CN103519085A - 一种大麦粥配方 - Google Patents
一种大麦粥配方 Download PDFInfo
- Publication number
- CN103519085A CN103519085A CN201310472953.3A CN201310472953A CN103519085A CN 103519085 A CN103519085 A CN 103519085A CN 201310472953 A CN201310472953 A CN 201310472953A CN 103519085 A CN103519085 A CN 103519085A
- Authority
- CN
- China
- Prior art keywords
- barley
- congee
- sodium
- siccative
- compound stabilizer
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 26
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 25
- 150000001875 compounds Chemical class 0.000 claims abstract description 15
- 235000014347 soups Nutrition 0.000 claims abstract description 15
- 239000003381 stabilizer Substances 0.000 claims abstract description 15
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 12
- 235000012054 meals Nutrition 0.000 claims description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 6
- 239000001488 sodium phosphate Substances 0.000 claims description 6
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- -1 sucrose ester Chemical class 0.000 claims description 6
- UEUXEKPTXMALOB-UHFFFAOYSA-J tetrasodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O UEUXEKPTXMALOB-UHFFFAOYSA-J 0.000 claims description 6
- 239000013638 trimer Substances 0.000 claims description 6
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 6
- 239000002562 thickening agent Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 abstract description 6
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 235000009566 rice Nutrition 0.000 abstract 2
- 240000008620 Fagopyrum esculentum Species 0.000 abstract 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 abstract 1
- 241000219977 Vigna Species 0.000 abstract 1
- 235000010500 Vigna catjang Nutrition 0.000 abstract 1
- 235000010726 Vigna sinensis Nutrition 0.000 abstract 1
- 241000219994 Vigna unguiculata subsp. unguiculata Species 0.000 abstract 1
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 206010019345 Heat stroke Diseases 0.000 description 5
- GBCAVSYHPPARHX-UHFFFAOYSA-M n'-cyclohexyl-n-[2-(4-methylmorpholin-4-ium-4-yl)ethyl]methanediimine;4-methylbenzenesulfonate Chemical compound CC1=CC=C(S([O-])(=O)=O)C=C1.C1CCCCC1N=C=NCC[N+]1(C)CCOCC1 GBCAVSYHPPARHX-UHFFFAOYSA-M 0.000 description 4
- 239000003513 alkali Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000004383 yellowing Methods 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明涉及一种粥，特别是一种清凉解暑用大麦粥，由干料和汤料配制组成，其中干料包括大米，大麦仁，荞麦，豇豆或乌豇豆，糯米；汤料包括大麦粉和复配稳定剂。采用上述配方后，本发明的大麦粥可以清凉解暑，增加人的食欲，促进消化。另外，本发明大麦粥中的复配稳定剂可以给大麦粥增稠，乳化的效果也更加的明显，使得大麦粥色香味俱全。
Description
技术领域
本发明涉及一种粥，特别是一种清凉解暑用大麦粥。
背景技术
大麦粥向来有清凉解暑的功效，能够防暑降温，是南方夏季最多食用的粥。大麦粥是丹阳当地的一大特色，几乎每家每户的早餐桌上都少不了的，大麦粥的熬制还颇为讲究。大麦粉是用大麦或元麦磨成，熬粥时，取一碗清水，加入两小勺大麦粉调匀，当白粥煮开时，一边用勺搅拌，一边缓缓注入。再用刀切少许食用碱撒在粥中，用来提炼香味，当粥色微微泛黄时，便可食用了。这样的大麦粥可以令人食欲大增，亦可降温消暑。
发明内容
本发明需要解决的技术问题是提供一种清凉解暑用大麦粥的配方。
为解决上述的技术问题，本发明的大麦粥由干料和汤料配制组成，按照质量份数计包括，
干料：
汤料：
大麦粉 20-28份
复配稳定剂 3-5份。
进一步的，所述干料还包括燕麦1-25份。
进一步的，所述干料还包括白砂糖1-50份。
进一步的，所述复配稳定剂按照质量份数计，由蔗糖酯、碳酸氢钠、增稠剂、异-VC钠、EDTA二钠、碳酸钠、六偏磷酸钠、三聚磷酸钠配置而成，其比例为1:2.5:1:1:2:3:1:1。
更进一步的，所述增稠剂为CMC。
采用上述配方后，本发明的大麦粥可以清凉解暑，增加人的食欲，促进消化。另外，本发明大麦粥中的复配稳定剂可以给大麦粥增稠，乳化的效果也更加的明显，使得大麦粥色香味俱全。
具体实施方式
实施方式一：
一种大麦粥配方，由干料和汤料配制组成，按照质量份数计包括，
干料：
汤料：
大麦粉 20份
复配稳定剂 3份。
其中，汤料所用的复配稳定剂按照质量份数计，由蔗糖酯、碳酸氢钠、CMC、异-VC钠、EDTA二钠、碳酸钠、六偏磷酸钠、三聚磷酸钠配置而成，其比例为1:2.5:1:1:2:3:1:1。
实施方式二：
汤料：
大麦粉 28份
复配稳定剂 5份。
其中，汤料所用的复配稳定剂按照质量份数计，由蔗糖酯、碳酸氢钠、CMC、异-VC钠、EDTA二钠、碳酸钠、六偏磷酸钠、三聚磷酸钠配置而成，其比例为1:2.5:1:1:2:3:1:1。
实施方式三：
汤料：
大麦粉 20份
复配稳定剂 3份。
其中，汤料所用的复配稳定剂按照质量份数计，由蔗糖酯、碳酸氢钠、CMC、异-VC钠、EDTA二钠、碳酸钠、六偏磷酸钠、三聚磷酸钠配置而成，其比例为1:2.5:1:1:2:3:1:1。
实施方式四：
汤料：
大麦粉 28份
复配稳定剂 5份。
其中，汤料所用的复配稳定剂按照质量份数计，由蔗糖酯、碳酸氢钠、CMC、异-VC钠、EDTA二钠、碳酸钠、六偏磷酸钠、三聚磷酸钠配置而成，其比例为1:2.5:1:1:2:3:1:1。
需要声明的是，上述发明内容及具体实施方式意在证明本发明所提供技术方案的实际应用，不应解释为对本发明保护范围的限定。本领域技术人员在本发明的精神和原理内，当可作各种修改、等同替换、或改进。本发明的保护范围以所附权利要求书为准。
Claims (5)
1.一种大麦粥配方，由干料和汤料配制组成，按照质量份数计包括，
干料：
汤料：
大麦粉 20-28份
复配稳定剂 3-5份。
2.按照权利要求1所述的一种大麦粥配方，其特征在于：所述干料还包括燕麦1-25份。
3.按照权利要求1或2所述的一种大麦粥配方，其特征在于：所述干料还包括白砂糖1-50份。
4.按照权利要求1所述的一种大麦粥配方，其特征在于：所述复配稳定剂按照质量份数计，由蔗糖酯、碳酸氢钠、增稠剂、异-VC钠、EDTA二钠、碳酸钠、六偏磷酸钠、三聚磷酸钠配置而成，其比例为1:2.5:1:1:2:3:1:1。
5.按照权利要求4所述的一种大麦粥，其特征在于：所述增稠剂为CMC。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310472953.3A CN103519085A (zh) | 2013-10-11 | 2013-10-11 | 一种大麦粥配方 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310472953.3A CN103519085A (zh) | 2013-10-11 | 2013-10-11 | 一种大麦粥配方 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103519085A true CN103519085A (zh) | 2014-01-22 |
Family
ID=49921723
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310472953.3A Pending CN103519085A (zh) | 2013-10-11 | 2013-10-11 | 一种大麦粥配方 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519085A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208764A (zh) * | 2016-12-13 | 2018-06-29 | 王仙 | 一种燕麦粥的复配稳定剂 |
| CN108450755A (zh) * | 2016-12-13 | 2018-08-28 | 王仙 | 一种燕麦粥配方 |
| CN108450754A (zh) * | 2016-12-13 | 2018-08-28 | 王仙 | 一种黑米粥配方 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303613A (zh) * | 1999-12-10 | 2001-07-18 | 郝军 | 麦粥、麦餐和五谷糊 |
| CN101401643A (zh) * | 2008-11-13 | 2009-04-08 | 杭州娃哈哈集团有限公司 | 一种降胆固醇保健粥品 |
| CN101449773A (zh) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | 新型食疗粥及其生产工艺 |
| CN102273585A (zh) * | 2011-09-15 | 2011-12-14 | 杭州娃哈哈集团有限公司 | 具有润肠通便功能的保健粥及其制备方法 |
| CN103039800A (zh) * | 2012-12-04 | 2013-04-17 | 刘聪 | 减脂养生粥 |
-
2013
- 2013-10-11 CN CN201310472953.3A patent/CN103519085A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303613A (zh) * | 1999-12-10 | 2001-07-18 | 郝军 | 麦粥、麦餐和五谷糊 |
| CN101449773A (zh) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | 新型食疗粥及其生产工艺 |
| CN101401643A (zh) * | 2008-11-13 | 2009-04-08 | 杭州娃哈哈集团有限公司 | 一种降胆固醇保健粥品 |
| CN102273585A (zh) * | 2011-09-15 | 2011-12-14 | 杭州娃哈哈集团有限公司 | 具有润肠通便功能的保健粥及其制备方法 |
| CN103039800A (zh) * | 2012-12-04 | 2013-04-17 | 刘聪 | 减脂养生粥 |
Non-Patent Citations (4)
| Title |
|---|
| 中华养生粥编写组: "《中华养生粥》", 31 January 2010, 广东世界图书出版公司 * |
| 刘树栋等: "《粥类制品1080例》", 31 January 2006, 科学技术文化出版社 * |
| 惠忠等: "《百味粥》", 31 January 2006, article "大麦糯米粥" * |
| 管叶峰等: "方便大麦粥的工艺配方研究", 《江苏农业科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208764A (zh) * | 2016-12-13 | 2018-06-29 | 王仙 | 一种燕麦粥的复配稳定剂 |
| CN108450755A (zh) * | 2016-12-13 | 2018-08-28 | 王仙 | 一种燕麦粥配方 |
| CN108450754A (zh) * | 2016-12-13 | 2018-08-28 | 王仙 | 一种黑米粥配方 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Hung et al. | Impact of acid and heat–moisture treatment combination on physicochemical characteristics and resistant starch contents of sweet potato and yam starches | |
| XIN | Dietary structure upgrade of China's residents, international trade and food security | |
| CN103519085A (zh) | 一种大麦粥配方 | |
| CN103519084A (zh) | 一种大麦粥配方 | |
| Escobedo et al. | Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts | |
| PH12014502726A1 (en) | Concentrate food composition in the form of a gel | |
| JP5921515B2 (ja) | 加工米飯の製造方法 | |
| CN103494121A (zh) | 一种大麦粥生产工艺 | |
| CN106172843A (zh) | 一种速食营养核桃粉豆腐花粉 | |
| Kong et al. | Physicochemical and crystalline properties of heat–moisture‐treated rice starch: combined effects of moisture and duration of heating | |
| Tong et al. | Milling of glutinous rice by semidry method to produce sweet dumplings | |
| CN103519032A (zh) | 一种大麦粥的复配稳定剂 | |
| CN102613539A (zh) | 一种香菇粒的制作方法 | |
| WO2010121776A3 (de) | Lebensmittelzwischenprodukt | |
| CN205922777U (zh) | 一种手动爆米花锅 | |
| CN101507505A (zh) | 一种火麻八宝粥 | |
| CN107574061A (zh) | 一种多粮小曲清香型调味酒配方 | |
| CN105249161A (zh) | 一种猪肉黑米粥 | |
| CN101411416B (zh) | 新疆特色风味色拉酱复合稳定剂配方 | |
| CN108450754A (zh) | 一种黑米粥配方 | |
| Yu et al. | Relationships between soybean 11S globulin content and thermal and retrogradation properties of nonwaxy maize starch | |
| CN108450755A (zh) | 一种燕麦粥配方 | |
| CN107751483A (zh) | 一种花生奶茶及其制备方法 | |
| CN105754787A (zh) | 一种添加糯米的玉米酒酿造方法 | |
| KR20000049435A (ko) | 바로 팥죽 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140122 |