CN103110066A - Method for making instant congee with cereals matched with starch beans - Google Patents
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Abstract
The invention discloses a method for making an instant congee with cereals matched with starch beans. The method comprises the following steps of pretreating the cereal powder and the starch bean powder, and performing extrusion forming primary alpha treatment, low-temperature drying and high-temperature secondary alpha treatment, thereby obtaining the instant congee with the cereals matched with the starch beans. The instant congee prepared by the method has the moisture content less than 10% and the alpha degree more than 95%. The making method provided by the invention is simple, convenient and feasible; the making process is high in continuity; the obtained instant congee with the cereals matched with the starch beans is good in rehydration effect, and can be rehydrated in 3-4 min through hot water brewing; therefore, the special nutrition and amino acid balance of the cereals and the starch beans are kept, and the instant congee has excellent taste and is convenient for consumers to eat; and the storage time of the product is prolonged.
Description
Technical field
The present invention relates to the processing method of the instant porridge of a kind of cereal and starchiness beans collocation.
Background technology
Cereal and starchiness beans exist the nutrition complement relation, and as the first limiting amino acids in cereal, content is less in cereal as lysine; Be rich in lysine in bean protein, but glutamic acid, methionine content are lower, are its limiting amino acids.If the proportioning of the science of employing is with cereal and bean food mixed edible, their limiting amino acids separately are just in time complementary, thereby greatly improved the physiological function of protein.
In addition, due to problems such as the processing that self exists in some cereal and starchiness beans are inconvenient, eating mouth feel is poor, storage period is short, restricting its development.For example the lipid material content in the starchiness beans is higher, and is easily oxidized.Also contain a lot of enzymes in cereal and starchiness beans, comprise peroxidase, polyphenol oxidase, amylase etc., the destruction to aleurone in process can cause forming some bad flavors, enzymatic browning and starch degradation etc.Cereal and starchiness bean products are a lot of in the market, but mostly are the paddy bean material of all kinds of packings, and the consumer exists edible inconvenient after purchase, just can have good to eat congee in long-time boiling after some beans and full cereal rice even need to soak.Therefore need badly on market and a kind ofly not only had cereal and the nutritional quality of the complementation of starchiness beans but also the congee series products of convenient instant as instant noodles.
Summary of the invention
The technical problem to be solved in the present invention is to provide the processing method of the instant porridge of a kind of cereal and the collocation of starchiness beans, the method had both kept the nutritional labeling of original cereal and starchiness beans, overcome again simultaneously the edible inconvenient shortcoming of cereal and starchiness beans, improved waiting time, instant.And, according to the difference of Amino acid and protein content in different cereal and beans, any one or various types of grain powder can be mixed with any one or multiple starchiness beans powder, reach the effect of paddy beans amino acid nutrient complementation.
For solving the problems of the technologies described above, the present invention includes following steps:
(1) pretreatment of raw material:, stir as raw material with grain dust and starchiness beans powder, and the moisture of regulating material is 16%-28%;
(2) αization of extrusion modling: material feeding is entered twin (double) screw extruder push the restructuring granulation, adopt the not expanded principle of extruding, temperature setting is set to 40 ℃～60 ℃, one-level spiral pushing district, 60 ℃～80 ℃, mixing of materials district, deuterostrophies pushes 80 ℃～120 ℃, district, 120 ℃～150 ℃, HTHP district, 90 ℃～100 ℃ of shear zones, cooling 70 ℃～90 ℃ of the nips that unload obtain graininess congee rice;
Material adds one-level spiral pushing district from feeder, mixes in the mixed zone, and secondary pushes to the HTHP district, and in HTHP district one time αization, the α degree is greater than 70%; The material of αization changes in the effect undertissue structure of shear zone high shear force, the macromolecular substances structural change, and amylopectin content reduces, and amylose content improves; Unload under nip condensed water and the acting in conjunction of vacuum outgas system cooling, low pressure is moulding, obtains graininess cereal and starchiness beans congee rice;
Wherein, the draw ratio of described twin (double) screw extruder is 20～32, is provided with the cooling nip that unloads at the extruder end, and normal pressure or vacuum outgas system are set; The draw ratio of common double screw extruder is 8～12 left and right, screw rod is relatively short, screw combinations is simple, material holdup time in extruder is shorter, be difficult to divide thinner functional areas, the present invention requires extruder length to diameter ratio between 20～32, will push section and be divided into one-level spiral pushing district, mixing of materials district, deuterostrophies and push district, HTHP district, shear zone and cooling six sections of nip that unload, and can make outward appearance, mouthfeel, quality, the nutrition of congee rice that huge variation occurs.Normal pressure or vacuum outgas systemic effect are unloading nip, extract at short notice the pressed gas in extrusion chamber, make material moulding fully, and guarantee the not expanded die head that passes through of material.
(3) low temperature drying: congee rice is carried out low temperature drying, and condition is 40～50 ℃, 10～15min;
(4) secondary αization: the congee rice after low temperature drying is carried out baking oven high temperature αization or microwave high-temperature αization, namely get the instant porridge of cereal and starchiness beans collocation;
Congee rice its moisture in secondary αization process significantly reduces, and the α degree significantly improves.Secondary αization forms gas with congee rice internal moisture at short notice and scatters and disappears, and has formed a large amount of gas passages and aperture in the internal structure of congee rice.These passages and aperture are laid a good foundation for moisture enters granule interior comprehensively in the process of instant porridge rehydration.Secondary αization process is the maturing process of cereal and starchiness beans, poor, the nondigestible and absorption due to a large amount of cellulose mouthfeels that contain in cereal and starchiness beans, in the high temperature process process, cellulose is baked crisp, has improved mouthfeel and has digested and assimilated characteristic.Secondary αization also changes internal structure moment of instant porridge in addition, has reduced the situation of bringing back to life after the instant porridge rehydration.
The instant porridge moisture of the cereal of the method preparation and the collocation of starchiness beans is below 10%, and the α degree is more than 95%.
Further, in step (4), the condition of described baking oven high temperature αization is 210～220 ℃, 1～2min.
Further, in step (4), described microwave high-temperature αization condition is 2.45GHz, 190 ℃～200 ℃, and 3～5min.
Further, in step (2), described extruding condition is motor speed 190～200r/min, die head place's cutting, and cutting knife speed is 2200～2800r/min.
Further, in step (3), described low temperature drying comprises vacuum drying, drying under reduced pressure, microwave drying, heated-air drying or fluidized bed drying.
Further, in step (1), grain dust and starchiness beans powder mix according to the 2:1 ratio;
Wherein, described grain dust comprises rice meal, coarse rice powder, wholemeal, pearling cone meal, buckwheat powder, sweet buckwheat powder, oatmeal, millet powder, corn flour, sorghum flour, Job's tears powder, highland barley flour or its combination; Described starchiness beans powder comprises peameal, broad bean powder, mung bean flour, lens powder, red bean powder, cowpea powder, kidney bean powder or its combination.
Further, in step (1), can add food ingredient, food additives or nutrition fortifier in material before stirring.
Further, described food ingredient comprises starch, wheat flour, Gluten or salt.
Further, described food additives comprise Artemisia Glue, konjac glucomannan, xanthans or monoglyceride.
Further, described nutrition fortifier comprises reinforcement amino acid, for example lysine or threonine; Trace element, for example zinc gluconate, calcium gluconae or ferrous gluconate; Or vitamin, for example vitamin B1, vitamin B2 or taurine.
The invention has the beneficial effects as follows: the present invention is the processing method of the instant porridge of a kind of cereal and the collocation of starchiness beans, be characterized in that processing method is simple, convenient, feasible, process serialization degree is high, production technology is all carried out under stable pollution-free condition, technological process is short, enter into the whole production time of finished product from raw material and be about 3～5min, energy consumption is relatively low.The invention solves cereal and starchiness beans because fiber, grease equal size are higher, exist difficult processing, eat the problems such as inconvenient, that shelf life is short, products taste is poor, and kept cereal and the distinctive nutrition of starchiness beans and amino acid balance.The present invention adopts secondary αization process technology, with extruding restructuring Mi Butong, the instant porridge rehydration effect of the cereal of producing and the collocation of starchiness beans is good, can be edible in 3～4min rehydration under brewed in hot water, and product appearance is smooth, free from admixture, glossy, profile is similar to the grain of rice, brews that rear mouthfeel is soft, glutinous cunning, good to eat approximate pressure cooker cook gruel.
The specific embodiment
Embodiment 1
The processing method of the instant porridge of a kind of cereal and the collocation of starchiness beans comprises the following steps:
(1) will be crushed to 60 purpose coarse rice powders and mung bean flour and mix according to the 2:1 ratio, and stir, water is regulated and made material moisture is 23%;
(2) material feeding being entered draw ratio is in 24 twin (double) screw extruder, adopt the not expanded principle restructuring of extruding granulation, it is motor speed 190r/min that extruding condition is set, and temperature is 60 ℃, one-level spiral pushing district, 60 ℃, mixing of materials district, deuterostrophies pushes 120 ℃, district, 150 ℃, HTHP district, 90 ℃ of shear zones, cooling 70 ℃ of the nips that unload, the cutting of die head place, cutting knife speed is 2500r/min, preparation has the congee rice of rice kernel shape;
(3) congee rice is carried out the fluid bed low temperature drying, condition is 50 ℃, 15min;
(4) the congee rice after low temperature drying is put into 220 ℃, baking oven, keep 2min, carry out secondary αization, and get final product;
The instant porridge moisture of the cereal for preparing by the method and the collocation of starchiness beans is that 9%, α degree is 98%.
Embodiment 2
The processing method of the instant porridge of a kind of cereal and the collocation of starchiness beans comprises the following steps:
(1) will be crushed to 80 purpose coarse rice powders, pearling cone meal, buckwheat powder, oatmeal, millet powder, six kinds of grain dust mixed in equal amounts of Job's tears powder, to be crushed to 80 purpose peameals, broad bean powder, mung bean flour, four kinds of starchiness beans powder mixed in equal amounts of lens powder, grain dust and starchiness beans powder mix according to the 2:1 ratio, stir, it is 26% that water is regulated water content;
(2) material feeding being entered draw ratio is 20 twin (double) screw extruders, adopt the not expanded principle restructuring of extruding granulation, it is motor speed 190r/min that extruding condition is set, temperature is 55 ℃, one-level spiral pushing district, 60 ℃, mixing of materials district, and deuterostrophies pushes 120 ℃, district, 150 ℃, HTHP district, 90 ℃ of shear zones, cooling 75 ℃ of the nips that unload, preparation has the congee rice of rice kernel shape;
(3) congee rice is carried out low temperature drying through air dry oven, condition is 50 ℃, 15min;
(4) the congee rice after low temperature drying is carried out microwave high-temperature secondary αization, condition is 2.45GHz, 200 ℃, and 3min, and get final product;
The instant porridge moisture of the cereal for preparing by the method and the collocation of starchiness beans is that 9%, α degree is 96%.
Embodiment 3
The processing method of the instant porridge of a kind of cereal and the collocation of starchiness beans comprises the following steps:
(1) 80 purpose buckwheat powders and peameal are mixed according to the 2:1 ratio, stir, it is 26% that water is regulated water content;
(2) material feeding being entered draw ratio is 32 twin (double) screw extruder, adopt the not expanded principle restructuring of extruding granulation, it is motor speed 200r/min that extruding condition is set, temperature is 50 ℃, one-level spiral pushing district, 60 ℃, mixing of materials district, and deuterostrophies pushes 120 ℃, district, 150 ℃, HTHP district, 70 ℃ of nips are unloaded in 90 ℃ of shear zones, and preparation has the congee rice of rice kernel shape;
(3) congee rice is carried out the fluid bed low temperature drying, condition is 50 ℃, 15min;
(4) the congee rice after low temperature drying is put into 220 ℃, baking oven, keep 2min, carry out secondary αization, and get final product;
The instant porridge moisture of the cereal for preparing by the method and the collocation of starchiness beans is that 9%, α degree is 98%.
Embodiment 4
The processing method of the instant porridge of a kind of cereal and the collocation of starchiness beans comprises the following steps:
(1) will be crushed to 60 purpose coarse rice powders and mung bean flour and mix according to the 2:1 ratio, and stir, water is regulated and made material moisture is 16%;
(2) material feeding being entered draw ratio is in 20 twin (double) screw extruder, adopt the not expanded principle restructuring of extruding granulation, it is motor speed 190r/min that extruding condition is set, and temperature is 40 ℃, one-level spiral pushing district, 60 ℃, mixing of materials district, deuterostrophies pushes 80 ℃, district, 120 ℃, HTHP district, 90 ℃ of shear zones, cooling 70 ℃ of the nips that unload, the cutting of die head place, cutting knife speed is 2200r/min, preparation has the congee rice of rice kernel shape;
(3) congee rice is carried out the fluid bed low temperature drying, condition is 40 ℃, 10min;
(4) the congee rice after low temperature drying is carried out microwave high-temperature secondary αization, condition is 2.45GHz, 190 ℃, and 5min, and get final product;
The instant porridge moisture of the cereal for preparing by the method and the collocation of starchiness beans is that 10%, α degree is 96%.
Embodiment 5
The processing method of the instant porridge of a kind of cereal and the collocation of starchiness beans comprises the following steps:
(1) will be crushed to 60 purpose coarse rice powders and lens powder and mix according to the 2:1 ratio, and stir, water is regulated and made material moisture is 28%;
(2) material feeding being entered draw ratio is in 32 twin (double) screw extruder, adopt the not expanded principle restructuring of extruding granulation, it is motor speed 200r/min that extruding condition is set, and temperature is 60 ℃, one-level spiral pushing district, 80 ℃, mixing of materials district, deuterostrophies pushes 120 ℃, district, 150 ℃, HTHP district, 100 ℃ of shear zones, cooling 90 ℃ of the nips that unload, the cutting of die head place, cutting knife speed is 2800r/min, preparation has the congee rice of rice kernel shape;
(3) congee rice is carried out the fluid bed low temperature drying, condition is 40 ℃, 15min;
(4) the congee rice after low temperature drying is put into 210 ℃, baking oven, keep 1min, carry out secondary αization, and get final product;
The instant porridge moisture of the cereal for preparing by the method and the collocation of starchiness beans is that 9%, α degree is 95%.
Comparative Examples 1
The processing method of the instant porridge of a kind of cereal and the collocation of starchiness beans comprises the following steps:
(1) will be crushed to 60 purpose coarse rice powders and mung bean flour and mix according to the 2:1 ratio, and stir, water is regulated and made material moisture is 23%;
(2) material feeding being entered draw ratio is in 24 twin (double) screw extruder, adopt the not expanded principle restructuring of extruding granulation, it is motor speed 190r/min that extruding condition is set, and temperature is 60 ℃, one-level spiral pushing district, 60 ℃, mixing of materials district, deuterostrophies pushes 120 ℃, district, 150 ℃, HTHP district, 90 ℃ of shear zones, cooling 70 ℃ of the nips that unload, the cutting of die head place, cutting knife speed is 2500r/min, preparation has the congee rice of rice kernel shape;
(3) congee rice is carried out the fluid bed low temperature drying, condition is 50 ℃, and 15min makes instant porridge;
The instant porridge moisture of the cereal of the method preparation and the collocation of starchiness beans is that 14%, α degree is 71%.
The instant porridge of the cereal of this convenience preparation and the collocation of starchiness beans can not reach edible effect by brewed in hot water, and needing to boil 8min in the boiling water pot can eat.
Comparative Examples 2
The processing method of the instant porridge of a kind of cereal and the collocation of starchiness beans comprises the following steps:
(1) will be crushed to 60 purpose coarse rice powders and mung bean flour and mix according to the 2:1 ratio, and stir, water is regulated and made material moisture is 23%;
(2) material feeding being entered draw ratio is in 24 twin (double) screw extruder, it is motor speed 190r/min that extruding condition is set, and temperature is 60 ℃, one-level spiral pushing district, 60 ℃, mixing of materials district, deuterostrophies pushes 120 ℃, district, 150 ℃, HTHP district, 90 ℃ of shear zones, the 6th 70 ℃, district, the cutting of die head place, cutting knife speed is 2500r/min, not by water cooling and normal pressure or vacuum outgas, revolves the congee rice that obtains to have rice kernel shape after the cutter rotary-cut;
(3) congee rice is carried out the fluid bed low temperature drying, condition is 50 ℃, 15min;
(4) the congee rice after low temperature drying is put into 220 ℃, baking oven, keep 2min, carry out secondary αization, and get final product;
The instant porridge moisture of the cereal of the method preparation and the collocation of starchiness beans is that 8%, α degree is 100%.
The cereal of the method preparation is expanded spheric granules with the instant porridge that the starchiness beans is arranged in pairs or groups, and differs greatly with rice kernel shape, and after brewing, particle floats on the hot water upper strata, is difficult to form uniform congee series products.
Claims (10)
1. the processing method of the instant porridge of a cereal and starchiness beans collocation, is characterized in that, comprises the following steps:
(1) pretreatment of raw material:, stir as raw material with grain dust and starchiness beans powder, and the moisture of regulating material is 16%-28%;
(2) αization of extrusion modling: material feeding is entered twin (double) screw extruder push the restructuring granulation, adopt the not expanded principle of extruding, temperature setting is set to 40 ℃～60 ℃, one-level spiral pushing district, 60 ℃～80 ℃, mixing of materials district, deuterostrophies pushes 80 ℃～120 ℃, district, 120 ℃～150 ℃, HTHP district, 90 ℃～100 ℃ of shear zones, cooling 70 ℃～90 ℃ of the nips that unload obtain graininess congee rice;
Wherein, the draw ratio of described twin (double) screw extruder is 20～32, is provided with the cooling nip that unloads at the extruder end, and normal pressure or vacuum outgas system are set;
(3) low temperature drying: congee rice is carried out low temperature drying, and condition is 40 ℃～50 ℃, 10～15min;
(4) high temperature secondary αization: the product after low temperature drying is carried out baking oven high temperature αization or microwave high-temperature αization, and get final product;
The instant porridge moisture of the cereal of the method preparation and the collocation of starchiness beans is below 10%, and the α degree is more than 95%.
2. the processing method of the instant porridge of a kind of cereal according to claim 1 and starchiness beans collocation, is characterized in that, in step (4), the condition of described baking oven high temperature αization is 210 ℃～220 ℃, 1～2min.
3. the processing method of the instant porridge of a kind of cereal according to claim 1 and starchiness beans collocation, is characterized in that, in step (4), described microwave high-temperature αization condition is 2.45GHz, 190 ℃～200 ℃, and 3～5min.
4. the processing method of instant porridge of a kind of cereal according to claim 1 and starchiness beans collocation, it is characterized in that, in step (2), described extruding condition is motor speed 190～200r/min, the cutting of die head place, cutting knife speed is 2200～2800r/min.
5. the processing method of the instant porridge of a kind of cereal according to claim 1 and starchiness beans collocation, is characterized in that, in step (3), described low temperature drying comprises vacuum drying, drying under reduced pressure, microwave drying, heated-air drying or fluidized bed drying.
6. the processing method of the instant porridge of a kind of cereal according to claim 1 and starchiness beans collocation, is characterized in that, in step (1), grain dust and starchiness beans powder mix according to the 2:1 ratio;
Wherein, described grain dust comprises rice meal, coarse rice powder, wholemeal, pearling cone meal, buckwheat powder, sweet buckwheat powder, oatmeal, millet powder, corn flour, sorghum flour, Job's tears powder, highland barley flour or its combination; Described starchiness beans powder comprises peameal, broad bean powder, mung bean flour, lens powder, red bean powder, cowpea powder, kidney bean powder or its combination.
7. the processing method of the instant porridge of a kind of cereal according to claim 1 and starchiness beans collocation, is characterized in that, in step (1), can add food ingredient, food additives or nutrition fortifier in material before stirring.
8. the processing method of the instant porridge of a kind of cereal according to claim 7 and starchiness beans collocation, is characterized in that, described food ingredient comprises starch, wheat flour, Gluten or salt.
9. the processing method of the instant porridge of a kind of cereal according to claim 7 and starchiness beans collocation, is characterized in that, described food additives comprise Artemisia Glue, konjac glucomannan, xanthans or monoglyceride.
10. the processing method of the instant porridge of a kind of cereal according to claim 7 and starchiness beans collocation, is characterized in that, described nutrition fortifier comprises strengthens amino acid, trace element or vitamin.
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