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Sucrose-free instant quinoa oat porridge with long shelf life and preparation method thereof

A shelf life, sucrose-free technology, applied in the field of food processing, can solve the problems of high glycemic index value, limit the promotion of coarse grain porridge, rough taste of coarse grain porridge, etc., achieve the effect of reducing residence time, unique flavor, and promoting intestinal peristalsis

Pending Publication Date: 2021-11-02
XIAMEN YINLU FOOD GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of traditional coarse grain porridge is rough and the flavor is not good. In order to improve the taste of coarse grain porridge, it is often necessary to add rock sugar, white sugar and other sucrose or other high-calorie food sweeteners to the grains. The glycemic index of this coarse grain porridge The value is too high, not suitable for diabetics and people who need to control blood sugar, which limits the promotion of coarse grain porridge

Method used

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  • Sucrose-free instant quinoa oat porridge with long shelf life and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method for instant quinoa oat porridge with no sucrose and long shelf life, comprising the following steps:

[0023] S1. Weigh 60 parts of oats and 40 parts of quinoa as dry matter by weight, and pretreat oats and quinoa respectively; the pretreatment process of oats is: soak oats in water for 40 minutes, then remove them , drained; the pretreatment process of quinoa is: wash the quinoa with clean water to remove dust and impurities in the quinoa;

[0024] S2. After soaking white fungus in clear water, remove the sundries in the white fungus, crush the white fungus and psyllium husk into powder, and then mix the white fungus, psyllium husk, water-soluble dietary fiber, sugar alcohol, The sweetener is added to water at a temperature of 70°C, and the soup is obtained after stirring; the content of white fungus accounts for 0.07% of the soup; the content of the original psyllium husk accounts for 0.08% of the soup; 3% of soup juice; the water-soluble dietary...

Embodiment 2

[0028] A preparation method for instant quinoa oat porridge with no sucrose and long shelf life, comprising the following steps:

[0029] S1. Weigh 70 parts of oats and 30 parts of quinoa as dry matter by weight, and pretreat oats and quinoa respectively; the pretreatment process of oats is: soak oats in water for 40 minutes, then remove them , drained; the pretreatment process of quinoa is: wash the quinoa with clean water to remove dust and impurities in the quinoa;

[0030] S2. After soaking white fungus in clear water, remove the sundries in the white fungus, crush the white fungus and psyllium husk into powder, and then mix the white fungus, psyllium husk, water-soluble dietary fiber, sugar alcohol, The sweetener is added to water at a temperature of 70°C, and the soup is obtained after stirring; the content of white fungus accounts for 0.06% of the soup; the content of the psyllium husk accounts for 0.1% of the soup; 2% of soup juice; the water-soluble dietary fiber inc...

Embodiment 3

[0034] A preparation method for instant quinoa oat porridge with no sucrose and long shelf life, comprising the following steps:

[0035] S1. Weigh 50 parts of oats and 50 parts of quinoa as dry matter by weight, and pretreat oats and quinoa respectively; the pretreatment process of oats is: soak oats in water for 40 minutes, then remove them , drained; the pretreatment process of quinoa is: wash the quinoa with clean water to remove dust and impurities in the quinoa;

[0036] S2. After soaking white fungus in clear water, remove the sundries in the white fungus, crush the white fungus and psyllium husk into powder, and then mix the white fungus, psyllium husk, water-soluble dietary fiber, sugar alcohol, The sweetener is added to water at a temperature of 70°C, and the soup is obtained after stirring; the content of white fungus accounts for 0.1% of the soup; the content of the psyllium husk accounts for 0.05% of the soup; 1.5% of soup juice; the water-soluble dietary fiber i...

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Abstract

The invention discloses a preparation method of a sucrose-free instant quinoa oat porridge with the long shelf life. The preparation method comprises the following steps: S1, weighing 50-80 parts by weight of dry oats and 20-50 parts by weight of quinoa, and respectively pretreating the oats and the quinoa; S2, adding tremella fuciformis and plantain seed husks into water, obtaining soup after stirring,wherein the content of the tremella fuciformis accounts for 0.05%-0.12% of the soup, and the content of the plantain seed husks accounts for 0.05%-0.15% of the soup; S3, uniformly stirring the pretreated oats and quinoa, adding the oats and the quinoa into a container tank, then pouring 800-1200 parts of the soup, and sealing the container tank with a cover; and S4, putting the sealed container in an environment of 110-140 DEG C, carrying out rolling sterilization treatment for 25-60 minutes, and performing cooling to obtain the sucrose-free instant quinoa oat porridge with a long shelf life. According to the method, the problems of taste and caking of the coarse grain porridge are effectively solved by adding the tremella fuciformis and the plantain seed husks, the taste of the coarse grain porridge is smoother under the condition that cane sugar is not added, and the healthy and low-energy instant porridge is obtained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sucrose-free instant quinoa oat porridge with a long shelf life and a preparation method thereof. Background technique [0002] At present, the long shelf-life ready-to-eat porridge products on the market are mainly porridges from companies such as Wahaha and Yinlu. Coarse grains are rich in insoluble cellulose, which is beneficial to ensure the normal operation of the digestive system. It works synergistically with soluble fiber to reduce the concentration of low-density cholesterol and triglycerides in the blood, increase the residence time of food in the stomach, delay the speed of glucose absorption after meals, and reduce high blood pressure, diabetes, obesity and cardiovascular and cerebrovascular diseases disease risk. However, the taste of traditional coarse grain porridge is rough and the flavor is not good. In order to improve the taste of coarse grain porri...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L31/00A23L33/10A23L33/21A23L33/125
CPCA23L7/117A23L31/00A23L33/10A23L33/21A23L33/125A23V2002/00A23V2250/5062A23V2250/5114A23V2250/6422A23V2250/6402A23V2250/6416A23V2200/3202A23V2200/3262A23V2200/328
Inventor 陈伟沈喜林和兴
Owner XIAMEN YINLU FOOD GROUP
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