CN104824545A - Production method of instant corn grit porridge - Google Patents

Abstract

A method for preparing convenient and instant corn porridge. The invention relates to a method for preparing convenient and fast edible corn porridge by using corn raw materials. The invention solves the problems of long cooking time, large nutrient loss, difficulty in preservation, easy regeneration and inability to be used as a convenient instant staple food and the like. The preparation method of a kind of convenient instant corn porridge of the present invention is carried out according to the following steps: 1. raw material screening and soaking treatment; 2. heating and cooking; 3. enzymatic treatment; . preparation of corn porridge slurry package; 6. preparation of corn porridge powder package; 7. packaging. The advantages of the invention are: 1. high nutritional value and good taste; 2. convenient instant food and good rehydration property; , low production cost; five, broad application prospects. It is a preparation method of the convenient corn porridge with advanced technology, which can fully retain the nutrition of corn and the unique flavor of the porridge, and can be eaten quickly.

Description

A kind of preparation method of instant instant corn porridge

technical field

The invention relates to a preparation method of convenient instant corn porridge.

Background technique

Convenience and instant food has always been the food of choice for people traveling and busy work. From the introduction of instant noodles to the development of rice as a staple food, convenience staple food has become a necessity for modern people's work and life. With the development of society and the continuous improvement of people's living standards, higher requirements have been put forward for instant food, not only requiring instant food, but also gradually developing towards safety, nutrition and retaining the original characteristic flavor. Instant porridge is a popular food in the staple food of instant food. Since the advent of eight-treasure porridge, it has been widely recognized by consumers. Nowadays, there are many porridge products from various whole grains, such as rice, millet and polenta. Corn has high nutritional value and unique flavor, and corn food is more and more popular among people. The vitamin content in corn is very high, 5-10 times that of rice and wheat, such as vitamin E, carotene and niacin, etc.; corn contains more dietary fiber, which can improve intestinal health and prevent constipation, enteritis, intestinal cancer and other diseases, and has the effect of losing weight, lowering blood sugar and blood lipids; the calcium content in corn can reach 300 mg/100 g, which is close to dairy products with high calcium content; corn also contains more zeaxanthin and lutein, which can prevent senile macular degeneration, enhance people's physical strength and endurance, prevent cell aging and brain function degradation; linoleic acid and glutathione contained in corn can lower cholesterol, reduce arteriosclerosis, and prevent multiple occurrence of cancer. Therefore, corn porridge products have also been welcomed by various groups of people since they were introduced into the market.

Although miscellaneous grain porridge products such as corn have attracted more and more attention, and the market demand for corn porridge series products is also relatively large, but for many years, home-made corn porridge, such as corn porridge, often suffers from long cooking time, large nutritional loss, and easy aging and regeneration. Problems such as and not being easy to preserve have brought great inconvenience to people. However, the ubiquitous problems such as long rehydration time, poor effect, poor product nutrition, flavor and mouthfeel of industrialized corn instant porridge products severely limit the promotion of instant corn porridge.

At present, in view of the above difficulties, the development of corn porridge is mainly to break the corn kernels into small particles, and obtain a convenient corn porridge product that is easy to ripen after pretreatment or puffing and regranulation, such as a kind of corn porridge disclosed in Chinese patent CN104286705A For instant porridge, the corn kernels are soaked, germinated, crushed, and then extruded and puffed to make a strong-flavored corn porridge. The natural aroma of instant corn porridge products. However, after germination and extrusion, the corn kernels will lose their original taste and state, and high extrusion temperature will lose part of the nutrition. Another example is the Chinese patent CN103504195A application for the disclosed high-fiber corn porridge and its production method, which is to add a certain amount of drinking water after the mature corn grains are removed by winnowing, magnetic separation, and flowing water spray washing, and then activated by ultrasonic waves. Softening treatment, cultivation, wet-base shearing and crushing to obtain wet-base corn pellets with a certain particle size, and then through variable-angle cross-rolling, segmented frequency-variable continuous microwave drying, sterilization and fluffing to produce a rich corn aroma and good brewing properties , a convenient and nutritious corn porridge rich in soluble nutrients. However, the corn particles are smaller after wet base shearing and rolling. The principle of instant food is realized by fully reducing the corn particle size and fluffing treatment. The corn loses its original tissue state, and the taste and flavor loss is relatively large. Another example is a kind of instant corn porridge disclosed by the Chinese patent CN101803700A application, which is to mix cornmeal, water and salt uniformly, and then ripen twice through puffing and extrusion, then dry and break into 10-50 mesh particles, and the fine particles are processed Sootblowing treatment removes the flour attached to the surface to obtain instant corn porridge. The raw material used is cornmeal, and the process is relatively complicated. After extrusion and crushing, the corn porridge has a small particle size and a fluffy taste. Compared with the corn porridge, there is still a certain gap in terms of tissue state, nutrition and taste. Again for example Chinese patent CN 102090574A discloses a kind of corn nutrition instant porridge, with corn as the main raw material, supplemented with potato starch, wheat flour, jujube, poria cocos, hawthorn, wolfberry, honey, salt, monosodium glutamate and other auxiliary materials, after pulverizing, boiling Preparation and immersion, freezing and drying, preparation of nutrient solution, preparation of nutrient paste, granulation, drying, sieving, mixing and packaging of finished products, the process is more complicated, the cost is higher, and the instant effect is also achieved by crushing corn flour. Reduce the particle size, and then obtain small particle porridge grains by means of deployment, mixing and granulation, etc., and lose the original taste and nutritional value of corn.

Corn ballast is a large grain of corn kernels. The Northeast is commonly known as Dazhaozi, which contains most of the nutrients of corn, and can be used to make Dazhazi porridge, Dazha strips, stick noodle cakes and other foods. Corn porridge has always been a staple food product that people love and often eat in their families. However, the ordinary cooking method of large porridge has problems such as long time, large nutritional loss, easy aging and retrograde, and difficult to preserve. It is difficult to industrialize production. Currently, it is limited to Homemade.

Contents of the invention

Known from above-mentioned technical background, also do not have at present the method for preparing convenient instant corn porridge with corn slag as raw material, and the preparation method of existing corn instant porridge also has many defects, and the development of convenient instant corn porridge generally has some difficulties and problems question. Therefore, the purpose of this invention is to provide a kind of preparation method of the convenient instant corn porridge that is convenient, instant, high in nutritional value and fully retains original unique local flavor. The method has the characteristics of advanced production technology, low cost, high product quality, industrialized production and the like.

The concrete steps of the preparation method of a kind of convenient instant corn porridge of the present invention are as follows:

1, a kind of preparation method of instant instant corn porridge, is characterized in that: the method comprises the following steps:

(1) Raw material screening and soaking treatment

Select a certain amount of fresh corn ballast with a moisture content of 12-14%, and screen out incomplete and broken kernels. Take 1 portion of corn slag and 10%~30% of the weight of red kidney beans, respectively, add 5~10 times of water and soak at room temperature for 8~12h.

(2) Heating and cooking

Put the pretreated corn ballast raw material in an autoclave, cook under high pressure at a temperature of 105~125°C and a pressure of 0.1~0.15MP for 15~30min, and separate the corn ballast from the solid-liquid extract after cooking .

(3) Enzymatic treatment

Add the above-mentioned large ballast grains into the high-temperature-resistant α-amylase enzyme solution with an enzyme activity of 1-10u/mL at a volume ratio of 1:1, and carry out enzymatic hydrolysis at a temperature of 80-100°C for 10-20 minutes. Finally, the enzymolysis solution and the above-mentioned cooking extract were mixed, centrifuged after 30 minutes, and the solid matter was obtained for later use.

(4) Packaging and sterilization of corn ballast

Fully mix the steamed rice balls with red kidney beans, carry out vacuum packaging under the condition of vacuum degree of -0.05~-0.08Mpa, and then sterilize at 121°C for 15~30min.

(5) Preparation of corn porridge slurry package

Add 0.2%~1.0% sucrose ester and 0.05~0.1% sodium ascorbate to the solid matter obtained in step (3), mix thoroughly, pack and cook at 80~100°C for 20 minutes to get corn porridge slurry package.

(6) Preparation of corn porridge powder package

Take 5.0-10.0% of 80-100 mesh sucrose dry powder and 0.2-0.5% hydroxyethyl cellulose of the weight of corn slag grains, mix thoroughly, and pack to obtain corn slag porridge powder package.

(7) Packaging

Put the above-mentioned corn porridge grain package, porridge slurry package and powder porridge package into packaging boxes for sealing and packaging respectively to obtain a convenient instant corn porridge.

Compared with the prior art, the present invention has the following advantages:

1. High nutritional value and good taste. Corn slag, which contains most of the nutritional value of corn, is selected as the raw material, which fully retains the dietary fiber, vitamins, proteins, sugars, zeaxanthin and lutein and other nutritional and functional ingredients in the corn, without adding any toxic and side effects The additive is a safe and nutritious food. Regular consumption has no side effects, and has the effects of improving intestinal health, protecting eyesight, losing weight and lowering blood fat. After cooking, the structure of the original corn kernels is fully retained, and the taste and flavor are excellent. , making up for the shortcomings of the traditional convenient corn porridge, which has poor taste and loses its original state and flavor.

2. Convenient and instant food, good rehydration property. It can be eaten after brewing with hot water above 80°C, which is convenient and hygienic. After rehydration, it can reach the tenderness and state of freshly cooked porridge, and it is convenient to carry and transport.

3. Solved the problem that the big ballast porridge is not easy to preserve and easy to regenerate. Under the premise of retaining the original structure of corn dregs, the biological enzyme technology is used to moderately degrade nutrients such as protein and starch, which can effectively prevent the aging and retrogradation of starch, and ensure the original state and flavor of the big dregs porridge.

4. Advanced technology and low production cost. Using high-temperature and high-pressure short-time cooking technology, the cooking time is short, the nutrient retention rate is high, the energy consumption is small, and the cost is low. Using bio-enzyme technology to reduce the degree of polymerization between macromolecular nutrients, high tenderness and good taste.

Fifth, the application prospect is broad. The convenient and instant corn porridge can be used as a staple food product for home and travel. It fully retains the nutrition of corn and tastes close to the original corn porridge flavor. It is a nutritious and healthy food that is easily accepted by consumers. Compared with porridge food, it has strong competitiveness and has a broad market prospect.

Detailed ways

Specific embodiment one: a kind of preparation method of instant instant corn porridge realizes through the following steps:

(1) Raw material screening and soaking treatment

Select a certain amount of fresh corn ballast with a moisture content of 12-14%, and screen out incomplete and broken kernels. Take 1 portion of corn slag and 10%~30% of the weight of red kidney beans, respectively, add 5~10 times of water and soak at room temperature for 8~12h.

(2) Heating and cooking

Put the pretreated corn ballast raw material in an autoclave, cook under high pressure at a temperature of 105~125°C and a pressure of 0.1~0.15MP for 15~30min, and separate the corn ballast from the solid-liquid extract after cooking .

(3) Enzymatic treatment

Add the above-mentioned large ballast grains into the high-temperature-resistant α-amylase enzyme solution with an enzyme activity of 1-10u/mL at a volume ratio of 1:1, and carry out enzymatic hydrolysis at a temperature of 80-100°C for 10-20 minutes. Finally, the enzymolysis solution and the above-mentioned cooking extract were mixed, centrifuged after 30 minutes, and the solid matter was obtained for later use.

(4) Packaging and sterilization of corn ballast

Fully mix the steamed rice balls with red kidney beans, carry out vacuum packaging under the condition of vacuum degree of -0.05~-0.08Mpa, and then sterilize at 121°C for 15~30min.

(5) Preparation of corn porridge slurry package

Add 0.2%~1.0% sucrose ester and 0.05~0.1% sodium ascorbate to the solid matter obtained in step (3), mix thoroughly, pack and cook at 80~100°C for 20 minutes to get corn porridge slurry package.

(6) Preparation of corn porridge powder package

Take 5.0-10.0% of 80-100 mesh sucrose dry powder and 0.2-0.5% hydroxyethyl cellulose of the weight of the large corn grains, mix them thoroughly, and pack them to obtain a large-scale porridge powder package.

(7) Packaging

Put the above-mentioned big corn porridge bag, the big ballast porridge slurry bag and the powder bag into the packaging box respectively for sealing and packing, and obtain a kind of convenient instant big ballast porridge.

Specific embodiment 2: The difference between this embodiment and specific embodiment 1 is that in step (1), 1 part each of fresh big ballast and 10% to 15% of the weight of the big ballast is added to 6~8 double the water and soak at room temperature for 8 hours. Other steps are the same as in the first embodiment.

Specific embodiment 3: The difference between this embodiment and specific embodiment 1 is that in step (2), high-pressure cooking is carried out at a temperature of 115-121° C. for 20-25 minutes. Other steps are the same as in the first embodiment.

Specific embodiment 4: The difference between this embodiment and specific embodiment 1 is that in step (3), the above-mentioned large ballast granules are added to the high-temperature-resistant α-starch with an enzyme activity of 2~5u/mL at a volume ratio of 1:1 Enzyme solution, carry out enzymatic hydrolysis at a temperature of 90~95°C for 10~20min. Other steps are the same as in the first embodiment.

Embodiment 5: The difference between this embodiment and Embodiment 1 is that in step (4), the sterilization is carried out at 121° C. for 15-20 minutes. Other steps are the same as in the first embodiment.

Embodiment 6: The difference between this embodiment and Embodiment 1 is that in step (5), 0.5% to 1.0% of sucrose ester and 0.05 to 0.06% of sodium ascorbate are added to the solids for thorough mixing. Cook at ℃ for 20min. Other steps are the same as in the first embodiment.

Embodiment 7: The difference between this embodiment and Embodiment 1 is that in step (6), 5.0 to 6.0% of the weight of corn slag grains is taken from 80 to 100 mesh sucrose dry powder and 0.2 to 0.3% hydroxyethyl Cellulose, mix well. Other steps are the same as in the first embodiment.

Claims (7)

1. a preparation method for the large quarrel congee of convenient instant corn, is characterized in that: the method comprises the following steps:

(1) raw material screening and immersion treatment

Select a certain amount of moisture be 12 ~ 14% fresh corn large quarrel, filter out imperfect grain and broken kernel, by each 1 part of the red kidney bean of 10% ~ 30% of large for corn quarrel and the sub-weight of large quarrel, soak 8 ~ 12h at normal temperatures respectively;

(2) hot digestion

The sub-raw material of large for pretreated corn quarrel is put in high-pressure sterilizing pot, autoclaving 15 ~ 30min, by large for corn quarrel seed and extract Separation of Solid and Liquid after boiling;

(3) enzymolysis processing

Above-mentioned large quarrel seed is added amylase liquid with the ratio of volume ratio 1:1 and carries out enzymolysis, by enzymolysis liquid and the mixing of above-mentioned boiling extract after enzymolysis, centrifugal after 30min, obtain solid content for subsequent use;

(4) the large quarrel seed packaging of corn and sterilizing

Large quarrel seed after boiling is fully mixed with red kidney bean, packaging, then sterilizing 15 ~ 30min under 121 DEG C of conditions;

(5) preparation of corn large quarrel congee pulp bales

The sucrose ester of 0.2% ~ 1.0% will be added in the solid content obtained in step (3) and the sodium ascorbate of 0.05 ~ 0.1% fully mixes, after packaging under 80 ~ 100 DEG C of conditions boiling 20min, obtain corn large quarrel congee pulp bales;

(6) preparation of corn large quarrel congee powder bag

Get the sucrose of 5.0 ~ 10.0% and the hydroxyethylcellulose of 0.2 ~ 0.5% of corn large quarrel seed weight respectively, fully mix, after packaging, obtain corn large quarrel congee powder bag;

(7) pack

By large for above-mentioned corn quarrel seed bag, large quarrel congee pulp bales and powder bag are put into packing box respectively and are packed, and obtain the large quarrel congee of a kind of convenient instant corn.

2. the preparation method of the large quarrel congee of a kind of convenient instant corn according to claim 1, is characterized in that: in raw material screening and immersion treatment step, and corn large quarrel and each 1 part of red kidney bean, the water adding 5 ~ 10 times respectively soaks at normal temperatures.

3. the preparation method of the large quarrel congee of a kind of convenient instant corn according to claim 1, it is characterized in that: in hot digestion step, hot digestion mode is HTHP boiling, temperature 105 ~ 125 DEG C, pressure 0.1 ~ 0.15MP.

4. the preparation method of the large quarrel congee of a kind of convenient instant corn according to claim 1, it is characterized in that: in enzymolysis processing step, add the Thermostable α-Amylase enzyme liquid that amylase liquid is vigor 1 ~ 10u/mL, enzymatic hydrolysis condition is temperature 80 ~ 100 DEG C, 10 ~ 20min.

5. the preparation method of the large quarrel congee of a kind of convenient instant corn according to claim 1, is characterized in that: in the large quarrel seed packaging of corn with sterilization steps, manner of packing is-0.05 ~-0.08Mpa vacuum packaging.

6. the preparation method of the large quarrel congee of a kind of convenient instant corn according to claim 1, is characterized in that: in the preparation process of corn large quarrel congee pulp bales, and solid content is the solid content after the sub-boiling extract of the large quarrel of corn and enzymolysis.

7. the preparation method of the large quarrel congee of a kind of convenient instant corn according to claim 1, it is characterized in that: in the preparation process of corn large quarrel congee powder bag, sucrose is 80 ~ 100 object dry powder.