CN108740771A - A kind of production method facilitating various grains gruel - Google Patents
A kind of production method facilitating various grains gruel Download PDFInfo
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- CN108740771A CN108740771A CN201810527196.8A CN201810527196A CN108740771A CN 108740771 A CN108740771 A CN 108740771A CN 201810527196 A CN201810527196 A CN 201810527196A CN 108740771 A CN108740771 A CN 108740771A
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- microwave
- various grains
- raw material
- grains gruel
- superheated steam
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- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Abstract
A kind of production method facilitating various grains gruel, belongs to food processing field.Fermentation technique, squeezing, maturing technology and microwave -- the synergistic effect of hot air tunnel formula dry technology that the present invention is based on puffing with superheated steam to handle, yeast is slight, preparation facilitate various grains gruel.Key step includes：Pretreatment of raw material, raw material pre-puffed crush, the addition of yeast and quenched, extruding and excision forming, dry, packaging.The present invention carries out pre-puffed using superheated steam to cereal, reach ideal fluffy degree using the slight fermentation technique of yeast, make material curing molding using extrusion technique, utilizing microwave -- hot air tunnel formula dry technology delays the aging of product, four collective effect so that the coarse cereals grain of rice of preparation through boiling water brews 4 ~ 5 min, and it can be served, remains the original giving off a strong fragrance of cereal and granule integrity substantially and has preferable chewiness, the various grains gruel that no added essence pigment, sense organ and mouthfeel for example boil in family.
Description
Technical field
A kind of production method facilitating various grains gruel, be related to puffing with superheated steam processing, yeast is slight fermentation technique, squeeze it is ripe
Change technology and microwave -- hot air tunnel formula dry technology belongs to food processing field in the application of food processing.
Background technology
Congee becomes health good merchantable brand because its softness is fine and smooth, nutritious, is easy the due to of digesting and can promote the production of body fluid, by Ancient Times in China medicine
Family and health scholar are known as " object that the first in the world mends people ".With the development of history, cook congee as the master in people's daily life
Diet style is wanted, miscellaneous health-preserving porridge is also civil wide-spread.However traditional mode of cooking congee, it remains in daily
Diet level, time and effort consuming, it is difficult to realize industrialized production, current society with fast rhythm's life requirement cannot be met.Therefore, it makes
A kind of standby convenience, nutrition and the various grains gruel of health are of great significance to improving people's lives quality.Currently, also having in the market
The products such as miscellaneous fast-food oat piece, fast food powder, however, being added to unsound vegetable fat powder, perfume (or spice) in these products mostly
Essence, pigment etc., and product puffed degree is relatively high, brews poor performance, and sense organ and mouthfeel cannot meet the needs of people.The present invention
Using puffing with superheated steam is handled, yeast is slight, fermentation technique, squeezing, maturing technology and microwave -- hot air tunnel formula dries skill
The synergistic effect of art so that the coarse cereals grain of extrusion has suitable fluffy degree, and granule integrity can be still kept after brewing
With preferable chewiness, and the original aromatic smell of cereal is remained substantially.
Invention content
It is an object of the invention to provide a kind of production methods facilitating various grains gruel.
Technical scheme of the present invention：A kind of production method facilitating various grains gruel is light using puffing with superheated steam processing, yeast
Fermentation technique, squeezing, maturing technology and microwave -- the synergistic effect various grains gruel convenient for production of hot air tunnel formula dry technology are spent,
Technique is：
(1) pretreatment of raw material：6kg rice, 1.5kg oats, 1kg corns, 0.5kg millets and 1kg Semen Coicis are weighed, is used
Atomization plant is equably sprayed on raw material outer layer after being atomized 1.1~1.3 kilograms of ethanol waters；Wherein, the matter of second alcohol and water
Amount is than being 1:8, spraying time is 6~9 minutes, and the mean droplet size after ethanol water atomization is 6~9 μm so that ethyl alcohol
Aqueous solution just complete wetting raw material surface layer, size droplet diameter cannot be too small or excessive, and size droplet diameter is too small to cause raw material to exist
Occur being charred phenomenon when puffing with superheated steam processing, and size droplet diameter is excessive, and raw material can be caused in puffing with superheated steam processing
When without significant change；
(2) raw material pre-puffed：Puffing with superheated steam processing, temperature is 180-187 DEG C, pressure 2.5-3.0MPa, processing
Then 2-4min is released stress in 0.7s to normal pressure；
(3) it pulverizes and sieves：Above-mentioned raw materials be crushed into 60 mesh and sieve to obtain material A；
(4) it ferments quenched：5~10g of Angel dry ferment, 1~3g of salt are weighed, after being dissolved in 2kg drinking water, equably
It is added in material A, is gently mixed, mixing, be subsequently placed in 20~40min of fermentation under 30~40 DEG C of environment；Fermentation finishes, and uses
Ultrasonic wave carries out processing 3~5 minutes, 32~40KHz of ultrasonic frequency, 30~50 DEG C of temperature；
(5) extrusion forming：Material after will be quenched, which at the uniform velocity pours into twin (double) screw extruder barrel, to be squeezed, temperature setting
For：One 65~70 DEG C of area, 115~120 DEG C of 2nd area, 80~85 DEG C of 3rd area, under the extruding temperature condition, mixed material gelatinization degree can
Reach 95% or more and not will produce puffing phenomenon caused by high temperature extrusion.Material after extruding is squeezed by long-grained nonglutinous rice shape die hole
Go out, long-grained nonglutinous rice shape is cut by cutter；
(6) dry：Take microwave -- extruded product is transported in microwave drier by hot air tunnel formula dry technology,
Then product is delivered to heated-air drying dress by 80~150w of microwave frequency, 2~4m/s of transmission speed, 1~3min of drying time again
In setting, temperature setting is 45 DEG C, 0.5~1m/s of transmission speed, 15~20min of drying time；
(7) cooling, packaging：After dried product is cooled down, packaging of weighing is carried out.
Compared with prior art, product of the present invention has following three points significant advantage：
(1) processing technology：Pre-puffed is carried out to cereal using superheated steam, avoids an extruding mixture material curing not
Uniform phenomenon；Using the slight fermentation technique combination squeezing, maturing technology of yeast, fluffy degree ideal was both produced and gelatinization degree is high
Up to 95% coarse cereals rice, puffing phenomenon caused by high temperature extrusion is in turn avoided.Utilizing microwave -- hot air tunnel formula dry technology has
Conducive to interiors of products moisture rapid evaporation, hole is formed, aging of product phenomenon caused by single heated-air drying is avoided.
(2) time saving convenience：The coarse cereals grain of rice through boiling water brews 5min, and it can be served.And some existing instant porridges on the market,
Brewing time is generally 10~20min.
(3) it is good to brew performance：Boiling water remains the original giving off a strong fragrance of cereal and granule integrity and chewiness substantially after brewing
It is good, no added essence pigment, the various grains gruel that sense organ and mouthfeel for example boil in family.
Description of the drawings
Fig. 1 is the outside drawing that product brews 5 minutes
Fig. 2 is the outside drawing that product brews 15 minutes
Specific implementation mode
With reference to embodiment, the invention will be further described, but the present invention is not limited.
Embodiment 1
6kg rice, 1.5kg oats, 1kg corns, 0.5kg millets and 1kg Semen Coicis are weighed, using atomization plant by 1.3 thousand
It is equably sprayed on raw material outer layer after the atomization of gram aqueous solution；Spraying time is 8 minutes, the mean droplet size after aqueous solution atomization
It is 8 μm.Puffing with superheated steam processing, temperature is 185 DEG C, pressure 2.8MPa, handles 3min, is then released stress in 0.7s
To normal pressure.Above-mentioned raw materials be crushed into 60 mesh and sieve to obtain material A, then weigh Angel dry ferment 8g, salt 2g, be dissolved in 2kg drinks
It after in water, is homogeneously added into material A, is gently mixed, mixing, be subsequently placed under 36 DEG C of environment the 30min that ferments；It has fermented
Finish, processing 3 minutes, ultrasonic frequency 32KHz, 30 DEG C of temperature are carried out using ultrasonic wave.Material is at the uniform velocity then poured into twin-screw
It is squeezed in extruder cylinder, temperature setting is：One 65 DEG C of area, 115 DEG C of 2nd area, 80 DEG C of 3rd area, the extruding temperature condition
Under, mixed material gelatinization degree can reach 95% or more and not will produce puffing phenomenon caused by high temperature extrusion.Object after extruding
Material is squeezed out by long-grained nonglutinous rice shape die hole, and long-grained nonglutinous rice shape is cut by cutter.Extruded product is transported in microwave drier, microwave
Then product is delivered in hot-air drying device, temperature setting by frequency 100w, transmission speed 3m/s, drying time 2min again
It is 45 DEG C, transmission speed 1m/s, drying time 18min.After cooling, dried product is subjected to packaging of weighing.
Embodiment 2
6kg rice, 1.5kg oats, 1kg corns, 0.5kg millets and 1kg Semen Coicis are weighed, using atomization plant by 1.3 thousand
It is equably sprayed on raw material outer layer after the atomization of gram ethanol water；Wherein, the mass ratio of second alcohol and water is 1:8, spraying time 8
Minute, the mean droplet size after ethanol water atomization is 8 μm.Above-mentioned raw materials be crushed into 60 mesh and sieve to obtain material A, then claimed
It takes Angel dry ferment 8g, salt 2g to be homogeneously added into material A after being dissolved in 2kg drinking water, is gently mixed, mixing, so
The 30min that ferments is placed under 36 DEG C of environment；Fermentation finishes, and processing 3 minutes, ultrasonic frequency 32KHz, temperature are carried out using ultrasonic wave
30 DEG C of degree.Then material is at the uniform velocity poured into twin (double) screw extruder barrel and is squeezed, temperature setting is：One 65 DEG C of area, 2nd area
115 DEG C, 80 DEG C of 3rd area, under the extruding temperature condition, mixed material gelatinization degree can reach 95% or more and not will produce high temperature
Puffing phenomenon caused by squeezing.Material after extruding is squeezed out by long-grained nonglutinous rice shape die hole, and long-grained nonglutinous rice shape is cut by cutter.It will squeeze
Product is transported in microwave drier, microwave frequency 100w, transmission speed 3m/s, drying time 2min, then again by product
It is delivered in hot-air drying device, temperature setting is 45 DEG C, transmission speed 1m/s, drying time 18min.After cooling, it will dry
Good product carries out packaging of weighing.
Embodiment 3
6kg rice, 1.5kg oats, 1kg corns, 0.5kg millets and 1kg Semen Coicis are weighed, using atomization plant by 1.3 thousand
It is equably sprayed on raw material outer layer after the atomization of gram ethanol solution；Wherein, the mass ratio of second alcohol and water is 1:8, spraying time is 8 points
Clock, the mean droplet size after ethanol water atomization are 8 μm.Superheated steam heats pre-puffed processing, and temperature is 185 DEG C, presses
Power is 2.8MPa, handles 3min, is then released stress in 0.7s to normal pressure.Above-mentioned raw materials be crushed into 60 mesh and sieve to obtain material A,
Then salt 2g is weighed, after being dissolved in 2kg drinking water, is homogeneously added into material A, is gently mixed, mixing, then material
It at the uniform velocity pours into twin (double) screw extruder barrel and is squeezed, temperature setting is：One 65 DEG C of area, 115 DEG C of 2nd area, 80 DEG C of 3rd area, should
It squeezes under temperature condition, mixed material gelatinization degree can reach 95% or more and not will produce puffing existing caused by high temperature extrusion
As.Material after extruding is squeezed out by long-grained nonglutinous rice shape die hole, and long-grained nonglutinous rice shape is cut by cutter.Extruded product is transported to microwave to do
In dry device, then product is delivered to heated-air drying dress by microwave frequency 100w, transmission speed 3m/s, drying time 2min again
In setting, temperature setting is 45 DEG C, transmission speed 1m/s, drying time 18min.After cooling, dried product is weighed
Packaging.
Embodiment 4
6kg rice, 1.5kg oats, 1kg corns, 0.5kg millets and 1kg Semen Coicis are weighed, using atomization plant by 1.3 thousand
It is equably sprayed on raw material outer layer after the atomization of gram ethanol water；Wherein, the mass ratio of second alcohol and water is 1:8, spraying time 8
Minute, the mean droplet size after ethanol water atomization is 8 μm.Superheated steam heat pre-puffed processing, temperature be 185 DEG C,
Pressure is 2.8MPa, handles 3min, is then released stress in 0.7s to normal pressure.Above-mentioned raw materials be crushed into 60 mesh and sieve to obtain object
Expect A, then weigh Angel dry ferment 8g, salt 2g is homogeneously added into after being dissolved in 2kg drinking water in material A, gently stirs
It mixes, mixing, is subsequently placed under 36 DEG C of environment the 30min that ferments；Fermentation finishes, and processing 3 minutes, ultrasonic wave frequency are carried out using ultrasonic wave
Rate 32KHz, 30 DEG C of temperature.Then material is at the uniform velocity poured into twin (double) screw extruder barrel and is squeezed, temperature setting is：One area
65 DEG C, 115 DEG C of 2nd area, 80 DEG C of 3rd area, under the extruding temperature condition, mixed material gelatinization degree can reach 95% or more and will not
Generate puffing phenomenon caused by high temperature extrusion.Material after extruding is squeezed out by long-grained nonglutinous rice shape die hole, and long-grained nonglutinous rice shape is cut by cutter
Shape.Extruded product is transported in microwave drier, microwave frequency 100w, transmission speed 3m/s, drying time 2min, then
Product is delivered in hot-air drying device again, temperature setting is 45 DEG C, transmission speed 1m/s, drying time 18min.It is cooling
Afterwards, dried product is subjected to packaging of weighing.
Embodiment 5
6kg rice, 1.5kg oats, 1kg corns, 0.5kg millets and 1kg Semen Coicis are weighed, using atomization plant by 1.3 thousand
It is equably sprayed on raw material outer layer after the atomization of gram ethanol water；Wherein, the mass ratio of second alcohol and water is 1:8, spraying time 8
Minute, the mean droplet size after ethanol water atomization is 8 μm.Superheated steam heats pre-puffed treatment temperature and is 185 DEG C, presses
Power is 2.8MPa, handles 3min, is then released stress in 0.7s to normal pressure.Above-mentioned raw materials be crushed into 60 mesh and sieve to obtain material A,
Then weigh Angel dry ferment 8g, salt 2g is homogeneously added into after being dissolved in 2kg drinking water in material A, be gently mixed, mix
It is even, the 30min that ferments is subsequently placed under 36 DEG C of environment；Fermentation finishes, and processing 3 minutes, ultrasonic frequency are carried out using ultrasonic wave
32KHz, 30 DEG C of temperature.Then material is at the uniform velocity poured into twin (double) screw extruder barrel and is squeezed, temperature setting is：One area 65
DEG C, 115 DEG C of 2nd area, 80 DEG C of 3rd area, under the extruding temperature condition, mixed material gelatinization degree can reach 95% or more and will not produce
Puffing phenomenon caused by raw high temperature extrusion.Material after extruding is squeezed out by long-grained nonglutinous rice shape die hole, and long-grained nonglutinous rice shape is cut by cutter.
Extruded product is transported in hot-air drying device, temperature setting is 45 DEG C, transmission speed 1m/s, drying time 8h.After cooling,
Dried product is subjected to packaging of weighing.
Table 1 facilitates various grains gruel sensory evaluation standard
The measurement result of table 2 product physical and chemical index and sensory evaluation scores value
It is learnt by the analysis of the measurement result of 2 product physical and chemical index of table and sensory evaluation scores value：The sample of embodiment 4 be one compared with
For perfect product.Compared with Example 4, in embodiment 1, ethanol water useless carries out pretreatment of raw material；In embodiment 2
In, raw material does not carry out puffing with superheated steam；In embodiment 3, raw material does not carry out the slight fermentation process of yeast, as a result three implementation
The product that case obtains, gelatinization degree is low, and water imbibition and poorly water-soluble, brewing time is long, and sensory evaluation scores value is low.In example 4,
First ethanol water is used to carry out pretreatment of raw material, then carry out puffing with superheated steam, yeast slightly ferments and squeeze cutting
The processing of forming, finally using microwave -- hot air tunnel formula dry technology is dried, obtained product gelatinization degree is up to
98.75%, brewing time only needs 4min, and boiling water brew after remain the original giving off a strong fragrance of cereal and granule integrity and nozzle substantially
Chewing property is good, no added essence pigment, the various grains gruel that sense organ and mouthfeel for example boil in family.Compared with Example 4, in embodiment 5
In take is single Hot Air Drying, obtained product water imbibition and it is water-soluble more almost, brewing time is slightly long.
Therefore, a kind of production method facilitating various grains gruel, puffing with superheated steam is handled, yeast is slight fermentation technique, extruding
Curing technology and microwave -- hot air tunnel formula dry technology, four is indispensable.
Fig. 1 is that the product of embodiment 4 brews display diagram, and boiling water brews 4~5min, and it can be served, remains cereal original substantially
Some giving off a strong fragrances and granule integrity, and have preferable chewiness, no added essence pigment, sense organ and mouthfeel for example boil in family
Various grains gruel.It is placed at room temperature for 15min, product (Fig. 2) still keeps good granule integrity and preferable chewiness.
Claims (2)
1. a kind of production method facilitating various grains gruel, puffing with superheated steam is handled, yeast is slight fermentation technique, squeezing, maturing is utilized
The collective effect various grains gruel convenient for production of technology and microwave -- hot air tunnel formula dry technology, technique are：
（1）Pretreatment of raw material：6kg rice, 1.5kg oats, 1kg corns, 0.5kg millets and 1kg Semen Coicis are weighed, is set using atomization
It is standby to be equably sprayed on raw material outer layer after 1.1 ~ 1.3 kilograms of ethanol waters atomizations；Wherein, the mass ratio of second alcohol and water is 1:
8, spraying time is 6 ~ 9 minutes, and the mean droplet size after ethanol water atomization is 6 ~ 9 μm；
（2）Raw material pre-puffed：Puffing with superheated steam processing, temperature is 180-187 DEG C, pressure 2.5-3.0MPa, handles 2-
Then 4min is released stress in 0.7s to normal pressure；
（3）It pulverizes and sieves：Above-mentioned raw materials be crushed into 60 mesh and sieve to obtain material A；
（4）It ferments quenched：Weigh 5 ~ 10g of Angel dry ferment, 1 ~ 3g of salt is homogeneously added into object after being dissolved in 2kg drinking water
Expect in A, be gently mixed, mixing, is subsequently placed in 20 ~ 40min of fermentation under 30 ~ 40 DEG C of environment；Fermentation finishes, and is carried out using ultrasonic wave
Processing 3 ~ 5 minutes, 32 ~ 40KHz of ultrasonic frequency, 30 ~ 50 DEG C of temperature；
（5）Extrusion forming：Material after will be quenched, which at the uniform velocity pours into twin (double) screw extruder barrel, to be squeezed, the material after extruding
It is squeezed out by long-grained nonglutinous rice shape die hole, long-grained nonglutinous rice shape is cut by cutter；
（6）It is dry：Take microwave -- extruded product is transported in microwave drier, microwave by hot air tunnel formula dry technology
Then product is delivered in hot-air drying device by 80 ~ 150w of frequency, 2 ~ 4m/s of transmission speed, 1 ~ 3min of drying time again, temperature
Degree is set as 45 DEG C, 0.5 ~ 1m/s of transmission speed, 15 ~ 20min of drying time；
（7）Cooling, packaging：After dried product is cooled down, packaging of weighing is carried out.
2. production method according to claim 1, it is characterised in that step（5）The twin-screw of the twin (double) screw extruder is long
Degree is 2.2 meters, and twin-screw includes three temperature subregions, 65 ~ 70 DEG C of an area, 115 ~ 120 DEG C of 2nd area, 80 ~ 85 DEG C of 3rd area.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810527196.8A CN108740771A (en) | 2018-05-29 | 2018-05-29 | A kind of production method facilitating various grains gruel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810527196.8A CN108740771A (en) | 2018-05-29 | 2018-05-29 | A kind of production method facilitating various grains gruel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740771A true CN108740771A (en) | 2018-11-06 |
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ID=64003243
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810527196.8A Withdrawn CN108740771A (en) | 2018-05-29 | 2018-05-29 | A kind of production method facilitating various grains gruel |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758904A (en) * | 2020-07-07 | 2020-10-13 | 上海新成食品有限公司 | Processing technology of instant cereal product |
-
2018
- 2018-05-29 CN CN201810527196.8A patent/CN108740771A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758904A (en) * | 2020-07-07 | 2020-10-13 | 上海新成食品有限公司 | Processing technology of instant cereal product |
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