CN114617164A - Milk porridge and preparation method thereof - Google Patents
Milk porridge and preparation method thereof Download PDFInfo
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- CN114617164A CN114617164A CN202011471923.7A CN202011471923A CN114617164A CN 114617164 A CN114617164 A CN 114617164A CN 202011471923 A CN202011471923 A CN 202011471923A CN 114617164 A CN114617164 A CN 114617164A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2210/00—Physical treatment of dairy products
- A23C2210/20—Treatment using membranes, including sterile filtration
- A23C2210/206—Membrane filtration of a permeate obtained by ultrafiltration, nanofiltration or microfiltration
Abstract
The invention relates to the field of foods, in particular to milk porridge and a preparation method thereof. The milk porridge comprises the following raw materials: milk, a first cereal, and a stability ingredient; the first cereal is glutinous rice and millet, and the stable ingredients are tremella, peach gum and konjaku flour. Under the condition of not additionally adding a stabilizer, a thickening agent or a food additive with similar functions, the stability of a product system can be effectively maintained by adding the tremella, the peach gum and the konjac flour, and the phenomena of bleeding, precipitation and fat floating are avoided.
Description
Technical Field
The invention relates to the field of food. In particular, the invention relates to milk congee and a preparation method thereof.
Background
The canned food is a commercial sterile canned food which is prepared by processing fruits, vegetables, edible fungi, livestock and poultry meat, aquatic animals and the like as raw materials, canning, sealing, heating, sterilizing and the like. The rice gruel product is fluid food produced with rice as material, or mixed with minor cereals, animal and fowl meat (or meat product), egg product, animal aquatic product, dairy product, fruit and vegetable and other supplementary material and through seasoning, cooking and sterilizing.
The canned porridge product can combine various food materials, has rich nutrition, changeable flavor, convenient eating and easy digestion and absorption, and is popular with consumers. CN101023762A discloses a milk porridge, which is composed of milk, rice, glutinous rice, grapes, medlar, longan, white granulated sugar, honey, etc. Cooking rice and glutinous rice into thick paste, then cooking peeled and denucleated grapes, peeled longan and medlar with slow fire for 3-7 minutes, boiling, and then adding milk, white granulated sugar and honey for seasoning. Can be directly eaten after being cooked; or cooling, and packaging into box; has the advantages of good taste and color, high nutritive value, convenient eating, body strengthening, blood nourishing and tranquilization, appetite increasing, etc., and has the effect of relieving symptoms such as sunstroke prevention, detoxification, malnutrition, etc. CN106234929A provides the milk millet congee which has high folic acid content and can strengthen the spleen and nourish the stomach. The manufacturing method comprises the following steps: repeatedly freezing and unfreezing 30 parts of millet; taking 30 parts of rice according to the mass ratio, soaking the rice in water for 30 minutes, and boiling the rice for 20-25 minutes with strong fire; and adding 120 parts of milk and unfrozen millet and sodium bicarbonate water according to the mass ratio, boiling, then boiling with slow fire, and stirring until the rice grains are thoroughly cooked. The two milk congees are easy to separate out water, precipitate and float fat in shelf life.
The milk porridge and the preparation process thereof still need to be developed and improved.
Disclosure of Invention
The present invention is based on the discovery and recognition by the inventors of the following facts and problems:
the inventor finds that the milk porridge product system is unstable and is easy to generate phenomena of bleeding, precipitation and fat floating. The main reasons are that the milk is an unstable system, the milk contains rich milk fat and can float up in the product storage process, and substances such as protein in the milk are easy to generate chemical reaction and precipitate in the product storage process to destroy the product system; on the other hand, the porridge product system is complicated. Therefore, the milk congee mainly prepared from milk and grains has a more unstable product system. The problem can be solved to a certain extent by adding food additives, but the inventor unexpectedly finds that for the milk porridge of cereal raw materials including glutinous rice and yellow rice, the stability of a product system can be effectively maintained by adding tremella, peach gum and konjac flour without additionally adding a stabilizer, a thickening agent or food additives with similar functions, and the phenomena of bleeding, precipitation and fat floating are avoided.
To this end, in a first aspect of the invention, the invention proposes a milk congee. According to an embodiment of the invention, the milk congee comprises the following raw materials: milk, a first cereal, and a stability ingredient; the first grain is glutinous rice and yellow rice; the stable ingredients are tremella, peach gum and konjaku flour. Preferably, the weight ratio of the glutinous rice to the millet in the first cereal is 30-58: 25-37, and the weight ratio of the tremella, the peach gum and the konjac flour in the stable ingredients is 0.5-5: 1-6: 3-10; the weight ratio of the first grains to the stabilizing ingredients is 55-95: 4.5-21. Experiments show that the glutinous rice, the millet, the tremella, the peach gum and the konjac flour in the above proportioning range can better keep the stability of a product system without additionally adding food additives, and avoid the phenomena of bleeding, precipitation and fat floating. If the viscosity is not in the range of the mixture ratio, the product has too high viscosity and poor taste, or has too low viscosity and is easy to separate water, precipitate and float fat.
According to the embodiment of the invention, preferably, in the raw materials of the milk porridge, the weight ratio of the glutinous rice to the millet in the first cereal is 38-50: 28-32, and the weight ratio of the tremella, the peach gum and the konjac flour in the stable ingredients is 2-4: 2-5: 5-8; the weight ratio of the first grains to the stabilizing ingredients is 66-82: 9-17. Experiments show that the glutinous rice, the millet, the tremella, the peach gum and the konjac flour are in the above proportioning range, the stability of a product system can be better kept under the condition that no food additive is additionally added, the phenomena of bleeding, precipitation and fat floating are avoided, and the taste of the product is further improved.
The inventors have found that a milk congee using the above-described feed system, wherein the content of the first cereal (glutinous rice and millet) can be up to 5.5 wt% to 9.5 wt%, optionally 6.0 wt% to 8.5 wt%, still maintains the stability of the system well, i.e. without water precipitation, precipitation and fat floating. Specifically, in the raw material of the milk porridge, the content of the first cereal (glutinous rice and yellow rice) may be 5.5 wt%, 6.0 wt%, 6.6 wt%, 8.2 wt%, 8.5 wt%, 9.5 wt%.
The inventors have found that a milk congee using the above-described raw material system can have a milk content of up to 20 wt% to 40 wt%, optionally 25 wt% to 35 wt%, while still maintaining the stability of the system, i.e. without bleeding, sedimentation and fat floating.
According to an embodiment of the invention, the raw material of the milk congee of the invention further comprises water.
According to an embodiment of the invention, the milk congee has a water content of 30 wt% to 70 wt%, optionally 33 wt% to 67 wt%, such as in particular 30 wt%, 33 wt%, 33.2 wt%, 34 wt%, 35 wt%, 37 wt%, 38 wt%, 40 wt%, 42.9 wt%, 45 wt%, 50 wt%, 55 wt%, 58.6 wt%, 60 wt%, 62 wt%, 63 wt%, 65 wt%, 66.75 wt%, 67 wt%, 70 wt% in the raw material.
According to an embodiment of the invention, the milk and water content of the milk congee raw material is 70 wt% to 90 wt%, optionally 73 wt% to 87 wt%, such as in particular 70 wt%, 73 wt%, 73.2 wt%, 75 wt%, 77 wt%, 77.9 wt%, 78 wt%, 79 wt%, 80 wt%, 81 wt%, 82 wt%, 83 wt%, 83.6 wt%, 85 wt%, 87 wt%, 86.75 wt%, 90 wt%.
According to the embodiment of the invention, the milk content in the raw material of the milk porridge is 20-40 wt%; the total content of milk and water is 70 wt% -90 wt%; the content of the first grains is 5.5-9.5 wt%; optionally, the milk content of the raw materials of the milk porridge is 25 wt% -35 wt%, and the total content of the milk and the water is 73 wt% -87 wt%; the content of the first grains is 6.0 wt% -8.5 wt%.
According to an embodiment of the invention, the raw material of the milk porridge can further comprise a second cereal, and the second cereal is selected from one or more of white kidney beans, oats and white quinoa. Experiments prove that the grains can further enrich the nutrition of the milk porridge, improve the mouthfeel and do not influence the stability of the milk porridge system. Typically, the milk congee has a raw material in which the second cereal may be present in an amount of 3 wt% to 6 wt%, optionally 3.8 wt% to 5.1 wt%.
According to an embodiment of the invention, the raw material of the milk porridge may further comprise a third cereal selected from one or a combination of several of corn and lily. Experiments prove that the grains can further enrich the nutrition of the milk porridge, improve the mouthfeel and do not influence the stability of the milk porridge system. Typically, the milk congee may be provided with a content of the third cereal in the raw material of 0.8 wt% to 2.7 wt%, alternatively 1.1 wt% to 2.1 wt%.
According to an embodiment of the invention, the raw material of the milk porridge does not contain white granulated sugar.
According to the embodiment of the invention, the raw material of the milk porridge can also comprise a sweet raw material, wherein the sweet raw material can be one or a combination of several of erythritol, sorbitol, mannitol and maltitol; the dosage of the composition can be properly added according to the requirement. In some embodiments, the erythritol content in the milk porridge raw material can be 3.5-6.5 wt%;
according to an embodiment of the invention, no stabilizer, thickener or food additive with similar function is additionally added in the milk porridge.
According to an embodiment of the invention, the milk porridge is a milk porridge can.
In the process of preparing milk porridge cans, the raw materials are generally required to be put into food cans and then are subjected to high-temperature treatment (generally at 121 ℃ for 30-40 min) after being sealed. The function of the product is to cure the raw materials and to play a role in sterilization on the other hand, so that the product is kept from deteriorating in a long shelf life. The inventor finds that after the high-temperature treatment, the milk can be seriously browned under the condition, so that the color of the product is changed into brownish, the mouthfeel is reduced, and the appetite is influenced and is unacceptable. This browning phenomenon becomes more serious when the content of milk in the raw material exceeds 20 wt%. Therefore, the milk content of the milk congee product in the prior art does not exceed 20 wt%; some products take milk powder as a raw material to replace milk, and the addition amount of the milk powder is lower; still other products use dark food materials to mask browning.
Aiming at the problem, the inventor finds that the raw material of the milk porridge does not use white granulated sugar but uses erythritol, and the milk with lactose removed is used as the raw material, so that the browning phenomenon can be better avoided. Under the above raw material system, the milk porridge with white color can be obtained. In addition, under the raw material system, the mouthfeel of the milk porridge after the high-temperature treatment by selecting the erythritol to replace the white granulated sugar is basically similar to the mouthfeel of the milk porridge without the high-temperature treatment by taking the white granulated sugar as the raw material.
According to an embodiment of the invention, the raw material of the milk congee further comprises erythritol. The content of erythritol in the raw materials of the milk porridge is 3.5-6.5 wt%, and 4.0-5.0 wt% can be selected.
According to an embodiment of the invention, the milk used is lactose-free. Such milk is commercially available or prepared by prior art methods, such as CN 101228904A.
In this context, lactose-free is defined when the lactose content in milk is 0.5 wt% or less.
According to the embodiment of the invention, lactose in milk can be removed by adopting a membrane separation method, the aperture of an ultrafiltration membrane is about 10-20nm, and the aperture of a nanofiltration membrane is about 1-2 nm.
According to the embodiment of the invention, the milk porridge comprises the following raw materials in parts by weight per 1000 parts of the milk porridge:
200-400 parts of milk, namely,
30-58 parts of sticky rice,
25-37 parts of yellow rice,
0.5 to 5 parts of tremella,
1-6 parts of peach gum,
3-10 parts of konjak powder,
6-15 parts of white kidney bean,
14-26 parts of oat, namely oat,
10-19 parts of white quinoa,
5-20 parts of corn,
3-7 parts of lily bulb,
35-65 parts of erythritol,
and water, and the balance is 1000 parts.
According to an embodiment of the present invention, the milk congee preferably comprises, per 1000 parts by weight of the raw materials of the milk congee:
250-350 parts of milk,
38-50 parts of sticky rice,
28-32 parts of yellow rice,
2-4 parts of tremella fuciformis,
2-5 parts of peach gum;
5-8 parts of konjak powder,
8-12 parts of white kidney bean,
17-22 parts of oat, namely, oat,
13-17 parts of white quinoa,
7-15 parts of corn, namely,
4-6 parts of lily bulb,
40-50% of erythritol, and the balance of erythritol,
and water, and the balance is 1000 parts.
Further preferably, the milk is lactose-free.
The milk porridge prepared by the selected cereal raw materials and milk has better taste, and can also be prepared into white milk porridge.
According to an embodiment of the invention, the milk porridge is a milk porridge can; the canning amount of all the raw materials is 80-95% of the net weight of the can; optionally 85-92%.
In another aspect of the invention, the invention also provides a preparation method of the milk porridge. According to an embodiment of the present invention, the preparation method comprises: mixing the raw materials, and cooking (such as decocting with high pressure steam). In some embodiments, the preparation may be carried out using methods conventional in the art. Optionally, all the raw materials are filled into food cans for cooking, such as milk porridge cans. In some embodiments, all ingredients may be filled into food cans and subjected to high pressure steam cooking. Thus, on one hand, the raw materials can be cured, and on the other hand, the sterilization effect can be achieved. Retort cooking can be performed using high pressure steam, as is well known in the art.
The inventor also researches and discovers that the problem of adhesion of the cereal raw materials can be solved by pre-cooking the cereal raw materials, tremella and peach gum of the milk porridge before cooking, such as before filling the cereal raw materials into food cans, so that the stability of the product can be further improved and the mouthfeel can be improved.
The precooking liquid used in precooking is an aqueous solution containing sodium pyrophosphate and sodium tripolyphosphate, wherein the weight ratio of the sodium pyrophosphate to the sodium tripolyphosphate is 1-2:1-2, and preferably 2: 1. The sum of the weight of the sodium pyrophosphate and the sodium tripolyphosphate can be 0.05 wt% to 0.1 wt% in the aqueous solution. For the first cereal, the second cereal and the peach gum, precooking the first cereal, the second cereal and the peach gum in the precooking liquid for 10-40 min at 80-90 ℃. For the third cereal and the tremella, precooking the third cereal and the tremella in the precooking liquid for 5-30 min at the precooking temperature of 70-90 ℃.
According to the embodiment of the invention, erythritol and konjac powder can be dissolved in water (for example, 40-60 ℃) and then mixed with milk to prepare a liquid material; mixing with other materials (such as grain), packaging into food can, and cooking. For example, the treatment can be carried out at 121 ℃ and 0.12MPa for 25-40min, such as 25-30 min.
The inventor further researches and discovers that when the milk porridge is the milk porridge can, the filling amount also has an important influence on the stability of the milk porridge product.
According to the embodiment of the invention, the milk porridge is a milk porridge can, and the canning amount of all raw materials is 80-95% of the net can weight; optionally 85-92%. The whole raw materials comprise grain raw materials, and also comprise tremella, peach gum, konjac flour, erythritol, milk and water.
The inventor researches and discovers that when the filling amount of the canned milk porridge is in the range, the canned milk porridge is more beneficial to keeping the stability and uniformity of the system, and the phenomena of grain precipitation and soup separation can not occur in the shelf of 12 months.
According to the embodiment of the invention, all the raw materials are put into a food can (such as a pop can), and high-pressure steam boiling is carried out after sealing, wherein the temperature is 110-125 ℃, the time is 25-40min, and the pressure is 0.1-0.2 MPa.
According to an embodiment of the present invention, after a food can (e.g., a can) is filled with a desired material, the gas in the can is replaced with nitrogen, and the can is sealed and cooked (e.g., boiled). Research shows that the stability of the product can be improved; on the other hand, the hot peculiar smell of the milk is also obviously reduced, and the mouthfeel and the flavor of the product are improved.
According to an embodiment of the present invention, the preparation method comprises filling all raw materials into a food can for cooking.
According to an embodiment of the invention, all or substantially all of the gas in the food tank is replaced with nitrogen before cooking.
According to the embodiment of the invention, the invention has at least one of the following advantages:
1) by adding stable ingredients such as tremella, peach gum and konjac flour into the milk porridge, the stability of a product system can be well maintained without adding a stabilizer, a thickening agent or a food additive with similar functions, and the phenomena of bleeding, precipitation and fat floating are avoided; especially, the milk content in the milk porridge can reach 20 wt% -40 wt%;
2) the milk porridge prepared by matching the selected cereal raw materials with milk has better mouthfeel;
3) the erythritol replaces white granulated sugar and the milk without lactose is selected as the raw material, so that the browning phenomenon is better avoided; and a better mouthfeel is obtained;
4) the problem of adhesion of the grain raw materials is solved by pre-cooking the grain raw materials, so that the stability and the taste of the product are further improved;
5) by controlling the filling amount of the milk porridge can, the stability and uniformity of the system can be kept, and the phenomena of grain precipitation and soup separation can not occur in a 12-month shelf.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
The "parts" mentioned in the following embodiments are all parts by weight.
The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The reagents or instruments used are conventional products available from regular distributors, not indicated by the manufacturer.
It should be noted that the terms "first", "second", etc. are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implying any number of technical features indicated. Thus, a feature defined as "first," "second," etc. may explicitly or implicitly include one or more of that feature. Further, in the description of the present invention, "a plurality" means two or more unless otherwise specified.
The following cereal raw materials were washed before use to remove surface dust and foreign matter.
Examples 1 to 4
The raw material formula of each 1000 parts of the milk porridge is shown in the following table 1 (in parts by weight):
TABLE 1
Examples 1-4 methods for making milk congee, as follows:
a. taking the raw materials according to a formula;
b. soaking peach gum and white kidney beans in water respectively for the first time, taking out and draining;
c. preparing sodium pyrophosphate and sodium tripolyphosphate aqueous solution (precooking liquid), wherein the weight ratio of sodium pyrophosphate: sodium tripolyphosphate is 2:1, and the concentration of the aqueous solution (precooking liquid) is ②;
d. blanching white kidney bean, oat, white quinoa, sticky rice, yellow rice and peach gum in the aqueous solution of sodium pyrophosphate and sodium tripolyphosphate respectively, wherein blanching conditions are shown in the third step; placing corn, lily and tremella in sodium pyrophosphate and sodium tripolyphosphate aqueous solution for precooking under the precooking condition;
e. fully draining the pre-cooked material, and uniformly mixing after draining; quantitatively canning the mixed materials, wherein the canning amount is calculated according to the formula and the total canning amount, and the total canning amount is shown as the fifth step;
f. removing lactose from milk by using a membrane separation technology, wherein the aperture of an ultrafiltration membrane is 10nm, and the aperture of a nanofiltration membrane is 1 nm;
g. dissolving erythritol and konjaku flour in water at the temperature of the water; then mixing the mixture with milk to prepare a liquid material;
h. quantitatively canning the liquid material, wherein the canning amount is calculated according to the formula and the total canning amount, and the total canning amount is shown as the fifth step;
i. replacing the solid material, the liquid material and the air in the tank headspace space with nitrogen by using a nitrogen blowing head; after replacement, immediately sealing the tin can, wherein the three rates (the overlapping rate, the integrity rate and the tightness) of the tin can are more than or equal to 50 percent;
j. sterilizing the can at 121 deg.C under 0.12Mpa for a period of time;
k. cooling the can to normal temperature, the temperature is shown in the specification.
The process parameters are shown in Table 2 below:
TABLE 2
Note: step f of comparative example 2 does not remove lactose from milk using membrane separation technology; step i in comparative example 3 did not replace air with nitrogen; comparative example 6, no aqueous solution of sodium pyrophosphate and sodium tripolyphosphate was prepared in step c, and only water was used for precooking in step d; comparative example 7, the filling amount of all the raw materials in the milk porridge can was 97%.
Soaking peach gum and white kidney beans for a time;
② the concentration of the aqueous solution (precooking liquor);
precooking time and temperature of white kidney beans, oats, white quinoa, sticky rice, yellow rice and peach gum;
precooking the corn, the lily and the tremella for the time and the temperature;
the total can filling amount;
sixthly, the temperature when the liquid material is prepared;
seventhly, sterilizing for treatment;
and eighthly, cooling the can.
Comparative example 1
The only difference from example 1 is that erythritol is exchanged for 50 parts of white granulated sugar. As a result, browning occurs and the taste is reduced.
Comparative example 2
The only difference from example 2 is that lactose in the milk is not removed. As a result, browning occurs and the taste is reduced.
Comparative example 3
The only difference from example 3 is that air was not replaced with nitrogen gas in step i of the preparation method, and as a result, a chemical reaction occurred, which produced a hot odor and affected the taste.
Comparative example 4
The difference from example 4 is only that the amounts of tremella, peach gum and konjac flour were changed.
As a result, the product had too high a viscosity and had poor mouthfeel.
Comparative example 5
The only difference from example 1 is that the amounts of glutinous rice and yellow rice were changed.
As a result, the product system is unstable, and water separation, precipitation and fat floating occur.
Comparative example 6
The only difference from example 2 is that step d of the preparation process is precooked with water only, i.e. without precooking with an aqueous solution of sodium pyrophosphate, sodium tripolyphosphate. As a result, the grains were sticky and had poor taste.
Comparative example 7
The difference from example 4 is only that the filling amount of all raw materials in the preparation method is 97%. As a result, the sample was swollen and had a poor texture.
Experimental example 1 evaluation of stability
The stability observation experiments were performed on the atheromatous products prepared in examples 1-4 and comparative examples 1-7 above, respectively. The samples were allowed to stand at room temperature, and evaluation groups consisting of 12 professionals were organized to evaluate the stability of tissue state at 0 day, 15 days, 30 days, 60 days, 90 days, 120 days, 180 days, 270 days, and 360 days. And the evaluation adopts a grading system, and the grading standard is whether the tissue state of the product is uniform, whether bleeding, precipitation and fat floating occur or not and whether grain adhesion occurs or not. The state of each sample is scored, the full score is 10, the score of 6 and above is acceptable, the product state is marked as "+" when the half of 12 people is acceptable, and the shelf life observation is continued; when the product status was marked as "-" in the case of more than half of 12 people being unacceptable, the shelf life observation was stopped. The results are given in the following table:
the results show that: examples 1-4 and comparative examples 1-3 the tissue state was substantially uniform, with no unacceptable bleeding, sedimentation, fat lifting, and grain stickiness, as evaluated by the 270 day tissue state stability. Comparative example 4 failed to pass the evaluation at 120 days because the sample was too viscous and swollen; comparative example 5 failed to be evaluated at 120 days because of the appearance of water precipitation and precipitation; comparative example 6 failed to pass the evaluation at 180 days due to severe grain stickiness; comparative example 7 failed to pass the evaluation at 90 days due to the sample flooding.
Experimental example 2 sensory evaluation
The atheromatous products prepared in examples 1-4 and comparative examples 1-7 above were subjected to sensory evaluation, respectively. The samples were allowed to stand at room temperature for 0 day, 15 days, 30 days, 60 days, 90 days, 120 days, 180 days, 270 days, and 360 days. The 30 experienced ginseng is added with sensory evaluation, and each sensory item is scored to be 1-10 points, wherein 1-3 points are poor (brown and yellow in color, peculiar smell, soup is not smooth, grains are stuck to teeth, conglomeration and are not stiff), 4-5 points are moderate (brown and yellow in color, no obvious peculiar smell, soup is smooth, grains are not stuck to teeth and are stiff), 6-7 points are good (milk is yellow in color, no peculiar smell, soup is smooth, grains are not stuck to teeth and stiff), and 8-10 points are best (milk is white in color, no peculiar smell, soup is smooth, good in state and stiff). Samples with a score below 5 stopped further evaluation.
The results are given in the following table:
the results show that: examples 1-4 through 270 days sensory evaluation, the color was creamy yellow, no off-flavor, the soup was smooth, the grains did not stick to teeth, and was chewy; comparative examples 1-3 the off-line samples failed sensory evaluation due to browning/hot off-flavor; comparative example 4 at 180 days, the sample soup was not smooth, and the grain stuck to the teeth and failed to pass the evaluation; comparative example 5 failed to pass the evaluation at 360 days because the broth was not smooth and stiff; comparative example 6 failed to pass the evaluation at 120 days due to the grain sticking to teeth; comparative example 7 failed to pass the evaluation at 90 days due to clumping and failure to feel stiff.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. The milk porridge is characterized by comprising the following raw materials: milk, a first cereal, and a stability ingredient;
the first grains are glutinous rice and yellow rice;
the stable ingredients are tremella, peach gum and konjaku flour.
2. The milk porridge according to claim 1, wherein the weight ratio of the glutinous rice to the millet in the first cereal is 30-58: 25-37, and the weight ratio of the tremella, the peach gum and the konjac flour in the stabilizing ingredient is 0.5-5: 1-6: 3-10; the weight ratio of the first grains to the stabilizing ingredients is 55-95: 4.5-21;
optionally, in the raw materials of the milk porridge, the weight ratio of the sticky rice to the yellow rice in the first cereal is 38-50: 28-32, and the weight ratio of the tremella, the peach gum and the konjac flour in the stable ingredients is 2-4: 2-5: 5-8; the weight ratio of the first grains to the stabilizing ingredients is 66-82: 9-17.
3. Milk congee according to claim 1 or 2, characterized in that the content of the first cereal in the raw material of the milk congee is 5.5 wt% to 9.5 wt%; can be selected from 6.0wt percent to 8.5wt percent; and/or the presence of a gas in the gas,
the milk content in the raw materials of the milk porridge is 20-40 wt%, and can be selected to be 25-35 wt%; and/or the presence of a gas in the gas,
the milk porridge also comprises water, wherein the water content in the milk porridge is 30-70 wt%, and can be selected from 33-67 wt%; or the total content of milk and water in the raw materials of the milk porridge is 70 wt% -90 wt%, and 73 wt% -87 wt% can be selected.
4. The milk porridge according to any one of claims 1 to 3, wherein the milk porridge raw material further comprises a second cereal, and the second cereal is selected from one or more of navy beans, oat and quinoa; preferably, the content of the second cereal is 3 wt% to 6 wt%; and/or the presence of a gas in the gas,
the raw materials of the milk porridge also comprise third grains, wherein the third grains are selected from one or the combination of more of corn and lily; preferably, the content of the third cereal is 0.8 wt% to 2.7 wt%.
5. Milk congee according to any of claims 1-4, characterized in that the raw material of the milk congee does not contain white granulated sugar; and/or the presence of a gas in the gas,
the milk is free of lactose; and/or the presence of a gas in the gas,
the raw materials of the milk porridge also contain sweet raw materials, and the sweet raw materials are selected from one or a combination of more of erythritol, sorbitol, mannitol and maltitol.
6. The milk porridge according to claim 1, wherein the milk porridge comprises the following raw materials in parts by weight per 1000 parts of the milk porridge:
200-400 parts of milk, namely,
30-58 parts of sticky rice,
25-37 parts of yellow rice,
0.5 to 5 parts of tremella,
1-6 parts of peach gum,
3-10 parts of konjak powder,
6-15 parts of white kidney bean,
14-26 parts of oat, namely oat,
10-19 parts of white quinoa,
5-20 parts of corn,
3-7 parts of lily bulb,
35-65 parts of erythritol,
water, complement to 1000 parts;
preferably, the milk porridge comprises the following raw materials in parts by weight per 1000 parts of the milk porridge:
250-350 parts of milk,
38-50 parts of sticky rice,
28-32 parts of yellow rice,
2-4 parts of tremella fuciformis,
2-5 parts of peach gum;
5-8 parts of konjak powder,
8-12 parts of white kidney bean,
17-22 parts of oat, namely oat,
13-17 parts of white quinoa,
7-15 parts of corn,
4-6 parts of lily bulb,
40-50% of erythritol, and the balance of erythritol,
water, complement to 1000 parts;
further preferably, the milk used is lactose-free.
7. Milk congee according to claim 1, characterized in that it is a milk congee can.
8. The milk porridge according to claim 7, characterized in that the canned amount of all raw materials in the milk porridge can is 80-95% of the net can weight; optionally 85-92%.
9. A method for preparing milk congee without food additives according to any of claims 1-8, characterized in that it comprises filling all raw materials into food cans for cooking.
10. The preparation method of claim 9, further comprising pre-cooking the cereal material of the milk porridge, tremella and peach gum before filling into food cans; the used precooking liquid is an aqueous solution containing sodium pyrophosphate and sodium tripolyphosphate, wherein the weight ratio of the sodium pyrophosphate to the sodium tripolyphosphate is 1-2:1-2, preferably 2: 1; and/or the presence of a gas in the gas,
the milk porridge is a milk porridge can, and the canning amount of all the raw materials is 80-95% of the net weight of the can; can be selected to be 85-92%; and/or the presence of a gas in the gas,
all or substantially all of the gas in the food tank is replaced with nitrogen prior to cooking.
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Citations (4)
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| CN104256298A (en) * | 2014-09-17 | 2015-01-07 | 同福碗粥股份有限公司 | Additive-free porridge and processing method thereof |
| CN110367337A (en) * | 2019-06-18 | 2019-10-25 | 杭州娃哈哈科技有限公司 | A kind of quinoa milk gruel can and preparation method thereof |
| CN110839707A (en) * | 2018-08-21 | 2020-02-28 | 内蒙古伊利实业集团股份有限公司 | Normal-temperature low-acid gel type milk-containing dessert capable of preventing browning and preparation method thereof |
| CN111084326A (en) * | 2019-12-31 | 2020-05-01 | 安徽春谷食品健康技术研究有限公司 | Eighteen-treasure porridge and preparation method thereof |
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2020
- 2020-12-14 CN CN202011471923.7A patent/CN114617164A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256298A (en) * | 2014-09-17 | 2015-01-07 | 同福碗粥股份有限公司 | Additive-free porridge and processing method thereof |
| CN110839707A (en) * | 2018-08-21 | 2020-02-28 | 内蒙古伊利实业集团股份有限公司 | Normal-temperature low-acid gel type milk-containing dessert capable of preventing browning and preparation method thereof |
| CN110367337A (en) * | 2019-06-18 | 2019-10-25 | 杭州娃哈哈科技有限公司 | A kind of quinoa milk gruel can and preparation method thereof |
| CN111084326A (en) * | 2019-12-31 | 2020-05-01 | 安徽春谷食品健康技术研究有限公司 | Eighteen-treasure porridge and preparation method thereof |
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