CN108433014A - Reconstitute the preparation method of type instant gruel - Google Patents
Reconstitute the preparation method of type instant gruel Download PDFInfo
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- CN108433014A CN108433014A CN201810028733.4A CN201810028733A CN108433014A CN 108433014 A CN108433014 A CN 108433014A CN 201810028733 A CN201810028733 A CN 201810028733A CN 108433014 A CN108433014 A CN 108433014A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 50
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 77
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 77
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 71
- 241000209094 Oryza Species 0.000 claims abstract description 65
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 64
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 58
- 235000009566 rice Nutrition 0.000 claims abstract description 58
- 206010055018 Gingival cyst Diseases 0.000 claims abstract description 34
- 210000004907 gland Anatomy 0.000 claims abstract description 34
- 238000007710 freezing Methods 0.000 claims abstract description 32
- 230000008014 freezing Effects 0.000 claims abstract description 32
- 235000013339 cereals Nutrition 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 16
- 230000037396 body weight Effects 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims description 28
- 238000010025 steaming Methods 0.000 claims description 21
- 238000004108 freeze drying Methods 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 8
- 235000010716 Vigna mungo Nutrition 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 239000011812 mixed powder Substances 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000012535 impurity Substances 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000004936 stimulating effect Effects 0.000 abstract description 3
- 238000004821 distillation Methods 0.000 description 13
- 235000013305 food Nutrition 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 206010029164 Nephrotic syndrome Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002497 edematous effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 208000009928 nephrosis Diseases 0.000 description 1
- 231100001027 nephrosis Toxicity 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
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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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of preparation methods reconstituting type instant gruel, the specially preparation method of glutinous rice, gingival cyst of mucous gland in the newborn beans, red bean, river beans instant gruel, so that the appearance of bean or pea is kept complete with Vacuum Freezing ＆ Drying Technology, nutritive loss is less, and the rehydration of instant gruel is preferable.Preparation method includes the following steps：Using Vacuum Freezing ＆ Drying Technology, glutinous rice is prepared；Prepare gingival cyst of mucous gland in the newborn beans；Prepare red bean；Prepare river beans；Using parts by weight as 60 ~ 70 parts of glutinous rice, 15 ~ 25 parts of gingival cyst of mucous gland in the newborn beans, 5 ~ 10 parts of red bean；Tanning obtains initial various grains gruel body after 8 ~ 15 parts of river beans are mixed, and the red bean glutinous rice powder of addition congee body weight 45% ~ 55% boils after being mixed later, obtains various grains gruel.Instant gruel produced by the present invention has the distinctive fragrance of beans, and structural state is uniform, and mouthfeel is soft, without other peculiar smell and impurity；Nutrition of the present invention is more comprehensive, has the effect of tonifying middle-Jiao and Qi, nourishing Yin and moistening lung, spleen benefiting and stimulating the appetite.
Description
Technical field
The present invention relates to instant food preparation fields, specially utilize Vacuum Freezing ＆ Drying Technology, with glutinous rice, gingival cyst of mucous gland in the newborn beans,
Red bean, river beans are that raw material prepares the method for reconstituting type instant gruel.
Background technology
With the development that social progress and modernization industry produce, the family structure of modern society has generally been intended to small
Type and man and wife both employedization, rhythm of life are constantly accelerated, and there is an urgent need to not only save the time but also tasty instant food.It prepares
Reconstitute type instant gruel carry and it is convenient, can be eaten after boiling water reconstitutes immersion, be a kind of completely new, nutrition, strong
Instant food health, without additive, more meeting compatriots' eating habit, market potential is huge, and development prospect is wide.
Invention content
The problem of present invention is long in order to solve existing instant food grains gruel rehydration time, and nutrition retains less, poor taste, provides
A kind of preparation method reconstituting type instant gruel is suitable for morning and evening canteen and uses.
The present invention adopts the following technical scheme that realization：
A kind of preparation method of instant food grains gruel, includes the following steps：
1, the preparation of glutinous rice：Weigh glutinous rice, cleaning；Impregnate 6h；100 DEG C of cooking 17min；- 40 DEG C ~ -30 DEG C freezing 4h ~ 5h；-15
DEG C ~ -5 DEG C of lyophilizations 3.5h ~ 4h, 30 DEG C ~ 35 DEG C parsing-desiccation 3.5h ~ 4h；Obtain the glutinous rice of dry completion；
2, the preparation of gingival cyst of mucous gland in the newborn beans：Weigh gingival cyst of mucous gland in the newborn beans, cleaning；Impregnate 8h；120 DEG C of steaming 8min；- 35 DEG C ~ -30 DEG C freezing 5.5h ~
6.5h；- 15 DEG C ~ -10 DEG C lyophilization 7h ~ 8h；25 DEG C ~ 35 DEG C parsing-desiccation 4h ~ 4.5h；Obtain the gingival cyst of mucous gland in the newborn beans of dry completion；
3, the preparation of red bean：Weigh red bean, cleaning；Impregnate 12h；120 DEG C of steaming 6min；- 40 DEG C ~ -30 DEG C freezing 5h ~ 5.5h；-15
DEG C ~ -5 DEG C of lyophilization 3.5h ~ 4h；25 DEG C ~ 35 DEG C parsing-desiccation 3h ~ 3.5h；Obtain the red bean of dry completion；
4, the preparation of river beans：Weigh river beans, cleaning；Impregnate 8h；120 DEG C of steaming 7min；- 35 DEG C ~ -30 DEG C freezing 5h ~ 6h；-15℃
~ -10 DEG C of lyophilization 4.5h ~ 5.5h；25 DEG C ~ 30 DEG C parsing-desiccation 4h ~ 5h；Obtain the river beans of dry completion；
5, the preparation of red bean glutinous rice powder：The dry glutinous rice and red bean completed for weighing equivalent, crushes, mixing, obtains mixed powder；
6, compound：Using parts by weight as 60 ~ 70 parts of glutinous rice, 15 ~ 25 parts of gingival cyst of mucous gland in the newborn beans, 5 ~ 10 parts of red bean；8 ~ 15 parts of river beans are mixed
Tanning obtains initial various grains gruel after conjunction, and the red bean glutinous rice powder of addition congee body weight 45% ~ 55% boils after being mixed later, vacuum
Packaging, obtains various grains gruel.
Glutinous rice（Glutinous rice）, it is a kind of mild invigorant, has qi-restoratives, enriches blood, the works such as invigorating the spleen warm stomach, hidroschesis
With.Modern scientific research shows that glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B and starch etc., is temperature compensation
Strong product.
Gingival cyst of mucous gland in the newborn beans（Maya bean）The highest kind of nutritive value in beans, it is a variety of containing a large amount of unsaturated fatty acid
Trace element, vitamin and good protein.It is the beneficial food of the cardiovascular patients such as hypertension, artery sclerosis, heart disease.
Red bean（Red bean）It is mild-natured, it is sweet in flavor, there is the effect of inducing diuresis and reducing edema heat-clearing removing jaundice, removing toxic substances apocenosis, to heart disease
It is beneficial with nephrosis, edematous patient.
Jiang Dou（Jiang bean）Nutrition is mutually rich, and protein content is up to the amino acid of 18% and up to 17 kinds, has in reason
QI invigorating, good in strengthening stomach and tonifying kidney and the five internal organs adjust face to take care of health, production of sperm marrow, stop the effect of quenching one's thirst.
Instant gruel produced by the present invention has the distinctive fragrance of beans, and congee body tissue state is uniform, and mouthfeel is soft, has beans
The faint scent of class, without other peculiar smell and impurity；And several bean or pea, which combine, keeps its nutrition more comprehensive, has tonifying middle-Jiao and Qi, enriching yin profit
The effect of lung, spleen benefiting and stimulating the appetite；The appearance of bean or pea is set to keep complete with Vacuum Freezing ＆ Drying Technology, nutritive loss is less, convenient
The rehydration of congee is preferable, is suitble to majority crowd edible.
Specific implementation mode
Specific embodiments of the present invention are described in detail below.
Embodiment 1
A kind of preparation method reconstituting type instant gruel, includes the following steps：
1, the preparation of glutinous rice：Weigh glutinous rice, cleaning；Impregnate 6h；100 DEG C of cooking 17min；- 40 DEG C of freezing 4h；- 12 DEG C of distillations are dry
Dry 3.7h, 32 DEG C of parsing-desiccation 3.8h；Obtain the glutinous rice of dry completion；
2, the preparation of gingival cyst of mucous gland in the newborn beans：Weigh gingival cyst of mucous gland in the newborn beans, cleaning；Impregnate 8h；120 DEG C of steaming 8min；- 35 DEG C of freezing 5.5h；- 15 DEG C of distillations
Dry 7h；25 DEG C of parsing-desiccation 4.5h；Obtain the gingival cyst of mucous gland in the newborn beans of dry completion；
3, the preparation of red bean：Weigh red bean, cleaning；Impregnate 12h；120 DEG C of steaming 6min；- 40 DEG C of freezing 5h；- 7 DEG C of lyophilizations
3.8h；30 DEG C of parsing-desiccation 3.3h；Obtain the red bean of dry completion；
4, the preparation of river beans：Weigh river beans, cleaning；Impregnate 8h；120 DEG C of steaming 7min；- 35 DEG C of freezing 5h；- 15 DEG C of lyophilizations
5.3h；25 DEG C of parsing-desiccation 5h；Obtain the river beans of dry completion；
5, the preparation of red bean glutinous rice powder：The dry glutinous rice and red bean completed of equivalent is weighed, mixing crushes, crosses 40 mesh sieve, obtains
Red bean glutinous rice mixed powder；
6, compound：In terms of parts by weight, 60 parts of glutinous rice, 25 parts of gingival cyst of mucous gland in the newborn beans, 5 parts of red bean；10 parts of river beans boil after being mixed
To initial various grains gruel, be added later congee body weight 45% red bean glutinous rice powder mixed after boil, be vacuum-packed, obtain coarse cereals
Congee.
Embodiment 2
A kind of preparation method reconstituting type instant gruel, includes the following steps：
1, the preparation of glutinous rice：Weigh glutinous rice, cleaning；Impregnate 6h；100 DEG C of cooking 17min；- 34 DEG C of freezing 4.4h；- 15 DEG C of distillations
Dry 4h, 34 DEG C of parsing-desiccation 3.6h；Obtain the glutinous rice of dry completion；
2, the preparation of gingival cyst of mucous gland in the newborn beans：Weigh gingival cyst of mucous gland in the newborn beans, cleaning；Impregnate 8h；120 DEG C of steaming 8min；- 33 DEG C of freezing 5.7h；- 14 DEG C of distillations
Dry 7.8h；27 DEG C of parsing-desiccation 4.3h；Obtain the gingival cyst of mucous gland in the newborn beans of dry completion；
3, the preparation of red bean：Weigh red bean, cleaning；Impregnate 12h；120 DEG C of steaming 6min；- 37 DEG C of freezing 5.4h；- 15 DEG C of distillations are dry
Dry 5.5h；32 DEG C of parsing-desiccation 3.2h；Obtain the red bean of dry completion；
4, the preparation of river beans：Weigh river beans, cleaning；Impregnate 8h；120 DEG C of steaming 7min；- 32 DEG C of freezing 5.5h；- 11 DEG C of lyophilizations
4.5h；26 DEG C of parsing-desiccation 4.7h；Obtain the river beans of dry completion；
5, the preparation of red bean glutinous rice powder：The dry glutinous rice and red bean completed of equivalent is weighed, mixing crushes, crosses 60 mesh sieve, obtains
Red bean glutinous rice mixed powder；
6, compound：Using parts by weight as 62 parts of glutinous rice, 17 parts of gingival cyst of mucous gland in the newborn beans, 9 parts of red bean；12 parts of river beans are boiled after being mixed and are obtained
Initial various grains gruel, be added later congee body weight 48% red bean glutinous rice powder mixed after boil, be vacuum-packed, obtain various grains gruel.
Embodiment 3
A kind of preparation method reconstituting type instant gruel, includes the following steps：
1, the preparation of glutinous rice：Weigh glutinous rice, cleaning；Impregnate 6h；100 DEG C of cooking 17min；- 30 DEG C of freezing 4.5h；- 5 DEG C of distillations are dry
Dry 3.5h, 30 DEG C of parsing-desiccation 3.5h；Obtain the glutinous rice of dry completion；
2, the preparation of gingival cyst of mucous gland in the newborn beans：Weigh gingival cyst of mucous gland in the newborn beans, cleaning；Impregnate 8h；120 DEG C of steaming 8min；- 35 DEG C of freezing 6h；- 15 DEG C of distillations are dry
Dry 8h；35 DEG C of parsing-desiccation 4h；Obtain the gingival cyst of mucous gland in the newborn beans of dry completion；
3, the preparation of red bean：Weigh red bean, cleaning；Impregnate 12h；120 DEG C of steaming 6min；- 30 DEG C of freezing 5.5h；- 10 DEG C of distillations are dry
Dry 4h；25 DEG C of parsing-desiccation 3.5h；Obtain the red bean of dry completion；
4, the preparation of river beans：Weigh river beans, cleaning；Impregnate 8h；120 DEG C of steaming 7min；- 35 DEG C of freezing 5h；- 15 DEG C of lyophilizations
5.5h；30 DEG C of parsing-desiccation 4h；Obtain the river beans of dry completion；
5, the preparation of red bean glutinous rice powder：The dry glutinous rice and red bean completed of equivalent is weighed, mixing crushes, crosses 60 mesh sieve, obtains
Red bean glutinous rice mixed powder；
6, compound：Using parts by weight as 65 parts of glutinous rice, 20 parts of gingival cyst of mucous gland in the newborn beans, 7 parts of red bean；8 parts of river beans are boiled after being mixed and are obtained
Initial various grains gruel, be added later congee body weight 50% red bean glutinous rice powder mixed after boil, be vacuum-packed, obtain various grains gruel.
Embodiment 4
A kind of preparation method reconstituting type instant gruel, includes the following steps：
1, the preparation of glutinous rice：Weigh glutinous rice, cleaning；Impregnate 6h；100 DEG C of cooking 17min；- 38 DEG C of freezing 4.8h；- 10 DEG C of distillations
Dry 3.7h, 33 DEG C of parsing-desiccation 3.8h；Obtain the glutinous rice of dry completion；
2, the preparation of gingival cyst of mucous gland in the newborn beans：Weigh gingival cyst of mucous gland in the newborn beans, cleaning；Impregnate 8h；120 DEG C of steaming 8min；- 34 DEG C of freezing 6.2h；- 12 DEG C of distillations
Dry 7.2h；30 DEG C of parsing-desiccation 4.7h；Obtain the gingival cyst of mucous gland in the newborn beans of dry completion；
3, the preparation of red bean：Weigh red bean, cleaning；Impregnate 12h；120 DEG C of steaming 6min；- 32 DEG C of freezing 5.5h；- 5 DEG C of lyophilizations
3.5h；31 DEG C of parsing-desiccation 3.1h；Obtain the red bean of dry completion；
4, the preparation of river beans：Weigh river beans, cleaning；Impregnate 8h；120 DEG C of steaming 7min；- 33 DEG C of freezing 5.2h；- 14 DEG C of lyophilizations
5.4h；27 DEG C of parsing-desiccation 4.5h；Obtain the river beans of dry completion；
5, the preparation of red bean glutinous rice powder：The dry glutinous rice and red bean completed of equivalent is weighed, mixing crushes, crosses 60 mesh sieve, obtains
Red bean glutinous rice mixed powder；
6, compound：Using parts by weight as 67 parts of glutinous rice, 15 parts of gingival cyst of mucous gland in the newborn beans, 10 parts of red bean, 8 parts of river beans boil after being mixed and obtain
Initial various grains gruel, be added later congee body weight 55% red bean glutinous rice powder mixed after boil, be vacuum-packed, obtain various grains gruel.
Embodiment 5
A kind of preparation method reconstituting type instant gruel, includes the following steps：
1, the preparation of glutinous rice：Weigh glutinous rice, cleaning；Impregnate 6h；100 DEG C of cooking 17min；- 35 DEG C of freezing 4.6h；- 8 DEG C of distillations are dry
Dry 3.5h, 31 DEG C of parsing-desiccation 4h；Obtain the glutinous rice of dry completion；
2, the preparation of gingival cyst of mucous gland in the newborn beans：Weigh gingival cyst of mucous gland in the newborn beans, cleaning；Impregnate 8h；120 DEG C of steaming 8min；- 32 DEG C of freezing 6.5h；- 10 DEG C of distillations
Dry 7h；33 DEG C of parsing-desiccation 4.2h；Obtain the gingival cyst of mucous gland in the newborn beans of dry completion；
3, the preparation of red bean：Weigh red bean, cleaning；Impregnate 12h；120 DEG C of steaming 6min；- 35 DEG C of freezing 5.3h；- 12 DEG C of distillations are dry
Dry 3.6h；28 DEG C of parsing-desiccation 3.4h；Obtain the red bean of dry completion；
4, the preparation of river beans：Weigh river beans, cleaning；Impregnate 8h；120 DEG C of steaming 7min；- 30 DEG C of freezing 6h；- 13 DEG C of lyophilizations
5.2h；29 DEG C of parsing-desiccation 4.2h；Obtain the river beans of dry completion；
5, the preparation of red bean glutinous rice powder：The dry glutinous rice and red bean completed of equivalent is weighed, mixing crushes, crosses 40 mesh sieve, obtains
Red bean glutinous rice mixed powder；
6, compound：Using parts by weight as 70 parts of glutinous rice, 15 parts of gingival cyst of mucous gland in the newborn beans, 6 parts of red bean, 9 parts of river beans boil after being mixed and obtain
Initial various grains gruel, be added later congee body weight 52% red bean glutinous rice powder mixed after boil, be vacuum-packed, obtain various grains gruel.
Instant gruel produced by the present invention has the distinctive fragrance of beans, and structural state is uniform, and mouthfeel is soft, without other peculiar smell
And impurity；Nutrition of the present invention is more comprehensive, has the effect of tonifying middle-Jiao and Qi, nourishing Yin and moistening lung, spleen benefiting and stimulating the appetite.
Above example be only to illustrate the present invention and it is unrestricted, it will be appreciated by those skilled in the art that in the present invention
Appearance is modified or replaced equivalently, without departure from the scope of the invention.
Claims (2)
1. a kind of preparation method reconstituting type instant gruel, it is characterised in that：Include the following steps：
（1）, glutinous rice preparation：Weigh glutinous rice, cleaning；Impregnate 6h；100 DEG C of cooking 17min；- 40 DEG C ~ -30 DEG C freezing 4h ~ 5h；-
15 DEG C ~ -5 DEG C lyophilizations 3.5h ~ 4h, 30 DEG C ~ 35 DEG C parsing-desiccation 3.5h ~ 4h；Obtain the glutinous rice of dry completion；
（2）, gingival cyst of mucous gland in the newborn beans preparation：Weigh gingival cyst of mucous gland in the newborn beans, cleaning；Impregnate 8h；120 DEG C of steaming 8min；- 35 DEG C ~ -30 DEG C freezing 5.5h ~
6.5h；- 15 DEG C ~ -10 DEG C lyophilization 7h ~ 8h；25 DEG C ~ 35 DEG C parsing-desiccation 4h ~ 4.5h；Obtain the gingival cyst of mucous gland in the newborn beans of dry completion；
（3）, red bean preparation：Weigh red bean, cleaning；Impregnate 12h；120 DEG C of steaming 6min；- 40 DEG C ~ -30 DEG C freezing 5h ~ 5.5h；-
15 DEG C ~ -5 DEG C lyophilization 3.5h ~ 4h；25 DEG C ~ 35 DEG C parsing-desiccation 3h ~ 3.5h；Obtain the red bean of dry completion；
（4）, river beans preparation：Weigh river beans, cleaning；Impregnate 8h；120 DEG C of steaming 7min；- 35 DEG C ~ -30 DEG C freezing 5h ~ 6h；-15
DEG C ~ -10 DEG C of lyophilization 4.5h ~ 5.5h；25 DEG C ~ 30 DEG C parsing-desiccation 4h ~ 5h；Obtain the river beans of dry completion；
（5）, red bean glutinous rice powder preparation：Glutinous rice and red bean that the freeze-drying of equivalent is completed are weighed, mixing crushes, crosses 40 ~ 60
Mesh sieves, and obtains red bean glutinous rice mixed powder；
（6）, it is compound：In terms of parts by weight, 60 ~ 70 parts of glutinous rice, 15 ~ 25 parts of gingival cyst of mucous gland in the newborn beans, 5 ~ 10 parts of red bean, 8 ~ 15 parts of progress of river beans
Tanning obtains various grains gruel body after mixing, and the red bean glutinous rice powder of addition congee body weight 45% ~ 55% boils after being mixed later, obtains
Various grains gruel.
2. the preparation method according to claim 1 for reconstituting type instant gruel, it is characterised in that：Step（6）In, glutinous rice 65
Part, 20 parts of gingival cyst of mucous gland in the newborn beans, 7 parts of red bean；Tanning obtains initial various grains gruel body after 8 parts of river beans are mixed, and congee body weight is added later
50% red bean glutinous rice powder mixed after boil, obtain various grains gruel.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169530A (en) * | 2019-04-15 | 2019-08-27 | 河北谷小豆农业科技有限公司 | A kind of fresh vegetable lotus congee and preparation method thereof |
| CN110226708A (en) * | 2019-07-23 | 2019-09-13 | 河北谷小豆农业科技有限公司 | A kind of gumbo lotus congee and production method |
-
2018
- 2018-01-12 CN CN201810028733.4A patent/CN108433014A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169530A (en) * | 2019-04-15 | 2019-08-27 | 河北谷小豆农业科技有限公司 | A kind of fresh vegetable lotus congee and preparation method thereof |
| CN110226708A (en) * | 2019-07-23 | 2019-09-13 | 河北谷小豆农业科技有限公司 | A kind of gumbo lotus congee and production method |
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