CN104543728A - Instant millet porridge and processing method thereof - Google Patents
Instant millet porridge and processing method thereof Download PDFInfo
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- CN104543728A CN104543728A CN201510059978.XA CN201510059978A CN104543728A CN 104543728 A CN104543728 A CN 104543728A CN 201510059978 A CN201510059978 A CN 201510059978A CN 104543728 A CN104543728 A CN 104543728A
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- milled congee
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- 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
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- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides instant millet porridge and a processing method thereof, and relates to the technical field of instant foods. The method comprises the following steps: soaking high-quality millet as a raw material at proper temperature for proper time; and stewing at high pressure, drying by adopting a vacuum freeze-drying method, evaluating the rehydration property of the instant millet porridge and the mouthfeel of the rehydrated millet porridge by adopting a scientific method, so as to obtain the brewed instant millet porridge. The instant millet porridge disclosed by the invention is high in rehydration rate, short in rehydration time and low in nutrient loss; the defects that existing instant porridge is poor in mouthfeel, light in aroma, low in thickness and the like are solved. The processing method provided by the invention is simple, feasible, and convenient to industrialize; and the instant millet porridge is convenient and safe to eat, and convenient to popularize.
Description
Technical field
The present invention relates to instant food technical field, be specifically related to a kind ofly brew instant fast food milled congee and processing method thereof.
Background technology
Millet (Setaria italica (L.) Beauv.), belong to grass family millet, it is a kind of crop of drought resisting impoverishment tolerant, there is breeding time short, wide adaptability, resistance to storage, cheap feature, planting area concentrates northerly arid and semi-arid lands, is mainly distributed in Hebei, Shanxi, Shaanxi, the Inner Mongol, Henan, Heilungkiang, Jilin, Gansu and Liaoning at present, in the dry farming of northern China, have very important effect.Millet is the product after millet shelling, and particle diameter is less, generally in 1 ~ 2 millimeter, mostly is oval or circle.Millet varieties is various, and wherein modal is yellow millet.
The nutritive value of millet is very high, and nutritional labeling is complete and ratio suitable, and digestibility is very high, is good source of nutrition.In millet, carbohydrate accounts for 63% ~ 70% of gross weight, wherein reduced sugar account for 0.46% ~ 0.69%, cellulose 0.7% ~ 1.8%, starch 56% ~ 61%, pentose 5.5% ~ 7.2%; The content of fat is 4% ~ 5.5%; Protein content is 7.25% ~ 17.5%, and containing 8 seed amino acids that human body is necessary, wherein tryptophan, methionine and isoleucine are far above wheat and rice; Vitamin content comparatively horn of plenty in millet, wherein the content of vitamin B1 occupies first of all grain is 0.784mg/100g, in addition vitamin B2, and vitamin E, vitamin A content is also very high, also containing the carrotene that general grain does not contain.In addition, every 100g millet, containing zinc 172mg, magnesium 231mg, potassium 2490mg, selenium 1.2mg, except above nutriment, also has the material of different physiological roles in human body containing inositol, sterol etc. in millet.
Along with the quickening of people's rhythm of life, the demand of instant food will constantly expand, and market facilitates the diversity of food variety slightly inadequate, being developed in order to new research topic of the instant food of paddy class.Nowadays, the nutritive value of milled congee and taste flavor have obtained the extensive accreditation of people, but its processing mode is still based on family's boiling.And existing instant millet congee to there is color and luster mouthfeel boring, rehydration effect is not good, the shortcoming that nutritive loss is large.Therefore, research and development reconstitution rate is high and rehydration time is short, taste flavor with now boil the fast food milled congee that milled congee is more or less the same and just have great importance.
Prior art (Zhang Min, Liu Hui, Yang Ming etc. the development [J] of fast food milled congee. food industry science and technology .2010 (6): 209 ~ 211.), Zhang Min etc. propose the technique that a kind of microwave vacuum drying method produces fast food milled congee, its rehydration time is 13min, and reconstitution rate is 3.79.Fast food milled congee rehydration time of the present invention is 1.8 ~ 2.2min, and reconstitution rate is 9.78 ~ 11.89, and rehydration effect is obviously better.In addition, every gram of freeze-drying milled congee amino acid content of the present invention is 0.194g, minimizing 5.83% compared with the amino acid whose content 0.206g of every gram of millet (dry weight), and the amount of wherein essential amino acid loss is 1.78%, as can be seen here, processing technology of the present invention is less to amino acid whose destruction.Meanwhile, fast food milled congee of the present invention has certain fragrance and color and luster, and mouthfeel is better, and viscosity is also comparatively suitable.Processing method simple possible of the present invention, is convenient to industrialization, and product instant safety, is beneficial to popularization.
Summary of the invention
The rehydration character that the object of the invention is to exist for existing instant millet congee is poor, and millet fragrance is flat, the problem that nutritive loss is large and provide a kind of fast food milled congee and processing method thereof.
The processing method of a kind of fast food milled congee provided by the invention, step comprises:
(1) raw material is selected: select even particle size, glossiness fresh millet;
(2) soak: get millet and water by solid-liquid ratio 1:7.8, soak at room temperature 60min;
(3) autoclaving: at 121 DEG C, 1.01kPa boiling 5 ~ 15min;
(4) pre-freeze: milled congee temperature to be boiled is down to room temperature and is placed in container, freezes 6h in-35 DEG C of refrigerator and cooled;
(5) freeze drying: the milled congee that pre-freeze is good is placed in vacuum freeze drier, control temperature-20 ~-65 DEG C, freeze drying 16h, freeze-drying terminates, and sealing is finished product.
Water in described step (2) is drinking water.
In described step (2), the mass ratio of millet and water is preferably 1:7.8.
Described step (3) mesohigh digestion time is preferably 7 ~ 13min.
In described step (5), freeze drying temperature is preferably-22 ~-58 DEG C.
Compared with prior art, beneficial effect of the present invention:
Detailed description of the invention
The screening of the processing conditions of fast food milled congee:
1, the selection of raw material: select even particle size, glossiness fresh millet.
2, soak: its objective is and starch is fully absorbed water, be convenient to boiling gelatinization.Get millet and water by solid-liquid ratio 1:7.8, soak at room temperature 60min, effect is better.
Table 1: the result of the test of different millet and water ratio:
Table 2: the result of the test that soak time is selected:
| Soak time (min) | Result of the test |
| 30 | Millet water content is 29.92%, absorbs water insufficient, is unfavorable for boiling gelatinization |
| 60 | Fully, water content is 32.33%, and nutrient component damages is less in millet water suction |
| 90 | Fully, water content is 32.59%, and water-soluble substances is lost in millet water suction |
3, boiling: 121 DEG C, 1.01kpa autoclaving 7 ~ 13min, make the abundant gelatinization of starch, effect is better.
Table 3: the result of the test that digestion time is determined:
4, pre-freeze: milled congee temperature to be boiled is down to room temperature and is placed in container, freezes 6h in-35 DEG C of refrigerator and cooled.
5, freeze drying: the milled congee that pre-freeze is good is placed in vacuum freeze drier, control temperature-22 ~-58 DEG C, freeze drying 16h, freeze-drying terminates, and sealing is finished product, and under this condition, effect is better.
Table 4: the result of the test of freeze drying thermal creep stress:
Embodiment 1:
1, the selection of raw material: select even particle size, glossiness fresh millet.
2, soak: be that 1:7.8 gets millet and water, soaking at room temperature 60min by solid-liquid ratio.
3, boiling: 121 DEG C, 1.01kpa autoclaving 7min.
4, pre-freeze: milled congee temperature to be boiled is down to room temperature and is placed in container, freezes 6h in-35 DEG C of refrigerator and cooled.
5, freeze drying: the milled congee that pre-freeze is good is placed in vacuum freeze drier freeze drying 16h, temperature is-22 DEG C.Freeze-drying terminates, and sealing is finished product.
Gained fast food milled congee rehydration time is 1.83min, and reconstitution rate is 10.661, and water solubility index is 5.488%, and resistance to the chewing property of rehydration milled congee is 143.73, and adhesivity is 141.75, and total amino acid content reduces 5.83%, and wherein essential amino acid loss amount is 1.78%.The fast food milled congee grain of rice is normal pale yellow look, has purer millet fragrance, and mouthfeel is better, and the grain of rice has certain dilation and breakage rate is lower, and thin rice gruel denseness is higher.
Embodiment 2
Step 5, freeze drying: the milled congee that pre-freeze is good is placed in vacuum freeze drier freeze drying 16h, temperature is-58 DEG C.Freeze-drying terminates, and sealing is finished product.
Other steps are corresponding identical with embodiment 1.
Gained fast food milled congee rehydration time is 1.80min, and reconstitution rate is 11.892, and water solubility index is 5.723%, resistance to the chewing property of rehydration milled congee is 98.47, and adhesivity is 104.62, and fast food milled congee has comparatively dense fragrance, mouthfeel is better, and grain of rice appropriateness suspends, and viscosity is also comparatively suitable.
Embodiment 3
Step 3, boiling: 121 DEG C, 1.01kpa autoclaving 13min.
Other steps are corresponding identical with embodiment 1.
Gained fast food milled congee rehydration time is 2.17min, reconstitution rate is 9.780, water solubility index is 4.912%, resistance to the chewing property of rehydration milled congee is 73.26, and adhesivity is 87.98, and fast food milled congee has certain fragrance and color and luster, mouthfeel is better, thin rice gruel turbidity is suitable, and grain of rice appropriateness expands, and breakage rate is lower.
Embodiment 4
Step 3, boiling: 121 DEG C, 1.01kpa autoclaving 13min.
Step 5, freeze drying: the milled congee that pre-freeze is good is placed in vacuum freeze drier freeze drying 16h, temperature is-58 DEG C.Freeze-drying terminates, and sealing is finished product.
Other steps are corresponding identical with embodiment 1.
Gained fast food milled congee rehydration time is 2min, and reconstitution rate is 10.360, and water solubility index is 4.346%, resistance to the chewing property of rehydration milled congee is 105.19, and adhesivity is 81.71, and fast food milled congee has certain fragrance, grain of rice color is slightly white, and thin rice gruel turbidity is suitable, has certain chewiness and viscosity.
Claims (6)
1. a processing method for fast food milled congee, is characterized in that, step comprises:
(1) raw material is selected: select even particle size, glossiness fresh millet;
(2) soak: get millet and water by solid-liquid ratio 1:7.8, soak at room temperature 60min;
(3) autoclaving: at 121 DEG C, 1.01kPa boiling 5 ~ 15min;
(4) pre-freeze: milled congee temperature to be boiled is down to room temperature and is placed in container, freezes 6h in-35 DEG C of refrigerator and cooled;
(5) freeze drying: the milled congee that pre-freeze is good is placed in vacuum freeze drier, control temperature-20 ~-65 DEG C, freeze drying 16h, freeze-drying terminates, and sealing is finished product.
2. as the processing method of a claim 1 fast food milled congee, it is characterized in that, the water in described step (2) is drinking water.
3. as the processing method of a claim 1 fast food milled congee, it is characterized in that, in described step (2), the mass ratio of millet and water is 1:7.8.
4. as the processing method of a claim 1 fast food milled congee, it is characterized in that, described step (3) mesohigh digestion time is 7 ~ 13min.
5. as the processing method of a claim 1 fast food milled congee, it is characterized in that, in described step (5), freeze drying temperature is-22 ~-58 DEG C.
6. the fast food milled congee that either method machining obtains as described in claim 1-5.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146283A (en) * | 2015-08-04 | 2015-12-16 | 庞松涛 | Millet soup powder and preparation method thereof |
| CN106036423A (en) * | 2016-06-24 | 2016-10-26 | 东北农业大学 | Preparation method of instant millet congee |
| CN106509607A (en) * | 2016-11-03 | 2017-03-22 | 武夷学院 | Instant millet congee and preparation method thereof |
| CN106578950A (en) * | 2016-12-05 | 2017-04-26 | 中国农业大学 | Instant millet porridge and preparation method thereof |
| CN106819805A (en) * | 2016-12-30 | 2017-06-13 | 天津中科云健康装备科技有限公司 | Vitrescence vacuum drying matrimony vine rice instant gruel |
| CN106993751A (en) * | 2017-04-12 | 2017-08-01 | 新疆丰谷丝路农业科技有限公司 | Freeze method, fast food milled congee of milled congee and preparation method thereof |
| CN108208554A (en) * | 2017-12-15 | 2018-06-29 | 浙江工商大学 | A kind of processing method of fast food the Liao Dynasty ginseng milled congee |
| CN108719803A (en) * | 2018-06-13 | 2018-11-02 | 湖南省筐百福生态农业开发有限公司 | A kind of preparing fast food black rice porridge and preparation method thereof |
| 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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| CN102715600A (en) * | 2011-09-20 | 2012-10-10 | 福建立兴食品有限公司 | Preparation method of vacuum freeze-dried instant tomato-egg soup |
| CN103202435A (en) * | 2012-01-17 | 2013-07-17 | 绍兴市东海食品有限公司 | Freeze-drying block instant porridge, production process and edible method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146283A (en) * | 2015-08-04 | 2015-12-16 | 庞松涛 | Millet soup powder and preparation method thereof |
| CN106036423A (en) * | 2016-06-24 | 2016-10-26 | 东北农业大学 | Preparation method of instant millet congee |
| CN106509607A (en) * | 2016-11-03 | 2017-03-22 | 武夷学院 | Instant millet congee and preparation method thereof |
| CN106509607B (en) * | 2016-11-03 | 2020-05-22 | 武夷学院 | Instant millet congee and preparation method thereof |
| CN106578950A (en) * | 2016-12-05 | 2017-04-26 | 中国农业大学 | Instant millet porridge and preparation method thereof |
| CN106819805A (en) * | 2016-12-30 | 2017-06-13 | 天津中科云健康装备科技有限公司 | Vitrescence vacuum drying matrimony vine rice instant gruel |
| CN106993751A (en) * | 2017-04-12 | 2017-08-01 | 新疆丰谷丝路农业科技有限公司 | Freeze method, fast food milled congee of milled congee and preparation method thereof |
| CN108208554A (en) * | 2017-12-15 | 2018-06-29 | 浙江工商大学 | A kind of processing method of fast food the Liao Dynasty ginseng milled congee |
| CN108719803A (en) * | 2018-06-13 | 2018-11-02 | 湖南省筐百福生态农业开发有限公司 | A kind of preparing fast food black rice porridge and preparation method thereof |
| 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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Application publication date: 20150429 |