CN101785541A - Sugar-free fruit porridge - Google Patents

Abstract

The invention relates to the technical field of porridge, in particular to a sugar-free fruit porridge; the main technical scheme thereof is: 50-250 grams of cereals, 0-250 grams of beans, 100-250 grams of fruits, 0-150 grams of vegetables, 0-50 grams of dried fruits, 1-4 grams of stevioside, and 0-0.3 grams of additives; the invention not only gives full play to the nutritional value of fruits, cereals and beans, but also is sweet and sugar-free; at the same time, it satisfies people's intake of fruits and dependence on sweetness, and is particularly suitable for consumption by diabetics.

Description

A sugar-free fruit porridge

technical field

The invention relates to the technical field of porridge, in particular to a sugar-free fruit porridge.

Background technique

Porridge is a thick paste made from rice and other grains. Porridge has many benefits, such as: (1) Easy to digest; white rice will produce gelatinization when the temperature exceeds 60 degrees Celsius, and the soft cooked porridge will melt in the mouth, and it is very easy to digest after eating, which is very suitable for gastrointestinal discomfort people eat. (2) Increase appetite and replenish physical strength; when you are sick, your appetite is poor. Porridge with some brightly colored and appetizing things can not only increase appetite, but also replenish physical strength for weak patients. (3) Prevent constipation; porridge contains a lot of water. Drink more porridge on weekdays. In addition to satisfying hunger and relieving hunger, it can also replenish water for the body and effectively prevent constipation. (4) Regulate the intestines and stomach; patients with weak gastric function or ulcers should eat small and frequent meals on weekdays, chew slowly, and it is very suitable to drink porridge to recuperate the intestines and stomach. (5) Prolong life; drinking porridge can prolong life, and porridge boiled with whole grains contains more nutrients and dietary fiber. For elderly people or patients with loose teeth, drinking more porridge can prevent minor diseases, and it is more healthy. best recipe. After the porridge is cooked, there is a layer of fine, sticky, ointment-like substance floating on it, which is called "rice oil" in Chinese medicine, commonly known as porridge oil; it has a strong nourishing effect, comparable to ginseng soup, and has the effect of nourishing It has the effects of nourishing qi, invigorating spleen and stomach, nourishing kidney essence, prolonging life and beautifying skin. Because porridge has many benefits, it is also loved by people; but due to the fast pace of modern life, people have little time to slowly cook porridge at home, so a large number of canned porridge that is convenient to eat has emerged as the times require. However, most of the porridge currently on the market contains sucrose, which is not suitable for diabetics. Although there are corresponding sugar-free porridge products, it is difficult to satisfy people's liking for sweetness.

In order to satisfy the characteristics of being sweet and sugar-free, people have studied a large number of sweeteners, among which stevioside is one of them. For example, the patent document with the patent application number 96115191.9 discloses a kind of corn, sorghum rice, Red beans, mung beans, rice, black rice, and black beans are screened, rinsed to remove impurities, crushed, mixed with a binder in a mixer, then added with selenoprotein powder, puffed into porous and loose strips, cut into granules, and sent to the drum Mix it with water, spray it into starch dextrin, dry it and cool it, mix it with stevioside in a blender, weigh it and pack it into a bag and seal it. Although stevioside is used to replace sucrose, the loss of nutrients is large, the taste is not good, and it does not contain fruit; fruit is also a very good food for the human body; but with the improvement of people's living standards, many people eat fruit alone. I feel that the taste is monotonous, so I am not very willing to eat it. In order to attract people to eat various fruits and achieve nutritional balance, some people use fruits to make syrup, or add fruits to various dairy products; A natural five-color fat-reducing and weight-reducing porridge and a production method thereof, which include hawthorn, medlar, longan meat, rhodiola rosea, salvia miltiorrhiza, sweet potato, apple, water chestnut, pear, spinach, celery, rape, shepherd's purse, asparagus, cucumber, bitter gourd, Purple cabbage and stevia, honey, salt, sesame oil, and other raw materials; although it also contains apples, water chestnuts, pears and steviosides; however, these fruits are inedible for diabetics.

Contents of the invention

In view of the shortcomings of the above-mentioned prior art, one of the purposes of the present invention is to provide a sugar-free fruit porridge that is not only rich in nutrition and has a good taste, but also suitable for diabetics.

The second object of the present invention is to provide a method for making the above-mentioned sugar-free fruit porridge.

In order to achieve the above object, the technical scheme of the present invention is as follows:

A kind of sugar-free fruit porridge, described fruit porridge contains following raw materials:

Cereals 50-250 grams

Beans 0～250g

Fruit 100-250 grams

Vegetables 0~150g

Dried fruit 0-50 grams

Stevioside 1~4 grams

Additives 0-0.3 grams;

The additive is citric acid, malic acid, tartaric acid, lactic acid or amino acid.

Wherein, the grain is one or two combinations of rice, millet, glutinous rice, corn dregs, black rice, barley, black fragrant rice and oats.

The beans are one or more combinations of soybeans, mung beans, peas, red beans, black beans, red kidney beans, red beans, green beans;

The vegetable is one or a combination of fungus, white fungus, carrot, white radish and lily.

The dried fruit is one or more combinations of peanuts, sesame seeds, melon seeds, lotus seeds, wolfberry, walnut kernels, pine nuts and hazelnuts.

The fruit is one or a combination of two or more of yacon, dragon fruit, papaya and guava.

Including the following production steps:

Step 1. Wash the grains, then soak them in water at a temperature of 25°C for 8-12 hours, and filter out the water for later use;

Step 2. Wash the beans first, soak them in room temperature water for 6-10 hours, and filter out the water for later use;

Step 3. Put the soaked grains and beans into the pot, pour water 10 times the wet weight of the grains and beans into the pot, stir evenly, and cook for 15-30 minutes. During the cooking process, the pressure is controlled at 80- 90KPa; then put in the washed and chopped dried fruit, stir evenly, and simmer for 30-60 minutes; then put in the washed and diced vegetables and fruits and simmer for 1-10 minutes;

Step 4: Cool the cooked porridge rapidly, add additives at the beginning of the cooling process, and stir evenly; when the temperature drops to 60°C-80°C, add stevioside and stir evenly; filling and sterilizing Get the finished product.

Wherein, in the second step, when the beans are soaked, 0.1%-0.3% by weight of edible soda can be added to the water.

In the third step, the pressure is controlled at 80KPa during the cooking process of the grains and beans.

In order to adjust the taste, some milk products, such as fresh milk or milk powder, can also be added in an appropriate amount in the present invention.

In addition, because the stevioside is low in energy, sweet and sugar-free, and its sweetness is 200-300 times that of sucrose, its calories are only 1/300 of that of sucrose. And what main ingredient of the present invention used is low-sugar and sugar-free fruit: yacon, dragon fruit, papaya, guava, because sugar-free or low-sugar, so the people who like to eat are few; Nutritional value; Among them, guava: a tropical fruit tree, native to America, is one of the subtropical famous fruit varieties. Ripe fruit is light green, fragrant and delicious. Guava has thin skin, yellow-green, thick flesh, sweet and crisp, small heart and few seeds. The fruit is rich in nutrition and contains high vitamin A, C, fiber and trace elements such as phosphorus, potassium, calcium and magnesium. Also rich in protein and lipids.

Pitaya: Pitaya is the king of fruits. It is olive-shaped, bright red skin is bright and eye-catching, the flesh is sweet but not greasy, and has a little fragrance in the light. Fruit varieties are the most abundant), water-soluble dietary protein, plant albumin, etc., do not contain caramel and sucrose in the total sugar, have therapeutic effects on hypertension, diabetes, and high uric acid, and have no side effects.

Papaya: Papaya has the reputation of "King of Baiyi". It is the most nutritious fruit. It is rich in papaya enzyme, rennet, carotene, etc., and contains more than 17 kinds of amino acids and various nutrients. , has the effect of preventing high blood pressure, nephritis, constipation, and aiding digestion and curing stomach problems. It can promote metabolism and anti-aging effects on the human body. The papaya enzyme contained in it can promote skin metabolism and help dissolve the accumulated sebum in pores And aging keratin, make the skin look bright and fresh. The contained chia fruit ingredient is a chemical compound that has the functions of protecting the liver, reducing enzymes, anti-inflammatory and antibacterial, and reducing blood lipids.

Yacon: Yacon is produced in Yunnan. It is a pure natural green food. The flesh is crystal clear, crispy, sweet and refreshing. It is rich in a variety of essential amino acids, vitamins, proteins, and trace elements such as calcium, zinc, and magnesium. The content of fructooligosaccharides is the highest among all plants, with high fructooligosaccharides and low calories. It is rich in water-soluble fiber, but its carbohydrates are not absorbed by the human body, so it is very suitable for diabetics and dieters, and it can regulate the stomach, promote digestion, laxative, protect and improve the function of the gastrointestinal tract, and can also regulate Blood, remove hyperlipidemia, lower blood sugar, blood lipids, blood pressure, effectively inhibit cholesterol and diabetes.

The production method of the present invention is mainly to keep the relatively low temperature for cooking, so as to keep the nutrients of the grains and fruits from being lost; and shorten the production time; among them, adding stevioside is a key, and the temperature is different and the order of adding The difference will affect the amount of stevioside and the taste of the food after adding stevioside, and the amount will directly affect the production cost.

Therefore, the main purpose of the present invention is to use several fruits and grains suitable for diabetics to make porridge, which satisfies people's intake of porridge and fruits, and at the same time ensures people's dependence on sweetness, and is especially suitable for diabetics. . The soaking time is short, the cost is saved, and the nutrients are not destroyed.

Detailed ways

Below in conjunction with specific embodiment the present invention is described in further detail:

Example 1

A papaya porridge, the fruit porridge contains the following raw materials: 50 grams of glutinous rice, 50 grams of black fragrant rice, 250 grams of papaya, 1 gram of stevioside, 0.1 gram of citric acid, and 100 milliliters of milk;

The steps of making the above porridge:

Step 1. Wash the glutinous rice, then soak it in water at a temperature of 25°C for 8 hours, and filter out the water for later use;

Step 3. Put the soaked glutinous rice into the pot, pour water 10 times the wet weight of the glutinous rice into the pot, stir evenly, and cook for 20 minutes. During the cooking process, the pressure is controlled at 80KPa; then put in the washed and diced papaya Simmer for 2 minutes;

Step 4: Cool down the cooked papaya porridge quickly, add citric acid at the beginning of the cooling process, and stir evenly; when the temperature drops to 80°C, add stevioside and stir evenly; fill and sterilize to obtain finished product.

Example 2

A kind of snow lotus porridge, the fruit porridge contains the following raw materials: 50 grams of glutinous rice, 50 grams of corn dregs, 5 grams of mung beans, 5 grams of peas, 5 grams of red beans, 5 grams of black beans, 5 grams of red beans, 250 grams of yacon 5 grams of white fungus, 5 grams of peanuts, 1 gram of sesame seeds, 5 grams of lotus seeds, 5 grams of walnut kernels, 2 grams of steviol glycosides, and 0.3 grams of malic acid;

Steps for making yacon porridge:

Step 1. Wash the glutinous rice and corn, then soak them in water at a temperature of 25°C for 8 hours, and filter out the water for later use;

Step 2: Wash the mung beans, peas, red beans, black beans, and red beans first, add 0.1% by weight edible soda to the water, soak in normal temperature water for 6 hours, and drain the water for later use;

Step 3. Put the soaked grains and beans into the pot, pour water 10 times the wet weight of the grains and beans into the pot, stir evenly, and cook for 20 minutes. During the cooking process, the pressure is controlled at 80KPa; Stir the chopped peanuts, sesame seeds, lotus seeds, and walnut kernels evenly, then simmer for 30 minutes; then add the washed and diced white fungus and yacon, and simmer for 10 minutes;

Step 4: Cool the boiled product rapidly, add additives at the beginning of the cooling process, and stir evenly; when the temperature drops to 80°C, add stevioside, stir evenly; fill and sterilize to obtain the finished product.

Example 3

A guava porridge, the fruit porridge contains the following raw materials: 200 grams of rice, 50 grams of barley, 25 grams of green beans, 10 grams of guava, 10 grams of carrots, 5 grams of wolfberry, 5 grams of pine nuts, and 4 grams of steviol glycosides , 0.31 grams of lactic acid;

The preparation method is the same as that in Example 2; wherein, the difference is that the washed and diced fruits and vegetables are put in and boiled with a slow fire for 5 minutes.

Example 4

A dragon fruit porridge, the fruit porridge contains the following raw materials: 250 grams of millet, 25 grams of mung beans, 25 grams of red beans, 200 grams of dragon fruit, 5 grams of wolfberry, 1 gram of steviol glycoside, and 0.1 gram of lactic acid;

The preparation method is the same as that in Example 2, except that the washed and diced fruits and vegetables are put into the mixture and boiled for 2 minutes with a slow fire.

Example 5

A mixed fruit porridge, the fruit porridge contains the following raw materials: 100 grams of glutinous rice, 100 grams of black beans, 20 grams of yacon, 20 grams of dragon fruit, 20 grams of papaya, 20 grams of guava, 15 grams of fungus, and 15 grams of white fungus , 5 grams of peanuts, 5 grams of sesame seeds, 5 grams of melon seeds, 5 grams of lotus seeds, 2 steviol glycosides, and 0.3 grams of amino acids;

The preparation method is the same as that in Example 2, except that the washed and diced fruits and vegetables are put into the mixture and boiled for 5 minutes with a slow fire.

The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the scope of the present invention. Therefore, all equivalent changes or modifications made with the features and principles described in the claims of the present invention should be included in the present invention. within the scope of the claims.

Claims (9)

1. A sugar-free fruit porridge, characterized in that: the fruit porridge contains the following raw materials: Cereals 50-250 grams Beans 0～250g 100-250 grams of fruit Vegetables 0-150 grams Dried fruit 0-50 grams Stevioside 1-4 grams Additive 0～0.3g; The additive is citric acid, malic acid, tartaric acid, lactic acid or amino acid. 2. The sugar-free fruit porridge according to claim 1, characterized in that: the grain is one or a combination of rice, millet, glutinous rice, corn dregs, black rice, barley, black fragrant rice, and oats thing. 3. The sugar-free fruit porridge according to claim 1, characterized in that: the beans are one or more of soybeans, mung beans, peas, red beans, black beans, red kidney beans, red adzuki beans, and green beans combination; 4. The sugar-free fruit porridge according to claim 1, characterized in that: said vegetables are one or more combinations of fungus, white fungus, carrot, white radish and lily. 5. The sugar-free fruit porridge according to claim 1, characterized in that: the dried fruit is one or more combinations of peanuts, sesame seeds, melon seeds, lotus seeds, wolfberry, walnut kernels, pine nuts and hazelnuts. 6. The sugar-free fruit porridge according to claim 1, characterized in that: said fruit is one or a combination of two or more of yacon, dragon fruit, papaya and guava. 7. The method for making sugar-free fruit porridge described in claims 1-6, characterized in that it includes the following steps: Step 1. Wash the grains, then soak them in water at a temperature of 25°C for 8-12 hours, and filter out the water for later use; Step 2. Wash the beans, soak them in room temperature water for 6-10 hours, filter out the water for later use; Step 3. Put the soaked grains and beans into the pot, pour water 10 times the wet weight of the grains and beans into the pot, stir well and cook for 15-30 minutes. During the cooking process, the pressure is controlled at 80 ~90KPa; then put in the washed and chopped dried fruit, stir evenly, and simmer for 30-60 minutes; then put in the washed and diced vegetables and fruits, and simmer for 1-10 minutes; Step 4: Cool the cooked porridge rapidly, add additives at the beginning of the cooling process, and stir evenly; when the temperature drops to 60°C-80°C, add stevioside, stir evenly; fill and sterilize to obtain finished product. 8. The method for making sugar-free fruit porridge according to claim 7, characterized in that: in the second step, when soaking the beans, 0.1%-0.3% by weight of edible soda is added to the water. 9. The method for making sugar-free fruit porridge according to claim 7, characterized in that: in the third step, the pressure is controlled at 80KPa during the cooking process of grains and beans.