CN104304930A - Preparation method of instant desensitizing multigrain breakfast - Google Patents
Preparation method of instant desensitizing multigrain breakfast Download PDFInfo
- Publication number
- CN104304930A CN104304930A CN201410500281.7A CN201410500281A CN104304930A CN 104304930 A CN104304930 A CN 104304930A CN 201410500281 A CN201410500281 A CN 201410500281A CN 104304930 A CN104304930 A CN 104304930A
- Authority
- CN
- China
- Prior art keywords
- peanut
- preparation
- powder
- coarse cereals
- desensitization
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021152 breakfast Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 37
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 37
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 37
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 37
- 235000020232 peanut Nutrition 0.000 claims abstract description 37
- 235000013339 cereals Nutrition 0.000 claims abstract description 33
- 241000209140 Triticum Species 0.000 claims abstract description 29
- 235000021307 Triticum Nutrition 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 24
- 102000004190 Enzymes Human genes 0.000 claims abstract description 23
- 108090000790 Enzymes Proteins 0.000 claims abstract description 23
- 229940088598 enzyme Drugs 0.000 claims abstract description 23
- 238000005516 engineering process Methods 0.000 claims abstract description 13
- 239000004382 Amylase Substances 0.000 claims abstract description 7
- 102000013142 Amylases Human genes 0.000 claims abstract description 7
- 108010065511 Amylases Proteins 0.000 claims abstract description 7
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 7
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 7
- 239000004367 Lipase Substances 0.000 claims abstract description 7
- 102000004882 Lipase Human genes 0.000 claims abstract description 7
- 108090001060 Lipase Proteins 0.000 claims abstract description 7
- 235000019418 amylase Nutrition 0.000 claims abstract description 7
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 7
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 7
- 235000019421 lipase Nutrition 0.000 claims abstract description 7
- 230000001007 puffing effect Effects 0.000 claims abstract description 7
- 239000007921 spray Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 37
- 239000000463 material Substances 0.000 claims description 23
- 238000000586 desensitisation Methods 0.000 claims description 20
- 230000008569 process Effects 0.000 claims description 18
- 239000004365 Protease Substances 0.000 claims description 17
- 240000001417 Vigna umbellata Species 0.000 claims description 14
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 14
- 241000371652 Curvularia clavata Species 0.000 claims description 12
- 240000008042 Zea mays Species 0.000 claims description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 12
- 235000005822 corn Nutrition 0.000 claims description 12
- 238000006911 enzymatic reaction Methods 0.000 claims description 12
- 108090000526 Papain Proteins 0.000 claims description 11
- 229940055729 papain Drugs 0.000 claims description 11
- 235000019834 papain Nutrition 0.000 claims description 11
- 108090000317 Chymotrypsin Proteins 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 230000008961 swelling Effects 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 238000005469 granulation Methods 0.000 claims description 8
- 230000003179 granulation Effects 0.000 claims description 8
- 239000008363 phosphate buffer Substances 0.000 claims description 8
- 238000001291 vacuum drying Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000007701 flash-distillation Methods 0.000 claims description 6
- 239000011236 particulate material Substances 0.000 claims description 6
- 235000019419 proteases Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 229960002376 chymotrypsin Drugs 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 230000004907 flux Effects 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 18
- 239000013566 allergen Substances 0.000 abstract description 7
- 206010020751 Hypersensitivity Diseases 0.000 abstract description 5
- 238000001704 evaporation Methods 0.000 abstract description 3
- 230000008020 evaporation Effects 0.000 abstract description 3
- 108060006613 prolamin Proteins 0.000 abstract description 3
- 230000007815 allergy Effects 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 230000001079 digestive effect Effects 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 230000007062 hydrolysis Effects 0.000 description 6
- 238000006460 hydrolysis reaction Methods 0.000 description 6
- 230000000172 allergic effect Effects 0.000 description 4
- 208000010668 atopic eczema Diseases 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000003981 vehicle Substances 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 208000026935 allergic disease Diseases 0.000 description 2
- 208000030961 allergic reaction Diseases 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000003630 histaminocyte Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 238000002965 ELISA Methods 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- RSYYQCDERUOEFI-JTQLQIEISA-N N-benzoyl-L-arginine Chemical compound NC(=N)NCCC[C@@H](C(O)=O)NC(=O)C1=CC=CC=C1 RSYYQCDERUOEFI-JTQLQIEISA-N 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 206010039085 Rhinitis allergic Diseases 0.000 description 1
- 102100032491 Serine protease 1 Human genes 0.000 description 1
- 208000024780 Urticaria Diseases 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 201000010105 allergic rhinitis Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019007 dietary guidelines Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000013568 food allergen Substances 0.000 description 1
- 229950006191 gluconic acid Drugs 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000014304 histidine Nutrition 0.000 description 1
- 150000002411 histidines Chemical class 0.000 description 1
- 230000009610 hypersensitivity Effects 0.000 description 1
- 230000028993 immune response Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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
Abstract
The invention discloses a preparation method of instant desensitizing multigrain breakfast. According to the method, granular materials peanut and wheat pip which contain allergens undergo enzyme treatment, so as to effectively remove peanut allergen Ara h1 and Ara h2 and wheat allergen prolamin. By a stir-frying and puffing combined technology, the product is fragrant, taste is improved, and digestive absorption capability of the product is enhanced. Then, by a spray treatment of compound enzyme composed of lipase, amylase and glucose oxidase, product quality is raised, and dissolving ability of the product is improved. Finally, by a flash evaporation technology, water content of the product is reduced to the maximum, and shelf life of the instant desensitizing multigrain breakfast is prolonged. By the preparation method, eating quality of the product is raised, allergens are removed effectively, and the coarse cereals eating problem of people with allergies is solved.
Description
Technical field
The present invention relates to a kind of coarse cereals nutrition breakfast for coarse cereals allergic constitution edible for patients, modern biotechnology is applied to removing of anaphylactogen, belongs to food processing technology technical field.
Background technology
One of dietetic nutrition principle that the World Health Organization advocates is that diversity wanted by food, and namely " Chinese residents dietary guidelines " Article 1 that Chinese Soclety of Nutrition newly revises is " food various, cereal be main, thickness collocation ".The collocation of thickness grain is eaten and will be exceeded a lot than singly eating a kind of grain nutritive value, and coarse cereals synthesize and the multiple secondary substance of accumulation in metabolic processes, and function factor is substantially clear and definite, has good health care.But the part kind in coarse cereals such as peanut, wheat and soybean belong to the Typical allergic food that the World Food Programme (FAO) reports, US-legislation, from 1 day January in 2006, lists 8 kinds of anaphylactogens such as peanut, wheat and soybean in label range.Along with the raising of people's living standard, to the security growing interest of food, removing of food allergen will more and more come into one's own.
Coarse cereals anaphylactogen is the cluster high molecular weight protein can recognized by immune system, this part albumen can stimulate the mast cell in human body to produce IgE antibody, when anaphylactogen is combined with mast cell surface IgE again, as substance releases such as histidines, thus there is the immune response of body local or general in the inflammatory mediator of activated cell.The main sensibiligen of peanut is Ara h1 and Ara h2, and allergic reaction belongs to the I type hypersensitivity of IgE mediation, and shock can be caused time serious even dead; The anaphylactogen IgE of wheat concentrates in prolamin (gliadin) in conjunction with epi-position Gln-Gln-Gln-Pro-Pro, allergic reaction shows skin, respiratory tract, alimentary canal and whole body, cause skin nettle rash, asthma, allergic rhinitis, the health inflammation such as exercise induced type allergy, chylous diarrhea enteritis.
Current anaphylactogen removed the processing modes such as enzyme hydrolysis, heat treatment, glycosylation and fermentation, wherein the most effectively desensitization process is the fragment by the hydrolysis of effective enzyme directional catalyzing with allergen epitope.
Summary of the invention
Technical problem to be solved by this invention is the anaphylactogen removed in coarse cereals, solves the restriction that allergic constitution crowd coarse cereals are edible, the modern production method of the instant coarse cereals breakfast providing a kind of security high.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
Desensitize the preparation method of instant coarse cereals breakfast, and the method comprises the steps:
(1) desensitization process:
Wheat benevolence and Papain enzyme reaction are carried out desensitization process, pour out protease liquid after reaction terminates, feed particulate material reaches less than 15% through vacuum drying to moisture;
Peanut and chymotrypsin protein enzyme reaction are carried out desensitization process, pour out protease liquid after reaction terminates, feed particulate material reaches less than 15% through vacuum drying to moisture;
(2) expanded and stir-frying-technology:
Wheat Renhe peanut after step (1) is processed, and oat and red bean are put into electronic frying pot and are fried to slaking; Corn, black rice are put into bulking machine and carried out expanded, expanded to slaking;
(3) pulverize and sieve:
By step (2) frying and expanded after material, beat powder with pulverizer, cross 60 ~ 80 mesh sieves; Peanut oil content is high, can mixed in proportion with oat or Mai Ren etc. after pulverize together;
(4) mixture:
The wheat benevolence powder, oatmeal, red bean powder, peanut powder, corn puffing powder and the black rice swelling powder that step (3) are obtained mix in mixer;
(5) quality-improving process:
With the complex enzyme aqueous solution of 37 ± 2 DEG C of warm water configuration 1 ~ 2g/100mL, evenly spray is on step (4) mixed material, and spray flux is 17 ~ 23% of weight of material, stirs, and hand is grabbed agglomerating, and hand loose side falls apart, and then puts into granulator granulation;
(6) dry:
Material after step (5) granulation is put into drying box dry;
(7) flash distillation:
It is dry that flash dryer put into by material after step (6) being dried;
(8) cooling and packaging:
At chilling room, the material after step (7) flash distillation is cooled to room temperature then to pack.Need between cooling vehicle to configure dehumidifier, room keeps clean, health, and every day, production terminated rear to cooling frame cleaning and sterilizing, and air ozone generator carries out disinfection.Packing specification is every bag of 50 ± 2g, and the finished product after packaging is transported into warehouse for finished product in time and preserves.
In step (1), wheat benevolence and the Papain enzyme reaction method processed of carrying out desensitizing is, every 100g wheat benevolence adds the phosphate buffer of 200mL, pH 7.0,10mmol/L, add that papain weight is wheat benevolence weight 0.2 ~ 0.5%, after mixing at 50 ± 2 DEG C of temperature enzymolysis 1 ~ 2h.
In step (1), desensitization processing method is carried out in peanut and chymotrypsin protein enzyme reaction, every 100g peanut adds the phosphate buffer of 200mL, pH 8.0,10mmol/L, add that chymotrypsin weight is peanut weight 0.2 ~ 0.5%, after mixing at 37 ± 2 DEG C of temperature enzymolysis 2 ~ 3h.
In step (1), described vacuum drying temperature is 80 ~ 90 DEG C, preferably 85 DEG C.
In step (1), before wheat benevolence and Papain enzyme reaction, without the need to any process, carry out ferment treatment with granular wheat benevolence reset condition; Before peanut and chymotrypsin protein enzyme reaction, without the need to any process, carry out ferment treatment with granular peanut reset condition.
In step (2), frying temperature is 160 ~ 200 DEG C, preferably 180 DEG C; Swelling temperature is 100 ~ 110 DEG C, preferably 105 DEG C, and bulking pressure is 0.03 ~ 0.08MPa, preferred 0.05MPa.
In step (4), the weight ratio of wheat benevolence powder, oatmeal, red bean powder, peanut powder, corn puffing powder and black rice swelling powder is 3 ~ 4:1 ~ 2:1 ~ 3:0.2 ~ 0.8:1 ~ 2:1 ~ 1.5.
In step (5), described complex enzyme is lipase, amylase and glucose oxidase by weight the mixture of 0.5 ~ 1:0.5-1:0.2 ~ 0.6, the mixture of preferred weight ratio 1:1:0.6.
In step (6), drying box temperature is 50 ~ 60 DEG C, preferably 50 DEG C, and drying time is 40 ~ 50min.
In step (7), the inlet air temperatures of flash dryer is 180-190 DEG C, preferably 180 DEG C, and leaving air temp is 80-90 DEG C, preferably 80 DEG C, the material after flash distillation, and its moisture is less than 2%.
Enzyme used in the present invention, enzyme is lived as follows:
Papain, EC3.4.22.2, vigor is 12U/mg.1 unit of activity is defined as: at pH6.2, under 25 DEG C of conditions, and the enzyme amount needed for hydrolysis per minute 1 μm of ol N-benzoyl-L-arginine ethyl ester.
Trypsase, EC 3.4.21.4, vigor is 2500u/mg.1 unit of activity is defined as: under certain condition, and the increment of enzyme hydrolysis filtrate per minute light absorption is a trypsase unit of activity (U) with the enzyme amount of 1 μm of ol tyrosine when 275nm place absorbance value is identical
Lipase, vigor is 100000u/g.1 unit of activity is defined as: 1g solid enzyme powder, and under uniform temperature and condition, 1min hydrolysis substrate produces the enzyme amount needed for titratable aliphatic acid of 1 μm of ol.
Amylase, vigor is 2000u/ml.1 unit of activity is defined as: 1ml enzyme liquid in 60 DEG C, under PH6.0 condition, the grams of 1 hour liquefaction soluble starch.
Glucose oxidase, vigor is 100000u/g.1 unit of activity is defined as: under pH6.0, the condition of 30 DEG C, per minutely β-the D-Glucose of 1.0 μm of ol can be oxidized to maltonic acid and H
2o
2enzyme amount.
Beneficial effect: the present invention is directed to specific crowd, formulates specific breakfast.Instant coarse cereals breakfast very suitable coarse cereals allergic constitution crowd's that the present invention adopts technique scheme to prepare is daily edible, and comprehensively balanced in nutrition, best in quality, compare with existing instant coarse cereals breakfast processing technology, its major advantage is:
1, adopt enzyme target technology catalyzing hydrolysis to have the fragment of allergen epitope, significantly reduce the anaphylactogen in the coarse cereals such as wheat, peanut, product detects (sensibiligen reduction (%)=(1-sensibiligen content through ELISA
sample/ sensibiligen content
contrast) × 100%), wheat sensibiligen prolamin content reduces by 95%, peanut allergen studies Ara h1 content and reduces by 87%, Ara h2 content reduction by 50%.Biological desensitization process not only improves the security of product, expands consumer group, and increases product instant capacity;
2, frying combines with bulking process, and stir-frying-technology gives product distinctive fragrance; The expanded rear matter structure of starch based material changes, and institutional framework is loosened, and mouthfeel is improved, and product brew and human consumption's absorbability strengthen;
3, lipase can part grease in enzymolysis material, and glucose oxidase can absorb the oxygen in packaging, and amylase can part starch in enzymolysis material, and improved products brew, complex enzyme process significantly improves product quality, specifically in table 1.
Integrated sensory before and after the improvement of table 1 complex enzyme passes judgment on
| ? | After complex enzyme improvement | Before complex enzyme improvement |
| Local flavor | The peculiar fragrance of frying coarse cereals | Free from extraneous odour |
| Flavour | Fragrant and sweet, long times of aftertaste, thickness is moderate | Mouthfeel is slightly rare or slightly thick |
| Brew | Dissolve rapidly, evenly, without layering | A small amount of caking, slightly layering, dissolve after stirring |
| Color and luster | Glossy, evenly, non-variegation | Glossy, evenly, non-variegation |
| Structural state | Fine powdered, uniform particles | There is a small amount of impurity |
| Total score | 88 points | 72 points |
4, the moisture of the reduction product of the maximum restriction of flash evaporation technology, thus suppress the going mouldy of grain, infested and other biochemical reaction, compared with the product without flash evaporation technology, the shelf-life can improve 3 months.
Accompanying drawing explanation
Fig. 1 desensitizes preparation technology's flow chart of instant coarse cereals breakfast.
Detailed description of the invention
According to following embodiment, the present invention may be better understood.But those skilled in the art will readily understand, the content described by embodiment only for illustration of the present invention, and should can not limit the present invention described in detail in claims yet.
Embodiment 1:
Take coarse cereals raw material 10 kilograms: wheat benevolence 4 kilograms, oat 1.5 kilograms, black rice 1 kilogram, peanut 0.5 kilogram, corn 1.5 kilograms, 1.5 kilograms, red bean.
Wheat benevolence puts into the phosphate buffer of 8L, pH 7.0,10mmol/L, adds papain 20g mixing, enzymolysis 1h at 50 ± 2 DEG C of temperature; The phosphate buffer of 1L, pH 8.0,10mmol/L put into by peanut, adds the mixing of 2.5g chymotrypsin, enzymolysis 2h at 37 ± 2 DEG C.Pour out liquid of protease body respectively to divide, feed particulate material is put into 85 DEG C of vacuum drying chambers and is dried to moisture less than 15%.
Wheat Renhe peanut after process and oat, red bean are put into the frying at 180 DEG C of electronic frying pot, Mai Ren, oat, red bean frying about 60-70min, peanut frying about 20min respectively; Corn, black rice put into bulking machine, swelling temperature 105 DEG C, bulking pressure 0.05MPa, baking temperature 80 DEG C of finding time, expanded time about 40-50min.
Powder beaten by material pulverizer after frying, crosses 60 mesh sieves; Powder beaten by material pulverizer after expanded, crosses 80 mesh sieves; Pulverize together after peanut is mixed in 1:4 ratio with Mai Ren;
Prepare burden by the ratio of 4 parts, wheat benevolence powder (weight portion, identical below), oatmeal 1.5 parts, red bean powder 1.5 parts, peanut powder 0.5 part, 1.5 parts, corn puffing powder, black rice swelling powder 1 part, and in mixer Homogeneous phase mixing;
With 37 DEG C of warm water configurations containing 10g lipase, the composite enzyme solution 1.5L of 10g amylase and 6g glucose oxidase, the evenly product of spray to mixture, stir, hand is grabbed agglomerating, and hand loose side falls apart; Then granulator granulation is put into;
50 DEG C of dry about 40min of baking oven put into by material after granulation;
Put into flash dryer, EAT 180 DEG C, leaving air temp 80 DEG C;
Between the cooling vehicle of configuration dehumidifier, be cooled to room temperature, adopt automatic packaging machine packaging, packing specification is every bag of 50 ± 2g.Finished product after packaging is transported into warehouse for finished product in time and preserves.
Embodiment 2:
Take coarse cereals raw material 10 kilograms: wheat benevolence 3.5 kilograms, oat 2.0 kilograms, black rice 1.5 kilograms, peanut 0.8 kilogram, corn 1.0 kilograms, 1.2 kilograms, red bean.
Wheat benevolence puts into the phosphate buffer of 8L, pH 7.0,10mmol/L, adds papain 7g mixing, enzymolysis 2h at 50 ± 2 DEG C of temperature; The phosphate buffer of 1L, pH 8.0,10mmol/L put into by peanut, adds the mixing of 1.6g chymotrypsin, enzymolysis 3h at 37 ± 2 DEG C of temperature.Pour out liquid of protease body respectively to divide, feed particulate material is put into 85 DEG C of vacuum drying chambers and is dried to moisture less than 15%.
Wheat Renhe peanut after process and oat, red bean are put into the frying at 200 DEG C of electronic frying pot, Mai Ren, oat, red bean frying about 60-70min, peanut frying about 20min; Corn, black rice put into bulking machine, swelling temperature 110 DEG C, bulking pressure 0.08MPa, baking temperature 80 DEG C of finding time, expanded time about 40-50min.
Powder beaten by material pulverizer after frying, crosses 60 mesh sieves; Powder beaten by material pulverizer after expanded, crosses 80 mesh sieves; Pulverize together after the raw material that the oil content such as peanut are high is mixed in 1:4 ratio with Mai Ren;
Prepare burden in the ratio of 3.5 parts, wheat benevolence powder, oatmeal 2.0 parts, red bean powder 1.2 parts, peanut powder 0.8 part, 1.0 parts, corn puffing powder, black rice swelling powder 1.5 parts, and in mixer Homogeneous phase mixing;
With 37 DEG C of warm water configurations containing 15g lipase, the composite enzyme solution 2.0L of 15g amylase and glucose oxidase 6g, the evenly product of spray to mixture, stir, hand is grabbed agglomerating, and hand loose side falls apart, and then puts into granulator granulation;
60 DEG C of dry about 50min of baking oven put into by material after granulation;
Put into flash dryer, EAT 190 DEG C, leaving air temp 90 DEG C;
Between the cooling vehicle of configuration dehumidifier, be cooled to room temperature, adopt automatic packaging machine packaging, packing specification is every bag of 50 ± 2g.Finished product after packaging is transported into warehouse for finished product in time and preserves.
Claims (10)
1. the preparation method of the instant coarse cereals breakfast of desensitization, it is characterized in that, the method comprises the steps:
(1) desensitization process:
Wheat benevolence and Papain enzyme reaction are carried out desensitization process, pour out protease liquid after reaction terminates, feed particulate material reaches less than 15% through vacuum drying to moisture;
Peanut and chymotrypsin protein enzyme reaction are carried out desensitization process, pour out protease liquid after reaction terminates, feed particulate material reaches less than 15% through vacuum drying to moisture;
(2) expanded and stir-frying-technology:
Wheat Renhe peanut after step (1) is processed, and oat and red bean are put into electronic frying pot and are fried to slaking; Corn, black rice are put into bulking machine and carried out expanded, expanded to slaking;
(3) pulverize and sieve:
By step (2) frying and expanded after material, beat powder with pulverizer, cross 60 ~ 80 mesh sieves;
(4) mixture:
The wheat benevolence powder, oatmeal, red bean powder, peanut powder, corn puffing powder and the black rice swelling powder that step (3) are obtained mix in mixer;
(5) quality-improving process:
With the complex enzyme aqueous solution of 37 ± 2 DEG C of warm water configuration 1 ~ 2g/100mL, evenly spray is on step (4) mixed material, and spray flux is 17 ~ 23% of weight of material, stirs, and hand is grabbed agglomerating, and hand loose side falls apart, and then puts into granulator granulation;
(6) dry:
Material after step (5) granulation is put into drying box dry;
(7) flash distillation:
It is dry that flash dryer put into by material after step (6) being dried;
(8) cooling and packaging:
At chilling room, the material after step (7) flash distillation is cooled to room temperature then to pack.
2. the preparation method of the instant coarse cereals breakfast of desensitization according to claim 1, it is characterized in that, in step (1), wheat benevolence and the Papain enzyme reaction method processed of carrying out desensitizing is, every 100g wheat benevolence adds the phosphate buffer of 200mL, pH7.0,10mmol/L, the weight adding papain is 0.2 ~ 0.5% of wheat benevolence weight, after mixing at 50 ± 2 DEG C of temperature enzymolysis 1 ~ 2h.
3. the preparation method of the instant coarse cereals breakfast of desensitization according to claim 1, it is characterized in that, in step (1), desensitization processing method is carried out in peanut and chymotrypsin protein enzyme reaction, every 100g peanut adds the phosphate buffer of 200mL, pH 8.0,10mmol/L, add that chymotrypsin weight is peanut weight 0.2 ~ 0.5%, after mixing at 37 ± 2 DEG C of temperature enzymolysis 2 ~ 3h.
4. the preparation method of the instant coarse cereals breakfast of desensitization according to claim 1, is characterized in that, in step (1), described vacuum drying temperature is 80 ~ 90 DEG C.
5. the preparation method of the instant coarse cereals breakfast of desensitization according to claim 1, is characterized in that, in step (1), before wheat benevolence and Papain enzyme reaction, without the need to any process, carries out ferment treatment with granular wheat benevolence reset condition; Before peanut and chymotrypsin protein enzyme reaction, without the need to any process, carry out ferment treatment with granular peanut reset condition.
6. the preparation method of the instant coarse cereals breakfast of desensitization according to claim 1, is characterized in that, in step (2), frying temperature is 160 ~ 200 DEG C; Swelling temperature is 100 ~ 110 DEG C, and bulking pressure is 0.03 ~ 0.08MPa.
7. the preparation method of the instant coarse cereals breakfast of desensitization according to claim 1, it is characterized in that, in step (4), the weight ratio of wheat benevolence powder, oatmeal, red bean powder, peanut powder, corn puffing powder and black rice swelling powder is 3 ~ 4:1 ~ 2:1 ~ 3:0.2 ~ 0.8:1 ~ 2:1 ~ 1.5.
8. the preparation method of the instant coarse cereals breakfast of desensitization according to claim 1, it is characterized in that, in step (5), described complex enzyme is lipase, and amylase and glucose oxidase are by weight the mixture of 0.5 ~ 1:0.5 ~ 1:0.2 ~ 0.6.
9. the preparation method of the instant coarse cereals breakfast of desensitization according to claim 1, is characterized in that, in step (6), drying box temperature is 50 ~ 60 DEG C, and drying time is 40 ~ 50min.
10. the preparation method of the instant coarse cereals breakfast of desensitization according to claim 1, is characterized in that, in step (7), the inlet air temperatures of flash dryer is 180 ~ 190 DEG C, leaving air temp is 80 ~ 90 DEG C, the material after flash distillation, and its moisture is less than 2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410500281.7A CN104304930A (en) | 2014-09-25 | 2014-09-25 | Preparation method of instant desensitizing multigrain breakfast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410500281.7A CN104304930A (en) | 2014-09-25 | 2014-09-25 | Preparation method of instant desensitizing multigrain breakfast |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104304930A true CN104304930A (en) | 2015-01-28 |
Family
ID=52360365
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410500281.7A Pending CN104304930A (en) | 2014-09-25 | 2014-09-25 | Preparation method of instant desensitizing multigrain breakfast |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104304930A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661301A (en) * | 2016-04-01 | 2016-06-15 | 大庆粥家庄食品有限公司 | Beef soup breakfast porridge |
| CN105815661A (en) * | 2016-04-01 | 2016-08-03 | 大庆粥家庄食品有限公司 | Chicken soup breakfast porridge |
| CN107156662A (en) * | 2017-05-02 | 2017-09-15 | 蚌埠市金旺食品有限公司 | A kind of preparation method of the husky tender red bean paste fillings of mouthfeel |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690563A (en) * | 2009-10-15 | 2010-04-07 | 王雪 | Nutrient multi-grain rice with easy digestion and absorption and preparation method thereof |
| CN102232501A (en) * | 2010-12-02 | 2011-11-09 | 史百鸣 | Method for making coarse cereal food |
| CN102406124A (en) * | 2011-09-18 | 2012-04-11 | 王再贺 | Preparation method of stuffed straight flour containing high cellulose and capable of simultaneous fermentation and enzyme digestion |
| CN102613475A (en) * | 2012-04-12 | 2012-08-01 | 江南大学 | Production method of instant nutritional paste food easy to mix |
| CN103404771A (en) * | 2013-08-08 | 2013-11-27 | 浙江一派食品有限公司 | Processing method of grain and nut nutrient composite paste food |
-
2014
- 2014-09-25 CN CN201410500281.7A patent/CN104304930A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690563A (en) * | 2009-10-15 | 2010-04-07 | 王雪 | Nutrient multi-grain rice with easy digestion and absorption and preparation method thereof |
| CN102232501A (en) * | 2010-12-02 | 2011-11-09 | 史百鸣 | Method for making coarse cereal food |
| CN102406124A (en) * | 2011-09-18 | 2012-04-11 | 王再贺 | Preparation method of stuffed straight flour containing high cellulose and capable of simultaneous fermentation and enzyme digestion |
| CN102613475A (en) * | 2012-04-12 | 2012-08-01 | 江南大学 | Production method of instant nutritional paste food easy to mix |
| CN103404771A (en) * | 2013-08-08 | 2013-11-27 | 浙江一派食品有限公司 | Processing method of grain and nut nutrient composite paste food |
Non-Patent Citations (2)
| Title |
|---|
| 田斌强等: "食物过敏原与过敏性消除方法", 《食品科技》 * |
| 程伟等: "酶改性对食物蛋白质过敏原性的影响", 《食品科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661301A (en) * | 2016-04-01 | 2016-06-15 | 大庆粥家庄食品有限公司 | Beef soup breakfast porridge |
| CN105815661A (en) * | 2016-04-01 | 2016-08-03 | 大庆粥家庄食品有限公司 | Chicken soup breakfast porridge |
| CN107156662A (en) * | 2017-05-02 | 2017-09-15 | 蚌埠市金旺食品有限公司 | A kind of preparation method of the husky tender red bean paste fillings of mouthfeel |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1875755B (en) | A germinated brown rice product and preparation method thereof | |
| CN113875916A (en) | Oat beverage and preparation method thereof | |
| KR102244586B1 (en) | Method for preparing oat powder | |
| CN107889890A (en) | The production method of one primary yeast soybean milk powder | |
| CN110101001A (en) | A kind of 3D- whole wheat powder producing method and application | |
| CN104304930A (en) | Preparation method of instant desensitizing multigrain breakfast | |
| US4925693A (en) | Production of a food powder and of food products containing the powder | |
| US6022580A (en) | Natto food | |
| JPS5810050B2 (en) | Manufacturing method for healthy food and beverages | |
| CN101040681A (en) | Method for preparing fragile oat and the application thereof | |
| CN106036422A (en) | Walnut oat powder and preparation method thereof | |
| CN110089711A (en) | A kind of preparation method and ginkgo slurries, ginkgo underflow, ginkgo powder of the ginkgo powder containing peptide | |
| KR101890042B1 (en) | Red Ginseng and Coffee Pill as fermented and functional Food and its manufacturing Method | |
| CN100418436C (en) | Instant corn food | |
| CN101040685B (en) | Method for preparing corn food by using enzyme and the application thereof | |
| JPH03175951A (en) | Insoluble edible fiber and same fiber-containing food | |
| CN107455699A (en) | A kind of ion Vc composition containing pawpaw and preparation method thereof | |
| KR102284193B1 (en) | Manufacturing method of scorched rice containing natural materials | |
| Khatun et al. | A comprehensive review on rice based fermented food and beverages in North East India | |
| Kumari | Cereals | |
| CN110973608A (en) | Purple sweet potato coarse cereal powder and preparation method and application thereof | |
| CN109349499A (en) | A kind of adlay Rhizoma Gastrodiae coarse cereals flour and preparation method thereof | |
| CN108719770A (en) | One kind is for oxidation resistant functional nutrient congee of body and preparation method thereof | |
| JP3007135B2 (en) | Dietary fiber and method for producing the same | |
| CN114403344B (en) | Oat extract beneficial to maintaining oat flavor and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150128 |
|
| RJ01 | Rejection of invention patent application after publication |