Preparation method of whole-grain instant porridge

Abstract

The invention discloses a preparation method of whole-grain instant porridge, belongs to the technical field of instant porridge, and aims to solve the problems that the instant porridge is glutinous in mouth feel, is not chewy, is poor in experience feeling, and does not have the functions of reducing serum cholesterol of a human body and regulating vegetative nerves of the human body. The composite chewy feed is prepared from the following components in percentage by weight: 30%-45% of rice, 25%-30% of wheat, 15%-20% of soybeans, 10%-14% of corn, 5%-10% of sweet potatoes, 6%-10% of an anti-caking agent, 15%-25% of amylase, 20%-25% of white granulated sugar, 17%-20% of grape seed oil, 30%-35% of a composite chewy additive solution, 45%-50% of sodium gluconate, 33%-40% of peptone and 23%-30% of an antioxidant. The PH is 5.5, the active environment of amylase can be adjusted, cooking juice can enter rice, wheat, soybeans, corn and sweet potatoes by adding peptone, the juice content of rice, wheat, soybeans, corn and sweet potatoes is further increased, serum cholesterol of a human body can be reduced by adding grape seed oil, and the nutritional value of the rice, wheat, soybeans, corn and sweet potatoes is increased. The vegetative nerve function of people is effectively regulated.

Description

Technical Field

[0001] The present invention belongs to the technical field of instant porridge, and particularly relates to a preparation method of instant porridge with coarse grains and miscellaneous grains. Background Art

[0002] Coarse grains and miscellaneous grains generally refer to food crops and are a general term for food crops. The five grains refer to: paddy, wheat, soybeans, corn, and tubers. At the same time, grains other than rice and flour are also habitually called miscellaneous grains. In "Huangdi Neijing", the five grains are called: "polished rice, adzuki beans, wheat, soybeans, and yellow millet", while in "Mencius·Teng Wengong", the five grains are called "rice, millet, broomcorn millet, wheat, and beans", and the five grains are also called "barley, wheat, rice, adzuki beans, and sesame". Later, Li Shizhen recorded 33 kinds of grains and 14 kinds of beans in "Compendium of Materia Medica", a total of 47 kinds. There is also a saying that the five grains generally refer to five types of crops, namely "hanging, vine, root, horn, and ear".

[0003] The grains of the existing instant porridge with coarse grains and miscellaneous grains are glutinous in taste after cooking. When drinking and chewing, there is no chewiness, and the experience is poor. At the same time, the current instant porridge does not have the functions of reducing human serum cholesterol and regulating the plant nerves of people.

[0004] Therefore, a preparation method of instant porridge with coarse grains and miscellaneous grains is needed to solve the problems in the existing technology that the instant porridge has a glutinous taste, no chewiness, poor experience, and the instant porridge does not have the functions of reducing human serum cholesterol and regulating the plant nerves of people. Summary of the Invention

[0005] The purpose of the present invention is to provide a preparation method of probiotic fruit juice fermented milk to solve the problems raised in the above background art.

[0006] To achieve the above purpose, the present invention provides the following technical solutions: In the first aspect, the present invention proposes an instant porridge with coarse grains and miscellaneous grains, which consists of the following weight percentages: 30%-45% of rice, 25%-30% of wheat, 15%-20% of soybeans, 10%-14% of corn, 5%-10% of sweet potatoes, 6%-10% of anticaking agent, 15%-25% of amylase, 20%-25% of granulated sugar, 17%-20% of grape seed oil, 30%-35% of compound chewiness additive solution, 45%-50% of sodium gluconate, 33%-40% of peptone, and 23%-30% of antioxidant.

[0007] Preferably, the anticaking agent is selected from one of potassium ferrocyanide, sodium aluminosilicate, tricalcium phosphate, silicon dioxide, and microcrystalline cellulose.

[0008] Preferably, the compound chewiness additive solution is prepared by stirring and mixing guar gum, soy lecithin, propylene glycol alginate, acetylated distarch phosphate, sodium carboxymethyl cellulose, and purified water.

[0009] Preferably, the antioxidant is selected from one of vitamin E, BHA, BHT, and tert-butylhydroquinone.

[0010] In a second aspect, the present invention provides a method for preparing a probiotic fruit juice fermented milk, which comprises the following steps: (1) Soaking: Place rice, wheat, soybeans, and corn at a temperature of 60 - 80°C for 2 hours, then wash them, and after that, control the water of the soaked rice, wheat, soybeans, and corn for 20 minutes respectively; (2) Peeling: Remove the outer skin of the soybeans and place them; Wash the sweet potatoes and then perform peeling treatment; (3) Cubing and preserving freshness: Divide the peeled sweet potatoes into small pieces of uniform size, and add sodium gluconate to them and mix evenly; (4) Cooking: Mix the washed rice, wheat, soybeans, corn, and the peeled and cubed sweet potatoes together and cook for 30 minutes, then let it stand for 1 hour; (5) First modulation: Place the cooked rice, wheat, soybeans, corn, and sweet potatoes at a temperature of 50 - 60°C, add a certain amount of acidulant to make the pH 5.5; Put peptone into it and stir to mix evenly; Then put amylase into it and stir to mix evenly, and let it stand for 3 hours; (6) Second modulation: Pour white granulated sugar and grape seed oil into the mixture after the first modulation respectively, then place it at a temperature of 30°C and stir to mix evenly; (7) Stirring: Add the compound chewiness additive solution to the mixture after the second modulation and stir evenly, then add the anti-caking agent and stir evenly again; (8) Processing and packaging: Put the antioxidant into the stirred mixture and mix evenly, then perform packaging treatment.

[0011] Compared with the prior art, the method for preparing a multi-grain instant porridge provided by the present invention has at least the following beneficial effects: (1) By dividing the peeled sweet potatoes into small pieces of uniform size, adding sodium gluconate to them and mixing evenly, the toughness of rice, wheat, soybeans, and corn can be increased, and at the same time, browning can be prevented, thereby improving the taste quality of the instant porridge.

[0012] (2) By placing the cooked rice, wheat, soybeans, corn, and sweet potatoes at a temperature of 50 - 60 degrees Celsius and adding a certain amount of acidulant to make the pH 5.5, the active environment of amylase can be adjusted. By adding peptone, the cooked juice can enter the rice, wheat, soybeans, corn, and sweet potatoes, thereby increasing the juice content in the rice, wheat, soybeans, corn, and sweet potatoes. By adding grape seed oil, it can reduce human serum cholesterol and effectively regulate the autonomic nerve function of people.

[0013] (3) By adding the compound chewiness additive solution to the mixture after the second modulation and stirring evenly, the chewiness of the rice, wheat, soybeans, and corn can be increased. By adding the anticaking agent, the distribution of the rice, wheat, soybeans, corn, and sweet potato pieces becomes more uniform, thereby improving the taste experience when the user drinks. Specific implementation method

[0014] Next, in combination with the embodiments of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0015] Example 1: Example 1 proposes a convenient porridge of miscellaneous grains, which consists of the following weight percentages: rice 30% - 45%, wheat 25% - 30%, soybeans 15% - 20%, corn 10% - 14%, sweet potatoes 5% - 10%, anticaking agent 6% - 10%, amylase 15% - 25%, granulated sugar 20% - 25%, grape seed oil 17% - 20%, compound chewiness additive solution 30% - 35%, sodium gluconate 45% - 50%, peptone 33% - 40%, antioxidant 23% - 30%.

[0016] As a further solution of the present invention, the anticaking agent is selected from one of potassium ferrocyanide, sodium aluminosilicate, tricalcium phosphate, silicon dioxide, and microcrystalline cellulose.

[0017] Through the anticaking agent, the rice, wheat, soybeans, corn, and sweet potato pieces will not aggregate and cake, thereby making the distribution of the rice, wheat, soybeans, corn, and sweet potato pieces more uniform and improving the drinking experience.

[0018] As a further solution of the present invention, the compound chewiness additive solution is made by stirring and mixing guar gum, soy lecithin, propylene glycol alginate, acetylated distarch phosphate, sodium carboxymethyl cellulose, and purified water.

[0019] Through the compound chewiness additive liquid, rice, wheat, soybeans, and corn become more chewy, avoiding the soft and glutinous state after cooking, thereby improving the chewing texture of the instant porridge.

[0020] As a further solution of the present invention, the antioxidant is selected from one of vitamin E, BHA, BHT, and tert-butylhydroquinone.

[0021] Through the antioxidant, the shelf life of the instant porridge can be extended.

[0022] Example 2: Example 2 proposes a preparation method of a multi-grain instant porridge, which includes the following steps: (1) Soaking: Place rice, wheat, soybeans, and corn at a temperature of 60-80°C for 2 hours respectively, then wash them, and then control the water of the soaked rice, wheat, soybeans, and corn for 20 minutes respectively; (2) Peeling: Remove the outer skin of soybeans and place them; Wash the sweet potatoes and then peel them; (3) Cubing and preservation: Divide the peeled sweet potatoes into small pieces of uniform size, and add sodium gluconate to them and mix evenly; (4) Cooking: Mix the washed rice, wheat, soybeans, corn and the peeled and cubed sweet potatoes together and cook for 30 minutes, then let it stand for 1 hour; (5) First modulation: Place the cooked rice, wheat, soybeans, corn and sweet potatoes at a temperature of 50-60°C, add a certain amount of acidulant to make the pH 5.5; Put peptone into it and stir to mix evenly; Then put amylase into it and stir to mix evenly, and let it stand for 3 hours; (6) Second modulation: Pour white granulated sugar and grape seed oil into the mixture after the first modulation respectively, and then place it at a temperature of 30°C and stir to mix evenly; (7) Stirring: Add the compound chewiness additive liquid to the mixture after the second modulation and stir evenly, and then add the anticaking agent and stir evenly again; (8) Processing and packaging: Put the antioxidant into the stirred mixture and mix evenly, and then carry out packaging treatment.

[0023] In summary: First, select plump and undamaged rice, wheat, soybeans, and corn, and soak them separately at a temperature of 60 - 80°C for 2 hours to make the rice, wheat, soybeans, and corn puffed and soft. Then, wash them. After that, control the water of the soaked rice, wheat, soybeans, and corn for 20 minutes respectively. Then, remove the outer skin of the soybeans and set them aside. Wash the sweet potatoes and then peel them. Divide the peeled sweet potatoes into small pieces of uniform size, and add sodium gluconate to them and mix evenly. Sodium gluconate can increase the toughness of rice, wheat, soybeans, and corn, and at the same time prevent them from browning. Mix the washed rice, wheat, soybeans, corn, and peeled and cut sweet potatoes together and cook for 30 minutes, then let it stand for 1 hour to form a preliminary instant porridge. Place the cooked rice, wheat, soybeans, corn, and sweet potatoes at a temperature of 50 - 60°C, and add a certain amount of acidulant to make the pH 5.5. This process is to adjust the amylase activity environment. Put peptone into it and stir to mix evenly. Peptone can increase the water content in rice, wheat, soybeans, corn, and sweet potatoes, so that the cooked juice enters the rice, wheat, soybeans, corn, and sweet potatoes. Then, put amylase into it and stir to mix evenly, and let it stand for 3 hours. Amylase converts the starch in rice, wheat, soybeans, corn, and sweet potatoes into monosaccharides such as glucose, which is more easily digested and absorbed by the human body. Then, pour white granulated sugar and grape seed oil into the mixture after the first modulation respectively, and then place it at a temperature of 30°C and stir to mix evenly. White granulated sugar is used to increase the sweetness of the instant porridge, and grape seed oil can reduce human serum cholesterol and effectively regulate the vegetative nerve function of people. Add the compound chewiness additive solution to the mixture after the second modulation and stir evenly. The compound chewiness additive solution can increase the chewiness of rice, wheat, soybeans, and corn. Then, add the anti-caking agent and stir evenly again. The anti-caking agent makes the rice, wheat, soybeans, corn, and sweet potato pieces not aggregate and cake, and thus makes the distribution of the rice, wheat, soybeans, corn, and sweet potato pieces more uniform, improving the taste experience when users drink. Finally, put the antioxidant into the stirred mixture and mix evenly, and then carry out packaging treatment.

[0024] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A convenient porridge made from miscellaneous grains, characterized in that, Composed of the following weight percentages: 30%-45% rice, 25%-30% wheat, 15%-20% soybeans, 10%-14% corn, 5%-10% sweet potatoes, 6%-10% anticaking agent, 15%-25% amylase, 20%-25% granulated sugar, 17%-20% grape seed oil, 30%-35% compound chewiness additive solution, 45%-50% sodium gluconate, 33%-40% peptone, 23%-30% antioxidant.

2. A kind of convenient porridge made from coarse cereals according to claim 1, characterized in that: The anticaking agent is selected from one of potassium ferrocyanide, sodium aluminosilicate, tricalcium phosphate, silicon dioxide and microcrystalline cellulose.

3. The instant cereal made from miscellaneous grains according to claim 1, wherein: The compound chewiness additive solution is made by stirring and mixing guar gum, soy lecithin, propylene glycol alginate, acetylated distarch phosphate, sodium carboxymethyl cellulose and purified water.

4. A kind of convenient porridge made from coarse cereals according to claim 1, characterized in that: The antioxidant is selected from one of vitamin E, BHA, BHT and tert-butylhydroquinone.

5. The preparation method of a convenient porridge made from miscellaneous grains as claimed in claim 1, characterized in that, The method includes the following steps: (1) Soaking: Place rice, wheat, soybeans and corn at a temperature of 60-80°C for 2 hours, then wash them, and then control the water of the soaked rice, wheat, soybeans and corn for 20 minutes. (2) Peeling: Remove the outer skin of soybeans and place them. Wash the sweet potatoes and then peel them. (3) Cubing and preservation: Divide the peeled sweet potatoes into small pieces of uniform size, and add sodium gluconate to them and mix evenly. (4) Cooking: Mix the washed rice, wheat, soybeans, corn and peeled and cubed sweet potatoes together and cook for 30 minutes, then let stand for 1 hour. (5) First modulation: Place the cooked rice, wheat, soybeans, corn and sweet potatoes at a temperature of 50-60°C, add a certain amount of acidulant to make the pH 5.

5. Put peptone into it and stir and mix evenly. Then add amylase into it and stir and mix evenly, and let stand for 3 hours. (6) Second modulation: Pour granulated sugar and grape seed oil into the mixture after the first modulation respectively, and then place it at a temperature of 30°C and stir and mix evenly. (7) Stirring: Add the compound chewiness additive solution to the mixture after the second modulation and stir evenly, and then add the anticaking agent and stir evenly again. (8) Processing and packaging: Put the antioxidant into the stirred mixture and mix evenly, and then carry out packaging processing.