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Instant coarse cereal porridge and preparation method thereof

A technology for instant porridge and miscellaneous grain porridge, which is applied in the food field, can solve the problems of inability to show physiological functional characteristics, poor taste of corn ballast, poor processing characteristics, etc., and achieves great development prospects, increases the content of plant polysaccharides, and reduces the effect of concentration.

Pending Publication Date: 2021-12-07
QIQIHAR UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the unique amino acid sequence and composition, the protein in corn has physiological functional properties, but its water solubility is poor, the processing properties are poor, and its physiological functional properties cannot be expressed
At present, the corn dregs produced in the market have a poor taste, serious nutritional loss, and inconvenient cooking

Method used

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  • Instant coarse cereal porridge and preparation method thereof
  • Instant coarse cereal porridge and preparation method thereof

Examples

Experimental program
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preparation example Construction

[0024] The present invention provides the preparation method of above-mentioned multigrain instant porridge, comprising the following steps:

[0025] (1) white granulated sugar, stabilizer and water are mixed to obtain a colloid mixed solution;

[0026] (2) After mixing the colloid mixed solution with the corn, mung bean, red kidney bean, peanut, glutinous rice and medlar; sterilizing the mixed raw materials to obtain miscellaneous grain instant porridge; the colloid mixed solution and miscellaneous grain instant porridge The mass volume ratio is 20~28g:1000ml.

[0027] The present invention mixes white granulated sugar, a stabilizer and water to obtain a colloid mixed solution. In the present invention, the mixing method is preferably to add the white granulated sugar and part of the water, and then add the stabilizer; when the white granulated sugar and the stabilizer are all dissolved, add the remaining water. In the present invention, the mixing is preferably accompanied...

Embodiment 1

[0034] 1. Weigh miscellaneous grains (42.3g of corn crumbs, 5.8g of mung beans, 13.4g of red kidney beans, 11.6g of peanuts, 13.1g of glutinous rice and 4.4g of medlar), and wash them continuously for 3 times;

[0035] 2. Take 6.16g of white granulated sugar, which is 6.8% of the total mass of miscellaneous grains (corn slag, mung beans, red kidney beans, peanuts, glutinous rice and medlar); weigh 0.875g of xanthan gum, which is the final system of miscellaneous grains instant porridge (250mL ) of 0.35%; 0.0375g of disodium edetate, which is 0.15‰ of the final system of multigrain instant porridge (250mL); 0.75g of sodium citrate, which is 0.3% of the final system of multigrain instant porridge (250mL); Sodium polyphosphate 0.0875g is 0.35‰ of the final system of multigrain instant porridge (250mL), D-sodium erythorbate 2.5g is 1% of the final system of multigrain instant porridge (250mL); In a large beaker of warm water, then add xanthan gum, disodium edetate, sodium citrate,...

Embodiment 2

[0039] Different raw materials are used to make multigrain instant porridge, and the dosage of specific raw materials is shown in Table 1.

[0040] Table 1 The amount of raw materials of different miscellaneous grain instant porridge

[0041]

[0042] The preparation method is the same as in Example 1.

[0043] The multigrain instant porridge prepared from No. 1 to No. 5 was investigated, and the survey criteria were color (0-20 points), taste (0-20 points), taste and smell (0-20 points), and organizational state (0-20 points). points) and aftertaste (0-20 points), the full score is 100 points, the higher the score, the more qualified; the investigators are composed of teachers, postgraduates and undergraduates majoring in food, including 5 teachers, 10 postgraduates, and 15 undergraduates ; The survey results are shown in Table 2.

[0044] Table 2 Survey results

[0045] serial number color smell taste smell organizational status Aftertaste total sc...

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Abstract

The invention relates to the field of foods, and particularly relates to instant coarse cereal porridge and a preparation method thereof. The invention provides instant coarse cereal porridge which comprises corn, mung beans, red kidney beans, peanuts, glutinous rice and Chinese wolfberry fruits, wherein the mass ratio of the corn to the mung beans to the red kidney beans to the peanuts to the glutinous rice to the Chinese wolfberry fruits is (40-60): (4-8): (12-15): (10-15): (10-15): (4-8). The instant coarse cereal porridge prepared from the raw materials has the advantages of good taste, high nutrition and convenience in cooking.

Description

technical field [0001] The invention relates to the field of food, in particular to a multigrain instant porridge and a preparation method thereof. Background technique [0002] Porridge is easy to digest. When white rice is boiled at a temperature exceeding 60 degrees Celsius, it will produce gelatinization. The soft cooked porridge melts in the mouth and is very easy to digest after eating. All kinds of instant porridge are very suitable for people with stomach discomfort , can increase appetite and replenish physical strength; can prevent constipation, colds, and can effectively prevent dry throat and nourish the stomach. [0003] my country is the second largest corn producer in the world, with an annual output of more than 100 million tons, accounting for 20% of the world's total output. Corn dregs is a food that is processed from corn and is convenient to eat and preserve. Corn has always been known as a longevity food, rich in protein, fat, vitamins, trace elements, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L25/00A23L33/10
CPCA23L7/10A23L11/00A23L25/20A23L33/10A23V2002/00A23V2200/30A23V2200/308A23V2200/32
Inventor 王岩张萌康佳欣任健焦岩宋春丽
Owner QIQIHAR UNIVERSITY
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