CN1212077C - Glutinous maize porridge and making method - Google Patents
Glutinous maize porridge and making method Download PDFInfo
- Publication number
- CN1212077C CN1212077C CNB021590117A CN02159011A CN1212077C CN 1212077 C CN1212077 C CN 1212077C CN B021590117 A CNB021590117 A CN B021590117A CN 02159011 A CN02159011 A CN 02159011A CN 1212077 C CN1212077 C CN 1212077C
- Authority
- CN
- China
- Prior art keywords
- component
- waxy corn
- weight
- porridge
- sugar
- 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.)
- Expired - Fee Related
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a glutinous maize porridge and a preparation method thereof. The glutinous maize porridge is prepared from one part by weight of an A component and four parts by weight of a B component, wherein the A component comprises glutinous maize; the B component comprises sugar which accounts for 6 to 12% of the weight of the glutinous maize, and pure water in balancing amount. Firstly, the A component is put in warm water after the A component is mechanically peeled, the sugar of the B component is beforehand dissolved by the pure water, and impurities are removed by filtration; secondly, the A component is uniformly mixed with the B component according to a proportion; then, the mixture of the A component and the B component is precooked; and finally, the glutinous maize porridge is prepared by high-temperature steam sterilization. The product has abundant nutrient components such as crude protein, crude fat, crude fiber, calcium, phosphorus, copper, iron, zinc, etc., and has the advantages of scientific proportion, fragrant and sweet mouth feel and exquisite texture. The glutinous maize porridge is particularly suitable for old people, young children and patients who are in the recovery period to eat. The glutinous maize porridge has the advantages of simple preparation method, reasonable preparation cost and convenient large-area popularization and application.
Description
Technical field the present invention relates to a kind of waxy corn porridge and manufacture method thereof.
Technical background is well-known, and five cereals more and more are subjected to liking of people with its rich nutrient contents.Particularly along with the improving constantly of people's living standard, food is more and more smart, and the anti-disease ability of human body does not only strengthen, and modern disease, rich man's disease are more and more.Under this background, back to nature is pursued green, and the feed five cereals become consumption fashion day by day.
Waxy corn is to adopt hybridization technique to cultivate the corn variety that forms, and its contained nutritional labeling is higher than conventional corn far away.Research experiment is in recent years found, waxy corn has preventing cancer function, often edible stagnant, the reducing phlegm and fever of helping digestion, relieving alcoholism, replenishing blood for nourishing heart, softening blood vessel effectively prevent diseases such as coronary heart disease, artery sclerosis, brain function decline, thereby are described as " gold food ".The eating method of present this new product is more single, is that the method and the Related product of congee series products do not appear in the newspapers with its deep processing.
The contrast of table one waxy corn ingredient and conventional corn
| Variety name | Unit weight g/ gram | Moisture content % | Crude protein % | Crude fat % | Crude fibre % | Total energy kilocalorie/kilogram | Total starch | Calcium % | Phosphorus % | Copper milligram/kilogram | Iron milligram/kilogram | Zinc milligram/kilogram |
| Waxy corn | 740 | 9.42 | 9.33 | 4.53 | 1.85 | 4095.5 | 72.8 | 0.04 | 0.27 | 10.56 | 90.55 | 31.17 |
| Conventional corn | 710 | 11.44 | 9.72 | 3.46 | 2.43 | 3600 | 74.9 | 0.012 | 0.21 | 8.5 | 50.0 | 18.7 |
| 1.042 | 0.96 | 1.309 | 1.1377 | 3.333 | 1.286 | 1.242 | 1.811 | 1.667 |
Summary of the invention the purpose of this invention is to provide that a kind of mouthfeel is excellent, the waxy corn porridge product of comprehensive nutrition, and its manufacture method, and this manufacture method is under the prerequisite of guaranteeing product quality, effect, and cost is more reasonable, each component science more of arranging in pairs or groups.
To achieve these goals, the present invention has adopted following technical scheme:
A kind of waxy corn porridge is made up of 1 part of (weight portion, down together) A component and 4 parts of B components, and wherein the A component is a waxy corn, and the B component is the sugar of waxy corn weight 6-12%, and the pure water of surplus, and described sugar refers to sucrose or white granulated sugar.
Wherein the selection of sugared content is a key of the present invention, if content is low excessively, must influence mouthfeel, if too high then not only lost the natural taste of waxy corn, and manufacturing cost is higher, breaks away from the popular level of consumption.Through experimental demonstration repeatedly, selected aforementioned proportion.
In order to make the product nutritional labeling abundanter, taste is more pleasant, in the A component, also have any one or more components in the following component, the red date of waxy corn weight 3-6%, the lotus seeds of waxy corn weight 1--3%, the shelled peanut of waxy corn weight 2--10%, the beans of waxy corn weight 10--35%, the white fungus of waxy corn weight 2--10%, wherein beans is Japanese beans or big red bean.
The selection of these component ratios also is a key of the present invention, and wherein red date, lotus seeds, white fungus be because cost is higher, and consumption is lower, but its lower limit can guarantee the good mouthfeel and the nutrition of expectation fully.The consumption of shelled peanut and beans is than red date, lotus seeds, white fungus height, but when getting its higher limit, product has still kept the natural taste of waxy corn.Why beans selects Japanese beans or big red bean, is because their color and luster is tempting and do not fade.
Its manufacture method is: at first will soak more than 12 hours in 50--80 ℃ water behind A component (waxy corn) machine barking, and the sugar in the B component is melted with pure water in advance, filter and remove impurity; Again A, B two components are mixed in proportion; It is moderate to hardness then it to be precooked, the edibility requirement; After high-temperature steam (100--125 ℃) sterilization make more than 30 minutes.
The selection of sterilizing time and temperature is an another critical process of the present invention, temperature cross low or sterilizing time not enough, be difficult to reach the sterilization requirement, shelf life of products falls short of; And the too high ruined problem of nutritional labeling that causes of temperature.100--125 ℃ of sterilization passed through the several times experiment and determined more than 30 minutes.
During composition beyond waxy corn, sugar, pure water are arranged, manufacture method is as follows: at first with behind the waxy corn machine barking in the A component, in 50--80 ℃ water, soak more than 12 hours, mix in proportion with in red date, lotus seeds, shelled peanut, beans and the white fungus any one or more, and the sugar in the B component melted with pure water in advance, filter and remove impurity; Again A, B two components are mixed in proportion; It is moderate to hardness then it to be precooked, the edibility requirement; After high-temperature steam (100--125 ℃) sterilization make more than 30 minutes.
In order to make the waxy corn particle have certain rigidity, be convenient to pulverize, easily come off and epidermis is soft, before machine barking, preferably earlier it is dried to losing 2/3 above moisture, moistening at its surface sprinkling again.This way has obtained unexpected decortication effect.
The present invention has following characteristics: (1), product contain nutritional labelings such as abundant crude protein, crude fat, crude fibre and calcium, phosphorus, copper, iron, zinc, the proportioning science, mouthfeel is fragrant and sweet, and the quality exquisiteness is particularly suitable for old man child and patients on the cycle of recovery.(2), manufacture method is simple, manufacturing cost is reasonable, being convenient to that large tracts of land promotes should
The specific embodiment
Further specify the present invention below in conjunction with embodiment.
Embodiment one
Selected waxy corn is dry in baking oven or drying tunnel, lose 2/3 above moisture to it, moistening at its surface sprinkling again.Soak more than 12 hours in 50--80 ℃ of pure water behind the machine barking, water temperature is high more, and soak time is short more, and such as 55 ℃ of immersions 24 hours, 80 ℃ were soaked 12 hours.
Take by weighing the white granulated sugar of waxy corn weight 6%, and with pure water it is melted, join after filtering out impurities in the soaked waxy corn, the weight ratio of syrup and waxy corn is for being 4: 1.
Above-mentioned composition was precooked in pot 2 hours, more than 30 minutes, pack through high-temperature steam (100--125 ℃) sterilization.
Embodiment two
Selected waxy corn is dry in baking oven or drying tunnel, lose 2/3 above moisture to it, moistening at its surface sprinkling again.Soak more than 12 hours in 50--80 ℃ of pure water behind the machine barking, water temperature is high more, and soak time is short more, and such as 55 ℃ of immersions 24 hours, 80 ℃ were soaked 12 hours.
Take by weighing the white granulated sugar of waxy corn weight 9%, and with pure water it is melted, join after filtering out impurities in the soaked waxy corn, the weight ratio of syrup and waxy corn is for being 4: 1.
Above-mentioned composition was precooked in pot 3 hours, more than 30 minutes, pack through high-temperature steam (100--125 ℃) sterilization.
Embodiment three
Selected waxy corn is dry in baking oven or drying tunnel, lose 2/3 above moisture to it, moistening at its surface sprinkling again.Soak more than 12 hours in 50--80 ℃ of pure water behind the machine barking, water temperature is high more, and soak time is short more, and such as 55 ℃ of immersions 24 hours, 80 ℃ were soaked 12 hours.
Take by weighing the white granulated sugar of waxy corn weight 12%, and with pure water it is melted, join after filtering out impurities in the soaked waxy corn, the weight ratio of syrup and waxy corn is for being 4: 1.
Above-mentioned composition was precooked in pot 4 hours, more than 30 minutes, pack through high-temperature steam (100--125 ℃) sterilization.
Embodiment four
Selected waxy corn is dry in baking oven or drying tunnel, lose 2/3 above moisture to it, moistening at its surface sprinkling again.Soak more than 12 hours in 50--80 ℃ of pure water behind the machine barking, water temperature is high more, and soak time is short more, and such as 55 ℃ of immersions 24 hours, 80 ℃ were soaked 12 hours.Then with the red date of waxy corn weight 4%, the lotus seeds of waxy corn weight 2%, the shelled peanut of waxy corn weight 6%, the Japanese beans of waxy corn weight 22%, the white fungus of waxy corn weight 6% mixes.
Take by weighing the white granulated sugar of waxy corn weight 9%, and with pure water it is melted, join after filtering out impurities in the soaked waxy corn, the weight ratio of syrup and waxy corn+red date+lotus seeds+shelled peanut+beans+white fungus is 4: 1.
Above-mentioned composition was precooked in pot 3 hours, more than 30 minutes, pack through high-temperature steam (100--125 ℃) sterilization.
Embodiment five
Selected waxy corn is dry in baking oven or drying tunnel, lose 2/3 above moisture to it, moistening at its surface sprinkling again.Soak more than 12 hours in 50--80 ℃ of pure water behind the machine barking, water temperature is high more, and soak time is short more, and such as 55 ℃ of immersions 24 hours, 80 ℃ were soaked 12 hours.Red date with waxy corn weight 4% mixes then.
Take by weighing the white granulated sugar of waxy corn weight 9%, and with pure water it is melted, join after filtering out impurities in the soaked waxy corn, the weight ratio of syrup and waxy corn+red date is 4: 1.
Above-mentioned composition was precooked in pot 3 hours, more than 30 minutes, pack through high-temperature steam (100--125 ℃) sterilization.
Embodiment six
Selected waxy corn is dry in baking oven or drying tunnel, lose 2/3 above moisture to it, moistening at its surface sprinkling again.Soak more than 12 hours in 50--80 ℃ of pure water behind the machine barking, water temperature is high more, and soak time is short more, and such as 55 ℃ of immersions 24 hours, 80 ℃ were soaked 12 hours.Then with the red date of waxy corn weight 4%, the shelled peanut of waxy corn weight 6%, the Japanese beans of waxy corn weight 22%, the white fungus of waxy corn weight 6% mixes.
Take by weighing the white granulated sugar of waxy corn weight 9%, and with pure water it is melted, join after filtering out impurities in the soaked waxy corn, the weight ratio of syrup and waxy corn+red date+shelled peanut+beans+white fungus is 4: 1.
Above-mentioned composition was precooked in pot 4 hours, more than 30 minutes, pack through high-temperature steam (100--125 ℃) sterilization.
Claims (3)
1, a kind of manufacture method of waxy corn porridge is characterized in that: be made up of 1 part of A component and 4 parts of B components, wherein the A component is a waxy corn, and the B component is the sugar of waxy corn weight 6-12% and the pure water of surplus, and described sugar refers to sucrose or white granulated sugar; At first will in 50--80 ℃ water, soak more than 12 hours behind the A component machine barking, and the sugar in the B component is melted with pure water in advance, filter and remove impurity; Again A, B two components are mixed in proportion; It is moderate to hardness then it to be precooked, the edibility requirement; After 100--125 ℃ of high-temperature steam sterilization make more than 30 minutes.
2, the manufacture method of waxy corn porridge according to claim 1, it is characterized in that: also have any one or more components in the following component in the A component, the red date of waxy corn weight 3-6%, the lotus seeds of waxy corn weight 1--3%, the shelled peanut of waxy corn weight 2--10%, the beans of waxy corn weight 10--35%, the white fungus of waxy corn weight 2--10%, wherein beans is Japanese beans or big red bean; At first with behind the waxy corn machine barking in the A component, in 50--80 ℃ water, soak more than 12 hours, mix in proportion with in red date, lotus seeds, shelled peanut, beans and the white fungus any one or more, and the sugar in the B component is melted with pure water in advance, filter and remove impurity; Again A, B two components are mixed in proportion; It is moderate to hardness then it to be precooked, the edibility requirement; After 100--125 ℃ of high-temperature steam sterilization make more than 30 minutes.
3, the manufacture method of waxy corn porridge according to claim 1 and 2 is characterized in that: earlier it dried to losing 2/3 above moisture before the A component machine barking, and moistening at its surface sprinkling again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021590117A CN1212077C (en) | 2002-12-27 | 2002-12-27 | Glutinous maize porridge and making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021590117A CN1212077C (en) | 2002-12-27 | 2002-12-27 | Glutinous maize porridge and making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1437867A CN1437867A (en) | 2003-08-27 |
| CN1212077C true CN1212077C (en) | 2005-07-27 |
Family
ID=27672222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021590117A Expired - Fee Related CN1212077C (en) | 2002-12-27 | 2002-12-27 | Glutinous maize porridge and making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1212077C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147542B (en) * | 2007-11-14 | 2010-12-01 | 王德臣 | Method for manufacturing quick-freezing glutinous corn fragment and porridge made from the same and method for making porridge |
| CN101836704B (en) * | 2010-04-14 | 2013-02-27 | 北京农业职业学院 | Waxy corn porridge and processing method thereof |
| CN102499346A (en) * | 2011-11-11 | 2012-06-20 | 郭高升 | Method for making waxy corn spiced nutritional congee |
| CN104855800A (en) * | 2015-05-27 | 2015-08-26 | 渤海大学 | Potamocorbula maize gruel and production method thereof |
-
2002
- 2002-12-27 CN CNB021590117A patent/CN1212077C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1437867A (en) | 2003-08-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101156679B (en) | Rice bran nutrition stock solution and its preparation method | |
| CN101700094B (en) | Method for preparing low sugar edible fungi mushroom | |
| CN101288467A (en) | Novel mushroom biscuit | |
| CN1220114A (en) | Special flavour roasted fish and its preparing method | |
| CN1836562A (en) | Production method of gastrodia elata nutritious dilated food series | |
| CN102860461A (en) | Konjac composite nutritive rice | |
| CN1817165A (en) | Dried fruit food with red aeterio and production thereof | |
| CN102894259A (en) | Kudzuvine root compound nutrient grains | |
| CN86105719A (en) | With the folium cortex eucommiae is the method that raw material is produced tea containing leaves of Eucommia ulmoides | |
| CN101538519B (en) | Pure-natural double-worm health-care rice wine and preparation method thereof | |
| CN102823823A (en) | Method for preparing Typha latifolia paper rich in dietary fiber | |
| CN1055309C (en) | Health vinegar and production thereof | |
| CN1212077C (en) | Glutinous maize porridge and making method | |
| CN113575855A (en) | Colorful green bean cake and preparation method thereof | |
| CN1605282A (en) | Sweet potato health food and its preparation method | |
| CN103380886A (en) | Pumpkin-sweet potato-mung bean cake and processing method | |
| CN105497106A (en) | Traditional Chinese medicine compound fermentation powder and preparation method thereof | |
| CN1224324C (en) | Glutinous-maize instant milk-powder and preparation method | |
| CN114097995A (en) | Instant oat crisp chips and preparation method thereof | |
| CN111418798A (en) | Bird's nest and konjak bean curd and production method thereof | |
| CN1907145A (en) | Manufacturing process for glutinous maize drink | |
| KR101777018B1 (en) | Manufacturing Process Of Honeyed Red Ginseng | |
| CN101036511A (en) | Technology for processing arrowroot vermicelli | |
| CN1456104A (en) | Glutinous corn custard and producing method thereof | |
| CN103404782A (en) | North steamed bun flour added with northeast famous special products, preparation method and nutrition steamed bun |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |