CN103783121B - Puffed cereal energy stick - Google Patents

Puffed cereal energy stick Download PDF

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Publication number
CN103783121B
CN103783121B CN201410076016.0A CN201410076016A CN103783121B CN 103783121 B CN103783121 B CN 103783121B CN 201410076016 A CN201410076016 A CN 201410076016A CN 103783121 B CN103783121 B CN 103783121B
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China
Prior art keywords
parts
energy stick
puffed cereal
corn
buckwheat
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CN201410076016.0A
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Chinese (zh)
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CN103783121A (en
Inventor
刘少伟
黄辰康
孔丽娜
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刘少伟
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Abstract

The invention discloses formula and the preparation method of a kind of nutritious puffed cereal energy stick of food processing field.Corn, soybean, brown rice, buckwheat is cleaned, dry, pulverize, mix in proportion, extrusion is carried out by extruder, cereal after expanded and egg, butter, maltodextrin, brown sugar, salt mixes, it prepares main points is by corn flour, soy meal, coarse rice powder, through extrusion after buckwheat first mixing by a certain percentage, pulverize rear and butter, the mixing such as egg, then roll molded in a mold, and it is freezing moulding at refrigerating chamber, finally toast in oven, control baking time and temperature moderate to become hardness, the puffed cereal energy stick that brittleness is good.Puffed cereal energy stick of the present invention has nutrition arrangement equilibrium, and dietary fiber is higher, and energy is high, absorption of human body fast, is a kind of New Energy length bar of nutrient health.

Description

Puffed cereal energy stick

Technical field:

A kind of mouthfeel and the fragrance that the present invention relates to food processing field are unique, and the preparation method of nutritious puffed cereal energy stick.

Background technology:

The nutritional labelings such as the protein in coarse cereals, fat, carbohydrate, vitamin, mineral matter, cellulose meet the ratio that human body is taken in most, have abundant nutritive value, occupy critical role in modern health food, have unique food treatment of food therapy effect.Anticancer anti-aging coarse food grain good merchantable brand containing abundant vitamin, nicotinic acid, unrighted acid in corn; Cereals nutrient is worth very high, is rich in the desirable food that protein, essential amino acid, vitamin and linoleic acid are angiocardiopathy preventings; The reputation that soya bean has " Vegetable meat ", is especially rich in the defect that lysine can supplement cereal lysine deficiency, and the methionine lacked in soya bean, supplementing of cereal can be obtained again; Health is conducive to containing higher inorganic salts and dietary fiber in brown rice.In developed country, the coarse cereals overwhelming majority is used for being processed into staple food products, and China only has the coarse cereals of about 20% ~ 30% to be used as staple food, and the overwhelming majority is as feed and eat raw.Its main cause is that the coarse cereals products taste of China's processing is coarse, could not develop as staple food grain.If can use modern food processing technology that five cereals are carried out deep processing, improve its mouthfeel, develop the food of more coarse cereals cereal, for promoting health of people, improve the aspect such as added value of five cereals and all have great importance.

Extruding and puffing technology is as novel processing method, and its economical and practical feature, not only makes it be widely used in food industry, and also plays important application in the fields such as feed industry, oil prodution industry, brewery industry, within several years, obtains development at full speed.The extruding and puffing technology of food mainly completes the conveying of material, compression, mixing, broken, shearing, sterilization, the multinomial technique such as expanded, shaping by extruder one step, making expanded, half expanded or systematism product, obtaining the product of different shaping by changing extrusion die.Extruder is used for food production and has that technique is simple, one-machine-multi-function, production serialization, efficiency is high, energy consumption is low, the feature of smail investments and quick rerurn.The food delicate mouthfeel produced, absorption easy to digest, nutrition loss are less, storage time is long, not easily produce " bringing back to life " phenomenon, instant.At present, extrusion technique has developed into one of the most frequently used dilated food production technology.

Energy stick is a kind of bar with high-energy, low fat, comprehensive nutrition.1 heavy 50g of energy stick, can provide the heat of more than 226kcal, be equivalent to the chocolate of one piece of 50g, can provide the energy that you walk for two hours.In 50g energy stick, sugared content is greater than 27.5g, combines with monosaccharide and disaccharide and compound sugar science.Compound sugar is polymerized by 3-10 monose, can continue gently to release energy.Therefore energy stick can realize quick energy supply, can ensure lasting energy supply again, accomplish energy relay, keeps stable blood sugar level, strengthens locomitivity.And the content of fat is only the half of equal quality chocolate in 50g energy stick, so be more and more subject to the favor of young woman.But at China's energy stick as a kind of novel foodstuff, kind is little.Therefore, the development of puffed cereal energy stick, not only improves mouthfeel and the local flavor of energy stick, makes the nutritional labeling of energy stick abundanter simultaneously.

Summary of the invention:

The object of the present invention is to provide a kind of mouthfeel and fragrance uniqueness, and nutritious puffed cereal energy stick preparation method.

The present invention is achieved through the following technical solutions:

A kind of puffed cereal energy stick, its recipe ingredient is:

Corn expanding particle 50 parts;

Oatmeal 10 parts;

10 parts, brown sugar;

Malt extract 2 parts;

Salt 2 parts;

Maltodextrin 5 parts;

15 parts, butter;

30 parts, egg;

Described corn expanding grain fraction ratio is:

Corn flour: soy meal: coarse rice powder: buckwheat is 3:1:1:1.

The preparation procedure of processing of puffed cereal energy stick is as follows:

1) corn, soybean, brown rice and buckwheat are cleaned, dry, then pulverize and sieve with pulverizer, grain fineness is at 40 ~ 60 orders, nutritional labeling according to these four kinds of cereal is carried out reasonably combined, ensures the content of the nutriments such as vegetable protein, essential amino acid, vitamin, dietary fiber;

2) in corn flour: soy meal: coarse rice powder: buckwheat is that the ratio of 3:1:1:1 mixes, then the humidity mixing powder is below measured, humidity is transferred to 15%, at screw speed 150rpm, charging rate 65rpm, under the Parameter Conditions that extrusion temperature is 150 DEG C, flour is passed through extruder extrusion, the utilization of extruding and puffing technology is more conducive to the reservation of nutritional labeling than traditional handicraft;

3) the corn expanding product obtained, by cutting or manually pulverize, filter out the puff that particle is larger, granular size remains between 3 ~ 7mm, and the screening of extrusion cereal-granules degree is conducive to the well-balanced and crisp brittleness of the structure of energy stick;

4) 30 parts, the egg beaten joins in the butter of 15 parts of pre-heats of solution, fully adds 10 parts, brown sugar, maltodextrin 5 parts, salt 2 parts after mixing, mixes after 80 DEG C of heating water bath furnishing slurries with extrusion cereal, give the mouthfeel that energy stick is abundanter;

5) puffed cereal energy stick is shaping in a mold, sprinkle red date and the oat grain of chopping from the teeth outwards, surface flatten, put into refrigerating chamber, subzero 5 ~ 10 degree freezing 30 minutes, put into oven baking, temperature of getting angry 160 DEG C ~ 165 DEG C, lower fiery temperature 165 DEG C ~ 170 DEG C, baking time 10 ~ 15min, keep the color and luster of energy stick in bake process at surface brush one deck honey, baking tray is rotated 180 ° simultaneously;

6) under puffed cereal energy stick being put into the environment of 80 DEG C, cooling is after 5 minutes, takes out and cools at normal temperatures, pack to obtain finished product.

The advantage of product of the present invention is, puffed cereal energy stick mainly with coarse cereals cereal for raw material, wherein protein, mineral matter, vitamin, dietary fiber, unsaturated fatty acid content are abundanter, and carry out processing process by extruding and puffing technology, make it more easily be absorbed, solve the characteristic that coarse cereals cereal is not easily processed, give more crisp mouthfeel simultaneously, stronger fragrance is a kind of New Energy length bar of nutrient health.

Detailed description of the invention is as follows:

(1) full corn, soybean, brown rice, buckwheat are cleaned, are dried, and then pulverize and sieve with pulverizer, grain fineness degree is at 40 ~ 60 orders, and flour sieving, for next step extrusion;

(2) in corn flour: soy meal: coarse rice powder: buckwheat is that the ratio of 3:1:1:1 mixes, then measure the humidity mixing powder below, humidity is transferred to 15%.At screw speed 150rpm, charging rate 65rpm, under the Parameter Conditions that extrusion temperature is 150 DEG C, flour is passed through extruder extrusion;

(3) the corn expanding product obtained, by cutting or manually pulverizing, filter out the puff that particle is larger, granular size remains between 3 ~ 7mm;

(4) 30 parts, the egg beaten joins in the butter of 15 parts of pre-heats of solution, fully adds 10 parts, brown sugar, maltodextrin 5 parts, salt 2 parts after mixing, mixes after 80 DEG C of heating water bath furnishing slurries with extrusion cereal;

(5) energy stick is shaping in a mold, sprinkle red date and the oat grain of chopping from the teeth outwards, surface flatten, put into refrigerating chamber, subzero 5 ~ 10 degree freezing 30 minutes, put into oven baking, temperature of getting angry 160 DEG C ~ 165 DEG C, lower fiery temperature 165 DEG C ~ 170 DEG C, baking time 10 ~ 15min, keep the color and luster of energy stick in bake process at surface brush one deck honey, baking tray is rotated 180 ° of Baking Effects better simultaneously;

(6) under energy stick being put into the environment of 80 DEG C, cooling is after 5 minutes, takes out and cools at normal temperatures, can prevent biscuit from cooling too fast generation crack like this, pack to obtain finished product.

Claims (2)

1. a puffed cereal energy stick, is characterized in that: puffed cereal energy stick recipe ingredient is:
Corn expanding particle 50 parts;
Oatmeal 10 parts;
10 parts, brown sugar;
Malt extract 2 parts;
Salt 2 parts;
Maltodextrin 5 parts;
15 parts, butter;
30 parts, egg;
Described corn expanding grain fraction ratio is:
Corn flour: soy meal: coarse rice powder: buckwheat is 3:1:1:1.
2. the preparation method of puffed cereal energy stick according to claim 1, is characterized in that: preparation procedure of processing is as follows:
2-1 corn, soybean, brown rice and buckwheat are cleaned, and dry, then pulverize and sieve with pulverizer, grain fineness is at 40 ~ 60 orders;
2-2 is in corn flour: soy meal: coarse rice powder: buckwheat is that the ratio of 3:1:1:1 mixes, measure the humidity mixing powder below, humidity is transferred to 15%, at screw speed 150rpm, charging rate 65rpm, passes through extruder extrusion by flour under the Parameter Conditions that extrusion temperature is 150 DEG C;
The corn expanding product that 2-3 obtains, by cutting or manually pulverizing, filter out the puff that particle is larger, granular size remains between 3 ~ 7mm;
30 parts, the egg that 2-4 beats joins in the butter of 15 parts of pre-heats of solution, fully adds 10 parts, brown sugar, maltodextrin 5 parts, salt 2 parts after mixing, mixes after 80 DEG C of heating water bath furnishing slurries with extrusion cereal;
2-5 puffed cereal energy stick is shaping in a mold, sprinkle red date and the oat grain of chopping from the teeth outwards, surface flatten, put into refrigerating chamber, subzero 5 ~ 10 degree freezing 30 minutes, then oven baking is put into, temperature of getting angry 160 DEG C ~ 165 DEG C, lower fiery temperature 165 DEG C ~ 170 DEG C, baking time 10 ~ 15min, keep the color and luster of energy stick in bake process at surface brush one deck honey, baking tray is rotated 180 ° simultaneously;
Under puffed cereal energy stick is put into the environment of 80 DEG C by 2-6, cooling is after 5 minutes, takes out and cools at normal temperatures, pack to obtain finished product.
CN201410076016.0A 2014-03-04 2014-03-04 Puffed cereal energy stick CN103783121B (en)

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CN103783121B true CN103783121B (en) 2015-08-19

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Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104336513A (en) * 2014-10-24 2015-02-11 来临 Blood-enriching coarse food grain product and preparation method thereof
CN105211720A (en) * 2015-10-30 2016-01-06 王永妍 A kind of coarse cereals energy stick and preparation method thereof
CN105901617A (en) * 2016-04-13 2016-08-31 中山森谱生物科技有限公司 Low-sugar energy bar
TWI640253B (en) * 2016-07-01 2018-11-11 薌園生技股份有限公司 Method for producing cereal puffed food
CN107047692A (en) * 2016-08-05 2017-08-18 绵阳市润土农业科技开发有限公司 A kind of functional compressive biscuit of the edible easy defecation of suitable army
CN106616965A (en) * 2016-08-30 2017-05-10 威海百合生物技术股份有限公司 Calcium-magnesium fruit and vegetable nutrition bar-type health food and preparation method thereof
CN107094836A (en) * 2017-05-03 2017-08-29 安徽倮倮米业有限公司 A kind of brown rice cake of high dietary-fiber
CN107853549A (en) * 2017-11-14 2018-03-30 安徽华健生物科技有限公司 A kind of processing method of barley young leaf konjaku coixlacrymajobi powder
CN108813364A (en) * 2018-05-25 2018-11-16 厦门市诚安毅科技有限公司 A kind of formula and preparation method of compound five cereals oatmeal

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101375716A (en) * 2008-09-24 2009-03-04 北京康比特体育科技股份有限公司 Energy stick and preparation method thereof
CN101564168A (en) * 2009-06-09 2009-10-28 天津科技大学 Nutrient energy bar with energy slow release function and preparation method thereof
CN103519257A (en) * 2013-10-24 2014-01-22 山东万思顿农业产业园有限公司 Cashew energy bar and preparation method thereof
CN103652634A (en) * 2013-09-17 2014-03-26 齐齐哈尔瑞盛食品制造有限公司 Whole-grain high-fiber corn flakes and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101375716A (en) * 2008-09-24 2009-03-04 北京康比特体育科技股份有限公司 Energy stick and preparation method thereof
CN101564168A (en) * 2009-06-09 2009-10-28 天津科技大学 Nutrient energy bar with energy slow release function and preparation method thereof
CN103652634A (en) * 2013-09-17 2014-03-26 齐齐哈尔瑞盛食品制造有限公司 Whole-grain high-fiber corn flakes and preparation method thereof
CN103519257A (en) * 2013-10-24 2014-01-22 山东万思顿农业产业园有限公司 Cashew energy bar and preparation method thereof

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Effective date of registration: 20200206

Address after: Room 501, building 2, 245 Jiachuan Road, Xuhui District, Shanghai 200000

Patentee after: Shanghai autumn Industry Co., Ltd.

Address before: 200237 Meilong Road, Shanghai, No. 130, No.

Patentee before: Liu Shaowei

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