CN113317499A - Flax coarse grain porridge and preparation method thereof - Google Patents
Flax coarse grain porridge and preparation method thereof Download PDFInfo
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- CN113317499A CN113317499A CN202110655091.2A CN202110655091A CN113317499A CN 113317499 A CN113317499 A CN 113317499A CN 202110655091 A CN202110655091 A CN 202110655091A CN 113317499 A CN113317499 A CN 113317499A
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- millet
- oat
- glutinous
- corn grits
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- 240000006240 Linum usitatissimum Species 0.000 title claims abstract description 31
- 235000004431 Linum usitatissimum Nutrition 0.000 title claims abstract description 31
- 235000021395 porridge Nutrition 0.000 title claims abstract description 30
- 235000013339 cereals Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 27
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 27
- 240000008042 Zea mays Species 0.000 claims abstract description 27
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 27
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 27
- 235000005822 corn Nutrition 0.000 claims abstract description 27
- 235000019713 millet Nutrition 0.000 claims abstract description 27
- 235000009566 rice Nutrition 0.000 claims abstract description 27
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 22
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 22
- 244000046095 Psophocarpus tetragonolobus Species 0.000 claims abstract description 22
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 claims abstract description 22
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 22
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 22
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims abstract description 22
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims abstract description 22
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 22
- 235000020232 peanut Nutrition 0.000 claims abstract description 22
- 240000000038 Ziziphus mauritiana Species 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 21
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 21
- 235000018262 Arachis monticola Nutrition 0.000 claims description 21
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 10
- 239000003651 drinking water Substances 0.000 claims description 10
- 235000020188 drinking water Nutrition 0.000 claims description 10
- 241000209763 Avena sativa Species 0.000 claims description 7
- 235000007558 Avena sp Nutrition 0.000 claims description 7
- 235000013325 dietary fiber Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 abstract description 7
- 206010022437 insomnia Diseases 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000032683 aging Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 19
- 230000008569 process Effects 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; 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
- 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
- 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)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides flax coarse grain porridge and a preparation method thereof, belonging to the field of food. The raw materials of the flax coarse grain porridge comprise 10-30 parts of glutinous rice, 10-30 parts of millet, 5-15 parts of glutinous corn grits, 5-15 parts of oat, 5-15 parts of hyacinth beans, 5-15 parts of red beans, 5-15 parts of peanuts, 1-3 Chinese dates and 5-15 parts of cooked flaxseeds. On the basis of retaining the nutrition of the traditional coarse grain porridge, the raw materials for losing weight and reducing fat, resisting aging, resisting depression and resisting insomnia are added, and the porridge has the effects of losing weight and reducing fat, resisting aging, resisting depression and resisting insomnia.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to flax coarse grain porridge and a preparation method thereof.
Background
With the development of science and technology, the modern society has faster and faster pace of life, people have higher pressure, and less exercise amount is usually carried out, so that a plurality of office workers stay up to work for a long time without paying attention to the body, and the physical and mental health is affected for a long time, for example, more and more people become obese, the skin is dull, and the subhealth problems of depression, insomnia and the like occur due to overhigh pressure.
At present, in order to solve sub-health problems of body and mind and the like, people usually improve self health problems through food therapy and other ways, and eating the nutritional porridge is a better food therapy way, but the nutritional porridge in the current market is not rich enough in nutrition, and is difficult to solve sub-health problems of people such as body obesity, skin darkness, depression and insomnia caused by over-pressure.
Disclosure of Invention
The invention aims to provide flax coarse grain porridge, which solves the sub-health problems of people such as obesity, dull skin, depression and insomnia caused by over-pressure. The other purpose is to provide a preparation method of the flax coarse grain porridge.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the invention provides flax coarse grain porridge which comprises the following components in parts by weight: 10-30 parts of glutinous rice, 10-30 parts of millet, 5-15 parts of glutinous corn grits, 5-15 parts of oat, 5-15 parts of hyacinth bean, 5-15 parts of red bean, 5-15 parts of peanut, 1-3 Chinese dates and 5-15 parts of cooked flaxseed.
Optionally, in some embodiments of the present invention, the flax roughage porridge is composed of the following components in parts by weight and in amounts: 10 parts of glutinous rice, 10 parts of millet, 5 parts of glutinous corn grits, 5 parts of oat, 5 parts of hyacinth bean, 5 parts of red bean, 5 parts of peanut, 1 Chinese date and 5 parts of cooked flaxseed.
Optionally, in some embodiments of the present invention, the flax roughage porridge is composed of the following components in parts by weight and in amounts: 30 parts of glutinous rice, 30 parts of millet, 15 parts of glutinous corn grits, 15 parts of oat, 15 parts of hyacinth bean, 15 parts of red bean, 15 parts of peanut, 3 Chinese dates and 15 parts of cooked flaxseed.
Optionally, in some embodiments of the present invention, the flax roughage porridge is composed of the following components in parts by weight and in amounts: 20 parts of glutinous rice, 20 parts of millet, 10 parts of glutinous corn grits, 10 parts of oat, 10 parts of hyacinth bean, 10 parts of red bean, 10 parts of peanut, 2 Chinese dates and 10 parts of cooked flaxseed.
The invention also provides a preparation method of the flax coarse grain porridge, which is applied to the flax coarse grain porridge and comprises the following steps:
(1) respectively soaking sticky rice, millet, oat, hyacinth bean, red bean, peanut and cooked linseed in cold water for 1 hour according to the weight parts and the number of the raw materials in the formula;
(2) taking 7-12 times of drinking water according to the total weight of the glutinous rice, the millet and the glutinous corn grits in the formula, and adding the drinking water into a pot for boiling;
(3) putting the soaked sticky rice, millet, oat, hyacinth bean, red bean, peanut and cooked linseed into a pot, and boiling for 30 minutes with medium fire;
(4) after 30 minutes, adding the waxy corn grits and the Chinese dates according to the weight parts of the waxy corn grits and the number of the Chinese dates in the formula, and cooking for 30 minutes with small fire.
Compared with the prior art, the invention has the beneficial technical effects that:
on the basis of retaining the nutrition of the traditional coarse grain porridge, the raw materials for losing weight and reducing fat, resisting aging, resisting depression and resisting insomnia are added, and the porridge has the effects of losing weight and reducing fat, resisting aging, resisting depression and resisting insomnia.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The flax coarse grain porridge provided by the embodiment comprises the following components: 10 parts of glutinous rice, 10 parts of millet, 5 parts of glutinous corn grits, 5 parts of oat, 5 parts of hyacinth bean, 5 parts of red bean, 5 parts of peanut, 1 Chinese date and 5 parts of cooked flaxseed;
the making process of the flax coarse grain porridge comprises the following steps:
(1) respectively soaking 10 parts of glutinous rice, 10 parts of millet, 10 parts of oat, 5 parts of hyacinth bean, 5 parts of red bean, 5 parts of peanut and 5 parts of cooked flaxseed in cold water for 1 hour according to the weight parts and the number of the raw materials in the formula;
(2) taking 7 times of drinking water according to the total weight of the glutinous rice, the millet and the glutinous corn grits in the formula, adding the drinking water into a pot, and boiling;
(3) putting the soaked sticky rice, millet, oat, hyacinth bean, red bean, peanut and cooked linseed into a pot, and boiling for 30 minutes with medium fire;
(4) after 30 minutes, adding 5 parts of waxy corn grits and 1 piece of Chinese date according to the weight parts of the waxy corn grits and the number of the Chinese dates in the formula, and cooking for 30 minutes with small fire.
Example 2
The flax coarse grain porridge provided by the embodiment comprises the following components: 30 parts of glutinous rice, 30 parts of millet, 15 parts of glutinous corn grits, 15 parts of oat, 15 parts of hyacinth bean, 15 parts of red bean, 15 parts of peanut, 3 Chinese dates and 15 parts of cooked flaxseed;
the making process of the flax coarse grain porridge comprises the following steps:
(1) respectively soaking 30 parts of glutinous rice, 30 parts of millet, 30 parts of oat, 15 parts of hyacinth bean, 15 parts of red bean, 15 parts of peanut and 15 parts of cooked flaxseed in cold water for 1 hour according to the weight parts and the number of the raw materials in the formula;
(2) taking 12 times of drinking water according to the total weight of the glutinous rice, the millet and the glutinous corn grits in the formula, adding the drinking water into a pot, and boiling;
(3) putting the soaked sticky rice, millet, oat, hyacinth bean, red bean, peanut and cooked linseed into a pot, and boiling for 30 minutes with medium fire;
(4) after 30 minutes, adding 15 parts of waxy corn grits and 3 Chinese dates according to the weight parts of the waxy corn grits and the number of the Chinese dates in the formula, and cooking for 30 minutes with small fire.
Example 3
The flax coarse grain porridge provided by the embodiment comprises the following components: 20 parts of glutinous rice, 20 parts of millet, 10 parts of glutinous corn grits, 10 parts of oat, 10 parts of hyacinth bean, 10 parts of red bean, 10 parts of peanut, 2 Chinese dates and 10 parts of cooked flaxseed;
the making process of the flax coarse grain porridge comprises the following steps:
(1) respectively soaking 20 parts of glutinous rice, 20 parts of millet, 20 parts of oat, 10 parts of hyacinth bean, 10 parts of red bean, 10 parts of peanut and 10 parts of cooked flaxseed in cold water for 1 hour according to the weight parts and the number of the raw materials in the formula;
(2) taking 10 times of drinking water according to the total weight of the glutinous rice, the millet and the glutinous corn grits in the formula, adding the drinking water into a pot, and boiling;
(3) putting the soaked sticky rice, millet, oat, hyacinth bean, red bean, peanut and cooked linseed into a pot, and boiling for 30 minutes with medium fire;
(4) after 30 minutes, adding 10 parts of waxy corn grits and 2 Chinese dates according to the weight parts of the waxy corn grits and the number of the Chinese dates in the formula, and cooking for 30 minutes with small fire.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (5)
1. The flax coarse grain porridge is characterized by comprising the following components in parts by weight: 10-30 parts of glutinous rice, 10-30 parts of millet, 5-15 parts of glutinous corn grits, 5-15 parts of oat, 5-15 parts of hyacinth bean, 5-15 parts of red bean, 5-15 parts of peanut, 1-3 Chinese dates and 5-15 parts of cooked flaxseed.
2. The flax roughage porridge according to claim 1, consisting of the following components in parts by weight and amounts: 10 parts of glutinous rice, 10 parts of millet, 5 parts of glutinous corn grits, 5 parts of oat, 5 parts of hyacinth bean, 5 parts of red bean, 5 parts of peanut, 1 Chinese date and 5 parts of cooked flaxseed.
3. The flax roughage porridge according to claim 1, consisting of the following components in parts by weight and amounts: 30 parts of glutinous rice, 30 parts of millet, 15 parts of glutinous corn grits, 15 parts of oat, 15 parts of hyacinth bean, 15 parts of red bean, 15 parts of peanut, 3 Chinese dates and 15 parts of cooked flaxseed.
4. The flax roughage porridge according to claim 1, consisting of the following components in parts by weight and amounts: 20 parts of glutinous rice, 20 parts of millet, 10 parts of glutinous corn grits, 10 parts of oat, 10 parts of hyacinth bean, 10 parts of red bean, 10 parts of peanut, 2 Chinese dates and 10 parts of cooked flaxseed.
5. A method for preparing flax roughage porridge according to claims 1-4, characterized in that it comprises the following steps:
(1) respectively soaking sticky rice, millet, oat, hyacinth bean, red bean, peanut and cooked linseed in cold water for 1 hour according to the weight parts and the number of the raw materials in the formula;
(2) taking 7-12 times of drinking water according to the total weight of the glutinous rice, the millet and the glutinous corn grits in the formula, and adding the drinking water into a pot for boiling;
(3) putting the soaked sticky rice, millet, oat, hyacinth bean, red bean, peanut and cooked linseed into a pot, and boiling for 30 minutes with medium fire;
(4) after 30 minutes, adding the waxy corn grits and the Chinese dates according to the weight parts of the waxy corn grits and the number of the Chinese dates in the formula, and cooking for 30 minutes with small fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110655091.2A CN113317499A (en) | 2021-06-11 | 2021-06-11 | Flax coarse grain porridge and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110655091.2A CN113317499A (en) | 2021-06-11 | 2021-06-11 | Flax coarse grain porridge and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113317499A true CN113317499A (en) | 2021-08-31 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110655091.2A Pending CN113317499A (en) | 2021-06-11 | 2021-06-11 | Flax coarse grain porridge and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113317499A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090576A (en) * | 2010-12-09 | 2011-06-15 | 毛俊 | Formula and making method for coarse grain porridge |
| CN103621885A (en) * | 2013-12-05 | 2014-03-12 | 王丽华 | Intelligence promoting and nutritional type millet congee and preparation method thereof |
| CN104664224A (en) * | 2015-02-03 | 2015-06-03 | 李佳谕 | Instant coarse cereal meal-replacing porridge comprising collagen as well as fruits and vegetables |
| CN104855829A (en) * | 2015-06-03 | 2015-08-26 | 程叙毅 | Sweet health-preserving nutritional congee |
| CN106387636A (en) * | 2016-08-31 | 2017-02-15 | 陈荣 | Red jujube and cashew nut eight-treasure porridge and preparation method thereof |
| CN109090542A (en) * | 2018-07-10 | 2018-12-28 | 中国农业科学院油料作物研究所 | A kind of linseed meal reconstitutes congee and its production method |
-
2021
- 2021-06-11 CN CN202110655091.2A patent/CN113317499A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090576A (en) * | 2010-12-09 | 2011-06-15 | 毛俊 | Formula and making method for coarse grain porridge |
| CN103621885A (en) * | 2013-12-05 | 2014-03-12 | 王丽华 | Intelligence promoting and nutritional type millet congee and preparation method thereof |
| CN104664224A (en) * | 2015-02-03 | 2015-06-03 | 李佳谕 | Instant coarse cereal meal-replacing porridge comprising collagen as well as fruits and vegetables |
| CN104855829A (en) * | 2015-06-03 | 2015-08-26 | 程叙毅 | Sweet health-preserving nutritional congee |
| CN106387636A (en) * | 2016-08-31 | 2017-02-15 | 陈荣 | Red jujube and cashew nut eight-treasure porridge and preparation method thereof |
| CN109090542A (en) * | 2018-07-10 | 2018-12-28 | 中国农业科学院油料作物研究所 | A kind of linseed meal reconstitutes congee and its production method |
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Application publication date: 20210831 |