CN105266025A - Coffee flavored solid instant eight-ingredient porridge and preparation method thereof - Google Patents
Coffee flavored solid instant eight-ingredient porridge and preparation method thereof Download PDFInfo
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- CN105266025A CN105266025A CN201510668702.1A CN201510668702A CN105266025A CN 105266025 A CN105266025 A CN 105266025A CN 201510668702 A CN201510668702 A CN 201510668702A CN 105266025 A CN105266025 A CN 105266025A
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- 239000007787 solid Substances 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000004615 ingredient Substances 0.000 title abstract 5
- 235000021395 porridge Nutrition 0.000 title abstract 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- 229940094199 black currant oil Drugs 0.000 claims abstract description 15
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 13
- 235000010388 propyl gallate Nutrition 0.000 claims abstract description 12
- 235000000832 Ayote Nutrition 0.000 claims abstract description 10
- 244000178993 Brassica juncea Species 0.000 claims abstract description 10
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims abstract description 10
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 10
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 10
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 8
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 235000019713 millet Nutrition 0.000 claims abstract description 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 7
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 7
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 7
- 239000009636 Huang Qi Substances 0.000 claims abstract description 7
- 241000502073 Tripterospermum Species 0.000 claims abstract description 7
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 7
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000004904 shortening Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 24
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 15
- 240000004244 Cucurbita moschata Species 0.000 claims description 9
- 239000008373 coffee flavor Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 229930006000 Sucrose Natural products 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
- 239000003814 drug Substances 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 4
- 240000001980 Cucurbita pepo Species 0.000 claims description 3
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000020354 squash Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 10
- 235000005911 diet Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000021152 breakfast Nutrition 0.000 abstract description 2
- 230000000378 dietary effect Effects 0.000 abstract description 2
- 241000219122 Cucurbita Species 0.000 abstract 1
- 241000244155 Taenia Species 0.000 abstract 1
- 235000010722 Vigna unguiculata Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000000473 propyl gallate Substances 0.000 abstract 1
- 229940075579 propyl gallate Drugs 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a coffee flavored solid instant eight-ingredient porridge which is prepared from the following raw materials in parts by weight: 80-100 parts of glutinous rice, 80-100 parts of black millet, 80-100 parts of glutinous millet, 40-45 parts of peanut kernels, 40-45 parts of black-eyed peas, 50-55 parts of small red beans, 20-25 parts of lotus seeds, 20-25 parts of red dates, 0.7-0.9 part of rhizoma pinelliae, 0.9-1 part of radix astragali, 0.6-0.8 part of folium ginkgo, 0.8-0.9 part of japanese tripterospermum herb, 0.5-0.7 part of caulis bambusae in taenia, 20-25 parts of coffee beans, 25-30 parts of pumpkins, 10-15 parts of leaf mustard, 8-10 parts of black currant oil, 6-7 parts of powered white granulated sugar, and an appropriate amount of propyl gallate, citric acid, and shortening. The prepared instant eight-ingredient porridge is solid in state, and can be eaten when brewed with boiling water for 7-8 minutes or slightly cooked for 2-3 minutes. The simple and convenient consumption method of the eight-ingredient porridge meets the completely new concept of modern people's dietary structure and the coffee flavored solid instant eight-ingredient porridge is a convenient food for family travel and breakfast.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of coffee flavor convenient solid mixed congee and preparation method thereof.
Background technology
Mixed congee is the traditional food of China, be a kind of by various food endure to congee, traditional mixed congee takes fiery, time-consuming, effort, do not meet modern raw fast allegro demand, and seen mixed congee is the liquid liquid mixed congee packed with pop can etc. mostly on domestic and international market, this packing cost is high, and transport is carried also cumbersome, not only take material but also require great effort, nutritive loss is also more.Although mixed congee has embodied a concentrated reflection of the feature of traditional food, product has been massivized, and existing product is due to taste tradition, and kind is dull, can not meet the growing market demand.Polyunsaturated fatty acid is the necessary aliphatic acid of human body, and it can not synthesize in vivo, by food supply, must play very important effect to the health of human body.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of coffee flavor convenient solid mixed congee and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of coffee flavor convenient solid mixed congee, be made up of following raw material:
Glutinous rice 80-100, black millet 80-100, Semen setariae 80-100, peanut bean 40-45, river beans 40-45, red bean 50-55, lotus seeds 20-25, red date 20-25, Rhizoma Pinelliae Fermentata 0.7-0.9, Radix Astragali 0.9-1, ginkgo leaf 0.6-0.8, japanese tripterospermum herb 0.8-0.9, caulis bambusae in taenian 0.5-0.7, coffee bean 20-25, pumpkin 25-30, leaf mustard 10-15, blackcurrant oil 8-10, white sugar powder 6-7, n-propyl gallate is appropriate, citric acid is appropriate, shortening is appropriate.
The preparation method of described a kind of coffee flavor convenient solid mixed congee, comprises the following steps:
(1) Rhizoma Pinelliae Fermentata, the Radix Astragali, ginkgo leaf, japanese tripterospermum herb, caulis bambusae in taenian are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder;
(2) coffee bean big fire is fried the taking-up in 2-3 minute that stir-fries and grind to obtain roasted coffee powder; By after squash tissue slice boiling rapidly freeze-drying grind to obtain pumpkin freeze-dried powder, get leaf mustard dry chopping end for subsequent use;
(3) get n-propyl gallate and citric acid to mix in 2:1 ratio and both total amounts are the 0.8%-1.2% of blackcurrant oil, blackcurrant oil is divided into two parts by 5:1, get aliquot add n-propyl gallate and citric acid intermixture and heat make it abundant dissolving after pour into more one large stir for subsequent use;
(4) rice and flour 1-2cm was not had to soak 24h with 60-70 DEG C of warm water after glutinous rice, black millet, Semen setariae being eluriated, be about 40% to moisture, drain excessive moisture in rice with screen cloth, at shortening temperature 180-190 DEG C, fried well-done rear de-oiling is for subsequent use respectively; Get red date, that lotus seeds clean stoning post-drying is for subsequent use;
(5) 24h is brewed by adding boiling water according to total amount 1:1 after peanut bean, Jiang Dou, red bean mixing, 30min is steamed after water suction completely, send into-30 DEG C again--quick-frozen in the low temperature refrigerator of 40 DEG C, make fully charge inside and outside beans, then be placed in distillation in air blast thermostatic drying chamber to thaw 3-5min, quick-frozen, thaw so repeatedly 5-8 time after its structure is determined substantially at 80 DEG C drying until water content is for subsequent use lower than 6%;
(6) rice class, beans, red date, lotus seeds surface uniform are added traditional Chinese medicine powder, roasted coffee powder, pumpkin freeze-dried powder, leaf mustard end, white sugar powder after spraying upper step (1) gained blackcurrant oil and remain each raw material and fully mix and vacuumize packaging and get final product.
Advantage of the present invention is:
What the present invention developed facilitates mixed congee to belong to solid-state version, according to the batching of traditional mixed congee, different food of savoring is made the various matured food that facilitates through different processing technologys such as fried or freeze-drying, brew 7-8min with boiling water or slightly boil 2-3min and edible, eating method has catered to the brand-new idea of modern people's dietary structure simply and easily, being the ultimate food that " balanced nutrients, Science diet " is particular about in the life of modern city house, is the instant food of travelling and family's breakfast.
The blackcurrant oil that the present invention adds is rich in polyunsaturated fatty acid, being the good source of the necessary aliphatic acid of human body, improving the non-oxidizability of blackcurrant oil by adding n-propyl gallate, improve storage capacity, and do not present peculiar smell; The iron ion that the citric acid added can forfend in n-propyl gallate and food forms violet complex and causes food look to become.
Add coffee bean in the present invention and make mixed congee fragrance with coffee when edible, the taste optimizing mixed congee has the effect produced refreshing effect to the mind simultaneously.In addition, the present invention with the addition of multiple Chinese herbal medicine in process, have with stomach preventing or arresting vomiting, dissolving lump and resolving mass, promoting blood circulation and stopping pain, astringe the lung relieving asthma, effect of heat-clearing invigorating the spleen.
Detailed description of the invention
A kind of coffee flavor convenient solid mixed congee, be made up of following weight portion (kilogram) raw material:
Glutinous rice 80, black millet 80, Semen setariae 80, peanut bean 40, river beans 40, red bean 50, lotus seeds 20, red date 20, Rhizoma Pinelliae Fermentata 0.7, the Radix Astragali 0.9, ginkgo leaf 0.6, japanese tripterospermum herb 0.8, caulis bambusae in taenian 0.5, coffee bean 20, pumpkin 25, leaf mustard 10, blackcurrant oil 8, white sugar powder 6, n-propyl gallate is appropriate, citric acid is appropriate, shortening is appropriate.
The preparation method of described a kind of coffee flavor convenient solid mixed congee, comprises the following steps:
(1) Rhizoma Pinelliae Fermentata, the Radix Astragali, ginkgo leaf, japanese tripterospermum herb, caulis bambusae in taenian are added 6 times of water big fire decoct 1 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder;
(2) coffee bean big fire is fried stir-fry to take out for 2 minutes and grind to obtain roasted coffee powder; By after squash tissue slice boiling rapidly freeze-drying grind to obtain pumpkin freeze-dried powder, get leaf mustard dry chopping end for subsequent use;
(3) get n-propyl gallate and citric acid to mix in 2:1 ratio and both total amounts are 0.8%% of blackcurrant oil, blackcurrant oil is divided into two parts by 5:1, get aliquot add n-propyl gallate and citric acid intermixture and heat make it abundant dissolving after pour into more one large stir for subsequent use;
(4) do not have rice and flour 1cm to soak 24h with 60 DEG C of warm water after glutinous rice, black millet, Semen setariae being eluriated, and be about 40% to moisture, drain excessive moisture in rice with screen cloth, at shortening temperature 180 DEG C, distinguished fried well-done rear de-oiling for subsequent use; Get red date, that lotus seeds clean stoning post-drying is for subsequent use;
(5) 24h is brewed by adding boiling water according to total amount 1:1 after peanut bean, Jiang Dou, red bean mixing, 30min is steamed after water suction completely, send into-30 DEG C again--quick-frozen in the low temperature refrigerator of 40 DEG C, make fully charge inside and outside beans, then be placed in distillation in air blast thermostatic drying chamber to thaw 3min, quick-frozen, thaw so repeatedly 5 times dry until water content is for subsequent use lower than 6% at 80 DEG C after its structure is determined substantially;
(6) rice class, beans, red date, lotus seeds surface uniform are added traditional Chinese medicine powder, roasted coffee powder, pumpkin freeze-dried powder, leaf mustard end, white sugar powder after spraying upper step (1) gained blackcurrant oil and remain each raw material and fully mix and vacuumize packaging and get final product.
Claims (2)
1. a coffee flavor convenient solid mixed congee, is characterized in that being made up of following raw material:
Glutinous rice 80-100, black millet 80-100, Semen setariae 80-100, peanut bean 40-45, river beans 40-45, red bean 50-55, lotus seeds 20-25, red date 20-25, Rhizoma Pinelliae Fermentata 0.7-0.9, Radix Astragali 0.9-1, ginkgo leaf 0.6-0.8, japanese tripterospermum herb 0.8-0.9, caulis bambusae in taenian 0.5-0.7, coffee bean 20-25, pumpkin 25-30, leaf mustard 10-15, blackcurrant oil 8-10, white sugar powder 6-7, n-propyl gallate is appropriate, citric acid is appropriate, shortening is appropriate.
2. the preparation method of a kind of coffee flavor convenient solid mixed congee according to claim 1, is characterized in that comprising the following steps:
(1) Rhizoma Pinelliae Fermentata, the Radix Astragali, ginkgo leaf, japanese tripterospermum herb, caulis bambusae in taenian are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder;
(2) coffee bean big fire is fried the taking-up in 2-3 minute that stir-fries and grind to obtain roasted coffee powder; By after squash tissue slice boiling rapidly freeze-drying grind to obtain pumpkin freeze-dried powder, get leaf mustard dry chopping end for subsequent use;
(3) get n-propyl gallate and citric acid to mix in 2:1 ratio and both total amounts are the 0.8%-1.2% of blackcurrant oil, blackcurrant oil is divided into two parts by 5:1, get aliquot add n-propyl gallate and citric acid intermixture and heat make it abundant dissolving after pour into more one large stir for subsequent use;
(4) rice and flour 1-2cm was not had to soak 24h with 60-70 DEG C of warm water after glutinous rice, black millet, Semen setariae being eluriated, be about 40% to moisture, drain excessive moisture in rice with screen cloth, at shortening temperature 180-190 DEG C, fried well-done rear de-oiling is for subsequent use respectively; Get red date, that lotus seeds clean stoning post-drying is for subsequent use;
(5) 24h is brewed by adding boiling water according to total amount 1:1 after peanut bean, Jiang Dou, red bean mixing, 30min is steamed after water suction completely, send into-30 DEG C again--quick-frozen in the low temperature refrigerator of 40 DEG C, make fully charge inside and outside beans, then be placed in distillation in air blast thermostatic drying chamber to thaw 3-5min, quick-frozen, thaw so repeatedly 5-8 time after its structure is determined substantially at 80 DEG C drying until water content is for subsequent use lower than 6%;
(6) rice class, beans, red date, lotus seeds surface uniform are added traditional Chinese medicine powder, roasted coffee powder, pumpkin freeze-dried powder, leaf mustard end, white sugar powder after spraying upper step (1) gained blackcurrant oil and remain each raw material and fully mix and vacuumize packaging and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510668702.1A CN105266025A (en) | 2015-10-13 | 2015-10-13 | Coffee flavored solid instant eight-ingredient porridge and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510668702.1A CN105266025A (en) | 2015-10-13 | 2015-10-13 | Coffee flavored solid instant eight-ingredient porridge and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105266025A true CN105266025A (en) | 2016-01-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510668702.1A Withdrawn CN105266025A (en) | 2015-10-13 | 2015-10-13 | Coffee flavored solid instant eight-ingredient porridge and preparation method thereof |
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| CN (1) | CN105266025A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112913914A (en) * | 2021-02-09 | 2021-06-08 | 五大连池风景区铭膳豆制品有限公司 | Frozen fresh corn food raw material and preparation method and application thereof |
-
2015
- 2015-10-13 CN CN201510668702.1A patent/CN105266025A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112913914A (en) * | 2021-02-09 | 2021-06-08 | 五大连池风景区铭膳豆制品有限公司 | Frozen fresh corn food raw material and preparation method and application thereof |
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Application publication date: 20160127 |
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