CN106418153A - Preparation method of mixed unpolished rice-buckwheat nutrition porridge - Google Patents
Preparation method of mixed unpolished rice-buckwheat nutrition porridge Download PDFInfo
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- CN106418153A CN106418153A CN201610876932.1A CN201610876932A CN106418153A CN 106418153 A CN106418153 A CN 106418153A CN 201610876932 A CN201610876932 A CN 201610876932A CN 106418153 A CN106418153 A CN 106418153A
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- 235000016709 nutrition Nutrition 0.000 title abstract description 22
- 230000035764 nutrition Effects 0.000 title abstract description 19
- 235000021395 porridge Nutrition 0.000 title abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 20
- 230000008014 freezing Effects 0.000 claims abstract description 20
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- 239000000463 material Substances 0.000 claims description 37
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- 238000003756 stirring Methods 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 17
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 15
- 238000010298 pulverizing process Methods 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 4
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- 230000000694 effects Effects 0.000 abstract description 11
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- 239000011777 magnesium Substances 0.000 abstract description 4
- 229910052749 magnesium Inorganic materials 0.000 abstract description 4
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- 208000007101 Muscle Cramp Diseases 0.000 abstract description 2
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- 241000699666 Mus <mouse, genus> Species 0.000 description 9
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- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
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- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
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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
Abstract
The invention provides a preparation method of unpolished rice-buckwheat mixed nutrition porridge. The unpolished rice is used so as to improve nutritional compositions of the grains. The preparation method of the unpolished rice-buckwheat mixed nutrition porridge comprises the following steps: pre-treating the unpolished rice, namely freezing the unpolished rice at 5 DEG C below zero so as to cause a small amount of damages to the unpolished rice grains, so that bee-ball-shaped small holes are formed on the unpolished rice grains; and then, treating the pre-treated unpolished rice in a treatment solution which has been prepared in advance, so that the unpolished rice grains are infiltrated by active ingredients of the treatment solution, and the nutritive values of the unpolished rice are thereby improved. The treatment solution prepared in advance is prepared from the following main ingredients: bananas, lemons and paper mulberry fruits; the bananas and the lemons are common fruits; the bananas are rich in potassium and magnesium contents, wherein the potassium is capable of preventing increased blood pressure and muscle spasm, and the magnesium has the effect of relieving fatigue; the lemons are rich in citric acid and vitamin C contents; and the paper mulberry fruits can be directly eaten or used as a traditional Chinese medicine after treatment, and have good effects of reinforcing the bones and muscles, as well as sterilizing. The mixed use of the bananas, the lemons and the paper mulberry fruits has obvious effects of improving movement functions of the people who exercise regularly.
Description
Technical field
The present invention relates to field of food, especially, relate to a kind of brown rice and the preparation method of buckwheat mixotrophism congee.
Background technology
The pollution-free green food that five cereals are well recognized as, natural protein-fat-contained by it, carbohydrate, dimension is raw
Element, the multiple nutritional components such as mineral matter and dietary fiber, meet the rational proportion that human body is taken in, there is high value,
Multiple unrighted acids contained by coarse cereals simultaneously, such as oleic acid, linoleic acid, leukotrienes, with phosphatide, compound sugar, many Taihe county flavones
Deng liveliness proof, material, there is diseases prevention, disease-resistant, enhancing immunity, the effect delaying senility.Although coarse cereals have in terms of nutrition
Numerous advantages, but owing to the mouthfeel of various places people is different, coarse cereals are eaten for a long time for people and cause certain obstacle.As
What what was real accomplishes that coarse food grain is carefully eaten, and does not change again the habits and customs that people are formed for a long time simultaneously, is truly realized convenience, nutrition
It is the problem that people study all the time.China is coarse cereals big producing countries, and the nutritive value of coarse cereals is generally accepted.Mesh
The processing method of front coarse cereals is few, mostly rests on simple processing, admixed together after pulverizing coarse cereals, makes coarse cereal powder,
Or by straight for the mixing of multiple coarse cereal powders next, use general comminutor to granulate, although this processing method remains coarse cereals
Nutritional labeling, but owing to processing is simple, big change is not brought to the institutional framework of coarse cereals, truly not right
The mouthfeel of coarse cereals, digesting and assimilating of nutrition make moderate progress, and simultaneously existing processing method subsequent technique is more complicated, due to
The made rough of comminutor, also needs to be processed by shot blasting in rear technique, also needs to during polishing, granulation
Add binding material, such as starch etc..Edible for coarse cereals rice brings potential safety hazard.Peasant household sells raw grain, on the low side, if
Carry out rational deep processing, it will be greatly promoted the price of coarse cereals, allow grain producer really receive more tangible benefits.
Congee is that people like and can retain a kind of eating method of nutrition, after congee is endured, floats one layer of exquisiteness, sticky, shape above
It such as the material of lubricate, in the traditional Chinese medical science, is called " rice bran oil ", be commonly called as congee oil.It is taken exception to by a lot of people, and in fact, it has very strong
Tonic effect, can match in excellence or beauty with ginseng soup.Eating congee is of value to health, the facial features of people can be allowed plentiful glossy, nourish thin and weak body
Body, increases strength, takes a tonic or nourishing food to build up one's health the required of human body, increases the life-span, promotees towards entering the peace and quiet softness of health, and it is peaceful and comfortable that people can be known from experience for this
Diet, is conducive to moistening larynx kiss, helpful to human body, mediation health, upper and lower tonneau, and eliminates chill.Eating congee can be warm
The taste of people, help people to digest the having indigestion in stomach.Eating congee can allow people's larynx kiss be stained with profit, very thirsty feels to be eliminated, breath
Not having the phenomenon stagnating, one's voice in speech is clear, high-spirited.Enrich the food of people, allow hunger eliminate at once.Prevent constipation.Dilute
Meal contains substantial amounts of moisture, on ordinary days drinks porridge more, decapacitation fill the stomach only hungry outside, moreover it is possible to keep the skin wet for health, effectively prevent constipation.
When it is cold, gets up early in the morning and drink one bowl of hot congee, warming, increase health resisting cold ability can be helped, flu of catching cold can be prevented.
Chinese invention patent CN201410097041.7 discloses the preparation method of a kind of full cereal instant nutrition gruel, the party
Method makes nutrition porridge with single variety or multi items blended grain, nutritious, beneficial to human body.But this nutrition porridge is not right
The concrete effect of the nutrition porridge made is analyzed, and the simple nutrition porridge using cereal to make is in terms of the collocation of nutrient
Also still there is room for promotion, therefore be necessary to continue composition and the preparation method of nutrition porridge are made and being studied further.
Content of the invention
Present invention aim at providing the preparation method of a kind of brown rice and buckwheat mixotrophism congee, to solve technical problem.
A kind of brown rice and the preparation method of buckwheat mixotrophism congee, comprise the following steps：
A, brown rice are freezing：By brown rice through over cleaning and after drying, put in container and be transferred to the freezing 3-4h of-5 DEG C of refrigerating chambers；
B, preparation treatment fluid：It is added to the water stirring 40-60min after banana, lemon and paper mulberry fruit are pulverized repeatedly, obtain after filtration
Treatment fluid；
C, brown rice pretreatment：Pour the brown rice after freezing in treatment fluid into, stir under speed at 400-500rpm, stir 25-35min
Rear filtering and drying brown rice, brown rice is 1 with the weight ratio for the treatment of fluid：（20-30）；
D, pulverizing：By pretreated brown rice and the buckwheat cleaning up, after pulverizer is pulverized, cross 60 mesh sieves；
E, extruded：Material after pulverizing adds twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity
Scope is as follows, two 67-70 DEG C of districts, 145-150 DEG C of 3rd district, 147-150 DEG C of 4th district, 68-70 DEG C of 5th district, 40-42 DEG C of 6th district,
Control die head temperature 77-79 DEG C, die pressure is 6.5-6.8MPa, sets feed rate as 16-21kg/h, and extruding screw turns
Speed scope between 140-160rpm, material extrusion molding at the template that twin (double) screw extruder exports；
F, predrying：The material of cutting forming is dried by drying machine, control material water content 18-20% it
Between；
G, baking：Toasting the material after predrying, setting baking temperature is between 185-200 DEG C, and baking time exists
The 35-50 second；
H, cooling：Baking finished product out is cooled to normal temperature.
Preferably, in described step b, in described treatment fluid, the percentage by weight of each raw material is respectively：Banana 6-
10%th, lemon 1-2%, paper mulberry fruit 1-3%, water surplus.
Preferably, in described step e, the rotating speed of cutting machine is 2350-2500rpm.
Preferably, in described brown rice and buckwheat mixotrophism congee, the percentage by weight of brown rice is 55-75%, the weight of buckwheat
Amount percentage is 25-45%.
The invention have the advantages that：System with the full cereal instant nutrition gruel that CN201410097041.7 discloses
Preparation Method is compared, and the present invention differs primarily in that, one is the use of brown rice, improves the nutritional labeling of cereal；Two is by rough
Meter Jin Hang pre-processes, and first brown rice is carried out-5 DEG C of freezings, makes granulation be destroyed on a small quantity, produces the spherical aperture of honeybee, then
Brown rice is processed in the treatment fluid preparing in advance, the active ingredient in treatment fluid is immersed in brown rice, promote brown rice
Nutritive value；Three is that the treatment fluid prepared is mainly composed of banana, lemon and paper mulberry fruit, and wherein banana and lemon are conventional
Fruit, banana is rich in potassium and magnesium, and potassium can prevent blood pressure from rising and muscle cramp, and magnesium then has the effect of dispelling fatigue, and lemon is rich
Containing citric acid and vitamin C, and paper mulberry fruit both edible process after and also can use as Chinese medicine, there is good strengthening the bones and muscles
And bactericidal effect, after being used in mixed way, effect is promoted to the crowd movement's function taking regular exercise notable.
In addition to objects, features and advantages described above, the present invention also has other objects, features and advantages.
The present invention is further detailed explanation below.
Detailed description of the invention
Hereinafter embodiments of the invention are described in detail, but the present invention can limit according to claim and cover
Multitude of different ways implement.
Embodiment 1
A kind of brown rice and the preparation method of buckwheat mixotrophism congee, comprise the following steps：
A, brown rice are freezing：By brown rice through over cleaning and after drying, put in container and be transferred to the freezing 3.5h of-5 DEG C of refrigerating chambers；
B, preparation treatment fluid：It is added to the water stirring 50min after banana, lemon and paper mulberry fruit are pulverized repeatedly, obtain everywhere after filtration
Reason liquid；
C, brown rice pretreatment：Pour the brown rice after freezing in treatment fluid into, stir under speed at 480pm, filter simultaneously after stirring 30min
Drying brown rice, brown rice is 1 with the weight ratio for the treatment of fluid：25；
D, pulverizing：By pretreated brown rice and the buckwheat cleaning up, after pulverizer is pulverized, cross 60 mesh sieves；
E, extruded：Material after pulverizing adds twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity
Scope is as follows, two 67-70 DEG C of districts, 145-150 DEG C of 3rd district, 147-150 DEG C of 4th district, 68-70 DEG C of 5th district, 40-42 DEG C of 6th district,
Control die head temperature 77-79 DEG C, die pressure is 6.6MPa, sets feed rate as 20kg/h, and the extruding screw range of speeds exists
Between 140-160rpm, material extrusion molding at the template that twin (double) screw extruder exports；
F, predrying：The material of cutting forming is dried by drying machine, control material water content 18.5-19% it
Between；
G, baking：Toasting the material after predrying, setting baking temperature is between 185-190 DEG C, and baking time is 40
Second；
H, cooling：Baking finished product out is cooled to normal temperature.
In described step b, in described treatment fluid, the percentage by weight of each raw material is respectively：Banana the 8%th, lemon
1.8/%th, paper mulberry fruit the 1.5%th, water surplus.
In described step e, the rotating speed of cutting machine is 2400rpm.
In described brown rice and buckwheat mixotrophism congee, the percentage by weight of brown rice is 60%, and the percentage by weight of buckwheat is
40%.
Embodiment 2
A kind of brown rice and the preparation method of buckwheat mixotrophism congee, comprise the following steps：
A, brown rice are freezing：By brown rice through over cleaning and after drying, put in container and be transferred to the freezing 3h of-5 DEG C of refrigerating chambers；
B, preparation treatment fluid：It is added to the water stirring 60min after banana, lemon and paper mulberry fruit are pulverized repeatedly, obtain everywhere after filtration
Reason liquid；
C, brown rice pretreatment：Pour the brown rice after freezing in treatment fluid into, stir under speed at 400pm, filter simultaneously after stirring 35min
Drying brown rice, brown rice is 1 with the weight ratio for the treatment of fluid：20；
D, pulverizing：By pretreated brown rice and the buckwheat cleaning up, after pulverizer is pulverized, cross 60 mesh sieves；
E, extruded：Material after pulverizing adds twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity
Scope is as follows, two 67-70 DEG C of districts, 145-150 DEG C of 3rd district, 147-150 DEG C of 4th district, 68-70 DEG C of 5th district, 40-42 DEG C of 6th district,
Control die head temperature 77-79 DEG C, die pressure is 6.8MPa, sets feed rate as 16kg/h, and the extruding screw range of speeds exists
Between 140-160rpm, material extrusion molding at the template that twin (double) screw extruder exports；
F, predrying：The material of cutting forming is dried by drying machine, control material water content 18-18.5% it
Between；
G, baking：Toasting the material after predrying, setting baking temperature is between 195-200 DEG C, and baking time exists
35 seconds；
H, cooling：Baking finished product out is cooled to normal temperature.
In described step b, in described treatment fluid, the percentage by weight of each raw material is respectively：Banana the 6%th, lemon is the 2%th,
Paper mulberry fruit the 3%th, water surplus.
In described step e, the rotating speed of cutting machine is 2350rpm.
In described brown rice and buckwheat mixotrophism congee, the percentage by weight of brown rice is 55%, and the percentage by weight of buckwheat is
45%.
Embodiment 3
A kind of brown rice and the preparation method of buckwheat mixotrophism congee, comprise the following steps：
A, brown rice are freezing：By brown rice through over cleaning and after drying, put in container and be transferred to the freezing 4h of-5 DEG C of refrigerating chambers；
B, preparation treatment fluid：It is added to the water stirring 40min after banana, lemon and paper mulberry fruit are pulverized repeatedly, obtain everywhere after filtration
Reason liquid；
C, brown rice pretreatment：Pour the brown rice after freezing in treatment fluid into, stir under speed at 500rpm, filter after stirring 25min
And brown rice is dried, brown rice is 1 with the weight ratio for the treatment of fluid：30；
D, pulverizing：By pretreated brown rice and the buckwheat cleaning up, after pulverizer is pulverized, cross 60 mesh sieves；
E, extruded：Material after pulverizing adds twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity
Scope is as follows, two 67-70 DEG C of districts, 145-150 DEG C of 3rd district, 147-150 DEG C of 4th district, 68-70 DEG C of 5th district, 40-42 DEG C of 6th district,
Control die head temperature 77-79 DEG C, die pressure is 6.5MPa, sets feed rate as 21kg/h, and the extruding screw range of speeds exists
Between 140-160rpm, material extrusion molding at the template that twin (double) screw extruder exports；
F, predrying：The material of cutting forming is dried by drying machine, control material water content 19-19.5% it
Between；
G, baking：Toasting the material after predrying, setting baking temperature is between 185-190 DEG C, and baking time exists
50 seconds；
H, cooling：Baking finished product out is cooled to normal temperature.
In described step b, in described treatment fluid, the percentage by weight of each raw material is respectively：Banana the 10%th, lemon
1%th, paper mulberry fruit the 1%th, water surplus.
In described step e, the rotating speed of cutting machine is 2500rpm.
In described brown rice and buckwheat mixotrophism congee, the percentage by weight of brown rice is 75%, and the percentage by weight of buckwheat is
25%.
Comparative example 1
By the brown rice in embodiment 1 without pretreatment, directly pulverizing, other conditions are constant.
Comparative example 2
Removing the paper mulberry fruit in embodiment 1, other conditions are constant.
Carrying out mouse stomach test to the nutrition porridge of embodiment 1-3 and comparative example 1-2 below, concrete method of testing is such as
Under：
60 mouse are randomly divided into 6 groups by body weight：Blank group, embodiment 1-3 and comparative example 1-2, often organize 10,
The standard feed sub-cage rearing providing with Beijing Vital River Experimental Animals Technology Co., Ltd., free diet is drunk water.Adaptability
Carry out gavage test after feeding 5 days.
Giving experimental mice gavage every day respectively, mouse timing measures body weight, calculates the amount of gavage, gavage amount according to body weight
For：25g/ day/kg, continuous gavage 30 days.
Continuous gavage 30 days, after last gavage, each group mouse fasting 16 hours（Overnight）, then 1 property gavage gives 50%
Ethanol 12ml/kg body weight, drew materials after 6 hours（Blank group does not deals with, and non-fasting is drawn materials）, test walking weight load,
Urea nitrogen content and hepatic glycogen content.
Result shows, the development difference of each group Mouse Weight is little, and animal activity in process of the test is normal, table without exception
Existing, show nutrition porridge to mouse grow and health has no adverse effects.Concrete walking weight load, urea nitrogen content and liver
Glycogen content test result is as follows：
Continuous gavage 30 days, after last gavage, each group mouse fasting 16 hours（Overnight）, then 1 property gavage gives 50% ethanol
12mL/kg body weight, drew materials after 6 hours（Blank group does not deals with, and non-fasting is drawn materials）, mice burden swimming after testing 30 days
Time, mice serum urea nitrogen content, hepatic glycogen content.
Result shows, the development difference of each group Mouse Weight is little, and animal activity in process of the test is normal, table without exception
Existing, show nutrition porridge to mouse grow and health has no adverse effects.Concrete mice burden swimming time, mice serum urine
Element nitrogen content, hepatic glycogen content test result are as follows：
| Walking weight load（min） | Urea nitrogen content（nmol/L） | Hepatic glycogen content（mg/g） | |
| Blank group | 14.8±0.6 | 15.20±1.68 | 1.89±0.28 |
| Embodiment 1 | 20.8±1.4 | 10.15±1.09 | 2.52±0.48 |
| Embodiment 2 | 20.3±1.2 | 10.25±1.10 | 2.50±0.47 |
| Embodiment 3 | 20.5±1.3 | 10.21±1.12 | 2.50±0.48 |
| Comparative example 1 | 14.3±0.9 | 13.72±1.34 | 1.93±0.36 |
| Comparative example 2 | 18.2±1.1 | 12.99±1.30 | 2.15±0.39 |
By test data above it is recognised that through the present invention pretreatment nutrition porridge motion function promote effect than without
The nutrition porridge of pretreatment is well a lot, and after adding paper mulberry fruit in treatment fluid, motion function promotes effect and significantly improves simultaneously.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.All within the spirit and principles in the present invention, that is made any repaiies
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (5)
1. the preparation method of a brown rice and buckwheat mixotrophism congee, it is characterised in that comprise the following steps：
A, brown rice are freezing：By brown rice through over cleaning and after drying, put in container and be transferred to the freezing 3-4h of-5 DEG C of refrigerating chambers；
B, preparation treatment fluid：It is added to the water stirring 40-60min after banana, lemon and paper mulberry fruit are pulverized repeatedly, obtain after filtration
Treatment fluid；
C, brown rice pretreatment：Pour the brown rice after freezing in treatment fluid into, stir under speed at 400-500rpm, stir 25-35min
Rear filtering and drying brown rice, brown rice is 1 with the weight ratio for the treatment of fluid：（20-30）；
D, pulverizing：By pretreated brown rice and the buckwheat cleaning up, after pulverizer is pulverized, cross 60 mesh sieves；
E, extruded：Material after pulverizing adds twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity
Scope is as follows, two 67-70 DEG C of districts, 145-150 DEG C of 3rd district, 147-150 DEG C of 4th district, 68-70 DEG C of 5th district, 40-42 DEG C of 6th district,
Control die head temperature 77-79 DEG C, die pressure is 6.5-6.8MPa, sets feed rate as 16-21kg/h, and extruding screw turns
Speed scope between 140-160rpm, material extrusion molding at the template that twin (double) screw extruder exports；
F, predrying：The material of cutting forming is dried by drying machine, control material water content 18-20% it
Between；
G, baking：Toasting the material after predrying, setting baking temperature is between 185-200 DEG C, and baking time exists
The 35-50 second；
H, cooling：Baking finished product out is cooled to normal temperature.
2. the preparation method of brown rice as claimed in claim 1 and buckwheat mixotrophism congee, it is characterised in that described step b
In, in described treatment fluid, the percentage by weight of each raw material is respectively：Banana 6-10%, lemon 1-2%, paper mulberry fruit 1-3%, water
Surplus.
3. the preparation method of brown rice as claimed in claim 1 and buckwheat mixotrophism congee, it is characterised in that described step e
In, the rotating speed of cutting machine is 2350-2500rpm.
4. the preparation method of brown rice as claimed in claim 1 and buckwheat mixotrophism congee, it is characterised in that described brown rice and
In buckwheat mixotrophism congee, the percentage by weight of brown rice is 55-75%, and the percentage by weight of buckwheat is 25-45%.
5. the preparation method of brown rice as claimed in claim 1 and buckwheat mixotrophism congee, it is characterised in that include following step
Suddenly：
A, brown rice are freezing：By brown rice through over cleaning and after drying, put in container and be transferred to the freezing 3.5h of-5 DEG C of refrigerating chambers；
B, preparation treatment fluid：It is added to the water stirring 50min after banana, lemon and paper mulberry fruit are pulverized repeatedly, obtain everywhere after filtration
Reason liquid；
C, brown rice pretreatment：Pour the brown rice after freezing in treatment fluid into, stir under speed at 480pm, filter simultaneously after stirring 30min
Drying brown rice, brown rice is 1 with the weight ratio for the treatment of fluid：25；
D, pulverizing：By pretreated brown rice and the buckwheat cleaning up, after pulverizer is pulverized, cross 60 mesh sieves；
E, extruded：Material after pulverizing adds twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity
Scope is as follows, two 67-70 DEG C of districts, 145-150 DEG C of 3rd district, 147-150 DEG C of 4th district, 68-70 DEG C of 5th district, 40-42 DEG C of 6th district,
Control die head temperature 77-79 DEG C, die pressure is 6.6MPa, sets feed rate as 20kg/h, and the extruding screw range of speeds exists
Between 140-160rpm, material extrusion molding at the template that twin (double) screw extruder exports；
F, predrying：The material of cutting forming is dried by drying machine, control material water content 18.5-19% it
Between；
G, baking：Toasting the material after predrying, setting baking temperature is between 185-190 DEG C, and baking time is 40
Second；
H, cooling：Baking finished product out is cooled to normal temperature；
In described step b, in described treatment fluid, the percentage by weight of each raw material is respectively：Banana the 7%th, lemon the 3%th, paper mulberry
Really the 1.5%th, water surplus；
In described step e, the rotating speed of cutting machine is 2400rpm；
In described brown rice and buckwheat mixotrophism congee, the percentage by weight of brown rice is 60%, and the percentage by weight of buckwheat is 40%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467514A (en) * | 2017-10-09 | 2017-12-15 | 江西省谷伊家食品有限公司 | A kind of preparation method of the instant porridge of potato and buckwheat ratio mixing |
| CN107568397A (en) * | 2017-10-10 | 2018-01-12 | 江西省谷伊家食品有限公司 | A kind of preparation method of the ice cream rich in brown rice and buckwheat sequin |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103815299A (en) * | 2014-03-14 | 2014-05-28 | 湖南富马科食品工程技术有限公司 | Production method of whole-grain fast-food nutritional porridge |
| CN105876624A (en) * | 2016-06-20 | 2016-08-24 | 柳州市美食联盟协会 | Appetizing porridge |
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2016
- 2016-10-09 CN CN201610876932.1A patent/CN106418153A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815299A (en) * | 2014-03-14 | 2014-05-28 | 湖南富马科食品工程技术有限公司 | Production method of whole-grain fast-food nutritional porridge |
| CN105876624A (en) * | 2016-06-20 | 2016-08-24 | 柳州市美食联盟协会 | Appetizing porridge |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467514A (en) * | 2017-10-09 | 2017-12-15 | 江西省谷伊家食品有限公司 | A kind of preparation method of the instant porridge of potato and buckwheat ratio mixing |
| CN107568397A (en) * | 2017-10-10 | 2018-01-12 | 江西省谷伊家食品有限公司 | A kind of preparation method of the ice cream rich in brown rice and buckwheat sequin |
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