CN102630867B - Extrusion processing method of nutritious breakfast cereals - Google Patents

Abstract

The invention aims to provide an extrusion processing method of nutritious breakfast cereals. In the method, mixed grain rice such as millet, oat, soybean, corn and black bean is utilized as raw materials, a formula is designed on the basis of a nutrient balance theory, the nutritious breakfast cereals are produced by adopting a modern twin-screw continuous extrusion cooking technology and deep development is performed on the mixed grain rice, thus realizing the purposes of 'coarse grain, eat fine' and 'combination of coarse and refined grains', improving the values of agricultural products such as the mixed grain rice and achieving good economic benefit and broad market prospect.

Description

A kind of processing method of pushing nutritive breakfast grain food

Technical field

The present invention relates to a kind of processing method of food, relate in particular to a kind of processing method of nutritive breakfast grain food.

Background technology

Breakfast cereal is to process take cereal (such as corn, rice, wheat, oat etc.) as primary raw material, adds milk or slightly boils a moment with regard to edible breakfast food, and the characteristics of this based food are: (l) body health benefits.The raw material of breakfast cereal is various five cereals, is rich in dietary fiber.(2) balanced in nutrition.Can strengthen multivitamin, mineral matter and other components, cooperate simultaneously milk edible, nutrient balance is comprehensive.(3) natural quality.Generally not adding man-made additive, is natural basically.(4) instant.No matter be instant or cook quickly, edible all very convenient.

Summary of the invention

The processing method that the purpose of this invention is to provide a kind of nutritive breakfast grain food.This method utilizes the five cereals such as millet, oat, soybean, corn, black soya bean to be raw material, fill a prescription according to the nutrient balance Theoretical Design, produce nutritive breakfast grain food by the continuously extruded boiling technology of modern twin-screw, five cereals are carried out deep development, realized " coarse food grain is carefully eaten " and " collocation of staple food grain thickness ", can improve the value of the agricultural product such as five cereals, have good economic benefit and wide market prospects

The technical solution used in the present invention is:

A kind of processing method of pushing nutritive breakfast grain food comprises the steps:

1) take by weighing following raw material: 8 portions of millets, 10 parts of corns, 22 parts of oat complete powders, 5 parts of ground rice, 3 parts of black bean powders, 12 parts of soy meals and 4 parts of starch from sweet potato, above-mentioned each component is mixed, cross 80 mesh sieves and obtain raw meal;

2) stir adding the hot water that accounts for raw meal gross weight 13% in the above-mentioned mixed raw meal, the temperature of hot water is controlled at 65-70 ℃, mixing time 7-12 minute;

3) in the raw meal that stirs, add the sucrose account for raw meal gross weight 8.5%, 7% vegetable oil, 3% honey, 1.6% brown sugar, 1.5% milk powder, 1% calcium carbonate and 0.6% shortening, adding the hot water that accounts for raw meal gross weight 6% stirs again, the hot water temperature is controlled at 50-55 ℃, mixing time 2-3 minute;

The adding of sugar except increasing the product sweetness, can also make products taste become fine and smooth, and it is evenly fine and closely woven that institutional framework becomes.Analyze its reason: in extrusion process, sugar is the same with cereal materials, becomes molten condition, can increase the viscosity of the fused materials of extrusion chamber.Simultaneously, saccharic composition also can with the limited moisture content of starch gelatinization " contention ", force moisture content to be evenly distributed in the extrusion molten thing, thereby make institutional framework evenly fine and closely woven.

8.5% the sucrose that this product adds, 3% honey, 1.6% brown sugar and 1.5% milk powder, under this sugaring combined situation, the expanded level of product is the highest, and the adding of brown sugar makes the structure of tissue finer and smoother, and makes final product color light.

The purpose that adds vegetable oil is to improve the taste of product, alleviates the friction between the material, increases the output of extruder, and the adding of shortening makes the bright in color of product, delicate mouthfeel.

The temperature of hot water that twice stirring adds is different, the water temperature that adds for the first time is 65-70 ℃, purpose is for raw meal is carried out preliminary treatment, high a little temperature is equivalent to raw meal has been carried out just boiling, taste to final product has a great impact, the temperature that adds for the second time entry is 50-55 ℃, and purpose is for sucrose etc. is mixed with raw meal, and temperature is difficult for too high.

4) continue adding and account for the sucrose fatty ester of raw meal gross weight 0.04% and 0.15% phosphate, continue to stir 1-2 minute, finish to stir;

0.04% sucrose fatty ester and 0.15% phosphate add as emulsifying agent, use in two kinds of emulsifier combination of this content, can make the reddest product have better gloss, and the quality of product also changes, and mouthfeel is finer and smoother.

The raw material that 5) will finish stirring carries out twin-screw extrusion cooking, and the amount of water of twin-screw extrusion cooking machine is 16%, and temperature is controlled at 110 ℃, and screw speed remains on 220rpm;

6) extrusion cooking semi-finished product out are cut into segment, every section remains on 10-15mm;

7) above-mentioned segment is carried out preliminarily dried, baking temperature is 80-85 ℃, time 60-80 minute, half-finished moisture content is dropped to below 15%;

The semi-finished product that 8) will carry out preliminarily dried are crushed;

9) continue drying, 200 ℃ of baking temperatures are until the half-finished water content after will crushing drops to below 3%;

10) with dried surface of semi-finished spraying milk oil solution, form finished product;

11) packing, storage.

What the present invention adopted is continuously extruded boiling technology, and this technology plays very important and conclusive effect in breakfast cereals production innovation and development.With conventional, step damp and hot boiling (90-1100C, the holdup time of 15-30 min) compares, continuously extruded digestion process is regarded as a kind of high temperature, short time (110-1800C, 0.5-1.5 the mechanical heating power digestion process holdup time of min), productivity is greatly improved, simultaneously, it is so that the producer can produce the breakfast cereals take any cereal or starch as base-material.

Different parameters is different on the impact of the performance density of extrudate: performance density and material moisture, the die head major diameter is made a gesture of measuring marked positive correlation, performance density and sleeve feeding section humidity extruded segment temperature, die head humidity are remarkable negative correlation, and performance density and screw speed are the correlation extreme differences.Experimental study shows that extrusion temperature, screw speed and water content are the key factors that affects product.

Through a large amount of test of applicant, determine that in the situation of described prescription keep 16% moisture content in the twin-screw extrusion cooking machine, temperature is controlled at 110 ℃, screw speed remains on 220rpm, and at this moment the finished product quality of final output is best, taste is best, output is also maximum.

The present invention has following advantage with respect to prior art:

1, different coarse cereals products is arranged in pairs or groups meticulously, and dietary fiber and the collocation of various nutrient rationally have abundant nutritive value;

2, production efficiency is high, output is high;

3, the product special taste is easy to use.

The specific embodiment

Embodiment 1

1, a kind of processing method of pushing nutritive breakfast grain food comprises the steps:

1) take by weighing following raw material: 8 portions of millets, 10 parts of corns, 22 parts of oat complete powders, 5 parts of ground rice, 3 parts of black bean powders, 12 parts of soy meals and 4 parts of starch from sweet potato, above-mentioned each component is mixed, cross 80 mesh sieves and obtain raw meal;

2) stir adding the hot water that accounts for raw meal gross weight 13% in the above-mentioned mixed raw meal, the temperature of hot water is controlled at 65-70 ℃, mixing time 7-12 minute;

3) in the raw meal that stirs, add the sucrose account for raw meal gross weight 8.5%, 7% vegetable oil, 3% honey, 1.6% brown sugar, 1.5% milk powder, 1% calcium carbonate and 0.6% shortening, adding the hot water that accounts for raw meal gross weight 6% stirs again, the hot water temperature is controlled at 50-55 ℃, mixing time 2-3 minute;

4) continue adding and account for the sucrose fatty ester of raw meal gross weight 0.04% and 0.15% phosphate, continue to stir 1-2 minute, finish to stir;

The raw material that 5) will finish stirring carries out twin-screw extrusion cooking, and the amount of water of twin-screw extrusion cooking machine is 16%, and temperature is controlled at 110 ℃, and screw speed remains on 220rpm;

6) extrusion cooking semi-finished product out are cut into segment, every section remains on 10-15mm;

7) above-mentioned segment is carried out preliminarily dried, baking temperature is 80-85 ℃, time 60-80 minute, half-finished moisture content is dropped to below 15%;

The semi-finished product that 8) will carry out preliminarily dried are crushed;

9) continue drying, 200 ℃ of baking temperatures are until the half-finished water content after will crushing drops to below 3%;

10) with dried surface of semi-finished spraying milk oil solution, form finished product;

11) packing, storage.

Nutrient content in the product that the method is produced

Energy (kcal)	375.0
		Moisture (g)	9.75
Egg is from matter (g)	10.26
		Fat (g)	8.50
Dietary fiber (g)	2.25
		Carbohydrate (g)	73.25
Ash (g)	1.83
		Vitamin A (IU)	26.35
Vitamin C (mg)	0.12
		Rope E (mg) supports one's family	3.16
Thiamine (mg)	0.20
		Examine yellow rope (mg)	0.03
Niacin (mg)	3.52
		Potassium (mg)	246.8
Sodium (mg)	2.65
		Calcium (mg)	382.4
Iron (mg)	3.78
		Zinc (m)	2.98

It will be recognized by those skilled in the art, under the prerequisite that does not depart from protection scope of the present invention, can carry out various modifications, variation and combination to above-mentioned embodiment, and think that this modification, variation and combination are within the scope of originality thought.

Claims (1)

1. a processing method of pushing nutritive breakfast grain food is characterized in that comprising the steps:

1) take by weighing following raw material: 8 portions of millets, 10 parts of corns, 22 parts of oat complete powders, 5 parts of ground rice, 3 parts of black bean powders, 12 parts of soy meals and 4 parts of starch from sweet potato, above-mentioned each raw material is mixed, cross 80 mesh sieves and obtain raw meal;

2) stir adding the hot water that accounts for raw meal gross weight 13% in the above-mentioned mixed raw meal, the temperature of hot water is controlled at 65-70 ℃, mixing time 7-12 minute;

3) in the raw meal that stirs, add the sucrose account for raw meal gross weight 8.5%, 7% vegetable oil, 3% honey, 1.6% brown sugar, 1.5% milk powder, 1% calcium carbonate and 0.6% shortening, adding the hot water that accounts for raw meal gross weight 6% stirs again, the hot water temperature is controlled at 50-55 ℃, mixing time 2-3 minute;

4) continue adding and account for the sucrose fatty ester of raw meal gross weight 0.04% and 0.15% phosphate, continue to stir 1-2 minute, finish to stir;

The raw material that 5) will finish stirring carries out twin-screw extrusion cooking, and the amount of water of twin-screw extrusion cooking machine is 16%, and temperature is controlled at 110 ℃, and screw speed remains on 220rpm;

6) extrusion cooking semi-finished product out are cut into segment, every section remains on 10-15mm;

7) above-mentioned segment is carried out preliminarily dried, baking temperature is 80-85 ℃, time 60-80 minute, half-finished moisture content is dropped to below 15%;

The semi-finished product that 8) will carry out preliminarily dried are crushed;

9) continue drying, 200 ℃ of baking temperatures are until the half-finished water content after will crushing drops to below 3%;

10) with dried surface of semi-finished spraying milk oil solution, form finished product;

11) packing, storage.