CN107467514A - A kind of preparation method of the instant porridge of potato and buckwheat ratio mixing - Google Patents
A kind of preparation method of the instant porridge of potato and buckwheat ratio mixing Download PDFInfo
- Publication number
- CN107467514A CN107467514A CN201710928289.7A CN201710928289A CN107467514A CN 107467514 A CN107467514 A CN 107467514A CN 201710928289 A CN201710928289 A CN 201710928289A CN 107467514 A CN107467514 A CN 107467514A
- Authority
- CN
- China
- Prior art keywords
- buckwheat
- potato
- instant porridge
- preparation
- ratio mixing
- Prior art date
- 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.)
- Pending
Links
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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- 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
Abstract
A kind of preparation method of the instant porridge mixed the invention provides potato and buckwheat ratio, first, having used buckwheat, improves the nutritional ingredient of cereal；Second, buckwheat is pre-processed, the nutriments such as matrimony vine, Chinese yam are wrapped in the outer surface of buckwheat by lophatherum gracile liquid, lift the nutritive value of buckwheat, king-sized influence will not be produced on the taste of instant porridge simultaneously, teenager likes edible, a small amount of amylase is added, the adhesiveness on buckwheat surface can be increased；Third, using microwave secondary operation technology, cooperated with Twin-Screw Extrusion Technology, the instant porridge finished product rehydration effect of making is good.
Description
Technical field
The present invention relates to field of food, especially, is related to a kind of making side of the instant porridge of potato and buckwheat ratio mixing
Method.
Background technology
Congee is that people like and can to retain a kind of eating method of nutrition, after congee is endured, floats one layer of exquisiteness, sticky, shape above
Such as the material of lubricate, it is called " rice bran oil " in the traditional Chinese medical science, is commonly called as congee oil.Many people take exception to it, and in fact, it has very strong
Tonic effect, it can be matched in excellence or beauty with ginseng soup.Eating congee is beneficial to body, and the facial features of people can be allowed plentiful glossy, nourish thin and weak body
Body, increase strength, take a tonic or nourishing food to build up one's health the required of human body, increase the life-span, promote towards the peace and quiet softness of body is entered, it is peaceful and comfortable that people can know from experience for this
Diet, be advantageous to moisten larynx kiss, mediation body helpful to human body, upper and lower tonneau, and eliminate chill.Eating congee can be warm
The taste of people, people is helped to digest the having indigestion in stomach.Eating congee can allow people's larynx kiss to be stained with profit, and very thirsty feels to be eliminated, breath
The phenomenon not stagnated, one's voice in speech is clear, high-spirited.The food of people is enriched, allows hunger to eliminate at once.Prevent constipation.It is dilute
Meal contains substantial amounts of moisture, on ordinary days to drink porridge more, in addition to the only famine that can fill the stomach, moreover it is possible to kept the skin wet for body, effectively prevent constipation.
When it is cold, gets up drink one bowl of hot congee early in the morning, warming, increase body resisting cold ability can be helped, flu of catching cold can be prevented.
Chinese invention patent CN201410097041.7 discloses a kind of preparation method of full cereal fast food instant porridge, the party
Instant porridge is made with single variety or multi items blended grain in method, nutritious, beneficial to human body.But the instant porridge is not right
Specific effect of manufactured instant porridge is analyzed, it is simple using instant porridge made of cereal in terms of the collocation of nutrient
Also still there is room for promotion, therefore be necessary to continue to make further research to the composition and preparation method of instant porridge.
The content of the invention
Present invention aims at a kind of preparation method for the instant porridge for providing potato and the mixing of buckwheat ratio, to solve technology
Problem.
A kind of preparation method of the instant porridge of potato and buckwheat ratio mixing, comprises the following steps：
A, buckwheat pre-treatment：Buckwheat through over cleaning and is dried, carries out primary comminution, size controlling is in below 1mm；
B, treatment fluid is prepared：Homogeneous after salt, amylase, Chinese yam, matrimony vine, lophatherum gracile and gold carp soup are stirred, is obtained everywhere
Manage liquid；
C, buckwheat pre-processes：Buckwheat after primary comminution is poured into treatment fluid, after impregnating 10-20min, concentrates and sprays dry
It is dry；
D, crush：Pretreated buckwheat is crossed into 325 mesh sieves after pulverizer crushes；
E, the potato after crushing and buckwheat are added into twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity, squeezes
Press screw speed, the rotating speed of cutting machine, by material at the template that twin (double) screw extruder exports extrusion molding；Drying is cold
But, coarse cereals piece is obtained；
F, after-treatment：Coarse cereals piece after will be predrying carries out microwave high-temperature processing, setting microwave temperature 185-200 DEG C it
Between, frequency 3-5GHz, processing time is in the 40-60 seconds；
G, cool down：The coarse cereals piece of baking out is cooled to normal temperature, you can.
Preferably, in described step b, the percentage by weight of each raw material is in treatment fluid：Salt 1-3%, amylase
0.1-0.3%, Chinese yam 3-8%, matrimony vine 0.5-2%, lophatherum gracile 2-6% and gold carp soup surplus.
Preferably, in described step c, the mass ratio for the treatment of fluid and buckwheat is（2-5）：1.
Preferably, in described step e, the rotating speed of cutting machine is 3500-4000rpm.
Preferably, in described potato and the instant porridge of buckwheat ratio mixing, the percentage by weight of buckwheat is 25-40%, soil
The percentage by weight of the full powder of beans is 60-75%.
Potato full-powder is one kind in dehydrated potato products.It is cleaned, remove the peel, choose using fresh potato as raw material
Select, cut into slices, rinsing, precooking, cooling down, boiling, smashing the technical process such as mud, through fine particulate, piece obtained by dehydrating consider to be worth doing shape or
Powdery product system is referred to as potato full-powder.It remains the integrality of potato cell, potato full-powder is remained day
Right potato its be applied to quick-frozen food, dilated food, bread, bait, fast food, baby food etc..
The invention has the advantages that：First, having used buckwheat, the nutritional ingredient of cereal is improved；Second, by buckwheat
Pre-processed, the nutriments such as matrimony vine, Chinese yam are wrapped in the outer surface of buckwheat by lophatherum gracile liquid, lift the nutrition of buckwheat
Value, while king-sized influence will not be produced on the taste of instant porridge, teenager likes edible, adds a small amount of amylase,
The adhesiveness on buckwheat surface can be increased；Third, using microwave secondary operation technology, cooperated with Twin-Screw Extrusion Technology, system
The instant porridge finished product rehydration effect of work is good, can rehydration be edible in 3-5min under brewed in hot water, and smooth in appearance, without miscellaneous
Matter, glossy, profile is similar to the grain of rice, brews soft rear mouthfeel, glutinous cunning, tasty approximate small fire and cooks gruel slowly.
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.
Embodiment
Embodiments of the invention are described in detail below, but the present invention can be limited and covered according to claim
Multitude of different ways implement.
Embodiment 1
A kind of preparation method of the instant porridge of potato and buckwheat ratio mixing, comprises the following steps：
A, buckwheat pre-treatment：Buckwheat through over cleaning and is dried, carries out primary comminution, size controlling is in below 1mm；
B, treatment fluid is prepared：Homogeneous after salt, amylase, Chinese yam, matrimony vine, lophatherum gracile and gold carp soup are stirred, is obtained everywhere
Manage liquid；
C, buckwheat pre-processes：Buckwheat after primary comminution is poured into treatment fluid, after impregnating 15min, concentrates and is spray-dried；
D, crush：Pretreated buckwheat is crossed into 325 mesh sieves after pulverizer crushes；
E, the potato after crushing and buckwheat are added into twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity, squeezes
Press screw speed, the rotating speed of cutting machine, by material at the template that twin (double) screw extruder exports extrusion molding；Drying is cold
But, coarse cereals piece is obtained；
F, after-treatment：Coarse cereals piece after will be predrying carries out microwave high-temperature processing, and setting microwave temperature is between 190 DEG C, frequency
Rate is 4GHz, and processing time was at 45 seconds；
G, cool down：The coarse cereals piece of baking out is cooled to normal temperature, you can.
In described step b, the percentage by weight of each raw material is in treatment fluid：Salt 2.5%, amylase 0.2%, Chinese yam
5%th, matrimony vine 1.5%, lophatherum gracile 4% and gold carp soup surplus.
In described step c, the mass ratio for the treatment of fluid and buckwheat is 3：1.
In described step e, the rotating speed of cutting machine is 3850rpm.
In described potato and the instant porridge of buckwheat ratio mixing, the percentage by weight of buckwheat is 30%, the weight of full potato starch
It is 70% to measure percentage.
Embodiment 2
A kind of preparation method of the instant porridge of potato and buckwheat ratio mixing, comprises the following steps：
A, buckwheat pre-treatment：Buckwheat through over cleaning and is dried, carries out primary comminution, size controlling is in below 1mm；
B, treatment fluid is prepared：Homogeneous after salt, amylase, Chinese yam, matrimony vine, lophatherum gracile and gold carp soup are stirred, is obtained everywhere
Manage liquid；
C, buckwheat pre-processes：Buckwheat after primary comminution is poured into treatment fluid, after impregnating 10min, concentrates and is spray-dried；
D, crush：Pretreated buckwheat is crossed into 325 mesh sieves after pulverizer crushes；
E, the potato after crushing and buckwheat are added into twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity, squeezes
Press screw speed, the rotating speed of cutting machine, by material at the template that twin (double) screw extruder exports extrusion molding；Drying is cold
But, coarse cereals piece is obtained；
F, after-treatment：Coarse cereals piece after will be predrying carries out microwave high-temperature processing, and setting microwave temperature is between 185 DEG C, frequency
Rate is 5GHz, and processing time was at 40 seconds；
G, cool down：The coarse cereals piece of baking out is cooled to normal temperature, you can.
In described step b, the percentage by weight of each raw material is in treatment fluid：Salt 3%, amylase 0.1%, Chinese yam
8%th, matrimony vine 0.5%, lophatherum gracile 6% and gold carp soup surplus.
In described step c, the mass ratio for the treatment of fluid and buckwheat is 2：1.
In described step e, the rotating speed of cutting machine is 4000rpm.
In described potato and the instant porridge of buckwheat ratio mixing, the percentage by weight of buckwheat is 25%, the weight of full potato starch
It is 75% to measure percentage.
Embodiment 3
A kind of preparation method of the instant porridge of potato and buckwheat ratio mixing, comprises the following steps：
A, buckwheat pre-treatment：Buckwheat through over cleaning and is dried, carries out primary comminution, size controlling is in below 1mm；
B, treatment fluid is prepared：Homogeneous after salt, amylase, Chinese yam, matrimony vine, lophatherum gracile and gold carp soup are stirred, is obtained everywhere
Manage liquid；
C, buckwheat pre-processes：Buckwheat after primary comminution is poured into treatment fluid, after impregnating 20min, concentrates and is spray-dried；
D, crush：Pretreated buckwheat is crossed into 325 mesh sieves after pulverizer crushes；
E, the potato after crushing and buckwheat are added into twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity, squeezes
Press screw speed, the rotating speed of cutting machine, by material at the template that twin (double) screw extruder exports extrusion molding；Drying is cold
But, coarse cereals piece is obtained；
F, after-treatment：Coarse cereals piece after will be predrying carries out microwave high-temperature processing, and setting microwave temperature is between 200 DEG C, frequency
Rate is 3GHz, and processing time was at 60 seconds；
G, cool down：The coarse cereals piece of baking out is cooled to normal temperature, you can.
In described step b, the percentage by weight of each raw material is in treatment fluid：Salt 1%, amylase 0.3%, Chinese yam
3%th, matrimony vine 2%, lophatherum gracile 2% and gold carp soup surplus.
In described step c, the mass ratio for the treatment of fluid and buckwheat is 5：1.
In described step e, the rotating speed of cutting machine is 3500rpm.
In described potato and the instant porridge of buckwheat ratio mixing, the percentage by weight of buckwheat is 40%, the weight of full potato starch
It is 60% to measure percentage.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (5)
1. the preparation method of a kind of potato and the instant porridge of buckwheat ratio mixing, it is characterised in that comprise the following steps：
A, buckwheat pre-treatment：Buckwheat through over cleaning and is dried, carries out primary comminution, size controlling is in below 1mm；
B, treatment fluid is prepared：Homogeneous after salt, amylase, Chinese yam, matrimony vine, lophatherum gracile and gold carp soup are stirred, is obtained everywhere
Manage liquid；
C, buckwheat pre-processes：Buckwheat after primary comminution is poured into treatment fluid, after impregnating 10-20min, concentrates and sprays dry
It is dry；
D, crush：Pretreated buckwheat is crossed into 325 mesh sieves after pulverizer crushes；
E, the potato after crushing and buckwheat are added into twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity, squeezes
Press screw speed, the rotating speed of cutting machine, by material at the template that twin (double) screw extruder exports extrusion molding；Drying is cold
But, coarse cereals piece is obtained；
F, after-treatment：Coarse cereals piece after will be predrying carries out microwave high-temperature processing, setting microwave temperature 185-200 DEG C it
Between, frequency 3-5GHz, processing time is in the 40-60 seconds；
G, cool down：The coarse cereals piece of baking out is cooled to normal temperature, you can.
2. the preparation method of potato as claimed in claim 1 and the instant porridge of buckwheat ratio mixing, it is characterised in that described
In step b, the percentage by weight of each raw material is in treatment fluid：Salt 1-3%, amylase 0.1-0.3%, Chinese yam 3-8%, matrimony vine
0.5-2%, lophatherum gracile 2-6% and gold carp soup surplus.
3. the preparation method of potato as claimed in claim 1 and the instant porridge of buckwheat ratio mixing, it is characterised in that described
In step c, the mass ratio for the treatment of fluid and buckwheat is（2-5）：1.
4. the preparation method of potato as claimed in claim 1 and the instant porridge of buckwheat ratio mixing, it is characterised in that described
In step e, the rotating speed of cutting machine is 3500-4000rpm.
5. the preparation method of potato as claimed in claim 1 and the instant porridge of buckwheat ratio mixing, it is characterised in that described
In potato and the instant porridge of buckwheat ratio mixing, the percentage by weight of buckwheat is 25-40%, and the percentage by weight of full potato starch is
60-75%。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710928289.7A CN107467514A (en) | 2017-10-09 | 2017-10-09 | A kind of preparation method of the instant porridge of potato and buckwheat ratio mixing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710928289.7A CN107467514A (en) | 2017-10-09 | 2017-10-09 | A kind of preparation method of the instant porridge of potato and buckwheat ratio mixing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107467514A true CN107467514A (en) | 2017-12-15 |
Family
ID=60606144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710928289.7A Pending CN107467514A (en) | 2017-10-09 | 2017-10-09 | A kind of preparation method of the instant porridge of potato and buckwheat ratio mixing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107467514A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480788A (en) * | 2019-01-28 | 2020-08-04 | 上海九穗农业科技有限公司 | Nutritional rice porridge suitable for children to exercise and chew and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN106261588A (en) * | 2016-10-09 | 2017-01-04 | 李志军 | A kind of brown rice and the preparation method of full potato starch mixotrophism medicated porridge |
| CN106418153A (en) * | 2016-10-09 | 2017-02-22 | 李志军 | Preparation method of mixed unpolished rice-buckwheat nutrition porridge |
-
2017
- 2017-10-09 CN CN201710928289.7A patent/CN107467514A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN106261588A (en) * | 2016-10-09 | 2017-01-04 | 李志军 | A kind of brown rice and the preparation method of full potato starch mixotrophism medicated porridge |
| CN106418153A (en) * | 2016-10-09 | 2017-02-22 | 李志军 | Preparation method of mixed unpolished rice-buckwheat nutrition porridge |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480788A (en) * | 2019-01-28 | 2020-08-04 | 上海九穗农业科技有限公司 | Nutritional rice porridge suitable for children to exercise and chew and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103815299B (en) | A kind of method of full cereal instant nutrition gruel | |
| CN106360349A (en) | Preparation method of nutrition porridge mixing brown rice and quinoa | |
| CN106261588A (en) | A kind of brown rice and the preparation method of full potato starch mixotrophism medicated porridge | |
| CN105285707A (en) | Potato whole powder fine dried noodles and processing method thereof | |
| CN104256361B (en) | Additive-free five cereals nutrient instant noodles and production method thereof | |
| CN105767900A (en) | Nutrition-balanced instant health-preserving rice and preparation method thereof | |
| CN104957344A (en) | Extruded and puffed syrup-coated food prepared by using germinated brown rice as raw material and preparation method thereof | |
| CN104222907B (en) | A kind of sweet potato paste and preparation method | |
| CN103907854B (en) | A kind of ginseng tonic extrusion and puffing food and manufacture craft thereof | |
| CN105995552A (en) | Buckwheat non-fried puffed food and preparation method thereof | |
| KR101093600B1 (en) | One-time using cup scorched rice using lotus roots and method for making thereof | |
| CN106360350A (en) | Method for preparing brown rice and oat mixed nutritional porridge | |
| KR100924752B1 (en) | Rice noodles adding chinese yam and Preparation method thereof | |
| KR101689483B1 (en) | Instant Noodel made of sweet potato and unpolished rice and method for manufacturing thereof | |
| CN107495222A (en) | A kind of preparation method of potato and the instant porridge of purple potato ratio mixing | |
| CN107467514A (en) | A kind of preparation method of the instant porridge of potato and buckwheat ratio mixing | |
| CN107455667A (en) | A kind of preparation method of potato and the instant porridge of oat ratio mixing | |
| CN105901516A (en) | Nutritional instant congee rich in colored wheat bran dietary fibers, and production method thereof | |
| KR102139707B1 (en) | Process for preparing sweet potato noodel | |
| CN107373359A (en) | The processing method of purple Chinese yam sweet tea buckwheat nutrition fine dried noodles | |
| CN104839687B (en) | A kind of preparation method of instant complex type sweet corn egg drop soup | |
| CN106418153A (en) | Preparation method of mixed unpolished rice-buckwheat nutrition porridge | |
| CN107495104A (en) | A kind of preparation method of the instant porridge of potato and corn ratio mixing | |
| CN106262156A (en) | A kind of brown rice and the preparation method of Rhizoma Steudnerae Henryanae mixotrophism medicated porridge | |
| CN108991386A (en) | A kind of logical enteron aisle health instant porridge and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171215 |
|
| WD01 | Invention patent application deemed withdrawn after publication |