Instant porridge and preparation method thereof

Abstract

The invention provides instant porridge and a preparation method thereof. The instant porridge comprises bean flour and pre-gelatinized cereal flour, and based on the total mass of the instant porridge, the content of the bean flour is 20%-55%, and the content of the pre-gelatinized cereal flour is 30%-60%; wherein the protein content of the bean flour is 20%-41%, the water absorption index WAI of the pre-gelatinized cereal flour is 5.5-15, and the water solubility index WSI of the pre-gelatinized cereal flour is 3%-19%. The instant porridge disclosed by the invention is relatively high in bean flour content, high in viscosity and not easy to cake after being brewed or boiled for a short time, and the appearance and the taste of the porridge are close to those of the conventional instant porridge.

Description

Technical Field

[0001] The present invention relates to the field of food processing, and particularly to an instant porridge containing soybean powder and a preparation method thereof. Background Art

[0002] Soybeans are a type of legume food and are considered a relatively inexpensive and high-yield source of protein. Due to their rich protein content, they are widely cultivated everywhere. It can be used to produce soy products such as soybean oil, soy milk, soy sauce, tofu, yogurt, and soybean powder.

[0003] Soybeans are not only an important source of protein but also a source of fat, carbohydrates, vitamins, and minerals. Therefore, they are very beneficial for the growth and development of children. Appropriate consumption helps control cholesterol, blood sugar, and body fat levels. Bodybuilders also regard it as the best nutritional food. It is also beneficial for preventing atherosclerosis and other heart-related diseases. In addition, it is beneficial for diabetics to eat soybeans. Soybean oil contains rich linoleic acid and linolenic acid, which helps regulate blood pressure and promote the absorption of other nutrients. It can be said that soybeans are one of the best foods that can provide various nutrients to the human body.

[0004] Currently, most soybean-containing porridges on the market can be divided into freshly cooked porridges and instant porridges. Instant porridges are further divided into instant porridges for brewing and canned porridges. Freshly cooked porridges have problems such as difficulty in cooking raw materials together until cooked, time-consuming, and difficult to store. Without adding thickeners or colloids, the viscosity of instant porridges for brewing and canned porridges is often difficult to reach the level of freshly cooked porridges. At the same time, canned porridges have problems such as heavy weight, high transportation costs, and large storage space occupation, resulting in limited applicable scenarios. The soybean powder content and protein content in existing instant porridges are both relatively low. Although pure soybean milk powder has a high protein content, it does not have the viscosity and taste of porridge after brewing. Summary of the Invention

[0005] One object of the present invention is to overcome the defects existing in the prior art and provide an instant porridge with a high soybean powder content, which is not easy to agglomerate during brewing, has a high viscosity, is resistant to storage, and can be applicable to both brewing and boiling methods.

[0006] The first aspect of the present invention provides an instant porridge, which includes soybean powder and pregelatinized cereal powder. Based on the total mass of the instant porridge, the content of the soybean powder is 20%-55%, and the content of the pregelatinized cereal powder is 30%-60%; wherein, the water absorption index WAI of the pregelatinized cereal powder is 5.5-15, and the water solubility index WSI is 3%-19%.

[0007] In one or more embodiments, based on the total mass of the instant porridge, the content of the soybean powder is 25%-50%.

[0008] In one or more embodiments, the protein content of the soybean powder is 20%-41%, preferably 25%-40%.

[0009] In one or more embodiments, the particle size D90 of the soybean powder is 270 μm - 430 μm.

[0010] In one or more embodiments, the soybean powder is selected from one or more of defatted soy milk powder, non - defatted residue soy milk powder, and flavored soy milk powder.

[0011] In one or more embodiments, based on the total mass of the instant porridge, the content of the pre - gelatinized cereal powder is 40% - 60%.

[0012] In one or more embodiments, the water absorption index WAI of the pre - gelatinized cereal powder is 5.9 - 12.

[0013] In one or more embodiments, the water solubility index WSI of the pre - gelatinized cereal powder is 5% - 16%.

[0014] In one or more embodiments, the particle size D10 of the pre - gelatinized cereal powder is 200 μm - 320 μm; and / or, the particle size D90 of the pre - gelatinized cereal powder is 400 μm - 590 μm.

[0015] In one or more embodiments, the pre - gelatinized cereal powder is selected from one or more of pre - gelatinized corn flour, pre - gelatinized rice flour, and pre - gelatinized millet flour.

[0016] In one or more embodiments, the pre - gelatinized cereal powder is prepared by drum drying, spray drying, or extrusion expansion.

[0017] In one or more embodiments, based on the total mass of the instant porridge, the instant porridge further comprises 0 - 30% of auxiliary materials, and the auxiliary materials are selected from one or more of flavoring materials and nutritional supplements; preferably, the content of the auxiliary materials is 0 - 20%.

[0018] In one or more embodiments, the viscosity of the instant porridge at 50 - 80 °C is 0.9 mPa·s - 1.8 mPa·s, preferably 1.0 mPa·s - 1.6 mPa·s.

[0019] The second aspect of the present invention provides a method for preparing an instant porridge, the method comprising the step of mixing soybean powder and pre - gelatinized cereal powder. Based on the total mass of the instant porridge, the content of the soybean powder is 20% - 55%, and the content of the pre - gelatinized cereal powder is 30% - 60%; wherein, the water absorption index WAI of the pre - gelatinized cereal powder is 5.5 - 15, and the water solubility index WSI is 3% - 19%.

[0020] In one or more embodiments, based on the total mass of the instant porridge, the content of the soybean powder is 25% - 50%.

[0021] In one or more embodiments, the protein content of the soybean powder is 20%-41%, preferably 25%-40%.

[0022] In one or more embodiments, the particle size D90 of the soybean powder is 270 μm - 430 μm.

[0023] In one or more embodiments, the soybean powder is selected from one or more of defatted soybean milk powder, undefatted soybean milk powder, and flavored soybean milk powder.

[0024] In one or more embodiments, based on the total mass of the instant porridge, the content of the pregelatinized cereal powder is 40%-60%.

[0025] In one or more embodiments, the water absorption index WAI of the pregelatinized cereal powder is 5.9 - 12.

[0026] In one or more embodiments, the water solubility index WSI of the pregelatinized cereal powder is 5%-16%.

[0027] In one or more embodiments, the particle size D10 of the pregelatinized cereal powder is 200 μm - 320 μm; and / or, the particle size D90 of the pregelatinized cereal powder is 400 μm - 590 μm.

[0028] In one or more embodiments, the pregelatinized cereal powder is selected from one or more of pregelatinized corn flour, pregelatinized rice flour, and pregelatinized millet flour.

[0029] In one or more embodiments, the pregelatinized cereal powder is prepared by a drum drying method, a spray drying method, or an extrusion expansion method.

[0030] In one or more embodiments, based on the total mass of the instant porridge, the instant porridge further comprises 0 - 30% of auxiliary materials, and the auxiliary materials are selected from one or more of flavoring materials and nutritional supplements; preferably, the content of the auxiliary materials is preferably 0 - 20%.

[0031] In one or more embodiments, the method further comprises the step of screening the soybean powder and / or the pregelatinized cereal powder.

[0032] The third aspect of the present invention provides a food, which contains the instant porridge described in the present invention or is prepared using the instant porridge described in the present invention as a raw material.

[0033] The fourth aspect of the present invention provides a method for preparing a food, the method comprising the step of preparing an instant porridge by using the method described in the present invention, and the step of mixing the instant porridge with other ingredients of the food to prepare the food.

[0034] The instant porridge provided by the present invention has the following advantages:

[0035] 1. Currently, most of the porridges on the market that use soybeans as the main raw material are freshly cooked porridges. Soybeans are difficult to cook and take a long time, and are prone to beany smell. There is also a risk that anti-nutritional factors are not inactivated and difficult to store. The instant porridge of the present invention is in the form of a powder, which can be suitable for mixing and short-time boiling, is convenient for storage, transportation and industrialization, and the finished porridge has no beany smell and no anti-nutritional factors;

[0036] 2. The existing instant porridge solves the problems of low viscosity and easy agglomeration after mixing by adding thickeners or food colloids, while the instant porridge of the present invention does not add any thickeners or food colloids. Only through the composition and proportion of specific raw materials, a porridge product with high viscosity and not easy to agglomerate can be obtained after mixing or short-time boiling, and the appearance and taste of the porridge are close to traditional freshly cooked porridge. DETAILED DESCRIPTION

[0037] It should be understood that within the scope of the present invention, the above-mentioned technical features of the present invention and the technical features specifically described below (such as embodiments) can be combined with each other to form a preferred technical solution.

[0038] The invention aims to provide an instant porridge with high bean powder content, which is not easy to agglomerate after being brewed, has high viscosity and is storable, and can be applied to two methods of brewing and boiling. After brewing or short-time boiling, the appearance and taste of the porridge are close to those of traditional freshly cooked porridge.

[0039] The inventors of the present invention have repeatedly conducted in-depth research on the above-mentioned topic, and found that for instant porridge with a high bean powder content, by controlling the water solubility index and water absorption index of pre-gelatinized cereal powder within a specific range, and controlling the ratio and particle size of bean powder and pre-gelatinized cereal powder, an instant porridge product can be obtained that is not easy to agglomerate when mixed or boiled, has high viscosity, is resistant to storage, and has a taste close to that of freshly cooked porridge.

[0040] In this text, soy flour has its general meaning in the art. Soy flour is usually made from a mixture of soybeans or defatted soybean meal and a blend of the two in a certain proportion as raw materials, and is made into powder through steps such as grinding, enzyme inactivation and sterilization, slurry residue separation, formulation, and drying. The soy flour can be selected from one or more of defatted soy milk powder, non-residue-removed soy milk powder, and flavored soy milk powder. Defatted soy milk powder refers to a powder made from defatted or low-fat soybeans through steps such as grinding, enzyme inactivation and sterilization, residue removal or non-residue removal, formulation or non-formulation, and drying; non-residue-removed soy milk powder refers to a powder made from defatted or low-fat soybeans through steps such as grinding, enzyme inactivation and sterilization, non-residue removal or partial residue removal, formulation or non-formulation, and drying; flavored soy milk powder refers to a powder made from defatted or low-fat soybeans through steps such as grinding, enzyme inactivation and sterilization, boiling over high heat (such as boiling at 260-290°C for 10-30 minutes), residue removal or non-residue removal, formulation or non-formulation, and then drying and granulation, and has a paste flavor. Preferably, the protein content of the soy flour is 20%-41%, more preferably 25%-40%.

[0041] In the present invention, based on the total mass of the instant porridge, the content of the soy flour is 20%-55%, more preferably 25%-50%. If the content of the soy flour is too high, it is difficult to form the appearance and texture similar to that of freshly cooked porridge.

[0042] In the present invention, preferably, the particle size D90 of the soy flour is 270μm-430μm.

[0043] In this text, pregelatinized cereal flour is a cereal flour obtained by subjecting cereals as raw materials to pregelatinization treatment such as steaming, spray drying, extrusion puffing, or drum drying. The cereal raw materials can be selected from at least one of corn, rice, millet, wheat, brown rice, sorghum, buckwheat, oats, etc. In certain embodiments of the present invention, the water absorption index WAI of the pregelatinized cereal flour is 5.5-15, and the water solubility index WSI is 3%-19%. When the water absorption index and water solubility index of the pregelatinized cereal flour are not within the above ranges, it is difficult to achieve the appearance and texture of a high-viscosity freshly cooked porridge-like after the pregelatinized cereal flour and soy flour are mixed and then reconstituted or boiled.

[0044] In the present invention, based on the total mass of the instant porridge, the content of the pregelatinized cereal flour is 30-60%, more preferably 40%-60%.

[0045] In the present invention, preferably, the water absorption index WAI of the pregelatinized cereal flour is 5.9-12.

[0046] In the present invention, preferably, the water solubility index WSI of the pregelatinized cereal flour is 5%-16%.

[0047] In the present invention, preferably, the particle size D10 of the pregelatinized cereal flour is 200μm-320μm.

[0048] In the present invention, preferably, the particle size D90 of the pregelatinized cereal flour is 400 μm - 590 μm.

[0049] In the present invention, preferably, the pregelatinized cereal flour is selected from one or more of pregelatinized corn flour, pregelatinized rice flour, and pregelatinized millet flour.

[0050] In the present invention, preferably, the pregelatinized cereal flour is prepared by a drum drying method, a spray drying method, or an extrusion expansion method.

[0051] In this article, excipients refer to ingredients that play roles such as enhancing product flavor, enriching nutritional components, or improving taste, etc., other than soybean powder and pregelatinized cereal flour, such as flavoring materials or nutritional supplements. The flavoring materials can be selected from one or more of granulated sugar, natural sweeteners, or sugar substitutes; the nutritional supplements can be selected from one or more of substances with health care functions such as milk powder, vitamins, minerals, dietary fiber, prebiotics, medicine and food homologous materials (such as black sesame seeds), collagen, or bird's nest. In certain embodiments of the present invention, based on the total mass of the instant porridge, the content of the excipients is 0% - 30%, preferably 0% - 20%. The excipients can be dissolved or dispersed when flushed with hot water. In the present invention, there is no specific limitation on the particle size of the excipients, and those skilled in the art can adjust it according to the needs of the product taste, for example, the particle size is 125 μm - 350 μm.

[0052] It should be understood that the instant porridge described in the present invention is a mixture mainly composed of soybean powder and pregelatinized cereal flour, in the form of a powder, which is convenient for flushing and boiling. In the present invention, after the instant porridge is flushed or boiled, its viscosity at 50 - 80 °C is 0.9 mPa·s - 1.8 mPa·s, preferably 1.0 mPa·s - 1.6 mPa·s.

[0053] The present invention also provides a method for preparing instant porridge. The preparation method includes a step of mixing soybean powder and pregelatinized cereal flour. Based on the total mass of the instant porridge, the content of the soybean powder is 20% - 55%, and the content of the pregelatinized cereal flour is 30% - 60%. In this article, the mixing step of the method is conventional, for example, putting the raw materials into a dry mixer for stirring and mixing.

[0054] In certain embodiments of the present invention, the soybean powder is subjected to a screening process. Preferably, the particle size D90 of the soybean powder is 270 μm - 420 μm.

[0055] In certain embodiments of the present invention, the pregelatinized cereal flour is subjected to screening treatment. For example, it is treated with a 40-80 mesh sieve. Preferably, the particle size D10 of the pregelatinized cereal flour is 200 μm - 320 μm; and / or, the particle size D90 of the pregelatinized cereal flour is 400 μm - 590 μm.

[0056] In certain embodiments of the present invention, 0 - 30% of auxiliary materials are further added in the mixing step, more preferably 0 - 20%. The auxiliary materials are selected from one or more of flavor materials and nutritional supplements.

[0057] In certain embodiments of the present invention, the preparation method further includes steps such as sub-packaging and sterilization.

[0058] The present invention also provides a food which contains the instant porridge of the present invention or is prepared using the instant porridge of the present invention as a raw material.

[0059] The present invention also provides a method for preparing a food. The method includes the step of preparing instant porridge using the method of the present invention, and the step of mixing the instant porridge with other ingredients of the food to prepare the food. For example, mixing the instant porridge of the present invention with protein powder to prepare a meal replacement powder; or pairing the instant porridge of the present invention with dried vegetables to prepare a convenience food.

[0060] The present invention will be illustrated below by means of specific examples. It should be understood that these examples are merely illustrative and are not intended to limit the scope of the present invention. In the following examples of the present invention, the detection methods used are as follows:

[0061] 1. Detection of water solubility index (WSI) and water absorption index (WAI):

[0062] Take about 2.0 g (dry basis) of pregelatinized cereal flour, accurately weigh and record the weight (W0), mix it with 25 ml of distilled water in a centrifuge tube of known mass (W1), shake vigorously for 2 min to completely disperse the sample into a uniform suspension system. Place it in a 30 °C water bath for 30 min and shake once every 10 min. After the water bath is completed, centrifuge (4200 r / min, 15 min). Finally, take the supernatant into a 100 ml beaker that has been weighed to constant weight (W2) and dry it to constant weight at 105 °C (W3). At the same time, weigh the weight of the centrifuge tube and the precipitated gel (W4), and calculate WSI and WAI.

[0063] WSI (%) = (W3 - W2) / W0 × 100

[0064] WAI = (W4 - W1) / W0

[0065] 2. Particle size detection:

[0066] Determined by laser diffraction method.

[0067] 3. Viscosity determination:

[0068] Dissolve the instant porridge sample in water according to a powder-to-water ratio of 1:5. After dispersion, heat it to 50 - 80 °C to measure its viscosity. Use a rheometer for testing, fix the shear rate Shear Rated(gamma) / dt = 10 1 / s, and perform a variable-temperature scan.

[0069] 4. Protein content detection of soybean powder:

[0070] Determined by the Kjeldahl method.

[0071] 5. Reconstitution property detection:

[0072] Detection method for caking during reconstitution: Add 50 g of the instant porridge sample to 250 ml of water at 70 - 85 °C and mix well, then measure. Filter the above porridge-like mixture through a 10-mesh sieve. If there are more than 10 particles, it is prone to caking; if there are 5 - 10 particles, it is slightly caking; if there are less than 5 particles, it is not prone to caking.

[0073] Detection method for caking during boiling: Add 50 g of the instant porridge sample to 250 ml of water and mix well, then heat it using an induction cooker (power 1400 w) and boil for about 1 minute. Filter the above porridge-like mixture through a 10-mesh sieve. If there are more than 10 particles, it is prone to caking; if there are 5 - 10 particles, it is slightly caking; if there are less than 5 particles, it is not prone to caking.

[0074] The raw materials and reagents used in the examples and comparative examples are all conventional raw materials and reagents in the art and can be obtained through commercial channels.

[0075] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are only used to illustrate the present invention and not to limit the scope of the present invention. The experimental methods without specific conditions noted in the following examples are usually carried out under conventional conditions or according to the conditions recommended by the manufacturer. Unless otherwise stated, percentages and parts are calculated by weight.

[0076] Example 1

[0077] Pass the pregelatinized millet flour (Hebei Ximai Food Co., Ltd.) through a 40-mesh sieve, take the undersize, and then pass it through a 60-mesh sieve and take the oversize; pass the pregelatinized rice flour (Jiangxi Guyuyuan Food Co., Ltd.) through a 40-mesh sieve, take the undersize, and then pass it through an 80-mesh sieve and take the oversize; then compound the above-screened pregelatinized cereal flours with soybean milk powder with a protein content of 25% (Yihai (Jiamusi) Grain and Oil Industry Co., Ltd.) according to the following table ratio, and use a dry mixer to mix to obtain an instant porridge sample, and then perform viscosity and reconstitution property determinations.

[0078]

[0079] Example 2

[0080] Mix soy milk powder, flavored soy milk powder, pre-gelatinized millet powder, and pre-gelatinized rice powder according to the proportions in the following table, and use a dry mixer to mix them to obtain an instant porridge sample, and then measure the viscosity and reconstitutability.

[0081] Among them, the soy powder includes soy milk powder (Yihai (Jiamusi) Grain and Oil Industry Co., Ltd.) and flavored soy milk powder (self-made: made from soybeans, through grinding, enzyme inactivation and sterilization, and then boiled at 280 °C for 10 - 30 min. with a high fire, and prepared into powder by drying and granulation). Calculated based on the total mass of the instant porridge, the dosage of soy milk powder is 33% and the dosage of flavored soy milk powder is 14%; the pre-gelatinized millet powder (Hebei Ximai Food Co., Ltd.) is sieved through a 40-mesh sieve, and the undersize is taken; the pre-gelatinized rice powder (Jiangxi Guyuyuan Food Co., Ltd.) is sieved through a 40-mesh sieve, and the undersize is taken, and then sieved through an 80-mesh sieve to take the oversize.

[0082]

[0083] Example 3

[0084] Mix soy milk powder, pre-gelatinized corn flour, granulated sugar, skim milk powder, vitamins, and minerals according to the proportions in the following table, and use a dry mixer to mix them to obtain an instant porridge sample, and then measure the viscosity and reconstitutability.

[0085] Among them, the protein content of the soy milk powder (Yihai (Jiamusi) Grain and Oil Industry Co., Ltd.) is 37%; the pre-gelatinized corn flour (Hebei Ximai Food Co., Ltd.) is sieved through a 30-mesh sieve to take the undersize, and then sieved through a 60-mesh sieve to take the oversize.

[0086]

[0087]

[0088] Comparative Example 1

[0089] Mix soy milk powder, pre-gelatinized millet powder, and pre-gelatinized rice powder according to the proportions in the following table, and use a dry mixer to mix them to obtain an instant porridge sample, and then measure the viscosity and reconstitutability.

[0090] Among them, the protein content of the soy milk powder (Yihai (Jiamusi) Grain and Oil Industry Co., Ltd.) is 25%; the pre-gelatinized millet powder (Hebei Ximai Food Co., Ltd.) is sieved through a 40-mesh sieve, and the undersize is taken; the pre-gelatinized rice powder (Jiangxi Guyuyuan Food Co., Ltd.) is sieved through a 30-mesh sieve to take the undersize.

[0091]

[0092] Comparative Example 2

[0093] Mix soy milk powder, pregelatinized millet flour, and pregelatinized rice flour according to the proportions in the following table, and use a dry mixer to mix them to obtain instant porridge samples, and then measure their viscosity and reconstitutability.

[0094] Among them, the protein content of the soy milk powder (Yihai (Jiamusi) Grain and Oil Industry Co., Ltd.) is 25%; the pregelatinized millet flour (Hebei Ximai Food Co., Ltd.) is sieved through a 60-mesh sieve, and the material passing through the sieve is taken; the pregelatinized rice flour (Hebei Huilan Flour Industry Co., Ltd.) is sieved through a 40-mesh sieve to take the material passing through the sieve, and then sieved through an 80-mesh sieve to take the material remaining on the sieve.

[0095]

[0096] Control Example 3

[0097] Mix soy milk powder, flavored soy milk powder, pregelatinized millet flour, and pregelatinized rice flour according to the proportions in the following table, and use a dry mixer to mix them to obtain instant porridge samples, and then measure their viscosity and reconstitutability.

[0098] Among them, the soy powder includes soy milk powder (Guangzhou Nongdao Haowu Food Technology Co., Ltd.) and flavored soy milk powder (self-made: made from soybeans, through grinding, enzyme inactivation and sterilization, and then boiled at 280 °C for 10 - 30 min. and dried and granulated to obtain a powder). Based on the total mass of the instant porridge, the dosage of soy milk powder is 70% and the dosage of flavored soy milk powder is 5%; pregelatinized millet flour (Hongchuang Food Co., Ltd., Xinghua City); pregelatinized rice flour (Henan Linfan Biotechnology Co., Ltd.).

[0099]

[0100] Control Example 4

[0101] Mix soy milk powder, pregelatinized millet flour, and pregelatinized rice flour according to the proportions in the following table, and use a dry mixer to mix them to obtain instant porridge samples, and then measure their viscosity and reconstitutability.

[0102] Among them, the protein content of the soy milk powder (Yihai (Jiamusi) Grain and Oil Industry Co., Ltd.) is 25%; the pregelatinized millet flour (Hebei Ximai Food Co., Ltd.) is sieved through a 40-mesh sieve, and the material passing through the sieve is taken; the pregelatinized rice flour (Xinhe Datong (Wuxi) Technology Co., Ltd.) is sieved through a 40-mesh sieve to take the material passing through the sieve, and then sieved through an 80-mesh sieve to take the material remaining on the sieve.

[0103]

[0104]

[0105] Control Example 5

[0106] Mix soy milk powder, pregelatinized corn flour, granulated sugar, non-fat milk powder, vitamins, and minerals according to the proportions in the following table, and use a dry mixer to mix them to obtain instant porridge samples, and then measure their viscosity and reconstitutability.

[0107] Among them, the protein content of soy milk powder (Yihai (Jiamusi) Grain and Oil Industry Co., Ltd.) is 37%; pregelatinized corn flour (Xinghua Shuxiangmendi Food Co., Ltd.).

[0108]

[0109] Comparative Example 6

[0110] Mix soy milk powder, pregelatinized corn flour, granulated sugar, non-fat milk powder, vitamins, and minerals according to the proportions in the following table, and use a dry mixer to mix them to obtain instant porridge samples, and then measure their viscosity and reconstitutability.

[0111] Among them, the protein content of soy milk powder (Yihai (Jiamusi) Grain and Oil Industry Co., Ltd.) is 37%; pregelatinized corn flour (Xinghua Lvshuai Food Co., Ltd.) is sieved through a 30-mesh sieve to obtain the undersize material, and then sieved through a 60-mesh sieve to obtain the oversize material.

[0112]

[0113]

[0114] Comparative Example 7

[0115] Mix soy milk powder, pregelatinized corn flour, granulated sugar, non-fat milk powder, vitamins, and minerals according to the proportions in the following table, and use a dry mixer to mix them to obtain instant porridge samples, and then measure their viscosity and reconstitutability.

[0116] Among them, the protein content of soy milk powder (Guangdong Biquan Food Technology Co., Ltd.) is 40%; pregelatinized corn flour (Xinghua Lvshuai Food Co., Ltd.) is sieved through a 30-mesh sieve to obtain the undersize material, and then sieved through a 60-mesh sieve to obtain the oversize material.

[0117]

[0118] Compared with the instant porridges prepared with the raw material compositions of Comparative Examples 1-7, the instant porridges prepared with the raw material compositions of Examples 1-3 are not prone to caking during reconstitution or boiling, and have a relatively high viscosity and an appearance and taste similar to freshly cooked porridge.

[0119] Finally, it should be understood that while various aspects of the present specification describe specific embodiments, those skilled in the art will readily appreciate that these disclosed embodiments are merely illustrative of the principles of the subject matter disclosed herein. Accordingly, it should be understood that, unless expressly stated otherwise, the disclosed subject matter is not limited to the specific combinations, methods, and / or formulations, etc. described herein. Moreover, those of ordinary skill in the art will recognize that certain changes, modifications, substitutions, alterations, additions, subtractions, and sub-combinations can be made in accordance with the teachings herein without departing from the spirit of the present specification. Accordingly, the appended claims of the present application are intended to be construed to include all such changes, modifications, substitutions, alterations, additions, subtractions, and sub-combinations within their true spirit and scope.

Claims

1. A quick-cooking porridge, the quick-cooking porridge comprising soybean powder and pregelatinized cereal powder, characterized in that, Based on the total mass of the instant porridge, the content of the soybean powder is 20%-55%, and the content of the pregelatinized cereal powder is 30%-60%; among them, the water absorption index WAI of the pregelatinized cereal powder is 5.5-15, and the water solubility index WSI is 3%-19%.

2. The instant porridge according to claim 1, characterized in that, The soybean powder has one or more of the following characteristics: Based on the total mass of the instant porridge, the content of the soybean powder is 25%-50%; The protein content of the soybean powder is 20%-41%, preferably 25%-40%; The particle size D90 of the soybean powder is 270μm-430μm; The soybean powder is selected from one or more of defatted soybean milk powder, non-detached soybean residue milk powder and flavored soybean milk powder.

3. The instant porridge according to claim 1, characterized in that, The pregelatinized cereal powder has one or more of the following characteristics: Based on the total mass of the instant porridge, the content of the pregelatinized cereal powder is 40%-60%; The water absorption index WAI of the pregelatinized cereal powder is 5.9-12; The water solubility index WSI of the pregelatinized cereal powder is 5%-16%; The particle size D10 of the pregelatinized cereal powder is 200μm-320μm; The particle size D90 of the pregelatinized cereal powder is 400μm-590μm; The pregelatinized cereal powder is selected from one or more of pregelatinized corn flour, pregelatinized rice flour, and pregelatinized millet flour; The pregelatinized cereal powder is prepared by a drum drying method, a spray drying method or an extrusion expansion method.

4. The instant porridge according to claim 1, characterized in that, Based on the total mass of the instant porridge, the instant porridge further includes 0%-30% of auxiliary materials, and the auxiliary materials are selected from one or more of flavoring materials and nutritional supplements; preferably, the content of the auxiliary materials is 0%-20%.

5. The instant porridge according to claim 1, characterized in that, The viscosity of the instant porridge at 50-80°C is 0.9mPa.s-1.8mPa.s, preferably 1.0mPa.s-1.6mPa.s.

6. A method for preparing instant porridge, characterized in that, The method includes the step of mixing soybean powder and pregelatinized cereal powder. Based on the total mass of the instant porridge, the content of the soybean powder is 20%-55%, and the content of the pregelatinized cereal powder is 30%-60%; among them, the water absorption index WAI of the pregelatinized cereal powder is 5.5-15, and the water solubility index WSI is 3%-19%.

7. The method according to claim 6, wherein The method has one or more of the following characteristics: Based on the total mass of the instant porridge, the content of the soybean milk powder is 25%-50%; The protein content of the soybean powder is 20%-41%, preferably 25%-40%; The particle size D90 of the soybean powder is 270μm-430μm; The soybean powder is selected from one or more of defatted soybean milk powder, non-detached soybean residue milk powder and flavored soybean milk powder; Based on the total mass of the instant porridge, the content of the pregelatinized cereal powder is 40%-60%; The water absorption index WAI of the pregelatinized cereal powder is 5.9-12; The water solubility index WSI of the pregelatinized cereal powder is 5%-16%; The particle size D10 of the pregelatinized cereal powder is 200μm-320μm; The particle size D90 of the pregelatinized cereal powder is 400μm-590μm; The pregelatinized cereal powder is selected from one or more of pregelatinized corn flour, pregelatinized rice flour, and pregelatinized millet flour; The pregelatinized cereal flour is obtained by using drum drying method, spray drying method or extrusion expansion method.

8. The method according to claim 6, wherein In the mixing step, 0%-30% of auxiliary materials are further added, and the auxiliary materials are selected from one or more of flavor materials and nutritional supplements; preferably, the content of the auxiliary materials is 0%-20%.

9. A food product, which contains the instant porridge according to any one of claims 1-5 or is prepared from the instant porridge according to any one of claims 1-5 as a raw material.

10. A method for preparing a food product, the method comprising the step of preparing instant porridge by using the method according to any one of claims 6-8, and the step of mixing the instant porridge with other ingredients of the food product to prepare the food product.

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