CN103783121B - Puffed cereal energy stick - Google Patents
Puffed cereal energy stick Download PDFInfo
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- 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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- 235000013339 cereals Nutrition 0.000 title claims abstract description 48
- 240000008042 Zea mays Species 0.000 claims abstract description 18
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 18
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 18
- 235000005822 corn Nutrition 0.000 claims abstract description 18
- 238000001125 extrusion Methods 0.000 claims abstract description 15
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 12
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 6
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 6
- 235000012054 meals Nutrition 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 235000021329 brown rice Nutrition 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 16
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 7
- 241000219051 Fagopyrum Species 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- 238000002372 labelling Methods 0.000 description 4
- 230000001007 puffing effect Effects 0.000 description 4
- 241000209094 Oryza Species 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 230000001093 anti-cancer Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003405 preventing effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
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- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
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
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410076016.0A CN103783121B (en) | 2014-03-04 | 2014-03-04 | Puffed cereal energy stick |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410076016.0A CN103783121B (en) | 2014-03-04 | 2014-03-04 | Puffed cereal energy stick |
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| Publication Number | Publication Date |
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| CN103783121A CN103783121A (en) | 2014-05-14 |
| CN103783121B true CN103783121B (en) | 2015-08-19 |
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| CN201410076016.0A Active CN103783121B (en) | 2014-03-04 | 2014-03-04 | Puffed cereal energy stick |
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| CN104336513A (en) * | 2014-10-24 | 2015-02-11 | 来临 | Blood-enriching coarse food grain product 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 |