CN109123383B - Processing method of quick-cooking coarse cereal porridge material - Google Patents
Processing method of quick-cooking coarse cereal porridge material Download PDFInfo
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- CN109123383B CN109123383B CN201811125356.2A CN201811125356A CN109123383B CN 109123383 B CN109123383 B CN 109123383B CN 201811125356 A CN201811125356 A CN 201811125356A CN 109123383 B CN109123383 B CN 109123383B
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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
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
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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
- 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
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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
- 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
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- 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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- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Nutrition Science (AREA)
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- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
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- Cereal-Derived Products (AREA)
Abstract
The invention relates to a processing method of a quick-cooking coarse cereal porridge material, which particularly comprises the steps of (A) screening raw and auxiliary materials; (II) preparing pre-cured coarse cereals: cleaning; soaking; draining; steam fumigation: the thickness of the material layer is 1-6 cm, the fumigating temperature is 100-110 ℃, and the fumigating time is 20-50 min; high-low temperature water leaching treatment: the method comprises the following steps of high-temperature water immersion treatment and low-temperature water immersion treatment, wherein the high-temperature water immersion temperature is 50-70 ℃ for 5-15 min, and the low-temperature water immersion temperature is 15-35 ℃ for 15-30 min; draining; quick-freezing; microwave vacuum drying; drying by hot air to obtain a pre-cured coarse cereal product, wherein the moisture content of the pre-cured coarse cereals is 6-10%; (III) preparing porridge mate particles; (IV) pretreating auxiliary materials; and (V) mixing and blending, namely mixing and blending the pretreated coarse cereal raw material, the pretreated auxiliary material and the porridge mate particles. The coarse cereal porridge has the taste, flavor and viscosity of the traditional coarse cereal porridge, and has the effects of being cooked quickly and conveniently.
Description
The technical field is as follows:
the invention relates to the technical field of instant food processing, in particular to a processing method of a quick-cooking coarse cereal porridge material.
Secondly, background art:
the coarse cereals are important food grains for adjusting dietary structure and avoiding excessive or insufficient dietary nutrition caused by long-term single consumption of staple food. The coarse cereals have "Five high and one low ", namely: high content of trace elements, high dietary fiber, high alkali-acid neutrality, high vitamin content, high ratio of protein to amino acids, and low calorie. The coarse cereals are food with health care function in a certain sense, and have different nutrition effects and also have the effects of improving the health condition of human bodies and reducing the risks of diseases to a certain extent. The health care effect of the coarse cereals is embodied in the contained special components: one is vitamin BlThe content of the coenzyme is high, and the coenzyme can be used as a coenzyme to participate in carbohydrate metabolism, promote digestion and maintain the normal function of a nervous system; the second is that the coarse cereals contain more dietary fibers, are called as 'seventh nutrient' of human body, are rich in rutin, isoflavone, choline, saponin and other substances, can reduce sugar, reduce fat, lose weight, relax bowels, detoxify, prevent cancer and enhance disease resistance; and thirdly, the coarse cereal food is alkaline, and has the functions of neutralizing the acidic environment of a human body, relieving fatigue, increasing physical strength and enhancing immunity. The coarse cereals are the bases of dietary pagodas, are the best basic food and are the most economic and effective health-care food.
The coarse cereal porridge is one of the main ways of daily coarse cereal products for people, has a thousand years history in China, and has the health-preserving effects of resisting cold, warming the body, controlling the weight, preventing constipation, protecting blood vessels, stabilizing blood sugar and the like. At present, scholars report that the death rate of 5 percent and the probability of suffering from cardiovascular diseases of 9 percent can be reduced by drinking one bowl of coarse cereal porridge decocted by about 28g of whole grains every day. Although the coarse cereal porridge is good to drink, the coarse cereal porridge is difficult to cook, and mainly has the following problems that firstly, the coarse cereal porridge needs to be soaked in advance or cooked for a long time for eating, the cooking time of different coarse cereal raw materials is inconsistent, the coarse cereal porridge is very inconvenient to eat, and the time and the labor are wasted; secondly, the variety of the coarse cereal porridge is too single, people only select one or more coarse cereals to simply match and eat, and the coarse cereal porridge cannot be scientifically and complementarily matched and eaten according to the nutritional ingredients, functional properties and food health preserving principle of different coarse cereals; thirdly, the processed and pretreated coarse cereal porridge material has the phenomenon of rice-water separation after being rehydrated or boiled again, and the viscosity and the flavor of the porridge liquid are obviously reduced. Therefore, people desire a coarse cereal instant porridge product which is suitable for the needs of the people, has certain auxiliary health-care effect, is nutritional and healthy, can be quickly and conveniently cooked at the same time and has the flavor of the traditional cooked porridge.
At present, various coarse cereal instant porridge products prepared by using coarse cereals as main raw materials in the market are various, the product forms are diversified, and the preparation processes and the preparation methods are different. Patent CN105011011A discloses an instant coarse cereal porridge and a manufacturing method thereof. The coarse cereal porridge is prepared by soaking, cleaning and drying raw materials, crushing the raw materials to form mixed powder, adding white sugar and water to paste the mixed powder into dough, further cutting the dough into pieces, puffing the dough, crushing the dough, and adding oatmeal and raisin into the dough. The raw materials in parts by weight comprise 20-40 parts of rice, 5-10 parts of soybeans, 5-10 parts of corn, 5-10 parts of black rice, 4-8 parts of mung beans, 8-10 parts of millet, 8-10 parts of oatmeal, 8-10 parts of raisins, 5-10 parts of tremella, 8-10 parts of white granulated sugar, 2-4 parts of wax gourd seeds and a proper amount of water. The method crushes and swells the raw materials in the processing process, changes the tissue state of the coarse cereals and destroys the appearance and the edible quality of the product.
Patent CN104116054A discloses a coarse cereal nutritional instant porridge and a preparation method thereof. The product is prepared by using black scented rice, black buckwheat, polished round-grained rice, black soya bean, mung bean, red bean, lotus seed, lily, sesame and the like as main raw materials and adopting the steps of soaking, draining, frying, cold drying, blending and the like. The coarse cereal porridge material prepared by the method maintains the shape of the traditional porridge food, but the loss of the nutrient components of the raw materials is serious and the flavor of the product is changed after the high-temperature frying treatment.
Patent CN104489520B discloses a germinated black rice instant porridge rich in anthocyanin and a processing method thereof. The product is prepared by grinding fresh paddy to remove husk, soaking, germinating, steaming, stewing at constant temperature, microwave treating and hot air drying. Although the method performs microwave and hot air drying treatment on the raw materials at the low temperature of 80 ℃, the original appearance forms of the raw materials are kept, the obtained product has poor rehydration, and the viscosity of the coarse cereal porridge is obviously reduced in the cooking process.
Patent CN1304678A discloses a preparation process of non-puffed instant porridge and a product thereof. The preparation method comprises cleaning raw rice, soaking, cooking porridge, draining rice water, keeping the temperature, rapidly cooling rice with rice water, maintaining the temperature difference of more than 50-90 deg.C with the previous step, cooling, and drying with hot air. The product has similar appearance to rice porridge, good taste, low viscosity, and high temperature hot air drying, and has high loss of nutritional components.
Patent CN105661283A discloses a processing technology of freeze-dried instant porridge. The product is prepared by the steps of cleaning, draining, freezing, boiling, slowly freezing, quickly freezing, freeze-drying and the like of the raw material of the polished round-grained rice to obtain the freeze-dried instant porridge. The product has good rehydration property, shortens the cooking processing time, maintains the shape of rice grains, has moderate taste and good chewing feeling, can well inhibit the retrogradation of the instant porridge and the separation of rice and water, but adopts the freeze drying time of more than 18 hours, and generates huge energy consumption.
Patent CN107969612A discloses a microwave vacuum fast-cooked coarse cereals processing method and processed microwave vacuum fast-cooked coarse cereals, and the processing method relates to the steps of cleaning, soaking, freezing, unfreezing, microwave vacuum drying, cooling, screening and the like of raw materials, and the prepared fast-cooked coarse cereals can be eaten as cooked porridge, the cooking time is 20min, and the prepared fast-cooked coarse cereals can be cooked with rice. Although the coarse cereals and the rice can be cooked at the same time by pre-treating the coarse cereals by the method, the cooking time of the coarse cereals serving as porridge materials is still overlong, the effect of rapidness and convenience cannot be achieved, and meanwhile, the coarse cereals prepared by the method have the serious phenomenon of rice-water separation when the porridge is cooked, the porridge liquid has low viscosity, and the coarse cereal porridge has poor taste and flavor.
The coarse cereal instant porridge products prepared in the patents are processed by different processing technologies, and the coarse cereals and auxiliary materials are mixed, so that the products can achieve a certain convenient effect by adopting a hot water soaking or boiling mode. However, the product still has certain defects in the production and processing aspects, such as high processing cost, long processing period, high energy consumption, incomplete product grain shape, loss of product nutrition, change of product appearance and edible characteristics, low porridge viscosity, overlong rehydration or cooking time and the like. In the aspect of product composition, the food is simply mixed, the scientific nutrition proportion cannot be achieved, the edible coarse cereal product has single nutrition supplementing component, the effect of balanced nutrition cannot be achieved, and meanwhile, the taste and the flavor are also influenced to a certain extent.
Thirdly, the invention content:
the invention aims to provide a processing method of a quick-cooking coarse cereal porridge material, which is used for solving the problems of low viscosity and long cooking time of instant porridge in the prior art.
The technical scheme adopted by the invention for solving the technical problems is as follows: the quick-cooking coarse cereal porridge material prepared by the processing method of the quick-cooking coarse cereal porridge material is cooked for 5 minutes to obtain the convenient coarse cereal porridge with the viscosity value of 750-800 mPa.s, the porridge is in a uniform viscous flowing state, the solid matter is uniformly distributed, and the taste is refreshing and fine;
the processing method of the quick-cooking coarse cereal porridge material comprises the following steps:
screening raw and auxiliary materials;
(II) preparing pre-cured coarse cereals:
a) cleaning;
b) soaking: soaking the coarse cereal raw materials in purified water at the temperature of 25-45 ℃ for 0.5-15 h at the ratio of 1: 1-1: 6 to control the water content of the coarse cereal raw materials to be 25-50%;
c) draining: completely draining off excessive water after soaking;
d) steam fumigation: placing the soaked and drained coarse cereal raw materials in a flat plate, controlling the thickness of a material layer to be 1-6 cm, controlling the steam fumigation temperature to be 100-110 ℃, and controlling the fumigation time to be 20-50 min;
e) high-low temperature water leaching treatment: the method comprises the steps of completing the coarse cereal raw material treatment in two steps, namely high-temperature water immersion treatment and low-temperature water immersion treatment, wherein the high-temperature water immersion temperature is 50-70 ℃, the water immersion time is 5-15 min, and the water consumption is 3-4 times of the weight of the coarse cereal raw material; the low-temperature water immersion temperature is 15-35 ℃, the water immersion time is 15-30 min, the water content of the coarse cereal raw material is controlled to be 65-75% after water immersion, and the water consumption is 3-4 times of the weight of the coarse cereal raw material;
f) draining: completely draining off excessive water after water leaching;
g) quick-freezing: rapidly freezing the coarse cereal raw material after water immersion at a temperature of between 20 ℃ below zero and 30 ℃ below zero for 4 to 12 hours to obtain a frozen coarse cereal raw material;
h) microwave vacuum drying: placing the dispersed frozen coarse cereal raw materials into a tray of a microwave vacuum dryer for drying treatment, wherein the thickness of the material layer in the tray is 1-5 cm, the microwave power is 300-800W, the vacuum degree is-0.05-0.1 MPa, the drying temperature is controlled to be 50-75 ℃, and the microwave vacuum drying time is 5-30 min, so that a microwave vacuum-dried coarse cereal product is obtained, and the moisture content of the microwave vacuum-dried coarse cereal product is 12-15%;
i) and (3) hot air drying: placing the microwave vacuum-dried coarse cereals in a hot air drying box for continuous drying, wherein the thickness of a material layer is 1-5 cm, the hot air drying temperature is 60-80 ℃, and the drying time is 30-90 min, so as to obtain a pre-cured coarse cereal product, wherein the moisture content of the pre-cured coarse cereal product is 6-10%;
(III) preparing porridge mate particles:
a) crushing: crushing rice and polished glutinous rice raw materials by using a high-speed ultrafine crusher, and screening to obtain micronized rice powder and micronized polished glutinous rice powder with the mesh number of 300-400;
b) mixing and stirring: the method comprises the following steps of taking micronized rice flour and micronized Jiangjiang rice flour as main raw materials, adding corn starch and potato starch, taking purified water as a solvent, mixing and stirring, wherein the raw materials comprise the following components in parts by weight: 43-53 parts of rice flour, 37-47 parts of glutinous rice flour, 2-10 parts of corn starch and 1-8 parts of potato starch;
c) and (3) granulating: preparing porridge mate particles by using an automatic traditional Chinese medicine pelleting machine, adding the mixed and stirred ingredients into the pelleting machine, and preparing particles by adjusting equipment parameters, wherein the particle size of the particles is 2-5 mm;
d) and (3) drying: and flatly paving the obtained particles on a tray, and drying the particles in a microwave vacuum drying oven at the drying temperature of 55-65 ℃ until the moisture content of the porridge mate particles is 3-10%.
(IV) pretreating auxiliary materials:
a) pretreatment of lotus seeds: crushing the dried lotus seed grains to ensure that the grain size is 3-6 mm;
b) pretreatment of Chinese yam: crushing the dried yam slices into small blocky particles with the particle size of 3-6 mm;
c) lily pretreatment: crushing the dried lily slices into flaky small particles with the particle size of 3-6 mm;
d) pretreatment of the medlar: drying the medlar at 35-45 ℃ for 6-10h, and cooling for later use;
(V) mixing and blending:
mixing and blending the pretreated coarse cereal raw material, the pretreated auxiliary material and the porridge mate particles, wherein the weight parts are as follows: the pre-cured coarse cereals comprise 2-8 parts of black beans, 2-8 parts of small red beans, 1-6 parts of white kidney beans, 3-9 parts of mung beans, 9-15 parts of brown rice, 5-11 parts of black rice, 1-6 parts of sorghum rice, 2-8 parts of red polished round-grained rice, 4-10 parts of oats, 4-10 parts of naked barley, 11-17 parts of millet and 1-5 parts of coix seed rice; the pretreatment auxiliary materials comprise 1-6 parts of red date, 1-6 parts of Chinese yam, 1-6 parts of lotus seed, 1-5 parts of medlar and 1-5 parts of lily; porridge mate particles: 7-13 parts.
(VI) packaging the finished product
And packaging the product by using an automatic packaging machine.
The method for screening the raw and auxiliary materials in the scheme comprises the following steps:
selecting high-quality coarse cereal raw materials, rice and polished glutinous rice, and removing broken stones, soil blocks, heterogeneous seeds, wormhead grains, imperfect grains, damaged grains and speck grains in the raw materials;
selecting dehydrated red date grains with square shapes, the grain size of 1-2 mm and the water content of 5-8% for the red dates; the yam is dried yam slices subjected to dehydration treatment, and the moisture content is 4-6%; the lotus seed is dehydrated and dried lotus seed particles without lotus plumule, and the water content is 4-8%; selecting dehydrated dried lily slices with the water content of 4-6% from lily; the medlar is red with large grains and thick flesh and few seeds.
The cleaning method in the scheme comprises the following steps: firstly, the coarse cereal raw materials are cleaned for 2-3 times by tap water, and then washed for 1 time by purified water, so that dust on the surfaces of the coarse cereals is removed.
Has the advantages that:
1. the method utilizes steam fumigation to pre-cure coarse cereals, and adopts a two-step water immersion treatment, quick freezing and microwave vacuum drying combined hot air drying mode to treat various cereals and mixed beans so as to achieve rapid curing; and a certain amount of porridge mate particles capable of improving the viscosity of the coarse cereal porridge and auxiliary materials such as red date, Chinese yam, lotus seed, medlar, lily and the like which are homologous in medicine and food are added to carry out scientific proportioning, so that a coarse cereal porridge material formula product which is quick and cooked, has moderate viscosity and has the flavor of the traditional cooked porridge is prepared.
2. The prepared quick-cooking coarse cereal porridge material product is prepared by mixing 12 coarse cereals, 5 medicinal and edible auxiliary materials and 1 porridge mate particle, the cooking time is as low as 5min, the product has the taste, flavor and viscosity of the traditional coarse cereal porridge, and the product can achieve the synchronous quick cooking effect of different raw materials as a convenient coarse cereal porridge material and has the effects of quick cooking, simultaneous cooking, balanced nutrition and quickness and convenience.
3. According to the invention, coarse cereals are pretreated by adopting a cooking pre-curing, high-low temperature water soaking and freezing treatment, and microwave vacuum drying combined with hot air drying, so that a coarse cereal product capable of being rapidly cured is prepared, and the problems that the coarse cereals need to be soaked in advance during cooking, the cooking time is long, and the cooking time of different coarse cereal raw materials is inconsistent are solved.
4. The invention adopts high-low temperature two-step water immersion treatment, the high-temperature water treatment controls the moisture content of coarse cereals to 65-75% in a short time, the low-temperature water treatment aims at uniformly distributing the moisture absorbed by the high-temperature water treatment coarse cereals in the pre-cooked coarse cereals, the high-low temperature water immersion treatment can obtain the required moisture and moisture uniformity in a short time, simultaneously, the taste and aroma of the coarse cereals are reduced to the minimum, and the rehydration of the product is obviously improved.
5. The method adopts a method combining freezing and microwave vacuum drying with hot air drying to perform pre-curing treatment on the coarse cereals, wherein the microwave freeze drying has the advantages of high drying efficiency, short time, high energy utilization rate, low energy consumption and the like, and compared with the common freeze drying, the microwave freeze drying saves the drying time and the energy consumption; meanwhile, hot air drying is adopted in a combined manner, so that the problems that local overheating and poor uniformity of the materials are easily caused in the later drying stage of microwave freeze drying are solved, and the materials are finally dried and uniform; drying is carried out at a lower temperature (80 ℃), so that the nutritional ingredients in the coarse cereals are retained to the maximum extent, the nutritional loss is less, and the appearance of the product is retained to the maximum extent; the dried coarse cereal product has a porous structure and has better rehydration property.
6. The porridge mate particles prepared by the invention are added into the coarse cereal porridge material, so that the phenomenon of rice-water separation of porridge products after the coarse cereal porridge material is cooked is solved, the viscosity of the coarse cereal porridge is increased, the taste and flavor of the product are improved, and the porridge mate particles have the state and taste of the traditional coarse cereal porridge cooked.
Fourthly, explanation of the attached drawings:
FIG. 1 is a block flow diagram of the present invention.
The fifth embodiment is as follows:
the invention is further described below with reference to the accompanying drawings:
example 1:
the quick-cooking coarse cereal porridge material prepared by the processing method of the quick-cooking coarse cereal porridge material is cooked for 5 minutes to obtain the convenient coarse cereal porridge with the viscosity value of 750 mPa.s, the porridge is in a uniform viscous flowing state, the solid matter is uniformly distributed, and the taste is refreshing and fine. As shown in fig. 1, the processing method of the quick-cooking coarse cereal porridge material comprises the following steps:
raw and auxiliary material screening
a) Selecting high-quality coarse cereals, rice and other raw materials, and removing broken stones, soil blocks, heterogeneous seeds, wormhead grains, imperfect grains, damaged grains, speckled grains and the like in the raw materials.
b) Selecting dehydrated red date grains with square shapes, the grain size of 1-2 mm and the moisture content of 5 percent for red dates; the yam is dried yam slices with the water content of 4 percent; the lotus seed is dehydrated and dried lotus seed particles without lotus plumule, and the water content is 4%; selecting dried lily slice with water content of 4%; the medlar is red with large grains and thick flesh and few seeds.
(II) pretreatment of coarse cereal raw materials
a) Cleaning: cleaning the raw materials with tap water for 2 times, and then washing with purified water for 1 time to remove dust on the surfaces of the coarse cereals;
b) soaking: soaking in purified water at 25 deg.C for 0.5h at a water-to-material ratio of 1:1 to control the water content of the raw materials at 25%;
c) draining: completely draining off excessive water after soaking;
d) steam fumigation: placing the soaked and drained coarse cereals in a flat plate, controlling the thickness of a material layer to be 1cm, controlling the steam fumigation temperature to be 100 ℃, and controlling the fumigation time to be 20 min;
e) high-low temperature water leaching treatment: the method comprises two steps, namely high-temperature water immersion treatment and low-temperature water immersion treatment, wherein the high-temperature water immersion temperature is 50 ℃, the water immersion time is 5min, and the water consumption is 3 times of the weight of the raw materials; the low-temperature water immersion temperature is 15 ℃, the water immersion time is 15min, the water content of the raw material is controlled to be 65 percent after water immersion, and the water consumption is 3 times of the weight of the raw material;
f) draining: completely draining off excessive water after water leaching;
g) quick-freezing: rapidly freezing the soaked raw materials at-20 deg.C for 4 hr to obtain frozen raw materials;
h) microwave vacuum drying: placing the scattered frozen raw materials into a tray of a microwave vacuum dryer for drying treatment, wherein the thickness of the material layer in the tray is 1cm, the microwave power is 300W, the vacuum degree is-0.05 MPa, the drying temperature is controlled at 50 ℃, and the microwave vacuum drying time is 5min, so that a microwave vacuum dried coarse cereal product is obtained, and the moisture content of the microwave vacuum dried coarse cereal product is 15%;
i) and (3) hot air drying: and (3) placing the microwave vacuum-dried coarse cereals in a hot air drying oven for continuous drying, wherein the thickness of a material layer is 1cm, the hot air drying temperature is 60 ℃, and the drying time is 90min, so that a hot air-dried pre-cooked coarse cereal product is obtained, and the moisture content of the hot air-dried pre-cooked coarse cereal product is 10%.
Preparation of porridge mate granules
a) Pretreatment of raw materials: pulverizing rice and Oryza Glutinosa raw materials with airflow micronizer, and sieving to obtain 300 mesh micronized rice powder and micronized Oryza Glutinosa powder.
b) Mixing and stirring the ingredients: the rice flour is prepared by taking micronized rice flour and micronized glutinous rice flour as main raw materials, adding corn starch and potato starch, and taking purified water as a solvent to mix and stir, wherein the raw materials in parts by weight comprise 43 parts of rice flour, 47 parts of glutinous rice flour, 6 parts of corn starch and 4 parts of potato starch.
c) Preparing particles: preparing porridge mate particles by using an automatic traditional Chinese medicine pill making machine, adding the mixed and stirred ingredients into the pill making machine, and preparing the porridge mate particles by adjusting equipment parameters, wherein the particle size of the particles is 2 mm;
d) and (3) drying: and flatly paving the prepared particles on a tray, and drying in a drying oven. The drying temperature is 55 ℃, and the moisture content of the porridge mate particles is 10%.
(IV) pretreatment of the auxiliary materials
a) Pretreatment of lotus seeds: crushing the dried lotus seed grains to ensure that the grain size is 3 mm;
b) pretreatment of Chinese yam: crushing the dried yam slices into small blocky particles with the particle size of 4 mm;
c) lily pretreatment: crushing the dried lily slices into flaky small particles with the particle size of 6 mm;
d) pretreatment of the medlar: drying fructus Lycii at 35 deg.C for 6 hr, and cooling.
(V) mixing and blending of raw and auxiliary materials
Mixing the pretreated coarse cereal raw material, the pretreated auxiliary material and the porridge mate particles according to the formula proportion. The pre-cured coarse cereals comprise 2 parts of black beans, 8 parts of small red beans, 6 parts of white kidney beans, 7 parts of mung beans, 9 parts of brown rice, 8 parts of black rice, 3 parts of sorghum rice, 8 parts of red polished round-grained rice, 4 parts of oat, 4 parts of naked barley, 17 parts of millet and 3 parts of coix seeds in parts by weight; the pretreatment auxiliary materials comprise 1 part of red date, 6 parts of Chinese yam, 3 parts of lotus seed, 2 parts of medlar and 2 parts of lily according to the parts by weight; the porridge mate particles are 7 parts by weight.
(VI) packaging the finished product
And packaging the product by using an automatic packaging machine.
Example 2:
the quick-cooking coarse cereal porridge material prepared by the processing method of the quick-cooking coarse cereal porridge material is cooked for 5 minutes to obtain the convenient coarse cereal porridge with the viscosity value of 780 mPa.s, the porridge is in a uniform viscous flowing state, the solid matter is uniformly distributed, and the taste is refreshing and fine. The processing method of the quick-cooking coarse cereal porridge material comprises the following steps:
the processing method of the quick-cooking coarse cereal porridge material comprises the following steps:
raw and auxiliary material screening
a) Selecting high-quality coarse cereals, rice and other raw materials, and removing broken stones, soil blocks, heterogeneous seeds, wormhead grains, imperfect grains, damaged grains, speckled grains and the like in the raw materials.
b) The red dates are dehydrated red date particles which are square, the particle size is 1-2 mm, and the moisture content is 6%; the yam is dried yam slices with 5% of water content; the lotus seed is dehydrated and dried lotus seed particles without lotus plumule, and the water content is 6%; selecting dried lily slice with water content of 5%; the medlar is red with large grains and thick flesh and few seeds.
(II) pretreatment of coarse cereal raw materials
a) Cleaning: cleaning the raw materials with tap water for 3 times, and then washing with purified water for 1 time to remove dust on the surfaces of the coarse cereals;
b) soaking: soaking in purified water at 30 deg.C for 6h at a water-to-material ratio of 1:3 to control the water content of the raw materials at 40%;
c) draining: completely draining off excessive water after soaking;
d) steam fumigation: placing the soaked and drained coarse cereals in a flat plate, controlling the thickness of a material layer to be 3cm, controlling the steam fumigation temperature to be 105 ℃, and controlling the fumigation time to be 30 min;
e) high-low temperature water leaching treatment: the method comprises two steps, namely high-temperature water immersion treatment and low-temperature water immersion treatment, wherein the high-temperature water immersion temperature is 60 ℃, the water immersion time is 10min, and the water consumption is 4 times of the weight of the raw materials; the low-temperature water immersion temperature is 25 ℃, the water immersion time is 20min, the water content of the raw material is controlled to be 70 percent after water immersion, and the water consumption is 4 times of the weight of the raw material;
f) draining: completely draining off excessive water after water leaching;
g) quick-freezing: rapidly freezing the soaked raw materials at-25 deg.C for 8 hr to obtain frozen raw materials;
h) microwave vacuum drying: placing the scattered frozen raw materials into a tray of a microwave vacuum dryer for drying treatment, wherein the thickness of the material layer in the tray is 3cm, the microwave power is 500W, the vacuum degree is-0.08 MPa, the drying temperature is controlled to be 60 ℃, and the microwave vacuum drying time is 20min, so that a microwave vacuum dried coarse cereal product is obtained, and the moisture content of the microwave vacuum dried coarse cereal product is 13%;
i) and (3) hot air drying: and (3) placing the microwave vacuum-dried coarse cereals in a hot air drying oven for continuous drying, wherein the thickness of a material layer is 3cm, the hot air drying temperature is 70 ℃, and the drying time is 60min, so that a hot air-dried pre-cooked coarse cereal product is obtained, and the moisture content of the hot air-dried pre-cooked coarse cereal product is 8%.
Preparation of porridge mate granules
a) Pretreatment of raw materials: pulverizing rice and Oryza Glutinosa raw materials with an air flow micronizer, and sieving to obtain micronized rice flour and micronized Oryza Glutinosa rice flour with mesh number of 330.
b) Mixing and stirring the ingredients: the production method comprises the following steps of taking micronized rice flour and micronized Jiangjiang rice flour as main raw materials, adding corn starch and potato starch, and taking purified water as a solvent to mix and stir, wherein the raw materials in parts by weight comprise 50 parts of rice flour, 40 parts of Jiangjiang rice flour, 60 parts of corn starch and 4 parts of potato starch.
c) Preparing particles: preparing porridge mate particles by using an automatic traditional Chinese medicine pill making machine, adding the mixed and stirred ingredients into the pill making machine, and preparing the porridge mate particles by adjusting equipment parameters, wherein the particle size of the particles is 3 mm;
d) and (3) drying: and flatly paving the prepared particles on a tray, and drying in a drying oven. The drying temperature is 60 ℃, and the moisture content of the porridge mate particles is 7%.
(IV) pretreatment of the auxiliary materials
a) Pretreatment of lotus seeds: crushing the dried lotus seed grains to ensure that the grain size is 5 mm;
b) pretreatment of Chinese yam: crushing the dried yam slices into small blocky particles with the particle size of 4 mm;
c) lily pretreatment: crushing the dried lily slices into flaky small particles with the particle size of 4 mm;
d) pretreatment of the medlar: drying fructus Lycii at 40 deg.C for 8 hr, and cooling.
(V) mixing and blending of raw and auxiliary materials
Mixing the pretreated coarse cereal raw material, the pretreated auxiliary material and the porridge mate particles according to the formula proportion. The pre-cured coarse cereals comprise 8 parts of black beans, 2 parts of small red beans, 1 part of white kidney beans, 9 parts of mung beans, 10 parts of brown rice, 6 parts of black rice, 2 parts of sorghum rice, 2 parts of red polished round-grained rice, 8 parts of oat, 6 parts of naked barley, 11 parts of millet and 3 parts of coix seeds in parts by weight; the pretreatment auxiliary materials comprise 3 parts of red date, 4 parts of Chinese yam, 6 parts of lotus seed, 5 parts of medlar and 1 part of lily according to the parts by weight; the porridge mate particles are 13 parts by weight.
(VI) packaging the finished product
And packaging the product by using an automatic packaging machine.
Example 3:
the quick-cooking coarse cereal porridge material prepared by the processing method of the quick-cooking coarse cereal porridge material is cooked for 5 minutes to obtain the convenient coarse cereal porridge with the viscosity value of 800 mPa.s, the porridge is in a uniform viscous flowing state, the solid matter is uniformly distributed, and the taste is refreshing and fine. The processing method of the quick-cooking coarse cereal porridge material comprises the following steps: the processing method of the quick-cooking coarse cereal porridge material comprises the following steps:
raw and auxiliary material screening
a) Selecting high-quality coarse cereals, rice and other raw materials, and removing broken stones, soil blocks, heterogeneous seeds, wormhead grains, imperfect grains, damaged grains, speckled grains and the like in the raw materials.
b) The red dates are dehydrated red date particles which are square, the particle size is 1-2 mm, and the moisture content is 8%; the yam is dried yam slices with the water content of 6 percent; the lotus seed is dehydrated and dried lotus seed granules without lotus plumule, and the water content is 8%; selecting dried lily slice with water content of 6%; the medlar is red with large grains and thick flesh and few seeds.
(II) pretreatment of coarse cereal raw materials
a) Cleaning: cleaning the raw materials with tap water for 3 times, and then washing with purified water for 1 time to remove dust on the surfaces of the coarse cereals;
b) soaking: soaking in purified water at 45 deg.C for 15 hr at a water-to-water ratio of 1:6 to control water content of the raw materials at 50%;
c) draining: completely draining off excessive water after soaking;
d) steam fumigation: placing the soaked and drained coarse cereals in a flat plate, controlling the thickness of a material layer to be 6cm, controlling the steam fumigation temperature to be 110 ℃, and controlling the fumigation time to be 50 min;
e) high-low temperature water leaching treatment: the method comprises two steps, namely high-temperature water immersion treatment and low-temperature water immersion treatment, wherein the high-temperature water immersion temperature is 70 ℃, the water immersion time is 15min, and the water consumption is 4 times of the weight of the raw materials; the low-temperature water immersion temperature is 35 ℃, the water immersion time is 30min, the water content of the raw material is controlled to be 75 percent after water immersion, and the water consumption is 4 times of the weight of the raw material;
f) draining: completely draining off excessive water after water leaching;
g) quick-freezing: rapidly freezing the soaked raw materials at-30 deg.C for 12 hr to obtain frozen raw materials;
h) microwave vacuum drying: placing the scattered frozen raw materials into a tray of a microwave vacuum dryer for drying treatment, wherein the thickness of the material layer in the tray is 5cm, the microwave power is 800W, the vacuum degree is-0.1 MPa, the drying temperature is controlled to be 75 ℃, and the microwave vacuum drying time is 30min, so that a microwave vacuum dried coarse cereal product is obtained, and the moisture content of the microwave vacuum dried coarse cereal product is 12%;
i) and (3) hot air drying: and (3) placing the microwave vacuum-dried coarse cereals in a hot air drying oven for continuous drying, wherein the thickness of a material layer is 3cm, the hot air drying temperature is 80 ℃, and the drying time is 90min, so that a hot air-dried pre-cooked coarse cereal product is obtained, and the moisture content of the hot air-dried pre-cooked coarse cereal product is 6%.
Preparation of porridge mate granules
a) Pretreatment of raw materials: pulverizing rice and Oryza Glutinosa raw materials with an airflow ultramicro pulverizer, and sieving to obtain micronized rice flour and micronized Oryza Glutinosa powder with 400 mesh.
b) Mixing and stirring the ingredients: the rice flour is prepared by taking micronized rice flour and micronized glutinous rice flour as main raw materials, adding corn starch and potato starch, and taking purified water as a solvent to mix and stir, wherein the raw materials in parts by weight comprise 53 parts of rice flour, 37 parts of glutinous rice flour, 2 parts of corn starch and 8 parts of potato starch.
c) Preparing particles: preparing porridge mate particles by using an automatic traditional Chinese medicine pill making machine, adding the mixed and stirred ingredients into the pill making machine, and preparing the porridge mate particles by adjusting equipment parameters, wherein the particle size of the particles is 5 mm;
d) and (3) drying: and flatly paving the prepared particles on a tray, and drying in a drying oven. The drying temperature is 65 ℃, and the moisture content of the porridge mate particles is 4%.
(IV) pretreatment of the auxiliary materials
a) Pretreatment of lotus seeds: crushing the dried lotus seed particles to ensure that the particle size of the lotus seed particles is 4 mm;
b) pretreatment of Chinese yam: crushing the dried yam slices into small blocky particles with the particle size of 4 mm;
c) lily pretreatment: crushing the dried lily slices into flaky small particles with the particle size of 6 mm;
d) pretreatment of the medlar: drying fructus Lycii at 45 deg.C for 10 hr, and cooling.
(V) mixing and blending of raw and auxiliary materials
Mixing the pretreated coarse cereal raw material, the pretreated auxiliary material and the porridge mate particles according to the formula proportion. The pre-cured coarse cereals comprise 5 parts of black beans, 4 parts of small red beans, 6 parts of white kidney beans, 3 parts of mung beans, 11 parts of brown rice, 7 parts of black rice, 3 parts of sorghum rice, 5 parts of red polished round-grained rice, 5 parts of oat, 6 parts of naked barley, 12 parts of millet and 5 parts of coix seeds in parts by weight; the pretreatment auxiliary materials comprise 6 parts of red date, 1 part of Chinese yam, 4 parts of lotus seed, 3 parts of medlar and 3 parts of lily according to the parts by weight; the porridge mate particles are 10 parts by weight.
(VI) packaging the finished product
And packaging the product by using an automatic packaging machine.
Claims (3)
1. A processing method of a quick-cooking coarse cereal porridge material is characterized by comprising the following steps: the quick-cooking coarse cereal porridge material prepared by the processing method of the quick-cooking coarse cereal porridge material is cooked for 5 minutes to obtain the convenient coarse cereal porridge with the viscosity value of 750-800 mPa.s, the porridge is in a uniform viscous flowing state, the solid matter is uniformly distributed, and the taste is refreshing and fine;
the processing method of the quick-cooking coarse cereal porridge material comprises the following steps:
screening raw and auxiliary materials;
(II) preparing pre-cured coarse cereals:
cleaning;
soaking: soaking the coarse cereal raw materials in purified water at the temperature of 25-45 ℃ for 0.5-15 h at the ratio of 1: 1-1: 6 to control the water content of the coarse cereal raw materials to be 25-50%;
draining: completely draining off excessive water after soaking;
steam fumigation: placing the soaked and drained coarse cereal raw materials in a flat plate, controlling the thickness of a material layer to be 1-6 cm, controlling the steam fumigation temperature to be 100-110 ℃, and controlling the fumigation time to be 20-50 min;
high-low temperature water leaching treatment: the method comprises the steps of completing the coarse cereal raw material treatment in two steps, namely high-temperature water immersion treatment and low-temperature water immersion treatment, wherein the high-temperature water immersion temperature is 50-70 ℃, the water immersion time is 5-15 min, and the water consumption is 3-4 times of the weight of the coarse cereal raw material; the low-temperature water immersion temperature is 15-35 ℃, the water immersion time is 15-30 min, the water content of the coarse cereal raw material is controlled to be 65-75% after water immersion, and the water consumption is 3-4 times of the weight of the coarse cereal raw material;
draining: completely draining off excessive water after water leaching;
quick-freezing: rapidly freezing the coarse cereal raw material after water immersion at a temperature of between 20 ℃ below zero and 30 ℃ below zero for 4 to 12 hours to obtain a frozen coarse cereal raw material;
microwave vacuum drying: placing the dispersed frozen coarse cereal raw materials into a tray of a microwave vacuum dryer for drying treatment, wherein the thickness of the material layer in the tray is 1-5 cm, the microwave power is 300-800W, the vacuum degree is-0.05-0.1 MPa, the drying temperature is controlled to be 50-75 ℃, and the microwave vacuum drying time is 5-30 min, so that a microwave vacuum-dried coarse cereal product is obtained, and the moisture content of the microwave vacuum-dried coarse cereal product is 12-15%;
and (3) hot air drying: placing the microwave vacuum-dried coarse cereals in a hot air drying box for continuous drying, wherein the thickness of a material layer is 1-5 cm, the hot air drying temperature is 60-80 ℃, and the drying time is 30-90 min, so as to obtain a pre-cured coarse cereal product, wherein the moisture content of the pre-cured coarse cereal product is 6-10%;
(III) preparing porridge mate particles:
crushing: crushing rice and polished glutinous rice raw materials by using a high-speed ultrafine crusher, and screening to obtain micronized rice powder and micronized polished glutinous rice powder with the mesh number of 300-400;
mixing and stirring: the method comprises the following steps of taking micronized rice flour and micronized Jiangjiang rice flour as main raw materials, adding corn starch and potato starch, taking purified water as a solvent, mixing and stirring, wherein the raw materials comprise the following components in parts by weight: 43-53 parts of rice flour, 37-47 parts of glutinous rice flour, 2-10 parts of corn starch and 1-8 parts of potato starch;
and (3) granulating: preparing porridge mate particles by using an automatic traditional Chinese medicine pelleting machine, adding the mixed and stirred ingredients into the pelleting machine, and preparing particles by adjusting equipment parameters, wherein the particle size of the particles is 2-5 mm;
and (3) drying: spreading the obtained particles on a tray, and drying in a microwave vacuum drying oven at 55-65 ℃ until the water content of the porridge mate particles is 3-10%;
(IV) pretreating auxiliary materials:
pretreatment of lotus seeds: crushing the dried lotus seed grains to ensure that the grain size is 3-6 mm;
pretreatment of Chinese yam: crushing the dried yam slices into small blocky particles with the particle size of 3-6 mm;
lily pretreatment: crushing the dried lily slices into flaky small particles with the particle size of 3-6 mm;
pretreatment of the medlar: drying the medlar at 35-45 ℃ for 6-10h, and cooling for later use;
(V) mixing and blending:
mixing and blending the pretreated coarse cereal raw material, the pretreated auxiliary material and the porridge mate particles, wherein the weight parts are as follows: the pre-cured coarse cereals comprise 2-8 parts of black beans, 2-8 parts of small red beans, 1-6 parts of white kidney beans, 3-9 parts of mung beans, 9-15 parts of brown rice, 5-11 parts of black rice, 1-6 parts of sorghum rice, 2-8 parts of red polished round-grained rice, 4-10 parts of oats, 4-10 parts of naked barley, 11-17 parts of millet and 1-5 parts of coix seed rice; the pretreatment auxiliary materials comprise 1-6 parts of red date, 1-6 parts of Chinese yam, 1-6 parts of lotus seed, 1-5 parts of medlar and 1-5 parts of lily; porridge mate particles: 7-13 parts;
(VI) packaging the finished product
And packaging the product by using an automatic packaging machine.
2. The processing method of the quick-cooking coarse cereal porridge material according to claim 1, characterized in that the method for screening the raw and auxiliary materials comprises the following steps:
selecting high-quality coarse cereal raw materials, rice and polished glutinous rice, and removing broken stones, soil blocks, heterogeneous seeds, wormhead grains, imperfect grains, damaged grains and speck grains in the raw materials;
selecting dehydrated red date grains with square shapes, the grain size of 1-2 mm and the water content of 5-8% for the red dates; the yam is dried yam slices subjected to dehydration treatment, and the moisture content is 4-6%; the lotus seed is dehydrated and dried lotus seed particles without lotus plumule, and the water content is 4-8%; selecting dehydrated dried lily slices with the water content of 4-6% from lily; the medlar is red with large grains and thick flesh and few seeds.
3. The processing method of the quick-cooking coarse cereal porridge material according to claim 2, characterized by comprising the following steps: the cleaning method comprises the following steps: firstly, the coarse cereal raw materials are cleaned for 2-3 times by tap water, and then washed for 1 time by purified water, so that dust on the surfaces of the coarse cereals is removed.
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