CN104041753A - Preparation process of instant millet congee - Google Patents
Preparation process of instant millet congee Download PDFInfo
- Publication number
- CN104041753A CN104041753A CN201410141609.0A CN201410141609A CN104041753A CN 104041753 A CN104041753 A CN 104041753A CN 201410141609 A CN201410141609 A CN 201410141609A CN 104041753 A CN104041753 A CN 104041753A
- Authority
- CN
- China
- Prior art keywords
- millet
- gained
- quality
- instant
- congee
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- 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.)
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- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 52
- 235000019713 millet Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 5
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 6
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 6
- 229920002581 Glucomannan Polymers 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 229920002752 Konjac Polymers 0.000 claims description 6
- 229920001100 Polydextrose Polymers 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 229940046240 glucomannan Drugs 0.000 claims description 6
- 239000000252 konjac Substances 0.000 claims description 6
- 235000010485 konjac Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000001259 polydextrose Substances 0.000 claims description 6
- 229940035035 polydextrose Drugs 0.000 claims description 6
- 235000013856 polydextrose Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 15
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 238000011161 development Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 238000011160 research Methods 0.000 abstract description 3
- 238000011156 evaluation Methods 0.000 abstract description 2
- 238000003050 experimental design method Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 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
- A23L7/143—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
- 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)
Abstract
The invention discloses a preparation process of instant millet congee, which adopts high-quality green millet as a raw material, optimizes the production process of the instant millet congee on the basis of traditional cooking gelatinization through reasonable experimental design and evaluation methods, and investigates and researches process steps which have important influence on the quality of final products, thereby not only providing a process for producing the instant millet congee for people in production practice, but also theoretically making up the blank of research on instant millet foods, especially the instant millet congee. Has important significance for the development of the theory related to the millet instant food and the production practice.
Description
Technical field
The present invention relates to one and prepare industry, be specifically related to a kind of preparation technology of instant millet congee.
Background technology
One of main coarse cereals crop of millet Shi Shi China, has plantation in northern a lot of places of China, and northerner likes food millet, generally be boiled into milled congee and eaten, recorded according to the medical skill supplement to the Herbal in ancient times of China: " all poison of corn flour solution: water stirs and takes it, also main heat stomachache; nose bare hill, and poach takes it, old maize bitter; cold in nature; main stomach energy, quenches one's thirst, only dysentery; separate unhappy ", therefore millet or a kind of food of dietotherapeutic.But even to this day, millet is worth and is never utilized as the exploitation of a kind of coarse cereals crop of high-quality, rarely has on the market of appearing at for the relevant instant food of its exploitation.Along with the raising of people's living standard and the quickening of rhythm of life, people are also more and more higher for the kind of instant food and the requirement of nutrient health.Therefore apply that people like food and nutritious millet is developed millet class instant food and had good market prospects.
The exploitation of instant food now mainly concentrates on wheat class instant food, and therefore its kind is also more, as instant noodles, bread, biscuit, quick-freezing boiled dumplings etc.This is mainly the gluten characteristic good due to wheat kind of starch, make manufacture craft relatively simple, the product of making is also more welcome, now, from state of development, wheat class instant food has entered period relatively stably, and even someone thinks that the development of instant noodles has entered the bottleneck phase, therefore exploitation facilitates non-wheat class instant food not only can meet the demand in market, and is conducive to enrich whole instant food industry.
Summary of the invention
The object of the present invention is to provide a kind of preparation technology of instant millet congee,
A preparation technology for instant millet congee, comprises the steps:
The preparation of S1, raw material: get appropriate high-quality millet, konjac glucomannan, gelatinization millet powder, polydextrose, sucrose for subsequent use;
S2, remove after the foreign material such as the sandstone iron filings that the particle diameter that is mixed with in high-quality millet is larger, eluriate one to twice;
S3, the high-quality millet of S2 gained is put into pot, by the water that adds of solid-liquid ratio 1: 10 (W/V): boiling 1min, draining;
S4, the high-quality millet of S3 gained is at room temperature soaked after 30min at 1: 1.5 to decatize 10min at 100 DEG C of normal pressures, temperature by solid-liquid ratio;
S5, by after discrete the high-quality millet cold water of S4 gained, vacuum freeze drying 5h under temperature 50 C;
S6, S5 gained high-quality millet is placed in pallet, the rice layer that is laid into 2-3mm carries out heated-air drying, and baking temperature is 80 DEG C, and be 10min drying time;
S7, make compound material bag in the ratio of konjac glucomannan 1.00%, gelatinization millet powder 3.75%, polydextrose 3.50%, sucrose 5.00%;
S8, by S6 gained high-quality millet and S7 gained compound material collation package, obtain finished product.
The green millet of high-quality of the present invention is raw material, on the basis of traditional boiling gelatinization, by rational experimental design and evaluation method, optimize the production technology of instant millet congee, and there is the processing step of material impact to investigate and study to the quality of final products, a kind of technique of milled congee convenient for production is not only provided for people from production practices, and has made up in theory the research blank of millet class instant food, especially instant millet congee.Development and production practices for millet class instant food correlation theory are all significant.
Detailed description of the invention
In order to make objects and advantages of the present invention clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1
A preparation technology for instant millet congee, comprises the steps:
The preparation of S1, raw material: get appropriate high-quality millet, konjac glucomannan, gelatinization millet powder, polydextrose, sucrose for subsequent use;
S2, remove after the foreign material such as the sandstone iron filings that the particle diameter that is mixed with in high-quality millet is larger, eluriate one to twice;
S3, the high-quality millet of S2 gained is put into pot, by the water that adds of solid-liquid ratio 1: 10 (W/V): boiling 1min, draining;
S4, the high-quality millet of S3 gained is at room temperature soaked after 30min at 1: 1.5 to decatize 10min at 100 DEG C of normal pressures, temperature by solid-liquid ratio;
S5, by after discrete the high-quality millet cold water of S4 gained, vacuum freeze drying 5h under temperature 50 C;
S6, S5 gained high-quality millet is placed in pallet, the rice layer that is laid into 2-3mm carries out heated-air drying, and baking temperature is 80 DEG C, and be 10min drying time;
S7, make compound material bag in the ratio of konjac glucomannan 1.00%, gelatinization millet powder 3.75%, polydextrose 3.50%, sucrose 5.00%;
S8, by S6 gained high-quality millet and S7 gained compound material collation package, obtain finished product
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (1)
1. a preparation technology for instant millet congee, is characterized in that, comprises the steps:
The preparation of S1, raw material: get appropriate high-quality millet, konjac glucomannan, gelatinization millet powder, polydextrose, sucrose for subsequent use;
S2, remove after the foreign material such as the sandstone iron filings that the particle diameter that is mixed with in high-quality millet is larger, eluriate one to twice;
S3, the high-quality millet of S2 gained is put into pot, by the water that adds of solid-liquid ratio 1: 10 (W/V): boiling 1min, draining;
S4, the high-quality millet of S3 gained is at room temperature soaked after 30min at 1: 1.5 to decatize 10min at 100 DEG C of normal pressures, temperature by solid-liquid ratio;
S5, by after discrete the high-quality millet cold water of S4 gained, vacuum freeze drying 5h under temperature 50 C;
S6, S5 gained high-quality millet is placed in pallet, the rice layer that is laid into 2-3mm carries out heated-air drying, and baking temperature is 80 DEG C, and be 10min drying time;
S7, make compound material bag in the ratio of konjac glucomannan 1.00%, gelatinization millet powder 3.75%, polydextrose 3.50%, sucrose 5.00%;
S8, by S6 gained high-quality millet and S7 gained compound material collation package, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410141609.0A CN104041753A (en) | 2014-04-04 | 2014-04-04 | Preparation process of instant millet congee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410141609.0A CN104041753A (en) | 2014-04-04 | 2014-04-04 | Preparation process of instant millet congee |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104041753A true CN104041753A (en) | 2014-09-17 |
Family
ID=51495620
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410141609.0A Pending CN104041753A (en) | 2014-04-04 | 2014-04-04 | Preparation process of instant millet congee |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104041753A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256391A (en) * | 2014-09-26 | 2015-01-07 | 东北农业大学 | Instant millet porridge |
| CN110101006A (en) * | 2019-06-04 | 2019-08-09 | 集美大学 | A kind of instant millet congee and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300556A (en) * | 2000-08-01 | 2001-06-27 | 张洪来 | Millet gruel as snack and its preparing method |
| CN101822341A (en) * | 2009-03-03 | 2010-09-08 | 山西省农业科学院经济作物研究所 | Processing method of instant millet congee |
| CN103110066A (en) * | 2013-02-06 | 2013-05-22 | 国家粮食局科学研究院 | Method for making instant congee with cereals matched with starch beans |
| CN103504212A (en) * | 2013-09-30 | 2014-01-15 | 中国农业大学 | Gelatinized millets with fast rehydration property and preparation method thereof |
-
2014
- 2014-04-04 CN CN201410141609.0A patent/CN104041753A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300556A (en) * | 2000-08-01 | 2001-06-27 | 张洪来 | Millet gruel as snack and its preparing method |
| CN101822341A (en) * | 2009-03-03 | 2010-09-08 | 山西省农业科学院经济作物研究所 | Processing method of instant millet congee |
| CN103110066A (en) * | 2013-02-06 | 2013-05-22 | 国家粮食局科学研究院 | Method for making instant congee with cereals matched with starch beans |
| CN103504212A (en) * | 2013-09-30 | 2014-01-15 | 中国农业大学 | Gelatinized millets with fast rehydration property and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 李占林等: "《小米方便粥加工工艺研究》", 《粮油加工与食品机械》, no. 11, 31 December 2004 (2004-12-31), pages 62 - 64 * |
| 焦华杰: "《方便小米粥生产工艺及糊化回生机理研究》", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》, no. 03, 15 March 2014 (2014-03-15) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256391A (en) * | 2014-09-26 | 2015-01-07 | 东北农业大学 | Instant millet porridge |
| CN110101006A (en) * | 2019-06-04 | 2019-08-09 | 集美大学 | A kind of instant millet congee and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140917 |
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| RJ01 | Rejection of invention patent application after publication |