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Porridge with excellent freezing resistance and preparation method thereof

A technology with excellent freezing resistance, which can be used in food ingredients as antifreeze, food ingredients as thickeners, ultra-high pressure food processing, etc. It can solve the problems of stratification of solids and soup, uneven system, large temperature difference, etc. , to achieve the effect of ensuring frost resistance and thickening stability, and high nutritional value

Pending Publication Date: 2020-10-13
ANHUI TONGFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is sold in a wide area, but there are large temperature differences in various places, especially in the three northeastern provinces, where the temperature is low. If the stability and other problems are not solved, it is easy to cause serious stratification of solids and soup, resulting in uneven system, thus It directly affects the commercial value of the product, and it is more related to its market prospect

Method used

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  • Porridge with excellent freezing resistance and preparation method thereof

Examples

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Effect test

Embodiment 1

[0017] A porridge with excellent frost resistance, made of the following raw materials: 26 parts of round glutinous rice, 19 parts of long glutinous rice, 6 parts of wheat kernels, 7 parts of oats, 3 parts of mung beans, 4 parts of yellow peas, 18 parts of sorghum rice, and 4 parts of Gorgon 3 parts of lily, 12 parts of barley and 10 parts of additives; among them, the additive consists of two parts: 6 parts of additive A and 4 parts of additive B, and the ingredients of additive A are: 2 parts of calcium dihydrogen phosphate, 3 parts of tripotassium phosphate 3.5 parts of D-sodium tripolyphosphate, 1 part of sodium chloride; the ingredients of additive B are: 3 parts of glucose, 5 parts of corn modified starch, 3 parts of xanthan gum, 4 parts of carrageenan, acetylated distarch phosphate 4 parts, 2 parts of sucrose fatty acid ester, 1.5 parts of disodium edetate.

[0018] The preparation method of the excellent porridge of above-mentioned frost resistance comprises the follow...

Embodiment 2

[0028] A porridge with excellent frost resistance, made from the following raw materials: 28 parts of round glutinous rice, 22 parts of long glutinous rice, 6 parts of wheat kernels, 7 parts of oats, 3 parts of mung beans, 5 parts of yellow peas, 18 parts of sorghum rice, 5 parts of Gorgon 4 parts of lily, 12 parts of barley and 11 parts of additives; among them, the additive consists of two parts: 6.5 parts of additive A and 4.5 parts of additive B, and the ingredients of additive A are: 2 parts of calcium dihydrogen phosphate, 3 parts of tripotassium phosphate 4 parts, 4 parts of D-sodium tripolyphosphate, 1.2 parts of sodium chloride; the ingredients of additive B are: 3 parts of glucose, 6 parts of corn modified starch, 3 parts of xanthan gum, 4 parts of carrageenan, acetylated distarch phosphate 5 parts, 2.5 parts of sucrose fatty acid ester, 1.5 parts of disodium edetate.

[0029] The preparation method of the excellent porridge of above-mentioned frost resistance compri...

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Abstract

The invention discloses porridge with excellent freezing resistance and a preparation method thereof. The porridge is prepared from the following raw materials: round sticky rice, long sticky rice, wheat kernels, oat, mung beans, yellow peas, sorghum rice, semen euryales, lily bulbs, coix seeds and additives, wherein the additives are composed of two parts, i.e., an additive A and an additive B. The preparation process for the porridge comprises the following steps: carrying out raw material treatment on the product, mixing treated raw materials with an aqueous solution of the additive A, carrying out boiling, after mixing and boiling are completed, carrying out solid-liquid separation on a mixed raw material so as to obtain a material A and a material liquid A, carrying out ultrahigh-pressure treatment on the material A so as to obtain a material B, and uniformly mixing the material B with the aqueous solutions of the material liquid A and the additive B under stirring, and carrying out filling, sterilizing and cooling so as to obtain a finished product. According to the invention, the porridge with excellent freezing resistance is high in nutritive value, and the freezing resistance and the thickening stability of the porridge are further guaranteed through step-by-step use of the additives; detection results show that the freezing point of the obtained porridge product can be reduced to about minus 8 DEG C, and sensory phenomena like layering and water separation do not occur after the porridge product is unfrozen.

Description

technical field [0001] The invention belongs to the field of nutritious food, and in particular relates to porridge with excellent frost resistance and a preparation method thereof. Background technique [0002] Porridge is generally made of glutinous rice as the main ingredient, added with wheat kernels, oats, mung beans, barley, etc., and canned. It is rich in nutrition, unique in taste, and has a certain nourishing effect. It is suitable for all kinds of people; Convenient, hot or cold, and affordable, it's a light meal alternative on the go. It is sold in a wide area, but there are large temperature differences in various places, especially in the three northeastern provinces, where the temperature is low. If the stability and other problems are not solved, it is easy to cause serious stratification of solids and soup, resulting in uneven system, thus It directly affects the commercial value of the product, and it is more related to its market prospect. Therefore, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L25/00A23L11/00A23L19/00A23L29/00A23L29/30A23L29/212A23L29/269A23L29/256A23L5/30
CPCA23L7/10A23L25/20A23L11/01A23L19/03A23L29/015A23L29/30A23L29/212A23L29/27A23L29/256A23L29/035A23L29/05A23L5/30A23V2002/00A23V2200/242A23V2200/206A23V2250/61A23V2250/1578A23V2250/1618A23V2250/16A23V2250/1614A23V2250/1582A23V2250/5118A23V2250/5086A23V2250/5036A23V2300/46
Inventor 马淑红王成祥张美娜赵鑫燕刘辉
Owner ANHUI TONGFU FOOD