CN101214020A - Buckwheat food production technique and instant food containing product obtained by the technique - Google Patents
Buckwheat food production technique and instant food containing product obtained by the technique Download PDFInfo
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- CN101214020A CN101214020A CNA2008100257320A CN200810025732A CN101214020A CN 101214020 A CN101214020 A CN 101214020A CN A2008100257320 A CNA2008100257320 A CN A2008100257320A CN 200810025732 A CN200810025732 A CN 200810025732A CN 101214020 A CN101214020 A CN 101214020A
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- buckwheat
- bean sheet
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Abstract
The invention relates to a production process of buckwheat food and instant food containing the product obtained from the process. The production process is carried out according to the following procedures: impurity and sands are removed from buckwheat, the buckwheat is soaked in the warm water, dried via the hot air, ground into fine powder by a grinder, is heated in the closed container with the temperature of 400 to 500 DEG C, and the product is shaped in an extrusion machine. The instant food comprises shredded wheat, oatmeal, jumble bead slice, mung bean slice, whole milk powder and the buckwheat food prepared by the production process of the invention. The food has the advantages of no pasting, strong toughness and good chewing.
Description
Technical field
The invention belongs to a kind of processing method of raw-food material and contain product that this method obtains, can be for reconstituting edible food, relate generally to the improvement of raw-food material manufacturing process, more specifically, be a kind of slaking manufacture craft of buckwheat foods and the instant food that contains the buckwheat foods that this technology makes.
Background technology
At present, people are still many to be staple food with rice and flour, and this diet structure is simple, and the staple food raw material is single, the hypotrophy face.The potein deficiency lysine of rice and wheat for a long time as staple food, easily causes the imbalance between each seed amino acid, causes the protein digestibility absorptivity to descend, and utilization rate is low, is difficult to satisfy modern's nutritional need.
Simultaneously, along with society constantly develops, social competition is very fierce, and this also can cause people to be difficult to accomplish to take in the equilibrium of nutriment in daily life.According to the statistics that health ministry, Department of Statistics are issued a few days ago, China has 40% resident not eat coarse cereals approximately at present; And the consumption figure of resident's edible oil and fat and poultry meat was increased to 44 grams in 2002 by 37 grams in 1992., diet structure unbalanced because of nutritive proportion is unreasonable to cause that crowds such as obesity, diabetes, calcium deficiency iron deficiency increase year by year.Be related to national healthy problem with regard to this, China Ministry of Public Health and the Department of Science and Technology have held " Chinese residents dietary guidelines " revision in March, 2007 in Beijing, propose China resident and should not break, but suggestion meals every day should be taken in coarse cereals as much as possible based on the meals pattern of present cereal.Five cereals are as the traditional diet cereal of China people, though have the multiple nutrients composition, as oat contain abundant lysine, buckwheat contains dietary fiber, these nutriments just in time can remedy the auxotrophy of national staple food of rice, flour.Though coarse food grains such as oat, buckwheat have the multiple nutrients material of needed by human, and are with health role, because coarse mouthfeel, the boiling inconvenience is not welcome for people all the time.
In recent years, many producers are for adapting to modern society people rhythm of lifes fast, extensive exploitation various instant food, as compound oatmeal, instant porridge, fast food oatmeal etc.The food that these can reconstitute, though brought the convenience of diet to people, product exists and occurs shortcomings such as gelatinization, coarse mouthfeel and chewiness difference easily when edible, in addition, the product nutritive value is lower, and taste is single, can not satisfy the requirement of modern personage to multiple nutritional components and taste.
Relevant research shows: buckwheat is a kind ofly both can support the people, and the coarse food grain cereal of preventable disease is popular in recent years in the international market again.It is rich in crude protein, crude fat, dietary fiber etc., and these nutritional labelings are the indispensable parts of people's diet structure every day.At present buckwheat has obtained comparatively deep exploitation on Flour product and beverage, but as the instant food of instant, and a kind of have mouthfeel and a chewy buckwheat foods preferably, yet there are no on the market.
On the traditional handicraft, produce the manufacture craft of instant cereal sheet or grain, usually adopt following two kinds of methods: the one, conventional rollers production technology (as compound oatmeal, instant rice sheet), with impurity removing, abrasive dust, slurrying, gelatinization, drying, in flakes, section, there is following defective in its product quality, after boiling water reconstitutes less than 3 minutes, gelatinization appears, can't chew food with tooth when edible, not have chewiness, mouthfeel is not good; The 2nd, boiling tablet forming technique (as instant oatmeal), with impurity removing, cleaning, boiling, in blocks, dry, the food that the method makes, the problem of existence is, and after boiling water reconstituted, rehydration time was slow, and chewiness is not strong when edible.
Through test, adopt above-mentioned two kinds of buckwheat foods that technology makes, all there is above shortcoming, especially adopt the buckwheat of boiling tablet forming technique acquisition, also there is the problem of coarse mouthfeel.
Summary of the invention
The objective of the invention is to provide a kind of manufacture craft of buckwheat foods, in reconstitute process can at once not produce as the instant food composition to solve buckwheat foods that gelatinization and grain type are complete a good chewiness, rehydration time is fast, the problem that can be eaten by people easily.
Second purpose of the present invention is to provide a kind of buckwheat foods that is made by above-mentioned manufacture craft to be equipped with the instant food that other cereal and whole milk powder are formed by combining, this food has good mouthfeel and balanced nutritional labeling, is a kind of desirable nutraceutical.
For realizing first purpose of the present invention, make buckwheat foods in reconstituting, rehydration is not easy to produce gelatinization, and has good chewiness rapidly, and the present invention has adopted buckwheat foods and has comprised following technology making step:
The buckwheat raw material is screened through vibrating screener; Soak with warm water at fermentation vat; Then on dryer, dry; Be machined to fine powder with the stone roller powder; In airtight container, adopt 400 ℃-500 ℃ temperature heating, treat that fine powder is roasting to being golden yellow, make the closed container decompression; Extrusion modling in the extruder moulding.
Buckwheat reconstitutes with warm boiling water after above-mentioned PROCESS FOR TREATMENT, and promptly edible flooded 5 minutes, and gelatinization does not appear in buckwheat foods, and can be in edible by teeth chewing and embody the taste of Mai Xiang, make people's buckwheat of being willing to more accept.
In the such scheme, the buckwheat of extrusion modling from single lead screw ex truding briquetting machine can be again by drying machine drying, and its terminal moisture is controlled at below 6%.Can be convenient to depositing of buckwheat, not perishable.
For realizing second purpose of invention, a kind of instant food is provided, can realize by following scheme:
A kind of instant food includes following ingredients:
Wheat groat, oatmeal, red bean sheet, mung bean sheet, whole milk powder and the above-mentioned buckwheat foods that adopts technology making of the present invention to obtain.
In the such scheme, can add other auxiliary materials, as vegetable fat powder, maltodextrin, Aspartame, calcium carbonate, ferrous lactate etc.
In the such scheme, wheat groat can be made by the conventional rollers production technology; Red bean sheet, mung bean sheet, oatmeal can be made by traditional boiling tablet forming technique.
The food that such scheme makes reconstitutes back cereal sheet and suspends evenly, and strong milk fragrant smell is arranged, chews through edible, the taste of existing wheat perfume (or spice) also has the beans perfume (or spice) of red bean and mung bean, and not gelatinization, toughness of products are strong, and chewiness is good, is subjected to people's acceptance and welcome easily.
In the such scheme, each component and ratio adopt following scheme, better effects if:
Wheat groat 10-12%, oatmeal 10-12%, red bean sheet 5-8%, mung bean sheet 5-8%, whole milk powder 10-20%, and adopt technology of the present invention to make the above-mentioned buckwheat foods 10-12% that obtains, surplus is other auxiliary materials.
Scheme is more specifically:
Wheat groat 10-12%, oatmeal 10-12%, red bean sheet 5-8%, mung bean sheet 5-8%, whole milk powder 10-20%, and adopt technology of the present invention to make the above-mentioned buckwheat foods 10-12% that obtains, vegetable fat powder 10-15%, maltodextrin 15-30%, Aspartame 1-3 ‰, calcium carbonate 4-8 ‰, ferrous lactate 5-24 .
In the such scheme, content range is weight percentage.
Instant food of the present invention, owing to adopt five kinds of cereal to make, various nutriments can be brought into play different effects, have health is played useful effect.Wherein, contain a large amount of linoleic acid in the avenin matter, help enteron aisle to digest and assimilate, and can help the cholesterol that deposits in the softening blood vessel; Buckwheat contains rich dietary fiber, helps the enteron aisle digestion, and hypertension, diabetes are had good auxiliary curative effect; Protein content of wheat also contains vitamin B1, B2, lecithin and several mineral materials than rice height; Red bean has the effect of invigorating spleen and reinforcing stomach, ventilation relieving restlessness, and mung bean then has clearing heat and detoxicating effect.Also be equipped with whole milk powder simultaneously, milk powder contains nutriments such as abundant animal protein, lactose, nucleotides, taurine, can make nutrition more balanced, has the characteristics of trophic structure equalization of complementary.
Therefore, the present invention has at the modern because operating pressure and the caused diet nutritional of eating habit are out of proportion, cause society to go up the problem that crowds such as obesity, diabetes increase, and provide a kind of both can support the people can ward off disease take place, have better mouthfeel and make the acceptable health-nutrition food of consumer.
Description of drawings
Fig. 1 is the flow chart of buckwheat foods manufacture craft of the present invention;
Fig. 2 is the flow chart of instant food production of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing instant food of the present invention is described in detail:
Embodiment one: with reference to Fig. 1, the buckwheat raw material is removed impurity and sand through vibrating screener; In fermentation vat, adopted 60 ℃ of emerge in worm water 30 minutes; Then under 100 ℃ of temperature of dryer, carry out 60 minutes oven dry; Grind powder with the buckwheat that will grind after the powder machine will be dried; In airtight vessel in heating to 400 ℃, the duration is 10 minutes, subsequently closed container is reduced pressure with the buckwheat of powdering; Then extrusion modling in single lead screw ex truding briquetting machine; Dry and cooling on drying machine.
Adopt the conventional rollers production technology to make wheat groat; Adopt traditional boiling tablet forming technique to make red bean sheet, mung bean sheet and oatmeal.
With reference to Fig. 2, get whole milk powder 20%, vegetable fat powder 14%, maltodextrin 30%, Aspartame 3 ‰, calcium carbonate 6.5 ‰, ferrous lactate 5 are pre-mixed in mixer; Mixed material is made the wheat groat 10% that obtains with above-mentioned traditional handicraft, oatmeal 10%, red bean sheet 5%, mung bean sheet 5%, and the new technology in the present embodiment makes the buckwheat 5% obtain and continues to be stirred to each composition together and mix, and can obtain instant food of the present invention.
Embodiment two: with reference to Fig. 1, the buckwheat raw material is removed impurity and sand through vibrating screener; In fermentation vat, adopted 80 ℃ of emerge in worm water 30 minutes; Then under 100 ℃ of temperature of dryer, carry out 60 minutes oven dry; Grind powder with the buckwheat that will grind after the powder machine will be dried; In airtight vessel in heating to 400 ℃, the duration is 10 minutes, subsequently closed container is reduced pressure with the buckwheat of powdering; Then extrusion modling in single lead screw ex truding briquetting machine; Dry and cooling on drying machine.
Adopt the conventional rollers production technology to make wheat groat; Adopt traditional boiling tablet forming technique to make red bean sheet, mung bean sheet and oatmeal.
With reference to Fig. 2, get whole milk powder 20%, vegetable fat powder 12%, maltodextrin 15%, Aspartame 3 ‰, calcium carbonate 6.5 ‰, ferrous lactate 5 are pre-mixed in mixer; Mixed material is made the wheat groat 12% that obtains with above-mentioned traditional handicraft, oatmeal 12%, red bean sheet 8%, mung bean sheet 8%, and the new technology in the present embodiment makes the buckwheat 12% obtain and continues to be stirred to each composition together and mix, and can obtain instant food of the present invention.
Claims (9)
1. the manufacture craft of a buckwheat foods is characterized in that, has adopted to comprise following technology making step: the buckwheat raw material is screened through vibrating screener; Soak with warm water at fermentation vat; Then on dryer, dry; Be machined to fine powder with the stone roller powder; In airtight container, adopt 400 ℃-500 ℃ temperature heating, treat that fine powder is roasting to being golden yellow, make the closed container decompression; Extrusion modling in the extruder moulding.
2. according to the manufacture craft of claim 1, it is characterized in that the buckwheat of extrusion modling from single lead screw ex truding briquetting machine can be again by drying machine drying, its terminal moisture is controlled at below 6%.
3. an instant food is characterized in that, includes following ingredients: wheat groat, oatmeal, red bean sheet, mung bean sheet, whole milk powder and the buckwheat foods that is made by claim 1 or 2.
4. according to the instant food of claim 3, it is characterized in that, also contain other and add auxiliary material.
5. according to the instant food of claim 4, it is characterized in that other add auxiliary material and comprise: vegetable fat powder, maltodextrin, Aspartame, calcium carbonate and ferrous lactate.
6. according to the instant food of claim 3 or 4, it is characterized in that wheat groat is made by the conventional rollers production technology; Red bean sheet, mung bean sheet, oatmeal are made by traditional boiling tablet forming technique.
7. according to the instant food of claim 5, it is characterized in that wheat groat is made by the conventional rollers production technology; Red bean sheet, mung bean sheet, oatmeal are made by traditional boiling tablet forming technique.
8. according to the instant food of claim 6, it is characterized in that wheat groat is 10-12%, oatmeal is 10-12%, the red bean sheet is 5-8%, and the mung bean sheet is 5-8%, and whole milk powder is 10-20%, buckwheat foods is 10-12%, vegetable fat powder is 10-15%, and maltodextrin is 15-30%, and Aspartame is 1-3 ‰, calcium carbonate is 4-8 ‰, and ferrous lactate is 5-24 .
9. according to the instant food of claim 7, it is characterized in that wheat groat is 10-12%, oatmeal is 10-12%, the red bean sheet is 5-8%, and the mung bean sheet is 5-8%, and whole milk powder is 10-20%, buckwheat foods is 10-12%, vegetable fat powder is 10-15%, and maltodextrin is 15-30%, and Aspartame is 1-3 ‰, calcium carbonate is 4-8 ‰, and ferrous lactate is 5-24 .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100257320A CN101214020B (en) | 2008-01-05 | 2008-01-05 | Buckwheat food production technique and instant food containing product obtained by the technique |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008100257320A CN101214020B (en) | 2008-01-05 | 2008-01-05 | Buckwheat food production technique and instant food containing product obtained by the technique |
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| CN101214020A true CN101214020A (en) | 2008-07-09 |
| CN101214020B CN101214020B (en) | 2011-05-04 |
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| CN2008100257320A Expired - Fee Related CN101214020B (en) | 2008-01-05 | 2008-01-05 | Buckwheat food production technique and instant food containing product obtained by the technique |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028142A (en) * | 2010-11-15 | 2011-04-27 | 宁蒗女儿珍生物工程有限公司 | Method for preparing instant tartary buckwheat |
| CN102524641A (en) * | 2012-01-13 | 2012-07-04 | 汕头市奥斯达食品有限公司 | Convenient food prepared from xylitol and cereals and processing method thereof |
| CN104413358A (en) * | 2013-08-27 | 2015-03-18 | 贝尔香精香料（上海）有限公司 | Composite nutritional oatmeal and preparation method thereof |
| CN107853584A (en) * | 2017-11-14 | 2018-03-30 | 安徽华健生物科技有限公司 | A kind of processing method of instant pure oatmeal |
| CN109090474A (en) * | 2018-08-15 | 2018-12-28 | 江南大学 | A kind of instant type whole wheat crisp chip and preparation method thereof |
| CN114424814A (en) * | 2022-02-14 | 2022-05-03 | 安徽燕之坊食品有限公司 | Instant oatmeal with preserved nutrition and preparation method thereof |
-
2008
- 2008-01-05 CN CN2008100257320A patent/CN101214020B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028142A (en) * | 2010-11-15 | 2011-04-27 | 宁蒗女儿珍生物工程有限公司 | Method for preparing instant tartary buckwheat |
| CN102028142B (en) * | 2010-11-15 | 2013-05-01 | 宁蒗女儿珍生物工程有限公司 | Method for preparing instant tartary buckwheat |
| CN102524641A (en) * | 2012-01-13 | 2012-07-04 | 汕头市奥斯达食品有限公司 | Convenient food prepared from xylitol and cereals and processing method thereof |
| CN104413358A (en) * | 2013-08-27 | 2015-03-18 | 贝尔香精香料（上海）有限公司 | Composite nutritional oatmeal and preparation method thereof |
| CN107853584A (en) * | 2017-11-14 | 2018-03-30 | 安徽华健生物科技有限公司 | A kind of processing method of instant pure oatmeal |
| CN109090474A (en) * | 2018-08-15 | 2018-12-28 | 江南大学 | A kind of instant type whole wheat crisp chip and preparation method thereof |
| CN114424814A (en) * | 2022-02-14 | 2022-05-03 | 安徽燕之坊食品有限公司 | Instant oatmeal with preserved nutrition and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN101214020B (en) | 2011-05-04 |
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