CN106418527A - Whitening lemon and oat brewing powder and preparation method thereof - Google Patents
Whitening lemon and oat brewing powder and preparation method thereof Download PDFInfo
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- CN106418527A CN106418527A CN201611189791.2A CN201611189791A CN106418527A CN 106418527 A CN106418527 A CN 106418527A CN 201611189791 A CN201611189791 A CN 201611189791A CN 106418527 A CN106418527 A CN 106418527A
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- 230000002087 whitening effect Effects 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000005979 Citrus limon Nutrition 0.000 title abstract 5
- 244000248349 Citrus limon Species 0.000 title 1
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
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- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 13
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- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 13
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 9
- 239000003381 stabilizer Substances 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 5
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000000463 material Substances 0.000 claims description 19
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 claims description 15
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims description 15
- 239000012153 distilled water Substances 0.000 claims description 15
- 230000035784 germination Effects 0.000 claims description 12
- 230000001007 puffing effect Effects 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 229940088598 enzyme Drugs 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 7
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 238000002604 ultrasonography Methods 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 6
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 102000004407 Lactalbumin Human genes 0.000 claims description 5
- 108090000942 Lactalbumin Proteins 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 4
- 102000013142 Amylases Human genes 0.000 claims description 4
- 108010065511 Amylases Proteins 0.000 claims description 4
- 235000019418 amylase Nutrition 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 241000195474 Sargassum Species 0.000 claims description 2
- 238000010009 beating Methods 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 6
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000001079 digestive effect Effects 0.000 abstract description 2
- 244000131522 Citrus pyriformis Species 0.000 abstract 4
- 229940038580 oat bran Drugs 0.000 abstract 3
- 235000009815 Momordica Nutrition 0.000 abstract 1
- 241000218984 Momordica Species 0.000 abstract 1
- 244000294611 Punica granatum Species 0.000 abstract 1
- 235000014360 Punica granatum Nutrition 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 229930182470 glycoside Natural products 0.000 abstract 1
- 150000002338 glycosides Chemical class 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 235000021119 whey protein Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 13
- 229920002472 Starch Polymers 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 241000227653 Lycopersicon Species 0.000 description 5
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- 238000000034 method Methods 0.000 description 3
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- 240000008042 Zea mays Species 0.000 description 2
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- 230000008901 benefit Effects 0.000 description 2
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- 230000029087 digestion Effects 0.000 description 2
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- 150000002148 esters Chemical class 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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Classifications
-
- 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 whitening lemon and oat brewing powder which is prepared from, by weight, 60-90 parts of oat, 20-30 parts of black sticky rice, 20-30 parts of millet, 10-15 parts of oat bran, 10-15 parts of pomegranate seeds, 10-15 parts of lemon, 4-6 parts of abelmoschus esculentus, 8-12 parts of black tomatoes, 4-6 parts of whey protein powder, 4-6 parts of wheat germ powder, 1-2 parts of momordica glycosides, an appropriate amount of high-temperature-resistant alpha-amylase and an appropriate quantity of stabilizing agents. According to the brewing powder, sprouting, extruding and expanding and the high-temperature-resistant alpha-amylase are synergized, brewing performance of expanded powder can be remarkably improved, digestive utilization ratio of the expanded powder is greatly increased, the oat bran is degreased, enzymolysis of the degreased oat bran is achieved by ultrasonic waves, water-soluble dietary fibers are extracted, raw materials are low in cost, the content of dietary fibers in finished products reaches regulations of national high-dietary-fiber foods, the raw materials such as the lemon and the black tomatoes are added, so that single taste of grains is improved, palatability of the finished products is improved, and the whitening lemon and oat brewing powder has health care functions of whitening skins, removing speckles and the like when being taken.
Description
Technical field
The present invention relates to a kind of puffed food, more particularly to a kind of Fructus Citri Limoniae whitening Herba bromi japonici reconstitute powder and preparation method thereof.
Background technology
The nutritive value of miscellaneous grain crops is abundant comprehensively, nutritional labeling ratio meets human body intake demand, China's miscellaneous grain crops resources reserve
Amount is big, has cheap cost advantage, have the characteristics that trophism, safety, feature is integrated, recently as people
Health perception and the continuous improvement of health care consciousness, extruding-puffing technique develops functional instant, instant rice floor undoubtedly in city
Of common occurrence on face, but mostly have the shortcomings that palatability is poor, digestibility is poor.
Chinese invention patent Authorization Notice No. CN102696981B provides a kind of grain rice puffing powder of high dietary-fiber, its
The all mixed grain rice of middle major ingredient, palatability is too poor, and the suspension that puffing powder is formed after reconstituting is not sufficiently stable, and brew is low, knot
Block rate is high, starch digestion utilization rate is low, is that this present invention provides a kind of brew and starch digestion performance high quick dissolving puffy rice
Powder and its production technology.
Content of the invention
Instant invention overcomes prior art is not enough, there is provided a kind of Fructus Citri Limoniae whitening Herba bromi japonici reconstitutes powder and preparation method thereof.
The present invention is achieved by the following technical solutions：
A kind of Fructus Citri Limoniae whitening Herba bromi japonici reconstitutes powder, is made up of the raw material of following weight parts：
Herba bromi japonici 60-90, black sticky rice 20-30, Semen setariae 20-30, bran of Fagopyrum esculentum Moench 10-15, Semen Granati 10-15, Fructus Citri Limoniae 10-15, coffee
Radix seu folium abelmoschi moschati 4-6, black tomato 8-12, lactalbumin powder 4-6, wheat germ powder 4-6, sweet Momordica grosvenori 1-2, Thermostable α-Amylase and
Appropriate stabilizer；
The stabilizer is made up of sodium alginate, monoglyceride, maltodextrin mixing.
A kind of Fructus Citri Limoniae whitening Herba bromi japonici reconstitutes powder, preparation method thereof, comprises the following steps：
（1）By the liquor natrii hypochloritises soaking disinfection 20-30 after the Herba bromi japonici with shell, black sticky rice, Semen setariae remove impurity cleaning with 0.8-1%
Minute, then cleaned up with distilled water, 10-12 hour being soaked with the liquor natrii hypochloritises of 0.06-0.08%, then is rushed with distilled water
Wash clean, carries out accelerating germination culture at temperature 28-32 DEG C, and period sprinkling distilled water keeps moistening, cultivates 0.4-0.6mm long to bud
When stop, drying 2-3 minute under microwave power 450-550W, shell, the germination raw material pulverizing for obtaining is obtained to 60-80 mesh
Germination rice flour；
（2）By bran of Fagopyrum esculentum Moench and after Semen Granati microwave drying 1-2 minute with vibration type superfine comminution at low temperature machine at -10 ± 2 DEG C
20-30 minute is crushed, the superfine powder for obtaining is mixed with 20-25 times of 95% ethanol, ultrasound 30- under ultrasonic power 400-500W
40 minutes, centrifugation, the skimmed milk for obtaining is mixed with 30-40 times of distilled water, is added material weight 0.1-0.2% cellulase, is adjusted
PH to 5, ultrasound enzymolysis 40-50 minute, centrifugal filtration after enzyme denaturing, filtrate at ultrasonic power 400-500W, temperature 40-50 DEG C
Lyophilization, obtains powder；
（3）By fresh Fructus Citri Limoniae peeling remove seed, Abelmoschus esculentus roguing is cleaned, black tomato stalk is removed the peel, mixed with 8-10 times of distilled water
Beating is closed, boiling with soft fire 2-3 minute, the pulp enzyme of material weight 0.1-0.2% after cooling, is added, enzymolysis 60-70 divides at 30-35 DEG C
Clock, filters after enzyme denaturing, filtrate lyophilization, obtains fruit powder；
（4）The Thermostable α-Amylase of 60-80U/g is added in above-mentioned Sprout rice powder, and amylase is first dissolved with warm water, by thing
Material is sent in Moisture condition device, and room temperature water spray or steam adjustment make material moisture for 15-19%, are re-fed into twin-screw extruder expanded
In machine, extruder front end, middle-end and terminal temperature are respectively 55-65 DEG C, 95-105 DEG C, 130-140 DEG C, and screw speed is 160-
170r/min, feeding rotating speed are 20-30r/min, and material forms bar-shaped semi-finished product by die orifice；
（5）Above-mentioned bar-shaped semi-finished product are dry to water content 6-7% under microwave power 400-500W, 80-100 mesh is crushed to, is obtained
To puffing powder, powder, fruit powder, lactalbumin powder, wheat germ powder, sweet Momordica grosvenori is added, add the 1-1.2% Sargassum of gross weight
Sour sodium, 0.4-0.6% monoglyceride, 3-4% maltodextrin, are sufficiently mixed uniform, obtain that finished product is expanded to reconstitute powder.
Compared with prior art, it is an advantage of the invention that：
The present invention adopts accelerating germination culture mixed grain rice, and corn novel starch enzyme in germination process is activated, the macromole such as starch
Material is constantly degraded, and water-soluble substanceses increase, and makes starch that gelatinizing and degraded, part egg to occur rapidly using extruding-puffing technique
White matter is cracked, and water solublity significantly improves, and puffing powder assumes loose porous structure, by Thermostable α-Amylase and germination treatment,
Extruding puffing combines, and Thermostable α-Amylase has strong effect, more efficiently degradable starch to the starch of gelatinizing, produces
Substantial amounts of dextrin and reducing sugar, these small-molecule substances are soluble in water, and due to starch chain interruption, expose more hydrophilic groups
Group, the caking phenomenon of puffing powder is significantly reduced, and stirring slightly can form uniform and stable suspension, using sodium alginate, list
Sweet ester, maltodextrin can significantly improve the stablizing effect of suspension as complex stabilizer, substantially reduce caking rate, suitably
Screw speed make shearing and frictional heat effect significantly destroy the tight structure of starch granuless, contribute to high temperature resistant α-
Amylase generation effect, and in material, moisture evaporation is accelerated, and is conducive to the generation of polymer bubble, makes puffing powder short texture
Porous, improves the activity of Thermostable α-Amylase while material ripening is ensured using relatively low barrel zone temperature, and temperature is too high
Can make between material component, compound action, the degraded of the macromolecular substances such as starch, and the inactivation that amylase also can be too early is hindered,
Processed using the collaboration of germination extruding puffing Thermostable α-Amylase and can significantly improve the brew of puffing powder, carry significantly
Its digestive utilization ratio high, ultrasound enzymolysis after bran of Fagopyrum esculentum Moench defat extracts water soluble dietary fiber, and low raw-material cost becomes
In product, dietary fiber content reaches the regulation of national foods with high dietary fiber, adds the raw materials such as Fructus Citri Limoniae, black tomato to improve corn
Single mouthfeel, improves the palatability of finished product, is eaten for a long time with health-care effecies such as whitening and speckle dispelling.
Specific embodiment
With reference to embodiment, the present invention is described in further detail：
Embodiment：
A kind of Fructus Citri Limoniae whitening Herba bromi japonici reconstitutes powder, be by following weight（Jin）Raw material make：
Herba bromi japonici 60, black sticky rice 20, Semen setariae 20, bran of Fagopyrum esculentum Moench 10, Semen Granati 10, Fructus Citri Limoniae 10, Abelmoschus esculentus 4, black tomato 8, milk surum
Egg albumen powder 4, wheat germ powder 4, sweet Momordica grosvenori 1, Thermostable α-Amylase and appropriate stabilizer；
The stabilizer is made up of sodium alginate, monoglyceride, maltodextrin mixing.
A kind of Fructus Citri Limoniae whitening Herba bromi japonici reconstitutes powder, preparation method thereof, comprises the following steps：
（1）By the liquor natrii hypochloritises' soaking disinfection 20 minutes after the Herba bromi japonici with shell, black sticky rice, Semen setariae remove impurity cleaning with 0.8%,
Cleaned up with distilled water again, the liquor natrii hypochloritises with 0.06% soak 12 hours, then clean with distilled water flushing, in temperature
Accelerating germination culture is carried out at 28 DEG C, and period sprinkling distilled water keeps moistening, stops, in microwave power when cultivating 0.4mm long to bud
Dry 3 minutes under 450W, shell, the germination raw material pulverizing for obtaining obtains, to 60 mesh, the rice flour that germinates；
（2）Bran of Fagopyrum esculentum Moench and Semen Granati microwave drying are crushed 30 with vibration type superfine comminution at low temperature machine after 1 minute at -10 DEG C
Minute, the superfine powder for obtaining is mixed with 20 times of 95% ethanol, and under ultrasonic power 400W, ultrasound 30 minutes, centrifugation, obtain
Skimmed milk mix with 30 times of distilled water, add material to weigh 0.1% cellulase, adjust pH to 5, in ultrasonic power 400W, temperature
At 40 DEG C, ultrasound enzymolysis 40 minutes, centrifugal filtration after enzyme denaturing, filtrate lyophilization, obtain powder；
（3）By fresh Fructus Citri Limoniae peeling remove seed, Abelmoschus esculentus roguing is cleaned, black tomato stalk is removed the peel, and is mixed with 8 times of distilled water and is beaten
Slurry, boiling with soft fire 2 minutes, add material to weigh 0.1% pulp enzyme after cooling, digest 60 minutes at 35 DEG C, filter after enzyme denaturing, filter
Liquid lyophilization, obtains fruit powder；
（4）The Thermostable α-Amylase of 60U/g is added in above-mentioned Sprout rice powder, and amylase is first dissolved with warm water, material is sent
Enter in Moisture condition device, room temperature water spray or steam adjustment make material moisture for 15%, are re-fed in twin-screw extruder, squeeze
Press front end, middle-end and terminal temperature are respectively 55 DEG C, 95 DEG C, 130 DEG C, and screw speed is 160r/min, feeding rotating speed is
20r/min, material forms bar-shaped semi-finished product by die orifice；
（5）Above-mentioned bar-shaped semi-finished product are dry to water content 6% under microwave power 400W, 80 mesh are crushed to, puffing powder is obtained,
Powder, fruit powder, lactalbumin powder, wheat germ powder, sweet Momordica grosvenori is added, 1% sodium alginate, 0.4% list for adding gross weight is sweet
Ester, 3% maltodextrin, are sufficiently mixed uniform, obtain that finished product is expanded to reconstitute powder.
Claims (2)
1. a kind of Fructus Citri Limoniae whitening Herba bromi japonici reconstitutes powder, it is characterised in that be made up of the raw material of following weight parts：
Herba bromi japonici 60-90, black sticky rice 20-30, Semen setariae 20-30, bran of Fagopyrum esculentum Moench 10-15, Semen Granati 10-15, Fructus Citri Limoniae 10-15, coffee
Radix seu folium abelmoschi moschati 4-6, black tomato 8-12, lactalbumin powder 4-6, wheat germ powder 4-6, sweet Momordica grosvenori 1-2, Thermostable α-Amylase and
Appropriate stabilizer；
The stabilizer is made up of sodium alginate, monoglyceride, maltodextrin mixing.
2. a kind of Fructus Citri Limoniae whitening Herba bromi japonici as claimed in claim 1 reconstitutes powder, preparation method thereof, it is characterised in that comprise the following steps：
（1）By the liquor natrii hypochloritises soaking disinfection 20-30 after the Herba bromi japonici with shell, black sticky rice, Semen setariae remove impurity cleaning with 0.8-1%
Minute, then cleaned up with distilled water, 10-12 hour being soaked with the liquor natrii hypochloritises of 0.06-0.08%, then is rushed with distilled water
Wash clean, carries out accelerating germination culture at temperature 28-32 DEG C, and period sprinkling distilled water keeps moistening, cultivates 0.4-0.6mm long to bud
When stop, drying 2-3 minute under microwave power 450-550W, shell, the germination raw material pulverizing for obtaining is obtained to 60-80 mesh
Germination rice flour；
（2）By bran of Fagopyrum esculentum Moench and after Semen Granati microwave drying 1-2 minute with vibration type superfine comminution at low temperature machine at -10 ± 2 DEG C
20-30 minute is crushed, the superfine powder for obtaining is mixed with 20-25 times of 95% ethanol, ultrasound 30- under ultrasonic power 400-500W
40 minutes, centrifugation, the skimmed milk for obtaining is mixed with 30-40 times of distilled water, is added material weight 0.1-0.2% cellulase, is adjusted
PH to 5, ultrasound enzymolysis 40-50 minute, centrifugal filtration after enzyme denaturing, filtrate at ultrasonic power 400-500W, temperature 40-50 DEG C
Lyophilization, obtains powder；
（3）By fresh Fructus Citri Limoniae peeling remove seed, Abelmoschus esculentus roguing is cleaned, black tomato stalk is removed the peel, mixed with 8-10 times of distilled water
Beating is closed, boiling with soft fire 2-3 minute, the pulp enzyme of material weight 0.1-0.2% after cooling, is added, enzymolysis 60-70 divides at 30-35 DEG C
Clock, filters after enzyme denaturing, filtrate lyophilization, obtains fruit powder；
（4）The Thermostable α-Amylase of 60-80U/g is added in above-mentioned Sprout rice powder, and amylase is first dissolved with warm water, by thing
Material is sent in Moisture condition device, and room temperature water spray or steam adjustment make material moisture for 15-19%, are re-fed into twin-screw extruder expanded
In machine, extruder front end, middle-end and terminal temperature are respectively 55-65 DEG C, 95-105 DEG C, 130-140 DEG C, and screw speed is 160-
170r/min, feeding rotating speed are 20-30r/min, and material forms bar-shaped semi-finished product by die orifice；
（5）Above-mentioned bar-shaped semi-finished product are dry to water content 6-7% under microwave power 400-500W, 80-100 mesh is crushed to, is obtained
To puffing powder, powder, fruit powder, lactalbumin powder, wheat germ powder, sweet Momordica grosvenori is added, add the 1-1.2% Sargassum of gross weight
Sour sodium, 0.4-0.6% monoglyceride, 3-4% maltodextrin, are sufficiently mixed uniform, obtain that finished product is expanded to reconstitute powder.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107347953A (en) * | 2017-08-14 | 2017-11-17 | 吉林工商学院 | A kind of preparation method of pumpkin baked product premixed powder base-material |
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| CN102524901A (en) * | 2012-03-04 | 2012-07-04 | 安徽燕之坊食品有限公司 | Instant soybean rice powder and preparation method thereof |
| CN102754764A (en) * | 2012-07-26 | 2012-10-31 | 南京农业大学 | Production process of germ and corn composite nutritional powder and product of production process |
| CN104970101A (en) * | 2015-07-28 | 2015-10-14 | 天津中天精科科技有限公司 | Probiotics troche and preparation method thereof |
| CN105249155A (en) * | 2015-10-13 | 2016-01-20 | 北京朔方科技发展股份有限公司 | Preparation method of low-viscosity cured buckwheat flour |
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| CN107347953A (en) * | 2017-08-14 | 2017-11-17 | 吉林工商学院 | A kind of preparation method of pumpkin baked product premixed powder base-material |
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Application publication date: 20170222 |