CN114938841A - 一种开盖即食杂粮粥及其制备方法 - Google Patents
一种开盖即食杂粮粥及其制备方法 Download PDFInfo
- Publication number
- CN114938841A CN114938841A CN202210684588.1A CN202210684588A CN114938841A CN 114938841 A CN114938841 A CN 114938841A CN 202210684588 A CN202210684588 A CN 202210684588A CN 114938841 A CN114938841 A CN 114938841A
- Authority
- CN
- China
- Prior art keywords
- parts
- brown rice
- rice
- coarse cereal
- cereal porridge
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013339 cereals Nutrition 0.000 title claims abstract description 91
- 235000021395 porridge Nutrition 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000021329 brown rice Nutrition 0.000 claims abstract description 107
- 241000209094 Oryza Species 0.000 claims abstract description 72
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 72
- 235000009566 rice Nutrition 0.000 claims abstract description 72
- 239000002994 raw material Substances 0.000 claims abstract description 56
- 230000001954 sterilising effect Effects 0.000 claims abstract description 44
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 40
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 29
- 235000019714 Triticale Nutrition 0.000 claims abstract description 25
- 241000228158 x Triticosecale Species 0.000 claims abstract description 25
- 238000010411 cooking Methods 0.000 claims abstract description 23
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 241000209219 Hordeum Species 0.000 claims description 28
- 238000001816 cooling Methods 0.000 claims description 9
- 238000012216 screening Methods 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 13
- 235000016709 nutrition Nutrition 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 8
- 230000002829 reductive effect Effects 0.000 abstract description 7
- 230000009471 action Effects 0.000 abstract description 4
- 239000013589 supplement Substances 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 15
- 238000004140 cleaning Methods 0.000 description 13
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 10
- 235000013325 dietary fiber Nutrition 0.000 description 10
- 230000009286 beneficial effect Effects 0.000 description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 230000001276 controlling effect Effects 0.000 description 8
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 7
- 235000001014 amino acid Nutrition 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 7
- 229910052742 iron Inorganic materials 0.000 description 7
- 239000000049 pigment Substances 0.000 description 7
- 239000011669 selenium Substances 0.000 description 7
- 229910052711 selenium Inorganic materials 0.000 description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 6
- 206010010774 Constipation Diseases 0.000 description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 6
- 244000098338 Triticum aestivum Species 0.000 description 6
- 239000011575 calcium Substances 0.000 description 6
- 229910052791 calcium Inorganic materials 0.000 description 6
- 235000001465 calcium Nutrition 0.000 description 6
- 239000000428 dust Substances 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- 239000011591 potassium Substances 0.000 description 6
- 229910052700 potassium Inorganic materials 0.000 description 6
- 235000007686 potassium Nutrition 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 5
- 229930003427 Vitamin E Natural products 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 5
- 239000011777 magnesium Substances 0.000 description 5
- 229910052749 magnesium Inorganic materials 0.000 description 5
- 235000001055 magnesium Nutrition 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 235000019165 vitamin E Nutrition 0.000 description 5
- 239000011709 vitamin E Substances 0.000 description 5
- 229940046009 vitamin E Drugs 0.000 description 5
- 238000005303 weighing Methods 0.000 description 5
- -1 C20:5 Chemical class 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 4
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 4
- 210000004204 blood vessel Anatomy 0.000 description 4
- 230000003203 everyday effect Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 235000015099 wheat brans Nutrition 0.000 description 4
- 239000011701 zinc Substances 0.000 description 4
- 229910052725 zinc Inorganic materials 0.000 description 4
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000013872 defecation Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 235000014786 phosphorus Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 235000019156 vitamin B Nutrition 0.000 description 3
- 239000011720 vitamin B Substances 0.000 description 3
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 206010067482 No adverse event Diseases 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 230000029142 excretion Effects 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 230000007661 gastrointestinal function Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 201000002313 intestinal cancer Diseases 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 229910052748 manganese Inorganic materials 0.000 description 2
- 239000011572 manganese Substances 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000002366 mineral element Substances 0.000 description 2
- 230000002107 myocardial effect Effects 0.000 description 2
- 229960002715 nicotine Drugs 0.000 description 2
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 208000002705 Glucose Intolerance Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 102000007327 Protamines Human genes 0.000 description 1
- 108010007568 Protamines Proteins 0.000 description 1
- 208000015634 Rectal Neoplasms Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 229940011871 estrogen Drugs 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 208000028774 intestinal disease Diseases 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000036284 oxygen consumption Effects 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 201000009104 prediabetes syndrome Diseases 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 229940048914 protamine Drugs 0.000 description 1
- 206010038038 rectal cancer Diseases 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 229910052720 vanadium Inorganic materials 0.000 description 1
- GPPXJZIENCGNKB-UHFFFAOYSA-N vanadium Chemical compound [V]#[V] GPPXJZIENCGNKB-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 235000011845 white flour Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- 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)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明涉及食品加工技术领域,尤其是涉及一种开盖即食杂粮粥及其制备方法,其中,开盖即食杂粮粥,包括如下重量份数的原料:糙米25‑35份、红糙米20‑30份、黑小麦12‑16份、黑青稞8‑12份、带皮小麦8‑12份和黑米8‑11份。本发明的开盖即食杂粮粥由八种杂粮米组成,种类丰富,各种杂粮米之间相辅相成,实现了杂粮粥米中营养成分的均衡;此外,本发明的开盖即食杂粮粥采用高温高压杀菌釜熟制而成,各种原料米在高温高压的作用下,全部开花软烂,并且很大程度上保留了杂粮生物功能因子的活性,减少了营养成分的损失,因此,所制备得到的杂粮粥口感润滑、不粗糙、营养配比合理。
Description
技术领域
本发明涉及食品加工技术领域,尤其是涉及一种开盖即食杂粮粥及其制备方法。
背景技术
粥是一种半流体食物,最初的做法很简单,将适量的米放在水中煮,主要用来充饥。然而,随着生活水平的提高,消费需求的变化,粥的原料和制作方法越来越复杂,功能用法也变得多样性。
杂粮营养全面、均衡,含有丰富的膳食纤维、蛋白质、氨基酸、维生素E、B族维生素以及铁、钙、硒、磷、镁等人体必需的矿物质元素,其保健功能性远远超过精米白面等主粮。食用杂粮粥具有抗寒暖身、控制体重、预防便秘、保护血管、平稳血糖等养生功效。研究表明,每天喝一碗约28g全谷物熬制的杂粮粥,能够降低5%的死亡率和9%患心血管疾病的几率。近年来,随着人们对健康的日益关注,国际国内市场对“多样化、营养、健康、安全、方便”的杂粮健康食品的需求日益增强。
杂粮粥虽然好喝,但煮制困难,主要存在如下问题,1、食用前需提前浸泡或长时间熬煮,且不同杂粮原料熟化时间不一致,食用极不方便,耗时费力;2、经过加工预处理的杂粮粥料的重新复水或熬制后存在米水分离现象,粥液粘稠度及风味显著降低、口感较差的问题;3、个别速食杂粮粥,虽可直接食用,但杂粮粥产品种类过于单一,只是选择一种或几种杂粮简单搭配食用,未能根据不同杂粮的营养成分、功能性质以及食物养生原理进行科学互补搭配食用;4、目前市场上灌装的杂粮粥几乎均含有食品添加剂,很少有纯天然的。
因此,针对上述问题,开发一种新型的开盖即食杂粮粥,是本领域技术人员亟需解决的技术问题。
发明内容
本发明的第一目的在于提供一种开盖即食杂粮粥,该杂粮粥实现了杂粮粥米中营养成分的均衡;
本发明的第二目的在于提供一种开盖即食杂粮粥的制备方法,各种原料米在高温高压的作用下,全部开花软烂,并且很大程度上保留了杂粮生物功能因子的活性,减少了营养成分的损失。
本发明提供一种开盖即食杂粮粥,包括如下重量份数的原料:
糙米25-35份、红糙米20-30份、黑小麦12-16份、黑青稞8-12份、带皮小麦8-12份和黑米8-11份。
其中,糙米中钙的含量是白米的1.7倍,含铁量是2.75倍,烟碱素是3.2倍,维他命B1高达12倍,糙米中的维生素E是白米的10倍,纤维素高达14倍。与全麦相比,糙米的蛋白质含量虽然不多,但是蛋白质质量较好,主要是米精蛋白,氨基酸的组成比较完全,人体容易消化吸收,但赖氨酸含量较少,含有较多的脂肪和碳水化合物,短时间内可以为人体提供大量的热量。研究发现,糙米中米糠和胚芽部分的维生素B和维生素E,能提高人体免疫功能,促进血液循环,还能帮助人们消除沮丧烦躁的情绪,使人充满活力。此外,糙米中钾、镁、锌、铁、锰等微量元素,有利于预防心血管疾病和贫血症。它还保留了大量膳食纤维,可促进肠道有益菌增殖,加速肠道蠕动,软化粪便,预防便秘和肠癌;膳食纤维还能与胆汁中胆固醇结合,促进胆固醇的排出,从而帮助高血脂症患者降低血脂。吃糙米对于糖尿病患者和肥胖者特别有益,因为其中的碳水化合物被粗纤维组织所包裹,人体消化吸收速度较慢,因而能很好地控制血糖;同时,糙米中锌、铬、锰、钒等微量元素有利于提高胰岛素的敏感性,对糖耐量受损的人很有帮助。研究证明,糙米饭的血糖指数比白米饭低得多,在吃同样数量时具有更好的饱腹感,有利于控制食量,从而帮助肥胖者减肥。
黑小麦的蛋白质含量基本在17-20%之间,而且黑小麦蛋白质质量更优良、氨基酸种类更齐全、比例模式也明显优于普通小麦,同时其氨基酸总量和必需氨基酸含量均比普通小麦更高,在人体所需的八种必须氨基酸中,黑小麦都远高于普通小麦,低者高于约30%,而高者则高出近110%,尤其是苯丙氨酸、色氨酸、赖氨酸和酪氨酸含量远远超过普通小麦。黑小麦中的脂肪含量一般在1-3%,其中的不饱和脂肪酸含量非常高,这一点远超过普通小麦,尤其是多为不饱和脂肪酸,如C20:5、C22:6、C18:1~C18:4等,占脂肪总量的50%以上。其中作为人体必需脂肪酸的亚油酸(C18:1)和亚麻酸(C18:3)的含量约占30%左右,被誉为"脑黄金"的EPA(C20:5)和DHA(C22:6)含量约占近10%;矿物质和微量元素含量丰富,基本上所有矿物质元素均高于普通小麦,尤其是铁、钾、碘和硒元素,分别高出约1340%、130%、80%和110%;铁含量比普通小麦增加约1340%,这对于需要补铁的人群非常有好处,同时黑小麦中钾高钠少,比例可达900:1,这对于控制高血压非常有利;硒元素作为"抗癌之王",其防癌抗癌的功效早已深入人心。膳食纤维含量很高,大约是普通浅色小麦的2-3倍。膳食纤维是对人体非常有益的营养物质,其具有润肠通便、防治便秘和肠道疾病的作用;同时还可以降低血清胆固醇,有助于降血压、降血糖,所以在预防心脑血管疾病方面具有积极作用;黑小麦中所含的天然色素非常丰富,黑小麦中色素属于花色苷类化合物,属于黄酮类化合物,具有非常良好的抗氧化和防病治病的作用,如清除体内自由基、抗炎抗肿瘤、预防糖尿病及保护视力等等。另外,黑小麦色素作为安全无毒的天然色素,其理化性质也相对比较稳定,因此也成为了非常难得的天然食用色素之一。
小麦的外皮称为麦麸,麦麸含有丰富的膳食纤维是人体必需的营养元素,可提高食物中的纤维成分,可改善大便秘结情况,同时可促使脂肪及氮的排泄,对临床常见纤维缺乏性疾病的防治作用意义重大;由于摄入了高纤维成分,从而可以降低粪便中的类固醇的排出,而人体内胆固醇的主要分界代谢过程是通过粪便的排泄,所以可以使血清胆固醇下降,动脉粥样硬化的形成减慢;可有助于预防结肠及直肠癌;可降低血液中雌激素的含量,可预防乳腺癌;麦皮中含有的B族维生素,在体内发挥着许多功能,而且还是食物正常代谢中不可缺少的营养成分。
在青稞中,按颜色可分为白青稞、黑青稞、紫青稞等,其中黑青稞,位于青稞金字塔塔尖,被视为青稞中的极品,高原上的“黑珍珠”和世界上最好的粗粮,都是对它的赞誉。一方面因种植受限,黑青稞只分布于部分藏区,尤显珍贵;另一方面,研究表明黑青稞的营养成份指标均高出同品类;更重要的是,黑青稞含有其他青稞所没有的花青素和黄酮,因此,更具丰富的膳食营养价值和宝贵的医药保健作用。与其它青稞一样,黑青稞也具备“三高两低富硒”的特点:高蛋白、高维生素、高纤维素,低糖、低脂肪,含硒。首先,黑青稞含有丰富的膳食纤维,高纤维食物可帮助人体肠道蠕动,消胀气通便秘,从而促进人体消化系统,常食亦可有效预防肠癌;第二,黑青稞有更高含量的蛋白质和多种维生素,对抗氧化、延缓衰老等方面有明显的作用,黑青稞还含有人体所需要的各种氨基酸以及富含有益人体健康的钙、磷、铁、铜、锌、硒等多种物质。
而黑米含蛋白质、碳水化合物、B族维生素、维生素E、钙、磷、钾、镁、铁、锌等营养元素。具有清除自由基、改善缺铁性贫血、抗应激反应以及免疫调节等多种生理功能;黑米中的黄酮类化合物能维持血管正常渗透压,减轻血管脆性,防止血管破裂和止血;有抗菌,降低血压、抑制癌细胞生长的功效;黑米还具有改善心肌营养,降低心肌耗氧量等功效。
本发明将上述8种杂粮复配使用制备杂粮粥,各种杂粮米之间相辅相成,实现了杂粮粥米中营养成分的均衡。经检测得出,本发明所制备的杂粮粥中每杯(以320g计)中膳食纤维含量为3-3.5g,钙含量为8-9g,钾含量为10-11g,镁含量为108-110g,锰含量为0.4-0.6g,维生素E含量为4.9-5.0mg,烟酸含量为1360-1380μg。可见,本发明的杂粮粥含有丰富的膳食纤维,并含有对人体健康有益的钙、钾、锰、镁、锰等多种物质,实现了杂粮粥米中营养成分的均衡。
作为本技术方案优选地,还包括水,且水与米的质量比为(8.5-9.4):(1-1.2)。
研究表明,当控制水与米总量质量比为8.5-9.4):(1-1.2)时,杂粮粥粥体分布均匀,无结块,不分层,稠度适当,产品滋味更加浓郁。
作为本技术方案优选地,所述糙米包括短粒糙米和长粒糙米,且所述短粒糙米与所述长粒糙米的质量比为(85-90):(10-15)。
作为本技术方案优选地,所述红糙米包括短粒红糙米和长粒红糙米,且所述短粒红糙米和所述长粒红糙米的质量比为(85-90):(10-15)。
为保证营养的丰富性,本发明所使用的的糙米包括长粒糙米和短粒糙米,红糙米包括长粒红糙米和短粒红糙米。
此外,还可以配备独立包装的木糖醇,消费者可以根据需求自行添加。
作为本技术方案优选地,包括如下重量份数的原料:糙米30-31份、红糙米24-25份、黑小麦14-15份、黑青稞10-11份、带皮小麦10-11份、黑米9-10份和水;
其中,糙米中短粒糙米与长粒糙米的质量比为(88-89):(11-12);
红糙米中短粒红糙米与长粒红糙米的质量比为(88-89):(11-12);
水与米的质量比为(8.8-9):(1-1.2)。
作为本技术方案优选地,包括如下重量份数的原料:糙米30.84份、红糙米24.75份、黑小麦14.1份、黑青稞10.18份、带皮小麦10.18份、黑米9.95份和水;
其中,糙米中短粒糙米与长粒糙米的质量比为88.49:11.51;
红糙米中短粒红糙米与长粒红糙米的质量比为88.69:11.31;
水与米的质量比为8.9:1.1。
本发明还公开了上述开盖即食杂粮粥的制备方法,包括以下步骤:
将混合后的原料封口进行高温高压熟制杀菌、冷却,得到开盖即食杂粮粥;其中,杀菌的压力为1.3-1.7bar,温度为121℃
本发明的杂粮粥采用高温高压熟制杀菌的方法加工而成,各种原料米在高温高压的作用下,全部开花软烂,所制备得到的杂粮粥口感润滑、不粗糙,滋味浓郁,有效保证了谷物产品特有的香气。
作为本技术方案优选地,具体包括以下步骤:
S1、将各原料米分别进行筛选,去掉不可食用的杂质和劣质米;
S2、将筛选后的原料米进行清洗;
S3、将清洗后的原料米及水混合均匀并灌装、封口;
S4、将封口后的原料进行高温高压熟制杀菌、冷却,得到开盖即食杂粮粥。
本发明杂粮粥的制备方法具体包括:采用谷物筛选机先将各种原料米进行筛选,去掉不可食用的杂质和颗粒太小的劣质米;筛选后的原料米进入清洗机自动清洗,去掉灰尘;各原料米与水混合均匀自动计量称重、灌装、封口、高温高压熟制杀菌、冷却,即可得开盖即食杂粮粥。本发明的配方干净,只有杂粮米和水,而且整个制备过程全部为机械自动化,操作简单,干净卫生,所制备得到杂粮米开盖即食,方便快捷。
作为本技术方案优选地,步骤S4中,所述高温高压熟制杀菌时,采用蒸汽式杀菌;优选地,控制杀菌的温度为121℃,时间为50-70min,压力为1.5bar。
采用蒸汽式杀菌,通过旋转粥中原料混合均匀,受热也更加均匀,因此有效保证了熟制粥的口感。
作为本技术方案优选地,所述高温高压熟制杀菌时,控制升温阶段的时间为20-30min。
本发明的开盖即食杂粮粥,至少具有以下技术效果:
1、本发明的开盖即食杂粮粥由八种杂粮米组成,种类丰富,各种杂粮米之间相辅相成,实现了杂粮粥米中营养成分的均衡;
2、本发明的开盖即食杂粮粥采用高温高压杀菌釜熟制而成,各种原料米在高温高压的作用下,全部开花软烂,并且很大程度上保留了杂粮生物功能因子的活性,减少了营养成分的损失,因此,所制备得到的杂粮粥口感润滑、不粗糙、营养配比合理;
3、本发明的开盖即食杂粮粥的原料仅包括水和杂粮,不含任何食品添加剂,老少皆宜;
4、本发明的开盖即食杂粮粥食用方便,开罐即食或热水浸泡或微波加热即食,满足了年轻的减肥一族以及养生的中老年群体随时随地想喝就喝的需求。
具体实施方式
应该指出,以下详细说明都是例示性的,旨在对本申请提供进一步的说明。除非另有指明,本文使用的所有技术和科学术语具有与本申请所属技术领域的普通技术人员通常理解的相同含义。
需要注意的是,这里所使用的术语仅是为了描述具体实施方式,而非意图限制根据本申请的示例性实施方式。如在这里所使用的,除非上下文另外明确指出,否则单数形式也包括复数形式,此外,还应当理解的是,当在本说明中使用术语“包含”和/或“包括”时,其指明存在特征、步骤、操作、器件、组件和/或它们的组合。
下面将结合实施例对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
原料:糙米25份(其中,短粒糙米占比为85%,长粒糙米占比为15%)、红糙米20份(其中,短粒红糙米占比90%,长粒红糙米占比10%)、黑小麦14份、黑青稞8份、带皮小麦10份、黑米8份,水与米的质量比为8.5:1。
S11、将各原料米分别进行筛选,去掉不可食用的杂质和和粒径太小的劣质米;
S12、将筛选后的原料米进入清洗机进行自动清洗,去掉灰尘;
S13、将清洗后的原料米及水混合均匀自动计量称重、灌装、封口;
S14、将封口后的原料进行高温高压熟制杀菌,熟制杀菌时使用蒸汽式杀菌,控制杀菌温度121℃,升温阶段为20min,恒温121℃保持60min,杀菌压力为1.3bar,冷却,得到开盖即食杂粮粥。
实施例2
原料:糙米35份(其中,短粒糙米占比为90%,长粒糙米占比为10%)、红糙米30份(其中,短粒红糙米占比85%,长粒红糙米占比15%)、黑小麦16份、黑青稞12份、带皮小麦12份、黑米11份,水与米的质量比为9.4:1.2。
S21、将各原料米分别进行筛选,去掉不可食用的杂质和和粒径太小的劣质米;
S22、将筛选后的原料米进入清洗机进行自动清洗,去掉灰尘;
S23、将清洗后的原料米及水混合均匀自动计量称重、灌装、封口;
S24、将封口后的原料进行高温高压熟制杀菌,熟制杀菌时使用蒸汽式杀菌,控制杀菌温度121℃,升温阶段为20min,恒温121℃保持60min,杀菌压力为1.7bar,冷却,得到开盖即食杂粮粥。
实施例3
原料:糙米30.84份(其中,短粒糙米占比为88.49%,长粒糙米占比为11.51%)、红糙米24.75份(其中,短粒红糙米占比88.69%,长粒红糙米占比11.31%)、黑小麦14.10份、黑青稞10.18份、带皮小麦10.18份、黑米9.95份,水与米的质量比为8.9:1。
S31、将各原料米分别进行筛选,去掉不可食用的杂质和和粒径太小的劣质米;
S32、将筛选后的原料米进入清洗机进行自动清洗,去掉灰尘;
S33、将清洗后的原料米及水混合均匀自动计量称重、灌装、封口;
S34、将封口后的原料进行高温高压熟制杀菌,熟制杀菌时使用蒸汽式杀菌,控制杀菌温度121℃,升温阶段为23min,恒温121℃保持60min,杀菌压力为1.5bar,冷却,得到开盖即食杂粮粥。
实施例4
原料:糙米31份(其中,短粒糙米占比为88%,长粒糙米占比为12%)、红糙米24份(其中,短粒红糙米占比88%,长粒红糙米占比12%)、黑小麦14份、黑青稞10份、带皮小麦10份、黑米9份,水与米的质量比为8.8:1。
S41、将各原料米分别进行筛选,去掉不可食用的杂质和和粒径太小的劣质米;
S42、将筛选后的原料米进入清洗机进行自动清洗,去掉灰尘;
S43、将清洗后的原料米及水混合均匀自动计量称重、灌装、封口;
S44、将封口后的原料进行高温高压熟制杀菌,熟制杀菌时使用蒸汽式杀菌,控制杀菌温度121℃,升温阶段为20min,恒温121℃保持70min,杀菌压力为1.5bar,冷却,得到开盖即食杂粮粥。
实施例5
原料:糙米31份(其中,短粒糙米占比为188%,长粒糙米占比为12%)、红糙米25份(其中,短粒红糙米占比88%,长粒红糙米占比12%)、黑小麦15份、黑青稞11份、带皮小麦10份、黑米10份,水与米的质量比为9:1.2。
S51、将各原料米分别进行筛选,去掉不可食用的杂质和和粒径太小的劣质米;
S52、将筛选后的原料米进入清洗机进行自动清洗,去掉灰尘;
S53、将清洗后的原料米及水混合均匀自动计量称重、灌装、封口;
S54、将封口后的原料进行高温高压熟制杀菌,熟制杀菌时使用蒸汽式杀菌,控制杀菌温度121℃,升温阶段为30min,恒温121℃保持50min,杀菌压力为1.5bar,冷却,得到开盖即食杂粮粥。
对照例
原料及步骤同实施例3,其中,熟制杀菌时使用卧式静止式杀菌锅。
对比实施例3和对照例所得的开盖即食杂粮粥,实施例3所得杂粮粥中原料米全部开花软烂,滋味浓郁、粥体爽滑、稠度适当;而对照例采用卧式静止式杀菌锅,因原料混合不均、受热不均,存在部分原料米不软烂的问题,粥体分层严重。
此外,本发明还对实施例3的开盖即食杂粮粥进行感官指标和理化指标的检测,检测结构如表1所示。
表1实施例3开盖即食杂粮粥的感官指标和理化指标
由表1可知,本发明所制备的开盖即食杂粮粥无论是感官指标还是理化指标均符合相应标准的要求。
此外,为进一步研究所制备杂粮粥的使用效果,选取了年龄在18-60岁的志愿者使用了上述实施例所制备的杂粮粥,进一步表明,本发明的开盖即食杂粮粥富含丰富的膳食纤维,对人体肠胃功能改善具有显著的效果,尤其是长期便秘的人群,食用后均有较好的改善。
案例1
年龄59岁男性一名,连续1个月每天一杯杂粮粥,排便通畅,且胃部没有不良反应。
案例2
年龄32岁女性一名,连续一个月每天一杯杂粮粥,排便通畅,且胃部没有不良反应。
案例3
年龄47岁女性一名,连续一个月每天一杯杂粮粥,排便通畅,且胃部没有不良反应。
最后应说明的是:以上各实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的范围。
Claims (10)
1.一种开盖即食杂粮粥,其特征在于,包括如下重量份数的原料:
糙米25-35份、红糙米20-30份、黑小麦12-16份、黑青稞8-12份、带皮小麦8-12份和黑米8-11份。
2.根据权利要求1所述的开盖即食杂粮粥,其特征在于,还包括水,且水与米的质量比为(8.5-9.4):(1-1.2)。
3.根据权利要求1所述的开盖即食杂粮粥,其特征在于,所述糙米包括短粒糙米和长粒糙米,且所述短粒糙米与所述长粒糙米的质量比为(85-90):(10-15)。
4.根据权利要求1所述的开盖即食杂粮粥,其特征在于,所述红糙米包括短粒红糙米和长粒红糙米,且所述短粒红糙米和所述长粒红糙米的质量比为(85-90):(10-15)。
5.根据权利要求1所述的开盖即食杂粮粥,其特征在于,包括如下重量份数的原料:糙米30-31份、红糙米24-25份、黑小麦14-15份、黑青稞10-11份、带皮小麦10-11份、黑米9-10份和水;
其中,糙米中短粒糙米与长粒糙米的质量比为(88-89):(11-12);
红糙米中短粒红糙米与长粒红糙米的质量比为(88-89):(11-12);
水与米的质量比为(8.8-9):(1-1.2)。
6.根据权利要求1所述的开盖即食杂粮粥,其特征在于,包括如下重量份数的原料:糙米30.84份、红糙米24.75份、黑小麦14.1份、黑青稞10.18份、带皮小麦10.18份、黑米9.95份和水;
其中,糙米中短粒糙米与长粒糙米的质量比为88.49:11.51;
红糙米中短粒红糙米与长粒红糙米的质量比为88.69:11.31;
水与米的质量比为8.9:1.1。
7.权利要求1-6任一项所述开盖即食杂粮粥的制备方法,其特征在于,包括以下步骤:
将混合后的原料封口进行高温高压熟制杀菌、冷却,得到开盖即食杂粮粥;
其中,杀菌的压力为1.3-1.7bar,温度为121℃。
8.根据权利要求7所述的制备方法,其特征在于,具体包括以下步骤:
S1、将各原料米分别进行筛选,去掉不可食用的杂质和劣质米;
S2、将筛选后的原料米进行清洗;
S3、将清洗后的原料米及水混合均匀并灌装、封口;
S4、将封口后的原料进行高温高压熟制杀菌、冷却,得到开盖即食杂粮粥。
9.根据权利要求8所述的制备方法,其特征在于,步骤S4中,所述高温高压熟制杀菌时,采用蒸汽式杀菌;
优选地,控制杀菌的温度为121℃,时间为50-70min,压力为1.5bar。
10.根据权利要求9所述的制备方法,其特征在于,所述高温高压熟制杀菌时,控制升温阶段的时间为20-30min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210684588.1A CN114938841A (zh) | 2022-06-16 | 2022-06-16 | 一种开盖即食杂粮粥及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210684588.1A CN114938841A (zh) | 2022-06-16 | 2022-06-16 | 一种开盖即食杂粮粥及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN114938841A true CN114938841A (zh) | 2022-08-26 |
Family
ID=82911402
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210684588.1A Pending CN114938841A (zh) | 2022-06-16 | 2022-06-16 | 一种开盖即食杂粮粥及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114938841A (zh) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102599408A (zh) * | 2011-01-24 | 2012-07-25 | 谢一 | 糙米保健八宝粥制备工艺 |
CN103070341A (zh) * | 2013-01-15 | 2013-05-01 | 浙江大学 | 营养型八宝粥的制备方法 |
CN105707680A (zh) * | 2016-03-10 | 2016-06-29 | 黑龙江省玄鸟生物科技股份有限公司 | 一种具有减肥功能的超微黑木耳粉营养粥及其制备方法 |
CN106551238A (zh) * | 2015-09-24 | 2017-04-05 | 重庆华生园食品股份有限公司 | 一种包装营养粥及其制作方法 |
CN106983066A (zh) * | 2017-04-13 | 2017-07-28 | 潢川变地金粮油食品有限公司 | 杂粮粥及其制备方法 |
CN113729149A (zh) * | 2021-09-07 | 2021-12-03 | 内蒙古自治区农牧业科学院 | 一种开盖即食型燕麦粥及其制备方法 |
-
2022
- 2022-06-16 CN CN202210684588.1A patent/CN114938841A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102599408A (zh) * | 2011-01-24 | 2012-07-25 | 谢一 | 糙米保健八宝粥制备工艺 |
CN103070341A (zh) * | 2013-01-15 | 2013-05-01 | 浙江大学 | 营养型八宝粥的制备方法 |
CN106551238A (zh) * | 2015-09-24 | 2017-04-05 | 重庆华生园食品股份有限公司 | 一种包装营养粥及其制作方法 |
CN105707680A (zh) * | 2016-03-10 | 2016-06-29 | 黑龙江省玄鸟生物科技股份有限公司 | 一种具有减肥功能的超微黑木耳粉营养粥及其制备方法 |
CN106983066A (zh) * | 2017-04-13 | 2017-07-28 | 潢川变地金粮油食品有限公司 | 杂粮粥及其制备方法 |
CN113729149A (zh) * | 2021-09-07 | 2021-12-03 | 内蒙古自治区农牧业科学院 | 一种开盖即食型燕麦粥及其制备方法 |
Non-Patent Citations (1)
Title |
---|
杨生霞等: "藜麦杂粮粥工艺参数的研究", 《食品科学》, no. 23, pages 42 - 46 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN100353860C (zh) | 保健营养米及生产方法 | |
CN101836709B (zh) | 一种苦荞面条及其制备方法 | |
CN101156679B (zh) | 米糠营养原液及其制作方法 | |
CN102106361B (zh) | 豆渣饼干及其制备方法 | |
CN102894107A (zh) | 一种营养核桃油及其生产工艺 | |
CN111066847A (zh) | 一种适用于糖尿病患者的低gi月饼及其制备方法 | |
CN110663872A (zh) | 一种全营养代餐减肥食品、制备方法及食用方法 | |
KR101107848B1 (ko) | 고령자용 기능성 면 및 이의 제조방법 | |
CN105707696A (zh) | 杂粮营养面 | |
CN101601454A (zh) | 土豆中式系列面食及其制作方法 | |
CN102696967A (zh) | 老年型系列杂粮杂豆免煮面与其制备方法 | |
JPH1084891A (ja) | 苦蕎麦、燕麦またはその両方を有効成分とする健康食品 | |
CN104664515A (zh) | 一种蓝莓杂粮发酵饮料及其制备方法 | |
KR101006639B1 (ko) | 현미껍질을 이용한 건강보조식품 및 그 제조방법 | |
CN108740028A (zh) | 一种糙米浓浆及其制备方法 | |
CN108740699A (zh) | 一种罗汉果紫薯果泥及其制备方法 | |
CN111264626A (zh) | 一种油莎豆调制豆奶及其制备方法 | |
KR20090004251A (ko) | 선식 조성물 제조방법 | |
CN109007583A (zh) | 一种藜麦即食发酵粥及其制备方法 | |
CN105901516A (zh) | 一种富含彩色麦麸膳食纤维的营养方便粥及其制备方法 | |
CN114938841A (zh) | 一种开盖即食杂粮粥及其制备方法 | |
CN106306995A (zh) | 一种瘦身营养冲剂及其制备方法 | |
KR20050045666A (ko) | 비만억제 조성물 | |
KR102148302B1 (ko) | 감태 유동식의 제조방법 및 상기 방법으로 제조된 감태 유동식 | |
CN115997885A (zh) | 一种富硒高钙杂粮米粉生产工艺 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |