Making process and formula of konjac millet porridge or konjac black rice porridge

• Main Author: ZHAI BAIHONG
• Format: Patent
• Language: Chinese; English
• Published: 05.05.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides a making process and a formula of konjac millet porridge or konjac black rice porridge, and relates to the technical field of food processing. The konjac millet porridge or konjac black rice porridge comprises the following raw materials in parts by weight: 15-25 parts of konjac refined flour, 120-150 parts of drinking water, 15-25 parts of glutinous rice, 20-30 parts of millet, 4-8 parts of white granulated sugar, 5-7 parts of corn grits, 15-20 parts of black rice and 20-25 parts of rice, the konjac refined flour is subjected to secondary grinding treatment and is required to be white in color, free of mildew and impurities and larger than 8.0 Pa.s in viscosity, and when the konjac refined flour is sieved by a 100-mesh sieve, the konjac refined flour can be added into the konjac millet porridge or the konjac black rice porridge. The particle passing rate is greater than 90%, and the moisture content of the konjac powder is lower than 8.0%. The konjaku flour is finely processed into whi