CN102178152A - Peanut protein eight ingredient porridge and preparation method thereof - Google Patents
Peanut protein eight ingredient porridge and preparation method thereof Download PDFInfo
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- CN102178152A CN102178152A CN2011101452676A CN201110145267A CN102178152A CN 102178152 A CN102178152 A CN 102178152A CN 2011101452676 A CN2011101452676 A CN 2011101452676A CN 201110145267 A CN201110145267 A CN 201110145267A CN 102178152 A CN102178152 A CN 102178152A
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Abstract
The invention provides peanut protein eight ingredient porridge, which is prepared from the following components in part by weight: 2 to 6 parts of semiskimmed peanut protein, 1 to 5 parts of millet, 1 to 5 parts of corn, 1 to 5 parts of rice, 1 to 4 parts of soybean, 1 to 4 parts of mung bean, 1 to 4 parts of ormosia, 1 to 3 parts of denucleated red dates, 1 to 3 parts of seeded raisins and 1 to 3 parts of Chinese wolfberry. The invention also provides the preparation method of the peanut protein eight ingredient porridge, which comprises soaking, boiling, jordaning, homogenizing, drying and the like. The instant peanut protein eight ingredient porridge produced by the method has high nutritional value, offers an excellent mouthfeel and flavor, is sanitary and convenient to carry and eat, the production process is simple, the production cost is low and the economic benefit and social benefit are obvious.
Description
Technical field
The present invention relates to peanut protein deep process technology field, especially a kind of portable peanut protein mixed congee and preparation method of making things convenient for.
Background technology
The mixed congee implication: mixed congee, as the term suggests be to represent implication healthy, delicious, nutrition.
Mixed congee meets China people's eating habit, can allay one's hunger to quench one's thirst, and is nutritious, is a kind of loved by all instant food, and commanding a ready sale in the market does not wane.Its market prospects are along with the improve of living standards of the people, and the quickening of rhythm of life will constantly be had an optimistic view of.
Basic characteristics: the mixed congee food materials with make all very simple, finished product lovely luster, matter soft fragrant and sweet, delicate fragrance is tempting, sliding and oiliness, mend iron, enrich blood, foster the spirit of nobility, calm the nerves.Strengthening spleen and nourishing stomach, the fat-reducing that stagnates that disappears, benefiting qi for tranquillization.Can make the usefulness of obesity and neurastheniac's dietotherapy, also can be used as the food of daily health fitness.
Congee is the traditional food of China.Mixed congee is all good and popular to people because of its choice materials, nutritious, color.There are following quality problems in traditional mixed congee production aspect technology: one, and product the Separation of Solid and Liquid phenomenon occurs after placing a period of time, and elutriation is serious, influences impression and edible; Its two, return after the long preservation and change firmly, be difficult to keep soft continuous fragrant glutinous mouthfeel; Its three, in the production process, brown stain takes place easily.Time-consuming the taking a lot of work of boiling of tradition mixed congee carried and inconvenience, and be incompatible with allegro life of modern times.For this reason, having developed a kind of quality can compare favourably with canned instant mixed congee, and price is cheaper.Easy to carry, the mixed congee that makes things convenient for good brew is the inexorable trend of mixed congee development.
Making things convenient for mixed congee is exactly with the method for physics, chemistry raw material to be carried out preliminary treatment; this food that is the grain of rice or powder shape after handling is encapsulated in the polybag; as long as the grain of rice in the bag is poured in the bowl, the boiling water in the applying hot water bottles brews a few minutes and just can become gruel when edible.
Summary of the invention
Problem to be solved by this invention just provides a kind of portable peanut protein mixed congee and preparation method of making things convenient for, and to overcome under the existence conditions, the can mixed congee is storage endurance not, adds the phenomenon of various pigments and additive.
The present invention realizes by the following technical solutions:
A kind of peanut protein mixed congee, it is made by following composition and weight ratio: semi-defatted peanut albumen 2-6 part, millet 1-5 part, corn 1-5 part, rice 1-5 part, soya bean 1-4 part, mung bean 1-4 part, red bean 1-4 part, enuleation date 1-3 part, go seed raisins 1-3 part and matrimony vine 1-3 part to form.
Preferably, it is made by following composition and weight ratio: semi-defatted peanut albumen 3-5 part, millet 2-4 part part, corn 2-4 part, rice 2-4 part, soya bean 2-3 part, mung bean 2-3 part, red bean 2-3 part, enuleation date 1-2 part, go seed raisins 1-2 part and matrimony vine 1-2 part to form.
More preferably, it is made by following composition and weight ratio: 4 parts in semi-defatted peanut albumen, 3 parts of millets, 3 parts of corns, 3 parts in rice, 2 parts of soya beans, 2 parts in mung bean, 2 parts in red bean, 1 part of enuleation date, go 1 part of seed raisins and matrimony vine to form for 1 part.
Its preparation method comprises immersion, boils, defibrination, homogeneous, drying, packaging and other steps.Used semi-defatted peanut albumen is meant the albumen after the low-temperature cold pressing legal system is equipped with peanut oil, and its protein content is 38-40%, and fat content is 18-22%.
Preferably, peanut protein was soaked 6 hours, millet, corn, rice soaked 8-12 hour, and soya bean, mung bean and red bean soaked 18-24 hour, enuleation date, went seed raisins and matrimony vine to soak 1-2 hour; All raw materials are placed in the pot boil, utilize the colloid mill defibrination, utilize high pressure homogenizer that slurries are mixed, drying is removed moisture, and moisture is controlled at below 2%, utilizes micronizer to carry out ultramicro grinding, make particle below 5 microns, packing, promptly.
That utilizes that this method produces makes things convenient for the peanut protein mixed congee, be of high nutritive value, taste flavor is good, carry edible hygienic and convenient, be the natural health food that does not contain any pigment and anticorrisive agent, its production technology is simple, production cost is low, economic benefit and obvious social benefit.
The specific embodiment
Below in conjunction with embodiment the present invention is described in detail.
Embodiment 1
Accurately take by weighing the semi-defatted peanut albumen powder of 40 grams by the preparation of low-temperature cold pressing method, protein content 39% in the albumen powder, and fat content is 20%, soaks 6 hours; Take by weighing millet, corn and rice 30 grams respectively, soaked 8 hours; Take by weighing 20 gram soya bean, mung bean and red beans respectively, soaked 18 hours; Take by weighing 10 gram enuleation dates respectively, go seed raisins and matrimony vine, soaked 1 hour.To boil after the soaked various raw materials mixing.Utilize the colloid mill defibrination, by the homogenizer homogeneous, the pack of dry back obtains the portable peanut protein mixed congee that makes things convenient for slurries, need only when edible mixed congee powder in the bag is poured in the bowl, boiling water in the applying hot water bottles brews a few minutes and just can become gruel, directly drinks, and is nutritious.
Embodiment 2
Accurately take by weighing the semi-defatted peanut albumen powder of 80 grams by the preparation of low-temperature cold pressing method, protein content 40% in the albumen powder, and fat content is 22%, soaks 6 hours; Take by weighing millet, corn and rice 60 grams respectively, soaked 12 hours; Take by weighing 40 gram soya bean, mung bean and red beans respectively, soaked 24 hours; Take by weighing 20 gram enuleation dates respectively, go seed raisins and matrimony vine, soaked 2 hours.To boil after the soaked various raw materials mixing.Utilize the colloid mill defibrination, by the homogenizer homogeneous, the pack of dry back obtains the portable peanut protein mixed congee that makes things convenient for slurries, as long as mixed congee powder in the bag is poured in the bowl, the boiling water in the applying hot water bottles brews a few minutes and just can become gruel when edible.
Embodiment 3
Accurately take by weighing the semi-defatted peanut albumen powder of 20 grams by the preparation of low-temperature cold pressing method, protein content 39% in the albumen powder, and fat content is 20%, soaks 6 hours; Take by weighing millet, corn and rice 10 grams respectively, soaked 8 hours; Take by weighing 10 gram soya bean, mung bean and red beans respectively, soaked 18 hours; Take by weighing 10 gram enuleation dates respectively, go seed raisins and matrimony vine, soaked 1 hour.To boil after the soaked various raw materials mixing.Utilize the colloid mill defibrination, by the homogenizer homogeneous, the pack of dry back obtains the portable peanut protein mixed congee that makes things convenient for slurries, need only when edible mixed congee powder in the bag is poured in the bowl, boiling water in the applying hot water bottles brews a few minutes and just can become gruel, directly drinks, and is nutritious.
Embodiment 4
Accurately take by weighing the semi-defatted peanut albumen powder of 60 grams by the preparation of low-temperature cold pressing method, protein content 39% in the albumen powder, and fat content is 20%, soaks 6 hours; Take by weighing millet, corn and rice 50 grams respectively, soaked 8 hours; Take by weighing 40 gram soya bean, mung bean and red beans respectively, soaked 18 hours; Take by weighing 30 gram enuleation dates respectively, go seed raisins and matrimony vine, soaked 1 hour.To boil after the soaked various raw materials mixing.Utilize the colloid mill defibrination, by the homogenizer homogeneous, the pack of dry back obtains the portable peanut protein mixed congee that makes things convenient for slurries, need only when edible mixed congee powder in the bag is poured in the bowl, boiling water in the applying hot water bottles brews a few minutes and just can become gruel, directly drinks, and is nutritious.
Embodiment 5
Accurately take by weighing the semi-defatted peanut albumen powder of 30 grams by the preparation of low-temperature cold pressing method, protein content 39% in the albumen powder, and fat content is 20%, soaks 6 hours; Take by weighing millet, corn and rice 20 grams respectively, soaked 8 hours; Take by weighing 20 gram soya bean, mung bean and red beans respectively, soaked 18 hours; Take by weighing 10 gram enuleation dates respectively, go seed raisins and matrimony vine, soaked 1 hour.To boil after the soaked various raw materials mixing.Utilize the colloid mill defibrination, by the homogenizer homogeneous, the pack of dry back obtains the portable peanut protein mixed congee that makes things convenient for slurries, need only when edible mixed congee powder in the bag is poured in the bowl, boiling water in the applying hot water bottles brews a few minutes and just can become gruel, directly drinks, and is nutritious.
Embodiment 6
Accurately take by weighing the semi-defatted peanut albumen powder of 50 grams by the preparation of low-temperature cold pressing method, protein content 39% in the albumen powder, and fat content is 20%, soaks 6 hours; Take by weighing millet, corn and rice 40 grams respectively, soaked 8 hours; Take by weighing 30 gram soya bean, mung bean and red beans respectively, soaked 18 hours; Take by weighing 20 gram enuleation dates respectively, go seed raisins and matrimony vine, soaked 1 hour.To boil after the soaked various raw materials mixing.Utilize the colloid mill defibrination, by the homogenizer homogeneous, the pack of dry back obtains the portable peanut protein mixed congee that makes things convenient for slurries, need only when edible mixed congee powder in the bag is poured in the bowl, boiling water in the applying hot water bottles brews a few minutes and just can become gruel, directly drinks, and is nutritious.
Claims (5)
1. peanut protein mixed congee, it is characterized in that it is to be made by following composition and weight ratio: semi-defatted peanut albumen 2-6 part, millet 1-5 part, corn 1-5 part, rice 1-5 part, soya bean 1-4 part, mung bean 1-4 part, red bean 1-4 part, enuleation date 1-3 part, go seed raisins 1-3 part and matrimony vine 1-3 part.
2. peanut protein mixed congee according to claim 1, it is characterized in that it is to be made by following composition and weight ratio: semi-defatted peanut albumen 3-5 part, millet 2-4 part part, corn 2-4 part, rice 2-4 part, soya bean 2-3 part, mung bean 2-3 part, red bean 2-3 part, enuleation date 1-2 part, go seed raisins 1-2 part and matrimony vine 1-2 part.
3. peanut protein mixed congee according to claim 2, it is characterized in that it is to be made by following composition and weight ratio: 4 parts in semi-defatted peanut albumen, 3 parts of millets, 3 parts of corns, 3 parts in rice, 2 parts of soya beans, 2 parts in mung bean, 2 parts in red bean, 1 part of enuleation date, go 1 part of 1 part of seed raisins and matrimony vine.
4. the preparation method of the described peanut protein mixed congee of the arbitrary claim of claim 1-3 comprises the steps:
Semi-defatted peanut albumen was soaked 6 hours, and millet, corn, rice soaked 8-12 hour, and soya bean, mung bean and red bean soaked 18-24 hour, enuleation date, went seed raisins and matrimony vine to soak 1-2 hour; All raw materials are placed in the pot boil, utilize the colloid mill defibrination, utilize high pressure homogenizer that slurries are mixed, drying is removed moisture, and moisture is controlled at below 2%, utilizes micronizer to carry out ultramicro grinding, make particle below 5 microns, packing, promptly.
5. the preparation method of peanut protein mixed congee according to claim 4 is characterized in that, described semi-defatted peanut albumen is meant the albumen after the low-temperature cold pressing legal system is equipped with peanut oil, and its protein content is 38-40%, and fat content is 18-22%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011101452676A CN102178152B (en) | 2011-06-01 | 2011-06-01 | Peanut protein eight ingredient porridge and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011101452676A CN102178152B (en) | 2011-06-01 | 2011-06-01 | Peanut protein eight ingredient porridge and preparation method thereof |
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| CN102178152A true CN102178152A (en) | 2011-09-14 |
| CN102178152B CN102178152B (en) | 2013-03-27 |
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| CN2011101452676A Expired - Fee Related CN102178152B (en) | 2011-06-01 | 2011-06-01 | Peanut protein eight ingredient porridge and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578457A (en) * | 2012-01-17 | 2012-07-18 | 冯乐东 | Low-sugar black fungus-white fungus mixed congee with reasonable dietary energy, reasonable amino acid profile and reasonable food structure |
| CN103960570A (en) * | 2013-01-31 | 2014-08-06 | 杭州伟仁百诚生物科技有限公司 | Five-element health-preserving congee material and preparation method thereof |
| CN105982017A (en) * | 2015-02-15 | 2016-10-05 | 祁世海 | Preparation method of soup materials |
| CN111084326A (en) * | 2019-12-31 | 2020-05-01 | 安徽春谷食品健康技术研究有限公司 | Eighteen-treasure porridge and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130479A (en) * | 1995-03-03 | 1996-09-11 | 田华 | Sweet eight-treasure gruel containing ginger |
| CN1486626A (en) * | 2003-07-01 | 2004-04-07 | 孟玉兰 | Eight-treasure gruel with reed |
| CN1947566A (en) * | 2005-10-13 | 2007-04-18 | 苏钊庆 | Formula of eight-treatsure rice porridge |
| CN101011124A (en) * | 2007-01-20 | 2007-08-08 | 刘秀芹 | Eight treasures gruel having digestion promoting and summer-heat removing effects |
| CN101946959A (en) * | 2010-08-20 | 2011-01-19 | 山东省花生研究所 | Formula and preparation method of composite peanut protein powder |
-
2011
- 2011-06-01 CN CN2011101452676A patent/CN102178152B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130479A (en) * | 1995-03-03 | 1996-09-11 | 田华 | Sweet eight-treasure gruel containing ginger |
| CN1486626A (en) * | 2003-07-01 | 2004-04-07 | 孟玉兰 | Eight-treasure gruel with reed |
| CN1947566A (en) * | 2005-10-13 | 2007-04-18 | 苏钊庆 | Formula of eight-treatsure rice porridge |
| CN101011124A (en) * | 2007-01-20 | 2007-08-08 | 刘秀芹 | Eight treasures gruel having digestion promoting and summer-heat removing effects |
| CN101946959A (en) * | 2010-08-20 | 2011-01-19 | 山东省花生研究所 | Formula and preparation method of composite peanut protein powder |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578457A (en) * | 2012-01-17 | 2012-07-18 | 冯乐东 | Low-sugar black fungus-white fungus mixed congee with reasonable dietary energy, reasonable amino acid profile and reasonable food structure |
| CN103960570A (en) * | 2013-01-31 | 2014-08-06 | 杭州伟仁百诚生物科技有限公司 | Five-element health-preserving congee material and preparation method thereof |
| CN103960570B (en) * | 2013-01-31 | 2016-01-20 | 杭州伟仁百诚生物科技有限公司 | A kind of five-element health-preserving congee material and preparation method thereof |
| CN105982017A (en) * | 2015-02-15 | 2016-10-05 | 祁世海 | Preparation method of soup materials |
| CN111084326A (en) * | 2019-12-31 | 2020-05-01 | 安徽春谷食品健康技术研究有限公司 | Eighteen-treasure porridge and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN102178152B (en) | 2013-03-27 |
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Granted publication date: 20130327 Termination date: 20130601 |