CN106616350A - Chinese honeylocust fruit rice brewing powder with durian for tonifying qi and preparation method of Chinese honeylocust fruit rice brewing powder - Google Patents
Chinese honeylocust fruit rice brewing powder with durian for tonifying qi and preparation method of Chinese honeylocust fruit rice brewing powder Download PDFInfo
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- CN106616350A CN106616350A CN201611190007.XA CN201611190007A CN106616350A CN 106616350 A CN106616350 A CN 106616350A CN 201611190007 A CN201611190007 A CN 201611190007A CN 106616350 A CN106616350 A CN 106616350A
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- 239000000843 powder Substances 0.000 title claims abstract description 63
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 43
- 235000009566 rice Nutrition 0.000 title claims abstract description 43
- 240000000716 Durio zibethinus Species 0.000 title claims abstract description 20
- 235000006025 Durio zibethinus Nutrition 0.000 title claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000007594 Oryza sativa Species 0.000 title abstract 8
- 241000931143 Gleditsia sinensis Species 0.000 title abstract 6
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 13
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 13
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 229940038580 oat bran Drugs 0.000 claims abstract description 9
- 241000132012 Atractylodes Species 0.000 claims abstract description 7
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 7
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 7
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 7
- 239000003381 stabilizer Substances 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 239000012153 distilled water Substances 0.000 claims description 15
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims description 15
- 229930182490 saponin Natural products 0.000 claims description 15
- 150000007949 saponins Chemical class 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 13
- 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
- 230000008961 swelling Effects 0.000 claims description 9
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 230000035784 germination Effects 0.000 claims description 8
- 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 7
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 7
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 7
- 235000010413 sodium alginate Nutrition 0.000 claims description 7
- 229940005550 sodium alginate Drugs 0.000 claims description 7
- 239000000661 sodium alginate Substances 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
- 241001494479 Pecora Species 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 239000005862 Whey Substances 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 6
- 239000000835 fiber Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 4
- 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
- 238000004108 freeze drying Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000003534 oscillatory effect Effects 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
- 108010084185 Cellulases Proteins 0.000 claims description 2
- 102000005575 Cellulases Human genes 0.000 claims description 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 abstract description 7
- 235000013325 dietary fiber Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 230000001079 digestive effect Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 229930189775 mogroside Natural products 0.000 abstract 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 235000020251 goat milk Nutrition 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000021119 whey protein Nutrition 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 5
- 239000000725 suspension Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 150000002148 esters Chemical class 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
- 239000008187 granular material Substances 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
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses Chinese honeylocust fruit rice brewing powder with durian for tonifying qi. The Chinese honeylocust fruit rice brewing powder is prepared from the following raw materials in parts by weight: 40 to 60 parts of Chinese honeylocust fruit rice, 10 to 15 parts of sticky rice, 20 to 30 parts of sorghum rice, 15 to 20 parts of oat bran, 10 to 15 parts of the durian, 2 to 3 parts of goat milk, 2 to 3 parts of bighead atractylodes rhizome, 10 to 15 parts of whole potato flour, 4 to 6 parts of whey protein powder, 4 to 6 parts of wheat germ powder, 1 to 2 parts of mogroside, a proper amount of high temperature-resistant alpha-amylase, and a proper amount of stabilizer. Sprouting, extrusion-expansion and high temperature-resistant alpha-amylase coprocessing is adopted, the brewing property of expanded powder can be remarkably improved, the digestive utilization ratio of the expanded powder is greatly increased, ultrasonic enzymolysis is performed after the oat bran is defatted, and water-soluble dietary fiber is extracted; the raw material cost is low; the content of the dietary fiber in a finished product meets national regulations on high dietary fiber food; the raw materials such as the durian and the mogroside are added to overcome the defect that grain is single in mouth feel, the palatability of the finished product is improved, and the Chinese honeylocust fruit rice brewing powder has the healthcare effects of strengthening the middle warmer, tonifying Qi and the like after being taken for a long term.
Description
Technical field
The present invention relates to dilated food technical field, more particularly to a kind of durian tonifying Qi saponin rice reconstitutes powder and its preparation side
Method.
Background technology
The nutritive value of coarse cereals is abundant comprehensively, nutrient content ratio meets human body intake demand, China's coarse cereals resources reserve
Amount is big, possesses cheap cost advantage, the characteristics of with trophism, security, feature is integrated, recently as people
The continuous improvement of health perception and health care consciousness, extruding-puffing technique develops functional instant, instant rice floor undoubtedly in city
It is of common occurrence on face, but have the shortcomings that palatability is poor, digestibility is poor mostly.
Chinese invention patent Authorization Notice No. CN102696981B provides a kind of five cereals swelling powder of high dietary-fiber, its
The all five cereals of middle major ingredient, palatability is too poor, and the suspension that swelling powder is formed after reconstituting is not sufficiently stable, and brew is low, knot
Block rate is high, starch digestion utilization rate is low, provides a kind of brew and starch digestion performance high quick dissolving puffy rice for this present invention
Powder and its production technology.
The content of the invention
The present invention is to make up the deficiencies in the prior art, there is provided a kind of durian tonifying Qi saponin rice reconstitutes powder and its preparation side
Method.
The present invention is achieved by the following technical solutions：
A kind of durian tonifying Qi saponin rice reconstitutes powder, is made up of the raw material of following weight parts：
Saponin rice 40-60, glutinous rice 10-15, sorghum rice 20-30, oat bran 15-20, durian 10-15, sheep breast 2-3, bighead atractylodes rhizome 2-
3rd, potato full-powder 10-15, PURE WHEY 4-6, wheat germ powder 4-6, sweet Momordica grosvenori 1-2, Thermostable α-Amylase and steady
Determine agent appropriate；
The stabilizer is made up of sodium alginate, monoglyceride, maltodextrin mixing.
A kind of durian tonifying Qi saponin rice reconstitutes powder, preparation method thereof, comprises the following steps：
（1）By the liquor natrii hypochloritis soaking disinfection 20- after the saponin rice with shell, glutinous rice, sorghum rice removal of impurities cleaning with 0.8-1%
Cleaned up with distilled water after 30 minutes, then with using distilled water after the liquor natrii hypochloritis of 0.06-0.08% immersion 10-12 hours
Rinse well, vernalization culture is carried out at temperature 28-32 DEG C, period sprinkling distilled water keeps moistening, cultivates 0.4- long to bud
Stop during 0.6mm, 2-3 minutes be dried under microwave power 450-550W, shell, the germination raw material for obtaining is crushed to 60-80 mesh,
Obtain the ground rice that germinates；
（2）20-30 will be crushed after oat bran microwave drying 1-2 minutes at -10 ± 2 DEG C with the broken machine of oscillatory type low-temperature submicron powder
Minute, the Ultramicro-powder for obtaining mixes with 20-25 times of 95% ethanol, the ultrasound 30-40 minutes under ultrasonic power 400-500W, from
The heart is separated, and the skimmed milk for obtaining mixes with 30-40 times of distilled water, plus pan feeding weight 0.1-0.2% cellulases, adjusts pH to 5,
Ultrasound enzymolysis 40-50 minutes at ultrasonic power 400-500W, temperature 40-50 DEG C, centrifugal filtration after the enzyme that goes out, filtrate freezing is dry
It is dry, obtain food fibre powder；
（3）By fresh durian shell stoning, sheep breast and bighead atractylodes rhizome impurity elimination clean, mix beating, boiling with soft fire with 8-10 times of distilled water
Boiling 20-30 minutes, the pulp enzyme of pan feeding weight 0.1-0.2% is added after cooling, 60-70 minutes, mistake after the enzyme that goes out are digested at 30-35 DEG C
Filter, filtrate freeze-drying obtains fruit powder；
（4）Above-mentioned germination ground rice is mixed with potato full-powder, the Thermostable α-Amylase of 60-80U/g, amylase elder generation is added
Dissolved with warm water, mixed material is sent in Moisture condition device, room temperature water spray or steam are adjusted and makes material moisture be 15-19%, then
In sending into twin-screw extruder, extruder front end, middle-end and terminal temperature are respectively 55-65 DEG C, 95-105 DEG C, 130-
140 DEG C, screw speed is 160-170r/min, feeding rotating speed is 20-30r/min, and material forms bar-shaped semi-finished product by die orifice；
（5）Above-mentioned bar-shaped semi-finished product are dried to water content 6-7% under microwave power 400-500W, 80-100 mesh is crushed to, are obtained
To swelling powder, food fibre powder, fruit powder, PURE WHEY, wheat germ powder, sweet Momordica grosvenori are added, add the 1- of gross weight
1.2% sodium alginate, 0.4-0.6% monoglycerides, 3-4% maltodextrins, 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 vernalization culture five cereals, cereal novel starch enzyme in germination process to be activated, the macromolecular such as starch
Material is constantly degraded, and water-soluble substances increases, and starch is gelatinized rapidly using extruding-puffing technique and degrades, part egg
White matter is cracked, and water solubility significantly improves, and swelling powder is presented loose porous structure, by Thermostable α-Amylase and germination treatment,
Extrusion combines, and Thermostable α-Amylase has strong effect, more efficiently degradable starch to the starch being gelatinized, and produces
Substantial amounts of dextrin and reduced sugar, these small-molecule substances are soluble in water, and because starch chain ruptures, exposes more hydrophilic groups
Group, the caking phenomenon of swelling 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 compound stabilizer, substantially reduce caking rate, suitably
Screw speed make shearing and frictional heat effect significantly to destroy the tight structure of starch granules, contribute to high temperature resistant α-
Amylase generation is acted on, and moisture evaporation is accelerated in material, is conducive to the generation of polymer bubble, makes swelling powder short texture
Porous, using relatively low barrel zone temperature the activity of Thermostable α-Amylase is improved while ensureing that material is cured, and temperature is too high
Can make compound action between material component, hinder the degraded of the macromolecular substances such as starch, and the inactivation that amylase also can be too early,
Being processed using germination-extrusion-Thermostable α-Amylase collaboration can significantly improve the brew of swelling powder, carry significantly
High its digestive utilization ratio, by ultrasound enzymolysis after oat bran degreasing, extracts water-soluble dietary fiber, low raw-material cost, into
Dietary fiber content reaches the raw materials such as the regulation of national foods with high dietary fiber, addition durian, sweet Momordica grosvenori to improve paddy in product
The single mouthfeel of thing, improves the palatability of finished product, and long-term consumption has the health-care efficacies such as tonifying middle-Jiao and Qi.
Specific embodiment
A kind of durian tonifying Qi saponin rice reconstitutes powder, is by following weight（Jin）Raw material make：
Saponin rice 40, glutinous rice 10, sorghum rice 20, oat bran 15, durian 10, sheep breast 2, the bighead atractylodes rhizome 2, potato full-powder 10, whey
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 durian tonifying Qi saponin rice reconstitutes powder, preparation method thereof, comprises the following steps：
（1）By the liquor natrii hypochloritis's soaking disinfection 20 minutes after the saponin rice with shell, glutinous rice, sorghum rice removal of impurities cleaning with 0.8%
Cleaned up with distilled water afterwards, then with 0.06% liquor natrii hypochloritis soak 10 hours after it is clean with distilled water flushing, in temperature
Vernalization culture is carried out at 28 DEG C, period sprinkling distilled water keeps moistening, stops when cultivating 0.4mm long to bud, in microwave power
It is dried 2 minutes under 450W, shells, the germination raw material for obtaining is crushed to 60 mesh, obtains the ground rice that germinates；
（2）Oat bran microwave drying is crushed 20 minutes after 1 minute with the broken machine of oscillatory type low-temperature submicron powder at -10 DEG C, is obtained
The Ultramicro-powder for arriving mixes with 20 times of 95% ethanol, ultrasound 30 minutes, centrifugation, the degreasing for obtaining under ultrasonic power 400W
Powder mixes with 30 times of distilled water, plus pan feeding weighs 0.1% cellulase, pH to 5 is adjusted, at ultrasonic power 400W, 40 DEG C of temperature
Ultrasound enzymolysis 40 minutes, centrifugal filtration after the enzyme that goes out, filtrate freeze-drying obtains food fibre powder；
（3）By fresh durian shell stoning, sheep breast and bighead atractylodes rhizome impurity elimination clean, mix beating, boiling with soft fire 20 with 8 times of distilled water
Minute, add pan feeding to weigh 0.1% pulp enzyme after cooling, digest 60 minutes at 30 DEG C, to filter after the enzyme that goes out, filtrate freeze-drying is obtained
To fruit powder；
（4）Above-mentioned germination ground rice is mixed with potato full-powder, the Thermostable α-Amylase of 60U/g is added, amylase is first with temperature
Water dissolves, mixed material is sent in Moisture condition device, and room temperature water spray or steam are adjusted and makes material moisture be 15%, are re-fed into double
In screw extrusion machine, extruder 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 are 20r/min, and material forms bar-shaped semi-finished product by die orifice；
（5）Above-mentioned bar-shaped semi-finished product are dried to water content 6% under microwave power 400W, 80 mesh are crushed to, swelling powder is obtained,
Addition food fibre powder, fruit powder, PURE WHEY, wheat germ powder, sweet Momordica grosvenori, 1% sodium alginate of addition gross weight,
0.4% monoglyceride, 3% maltodextrin, are sufficiently mixed uniform, obtain that finished product is expanded to reconstitute powder.
Claims (2)
1. a kind of durian tonifying Qi saponin rice reconstitutes powder, it is characterised in that be made up of the raw material of following weight parts：
Saponin rice 40-60, glutinous rice 10-15, sorghum rice 20-30, oat bran 15-20, durian 10-15, sheep breast 2-3, bighead atractylodes rhizome 2-
3rd, potato full-powder 10-15, PURE WHEY 4-6, wheat germ powder 4-6, sweet Momordica grosvenori 1-2, Thermostable α-Amylase and steady
Determine agent appropriate；
The stabilizer is made up of sodium alginate, monoglyceride, maltodextrin mixing.
2. a kind of durian tonifying Qi saponin rice as claimed in claim 1 reconstitutes powder, preparation method thereof, it is characterised in that including following step
Suddenly：
（1）By the liquor natrii hypochloritis soaking disinfection 20- after the saponin rice with shell, glutinous rice, sorghum rice removal of impurities cleaning with 0.8-1%
Cleaned up with distilled water after 30 minutes, then with using distilled water after the liquor natrii hypochloritis of 0.06-0.08% immersion 10-12 hours
Rinse well, vernalization culture is carried out at temperature 28-32 DEG C, period sprinkling distilled water keeps moistening, cultivates 0.4- long to bud
Stop during 0.6mm, 2-3 minutes be dried under microwave power 450-550W, shell, the germination raw material for obtaining is crushed to 60-80 mesh,
Obtain the ground rice that germinates；
（2）20-30 will be crushed after oat bran microwave drying 1-2 minutes at -10 ± 2 DEG C with the broken machine of oscillatory type low-temperature submicron powder
Minute, the Ultramicro-powder for obtaining mixes with 20-25 times of 95% ethanol, the ultrasound 30-40 minutes under ultrasonic power 400-500W, from
The heart is separated, and the skimmed milk for obtaining mixes with 30-40 times of distilled water, plus pan feeding weight 0.1-0.2% cellulases, adjusts pH to 5,
Ultrasound enzymolysis 40-50 minutes at ultrasonic power 400-500W, temperature 40-50 DEG C, centrifugal filtration after the enzyme that goes out, filtrate freezing is dry
It is dry, obtain food fibre powder；
（3）By fresh durian shell stoning, sheep breast and bighead atractylodes rhizome impurity elimination clean, mix beating, boiling with soft fire with 8-10 times of distilled water
Boiling 20-30 minutes, the pulp enzyme of pan feeding weight 0.1-0.2% is added after cooling, 60-70 minutes, mistake after the enzyme that goes out are digested at 30-35 DEG C
Filter, filtrate freeze-drying obtains fruit powder；
（4）Above-mentioned germination ground rice is mixed with potato full-powder, the Thermostable α-Amylase of 60-80U/g, amylase elder generation is added
Dissolved with warm water, mixed material is sent in Moisture condition device, room temperature water spray or steam are adjusted and makes material moisture be 15-19%, then
In sending into twin-screw extruder, extruder front end, middle-end and terminal temperature are respectively 55-65 DEG C, 95-105 DEG C, 130-
140 DEG C, screw speed is 160-170r/min, feeding rotating speed is 20-30r/min, and material forms bar-shaped semi-finished product by die orifice；
（5）Above-mentioned bar-shaped semi-finished product are dried to water content 6-7% under microwave power 400-500W, 80-100 mesh is crushed to, are obtained
To swelling powder, food fibre powder, fruit powder, PURE WHEY, wheat germ powder, sweet Momordica grosvenori are added, add the 1- of gross weight
1.2% sodium alginate, 0.4-0.6% monoglycerides, 3-4% maltodextrins, are sufficiently mixed uniform, obtain that finished product is expanded to reconstitute powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611190007.XA CN106616350A (en) | 2016-12-21 | 2016-12-21 | Chinese honeylocust fruit rice brewing powder with durian for tonifying qi and preparation method of Chinese honeylocust fruit rice brewing powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611190007.XA CN106616350A (en) | 2016-12-21 | 2016-12-21 | Chinese honeylocust fruit rice brewing powder with durian for tonifying qi and preparation method of Chinese honeylocust fruit rice brewing powder |
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|---|---|
| CN106616350A true CN106616350A (en) | 2017-05-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611190007.XA Pending CN106616350A (en) | 2016-12-21 | 2016-12-21 | Chinese honeylocust fruit rice brewing powder with durian for tonifying qi and preparation method of Chinese honeylocust fruit rice brewing powder |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2016
- 2016-12-21 CN CN201611190007.XA patent/CN106616350A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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Application publication date: 20170510 |