CN102696979A - Method for producing five-cereal coarse cereal recombinant food - Google Patents
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Abstract
The invention discloses a method for producing a five-cereal coarse cereal recombinant food. The method comprises the following steps of: cleaning raw materials, drying, crushing and sieving with an 80-mesh sieve; and weighing the raw materials in a specific ratio, mixing uniformly, tempering, extruding by using a single-screw extrusion machine, cutting, and drying to obtain the five-cereal coarse cereal recombinant food. According to the method, five-cereal coarse cereals are developed deeply, so that sensory indexes of smells, colors, tastes and the like of products are similar to those of rice, so that the aims of 'refining of coarse grain' and 'the matching of staple grain and the coarse grain' are fulfilled, and the value of agricultural products of the five-cereal coarse cereals and the like is improved.
Description
Technical field
The present invention relates to a kind of production method of five cereals reconstituted food, relate in particular to a kind of method that adopts screw Extrusion Technology to produce the five cereals 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 the various Flour product of main material production again with flour.This type of coarse cereals deep-processed food that oneself develops 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 five cereals such as corn, rice, wheat, barley, buckwheats; Fill a prescription according to the nutrient balance Design Theory; Produce nutrient grain food through the continuously extruded boiling technology of single screw rod, thereby a kind of production method of five cereals reconstituted food is provided.
In order to realize the object of the invention, the inventor acts in a play through a large amount of tests, has finally obtained following technical scheme:
A kind of production method of five cereals reconstituted food comprises the steps:
(1) with the cleaning, drying respectively of corn, rice, wheat, barley, buckwheat, black soya bean, mung bean, Ipomoea batatas and Chinese yam, pulverizes, cross 80 mesh sieves;
(2) according to corn flour 56%, rice meal 25%, wheat mark powder 6%, pearling cone meal 4.5%, buckwheat 1.2%, black soya bean powder 4%, mung bean flour 0.7%, sweet potato powder 2.2% and yam flour 0.4% take by weighing various raw materials, mix;
(3) formula powder after will mixing adds quality-adjusting device, adds mass percent simultaneously and be 15～20% 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 105 ℃～110 ℃～120 ℃; 92 ℃ of discharge end barrel zone temperatures; Cutting machine rotating speed 400～2000rpm, extruding, cutting;
(5) food grains other than rice and wheat after the extrusion modling is pressed 1.2kg/m
2The thickness constant temperature air dry oven of packing into, the hot blast temperature of setting drying box is 60 ℃, wind speed be 0.5m/s to be dried to finished product moisture be 8～12%, the five cereals reconstituted food.
Preferably, described five cereals reconstituted food is a Nutritive Rice.
Further preferably, the production 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, cutting machine rotating speed rotating speed 1000rpm.
In order further to solve the agglomeration problems of product when the boiling, in the production method of five cereals reconstituted food according to the invention, in step (5) gained Nutritive Rice, add the emulsion of 6-8% (V/W) amount, stir drying.
Preferably, described emulsion is formulated as follows: get isopyknic sucrose fatty ester and Tween 80, be dissolved in the 20-30% ethanol water, the concentration that makes sucrose fatty ester is 0.4-0.6% (V/V).
The production method of the five cereals 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 carry out extrusion production, utilized existing equipment, practiced thrift production cost simultaneously.Be embodied in: present twin (double) screw extruder is compared with single screw rod, has more performance, more convenient operation, and the product quality of being produced 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 carry out extrusion production, both utilized existing equipment, also practiced thrift production 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; 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) the Nutritive Rice boiling fastness of preparation and texture characteristic are excellent, and caking rate is little, and indicator of divergence is excellent.Discreteness is very important boiling characteristic of coarse cereals engineering rice, and the present invention adopts emulsion to be added in the grain of rice, makes it become a kind of diaphragm, has successfully solved the problem of grain of rice caking.
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.
The preparation of embodiment 1 five cereals reorganization rice
(1) with the removal of impurities respectively of corn, rice, wheat, barley, buckwheat, black soya bean, mung bean, Ipomoea batatas and Chinese yam, remove stone, clean up, crushed after being dried is crossed 80 mesh sieves;
(2) according to corn flour 56%, rice meal 25%, wheat mark powder 6%, pearling cone meal 4.5%, buckwheat 1.2%, black soya bean powder 4%, mung bean flour 0.7%, sweet potato powder 2.2% and yam flour 0.4% take by weighing various raw materials, mix;
(3) formula powder after will mixing adds quality-adjusting device, adds mass percent simultaneously and be 18% 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 105 ℃～110 ℃～120 ℃, 92 ℃ of discharge end barrel zone temperatures; Cutting machine rotating speed 1000rpm; The template of single-screw extrusion machine is selected the elliptical aperture template in 32 holes for use, and material cuts into a meter shape in mechanisms such as the conveying of passing through single-screw extrusion machine, compression, shearings at single-screw extrusion machine template place;
(5) food grains other than rice and wheat after the extrusion modling is pressed 1.2kg/m
2The thickness constant temperature air dry oven of packing into; The hot blast temperature of setting drying box is 60 ℃; Wind speed be 0.5m/s to be dried to finished product moisture be 8～12%, obtain organoleptic indicators such as smell, color and luster, flavour and the similar five cereals of the common rice Nutritive Rice food of recombinating.
Through detecting, the content of the energy of product, protein, carbohydrate, fat, dietary fiber surpasses the level of general rice; 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 preparation of embodiment 2 five cereals reorganization rice
Discreteness also is the very important boiling characteristic of of coarse cereals engineering rice.The grain of rice usually bonds even caking between the grain of rice after decatize or cooking slaking each other, greatly influences the edible quality of engineering rice.Therefore, dispersion of the grain of rice after decatize or the cooking slaking is promptly discrete, and coarse cereals reorganization Mi Jiwei is important for producing.
In order further to solve the agglomeration problems of product when the boiling, in the Nutritive Rice of embodiment 1 preparation gained, add the emulsion of 8% (V/W) amount, stir drying.
Wherein, emulsion is formulated as follows: get isopyknic sucrose fatty ester and Tween 80, be dissolved in 25% ethanol water, the concentration that makes sucrose fatty ester is 0.5% (V/V).
Accurately take by weighing the above-mentioned Nutritive Rice of handling through emulsion, weight is Ag; After the boiling, adopt 4 eye mesh screen screen 2min, take out oversize and be weighed as Bg, caking rate is represented with B/A * l00%.Result of the test is that through the Nutritive Rice of prepared of the present invention, its caking rate is reduced to 5.23%.
The boiling fastness of embodiment 3 five cereals reorganization rice and texture characteristic research
(1) boiling fastness is measured
Take by weighing the Nutritive Rice sample of 7g embodiment 1-2 preparation respectively; Place the metal cage of known quality, in flowing water, clean, the beaker that places 200n to end then; Add 50 ℃ of distilled water to 100mL; In the boiling water pot, steam 20min (100 ℃ pick up counting, with 2O00W electric furnace heating), take out metal cage and put and no longer include thin rice gruel on the beaker and drip.Thin rice gruel in the beaker is washed till in the small beaker of known quality, oven dry is weighed.
Boiling fastness (%)=leachable quality/sample rice quality * 100%
(2) texture characteristic is measured
The Nutritive Rice that takes by weighing 20g embodiment 1-2 preparation respectively places little aluminium box, soaks 30min and is 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 3 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 1.
The texture characteristic of table 1 five cereals reorganization of the present invention rice
| Sample | Boiling fastness (%) | Chewability | Adhesiveness | Elasticity |
| Embodiment 1 | 4.38 | 2138.465 | -280.253 | 0.826 |
| Embodiment 2 | 4.51 | 2172.348 | -248.247 | 0.851 |
Claims (5)
1. the production method of a five cereals reconstituted food comprises the steps:
(1) with the cleaning, drying respectively of corn, rice, wheat, barley, buckwheat, black soya bean, mung bean, Ipomoea batatas and Chinese yam, pulverizes, cross 80 mesh sieves;
(2) according to corn flour 56%, rice meal 25%, wheat mark powder 6%, pearling cone meal 4.5%, buckwheat 1.2%, black soya bean powder 4%, mung bean flour 0.7%, sweet potato powder 2.2% and yam flour 0.4% take by weighing various raw materials, mix;
(3) formula powder after will mixing adds quality-adjusting device, adds mass percent simultaneously and be 15～20% 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 105 ℃～110 ℃～120 ℃; 92 ℃ of discharge end barrel zone temperatures; Cutting machine rotating speed 400～2000rpm, extruding, cutting;
(5) food grains other than rice and wheat after the extrusion modling is pressed 1.2kg/m
2The thickness constant temperature air dry oven of packing into, the hot blast temperature of setting drying box is 60 ℃, wind speed be 0.5m/s to be dried to finished product moisture be 8～12%, the five cereals reconstituted food.
2. production method according to claim 1 is characterized in that: described five cereals reconstituted food is a Nutritive Rice.
3. production method according to claim 2 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 1000rpm.
4. according to claim 2 or 3 described production methods, it is characterized in that: in step (5) gained Nutritive Rice, add the emulsion of 6-8% (V/W) amount, stir drying.
5. production method according to claim 4; It is characterized in that: described emulsion is formulated as follows: get isopyknic sucrose fatty ester and Tween 80; Be dissolved in the 20-30% ethanol water, the concentration that makes sucrose fatty ester is 0.4-0.6% (V/V).
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103404774A (en) * | 2013-08-13 | 2013-11-27 | 安徽省雷氏农业科技有限公司 | Body-shaping slimming health-care nutritious powder |
| CN103461852A (en) * | 2013-08-14 | 2013-12-25 | 安徽劲宇食品有限公司 | Pawpaw Chinese yam rice and preparation method thereof |
| CN103621888A (en) * | 2013-08-27 | 2014-03-12 | 吉林农业大学 | Formula and production method for sweet-buckwheat coarse-cereal mixed-bean recombinant 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 |
| CN104207030A (en) * | 2014-10-09 | 2014-12-17 | 安徽燕之坊食品有限公司 | Puffed coarse grain health food and production 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 |
| CN104996886A (en) * | 2015-07-31 | 2015-10-28 | 广州膳和医药科技发展有限公司 | Mixed grain powder with flower fragrance and preparation method of mixed grain powder |
| CN105077266A (en) * | 2015-10-09 | 2015-11-25 | 安徽燕之坊食品有限公司 | Buckwheat grain health care food and preparation method thereof |
| CN105166714A (en) * | 2015-10-16 | 2015-12-23 | 京津科技谷生物科技（天津）有限公司 | Purple sweet potato and cereal rice and preparation method thereof |
| CN110313783A (en) * | 2019-08-05 | 2019-10-11 | 李庆芳 | A kind of formula of edible suction tube and preparation method thereof |
| CN112450368A (en) * | 2020-11-26 | 2021-03-09 | 陈隆仁 | Preparation method of coarse grain composition |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404774A (en) * | 2013-08-13 | 2013-11-27 | 安徽省雷氏农业科技有限公司 | Body-shaping slimming health-care nutritious powder |
| CN103461852A (en) * | 2013-08-14 | 2013-12-25 | 安徽劲宇食品有限公司 | Pawpaw Chinese yam rice and preparation method thereof |
| CN103621888A (en) * | 2013-08-27 | 2014-03-12 | 吉林农业大学 | Formula and production method for sweet-buckwheat coarse-cereal mixed-bean recombinant rice |
| CN103621888B (en) * | 2013-08-27 | 2016-08-10 | 吉林农业大学 | A kind of sweet-buckwheat coarse-cereal mixed-bean recombinant rice formula and production method |
| CN104187388A (en) * | 2014-07-09 | 2014-12-10 | 金健米业股份有限公司 | Leisure food and preparation method thereof |
| CN104207030A (en) * | 2014-10-09 | 2014-12-17 | 安徽燕之坊食品有限公司 | Puffed coarse grain health food and production 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 |
| 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 |
| CN104996886A (en) * | 2015-07-31 | 2015-10-28 | 广州膳和医药科技发展有限公司 | Mixed grain powder with flower fragrance and preparation method of mixed grain powder |
| CN105077266A (en) * | 2015-10-09 | 2015-11-25 | 安徽燕之坊食品有限公司 | Buckwheat grain health care food and preparation method thereof |
| CN105166714A (en) * | 2015-10-16 | 2015-12-23 | 京津科技谷生物科技（天津）有限公司 | Purple sweet potato and cereal rice and preparation method thereof |
| CN110313783A (en) * | 2019-08-05 | 2019-10-11 | 李庆芳 | A kind of formula of edible suction tube and preparation method thereof |
| CN112450368A (en) * | 2020-11-26 | 2021-03-09 | 陈隆仁 | Preparation method of coarse grain composition |
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