CN102960630A

CN102960630A - Method for preparing nutrient grain breakfast with high crispness in hot milk

Info

Publication number: CN102960630A
Application number: CN201210499653XA
Authority: CN
Inventors: 张晖; 张才科; 齐希光; 钱海峰; 王立
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2012-11-30
Filing date: 2012-11-30
Publication date: 2013-03-13
Anticipated expiration: 2032-11-30
Also published as: CN102960630B

Abstract

The invention provides a method for preparing nutrient grain breakfast with high crispness in hot milk. The nutrient grain breakfast is rich in nutrition and tastes crisp. The nutrient grain breakfast is formed by mixing corns, wheat, oat, jumble beads, apple pomace and whole grains, so the product is comprehensive and balanced in nutrition; the apple pomace is rich in dietary fiber and vitamins; waste is used; and the nutrient grain breakfast is good for the heath. By superfine grinding smashing and a dual-screw extrusion swelling technology, the product tastes fine and smooth and is easy to absorb. In consideration of a dietary habit of the Chinese who get used to eat hot food and hot beverage; and in the market at present, most grain breakfast foods are designed for cold milk and are quickly softened in the hot milk and lose the crispness. Micro air holes are formed in the product due to the addition of egg shell powder or shell powder; the structure is uniform and fine; cream and diacetyl tartaric acid monoglyceride can form a layer of hydrophobic oil film outside starch and protein molecules to stop water absorption; the water absorption index of a final product can be greatly reduced; and in the hot milk (with the temperature of 50 to 60 DEG C), the nutrient grain breakfast can keep the original shape and relatively high crispness for a long time. The method is scientific and rational in design and has important significance for comprehensive development and utilization of grains.

Description

A kind of nutrient grain breakfast preparation method who in warm milk, has good guarantor's fragility

Technical field: the present invention relates to a kind of preparation method who in warm milk, has the breakfast cereal of good guarantor's fragility, belong to cereal deep processing field.

Background technology:

Breakfast cereal is the breakfast food that processes take various cereal as primary raw material, yet merely take cereal as raw material, nutritional labeling is comprehensive not, and simultaneously a large amount of crude fibres cause not good its nutrient absorption that also is unfavorable for of its mouthfeel; Pomace is comprised of pericarp, fruit stone and remaining pulp, contains the multiple nutrients materials such as soluble sugar, vitamin, mineral matter, cellulose, and except small part was used as feed, most of refuse of regarding was abandoned, and causes the significant wastage of resource.

Breakfast cereal in the market mostly is the ready-to-eat cereal breakfast food, usually need in milk, to soak a period of time, excessively expanded such as fruit product, will cause the product deliquescing that absorbs water rapidly, do not get consumer reception, the eating habit of China's tradition " heat food hot drink " is had higher requirement to guarantor's fragility of breakfast cereal in addition.

The present invention is with corn, wheat, oat is primary raw material, composite red bean, pomace, and interpolation egg-shell meal/oyster shell whiting, cream, the diacetyl tartarate monoglyceride, it is nutritious to utilize the twin-screw extruding and puffing technology to produce, the mouthfeel delicious and crisp, the breakfast cereal product that can in warm milk (50-60 ℃), have good guarantor's fragility, simultaneously with the composite beans of cereal, fruit, make nutrition more comprehensive, local flavor is more tempting, five cereals and dried pomace become finer and smoother after ultramicro grinding, not only improved mouthfeel, the nutriment that is wrapped up by dietary fiber is released, be easy to absorb.

The content of calcium carbonate is good calcium source additive up to 95% after certain processing in egg-shell meal or the oyster shell whiting, can serve as nuclei of bubbles in extrusion process, makes interiors of products form the pore of small densification; The main component of cream is fat, in extrusion process can with starch and Protein formation compound, intercept water absorbing capacity.The diacetyl tartarate monoglyceride can be combined with amylose in hydrophobic mode, forms stable strong compound, and forms compound by hydrogen bond and amylopectin, so that the water absorbing capacity of final products descends greatly, has improved guarantor's fragility like this.

The breakfast cereal product that the present invention produces is nutritious, with low cost, and guarantor's fragility is good, is worthy to be popularized.

Summary of the invention:

The object of the present invention is to provide a kind of nutritiously, the mouthfeel delicious and crisp has the preparation method of the breakfast cereal of good guarantor's fragility in warm milk.

Concrete technology is as follows:

(1) raw material and batching: the percentage by weight of each component is corn 30-40%, wheat 20-30%, oat 10-20%, red bean 10-20%, pomace 5-10%

(2) auxiliary material: white granulated sugar 2-5%, cream 3-8%, egg-shell meal/oyster shell whiting 2-8%, diacetyl tartarate monoglyceride 2-5 ‰.

(3) pulverize: cereal materials measures respectively, after the coarse crushing again through ultramicro grinding 3 minutes.

(4) mix modified: the cereal that will crush respectively in (3) in mixer, in the adding of the ratio in (2) auxiliary materials and mixing, is then nursed one's health moisture content of material to 20-25% in the ratio in (1) simultaneously.

(5) extrusion: adopt the twin-screw extruding and puffing technology to carry out extrusion (3) modified good material, its technological parameter is: I district temperature 70-80 ℃, and II district temperature 90-100 ℃, III district temperature 110-120 ℃, 130-180 ℃ of IV temperature, screw speed 100-200 rev/min.

(6) excision forming: material is extruded from the nib of extruder end behind extrusion, is close to the rotary cutter of nib by control, and product is cut into sizable spherical breakfast cereal particle.

(7) drying process: the breakfast cereal particle of moulding packing behind 100-120 ℃ of lower oven dry 20-30min is finished product.

The advantage of the inventive method:

1. five cereals and pomace are composite, and not only mouthfeel delicious and crisp, comprehensive nutrition enrich, and have realized simultaneously the comprehensive utilization of resource.

2. ultramicro grinding after the coarse crushing, so that raw material granularity is more tiny, fiber is fully broken, improves mouthfeel, is easy to absorb.

3. by the adjusting process parameter, so that the product puffed degree is moderate, chewiness is good.

4. by adding egg-shell meal or oyster shell whiting, cream, diacetyl tartarate monoglyceride, so that the product aromatic flavour, even structure is fine and close, and pore is fine and closely woven, and injectivity index descends greatly, protects fragility and greatly improves.

5. the discarded object that uses food industry to produce, with low cost, protected environment.

Description of drawings: accompanying drawing is the production procedure schematic diagram of breakfast cereal.

The specific embodiment:

Embodiment 1

Get corn 400g, wheat 300g, oat 200g, red bean 100g, dried pomace 60g, ultra micro is 3 minutes after the coarse crushing, the raw meal that ultramicro grinding is good is put into the homogenizer mixing, add simultaneously white granulated sugar 30g, cream 40g, egg-shell meal/oyster shell whiting 40g, diacetyl tartarate monoglyceride 2.5g, regulate moisture to 23% and continue to mix.Conditioned raw material joined carry out extrusion in the twin-screw extruder, extruding condition is: 75 ℃ of I district temperature, 95 ℃ of II district temperature, 115 ℃ of III district temperature, 155 ℃ of IV temperature.130 rev/mins of screw speeds.With 110 ℃ of lower oven dry 20min of spherical breakfast cereal particle of extrusion, packing was final products after taking-up was cooled to room temperature.

Embodiment 2

Get corn 350kg, wheat 250kg, oat 120kg, red bean 100kg, dried pomace 80kg, ultra micro is 3 minutes after the coarse crushing, the raw meal that ultramicro grinding is good is put into the homogenizer mixing, add simultaneously white granulated sugar 25kg, cream 50kg, egg-shell meal/oyster shell whiting 50kg, diacetyl tartarate monoglyceride 3kg, regulate moisture to 23% and continue to mix.Conditioned raw material joined carry out extrusion in the twin-screw extruder, extruding condition is: 75 ℃ of I district temperature, 95 ℃ of II district temperature, 115 ℃ of III district temperature, 155 ℃ of IV temperature.130 rev/mins of screw speeds.

With 120 ℃ of lower oven dry 15min of spherical breakfast cereal particle of extrusion, packing was final products after taking-up was cooled to room temperature.

Claims

1. nutrient grain breakfast preparation method who in warm milk, has good guarantor's fragility, the super Crushing of Ultrafine that carries out again after it is characterized in that corn, wheat, oat, red bean, pomace pulverized respectively, then composite according to a certain percentage with egg-shell meal/oyster shell whiting, diacetyl tartarate monoglyceride, white sugar and cream, regulate moisture extrusion, cutting forming, finally by being a kind of nutrient grain breakfast that has good guarantor's fragility in warm milk behind the dry packing, concrete technology is as follows:

(1) raw material and batching: the percentage by weight of each component is corn 30-40%, wheat 20-30%, oat 10-20%, red bean 10-20%, pomace 5-10%;

(2) auxiliary material: white granulated sugar 2-5%, cream 3-8%, egg-shell meal/oyster shell whiting 2-8%, diacetyl tartarate monoglyceride 2-5 ‰;

(3) pulverize: cereal materials measures respectively, after the coarse crushing again through ultramicro grinding 3 minutes;

(4) mix modified: the cereal that will crush respectively in (3) in mixer, in the adding of the ratio in (2) auxiliary materials and mixing, is then nursed one's health moisture content of material to 20-25% in the ratio in (1) simultaneously;

(5) extrusion: adopt the twin-screw extruding and puffing technology to carry out extrusion (3) modified good material, its technological parameter is: I district temperature 70-80 ℃, and II district temperature 90-100 ℃, III district temperature 110-120 ℃, 130-180 ℃ of IV temperature, screw speed 100-200 rev/min;

(6) excision forming: material is extruded from the nib of extruder end behind extrusion, is close to the rotary cutter of nib by control, and product is cut into sizable spherical breakfast cereal particle;

2. production method according to claim 1 is characterized in that having used ultramicro grinding after the coarse crushing, makes the easier absorption of product, and mouthfeel is better.

3. production method according to claim 1 is characterized in that having added egg-shell meal/oyster shell whiting, so that the interiors of products pore is small, even compact is difficult for suction.

4. production method according to claim 1 is characterized in that having added cream and diacetyl tartarate monoglyceride, can improve guarantor's fragility of product.