CN103504212B - Gelatinized millets with fast rehydration property and preparation method thereof - Google Patents
Gelatinized millets with fast rehydration property and preparation method thereof Download PDFInfo
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- CN103504212B CN103504212B CN201310461108.6A CN201310461108A CN103504212B CN 103504212 B CN103504212 B CN 103504212B CN 201310461108 A CN201310461108 A CN 201310461108A CN 103504212 B CN103504212 B CN 103504212B
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- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 78
- 235000019713 millet Nutrition 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 14
- 241000209094 Oryza Species 0.000 claims description 35
- 235000007164 Oryza sativa Nutrition 0.000 claims description 35
- 235000009566 rice Nutrition 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000000463 material Substances 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 10
- 238000007605 air drying Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000002918 waste heat Substances 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 abstract description 8
- 238000005265 energy consumption Methods 0.000 abstract description 7
- 238000004108 freeze drying Methods 0.000 abstract description 4
- 238000007602 hot air drying Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000006185 dispersion Substances 0.000 abstract 2
- 238000010981 drying operation Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 19
- 235000013339 cereals Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- 238000003892 spreading Methods 0.000 description 3
- 230000007480 spreading Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 206010013786 Dry skin Diseases 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000005485 electric heating Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 208000008469 Peptic Ulcer Diseases 0.000 description 1
- 240000005498 Setaria italica Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019728 animal nutrition Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
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- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 235000002252 panizo Nutrition 0.000 description 1
- 208000011906 peptic ulcer disease Diseases 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses gelatinized millets with a fast rehydration property and a preparation method thereof. The method comprises the following steps: (1) performing washing, boiling and dispersion treatment on fresh millets to obtain gelatinized millets; (2) performing microwave drying on the gelatinized millets after dispersion until the moisture content is 40-45%; (3) performing hot air drying on the millets processed in the step (2) until the moisture content is less than 10%, so as to obtain the gelatinized millet with the fast rehydration property. The method combines the advantages of microwave drying and hot air drying, solves the problem that the hot air drying operation has a low efficiency and a high half-cooked rate, and the microwave drying operation is easy to burn and has high energy consumption, and the freeze drying operation has high energy consumption and no fragrance, improves the mouthfeel and reduces the production cost simultaneously.
Description
Technical field
The present invention relates to a kind of fast rehydrating gelatinization millet and preparation method thereof, belong to instant food preparing technical field.
Background technology
Millet has another name called grain, and ancient times are standing grain.Millet is millet after shelling, and is one of ancient Chinese " five cereals ", is also one of main food of liking of northerner, about has the cultivation history of more than 8,000 year in China.German millet nutrition enriches, and unique flavor, likes by Chinese family deeply.Compared with rice, the protein of the dietary fiber that millet enriches, unrighted acid, vitamin, mineral matter and high-quality, the health care making it have tonic concurrently to build up one's health by taking tonic, the deficient and middle kidney-nourishing of strengthening the spleen and stomach, help, except thermal detoxification.For the Chinese that get used to rice fine flour, millet is the staple food that a kind of nutrient more balances, and is easy to peptic ulcer bleeding, more can meet the demand of modern to health.
The modal edible way of millet is cooked congee edible or steams rice as daily staple food, and conventional milled congee among the people or millet paste are as the diatery supplement of infant.Compendium of Material Medica has speech, millet " control the hot dysentery of gastric disorder causing nausea, food of cooking congee, benefiting pubic region, qi-restoratives damages, and opens stomach ".Animal nutrition experiment also proves that millet is that the ground rice of base-material has the growth effect promoting young mouse.But people day by day high level, under allegro life style, the time boiled needed for milled congee is longer, makes it can not meet modern to conveniently demand.For modern consumer, especially young white collar and traveller, nutrition and the millet converted products of convenient purification are real is good selection.
With millet be raw material facilitate converted products kind few, mainly contain nutritive millet flour, fast food milled congee, millet dilated food etc.Instant millet congee, little rice are gelatinization millet products, be convenient for carrying and eat because of it, become the focus of millet deep processing in recent years.But because millet is containing abundant amylose, very easily aging, make the mouthfeel of rice hardening, rehydration and retentiveness poor, control bringing back to life in millet process, raising rehydration is the difficult point of this kind of Product processing.
Quality and the cost of gelatinization rice (congee) series products are decided by drying mode to a great extent.Hot-wind-drying time is long, and the thermal efficiency is low, usually needs a few hours to complete, and uneven drying, the rehydration of the millet obtained is poor, and degree of bringing back to life is high; Freeze drying can make millet retain hole, and rehydration is fast, but the time is long, and energy consumption is large, and cost is high, and dry rear millet loses original fragrance and color and luster.For this reason, the present invention adopts microwave and hot blast to combine dry mode, develop fast rehydrating gelatinization milled congee process technology, solve the rehydration of gelatinization millet product poor, the problem that process energy consumption is high, the gelatinization millet product rehydration time obtained is short, and degree of bringing back to life obviously reduces, mouthfeel soft or hard soft and smooth property after rehydration, has pure milled congee fragrance.
Summary of the invention
The object of this invention is to provide a kind of fast rehydrating gelatinization millet and preparation method thereof, the energy consumption of preparation method of the present invention is lower, and the gelatinization millet obtained has, and rehydration is good, soft taste is smooth, the features such as millet is with rich flavor, the rehydration state of gelatinization millet of the present invention is close to traditional rice or congee state.
The preparation method of a kind of fast rehydrating gelatinization millet provided by the present invention, comprises the steps:
(1) fresh millet is carried out eluriate, boiling and discrete processes obtain gelatinization millet;
(2) will carry out microwave drying to moisture through described gelatinization millet is 40 ~ 45%;
(3) the gelatinization millet after step (2) process is carried out heated-air drying and be less than 10% to moisture, namely obtain described fast rehydrating gelatinization millet.
Fresh millet described in the present invention is the millet gathered in the crops then.
In above-mentioned preparation method, in step (1), in the step of described elutriation, the w/v of described fresh millet and water can be: fresh millet described in 1g: 2 ~ 3mL water;
The number of times of described elutriation is 2 ~ 3 times, and running water can be adopted to eluriate.
In above-mentioned preparation method, in step (1), described boiling adopts the mode of atmospheric steam heating;
In the step of described boiling, the fresh millet after eluriating and the w/v of water can be: the fresh millet described in 1g after soaking: 1.5 ~ 1.8mL water;
Described boiling to comprise the steps: under normal pressure decatize 20 ~ 30 minutes, then boils in a covered pot over a slow fire system 10 ~ 15 minutes with waste heat.
In above-mentioned preparation method, in step (1), the step of described discrete processes is: the rice obtained through boiling with the hot-water soaks of 70 ~ 80 DEG C 8 ~ 10 minutes, drains the moisture on surface, make the moisture of described rice reach 70 ~ 75% after then pulling out.
In above-mentioned preparation method, in step (2), during described microwave drying, the product temperature of material is 70 ~ 90 DEG C, and tunnel type micro wave drying equipment or box type microwave oven can be adopted to carry out drying.
In above-mentioned preparation method, in step (3), during described heated-air drying, the product temperature of material is 90 ~ 95 DEG C, and the equipment of employing can be electric heating type air blast air drier, and in industrial production, equipment can use mesh-belt type hot air drying machine, hot air circular drying machine etc.
Present invention also offers fast rehydrating gelatinization (α-) millet prepared by said method.During edible product of the present invention, can select to add other batching according to individual taste, as dehydrated vegetables, dehydration marine product etc.
Tool of the present invention has the following advantages:
1, shortcomings such as the invention solves the problem of the coarse mouthfeel caused because millet is brought back to life, overcome that common dry products rehydration is poor, the hard and freeze drying local flavor of mouthfeel is not enough.Milled congee aromatic flavour after rehydration, color is golden yellow, has the grain of rice state of family's boiling milled congee and intrinsic local flavor and mouthfeel,
2, present invention incorporates the advantage of microwave drying and heated-air drying, solve heated-air drying efficiency low, rate of bringing back to life is high, and microwave drying is easily charred and energy consumption is large, and freeze drying energy consumption is high and lose the problems such as fragrance, reduces production cost while promoting mouthfeel.
3, present invention process is simple, with short production cycle, workable, is suitable for suitability for industrialized production.
Detailed description of the invention
The experimental technique used in following embodiment if no special instructions, is conventional method.
Material used in following embodiment, reagent etc., if no special instructions, all can obtain from commercial channels.
Embodiment 1,
Get fresh millet 100g, eluriate 2 times with water with the w/v of 1g:2mL, the foreign matter such as sandstone, soil, chaff in removing millet, the millet after elutriation and water utilize waste heat to boil in a covered pot over a slow fire system 10 minutes with the w/v normal heating boiling of 1g:1.5mL after 20 minutes.Rice boiling obtained soaks 10 minutes in 70 DEG C of hot water (mass volume ratio of rice and hot water is 1g:4mL), and rice is scatter each other.Pull rice out and drain surface moisture, moisture content of material is made to control about 75%, then in 490W micro-wave oven, microwave treatment is used, the temperature control of material product is at 75 DEG C, frequently stir during attention, drain steam in time, and prevent rice from luming again, cause uneven drying, rice moisture about 45% after 16 minutes.Take out rice cloth in the pallet of electric drying oven with forced convection, 95 DEG C of dryings 50 minutes, are 10% to dry millet moisture, are taken out by product, spreading for cooling, equilibrium water conten.
Gelatinization millet quality prepared by the present embodiment is hard, golden yellow color, Granular composite.
After gelatinization millet prepared by the present embodiment soaks 5 minutes with boiling water, obtain milled congee, the grain of rice is expanded to faint yellow, and mouthfeel is neither too hard, nor too soft, has strong fragrance.Rehydration is after 5 minutes, and product increases weight 2.5 times, without hard core.
Comparative example 1,
Get fresh millet 100g, eluriate 2 times with water with the w/v of 1g:2mL, the foreign matter such as sandstone, soil, chaff in removing millet, the millet after elutriation and water utilize waste heat to boil in a covered pot over a slow fire system 10 minutes with the w/v normal heating boiling of 1g:1.5mL after 20 minutes.Rice boiling obtained soaks 10 minutes in 70 DEG C of hot water (mass volume ratio of rice and hot water is 1g:4mL), and rice is scatter each other.Pull rice out and drain surface moisture, make moisture content of material control about 75%, then heated-air drying in electric heating type air blast air drier, the temperature control of material product is at 75 DEG C, and period stirs frequently, after dry 4h, is taken out by product, spreading for cooling, equilibrium water conten.
Gelatinization millet quality prepared by this comparative example is hard, and golden yellow color, particle adhesion is serious.
After gelatinization millet prepared by this comparative example soaks 5 minutes with boiling water, obtain milled congee, the grain of rice expands, and outside in faint yellow, have the hard core of buff, mouthfeel is stiff, and millet fragrance is not enough.Rehydration is after 5 minutes, and product increases weight 2.0 times, and sense of bringing back to life is serious.
Embodiment 2,
Get the fresh millet 100g gathered in the crops then, 2 times are eluriated with the w/v of 1g:3mL with water, the foreign matter such as sandstone, soil, chaff in removing rice, the millet after elutriation and water utilize waste heat to boil in a covered pot over a slow fire system 15 minutes with the w/v normal heating boiling of 1g:1.8mL after 30 minutes.Rice boiling obtained soaks 8 minutes in 75 DEG C of hot water (mass volume ratio of rice and hot water is 1g:4mL), and rice is scatter each other.Pull rice out and drain surface moisture, moisture content of material is made to control about 70%, then in 490W micro-wave oven, microwave treatment is used, the temperature control of material product is at 80 DEG C, frequently stir during attention, drain steam in time, and prevent rice from luming again, cause uneven drying, rice moisture about 45% after 16 minutes.Take out rice cloth in the pallet of electric drying oven with forced convection, 95 DEG C of dryings 50 minutes, are 9% to dry millet moisture, are taken out by product, spreading for cooling, equilibrium water conten.
Separately get white granulated sugar 10g, red date powder 10g, dehydration red date particle 2g, be fully mixed into ingredient bags, mix with gelatinization millet prepared by the present embodiment before edible, add product 5 times of weight boiling water and soak 3 minutes, product increases weight 2.5 times, and without hard core.Obtain the instant milled congee of red date local flavor, the grain of rice expands, neither too hard, nor too soft, has red date fragrance and can not cover millet fragrance.
Claims (5)
1. a preparation method for fast rehydrating gelatinization millet, comprises the steps:
(1) fresh millet is carried out eluriate, millet that boiling and discrete processes obtain gelatinization;
(2) will through described discrete after gelatinization millet to carry out microwave drying to moisture be 40 ~ 45%;
(3) millet after step (2) process is carried out heated-air drying and be less than 10% to moisture, namely obtain described fast rehydrating gelatinization millet;
In step (1), described boiling adopts the mode of atmospheric steam heating;
In the step of described boiling, the fresh millet after eluriating and the w/v of water are the fresh millet described in 1g after eluriating: 1.5 ~ 1.8mL water;
Described boiling to comprise the steps: under normal pressure decatize 20 ~ 30 minutes, then boils in a covered pot over a slow fire system 10 ~ 15 minutes with waste heat;
In step (1), the step of described discrete processes is: the rice obtained through boiling with the hot-water soaks of 70 ~ 80 DEG C 8 ~ 10 minutes, drains the moisture on surface, make the moisture of described rice reach 70 ~ 75% after then pulling out.
2. preparation method according to claim 1, is characterized in that: in step (1), in the step of described elutriation, and the w/v of described fresh millet and water is fresh millet described in 1g: 2 ~ 3mL water; The number of times of described elutriation is 2 ~ 3 times.
3. preparation method according to claim 1 and 2, is characterized in that: in step (2), and during described microwave drying, the product temperature of material is 70 ~ 90 DEG C.
4. preparation method according to claim 1 and 2, is characterized in that: in step (3), and during described heated-air drying, the product temperature of material is 90 ~ 95 DEG C.
5. the rehydration gelatinization millet prepared of method according to any one of claim 1-4.
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| CN201310461108.6A CN103504212B (en) | 2013-09-30 | 2013-09-30 | Gelatinized millets with fast rehydration property and preparation method thereof |
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| CN201310461108.6A CN103504212B (en) | 2013-09-30 | 2013-09-30 | Gelatinized millets with fast rehydration property and preparation method thereof |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041753A (en) * | 2014-04-04 | 2014-09-17 | 河北农业大学 | Preparation technology of instant millet congee |
| CN105029189B (en) * | 2015-06-17 | 2018-11-02 | 山西省农业科学院经济作物研究所 | A kind of rough instant foxtain millet gruel and preparation method thereof |
| CN104957498B (en) * | 2015-06-19 | 2018-11-02 | 福建农林大学 | A kind of kidney-nourishing blood-nourishing instant porridge and its processing method |
| CN106036423A (en) * | 2016-06-24 | 2016-10-26 | 东北农业大学 | Preparation method of instant millet congee |
| CN106578950A (en) * | 2016-12-05 | 2017-04-26 | 中国农业大学 | Instant millet porridge and preparation method thereof |
| CN107120921A (en) * | 2017-06-08 | 2017-09-01 | 陇东学院 | A kind of microwave convection thermostatic drier and its method for preparing fast food millet |
| CN110771796A (en) * | 2019-11-05 | 2020-02-11 | 东北农业大学 | Processing method of instant millet congee |
| CN114568633A (en) * | 2020-11-30 | 2022-06-03 | 浙江菜鲜生食品科技有限公司 | Instant rice and processing method thereof |
| CN113424920A (en) * | 2021-07-15 | 2021-09-24 | 寿阳县华御农业科技有限公司 | Instant fried millet prepared by dry method and preparation method thereof |
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