CN102669535B - Preparation method for recombined coarse cereal food - Google Patents

Preparation method for recombined coarse cereal food Download PDF

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Publication number
CN102669535B
CN102669535B CN2012101729842A CN201210172984A CN102669535B CN 102669535 B CN102669535 B CN 102669535B CN 2012101729842 A CN2012101729842 A CN 2012101729842A CN 201210172984 A CN201210172984 A CN 201210172984A CN 102669535 B CN102669535 B CN 102669535B
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rice
preparation method
food
cereal
raw materials
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CN2012101729842A
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CN102669535A (en
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不公告发明人
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湖北钟祥金源食品有限公司
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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 refer to other grains except rice and 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, widely distributed.According to statistics, 2002, the area of China's buckwheat, rotten broomcorn millet and output occupied the 2nd, the world, and yield of broad bean 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 generally acknowledged pollution-free natural pollution-free foods, have special food treatment of food therapy effect, in the modern safety health food, have critical role.The rational proportion that the nutritional labelings such as the protein in coarse cereals, fat, carbohydrate, vitamin, mineral matter, cellulose meet that human body takes in, have abundant nutritive value.Traditional Chinese Medicine 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, with replenishing vital essence and invigorating vital QI." think that diet will accomplish comprehensive supply of healthy desired nutritional, could body building, promote longevity.WHO and the old folk's societies once did investigation to the eating habit of long lived elder, found in them to have more than 50% and often ate coarse cereals, 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, and be used for processing, as staple food, only accounts for 20%~30% left and right, serious disproportion.Nonetheless, the coarse cereals products taste of China's processing is coarse, is limited to the low value utilization more, could not develop as staple food grain.As, coarse cereals deep processing is leading, be that the coarse cereals seed grain is worn into to flour, then take flour as prepared by primary raw material various Flour product.This type of coarse cereals deep-processed food of having developed on market has assorted of coarse cereals, coarse cereal noodles, coarse cereals bread etc.Processedly in coarse cereals utilize more coarse cereals kind that mung bean, oat, millet are arranged.As nutritious with it as the mung bean vegetable protein beverage, clearly relieve summer heat, the effect of reducing fever and causing diuresis and extensively getting 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 the fiber foods such as oatmeal; The serial instant foxtain millet food such as millet crisp crust, fast food milled congee are also comparatively general on market.Other is as less as the 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 to deep processing, improve its mouthfeel, make the coarse cereals staple food, for aspects such as the added value of promoting health of people, raising five cereals, raising farmers' income, adjustment agriculture industrialization structures, all there is very important meaning.

Summary of the invention

In view of the deficiencies in the prior art, the present invention be take corn, buckwheat, black rice, black soya bean, wheat bran, barley, mung bean and Chinese yam as raw material, according to the nutrient balance Theoretical Design, fill a prescription, prepare nutrient grain food by 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 purpose of the present invention, the inventor studies by lot of experiments, has finally obtained following technical scheme:

A kind of preparation method of cereal reconstituted food, comprise the steps:

(1) by the cleaning, drying respectively of corn, buckwheat, black rice, black soya bean, wheat bran, barley, mung bean and Chinese yam, pulverize, cross 80 mesh sieves;

(2) according to corn flour 41%, buckwheat 22%, black rice flour 14%, black bean powder 12%, wheatfeed 4%, pearling cone meal 3.4%, mung bean flour 2.2% and yam flour 1.4%, take various raw materials, mixes;

(3) formula powder after mixing is added to quality-adjusting device, add the water that mass percent is 18%~22% simultaneously, carry out modified;

(4) material after modified is added to 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 extrusion modling is pressed to 1.8kg/m 2the thickness constant temperature blast drying 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%, obtain the cereal reconstituted food.

Preferably, described cereal reconstituted food is Nutritive Rice.

Further preferably, the preparation method of described five cereals restructuring Nutritive Rice food, wherein the template of single-screw extrusion machine is selected the elliptical aperture template in 32 holes, and the cutting machine rotating speed is 800-1200rpm.

The preparation method of the cereal reconstituted food compared with prior art, the present invention relates to has following advantage and significant progressive:

(1) five cereals are carried out to 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 the agricultural product such as five cereals, there are good economic benefit and wide market prospects, also there is certain positive effect to promoting food-processing industry towards vertical and diversification future development simultaneously.

(2) adopt single-screw extrusion machine to push preparation, utilized existing equipment, saved preparation cost simultaneously.Be embodied in: current twin (double) screw extruder is compared with single screw rod, has better 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 take single screw rod as main, so the present invention adopts single-screw extrusion machine to push preparation, both utilized existing equipment, also saved preparation cost.

(3) filter out five cereals composition of raw materials and consumption, met 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, be applicable to very much the special populations such as the elderly, pregnant woman edible.Mineral matter, vitamin etc. reach the adequate nutrition requirement of staple food rice, be that a rice (100g) coordinates vegetables edible, the nutrient intakes such as mineral matter, vitamin reach " DRIs " that Chinese Soclety of Nutrition proposes 25%.

(4) organoleptic indicator of the Nutritive Rice prepared and texture characteristic excellence.Be embodied in: the subjective appreciation result of the test shows, the organoleptic indicator of cereal Nutritive Rice of the present invention and common rice marks close, there is no 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.As can be seen here, meeting on 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, by texture characteristic development test result, can find out, chewability and the elasticity of extruding coarse cereals restructuring rice of the present invention significantly are better than common rice, and the adhesiveness of the two approaches.

The specific embodiment

Form is described in further detail foregoing of the present invention again by the following examples, but this should be interpreted as to the scope of the above-mentioned theme of the present invention only limits to following embodiment, all technology realized based on foregoing of the present invention all belong to scope of the present invention.In contrast, wherein general rice is northeast rice (Great Northern Wilderness board) to the selected general rice of the present invention.

The preparation of embodiment 1 cereal restructuring rice

(1) by the cleaning, drying respectively of corn, buckwheat, black rice, black soya bean, wheat bran, barley, mung bean and Chinese yam, pulverize, cross 80 mesh sieves;

(2) according to corn flour 41%, buckwheat 22%, black rice flour 14%, black bean powder 12%, wheatfeed 4%, pearling cone meal 3.4%, mung bean flour 2.2% and yam flour 1.4%, take various raw materials, mixes;

(3) formula powder after mixing is added to quality-adjusting device, add the water that mass percent is 20% simultaneously, carry out modified;

(4) material after modified is added to 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, extruding, cutting;

(5) food grains other than rice and wheat after extrusion modling is pressed to 1.8kg/m 2the thickness constant temperature blast drying 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%, obtain the cereal reconstituted food.

After testing, the content of the energy of product, protein, carbohydrate, fat, dietary fiber surpasses the level of general rice; Especially be rich in dietary fiber, be applicable to very much the special populations such as the elderly, pregnant woman edible.Mineral matter, vitamin etc. reach the adequate nutrition requirement of staple food rice, be that a rice (100g) coordinates vegetables edible, the nutrient intakes such as mineral matter, vitamin reach " DRIs " that Chinese Soclety of Nutrition proposes 25%.

The sensory evaluation research of embodiment 2 cereal restructuring rice

Select 10 and judge composition of personnel and judge group, and be arranged in a spaciousness, bright, quiet room, everyone one, do not interfere with each other.The time of judging fixes on 2h ante cibum, and the personnel that judge before trial test must not smokings or eaten sugar, and gargle by warm water, residue in removing mouthful.Ready coarse cereals rice type nutrition fortifier rice sample mean is divided on each ceramic whiteware dish, and everyone is judged 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.While judging, first identify while hot the rice smell, then observe rice color and luster, surface structure, then by chewing, taste evaluation palatability and flavour.

Contrast scoring reference sample (rice of boiling) is marked, more every score addition is to 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 in Table 1.

The comprehensive grading of judging personnel according to each is calculating mean value as a result, and indivedual personnel judge the large person of error (surpassing mean value more than 10 minutes) and can give up, and after giving up, recalculate mean value.Last mean value of usining comprehensive grading is as evaluation result.

The taste evaluation index of table 1 rice and score value standard

Annotate: during judge, full marks, in 10.0 minutes, finally are multiplied by weighted value, obtain final numerical value.

The sensory evaluation scores of table 2 coarse cereals restructuring rice of the present invention and common rice relatively

The subjective appreciation result of the test shows, the organoleptic indicator of cereal Nutritive Rice of the present invention and common rice marks close, there is no 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.As can be seen here, meeting on 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 restructuring of the present invention rice

The Nutritive Rice and the general rice that take respectively 1 preparation of the 20g embodiment of the present invention are placed in little aluminium box, soak 30min and are placed on boiling on the electric cooker interlayer (adding water in 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 instrument, by the probe be arranged on test arm, sample is tested.Only test 5 rice, repetitive operation 3 times, average at every turn.

The test condition of matter structure instrument is: the speed 5mm/s that before puncture, probe descends, and the speed 2mm/s in the time of before probe puncture, probe rise speed 5mm/s after puncture, be 5s the interval time that sample puncture percentage is 80%, 2 puncture.

The texture characteristic of the coarse cereals nutrition rice sample of measuring has 3: chewability, adhesiveness and elasticity.

Result is referring to table 3.

Table 3 cereal restructuring of the present invention rice compares with the texture characteristic of common rice

Annotate: with common rice group, compare, *p<0.05, *p<0.01.

By result of the test, can find out, chewability and the elasticity of extruding coarse cereals restructuring rice of the present invention significantly are better than common rice, and the adhesiveness of the two approaches.

Claims (3)

1. the preparation method of a cereal reconstituted food, comprise the steps: that (1) is by the cleaning, drying respectively of corn, buckwheat, black rice, black soya bean, wheat bran, barley, mung bean and Chinese yam, and pulverizing, cross 80 mesh sieves; (2) according to corn flour 41%, buckwheat 22%, black rice flour 14%, black bean powder 12%, wheatfeed 4%, pearling cone meal 3.4%, mung bean flour 2.2% and yam flour 1.4%, take various raw materials, mixes; (3) formula powder after mixing is added to quality-adjusting device, add the water that mass percent is 18%~22% simultaneously, carry out modified; (4) material after modified is added to 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 extrusion modling is pressed to 1.8kg/m 2the thickness constant temperature blast drying 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%, obtain the cereal reconstituted food.
2. the preparation method of cereal reconstituted food according to claim 1, it is characterized in that: described cereal reconstituted food is Nutritive Rice.
3. the preparation method of cereal reconstituted food according to claim 2, it is characterized in that: the template of described single-screw extrusion machine is selected the elliptical aperture template in 32 holes, cutting machine rotating speed rotating speed 800-1200rpm.
CN2012101729842A 2012-05-29 2012-05-29 Preparation method for recombined coarse cereal food CN102669535B (en)

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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
CN104194670B (en) * 2014-07-08 2017-10-27 华东理工大学 Native starch adhesive and preparation method thereof and the application in coarse cereals engineering rice
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
CN107276799B (en) * 2017-06-12 2020-02-14 中国联合网络通信集团有限公司 Mobile terminal flow prediction method and device

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