Method for increasing content of dry matters in porridge soup of instant coarse cereal porridge

Abstract

The invention discloses a method for increasing the content of dry matters in porridge soup of instant coarse cereal porridge, which comprises the following steps: filling carefully selected coarse cereals in a polyethylene vacuum plastic bag, and carrying out irradiation treatment by adopting an electron beam irradiation technology; performing elutriation treatment on the coarse cereals subjected to the irradiation treatment; fresh lemons are washed, peeled, denucleated and diced, the diced lemons and water in a certain proportion are put into a juicer, and lemon juice is obtained through filtering and used as a coarse cereal soaking solution; mixing the washed coarse cereals with fresh lemon juice, and soaking in a magnetic field; performing draining treatment on the soaked coarse cereals; and putting the coarse cereals with the lemon juice drained into an electric cooker, adding a proper amount of purified water, and performing cooking treatment to obtain the instant coarse cereal porridge. According to the method, the electron beam irradiation technology and the lemon juice-magnetic field synergistic soaking method are creatively combined for preparing the instant coarse cereal porridge, the soaking time of coarse cereals is remarkably shortened, the overall production efficiency of the coarse cereal porridge is effectively improved, and the content of dry matter in porridge soup of the coarse cereal porridge is remarkably improved; the viscosity of porridge soup is obviously improved, the coarse cereal porridge is endowed with richer and richer mouth feel, and a better practical application value is shown.

Description

Technical Field

[0001] The invention belongs to the technical field of deep processing of agricultural products, and particularly relates to a method for increasing the dry matter content of quick-cooked multi-grain porridge or soup. Background Art

[0002] As the world's major producer of grains, my country has rich grain resources and a long history of cultivation. These grains are not only rich in a variety of nutrients, but also contain a variety of functional active ingredients, which have significant health benefits for preventing various chronic diseases and improving health levels. Among them, grain porridge, as a major way for people to eat grains, has a traditional history of thousands of years in my country. Grain porridge is popular for its unique taste and rich nutritional value. It can not only resist cold and warm the body, control weight, but also help prevent constipation, protect blood vessels, and stabilize blood sugar, showing significant health effects. However, despite the many advantages of grain porridge, its cooking process is not easy, and there are some problems that need to be solved. First, the structure of grains is dense and hard, which requires long soaking or boiling to soften them fully before consumption. This process is time-consuming and laborious, greatly reducing the convenience of consumption, causing some people to choose to eat a small amount or no grains; second, in the process of steaming grain porridge, it is easy to have incomplete porridge particles and insufficient viscosity of the porridge soup, which makes the grain porridge appear mushy or too thin, seriously affecting its edible quality and taste. Therefore, exploring and developing new technologies plays a vital role in solving the problems existing in the traditional cooking process of grain porridge and improving its edible convenience and quality. This will not only allow more people to enjoy the health and deliciousness brought by grain porridge, but also further promote the sustainable development of the grain industry.

[0003] At present, there are many kinds of quick-cooking grain porridge products made of grains as the main raw materials on the market, with diversified product forms, and different preparation processes and methods. Patent CN 107969612A discloses a microwave vacuum quick-cooking grain processing method and the processed microwave vacuum quick-cooking grains, which are characterized in that the grains after screening and cleaning are soaked in pure water for 3 to 16 hours to make the grains have a water content of 25% to 50%, and then the grains are frozen, microwave vacuum dried, cooled, sieved and mixed to obtain quick-cooking grains. The quick-cooking grains obtained by this technology can be cooked as rice after another 20 minutes, but the soaking time is long, resulting in a long production process cycle of the whole grains, and the long-term soaking of grains will lead to the dissolution and loss of nutrients, and will also cause microbial growth and deterioration. At the same time, the grains prepared by this method have a serious rice-water separation phenomenon when cooking porridge, the porridge has low viscosity, and the taste and flavor of the grain porridge are poor.

[0004] Patent CN 103652592A discloses a rice-based instant porridge and a preparation method thereof, which is characterized in that the raw materials are first placed in a soaking liquid for ultrasonic soaking for 10 to 80 minutes, centrifugally dehydrated, and then placed in clean water for ultrasonic soaking for 10 to 80 minutes, centrifugally dehydrated, steamed at high pressure for 15 minutes, and dried by hot air / hot air and microwave or infrared to obtain the rice-based instant porridge. Although the instant porridge can quickly mature the grains, the soaking liquid requires the use of a variety of chemical additives such as citric acid, sodium carbonate, β-cyclodextrin, monoglyceride and sucrose fatty acid ester, which may bring certain health risks.

[0005] Patent CN 1304678A discloses a non-puffing instant porridge manufacturing process and its products, which are characterized by first washing and soaking raw rice, cooking porridge, draining the rice soup and keeping it warm, rapidly cooling the rice after draining the rice soup and keeping the temperature difference greater than 50-90°C with the previous process, cooling, hot air rotary flotation drying combined with drum drying. The appearance of the product is similar to that of freshly cooked rice porridge, and the taste is good, but the rice and water separation phenomenon occurs after rehydration, the viscosity of the porridge is not high, and the high-temperature hot air drying is used, resulting in serious loss of raw material nutrients. Summary of the invention

[0006] In response to the problems existing in the prior art, the present invention provides a method for increasing the dry matter content of quick-cooked multi-grain porridge, which is used to solve the problems in the prior art of long soaking time of multi-grain porridge, long overall production process cycle, low viscosity of porridge, and incomplete porridge particle shape.

[0007] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0008] A method for increasing the dry matter content of quick-cooked multi-grain porridge, the method comprising the following steps:

[0009] (1) Selected grains are packed in polyethylene vacuum plastic bags and irradiated using electron beam irradiation technology;

[0010] (2) washing the grains irradiated in step (1);

[0011] (3) Wash the fresh lemon, peel and core it, cut it into pieces, put it into a juicer with a certain proportion of water, filter it to obtain lemon juice, and use it as a soaking liquid for grains;

[0012] (4) mixing the washed grains in step (2) with fresh lemon juice and placing them in a magnetic field for soaking;

[0013] (5) draining the grains soaked in step (4);

[0014] (6) putting the grains from which the lemon juice has been drained in step (5) into an electric rice cooker, and then adding an appropriate amount of purified water for steaming, thereby obtaining the instant grain porridge.

[0015] In the above technical solution, the miscellaneous grains are any one of millet, mung bean, oat, rhubarb rice, sorghum rice, black rice, red bean, black bean, kidney bean and pea.

[0016] Preferably, in the above preparation method, the parameters of the electron beam irradiation treatment are: energy of 10 MeV, beam current of 2 mA, power of 5 kW, material thickness of 2 cm, and irradiation dose of 5 to 20 kGy.

[0017] Preferably, in the above preparation method, the concentration of the lemon juice is 10wt% to 50wt%.

[0018] Preferably, in the above preparation method, the mass ratio of lemon juice to grains is 1:1 to 5:1, the magnetic field strength is 1 to 15 mT, and the soaking time is 5 to 30 min.

[0019] Preferably, in the above preparation method, in step (6), the mixed grains from which the lemon juice has been drained are mixed with purified water in a mass ratio of 1:9, and then placed in an electric rice cooker (with a power of 350W to 500W) and steamed for 20 to 30 minutes to obtain the instant mixed grain porridge.

[0020] The present invention also provides a quick-cooking multi-grain porridge, which is prepared by the above-mentioned preparation method.

[0021] The present invention has the following beneficial effects:

[0022] The present invention innovatively combines electron beam irradiation technology and lemon juice-magnetic field collaborative soaking method to prepare quick-cooking multi-grain porridge. This method significantly shortens the soaking time of multi-grain porridge and effectively improves the overall production efficiency of multi-grain porridge; secondly, this method significantly increases the content of dry matter in the multi-grain porridge soup, thereby significantly improving the viscosity of the porridge soup, giving the multi-grain porridge a richer and richer taste, and greatly improving the edible quality of the multi-grain porridge; moreover, while improving the edible quality of the multi-grain porridge, this method can still maintain the integrity of the porridge particle morphology, so that the multi-grain porridge also achieves the expected optimal effect in appearance; in addition, the soaking liquid used - lemon juice, is derived from lemon, a natural substance that can be used as both medicine and food, which can not only accelerate the softening process of multi-grain, but also further improve the nutritional value of the multi-grain porridge, ensuring the safety and harmlessness of the entire soaking process, and avoiding the health risks that may be caused by chemical additives.

[0023] The present invention adopts electron beam irradiation technology and lemon juice-magnetic field coordinated soaking method to prepare quick-cooking grain porridge, which not only effectively improves the overall production efficiency of grain porridge, but also significantly improves the edible quality of grain porridge, showing good practical application value. The details are as follows:

[0024] (1) This method significantly shortens the soaking time of grains, thereby effectively improving the overall production efficiency of grain porridge;

[0025] (2) This method significantly increases the dry matter content in the multi-grain porridge, thereby significantly improving the viscosity of the porridge, giving the multi-grain porridge a richer and more intense taste, and greatly improving the edible quality of the multi-grain porridge;

[0026] (3) This method ensures the integrity of the particle morphology of the multi-grain porridge, effectively avoids the loss of taste caused by excessive gelatinization or agglomeration, retains the original unique flavor and taste of the multi-grain porridge, and makes the multi-grain porridge achieve the expected optimal effect in appearance;

[0027] (4) Compared with some chemical additives, lemon juice can not only accelerate the softening process of grains, but also because it is derived from the natural substance lemon, it is rich in citric acid, calcium, iron and other nutrients, which further enhances the nutritional value of grain porridge and ensures the safety of the entire soaking process, avoiding the health risks that may be caused by chemical additives. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 Effect of electron beam irradiation dose on the particle morphology of millet porridge.

[0029] Figure 2 Comparison of the particle morphology of the multi-grain porridge of Examples 1-3 and Comparative Examples 1-3.

[0030] Figure 3 Comparison of the particle morphology of millet porridge in Comparative Examples 4-9 and Example 1. DETAILED DESCRIPTION

[0031] The present invention will be further described below in conjunction with specific embodiments. It should be understood that the following embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention, and those skilled in the art in this field can make some non-essential improvements and adjustments based on the content of the above invention.

[0032] Example 1

[0033] A method for increasing the dry matter content of quick-cooked multi-grain porridge soup, using millet as a raw material, comprising the following process steps:

[0034] (1) 250 g of millet was selected, and foreign grains, imperfect grains, diseased grains, gravel, soil and other solid pollutants in the raw material were removed to obtain selected millet raw material; the selected millet raw material was placed in a polyethylene vacuum plastic bag with a material thickness of 2 cm, and subjected to electron beam irradiation treatment, with an electron beam irradiation energy of 10 MeV, a beam current of 2 mA, a power of 5 kW, and an irradiation dose of 15 kGy.

[0035] (2) placing the millet irradiated in step (1) into a container and washing it with clean water;

[0036] (3) 200 g of fresh lemons were washed, peeled, cored, cut into pieces, and put into a juicer together with 400 mL of water to extract the juice, and then filtered through five layers of gauze to obtain lemon juice with a concentration of 30 wt %;

[0037] (4) The washed millet in step (2) and the lemon juice in step (3) are placed in a container at a mass ratio of 1:3 and mixed, and then the container is placed in a magnetic field for soaking. The magnetic field strength is 5 mT and the soaking time is 10 min;

[0038] (5) draining the lemon juice in step (4);

[0039] (6) The millet from which the lemon juice has been drained in step (5) is placed in an electric rice cooker with a power of 350 W, and purified water with an amount of 9 times that of the dry material is added for steaming, and the steaming time is 20 min to obtain quick-cooking millet porridge.

[0040] Determination of basic components of cereals: Take out the cereals soaked in step (4) of Example 1, dry them and determine their nutritional components. The protein, amylose and fat contents are determined according to GB 5009.5-2016 "Determination of protein in food", GB 7648-1987 "Determination of amylose in rice, corn and millet seeds" and GB 5009.6-2016 "Determination of fat in food".

[0041] The conditions for determining the water absorption rate of the grains during the soaking process are as follows: take out the grains soaked in step (4) of Example 1, dry the surface moisture, weigh them, and calculate the water absorption rate (X) of the grains according to the formula X=(m1-m0) / m0×100%, where m0 is the mass of the grains before soaking, g; m1 is the mass of the grains after soaking, g.

[0042] The multi-grain porridge obtained in step (6) of Example 1 was filtered with gauze until no more porridge soup dripped, and the porridge particles and porridge soup were collected separately. The conditions for measuring the texture of multi-grain porridge particles are as follows: take 6 complete porridge particles, place them in parallel on the stage, keep a certain distance between the porridge particles, and be parallel to the side of the stage, and use a texture analyzer to measure its texture. The TPA mode is used for measurement, the probe is P36 / R, the deformation is 45%, the operation type is compression, the measurement cycle is 2 times, the speed before measurement is 2mm / s, the measurement speed is 1mm / s, and the speed after measurement is 10mm / s. Each sample is measured 6 times, and the two measurement results of the maximum and minimum values ​​are removed. Take 4 measurement results and calculate the average value and average deviation.

[0043] Place the multi-grain porridge particles on absorbent paper and let them cool for 30 minutes, then take photos to observe the morphology of the multi-grain porridge particles.

[0044] The method for determining the dry matter content in the multi-grain porridge soup is as follows: the porridge soup is diluted to a 100mL volumetric flask with distilled water, shaken and then 20mL is taken into a 50mL centrifuge tube, centrifuged at 4000r / min for 15min, and 10mL of the porridge soup centrifugal supernatant is accurately transferred with a pipette into a clean glass weighing bottle of known mass (m2), dried at 105℃ for 8h, placed in a dryer to cool for 0.5h and weighed, and then placed in a 105℃ drying oven to dry for 0.5h, taken out, placed in a dryer to cool for 20min and weighed again. Repeat the above operation until the difference in mass before and after does not exceed 2mg, which is a constant weight recorded as m3, and the dry matter content of the porridge soup is calculated. The dry matter content W of the porridge soup is calculated according to the formula W = (m3-m2) × 10 × 100%.

[0045] The above experiments were performed three times in parallel, and the data are expressed as mean ± standard deviation. Different superscript letters indicate that there are significant differences in the data values ​​of the parameters in the column; p < 0.05 (the same below).

[0046] 1. Discussion on the influence of radiation dose

[0047] On the basis of Example 1, the irradiation dose was set to 5, 10, 15, and 20 kGy. The nutritional components of the grains, the water absorption rate of the grains during the soaking process, the content of dry matter in the porridge soup, and the texture of the grain porridge particles were measured. The results are shown in Tables 1, 2, and 3. The morphology of the grain porridge particles was photographed. The results are shown in Tables 1, 2, and 3. Figure 1 .

[0048] Table 1 Effects of different irradiation doses on the nutritional components of millet

[0049]

[0050] Table 2 Effects of different irradiation doses on water absorption of millet and dry matter content of millet porridge

[0051]

[0052] Table 3 Effects of different irradiation doses on the texture characteristics of millet porridge particles

[0053]

[0054] When the grains are soaked, water penetrates into their internal tissues through capillary action. In this process, carbohydrates and other components in the grains quickly absorb water, causing the overall moisture content of the grains to increase significantly. As the soaking time increases, the water absorption rate of the grains increases rapidly until it reaches a saturated state. Under the same conditions, if the water absorption rate of the grains reaches saturation first, it means that the required soaking time is relatively short.

[0055] The dry matter content in porridge soup is an important indicator to measure the concentration of porridge soup after cooking. It represents the total amount of substances dissolved in the grains and released into the water during the cooking process. Specifically, the higher the dry matter content, the greater the concentration of dissolved solutes in the porridge soup, which in turn increases the viscosity of the porridge soup accordingly. Generally speaking, a higher viscosity can give the grain porridge a richer and smoother taste, making its eating experience better.

[0056] It can be seen from Table 1-2 that the electron beam irradiation dose has no significant effect on the content of major nutrients such as protein, fat and amylose in millet. However, when the electron beam irradiation dose is increased to 15kGy, the water absorption rate of millet and the dry matter content in porridge soup both increase rapidly to the maximum value. With the further increase of electron beam irradiation dose, the growth rate of these two indicators slowed down significantly and gradually entered a stable state.

[0057] It can be seen from Table 3 that with the gradual increase of electron beam irradiation dose, the hardness of millet porridge particles shows a trend of gradual increase. Figure 1 From the porridge particle morphology diagram shown in the figure, it can be clearly seen that with the continuous increase of the irradiation dose, the porridge particle morphology gradually tends to be complete, and this change is highly consistent with the trend of the gradual increase in the hardness of the porridge particles. In order to ensure the integrity of the porridge particle morphology while controlling the increase in its hardness within an acceptable range, 15kGy was finally determined as the optimal electron beam irradiation dose used in the present invention. Under this condition, the soaking time of the grains is significantly shortened, thereby effectively improving the overall production efficiency of the millet porridge; secondly, the content of dry matter in the porridge soup is increased, thereby increasing the viscosity of the porridge soup, giving the millet porridge a richer and richer taste; at the same time, in the process of improving the edible quality of the millet porridge, the integrity of the porridge particle morphology can still be maintained, so that the millet porridge also achieves the expected optimal effect in appearance.

[0058] 2. Discussion on the influence of lemon juice concentration

[0059] On the basis of Example 1, the concentration of 30wt% lemon juice was set to 10wt%, 20wt%, 30wt%, 40wt%, and 50wt%. The nutritional components of the grains, the water absorption rate of the grains during the soaking process, the content of dry matter in the porridge soup, and the texture of the grain porridge particles were measured, and the results are shown in Tables 4, 5, and 6.

[0060] Table 4 Effect of lemon juice concentration on the nutritional components of millet

[0061]

[0062] Table 5 Effect of lemon juice concentration on water absorption rate of millet and dry matter content of porridge

[0063]

[0064] Table 6 Effect of lemon juice concentration on the texture characteristics of millet porridge particles

[0065]

[0066] It can be seen from Tables 4-6 that the concentration of lemon juice has no significant effect on the content of major nutrients such as protein, fat and amylose in millet. However, when the concentration of lemon juice increases to 30wt%, the water absorption rate of millet and the dry matter content in the porridge soup both increase rapidly to the maximum value. With the further increase of the concentration of lemon juice, the growth rate of these two indicators slowed down significantly and gradually entered a stable state. In addition, the concentration of lemon juice has no significant effect on the texture characteristics of the millet porridge particles. Therefore, 30wt% is finally determined to be the optimal lemon juice concentration of the present invention. Under this condition, the soaking time of grains is significantly shortened, thereby effectively improving the overall production efficiency of millet porridge; secondly, the content of dry matter in the porridge soup is increased, thereby increasing the viscosity of the porridge soup, giving the millet porridge a richer and richer taste; at the same time, in the process of improving the edible quality of millet porridge, the integrity of the porridge particle morphology can still be maintained, so that the millet porridge also achieves the expected optimal effect in appearance.

[0067] 3. Discussion on the influence of magnetic field intensity

[0068] Based on Example 1, the magnetic field strength was set to 1, 5, 10, and 15 mT. The nutritional components of millet, the water absorption rate of millet during soaking, the content of dry matter in porridge soup, and the texture of millet porridge particles were measured, and the results are shown in Tables 7, 8, and 9.

[0069] Table 7 Effect of magnetic field intensity on nutritional components of millet

[0070]

[0071] Table 8 Effect of magnetic field intensity on water absorption rate of millet and dry matter content of millet porridge

[0072]

[0073] Table 9 Effect of magnetic field intensity on the texture characteristics of millet porridge particles

[0074]

[0075] It can be seen from Tables 7-9 that the magnetic field intensity has no significant effect on the content of major nutrients such as protein, fat and amylose in millet. However, when the magnetic field intensity increases to 5mT, the water absorption rate of millet and the dry matter content in the porridge soup both increase rapidly to the maximum value. With the further increase of the magnetic field intensity, the growth rate of these two indicators slowed down significantly and gradually entered a stable state. In addition, the magnetic field intensity has no significant effect on the texture characteristics of the millet porridge particles. Therefore, 5mT was finally determined to be the optimal magnetic field intensity condition of the present invention. Under this condition, the soaking time of grains is significantly shortened, thereby effectively improving the overall production efficiency of millet porridge; secondly, the content of dry matter in the porridge soup is increased, thereby increasing the viscosity of the porridge soup, giving the millet porridge a richer and richer taste; at the same time, in the process of improving the edible quality of millet porridge, the integrity of the porridge particle morphology can still be maintained, so that the millet porridge also achieves the expected optimal effect in appearance.

[0076] Example 2

[0077] Example 2 uses the same method as Example 1 to prepare instant oatmeal porridge, with the only difference being that the miscellaneous grains used in step (1) of Example 2 are oats.

[0078] Example 3

[0079] Example 3 uses the same method as Example 1 to prepare quick-cooking mung bean porridge, with the only difference being that the miscellaneous grains used in step (1) of Example 3 are mung beans.

[0080] Comparative Example 1

[0081] (1) Selecting 250 g of millet, removing foreign grains, imperfect grains, diseased grains, gravel, soil and other solid pollutants in the raw material, and obtaining selected grain raw materials;

[0082] (2) placing the millet irradiated in step (1) into a container and washing it with clean water;

[0083] (3) The millet washed in step (2) is mixed with water in a ratio of 1:3 in a container and soaked for 10 minutes.

[0084] (4) draining the water in step (4);

[0085] (5) The millet drained from the step (4) is placed in a rice cooker with a power of 350 W, and purified water 9 times the dry material is added for steaming, and the steaming time is 20 min to obtain quick-cooking millet porridge.

[0086] Comparative Example 2

[0087] Comparative Example 2 uses the same method as Comparative Example 1 to prepare instant oatmeal porridge, the only difference being that the miscellaneous grains used in step (1) of Comparative Example 2 are oats.

[0088] Comparative Example 3

[0089] Comparative Example 3 uses the same method as Comparative Example 1 to prepare instant mung bean porridge, the only difference being that the miscellaneous grains used in step (1) of Comparative Example 3 are mung beans.

[0090] A certain amount of the quick-cooking multi-grain porridge prepared in Examples 1-3 and Comparative Examples 1-3 was taken respectively, and the nutritional components of the multi-grain, the water absorption rate of the multi-grain during the soaking process, the content of dry matter in the porridge soup, and the texture of the multi-grain porridge particles were measured. The results are shown in Tables 10, 11 and 12, and the morphology of the multi-grain porridge particles was photographed. The results are shown in Tables 10, 11 and 12. Figure 2 .

[0091] Table 10 Nutritional composition of grains in Examples 1-3 and Comparative Examples 1-3

[0092]

[0093] Table 11 Water absorption rate of coarse grains and dry matter content of coarse grain porridge soup of Examples 1-3 and Comparative Examples 1-3

[0094]

[0095] Table 12 Texture characteristics of grain porridge particles of Examples 1-3 and Comparative Examples 1-3

[0096]

[0097] It can be seen from Table 10 that compared with the coarse grain porridge prepared in Comparative Examples 1-3 without the treatment of the method of the present invention, the main nutrients such as protein, fat and amylose contained in millet, oats and mung beans in Examples 1-3 did not show significant differences. This result shows that after the treatment method of the present invention, the nutrients in the coarse grains are completely retained, the treatment process does not cause a large amount of nutrient loss, and the original nutritional value of the coarse grains is retained to the maximum extent.

[0098] Combined with the data results in Table 11 and Table 12 Figure 2From the image information presented, it can be seen that, compared with the multi-grain porridge prepared in comparative examples 1-3 without being treated by the method of the present invention, the soaking time of the three kinds of multi-grain grains, millet, oats and mung beans, in embodiments 1-3 is significantly shortened after being treated by the method of the present invention, thereby effectively improving the overall production efficiency of the multi-grain porridge; secondly, the content of dry matter in the porridge soup is also increased, thereby increasing the viscosity of the porridge soup, giving the multi-grain porridge a richer and richer taste; at the same time, in the process of improving the edible quality of the multi-grain porridge, the integrity of the porridge particle morphology can still be maintained, so that the multi-grain porridge also achieves the expected optimal effect in appearance.

[0099] Comparative Example 4 (Electron Beam Irradiation Treatment + Pure Water Soaking)

[0100] Comparative Example 4 uses the same method as Example 1 to prepare instant millet porridge, with the only difference being that the lemon juice-magnetic field assisted soaking in step (4) of Comparative Example 4 is replaced by pure water soaking, and the remaining steps are the same as Example 1.

[0101] Comparative Example 5 (Lemon Juice Soaking)

[0102] Comparative Example 5 uses the same method as Example 1 to prepare instant millet porridge, with the only difference being that in step (1) of Comparative Example 5, the millet is not treated with electron beam irradiation, and in step (4), the millet is not treated with a magnetic field but is only soaked in lemon juice.

[0103] Comparative Example 6 (Pure Water + Magnetic Field Assisted Immersion)

[0104] Comparative Example 6 uses the same method as Example 1 to prepare instant millet porridge, with the only difference being that in step (1) of Comparative Example 6, the millet is not treated with electron beam irradiation, and in step (4), the lemon juice-magnetic field-assisted soaking is changed to pure water-magnetic field-assisted soaking.

[0105] Comparative Example 7 (Electron Beam Irradiation + Lemon Juice Soaking)

[0106] Comparative Example 7 uses the same method as Example 1 to prepare instant millet porridge, with the only difference being that in step (4) of Comparative Example 7, the millet is not treated with a magnetic field, and the subsequent steps are the same as Example 1.

[0107] Comparative Example 8 (Electron beam irradiation + pure water-magnetic field assisted immersion)

[0108] Comparative Example 8 uses the same method as Example 1 to prepare instant millet porridge, with the only difference being that the lemon juice-magnetic field-assisted soaking in step (4) of Comparative Example 8 is replaced by pure water-magnetic field-assisted soaking.

[0109] Comparative Example 9 (Lemon Juice-Magnetic Field Assisted Soaking)

[0110] Comparative Example 9 uses the same method as Example 1 to prepare instant millet porridge, with the only difference being that in step (1) of Comparative Example 9, the millet is not treated with electron beam irradiation.

[0111] Table 13 Nutritional composition of grains in comparative example 4-9

[0112]

[0113] Table 14 Comparative Examples 4-9 Water absorption rate of coarse grains and dry matter content of coarse grain porridge soup

[0114]

[0115]

[0116] Table 15 Texture characteristics of grain porridge particles of comparative examples 4-9

[0117]

[0118] A certain amount of the quick-cooking millet porridge prepared in Comparative Examples 4-9 was taken respectively, and the nutritional components of millet, the water absorption rate of millet during soaking, the content of dry matter in the porridge soup, and the texture of the millet porridge particles were measured. The results are shown in Tables 13, 14 and 15, and the morphology of the millet porridge particles was photographed. The results are shown in Tables 14 and 15. Figure 3 .

[0119] It can be seen from Table 13 that compared with the millet porridge prepared in Comparative Examples 4-9, the nutrients such as protein, fat and amylose of the millet in Example 1 did not show significant differences. This shows that after being treated by the method of the present invention, the nutrients in the millet are completely retained, and the retention rate of each nutrient reaches 100%. In other words, the processing technology of the present invention does not lead to a large loss of nutrients, but retains the original nutrients of the grains to the maximum extent.

[0120] It can be seen from Table 14 that compared with the millet porridge prepared in Comparative Examples 4-9, the water absorption rate of the millet in Example 1 reaches a saturated state, which means that the soaking time is significantly shortened. At the same time, the dry matter content of the millet porridge prepared in Example 1 is also significantly increased, thereby improving the viscosity of the millet porridge and giving the coarse grain porridge a richer and richer taste.

[0121] It can be seen from Table 15 that compared with the millet porridge prepared in Comparative Examples 4-9, the hardness of the millet porridge particles in Example 1 is improved, but this increase is still within an acceptable range. Figure 3 It was observed that the morphological integrity of the porridge particles was significantly improved. This result shows that after being processed by the method of the present invention, the prepared multi-grain porridge has achieved the expected optimal effect in taste, texture and appearance.

[0122] In summary, the method provided by the present invention not only effectively improves the overall production efficiency of multi-grain porridge while maintaining the nutritional components of multi-grain porridge, but also significantly improves the edible quality of multi-grain porridge, which fully verifies the feasibility and superiority of the method of the present invention.

[0123] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for increasing the dry matter content of quick-cooked multi-grain porridge, characterized in that: The following steps are involved: (1) The selected grains are placed in polyethylene vacuum plastic bags and irradiated using electron beam irradiation technology; (2) washing the grains after irradiation in step (1); (3) Wash the fresh lemon, peel and core it, cut it into pieces, put it into a juicer with a certain proportion of water, filter it to get fresh lemon juice, and use it as a soaking liquid for grains; (4) mixing the washed grains in step (2) with fresh lemon juice and placing them in a magnetic field for soaking; (5) draining the grains soaked in step (4); (6) Put the grains from which the lemon juice has been drained in step (5) into an electric rice cooker, and then add an appropriate amount of purified water for steaming to obtain the instant grain porridge.

2. The method for increasing the dry matter content of quick-cooked multi-grain porridge and soup according to claim 1, characterized in that: The miscellaneous grains in step (1) are any of millet, mung bean, oat, rhubarb rice, sorghum rice, black rice, red bean, black bean, kidney bean and pea.

3. The method for increasing the dry matter content of quick-cooked multi-grain porridge according to claim 1, characterized in that: The electron beam irradiation technology in step (1) has an energy of 10 MeV, a beam current of 2 mA, a power of 5 kW, a material thickness of 2 cm, and an irradiation dose of 5 to 20 kGy.

4. The method for increasing the dry matter content of quick-cooked multi-grain porridge and soup according to claim 1, characterized in that: The concentration of the fresh lemon juice in step (3) is 10 wt% to 50 wt%.

5. The method for increasing the dry matter content of quick-cooked multi-grain porridge and soup according to claim 1, characterized in that: In the step (4), the mass ratio of fresh lemon juice to miscellaneous grains is 1:1 to 5:

1.

6. The method for increasing the dry matter content of quick-cooked multi-grain porridge and soup according to claim 1, characterized in that: In step (4), the magnetic field strength is 1-15 mT.

7. The method for increasing the dry matter content of quick-cooked multi-grain porridge and soup according to claim 1, characterized in that: The soaking time in step (4) is 5 to 30 minutes.

8. The method for increasing the dry matter content of quick-cooked multi-grain porridge and soup according to claim 1, characterized in that: In the step (6), the mixed grains after draining the lemon juice and purified water are mixed in a mass ratio of 1:9, and then placed in an electric rice cooker for steaming to obtain the instant mixed grain porridge.

9. The method for increasing the dry matter content of quick-cooked multi-grain porridge and soup according to claim 8, characterized in that: The power of the rice cooker is 350 W~500 W, and the cooking time is 20~30 min.

10. Quick-cooking multi-grain porridge prepared by the method according to any one of claims 1 to 9.

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