CN101791085A - Functional eight-ingredient buckwheat porridge and method for making same - Google Patents

Abstract

The invention relates to functional eight-ingredient buckwheat porridge and a method for making the same. The method for making the functional eight-ingredient buckwheat porridge comprises the following steps: weighting raw materials including buckwheat, mung beans, peanuts, millet, corn grits, flower bean, lotus seeds and oat according to proportion, sorting the raw materials, soaking and softening the raw materials, steaming the raw materials, stirring the raw materials, canning the raw materials, exhausting and sealing cans, sterilizing and cooling the cans, preserving the heat of the cans, checking the cans and packaging the finished products. The functional eight-ingredient buckwheat porridge is especially suitable for the diabetic patients and the hyperpietic patients to eat daily, is easy to make, has low processing cost, retains the original flavor of the buckwheat, can be stored for a long time and is easy to eat and convenient to carry.

Description

A kind of functional eight-ingredient buckwheat porridge and preparation method thereof

Technical field

The invention belongs to food processing technology field, relate to a kind of functional eight-ingredient buckwheat porridge and preparation method thereof.

Background technology

Functional eight-ingredient buckwheat porridge is to adopt pure physical method boiling to form.Raw and auxiliary material should meet the requirement of related standards.The proportioning of buckwheat rice in the raw material, mung bean, shelled peanut, millet, hominy grits, flower beans, lotus seeds, oat and the ratio of raw material solid content xylitol directly influence the location of eight-ingredient buckwheat porridge product functionality product.

It is easy to make, quick that this technical characterstic has, and can through scientific formula, become the multiple nutrients composition from single buckwheat nutrition according to different situations, reaches the purpose of replenishing various nutrition.

China is the major country of production of buckwheat, and it is the first that its output occupies the whole world.Contain abundant lysine composition in the buck wheat protein matter, trace element such as iron, manganese, zinc is abundanter than general cereal, and contains and enrich dietary fiber, is general 10 times of refining rice.So buckwheat has good nutrition health-care functions.

Buckwheat contains abundant vitamin E and soluble dietary fiber, also contains nicotinic acid and rutin (rutin) simultaneously, and rutin has the human body blood fat of reduction and the cerebrovascular effect of cholesterol, softening blood vessel, vision protection and prevention.It contains the metabolism that the nicotinic acid composition can promote body, strengthens detoxification ability, also has the effect of little blood vessel of expansion and reduction blood cholesterol levels.Buckwheat contains abundant magnesium, can promote human fiber's protein dissolution, distends the blood vessels, and suppresses the formation of sludged blood, has the effect of embolism resistance, also helps reducing serum cholesterol.

That flavone component in the buckwheat also has is antibiotic, anti-inflammatory, relieving cough and asthma, the effect of eliminating the phlegm.Therefore, buckwheat also has the laudatory title of " light grain disappears ".These compositions also have the effect that reduces blood sugar in addition.

The improvement of popularizing and consuming notion along with modern's nutrient knowledge, increasing people have a preference for buckwheat and manufactured goods thereof, demand to novel, nutrition, functional convenient buckwheat food constantly rises, but it is good that buckwheat has nutrition, the characteristic that mouthfeel is bad has directly influenced the market operation of buckwheat product.And health, nutrition, instant, functional eight-ingredient buckwheat porridge cheap, that mouthfeel is good have changed this characteristic of buckwheat.

Functional eight-ingredient buckwheat porridge is to utilize buckwheat rice and mung bean to be main raw material(s), be equipped with shelled peanut, millet, hominy grits, spend beans, lotus seeds, oat to pass through the industrialized functional convenient food that science processes, product safety, green, nutritious comprehensive are fit to students, person in middle and old age resident, white collar, working clan, special consumer group's body such as consumer groups such as diabetes patient, hypertensive patient.

Summary of the invention

First purpose of the present invention provides a kind of functional eight-ingredient buckwheat porridge.

Second purpose of the present invention provides the preparation method of this functional eight-ingredient buckwheat porridge.

For first purpose that realizes inventing, the functional eight-ingredient buckwheat porridge that is provided, comprise buckwheat rice, mung bean and millet, shelled peanut, hominy grits, flower beans, lotus seeds, oat after cleaning respectively, according to ratio of weight and number is buckwheat rice 60-70 part, mung bean 10-15, millet 2-5, shelled peanut 5-8, hominy grits 5-10, flower beans 2-5, lotus seeds 2-3, oat 2-3, various treated raw materials are that raw material one is sieved and washed one and soaked a softening boiling one spice tinning one exhaust sealing one sterilization cooling one insulation check one finished product packing and make through technological process successively.Make the functional eight-ingredient buckwheat porridge that contains 60-70% buckwheat, 10-15% mung bean, 2-5% millet, 5-8% shelled peanut, 5-10% hominy grits, 2-5% flower beans, 2-3% lotus seeds, 2-3% oat.

For increasing the mouthfeel of functional eight-ingredient buckwheat porridge, also increased the ethyl maltol of 20mg/kg as fumet in the raw material proportioning of the functional eight-ingredient buckwheat porridge that is provided.

For second purpose that realizes inventing, the preparation method of the functional eight-ingredient buckwheat porridge that is provided comprises the steps: successively

The selection of A, raw and auxiliary material and processing

Raw materials such as buckwheat rice answer full grains, color and luster normal, free from insect pests, and nothing is gone mouldy, and free from admixture is pollution-free.Should meet the requirement of related standards.

B, batching

Buckwheat rice, mung bean and millet in the raw material, shelled peanut, hominy grits, flower beans, lotus seeds, oat etc. are 1: 4 with the ratio of water, and the product viscosity after the sterilization gelatinization is suitable.

C, precook

After finishing the processing processing of above-mentioned various raw materials, enter precooking process.Buckwheat rice, mung bean and millet after handling, shelled peanut, hominy grits, flower beans, lotus seeds, oat etc. are put into retort, take the dish out of the pot after cooking, the bath cooling, the filter solid carbon dioxide divides promptly becomes standby batching.

D, tinning, with liquid glucose

Various raw materials according to certain proportioning weighing after, in the tank filling, inject the above liquid glucose of 85 degree.Syrup concentration converts according to the percentage of product net weight, determines its xylitol consumption according to the finished product sugariness.

E, degassing cap seal

With the fumer degassing, capping.The vacuum of sealing back can generally is advisable with 59kPa (450mmHg).After can is sealed, use the greasy dirt and the syrup of warm water cleaning jar outer surface.

F, sterilization cooling

Sterilization process also is a gelatinization process, should guarantee the shelf-life of product, makes product have certain figure again, the quality exquisiteness, and soft or hard is suitable, and inlet is promptly crisp.

Functional eight-ingredient buckwheat porridge provided by the present invention, because auxiliary materials such as buckwheat rice are through boiling, the matter structure is recombinated after the slaking, and adopt wholefood the fumet further rehydration characteristics of improved products and mouthfeel, taste, thereby make final products have unique local flavor, this functional eight-ingredient buckwheat porridge is with the various types of grain mixed edible, make their nutrition can access complementation, bring into play their nutrition and health care effect to greatest extent, it is instant that product is opened box, grain of rice soft or hard is agreeable to the taste, particle integrity, aromatic flavour.

The specific embodiment

A, raw material are handled: buckwheat rice, mung bean and millet, shelled peanut, hominy grits, flower beans, lotus seeds, oat are metered into next program by disposable ingredient proportion after removing impurity.

B, sieve and wash: according to ratio of weight and number buckwheat rice, mung bean and millet, shelled peanut, hominy grits, flower beans, lotus seeds, oat are sent into and entered subsequent processing after the machine of sieving and washing cleans.

D, immersion are softened: buckwheat rice, mung bean and the millet after will sieving and washing, shelled peanut, hominy grits, flower beans, lotus seeds, oat were sent into the tank soak at room temperature 5-8 hour.

E, boiling: will soak softening buckwheat rice, mung bean and millet, shelled peanut, hominy grits, flower beans, lotus seeds, oat boiling 10-20 minute, and in 25-65 ℃ of water, soak 2-10 minute again, get final product in last boiling 10-30 minute.

F, spice tinning: stir through pretreated various raw materials, in the quantitative tank filling of weighing, the syrup that reinjects (xylosic alcohol powder melt water).

G, exhaust sealing: with the fumer degassing, capping.The vacuum of sealing back can generally is advisable with 59kPa (450mmHg).After can is sealed, use warm water cleaning jar outer greasy dirt and syrup.

H, sterilization cooling: sterilization mode is under 121 ℃, 50-60min, and back-pressure is cooled to below 40 ℃.To notice during the back-pressure cooling that pot drops speed will be lower than a jar warm decrease speed.

I, insulation are checked: the cooled can of sterilization will in time be wiped a jar free surface moisture, sends into moist closet, and 37 ℃ ± 2 ℃ insulations 7 are seen at last again and looked into quality inspection round the clock.

J, finished product packing: the finished product through being up to the standards, just can pack, outbound.

Claims (3)

1. functional eight-ingredient buckwheat porridge, it is characterized in that buckwheat rice, mung bean and millet, shelled peanut, hominy grits, flower beans, lotus seeds, oat after processing, according to ratio of weight and number is the ratio of buckwheat rice 60-70 part, mung bean 10-15, millet 2-5, shelled peanut 5-8, hominy grits 5-10, flower beans 2-5, lotus seeds 2-3, oat 2-3, various treated raw materials are sieved and washed one through raw material one successively and are soaked a softening boiling one spice tinning one exhaust sealing one sterilization cooling one insulation check one finished product packing.Make contain 60-70% buckwheat, 10-15% mung bean, 2-5% millet, 5-8% shelled peanut, 5-10% hominy grits, 2-5% flower beans, 2-3% lotus seeds, 2-3% oat functional eight-ingredient buckwheat porridge.

2. functional eight-ingredient buckwheat porridge according to claim 1, the ethyl maltol that it is characterized in that also including in the raw material proportioning weight portion and be 20mg/kg is as fumet.

3. the preparation method of a functional eight-ingredient buckwheat porridge is characterized in that comprising the steps: successively

A, raw material are handled: buckwheat rice, mung bean and millet, shelled peanut, hominy grits, flower beans, lotus seeds, oat are metered into next program by disposable ingredient proportion after removing impurity.

B, sieve and wash: according to ratio of weight and number buckwheat rice, mung bean and millet, shelled peanut, hominy grits, flower beans, lotus seeds, oat are sent into and entered subsequent processing after the machine of sieving and washing cleans.

D, immersion are softened: buckwheat rice, mung bean and the millet after will sieving and washing, shelled peanut, hominy grits, flower beans, lotus seeds, oat were sent into the tank soak at room temperature 5-8 hour.

E, boiling: will soak softening buckwheat rice, mung bean and millet, shelled peanut, hominy grits, flower beans, lotus seeds, oat boiling 10-20 minute, and in 25-65 ℃ of water, soak 2-10 minute again, get final product in last boiling 10-30 minute.

F, spice tinning: stir through pretreated various raw materials, in the quantitative tank filling of weighing, the syrup that reinjects (xylosic alcohol powder melt water).

G, exhaust sealing: with the fumer degassing, capping.The vacuum of sealing back can generally is advisable with 59kPa (450mmHg).After can is sealed, use warm water cleaning jar outer greasy dirt and syrup.

H, sterilization cooling: sterilization mode is under 121 ℃, 50-60min, and back-pressure is cooled to below 40 ℃.To notice during the back-pressure cooling that pot drops speed will be lower than a jar warm decrease speed.

I, insulation are checked: the cooled can of sterilization will in time be wiped a jar free surface moisture, sends into moist closet, and 37 ℃ ± 2 ℃ insulations 7 are seen at last again and looked into quality inspection round the clock.

J, finished product packing: the finished product through being up to the standards, just can pack, outbound.