than 5, and the mixed congee is nutritious, healthy and suitable for being eaten by elder people or patients in the early stage of cardiovascular diseases.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-GI potato rice pudding and a preparation method thereof. Background technique [0002] As one of the four major food crops in the world, potato is second only to rice, wheat and corn in terms of output. And my country is a large potato producing country. The planting area and output of potato and sweet potato crops rank first in the world, and potato crops are rich in nutrition, not only rich in nutrients such as starch, protein, dietary fiber, vitamins and mineral elements, but also Contains mucus protein and other biologically active ingredients, which have auxiliary effects in anti-oxidation, anti-aging, lowering blood fat, lowering blood sugar, etc., and have extremely high nutritional value. However, the proportion of potato processing is relatively low at present, and it is mostly used for processing into semi-finished products such as whole powder and starch....

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Problems solved by technology

[0004] However, the traditional eight-treasure porridge is a food with a high glycemic index, which is not conducive to the consumption of the elderly or pre-cardiovascular patients.

[0005] And in existing eight-treasure porridge and preparation technology thereof, as the preparation method of stomach-nourishing function germinated corn eight-treasure porridge disclosed in Chinese Patent Publication No. CN109430852A, first coix seed, lotus seeds, lentils, red jujube, red bean, Poria cocos, lily are soaked; The germinated corn is mixed with the soaked coix seed, lotus seeds, lentils, jujube, red bean, poria cocos and lily, adding auxiliary materials and water for boiling, and after cooling, the germinated corn eight-treasure porridge with the function of nourishing the stomach is obtained; although the preparation method is simple, its production The processing process has the following technical problems: 1) Babao porridge is not conducive to the consumption of the elderly and pre-cardiovascular patients due to its high glycemic index; 2) Babao porridge is not conducive to the circulation of Babao porridge as a finished product due to the uneven particle size of raw materials, resulting in serious stratification of the finished product; 3) Eight-treasure porridge relapses seriously, causing the product to harden during storage, which is not conducive to sales

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