Conveniently edible porridge powder and preparation method thereof

[0020] Table 1 The composition of the nutritional and health porridge powder of Examples 1-3 (kg)

[0021] raw material Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 Comparative example 3 millet flour 100 100 100 100 100 100 Sucrose Fatty Acid Ester 0.5 0.3 0.6 / 0.5 / lard 10 15 7 / / 10 peanut oil 10 10 / almond 2 2 2 2 2 2 peanut kernel 2 2 2 2 2 2 Walnut 2 2 2 2 2 2 Sesame 2 2 2 2 2 2

[0022] Embodiment 1-3 preparation technology:

[0023] (1) Mix millet flour and sucrose fatty acid ester evenly, put it in a frying machine and fry it, heat it to 110-120°C, add lard oil and appropriate amount of salt after frying for 15-20 minutes, continue heating, and keep stirring Fry at about 160°C for 15-20 minutes, cool, pass through a 100-mesh sieve to get fried rice noodles, and set aside;

[0024] (2) Place peeled almonds, peele

[0036] Dispersion time and dispersion stability time measurement of embodiment 4 fried rice noodles

[0037] 1. Determination of dispersion time

[0038] Take 2g of the fried rice flour samples prepared in Examples 1-3 and Comparative Examples 1-3 respectively, dissolve them in 40ml of deionized water, disperse evenly, transfer them to a 10ml measuring cylinder, and record the time required from the beginning of stirring to the complete dispersion of rice flour; repeat three times , taking the average value as the dispersion time of the sample.

[0039] 2. Determination of dispersion stability time

[0040] Take respectively 2.5 g of the samples prepared in Examples 1-3 and Comparative Examples 1-3, dissolve them in 25 ml of deionized water, disperse evenly, transfer them to a 10 ml graduated cylinder, and record the time from the standing time to the solution layering time; repeat three times, and take The average value is used as the dispersion stability time of the sample.