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Preparation method of nutritional digestible corn grit porridge

An easy-to-digest, corn-ballasted technology, applied in the directions of food ingredients as emulsifier, food heat treatment, application, etc., can solve the problems of indigestibility of waxy corn-ballast porridge, time-consuming waxy corn porridge, and low nutritional value. To achieve the effect of easy aging and digestion and decomposition, solving indigestion and aging regeneration, and simple equipment and process

Pending Publication Date: 2022-06-07
QIQIHAR UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Another example is that Chinese patent CN101147542A discloses a method for making corn porridge from waxy corn dregs, which solves the problems of long time consumption, high energy consumption and high cost of waxy corn porridge
The porridge made of quick-frozen waxy corn dregs is mainly made of quick-frozen waxy corn dregs, water, white sugar and VC after steaming and sterilization. The indigestibility problem of polenta porridge, which has low nutritional value

Method used

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specific Embodiment approach 1

[0026] Specific embodiment one: A method for preparing a nutritious and digestible corn ballast porridge is achieved by the following steps:

[0027] (1) Pretreatment of corn ballast raw materials

[0028] Place the corn ballast raw material granules and red kidney beans in the oven and bake them at a temperature of 120 to 150 ° C for 10 to 30 min. Take 1 part of dried barley malt, crush it through a 100 mesh sieve, mix with 0.5 parts hawthorn powder, add 40 to 60 times the volume of water, extract 10 to 20 min under the condition of ultrasonic power 60 to 100w, centrifuge and separate the extract containing barley germase (malt amylase live 2~5U / mL).

[0029] (2) Heating and soaking of raw materials

[0030] Mix 1 part red kidney bean with 5 to 10 parts corn ballast, add 4 to 6 times the volume of barley malt extract, and then add the emulsifier of 0.1% to 0.3% of the water volume to mix well, and place it under the condition of 40 to 60 °C for heating and soaking for 2.0 to 3.0 ...

specific Embodiment approach 2

[0035] Specific embodiment two: The difference between the present embodiment and the specific embodiment of the first is that in step (1) the corn ballast and red kidney beans are baked at a temperature of 120 ~ 140 ° C for 15 to 20 min, and then take 1 part dried barley malt and 0.5 parts hawthorn powder mixed, add 50 ~ 60 times the volume of water, extract 15 ~ 20 min under the condition of ultrasonic power 80 ~ 100w, centrifuge to obtain the extract containing barley germase. Other steps are the same as the specific embodiment.

specific Embodiment approach 3

[0036] Specific embodiment three: The difference between the present embodiment and the specific embodiment is that in step (2) 1 part of red kidney beans and 8 to 10 parts of corn ballast are mixed evenly, 5 to 6 times the volume of barley malt extract is added, and then a water volume of 0.2% to 0.3% of the monostearate glyceride emulsifier is mixed, placed at 50 ~ 60 ° C heating soaking 2.0 ~ 3.0h, so that corn ballast grains and red kidney beans are fully swollen and structurally loose. Other steps are the same as the specific embodiment.

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Abstract

The invention discloses a preparation method of nutritional digestible corn grit porridge, and relates to a method for preparing the nutritional digestible corn grit porridge by using corn grit as a raw material. The invention solves the problems of difficulty in cooking, poor taste, low digestibility and easiness in aging and retrogradation of the traditional large-dreg porridge. The preparation method of the nutritional digestible corn grit porridge comprises the following steps: 1, pretreating a corn grit raw material; 2, heating and soaking the raw materials; 3, gelatinizing and cooking by a constant-temperature cooking method; and 4, performing biological enzymolysis on the corn grit porridge. The nutritional digestible corn grit porridge disclosed by the invention has the advantages that firstly, the porridge is easy to digest and absorb and high in nutritional value; 2, the storage performance of the large-dreg porridge is improved, and the aging and retrogradation of the corn porridge are reduced; 3, the process is advanced, and industrial production is easy; and fourthly, the food is convenient to eat and suitable for wide crowds. According to the preparation method of the corn grit porridge, the digestibility and the nutritional value of the corn porridge are improved by improving the corn particle structure.

Description

[0001] Technical field: The present invention relates to a method for preparing a nutritious and digestible corn ballast porridge. Background: [0002] Corn has been a healthy cereal food since ancient times, in the "Compendium of Materia Medica" recorded that corn is flat and sweet, into the liver, kidneys, bladder meridians, diuretic swelling, flat liver choleretic, healthy spleen moisture leakage, adjust the appetizer, beneficial lungs and tranquility, clear humidity and other functions. Modern medical research shows that corn is rich in nutrients, containing a large number of sugars, proteins, fats, dietary fiber, as well as calcium, phosphorus, iron and other trace elements and vitamins. [0003] The protein content of corn is slightly higher than that of polished rice white noodles, and the fiber content is 10 times that of the latter, which plays an important role in stimulating intestinal peristalsis and preventing constipation. Corn contains seven anti-aging agents: minera...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L5/10A23L29/10
CPCA23L7/107A23L5/13A23L29/10A23V2002/00A23V2200/222A23V2300/24A23V2250/192Y02P60/87
Inventor 焦岩常影任健刘晓兰宋春丽佟佳潞韩赫陈浩东
Owner QIQIHAR UNIVERSITY
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