CN108606259A - It is a kind of using brown rice and Chinese chestnut as fast food brewed powder of major ingredient and preparation method thereof - Google Patents
It is a kind of using brown rice and Chinese chestnut as fast food brewed powder of major ingredient and preparation method thereof Download PDFInfo
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- CN108606259A CN108606259A CN201810363392.6A CN201810363392A CN108606259A CN 108606259 A CN108606259 A CN 108606259A CN 201810363392 A CN201810363392 A CN 201810363392A CN 108606259 A CN108606259 A CN 108606259A
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- 239000004615 ingredient Substances 0.000 title claims abstract description 32
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Pediatric Medicine (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of using brown rice and Chinese chestnut as fast food brewed powder of major ingredient and preparation method thereof, including following component：Brown rice, honey peach, Chinese yam rhizome, salt, vegetables, nut, peanut, mung bean, Herba Menthae powder, konjaku and Chinese chestnut.Child's brewed powder of brown rice and Chinese chestnut the ratio mixing of the present invention, using brown rice and Chinese chestnut as primary raw material, for brown rice compared with common exquisite rice, the content of brown rice vitamin, minerals and dietary fiber is more rich；Chinese chestnut nutritive value is very high, containing abundant protein and fat and vitamin, in order to further increase the nutritive value of brewed powder, add honey peach, Chinese yam rhizome, salt, vegetables, nut, peanut, mung bean, Herba Menthae powder and konjaku, nut contains the beneficiating ingredient of very more suitable early children developments, different vegetables are added to change colour effect with different volumes, gay colours is easier to increase the interest of child, promotes their appetite.
Description
Technical field
The present invention relates to food technology fields, particularly, are related to a kind of using brown rice and Chinese chestnut as the fast food brewed powder of major ingredient
And preparation method thereof.
Background technology
Five cereals are generally acknowledged pollution-free green foods, contained nature protein-fat-, carbohydrate, dimension life
The multiple nutritional components such as element, minerals and dietary fiber meet the rational proportion of human body intake, have high utility value,
A variety of unsaturated fatty acids contained by coarse cereals simultaneously, such as oleic acid, linoleic acid, leukotrienes, with phosphatide, oligosaccharide, more Taihe county flavones
Equal liveliness proofs, substance have diseases prevention, disease-resistant, strengthen immunity, the effect of anti-aging.Although coarse cereals have in terms of nutrition
Numerous advantages, but since the mouthfeel of various regions people is different, coarse cereals are eaten for a long time for people and cause certain obstacle.Such as
What really accomplishes that coarse food grain is carefully eaten, while not changing the living habit that people are formed for a long time again, is truly realized convenience, nutrition
It is the project of people's research all the time.China is coarse cereals big producer, and the nutritive value of coarse cereals is generally accepted.Mesh
The processing method of preceding coarse cereals is few, rests on simple processing mostly, admixed together after coarse cereals are crushed, and coarse cereal powder is made,
Or mix a variety of coarse cereal powders directly to come, it is granulated using general comminutor, although this processing method remains coarse cereals
Nutritional ingredient, but it is simple due to processing, it is truly not right bringing big variation to the institutional framework of coarse cereals
The mouthfeel of coarse cereals, digesting and assimilating for nutrition make moderate progress, while existing processing method subsequent technique is more complicated, due to
The made rough of comminutor also needs to be processed by shot blasting in rear technique, polishing, be granulated during also need to
Binding material, such as starch is added.Edible for coarse cereals rice brings security risk.Peasant household sells raw grain, on the low side, if
Carry out rational deep processing, it will the price for greatly promoting coarse cereals allows grain producer really to receive more tangible benefits.
Brown rice is that paddy sloughs the caryopsis after outer protection cortex rice husk, interior protection cortex（Pericarp, kind skin, megarchidium layer）It is intact
Rice Kernel, since the more mouthfeels such as interior protection cortex crude fibre, chaff wax are thicker, quality is close, boil it is also relatively time-consuming,
But its slimming effect is notable.Compared with common exquisite rice, the content of brown rice vitamin, minerals and dietary fiber is more rich,
It is considered to be a kind of healthy food of green.
Invention content
Present invention aims at provide it is a kind of using brown rice and Chinese chestnut as fast food brewed powder of major ingredient and preparation method thereof and its
Preparation method, to solve technical problem.
It is a kind of using brown rice and Chinese chestnut as the fast food brewed powder of major ingredient, which is characterized in that including following weight part ratio at
Point：
25-45 parts of brown rice, 8-13 parts of honey peach, 10-15 parts of Chinese yam rhizome, 6-8 parts of salt, 6-11 parts of vegetables, nut 6-8
Part, 9-13 parts of peanut, 8-12 parts of mung bean, 6-10 parts of Herba Menthae powder, 0.05-0.1 parts of konjaku, 20-25 parts of Chinese chestnut.
Preferably：Include the ingredient of following weight part ratio：30 parts of brown rice, 11 parts of honey peach, 12 parts of Chinese yam rhizome, food
7 parts of salt, 9 parts of vegetables, 7 parts of nut, 11 parts of peanut, 10 parts of mung bean, 8 parts of Herba Menthae powder, 0.05-0.1 parts of konjaku, Chinese chestnut
23。
It is a kind of that powder, preparation method thereof is reconstituted as the fast food of major ingredient using brown rice and Chinese chestnut, include the following steps：
Step 1：Crushing stage；Brown rice and Chinese chestnut are entered into the step of pulverizer crushes；Pretreatment stage；By raw material into
Row promotion, dispensing, mixing, pretreated step；
Step 2：The feeding stage；The step of feed system carries out feeding will be entered obtained by step 1；
Step 3：Mix stages：Gained in step 2 is entered what mixing machine mixed with a certain proportion of and other raw materials
Step；
Step 4：The vacuum feeding stage：The step of vacuum machine carries out vacuumize process will be entered obtained by step 3；
Step 5：The squeezing, maturing stage：The mixture of gained in step 4 is entered into double screw extruder, by charging system plus
Material, into extrusion system, carries out puffing under screw extruding；Gained expanded material enters diced system, successively through overmolding pressure
Roll pressing, cutting roller cutting, obtain crude food grains other than rice and wheat；
Step 6：Pre-drying phase；Gained in step 5 is entered into fluidized bed dryer through air-transport system and carries out predrying
The step of, the fluidized bed dryer agent structure is divided into：Fluid bed dryer main body, cyclone separator, electrical heating heat exchange
The compositions such as device, drying air fan, feeding fan, gas transmission pipeline, system use touch screen operation, PLC controls.
Step 7：The secondary baking stage；Gained in step 6 is entered into oven system at high temperature through air-transport system
The step of carrying out secondary baking, the oven system include pedestal, vibrating tray, babinet, cycle wind pipeline, electric heater, work
Make the compositions such as platform, dehumidifying pipelines, cyclone separator, resisting blower, airlock, vibrating tray is made of 304 stainless steels,
Charging tray adjusts vibration frequency by frequency converter, and babinet is divided into an area and two areas 2 section, often saves temperature and may be implemented individually to control, case
It is made of in vivo more densely distributed jet pipes, babinet both sides are equipped with cleaning door, convenient and healthy cleaning, and spin manifold temperature uses
PLC is controlled, and 2 section babinets are equipped with temperature sensor, the detection of temperature sensor automatic on-line, and heating system uses circulating-heating,
Hot air duct passes through insulation and handles, and effectively raises thermal energy utilization rate, 200 ~ 300 DEG C of oven box body temperature, the temperature difference
± 5 DEG C of control；
Step 8：Sheeting stages；The step of sheeting system carries out tabletting will be entered obtained by step 7.
In the step five, the squeezing, maturing stage includes four sections of extruding sections, is the sections D1, the sections D2, the areas D3 respectively
Between and the sections D4, material carry out curing and puffing in this four sections of sections successively, D1 silicon carbides control is at 140 DEG C, the areas D2
Between temperature control at 160 DEG C, at 180 DEG C, D4 silicon carbides are controlled at 180 DEG C the control of D3 silicon carbides.
Extruding condition is set as in the step 5:Screw speed 300r/min, 137-146 °C of die head temperature, die head
0.7-1.2Mpa of pressure, cutter rotating velocity 800-1100r/min, cutting current 1.08-1.1A, extruder torque are
51.6-65%NM。
Feed rate is 26-31 kg/h in the step 1.
Predrying temperature in the step 6 in a fluidized bed is 35 DEG C.
Sheeting system is by distributing device, tablet press machine main body, constant temperature pressure roller, tablet press machine main motor, feeding wind in the step 8
The compositions such as machine, material, which passes through, expects distributing device under fluid bed in step 6, distributing device controls blanking velocity, and constant temperature pressure roller is in high speed
It is operated to relative direction, adjusts sheeting nip, the quick compression molding of the good material of fluid bed predrying, constant temperature pressure roller is kept
Roller temperature prevents from generating excessive heat in high speed tableting processes.
The invention has the advantages that：Child's brewed powder of brown rice and Chinese chestnut the ratio mixing of the present invention, with brown rice
With Chinese chestnut as primary raw material, brown rice is compared with common exquisite rice, and the content of brown rice vitamin, minerals and dietary fiber is more
It is abundant；Chinese chestnut nutritive value is very high, containing abundant protein and fat and vitamin, in order to further increase the nutrition of brewed powder
Value, adds honey peach, Chinese yam rhizome, salt, vegetables, nut, peanut, mung bean, Herba Menthae powder and konjaku, nut contains very more
Suitable early children development beneficiating ingredient, different vegetables are added and change colour effect with different volumes, gay colours is easier to increase
The interest for adding child promotes their appetite.
By mouse experiment it may be speculated that regarding the brewed powder that the brown rice of the present invention and Chinese chestnut ratio mix as staple food to food
With to improving motion function significant effect.
Other than objects, features and advantages described above, the present invention also has other objects, features and advantages.
The present invention is further detailed explanation below.
Specific implementation mode
The embodiment of the present invention is described in detail below, but the present invention can be limited and be covered according to claim
Multitude of different ways implement.
Embodiment 1
It is a kind of using brown rice and Chinese chestnut as the fast food brewed powder of major ingredient, which is characterized in that include the ingredient of following weight part ratio：
25 parts of brown rice, 8 parts of honey peach, 10 parts of Chinese yam rhizome, 6 parts of salt, 6 parts of vegetables, 6 parts of nut, 9 parts of peanut, mung bean
8 parts, 6 parts of Herba Menthae powder, 0.05 part of konjaku, 20 parts of Chinese chestnut.
It is a kind of that powder, preparation method thereof is reconstituted as the fast food of major ingredient using brown rice and Chinese chestnut, include the following steps：
Step 1：Crushing stage；Raw material is entered into the step of pulverizer crushes；Pretreatment stage；Raw material is promoted,
Dispensing, mixing, pretreated step；Feed rate is 26 kg/h in the step 1.
Step 2：The feeding stage；The step of feed system carries out feeding will be entered obtained by step 1；
Step 3：Mix stages：Gained in step 2 is entered what mixing machine mixed with a certain proportion of and other raw materials
Step；
Step 4：The vacuum feeding stage：The step of vacuum machine carries out vacuumize process will be entered obtained by step 3；
Step 5：The squeezing, maturing stage：The mixture of gained in step 4 is entered into double screw extruder, by charging system plus
Material, into extrusion system, carries out puffing under screw extruding；Gained expanded material enters diced system, successively through overmolding pressure
Roll pressing, cutting roller cutting, obtain crude food grains other than rice and wheat；The squeezing, maturing stage include four sections extruding sections, be respectively the sections D1,
The sections D2, the sections D3 and the sections D4, material carry out curing and puffing in this four sections of sections successively, and D1 silicon carbides control exists
140 DEG C, the control of D2 silicon carbides is at 160 DEG C, and at 180 DEG C, D4 silicon carbides are controlled at 180 DEG C the control of D3 silicon carbides, are squeezed
Condition setting is:Screw speed 300r/min, 137 °C, die pressure 0.7Mpa of die head temperature, 800 r/ of cutter rotating velocity
Min, cutting current 1.08A, extruder torque are 51.6NM.
Step 6：Pre-drying phase；Gained in step 5 is entered fluidized bed dryer through air-transport system to carry out in advance
Dry step, the fluid bed predrying main structure of system are divided into：Fluid bed dryer main body, cyclone separator, electricity add
The compositions such as heat-heat exchanger, drying air fan, feeding fan, gas transmission pipeline, system use touch screen operation, PLC controls, stream
It is 35 DEG C to change the predrying temperature in bed.
Step 7：Due to starch gelatinization of the material in extrusion process in food, protein deformation, it is therefore desirable to enter two
The secondary baking stage；Gained in step 7 is entered into the step that oven system carries out secondary baking at high temperature through air-transport system
Suddenly, oven system includes pedestal, vibrating tray, babinet, cycle wind pipeline, electric heater, workbench, dehumidifying pipelines, whirlwind
The compositions such as separator, resisting blower, airlock, vibrating tray are made of 304 stainless steels, and charging tray is shaken by frequency converter adjusting
Dynamic frequency, babinet are divided into an area and two areas 2 section, often save temperature and may be implemented individually to control, densely distributed by more in babinet
Jet pipe is constituted, and babinet both sides are equipped with cleaning door, convenient and healthy cleaning, and spin manifold temperature is controlled using PLC, and 2 section babinets are equipped with
Temperature sensor, the detection of temperature sensor automatic on-line, heating system use circulating-heating, hot air duct to pass through insulation
Processing, effectively raises thermal energy utilization rate, 200 DEG C of oven box body temperature.
Step 8：Sheeting stages；The step of sheeting system carries out tabletting will be entered obtained by step 7, sheeting system is by cloth
The compositions such as device, tablet press machine main body, constant temperature pressure roller, tablet press machine main motor, feeding fan, material pass through fluid bed blanking in step 6
To distributing device, distributing device controls blanking velocity, and constant temperature pressure roller is operated in high speed to relative direction, adjusts sheeting nip, stream
Change the good quick compression molding of material of bed predrying, constant temperature pressure roller keeps roller temperature, prevents from generating in high speed tableting processes
Excessive heat.
Embodiment 2
It is a kind of using brown rice and Chinese chestnut as the fast food brewed powder of major ingredient, which is characterized in that include the ingredient of following weight part ratio：
It is 45 parts of brown rice, 13 parts of honey peach, 15 parts of Chinese yam rhizome, 8 parts of salt, 11 parts of vegetables, 8 parts of nut, 13 parts of peanut, green
12 parts of beans, 10 parts of Herba Menthae powder, 00.1 part of konjaku, 25 parts of Chinese chestnut.
It is a kind of using brown rice and Chinese chestnut as the preparation method of the fast food brewed powder of major ingredient and preparation method thereof, including following step
Suddenly：
Step 1：Crushing stage；Raw material is entered into the step of pulverizer crushes；Pretreatment stage；Raw material is promoted,
Dispensing, mixing, pretreated step；Feed rate is 31 kg/h in the step 1.
Step 2：The feeding stage；The step of feed system carries out feeding will be entered obtained by step 1；
Step 3：Mix stages：Gained in step 2 is entered what mixing machine mixed with a certain proportion of and other raw materials
Step；
Step 4：The vacuum feeding stage：The step of vacuum machine carries out vacuumize process will be entered obtained by step 3；
Step 5：The squeezing, maturing stage：The mixture of gained in step 4 is entered into double screw extruder, by charging system plus
Material, into extrusion system, carries out puffing under screw extruding；Gained expanded material enters diced system, successively through overmolding pressure
Roll pressing, cutting roller cutting, obtain crude food grains other than rice and wheat；The squeezing, maturing stage include four sections extruding sections, be respectively the sections D1,
The sections D2, the sections D3 and the sections D4, material carry out curing and puffing in this four sections of sections successively, and D1 silicon carbides control exists
140 DEG C, the control of D2 silicon carbides is at 160 DEG C, and at 180 DEG C, D4 silicon carbides are controlled at 180 DEG C the control of D3 silicon carbides, are squeezed
Condition setting is:Screw speed 300r/min, 146 °C, die pressure 1.2Mpa, cutter rotating velocity 1100r/ of die head temperature
Min, cutting current 1.1A, extruder torque are 51.6-65%NM.
Step 6：Pre-drying phase；Gained in step 5 is entered fluidized bed dryer through air-transport system to carry out in advance
Dry step, the fluid bed predrying main structure of system are divided into：Fluid bed dryer main body, cyclone separator, electricity add
The compositions such as heat-heat exchanger, drying air fan, feeding fan, gas transmission pipeline, system use touch screen operation, PLC controls, stream
It is 35 DEG C to change the predrying temperature in bed.
Step 7：Due to starch gelatinization of the material in extrusion process in food, protein deformation, it is therefore desirable to enter two
The secondary baking stage；Gained in step 7 is entered into the step that oven system carries out secondary baking at high temperature through air-transport system
Suddenly, oven system includes pedestal, vibrating tray, babinet, cycle wind pipeline, electric heater, workbench, dehumidifying pipelines, whirlwind
The compositions such as separator, resisting blower, airlock, vibrating tray are made of 304 stainless steels, and charging tray is shaken by frequency converter adjusting
Dynamic frequency, babinet are divided into an area and two areas 2 section, often save temperature and may be implemented individually to control, densely distributed by more in babinet
Jet pipe is constituted, and babinet both sides are equipped with cleaning door, convenient and healthy cleaning, and spin manifold temperature is controlled using PLC, and 2 section babinets are equipped with
Temperature sensor, the detection of temperature sensor automatic on-line, heating system use circulating-heating, hot air duct to pass through insulation
Processing, effectively raises thermal energy utilization rate, 300 DEG C of oven box body temperature.
Step 8：Sheeting stages；The step of sheeting system carries out tabletting will be entered obtained by step 7, sheeting system is by cloth
The compositions such as device, tablet press machine main body, constant temperature pressure roller, tablet press machine main motor, feeding fan, material pass through fluid bed blanking in step 6
To distributing device, distributing device controls blanking velocity, and constant temperature pressure roller is operated in high speed to relative direction, adjusts sheeting nip, stream
Change the good quick compression molding of material of bed predrying, constant temperature pressure roller keeps roller temperature, prevents from generating in high speed tableting processes
Excessive heat.
Embodiment 3
It is a kind of that powder, preparation method thereof is reconstituted as the fast food of major ingredient using brown rice and Chinese chestnut, include the ingredient of following weight part ratio：Including
The ingredient of following weight part ratio：30 parts of brown rice, 11 parts of honey peach, 12 parts of Chinese yam rhizome, 7 parts of salt, 9 parts of vegetables, nut
7 parts, 11 parts of peanut, 10 parts of mung bean, 8 parts of Herba Menthae powder, 0.05-0.1 parts of konjaku, 23 parts of Chinese chestnut.
It is a kind of using brown rice and Chinese chestnut as the preparation method of the fast food brewed powder of major ingredient and preparation method thereof, including following step
Suddenly：
Step 1：Crushing stage；Raw material is entered into the step of pulverizer crushes；Pretreatment stage；Raw material is promoted,
Dispensing, mixing, pretreated step；Feed rate is 28 kg/h in the step 1.
Step 2：The feeding stage；The step of feed system carries out feeding will be entered obtained by step 1；
Step 3：Mix stages：Gained in step 2 is entered what mixing machine mixed with a certain proportion of and other raw materials
Step；
Step 4：The vacuum feeding stage：The step of vacuum machine carries out vacuumize process will be entered obtained by step 3；
Step 5：The squeezing, maturing stage：The mixture of gained in step 4 is entered into double screw extruder, by charging system plus
Material, into extrusion system, carries out puffing under screw extruding；Gained expanded material enters diced system, successively through overmolding pressure
Roll pressing, cutting roller cutting, obtain crude food grains other than rice and wheat；The squeezing, maturing stage include four sections extruding sections, be respectively the sections D1,
The sections D2, the sections D3 and the sections D4, material carry out curing and puffing in this four sections of sections successively, and D1 silicon carbides control exists
140 DEG C, the control of D2 silicon carbides is at 160 DEG C, and at 180 DEG C, D4 silicon carbides are controlled at 180 DEG C the control of D3 silicon carbides, are squeezed
Condition setting is:Screw speed 300r/min, 140 °C, die pressure 1.0Mpa, cutter rotating velocity 900r/ of die head temperature
Min, cutting current 1.09A, extruder torque are 60%NM.
Step 6：Pre-drying phase；Gained in step 5 is entered fluidized bed dryer through air-transport system to carry out in advance
Dry step, the fluid bed predrying main structure of system are divided into：Fluid bed dryer main body, cyclone separator, electricity add
The compositions such as heat-heat exchanger, drying air fan, feeding fan, gas transmission pipeline, system use touch screen operation, PLC controls, stream
It is 35 DEG C to change the predrying temperature in bed.
Step 7：Due to starch gelatinization of the material in extrusion process in food, protein deformation, it is therefore desirable to enter two
The secondary baking stage；Gained in step 7 is entered into the step that oven system carries out secondary baking at high temperature through air-transport system
Suddenly, oven system includes pedestal, vibrating tray, babinet, cycle wind pipeline, electric heater, workbench, dehumidifying pipelines, whirlwind
The compositions such as separator, resisting blower, airlock, vibrating tray are made of 304 stainless steels, and charging tray is shaken by frequency converter adjusting
Dynamic frequency, babinet are divided into an area and two areas 2 section, often save temperature and may be implemented individually to control, densely distributed by more in babinet
Jet pipe is constituted, and babinet both sides are equipped with cleaning door, convenient and healthy cleaning, and spin manifold temperature is controlled using PLC, and 2 section babinets are equipped with
Temperature sensor, the detection of temperature sensor automatic on-line, heating system use circulating-heating, hot air duct to pass through insulation
Processing, effectively raises thermal energy utilization rate, 250 DEG C of oven box body temperature.
Step 8：Sheeting stages；The step of sheeting system carries out tabletting will be entered obtained by step 7, sheeting system is by cloth
The compositions such as device, tablet press machine main body, constant temperature pressure roller, tablet press machine main motor, feeding fan, material pass through fluid bed blanking in step 6
To distributing device, distributing device controls blanking velocity, and constant temperature pressure roller is operated in high speed to relative direction, adjusts sheeting nip, stream
Change the good quick compression molding of material of bed predrying, constant temperature pressure roller keeps roller temperature, prevents from generating in high speed tableting processes
Excessive heat.
Intragastric administration on mice test is carried out to the brewed powder of embodiment 1-3 below, the specific test method is as follows：
40 mouse are randomly divided into 4 groups by weight：Blank control group, embodiment 1-3, every group 10, tonneau China is tieed up with Beijing
The standard feed sub-cage rearing that experimental animal Technology Co., Ltd. provides, free diet drinking-water.Adaptable fed is filled after 5 days
Stomach is tested.
Experimental mice gavage, mouse timing is given to measure weight, the amount of gavage, gavage amount are calculated according to weight respectively daily
For：25g/ days/kg, continuous gavage 30 days.
Continuous gavage 30 days, after last gavage, each group mouse fasting 16 hours（Overnight）, then 1 property gavage give 50
Part ethyl alcohol 12ml/kg weight, draws materials after 6 hours（Blank control group is not dealt with, non-fasting materials）, when testing swimming with a load attached to the body
Between, urea nitrogen content and hepatic glycogen content.
The result shows that the development difference of each group mouse weight is little, activity is normal during the test for animal, table without exception
It is existing, show that brewed powder has no adverse effects to the growth and development of mouse and health.Specific walking weight load, urea nitrogen content and liver
Test result is as follows for glycogen content：
Continuous gavage 30 days, after last gavage, each group mouse fasting 16 hours（Overnight）, then 1 property gavage give 50 parts of second
Alcohol 12mL/kg weight, draws materials after 6 hours（Blank control group is not dealt with, non-fasting materials）, mouse swimming with a load attached to the body after test 30 days
Swimming time, mice serum urea nitrogen content, hepatic glycogen content.
The result shows that the development difference of each group mouse weight is little, activity is normal during the test for animal, table without exception
It is existing, show that brewed powder has no adverse effects to the growth and development of mouse and health.Specific mice burden swimming time, mice serum urine
Test result is as follows for plain nitrogen content, hepatic glycogen content：
| Walking weight load（min） | Urea nitrogen content（nmol/L） | Hepatic glycogen content（mg/g） | |
| Blank control group | 15.2±0.7 | 14.18±1.52 | 1.45±0.19 |
| Embodiment 1 | 18.9±1.1 | 8.75±1.01 | 2.53±0.35 |
| Embodiment 2 | 19.2±1.1 | 8.92±1.02 | 2.52±0.37 |
| Embodiment 3 | 18.5±1.2 | 8.82±1.02 | 2.54±0.37 |
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for those skilled in the art
For member, the invention may be variously modified and varied.Any modification made by all within the spirits and principles of the present invention,
Equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of using brown rice and Chinese chestnut as the fast food brewed powder of major ingredient, which is characterized in that include the ingredient of following weight part ratio：
25-45 parts of brown rice, 8-13 parts of honey peach, 10-15 parts of Chinese yam rhizome, 6-8 parts of salt, 6-11 parts of vegetables, 6-8 parts of nut, flower
9-13 parts raw, 8-12 parts of mung bean, 6-10 parts of Herba Menthae powder, 0.05-0.1 parts of konjaku, 20-25 parts of Chinese chestnut.
2. as described in claim 1 using brown rice and Chinese chestnut as the fast food brewed powder of major ingredient, which is characterized in that including following weight
The ingredient of portion rate：30 parts of brown rice, 11 parts of honey peach, 12 parts of Chinese yam rhizome, 7 parts of salt, 9 parts of vegetables, 7 parts of nut, 11 parts of peanut,
10 parts of mung bean, 8 parts of Herba Menthae powder, 0.05-0.1 parts of konjaku, 23 parts of Chinese chestnut.
3. a kind of reconstituting powder, preparation method thereof, including ingredient described in claims 1 or 2 using brown rice and Chinese chestnut as the fast food of major ingredient
Raw material, which is characterized in that include the following steps：
Step 1：Crushing stage；Brown rice and Chinese chestnut are entered into the step of pulverizer crushes；Pretreatment stage；By raw material into
Row promotion, dispensing, mixing, pretreated step；
Step 2：The feeding stage；The step of feed system carries out feeding will be entered obtained by step 1；
Step 3：Mix stages：Gained in step 2 is entered what mixing machine mixed with a certain proportion of and other raw materials
Step；
Step 4：The vacuum feeding stage：The step of vacuum machine carries out vacuumize process will be entered obtained by step 3；
Step 5：The squeezing, maturing stage：The mixture of gained in step 4 is entered into double screw extruder, by charging system plus
Material, into extrusion system, carries out puffing under screw extruding；Gained expanded material enters diced system, successively through overmolding pressure
Roll pressing, cutting roller cutting, obtain crude food grains other than rice and wheat；
Step 6：Pre-drying phase；Gained in step 5 is entered into fluidized bed dryer through air-transport system and carries out predrying
The step of, the fluidized bed dryer agent structure is divided into：Fluid bed dryer main body, cyclone separator, electrical heating heat exchange
The compositions such as device, drying air fan, feeding fan, gas transmission pipeline, system use touch screen operation, PLC controls.
Step 7：The secondary baking stage；Gained in step 6 is entered oven system through air-transport system to carry out at high temperature
The step of secondary baking, the oven system include pedestal, vibrating tray, babinet, cycle wind pipeline, electric heater, work and put down
The compositions such as platform, dehumidifying pipelines, cyclone separator, resisting blower, airlock, vibrating tray are made of 304 stainless steels, charging tray
Vibration frequency is adjusted by frequency converter, babinet is divided into an area and two areas 2 section, often saves temperature and may be implemented individually to control, in babinet
It is made of more densely distributed jet pipes, babinet both sides are equipped with cleaning door, convenient and healthy cleaning, and spin manifold temperature is controlled using PLC
System, 2 section babinets are equipped with temperature sensor, the detection of temperature sensor automatic on-line, and heating system uses circulating-heating, hot blast pipe
Road passes through insulation and handles, and effectively raises thermal energy utilization rate, 200~300 DEG C of oven box body temperature, and temperature difference control ±
5℃；
Step 8：Sheeting stages；The step of sheeting system carries out tabletting will be entered obtained by step 7.
4. reconstituting powder, preparation method thereof as the fast food of major ingredient using brown rice and Chinese chestnut as claimed in claim 3, which is characterized in that described
The step of five in, the squeezing, maturing stage include four sections extruding sections, be the sections D1, the sections D2, the sections D3 and the sections D4, object respectively
Material carries out curing and puffing in this four sections of sections successively, and at 140 DEG C, the control of D2 silicon carbides exists for D1 silicon carbides control
160 DEG C, at 180 DEG C, D4 silicon carbides are controlled at 180 DEG C the control of D3 silicon carbides.
5. reconstituting powder, preparation method thereof as the fast food of major ingredient using brown rice and Chinese chestnut as claimed in claim 3, which is characterized in that described
Extruding condition is set as in step 5:Screw speed 300r/min, 137-146 DEG C of die head temperature, die pressure 0.7-1.2Mpa,
Cutter rotating velocity 800-1100r/min, cutting current 1.08-1.1A, extruder torque are 51.6-65%NM.
6. reconstituting powder, preparation method thereof as the fast food of major ingredient using brown rice and Chinese chestnut as claimed in claim 3, which is characterized in that described
Feed rate is 26-31kg/h in step 1.
7. reconstituting powder, preparation method thereof as the fast food of major ingredient using brown rice and Chinese chestnut as claimed in claim 3, which is characterized in that described
Predrying temperature in step 6 in a fluidized bed is 35 DEG C.
8. reconstituting powder, preparation method thereof as the fast food of major ingredient using brown rice and Chinese chestnut as claimed in claim 3, which is characterized in that described
Sheeting system is made of distributing device, tablet press machine main body, constant temperature pressure roller, tablet press machine main motor, feeding fan etc. in step 8, material
By expecting that distributing device, distributing device control blanking velocity under fluid bed in step 6, constant temperature pressure roller is transported in high speed to relative direction
Make, adjust sheeting nip, the quick compression molding of the good material of fluid bed predrying, constant temperature pressure roller keeps roller temperature, prevents
Excessive heat is only generated in high speed tableting processes.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938913A (en) * | 2015-06-03 | 2015-09-30 | 山西省农业科学院农产品加工研究所 | Preparation method for highland barley dissolving powders |
| CN107279705A (en) * | 2017-08-02 | 2017-10-24 | 李志军 | It is a kind of to reconstitute powder and preparation method thereof by the child of major ingredient of brown rice and buckwheat |
| CN107361291A (en) * | 2017-07-20 | 2017-11-21 | 李璐伊 | A kind of child of brown rice and millet ratio mixing reconstitutes powder and preparation method thereof |
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2018
- 2018-04-21 CN CN201810363392.6A patent/CN108606259A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938913A (en) * | 2015-06-03 | 2015-09-30 | 山西省农业科学院农产品加工研究所 | Preparation method for highland barley dissolving powders |
| CN107361291A (en) * | 2017-07-20 | 2017-11-21 | 李璐伊 | A kind of child of brown rice and millet ratio mixing reconstitutes powder and preparation method thereof |
| CN107279705A (en) * | 2017-08-02 | 2017-10-24 | 李志军 | It is a kind of to reconstitute powder and preparation method thereof by the child of major ingredient of brown rice and buckwheat |
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Application publication date: 20181002 |