CN102178152B - Peanut protein eight ingredient porridge and preparation method thereof - Google Patents

Abstract

The invention provides a peanut protein eight-treasure porridge, which is made of the following ingredients and weight ratio: 2-6 parts of semi-defatted peanut protein, 1-5 parts of millet, 1-5 parts of corn, 1-5 parts of rice, and 1 part of soybean -4 parts, 1-4 parts of mung beans, 1-4 parts of red beans, 1-3 parts of pitted red dates, 1-3 parts of seedless raisins and 1-3 parts of wolfberry. The invention also provides a preparation method of eight-treasure porridge, which includes the steps of soaking, cooking, refining, homogenizing, drying and the like. The instant peanut protein eight-treasure porridge produced by the invention has high nutritional value, good taste and flavor, and is hygienic and convenient to carry and eat. The production process is simple, the production cost is low, and the economic and social benefits are remarkable.

Description

A kind of peanut protein eight-treasure porridge and its preparation method

technical field

The invention relates to the technical field of peanut protein deep processing, in particular to a portable and convenient peanut protein eight-treasure porridge and a preparation method thereof.

Background technique

The meaning of eight-treasure porridge: eight-treasure porridge, as the name suggests, represents health, delicacy and nutrition.

Eight-treasure porridge conforms to the eating habits of the Chinese people. It can satisfy hunger and quench thirst. Its market prospect will continue to be optimistic with the improvement of people's living standards and the acceleration of the pace of life.

Basic features: The ingredients and production of eight-treasure porridge are very simple. The finished product is bright in color, soft and sweet, with an attractive fragrance and smooth but not greasy. Strengthen the spleen and nourish the stomach, eliminate stagnation and lose weight, replenish qi and calm the nerves. It can be used as diet therapy for obesity and neurasthenia, and can also be used as daily health and fitness food.

Porridge is a traditional food in our country. Eight-treasure porridge is popular because of its exquisite selection of materials, rich nutrition, good color, aroma and taste. The traditional production of eight-treasure porridge has the following quality problems in terms of technology: first, after the product is placed for a period of time, solid-liquid separation occurs, and water precipitation is serious, which affects the appearance and eating; second, after long-term storage, it will regenerate and become hard It has a soft and waxy taste; third, it is prone to browning during the production process. The cooking of traditional eight-treasure porridge is time-consuming and labor-intensive, and it is inconvenient to carry, which is no longer suitable for modern fast-paced life. For this reason, a kind of quality that can be comparable with canned instant eight-treasure porridge has been developed, and the price is cheaper. The convenient eight-treasure porridge that is easy to carry and has good brewability is an inevitable trend in the development of eight-treasure porridge.

Instant eight-treasure porridge is to use physical and chemical methods to preprocess the raw materials, and pack the food in the shape of rice grains or powder into plastic bags. After brewing for a few minutes, it can become gruel.

Contents of the invention

The problem to be solved by the present invention is to provide a portable and convenient peanut protein eight-treasure porridge and a preparation method to overcome the phenomenon that filling eight-treasure porridge is not resistant to storage and various pigments and additives are added under the existing conditions.

The present invention adopts following technical scheme to realize:

A peanut protein eight-treasure porridge, which is made of the following ingredients and weight ratios: 2-6 parts of semi-skimmed peanut protein, 1-5 parts of millet, 1-5 parts of corn, 1-5 parts of rice, 1-4 parts of soybean, Composed of 1-4 parts of mung beans, 1-4 parts of red beans, 1-3 parts of pitted red dates, 1-3 parts of seedless raisins and 1-3 parts of wolfberry.

Preferably, it is made of the following ingredients and weight ratio: 3-5 parts of semi-skimmed peanut protein, 2-4 parts of millet, 2-4 parts of corn, 2-4 parts of rice, 2-3 parts of soybean, 2 parts of mung bean -3 parts, 2-3 parts of red beans, 1-2 parts of pitted red dates, 1-2 parts of seedless raisins and 1-2 parts of wolfberry.

More preferably, it is made of the following ingredients and weight ratio: 4 parts of semi-skimmed peanut protein, 3 parts of millet, 3 parts of corn, 3 parts of rice, 2 parts of soybean, 2 parts of mung bean, 2 parts of red bean, 1 part of pitted red date 1 part, 1 part of seedless raisin and 1 part of wolfberry.

The preparation method comprises the steps of soaking, boiling, pulping, homogenizing, drying, packaging and the like. The used semi-skimmed peanut protein refers to the protein after the peanut oil is prepared by the low-temperature cold pressing method, and its protein content is 38-40%, and its fat content is 18-22%.

Preferably, soak peanut protein for 6 hours, soak millet, corn, and rice for 8-12 hours, soak soybeans, mung beans, and red beans for 18-24 hours, soak red dates, seedless raisins, and wolfberry for 1-2 hours; Cook in a pot, use colloid mill to refine the slurry, use a high-pressure homogenizer to mix the slurry evenly, dry and remove water, so that the water content is controlled below 2%, and use an ultrafine pulverizer to perform ultrafine pulverization to make the particles in 5 Below micron, packaged and ready to use.

The instant peanut protein eight-treasure porridge produced by the method has high nutritional value, good taste and flavor, and is hygienic and convenient to carry and eat. It is a natural healthy food without any pigment and preservative. The production process is simple, the production cost is low, and the economic and social benefits are achieved. significantly.

Detailed ways

The present invention is described in detail below in conjunction with embodiment.

Example 1

Accurately weigh 40 grams of semi-defatted peanut protein powder prepared by low-temperature cold pressing method, the protein content in the protein powder is 39%, the fat content is 20%, soak for 6 hours; weigh 30 grams of millet, corn and rice respectively, soak for 8 hours; weigh 20 grams of soybeans, mung beans and red beans respectively, and soak for 18 hours; weigh 10 grams of pitted red dates, seedless raisins and wolfberry, and soak for 1 hour. The soaked ingredients are mixed and cooked. Use colloidal grinding, homogenize the slurry through a homogenizer, and pack it into a bag after drying to obtain portable and convenient peanut protein eight-treasure porridge. When eating, just pour the eight-treasure porridge powder in the bag into a bowl, and brew it with boiling water in a thermos for a few minutes. Turn it into gruel and drink it directly, which is rich in nutrition.

Example 2

Accurately weigh 80 grams of semi-defatted peanut protein powder prepared by low-temperature cold pressing method, the protein content in the protein powder is 40%, the fat content is 22%, soak for 6 hours; weigh 60 grams of millet, corn and rice respectively, soak for 12 Hours; weigh 40 grams of soybeans, mung beans and red beans respectively, and soak for 24 hours; weigh 20 grams of pitted red dates, seedless raisins and wolfberry, and soak for 2 hours. The soaked ingredients are mixed and cooked. Use colloidal grinding, homogenize the slurry through a homogenizer, and pack it into a bag after drying to obtain portable and convenient peanut protein eight-treasure porridge. When eating, just pour the eight-treasure porridge powder in the bag into a bowl, and brew it with boiling water in a thermos for a few minutes. Turn into gruel.

Example 3

Accurately weigh 20 grams of semi-defatted peanut protein powder prepared by low-temperature cold pressing method, the protein content in the protein powder is 39%, the fat content is 20%, soak for 6 hours; weigh 10 grams of millet, corn and rice respectively, soak for 8 1 hour; Weigh 10 grams of soybeans, mung beans and red beans respectively, and soak for 18 hours; Weigh 10 grams of pitted red dates, seedless raisins and wolfberry, and soak for 1 hour. The soaked ingredients are mixed and cooked. Use colloidal grinding, homogenize the slurry through a homogenizer, and pack it into a bag after drying to obtain portable and convenient peanut protein eight-treasure porridge. When eating, just pour the eight-treasure porridge powder in the bag into a bowl, and brew it with boiling water in a thermos for a few minutes. Turn it into gruel and drink it directly, which is rich in nutrition.

Example 4

Accurately weigh 60 grams of semi-defatted peanut protein powder prepared by low-temperature cold pressing method, the protein content in the protein powder is 39%, the fat content is 20%, soak for 6 hours; weigh 50 grams of millet, corn and rice respectively, soak for 8 hours; weigh 40 grams of soybeans, mung beans and red beans, soak for 18 hours; weigh 30 grams of pitted red dates, seedless raisins and wolfberry, and soak for 1 hour. The soaked ingredients are mixed and cooked. Use colloidal grinding, homogenize the slurry through a homogenizer, and pack it into a bag after drying to obtain portable and convenient peanut protein eight-treasure porridge. When eating, just pour the eight-treasure porridge powder in the bag into a bowl, and brew it with boiling water in a thermos for a few minutes. Turn it into gruel and drink it directly, which is rich in nutrition.

Example 5

Accurately weigh 30 grams of semi-defatted peanut protein powder prepared by low-temperature cold pressing method, the protein content in the protein powder is 39%, the fat content is 20%, soak for 6 hours; weigh 20 grams of millet, corn and rice respectively, soak for 8 hours; weigh 20 grams of soybeans, mung beans and red beans respectively, and soak for 18 hours; weigh 10 grams of pitted red dates, seedless raisins and wolfberry, and soak for 1 hour. The soaked ingredients are mixed and cooked. Use colloidal grinding, homogenize the slurry through a homogenizer, and pack it into a bag after drying to obtain portable and convenient peanut protein eight-treasure porridge. When eating, just pour the eight-treasure porridge powder in the bag into a bowl, and brew it with boiling water in a thermos for a few minutes. Turn it into gruel and drink it directly, which is rich in nutrition.

Example 6

Accurately weigh 50 grams of semi-defatted peanut protein powder prepared by low-temperature cold pressing method, the protein content in the protein powder is 39%, the fat content is 20%, soak for 6 hours; weigh 40 grams of millet, corn and rice respectively, soak for 8 Weigh 30 grams of soybeans, mung beans and red beans respectively, soak for 18 hours; weigh 20 grams of pitted red dates, seedless raisins and wolfberry, and soak for 1 hour. The soaked ingredients are mixed and cooked. Use colloidal grinding, homogenize the slurry through a homogenizer, and pack it into a bag after drying to obtain portable and convenient peanut protein eight-treasure porridge. When eating, just pour the eight-treasure porridge powder in the bag into a bowl, and brew it with boiling water in a thermos for a few minutes. Turn it into gruel and drink it directly, which is rich in nutrition.

Claims (1)

1. peanut protein mixed congee, 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;

And described peanut protein mixed congee adopts the method that is prepared as follows:

Semi-defatted peanut albumen was soaked 6 hours, millet, corn, rice in steep 8-12 hour, 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, makes particle below 5 microns, packing, and get final product;

Described semi-defatted peanut albumen refers to the albumen after the standby peanut oil of low-temperature cold pressing legal system, and its protein content is 38-40%, and fat content is 18-22%.