CN103300294B - Highland barley and pea nutrition powder and preparation method thereof - Google Patents
Highland barley and pea nutrition powder and preparation method thereof Download PDFInfo
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- CN103300294B CN103300294B CN201310256740.7A CN201310256740A CN103300294B CN 103300294 B CN103300294 B CN 103300294B CN 201310256740 A CN201310256740 A CN 201310256740A CN 103300294 B CN103300294 B CN 103300294B
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Abstract
The invention relates to highland barley and pea nutrition powder. The highland barley and pea nutrition powder comprises three types of products: an original taste type product, a sweet sugar-containing type product and a sweet sugar-free type product. The formulas are respectively as follows: (1) the original taste type product comprises 28-34 parts of puffed highland barley, 26-32 parts of fried peas, 10-16 parts of puffed brown rice, 1-3 parts of fried soybeans, 1-3 parts of fried white sesame seeds and 21-28 parts of maltodextrin; (2) the sweet sugar-containing type product comprises 28-34 parts of puffed highland barley, 26-32 parts of fried peas, 10-16 parts of puffed brown rice, 1-3 parts of fried soybeans, 1-3 parts of fried white sesame seeds, 2-4 parts of maltodextrin and 20-24 parts of white granulated sugar or brown granulated sugar; and (3) the sweet sugar-free type product comprises 28-34 parts of puffed highland barley, 26-32 parts of fried peas, 10-16 parts of puffed brown rice, 1-3 parts of fried soybeans, 1-3 parts of fried white sesame seeds, 21-28 parts of the maltodextrin, 0.04-0.10 part of a sweetening agent; and the parts are mass parts. A preparation method of the nutrition powder mainly comprises the steps of curing materials, crushing and mixing.
Description
Technical field
The invention belongs to the class instant food field that reconstitutes, particularly a kind of highland barley pea nutrient powder and preparation method thereof.
Background technology
Highland barley claims again hull-less barley, highland barley or rice wheat, belong to grass, it is the mutation of barley, mainly be grown in the extremely frigid zones such as Tibet, Qinghai, Szechwan Ganzi and the Aba of China and Gannan, Gansu, growth period is short, output is high, is a kind of free of contamination green food, occupies very consequence as staple food in the highland barley place of production resident's of Tibetan daily life.Highland barley contains multiple nutrients and physiologically active ingredient, has very high nutritive value and outstanding health-care effect.According to one's analysis, carbohydrate containing 75 g, protein 8.1 g, fatty 1.5 g, insoluble fibre 1.8 g, Cobastab in every 100 g highland barleys
10.34 mg, Cobastab
20.11 mg, niacin 6.7 mg, vitamin E 0.96 mg, calcium 118 mg, potassium 644 mg, magnesium 65 mg, iron 40.7 mg, zinc 2.38 mg, selenium 4.60 mg, wherein the content of potassium and iron ranks first in cereal.In addition, highland barley is rich in beta glucan, and its content is up to 3.66% ~ 8.62%, and this material is the main function factor of highland barley, has hypoglycemic, reducing blood lipid, antitumor and strengthen the effects such as body immunity.According to < < Bencao Shiyi > >, record, highland barley can descend gas wide in, strong lean power, clearing damp, sweating, antidiarrheal.Often edible highland barley can not only be supplemented the essential various nutrients of health, and can protect enteron aisle and cardiovascular and cerebrovascular, the multiple chronic diseases such as prevention diabetes, coronary heart disease and hypertension.Therefore, highland barley has great value of exploiting and utilizing.Yet be subject to the restriction of the factors such as highland barley coarse mouthfeel, amylopectin content are high, mucedin shortage, poor processability, on domestic market, highland barley deep processed product is less, except the products such as the ripe powder of highland barley, barley wine, highland barley saqima and highland barley biscuit, there is not yet the highland barley food that facilitates of other type.Along with the enhancing of the raising of people's living standard, the quickening of rhythm of life and health care consciousness, the demand of the highland barley product of, instant outstanding to good mouthfeel, nutritious, health care will grow with each passing day.
Application number is that the Chinese patent of CN201010161860.5 discloses a kind of barley nutritional powder and processing method thereof.It is primary raw material that this nutrient powder be take 200 ~ 800 object highland barley flours, is equipped with 70 ~ 120 object wheat flours, oatmeal, buckwheat, lotus root starch, kernel powder, groundnut kernel powder, fern fiber crops powder, white sesameseed, through mixing, slaking, packing and product.Although the supplementary product kind that this product is selected is more, this nutrition that can improve to a certain extent product forms, but in the auxiliary material of selecting, be not all rich in good protein and functional oligose, therefore the protein nutritive value of product is lower, improve Intestinal flora effect not obvious.Moreover, described processing method adopts the infrared ray mode of curing, under the condition of 110 ° of C ~ 140 ° C, mixed material is carried out to maturation process 10 ~ 45 min, easily cause material slaking not exclusively (because the moisture of material is lower), and some the thermal sensitivity nutritional labelings in material are damaged.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of functional oligose, highland barley pea nutrient powder that protein nutritive value is high and preparation method thereof of being rich in is provided, with the type of the powder that has additional nutrients, meet that people are outstanding to health care, the needs of the nutrient powder product of instant.
Pea belongs to legume, in more than 10 areas such as China Tibet, Qinghai, Sichuan, Henan, Hubei, all has a large amount of plantations, is a kind of nutritious food.According to one's analysis, carbohydrate containing 65.8 g, protein 20.3 g, fatty 1.1 g, insoluble fibre 10.7 g, Cobastab in every 100 g peas
10.49 mg, Cobastab
20.14 mg, niacin 2.4 mg, vitamin E 8.17 mg, calcium 97 mg, potassium 823 mg, magnesium 118 mg, iron 4.9 mg, zinc 2.35 mg, selenium 1.69 mg.Pea is not only rich in proteins,vitamins,minerals and dietary fiber, and contains lysine that cereal lacks and abundant functional oligose.Functional oligose also claims Oilgosaccharkdes, is the nutriment of intestinal bifidobacteria class beneficial bacterium, has the Intestinal flora of improvement, relaxes bowel, the effect such as Constipation.Therefore,, by pea and the edible lower deficiency lacking with lysine of corn protein content that both can make up of cereal collocation, can also safeguard that human body intestinal canal is healthy.
Technical scheme of the present invention: using highland barley, pea as primary raw material, mix again the auxiliary materials such as brown rice, soya bean, maltodextrin, white sesameseed, adopt extruding and puffing technology respectively highland barley and brown rice to be carried out to maturation process, to obtain, there is suitable puffed degree and gelatinization degree and be difficult for aging slaking highland barley and brown rice; Adopt wetting after the salt mode of frying respectively pea and soya bean are carried out to rapid aging, to obtain the micro-Huang of color and luster, mouthfeel is crisp, local flavor is outstanding stir-fry pea and stir-bake to yellowish beans.
The eating method of highland barley pea nutrient powder of the present invention is edible for reconstituting, and comprises the product of three types, i.e. original flavor type, sweet taste sugar-containing type and sweet taste sugar-containing type highland barley pea nutrient powder not.
1, original flavor type highland barley pea nutrient powder
The component of this kind of highland barley pea nutrient powder and the mass parts of each component are: puffing highland barley 28 ~ 34 mass parts, stir-fry pea 26 ~ 32 mass parts, puffed coarse rice 10 ~ 16 mass parts, stir-bake to yellowish beans 1 ~ 3 mass parts, stir-fry white sesameseed 1 ~ 3 mass parts, maltodextrin 21 ~ 28 mass parts;
Preparation method is as follows:
(1) pulverize
By above-mentioned mass parts, take respectively puffing highland barley, stir-fry pea, puffed coarse rice, stir-bake to yellowish beans and fry white sesameseed, and being mixed, then pulverizing, cross 40 ~ 80 eye mesh screens, obtaining comminuting matter;
(2) mix
By above-mentioned mass parts, take maltodextrin, comminuting matter and maltodextrin prepared by step (1) mix, and obtain highland barley pea nutrient powder.
2, sweet taste sugar-containing type highland barley pea nutrient powder
The component of this kind of nutrient powder and the mass parts of each component are: puffing highland barley 28 ~ 34 mass parts, stir-fry pea 26 ~ 32 mass parts, puffed coarse rice 10 ~ 16 mass parts, stir-bake to yellowish beans 1 ~ 3 mass parts, stir-fry white sesameseed 1 ~ 3 mass parts, maltodextrin 2 ~ 4 mass parts, white granulated sugar or brown granulated sugar 20 ~ 24 mass parts;
Preparation method is as follows:
(1) pulverize
By above-mentioned mass parts, take respectively puffing highland barley, stir-fry pea, puffed coarse rice, stir-bake to yellowish beans, fry white sesameseed, white granulated sugar or brown granulated sugar, and mixed, then pulverize, cross 40 ~ 80 eye mesh screens, obtain comminuting matter;
(2) mix
By above-mentioned mass parts, take maltodextrin, comminuting matter and maltodextrin prepared by step (1) mix, and obtain highland barley pea nutrient powder.
3, sweet taste sugar-containing type highland barley pea nutrient powder not
The component of this kind of nutrient powder and the mass parts of each component are: puffing highland barley 28 ~ 34 mass parts, stir-fry pea 26 ~ 32 mass parts, puffed coarse rice 10 ~ 16 mass parts, stir-bake to yellowish beans 1 ~ 3 mass parts, stir-fry white sesameseed 1 ~ 3 mass parts, maltodextrin 21 ~ 28 mass parts, sweetener 0.04 ~ 0.10 mass parts;
Preparation method is as follows:
(1) pulverize
By above-mentioned mass parts, take respectively puffing highland barley, stir-fry pea, puffed coarse rice, stir-bake to yellowish beans and fry white sesameseed, and being mixed, then pulverizing, cross 40 ~ 80 eye mesh screens, obtaining comminuting matter;
(2) mix
By above-mentioned mass parts, take respectively sweetener and maltodextrin, taken maltodextrin is divided into first and second portion, the mass ratio of first's maltodextrin and sweetener is 10:1 ~ 15:1, gross mass-first maltodextrin quality of the quality=maltodextrin of second portion maltodextrin
First sweetener is mixed with first maltodextrin, then in the mixture forming with first maltodextrin to sweetener, add second portion maltodextrin and mix, in the mixture that the backward sweetener that continues forms with first maltodextrin, second portion maltodextrin, add comminuting matter prepared by step (1) and mix, obtaining highland barley pea nutrient powder.
For the ease of preservation and sale, take food grade compound film material as inner packaging material, adopt solid powder packing machine to carry out quantitative package to highland barley pea nutrient powder.
The highland barley pea nutrient powder of above-mentioned three types, described puffing highland barley is identical, its preparation method is: 40 ~ 80 eye mesh screens are pulverized, crossed to highland barley, obtain highland barley flour, then highland barley flour is wetting with drinking water, the amount of drinking water reaches 18% ~ 20% with the moisture of highland barley flour and is limited, continue after by wetting highland barley flour bulking machine extrusion, form puffing highland barley, the temperature in described bulking machine one, two, three districts is controlled at respectively 50 ~ 80 ° of C, 100 ~ 130 ° of C, 140 ~ 170 ° of C, and the speed of mainshaft is 20 ~ 30 Hz.
The highland barley pea nutrient powder of above-mentioned three types, described stir-fry pea is identical, and its preparation method is: on pea, spray drinking water, after stirring, in airtight clean container, in normal pressure, room temperature, place 6 ~ 8 h, must soak pea, the amount of described drinking water is 8% ~ 16% of pea quality; Then will soak pea together with salt at 230 ~ 260 ℃ of frying 1 ~ 5 min, continue after remove salt, obtain frying pea, the amount of described salt reaches 5:1 ~ 8:1 with the mass ratio of itself and pea and is limited.
The highland barley pea nutrient powder of above-mentioned three types, described puffed coarse rice is identical, its preparation method is: 40 ~ 80 eye mesh screens are pulverized, crossed to brown rice, obtain coarse rice powder, then coarse rice powder is wetting with drinking water, the amount of drinking water reaches 18% ~ 20% with the moisture of coarse rice powder and is limited, continue after by wetting coarse rice powder bulking machine extrusion, form puffed coarse rice, the temperature in described bulking machine one, two, three districts is controlled at respectively 40 ~ 60 ° of C, 100 ~ 120 ° of C, 130 ~ 150 ° of C, and the speed of mainshaft is 20 ~ 30 Hz.
The highland barley pea nutrient powder of above-mentioned three types, described stir-bake to yellowish beans are identical, and its preparation method is: on soya bean, spray drinking water, after stirring, in airtight clean container, in normal pressure, room temperature, place 8 ~ 10 h, must soak soya bean, the amount of described drinking water is 10% ~ 15% of soya bean quality; Then will soak soya bean and salt at 230 ~ 260 ℃ of frying 3 ~ 6min, continue after remove salt, obtain stir-bake to yellowish beans, the amount of described salt reaches 6:1 ~ 8:1 with the mass ratio of itself and soya bean and is limited.
The highland barley pea nutrient powder of above-mentioned three types, described stir-fry white sesameseed is identical, its preparation method is: to spraying drinking water on white sesameseed, after stirring, in airtight clean container, in normal pressure, room temperature, place 2 ~ 4 h, obtain wetting white sesameseed, the amount of described drinking water is 3% ~ 6% of white sesameseed quality; Then will soak white sesameseed at 180 ~ 220 ℃ of frying 15 ~ 25 min, obtain frying white sesameseed.
Above-mentioned sweet taste is not in sugar-containing type highland barley pea nutrient powder, and described sweetener is at least one in Sucralose, Aspartame, mogroside.
The present invention has following beneficial effect:
1, highland barley pea nutrient powder of the present invention is a kind of novel nutrient powder, owing to take highland barley and pea as primary raw material, and be aided with soya bean, therefore this nutrient powder is rich in the mineral matters such as protein, functional oligose, B family vitamin and calcium, potassium, magnesium, iron, both be conducive to, to the supplementing of human body protein, vitamin and mineral matter, also to there is the good effect that improves Intestinal flora and relax bowel.
2, the highland barley that highland barley pea nutrient powder of the present invention is selected and the proportioning of pea, make prepared highland barley pea nutrient powder have excellent mouthfeel, outstanding pea local flavor and good brew.
3, highland barley pea nutrient powder of the present invention has the not product of sugar-containing type three types of original flavor type, sweet taste sugar-containing type and sweet taste, can meet the nutrition and health care demand of different crowd.
4, the method for the invention adopts extrusion and the salt technology of frying to process raw material, under suitable moisture condition, by the effect of high temperature, can complete rapid aging and the sterilization of raw material simultaneously, therefore can not damage the nutritional labeling of thermal sensitivity, can retain to greatest extent nutrition and functional component and the flavor substance of raw material.
5, the raw material sources of highland barley pea nutrient powder of the present invention are wide, and technique is simple, and cost of manufacture is low, is convenient to suitability for industrialized production.
The specific embodiment
Below by embodiment, highland barley pea nutrient powder of the present invention and preparation method thereof is described further.In following each embodiment, described twin-screw extruder is produced by Shandong Saixin Inflating Machinery Co., Ltd., and model is SX65-IIIA, and production capacity is 120 ~ 150 kg/h.
Embodiment 1
In the present embodiment, the component of original flavor type highland barley pea nutrient powder and the mass parts of each component are: puffing highland barley 28 kg, stir-fry pea 26 kg, maltodextrin 28 kg, puffed coarse rice 16 kg, stir-bake to yellowish beans 1 kg, stir-fry white sesameseed 1 kg.
Preparation method is as follows:
1, the preparation of expanded raw material and frying raw material
(1) preparation of puffing highland barley: 40 eye mesh screens are pulverized, crossed to highland barley, obtain highland barley flour, then added in mixer, adding drinking water stirring that moisture is dispersed in highland barley flour makes highland barley flour wetting, the amount of drinking water reaches 18% with the moisture of highland barley flour and is limited, continue after wetting highland barley flour is added in twin-screw extruder, in one, two, three district's temperature, be respectively under the condition that 50 ° of C, 100 ° of C, 140 ° of C and the screw rod speed of mainshaft are 20 Hz and carry out extrusion, obtain puffing highland barley;
(2) fry the preparation of pea: pea is loaded in clean container, to spraying drinking water on pea, stir after covered and enclosed 6 h, obtain wetting pea; Then in frying pan, add salt, frying pan is warming up to 230 ℃, add wetting pea, keep aforementioned temperature frying 5 min dischargings, use 6 order vibratory sieves to connect material, fully vibration, to remove salt, obtains frying pea; The addition of described drinking water is 8% of pea quality, and the addition of described salt reaches 5:1 with the mass ratio of itself and pea and is limited;
(3) preparation of puffed coarse rice: 40 eye mesh screens are pulverized, crossed to brown rice, obtain coarse rice powder, then added in mixer, adding drinking water stirring that moisture is dispersed in coarse rice powder makes coarse rice powder wetting, the amount of drinking water reaches 18% with the moisture of coarse rice powder and is limited, continue after wetting coarse rice powder is added in twin-screw extruder, in one, two, three district's temperature, be respectively under the condition that 40 ° of C, 100 ° of C, 130 ° of C and the screw rod speed of mainshaft are 20 Hz and carry out extrusion, obtain puffed coarse rice;
(4) preparation of stir-bake to yellowish beans: soya bean is loaded in clean container, to spraying drinking water on soya bean, stir after covered and enclosed 8 h, must soak soya bean; Then in frying pan, add salt, frying pan is warming up to 230 ℃, add wetting soya bean, keep aforementioned temperature frying 6 min dischargings, use 6 order vibratory sieves to connect material, fully vibration, to remove salt, obtains stir-bake to yellowish beans; The addition of described drinking water is 10% of soya bean quality, and the addition of described salt reaches 6:1 with the mass ratio of itself and soya bean and is limited;
(5) fry the preparation of white sesameseed: white sesameseed is loaded in clean container, to spraying drinking water on white sesameseed, stir after covered and enclosed 2 h, obtain wetting white sesameseed; Then frying pan is warming up to 180 ℃, adds wetting white sesameseed, keep aforementioned temperature frying 25 min dischargings, obtain frying white sesameseed; The addition of described drinking water is 3% of white sesameseed quality;
2, pulverize
Take respectively step 1 preparation puffing highland barley 28 kg, fry pea 26 kg, puffed coarse rice 16 kg, stir-bake to yellowish beans 1 kg, fry that white sesameseed 1 kg is placed in clean container and by its mixing, then add and in pulverizer, pulverize and pass through 40 eye mesh screens, obtain comminuting matter;
3, mix
Take maltodextrin 28 kg and add in mixer, then add step 2 gained comminuting matter, mix, obtain highland barley pea nutrient powder;
4, packing
Take food grade aluminizer as inner packaging material, adopt full-automatic screw metering packaging machine to carry out quantitative package to described highland barley pea nutrient powder.
Original flavor type highland barley pea nutrient powder prepared by the present embodiment is suitable for all kinds of crowds, especially the edible for patients such as obesity, diabetes, hypertension, coronary heart disease, hemorrhoid and constipation.
Embodiment 2
In the present embodiment, the component of sweet taste sugar-containing type highland barley pea nutrient powder and the mass parts of each component are: puffing highland barley 32 kg, stir-fry pea 28 kg, white granulated sugar 20 kg, puffed coarse rice 12 kg, stir-bake to yellowish beans 2 kg, stir-fry white sesameseed 2 kg, maltodextrin 4 kg.
Preparation method is as follows:
1, the preparation of expanded raw material and frying raw material
(1) preparation of puffing highland barley: 50 eye mesh screens are pulverized, crossed to highland barley, obtain highland barley flour, then added in mixer, add to drink and stir and moisture is dispersed in highland barley flour, make highland barley flour wetting, the amount of drinking water reaches 19% with the moisture of highland barley flour and is limited, continue after wetting highland barley flour is added in twin-screw extruder, in one, two, three district's temperature, be respectively under the condition that 65 ° of C, 115 ° of C, 155 ° of C and the screw rod speed of mainshaft are 25 Hz and carry out extrusion, obtain puffing highland barley;
(2) fry the preparation of pea: pea is loaded in clean container, to spraying drinking water on pea, stir after covered and enclosed 7 h, obtain wetting pea; Then in frying pan, add salt, frying pan is warming up to 245 ℃, add wetting pea, keep aforementioned temperature frying 3 min dischargings, use 8 order vibratory sieves to connect material, fully vibration, to remove salt, obtains frying pea; The addition of described drinking water is 12% of pea quality, and the addition of described salt reaches 7:1 with the mass ratio of itself and pea and is limited;
(3) preparation of puffed coarse rice: 50 eye mesh screens are pulverized, crossed to brown rice, obtain coarse rice powder, then added in mixer, adding drinking water stirring that moisture is dispersed in coarse rice powder makes coarse rice powder wetting, the amount of drinking water reaches 19% with the moisture of coarse rice powder and is limited, continue after wetting coarse rice powder is added in twin-screw extruder, in one, two, three district's temperature, be respectively under the condition that 50 ° of C, 110 ° of C, 140 ° of C and the screw rod speed of mainshaft are 25 Hz and carry out extrusion, obtain puffed coarse rice;
(4) preparation of stir-bake to yellowish beans: soya bean is loaded in clean container, to spraying drinking water on soya bean, stir after covered and enclosed 9 h, must soak soya bean; Then in frying pan, add salt, frying pan is warming up to 240 ℃, add wetting soya bean, keep aforementioned temperature frying 4 min dischargings, use 8 order vibratory sieves to connect material, fully vibration, to remove salt, obtains stir-bake to yellowish beans; The addition of described drinking water is 13% of soya bean quality, and the addition of described salt reaches 7:1 with the mass ratio of itself and soya bean and is limited;
(5) fry the preparation of white sesameseed: white sesameseed is loaded in clean container, to spraying drinking water on white sesameseed, stir after covered and enclosed 3 h, obtain wetting white sesameseed; Then frying pan is warming up to 200 ℃, adds wetting white sesameseed, keep aforementioned temperature frying 20 min dischargings, obtain frying white sesameseed; The addition of described drinking water is 5% of white sesameseed quality;
2, pulverize
Take respectively step 1 preparation puffing highland barley 32 kg, fry pea 28 kg, puffed coarse rice 12 kg, stir-bake to yellowish beans 2 kg, fry white sesameseed 2 kg and white granulated sugar 20 kg are placed in clean container and by its mixing, then add and in pulverizer, pulverize and pass through 50 eye mesh screens, obtain comminuting matter;
3, mix
Take maltodextrin 4 kg and add in mixer, then add step 2 gained comminuting matter, mix, obtain highland barley pea nutrient powder;
4, packing
Take food grade aluminizer as inner packaging material, adopt full-automatic screw metering packaging machine to carry out quantitative package to described highland barley pea nutrient powder.
Sweet taste sugar-containing type highland barley pea nutrient powder prepared by the present embodiment is particularly suitable for fat and the outer other kinds crowd of diabetic is edible.
Embodiment 3
In the present embodiment, the sweet taste not component of sugar-containing type highland barley pea nutrient powder and the mass parts of each component is: puffing highland barley 34 kg, fry pea 32 kg, maltodextrin 21.96 kg, puffed coarse rice 10 kg, stir-bake to yellowish beans 1 kg, fry white sesameseed 1 kg, Sucralose 0.04 kg.
Preparation method is as follows:
1, the preparation of expanded raw material and frying raw material
(1) preparation of puffing highland barley: 60 eye mesh screens are pulverized, crossed to highland barley, obtain highland barley flour, then added in mixer, adding drinking water stirring that moisture is dispersed in highland barley flour makes highland barley flour wetting, the amount of drinking water reaches 20% with the moisture of highland barley flour and is limited, continue after wetting highland barley flour is added in twin-screw extruder, in one, two, three district's temperature, be respectively under the condition that 80 ° of C, 130 ° of C, 170 ° of C and the screw rod speed of mainshaft are 30 Hz and carry out extrusion, obtain puffing highland barley;
(2) fry the preparation of pea: pea is loaded in clean container, to spraying drinking water on pea, stir after covered and enclosed 8 h, obtain wetting pea; Then in frying pan, add salt, frying pan is warming up to 260 ℃, add wetting pea, keep aforementioned temperature frying 1 min discharging, use 10 order vibratory sieves to connect material, fully vibration, to remove salt, obtains frying pea; The addition of described drinking water is 16% of pea quality, and the addition of described salt reaches 8:1 with the mass ratio of itself and pea and is limited;
(3) preparation of puffed coarse rice: 60 eye mesh screens are pulverized, crossed to brown rice, obtain coarse rice powder, then added in mixer, adding drinking water stirring that moisture is dispersed in coarse rice powder makes coarse rice powder wetting, the amount of drinking water reaches 20% with the moisture of coarse rice powder and is limited, continue after wetting coarse rice powder is added in twin-screw extruder, in one, two, three district's temperature, be respectively under the condition that 60 ° of C, 120 ° of C, 150 ° of C and the screw rod speed of mainshaft are 30 Hz and carry out extrusion, obtain puffed coarse rice;
(4) preparation of stir-bake to yellowish beans: soya bean is loaded in clean container, to spraying drinking water on soya bean, stir after covered and enclosed 10 h, must soak soya bean; Then in frying pan, add salt, frying pan is warming up to 250 ℃, add wetting soya bean, keep aforementioned temperature frying 3 min dischargings, use 10 order vibratory sieves to connect material, fully vibration, to remove salt, obtains stir-bake to yellowish beans; The addition of described drinking water is 15% of soya bean quality, and the addition of described salt reaches 8:1 with the mass ratio of itself and soya bean and is limited;
(5) fry the preparation of white sesameseed: white sesameseed is loaded in clean container, to spraying drinking water on white sesameseed, stir after covered and enclosed 4 h, obtain wetting white sesameseed; Then frying pan is warming up to 220 ℃, adds wetting white sesameseed, keep aforementioned temperature frying 15 min dischargings, obtain frying white sesameseed; The addition of described drinking water is 6% of white sesameseed quality;
2, pulverize
Take respectively step 1 preparation puffing highland barley 34 kg, fry pea 32 kg, puffed coarse rice 10 kg, stir-bake to yellowish beans 1 kg, fry that white sesameseed 1 kg is placed in clean container and by its mixing, then add and in pulverizer, pulverize and pass through 60 eye mesh screens, obtain comminuting matter;
3, mix
Take respectively Sucralose 0.04 kg and maltodextrin 21.96 kg, taken maltodextrin is divided into first and second portion, first's maltodextrin is 0.4 kg, gross mass-first maltodextrin quality of the quality=maltodextrin of second portion maltodextrin, i.e. 21.56 kg
First Sucralose is mixed with first maltodextrin, then in the mixture forming with first maltodextrin to Sucralose, add second portion maltodextrin and mix, in the mixture that the backward Sucralose that continues forms with first maltodextrin, second portion maltodextrin, add the comminuting matter of step 2 preparation and mix, obtaining highland barley pea nutrient powder;
4, packing
Take food grade aluminizer as inner packaging material, adopt full-automatic screw metering packaging machine to carry out quantitative package to described highland barley pea nutrient powder.
Sweet taste prepared by the present embodiment not sugar-containing type highland barley pea nutrient powder is suitable for all kinds of crowds, especially the edible for patients such as obesity, diabetes, hypertension, coronary heart disease, hemorrhoid and constipation.
Embodiment 4
In the present embodiment, the component of sweet taste sugar-containing type highland barley pea nutrient powder and the mass parts of each component are: puffing highland barley 28 kg, stir-fry pea 26 kg, brown granulated sugar 24 kg, puffed coarse rice 14 kg, stir-bake to yellowish beans 3 kg, stir-fry white sesameseed 3 kg, maltodextrin 2 kg.
Preparation method is as follows:
1, the preparation of expanded raw material and frying raw material
(1) preparation of puffing highland barley: 70 eye mesh screens are pulverized, crossed to highland barley, obtain highland barley flour, then added in mixer, adding drinking water stirring that moisture is dispersed in highland barley flour makes highland barley flour wetting, the amount of drinking water reaches 19% with the moisture of highland barley flour and is limited, continue after wetting highland barley flour is added in twin-screw extruder, in one, two, three district's temperature, be respectively under the condition that 60 ° of C, 110 ° of C, 150 ° of C and the screw rod speed of mainshaft are 25 Hz and carry out extrusion, obtain puffing highland barley;
(2) fry the preparation of pea: pea is loaded in clean container, to spraying drinking water on pea, stir after covered and enclosed 7 h, obtain wetting pea; Then in frying pan, add salt, frying pan is warming up to 240 ℃, add wetting pea, keep aforementioned temperature frying 3 min dischargings, use 8 order vibratory sieves to connect material, fully vibration, to remove salt, obtains frying pea; The addition of described drinking water is 12% of pea quality, and the addition of described salt reaches 7:1 with the mass ratio of itself and pea and is limited;
(3) preparation of puffed coarse rice: 70 eye mesh screens are pulverized, crossed to brown rice, obtain coarse rice powder, then added in mixer, adding drinking water stirring that moisture is dispersed in coarse rice powder makes coarse rice powder wetting, the amount of drinking water reaches 19% with the moisture of coarse rice powder and is limited, continue after wetting coarse rice powder is added in twin-screw extruder, in one, two, three district's temperature, be respectively under the condition that 50 ° of C, 110 ° of C, 140 ° of C and the screw rod speed of mainshaft are 25 Hz and carry out extrusion, obtain puffed coarse rice;
(4) preparation of stir-bake to yellowish beans: soya bean is loaded in clean container, to spraying drinking water on soya bean, stir after covered and enclosed 9 h, must soak soya bean; Then in frying pan, add salt, frying pan is warming up to 240 ℃, add wetting soya bean, keep aforementioned temperature frying 4 min dischargings, use 8 order vibratory sieves to connect material, fully vibration, to remove salt, obtains stir-bake to yellowish beans; The addition of described drinking water is 13% of soya bean quality, and the addition of described salt reaches 7:1 with the mass ratio of itself and soya bean and is limited;
(5) fry the preparation of white sesameseed: white sesameseed is loaded in clean container, to spraying drinking water on white sesameseed, stir after covered and enclosed 3 h, obtain wetting white sesameseed; Then frying pan is warming up to 200 ℃, adds wetting white sesameseed, keep aforementioned temperature frying 20 min dischargings, obtain frying white sesameseed; The addition of described drinking water is 5% of white sesameseed quality;
2, pulverize
Take respectively step 1 preparation puffing highland barley 28 kg, fry pea 26 kg, puffed coarse rice 14 kg, stir-bake to yellowish beans 3 kg, fry white sesameseed 3 kg and brown granulated sugar 24 kg are placed in clean container and by its mixing, then add and in pulverizer, pulverize and pass through 70 eye mesh screens, obtain comminuting matter;
3, mix
Take maltodextrin 2 kg and add in mixer, then add step 2 gained comminuting matter, mix, obtain highland barley pea nutrient powder;
(3) packing
Take food grade aluminizer as inner packaging material, adopt full-automatic screw metering packaging machine to carry out quantitative package to described highland barley pea nutrient powder.
Sweet taste sugar-containing type highland barley pea nutrient powder prepared by the present embodiment is particularly suitable for fat and the outer other kinds crowd of diabetic is edible.
Embodiment 5
In the present embodiment, the sweet taste not component of sugar-containing type highland barley pea nutrient powder and the mass parts of each component is:
Puffing highland barley 28 kg, stir-fry pea 26 kg, maltodextrin 27.90 kg, puffed coarse rice 14 kg, stir-bake to yellowish beans 2 kg, stir-fry white sesameseed 2 kg, Aspartame 0.06 kg, mogroside 0.04 kg.
Preparation method is as follows:
1, the preparation of expanded raw material and frying raw material
(1) preparation of puffing highland barley: 80 eye mesh screens are pulverized, crossed to highland barley, obtain highland barley flour, then added in mixer, adding drinking water stirring that moisture is dispersed in highland barley flour makes highland barley flour wetting, the amount of drinking water reaches 20% with the moisture of highland barley flour and is limited, continue after wetting highland barley flour is added in twin-screw extruder, in one, two, three district's temperature, be respectively under the condition that 80 ° of C, 130 ° of C, 170 ° of C and the screw rod speed of mainshaft are 30 Hz and carry out extrusion, obtain puffing highland barley;
(2) fry the preparation of pea: pea is loaded in clean container, to spraying drinking water on pea, stir after covered and enclosed 8 h, obtain wetting pea; Then in frying pan, add salt, frying pan is warming up to 260 ℃, add wetting pea, keep aforementioned temperature frying 1 min discharging, use 10 order vibratory sieves to connect material, fully vibration, to remove salt, obtains frying pea; The addition of described drinking water is 16% of pea quality, and the addition of described salt reaches 8:1 with the mass ratio of itself and pea and is limited;
(3) preparation of puffed coarse rice: 80 eye mesh screens are pulverized, crossed to brown rice, obtain coarse rice powder, then added in mixer, adding drinking water stirring that moisture is dispersed in coarse rice powder makes coarse rice powder wetting, the amount of drinking water reaches 20% with the moisture of coarse rice powder and is limited, continue after wetting coarse rice powder is added in twin-screw extruder, in one, two, three district's temperature, be respectively under the condition that 60 ° of C, 120 ° of C, 150 ° of C and the screw rod speed of mainshaft are 30 Hz and carry out extrusion, obtain puffed coarse rice;
(4) preparation of stir-bake to yellowish beans: soya bean is loaded in clean container, to spraying drinking water on soya bean, stir after covered and enclosed 10 h, must soak soya bean; Then in frying pan, add salt, frying pan is warming up to 250 ℃, add wetting soya bean, keep aforementioned temperature frying 3 min dischargings, use 10 order vibratory sieves to connect material, fully vibration, to remove salt, obtains stir-bake to yellowish beans; The addition of described drinking water is 15% of soya bean quality, and the addition of described salt reaches 8:1 with the mass ratio of itself and soya bean and is limited;
(5) fry the preparation of white sesameseed: white sesameseed is loaded in clean container, to spraying drinking water on white sesameseed, stir after covered and enclosed 4 h, obtain wetting white sesameseed; Then frying pan is warming up to 220 ℃, adds wetting white sesameseed, keep aforementioned temperature frying 15 min dischargings, obtain frying white sesameseed; The addition of described drinking water is 6% of white sesameseed quality;
2, pulverize
Take respectively step 1 preparation puffing highland barley 28 kg, fry pea 26 kg, puffed coarse rice 14 kg, stir-bake to yellowish beans 2 kg, fry that white sesameseed 2 kg are placed in clean container and by its mixing, then add and in pulverizer, pulverize and pass through 80 eye mesh screens, obtain comminuting matter;
3, mix
Take respectively Aspartame 0.06 kg, mogroside 0.04 kg and maltodextrin 27.90 kg, taken maltodextrin is divided into first and second portion, first's maltodextrin is 1.5 kg, gross mass-first maltodextrin quality of the quality=maltodextrin of second portion maltodextrin, i.e. 26.40 kg
First Aspartame, mogroside are mixed with first maltodextrin, then in the mixture forming with first maltodextrin to Aspartame, mogroside, add second portion maltodextrin and mix, continue in the mixture that backward Aspartame, mogroside form with first maltodextrin, second portion maltodextrin and add the comminuting matter of step 2 preparation and mix, obtain highland barley pea nutrient powder;
4, packing
Take food grade aluminizer as inner packaging material, adopt full-automatic screw metering packaging machine to carry out quantitative package to described highland barley pea nutrient powder.
Sweet taste prepared by the present embodiment not sugar-containing type highland barley pea nutrient powder is suitable for all kinds of crowds, especially the edible for patients such as obesity, diabetes, hypertension, coronary heart disease, hemorrhoid and constipation.
Claims (5)
1. a highland barley pea nutrient powder, is characterized in that the component of this highland barley pea nutrient powder and the mass parts of each component are: puffing highland barley 28～34 mass parts, stir-fry pea 26～32 mass parts, puffed coarse rice 10～16 mass parts, stir-bake to yellowish beans 1～3 mass parts, stir-fry white sesameseed 1～3 mass parts, maltodextrin 21～28 mass parts;
Preparation method is as follows:
(1) pulverize
By above-mentioned mass parts, take respectively puffing highland barley, stir-fry pea, puffed coarse rice, stir-bake to yellowish beans and fry white sesameseed, and being mixed, then pulverizing, cross 40～80 eye mesh screens, obtaining comminuting matter;
The preparation method of described puffing highland barley is: 40～80 eye mesh screens are pulverized, crossed to highland barley, obtain highland barley flour, then highland barley flour is wetting with drinking water, the amount of drinking water reaches 18%～20% with the moisture of highland barley flour and is limited, continue after by wetting highland barley flour bulking machine extrusion, form puffing highland barley, the temperature in described bulking machine one, two, three districts is controlled at respectively 50～80 ℃, 100～130 ℃, 140～170 ℃, and the speed of mainshaft is 20～30Hz;
The preparation method of described stir-fry pea is: on pea, spray drinking water, after stirring, in airtight clean container, in normal pressure, room temperature, place 6～8h, obtain wetting pea, the amount of described drinking water is 8%～16% of pea quality; Then will soak pea together with salt at 230～260 ℃ of frying 1～5min, continue after remove salt, obtain frying pea, the amount of described salt reaches 5:1～8:1 with the mass ratio of itself and pea and is limited;
The preparation method of described puffed coarse rice is: 40～80 eye mesh screens are pulverized, crossed to brown rice, obtain coarse rice powder, then coarse rice powder is wetting with drinking water, the amount of drinking water reaches 18%～20% with the moisture of coarse rice powder and is limited, continue after by wetting coarse rice powder bulking machine extrusion, form puffed coarse rice, the temperature in described bulking machine one, two, three districts is controlled at respectively 40～60 ℃, 100～120 ℃, 130～150 ℃, and the speed of mainshaft is 20～30Hz;
The preparation method of described stir-bake to yellowish beans is: on soya bean, spray drinking water, after stirring, in airtight clean container, in normal pressure, room temperature, place 8～10h, must soak soya bean, the amount of described drinking water is 10%～15% of soya bean quality; Then will soak soya bean and salt at 230～260 ℃ of frying 3～6min, continue after remove salt, obtain stir-bake to yellowish beans, the amount of described salt reaches 6:1～8:1 with the mass ratio of itself and soya bean and is limited;
The preparation method of described stir-fry white sesameseed is: to spraying drinking water on white sesameseed, after stirring, in airtight clean container, in normal pressure, room temperature, place 2～4h, obtain wetting white sesameseed, the amount of described drinking water is 3%～6% of white sesameseed quality; Then will soak white sesameseed at 180～220 ℃ of frying 15～25min, obtain frying white sesameseed;
(2) mix
By above-mentioned mass parts, take maltodextrin, comminuting matter and maltodextrin prepared by step (1) mix, and obtain highland barley pea nutrient powder.
2. a highland barley pea nutrient powder, is characterized in that the component of this highland barley pea nutrient powder and the mass parts of each component are: puffing highland barley 28～34 mass parts, stir-fry pea 26～32 mass parts, puffed coarse rice 10～16 mass parts, stir-bake to yellowish beans 1～3 mass parts, stir-fry white sesameseed 1～3 mass parts, maltodextrin 2～4 mass parts, white granulated sugar or brown granulated sugar 20～24 mass parts;
Preparation method is as follows:
(1) pulverize
By above-mentioned mass parts, take respectively puffing highland barley, stir-fry pea, puffed coarse rice, stir-bake to yellowish beans, fry white sesameseed, white granulated sugar or brown granulated sugar, and mixed, then pulverize, cross 40～80 eye mesh screens, obtain comminuting matter;
The preparation method of described puffing highland barley is: 40～80 eye mesh screens are pulverized, crossed to highland barley, obtain highland barley flour, then highland barley flour is wetting with drinking water, the amount of drinking water reaches 18%～20% with the moisture of highland barley flour and is limited, continue after by wetting highland barley flour bulking machine extrusion, form puffing highland barley, the temperature in described bulking machine one, two, three districts is controlled at respectively 50～80 ℃, 100～130 ℃, 140～170 ℃, and the speed of mainshaft is 20～30Hz;
The preparation method of described stir-fry pea is: on pea, spray drinking water, after stirring, in airtight clean container, in normal pressure, room temperature, place 6～8h, obtain wetting pea, the amount of described drinking water is 8%～16% of pea quality; Then will soak pea together with salt at 230～260 ℃ of frying 1～5min, continue after remove salt, obtain frying pea, the amount of described salt reaches 5:1～8:1 with the mass ratio of itself and pea and is limited;
The preparation method of described puffed coarse rice is: 40～80 eye mesh screens are pulverized, crossed to brown rice, obtain coarse rice powder, then coarse rice powder is wetting with drinking water, the amount of drinking water reaches 18%～20% with the moisture of coarse rice powder and is limited, continue after by wetting coarse rice powder bulking machine extrusion, form puffed coarse rice, the temperature in described bulking machine one, two, three districts is controlled at respectively 40～60 ℃, 100～120 ℃, 130～150 ℃, and the speed of mainshaft is 20～30Hz;
The preparation method of described stir-bake to yellowish beans is: on soya bean, spray drinking water, after stirring, in airtight clean container, in normal pressure, room temperature, place 8～10h, must soak soya bean, the amount of described drinking water is 10%～15% of soya bean quality; Then will soak soya bean and salt at 230～260 ℃ of frying 3～6min, continue after remove salt, obtain stir-bake to yellowish beans, the amount of described salt reaches 6:1～8:1 with the mass ratio of itself and soya bean and is limited;
The preparation method of described stir-fry white sesameseed is: to spraying drinking water on white sesameseed, after stirring, in airtight clean container, in normal pressure, room temperature, place 2～4h, obtain wetting white sesameseed, the amount of described drinking water is 3%～6% of white sesameseed quality; Then will soak white sesameseed at 180～220 ℃ of frying 15～25min, obtain frying white sesameseed;
(2) mix
By above-mentioned mass parts, take maltodextrin, comminuting matter and maltodextrin prepared by step (1) mix, and obtain highland barley pea nutrient powder.
3. a highland barley pea nutrient powder, is characterized in that the component of described highland barley pea nutrient powder and the mass parts of each component are: puffing highland barley 28～34 mass parts, stir-fry pea 26～32 mass parts, puffed coarse rice 10～16 mass parts, stir-bake to yellowish beans 1～3 mass parts, stir-fry white sesameseed 1～3 mass parts, maltodextrin 21～28 mass parts, sweetener 0.04～0.10 mass parts;
Preparation method is as follows:
(1) pulverize
By above-mentioned mass parts, take respectively puffing highland barley, stir-fry pea, puffed coarse rice, stir-bake to yellowish beans and fry white sesameseed, and being mixed, then pulverizing, cross 40～80 eye mesh screens, obtaining comminuting matter;
The preparation method of described puffing highland barley is: 40～80 eye mesh screens are pulverized, crossed to highland barley, obtain highland barley flour, then highland barley flour is wetting with drinking water, the amount of drinking water reaches 18%～20% with the moisture of highland barley flour and is limited, continue after by wetting highland barley flour bulking machine extrusion, form puffing highland barley, the temperature in described bulking machine one, two, three districts is controlled at respectively 50～80 ℃, 100～130 ℃, 140～170 ℃, and the speed of mainshaft is 20～30Hz;
The preparation method of described stir-fry pea is: on pea, spray drinking water, after stirring, in airtight clean container, in normal pressure, room temperature, place 6～8h, obtain wetting pea, the amount of described drinking water is 8%～16% of pea quality; Then will soak pea together with salt at 230～260 ℃ of frying 1～5min, continue after remove salt, obtain frying pea, the amount of described salt reaches 5:1～8:1 with the mass ratio of itself and pea and is limited;
The preparation method of described puffed coarse rice is: 40～80 eye mesh screens are pulverized, crossed to brown rice, obtain coarse rice powder, then coarse rice powder is wetting with drinking water, the amount of drinking water reaches 18%～20% with the moisture of coarse rice powder and is limited, continue after by wetting coarse rice powder bulking machine extrusion, form puffed coarse rice, the temperature in described bulking machine one, two, three districts is controlled at respectively 40～60 ℃, 100～120 ℃, 130～150 ℃, and the speed of mainshaft is 20～30Hz;
The preparation method of described stir-bake to yellowish beans is: on soya bean, spray drinking water, after stirring, in airtight clean container, in normal pressure, room temperature, place 8～10h, must soak soya bean, the amount of described drinking water is 10%～15% of soya bean quality; Then will soak soya bean and salt at 230～260 ℃ of frying 3～6min, continue after remove salt, obtain stir-bake to yellowish beans, the amount of described salt reaches 6:1～8:1 with the mass ratio of itself and soya bean and is limited;
The preparation method of described stir-fry white sesameseed is: to spraying drinking water on white sesameseed, after stirring, in airtight clean container, in normal pressure, room temperature, place 2～4h, obtain wetting white sesameseed, the amount of described drinking water is 3%～6% of white sesameseed quality; Then will soak white sesameseed at 180～220 ℃ of frying 15～25min, obtain frying white sesameseed;
(2) mix
By above-mentioned mass parts, take respectively sweetener and maltodextrin, taken maltodextrin is divided into first and second portion, the mass ratio of first's maltodextrin and sweetener is 10:1～15:1, gross mass-first maltodextrin quality of the quality=maltodextrin of second portion maltodextrin
First sweetener is mixed with first maltodextrin, then in the mixture forming with first maltodextrin to sweetener, add second portion maltodextrin and mix, in the mixture that the backward sweetener that continues forms with first maltodextrin, second portion maltodextrin, add comminuting matter prepared by step (1) and mix, obtaining highland barley pea nutrient powder.
4. according to highland barley pea nutrient powder described in arbitrary claim in claims 1 to 3, it is characterized in that take that food grade compound film material is as inner packaging material, adopt solid powder packing machine to carry out quantitative package to highland barley pea nutrient powder.
5. highland barley pea nutrient powder according to claim 3, is characterized in that described sweetener is at least one in Sucralose, Aspartame, mogroside.
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| CN109480188A (en) * | 2018-12-04 | 2019-03-19 | 焦作荣利达食品有限公司 | A kind of pea puffed cereal food and preparation method thereof |
| CN109619395B (en) * | 2018-12-07 | 2022-05-31 | 四川旅游学院 | Preparation method of modified highland barley nutritional paste |
| CN110115339A (en) * | 2019-06-20 | 2019-08-13 | 西藏春光食品有限公司 | Highland barley bran food and its production method |
| CN114145327A (en) * | 2019-06-20 | 2022-03-08 | 西藏春光食品有限公司 | Method for making highland barley cakes |
| CN111543589A (en) * | 2020-05-27 | 2020-08-18 | 西藏金谷农业高科有限公司 | Formula and production process of highland barley compound powder |
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