Novel porridge product and preparation process thereof

Abstract

The invention discloses a novel porridge product, and belongs to the technical field of food processing. The novel porridge product is prepared from the following raw materials in parts by weight: 1.5 to 14 parts of polished round-grained rice, 1 to 6 parts of sticky rice, 1 to 10 parts of oat grains, 1 to 6 parts of black sticky rice and 92 to 368 parts of water. On one hand, the novel porridge product is prepared by decocting various grains; in addition, various fruits or vegetables are added, so that the mouthfeel of the product is obviously improved; the requirements of different consumers on the taste are met; and the rich recipe obviously improves the nutrition content. In addition, the invention also provides a preparation process of the porridge product. Compared with a conventional porridge product, the novel porridge product has the advantages that in order to obtain a longer shelf life, preservatives need to be added for prolonging the shelf life; the nutrition ingredients are seriously damaged; the novel porridge product uses a high-temperature sterilization sealed package tank body mode; the use of the preservatives is avoided; and meanwhile, the longer shelf life can be obtained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a novel porridge product and a preparation process thereof. Background technique [0002] Congee, also known as "milk", is one of the essence of Chinese food culture and a specific product in my country's unique historical, geographical and cultural environment. As early as six or seven thousand years ago, ancestors began to eat porridge to satisfy their hunger. It is recorded in "Book of Zhou": "The Yellow Emperor began to cook grains as porridge." It turns out that porridge has had its own most primitive cultural form since the beginning of the civilization of the ancients. [0003] Porridge can regulate appetite, increase appetite, and replenish the water needed by the body. It tastes delicious, moistens the throat and is easy to eat, nutritious and easy to digest. [0004] Most of the existing breakfast porridge is made from a single cereal, which has a single taste...

AI Technical Summary

Problems solved by technology

[0006] In order to solve the technical problems of single taste, low selectivity and insufficient nutritional components in the prior art, the present application provides a new type of porridge product, which includes the following raw materials and parts by weight: 1.5-14 parts by mass of japonica rice, 1-6 parts by mass of glutinous rice, 1-10 parts by mass of oatmeal, 1-6 parts by mass of black glutinous rice, 92-368 parts by mass of water