CN102342417A

CN102342417A - Coarse cereal porridge

Info

Publication number: CN102342417A
Application number: CN2011102196982A
Authority: CN
Inventors: 张丽琍; 祁斌; 吴雷; 张超
Original assignee: Anhui Yanzhifang Food Co Ltd
Current assignee: Anhui Yanzhifang Food Co Ltd
Priority date: 2011-08-02
Filing date: 2011-08-02
Publication date: 2012-02-08
Anticipated expiration: 2031-08-02
Also published as: CN102342417B

Abstract

The invention provides coarse cereal porridge, which is characterized by comprising the following ingredients in percentage by weight: 10 to 15 percent of tartary buckwheat, 10 to 15 percent of pumpkin, 10 to 13 percent of grain sorghum, 10 to 13 percent of corn, 25 to 30 percent of sticky rice, 10 to 14 percent of mung beans, 5 to 10 percent of black kerneled rice, 10 to 13 percent of red beans and 5 to 7 percent of Chinese dates. The coarse cereal porridge is prepared by utilizing a variety of coarse cereals with different colors, so not only can the complete nutrition effect be realized, but also the coarse cereal porridge perfectly combines the color, aroma, taste and appearance through a particular technique, and the coarse cereal porridge is a coarse cereal food with balanced nutrients and with the removal of the bitterness of the tartary buckwheat and the peculiar smell of the coarse cereals.

Description

A kind of various grains gruel

Technical field

The present invention relates to field of food, relate to a kind of various grains gruel more specifically.

Background technology

" the Chinese residents dietary guidelines " that Ancient Times in China Huangdi's Internal Classics and ministry of Health of China are announced told about the relation of people and various diet emphatically; All talking about will be with supporting vital QI with five kinds of grains; Modern scientific research shows that coarse cereals cereal fat content is low; Dietary fiber content is high; And contain iron; The beneficial element of the element that human bodies such as zinc are necessary and the needed by human body of A wide selection of colours and designs; Vitamin; Lysine; Yet; How the food that uses coarse cereals to prepare in the prior art is equipped with other auxiliary materials with a kind of coarse cereals as major ingredient again forms; Exist nutrition single and the shortcoming of peculiar smell arranged; Even it is pained like duck wheat and so on taste; Make us being difficult to swallowing, be badly in need of so a kind of can be balanced in nutrition and remove the food grains other than rice and wheat of coarse cereals peculiar smell and bitter taste.

Summary of the invention

The purpose of this invention is to provide a kind of balanced in nutrition and the bitter taste of removal duck wheat and the various grains gruel of coarse cereals peculiar smell.

The present invention realizes through following technical proposals:

A kind of various grains gruel is characterized in that, the component of said various grains gruel and percentage by weight are: duck wheat 10-15%, pumpkin 10-15%, Chinese sorghum 10-13%, corn 10-13%, glutinous rice 25-30%, mung bean 10-13%, black rice 5-10%, red bean 10-13%, jujube 5-7%.

The preparation method of various grains gruel according to the invention may further comprise the steps;

(1) with duck wheat 10-15%, pumpkin 10-15%, Chinese sorghum 10-13%, corn 10-13%, glutinous rice 25-30%, mung bean 10-13%, black rice 5-10%, red bean 10-13%, jujube 5-7%.Weigh in proportion, remove the impurity in coarse cereals, pumpkin, the jujube, clean and immersion, soak time is 25min.

(2) duck wheat after will soaking, Chinese sorghum, glutinous rice, mung bean, red bean, pumpkin decortication are pulverized, and mix obtaining the coarse cereals powder then.

(3) coarse cereals powder and corn, black rice are placed in the steamer, in steamer, put into tealeaves and orange peel, under 45-50 ℃, steam 20-30min, steam 15-20min in 65-75 ℃ again.

Coarse cereals powder fast dewatering in drying machine that (4) will steam makes its water content at 5-7%, pulverizes then, crosses 100 mesh sieves.

(5) in dried coarse cereals powder, press material-water ratio 1:1-1:2 and add pure water, add steaming good corn and black rice, at 85-95 ℃ of following infusion 10-15min.

(6) every jujube evenly is cut into 4 parts and adds in the various grains gruel appearance, continue infusion 2-4min.

(7) the various grains gruel appearance that mixing is boiled is freezing rapidly under-20～-30 ℃, makes the inner moisture of congee form little and many ice crystal.

(8) the various grains gruel appearance freeze drying with quick-frozen promptly gets described various grains gruel.

A kind of various grains gruel of the present invention is the barley look, has a little pink colour, and other has the black rice grain of golden yellow iblet, black, red jujube to intersperse wherein, and is attractive in appearance tempting, nutritious, chews sense, and mouthfeel is good.

The present invention compared with prior art, advantage and good effect are following:

(1) aspect batching; Being embodied in following two selects: the first, the inventor through long-term practice combine again experimental data find to adopt pumpkin not only can in and the bitter taste of duck wheat; And do not destroy the nutritional labeling of duck wheat, these " kings of coarse cereals " are widely applied to field of food duck wheat; The second, the present invention adopts the coarse cereals of multiple different colours to be prepared from, and not only reaches the effect of comprehensive nutrition, and makes the present invention look good, smell good and taste good through special process.

(2) from the preparation method; Being embodied in following two selects: the first, the present invention puts into tealeaves and orange peel in steamer; Tealeaves is drawn the peculiar smell in the various coarse cereals; Orange peel plays fresh-keeping and effect that extend the shelf life; Not only remove the peculiar smell in the coarse cereals; Keep genuine, and increase bright dense flavor, mouthfeel is good; The second, to keep corn, black rice be graininess in the present invention, adds jujube meat at last, keeps the fresh and tender of jujube meat, makes various grains gruel chew sense.

The specific embodiment

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

Embodiment 1:

A kind of various grains gruel is characterized in that, the component of said various grains gruel and percentage by weight are: duck wheat 12%, pumpkin 12%, Chinese sorghum 11%, corn 10%, glutinous rice 25%, mung bean 10%, black rice 5%, red bean 10%, jujube 5%.

(1) with duck wheat 12%, pumpkin 12%, Chinese sorghum 11%, corn 10%, glutinous rice 25%, mung bean 10%, black rice 5%, red bean 10%, jujube 5%.Weigh in proportion, remove the impurity in coarse cereals, pumpkin, the jujube, clean and immersion, soak time is 25min.

(3) coarse cereals powder and corn, black rice are placed in the steamer; In steamer, put into tealeaves and orange peel, under 47 ℃, steam 25min, tealeaves is drawn the peculiar smell in the various coarse cereals; Orange peel plays fresh-keeping and effect that extend the shelf life, steams 15min in 70 ℃ again and plays the half-mature usefulness that turns into.

Coarse cereals powder fast dewatering in drying machine that (4) will steam makes its water content 6%, and the bitter taste in the duck wheat is thoroughly desalinated removal, pulverizes then, crosses 100 mesh sieves.

(5) in dried coarse cereals powder, press material-water ratio 1:2 and add pure water, add steaming good corn and black rice, play maturation at 80 ℃ of following infusion 10min.

(6) every jujube evenly is cut into 4 parts and adds in the various grains gruel appearance, continue infusion 3min, jujube meat keeps fresh and tender like this, has increased mouthfeel.

(7) the various grains gruel appearance that mixing is boiled is freezing rapidly under-25 ℃, makes the inner moisture of congee form little and many ice crystal.

(8) the various grains gruel appearance freeze drying with quick-frozen promptly gets described various grains gruel, and freeze drying makes the various grains gruel rehydration good, instant.

Embodiment 2:

A kind of various grains gruel is characterized in that, the component of said various grains gruel and percentage by weight are: duck wheat 10%, pumpkin 10%, Chinese sorghum 12%, corn 10%, glutinous rice 28%, mung bean 10%, black rice 5%, red bean 10%, jujube 5%.

(1) with duck wheat 10%, pumpkin 10%, Chinese sorghum 12%, corn 10%, glutinous rice 28%, mung bean 10%, black rice 5%, red bean 10%, jujube 5%.Weigh in proportion, remove the impurity in coarse cereals, pumpkin, the jujube, clean and immersion, soak time is 25min.

(3) coarse cereals powder and corn, black rice are placed in the steamer; In steamer, put into tealeaves and orange peel, under 46 ℃, steam 22min, tealeaves is drawn the peculiar smell in the various coarse cereals; Orange peel plays fresh-keeping and effect that extend the shelf life, steams 17min in 68 ℃ again and plays the half-mature usefulness that turns into.

(5) in dried coarse cereals powder, press material-water ratio 1:1.5 and add pure water, add steaming good corn and black rice, play maturation at 88 ℃ of following infusion 11min.

(7) the various grains gruel appearance that mixing is boiled is freezing rapidly under-28 ℃, makes the inner moisture of congee form little and many ice crystal.

Claims

1. a various grains gruel is characterized in that, the component of said various grains gruel and percentage by weight are: duck wheat 10-15%, pumpkin 10-15%, Chinese sorghum 10-13%, corn 10-13%, glutinous rice 25-30%, mung bean 10-13%, black rice 5-10%, red bean 10-13%, jujube 5-7%.