Instant millet porridge and preparation method therefor

Abstract

The invention relates to the technical field of food processing and particularly relates to instant millet porridge and a preparation method therefor. The method comprises the steps of subjecting millet to color-sorting impurity removal, then, removing surface bran layers through ultrasonic treatment and auxiliary low-temperature short-time soaking, subjecting water-absorbed millet to infrared-baking enzyme deactivation, then, carrying out heated gelatinization, rapidly cooling water-absorbed and complete-gelatinized millet porridge with cold air, spraying an oxidation resisting emulsion to surfaces, then, carrying out hot-air drying, sorting dried millet grains, and then, carrying out blending and nitrogen-charged packaging. The instant millet porridge is prepared from the following raw materials in percentage by weight: 90-95 of millet, 0.1-0.3 of citric acid, 5-10 of soluble soybean polysaccharides, 0.02-0.04 of theaflavin, 0.03-0.05 of curcumin and 0.3-0.5 of hydrolyzed soybean lecithin. According to the instant millet porridge produced by the method, oxidation of grease of the millet is effectively inhibited, and the product is high in rehydration speed, soft in texture, purein flavor, moderate in cost and convenient in eating.

Description

technical field [0001] The invention relates to the technical field of millet food processing, in particular to an instant millet porridge and a preparation method thereof. Background technique [0002] Although the total output of millet is only the sixth in the world's cereals, millet has become the main food crop in many arid and semi-arid regions due to its drought-resistant, cold-resistant and alkali-resistant planting characteristics. At present, the nutritional quality and potential health benefits of millet have been extensively studied. With the development of modern nutrition, millet does not contain gluten protein that causes celiac disease and digestible starch that causes rapid blood sugar rise. This nutritional feature makes millet Much attention in the modern diet. About 80 percent of the world's millet production is used for food, and the rest is used for fodder or for brewing beer, among other uses. At present, the development of millet-related foods mainl...

AI Technical Summary

Problems solved by technology

However, the content of amylose in millet is relatively high. In the production process of instant millet porridge, starch aging is prone to occur due to the drying process of cooked millet, which eventually leads to dry hard rice grains and poor rehydration. In addition, the oil content of millet is about 3.1%. Higher than ordinary grains, the free fat in the air exposed to the cooking process is easily oxidized by lipase, which brings great challenges to the later storage of instant millet porridge

[0003] There have been many related studies on instant millet porridge products before, such as patent CN 106578950 A, by adding medium-temperature α-amylase to the soaking process of millet, steaming with oil and water, and drying with hot air to obtain instant millet porridge with good rehydration property and strong rice aroma ; In patent CN 106036423 A, monoglyceride and β-cyclodextrin are added during the soaking process, and the steamed and ripened millet is washed with water and drained, and then dried by hot air and microwave to obtain good rehydration effect, little loss of fragrance, Instant millet porridge with good taste; patent CN 105962082 A utilizes enzymatic hydrolysis treatment, membrane separation, vacuum impregnation, microwave drying, low temperature and high pressure puffing technology to integrate nutrients into millet, and prepare nutrient by extruding and puffing. Rich and convenient millet instant porridge; however, these studies only involved the basic ripening and drying process of millet porridge, and did not take into account the oil oxidation factor in the processing process, resulting in product quality deterioration in the later storage process

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