CN102669535A - Preparation method for recombined coarse cereal food - Google Patents

Preparation method for recombined coarse cereal food Download PDF

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Publication number
CN102669535A
CN102669535A CN2012101729842A CN201210172984A CN102669535A CN 102669535 A CN102669535 A CN 102669535A CN 2012101729842 A CN2012101729842 A CN 2012101729842A CN 201210172984 A CN201210172984 A CN 201210172984A CN 102669535 A CN102669535 A CN 102669535A
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rice
food
cereal
flour
raw materials
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CN102669535B (en
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不公告发明人
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From Zhongxiang Hubei gold derived food limited company
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卞毓平
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Abstract

The invention discloses a preparation method for recombined coarse cereal food. The preparation method comprises the steps of washing raw material, drying, crushing and screening raw materials by a sieve with 80 meshes; weighing the raw materials according specific proportion, evenly blending and tempering the raw materials, adding the raw materials into a single-screw extruder for extrusion, and cutting and drying the raw materials to obtain the recombined coarse cereal food. According to the preparation method, coarse cereals are deeply developed, and the smell, color, taste and other sensory indexes of the product reach or exceed the effect of common steamed rice, having coarse cereal food in a refined way and coarse and refine matching of staple food can be achieved, and the value of agricultural products such as coarse cereals is improved.

Description

A kind of preparation method of cereal reconstituted food
Technical field
The present invention relates to a kind of preparation method of cereal reconstituted food, relate in particular to a kind of method that adopts screw Extrusion Technology to prepare the cereal reconstituted food, belong to food processing technology field.
Background technology
Coarse cereals are meant except that rice and other grains the wheat, are the general names of essay kind cereal, essay kind beans and potato class.Mainly contain buckwheat, oat, barley, formal little slender bamboo wheat, rotten broomcorn millet, millet, corn, waxy corn, broad bean, pea, mung bean, black soya bean, kidney bean, red bean etc.China is a large agricultural country, and the coarse cereals resource is very abundant, is maximum in the world " coarse cereals kingdom ".The coarse cereals plantation is with a long history, various in style, distributes extensively.According to statistics, 2002, the area of China's buckwheat, rotten broomcorn millet and output occupied the 2nd in the world, and broad bean output accounts for 1/2 of Gross World Product, and mung bean, red bean output account for 1/3 of Gross World Product, are the main product states of oat, cowpea, French beans.
Coarse cereals are the pollution-free natural pollution-free foods of generally acknowledging, have special food treatment of food therapy effect, have critical role in the safe healthcare food in modern times.The rational proportion that nutritional labelings such as the protein in the coarse cereals, fat, carbohydrate, vitamin, mineral matter, cellulose meet that human body takes in has abundant nutritive value.The tradition traditional Chinese medical science is thought " plain tea and simple food, good for health ".Huangdi's Internal Classics is pointed out: " supporting vital QI with five kinds of grains, assisting vital QI with five kinds of fruits, reinforcing vital QI with meats of five livestock, supplementing vital QI with five kinds of veg etables, taking the mixed foods of various natures and flavors is with replenishing vital essence and invigorating vital QI." think that diet will accomplish comprehensive supply of healthy desired nutritional, could body building, promote longevity.The WHO and the old folk's societies once did investigation to the eating habit of long lived elder, found to have among them and often ate coarse cereals more than 50%, and many old men are used as coarse cereals and vegetarian diet as secret recipe especially.
At present, China's coarse cereals overwhelming majority is as feed and eat raw, only accounts for about 20%~30% serious disproportion and be used for processing as staple food.Nonetheless, the coarse cereals product coarse mouthfeel of China's processing is limited to the low value utilization more, fails to develop as staple food grain.As, the coarse cereals deep processing is leading to be that the coarse cereals seed grain is worn into flour, is that primary raw material prepares various Flour product again with flour.This type of coarse cereals deep-processed food of having developed on the market has assorted of coarse cereals, coarse cereals vermicelli, coarse cereals bread etc.Processedly in the coarse cereals utilize more coarse cereals kind that mung bean, oat, millet are arranged.Nutritious like the mung bean vegetable protein beverage with it, clearly relieve summer heat, the effect of reducing fever and causing diuresis and extensively get consumer reception the traditional food that green bean vermicelli, green bean paste are liked by China people deeply especially; Oat is made into polytype leisure, breakfast food and fiber foods such as oatmeal; Serial instant foxtain millet food such as millet crisp crust, fast food milled congee are also comparatively general on market.Other is less like application and development at present such as buckwheat, Peas, chick-pea, Chinese sorghum, only is confined to elementary processing and eating.If can use modern food processing technology that five cereals are carried out deep processing; Improve its mouthfeel; Make the coarse cereals staple foodization, all have very important meaning for aspects such as the added value of promoting health of people, raising five cereals, raising farmers' income, adjustment agriculture industrialization structures.
Summary of the invention
Deficiency in view of prior art; The present invention is a raw material with corn, buckwheat, black rice, black soya bean, wheat bran, barley, mung bean and Chinese yam; Fill a prescription according to the nutrient balance Design Theory; Prepare nutrient grain food through the continuously extruded boiling technology of single screw rod, thereby a kind of preparation method of cereal reconstituted food is provided.
In order to realize the object of the invention, the inventor has finally obtained following technical scheme through a large amount of experimental studies:
A kind of preparation method of cereal reconstituted food comprises the steps:
(1) with the cleaning, drying respectively of corn, buckwheat, black rice, black soya bean, wheat bran, barley, mung bean and Chinese yam, pulverizes, cross 80 mesh sieves;
(2) according to corn flour 41%, buckwheat 22%, black rice flour 14%, black soya bean powder 12%, wheatfeed 4%, pearling cone meal 3.4%, mung bean flour 2.2% and yam flour 1.4% take by weighing various raw materials, mix;
(3) formula powder after will mixing adds quality-adjusting device, adds mass percent simultaneously and be 18%~22% water, carries out modified;
(4) material after modified is added single-screw extrusion machine, set the extruding screw rotating speed 45rpm of single-screw extrusion machine, three sections barrel zone temperatures are controlled at 108 ℃~115 ℃~125 ℃; 95 ℃ of discharge end barrel zone temperatures; Cutting machine rotating speed 500~1500rpm, extruding, cutting;
(5) food grains other than rice and wheat after the extrusion modling is pressed 1.8kg/m 2The thickness constant temperature air dry oven of packing into, the hot blast temperature of setting drying box is 65 ℃, wind speed be 0.4m/s to be dried to finished product moisture be 8~12%, the cereal reconstituted food.
Preferably, described cereal reconstituted food is a Nutritive Rice.
Further preferably, the preparation method of said five cereals reorganization Nutritive Rice food, wherein the template of single-screw extrusion machine is selected the elliptical aperture template in 32 holes for use, and the cutting machine rotating speed is 800-1200rpm.
The preparation method of the cereal reconstituted food that compared with prior art, the present invention relates to has following advantage and obvious improvement:
(1) five cereals is carried out deep development; Make the organoleptic indicator such as smell, color and luster, flavour and the common rice of product similar; Realized " coarse food grain is carefully eaten " and " collocation of staple food grain thickness "; Improved the value of agricultural product such as five cereals, had good economic benefit and vast market prospect, simultaneously to promote food-processing industry towards vertically and the diversification direction develop and also have certain positive effect.
(2) adopt single-screw extrusion machine to push preparation, utilized existing equipment, practiced thrift preparation cost simultaneously.Be embodied in: present twin (double) screw extruder is compared with single screw rod, has more performance, more convenient operation, and prepared product quality is better, but its cost but is much higher than the latter.And the existing extrusion equipment of China with single screw rod be main, so the present invention adopts single-screw extrusion machine to push preparation, both utilized existing equipment, also practiced thrift preparation cost.
(3) filter out five cereals composition of raw materials and consumption, satisfied requirement balanced in nutrition.Be embodied in: the content of the energy of product, protein, carbohydrate, fat, dietary fiber surpasses the level of general rice; Especially be rich in dietary fiber, it is edible to be fit to very much special populations such as the elderly, pregnant woman.Mineral matter, vitamin etc. reach the adequate nutrition requirement of staple food rice, and promptly a rice (100g) cooperates vegetables edible, nutrient intakes such as mineral matter, vitamin reach " DRIs " that Chinese Soclety of Nutrition proposes 25%.
(4) organoleptic indicator of the Nutritive Rice of preparation and texture characteristic are excellent.Be embodied in: the subjective appreciation result of the test shows that the organoleptic indicator of cereal Nutritive Rice of the present invention and common rice marks close, does not have significant difference.Aspect the individual event scoring, product of the present invention is compared with common rice, and smell is better, and color and luster is close, and outward appearance, palatability and flavour are lower slightly.This shows that satisfying on the basis balanced in nutrition, the nutrition engineering rice that the present invention produces meets Chinese eating habit at product performance (institutional framework, form, local flavor, mouthfeel, color etc.).In addition, the result can find out through the texture characteristic development test, and the chewability and the elasticity of extruding coarse cereals reorganization rice of the present invention significantly are superior to common rice, and the adhesiveness of the two is approaching.
The specific embodiment
Below through the embodiment form foregoing of the present invention is remake further detailed description; But should this be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment, all technology that realizes based on foregoing of the present invention all belong to scope of the present invention.General rice that the present invention selects for use is as contrast, and wherein general rice is northeast rice (Great Northern Wilderness board).
The preparation of embodiment 1 cereal reorganization rice
(1) with the cleaning, drying respectively of corn, buckwheat, black rice, black soya bean, wheat bran, barley, mung bean and Chinese yam, pulverizes, cross 80 mesh sieves;
(2) according to corn flour 41%, buckwheat 22%, black rice flour 14%, black soya bean powder 12%, wheatfeed 4%, pearling cone meal 3.4%, mung bean flour 2.2% and yam flour 1.4% take by weighing various raw materials, mix;
(3) formula powder after will mixing adds quality-adjusting device, adds mass percent simultaneously and be 20% water, carries out modified;
(4) material after modified is added single-screw extrusion machine; Set the extruding screw rotating speed 45rpm of single-screw extrusion machine, three sections barrel zone temperatures are controlled at 108 ℃~115 ℃~125 ℃, 95 ℃ of discharge end barrel zone temperatures; Cutting machine rotating speed 1000rpm; Template is selected the elliptical aperture template in 32 holes for use, extruding, cutting;
(5) food grains other than rice and wheat after the extrusion modling is pressed 1.8kg/m 2The thickness constant temperature air dry oven of packing into, the hot blast temperature of setting drying box is 65 ℃, wind speed be 0.4m/s to be dried to finished product moisture be 8~12%, the cereal reconstituted food.
Through detecting, the content of the energy of product, protein, carbohydrate, fat, dietary fiber surpasses the level of general rice; Especially be rich in dietary fiber, it is edible to be fit to very much special populations such as the elderly, pregnant woman.Mineral matter, vitamin etc. reach the adequate nutrition requirement of staple food rice, and promptly a rice (100g) cooperates vegetables edible, nutrient intakes such as mineral matter, vitamin reach " DRIs " that Chinese Soclety of Nutrition proposes 25%.
The sensory evaluation research of embodiment 2 cereals reorganization rice
Select 10 and judge composition of personnel and judge group, and be arranged in a spaciousness, bright, the quiet room, everyone one, do not disturb mutually.The time of judging fixes on 2h ante cibum, and the personnel that judge before the trial test must not smokings or eaten sugar, and gargle with warm boiling water, residue in removing mouthful.Ready coarse cereals rice type nutrition fortifier rice sample mean branch is gone on each ceramic whiteware dish, and everyone judges by a dish, and the situation of sample must not be described to the personnel of judging.Judge outcome record in grade form.
The content of judging is: the color of rice, appearance character, palatability (comprising viscosity, elasticity, hardness) and flavour.When judging, identify the rice smell while hot earlier, observe rice color and luster, surface structure then, again through chewing taste evaluation palatability and flavour.
Contrast scoring reference sample (rice of boiling) is marked, and again the addition of each item score is comprehensive grading.Wherein, smell 25 minutes, color and luster 10 minutes, surface structure 10 minutes, palatability 30 minutes, flavour 25 minutes, total points is 100 minutes.Standards of grading are seen table 1.
According to each comprehensive grading of judging personnel calculating mean value as a result, individual persons is judged the big person of error (surpassing mean value more than 10 minutes) and can be given up, and recomputates mean value after giving up.At last with the mean value of comprehensive grading as evaluation result.
The food flavor evaluation index of table 1 rice and score value standard
Annotate: during judge, full marks multiply by weighted value at last in 10.0 minutes, got final numerical value.
The sensory evaluation scores of table 2 coarse cereals reorganization rice of the present invention and common rice relatively
The subjective appreciation result of the test shows that the organoleptic indicator of cereal Nutritive Rice of the present invention and common rice marks close, does not have significant difference.Aspect the individual event scoring, product of the present invention is compared with common rice, and smell is better, and color and luster is close, and outward appearance, palatability and flavour are lower slightly.This shows that satisfying on the basis balanced in nutrition, the nutrition engineering rice that the present invention produces meets Chinese eating habit at product performance (institutional framework, form, local flavor, mouthfeel, color etc.).
The texture characteristic research of embodiment 3 cereal reorganization rice of the present invention
The Nutritive Rice and the general rice that take by weighing 1 preparation of the 20g embodiment of the invention respectively place little aluminium box, soak 30min and are placed on boiling on the electric cooker interlayer (adding water in the electric cooker).Amount of water 1:1 is as the criterion, after heating stops, and insulation 20min.Then the rice sample is placed on the bearing platform of TA.XT2i type matter structure appearance, sample is tested by the probe that is installed on the test arm.Only test 5 rice, repetitive operation 3 times is averaged at every turn.
The test condition of matter structure appearance is: the speed 2mm/s in the time of before the speed 5mm/s that probe descends before the puncture, probe puncture, and puncture back probe rise speed 5mm/s, sample puncture percentage is that be 5s the blanking time of 80%, 2 puncture.
The texture characteristic of the coarse cereals nutrition rice sample of measuring has 3: chewability, adhesiveness and elasticity.
The result is referring to table 3.
Table 3 cereal reorganization of the present invention rice compares with the texture characteristic of common rice
Annotate: compare with common rice group, *P<0.05, *P<0.01.
Can find out that through result of the test the chewability and the elasticity of extruding coarse cereals reorganization rice of the present invention significantly are superior to common rice, the adhesiveness of the two is approaching.

Claims (3)

1. the preparation method of a cereal reconstituted food comprises the steps: (1) with the cleaning, drying respectively of corn, buckwheat, black rice, black soya bean, wheat bran, barley, mung bean and Chinese yam, and 80 mesh sieves are crossed in pulverizing; (2) according to corn flour 41%, buckwheat 22%, black rice flour 14%, black soya bean powder 12%, wheatfeed 4%, pearling cone meal 3.4%, mung bean flour 2.2% and yam flour 1.4% take by weighing various raw materials, mix; (3) formula powder after will mixing adds quality-adjusting device, adds mass percent simultaneously and be 18%~22% water, carries out modified; (4) material after modified is added single-screw extrusion machine, set the extruding screw rotating speed 45rpm of single-screw extrusion machine, three sections barrel zone temperatures are controlled at 108 ℃~115 ℃~125 ℃; 95 ℃ of discharge end barrel zone temperatures; Cutting machine rotating speed 500~1500rpm, extruding, cutting; (5) food grains other than rice and wheat after the extrusion modling is pressed 1.8kg/m 2The thickness constant temperature air dry oven of packing into, the hot blast temperature of setting drying box is 65 ℃, wind speed be 0.4m/s to be dried to finished product moisture be 8~12%, the cereal reconstituted food.
2. according to the preparation method of the said cereal reconstituted food of claim 1, it is characterized in that: described cereal reconstituted food is a Nutritive Rice.
3. according to the preparation method of the said cereal reconstituted food of claim 2, it is characterized in that: the template of said single-screw extrusion machine is selected the elliptical aperture template in 32 holes for use, cutting machine rotating speed rotating speed 800-1200rpm.
CN2012101729842A 2012-05-29 2012-05-29 Preparation method for recombined coarse cereal food Active CN102669535B (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103300280A (en) * 2013-05-06 2013-09-18 华北水利水电学院 Blood-fat-reducing nutritional healthcare rice and preparation method of blood-fat-reducing nutritional healthcare rice
CN104106798A (en) * 2014-06-20 2014-10-22 武穴市万星面业有限公司 Chinese yam rice and preparation method thereof
CN104187388A (en) * 2014-07-09 2014-12-10 金健米业股份有限公司 Leisure food and preparation method thereof
CN104194670A (en) * 2014-07-08 2014-12-10 华东理工大学 Natural starch adhesive as well as preparation method and application of starch adhesive in coarse engineering cereals
CN104522512A (en) * 2015-01-27 2015-04-22 临沂市民信食品有限公司 Nutritive rice for adjusting sub-health of human body and preparation method thereof
CN104886480A (en) * 2015-06-12 2015-09-09 武威金谷香营养米业有限公司 Mung bean nutritional rice and preparation method thereof
CN104886481A (en) * 2015-06-12 2015-09-09 武威金谷香营养米业有限公司 Nutritious corn rice and preparation method thereof
CN107006781A (en) * 2017-01-22 2017-08-04 陈天鹏 It is a kind of can delay blood glucose rise be rich in dietary fiber food and its processing method
CN107276799A (en) * 2017-06-12 2017-10-20 中国联合网络通信集团有限公司 Mobile terminal method for predicting and device

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103300280A (en) * 2013-05-06 2013-09-18 华北水利水电学院 Blood-fat-reducing nutritional healthcare rice and preparation method of blood-fat-reducing nutritional healthcare rice
CN104106798A (en) * 2014-06-20 2014-10-22 武穴市万星面业有限公司 Chinese yam rice and preparation method thereof
CN104194670A (en) * 2014-07-08 2014-12-10 华东理工大学 Natural starch adhesive as well as preparation method and application of starch adhesive in coarse engineering cereals
CN104187388A (en) * 2014-07-09 2014-12-10 金健米业股份有限公司 Leisure food and preparation method thereof
CN104522512A (en) * 2015-01-27 2015-04-22 临沂市民信食品有限公司 Nutritive rice for adjusting sub-health of human body and preparation method thereof
CN104886480A (en) * 2015-06-12 2015-09-09 武威金谷香营养米业有限公司 Mung bean nutritional rice and preparation method thereof
CN104886481A (en) * 2015-06-12 2015-09-09 武威金谷香营养米业有限公司 Nutritious corn rice and preparation method thereof
CN107006781A (en) * 2017-01-22 2017-08-04 陈天鹏 It is a kind of can delay blood glucose rise be rich in dietary fiber food and its processing method
CN107006781B (en) * 2017-01-22 2020-12-04 山东谷霖食品科技有限公司 Dietary fiber-rich food capable of delaying blood sugar rise and processing method thereof
CN107276799A (en) * 2017-06-12 2017-10-20 中国联合网络通信集团有限公司 Mobile terminal method for predicting and device

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