Almond nutritious porridge making method

A production method and a technology for nutritious porridge, which are applied in the field of food processing, can solve the problems of affecting the nutritional and medicinal effect of almond porridge, insufficient debittering, destroying the effective components of almonds, etc., and achieve high medicinal value, rich nutritional value, and retain aroma. effect of taste

Inactive Publication Date: 2006-10-25
孙景祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing methods for processing almond porridge either have insufficient debitterness, or destroy the active ingredients contained in almonds, which affects the nutritional and medicinal effects of almond porridge

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: the preparation method of nutritional porridge of the present invention comprises the following steps:

[0023] 1) Weigh 1 kilogram of rice and 40 grams of dry almonds respectively;

[0024] 2) select and clean the rice and almonds taken by weighing respectively;

[0025] 3) Put the cleaned almonds into water, soak for 8-12 hours, soften, and pre-debitter; then put the almonds in boiling water and cook for 2-3 minutes, quickly remove, dry the water, and manually remove the almond skin; then Add almonds to warm water at a temperature of 50-60°C and soak for 72 hours, change the water 2-3 times a day, then take out the almonds and add about 320 grams of water to grind almond pulp;

[0026] 4) Soak rice and an appropriate amount of mung beans in water for 2 to 3 hours, then add the almond pulp made in step 3), and then add an appropriate amount of water to make a nutritious porridge. Add 7 to 8 grams of salt and add salt to make finished porridge.

Embodiment 2

[0027] Embodiment 2: the preparation method of nutritional porridge of the present invention comprises the following steps:

[0028] 1) Weigh 1 kg of rice, millet and glutinous rice and 30 grams of dried almonds;

[0029] 2) select and clean the rice, millet, glutinous rice and almonds taken by weighing respectively;

[0030] 3) Boil the almonds in boiling water for 2-3 minutes, quickly remove the water, and remove the skin of the almonds mechanically; then soak the peeled almonds in 5% NaCl and 0.02% NaHSO 3 Protect the color in the mixed solution for 2-4 hours, so that the almonds maintain milky white flesh; then add 200 grams of water to the almonds to grind the almond pulp, then heat the almond pulp to 70-80°C, keep stirring, and use the Prussian blue method to qualify Check until the almond pulp has no bitter taste; filter the almond pulp through an 80-mesh filter, and then homogenize the filtered almond pulp for 3 times in a homogenizer or colloid mill to ensure the sta...

Embodiment 3

[0033] Embodiment 3: the preparation method of nutritional porridge of the present invention comprises the following steps:

[0034] 1) Take by weighing 1 kilogram of japonica rice and black purple rice and 40 grams of dry almonds;

[0035] 2) select and clean the polished round-grained rice, black purple rice and almonds respectively;

[0036] 3) Put the cleaned almonds into water, soak for 8-12 hours, soften, and pre-debitter; then put the almonds in boiling water and cook for 2-3 minutes, quickly remove, dry the water, and mechanically remove the almond skin; then Add 280 grams of water to the almonds to grind the almond pulp, then raise the temperature of the almond pulp to 70-80°C, keep stirring, and use the Prussian blue method to test the quality until the almond pulp has no bitter taste; filter the almond pulp through a 100-mesh filter , The filtered almond pulp is then homogenized once in a homogenizer or colloid mill to ensure the stability of the almond pulp and av...

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PUM

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Abstract

The present invention relates to an almond nutrient gruel and its making method. Said method includes the following steps: (1), selecting and cleaning rice and almond according to a certain ratio; (2), making almond into almond milk; (3), making almond meal; (4) adding almond milk or almond meal into rice, adding proper quantity of water and making them into nutrient gruel richly containing plant protein, unsaturated fatty acid, minerals, various vitamins, flavones and polyphenols, so that it has higher nutritive value.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of almond nutritional porridge. Background technique [0002] Porridge is one of the most common foods in people's lives. It is not only simple and convenient to make, but also easy to be absorbed and digested by the human body after eating, so it is very popular among people. Yet along with the living standard of our people improves constantly, the porridge of this single type and satiety type can not satisfy people's health demand far away, and people long for a kind of nutritious and healthy food. This kind of porridge products with almonds as auxiliary materials has high nutritional value and medicinal value, but because bitter almonds have certain toxicity, it often needs to be debittered. The existing methods for processing almond porridge either have insufficient debitterness, or destroy the active ingredients contained in almonds, which affects the nutriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/196A23L25/00
Inventor 孙景祥
Owner 孙景祥
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