Instant millet porridge and preparation method therefor

A technology of millet porridge and millet, applied in food science and other directions, can solve the problems of dry and hard rehydration of rice grains, deterioration of product quality, starch aging, etc., and achieve the effects of preventing enzymatic oxidation of oil, reducing fragmentation, and preventing starch retrogradation.
CN112120149APending Publication Date: 2020-12-25SHANXI AGRI UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SHANXI AGRI UNIV
Publication Date
2020-12-25

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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.
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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...

Claims

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