CN108634185A - One kind is rich in polyphenol fast food multi-grain porridge powder and preparation method thereof - Google Patents
One kind is rich in polyphenol fast food multi-grain porridge powder and preparation method thereof Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 46
- 235000021395 porridge Nutrition 0.000 title claims abstract description 40
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 32
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 32
- 235000013410 fast food Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013339 cereals Nutrition 0.000 claims abstract description 49
- 244000068988 Glycine max Species 0.000 claims abstract description 33
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 33
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 27
- 235000009566 rice Nutrition 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 21
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 19
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 18
- 235000019713 millet Nutrition 0.000 claims abstract description 18
- 240000004922 Vigna radiata Species 0.000 claims abstract description 17
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 17
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- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 15
- 150000001413 amino acids Chemical class 0.000 claims abstract description 11
- 238000012856 packing Methods 0.000 claims abstract description 8
- 239000000126 substance Substances 0.000 claims abstract description 8
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- 238000000034 method Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 10
- 238000013329 compounding Methods 0.000 claims description 7
- 235000020776 essential amino acid Nutrition 0.000 claims description 6
- 239000003797 essential amino acid Substances 0.000 claims description 6
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 4
- 239000004472 Lysine Substances 0.000 claims description 4
- 238000010521 absorption reaction Methods 0.000 claims description 4
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- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
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- 229920000294 Resistant starch Polymers 0.000 claims description 3
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- 230000008827 biological function Effects 0.000 claims description 2
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- 238000013035 low temperature curing Methods 0.000 claims 1
- 230000035800 maturation Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
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- 240000007594 Oryza sativa Species 0.000 abstract 1
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- 235000001014 amino acid Nutrition 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 6
- 238000002791 soaking Methods 0.000 description 6
- 238000010025 steaming Methods 0.000 description 6
- 230000036541 health Effects 0.000 description 5
- 230000006870 function Effects 0.000 description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
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- 150000003254 radicals Chemical class 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 2
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- 230000003647 oxidation Effects 0.000 description 2
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- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 1
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
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- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
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- 239000000605 aspartame Substances 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
-
- 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)
- Cereal-Derived Products (AREA)
Abstract
One kind belonging to food processing field rich in polyphenol fast food multi-grain porridge powder and preparation method thereof.The multi-grain porridge powder is made of the raw material of following parts by weight：6~8 parts of glutinous rice, 10~12 parts of barley, 8~10 parts of black rice, 8~10 parts of buckwheat, 8~10 parts of millet, 10~15 parts of soya bean, 10~15 parts of black soya bean, 10~15 parts of mung bean；The raw material of above-mentioned parts by weight is cleaned, removal of impurities, immersion, decatize, low temperature is baked, is crushed, sieving, metering packing is to open bag to reconstitute the fast food multi-grain porridge powder that type is rich in polyphenolic substance.This formula passes coarse cereals compounded technology in principle according to modern nutriology and establishes the new composite mode of corn protein amino acid, the bioactivity that technology farthest remains polyphenolic substance in coarse cereals raw material is baked by low temperature, building a kind of polyphenol content has the disease caused by oxidative stress in 900mg/100g or more the preparation method of fast food multi-grain porridge powder of certain prevention effect.The multi-grain porridge powder of the present invention is easy to reconstitute, color is uniform, congee body uniformly, give off a strong fragrance, good mouthfeel.
Description
Technical field
One kind belonging to food processing field rich in polyphenol fast food multi-grain porridge powder and preparation method thereof.Specifically related to low temperature
Technology and coarse cereals compounded technology are baked, it is strong, nutrition-balanced rich in polyphenol fast food various grains gruel finally to obtain free from extraneous odour, flavour
Powder.Multi-grain porridge powder after working process of the present invention is easy to reconstitute, color is in uniformly atropurpureus, gives off a strong fragrance, good mouthfeel；Egg
For white matter content 20% or more, the ratio of eight kinds of essential amino acids of needed by human body is above the amino in FAO/WHO scoring models
The percentage of acid content；Rich in polyphenolic substance, content shows stronger anti-oxidant energy up to 900mg/100g or more
Power, can effectively remove free radical in human body, anti-aging and auxiliary treatment chronic disease healthcare function.
Background technology
China is a coarse cereals big producer of the world, there is long coarse cereals cooking culture.Coarse cereals nutrition is comprehensive, balanced,
It must containing the human bodies such as abundant dietary fiber, protein, amino acid, vitamin E, B family vitamin and iron, calcium, selenium, phosphorus, magnesium
Need mineral matter element, heath-function is considerably beyond staple food grains such as polished rice fine flours.In recent years, as people are to the increasingly pass of health
Note, demand of the domestic and international market to the coarse cereals healthy food of " diversification, nutrition, health, conveniently, safely " are increasingly enhanced.Mesh
Before, China coarse cereals overwhelming majority is consumed and is exported in the form of raw grain and primary processed goods, and the product of deep level development is
Number is few, disclosure satisfy that the public food grains other than rice and wheat for improving diet structure adjustment needs is less, it is particularly advantageous to which diet nutritional is flat
The mixed grain nourishing food of weighing apparatus, can diseases prevention, the coarse cereal health food cured the disease be even more very rare.
The data of modern nutriology shows that coarse cereals and two big staple food grain Burden lists are eaten a kind of grain nutritive value and wanted
Height, such as rice is singly eaten, the utilization rate of protein only has 58%, if with corn mixed edible, protein utilization can be improved
To 71%.Protein in coarse cereals cooperates so that restricted in the limiting amino acid methionine and cereal in beans
Amino acid lysine can be complementary, the pattern that the ratio of amino acid is needed closer to human body, to improve the biological value of protein.
Therefore, it according to the dietary guidelines of China resident, is improved in conjunction with the concept progress coarse cereals compounding of modern nutriology " the full paddy of nutrition "
The nutrition and health care functional characteristic of cereal, and then meet the needs of market is to functional health type cereal product.
Polyphenolic substance is a kind of important oxidation-resistant active ingredient, is widely present in various cereal, vegetables and fruit.
Because of rich, physiological function the diversity in its source and using the popularity in field, be increasingly becoming natural prodcuts research and
The hot spot of exploitation.Polyphenolic substance have stronger inoxidizability, can by block free radical caused by chain reaction delay or
The process for inhibiting lipid and the oxidation of other biological film, plays the health-care effect of delaying human body caducity and auxiliary treatment chronic disease.
Coarse cereals become the valuable source of natural health care research and development as the good cereal source of polyphenolic substance.
The present invention utilizes coarse cereals compounded technology, builds cereal foods amino acid novel compositions pattern.I.e. comprehensively utilize black rice,
The coarse cereals raw material such as buckwheat improves protein content 20% or more, and the ratio for obtaining eight kinds of essential amino acids of needed by human body is high
The multi-grain porridge powder product of the amino acid content in FAO/WHO scoring models.For example, patent " a kind of fast food various grains gruel " is (open
Number：CN106805090A, publication date：2017.06.09 it) discloses by fried dry glutinous rice, fried dry millet, fried dry sorghum rice, fried dry
The various grains gruel formula of the various foods such as black rice, fried dry rice and starch, appropriate salt collocation, but only highlight the polynary of nutrition
Change, lacks the improvement to essential amino acid and balance.The present invention is compounded for the purpose of improving polyphenol content by coarse cereals,
Total phenol content is up to 900mg/100g or more.Stronger inoxidizability is showed, people interior free yl is effectively removed, has and delay to decline
Old excellent good healthcare function realizes the exploitation of the fast food multi-grain porridge powder based on polyphenol content." a kind of fast food five for example, patent
Paddy various grains gruel and preparation method " (publication number：CN104982794A, publication date：2015.10.21) disclose by instant soups body
Adjust powder packet (black bean powder, buckwheat, white granulated sugar, sodium carboxymethylcellulose, Aspartame) and nutrition granule packet (black rice flour, oat
Powder, peameal) combination various grains gruel formula, highlight protein and obtain reasonably combined, improve bioavailability, while diet
Fiber is improved, but the polyphenolic substance content not being directed in various grains gruel is promoted.The present invention bakes skill using low temperature
Art largely retains the activity of the biological function sex factor of coarse cereals, reduces the loss of lysine and resistant starch.Example
Such as, patent " a kind of various grains gruel " (publication number：CN 102342417B, publication date：2013.01.23 it) discloses coarse cereal powder and jade
Rice, black rice are placed in steamer, and tealeaves and orange peel are put into steamer, and 25min is steamed at 47 DEG C, and tealeaves draws various coarse cereals
In peculiar smell, orange peel plays the role of fresh-keeping and extend the shelf life, and goes the process of peculiar smell and curing cumbersome, and lack bake plus
Work processing does not make coarse cereals give out the rice fragrance of itself.
Invention content
The object of the invention：With the quickening of modern life rhythm, people more get used to edible polished rice and smart face, paddy
Object coarse cereals nutrition is abundant, has excellent healthcare function, but less to its research and development because of coarse mouthfeel, processing complexity.
For this phenomenon, the present invention is developed by coarse cereals compounded technology with excellent healthcare function according to modern nutriology principle
Rich in polyphenol fast food multi-grain porridge powder.For multi-grain porridge powder protein content of the present invention 20% or more, eight kinds of needed by human body must amino
The ratio of acid is above the percentage of the amino acid content in FAO/WHO scoring models, and nutrition is balanced；It greatly improves simultaneously
Polyphenol content in product shows stronger inoxidizability, can remove free free radical, slows down aging, to being drawn by oxidative stress
The disease of hair has certain prevention effect.Multi-grain porridge powder after working process of the present invention is easy to reconstitute, the uniform glossy, congee of color
Body is evenly distributed, gives off a strong fragrance, good mouthfeel.
Technical solution：The present invention is a kind of rich in polyphenol multi-grain porridge powder and preparation method thereof.It includes the following steps：
(1) it pre-processes：After raw material cleaning removal of impurities, water impregnates under the conditions of 45 DEG C of water temperature, is reached with cereals raw material water absorption rate
Reach 100% to 50%, miscellaneous bean material water absorption rate and determines actual conditions parameter for index；
(2) decatize：Cereal is distinguished into decatize, 130 DEG C, 5~15min of time of steam temperature is spare；
(3) low temperature bakes：Low temperature bakes after raw material decatize, 70~150 DEG C, 25~40min of time of baking temperature, spare；
(4) compounding of multi-grain porridge powder：It is higher than 20% with protein content, eight kinds of essential amino acid ratios of needed by human body are high
Based on FAO/WHO scoring models, using polyphenol content as index, by being processed compounding described in claim 1；
(5) it crushes：It is added in shredder hopper and crushes after raw material compounding, it is spare；
(6) it sieves：Raw material after crushing is sieved with 100 mesh sieve, obtains being rich in polyphenol fast food multi-grain porridge powder.
(7) metering packing：Metering packing after the completion of Raw material processing, you can obtain finished product.
The present invention's is rich in polyphenol fast food multi-grain porridge powder and preparation method thereof, has the advantages that：
(1) in sensory aspect：Product brew is good, the multi-grain porridge powder color and luster through reconstituting：In atropurpureus, color is uniform
Unanimously, glossy；Tissue morphology：Congee body is evenly distributed, no caking, not stratified；Smell：With the distinctive fragrance of bread basket,
Free from extraneous odour；Flavour mouthfeel：Product flavour is strong, and congee body is smooth, and consistency is appropriate；Impurity：It is visible by naked eyes impurity.
(2) in terms of nutritional ingredient：Eight kinds of amino acid ratio equilibriums needed by human, protein content reach 20% with
On；The polyphenol content of product is improved, polyphenol content largely retains coarse cereals biology work(up to 900mg/100g or more
The activity of energy sex factor, reduces the loss of lysine and resistant starch, and nutrition-allocated proportion is reasonable.
Specific implementation mode
Specific implementation mode 1：It is a kind of to be made of the raw material of following parts by weight rich in polyphenol fast food multi-grain porridge powder：Glutinous rice 6
Part, 10 parts of barley, 8 parts of black rice, 8 parts of buckwheat, 8 parts of millet, 10 parts of soya bean, 10 parts of black soya bean, 10 parts of mung bean.By above-mentioned parts by weight
Raw material cleaned, cleaned, being impregnated, obtaining polyphenol content after the processes such as decatize, low temperature are baked, crushed, sieving, metering packing
For 915mg/100g fast food multi-grain porridge powders.
It is 45 DEG C wherein to impregnate water temperature, material-water ratio 1：5, glutinous rice, barley, black rice, buckwheat, millet, black soya bean soaking time be 5~
15min, soya bean, mung bean soaking time are 1h；Steam temperature is 130 DEG C, glutinous rice, millet, buckwheat steaming time 5min, barley,
Black rice, black soya bean, soya bean, mung bean steaming time 15min；70 DEG C~150 DEG C of baking temperature, glutinous rice, black rice, buckwheat, millet, Huang
Beans, mung bean baking times 25min, barley baking times 30min, black soya bean baking times 35min.
Specific implementation mode 2：It is a kind of to be made of the raw material of following parts by weight rich in polyphenol fast food multi-grain porridge powder：Glutinous rice 8
Part, 12 parts of barley, 10 parts of black rice, 10 parts of buckwheat, 10 parts of millet, 15 parts of soya bean, 15 parts of black soya bean, 15 parts of mung bean.By above-mentioned weight
Total phenol is obtained after the processes such as the raw material of number is cleaned, cleaned, impregnated, decatize, low temperature bake, crush, sieve, metering packing
Content is 929mg/100g fast food multi-grain porridge powders.
It is 45 DEG C wherein to impregnate water temperature, material-water ratio 1：6, glutinous rice, barley, black rice, buckwheat, millet, black soya bean soaking time be 5~
15min, soya bean, mung bean soaking time are 1.5h；Using 130 DEG C of steam temperature, glutinous rice, millet, buckwheat steaming time 8min, greatly
Wheat, black rice, black soya bean, soya bean, mung bean steaming time 15min；70 DEG C~150 DEG C of baking temperature, glutinous rice, black rice, buckwheat, millet roasting
Roasting time 25min, soya bean, mung bean, barley baking times 30min, black soya bean baking times 40min.
Specific implementation mode 3：It is a kind of to be made of the raw material of following parts by weight rich in polyphenol fast food multi-grain porridge powder：Glutinous rice 6
Part, 10 parts of barley, 8 parts of black rice, 8 parts of buckwheat, 8 parts of millet, 15 parts of soya bean, 15 parts of black soya bean, 15 parts of mung bean.By above-mentioned parts by weight
Raw material cleaned, cleaned, being impregnated, obtaining total phenol content after the processes such as decatize, low temperature are baked, crushed, sieving, metering packing
For 945mg/100g fast food multi-grain porridge powders.
It is 45 DEG C wherein to impregnate water temperature, material-water ratio 1：7, glutinous rice, barley, black rice, buckwheat, millet, black soya bean soaking time be 5~
15min, soya bean, mung bean soaking time are 1.5h；Using 130 DEG C of steam temperature, glutinous rice, millet, buckwheat steaming time 5min, greatly
Wheat, black rice, black soya bean, soya bean, mung bean steaming time 15min；70 DEG C~150 DEG C of baking temperature, glutinous rice, black rice, buckwheat, millet roasting
Roasting time 25min, soya bean, mung bean, barley baking times 30min, black soya bean baking times 40min.
Claims (7)
1. one kind is rich in polyphenol fast food multi-grain porridge powder and preparation method thereof, which is characterized in that the described method comprises the following steps：
(1) it pre-processes：After raw material cleaning removal of impurities, impregnated under conditions of 45 DEG C of water temperature, reach 50% with cereals raw material water absorption rate,
Miscellaneous bean material water absorption rate reaches 100% and determines actual conditions parameter for index；
(2) maturation process：It is spare by cereal after decatize and low temperature bake respectively；
(3) compounding of multi-grain porridge powder：According to modern nutriology principle, structure is rich in the compounding pattern of polyphenol fast food multi-grain porridge powder,
Its choose raw material include：6~8 parts of glutinous rice, 10~12 parts of barley, 8~10 parts of black rice, 8~10 parts of buckwheat, 8~10 parts of millet,
10~15 parts of soya bean, 10~15 parts of black soya bean, 10~15 parts of mung bean；Cereal is compounded by above-mentioned parts by weight, constructs one
Kind protein content is above the amino acid content in FAO/WHO scoring models in 20% or more, eight kind of essential amino acid ratio,
And with the cereal powder product compared with high polyphenolic content.
(4) it crushes：It is added in shredder hopper and crushes after raw material compounding, it is spare；
(5) it sieves：Raw material after crushing is sieved with 100 mesh sieve, obtains being rich in polyphenol fast food multi-grain porridge powder.
(6) metering packing：Metering packing after the completion of Raw material processing, you can obtain finished product.
2. according to claim 1 rich in polyphenol fast food multi-grain porridge powder and preparation method thereof, which is characterized in that described to be rich in
The ratio of each ingredient of polyphenol fast food multi-grain porridge powder is preferably：6 parts of glutinous rice, 10 parts of barley, 8 parts of black rice, 8 parts of buckwheat, 8 parts of millet,
10 parts of soya bean, 10 parts of black soya bean, 10 parts of mung bean.
3. according to claim 1 rich in polyphenol fast food multi-grain porridge powder and preparation method thereof, which is characterized in that described to be rich in
The ratio of each ingredient of polyphenol fast food multi-grain porridge powder is preferably：8 parts of glutinous rice, 12 parts of barley, 10 parts of black rice, 10 parts of buckwheat, millet 10
Part, 15 parts of soya bean, 15 parts of black soya bean, 15 parts of mung bean.
4. according to claim 1 rich in polyphenol fast food multi-grain porridge powder and preparation method thereof, which is characterized in that described to be rich in
The ratio of each ingredient of polyphenol fast food multi-grain porridge powder is preferably：6 parts of glutinous rice, 10 parts of barley, 8 parts of black rice, 8 parts of buckwheat, 8 parts of millet,
15 parts of soya bean, 15 parts of black soya bean, 15 parts of mung bean.
5. according to claim 1 rich in polyphenol fast food multi-grain porridge powder and preparation method thereof, which is characterized in that use low temperature
Curing technology is baked, coarse cereals is made to give out the rice fragrance of itself, largely retains the biological function sex factor of coarse cereals
Activity reduces the loss of lysine and resistant starch.
6. according to claim 1 rich in polyphenol fast food multi-grain porridge powder and preparation method thereof, which is characterized in that multi-grain porridge powder
Protein content is above the amino acid content in FAO/WHO scoring models in 20% or more, eight kind of essential amino acid ratio.
7. according to claim 1 rich in polyphenol fast food multi-grain porridge powder and preparation method thereof, which is characterized in that multi-grain porridge powder
Polyphenolic substance content has certain prevention effect up to 900mg/100g or more, and to the disease caused by oxidative stress.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109770225A (en) * | 2019-01-25 | 2019-05-21 | 天津科技大学 | A kind of instant porridge and preparation method thereof with improvement perimenopausal syndrome |
| CN111109517A (en) * | 2020-02-21 | 2020-05-08 | 黑龙江八一农垦大学 | Coarse cereal porridge with heat clearing and detoxifying effects and preparation method thereof |
| CN114098063A (en) * | 2021-12-15 | 2022-03-01 | 程清禾 | Nutritional coarse cereals and preparation method thereof |
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| CN106234926A (en) * | 2016-07-27 | 2016-12-21 | 中国农业科学院农产品加工研究所 | Selenium-rich five cereals nutrient instant powder and preparation method thereof |
| CN107095298A (en) * | 2017-06-12 | 2017-08-29 | 合肥丰瑞隆生物科技有限公司 | Invigorating spleen and reinforcing stomach food grains other than rice and wheat and preparation method thereof |
| CN107821970A (en) * | 2017-11-14 | 2018-03-23 | 解园园 | One kind rushes health care fast food various grains gruel |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106234926A (en) * | 2016-07-27 | 2016-12-21 | 中国农业科学院农产品加工研究所 | Selenium-rich five cereals nutrient instant powder and preparation method thereof |
| CN107095298A (en) * | 2017-06-12 | 2017-08-29 | 合肥丰瑞隆生物科技有限公司 | Invigorating spleen and reinforcing stomach food grains other than rice and wheat and preparation method thereof |
| CN107821970A (en) * | 2017-11-14 | 2018-03-23 | 解园园 | One kind rushes health care fast food various grains gruel |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109770225A (en) * | 2019-01-25 | 2019-05-21 | 天津科技大学 | A kind of instant porridge and preparation method thereof with improvement perimenopausal syndrome |
| CN111109517A (en) * | 2020-02-21 | 2020-05-08 | 黑龙江八一农垦大学 | Coarse cereal porridge with heat clearing and detoxifying effects and preparation method thereof |
| CN114098063A (en) * | 2021-12-15 | 2022-03-01 | 程清禾 | Nutritional coarse cereals and preparation method thereof |
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Application publication date: 20181012 |