CN103876060B - Instant type porridge powder and preparation process thereof - Google Patents
Instant type porridge powder and preparation process thereof Download PDFInfo
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- CN103876060B CN103876060B CN201410099519.XA CN201410099519A CN103876060B CN 103876060 B CN103876060 B CN 103876060B CN 201410099519 A CN201410099519 A CN 201410099519A CN 103876060 B CN103876060 B CN 103876060B
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses an instant type porridge powder and a preparation process thereof. The instant type porridge powder is prepared from raw materials and flavoring agents, wherein the raw materials comprise the following components in parts by weight: 100 parts of spare rib, 130-200 parts of Gorgon fruit, 50-80 parts of small red bean and 10-20 parts of salad oil. Spare rib soup is prepared firstly, Gorgon fruit pulp is added to fully absorb meat flavor and delicate flavor, the small red bean pulp is then added for coloring, the mixture is concentrated and dried to prepare the Gorgon fruit and small red bean porridge powder with rich nutrition, and the instant type porridge powder has the advantages of tenderness, palatability, heavy meat flavor, and bright color and luster after being brewed by boiled water.
Description
Technical field
The invention belongs to food processing technology field, in particular to a kind of instant type congee powder and preparation technology thereof.
Background technology
Gorgon fruit is the mature seed kernel of nymphaeaceae plant Gorgon euryale Euryale ferox Salisb..Main product in Hunan, Jiangxi, Anhui, the ground such as Shandong.Time of the year when autumn changes into winter gathers ripening fruits, and removing pericarp, takes out kind of a benevolence, then remove duricrust, dry.Smash raw using or stir-fry use to pieces.Gorgon fruit is rich in starch, in addition also containing protein, fat, carbohydrate, calcium, phosphorus, iron, thiamine, riboflavin, niconacid, ascorbic acid etc.Gorgon fruit nature and flavor are sweet flat, nontoxic, tonifying middle-Jiao and Qi, for nourishing robustness food, a bit similar with lotus seeds, but the convergence sedation of Gorgon fruit is stronger than lotus seeds, and applicable dry chronic diarrhea and frequent urination, emission, weakness, the enuresis, the elderly's frequent micturition, women are with many soreness of waist etc.
Red bean and rde bean are the seed of legume red bean Phaseolus angularis Wight.Because of its uniform particles, bright, if red agate, the thin sand of skin is large, and being rich in nutrition, at home and abroad the good reputation of " red pearl " is enjoyed in market.Containing various bioactivators in red bean, as polyphenol, tannin, phytic acid, triterpenoid saponin etc.Tannin and polyphenol all have very strong non-oxidizability, have very strong affinity to peptide and protein, can suppress amylase and trypsase; And polyphenol and phytic acid have potential hypoglycemic activity enzyme, protection vascular health can be helped and reduce risk of cancer.In red bean protein, lysine content is higher, is easy to cereal preparation and is mixed into beans meal or beans congee and eats.Red bean is cooked congee edible, have enrich blood, sterilize, diuresis, effect such as swollen of harnessing the river, generally edible per capita, be old man, puerpera should excellent tonic product.
Find by retrieving domestic and international prior art, also not do not prepare the bibliographical information of Gorgon fruit congee with Gorgon fruit, red bean, chop for primary raw material at present, more nobody's report rushes instant type congee powder with above-mentioned Raw material processing.
Summary of the invention
In view of the deficiency that prior art exists, the object of the invention is to provide a kind of instant type congee powder and preparation technology thereof, the congee powder adopting this technique to prepare not only is convenient to transport and is carried and eat, and after brewing with boiling water, there is fair and tender agreeable to the taste, meat aromatic strongly fragrant, bright, nutritious advantage.
In order to realize object of the present invention, the present inventor is studied and persistent exploration by lot of experiments, finally obtains following technical scheme:
A kind of instant type congee powder, be prepared from by raw material and flavor enhancement, described raw material packet is containing the component of following weight portion: chop 100 parts, Gorgon fruit 130-200 part, red bean 50-80 part, salad oil 10-20 part.
Preferably, instant type congee powder as above, wherein said raw material is made up of the component of following weight portion: chop 100 parts, Gorgon fruit 130-200 part, red bean 50-80 part, salad oil 10-20 part.
Further preferably, instant type congee powder as above, wherein said flavor enhancement comprises cooking wine, ginger, green onion, salt, monosodium glutamate, pepper powder.
Instant type congee powder of the present invention, it is prepared from by following technique:
(1) chop is cut into the chop block that 3-5cm is long, drains after dehematizing with boiling water, add water and cooking wine, Jiang Hecong, 80-90 DEG C of infusion 1.0-2.0h after bumping 3-5min, remove meat soup skin foam and oil slick, filter to obtain meat soup, for subsequent use;
(2) respectively Gorgon fruit and red bean are soaked 5-12h, then defibrination, 60-100 eye mesh screen filters removes thick slag, again Gorgon fruit slurries are joined in meat soup, 70-80 DEG C of infusion 0.5-1.0h, add salad oil during infusion, after add red bean slurry, salt, monosodium glutamate and pepper powder, continue infusion 0.4-0.8h;
(3) concentrated, vacuum freeze drying, pulverizes, is packaged into finished product, sterilization treatment, obtains instant type congee powder.
Compared with prior art, rib soup is first endured by the present invention, adds Gorgon fruit slurries and fully absorbs meat-like flavor and delicate flavour, then it is painted to add red bean slurries, mode finally by vacuum freeze drying obtains Gorgon fruit red bean congee powder, and the progressive imbody that it brings is as follows:
(1) Gorgon fruit is as the primary raw material of congee powder, it not only has, and tonifying spleen is dried, the nutrition health-care functions of supplementing the kidney to control the nocturnal, and wear into infusion in meat soup after slurries, Gorgon fruit congee can be made fair and tender agreeable to the taste, there are again strong meat-like flavor and delicate flavour, this may be because: discharge a large amount of bulky grain starch after Gorgon fruit defibrination, the long chained starch of macromolecular structure fully absorbs and embeds nutritional labeling and the flavor substance of chop, thus avoids the loss of these materials in congee powder process.
(2) Gorgon fruit chop boils in process and adds a little salad oil and can make Gorgon fruit congee bright, and strengthens brew and stability; Adding red bean slurries not only makes product increase color and luster, adds nutriment again, makes nutrition abundanter.
Detailed description of the invention
Be below specific embodiments of the invention, technical scheme of the present invention is done to describing further, but protection scope of the present invention be not limited to this embodiment.Every do not deviate from the present invention's design change or equivalent substituting include within protection scope of the present invention.
Embodiment 1
(1) take Pig spareribs 10kg, be cut into the chop block that about 3-5cm is long, get boiling water and divide 3 flushing Pig spareribses to dehematize, drain, add water 25L, green onion, ginger and cooking wine in right amount, 85 DEG C of infusion 1.2h after bumping 3-5min, remove meat soup skin foam and oil slick, filter to obtain meat soup;
(2) take the Gorgon fruit 15kg and red bean 5kg that shells, Gorgon fruit is soaked 10h, then defibrination, 100 eye mesh screens filter removes thick slag; Red bean is soaked 6h, then defibrination, 100 eye mesh screens filter removes thick slag; Again Gorgon fruit slurries are joined in meat soup, add 1.5L salad oil after about 75 DEG C infusion 10min, then add red bean slurries after infusion 30min, and appropriate salt, monosodium glutamate and pepper powder, continue infusion 30min;
(3) concentrated, vacuum freeze drying, pulverizes, is packaged into finished product, sterilization treatment, obtains instant type Gorgon fruit red bean porridge powder.
Comparative example 1
(1) take Pig spareribs 10kg, be cut into the chop block that about 3-5cm is long, get boiling water and divide 3 flushing Pig spareribses to dehematize, drain, add water 25L, green onion, ginger and cooking wine in right amount, 85 DEG C of infusion 1.2h after bumping 3-5min, remove meat soup skin foam and oil slick, filter to obtain meat soup;
(2) take the gorgon euryale seed powder 15kg and red bean powder 5kg that shells, join under stirring in meat soup, after about 75 DEG C infusion 10min, add 1.5L salad oil, then infusion 30min, add appropriate salt, monosodium glutamate and pepper powder, continue infusion 30min;
(3) concentrated, vacuum freeze drying, pulverizes, is packaged into finished product, sterilization treatment, obtains instant type Gorgon fruit red bean porridge powder.
Comparative example 2
(1) take Pig spareribs 10kg, be cut into the chop block that about 3-5cm is long, get boiling water and divide 3 flushing Pig spareribses to dehematize, drain, add water 25L, green onion, ginger and cooking wine in right amount, 85 DEG C of infusion 1.2h after bumping 3-5min, remove meat soup skin foam and oil slick, filter to obtain meat soup;
(2) take the Gorgon fruit 15kg and red bean 5kg that shells, Gorgon fruit is soaked 10h, then defibrination, 100 eye mesh screens filter removes thick slag; Red bean is soaked 6h, then defibrination, 100 eye mesh screens filter removes thick slag; Again Gorgon fruit slurries are joined in meat soup, after about 75 DEG C infusion 40min, add red bean slurries, and appropriate salt, monosodium glutamate and pepper powder, continue infusion 30min;
(3) concentrated, vacuum freeze drying, pulverizes, is packaged into finished product, sterilization treatment, obtains instant type Gorgon fruit red bean porridge powder.
The sensory evaluation research of Gorgon fruit red bean porridge
Select 10 to judge composition of personnel and judge group, and be arranged in room spacious, bright, quiet between, everyone one, do not interfere with each other.The time of judging fixes on 2h ante cibum, and the personnel that judge before trial test must not smoking or eat sugar, and gargle by warm water, removes residue in mouth.Each 10 parts of Gorgon fruit red bean porridge powder preparing of Example 1 and comparative example 1-2 respectively, every part of 50g, adds boiling water in the ratio of 1:9 and brews, and the personnel of judging carry out sensory evaluation and carry out the scoring of each index by the score criteria of table 1.
Calculate the mean value of each index according to the comprehensive grading result of each personnel of judging, result is see table 2.
The evaluation index of table 1 congee powder and score criteria
| Evaluation content | 8.0-10.0 point | 5.0-8.0 point | 0-5.0 divides |
| Flavour and smell | Pleasant aroma, has strong meat-like flavor | Fragrance is not dense, and meat-like flavor is lighter | Fragrance is not obvious or have obvious bad smell |
| Color and luster | In pale red, color is homogeneous, and gloss is vivid | Irregular colour one, gloss is not enough | Have heterochromatic or be a bit darkish in color, matt |
| Mouthfeel | Fair and tender agreeable to the taste, fine and smooth | Without obvious puckery mouthfeel | Coarse, there is puckery mouthfeel |
| Brew | The obvious caking of nothing, evenly becomes pasty state and mobility is better | Have a little caking or mobility bad | Lump more or mobility extreme difference |
| Stability | Fat-free precipitation | A little fat is had to separate out | Significant quantities of fat is had to separate out |
The sensory evaluation scores of Gorgon fruit red bean porridge prepared by table 2 different process compares
| Sample source | Flavour and smell | Color and luster | Mouthfeel | Brew | Stability |
| Embodiment 1 | 9.6±0.3 | 8.9±0.7 | 9.7±0.2 | 9.9±0.2 | 8.7±0.4 |
| Comparative example 1 | 5.2±1.0 | 8.2±0.6 | 4.6±0.9 | 7.9±1.2 | 6.8±0.7 |
| Comparative example 2 | 9.5±0.5 | 6.3±0.6 | 8.8±0.7 | 5.6±0.6 | 8.9±0.5 |
Claims (1)
1. an instant type congee powder, is prepared from by raw material and flavor enhancement, it is characterized in that described raw material is made up of the component of following weight portion: chop 100 parts, Gorgon fruit 130-200 part, red bean 50-80 part, salad oil 10-20 part; Described flavor enhancement comprises cooking wine, ginger, green onion, salt, monosodium glutamate, pepper powder; Described congee powder is prepared from by following technique:
(1) chop is cut into the chop block that 3-5cm is long, drains after dehematizing with boiling water, add water and cooking wine, Jiang Hecong, 80-90 DEG C of infusion 1.0-2.0h after bumping 3-5min, remove meat soup skin foam and oil slick, filter to obtain meat soup, for subsequent use;
(2) respectively Gorgon fruit and red bean are soaked 5-12h, then defibrination, 60-100 eye mesh screen filters removes thick slag, again Gorgon fruit slurries are joined in meat soup, 70-80 DEG C of infusion 0.5-1.0h, add salad oil during infusion, after add red bean slurry, salt, monosodium glutamate and pepper powder, continue infusion 0.4-0.8h;
(3) concentrated, vacuum freeze drying, pulverizes, is packaged into finished product, sterilization treatment, obtains instant type congee powder.
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| CN201410099519.XA CN103876060B (en) | 2014-03-18 | 2014-03-18 | Instant type porridge powder and preparation process thereof |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105815661A (en) * | 2016-04-01 | 2016-08-03 | 大庆粥家庄食品有限公司 | Chicken soup breakfast porridge |
| CN105661301A (en) * | 2016-04-01 | 2016-06-15 | 大庆粥家庄食品有限公司 | Beef soup breakfast porridge |
| CN109567195A (en) * | 2018-12-17 | 2019-04-05 | 南通市良春中医药临床研究所门诊部有限公司 | Health-preserving medicated foods paste and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156685A (en) * | 2007-11-16 | 2008-04-09 | 丁怀聪 | Health-care nutritive mush |
| CN102871033A (en) * | 2012-10-31 | 2013-01-16 | 陆静 | Corn spareribs black rice porridge and processing technology thereof |
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2014
- 2014-03-18 CN CN201410099519.XA patent/CN103876060B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156685A (en) * | 2007-11-16 | 2008-04-09 | 丁怀聪 | Health-care nutritive mush |
| CN102871033A (en) * | 2012-10-31 | 2013-01-16 | 陆静 | Corn spareribs black rice porridge and processing technology thereof |
Non-Patent Citations (2)
| Title |
|---|
| YOYO.增强免疫力的好粥,百合红豆排骨粥.《YOYO靓汤美粥》.化学工业出版社,2009,(第1版), * |
| 金芒等.红小豆薏米芡实粥.《养生杂粮餐》.农村读物出版社,2010,(第1版), * |
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