CN111084326A - Eighteen-treasure porridge and preparation method thereof - Google Patents

Eighteen-treasure porridge and preparation method thereof Download PDF

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Publication number
CN111084326A
CN111084326A CN201911409124.4A CN201911409124A CN111084326A CN 111084326 A CN111084326 A CN 111084326A CN 201911409124 A CN201911409124 A CN 201911409124A CN 111084326 A CN111084326 A CN 111084326A
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porridge
eighteen
red
rice
treasure
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马淑红
刘辉
詹传保
王秀云
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Anhui Chungu Food Health Technology Research Co Ltd
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Anhui Chungu Food Health Technology Research Co Ltd
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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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/174—Preparation of puffed cereals 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • 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

Abstract

The invention discloses an eighteen-treasure porridge and a preparation method thereof, wherein round glutinous rice, long glutinous rice, black rice, wheat kernels, tremella, medlar, red dates, green peas, yellow peas, oats, sorghum rice, red beans, red kidney beans, peanuts, coix seeds, white kidney beans, soybeans and black beans are used as main materials, white granulated sugar, vitamin C and modified starch are added at the same time, the red kidney beans and the white kidney beans are added on the basis of the existing eight-treasure porridge, so that the diversity of starch in the porridge is increased, and meanwhile, the tremella and the stickiness of the tremella are added into the porridge, so that on one hand, the soft glutinous taste of the porridge is increased, and on the other hand, the colloid of the tremella can prevent the problems that opaque particles, gelatinization and smoothness of the porridge are reduced and the sensory quality of products is reduced due to starch dehydration. The processing method of cooking, freezing and puffing is adopted in the preparation method, and the problems that starch is dehydrated and the sensory quality of the product is reduced due to canning and refrigeration of the eight-treasure porridge in the prior art are solved.

Description

Eighteen-treasure porridge and preparation method thereof
Technical Field
The invention relates to the technical field of porridge preparation, in particular to eighteen-treasure porridge and a preparation method thereof.
Background
Eating porridge is a habit of Chinese people, and eight-treasure porridge, also called porridge with laba and Buddha porridge, is porridge cooked from various food materials in the laba, and is a traditional festival food of Chinese. The eight-treasure porridge well meets the pursuit of rapidness and nutrition in modern life.
The traditional method of eight-treasure porridge is that beans are selected well and cleaned, boiled to half done, then added with other coarse cereals and slowly stewed with small fire, and a little sugar is added to season when the porridge is done. The eight-treasure porridge is prepared from various grains as raw materials, and contains a large amount of grain starch. After the starch in the grain raw material is treated at high temperature, starch molecules absorb water and swell, the molecules are orderly destroyed, part of amylose molecules are dissolved out to form gelatinized liquid, and the stable gelatinized liquid finally forms a soup system of the eight-treasure porridge.
Most of the existing eight-treasure congee are filled and refrigerated for convenient use at any time, and after low-temperature treatment, hydrogen bonds among starch molecules are associated again, and the molecules are rearranged in order to generate a hardening phenomenon, and an aging or retrogradation phenomenon occurs. Retrogradation can cause dehydration of the starch, changes in appearance and texture such as the appearance of opaque particles, gelatinization, loss of smoothness and loss of organoleptic qualities of the product.
Disclosure of Invention
In view of the above, the invention aims to provide eighteen-treasure porridge and a preparation method thereof, which overcome the phenomenon of starch dehydration in eighteen-treasure porridge caused by the existing refrigeration.
Based on the aim, the invention provides eighteen-treasure porridge which comprises the following components in parts by mass:
10-40 g of round glutinous rice, 10-40 g of long glutinous rice, 10-40 g of black rice, 5-20 g of wheat kernel, 5-20 g of oat, 5-20 g of green pea, 5-20 g of yellow pea, 5-20 g of sorghum rice, 5-20 g of tremella, 5-20 g of red bean, 5-20 g of red kidney bean, 5-20 g of medlar, 5-20 g of red date, 5-20 g of peanut, 5-20 g of coix seed, 5-20 g of white kidney bean, 5-20 g of soybean, 5-20 g of black bean, 20-40 g of white granulated sugar, 0.001-1 g of vitamin C and 0.001-1 g of modified starch.
Optionally, each part comprises the following components by mass:
15 g of round glutinous rice, 15 g of long glutinous rice, 20 g of black rice, 8 g of wheat kernel, 8 g of oat, 10 g of green pea, 10 g of yellow pea, 12 g of sorghum rice, 15 g of tremella, 8 g of red bean, 14 g of red kidney bean, 8 g of medlar, 15 g of red date, 5 g of peanut, 7 g of coix seed, 9 g of white kidney bean, 10 g of soybean, 10 g of black bean, 30 g of white granulated sugar, 0.04 g of vitamin C and 0.07 g of modified starch.
A preparation method of eighteen-treasure porridge comprises the following steps:
the raw materials are respectively picked, weighed and cleaned and then soaked;
after soaking, cooking round sticky rice, long sticky rice, black rice and wheat kernels in hot water at the temperature of more than 95 ℃ for 5-10 min, draining, and cooling to room temperature to obtain a material A;
boiling the tremella, the medlar and the red dates in hot water at the temperature of more than 95 ℃ for 8-15 min, draining, and cooling to room temperature to obtain a material B;
boiling green peas, yellow peas, oats and sorghum rice in hot water at the temperature of more than 95 ℃ for 15-30 min, draining, and cooling to room temperature to obtain a material C;
boiling red beans, red kidney beans, peanuts, coix seeds, white kidney beans, soybeans and black beans in hot water at the temperature of more than 95 ℃ for 20-35 min, draining, and cooling to room temperature to obtain a material D;
adding the materials A, B, C and D into white granulated sugar, vitamin C and modified starch, mixing, quickly freezing at-18-25 ℃ for 4-6 h, performing low-temperature puffing treatment, and packaging to obtain the eighteen-treasure porridge.
Optionally, the soaking pressure is 30-50 Mpa, and the soaking time is 30-60 min.
Optionally, the temperature of the low-temperature puffing treatment is 70-80 ℃, the residence time in the cavity is 5-10 s, the rotating speed of the screw is 400-500 r/s, and the extrusion pressure is 5-10 Mpa.
Optionally, the eight-ingredient porridge can be directly eaten or brewed to eat.
Optionally, when the eighteen-treasure porridge is brewed and eaten, liquid which is 2-5 times of the weight of the product needs to be added, and the mixture is stirred and mixed uniformly.
Optionally, the temperature of the liquid is room temperature to 100 ℃.
According to the eight-treasure porridge and the preparation method thereof, round sticky rice, long sticky rice, black rice, wheat kernel, tremella, medlar, red date, green pea, yellow pea, oat, sorghum rice, red bean, red kidney bean, peanut, coix seed, white kidney bean, soybean and black bean are used as main materials, and white granulated sugar, vitamin C and modified starch are added at the same time, so that the diversity of starch in the porridge is increased, and the phenomenon that single starch is easy to harden and age or regenerate is prevented; meanwhile, the tremella is added into the porridge, the glutinosity of the tremella is increased, the soft and glutinous taste of the porridge is improved, the colloid of the tremella can prevent the problems that opaque particles, gelatinization and smoothness of the porridge are reduced and the sensory quality of the product is reduced due to starch dehydration, and the stability of the porridge is improved through reasonable proportioning of the raw materials.
The processing method of cooking, freezing and puffing is adopted in the preparation method, so that the puffed cooked food which can be eaten instantly after opening a bag and the granular food which can be brewed are prepared, and the problems of starch dehydration and reduced sensory quality of the product caused by canning and refrigeration of the eight-treasure porridge in the prior art are solved.
Detailed Description
In the following description of the embodiments, the detailed description of the present invention, such as the manufacturing processes and the operation and use methods, will be further described in detail to help those skilled in the art to more fully, accurately and deeply understand the inventive concept and technical solutions of the present invention.
In order to solve the problem that starch is aged to cause starch dehydration due to low-temperature treatment of eight-treasure porridge in the prior art, so that the sensory quality of a product is reduced, the eighteen-treasure porridge provided by the invention comprises the following components in parts by mass:
10-40 g of round glutinous rice, 10-40 g of long glutinous rice, 10-40 g of black rice, 5-20 g of wheat kernel, 5-20 g of oat, 5-20 g of green pea, 5-20 g of yellow pea, 5-20 g of sorghum rice, 5-20 g of tremella, 5-20 g of red bean, 5-20 g of red kidney bean, 5-20 g of medlar, 5-20 g of red date, 5-20 g of peanut, 5-20 g of coix seed, 5-20 g of white kidney bean, 5-20 g of soybean, 5-20 g of black bean, 20-40 g of white granulated sugar, 0.001-1 g of vitamin C and 0.001-1 g of modified starch.
The red and white kidney beans are added on the basis of the existing eight-treasure porridge by taking round glutinous rice, long glutinous rice, black rice, wheat kernels, tremella, medlar, red dates, green peas, yellow peas, oats, sorghum rice, red beans, red kidney beans, peanuts, coix seeds, white kidney beans, soybeans and black beans as main materials and adding white granulated sugar, vitamin C and modified starch, so that the diversity of starch in the porridge is increased, and the phenomenon that single starch is easy to harden and age or regenerate is prevented; simultaneously, the tremella is added into the porridge, the viscosity of the tremella is increased, on one hand, the soft and glutinous taste of the porridge is improved, on the other hand, the colloid of the tremella can prevent opaque particles, gelatinization and smoothness reduction of the porridge caused by starch dehydration and the problem of reduction of the sensory quality of the product, and the stability of the porridge is improved through reasonable proportioning among the raw materials.
Meanwhile, the invention provides a preparation method of the eighteen-treasure porridge, which comprises the following steps:
the raw materials are respectively picked, weighed and cleaned and then soaked;
after soaking, cooking round sticky rice, long sticky rice, black rice and wheat kernels in hot water at the temperature of more than 95 ℃ for 5-10 min, draining, and cooling to room temperature to obtain a material A;
boiling the tremella, the medlar and the red dates in hot water at the temperature of more than 95 ℃ for 8-15 min, draining, and cooling to room temperature to obtain a material B;
boiling green peas, yellow peas, oats and sorghum rice in hot water at the temperature of more than 95 ℃ for 15-30 min, draining, and cooling to room temperature to obtain a material C;
boiling red beans, red kidney beans, peanuts, coix seeds, white kidney beans, soybeans and black beans in hot water at the temperature of more than 95 ℃ for 20-35 min, draining, and cooling to room temperature to obtain a material D;
adding the materials A, B, C and D into white granulated sugar, vitamin C and modified starch, mixing, quickly freezing at-18-25 ℃ for 4-6 h, performing low-temperature puffing treatment, and packaging to obtain the eighteen-treasure porridge.
The processing method of cooking, freezing and puffing is adopted in the preparation method, so that the puffed cooked food which can be eaten instantly after opening a bag and the granular food which can be brewed are prepared, and the problems of starch dehydration and reduced sensory quality of the product caused by canning and refrigeration of the eight-treasure porridge in the prior art are solved.
In some embodiments, the eighteen-treasure porridge provided by embodiment 1 of the present invention comprises the following components by weight: 15 g of round glutinous rice, 15 g of long glutinous rice, 20 g of black rice, 8 g of wheat kernel, 8 g of oat, 10 g of green pea, 10 g of yellow pea, 12 g of sorghum rice, 15 g of tremella, 8 g of red bean, 14 g of red kidney bean, 8 g of medlar, 15 g of red date, 5 g of peanut, 7 g of coix seed, 9 g of white kidney bean, 10 g of soybean, 10 g of black bean, 30 g of white granulated sugar, 0.04 g of vitamin C and 0.07 g of modified starch.
And is prepared by the following method: respectively picking, weighing, cleaning, and soaking in 40Mpa for 40 min;
after soaking, cooking 15 g of round sticky rice, 15 g of long sticky rice, 20 g of black rice and 8 g of wheat kernels in hot water at the temperature of more than 95 ℃ for 8min, draining, and cooling to room temperature to obtain a material A;
boiling 15 g of tremella, 8 g of medlar and 15 g of red dates in hot water at the temperature of more than 95 ℃ for 12min, draining, and cooling to room temperature to obtain a material B;
boiling 10 g of green peas, 10 g of yellow peas, 8 g of oats and 12 g of sorghum rice in hot water at the temperature of more than 95 ℃ for 22min, draining, and cooling to room temperature to obtain a material C;
8 g of red beans, 14 g of red kidney beans, 5 g of peanuts, 7 g of coix seeds, 9 g of white kidney beans, 10 g of soybeans and 10 g of black beans are boiled in hot water at the temperature of over 95 ℃ for 25min, and then are cooled to room temperature to obtain a material D;
and (3) adding A, B, C and D into 30 g of white granulated sugar, 0.04 g of vitamin C and 0.07 g of modified starch, mixing, quickly freezing at-18-25 ℃ for 5h, taking out, putting into a double-screw extruder, performing low-temperature puffing treatment at the temperature of 70-80 ℃, the residence time in an extrusion cavity for 5-10 s, the screw rotation speed of 400-500 r/s and the extrusion pressure of 5-10 Mpa, and packaging to obtain the eighteen-treasure porridge.
In some embodiments, the embodiment 2 of the present invention is the same as the embodiment 1, except that the eighteen-treasure porridge provided in the embodiment 2 of the present invention comprises the following components by weight: 10 g of round glutinous rice, 10 g of long glutinous rice, 10 g of black rice, 5 g of wheat kernel, 58 g of oat, 5 g of green pea, 5 g of yellow pea, 5 g of sorghum rice, 5 g of tremella, 5 g of red bean, 5 g of red kidney bean, 5 g of medlar, 5 g of red date, 5 g of peanut, 5 g of coix seed, 5 g of white kidney bean, 5 g of soybean, 5 g of black bean, 20 g of white granulated sugar, 0.001 g of vitamin C and 0.001 g of modified starch.
In some embodiments, the embodiment 3 of the present invention is the same as the embodiment 1, except that the eighteen-treasure porridge provided in the embodiment 3 of the present invention comprises the following components by mass: 40 g of round glutinous rice, 40 g of long glutinous rice, 40 g of black rice, 20 g of wheat kernel, 20 g of oat, 20 g of green pea, 20 g of yellow pea, 20 g of sorghum rice, 20 g of tremella, 20 g of red bean, 20 g of red kidney bean, 20 g of medlar, 20 g of red date, 20 g of peanut, 20 g of coix seed, 20 g of white kidney bean, 20 g of soybean, 20 g of black bean, 40 g of white granulated sugar, 1 g of vitamin C and 1 g of modified starch.
(1) Sensory analysis
Randomly selecting 20 persons to form a sensory evaluation group, carrying out sensory evaluation according to a standard program, removing the highest value and the lowest value, taking an average value to be a final sensory evaluation score, and selecting an optimal product through the sensory evaluation scores. The sensory evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.
TABLE 1 sensory evaluation criteria
Figure BDA0002349492440000051
TABLE 2 sensory evaluation scores
Figure BDA0002349492440000052
(2) RVA viscosity measurement, taking 4g of sample, adding the sample into an aluminum pot filled with 25.0mL of distilled water, fully stirring by a rotary paddle, placing the sample in the RVA, stirring for the first 10s at 960r/min to form a uniform suspension, and keeping the rotation speed of 150r/min until the experiment is finished. RVA initial temperature of 50 deg.C for 1min, then 12 deg.C/min to 65 deg.C, 65 deg.C for 2.5min, and 12 deg.C/min to 20 deg.C for 2 min. The temperature and the rotation speed are controlled by random software.
There are several characteristic values in the RVA profile, peak viscosity, hold viscosity, decay value, final viscosity, retrogradation value, peak time and gelatinization temperature. Among other things, retrogradation values can be used to evaluate the retrogradation characteristics of each starch feedstock. As can be seen from Table 3, the retrogradation value of the eight-treasure porridge of the embodiment of the invention is far smaller than that of the eight-treasure porridge of the prior art, which shows that the starch of the embodiment of the invention is not easy to age.
TABLE 3 RVA retrogradation value of ten-eight-ingredient porridge
Figure BDA0002349492440000061
(3) And (3) repeatedly freezing and thawing the finished product of the eighteen-treasure porridge, putting the eighteen-treasure porridge in the same batch into a freezer at (-18 ℃), taking out the porridge at intervals of 14 days, naturally thawing for 48 hours at normal temperature, sampling for measurement, returning the rest of the porridge into the freezer, continuously freezing, and performing repeated freezing and thawing experiments for many times.
Sieving the wet weight and the particle crushing degree, pouring the frozen and thawed eighteen-treasure porridge on a 20-mesh sieve, cleaning and filtering the frozen and thawed eighteen-treasure porridge by using pure water until no stickies exist on the surfaces of particles, draining for 10min, manually stripping and counting the number of particles of each raw material, and recording the damage rate of each raw material. The presence of a fracture or deep crack in the sample particles is considered a breakage.
The breakage rate (%) is the number of particles dosed before canning-the number of intact particles after freeze-thaw/number of particles dosed before canning × 100, and the test results are shown in table 4.
Table 4 effect of freeze-thaw times on disruption of particulate content in eighteen-treasure congee
Figure BDA0002349492440000062
The primary freeze-thaw state of the eight-treasure porridge in the prior art is similar to the secondary freeze-thaw state of the product prepared in the embodiment of the invention, and simultaneously amylose is known to be the main reason for accelerating aging and also to be the main reason for whitening the porridge body after freeze-thaw, and the data in table 4 and the existing comparison show that the starch in the eighteen-treasure porridge prepared in the embodiment of the invention has diversity of components, so that the anti-aging performance of the porridge can be improved, and the quality of the porridge is improved.
The eighteen-treasure porridge prepared by the embodiment of the invention can be directly eaten or eaten after being brewed. When the porridge is eaten after being brewed or changed into porridge, liquid with the weight 2-5 times of that of the product and the temperature of room temperature-100 ℃ is added, and the mixture is stirred and mixed evenly.
The above tests were all tested in the form of a gruel.
Those of ordinary skill in the art will understand that: the discussion of any embodiment above is meant to be exemplary only, and is not intended to intimate that the scope of the disclosure, including the claims, is limited to these examples; within the idea of the invention, also features in the above embodiments or in different embodiments may be combined, steps may be implemented in any order, and there are many other variations of the different aspects of the invention as described above, which are not provided in detail for the sake of brevity.
The embodiments of the invention are intended to embrace all such alternatives, modifications and variances that fall within the broad scope of the appended claims. Therefore, any omissions, modifications, substitutions, improvements and the like that may be made without departing from the spirit and principles of the invention are intended to be included within the scope of the invention.

Claims (8)

1. The eighteen-treasure porridge is characterized by comprising the following components in parts by mass:
10-40 g of round glutinous rice, 10-40 g of long glutinous rice, 10-40 g of black rice, 5-20 g of wheat kernel, 5-20 g of oat, 5-20 g of green pea, 5-20 g of yellow pea, 5-20 g of sorghum rice, 5-20 g of tremella, 5-20 g of red bean, 5-20 g of red kidney bean, 5-20 g of medlar, 5-20 g of red date, 5-20 g of peanut, 5-20 g of coix seed, 5-20 g of white kidney bean, 5-20 g of soybean, 5-20 g of black bean, 20-40 g of white granulated sugar, 0.001-1 g of vitamin C and 0.001-1 g of modified starch.
2. The eighteen-treasure porridge of claim 1, wherein each part comprises the following components by mass:
15 g of round glutinous rice, 15 g of long glutinous rice, 20 g of black rice, 8 g of wheat kernel, 8 g of oat, 10 g of green pea, 10 g of yellow pea, 12 g of sorghum rice, 15 g of tremella, 8 g of red bean, 14 g of red kidney bean, 8 g of medlar, 15 g of red date, 5 g of peanut, 7 g of coix seed, 9 g of white kidney bean, 10 g of soybean, 10 g of black bean, 30 g of white granulated sugar, 0.04 g of vitamin C and 0.07 g of modified starch.
3. A method of preparing the eighteen treasure porridge of claim 1 or 2, comprising the steps of:
the raw materials are respectively picked, weighed and cleaned and then soaked;
after soaking, cooking round sticky rice, long sticky rice, black rice and wheat kernels in hot water at the temperature of more than 95 ℃ for 5-10 min, draining, and cooling to room temperature to obtain a material A;
boiling the tremella, the medlar and the red dates in hot water at the temperature of more than 95 ℃ for 8-15 min, draining, and cooling to room temperature to obtain a material B;
boiling green peas, yellow peas, oats and sorghum rice in hot water at the temperature of more than 95 ℃ for 15-30 min, draining, and cooling to room temperature to obtain a material C;
boiling red beans, red kidney beans, peanuts, coix seeds, white kidney beans, soybeans and black beans in hot water at the temperature of more than 95 ℃ for 20-35 min, draining, and cooling to room temperature to obtain a material D;
adding the materials A, B, C and D into white granulated sugar, vitamin C and modified starch, mixing, quickly freezing at-18-25 ℃ for 4-6 h, performing low-temperature puffing treatment, and packaging to obtain the eighteen-treasure porridge.
4. The method for preparing the eighteen-treasure porridge according to claim 3, wherein the soaking pressure is 30-50 MPa and the soaking time is 30-60 min.
5. The preparation method of the eighteen-treasure porridge according to claim 3, wherein the temperature of the low-temperature puffing treatment is 70-80 ℃, the residence time in the cavity is 5-10 s, the screw rotation speed is 400-500 r/s, and the extrusion pressure is 5-10 Mpa.
6. The method for preparing the eighteen-treasure gruel according to claim 3, wherein the eighteen-treasure gruel is directly eaten or brewed to eat.
7. The preparation method of eighteen-treasure porridge according to claim 6, wherein when the eighteen-treasure porridge is brewed and eaten, liquid with the weight 2-5 times of the product is added, and the mixture is stirred and mixed uniformly.
8. The method for preparing eighteen treasure porridge according to claim 7, characterized in that the temperature of the liquid is room temperature to 100 ℃.
CN201911409124.4A 2019-12-31 2019-12-31 Eighteen-treasure porridge and preparation method thereof Pending CN111084326A (en)

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CN111758884A (en) * 2020-06-24 2020-10-13 同福集团股份有限公司 Porridge with excellent freezing resistance and preparation method thereof
CN114052171A (en) * 2021-11-19 2022-02-18 扬州亲亲食品有限公司 Canned porridge and preparation method thereof
CN114617164A (en) * 2020-12-14 2022-06-14 内蒙古蒙牛乳业（集团）股份有限公司 Milk porridge and preparation method thereof

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CN111758884A (en) * 2020-06-24 2020-10-13 同福集团股份有限公司 Porridge with excellent freezing resistance and preparation method thereof
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