CN104286649A - Low-sugar porridge with highland barley and preparation method of low-sugar porridge - Google Patents
Low-sugar porridge with highland barley and preparation method of low-sugar porridge Download PDFInfo
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- CN104286649A CN104286649A CN201410502812.6A CN201410502812A CN104286649A CN 104286649 A CN104286649 A CN 104286649A CN 201410502812 A CN201410502812 A CN 201410502812A CN 104286649 A CN104286649 A CN 104286649A
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000021395 porridge Nutrition 0.000 title abstract 8
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 55
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 23
- 235000009566 rice Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000845 maltitol Substances 0.000 claims abstract description 18
- 235000010449 maltitol Nutrition 0.000 claims abstract description 18
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 18
- 229940035436 maltitol Drugs 0.000 claims abstract description 18
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000811 xylitol Substances 0.000 claims abstract description 18
- 235000010447 xylitol Nutrition 0.000 claims abstract description 18
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 18
- 229960002675 xylitol Drugs 0.000 claims abstract description 18
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 17
- 235000005749 Anthriscus sylvestris Nutrition 0.000 claims abstract description 17
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 17
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 17
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 17
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 17
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 17
- 235000004347 Perilla Nutrition 0.000 claims abstract description 17
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 17
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- 235000020224 almond Nutrition 0.000 claims abstract description 17
- 235000019713 millet Nutrition 0.000 claims abstract description 17
- 235000020232 peanut Nutrition 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 244000124853 Perilla frutescens Species 0.000 claims abstract 6
- 244000025254 Cannabis sativa Species 0.000 claims description 32
- 241000209094 Oryza Species 0.000 claims description 22
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 16
- 241000132012 Atractylodes Species 0.000 claims description 16
- 240000004467 Cryptotaenia canadensis Species 0.000 claims description 16
- 241000196324 Embryophyta Species 0.000 claims description 16
- 241000209140 Triticum Species 0.000 claims description 16
- 239000001171 anthriscus cerefolium leaf Substances 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 206010009944 Colon cancer Diseases 0.000 abstract description 2
- 208000029742 colonic neoplasm Diseases 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 abstract 1
- 240000007772 Anthriscus sylvestris Species 0.000 abstract 1
- 241000092665 Atractylodes macrocephala Species 0.000 abstract 1
- 229920002498 Beta-glucan Polymers 0.000 abstract 1
- 208000024172 Cardiovascular disease Diseases 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 241001646823 Phlomis mongolica Species 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 241001167107 Zornia gibbosa Species 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 235000020238 sunflower seed Nutrition 0.000 abstract 1
- 241000229722 Perilla <angiosperm> Species 0.000 description 11
- 239000003814 drug Substances 0.000 description 6
- 229940079593 drug Drugs 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000001142 anti-diarrhea Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 230000035900 sweating Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000000630 rising effect Effects 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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
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- 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)
- Botany (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses low-sugar porridge with highland barley and a preparation method of the low-sugar porridge. The low-sugar porridge with highland barley is prepared from the following raw material components in parts by weight: 30-40 parts of black rice, 10-20 parts of rice, 20-30 parts of millet, 10-20 parts of wheat flour, 10-20 parts of highland barley flour, 4-6 parts of almonds, 1-3 parts of sunflower seeds, 5-10 parts of peanut kernels, 5-10 parts of maltitol, 10-20 parts of xylitol, 4-6 parts of zornia gibbosa, 2-4 parts of perilla seeds, 1-3 parts of atractylodes macrocephala, 1-3 parts of phlomis mongolica, 2-4 parts of anthriscus sylvestris leaves and 400-600 parts of water. The preparation method comprises the following production process flows of material selecting, cooking, drying, stir-frying, grinding, mixing, packaging and sterilizing. According to the low-sugar porridge with highland barley, the xylitol and the maltitol are used for replacing saccharides, so that the low-sugar porridge with highland barley is faint scent and sweet, and meanwhile, the blood glucose cannot be increased; in addition, the highland barley contains abundant beta-glucan, so that the low-sugar porridge with highland barley can be used for preventing colon cancer and cardiovascular diseases, controlling blood glucose and preventing and treating diabetes.
Description
Technical field
The invention belongs to field of food, relate to a kind of low sugar highland barley congee and preparation method thereof.
Background technology
Highland barley has abundant nutritive value and outstanding medicines and health protection effect, in the Qinghai-Tibet Platean of severe cold region, why is no lack of centenarian, this with often eat highland barley, be undivided with the medical health care function effect that highland barley is outstanding.Record according to supplement to the Herbal: highland barley, during lower gas is wide, strengthen lean power, dehumidifying sweating, antidiarrheal.Tibetan medicine's ancient books and records " Jingzhubencao " more using highland barley as a kind of important drugs, be used for the treatment of various diseases.Highland barley has abundant nutritive value and outstanding medicines and health protection effect, in the Qinghai-Tibet Platean of severe cold region, why is no lack of centenarian, this with often eat highland barley, be undivided with the medical health care function effect that highland barley is outstanding.Record according to supplement to the Herbal: highland barley, during lower gas is wide, strengthen lean power, dehumidifying sweating, antidiarrheal.Tibetan medicine's ancient books and records " Jingzhubencao " more using highland barley as a kind of important drugs, be used for the treatment of various diseases.
The object of the invention is to solve the problem, a kind of low sugar highland barley congee and preparation method thereof is provided.
Summary of the invention
For the problems referred to above, that the invention provides a kind of low sugar highland barley congee with preparation method that is low sugar highland barley congee, technical scheme used is as follows:
For achieving the above object, the invention provides following technical scheme:
A kind of low sugar highland barley congee, the weight proportion of material composition is as follows: black rice 30 ~ 40 parts, 10 ~ 20 parts, rice, millet 20 ~ 30 parts, wheat flour 10 ~ 20 parts, highland barley flour 10 ~ 20 parts, 4 ~ 6 parts, almond, polly seed nucleole 1 ~ 3 part, 5 ~ 10 parts, shelled peanut, maltitol 5 ~ 10 parts, xylitol 10 ~ 20 parts, certain herbaceous plants with big flowers grass 4 ~ 6 parts, purple perilla seed 2 ~ 4 parts, the bighead atractylodes rhizome 1 ~ 3 part, string of bells hung round the neck grass 1 ~ 3 part, 2 ~ 4 parts, wild chervil leaf, 400 ~ 600 parts, water.
Further, described low sugar highland barley congee, comprises following formula components according to mass fraction: black rice 30 parts, 10 parts, rice, millet 20 parts, wheat flour 10 parts, highland barley flour 10 parts, 4 parts, almond, polly seed nucleole 1 part, 5 parts, shelled peanut, maltitol 5 parts, xylitol 10 parts, certain herbaceous plants with big flowers grass 4 parts, purple perilla seed 2 parts, the bighead atractylodes rhizome 1 part, string of bells hung round the neck grass 1 part, 2 parts, wild chervil leaf, 400 parts, water.
Further, described low sugar highland barley congee, comprises following formula components according to mass fraction: black rice 40 parts, 20 parts, rice, millet 30 parts, wheat flour 20 parts, highland barley flour 20 parts, 6 parts, almond, polly seed nucleole 3 parts, 10 parts, shelled peanut, maltitol 10 parts, xylitol 20 parts, certain herbaceous plants with big flowers grass 6 parts, purple perilla seed 4 parts, the bighead atractylodes rhizome 3 parts, string of bells hung round the neck grass 3 parts, 4 parts, wild chervil leaf, 600 parts, water.
Further, described low sugar highland barley congee, comprises following formula components according to mass fraction: black rice 35 parts, 15 parts, rice, millet 25 parts, wheat flour 15 parts, highland barley flour 15 parts, 5 parts, almond, polly seed nucleole 2 parts, 7 parts, shelled peanut, maltitol 7 parts, xylitol 15 parts, certain herbaceous plants with big flowers grass 5 parts, purple perilla seed 3 parts, the bighead atractylodes rhizome 2 parts, string of bells hung round the neck grass 2 parts, 3 parts, wild chervil leaf, 500 parts, water.
The present invention also provides the preparation method of low sugar highland barley congee: preparation method's step is as follows
(1) black rice, rice are soaked in water 5 ~ 6 hours, add water after getting certain herbaceous plants with big flowers grass, purple perilla seed, the bighead atractylodes rhizome, string of bells hung round the neck grass, the cleaning of wild chervil leaf, slow fire boiling 20 ~ 30 minutes, filters and obtains extract;
(2) almond, polly seed nucleole, shelled peanut are cleaned, put into pressure cooker, add (1) described extract, steam 20 ~ 30 minutes;
(3) millet is put into frying pan at 80 ~ 90 degree of temperature, stir-fry 5 ~ 10 minutes, claying into power, cross 60 ~ 70 mesh sieves, then mix with wheat flour, highland barley flour;
(4) by the rice after the immersion described in (1), glutinous rice, the mixed material described in (2) and the mixed-powder described in (3), put into pot, stir, add water, maltitol, xylitol, stew and boil 2 ~ 3 hours, be cooled to room temperature, packaging, adopt pasteurization, namely obtain finished product.
Beneficial effect of the present invention:
(1) while delicate fragrance sweetness, need not the rising of care about blood glucose;
(2) can prevent colon cancer, angiocardiopathy, controls blood sugar and prevents and treats diabetes.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one:
A kind of low sugar highland barley congee, the weight proportion of material composition is as follows: black rice 30 ~ 40 parts, 10 ~ 20 parts, rice, millet 20 ~ 30 parts, wheat flour 10 ~ 20 parts, highland barley flour 10 ~ 20 parts, 4 ~ 6 parts, almond, polly seed nucleole 1 ~ 3 part, 5 ~ 10 parts, shelled peanut, maltitol 5 ~ 10 parts, xylitol 10 ~ 20 parts, certain herbaceous plants with big flowers grass 4 ~ 6 parts, purple perilla seed 2 ~ 4 parts, the bighead atractylodes rhizome 1 ~ 3 part, string of bells hung round the neck grass 1 ~ 3 part, 2 ~ 4 parts, wild chervil leaf, 400 ~ 600 parts, water.
Embodiment two:
A kind of low sugar highland barley congee, comprises following formula components according to mass fraction:
Black rice 30 parts, 10 parts, rice, millet 20 parts, wheat flour 10 parts, highland barley flour 10 parts, 4 parts, almond, polly seed nucleole 1 part, 5 parts, shelled peanut, maltitol 5 parts, xylitol 10 parts, certain herbaceous plants with big flowers grass 4 parts, purple perilla seed 2 parts, the bighead atractylodes rhizome 1 part, string of bells hung round the neck grass 1 part, 2 parts, wild chervil leaf, 400 parts, water;
Or comprise following formula components according to mass fraction: black rice 40 parts, 20 parts, rice, millet 30 parts, wheat flour 20 parts, highland barley flour 20 parts, 6 parts, almond, polly seed nucleole 3 parts, 10 parts, shelled peanut, maltitol 10 parts, xylitol 20 parts, certain herbaceous plants with big flowers grass 6 parts, purple perilla seed 4 parts, the bighead atractylodes rhizome 3 parts, string of bells hung round the neck grass 3 parts, 4 parts, wild chervil leaf, 600 parts, water;
Or comprise following formula components according to mass fraction: black rice 35 parts, 15 parts, rice, millet 25 parts, wheat flour 15 parts, highland barley flour 15 parts, 5 parts, almond, polly seed nucleole 2 parts, 7 parts, shelled peanut, maltitol 7 parts, xylitol 15 parts, certain herbaceous plants with big flowers grass 5 parts, purple perilla seed 3 parts, the bighead atractylodes rhizome 2 parts, string of bells hung round the neck grass 2 parts, 3 parts, wild chervil leaf, 500 parts, water.
Embodiment three
A kind of low sugar highland barley congee, the weight proportion of material composition is as follows: black rice 30 ~ 40 parts, 10 ~ 20 parts, rice, millet 20 ~ 30 parts, wheat flour 10 ~ 20 parts, highland barley flour 10 ~ 20 parts, 4 ~ 6 parts, almond, polly seed nucleole 1 ~ 3 part, 5 ~ 10 parts, shelled peanut, maltitol 5 ~ 10 parts, xylitol 10 ~ 20 parts, certain herbaceous plants with big flowers grass 4 ~ 6 parts, purple perilla seed 2 ~ 4 parts, the bighead atractylodes rhizome 1 ~ 3 part, string of bells hung round the neck grass 1 ~ 3 part, 2 ~ 4 parts, wild chervil leaf, 400 ~ 600 parts, water.
Its preparation methods steps is:
(1) black rice, rice are soaked in water 5 ~ 6 hours, add water after getting certain herbaceous plants with big flowers grass, purple perilla seed, the bighead atractylodes rhizome, string of bells hung round the neck grass, the cleaning of wild chervil leaf, slow fire boiling 20 ~ 30 minutes, filters and obtains extract;
(2) almond, polly seed nucleole, shelled peanut are cleaned, put into pressure cooker, add (1) described extract, steam 20 ~ 30 minutes;
(3) millet is put into frying pan at 80 ~ 90 degree of temperature, stir-fry 5 ~ 10 minutes, claying into power, cross 60 ~ 70 mesh sieves, then mix with wheat flour, highland barley flour;
(4) by the rice after the immersion described in (1), glutinous rice, the mixed material described in (2) and the mixed-powder described in (3), put into pot, stir, add water, maltitol, xylitol, stew and boil 2 ~ 3 hours, be cooled to room temperature, packaging, adopt pasteurization, namely obtain finished product.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a low sugar highland barley congee, is characterized in that: the weight proportion of the material composition of described low sugar highland barley congee comprises: black rice 30 ~ 40 parts, 10 ~ 20 parts, rice, millet 20 ~ 30 parts, wheat flour 10 ~ 20 parts, highland barley flour 10 ~ 20 parts, 4 ~ 6 parts, almond, polly seed nucleole 1 ~ 3 part, 5 ~ 10 parts, shelled peanut, maltitol 5 ~ 10 parts, xylitol 10 ~ 20 parts, certain herbaceous plants with big flowers grass 4 ~ 6 parts, purple perilla seed 2 ~ 4 parts, the bighead atractylodes rhizome 1 ~ 3 part, string of bells hung round the neck grass 1 ~ 3 part, 2 ~ 4 parts, wild chervil leaf, 400 ~ 600 parts, water.
2. a kind of low sugar highland barley congee according to claim 1, is characterized in that: the weight proportion of the material composition of described low sugar highland barley congee is: black rice 30 parts, 10 parts, rice, millet 20 parts, wheat flour 10 parts, highland barley flour 10 parts, 4 parts, almond, polly seed nucleole 1 part, 5 parts, shelled peanut, maltitol 5 parts, xylitol 10 parts, certain herbaceous plants with big flowers grass 4 parts, purple perilla seed 2 parts, the bighead atractylodes rhizome 1 part, string of bells hung round the neck grass 1 part, 2 parts, wild chervil leaf, 400 parts, water.
3. a kind of low sugar highland barley congee according to claim 1, is characterized in that: the weight proportion of the material composition of described low sugar highland barley congee is: black rice 40 parts, 20 parts, rice, millet 30 parts, wheat flour 20 parts, highland barley flour 20 parts, 6 parts, almond, polly seed nucleole 3 parts, 10 parts, shelled peanut, maltitol 10 parts, xylitol 20 parts, certain herbaceous plants with big flowers grass 6 parts, purple perilla seed 4 parts, the bighead atractylodes rhizome 3 parts, string of bells hung round the neck grass 3 parts, 4 parts, wild chervil leaf, 600 parts, water.
4. a kind of low sugar highland barley congee according to claim 1, is characterized in that: the weight proportion of the material composition of described low sugar highland barley congee is: black rice 35 parts, 15 parts, rice, millet 25 parts, wheat flour 15 parts, highland barley flour 15 parts, 5 parts, almond, polly seed nucleole 2 parts, 7 parts, shelled peanut, maltitol 7 parts, xylitol 15 parts, certain herbaceous plants with big flowers grass 5 parts, purple perilla seed 3 parts, the bighead atractylodes rhizome 2 parts, string of bells hung round the neck grass 2 parts, 3 parts, wild chervil leaf, 500 parts, water.
5. prepare a method for low sugar highland barley congee according to claim 1, it is characterized in that: preparation method is as follows:
(1) black rice, rice are soaked in water 5 ~ 6 hours, add water after getting certain herbaceous plants with big flowers grass, purple perilla seed, the bighead atractylodes rhizome, string of bells hung round the neck grass, the cleaning of wild chervil leaf, slow fire boiling 20 ~ 30 minutes, filters and obtains extract;
(2) almond, polly seed nucleole, shelled peanut are cleaned, put into pressure cooker, add (1) described extract, steam 20 ~ 30 minutes;
(3) millet is put into frying pan at 80 ~ 90 degree of temperature, stir-fry 5 ~ 10 minutes, claying into power, cross 60 ~ 70 mesh sieves, then mix with wheat flour, highland barley flour;
(4) by the rice after the immersion described in (1), glutinous rice, the mixed material described in (2) and the mixed-powder described in (3), put into pot, stir, add water, maltitol, xylitol, stew and boil 2 ~ 3 hours, be cooled to room temperature, packaging, adopt pasteurization, namely obtain finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410502812.6A CN104286649A (en) | 2014-09-26 | 2014-09-26 | Low-sugar porridge with highland barley and preparation method of low-sugar porridge |
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| CN201410502812.6A CN104286649A (en) | 2014-09-26 | 2014-09-26 | Low-sugar porridge with highland barley and preparation method of low-sugar porridge |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192530A (en) * | 2015-09-30 | 2015-12-30 | 同福碗粥股份有限公司 | Highland barley porridge with low blood glucose generation index and preparation method thereof |
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2014
- 2014-09-26 CN CN201410502812.6A patent/CN104286649A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192530A (en) * | 2015-09-30 | 2015-12-30 | 同福碗粥股份有限公司 | Highland barley porridge with low blood glucose generation index and preparation method thereof |
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Application publication date: 20150121 |