Composite cereal dietary porridge can and preparation method thereof
By using konjac compound gel filling and high-pressure sterilization processes, combined with specific raw material ratios and pretreatment, the problems of nutrient loss and poor taste in compound grain porridge products have been solved, achieving high retention and meeting the requirements of healthy eating.
Patent Information
- Application Number
- CN202511016614.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-23
- Publication Date
- 2025-10-28
AI Technical Summary
Existing compound grain porridge products suffer from nutrient loss, poor taste, complex processing technology, and failure to scientifically balance nutrients, thus affecting user experience and market acceptance.
The product adopts konjac compound glue filling and high-pressure sterilization technology, combined with specific raw material ratios and pretreatment, including impurity removal, soaking, cleaning, and vacuum sealing, to avoid high-temperature and long-term treatment, retain nutrients and improve taste.
It achieves a high retention of nutrients, has a rich and mellow taste, conforms to modern healthy eating concepts, and requires no added preservatives, thus extending its shelf life.
Smart Images
Figure CN120836685A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food processing technology, specifically relating to a canned compound grain porridge and its preparation method. Background Technology
[0002] With increasing health awareness and a faster pace of life, there is a strong market demand for nutritious and convenient grain-based dietary products. Targeting specific health needs (such as replenishing qi and blood, anti-oxidation, and gut health), the market has seen the emergence of compound grain porridge products featuring ingredients of different colors. Examples include "Five Red Porridge," which contains various red grains (such as black glutinous rice, red rice, and adzuki beans) and red ingredients (such as red dates and red goji berries), and "Five Black Porridge," which contains various black grains (such as black rice, rye, and black quinoa) and black ingredients (such as black sesame seeds and black beans). These products typically claim to utilize the nutritional value of the ingredients themselves (such as the iron supplementation from red ingredients and the anthocyanin antioxidants from black ingredients) and the potential synergistic effects of their combination.
[0003] However, existing compound grain porridge products generally suffer from the following significant drawbacks:
[0004] First, the nutritional balance is insufficient. Existing product formulations often lack a systematic approach, failing to scientifically and precisely combine macronutrients (such as high-quality protein and specific minerals), micronutrients (such as various vitamins), and functional components (such as dietary fiber, anthocyanins, and beta-glucan) required by the human body. The nutritional complementarity and synergistic effects between different grains and ingredients are not fully optimized, resulting in a nutritional structure with shortcomings or redundancies in the final product. This makes it difficult to comprehensively meet the diverse nutritional needs of the human body, and the claimed effects of "balanced nutrition" or "comprehensive conditioning" are difficult to achieve.
[0005] Secondly, the taste experience is poor; existing products perform poorly in terms of taste, seriously affecting user experience and long-term consumption intentions. The problems mainly manifest in: improper ingredient selection or proportions leading to porridge that is too thick or too thin; coarse grains that are difficult to cook thoroughly or have a poor chewy texture; poor flavor integration of different ingredients, resulting in off-flavors or a bland taste; and improper use of additives (such as sugar and thickeners) affecting the natural flavor. These taste defects reduce the product's palatability and market acceptance.
[0006] Furthermore, crude processing techniques lead to the loss of effective components: In key processing stages (such as ripening, drying, and sterilization), current technologies often employ crude processes such as high-temperature and long-term treatment. These processes easily cause significant damage to heat-sensitive nutrients (such as vitamin C and B vitamins), degradation and inactivation of functional active ingredients (such as anthocyanins, some antioxidants, and β-glucan), and excessive protein denaturation. Simultaneously, inappropriate processing can also lead to excessive starch gelatinization or damage to the physical structure of ingredients, further affecting the final product's taste and nutritional bioavailability. As a result, the actual effective nutrient content retained in the product is far lower than the theoretical value of the raw materials, failing to fully preserve the core health value of the ingredients. Summary of the Invention
[0007] This invention aims to provide a canned compound grain porridge and its preparation method, solving the technical problems of nutrient loss, poor taste, and complex processing technology in existing compound grain porridge products.
[0008] To solve the above-mentioned technical problems, the present invention adopts the following technical solution:
[0009] A method for preparing a canned compound grain porridge, characterized by comprising the following steps:
[0010] (1) Pre-treatment of grain and legume raw materials, including impurity removal, screening, washing and soaking;
[0011] (2) Preparation of konjac composite adhesive solution;
[0012] Konjac powder and cold water are mixed in a high-speed shearing machine at a mass ratio of 1:20-30, where the cold water temperature is 25℃. The mixture is stirred continuously for 10-15 minutes in a high-speed shearing machine with a speed of not less than 1000 rpm to obtain a uniform, particle-free transparent syrup. After standing for 30 minutes to fully hydrate, konjac-based syrup is obtained.
[0013] Sugar and softened water are mixed, heated to 85℃-90℃ to dissolve, and then filtered to obtain sugar water; the sugar water above 90℃ is thoroughly stirred with konjac-based gelatin solution, and the pH value is adjusted to 7.0-8.0 to obtain konjac composite gelatin solution.
[0014] The konjac composite adhesive solution contains 1.9 parts by weight of konjac powder, 5-10 parts by weight of sugar, and the remainder is water;
[0015] (3) Filling and sealing;
[0016] The pre-treated grain and bean raw materials and konjac compound adhesive are filled into tin cans at a volume ratio of 40-50:50-60. After filling, the liquid level is 8-10mm from the can opening. The tin cans are then vacuum sealed, with a vacuum degree of not less than 0.05MPa.
[0017] (4) Sterilization: The sealed tin can is sent into a horizontal high-pressure sterilizer for steam sterilization. The sterilization process is as follows: the temperature is raised to 90°C within 10-15 minutes and maintained for 3 minutes, then the temperature is raised to 123°C within 15 minutes, and sterilized at a constant temperature of 0.12-0.15MPa for 60 minutes.
[0018] (5) Cooling: Place the sterilized tinplate can into a cooling pool and spray or soak it with cold water to reduce the temperature of the can from 123°C to 40°C-45°C within 30 minutes.
[0019] (6) Conduct visual inspection, coding, packaging and warehousing of cooled canned products.
[0020] Furthermore, the pretreatment method for grain and bean raw materials in step (1) is as follows: First, remove impurities from the grain and bean raw materials and screen out the particles that meet the requirements; then wash the grain and bean raw materials, with the bean washing time being 5-10 minutes and the grain washing time being 3-5 minutes; finally, soak the grain and bean raw materials in softened water at a temperature of 20-40℃.
[0021] Furthermore, the grain and legume raw materials in step (1) are five-red compound grains, which include, by weight, 20-25 parts of black glutinous rice, 15-20 parts of red oats, 5-10 parts of red quinoa, 5-10 parts of red rice, 5-10 parts of adzuki beans, 20-25 parts of red kidney beans, 7-12 parts of red dates, and 7-12 parts of red goji berries.
[0022] Furthermore, in step (1), after soaking the grain and bean raw materials, the red dates and red goji berries are placed in a high-temperature vacuum drying oven for drying at a temperature of 105℃-110℃ for 20 minutes.
[0023] Furthermore, in step (1), the soaking time for red beans and red kidney beans is 6-8 hours, and the soaking time for red quinoa, red oats, red rice, and black glutinous rice is 1-2 hours.
[0024] Furthermore, the grain and legume raw materials in step (1) are five black compound grains, which include, by weight, 30-40 parts black glutinous rice, 5-10 parts black quinoa, 20-25 parts black rice, 5-8 parts rye, 10-15 parts black oats, 10-15 parts black sesame, 15-20 parts black beans, and 10-15 parts black mulberries.
[0025] Furthermore, in step (1), after soaking the grain and bean raw materials, the black mulberries are placed in a high-temperature vacuum drying oven for drying at a temperature of 105℃-110℃ for 20 minutes; and the black sesame seeds are placed in a wok and stir-fried over low heat for 5-8 minutes, constantly turning them during the stir-frying process.
[0026] Furthermore, in step (1), the soaking time for black beans is 6-8 hours, and the soaking time for black rice, black quinoa, black glutinous rice, rye, and black oats is 1-2 hours.
[0027] A canned compound grain porridge is prepared by any of the above-described preparation methods.
[0028] Compared with existing technologies, the beneficial effects of this invention are as follows: Through innovative production processes, specific raw material ratios, the addition of konjac flour, and high-pressure sterilization, this invention achieves a high retention rate of nutrients. Testing shows that the product contains 60% more vitamin C and 40% more anthocyanins than products produced using traditional methods, maximizing the retention of dietary fiber, protein, vitamins, and minerals from the grains. Simultaneously, the addition of konjac flour ensures that the product does not separate or separate, maintaining a stable texture and taste.
[0029] This invention employs a process of sterilizing raw materials after filling, avoiding the potential changes in taste and nutrient loss that can occur with pre-cooking followed by filling, thus better preserving the original flavor and nutrients of the ingredients. Through vacuum sealing and high-pressure sterilization, the product can extend its shelf life without the addition of any preservatives, achieving the clean label requirements of 0 additives, 0 colorings, 0 flavorings, 0 preservatives, and 0 sugar substitutes, aligning with modern healthy eating concepts. Consumer taste test feedback indicates that the product of this invention has a taste score as high as 9.8 points, possessing a mellow taste and rich natural aroma.
[0030] Instruction manual illustrations
[0031] Figure 1 This is a production process flow diagram of a method for preparing a compound grain dietary porridge canned product according to the present invention. Detailed Implementation
[0032] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. The present invention will be further described in detail below with reference to the embodiments.
[0033] Example 1:
[0034] like Figure 1As shown, a method for preparing a canned compound grain porridge includes the following steps:
[0035] (1) Pre-treatment of grain and legume raw materials;
[0036] First, impurities (stones, soil, damaged grains, etc.) in the grain and bean raw materials are removed by equipment such as a vibrating screen (selecting the screen mesh size according to the particle size), a gravity destoner (separating heavy impurities such as stones), and a magnetic separator (removing iron filings), and particles that meet the requirements are screened out. The grain and bean raw materials are five-red compound grains, which include, by weight, 20-25 parts of black glutinous rice, 15-20 parts of red oats, 5-10 parts of red quinoa, 5-10 parts of red rice, 5-10 parts of adzuki beans, 20-25 parts of red kidney beans, 7-12 parts of red dates, and 7-12 parts of red goji berries.
[0037] Next, use a high-pressure spray cleaner or bubble cleaner to clean the grain and bean raw materials. Adjust the cleaning time according to the characteristics of the raw materials. For example, the cleaning time for beans is 5-10 minutes and the cleaning time for grains is 3-5 minutes to avoid over-cleaning and loss of nutrients (such as B vitamins).
[0038] Finally, soak the grain and legume raw materials in softened water (hardness ≤100mg / L as CaCO3) to allow the raw materials to absorb water and swell, which facilitates subsequent steaming (shortening the steaming time and avoiding undercooking). At the same time, it softens the cell walls (such as the cellulose outer shell of legumes). The water temperature of the softened water is preferably 20-40℃ to avoid the raw materials from deteriorating due to high temperature. Among them, the soaking time for red beans and red kidney beans is 6-8 hours, and the soaking time for red quinoa, red oats, red rice, and black glutinous rice is 1-2 hours (the water content after soaking is about 40-50%).
[0039] After soaking, the red dates and red goji berries undergo special processing. They are then placed in a high-temperature vacuum drying oven for drying at a temperature of 105℃-110℃ for 20 minutes.
[0040] (2) Preparation of konjac composite adhesive solution;
[0041] Konjac powder and cold water are mixed in a high-speed shearing machine at a mass ratio of 1:20-30, where the cold water temperature is 25℃. The mixture is stirred continuously for 10-15 minutes in a high-speed shearing machine with a speed of not less than 1000 rpm to obtain a uniform, particle-free transparent syrup. After standing for 30 minutes to fully hydrate, konjac-based syrup is obtained.
[0042] Mix sugar (white sugar or brown sugar) with softened water, heat to 85℃-90℃ to dissolve, filter to remove impurities to obtain sugar water; mix the sugar water above 90℃ with konjac-based gel solution thoroughly, and use sodium bicarbonate to adjust the pH value to 7.0-8.0 to obtain konjac composite gel solution. The gel strength of konjac powder is increased by more than 30% under weak alkaline conditions.
[0043] The konjac composite adhesive solution contains 1.9 parts by weight of konjac powder, 5-10 parts by weight of sugar, and the remainder is water;
[0044] (3) Filling and sealing;
[0045] Tinplate cans are used as packaging containers and must be cleaned and disinfected (sprayed with hot water above 85℃ for 30 seconds). The pre-treated grain and bean raw materials and konjac compound adhesive are filled into the tinplate cans at a volume ratio of 40-50:50-60 to ensure that the proportion of ingredients in each can is fixed, that the distribution of various ingredients in each can is relatively uniform, and that the taste is consistent. After filling, the liquid level is 8-10mm away from the can opening to leave a headspace to prevent expansion and overflow during sterilization.
[0046] The air inside the can is removed by a vacuum sealing machine (vacuum degree ≥0.05MPa) (reducing the impact of oxygen on food oxidation and microbial growth), and then sealed (the can lid and can body are tightly rolled together, with no leakage);
[0047] (4) Sterilization: The sealed tin can is placed in a horizontal high-pressure sterilizer for steaming and sterilization, ensuring the raw materials are thoroughly cooked and sterilized. High-temperature and high-pressure sterilization effectively kills microorganisms, achieving aseptic treatment and preserving taste and nutrition; it avoids the taste changes and nutrient loss that may occur when cooking before filling, and better preserves the original flavor and nutritional components of the ingredients. No preservatives are needed to extend shelf life; the sterilization process is as follows: the temperature is raised to 90℃ within 10-15 minutes and maintained for 3 minutes, then raised to 123℃ within 15 minutes, and sterilized at a constant temperature of 0.12-0.15MPa for 60 minutes.
[0048] (5) Cooling: Place the sterilized tinplate can into a cooling pool and spray or soak it with cold water to reduce the temperature of the can from 123°C to 40°C-45°C within 30 minutes.
[0049] (6) Conduct visual inspection, coding, packaging and warehousing of cooled canned products.
[0050] The above preparation method yields canned five-red grain dietary porridge. In this embodiment, konjac powder and water are mixed at a mass ratio of 1:20-30. Grain raw materials are added, and the mixture is sterilized at a constant temperature of 123℃. The results of the accelerated stability test are shown in the table below.
[0051] time temperature state 7 days Refrigerate at 4℃ Good water separation rate 7 days 37℃ Good viscosity stability 7 days 55℃ Good viscosity stability
[0052] Example 2:
[0053] A method for preparing a canned compound grain porridge includes the following steps:
[0054] (1) Pre-treatment of grain and legume raw materials;
[0055] First, impurities (stones, soil, damaged grains, etc.) in the grain and bean raw materials are removed by equipment such as a vibrating screen (selecting the screen mesh size according to the particle size), a gravity destoner (separating heavy impurities such as stones), and a magnetic separator (removing iron filings), and particles that meet the requirements are screened out. The grain and bean raw materials are five black compound grains, which include, by weight, 30-40 parts black glutinous rice, 5-10 parts black quinoa, 20-25 parts black rice, 5-8 parts rye, 10-15 parts black oats, 10-15 parts black sesame, 15-20 parts black beans, and 10-15 parts black mulberries.
[0056] Next, use a high-pressure spray cleaner or bubble cleaner to clean the grain and bean raw materials. Adjust the cleaning time according to the characteristics of the raw materials. For example, the cleaning time for beans is 5-10 minutes and the cleaning time for grains is 3-5 minutes to avoid over-cleaning and loss of nutrients (such as B vitamins).
[0057] Finally, soak the grains and legumes in softened water to allow them to absorb water and swell, making them easier to cook later (shortening cooking time and preventing undercooking). This also softens the cell walls (such as the cellulose outer shell of legumes). The ideal temperature for the softened water is 20-40℃ to prevent the raw materials from spoiling due to high temperatures. Black beans should be soaked for 6-8 hours, while black rice, black quinoa, black glutinous rice, rye, and black oats should be soaked for 1-2 hours.
[0058] After soaking, the black mulberries and black sesame seeds undergo special processing. The black mulberries are placed in a high-temperature vacuum drying oven for drying at a temperature of 105℃-110℃ for 20 minutes. The black sesame seeds are placed in a wok and stir-fried over low heat for 5-8 minutes, stirring constantly.
[0059] (2) Preparation of konjac composite adhesive solution;
[0060] Konjac powder and cold water are mixed in a high-speed shearing machine at a mass ratio of 1:20-30, where the cold water temperature is 25℃. The mixture is stirred continuously for 10-15 minutes in a high-speed shearing machine with a speed of not less than 1000 rpm to obtain a uniform, particle-free transparent syrup. After standing for 30 minutes to fully hydrate, konjac-based syrup is obtained.
[0061] Sugar and softened water are mixed, heated to 85℃-90℃ to dissolve, and then filtered to obtain sugar water. The sugar water at 90℃ or above is thoroughly stirred with konjac-based gel, and the pH value is adjusted to 7.0-8.0 using sodium bicarbonate to obtain konjac composite gel. The gel strength of konjac powder is increased by more than 30% under weak alkaline conditions.
[0062] The konjac composite adhesive solution contains 1.9 parts by weight of konjac powder, 5-10 parts by weight of sugar, and the remainder is water;
[0063] (3) Filling and sealing;
[0064] When using tinplate cans as packaging containers, they need to be cleaned and disinfected beforehand. The pre-treated grain and bean raw materials and konjac compound adhesive are filled into the tinplate cans at a volume ratio of 40-50:50-60. After filling, the liquid level should be 8-10mm away from the can opening to leave a headspace and prevent expansion and overflow during sterilization.
[0065] The air inside the can is removed by a vacuum sealing machine (vacuum degree ≥0.05MPa) (reducing the impact of oxygen on food oxidation and microbial growth), and then sealed (the can lid and can body are tightly rolled together, with no leakage);
[0066] (4) Sterilization: The sealed tin can is placed in a horizontal high-pressure sterilizer for steaming and sterilization, ensuring the raw materials are thoroughly cooked and sterilized. High-temperature and high-pressure sterilization effectively kills microorganisms, achieving aseptic treatment and preserving taste and nutrition; it avoids the taste changes and nutrient loss that may occur when cooking before filling, and better preserves the original flavor and nutritional components of the ingredients. No preservatives are needed to extend shelf life; the sterilization process is as follows: the temperature is raised to 90℃ within 10-15 minutes and maintained for 3 minutes, then raised to 123℃ within 15 minutes, and sterilized at a constant temperature of 0.12-0.15MPa for 60 minutes.
[0067] (5) Cooling: Place the sterilized tinplate can into a cooling pool and spray or soak it with cold water to reduce the temperature of the can from 123°C to 40°C-45°C within 30 minutes.
[0068] (6) Conduct visual inspection, coding, packaging and warehousing of cooled canned products.
[0069] The above preparation method can produce canned five-black grain porridge.
[0070] It should be noted that, in this document, terms such as “comprising,” “including,” or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.
[0071] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A method for preparing a canned compound grain porridge, characterized in that, Includes the following steps: (1) Pre-treatment of grain and legume raw materials, including impurity removal, screening, washing and soaking; (2) Preparation of konjac composite adhesive solution; Konjac powder and cold water are mixed in a high-speed shearing machine at a mass ratio of 1:20-30, where the cold water temperature is 25℃. The mixture is stirred continuously for 10-15 minutes in a high-speed shearing machine with a speed of not less than 1000 rpm to obtain a uniform, particle-free transparent syrup. After standing for 30 minutes to fully hydrate, konjac-based syrup is obtained. Sugar and softened water are mixed, heated to 85℃-90℃ to dissolve, and then filtered to obtain sugar water; the sugar water above 90℃ is thoroughly stirred with konjac-based gelatin solution, and the pH value is adjusted to 7.0-8.0 to obtain konjac composite gelatin solution. The konjac composite adhesive solution contains 1.9 parts by weight of konjac powder, 5-10 parts by weight of sugar, and the remainder is water; (3) Filling and sealing; The pre-treated grain and bean raw materials and konjac compound adhesive are filled into tin cans at a volume ratio of 40-50:50-60. After filling, the liquid level is 8-10mm from the can opening. The tin cans are then vacuum sealed, with a vacuum degree of not less than 0.05MPa. (4) Sterilization: The sealed tin can is sent into a horizontal high-pressure sterilizer for steam sterilization. The sterilization process is as follows: the temperature is raised to 90°C within 10-15 minutes and maintained for 3 minutes, then the temperature is raised to 123°C within 15 minutes, and sterilized at a constant temperature of 0.12-0.15MPa for 60 minutes. (5) Cooling: Place the sterilized tinplate can into a cooling pool and spray or soak it with cold water to reduce the temperature of the can from 123°C to 40°C-45°C within 30 minutes. (6) Conduct visual inspection, coding, packaging and warehousing of cooled canned products.
2. The method for preparing a compound grain porridge canned food according to claim 1, characterized in that, The pretreatment method for grain and bean raw materials in step (1) is as follows: First, remove impurities from the grain and bean raw materials and screen out the particles that meet the requirements; then wash the grain and bean raw materials, the washing time for beans in the grain and bean raw materials is 5-10 minutes and the washing time for grains is 3-5 minutes; finally, soak the grain and bean raw materials in softened water at a temperature of 20-40℃.
3. The method for preparing a compound grain dietary porridge canned food according to claim 2, characterized in that, The grain and bean raw materials in step (1) are five red compound grains, which include, by weight, 20-25 parts of black glutinous rice, 15-20 parts of red oats, 5-10 parts of red quinoa, 5-10 parts of red rice, 5-10 parts of adzuki beans, 20-25 parts of red kidney beans, 7-12 parts of red dates, and 7-12 parts of red goji berries.
4. The method for preparing a compound grain dietary porridge canned food according to claim 3, characterized in that, In step (1), after soaking the grain and bean raw materials, the red dates and red goji berries are placed in a high-temperature vacuum drying oven for drying at a temperature of 105℃-110℃ for 20 minutes.
5. The method for preparing a compound grain dietary porridge canned food according to claim 4, characterized in that, In step (1), the soaking time for red beans and red kidney beans is 6-8 hours, and the soaking time for red quinoa, red oats, red rice, and black glutinous rice is 1-2 hours.
6. The method for preparing a compound grain dietary porridge canned food according to claim 2, characterized in that, The grain and legume raw materials in step (1) are five black compound grains, which include, by weight, 30-40 parts black glutinous rice, 5-10 parts black quinoa, 20-25 parts black rice, 5-8 parts rye, 10-15 parts black oats, 10-15 parts black sesame, 15-20 parts black beans, and 10-15 parts black mulberries.
7. The method for preparing a compound grain dietary porridge canned food according to claim 6, characterized in that, In step (1), after soaking the grain and bean raw materials, the black mulberries are placed in a high-temperature vacuum drying oven for drying at a temperature of 105℃-110℃ for 20 minutes; and the black sesame seeds are placed in a wok and stir-fried over low heat for 5-8 minutes, constantly turning them during the stir-frying process.
8. The method for preparing a compound grain porridge canned food according to claim 7, characterized in that, In step (1), the soaking time for black beans is 6-8 hours, and the soaking time for black rice, black quinoa, black glutinous rice, rye, and black oats is 1-2 hours.
9. A canned compound grain porridge, characterized in that, It is prepared by the preparation method according to any one of claims 1-8.