CN109123385B - Quick-cooking coarse cereal porridge material - Google Patents
Quick-cooking coarse cereal porridge material Download PDFInfo
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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
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- A23L7/10—Cereal-derived products
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- 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
- 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
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Abstract
The invention relates to a quick-cooking coarse cereal porridge material which is formed by mixing and blending pre-cured coarse cereals, pre-treated auxiliary materials and porridge mate particles, and is cooked for 5 minutes to obtain convenient coarse cereal porridge with the viscosity value of 750-800 mPa.s, wherein the porridge is in a uniform viscous flowing state; 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 seeds; 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 according to the parts by weight; the porridge mate particles are 7-13 parts by weight. The invention has the effects of quick and simultaneous cooking, balanced nutrition, rapidness and convenience.
Description
The technical field is as follows:
the invention relates to the technical field of instant food processing, in particular to a quick-cooking coarse cereal porridge material.
Secondly, background art:
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 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 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.
Thirdly, the invention content:
the invention aims to provide a quick-cooking coarse cereal porridge material which is used for solving the problems of low viscosity and long cooking time of convenient 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 is formed by mixing and blending pre-cooked coarse cereals, pre-treated auxiliary materials and porridge mate particles, 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, solid matters are uniformly distributed, and the taste is refreshing and fine; 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 seeds; 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 according to the parts by weight; the porridge mate particles are 7-13 parts by weight, and the preparation of the porridge mate particles comprises the following steps:
firstly, crushing treatment: pulverizing rice and glutinous rice raw materials into micronized rice flour and micronized glutinous rice flour with the mesh number of 300-400;
secondly, mixing, stirring and granulating: adding corn starch and potato starch into micronized rice flour and micronized Jiang rice flour, mixing and stirring the materials by using purified water as a solvent, uniformly stirring the materials, adding the materials into a pelleting machine, granulating the materials to obtain particles, wherein the particle size of the particles is 2-5 mm, and the particles are calculated by weight: 43-53 parts of micronized rice flour, 37-47 parts of micronized glutinous rice flour, 2-10 parts of corn starch and 1-8 parts of potato starch;
thirdly, drying: and drying the obtained particles to obtain porridge mate particles, wherein the water content of the porridge mate particles is 3-10%.
The preparation method of the porridge mate particles in the scheme comprises the following specific steps:
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 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 polished glutinous 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%.
The treatment method for pretreating auxiliary materials in the scheme comprises the following steps:
a) 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;
b) pretreatment of lotus seeds: the lotus seed is dehydrated and dried lotus seed particles without lotus plumule, and the water content is 4-8%; crushing the dried lotus seed grains to ensure that the grain size is 3-6 mm;
c) pretreatment of Chinese yam: the yam is dried yam slices subjected to dehydration treatment, and the moisture content is 4-6%; crushing the dried yam slices into small blocky particles with the particle size of 3-6 mm;
d) lily pretreatment: selecting dehydrated dried lily slices with the water content of 4-6% from lily; crushing the dried lily slices into flaky small particles with the particle size of 3-6 mm;
e) pretreatment of the medlar: selecting a product with red color, large grains and thick flesh and few seeds, drying the medlar at 35-45 ℃ for 6-10h, and cooling for later use.
Has the advantages that:
1. the invention treats various grains and mixed beans 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. 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 diagram of a process flow of the present invention.
The fifth embodiment is as follows:
the invention is further described below in connection with:
example 1:
the quick-cooking coarse cereal porridge material is formed by mixing and blending pre-cooked coarse cereals, pre-treated auxiliary materials and porridge mate particles, the quick-cooking coarse cereal porridge material is cooked for 5 minutes to obtain the convenient coarse cereal porridge with the viscosity value of 750mPa & s, the porridge is in a uniform viscous flowing state, solid matters are uniformly distributed, and the taste is refreshing and fine; 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.
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.
(VI) packaging the finished product
And packaging the product by using an automatic packaging machine.
Example 2:
the quick-cooking coarse cereal porridge material is formed by mixing and blending pre-cooked coarse cereals, pre-treated auxiliary materials and porridge mate particles, the quick-cooking coarse cereal porridge material is cooked for 5 minutes to obtain the convenient coarse cereal porridge with the viscosity value of 780mPa & s, the porridge is in a uniform viscous flowing state, solid matters are uniformly distributed, and the taste is refreshing and fine; 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.
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, the particle shape is square, the particle size is 2mm, 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.
(VI) packaging the finished product
And packaging the product by using an automatic packaging machine.
Example 3:
the quick-cooking coarse cereal porridge material is formed by mixing and blending pre-cooked coarse cereals, pre-treated auxiliary materials and porridge mate particles, the quick-cooking coarse cereal porridge material is cooked for 5 minutes to obtain the convenient coarse cereal porridge with the viscosity value of 800mPa & s, the porridge is in a uniform viscous flowing state, solid matters are uniformly distributed, and the taste is refreshing and fine; 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.
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, the particle shape is square, the particle size is 2mm, 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.
(VI) packaging the finished product
And packaging the product by using an automatic packaging machine.
Claims (2)
1. A quick-cooking coarse cereal porridge material is characterized in that: the quick-cooking coarse cereal porridge material is formed by mixing and blending pre-cooked coarse cereals, pre-treated auxiliary materials and porridge mate particles, 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, solid matters are uniformly distributed, and the taste is refreshing and fine; 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 seeds; 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 according to the parts by weight; the porridge mate particles are 7-13 parts by weight, and the preparation of the porridge mate particles comprises the following steps:
firstly, crushing treatment: pulverizing rice and glutinous rice raw materials into micronized rice flour and micronized glutinous rice flour with the mesh number of 300-400;
secondly, mixing and stirring: adding corn starch and potato starch into micronized rice flour and micronized Jiang rice flour, mixing and stirring the materials by using purified water as a solvent, uniformly stirring the materials, adding the materials into a pelleting machine, granulating the materials to obtain particles, wherein the particle size of the particles is 2-5 mm, and the particles are calculated by weight: 43-53 parts of micronized rice flour, 37-47 parts of micronized glutinous rice flour, 2-10 parts of corn starch and 1-8 parts of potato starch;
thirdly, drying: drying the obtained particles to obtain porridge mate particles, wherein the water content of the porridge mate particles is 3-10%;
the method for pre-curing the coarse cereals comprises the following steps:
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%.
2. The quick-cooking coarse cereal porridge material according to claim 1, characterized in that: the treatment method of the pretreatment auxiliary materials comprises the following steps:
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;
pretreatment of lotus seeds: the lotus seed is dehydrated and dried lotus seed particles without lotus plumule, and the water content is 4-8%; crushing the dried lotus seed grains to ensure that the grain size is 3-6 mm;
pretreatment of Chinese yam: the yam is dried yam slices subjected to dehydration treatment, and the moisture content is 4-6%; crushing the dried yam slices into small blocky particles with the particle size of 3-6 mm;
lily pretreatment: selecting dehydrated dried lily slices with the water content of 4-6% from lily; crushing the dried lily slices into flaky small particles with the particle size of 3-6 mm;
pretreatment of the medlar: selecting a product with red color, large grains and thick flesh and few seeds, drying the medlar at 35-45 ℃ for 6-10h, and cooling for later use.
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| CN1875756A (en) * | 2006-05-31 | 2006-12-13 | 石峰 | Process for industrial production of instant convenient rice porridge |
| CN107029193A (en) * | 2017-03-17 | 2017-08-11 | 陆群英 | Prevent and treat nutrition porridge of anemopyretic cold and preparation method thereof |
| CN107969612A (en) * | 2017-10-21 | 2018-05-01 | 曹龙奎 | Microwave vacuum ripe coarse cereals processing method and its microwave vacuum of processing ripe coarse cereals soon soon |
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| CN1875756A (en) * | 2006-05-31 | 2006-12-13 | 石峰 | Process for industrial production of instant convenient rice porridge |
| CN107029193A (en) * | 2017-03-17 | 2017-08-11 | 陆群英 | Prevent and treat nutrition porridge of anemopyretic cold and preparation method thereof |
| CN107969612A (en) * | 2017-10-21 | 2018-05-01 | 曹龙奎 | Microwave vacuum ripe coarse cereals processing method and its microwave vacuum of processing ripe coarse cereals soon soon |
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