CN103504212B - Gelatinized millets with fast rehydration property and preparation method thereof - Google Patents

Abstract

The invention discloses a rapid rehydration gelatinized millet and a preparation method thereof. The method comprises the following steps: (1) elutriating, steaming and discretely treating fresh millet to obtain gelatinized millet; (2) microwave-drying the dispersed gelatinized millet until the water content is 40-45%; (3) Drying the millet treated in step (2) with hot air until the water content is less than 10%, to obtain the rapid rehydration gelatinized millet. The invention combines the advantages of microwave drying and hot air drying, solves the problems of low hot air drying efficiency, high regenerative rate, easy scorching and high energy consumption in microwave drying, high energy consumption and loss of aroma in freeze drying, and improves the taste while reducing production cost.

Description

A kind of rapid rehydration gelatinized millet and preparation method thereof

technical field

The invention relates to a rapid rehydration gelatinized millet and a preparation method thereof, belonging to the technical field of instant food preparation.

Background technique

Millet, also known as millet, was called Wo in ancient times. Millet is called millet after shelling. It is one of the "five grains" in ancient China and one of the main grains loved by northerners. It has a cultivation history of more than 8,000 years in my country. Millet is rich in nutrition and unique in flavor, and is deeply loved by Chinese families. Compared with rice, millet is rich in dietary fiber, unsaturated fatty acids, vitamins, minerals and high-quality protein, which makes it have the health care function of food tonic and medicine, strengthening the spleen and stomach, replenishing deficiency, harmonizing the kidney, eliminating Heat detoxification. For Chinese who are accustomed to white rice and noodles, millet is a staple food with more balanced nutrients, which is easy to digest and absorb, and can better meet the health needs of modern people.

The most common way to eat millet is to cook porridge or steam rice as a daily staple food, and millet porridge or millet paste is commonly used as complementary food for infants and young children. "Compendium of Materia Medica" has a saying that millet "cures nausea and dysentery, cooks porridge and eats it, benefits the dantian, nourishes deficiency and damage, and opens the stomach." Animal nutrition experiments have also proved that rice flour based on millet has the effect of promoting the growth of young mice. But under people's increasingly high-level, fast-paced lifestyle, the time required for making millet porridge is longer, making it unable to meet the needs of modern people for convenience. For modern consumers, especially young white-collar workers and travelers, nutritious and convenient processed millet products are a good choice.

There are not many types of conveniently processed products using millet as raw material, mainly nutritious millet flour, instant millet porridge, and puffed millet food. Instant millet porridge and millet rice are gelatinized millet products. Because of their convenience to carry and eat, they have become a hot spot in the deep processing of millet in recent years. However, because millet is rich in amylose, it is easy to age, which makes the taste of rice hard, and its rehydration and water holding capacity are poor. Controlling retrogradation during millet processing and improving rehydration are the difficulties in the processing of this type of product.

The quality and cost of gelatinized rice (porridge) products largely depend on the drying method. Hot air drying takes a long time and has low thermal efficiency. It usually takes several hours to complete, and the drying is uneven. The obtained millet has poor rehydration and high degree of regeneration. Freeze drying can make millet retain pores and rehydrate quickly, but it takes a long time and consumes a lot of energy. , the cost is high, and the millet loses its original aroma and color after drying. For this reason, the present invention adopts the combination of microwave and hot air to dry, develops the rapid rehydration gelatinized millet porridge processing technology, solves the problems of poor rehydration of gelatinized millet products and high energy consumption of the process, and the obtained gelatinized millet product is rehydrated. The water time is short, and the degree of regeneration is obviously reduced. After rehydration, the taste is soft, hard, soft and smooth, with a pure aroma of millet porridge.

Contents of the invention

The object of the present invention is to provide a rapid rehydration gelatinized millet and its preparation method. The preparation method of the present invention has low energy consumption, and the obtained gelatinized millet has the characteristics of good rehydration property, soft and smooth taste, and strong flavor of millet. , the rehydration state of the gelatinized millet of the present invention is close to the state of traditional rice or rice porridge.

A kind of preparation method of rapid rehydration gelatinized millet provided by the present invention comprises the following steps:

(1) Washing, cooking and discrete processing fresh millet to obtain gelatinized millet;

(2) Microwave drying the gelatinized millet until the water content is 40-45%;

(3) Drying the gelatinized millet treated in step (2) with hot air until the water content is less than 10%, to obtain the rapid rehydration gelatinized millet.

The fresh millet described in the present invention is the millet harvested in that year.

In the above preparation method, in step (1), in the elutriation step, the weight-to-volume ratio of the fresh millet to water may be: 1g of the fresh millet: 2-3mL of water;

The number of elutriation is 2 to 3 times, and tap water can be used for elutriation.

In the above preparation method, in step (1), the cooking is heated by atmospheric pressure steam;

In the step of cooking, the weight-to-volume ratio of the washed fresh millet to water may be: 1g of the soaked fresh millet: 1.5-1.8mL water;

The steaming comprises the following steps: steaming under normal pressure for 20-30 minutes, and then stewing with waste heat for 10-15 minutes.

In the above-mentioned preparation method, in step (1), the step of the discrete treatment is: soak the steamed rice in hot water at 70-80°C for 8-10 minutes, then take it out and drain the water on the surface, so that The moisture content of the rice reaches 70-75%.

In the above preparation method, in step (2), the product temperature of the material during the microwave drying is 70-90° C., and the drying can be carried out by using a tunnel-type microwave drying equipment or a box-type microwave oven.

In the above preparation method, in step (3), the product temperature of the material during the hot air drying is 90-95°C, the equipment used can be an electric blast type hot air dryer, and the equipment in industrial production can use mesh belt hot air Dryer, hot air circulation dryer, etc.

The present invention also provides the rapid rehydration gelatinized (α-) millet prepared by the above method. When eating the product of the present invention, other ingredients such as dehydrated vegetables and dehydrated seafood can be selected according to personal taste.

The present invention has the following advantages:

1. The invention solves the problem of rough taste caused by millet retrogradation, and overcomes the shortcomings of ordinary dry products such as poor rehydration, hard taste and insufficient freeze-dried flavor. The millet porridge after rehydration has a strong aroma and golden color, and has the grain state and inherent flavor and taste of home-cooked millet porridge.

2. The present invention combines the advantages of microwave drying and hot air drying, and solves the problems of low hot air drying efficiency, high regeneration rate, microwave drying is easy to burn and consumes a lot of energy, freeze drying has high energy consumption and loses aroma, etc., and improves the taste at the same time reduce manufacturing cost.

3. The process of the present invention is simple, the production period is short, the operability is strong, and it is suitable for industrial production.

Detailed ways

The experimental methods used in the following examples are conventional methods unless otherwise specified.

The materials and reagents used in the following examples can be obtained from commercial sources unless otherwise specified.

Embodiment 1,

Take 100g of fresh millet and wash it twice with water at a weight-to-volume ratio of 1g:2mL to remove foreign matter such as sand, soil, and bran in the millet. After 20 minutes of autoclaving and steaming, use the residual heat to simmer for 10 minutes. The steamed rice was soaked in 70°C hot water (the mass volume ratio of rice to hot water was 1g:4mL) for 10 minutes to disperse the rice. Take out the rice and drain the surface moisture, so that the moisture content of the material is controlled at about 75%, and then treat it with microwaves in a 490W microwave oven. lumps, causing uneven drying, and the rice moisture content was about 45% after 16 minutes. Take out the rice cloth and place it in the tray of an electric blast drying oven, and dry it at 95°C for 50 minutes until the moisture content of the dried millet is 10%. Take out the product, spread it to cool, and balance the moisture.

The gelatinized millet prepared in this embodiment has a hard texture, a golden color and dispersed particles.

The gelatinized millet prepared in this example was soaked in boiling water for 5 minutes to obtain millet porridge, the rice grains swelled to light yellow, the taste was moderately soft and hard, and it had a strong aroma. After 5 minutes of rehydration, the weight of the product increased by 2.5 times, and there was no hard core.

Comparative example 1,

Take 100g of fresh millet and wash it twice with water at a weight-to-volume ratio of 1g:2mL to remove foreign matter such as sand, soil, and bran in the millet. After 20 minutes of autoclaving and steaming, use the residual heat to simmer for 10 minutes. The steamed rice was soaked in 70°C hot water (the mass volume ratio of rice to hot water was 1g:4mL) for 10 minutes to disperse the rice. Take out the rice and drain the surface moisture, so that the moisture content of the material is controlled at about 75%, and then dry it with hot air in an electric blast type hot air dryer. The product temperature of the material is controlled at 75°C, stirring from time to time during the period, and after drying for 4 hours, take out the product , spread cool, balance moisture.

The gelatinized millet prepared in this comparative example is hard in texture, golden in color, and has serious particle adhesion.

The gelatinized millet prepared in this comparative example was soaked in boiling water for 5 minutes to obtain millet porridge, the rice grains swelled, the exterior was light yellow, there was a dark yellow hard core, the taste was stiff, and the aroma of millet was insufficient. After 5 minutes of rehydration, the weight of the product increased by 2.0 times, and the feeling of rejuvenation was serious.

Embodiment 2,

Take 100g of fresh millet harvested in the same year, and wash it twice with water at a weight-to-volume ratio of 1g:3mL to remove foreign matter such as sand, soil, and bran in the rice. The volume ratio is heated and cooked under normal pressure for 30 minutes and then stewed for 15 minutes with residual heat. The steamed rice was soaked in hot water at 75°C (the mass volume ratio of rice to hot water was 1g:4mL) for 8 minutes to disperse the rice. Take out the rice and drain the surface moisture, so that the moisture content of the material is controlled at about 70%, and then treat it with microwaves in a 490W microwave oven. lumps, causing uneven drying, and the rice moisture content was about 45% after 16 minutes. Take out the rice cloth and put it in the tray of the electric blast drying oven, and dry it at 95°C for 50 minutes, until the moisture content of the dried millet is 9%, take out the product, spread it to cool, and balance the moisture.

In addition, take 10g of white sugar, 10g of red date powder, and 2g of dehydrated red date granules, fully mix them into an ingredient package, mix them with the gelatinized millet prepared in this example before eating, add 5 times the weight of the product and soak in boiling water for 3 minutes, and the product will increase in weight by 2.5 times , and no hard core. The red date-flavored instant millet porridge is obtained, the rice grains are swollen, moderately hard and soft, and have the aroma of red dates without covering up the aroma of millet.

Claims (5)

1. a preparation method for fast rehydrating gelatinization millet, comprises the steps:

(1) fresh millet is carried out eluriate, millet that boiling and discrete processes obtain gelatinization;

(2) will through described discrete after gelatinization millet to carry out microwave drying to moisture be 40 ~ 45%;

(3) millet after step (2) process is carried out heated-air drying and be less than 10% to moisture, namely obtain described fast rehydrating gelatinization millet;

In step (1), described boiling adopts the mode of atmospheric steam heating;

In the step of described boiling, the fresh millet after eluriating and the w/v of water are the fresh millet described in 1g after eluriating: 1.5 ~ 1.8mL water;

Described boiling to comprise the steps: under normal pressure decatize 20 ~ 30 minutes, then boils in a covered pot over a slow fire system 10 ~ 15 minutes with waste heat;

In step (1), the step of described discrete processes is: the rice obtained through boiling with the hot-water soaks of 70 ~ 80 DEG C 8 ~ 10 minutes, drains the moisture on surface, make the moisture of described rice reach 70 ~ 75% after then pulling out.

2. preparation method according to claim 1, is characterized in that: in step (1), in the step of described elutriation, and the w/v of described fresh millet and water is fresh millet described in 1g: 2 ~ 3mL water; The number of times of described elutriation is 2 ~ 3 times.

3. preparation method according to claim 1 and 2, is characterized in that: in step (2), and during described microwave drying, the product temperature of material is 70 ~ 90 DEG C.

4. preparation method according to claim 1 and 2, is characterized in that: in step (3), and during described heated-air drying, the product temperature of material is 90 ~ 95 DEG C.

5. the rehydration gelatinization millet prepared of method according to any one of claim 1-4.