Production method of whole-grain fast-food nutritional porridge



The invention discloses a production method of whole-grain fast-food nutritional porridge. Whole grains are taken as raw materials; the purpose of balanced nutrition is achieved through preprocessing and grinding the raw materials and proportioning nutritional ingredients well; the whole-grain fast-food nutritional porridge is prepared by the processes of extruding for curing by a double-screw extruder, accurately controlling the gelatinization degree of starch in the raw materials, granulating for forming, pre-drying, roasting, and cooling. High viscosity of a porridge body during brewing is ensured by accurately controlling the gelatinization degree of the starch in the raw materials in the preparation process, so that any thickener or auxiliary material does not need to be added, the manually cooked porridge can be brewed with hot water without adding cured powdery materials, good granule shape can be kept after the porridge is brewed for 20 minutes, and the appearance and the mouth feel of the fast-food nutritional porridge can be equivalent to those of porridge cooked at home.




Download Full PDF Version (Non-Commercial Use)

Patent Citations (7)

    Publication numberPublication dateAssigneeTitle
    CN-101473914-AJuly 08, 2009张丽萍Five-cereal instant rice gruel and method for producing the same
    CN-101869241-AOctober 27, 2010河南九易食品有限公司一种谷粒熟米的生产工艺
    CN-103070354-AMay 01, 2013国家粮食局科学研究院Processing method of whole-grain instant porridge
    CN-103564344-AFebruary 12, 2014齐齐哈尔瑞盛食品制造有限公司Coarse cereal instant rice and preparation method thereof
    CN-1087477-AJune 08, 1994马煜锋, 荣占奎Instant gruel and its productive method
    CN-1559276-AJanuary 05, 2005江南大学Method for preparing instant rice
    CN-86107962-AApril 29, 1987商业部谷物油脂化学研究所Method of producing instant porridge

NO-Patent Citations (3)

    卢健鸣 等: "小米挤压膨化加工营养方便粥的工艺研究", 《农业工程学报》, vol. 18, no. 3, 31 May 2002 (2002-05-31), pages 123 - 127
    沈宇 等: "挤压方便米饭及其生产工艺", 《食品业科技》, no. 12, 31 December 2002 (2002-12-31), pages 52 - 54
    章银良 等: "《休闲食品加工技术与配方》", 30 September 2011, article "膨化加工基本操作过程", pages: 9-13

Cited By (4)

    Publication numberPublication dateAssigneeTitle
    CN-104799193-AJuly 29, 2015山西省农业科学院农产品加工研究所藜麦即食方便米的制备方法
    CN-104824566-AAugust 12, 2015武汉轻工大学Special regenerated rice and classified preparation and classification method
    CN-104872541-ASeptember 02, 2015山西省农业科学院农产品加工研究所制备富硒黑麦全粉即食麦片的方法
    CN-104938913-ASeptember 30, 2015山西省农业科学院农产品加工研究所Preparation method for highland barley dissolving powders