CN103652634A - Whole-grain high-fiber corn flakes and preparation method thereof - Google Patents
Whole-grain high-fiber corn flakes and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses whole-grain high-fiber corn flakes. The whole-grain high-fiber corn flakes are prepared by the raw materials of corn, rice, brown rice, oat, black rice, rye, coix seed and millet, as well as dietary fiber, a malt extract, sucrose and salt. Preferably, the raw materials are in the following parts by weight: 30 to 80 parts of corn powder, 0 to 10 parts of millet, 0 to 10 parts of brown rice, 0 to 10 parts of oat, 0 to 10 parts of coix seed, 1 to 10 parts of sucrose, 2 to 8 parts of dietary fiber, 0.1 to 1 part of salt, 0.5 to 5 parts of malt extract, 0 to 10 parts of rice, 0 to 10 parts of black rice and 0 to 10 parts of rye. The preparation method comprises the following steps: respectively crushing and screening grain raw materials, weighing according to the formula, mixing and stirring, extruding and aging, drying, tabletting, roasting, flavoring and cooling. The product is rich in nutrition, is crispy and delicious, is easy to digest and absorb, and is convenient to eat; the whole-grain high-fiber corn flakes can serve as instant staple food of breakfast, can also serve daily snack food, and are ideal health convenient food.
Description
Technical field
The present invention relates to food processing technology field, relate in particular to high fiber cornflakes of a kind of full cereal and preparation method thereof.
Background technology
Association of U.S. cereal chemistry man is defined as whole grain food: complete, pulverize, the caryopsis of fragmentation or compressing tablet, basic composition comprises starchy endosperm, plumule and wheat bran, the relative scale of each part is the same with complete caryopsis.Whole grain food, because full cereal is rich in the Phytochemistry elements such as dietary fiber, vitamin, mineral element and phenolic compound, carotenoid, lignan, beta glucan, resistant starch, phytosterol and phytic acid, has certain health care.Coarse cereals are generally acknowledged pollution-free natural pollution-free foods, have special food treatment of food therapy effect, in modern safety health food, have critical role, and most of coarse cereals are all good whole grain food raw materials.Developed country started the nutrition of full cereal and health to conduct in-depth research in the eighties in 20th century.A large amount of epidemic research discoveries, the consumption that increases full cereal can help to avoid the generation of cancer, angiocardiopathy, type ii diabetes and obesity, reduces the incidence of coronary heart disease simultaneously, eats whole grain food and also can greatly control the generation of latent disease.Whole grain food can greatly increase dietary fiber, has increased satiety, controls blood sugar, particularly food and drink and extends the time of feed afterwards.Stop menstrual woman and also can improve its health status.Part a middle-aged person, if the enough more whole-wheat foods of energy can lose weight.If one day enough three whole grain food of energy, can greatly reduce the obesity incidence of disease.
Follow the development that becomes more meticulous of grain processing.Cereal, after plumule and wheat bran have been sloughed in fine finishining, although mouthfeel is improved greatly, in refinement, ask in white process, has caused the loss of a large amount of vitamin, cellulose, mineral matter and Phytochemistry element in cereal.This is also to cause compatriots' Macronutrient superfluous, and the major reason of micronutrient wretched insufficiency.At present, on market, there is the full cereal food of single variety, as wholewheat flour, whole-wheat bread, Graham cracker, but mix multiple full cereal leisure food or breakfast cereal also fewer.
China's food extrusion technology that just begins one's study the early 1980s, at present, China uses extrusion technique production breakfast cereal and leisure food to say to be also in the infancy.The complete high fiber cornflakes of cereal are based on solving people's breakfast and leisure food nutrition problem.It is primary raw material that the complete high fiber corn nourishment of cereal sheet be take the coarse cereals such as corn, millet, oat, brown rice, the seed of Job's tears, adds dietary fiber, through the non-direct bulking process of extrusion cooking, processes.When raw material comprises the five cereals nutrients such as corn, oat, millet, the seed of Job's tears and rice, further optimization and upgrading is whole grain food, is the fabulous source of dietary fiber, vitamin, mineral matter.The complete high fiber cornflakes of cereal have the effects such as pre-anti-cancer, angiocardiopathy, type ii diabetes and obesity, and crisp good to eat, be easy to digest and assimilate, instant, both can be as instant staple food when breakfast, can be used as again daily leisure food, it has adapted to consumption requirement and the trend of modern to flavour of food products variation, instant, its market prospects are very wide, are the healthy instant food that people are desirable.
That traditional pressed disc method not only consumes energy is higher, process time is longer, causes the increase of production cost, and the loss of the nutritional labeling of the food of producing is larger.By contrast, extruding pressed disc method has more advantage, i.e. the operating space that energy consumption consumption is lower, nutritional labeling loss is low, processing cost is low, less etc.The method of wherein pushing compressing tablet processing puffed leisure food and instant breakfast cereals comprises: the non-direct expanded method of extrusion cooking and directly extrusion method.The complete high fiber cornflakes of cereal adopt the non-direct bulking process processing of advanced extrusion cooking.In the production of the instant breakfast cereal of the non-direct expanded method of extrusion cooking, the boiling moulding of raw raw material is carried out in extruder.Afterwards, through compressing tablet, dry, high velocity, hot air impact stove individual layer baking, make material expanded evenly the shaping raw material of boiling.The non-direct expanded method of extrusion cooking is compared with direct extrusion method, have good puffed degree, crisp good to eat, be easy to digest and assimilate, and can keep certain fragility in milk, soymilk or fruit juice.The complete high fiber cornflakes of cereal are nutritious, crisp good to eat and be easy to digest and assimilate, instant, both can be used as again daily leisure food as staple food when breakfast, be the healthy instant food that people are desirable.This production technology has low, non-fried, the without sewage discharge of short, nutritional labeling loss process time, and energy consumption is low, occupy the features such as space is little, process flexibility is large, processing cost is low, and realized serialization, mechanization production.
At present, have no that to take corn, rice, brown rice, oat, black rice, rye, the seed of Job's tears, millet, sucrose, malt extract, dietary fiber, salt etc. be raw material, the patent that adopts the non-direct bulking process of extrusion cooking to process the high fiber cornflakes of full cereal.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of full cereal high fiber cornflakes, this product is nutritious, crisp good to eat and be easy to digest and assimilate, instant, both can be used as again daily leisure food as instant staple food when breakfast, be the healthy instant food that people are desirable.The present invention simultaneously also provides the preparation method of the high fiber cornflakes of a kind of full cereal.
For solving the problems of the technologies described above, technical scheme of the present invention is: the high fiber cornflakes of a kind of full cereal, comprise corn, rice, brown rice, oat, black rice, rye, the seed of Job's tears, millet, described various raw material is any combination and arbitrary proportion, and interpolation dietary fiber, malt extract, sucrose, salt raw material are made.
Preferably, by the raw material of following parts by weight, made:
For solving the problems of the technologies described above, another technical scheme of the present invention is: the preparation method of the high fiber cornflakes of a kind of full cereal, comprise the following steps: the cereal materials described in above-mentioned any one is pulverized respectively, sieved, by formula, weigh and mix and blend, squeezing, maturing, dry, compressing tablet, bake, compose taste and cooling step.
Further, raw material pulverising step comprises: corn, rice, brown rice, oat, black rice, rye, the seed of Job's tears, millet, dietary fibre materials are pulverized respectively, more than fineness degree to 60 order.
Further, blend step comprises: various raw materials are weighed by formula and mix;
Further, squeezing, maturing step comprises: adding the raw material quantitative after mixing to twin (double) screw extruder, is 15-35% at extruder feed end amount of water; The operating temperature range of a twin (double) screw extruder cavity is between 50-170 ℃, and screw speed scope is at 100-350r/min, and cutting machine rotating speed is between 500-3000r/min, and the temperature of twin (double) screw extruder cutting die head is 75 ℃～90 ℃.Material, through effect slaking, restructuring such as the high temperature of twin (double) screw extruder, extruding, shearings, makes material in complete slaking state, at extruder discharge end, by cutter, cuts off moulding, and semi-finished product present closely knit, transparent ball or column.
Further, drying steps comprises: the slaking semi-finished product that obtain in to high temperature extrusion maturation stage at 55 ℃～75 ℃ are dried, until the moisture weight percent content in slaking semi-finished product is 15～20%:
Further, compressing tablet step comprises: moisture weight percent content is controlled to 15～20% particles and adds and in tablet press machine, carry out compressing tablet, the gap of adjusting between pressure roller makes material be pressed into the thin slice that thickness is 0.2～0.6mm;
Further, drying steps comprises: the thin slice at 50 ℃～100 ℃, compressing tablet step being obtained is dried, until the moisture weight percent content in thin slice is 10～15%;
Further, baking step comprises: the thin slice of drying is cured fast at 140 ℃～240 ℃, and moisture content of finished products weight percent content is 2～6%.High temperature cures fast and makes thin slice expanded, has uniformly meticulous alveolate texture, and it is good to eat and be easy to digest and assimilate that product is crisp.
Semi-finished product after curing are composed to taste, generally adopt drum-type flush coater to give product special fragrance the high fiber cornflakes spraying of full cereal flavoring.Then it is cooling that product carries out nature, and when the temperature of product approaches room temperature, packing seals preservation rapidly, to prevent product from again absorbing airborne moisture, gets damp.
Apply technical scheme of the present invention, adopt corn, rice, brown rice, oat, black rice, rye, the seed of Job's tears, millet; Described various raw material is any combination and arbitrary proportion; Interpolation dietary fiber, malt extract, sucrose, salt raw material are made.Preferably with 30-80 part corn; 1-10 part sucrose; 0-10 part millet; 0-10 part brown rice; 0-10 part oat; 0-10 part seed of Job's tears; 2-8 part dietary fiber; 0.1-1 part salt; 0.5-5 part malt extract; 0-10 part rice; 0-10 part black rice; The high fiber cornflakes of full cereal prepared by 0-10 part rye raw material have the effects such as pre-anti-cancer, angiocardiopathy, type ii diabetes and obesity, and crisp good to eat and be easy to digest and assimilate, instant, both can be as instant staple food when breakfast, can be used as again daily leisure food, it has adapted to consumption requirement and the trend of modern to flavour of food products variation, instant, its market prospects are very wide, are the healthy instant food that people are desirable.
The specific embodiment
Below in conjunction with specific embodiment, further illustrate beneficial effect of the present invention.
It should be noted that, in the situation that not conflicting, embodiment and the feature in embodiment in the application can combine mutually.Below in conjunction with embodiment, describe the present invention in detail.
Embodiment 1-25
The proportioning of table 1 raw material
Unit: part-
The 25kg raw material of each assembly ratio in table 1 after mixing, mixer is delivered in solid feeder with the speed of 100kg/h respectively.Then deliver in twin-screw extruder, each warm area temperature is adjusted into respectively I district temperature 60 C, 120 ℃ of II district temperature, 130 ℃ of III district temperature, 80 ℃ of IV district temperature, 75 ℃ of V district temperature, take screw speed as 220r/min, and amount of water is 20%, and rate of feeding is 100kg/h.Die head temperature is 88 ℃, and cutting revolution is 1400r/min, and the semi-finished product that pushed are cut, after cutting, spherical semi-finished product are delivered to fluidized bed drying, then in tablet press machine, carry out compressing tablet, be delivered to band drier and be dried, finally in baking oven, bake, after cooling packing.
Table 2 product sensory index
The organoleptic indicator table of the high fiber cornflakes of full cereal from table 2 can find out, the sensory evaluation of preparing the high fiber cornflakes of full cereal in embodiments of the invention is good.Especially in embodiment 19 and 24, the high fiber cornflakes of the full cereal sugariness of preparation is suitable, and saline taste is suitable, has wheat fragrance, and mouthfeel is crisp, porous organization, and even structure, surface is brighter, without bubble.The difference of these two groups of cornflakes is: in embodiment 19, the high fiber cornflakes of the full cereal color and luster of preparation is light yellow, and in embodiment 24, the high fiber cornflakes of full cereal of preparation are black.The high fiber cornflakes of full cereal that embodiment 19 these group optimum combination are obtained carry out the mensuration of nutritional labeling, and result is as shown in table 3.
Table 3 product nutritional labeling index
| Nutritional labeling | Content | Nutritional labeling | Content |
| Dietary fiber | 2.50g／100g | Calcium | 13.96mg／100g |
| VB1 | 0.062mg／100g | Iron | 2.41mg／100g |
| VB2 | 0.020mg／100g | Zinc | 8.2mg／kg |
| VE | 0.345mg／100g | ? | ? |
Adopt the high fiber cornflakes of full cereal tool prepared by method of the present invention to have the following advantages:
1. the dietary fiber that the complete high fiber corn nourishment of cereal sheet contains and multivitamin and mineral matter are all higher than conventional corn sheet, and the edible high fiber corn nourishment of the full cereal sheet of consumer can therefrom obtain multi-nutrition.The complete high fiber corn nourishment of cereal sheet have good puffed degree, crisp good to eat and be easy to digest and assimilate, instant.And in milk, soymilk or fruit juice, can keep certain fragility, crisp, both can be used as again daily leisure food as staple food when breakfast, be the healthy instant food that people are desirable.And heat food breakfast cereal (as sowens, quicker oats congee etc.) needs to hot plate before edible or add boiling water (instant heating food), edible inconvenient, and without crispness.
2, the complete high fiber corn nourishment of cereal sheet breakfast cereal and leisure food are to adopt advanced squeezing, maturing to bake and bank up with earth bulking process processing.Adopt twin (double) screw extruder boiling slaking material, through two roller tablet press, be pressed into thin slice, heated-air drying, high velocity, hot air impact the baking of stove individual layer, make material expanded evenly.In the production of the instant breakfast cereal of non-direct expanded method, the boiling moulding of raw raw material is carried out in extruder.Afterwards, by the shaping raw material of boiling through compressing tablet, be dried, toast expanded this production technology and there is low, non-fried, the without sewage discharge of short, nutritional labeling loss process time, energy consumption is low, occupy the features such as space is little, process flexibility is large, processing cost is low, and realized serialization, mechanization production.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (4)
1. high fiber cornflakes of full cereal, it is characterized in that: comprise corn, brown rice, oat, rice, black rice, rye, the seed of Job's tears, millet, described various raw material is any combination and arbitrary proportion, and interpolation dietary fiber, malt extract, sucrose, salt raw material are made.
2. high fiber cornflakes of a kind of full cereal as claimed in claim 1, is characterized in that: the raw material by following parts by weight is made:
3. a preparation method for the high fiber cornflakes of full cereal, is characterized in that, comprises the cereal materials described in any one in claim 1 and 2 is pulverized respectively, sieved, by formula, weigh and mix and blend, squeezing, maturing, dry, compressing tablet, bakes, and composes taste and cooling step.
4. preparation method according to claim 3, is characterized in that, described step comprises:
(1) raw material is pulverized: corn, rice, brown rice, oat, black rice, rye, the seed of Job's tears, millet, dietary fibre materials are pulverized respectively, more than fineness degree to 60 order;
(2) mix: various raw materials are weighed by formula and mix;
(3) squeezing, maturing: adding the raw material quantitative after mixing to twin (double) screw extruder, is 15-35% at extruder feed end amount of water; The operating temperature range of a twin (double) screw extruder cavity is between 50-170 ℃, and screw speed scope is at 100-350r/min, and cutting machine rotating speed is between 500-3000r/min, and the temperature of twin (double) screw extruder cutting die head is 75 ℃～90 ℃.Material, through effect slaking, restructuring such as the high temperature of twin (double) screw extruder, extruding, shearings, makes material in complete slaking state, at extruder discharge end, by cutter, cuts off moulding, and semi-finished product present closely knit, transparent ball or column;
(4) dry: the slaking semi-finished product that obtain in to high temperature extrusion maturation stage at 55 ℃～75 ℃ are dried, until the moisture weight percent content in slaking semi-finished product is 15～20%;
(5) compressing tablet: moisture weight percent content is controlled to 15～20% particles and adds and carry out compressing tablet in tablet press machine, the gap of adjusting between pressure roller makes material be pressed into the thin slice that thickness is 0.2～0.6mm;
(6) dry: the thin slice at 50 ℃～100 ℃, compressing tablet step being obtained is dried, until the moisture weight percent content in thin slice is 10～15%;
(7) cure: the thin slice of drying is cured fast at 140 ℃～240 ℃, and moisture content of finished products weight percent content is 2～6%.High temperature cures fast and makes thin slice expanded, has uniformly meticulous alveolate texture, and it is good to eat and be easy to digest and assimilate that product is crisp.
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