CN106954784A - A kind of processing method of active modification coarse cereals flour - Google Patents
A kind of processing method of active modification coarse cereals flour Download PDFInfo
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- CN106954784A CN106954784A CN201710177274.1A CN201710177274A CN106954784A CN 106954784 A CN106954784 A CN 106954784A CN 201710177274 A CN201710177274 A CN 201710177274A CN 106954784 A CN106954784 A CN 106954784A
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- coarse cereals
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- cereals flour
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- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention is on a kind of processing method of active coarse cereals flour, it is characterised in that be made up of the following steps：Coarse cereals pretreatment → expanded → homogeneous → premix → activation is granulated again.A kind of processing method of activity coarse cereals flour of the present invention, the institutional framework for making thick and stiff coarse cereals originally using puffing technique becomes fluffy softness, and the Maillard reaction produced in puffing process adds the color of food.And by appropriate soybean protein isolate, the content of mucedin in mixed powder can be improved, improve dough rheological characteristics, so as to improve the quality characteristic of coarse cereals flour.
Description
Technical field
The present invention relates to raw-food material manufacture field, a kind of processing method of active coarse cereals flour is related generally to.
Background technology
Flour ash content is to identify one of important indicator of flower characters quality.The measure of flour ash content is to instructing flour
Processing and differentiation flower characters have great importance.Powder machining accuracy is higher, and flour ash content is lower.People are in recent years
Pursuit nutrition is balanced, and food grains other than rice and wheat is more and more appeared on the dining table of masses.But it is a variety of compared to what they were rich in
Trace element and dietary fiber, the comfort level of mouthfeel, the appetite of color and luster, the difficulty of absorption, are also that we are essential
Consider.Research shows that bran star can make noodles tarnish, and easily be worked with polyphenol enzyme, make tyrosine therein and polyphenol
Class material is oxidized to melanin class material.Perhaps it is drizzly《Influence research of the sweet potato starch addition to noodle quality》In have studied it is sweet
Sweet potato starch adds influence to noodle quality, and the quality for adding sweet potato starch noodles is improved, using Gluten to change
Good dose, influence of the research Gluten addition to addition sweet potato starch noodle quality, so as to carry out formulation optimization.Simultaneously also to be excellent
Change coarse cereals flour and provide direction.
The content of the invention
The present invention for meet people to traditional increased demand of staple food pattern and improve coarse cereals amount, promote nutrition into
There is provided a kind of processing method of activity coarse cereals flour for the absorption divided.
A kind of processing method of active coarse cereals flour, it is characterised in that it is made up of following step：
It is preferred that black soya bean, mung bean, sorghum, and it is eluriated totally respectively, coarse crushing is carried out after 50-60 DEG C of heated-air drying；By sorghum
Powder Condition for expansion is that extrusion temperature is 120-130 DEG C, and material moisture is 10-12%, and mung bean flour Condition for expansion is that extrusion temperature is
135-150 DEG C, material moisture is 15-17%, and black bean powder Condition for expansion is that extrusion temperature is 125-140 DEG C, and material moisture is
15-17%, screw speed is 50-60Hz, is fed intake；Gained is modified into sorghum flour, mung bean flour, black bean powder equal proportion to mix
Close, high-speed stirred, after 50-60 DEG C of heated-air drying, be crushed to 100-120 mesh；It is sieved into 15-20% soybean protein isolate, 10-12%
Sodium alginate, the high gluten wheat flour measured of 30-35% konjaku flour and 3-5 times, obtain coarse cereals flour；Coarse cereals flour is added into 15-
18mg/kg lipase, spraying adds 50-70% ethanol solution, moisture is reached 5-8%, is pressed into uniform particle,
25-30 DEG C of drying after granulation.
It is an advantage of the invention that：
A kind of processing method of active coarse cereals flour of the present invention, the profile of raw material is not only changed by puffing technique, is also changed
Internal molecular structure is become, puffing technique makes starch thoroughly cure, and protein is thoroughly denatured, has been in cellular knot in dilated food
Structure, aquation rate is significantly improved, and is conducive to the infiltration of gastro-intestinal digestion enzyme, so as to improve the digestibility of nutrient；Using swollen
Change technology can make originally thick and stiff institutional framework become fluffy softness, and the Maillard reaction produced in puffing process adds food
The color of product.Therefore, puffing technique is conducive to making delicacies out of coarse food grain, and improves food quality.Sodium alginate has certain viscosity
And thickening property, gel can be formed, with konjaku flour compound use, the structure of food can be effectively improved, strengthens the hardness and nozzle of dough
Chewing property.Appropriate exogenous protein can improve the content of mucedin in mixed powder, improve dough rheological characteristics, so that
Improve the quality characteristic of coarse cereals Flour product.The present invention is embedded by granulating to lipase, is conducive to the property of lipase not
It is destroyed, make coarse cereals flour rich in activity, while being conducive to protection against the tide.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of active coarse cereals flour, it is characterised in that it is made up of following step：
It is preferred that black soya bean, mung bean, sorghum, and it is eluriated totally respectively, carry out coarse crushing after 55 DEG C of heated-air dryings；Sorghum flour is swollen
Change condition is that extrusion temperature is 130 DEG C, and material moisture is 12%, and mung bean flour Condition for expansion is that extrusion temperature is 150 DEG C, material water
It is divided into 15%, black bean powder Condition for expansion is that extrusion temperature is 140 DEG C, and material moisture is 15%, and screw speed is 50Hz, is entered
Row feeds intake；Gained is modified into sorghum flour, mung bean flour, black bean powder equal proportion to mix, high-speed stirred, after 55 DEG C of heated-air dryings, crushed
To 120 mesh；The high gluten wheat flour of 20% soybean protein isolate, 12% sodium alginate, 30% konjaku flour and 3 times of amounts is sieved into, is obtained
To coarse cereals flour；Coarse cereals flour is added to 15mg/kg lipase, spraying adds 50% ethanol solution, reaches moisture
8%, uniform particle is pressed into, 25 DEG C of dryings after granulation.
Claims (6)
1. a kind of processing method of active coarse cereals flour, it is characterised in that it is made up of following step：Coarse cereals pretreatment → swollen
Change → homogeneous → premix → activation is granulated again.
2. a kind of processing method of active coarse cereals flour according to claim 1, it is characterised in that coarse cereals preprocessing process
For：It is preferred that black soya bean, mung bean, sorghum, and it is eluriated totally respectively, coarse crushing is carried out after 50-60 DEG C of heated-air drying.
3. a kind of processing method of active coarse cereals flour according to claim 1, it is characterised in that puffing process is：Sorghum
Powder Condition for expansion is that extrusion temperature is 120-130 DEG C, and material moisture is 10-12%；Mung bean flour Condition for expansion is that extrusion temperature is
135-150 DEG C, material moisture is 15-17%；Black bean powder Condition for expansion is that extrusion temperature is 125-140 DEG C, and material moisture is
15-17%, screw speed is 50-60Hz, is fed intake.
4. a kind of processing method of active coarse cereals flour according to claim 1, it is characterised in that homogenizing process is：By institute
It must be modified after sorghum flour, mung bean flour, the mixing of black bean powder equal proportion, high-speed stirred, 50-60 DEG C of heated-air drying, be crushed to 100-120
Mesh.
5. a kind of processing method of active coarse cereals flour according to claim 1, it is characterised in that the process of premix is：Sieve
Enter the high gluten wheat flour that 15-20% soybean protein isolate, 10-12% sodium alginate, 30-35% konjaku flour and 3-5 times are measured.
6. a kind of processing method of active coarse cereals flour according to claim 1, it is characterised in that the mistake that activation is granulated again
Cheng Wei：Coarse cereals flour is added to 15-18mg/kg lipase, spraying adds 50-70% ethanol solution, reaches moisture
5-8%, is pressed into 25-30 DEG C of drying after uniform particle, granulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710177274.1A CN106954784A (en) | 2017-03-23 | 2017-03-23 | A kind of processing method of active modification coarse cereals flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710177274.1A CN106954784A (en) | 2017-03-23 | 2017-03-23 | A kind of processing method of active modification coarse cereals flour |
Publications (1)
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| CN106954784A true CN106954784A (en) | 2017-07-18 |
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| CN201710177274.1A Pending CN106954784A (en) | 2017-03-23 | 2017-03-23 | A kind of processing method of active modification coarse cereals flour |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783225A (en) * | 2018-06-08 | 2018-11-13 | 山西省农业科学院农产品加工研究所 | A kind of miscellaneous beans alimentary paste and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090060248A (en) * | 2009-05-08 | 2009-06-11 | 진인세 | Method of manufacturing a combination embryo and its associated product |
| CN103181526A (en) * | 2013-03-25 | 2013-07-03 | 周宝忠 | Mixed-grain convenient nutritional granular wheaten food and method for producing same |
| CN104799163A (en) * | 2015-01-30 | 2015-07-29 | 西北农林科技大学 | Whole grain premixed dumpling flour containing puffed sorghum, and preparation method thereof |
-
2017
- 2017-03-23 CN CN201710177274.1A patent/CN106954784A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090060248A (en) * | 2009-05-08 | 2009-06-11 | 진인세 | Method of manufacturing a combination embryo and its associated product |
| CN103181526A (en) * | 2013-03-25 | 2013-07-03 | 周宝忠 | Mixed-grain convenient nutritional granular wheaten food and method for producing same |
| CN104799163A (en) * | 2015-01-30 | 2015-07-29 | 西北农林科技大学 | Whole grain premixed dumpling flour containing puffed sorghum, and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 王作鐤等: "《中西点制作技术》", 30 April 2012, 厦门大学出版社 * |
| 赵萍: "《粮油食品工艺》", 31 October 2004, 甘肃科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783225A (en) * | 2018-06-08 | 2018-11-13 | 山西省农业科学院农产品加工研究所 | A kind of miscellaneous beans alimentary paste and preparation method thereof |
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Application publication date: 20170718 |