CN107484956A - The cereal that a kind of suitable gluten crowd eats reconstitutes powder and preparation method thereof - Google Patents
The cereal that a kind of suitable gluten crowd eats reconstitutes powder and preparation method thereof Download PDFInfo
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- CN107484956A CN107484956A CN201710658619.5A CN201710658619A CN107484956A CN 107484956 A CN107484956 A CN 107484956A CN 201710658619 A CN201710658619 A CN 201710658619A CN 107484956 A CN107484956 A CN 107484956A
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- powder
- cereal
- parts
- millet
- reconstitutes
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- 239000000843 powder Substances 0.000 title claims abstract description 119
- 235000013339 cereals Nutrition 0.000 title claims abstract description 42
- 108010068370 Glutens Proteins 0.000 title claims abstract description 28
- 235000021312 gluten Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000011812 mixed powder Substances 0.000 claims abstract description 42
- 238000001694 spray drying Methods 0.000 claims abstract description 13
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 10
- 229920001202 Inulin Polymers 0.000 claims abstract description 10
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 10
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 10
- 239000008120 corn starch Substances 0.000 claims abstract description 10
- 229940099112 cornstarch Drugs 0.000 claims abstract description 10
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 10
- 229940029339 inulin Drugs 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 102000004139 alpha-Amylases Human genes 0.000 claims description 5
- 108090000637 alpha-Amylases Proteins 0.000 claims description 5
- 229940024171 alpha-amylase Drugs 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
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- 229940088598 enzyme Drugs 0.000 claims description 5
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- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 235000019282 butylated hydroxyanisole Nutrition 0.000 claims description 3
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical class COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 claims description 3
- 240000006122 Chenopodium album Species 0.000 claims description 2
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- 240000006394 Sorghum bicolor Species 0.000 claims 8
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- 235000019621 digestibility Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 17
- 235000008429 bread Nutrition 0.000 description 10
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- 235000010469 Glycine max Nutrition 0.000 description 6
- 241000209140 Triticum Species 0.000 description 6
- 238000000034 method Methods 0.000 description 6
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- 240000003183 Manihot esculenta Species 0.000 description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 4
- 235000015895 biscuits Nutrition 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
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- 150000003839 salts Chemical class 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 108060008539 Transglutaminase Proteins 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 2
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 2
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 2
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
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- 102000003601 transglutaminase Human genes 0.000 description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
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- 235000007558 Avena sp Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 208000015943 Coeliac disease Diseases 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
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- 244000017020 Ipomoea batatas Species 0.000 description 1
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- 240000000249 Morus alba Species 0.000 description 1
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- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000003455 anaphylaxis Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 208000037902 enteropathy Diseases 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
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- 208000028774 intestinal disease Diseases 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108060006613 prolamin Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
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- 238000004904 shortening Methods 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
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- 241000894007 species Species 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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 cereal eaten the present invention relates to a kind of suitable gluten crowd reconstitutes powder, and the cereal reconstitutes powder and is made by adding food additives after the material allocation of following weight：8 ~ 15 parts of mixed powder of cereal spray drying, 3 ~ 8 parts of white granulated sugar, 3 ~ 8 parts of whole milk powder, 5 ~ 10 parts of red bean powder, 1 ~ 4 part of inulin, 1 ~ 5 part of dehydrated potato powder, 2 ~ 5 parts of cornstarch.The invention also discloses the preparation method that this reconstitutes powder.Trophic component of the present invention is reasonable, dissolubility is good, digestibility is high, cost is low, can meet the consumption demand of gluten crowd and ordinary consumer.
Description
Technical field
The present invention relates to food processing technology field, more particularly to the cereal that a kind of suitable gluten crowd eats to reconstitute
Powder and preparation method thereof.
Background technology
Seitan is commonly called as gluten, and main component is glutenin and prolamin, be wheat, rye, barley, oat or
It hybridizes in product and its derivative, is mainly derived from the seed of various wheat crops.Seitan can cause chylous diarrhea, motion
Induce the diseases such as anaphylactic shock, occupational respiratory disease, the asthma of Bake.There are about in the world 1% people suffer from by
Chamber abdomen disease caused by seitan, China equally exist a number of gluten crowd, but because of the more low original of detection level
The limitation of cause, crowd's quantity of existing gluten is far more than report.The sole mode for treating the disease at present is to avoid again
Secondary intake seitan, therefore, the research and development of no seitan food have very actual meaning.
Market of the world in 2010 without seitan food is about 4,500,000,000 dollars according to statistics, no seitan market based on the U.S.,
About 1,600,000,000 dollars, market of the world without seitan food is risen with annual 28 % velocity linear.Because great market needs
Ask, the developmental research fast development of no seitan food is got up.Application publication number CN 105594811A Chinese invention《A kind of nothing
Seitan cassava nutrient biscuit and preparation method thereof》One kind is disclosed without seitan cassava nutrient biscuit and preparation method thereof, the cake
It is dry to include following components by weight percentage：Cassava 80 ~ 100 parts of Ultramicro-powder of fermentation, 5 ~ 10 parts of potato full-powder, sorghum flour 5 ~ 10
Part, 5 ~ 10 parts of cornstarch, 10 ~ 30 parts of the full powder of soybean, 5 ~ 15 parts of the full powder of pea, 20 ~ 40 parts of shortening, 15 ~ 30 parts of white sugar, nothing
10 ~ 15 parts of seitan milk powder, 0.5 ~ 1.5 part of salt, 1.5 ~ 3.0 parts of leavening agent, 0.5 ~ 2 part of xanthans, 10 ~ 20 parts of egg pulp, water
10 ~ 20 parts, 10 ~ 15 parts of nut.
Application publication number CN 105815376A Chinese invention《One kind is without seitan sprouted unpolished rice soybean bread and its making
Method》One kind be relate to without seitan sprouted unpolished rice soybean bread and preparation method thereof, belong to food and preparation method thereof technology neck
Domain.This is made up without seitan sprouted unpolished rice soybean bread of following raw material：80 ~ 90 parts of germination brown rice powder, defatted soy flour
10 ~ 20 parts, 1 ~ 2 part of hydroxypropyl methyl cellulose, 0.2 ~ 0.3 part of xanthans, 0.5 ~ 1.5 part of transglutaminase, yeast 2 ~ 3
Part, 5 ~ 10 parts of sucrose, 1 ~ 3 part of salt, 4 ~ 6 parts of edible vegetable oil, appropriate amount of water.The bread is with germination brown rice powder and defatted soybean
Powder is primary raw material, without seitan, is compounded with hydroxypropyl methyl cellulose and the water-soluble edible glue of two kinds of xanthans, plus turning paddy
The catalytic action of transglutaminase, the quality of the alimentary health-care function of bread, bread protein biology potency and bread is improved,
The bread as basic food of amylan enteropathy (chylous diarrhea) patient is acted not only as, is also used as health care's food of ordinary populace
Product.
Application publication number CN 105231116A Chinese invention《One kind is without the sandwich cake steaming of seitan glutinous millet powder and its making
Method》One kind be relate to without sandwich cake steaming of seitan glutinous millet powder and preparation method thereof, belong to nutraceutical processing technique field.Should
It is made up without the sandwich cake steaming of seitan glutinous millet powder of the raw material of following portions by weight：It is 90 ~ 120 parts of glutinous millet powder, 20 ~ 40 parts of mung bean, fresh
220 ~ 250 parts of egg, 5 ~ 15 parts of American aloe syrup, 3 ~ 8 parts of baking powder, 0.05 ~ 2 part of vitamin C, 1 ~ 2 part of salt, light-coloured vinegar 3 ~ 5
Part, 2 ~ 5 parts of edible vegetable oil.Without the sandwich cake steaming of seitan glutinous millet powder, it is not only suitable population and eats, be also adapted for diabetes
Patient, celiac disease patients are eaten, and enrich glutinous millet product category, advance the improvement of human diet fibre structure.
Application publication number CN 104397592A Chinese invention《Without seitan soon ripe buckwheat flour and preparation method thereof and formula》
Provide a kind of without seitan ripe buckwheat flour and preparation method thereof and formula soon, be related to food service industry intensive processing field.This is without bran
Ripe buckwheat flour is made up matter of the raw material of following portions by weight soon：55 ~ 100 parts of buckwheat, 0 ~ 30 part of millet powder, northeast black rice flour 0 ~
10 parts, 0 ~ 45 part of northeast polished rice coarse rice powder, 0 ~ 15 part of tapioca flour, 0 ~ 15 part of pumpkin powder, 0 ~ 15 part of mushroom powder, mulberry leaf powder 0 ~ 15
Part, 0 ~ 15 part of carrot meal, 0 ~ 15 part of Vegetable powder, 0 ~ 15 part of purple sweet potato powder, 0 ~ 15 part of yam flour, 0 ~ 30 part of coixlacrymajobi powder, ginger powder 0 ~ 5
Part.Be auxiliary material rich in nutrition and manufactured goods with health role, by milling, breading, treacle face, one-level extrude, two level extrude,
Ageing Treatment, temperature-variable drying, ventilating and cooling, pack, inspection, the technique such as sealing packaging, vanning, obtained noodle prepared from buckwheat, meaning face
And it is hand-pulled noodles chewy, smooth, it is not mixed soup when boiling, not broken, adhesion, in good taste, have back it is sweet, before what is more important is boiled
Face smooth appearance, there is glossy sense, sell lover, the international highest safety index that gluten content is no more than 5 ~ 10PPM is fully achieved,
More nutrition, it is safer, production efficiency is greatly improved, reduces energy consumption and blowdown, more environmentally friendly, more low-carbon.
What foregoing invention was related to mainly eats without seitan food without the wheaten food such as seitan cake, biscuit and bread confectionary
Product, product type is single, can not meet consumer demand.Again because the raw material without seitan food is free of mucedin in itself,
The dough of making is difficult to form network structure, causes moisture not keep, and starch granules can not be embedded, and is baking process
In, food configuration easily bursts apart, and can not be molded.Therefore, the making of the product such as no gluten bread, biscuit, millet cake is extremely difficult, by
High in cost of manufacture, expense is also of a relatively high, and population is difficult to adhere to eating.There are some researches show edible throughout one's life to be drunk without seitan
The expense of food is about 3 times of normal diet expense.Single product type, expensive product price, limit no seitan food
The sale and popularization of product.
The content of the invention
The technical problems to be solved by the invention be to provide a kind of trophic component is reasonable, dissolubility is good, digestibility is high,
The cereal that the low suitable gluten crowd of cost eats reconstitutes powder.
Another technical problem to be solved by this invention is to provide the cereal for being adapted to gluten crowd to eat and reconstituted
The preparation method of powder.
To solve the above problems, the cereal that a kind of suitable gluten crowd of the present invention eats reconstitutes powder, it is special
Sign is：The cereal reconstitutes powder and is made by adding food additives after the material allocation of following weight：Cereal is sprayed
8 ~ 15 parts of dry mixed powder, 3 ~ 8 parts of white granulated sugar, 3 ~ 8 parts of whole milk powder, 5 ~ 10 parts of red bean powder, 1 ~ 4 part of inulin, dehydrated potato powder 1 ~ 5
Part, 2 ~ 5 parts of cornstarch.
The cereal spray drying mixed powder is obtained as follows：
(1) qualified quinoa, buckwheat are selected according to national standard LS/T 3245, GB/T 10458, GB/T 11766 and GB/T 8231
Wheat, millet and sorghum rice raw material；
(2) by the quinoa selected, buckwheat, millet and sorghum rice after cleaning, cleaning, using naturally dry or in dryer 50 ~ 70
DEG C drying, respectively obtain processing after quinoa, buckwheat, millet and sorghum rice；
(3) the quinoa after the processing, buckwheat, millet and sorghum rice are crushed respectively, and cross 60 ~ 120 mesh sieves, respectively obtain lamb's-quarters
Flour, buckwheat, millet powder and sorghum ground rice；
(4) the quinoa powder, buckwheat, millet powder and sorghum ground rice are subjected to squeezing, maturing, crushing respectively and cross 100 mesh sieves, point
Do not obtain curing quinoa powder, curing buckwheat, curing millet powder and curing sorghum ground rice；
(5) by weight, by 2 ~ 6 parts of curing quinoa powder, 3 ~ 6 portions of the curing buckwheats, 1 ~ 2 portion of curing millet
Powder and 1 ~ 2 part of curing sorghum ground rice are well mixed, and obtain mixed powder；
(6) 6 ~ 15 times of its quality is added in the mixed powder, the filter water that pH value is 6.8 ~ 7.2 stirs, then by the mixing
0.1% ~ 0.3% addition alpha-amylase of silty amount is digested, and obtains mixed powder enzymolysis liquid；
(7) the mixed powder enzymolysis liquid carries out destroy the enzyme treatment under 95 DEG C of water bath conditions, uses colloid mill to carry out homogeneous after 10min,
Maltodextrin is added by the 5% ~ 20% of the mixed powder enzymolysis liquid quality after 2min, it is spray-dried to produce.
(4) middle squeezing, maturing condition refers to that extrusion temperature is 120 DEG C ~ 180 DEG C to the step, and the time is 1min ~ 5min.
(6) middle filter water refers to prepared by Drinking Water is filtered water to the step.
(6) middle enzymatic hydrolysis condition refers to that hydrolysis temperature is 50 DEG C ~ 70 DEG C to the step, and enzymolysis time is 1.5h ~ 3.5h.
The step (7) middle spray drying condition refer to inlet temperature be 120 ~ 160 DEG C, outlet temperature be 40 ~ 60 DEG C.
The cereal that a kind of suitable gluten crowd as described above eats reconstitutes the preparation method of powder, it is characterised in that：
Weighed first by proportioning；Then by cereal be spray-dried mixed powder, white granulated sugar, whole milk powder, red bean powder, inulin, dehydrated potato powder,
Cornstarch is well mixed, and obtains mixture；0.2g butylated hydroxy anisoles, 5g six are finally added in the mixture as described in 1kg
Sodium metaphosphate, after stirring, pack and produce by 35g ± 1g/ bags.
The present invention has advantages below compared with prior art：
1st, the present invention with quinoa, buckwheat, millet, sorghum rice, red bean, inulin, whole milk powder and potato etc. for raw material, through choosing
The technique such as choosing, crushing, enzymolysis, homogeneous, spray drying and packaging is made, and product trophic component is reasonable, and dissolubility is good, digests and assimilates
Rate is high（Referring to table 1）.
Table 1 reconstitutes powder nutrient content without seitan cereal
2nd, cereal produced by the present invention reconstitutes powder, enriches the species of no seitan food, and is easy to carry, and instant, adds
Add appropriate more than 85 DEG C hot water dissolvings, it is i.e. drinkable after stirring.
3rd, simple production process of the present invention, cost is low, is adapted to industrial production, can beneficial to the marketing without seitan food
Meet the consumption demand of gluten crowd and ordinary consumer.
Embodiment
The cereal that a kind of suitable gluten crowd of embodiment 1 eats reconstitutes powder, and the cereal reconstitutes powder by following parts by weight
（kg）Food additives are added after the material allocation of proportioning and are made：It is 8 parts of mixed powder of cereal spray drying, 3 parts of white granulated sugar, full-cream
3 parts of milk powder, 5 parts of red bean powder, 1 part of inulin, 1 part of dehydrated potato powder, 2 parts of cornstarch.
Wherein：Cereal spray drying mixed powder is obtained as follows：
(1) qualified quinoa, buckwheat are selected according to national standard LS/T 3245, GB/T 10458, GB/T 11766 and GB/T 8231
Wheat, millet and sorghum rice raw material.
(2) by the quinoa selected, buckwheat, millet and sorghum rice after cleaning, cleaning, using naturally dry or in dryer
50 DEG C of drying, respectively obtain quinoa, buckwheat, millet and the sorghum rice after processing.
(3) the quinoa after processing, buckwheat, millet and sorghum rice are crushed respectively, and cross 60 mesh sieves, respectively obtain quinoa powder,
Buckwheat, millet powder and sorghum ground rice.
By quinoa powder, buckwheat, millet powder and sorghum ground rice respectively extrusion temperature be 120 DEG C, the time be 5min's
Under the conditions of carry out squeezing, maturing, crushing and cross 100 mesh sieves, respectively obtain curing quinoa powder, curing buckwheat, curing millet powder and
Cure sorghum ground rice.
(5) by weight, by 2 parts of curing quinoa powder, 3 parts of curing buckwheats, 1 part of curing millet powder and 1 part of curing sorghum
Ground rice is well mixed, and obtains mixed powder.
(6) 6 times of its quality is added in mixed powder, the filter water that pH value is 6.8 ~ 7.2 stirs, then by mixed powder quality
0.1% addition alpha-amylase, digested in 50 DEG C, mixed powder enzymolysis liquid obtained after 3.5h.
Wherein：Filter water refers to prepared by Drinking Water is filtered water.
(7) mixed powder enzymolysis liquid carries out destroy the enzyme treatment under 95 DEG C of water bath conditions, uses colloid mill to carry out homogeneous after 10min,
Add maltodextrin by the 5% of mixed powder enzymolysis liquid quality after 2min, inlet temperature be 120 ~ 160 DEG C, outlet temperature be 40 ~
It is spray-dried under conditions of 60 DEG C to produce.
The preparation method that the cereal for being adapted to gluten crowd to eat reconstitutes powder refers to：Weighed first by proportioning；Then
Cereal is spray-dried into mixed powder, white granulated sugar, whole milk powder, red bean powder, inulin, dehydrated potato powder, cornstarch to be well mixed, obtained
To mixture；0.2g butylated hydroxy anisoles, 5g calgons are finally added in the mixture as described in 1kg, after stirring,
Pack and produce by 35g ± 1g/ bags.
The cereal that a kind of suitable gluten crowd of embodiment 2 eats reconstitutes powder, and the cereal reconstitutes powder by following parts by weight
（kg）Food additives are added after the material allocation of proportioning and are made：It is 15 parts of mixed powder of cereal spray drying, 8 parts of white granulated sugar, complete
8 parts of fat milk powder, 10 parts of red bean powder, 4 parts of inulin, 5 parts of dehydrated potato powder, 5 parts of cornstarch.
Wherein：Cereal spray drying mixed powder is obtained as follows：
(1) qualified quinoa, buckwheat are selected according to national standard LS/T 3245, GB/T 10458, GB/T 11766 and GB/T 8231
Wheat, millet and sorghum rice raw material.
(2) by the quinoa selected, buckwheat, millet and sorghum rice after cleaning, cleaning, using naturally dry or in dryer
70 DEG C of drying, respectively obtain quinoa, buckwheat, millet and the sorghum rice after processing.
(3) the quinoa after processing, buckwheat, millet and sorghum rice are crushed respectively, and cross 120 mesh sieves, respectively obtain quinoa
Powder, buckwheat, millet powder and sorghum ground rice.
By quinoa powder, buckwheat, millet powder and sorghum ground rice respectively extrusion temperature be 180 DEG C, the time be 1min's
Under the conditions of carry out squeezing, maturing, crushing and cross 100 mesh sieves, respectively obtain curing quinoa powder, curing buckwheat, curing millet powder and
Cure sorghum ground rice.
(5) by weight, by 6 parts of curing quinoa powder, 6 parts of curing buckwheats, 2 parts of curing millet powders and 2 parts of curing sorghums
Ground rice is well mixed, and obtains mixed powder.
(6) 15 times of its quality is added in mixed powder, the filter water that pH value is 6.8 ~ 7.2 stirs, then by mixed powder quality
0.3% addition alpha-amylase, digested in 70 DEG C, mixed powder enzymolysis liquid obtained after 1.5h.
Wherein：Filter water refers to prepared by Drinking Water is filtered water.
(7) mixed powder enzymolysis liquid carries out destroy the enzyme treatment under 95 DEG C of water bath conditions, uses colloid mill to carry out homogeneous after 10min,
Add maltodextrin by the 20% of mixed powder enzymolysis liquid quality after 2min, inlet temperature be 120 ~ 160 DEG C, outlet temperature be 40 ~
It is spray-dried under conditions of 60 DEG C to produce.
The cereal for being adapted to gluten crowd to eat reconstitutes the preparation method of powder with embodiment 1.
The cereal that a kind of suitable gluten crowd of embodiment 3 eats reconstitutes powder, and the cereal reconstitutes powder by following parts by weight
（kg）Food additives are added after the material allocation of proportioning and are made：It is 12 parts of mixed powder of cereal spray drying, 5 parts of white granulated sugar, complete
5 parts of fat milk powder, 7 parts of red bean powder, 3 parts of inulin, 3 parts of dehydrated potato powder, 3 parts of cornstarch.
Wherein：Cereal spray drying mixed powder is obtained as follows：
(1) qualified quinoa, buckwheat are selected according to national standard LS/T 3245, GB/T 10458, GB/T 11766 and GB/T 8231
Wheat, millet and sorghum rice raw material.
(2) by the quinoa selected, buckwheat, millet and sorghum rice after cleaning, cleaning, using naturally dry or in dryer
60 DEG C of drying, respectively obtain quinoa, buckwheat, millet and the sorghum rice after processing.
(3) the quinoa after processing, buckwheat, millet and sorghum rice are crushed respectively, and cross 90 mesh sieves, respectively obtain quinoa powder,
Buckwheat, millet powder and sorghum ground rice.
By quinoa powder, buckwheat, millet powder and sorghum ground rice respectively extrusion temperature be 150 DEG C, the time be 3min's
Under the conditions of carry out squeezing, maturing, crushing and cross 100 mesh sieves, respectively obtain curing quinoa powder, curing buckwheat, curing millet powder and
Cure sorghum ground rice.
(5) it is by weight, that 4 parts of curing quinoa powder, 4.5 parts of curing buckwheats, 1.5 parts of curing millet powders and 1.5 parts are ripe
Change sorghum ground rice to be well mixed, obtain mixed powder.
(6) 10 times of its quality is added in mixed powder, the filter water that pH value is 6.8 ~ 7.2 stirs, then by mixed powder quality
0.2% addition alpha-amylase, digested in 60 DEG C, mixed powder enzymolysis liquid obtained after 2.5h.
Wherein：Filter water refers to prepared by Drinking Water is filtered water.
(7) mixed powder enzymolysis liquid carries out destroy the enzyme treatment under 95 DEG C of water bath conditions, uses colloid mill to carry out homogeneous after 10min,
Add maltodextrin by the 12% of mixed powder enzymolysis liquid quality after 2min, inlet temperature be 120 ~ 160 DEG C, outlet temperature be 40 ~
It is spray-dried under conditions of 60 DEG C to produce.
The cereal for being adapted to gluten crowd to eat reconstitutes the preparation method of powder with embodiment 1.
Claims (7)
1. the cereal that a kind of suitable gluten crowd eats reconstitutes powder, it is characterised in that：The cereal reconstitutes powder by following weight
Add food additives after the material allocation of part proportioning and be made：Cereal spray drying 8 ~ 15 parts of mixed powder, 3 ~ 8 parts of white granulated sugar,
3 ~ 8 parts of whole milk powder, 5 ~ 10 parts of red bean powder, 1 ~ 4 part of inulin, 1 ~ 5 part of dehydrated potato powder, 2 ~ 5 parts of cornstarch.
2. the cereal that a kind of suitable gluten crowd as claimed in claim 1 eats reconstitutes powder, it is characterised in that：The paddy
Thing spray drying mixed powder is obtained as follows：
(1) qualified quinoa, buckwheat are selected according to national standard LS/T 3245, GB/T 10458, GB/T 11766 and GB/T 8231
Wheat, millet and sorghum rice raw material；
(2) by the quinoa selected, buckwheat, millet and sorghum rice after cleaning, cleaning, using naturally dry or in dryer 50 ~ 70
DEG C drying, respectively obtain processing after quinoa, buckwheat, millet and sorghum rice；
(3) the quinoa after the processing, buckwheat, millet and sorghum rice are crushed respectively, and cross 60 ~ 120 mesh sieves, respectively obtain lamb's-quarters
Flour, buckwheat, millet powder and sorghum ground rice；
(4) the quinoa powder, buckwheat, millet powder and sorghum ground rice are subjected to squeezing, maturing, crushing respectively and cross 100 mesh sieves, point
Do not obtain curing quinoa powder, curing buckwheat, curing millet powder and curing sorghum ground rice；
(5) by weight, by 2 ~ 6 parts of curing quinoa powder, 3 ~ 6 portions of the curing buckwheats, 1 ~ 2 portion of curing millet
Powder and 1 ~ 2 part of curing sorghum ground rice are well mixed, and obtain mixed powder；
(6) 6 ~ 15 times of its quality is added in the mixed powder, the filter water that pH value is 6.8 ~ 7.2 stirs, then by the mixing
0.1% ~ 0.3% addition alpha-amylase of silty amount is digested, and obtains mixed powder enzymolysis liquid；
(7) the mixed powder enzymolysis liquid carries out destroy the enzyme treatment under 95 DEG C of water bath conditions, uses colloid mill to carry out homogeneous after 10min,
Maltodextrin is added by the 5% ~ 20% of the mixed powder enzymolysis liquid quality after 2min, it is spray-dried to produce.
3. the cereal that a kind of suitable gluten crowd as claimed in claim 2 eats reconstitutes powder, it is characterised in that：The step
Rapid (4) middle squeezing, maturing condition refers to that extrusion temperature is 120 DEG C ~ 180 DEG C, and the time is 1min ~ 5min.
4. the cereal that a kind of suitable gluten crowd as claimed in claim 2 eats reconstitutes powder, it is characterised in that：The step
Rapid (6) middle filter water refers to prepared by Drinking Water is filtered water.
5. the cereal that a kind of suitable gluten crowd as claimed in claim 2 eats reconstitutes powder, it is characterised in that：The step
Rapid (6) middle enzymatic hydrolysis condition refers to that hydrolysis temperature is 50 DEG C ~ 70 DEG C, and enzymolysis time is 1.5h ~ 3.5h.
6. the cereal that a kind of suitable gluten crowd as claimed in claim 2 eats reconstitutes powder, it is characterised in that：The step
Rapid (7) middle spray drying condition refer to inlet temperature be 120 ~ 160 DEG C, outlet temperature be 40 ~ 60 DEG C.
7. the cereal that a kind of suitable gluten crowd as claimed in claim 1 eats reconstitutes the preparation method of powder, its feature
It is：Weighed first by proportioning；Then cereal is spray-dried mixed powder, white granulated sugar, whole milk powder, red bean powder, inulin, Ma Ling
Potato powder, cornstarch are well mixed, and obtain mixture；Finally added in the mixture as described in 1kg 0.2g butylated hydroxy anisoles,
5g calgons, after stirring, pack and produce by 35g ± 1g/ bags.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552464A (en) * | 2018-03-24 | 2018-09-21 | 厦门市诚安毅科技有限公司 | A kind of compound cereal reconstitutes the formula and preparation method of rice flour |
| CN108606246A (en) * | 2018-05-08 | 2018-10-02 | 内蒙古农业大学 | A kind of full cereal meal replacement powder of corn quinoa and preparation method thereof |
| CN109221909A (en) * | 2018-10-22 | 2019-01-18 | 四川环太生物科技股份有限公司 | A kind of no seitan functional food and preparation method thereof |
| CN109770226A (en) * | 2018-12-28 | 2019-05-21 | 天津富海泰技术有限公司 | A kind of preparation method of no seitan malt extract |
| CN110140860A (en) * | 2019-05-21 | 2019-08-20 | 上海应用技术大学 | Compound brewed powder of a kind of low miscellaneous beans of GI cereal and preparation method thereof |
| CN115624045A (en) * | 2022-09-22 | 2023-01-20 | 浙江工商大学 | Preparation method of gluten-free bread for controlling blood sugar and bread |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552464A (en) * | 2018-03-24 | 2018-09-21 | 厦门市诚安毅科技有限公司 | A kind of compound cereal reconstitutes the formula and preparation method of rice flour |
| CN108606246A (en) * | 2018-05-08 | 2018-10-02 | 内蒙古农业大学 | A kind of full cereal meal replacement powder of corn quinoa and preparation method thereof |
| CN109221909A (en) * | 2018-10-22 | 2019-01-18 | 四川环太生物科技股份有限公司 | A kind of no seitan functional food and preparation method thereof |
| CN109770226A (en) * | 2018-12-28 | 2019-05-21 | 天津富海泰技术有限公司 | A kind of preparation method of no seitan malt extract |
| CN110140860A (en) * | 2019-05-21 | 2019-08-20 | 上海应用技术大学 | Compound brewed powder of a kind of low miscellaneous beans of GI cereal and preparation method thereof |
| CN115624045A (en) * | 2022-09-22 | 2023-01-20 | 浙江工商大学 | Preparation method of gluten-free bread for controlling blood sugar and bread |
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Application publication date: 20171219 |