CN107232586A - The processing method that a kind of balck vein hickory chick breakfast reconstitutes powder - Google Patents
The processing method that a kind of balck vein hickory chick breakfast reconstitutes powder Download PDFInfo
- Publication number
- CN107232586A CN107232586A CN201710453802.1A CN201710453802A CN107232586A CN 107232586 A CN107232586 A CN 107232586A CN 201710453802 A CN201710453802 A CN 201710453802A CN 107232586 A CN107232586 A CN 107232586A
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- CN
- China
- Prior art keywords
- hickory chick
- powder
- vein hickory
- balck vein
- balck
- 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.)
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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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
Abstract
The invention discloses the processing method that a kind of balck vein hickory chick breakfast reconstitutes powder, method includes the pretreatment of balck vein hickory chick, and add water mixed powder, extrusion, taste flavour.Have the beneficial effect that：The present invention adds auxiliary material potato powder and active peptides into balck vein hickory chick powder, balck vein hickory chick breakfast is prepared with extruding and puffing technology and reconstitutes powder, the original functional component of processed balck vein hickory chick is remained to greatest extent, the amylopectin that potato is rich in improves the expanded level that balck vein hickory chick breakfast reconstitutes powder, hydrophobic active polypeptide makes balck vein hickory chick breakfast reconstitute powder and have good to reconstitute characteristic, and add the amino acid classes for reconstituting powder, assign and reconstitute the unique taste flavor of powder, meet the demand of the different consumer groups.Technical process is simple, and less energy consumption is with short production cycle, with good economic prospect.
Description
Technical field
The present invention relates to food processing technology field, the processing side of powder is reconstituted more particularly, to a kind of balck vein hickory chick breakfast
Method.
Background technology
Cereal reconstitute powder as it is a kind of it is nutritious, conveniently reconstitute, the ready-to-eat food of high added value, potentiality to be exploited is huge.
At present, cereal reconstitutes the making of powder and is divided into dry process and wet method and prepares two kinds.Wherein, wet powder-making complex process, the energy disappears
Consumption is huge；Dry method powder can then reduce energy consumption, save the energy, shorten the production cycle.Extrusion is new as dry method powder
Emerging technology, is the foods processing technique that a kind of dose of mixing, stirring, heating, sterilization, expanded and shaping etc. are integrated, is applied with it
Extensively, utilization rate height, nutrition destroy many advantages such as small, pollution-free, are widely used in food processing field.
In the prior art, Li Xuefan（Oat bran coarse cereals reconstitute development [D] the Agricultural University Of Shanxi of powder, 2016）With swallow
Wheat processed side product is primary raw material, have studied extrusion method and prepares the preparation technology that oat bran coarse cereals reconstitute powder, is obtained
Reconstitute the utilization rate that powder improves oat, but reconstitute powder amino acid nutrient shortage prepared by the method, and resolvent quality needs
Improve.
The content of the invention
It is an object of the invention to provide balck vein hickory chick breakfast that a kind of puffed degree is high, resolvent quality is good, nutritious
The processing method for reconstituting powder.
The present invention is directed to the problem of being mentioned in background technology, and the technical scheme taken is：A kind of balck vein hickory chick breakfast punching
The processing method for adjusting powder, methods described includes the pretreatment of balck vein hickory chick, and add water mixed powder, extrusion, taste flavour.The party
Method reduces energy consumption, shortens the production cycle, and is maximally maintained various nutritional ingredients, improves black arteries and veins sheep tripe
Bacterium breakfast reconstitutes the economic benefit of powder.
Preferably, in the preprocessing process of balck vein hickory chick, it is quick-frozen in 10~12h after balck vein hickory chick harvesting, in -15
Freezing balck vein hickory chick is taken out before cold storage under the conditions of~-20 DEG C, experiment in 60~70 DEG C of oven for drying to constant weight amount.Use traditional Chinese medicine powder
Broken machine is crushed, and seals standby after crossing 70~75 mesh sieves.Under normal temperature condition, balck vein hickory chick meals polyphenol storage period can drastically under
Drop, causes the yield of final products extremely low, causes the waste of resource.
Preferably, during the mixed powder that adds water, potato is crushed through medicinal herb grinder, 70~75 mesh sieves are crossed, by 5~10
Part balck vein hickory chick, 20~30 portions of potatos, 1~5 part of active peptides mixing adds the water of potato quality 5~10%, stirred
20~25min is mixed, 1~1.5h in 60~10 DEG C of baking oven is placed in.The addition of potato enriches balck vein hickory chick breakfast and reconstituted
The nutrition of powder, makes human body comprehensively be supplemented, and potato is rich in amylopectin, can promote expanded effect, increase production
The quality of product.
Preferably, during the mixed powder that adds water, the amino acid sequence of the active peptides added is：
HSHACACRCRRARRCGYYVSHRGRCYCRCLRCRVLHPGKLCVCVNCSR.The hydrophobic active polypeptide added not only increases
Add balck vein hickory chick breakfast to reconstitute the amino acid classes of powder, and made balck vein hickory chick powder can be with water during reconstituting
Divide fully contact, not easy to knot groups, good dispersion.
Preferably, in extrusion pressing puffing process, the condition of extrusion is：One 40~50 DEG C of area's temperature, two area's temperature 130
~135 DEG C, three 160~165 DEG C of area's temperature, main frame 30.05~30.15Hz of frequency, feeding 30.05~30.20Hz of frequency, cutting knife
10.90~11.20Hz of frequency.Sterilization, curing, the program of dehydration are completed simultaneously in this process, because material is in short-term
Interior heated, various nutritional ingredients are maximally maintained, and the ANFs of material is also effectively passivated, while swollen
Change process also makes material obtain fragrance, and eating mouth feel is greatly improved.
Preferably, during taste flavour, by 5~10 parts of expanded samples, 2~5 parts of honey elements, 3~6 parts of xanthan
Glue, 4~6 parts of vegetable fat powders are well mixed in spray dryer.Wherein, the operating condition of spray dryer is：Spray drying tower
EAT control at 205~215 DEG C, exhaust temperature is controlled at 80~90 DEG C.The nutrition of the addition more advantageous product of auxiliary material
Balance, produces complementary effect, and mouthfeel more preferably, and can improve absorption of the human body to balck vein hickory chick nutrition.
Compared with prior art, the advantage of the invention is that：The present invention adds auxiliary material Ma Ling into balck vein hickory chick powder
Potato powder and active peptides, prepare balck vein hickory chick breakfast with extruding and puffing technology and reconstitute powder, remain to greatest extent added
The original functional component of balck vein hickory chick of work, the amylopectin that potato is rich in improves balck vein hickory chick breakfast and reconstitutes powder
Expanded level, hydrophobic active polypeptide make balck vein hickory chick breakfast reconstitute powder have it is good reconstitute characteristic, and add and reconstitute
The amino acid classes of powder, assign and reconstitute the unique taste flavor of powder, meet the demand of the different consumer groups.Technical process letter
Single, less energy consumption is with short production cycle, with good economic prospect.
Embodiment
Below by embodiment, the present invention will be further described：
Embodiment 1：
The processing method that a kind of balck vein hickory chick breakfast reconstitutes powder, the described method comprises the following steps：
1) pretreatment of balck vein hickory chick：Quick-frozen, the cold storage under the conditions of -15 DEG C in 10h, takes before experiment after balck vein hickory chick harvesting
Go out to freeze balck vein hickory chick in 60 DEG C of oven for drying to constant weight amount.Crushed with medicinal herb grinder, seal standby after crossing 70 mesh sieves.Often
Under the conditions of temperature, balck vein hickory chick meals polyphenol can drastically decline in storage period, cause the yield of final products extremely low, cause money
The waste in source；
2) add water mixed powder：Potato is crushed through medicinal herb grinder, crosses 70 mesh sieves, by 5 parts of balck vein hickory chicks, 20 portions of potatos and 1
Part active peptides mixing, adds the water of potato quality 5%, stirs 20min, be placed in 1h in 60 DEG C of baking oven.Potato
Addition enriches the nutrition that balck vein hickory chick breakfast reconstitutes powder, human body is comprehensively supplemented, and potato is formed sediment rich in side chain
Powder, can promote expanded effect, increase the quality of product；Hydrophobic active polypeptide not only increases the punching of balck vein hickory chick breakfast
The amino acid classes of powder are adjusted, and balck vein hickory chick powder is fully contacted with moisture during reconstituting, not easy to knot groups,
Good dispersion；
3) extrusion：Using twin-screw extruder, the condition of extrusion is：One 40 DEG C of area's temperature, two area's temperature 130
DEG C, three 160 DEG C of area's temperature, main frame frequency 30.05Hz, feeding frequency 30.05Hz, cutting knife frequency 10.90Hz；In this process
Sterilization, curing, the program of dehydration are completed simultaneously, and because material is heated in a short time, various nutritional ingredients obtain maximum journey
The holding of degree, the ANFs of material is also effectively passivated, while puffing process also makes material obtain fragrance, eating mouth feel
It is greatly improved；
4) taste flavour：By 5 parts of expanded samples, 2 portions of sucrose, 3 portions of maltodextrins are planted fat for 4 parts and mixed in spray dryer
It is even.The operating condition of spray dryer is：The EAT control of spray drying tower is at 205 DEG C, and exhaust temperature is controlled at 80 DEG C.
The nutrient balance of the addition more advantageous product of auxiliary material, produces complementary effect, and mouthfeel more preferably, and can improve human body to black arteries and veins sheep tripe
The absorption of bacterium nutrition.
Embodiment 2：
The processing method that a kind of balck vein hickory chick breakfast reconstitutes powder, the described method comprises the following steps：
1) pretreatment of balck vein hickory chick：Quick-frozen, the cold storage under the conditions of -16 DEG C in 11h, takes before experiment after balck vein hickory chick harvesting
Go out to freeze balck vein hickory chick in 62 DEG C of oven for drying to constant weight amount.Crushed with medicinal herb grinder, seal standby after crossing 72 mesh sieves.Often
Under the conditions of temperature, balck vein hickory chick meals polyphenol can drastically decline in storage period, cause the yield of final products extremely low, cause money
The waste in source；
2) add water mixed powder：Potato is crushed through medicinal herb grinder, crosses 72 mesh sieves, by 6 parts of balck vein hickory chicks, 22 portions of potatos and 2
Part active peptides mixing, adds the water of potato quality 6%, stirs 22min, be placed in 1.2h in 65 DEG C of baking oven.Potato
Addition enrich the nutrition that balck vein hickory chick breakfast reconstitutes powder, human body is comprehensively supplemented, and potato be rich in side chain
Starch, can promote expanded effect, increase the quality of product；Hydrophobic active polypeptide not only increases balck vein hickory chick breakfast
The amino acid classes of powder are reconstituted, and balck vein hickory chick powder is fully contacted with moisture during reconstituting, knot is difficult
Group, good dispersion；
3) extrusion：Using twin-screw extruder, the condition of extrusion is：One area's temperature 45 C, two area's temperature 132
DEG C, three 162 DEG C of area's temperature, main frame frequency 30.10Hz, feeding frequency 30.15Hz, cutting knife frequency 11.05Hz；In this process
Sterilization, curing, the program of dehydration are completed simultaneously, and because material is heated in a short time, various nutritional ingredients obtain maximum journey
The holding of degree, the ANFs of material is also effectively passivated, while puffing process also makes material obtain fragrance, eating mouth feel
It is greatly improved；
4) taste flavour：By 6 parts of expanded samples, 3 portions of sucrose, 4 portions of maltodextrins are planted fat for 5 parts and mixed in spray dryer
It is even.The operating condition of spray dryer is：The EAT control of spray drying tower is at 208 DEG C, and exhaust temperature is controlled at 82 DEG C.
The nutrient balance of the addition more advantageous product of auxiliary material, produces complementary effect, and mouthfeel more preferably, and can improve human body to black arteries and veins sheep tripe
The absorption of bacterium nutrition.
Embodiment 3：
The processing method that a kind of balck vein hickory chick breakfast reconstitutes powder, the described method comprises the following steps：
1) pretreatment of balck vein hickory chick：Quick-frozen, the cold storage under the conditions of -20 DEG C in 12h, takes before experiment after balck vein hickory chick harvesting
Go out to freeze balck vein hickory chick in 70 DEG C of oven for drying to constant weight amount.Crushed with medicinal herb grinder, seal standby after crossing 75 mesh sieves.Often
Under the conditions of temperature, balck vein hickory chick meals polyphenol can drastically decline in storage period, cause the yield of final products extremely low, cause money
The waste in source；
2) add water mixed powder：Potato is crushed through medicinal herb grinder, crosses 75 mesh sieves, by 10 parts of balck vein hickory chicks, 30 portions of potatos and 5
Part active peptides mixing, adds the water of potato quality 10%, stirs 25min, be placed in 1.5h in 70 DEG C of baking oven.Potato
Addition enrich the nutrition that balck vein hickory chick breakfast reconstitutes powder, human body is comprehensively supplemented, and potato be rich in side chain
Starch, can promote expanded effect, increase the quality of product；Hydrophobic active polypeptide not only increases balck vein hickory chick breakfast
The amino acid classes of powder are reconstituted, and balck vein hickory chick powder is fully contacted with moisture during reconstituting, knot is difficult
Group, good dispersion；
3) extrusion：Using twin-screw extruder, the condition of extrusion is：One area's temperature 50 C, two area's temperature 135
DEG C, three 165 DEG C of area's temperature, main frame frequency 30.15Hz, feeding frequency 30.20Hz, cutting knife frequency 11.20Hz；In this process
Sterilization, curing, the program of dehydration are completed simultaneously, and because material is heated in a short time, various nutritional ingredients obtain maximum journey
The holding of degree, the ANFs of material is also effectively passivated, while puffing process also makes material obtain fragrance, eating mouth feel
It is greatly improved；
4) taste flavour：By 10 parts of expanded samples, 5 portions of sucrose, 6 portions of maltodextrins are planted fat for 6 parts and mixed in spray dryer
It is even.The operating condition of spray dryer is：The EAT control of spray drying tower is at 215 DEG C, and exhaust temperature is controlled at 90 DEG C.
The nutrient balance of the addition more advantageous product of auxiliary material, produces complementary effect, and mouthfeel more preferably, and can improve human body to black arteries and veins sheep tripe
The absorption of bacterium nutrition.
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail embodiment described above, it should be understood that it is described above only
For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should be included in the scope of the protection.
SEQUENCE LISTING
<110>Southwestern University
<120>The processing method that a kind of balck vein hickory chick breakfast reconstitutes powder
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 48
<212> PRT
<213>It is artificial synthesized
<400> 1
His Ser His Ala Cys Ala Cys Arg Cys Arg Arg Ala Arg Arg Cys Gly
1 5 10 15
Tyr Tyr Val Ser His Arg Gly Arg Cys Tyr Cys Arg Cys Leu Arg Cys
20 25 30
Arg Val Leu His Pro Gly Lys Leu Cys Val Cys Val Asn Cys Ser Arg
35 40 45
Claims (7)
1. a kind of processing method that balck vein hickory chick breakfast reconstitutes powder, methods described includes the pretreatment of balck vein hickory chick, added water
Mixed powder, extrusion, taste flavour, it is characterised in that：The process of mixed powder of adding water is：Potato, active peptides and water are added
Into balck vein hickory chick powder.
2. the processing method that a kind of balck vein hickory chick breakfast according to claim 1 reconstitutes powder, it is characterised in that：Described
Add water during mixed powder, potato is crushed through medicinal herb grinder, 70~75 mesh sieves are crossed, by 5~10 parts of balck vein hickory chicks, 20~30
Part potato, 1~5 part of active peptides mixing, adds the water of potato quality 5~10%, stirs 20~25min, be placed in 60
1~1.5h in~10 DEG C of baking oven.
3. the processing method that a kind of balck vein hickory chick breakfast according to claim 2 reconstitutes powder, it is characterised in that：Described
Add water during mixed powder, the amino acid sequence of the active peptides added is：
HSHACACRCRRARRCGYYVSHRGRCYCRCLRCRVLHPGKLCVCVNCSR。
4. the processing method that a kind of balck vein hickory chick breakfast according to claim 1 reconstitutes powder, it is characterised in that：Described
It is quick-frozen in 10~12h after balck vein hickory chick harvesting in the preprocessing process of balck vein hickory chick, freeze under the conditions of -15~-20 DEG C
Hide, experiment before take out freezing balck vein hickory chick in 60~70 DEG C of oven for drying to constant weight amount, crushed with medicinal herb grinder, cross 70~
Seal standby after 75 mesh sieves.
5. the processing method that a kind of balck vein hickory chick breakfast according to claim 1 reconstitutes powder, it is characterised in that：Described
In extrusion pressing puffing process, the condition of extrusion is：One 40~50 DEG C of area's temperature, two 130~135 DEG C of area's temperature, three area's temperature
160~165 DEG C, main frame 30.05~30.15Hz of frequency, feeding 30.05~30.20Hz of frequency, cutting knife frequency 10.90~
11.20Hz。
6. the processing method that a kind of balck vein hickory chick breakfast according to claim 1 reconstitutes powder, it is characterised in that：Described
During taste flavour, by 5~10 parts of expanded samples, 2~5 portions of sucrose, 3~6 portions of maltodextrins, 4~6 parts of vegetable fat powders are being sprayed
Mixed in drier.
7. the processing method that a kind of balck vein hickory chick breakfast according to claim 6 reconstitutes powder, it is characterised in that：Described
During taste flavour, the operating condition of spray dryer is：The EAT of spray drying tower is controlled at 205~215 DEG C, row
Temperature control is put at 80~90 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710453802.1A CN107232586A (en) | 2017-06-15 | 2017-06-15 | The processing method that a kind of balck vein hickory chick breakfast reconstitutes powder |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710453802.1A CN107232586A (en) | 2017-06-15 | 2017-06-15 | The processing method that a kind of balck vein hickory chick breakfast reconstitutes powder |
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| Publication Number | Publication Date |
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| CN107232586A true CN107232586A (en) | 2017-10-10 |
Family
ID=59987512
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| CN201710453802.1A Pending CN107232586A (en) | 2017-06-15 | 2017-06-15 | The processing method that a kind of balck vein hickory chick breakfast reconstitutes powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329895A (en) * | 2018-09-25 | 2019-02-15 | 江苏农林职业技术学院 | A kind of compound brewed powder of hickory chick and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511783A (en) * | 2011-12-27 | 2012-06-27 | 天津市林业果树研究所 | Edible fungi puffing product processing technology |
| CN102578554A (en) * | 2011-12-27 | 2012-07-18 | 天津市林业果树研究所 | Edible mushroom instant powder processing method |
| CN103876018A (en) * | 2014-01-24 | 2014-06-25 | 北京工商大学 | Oat instant mixed powder and making process thereof |
| CN106307505A (en) * | 2016-08-24 | 2017-01-11 | 魏志华 | Instant nutritional breakfast and preparing method thereof |
-
2017
- 2017-06-15 CN CN201710453802.1A patent/CN107232586A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511783A (en) * | 2011-12-27 | 2012-06-27 | 天津市林业果树研究所 | Edible fungi puffing product processing technology |
| CN102578554A (en) * | 2011-12-27 | 2012-07-18 | 天津市林业果树研究所 | Edible mushroom instant powder processing method |
| CN103876018A (en) * | 2014-01-24 | 2014-06-25 | 北京工商大学 | Oat instant mixed powder and making process thereof |
| CN106307505A (en) * | 2016-08-24 | 2017-01-11 | 魏志华 | Instant nutritional breakfast and preparing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329895A (en) * | 2018-09-25 | 2019-02-15 | 江苏农林职业技术学院 | A kind of compound brewed powder of hickory chick and preparation method thereof |
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Application publication date: 20171010 |