CN102960630B - Method for preparing nutrient grain breakfast with high crispness in hot milk - Google Patents
Method for preparing nutrient grain breakfast with high crispness in hot milk Download PDFInfo
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- CN102960630B CN102960630B CN201210499653.XA CN201210499653A CN102960630B CN 102960630 B CN102960630 B CN 102960630B CN 201210499653 A CN201210499653 A CN 201210499653A CN 102960630 B CN102960630 B CN 102960630B
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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
Technical field: the present invention relates to a kind of preparation method of the breakfast cereal in warm milk with good guarantor's fragility, belong to cereal deep processing field.
Background technology:
Breakfast cereal is the breakfast food processing take various cereal as primary raw material, but 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 is also unfavorable for of its mouthfeel; Pomace is made up of pericarp, fruit stone and remaining pulp, contains the multiple nutrients materials such as soluble sugar, vitamin, mineral matter, cellulose, and except small part is as feed, most of refuse of regarding is abandoned, and causes the significant wastage of resource.
Breakfast cereal mostly in the market is ready-to-eat cereal breakfast food, conventionally need in milk, soak a period of time, as excessively expanded in 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 ", has 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 add egg-shell meal/oyster shell whiting, cream, diacetyl tartarate monoglyceride, utilize twin-screw extruding and puffing technology to produce nutritious, mouthfeel delicious and crisp, can in warm milk (50-60 ℃), there is the breakfast cereal product of good guarantor's fragility, simultaneously with the composite beans of cereal, fruit, make nutrition more comprehensive, local flavor is more tempting, five cereals and dry pomace become finer and smoother after ultramicro grinding, not only improve mouthfeel, also make the nutriment being wrapped up by dietary fiber be released, be easy to absorb.
In egg-shell meal or oyster shell whiting, the content of calcium carbonate, up to 95%, is good calcium source additive after certain processing, in extrusion process, can serve as nuclei of bubbles, makes interiors of products form the pore of small densification; Milk main body of oil be fat, in extrusion process can with starch and Protein formation compound, intercept water absorbing capacity.Diacetyl tartarate monoglyceride can be combined with amylose in hydrophobic mode, forms stable strong compound, and forms compound by hydrogen bond and amylopectin, makes like this water absorbing capacity of final products greatly decline, and has improved guarantor's fragility.
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, 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 coarse crushing again through ultramicro grinding 3 minutes.
(4) mix modified: by the cereal crushing respectively in (3) in the ratio in (1) in mixer, add auxiliary materials and mixing in the ratio in (2) simultaneously, then nurse one's health moisture content of material to 20-25%.
(5) extrusion: adopt twin-screw extruding and puffing technology to carry out extrusion modified to (3) good material, its technological parameter is: I district temperature 70-80 ℃, II district temperature 90-100 ℃, III district temperature 110-120 ℃, IV temperature 130-180 ℃, screw speed 100-200 rev/min.
(6) excision forming: material is extruded from the nib of extruder end after extrusion, is close to the rotary cutter of nib by control, product is cut into sizable spherical breakfast cereal particle.
(7) drying process: after the breakfast cereal particle of moulding is dried 20-30min at 100-120 ℃, packing 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 the comprehensive utilization of resource simultaneously.
2. ultramicro grinding after coarse crushing, makes raw material granularity more tiny, and fiber is fully broken, improves mouthfeel, is easy to absorb.
3. by adjusting process parameter, make product puffed degree moderate, chewiness is good.
4. by adding egg-shell meal or oyster shell whiting, cream, diacetyl tartarate monoglyceride, make product aromatic flavour, even structure densification, pore is fine and closely woven, and injectivity index declines greatly, protects fragility and greatly improves.
5. the discarded object that uses food industry to produce, with low cost, protect environment.
Accompanying drawing explanation: the production procedure schematic diagram that accompanying drawing is breakfast cereal.
The specific embodiment:
Embodiment 1
Get corn 400g, wheat 300g, oat 200g, red bean 100g, dry pomace 60g, ultra micro 3 minutes after coarse crushing, the good raw meal of ultramicro grinding is put into homogenizer to be mixed, add white granulated sugar 30g, cream 40g, egg-shell meal/oyster shell whiting 40g, diacetyl tartarate monoglyceride 2.5g simultaneously, regulate moisture to 23% to continue to be uniformly mixed.Conditioned raw material is joined in twin-screw extruder and carries out extrusion, and extruding condition is: 75 ℃ of I district temperature, 95 ℃ of II district temperature, 115 ℃ of III district temperature, 155 ℃ of IV temperature.130 revs/min of screw speeds.Dry 20min by 110 ℃ of the spherical breakfast cereal particles of extrusion, take out be cooled to room temperature after packing be final products.
Embodiment 2
Get corn 350kg, wheat 250kg, oat 120kg, red bean 100kg, dry pomace 80kg, ultra micro 3 minutes after coarse crushing, the good raw meal of ultramicro grinding is put into homogenizer to be mixed, add white granulated sugar 25kg, cream 50kg, egg-shell meal/oyster shell whiting 50kg, diacetyl tartarate monoglyceride 3kg simultaneously, regulate moisture to 23% to continue to be uniformly mixed.Conditioned raw material is joined in twin-screw extruder and carries out extrusion, and extruding condition is: 75 ℃ of I district temperature, 95 ℃ of II district temperature, 115 ℃ of III district temperature, 155 ℃ of IV temperature.130 revs/min of screw speeds.
Dry 15min by 120 ℃ of the spherical breakfast cereal particles of extrusion, take out be cooled to room temperature after packing be final products.
Claims (1)
1. one kind has nutrient grain breakfast preparation method of good guarantor's fragility in warm milk, after it is characterized in that corn, wheat, oat, red bean, pomace to pulverize respectively, carry out again ultramicro grinding, then composite according to a certain percentage with egg-shell meal/oyster shell whiting, diacetyl tartarate monoglyceride, white granulated sugar and cream, regulate moisture extrusion, cutting forming, finally by being a kind of nutrient grain breakfast in warm milk with good guarantor's fragility after 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 coarse crushing again through ultramicro grinding 3 minutes;
(4) mix modified: by the cereal crushing respectively in (3) in the ratio in (1) in mixer, add auxiliary materials and mixing in the ratio in (2) simultaneously, then nurse one's health moisture content of material to 20-25%;
(5) extrusion: adopt twin-screw extruding and puffing technology to carry out extrusion modified good material in (4), its technological parameter is: I district temperature 70-80 ℃, II district temperature 90-100 ℃, III district temperature 110-120 ℃, IV temperature 130-180 ℃, screw speed 100-200 rev/min;
(6) excision forming: material is extruded from the nib of extruder end after extrusion, is close to the rotary cutter of nib by control, product is cut into sizable spherical breakfast cereal particle;
(7) drying process: after the breakfast cereal particle of moulding is dried 20-30min at 100-120 ℃, packing is finished product.
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| CN201210499653.XA CN102960630B (en) | 2012-11-30 | 2012-11-30 | Method for preparing nutrient grain breakfast with high crispness in hot milk |
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| CN201210499653.XA CN102960630B (en) | 2012-11-30 | 2012-11-30 | Method for preparing nutrient grain breakfast with high crispness in hot milk |
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| CN102960630B true CN102960630B (en) | 2014-07-09 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783409A (en) * | 2014-01-22 | 2014-05-14 | 安徽燕之坊食品有限公司 | Grain breakfast and preparation method thereof |
| CN105495354A (en) * | 2015-12-02 | 2016-04-20 | 郑州荣利达生物科技有限公司 | Fried and puffed food and preparation method thereof |
| CN105454623A (en) * | 2016-01-20 | 2016-04-06 | 山东禹王生态食业有限公司 | High-protein particles and preparation method thereof |
| CN105520059A (en) * | 2016-02-16 | 2016-04-27 | 郑州荣利达生物科技有限公司 | Fruit and vegetable containing grain composition and preparation method thereof |
| GB2548842B (en) * | 2016-03-29 | 2020-06-24 | Frito Lay Trading Co Gmbh | Snack food and manufacture thereof |
| CN108464441A (en) * | 2018-01-31 | 2018-08-31 | 上海概杰科技发展有限公司 | A kind of dilated food and preparation method thereof rich in Omega-3 |
| CN108813364A (en) * | 2018-05-25 | 2018-11-16 | 厦门市诚安毅科技有限公司 | A kind of formula and preparation method of compound five cereals oatmeal |
| CN114766532A (en) * | 2022-03-18 | 2022-07-22 | 上海来伊份股份有限公司 | Cereal ball with high crispness in hot milk and preparation method thereof |
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| EP1065944A1 (en) * | 1998-04-02 | 2001-01-10 | The Procter & Gamble Company | Dough compositions for making half-products and farinaceous snacks produced therefrom |
| CN100998386A (en) * | 2006-12-27 | 2007-07-18 | 江南大学 | Method for producing breakfast food of slice shaped grain with excellent crisp property |
| CN101965955A (en) * | 2010-10-27 | 2011-02-09 | 江南大学 | Compound nutrient grain food of beans and grains for breakfast and preparation method thereof |
| CN102630867A (en) * | 2012-05-15 | 2012-08-15 | 安徽燕之坊食品有限公司 | Extrusion processing method of nutritious breakfast cereals |
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2012
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1065944A1 (en) * | 1998-04-02 | 2001-01-10 | The Procter & Gamble Company | Dough compositions for making half-products and farinaceous snacks produced therefrom |
| CN100998386A (en) * | 2006-12-27 | 2007-07-18 | 江南大学 | Method for producing breakfast food of slice shaped grain with excellent crisp property |
| CN101965955A (en) * | 2010-10-27 | 2011-02-09 | 江南大学 | Compound nutrient grain food of beans and grains for breakfast and preparation method thereof |
| CN102630867A (en) * | 2012-05-15 | 2012-08-15 | 安徽燕之坊食品有限公司 | Extrusion processing method of nutritious breakfast cereals |
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| Title |
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| 应用均匀设计和响应面分析优化谷物早餐的挤压工艺;王亮等;《食品与生物技术学报》;20070131;第26卷(第01期);10-15 * |
| 文新华等.营养谷物早餐食品的挤压工艺研究.《食品与机械》.2004,第20卷(第04期),6-8. |
| 王亮等.应用均匀设计和响应面分析优化谷物早餐的挤压工艺.《食品与生物技术学报》.2007,第26卷(第01期),10-15. |
| 营养谷物早餐食品的挤压工艺研究;文新华等;《食品与机械》;20040831;第20卷(第04期);6-8 * |
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Address after: 214000 Jiangsu city of Wuxi Province District Liangxi No. 898 South Road 7 layer beam Creek area of food science and Technology Park Patentee after: Jiangnan University Address before: 1800 No. 214122 Jiangsu city of Wuxi Province Li Lake Avenue Patentee before: Jiangnan University |