CN110477278A - It is a kind of that coarse cereals and millet is made to boil the coarse cereals obtained with ripe processing method and processing altogether - Google Patents
It is a kind of that coarse cereals and millet is made to boil the coarse cereals obtained with ripe processing method and processing altogether Download PDFInfo
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 116
- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 32
- 235000019713 millet Nutrition 0.000 title claims abstract description 32
- 238000003672 processing method Methods 0.000 title claims abstract description 27
- 238000012545 processing Methods 0.000 title claims abstract description 24
- 238000009835 boiling Methods 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 238000001035 drying Methods 0.000 claims abstract description 40
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 210000000582 semen Anatomy 0.000 claims description 55
- 239000002994 raw material Substances 0.000 claims description 42
- 240000001417 Vigna umbellata Species 0.000 claims description 40
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 40
- 238000002791 soaking Methods 0.000 claims description 31
- 241000371652 Curvularia clavata Species 0.000 claims description 14
- 235000007319 Avena orientalis Nutrition 0.000 claims description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 13
- 240000004922 Vigna radiata Species 0.000 claims description 13
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 13
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 13
- 241001258154 Lathyrus niger Species 0.000 claims description 2
- 241000209763 Avena sativa Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 34
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 18
- 235000007164 Oryza sativa Nutrition 0.000 description 18
- 235000009566 rice Nutrition 0.000 description 18
- 238000007654 immersion Methods 0.000 description 17
- 239000007788 liquid Substances 0.000 description 16
- 230000008569 process Effects 0.000 description 15
- 244000075850 Avena orientalis Species 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 11
- 244000077995 Coix lacryma jobi Species 0.000 description 9
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 9
- 238000010521 absorption reaction Methods 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 239000000463 material Substances 0.000 description 9
- 239000002245 particle Substances 0.000 description 9
- 239000002689 soil Substances 0.000 description 8
- 230000008859 change Effects 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000243 solution Substances 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000021395 porridge Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- -1 sucrose fatty ester Chemical class 0.000 description 2
- 235000007558 Avena sp Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000012490 blank solution Substances 0.000 description 1
- 108010089934 carbohydrase Proteins 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 238000005303 weighing Methods 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to one kind can make coarse cereals and millet boil the coarse cereals obtained with ripe processing method and processing altogether.It is of the invention to boil coarse cereals and millet altogether to include the following steps: that (1) ultrasonic wave auxiliary is impregnated with ripe processing method: the coarse cereals after cleaning are placed in water ultrasonic wave auxiliary and impregnate 10-100min, it is drained and standby；(2) coarse cereals obtained through step (1) processing coarse cereals precuring: are placed in boiling 2min~5min in pressure cooker；(3) microwave drying: make to handle proper coarse cereals 300W-600W microwave drying 3-7min through step (3).The coarse cereals that the method according to the invention is processed can boil altogether more efficient with ripe and of the invention processing method with millet.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to one kind can be such that coarse cereals and millet are boiled altogether with ripe processing side
The coarse cereals that method and processing obtain.
Background technique
China is the largest coarse cereals exported country, and coarse cereals cultivated area is up to more than 1,000 ten thousand hectares, and coarse cereals are wide in variety, quality
Good, distribution is extensively.With the development of economy with the enhancing of people's health consciousness, people are miscellaneous to " nutrition, health, conveniently, safely "
The demand of grain product is increasing.But coarse cereals compact structure, quality are harder, and hardly possible gelatinization, digestion time is longer, and consumer is edible very
Inconvenience, especially the use aspect of various grains gruel is extremely inconvenient in daily life, and it is edible in daily canteen to limit it.Cause
This, coarse cereals rapid aging can be made (for example, as millet easy to cook, boiling water boiling 15min or so can be ripe by developing one kind
Change) processing method, be of great significance to the exploitation of coarse cereals deep processed product.
" researchs of four kinds of coarse cereals rice precuring techniques and physicochemical property " (Liu Jianan, Jilin Agriculture University, master's degree opinion
Text, 2017) adlay, black rice, grains of oats and the pre-gelatinized technique of white sorghum are studied, using impregnate, drain, microwave
Technique handles coarse cereals.Maturation process is carried out to adlay by microwave bulking, makes adlay short texture, is formed inside seed
A large amount of gap and channel, are conducive to rehydration, and gelatinization degree is improved, while continuing to remove residual moisture.Outside obtained adlay
Sight form is complete, and moisture content 9.68% can boil altogether with rice with ripe.And the result of study of the research shows: soaking temperature
Gelatinization degree is maximum when being 45 DEG C, and the gelatinization degree of adlay is on a declining curve after 45 DEG C；Soaking time gelatinization degree in 4h is maximum, In
4h to 7h, gelatinization degree constantly decline；When microwave power is 600W-800W, gelatinization degree is on a declining curve, and gelatinization degree is most when 800W
Small, gelatinization degree is in rising trend after 800W, but with the increase of microwave power, the sensory evaluation scores of adlay precuring processing are in decline
Trend；The microwave time, the microwave time was identical as the gelatinization angle value variation tendency of adlay when within 100s, when arriving 120s, microwave
Influence of the time to gelatinization degree is little.The best precuring technique of the adlay determined are as follows: 46.4 DEG C of soaking temperature, impregnate
Time 3.9h, microwave power 600W, microwave time 85s, with this condition, the gelatinization angle value of adlay are 49.34%, sensory evaluation scores
It is 90 points.Above-mentioned technique can be such that the coarse cereals such as Semen Coicis, black rice and rice is boiled altogether with ripe, the curing time of coarse cereals after processing still compared with
It is long, and need to carry out long-time immersion to coarse cereals, the precuring of coarse cereals cannot be realized in a short time.
CN103652592A discloses a kind of for making the raw material soaking liquid of rice grain brewing type instant convenient porridge, the raw material
The ingredient of soak includes citric acid, sodium carbonate, cycloheptaamylose, monoglyceride and sucrose fatty ester, by rice, millet, black
The coarse cereals such as rice, glutinous rice, Semen Coicis are placed in ultrasound in the raw material soaking liquid and impregnate 10-80min, are placed in clear water and surpass again after centrifugal dehydration
Sound impregnates 10-80min, then cooks 15min, hot wind/hot wind and microwave or infrared combined drying through centrifugal dehydration, high pressure
Rice grain brewing type instant convenient porridge is obtained, which, which is placed in boiling water, keeps the temperature 5min, and it can be served.Though the instant gruel
It can make coarse cereals rapid aging, but need to use citric acid, sodium carbonate, cycloheptaamylose, monoglyceride and sucrose fatty ester etc. and is more
Kind additive and prolonged high pressure steaming, will affect the nutritive value of coarse cereals.
CN 107969612A discloses a kind of microwave vacuum ripe coarse cereals processing method fastly, specifically comprises the following steps: to sieve
Coarse cereals after choosing carry out cleaning and make coarse cereals water content 25%~50% with 3~16h of pure water immersion；Coarse cereals are placed in -10
~-35 DEG C of 5~12h of freezing；Microwave vacuum processing: being made coarse cereals be warming up to room temperature, be dried using microwave vacuum dryer, micro-
100~850W of wave power, vacuum degree -0.05~-0.1Mpa, 50-90 DEG C of temperature, 5~30min of micro-wave vacuum makes coarse cereals
Moisture content be 8~13%；It is cooling；Screening is mixed to get single ripe coarse cereals fastly.The fast ripe coarse cereals cook 20min again can be with
Rice is the same as ripe.Fastly although ripe coarse cereals processing method realizes the precurings of coarse cereals, but the processing work of the processing method to the microwave vacuum
Sequence is cumbersome, long processing time.
CN109123383A discloses a kind of processing method for cooking various grains gruel quickly, which specifically includes following step
It is rapid: pure water impregnate 0.5~15h, 25~45 DEG C of soaking temperature；100~110 DEG C of steam fumigate 20-50min；High/low temperature water logging
Processing: 50~70 DEG C of 15~30min of water logging make coarse cereals moisture content of raw material control after water logging in 15~35 DEG C of 15~35min of water logging
System is 65~75%；The moisture being more than after the completion of water logging is dripped completely and is removed by draining；It is quick-frozen, the raw material after draining is placed in -20
Quick freeze under the conditions of~-30 DEG C, 4~12h of cooling time；Micro-wave vacuum, 300~800W of microwave power, vacuum degree-
0.05~-0.1Mpa, 50~75 DEG C of temperature, 5~30min of micro-wave vacuum makes the moisture content 12%~15% of coarse cereals；
Heated-air drying, obtains precuring coarse cereals product, the precuring various grains gruel by 60~80 DEG C of drying temperature, 30~90min of drying time
Infusion 5 minutes, viscosity, form, mouthfeel can be obtained and suitably facilitate various grains gruel.Though the processing method can make precuring coarse cereals exist
It is cured in shorter time and obtains facilitating various grains gruel, but need stifling prolonged steam, immersion, freezing and drying, process is tedious,
Long processing time.
To sum up, existing coarse cereals precuring process efficiency is low, there are manufacturing procedures cumbersome, long processing time or precuring
The technical problems such as degree difference.
Summary of the invention
The present invention provides that a kind of processing efficiency is higher to make coarse cereals and millet is boiled altogether with ripe processing method, on solving
State technical problem.
It is of the invention to boil coarse cereals and millet altogether to adopt the following technical scheme that one kind make coarse cereals with ripe processing method
It is boiled altogether with millet with ripe processing method, which comprises the steps of:
(1) ultrasonic wave auxiliary is impregnated: the coarse cereals after cleaning being placed in water ultrasonic wave auxiliary and impregnate 10-100min, are drained
It is spare；
(2) coarse cereals obtained through step (1) processing coarse cereals precuring: are placed in boiling 2min~5min in pressure cooker；
(3) microwave drying: obtained coarse cereals 300W-600W microwave drying 3-7min will be handled through step (2).
Preferably, in the step (1) ultrasonic wave power be 150-700W, 20 DEG C~60 DEG C of soaking temperature, coarse cereals with
The mass ratio of water is 1: 2~1: 5.
Preferably, the temperature of coarse cereals boiling in pressure cooker is 110 DEG C~125 DEG C temperature in the step (2), and pressure is
0.105-0.24Mpa。
Preferably, in the step (3) when microwave drying, the paving thickness of coarse cereals is 1cm~4cm.
Preferably, the coarse cereals include but is not limited to red bean, Semen Coicis, mung bean, red kidney bean, oat, black rice, pea and semen sojae atricolor
In any one or a few.
The second object of the present invention is to provide a kind of coarse cereals, and coarse cereals of the invention adopt the following technical scheme that a kind of miscellaneous
Grain, the coarse cereals are to boil coarse cereals altogether with millet to process to obtain with ripe processing method using as described in above-mentioned any one
's.
The object of the invention is also to provide a kind of fast cooked various grains gruel, fast cooked various grains gruel of the invention uses following technical side
Case: a kind of fast cooked various grains gruel, the raw material in the various grains gruel includes coarse cereals as described above.
Preferably, the raw material of the various grains gruel further includes millet.
The beneficial effects of the present invention are: of the invention boils coarse cereals and millet altogether in ripe processing method, coarse cereals are former
The immersion of material assists infusion method using ultrasonic wave, has penetrability strong, moisture absorption is fast, the short advantage of soaking time；Coarse cereals
Precuring uses high temperature and pressure cooking process, can make coarse cereals curing uniformly, and the curing time is short, and particle appearance retains completely, improves pre-
Cure the rehydration of coarse cereals；Precuring coarse cereals use microwave drying, and drying time is fast and uniform.It is of the invention make coarse cereals with it is small
Rice boil altogether it is short with process time needed for ripe processing method, it is high-efficient.
Of the invention boils coarse cereals and millet altogether with the ripe original taste of processing method reservation coarse cereals, color, appearance
Structure and nutritional ingredient can be realized and boiled altogether with millet with ripe (boil in boiling water 15min, stewing 5min after i.e. ripe).
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction with specific embodiments of the present invention, is shown
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
Embodiment 1
One, processing method according to the invention processes red bean, the specific steps are as follows:
(1) pretreatment of raw material
Red bean removes rubble, soil block and the bad grain such as worm-eaten, mouldy, damaged, cleans 2 times；
(2) ultrasonic wave auxiliary is impregnated
Red bean is mixed with water by solid-liquid ratio (mass ratio) 1: 3, assists impregnating using ultrasonic wave, ultrasonic power 180W,
40 DEG C of soaking temperature, soaking time 75min is drained and standby after the completion of immersion；
(3) raw material precuring
By the red bean after immersion, boiling 3min, red bean particle are complete at 115 DEG C, 0.16MPa；
(4) microwave drying
Gained red bean, which is handled, through step (3) uses microwave drying, microwave power 385W, drying time 5min, material thickness
2.4cm.Processing red bean obtained according to above-mentioned steps can boil altogether with millet with ripe.
Two, influence of each step to red bean in above-mentioned processing method is investigated:
1. red bean routinely impregnates (solid-liquid ratio 1: 3,40 DEG C of temperature) and ultrasonic wave auxiliary impregnates (solid-liquid ratio 1: 3, temperature 40
DEG C, ultrasonic power 180W) raw material water absorption rate comparing result it is as shown in table 1, the results showed that in identical solid-liquid ratio and temperature strip
Under part, red bean reaches close water absorption rate, and the Dipping time is 1.6 times or so of ultrasonic wave auxiliary soaking time, ultrasonic wave
Auxiliary, which is impregnated, can be obviously shortened red bean soaking time.
The different immersion way red bean water absorption rate comparative analyses of table 1
| Immersion way | It is conventional to impregnate | Ultrasonic wave auxiliary is impregnated |
| Soaking time | 2h | 75min |
| Water absorption rate | 5.12% | 5.67% |
2. Example 1 processes the red bean (red bean made from embodiment 1) after microwave drying obtained and non-precuring is red
Beans (the raw material red bean after step (1) is selected, cleaned) boil 15min in boiling water respectively, boil in a covered pot over a slow fire 5min, use Texture instrument after cooling
Measure its hardness, elasticity, gumminess and chewiness.Determination condition are as follows: round type is popped one's head in (Φ 100mm), test speed 60mm/
Min, triggering pressure are 0.5N, deformation quantity 50%.The results are shown in Table 2, and 15min is boiled in boiling water, after boiling in a covered pot over a slow fire 5min, embodiment
The hardness of red bean made from 1 reduces 2 times compared with the hardness of raw material red bean, and gumminess and chewiness reduce nearly 3 times.Through product
It tastes, red bean made from embodiment 1 cures completely after boiling in a covered pot over a slow fire 5min through boiling water boiling 15min, has the distinctive mouthfeel of red bean and wind
Taste.
Red bean made from 2 embodiment 1 of table and raw material red bean are boiled 15min in boiling water, and texture compares after boiling in a covered pot over a slow fire 5min processing
Analysis
3. red bean made from embodiment 1 and raw material red bean, using color difference meter respectively to its a*、b*And L*Value is measured,
It the results are shown in Table shown in 3, a compared with raw material red bean of red bean made from embodiment 1*Value, b*Value and L*Value increases, and color is in dark red
The color of color, red bean made from embodiment 1 changes but unobvious.
Red bean made from 3 embodiment 1 of table and raw material red bean color contrast
| L* | * | b* | |
| Raw material red bean | 39.18 | 10.61 | 10.81 |
| Red bean made from embodiment 1 | 55.74 | 16.47 | 15.17 |
4. measuring its gelatinization degree after red bean made from embodiment 1 is crushed with Universalpulverizer.
The measuring method of gelatinization degree: accurately weighing red bean 1.00g made from smashed embodiment 1, is placed in tool plug triangle
Bottle (A1) in, red bean 1.00g made from another Example 1 is placed in triangular flask (A2) in, it is separately added into 50mL distilled water.Separately take B
Bottle is added 50mL distilled water, does sample blank.A1Bottle is placed on slightly boiled gelatinization 20min on electric furnace, then cools to room temperature.In
Diluted carbohydrase 2mL is added in each bottle, is put into after shaking up in 50 DEG C of waters bath with thermostatic control and keeps the temperature 1h, and shaken frequently.It is cold after taking-up
But to room temperature.1mol/L hydrochloric acid 2mL is added immediately and terminates saccharification, is filtered after reactant in each triangular flask is settled to 100mL, it is standby
With.
Take each filtrate 10mL respectively, be placed in three 250mL iodine flasks, it is accurate be added 0.1mol/L iodine solution 5mL and
0.1mol/L sodium hydroxide solution 18mL covers tightly and places 15min, 10% sulfuric acid solution 2mL is then promptly added, with
The hypo solution of 0.1mol/L is titrated to colourless, the volume (mL) of sodium thiosulfate consumed by record.[9-10]
Gelatinization degree=(V0-V2)/(V0-V1) × 100% (1)
In formula: V0, titrate the volume of the consumed sodium thiosulfate sodium of blank solution, mL；V1, titrate gelatinization sample and consumed
The volume of sodium thiosulfate sodium, mL；V2, titrate the volume of the consumed sodium thiosulfate sodium of ungelatinized sample, mL.
After measured, the gelatinization degree of red bean made from embodiment 1 is 30.64%.
Embodiment 2
One, the method according to the invention processes Semen Coicis, the specific steps are as follows:
(1) pretreatment of raw material
Semen Coicis removes rubble, soil block and the bad coarse cereals rice such as worm-eaten, mouldy, damaged, cleans 3 times；
(2) ultrasonic wave auxiliary is impregnated
Semen Coicis presses solid-liquid ratio (mass ratio) 1: 4, assists impregnating using ultrasonic wave, ultrasonic power 180W, soaking temperature 40
DEG C, soaking time 60min, draining after the completion of impregnating be rear spare；
(3) raw material precuring
Semen Coicis after immersion boiling 3min, Semen Coicis at 115 DEG C, 0.16Mpa still keep particle complete；
(4) microwave drying
Semen Coicis obtained by step (3) uses microwave drying, microwave power 539W, drying time 4min, material thickness 3cm.It presses
It can realize according to the Semen Coicis that the above method is processed and be boiled altogether with millet with ripe.
Two, influence of each step to Semen Coicis in above-mentioned processing method is investigated:
1. Semen Coicis routinely impregnates (solid-liquid ratio 1: 3,40 DEG C of temperature) and ultrasonic wave auxiliary impregnates (solid-liquid ratio 1: 3, temperature 40
DEG C, ultrasonic power 180W) raw material water absorption rate comparing result it is as shown in table 4, the results showed that in identical solid-liquid ratio and temperature strip
Under part, Semen Coicis reaches similar water absorption rate, and the Dipping time is 2 times of ultrasonic wave auxiliary soaking time, ultrasonic wave assisted Leaching
Bubble can be obviously shortened Semen Coicis soaking time.
The different immersion way Semen Coicis water absorption rate comparative analyses of table 4
| Immersion way | It is conventional to impregnate | Ultrasonic wave auxiliary is impregnated |
| Soaking time | 2h | 60min |
| Water absorption rate | 35.52% | 35.90% |
2. by Semen Coicis made from embodiment 2 (Semen Coicis obtained after microwave drying) and raw material Semen Coicis (after step (1) cleaning
Obtained Semen Coicis) respectively in boiling water boiling 15min, boil in a covered pot over a slow fire 5min, it is cooling after using its hardness of instrumental test, elasticity, gumminess and
Chewiness, determination condition are as follows: round type is popped one's head in (Φ 100mm), test speed 60mm/min, and triggering pressure is 0.5N, deformation
Amount is 50%.The results are shown in Table 5, and after boiling water boiling, the hardness of Semen Coicis made from embodiment 2 drops compared with the hardness of raw material Semen Coicis
It is 3 times low.Through tasting, Semen Coicis made from embodiment 2 cures completely after boiling in a covered pot over a slow fire 5min through boiling water boiling 15min, has Semen Coicis peculiar
Taste and flavor.
Semen Coicis made from 5 embodiment 2 of table and raw material Semen Coicis are boiled 15min in boiling water, and texture compares after boiling in a covered pot over a slow fire 5min processing
Analysis
| Sample | Hardness (N) | Elastic (mm) | Gumminess (N) | Chewiness (mj) |
| Raw material Semen Coicis | 10.40 | 0.48 | 0.95 | 0.47 |
| Semen Coicis made from embodiment 2 | 3.50 | 0.43 | 0.70 | 0.31 |
3. Semen Coicis made from embodiment 2 and raw material Semen Coicis, using color difference meter respectively to its a*、b*And L*Value is measured,
It the results are shown in Table shown in 6, a compared with raw material Semen Coicis of Semen Coicis made from embodiment 2*Value, b* value and L* value reduce, and color is in
Faint yellow, the color of Semen Coicis made from embodiment 2 changes but unobvious.
Semen Coicis made from 6 embodiment 2 of table and raw material Semen Coicis color contrast
| L* | * | b* | |
| Raw material Semen Coicis | 63.70 | 17.58 | 17.97 |
| Semen Coicis made from embodiment 2 | 57.60 | 15.78 | 14.91 |
4. measuring the gelatinization degree of Semen Coicis made from embodiment 2.
It measures according to the method for embodiment 1, the gelatinization degree for measuring Semen Coicis made from embodiment 2 is 71.68%.
3 the method according to the invention of embodiment processes black rice
(1) pretreatment of raw material
Black rice removes rubble, soil block and the bad coarse cereals rice such as worm-eaten, mouldy, damaged, cleans 3 times；
(2) ultrasonic wave auxiliary is impregnated
Black rice presses solid-liquid ratio (mass ratio) 1: 5, assists impregnating using ultrasonic wave, ultrasonic power 300W, soaking temperature 30
DEG C, soaking time 10min, draining after the completion of impregnating be rear spare；
(3) raw material precuring
Black rice after immersion boiling 2min, black rice at 115 DEG C, 0.16Mpa still keep particle complete；
(4) microwave drying
Black rice obtained by step (3) uses microwave drying, microwave power 300W, drying time 7min, and material thickness 4cm adds
Black rice after work, which can be realized, to be boiled altogether with millet with ripe.
Black rice made from embodiment 3 is boiled into 15min in boiling water, it is tasted after stewing 5min, black rice is completely ripe
Change, there is the distinctive taste and flavor of black rice.
4 the method according to the invention of embodiment processes mung bean
(1) pretreatment of raw material
Mung bean removes rubble, soil block and the bad coarse cereals rice such as worm-eaten, mouldy, damaged, cleans 3 times；
(2) ultrasonic wave auxiliary is impregnated
Mung bean presses solid-liquid ratio (mass ratio) 1: 3, assists impregnating using ultrasonic wave, ultrasonic power 150W, soaking temperature 20
DEG C, soaking time 20min, draining after the completion of impregnating be rear spare；
(3) raw material precuring
Mung bean after immersion boiling 2min, mung bean at 105 DEG C, 0.105Mpa still keep particle complete；
(4) microwave drying
Mung bean obtained by step (3) uses microwave drying, microwave power 350W, drying time 3min, and material thickness 3cm adds
Mung bean after work, which can be realized, to be boiled altogether with millet with ripe.
Mung bean made from embodiment 4 is boiled into 15min in boiling water, after boiling in a covered pot over a slow fire 5min, it is tasted, mung bean is completely ripe
Change, there is the distinctive taste and flavor of mung bean.
5 the method according to the invention of embodiment processes red kidney bean
(1) pretreatment of raw material
Red kidney bean removes rubble, soil block and the bad coarse cereals rice such as worm-eaten, mouldy, damaged, cleans 3 times；
(2) ultrasonic wave auxiliary is impregnated
Red kidney bean presses solid-liquid ratio (mass ratio) 1: 2, assists impregnating using ultrasonic wave, ultrasonic power 700W, soaking temperature
60 DEG C, soaking time 100min, draining after the completion of impregnating is rear spare；
(3) raw material precuring
Red kidney bean after immersion boiling 5min, red kidney bean at 125 DEG C, 0.24Mpa still keep particle complete；
(4) microwave drying
Red kidney bean obtained by step (3) uses microwave drying, microwave power 600W, drying time 6min, material thickness
1.5cm, the red kidney bean after processing, which can be realized, boils altogether with millet with ripe.
Red kidney bean made from embodiment 5 is boiled into 15min in boiling water, it is tasted after stewing 5min, red kidney bean is complete
Well doneization has the distinctive taste and flavor of red kidney bean.
6 the method according to the invention of embodiment processes oat
(1) pretreatment of raw material
Oat removes rubble, soil block and the bad coarse cereals rice such as worm-eaten, mouldy, damaged, cleans 3 times；
(2) ultrasonic wave auxiliary is impregnated
Oat presses solid-liquid ratio (mass ratio) 1: 4, assists impregnating using ultrasonic wave, ultrasonic power 200W, soaking temperature 35
DEG C, soaking time 30min, draining after the completion of impregnating be rear spare；
(3) raw material precuring
Oat after immersion boiling 3min, oat at 120 DEG C, 0.20Mpa still keep particle complete；
(4) microwave drying
Oat obtained by step (3) uses microwave drying, microwave power 400W, drying time 3min, and material thickness 2cm adds
Oat after work, which can be realized, boils altogether with millet with ripe.
Oat made from embodiment 6 is boiled into 15min in boiling water, it is tasted after stewing 5min, oat is completely ripe
Change, there is the distinctive taste and flavor of oat.
7 the method according to the invention of embodiment processes pea
(1) pretreatment of raw material
Pea removes rubble, soil block and the bad coarse cereals rice such as worm-eaten, mouldy, damaged, cleans 3 times；
(2) ultrasonic wave auxiliary is impregnated
Pea presses solid-liquid ratio (mass ratio) 1: 5, assists impregnating using ultrasonic wave, ultrasonic power 600W, soaking temperature 50
DEG C, soaking time 50min, draining after the completion of impregnating be rear spare；
(3) raw material precuring
Pea after immersion boiling 4min, pea at 125 DEG C, 0.24Mpa still keep particle complete；
(4) microwave drying
Pea obtained by step (3) uses microwave drying, microwave power 500W, drying time 6min, and material thickness 1cm adds
Pea after work, which can be realized, to be boiled altogether with millet with ripe.
Pea made from embodiment 7 is boiled into 15min in boiling water, it is tasted after stewing 5min, pea is completely ripe
Change, there is the distinctive taste and flavor of pea.
8 the method according to the invention of embodiment processes semen sojae atricolor
(1) pretreatment of raw material
Semen sojae atricolor removes rubble, soil block and the bad coarse cereals rice such as worm-eaten, mouldy, damaged, cleans 3 times；
(2) ultrasonic wave auxiliary is impregnated
Semen sojae atricolor presses solid-liquid ratio (mass ratio) 1: 4, assists impregnating using ultrasonic wave, ultrasonic power 450W, soaking temperature 45
DEG C, soaking time 80min, draining after the completion of impregnating be rear spare；
(3) raw material precuring
Semen sojae atricolor after immersion boiling 4min, semen sojae atricolor at 120 DEG C, 0.20Mpa still keep particle complete；
(4) microwave drying
Semen sojae atricolor obtained by step (3) uses microwave drying, microwave power 450W, drying time 7min, material thickness 3.5cm,
Semen sojae atricolor after processing, which can be realized, to be boiled altogether with millet with ripe.
Semen sojae atricolor made from embodiment 8 is boiled into 15min in boiling water, it is tasted after stewing 5min, semen sojae atricolor is completely ripe
Change, there is the distinctive taste and flavor of semen sojae atricolor.
Embodiment 9 makes fast cooked various grains gruel
Semen Coicis made from red bean made from embodiment 1 and embodiment 2 is mixed according to the mass ratio of 1:3, suitable quantity of water is added,
Boiling water boiling 15min boils in a covered pot over a slow fire 5min, and red bean-coix seed porridge is made.Through tasting, curing, taste and flavor are suitable for completely for red bean and Semen Coicis.
Embodiment 10 makes fast cooked various grains gruel
It will be black made from 1 parts by weight of Semen Coicis made from 0.5 parts by weight of red bean made from embodiment 1, embodiment 2, embodiment 3
Swallow prepared by 2 parts by weight of mung bean made from 2 parts by weight of rice, embodiment 4,1 parts by weight of red kidney bean made from embodiment 5, embodiment 6
0.5 parts by weight of pea prepared by 1.5 parts by weight of wheat, embodiment 7,0.5 parts by weight of semen sojae atricolor, 10 weight of millet made from embodiment 8
Suitable quantity of water is added in part mixing, and boiling water boiling 15min boils in a covered pot over a slow fire 5min, and various grains gruel is made.Through tasting, the curing, mouthfeel completely of each coarse cereals
It is suitable for flavor.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (8)
1. one kind can be such that coarse cereals and millet are boiled altogether with ripe processing method, which comprises the steps of:
(1) ultrasonic wave auxiliary is impregnated: the coarse cereals after cleaning are placed in water ultrasonic wave auxiliary and impregnate 10-100min, it is drained and standby；
(2) coarse cereals obtained through step (1) processing coarse cereals precuring: are placed in boiling 2min~5min in pressure cooker；
(3) microwave drying: obtained coarse cereals 300W-600W microwave drying 3-7min will be handled through step (2).
2. according to claim 1 boil coarse cereals and millet altogether with ripe processing method, which is characterized in that the step
(1) power of ultrasonic wave is 150-700W in, and 20 DEG C~60 DEG C of soaking temperature, the mass ratio of coarse cereals and water is 1: 2~1: 5.
3. according to claim 1 boil coarse cereals and millet altogether with ripe processing method, which is characterized in that the step
(2) temperature of coarse cereals boiling in pressure cooker is 110 DEG C~125 DEG C temperature, pressure 0.105-0.24MPa in.
4. according to claim 1 boil coarse cereals and millet altogether with ripe processing method, which is characterized in that the step
(3) in when microwave drying, the paving thickness of coarse cereals is 1cm~4cm.
5. boiling coarse cereals and millet altogether with ripe processing method, feature
It is, the coarse cereals include but is not limited to any one in red bean, Semen Coicis, mung bean, red kidney bean, oat, black rice, pea and semen sojae atricolor
Kind is several.
6. a kind of coarse cereals, which is characterized in that the coarse cereals are to use to make coarse cereals as described in any one of claim 1-5
It boils with millet and to be processed with ripe processing method altogether.
7. a kind of fast cooked various grains gruel, which is characterized in that the raw material in the various grains gruel includes coarse cereals as claimed in claim 6.
8. fast cooked various grains gruel according to claim 7, which is characterized in that the raw material of the various grains gruel further includes millet.
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| CN109998036A (en) * | 2019-04-04 | 2019-07-12 | 贵州泛亚实业(集团)有限公司 | A kind of processing method for cooking myotonin quickly |
| CN110839819A (en) * | 2019-11-26 | 2020-02-28 | 天津汇康食品有限公司 | Processing method of rice and bean co-cooking and co-cooking prefabricated porridge |
| CN111280393A (en) * | 2020-03-30 | 2020-06-16 | 黑龙江八一农垦大学 | Method for preparing instant sorghum |
| CN111406882A (en) * | 2020-03-26 | 2020-07-14 | 天津汇康食品有限公司 | Preparation process and device of rice-bean same-cooked coarse cereal porridge material based on repeated freeze thawing |
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| CN109998036A (en) * | 2019-04-04 | 2019-07-12 | 贵州泛亚实业(集团)有限公司 | A kind of processing method for cooking myotonin quickly |
| CN110839819A (en) * | 2019-11-26 | 2020-02-28 | 天津汇康食品有限公司 | Processing method of rice and bean co-cooking and co-cooking prefabricated porridge |
| CN111406882A (en) * | 2020-03-26 | 2020-07-14 | 天津汇康食品有限公司 | Preparation process and device of rice-bean same-cooked coarse cereal porridge material based on repeated freeze thawing |
| CN111280393A (en) * | 2020-03-30 | 2020-06-16 | 黑龙江八一农垦大学 | Method for preparing instant sorghum |
| CN114158677A (en) * | 2021-03-24 | 2022-03-11 | 贵州宏创农业产业开发有限公司 | Processing method of coix seed with quick cooking property |
| WO2022247850A1 (en) * | 2021-05-25 | 2022-12-01 | Chinese Academy Of Agricultural Mechanization Sciences Group Co., Ltd | A segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave |
| CN115336710A (en) * | 2022-07-25 | 2022-11-15 | 南昌大学 | Preparation process of chickpea co-cooked rice and instant bean rice product based on pre-gelatinization treatment technology |
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