CN110447822A - A kind of nutrition porridge and preparation method thereof - Google Patents
A kind of nutrition porridge and preparation method thereof Download PDFInfo
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- CN110447822A CN110447822A CN201910857869.0A CN201910857869A CN110447822A CN 110447822 A CN110447822 A CN 110447822A CN 201910857869 A CN201910857869 A CN 201910857869A CN 110447822 A CN110447822 A CN 110447822A
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- 235000016709 nutrition Nutrition 0.000 title claims abstract description 53
- 230000035764 nutrition Effects 0.000 title claims abstract description 52
- 235000021395 porridge Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 45
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 44
- 240000007594 Oryza sativa Species 0.000 claims abstract description 35
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 35
- 235000009566 rice Nutrition 0.000 claims abstract description 35
- 239000004615 ingredient Substances 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 9
- 238000007605 air drying Methods 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- 239000001963 growth medium Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 241001506047 Tremella Species 0.000 claims description 6
- 230000004913 activation Effects 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 244000062793 Sorghum vulgare Species 0.000 claims description 4
- 240000004922 Vigna radiata Species 0.000 claims description 4
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 4
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 4
- 240000001417 Vigna umbellata Species 0.000 claims description 4
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 235000019713 millet Nutrition 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 241000371652 Curvularia clavata Species 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 235000009973 maize Nutrition 0.000 claims description 3
- 230000001681 protective effect Effects 0.000 claims description 3
- NGVDGCNFYWLIFO-UHFFFAOYSA-N pyridoxal 5'-phosphate Chemical compound CC1=NC=C(COP(O)(O)=O)C(C=O)=C1O NGVDGCNFYWLIFO-UHFFFAOYSA-N 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 241000234435 Lilium Species 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims 2
- 239000002609 medium Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 210000004556 brain Anatomy 0.000 abstract description 2
- 210000005036 nerve Anatomy 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000012467 final product Substances 0.000 abstract 1
- 240000008866 Ziziphus nummularia Species 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000050051 Chelone glabra Species 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 241000605372 Fritillaria Species 0.000 description 1
- 239000009636 Huang Qi Substances 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 241000287420 Pyrus x nivalis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The present invention relates to food processing technology field, a kind of nutrition porridge and preparation method thereof is specifically disclosed, nutrition porridge is made of the raw material of following parts by weight: major ingredient, water, sugar and GABA are enriched with powder；The major ingredient is one of the rice class that can be gelatinized, beans, dry fruit or a variety of；When preparing nutrition porridge, major ingredient, sugar, GABA enrichment powder and water are uniformly mixed, are then encapsulated into plastic bottle, sterilizing, boiling, muddy even, the air-dried nutrition porridge to obtain the final product of the substance vibration that boiling is obtained.Powder is enriched with containing GABA in the material of nutrition porridge of the invention, GABA rich in the GABA enrichment powder that rice bran is obtained through lactobacillus-fermented, GABA is beneficial to multiple positions such as human brain, blood vessel, nerve, not only assign the flavor of nutrition porridge other style, moreover it is possible to promote the nutritive value of nutrition porridge.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of nutrition porridge and preparation method thereof containing GABA.
Background technique
Mixed congee is generally using polished rice, glutinous rice or black glutinous rice as major ingredient, then adds auxiliary material, as beans, jujube, peanut, lotus seeds,
Longan etc. is brewed into congee.The effect of nutrition porridge has strengthening spleen and nourishing stomach, and disappear stagnant weight-reducing, benefiting qi for tranquillization.It can make fat and neurasthenia
Person's dietotherapy is used, and also can be used as the food of daily health bodybuilding.The mouthfeel and storage stability of nutrition porridge are congee class products
Main points are researched and developed, but mouthfeel, smell rely on the sense organ of professional to determine that human factor is big mostly, repeatability is poor.Nutrition porridge
Although the characteristics of having embodied a concentrated reflection of traditional food, existing product taste tradition, kind is excessively dull, contained nutritional ingredient
It is relatively single, it is not able to satisfy consumer demand.
Summary of the invention
For the defects in the prior art, an object of the present invention is to provide a kind of nutrition porridge, adds in the nutrition porridge
There is GABA to be enriched with powder, GABA is enriched with powder as additive, can make an addition in a plurality of types of food, can not only promote nutrition porridge
Nutritive value also imparts the flavor of nutrition porridge other style.
It is yet another object of the invention to provide a kind of preparation methods of nutrition porridge.
To achieve the goals above, the present invention adopts the following technical scheme that:
A kind of nutrition porridge, raw material include the component of following parts by weight: 40-45 parts of major ingredient, 250-500 parts of water, sugar 10-20
Part, GABA are enriched with powder 5-10 parts；The major ingredient is one of the rice class that can be gelatinized, beans, dry fruit or a variety of.
Preferably, raw material includes the component of following parts by weight: 40-45 parts of major ingredient, 280-330 parts of water, 13-15 parts of sugar,
GABA is enriched with powder 5-9 parts.
γ-aminobutyric acid (GABA) is a kind of active skull cap components, and research has shown that, GABA is the inhibition of central nervous system
Property transmitting substance, can reduce neuronal activity, prevent nerve cell from overheating.In addition, GABA also has hypotensive activity, such as
Effective antihypertensive compositions in Radix Astragali are GABA.
Preferably, the major ingredient includes the component of following parts by weight: 4-6 parts of black rice, 4-6 parts of maize, big wine rice 2-3
Part, 1.5-2.5 parts of red bean, 0.4-0.6 parts of lily, 0.5-1.5 parts of Semen Coicis, 0.5-1.5 parts of mung bean, 0.5-1.5 parts of jujube.
Preferably, the major ingredient includes the component of following parts by weight: 2-3 parts of millet, 1.5-2.0 parts of corn, glutinous rice 1.5-
2.5 part.
Preferably, the major ingredient includes the component of following parts by weight: 40-60 parts of tremella, 5-15 parts of jujube.
Preferably, GABA enrichment powder the preparation method comprises the following steps:
(1) streptococcus thermophilus of freezen protective and lactobacillus bulgaricus lactic acid bacteria activation culture: are respectively connected to MRS liquid
Then activation culture in body culture medium is drawn bacterium solution and is cultivated in MRS culture medium, then MRS bacterium solution is seeded to the GYP of L-MSG
It is cultivated in seed fermentation culture medium；
(2) rice bran pre-processes: heated-air drying 20-30min, crushing, sieving under conditions of 60-80 DEG C by fresh rice bran
Rice bran afterwards puts into fermentor, and nutrient solution is added, and sterilize 15-20min at 110-115 DEG C；
(3) it ferments: when temperature is down to 30 DEG C or so, lactic acid bacterial liquid fermentation is added, sterilizes after fermentation
Processing；
(4) flash concentration: by fermentation liquid centrifugation, filtering, then fermentation liquid is sent into flash concentration device and is concentrated, rice is obtained
Chaff GABA pregnant solution；
(5) it is spray-dried: being spray-dried using soybean protein isolate and maltodextrin as wall material, obtain GABA enrichment
Powder.
Preferably, distilled water, PLP, CaCl in step (2) described nutrient solution2Weight ratio be 100:1-5:1-3.
Preferably, the weight ratio of soybean protein isolate and maltodextrin is 1:1-1.5 when step (5) is spray-dried.
The present invention also provides the preparation methods of above-mentioned nutrition porridge, comprising steps of
S1, major ingredient, sugar, GABA enrichment powder and water are uniformly mixed；
S2, the mixture of S1 is encapsulated into plastic bottle, sterilizing, boiling；
Mixture after S3, boiling is vibrated muddy even, air-dried to get nutrition porridge.
Preferably, controlled at 115-130 DEG C when S2 sterilizing, boiling, sterilize 30-60min under 0.1MPa.Particularly preferably
Ground, sterilising temp are 121 DEG C, sterilization time 45min.
Preferably, when S3 vibration is muddy even, vibration 1-5min to mixed system muddiness is slurried.
Preferably, it vibrates in muddy even, air drying process, container is moved along conveying device, and air-drying device is filled set on the conveying
Set two sides.Air-drying device is the fan set on the two sides of the conveying device, preferably multiple rows of fan.
Vibration device is preferably vibrating screen, and container is moved in target location processes along pipeline, and nutrition porridge is through vibration, wind
It is dry, finally it is packaged into case.
The beneficial effects of the present invention are embodied in:
It is enriched with powder containing GABA in the material of nutrition porridge of the invention, the GABA that rice bran is obtained through lactobacillus-fermented is enriched with powder
In GABA rich in, GABA is beneficial to multiple positions such as human brain, blood vessel, nerve, in existing nutrition porridge
On the basis of, the flavor of nutrition porridge other style is not given only, moreover it is possible to promote the nutritive value of nutrition porridge.
Specific embodiment
The embodiment of technical solution of the present invention will be described in detail below.Following embodiment is only used for clearer
Ground illustrates technical solution of the present invention, therefore is only used as example, and not intended to limit the protection scope of the present invention.
It should be noted that unless otherwise indicated, technical term or scientific term used in this application should be this hair
The ordinary meaning that bright one of ordinary skill in the art are understood.
Nutrition porridge raw material of the invention includes the component of following parts by weight: 40-45 parts of major ingredient, 250-500 parts of water, sugar 10-
20 parts, powder 5-10 parts of GABA enrichment.Major ingredient is one of rice class, beans, dry fruit or a variety of.
GABA be enriched with powder preparation method comprising steps of
(1) streptococcus thermophilus of freezen protective and lactobacillus bulgaricus lactic acid bacteria activation culture: are respectively connected to MRS liquid
Then activation culture in body culture medium is drawn bacterium solution and is cultivated in MRS culture medium, then MRS bacterium solution is seeded to the GYP of L-MSG
It is cultivated in seed fermentation culture medium；
(2) rice bran pre-processes: heated-air drying 20-30min, crushing, sieving under conditions of 60-80 DEG C by fresh rice bran
Rice bran afterwards puts into fermentor, and nutrient solution is added, and sterilize 15-20min at 110-115 DEG C；Distilled water in the nutrient solution, PLP,
CaCl2Weight ratio be 100:1-5:1-3；
(3) it ferments: when temperature is down to 30 DEG C or so, lactic acid bacterial liquid fermentation is added, sterilizes after fermentation
Processing；
(4) flash concentration: by fermentation liquid centrifugation, filtering, then fermentation liquid is sent into flash concentration device and is concentrated, rice is obtained
Chaff GABA pregnant solution；
(5) it is spray-dried: being spray-dried using soybean protein isolate and maltodextrin as wall material, obtain GABA enrichment
Powder.
The weight ratio of soybean protein isolate and maltodextrin is 1:1.5
The preparation method of nutrition porridge comprising steps of
S1, major ingredient, sugar, GABA enrichment powder and water are uniformly mixed；
S2, the mixture of S1 is encapsulated into plastic bottle, sterilizing, boiling；
Mixture after S3, boiling is vibrated muddy even, air-dried to get nutrition porridge.
Embodiment 1
Prepare the mixed congee containing GABA.
Nutrition porridge raw material are as follows: major ingredient 90g, water 600g, sugar 30g, GABA are enriched with powder 40g.
Major ingredient includes the component for including following parts by weight: 5 parts of black rice, 5 parts of maize, 2.5 parts of big wine rice, 2 parts of red bean, hundred
Close 0.5 part, 1 part of Semen Coicis, 1 part of mung bean, 1 part of jujube.
Glutinous rice, red bean, mung bean, Semen Coicis etc. are damaged by worms through hand picking, are damaged, mouldy etc. after bad grain and sundries, cleaning, leaching
Steep, drain after mix.
The preparation method of nutrition porridge comprising steps of
S1, major ingredient is mixed thoroughly, sugar, GABA enrichment powder and water is added, is uniformly mixed；
S2, the mixture of S1 is encapsulated into plastic bottle, sterilizing, boiling 45min at 121 DEG C；
S3, the mixture after boiling is placed in vibrating screen, vibrates 2min, rice water muddiness is slurried, and then air-dries to get nutrition
Congee.Obtained nutrition porridge is packaged into case to get mixed congee class nutrition porridge.
Embodiment 2
Prepare the milled congee containing GABA.
Nutrition porridge raw material are as follows: major ingredient 80g, water 600g, sugar 40g, GABA are enriched with powder 40g.
Major ingredient includes the component for including following parts by weight: 2.5 parts of millet, 1.8 parts of corn, 2 parts of glutinous rice.
Glutinous rice, millet, corn are damaged by worms through hand picking, are damaged, mouldy etc. after bad grain and sundries, are cleaned, impregnate, are drained
After mix.
The preparation method of nutrition porridge comprising steps of
S1, major ingredient is mixed thoroughly, sugar, GABA enrichment powder and water is added, is uniformly mixed；
S2, the mixture of S1 is encapsulated into plastic bottle, sterilizing, boiling 60min at 121 DEG C；
S3, the mixture after boiling is placed in vibrating screen, vibrates 5min, rice water muddiness is slurried, and then air-dries to get nutrition
Congee.Obtained nutrition porridge is packaged into case to get milled congee class nutrition porridge.
Embodiment 3
Prepare the tremella congee containing GABA.
Nutrition porridge raw material are as follows: major ingredient 80g, water 600g, sugar 40g, GABA are enriched with powder 40g.
Major ingredient includes the component for including following parts by weight: 40-60 parts of tremella, 5-15 parts of jujube.
Tremella is damaged by worms through hand picking, is damaged, mouldy etc. after bad grain and sundries, cleaning, immersed with one day, is torn after draining
It is mixed at fritter and jujube.
The preparation method of nutrition porridge comprising steps of
S1, major ingredient, sugar, GABA are enriched with powder and water, are uniformly mixed；
S2, the mixture of S1 is encapsulated into plastic bottle, sterilizes at 115 DEG C, boils 60min；
S3, the mixture after boiling is placed in vibrating screen, vibrates 5min, rice water muddiness is slurried, and then air-dries to get nutrition
Congee.Obtained nutrition porridge is packaged into case to get milled congee class nutrition porridge.
One of polished rice, pyrus nivalis, fritillaria, glutinous rice, rice, dry fruit or a variety of can also be added as needed in tremella congee.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme should all cover within the scope of the claims and the description of the invention.
Claims (9)
1. a kind of nutrition porridge, which is characterized in that raw material includes the component of following parts by weight: 40-45 parts of major ingredient, 250-500 parts of water,
10-20 parts sugared, GABA is enriched with powder 5-10 parts；The major ingredient is one of the rice class that can be gelatinized, beans, dry fruit or more
Kind.
2. nutrition porridge as described in claim 1, which is characterized in that raw material includes the component of following parts by weight: major ingredient 40-45
Part, 280-330 parts of water, 13-15 parts of sugar, GABA are enriched with powder 5-9 parts.
3. nutrition porridge as described in claim 1, which is characterized in that the major ingredient includes the component of following parts by weight: black rice 4-6
Part, 4-6 parts of maize, 2-3 parts of big wine rice, 1.5-2.5 parts of red bean, 0.4-0.6 parts of lily, 0.5-1.5 parts of Semen Coicis, mung bean 0.5-
1.5 parts, 0.5-1.5 parts of jujube.
4. nutrition porridge as described in claim 1, which is characterized in that the major ingredient includes the component of following parts by weight: millet 2-3
Part, 1.5-2.0 parts of corn, 1.5-2.5 parts of glutinous rice.
5. nutrition porridge as described in claim 1, which is characterized in that the major ingredient includes the component of following parts by weight: tremella 40-
60 parts, 5-15 parts of jujube.
6. nutrition porridge as described in claim 1, which is characterized in that GABA enrichment powder the preparation method comprises the following steps:
(1) streptococcus thermophilus of freezen protective and lactobacillus bulgaricus lactic acid bacteria activation culture: are respectively connected to the training of MRS liquid
Activation culture in base is supported, bacterium solution is then drawn and is cultivated in MRS culture medium, then MRS bacterium solution is seeded to the GYP seed of L-MSG
It is cultivated in fermentation medium；
(2) rice bran pre-processes: heated-air drying 20-30min, crushing, after sieving under conditions of 60-80 DEG C by fresh rice bran
Rice bran puts into fermentor, and nutrient solution is added, and sterilize 15-20min at 110-115 DEG C；Distilled water in the nutrient solution, PLP,
CaCl2Weight ratio be 100:1-5:1-3；
(3) it ferments: when temperature is down to 30 DEG C or so, lactic acid bacterial liquid fermentation is added, carries out sterilization treatment after fermentation；
(4) flash concentration: by fermentation liquid centrifugation, filtering, then fermentation liquid is sent into flash concentration device and is concentrated, rice bran is obtained
GABA pregnant solution；
(5) it is spray-dried: being spray-dried using soybean protein isolate and maltodextrin as wall material, obtain GABA enrichment powder.
7. the preparation method of nutrition porridge described in claim 1-5 any one, which is characterized in that comprising steps of
S1, major ingredient, sugar, GABA enrichment powder and water are uniformly mixed；
S2, the mixture of S1 is encapsulated into plastic bottle, sterilizing, boiling；
Mixture after S3, boiling is vibrated muddy even, air-dried to get nutrition porridge.
8. preparation method as claimed in claim 6, which is characterized in that controlled at 115-130 DEG C when S2 sterilizing, boiling,
Sterilizing, boiling 30-60min under 0.1MPa.
9. preparation method as claimed in claim 6, which is characterized in that when S3 vibration is muddy even, vibration 1-5min to mixed system
Muddiness is slurried；It vibrates in muddy even, air drying process, container is moved along conveying device, and air-drying device is set to the conveying device two sides.
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Application publication date: 20191115 |