CN103404771A - Processing method of grain and nut nutrient composite paste food - Google Patents
Processing method of grain and nut nutrient composite paste food Download PDFInfo
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Abstract
The invention provides a processing method for grain and nut nutrient composite paste food. The mass ratio of the principle raw materials, namely oat to tartary buckwheat to corn to soybean to peanut to apricot kernel to walnut to Chinese chestnut, is (4-8) to (4-8) to (1-4) to (1-4) to (0.5-2) to (0.5-2) to (0.5-2) to (0.5-2). The preparation method comprises the following steps: smashing grains at low temperature; adding complex enzyme for enzymolysis, then puffing and smashing; performing microencapsulation by taking smashed zymolytic nuts as a core material and taking grains and cyclodextrin as embedding media; finally, drying and packaging in a sterile environment so as to prepare the paste food suitable for middle and old aged people. The paste food contains multiple types of grains and nuts, has rich nutrition, is easy to brew, has low probability of agglomerating and clustering, is fine and smooth in taste and easy to digest, and is more suitable for middle and old aged people.
Description
(1) technical field
The present invention relates to the processing method of the compound paste based food of a kind of coarse cereals nut nutrition.
(2) background technology
On existing market, various paste classes are made for raw material mainly with rice, soybean, corn etc., although good to eat, but in the paste class, dietary fiber and content of polyunsaturated fatty acid are on the low side, main component is starch and sugar, these two kinds of materials the most easily make the people get fat, high starch and high sugared content is improper diabetes patient also, thereby, for person in middle and old age's man-year, often becomes the primary factor that need consider while buying.In addition, along with the growth at age, middle-aged and old various organs are progressively degenerated, and masticatory function and digestive system function descend gradually, have easily caused the problems such as diarrhoea, constipation, function of intestinal canal disorder.Therefore, how for the elderly, develop the paste based food of easy to digest, high-cellulose, high unsaturated fatty acid, low calorie, low sugar, have market significance.
Nut fruits material unsaturated fatty acid content is high, and very easily oxidation in air is generally deposited and will be become sour by two to three moons, and can not eat in air.Application number is 201210085721.8 Chinese patent patent application, discloses a kind of coarse cereals nut rice and has stuck with paste, and has added more than ten and has planted the nut powder, but do not solved the easy problem of oxidation of high unsaturated fatty acid in nut.Microencapsulation technology is applied to food industry, and maximum characteristics are exactly that the active ingredient in food is carried out to embedding, are protected.Adopt this technology can improve the stability of unrighted acid in nut, using the nut powder as core, core and surrounding environment are separated, avoided the impact of light, oxygen, temperature etc., avoided the oxidation of aliphatic acid.
Stick with paste at present the most modes of mixing afterwards of first pulverizing that adopt of series products, process frying mostly before pulverizing.Application number is 201210105090.1 Chinese patent patent application, disclose a kind of instant nutrient and stuck with paste the production method of class, utilize high temperature to roast and make the cereal materialses such as rice, wheat, corn produce strong cereal fragrance, but the frying meeting destroys a part of natural nutrient substance, is unfavorable for balanced nutritious.And two bar screw extrusion technology have been avoided the frying process, improved starch burn degree, this technology is compared with other food processing modes, another major advantage is exactly under lower moisture content, just to allow starch gelatinization, gelatinization degree reaches 98.55%, after entering human body, more easily digest, and obviously be better than through its sense organ state of product of two bar screw extrusions the product that adopts other foods processing techniques to obtain.
Stick with paste based food and mainly be rich in starch, also contain in addition protein, fat and dietary fiber etc., start at present to utilize amylase that starch is carried out to partial hydrolysis, reduce the product viscosity.Application number is 201110033368.4 Chinese patent patent application, a kind of instant coarse cereal nutrient powder that contains buckwheat, buckwheat powder, haricot bean powder, peameal is disclosed, in instant process, used mesophilicα-diastase, this technology has only been used a kind of enzyme, insoluble starch can only be hydrolyzed to solubility, and can not be by being hydrolyzed of other main nutrient composition such as protein, fat and dietary fiber, therefore in passes during brewing, dissolubility is good not, easy agglomerating caking.The relatively single raw material of most of enzymolysis process and designing in addition, and after plurality of raw materials is composite, definite difficulty of having brought of the selection of enzyme and hydrolysising condition.
(3) summary of the invention
The object of the invention is to provide a kind of processing method of nutritious, the compound paste based food of coarse cereals nut nutrition that is easy to digest.
The technical solution used in the present invention is:
The processing method of the compound paste based food of a kind of coarse cereals nut nutrition, its primary raw material is that quality proportioning (dry weight basis) is oat, duck wheat, corn, soybean, peanut, almond, walnut and the Chinese chestnut of 4～8:4～8:1～4:1～4:0.5～2:0.5～2:0.5～2:0.5～2, and described method comprises:
(1) get oat, duck wheat, corn and the soybean of formula ratio, be crushed to 80～100 orders under 10～15 ℃ after mixing, to the gained coarse cereal powder spray water to water content be 20%～25%(w/w), standing 2～4 hours;
(2) toward the complex enzyme A that adds 0.5～0.7%(w/w) in coarse cereal powder, be heated to 40～50 ℃ and maintain 40～50 minutes, be heated to rapidly afterwards 90～95 ℃ and maintain 10～15 minutes, cool to room temperature then, obtain the enzymolysis slurries of coarse cereal powder; Described complex enzyme A is neutral proteinase: cellulase: lipase: the mixture of AMS mass ratio 1:0.3:0.1:5;
(3) step (2) gained enzymolysis slurries utilize the double helix extruder to carry out expanded extruding, and the outlet temperature of extruder is controlled at 130 ℃～180 ℃, screw speed 90～150r/min, and pulverized 150 mesh sieve;
(4) get peanut, almond, walnut and the Chinese chestnut of formula ratio, being ground into grain diameter is 0.2～0.4cm, under frequency 160～200Mhz, carry out microwave drying 10～20min, the recycling micronizer carries out ultramicro grinding 20～30min, be crushed to and have at least 90% can cross 200-300 purpose sieve, obtaining nut powder water spray extremely moisture is 20%～25%;
(5) in the nut powder, add 0.5～0.7%(w/w) complex enzyme B, be heated to 40～50 ℃ and maintain 40～50 minutes, pH maintains 6～7, is heated to rapidly afterwards 90～95 ℃ and maintains 10～15 minutes, and then cool to room temperature, obtain nut powder enzyme treatment fluid; Described complex enzyme B is neutral proteinase: cellulase: lipase: AMS: the mixture of pectase mass ratio 1:0.3:0.3:5:1.5;
(6) with step (5) gained nut powder enzyme treatment fluid, make core, in step (3) gained coarse cereal powder, add 10～20%(w/w) maltodextrin and make the wall material, mix slurry and carry out twice homogeneous processing, homogenizer pressure is controlled at 20～45Mpa, obtains the nut powder of microencapsulation;
(7) by the nut powder spray-drying of microencapsulation, the temperature of hothouse is 40～60 ℃, and hot blast temperature is 140～180 ℃, mixes rear aseptic dry packing, obtains the compound paste based food of described coarse cereals nut nutrition.
The present invention is first by the coarse cereals low-temperature grinding, add complex enzyme to carry out expanded pulverizing after enzymolysis, again after nut is pulverized enzymolysis as core, coarse cereals and cyclodextrin carry out the microencapsulation processing as embedding medium, last aseptic dry packing is namely made suitable the elderly's paste series products.
Research shows: coarse cereals contain starch and the protein of high-load.In cereal crops, the content of avenin matter is up to being 11.35%～19.9%, and dietary fiber is mainly derived from the drum head of oat, and the dietary fiber of solubility accounts for 1/3 of dietary fiber total content; Duck wheat is rich in starch, and its mass fraction is 65%～75%, and the protein quality mark is 9.3%～14.9%, and fat content is less, but contains the multivitamins such as niacin, vitamin E; Corn dietary fiber is up to 10.5%, and in all staple foods, the nutritive value of corn and health-care effect are the highest; Soybean contains 40% protein, 20% fat, 5% fiber, and unrighted acid accounts for 61% in fat content, and monounsaturated fatty acids is 24%, linoleic acid 52%～60%, and leukotrienes accounts for 3%～8%, also contains more phosphatide.Nut is different from coarse cereals, and fat content is generally higher, especially is rich in unrighted acid.In peanut, fat content is about 44.30%, and cellulose also has 5.50% in addition, and the almond fat mass also reaches 44.8%, is a kind of good oil plant source, dietary fiber 8.0%; Walnut kernel contains abundant nutrient, contains protein 15～20%, fat 60～70%, carbohydrate 10%.Thereby coarse cereals and nut are composite, than singly eating a kind of grain nutritive value, to exceed a lot, can guarantee the necessary nutritional labeling of human body, edible this is stuck with paste class and just can be taken in simultaneously starch, protein, lipid and also have dietary fiber and multiple nutritional components.
In order to guarantee the absorption of human body to nutritional labeling, adopt complex enzyme degradation technique in addition.For coarse cereals and the composite rear contained high-load starch of nut, protein, lipid, also have dietary fiber, adopt respectively neutral proteinase, cellulase, lipase and AMS to be hydrolyzed.Utilize the enzyme targeting, make the large molecule such as protein, starch, fiber become little molecular state, make it become soft fine and smooth, mouthfeel is better.
The neutral proteinase optimum temperature is 50～60 ℃, and the optimum temperature of cellulase is 45～55 ℃, and the lipase optimum temperature is 45～55 ℃, and the AMS optimum temperature is 55～65 ℃, and the optimum temperature of pectase is 45～55 ℃.Consider the peak enzymolysis-ability temperature of various enzymes, determine that finally the optimum temperature of compound A and B is 50 ℃.
Preferably, described oat, duck wheat, corn, soybean, peanut, almond, walnut and Chinese chestnut quality proportioning are 6:6:2:2:1:1:1:1.
With existing technology, compare, beneficial effect of the present invention is as follows:
1, paste based food of the present invention contains multiple coarse cereals and nut, with other, sticks with paste classes and compares, can be for lacking the crowd such as hypertension that cellulose causes, diabetes, high fat of blood, obesity and needing the crowd of supplementary fibre element that a kind of instant food is provided.
2, utilize microencapsulation technology, kept the natural component in the nut, solved the easy problem of oxidation of unrighted acid, preserved to greatest extent the content of unrighted acid, be easy to simultaneously long preservation and not corrupt, increased bioavilability.
3, use complex enzyme, act on respectively protein, cellulose, fat and starch, the protein, starch, fat and the dietary fiber that in coarse cereals and nut, are rich in all are hydrolyzed, guaranteed the digestibility of nutritional labeling in human body.In the nut powder, add simultaneously pectase, be conducive to abolish cell membrane, help to solve for a long time in sticking with paste class, be difficult for reconstituting, the easy problem of caking, Yi Qituan.
4, adopt Twin-Screw Extrusion Technology to avoid the frying process, starch burn degree and protein utilization rate have been improved, overcome common paste class coarse mouthfeel, stodgy shortcoming, more suitable digestive function weak the elderly digest and assimilate, and the digestibility of protein and carbohydrate all is improved.
5, nut adopts microwave drying, avoids high temperature to cure and causes the macadamia nut oil lipid oxidation; Carry out ultramicro grinding, make the nut granularity all below micron, increase its instant capacity, make simultaneously to stick with paste the based food delicate mouthfeel, more suitable middle old man is edible.
(4) specific embodiment
The present invention is described further below in conjunction with specific embodiment, but protection scope of the present invention is not limited in this:
In the embodiment of the present invention, enzyme source used and unit enzyme are lived:
Neutral proteinase is believed bio tech ltd purchased from Novi, unit enzyme 40000IU/g alive;
Cellulase is believed bio tech ltd purchased from Novi, unit enzyme 20000IU/g alive;
Lipase is believed bio tech ltd purchased from Novi, unit enzyme 8000IU/g alive;
AMS is believed bio tech ltd purchased from Novi, unit enzyme 20000IU/g alive;
Pectase is believed bio tech ltd purchased from Novi, unit enzyme 10000IU/g alive.
Embodiment 1:
1, coarse cereals pulverize to soak: get coarse cereals (oat, duck wheat, corn, soybean=3:3:1:1)
Low-temperature grinding, pulverizing temperature is 10～15 ℃, grinding particle size is 80 orders.To major ingredient spray water to water content be 25%, preserve and made interior free surface moisture even in 3.5 hours.
2, enzyme is processed: get 400g coarse cereal powder (with dry weight basis), add 2.4g complex enzyme A(neutral proteinase: cellulase: lipase: AMS=1:0.3:0.1:5), be heated to 50 ℃ and maintain 50 minutes, be heated to rapidly afterwards 90 ℃ and maintain 10 minutes, then cool to room temperature, obtain the enzymolysis slurries of coarse cereal powder.
3, expanded: the enzymolysis slurries of coarse cereal powder utilize the double helix extruding and puffing technology to carry out expanded extruding, and the outlet temperature of extruder is controlled at 160 ℃～180 ℃, screw speed 150r/min, and be crushed to 150 orders.
4, nut pulverize to soak: (peanut: almond: walnut: Chinese chestnut=1:1:1:1) be ground into grain diameter is 0.2～0.4cm to get nut, under frequency 200Mhz, carry out microwave drying 20min, the recycling micronizer carries out ultramicro grinding 30min, be crushed to 90% and crossed 200 purpose sieves, water spray makes major ingredient moisture 20%, obtains the nut powder.
5, enzyme is processed: get 200g nut powder (with dry weight basis), add 1.2g complex enzyme B(neutral proteinase: cellulase: lipase: AMS: pectase=1:0.3:0.3:5:1.5), be heated to 50 ℃ and maintain 40 minutes, pH maintains 6～7, be heated to rapidly afterwards 90 ℃ and maintain 15 minutes, knock out the complex enzyme activity, then cool to room temperature.
6, microencapsulation: nut powder enzyme treatment fluid is made to core, in the coarse cereal powder after expanded pulverizing, add the 60g maltodextrin and do the wall material, mix slurry and carry out twice homogeneous processing, homogenizer pressure is controlled at 40～45Mpa.
7, spray-drying: by the nut powder spray-drying of microencapsulation, the temperature of hothouse is 50～60 ℃, and hot blast temperature is 160～180 ℃, mixes rear aseptic dry packing.
The paste based food made contains multiple nutritional components, easily reconstitutes, prevented from caking plays group, and delicate mouthfeel, is easy to digestion, and more suitable middle old man is edible.
Claims (2)
1. the processing method of the compound paste based food of coarse cereals nut nutrition, its primary raw material is that the quality proportioning is oat, duck wheat, corn, soybean, peanut, almond, walnut and the Chinese chestnut of 4～8:4～8:1～4:1～4:0.5～2:0.5～2:0.5～2:0.5～2, and described method comprises:
(1) get oat, duck wheat, corn and the soybean of formula ratio, be crushed to 80～100 orders under 10～15 ℃ after mixing, to the gained coarse cereal powder spray water to water content be 20%～25%, standing 2～4 hours;
(2) toward the complex enzyme A that adds 0.5～0.7% in coarse cereal powder, be heated to 40～50 ℃ and maintain 40～50 minutes, be heated to rapidly afterwards 90～95 ℃ and maintain 10～15 minutes, cool to room temperature then, obtain the enzymolysis slurries of coarse cereal powder; Described complex enzyme A is neutral proteinase: cellulase: lipase: the mixture of AMS mass ratio 1:0.3:0.1:5; Wherein the neutral proteinase enzyme is lived as 40000IU/g, and cellulose enzyme activity is 20000IU/g, and lipase activity is 8000IU/g, and the AMS enzyme is lived as 20000IU/g;
(3) step (2) gained enzymolysis slurries utilize the double helix extruder to carry out expanded extruding, and the outlet temperature of extruder is controlled at 130 ℃～180 ℃, screw speed 90～150r/min, and be crushed to 150 orders;
(4) get peanut, almond, walnut and the Chinese chestnut of formula ratio, being ground into grain diameter is 0.2～0.4cm, under frequency 160～200Mhz, carry out microwave drying 10～20min, the recycling micronizer carries out ultramicro grinding 20～30min, and obtaining nut powder water spray extremely moisture is 20%～25%;
(5) in the nut powder, add 0.5～0.7% complex enzyme B, be heated to 40～50 ℃ and maintain 40～50 minutes, pH maintains 6～7, is heated to rapidly afterwards 90～95 ℃ and maintains 10～15 minutes, and then cool to room temperature, obtain nut powder enzyme treatment fluid; Described complex enzyme B is neutral proteinase: cellulase: lipase: AMS: the mixture of pectase mass ratio 1:0.3:0.3:5:1.5, wherein the neutral proteinase enzyme is lived as 40000IU/g, cellulose enzyme activity is 20000IU/g, lipase activity is 8000IU/g, the AMS enzyme is lived as 20000IU/g, and the pectase enzyme is lived as 10000IU/g;
(6) with step (5) gained nut powder enzyme treatment fluid, make core, in step (3) gained coarse cereal powder, add 10～20% maltodextrin and make the wall material, mix slurry and carry out twice homogeneous processing, homogenizer pressure is controlled at 20～45Mpa, obtains the nut powder of microencapsulation;
(7) by the nut powder spray-drying of microencapsulation, the temperature of hothouse is 40～60 ℃, and hot blast temperature is 140～180 ℃, mixes rear aseptic dry packing, obtains the compound paste based food of described coarse cereals nut nutrition.
2. the method for claim 1, is characterized in that described oat, duck wheat, corn, soybean, peanut, almond, walnut and Chinese chestnut quality proportioning are 6:6:2:2:1:1:1:1.
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