CN108813366A - A kind of instant nutritive gruel of hot pressing extruding joint technology production - Google Patents
A kind of instant nutritive gruel of hot pressing extruding joint technology production Download PDFInfo
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- CN108813366A CN108813366A CN201810527315.XA CN201810527315A CN108813366A CN 108813366 A CN108813366 A CN 108813366A CN 201810527315 A CN201810527315 A CN 201810527315A CN 108813366 A CN108813366 A CN 108813366A
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Classifications
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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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or 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
- 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
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/178—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating
-
- 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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Abstract
A kind of instant nutritive gruel of hot pressing extruding joint technology production, belongs to food processing field.The present invention is based on puffing with superheated steam processing, yeast is slight, and fermentation technique, squeezing, maturing technology and microwave -- the synergistic effect of hot air tunnel formula dry technology prepares instant nutritive 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 to cereal using superheated steam, 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 product of preparation through boiling water brews 4 ~ 5 min, it can be served, remains the original giving off a strong fragrance of cereal and granule integrity substantially and has preferable chewiness, the coarse grain porridge that no added essence pigment, sense organ and mouthfeel for example boil in family.
Description
Technical field
A kind of instant nutritive gruel of hot pressing extruding joint technology production, belongs to food processing field.
Background technique
Congee because its it is soft it is fine and smooth, nutritious, be easy and digest and can promote the production of body fluid due to become health good merchantable brand, by Ancient Times in China medicine
Family and health scholar are known as " object of the first in the world benefit 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, not be able to satisfy current society with fast rhythm's life requirement.Therefore, it makes
A kind of standby convenience, nutrition and the various grains gruel of health are of great significance to people's lives quality is improved.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, brew that performance is poor, and sense organ and mouthfeel are not able to satisfy the demand 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 is still able to maintain granule integrity so that the coarse cereals grain squeezed out has suitable fluffy degree after brewing
With preferable chewiness, and the original aromatic smell of cereal is remained substantially.
Summary of the invention
It is an object of the invention to provide a kind of instant nutritive gruels of hot pressing extruding joint technology production.
Technical solution of the present invention：A kind of instant nutritive gruel of hot pressing extruding joint technology production, it is swollen using superheated steam
Change processing, yeast is slight, and fermentation technique, squeezing, maturing technology and microwave -- the synergistic effect of hot air tunnel formula dry technology is raw
Instant nutritive gruel is produced, technique is：
(1) pretreatment of raw material：2.5kg corn, 2.5kg sorghum, 2kg oat and 3kg buckwheat are weighed, it will using atomization plant
Raw material outer layer is equably sprayed on after 1.1~1.3 kilograms of ethanol water atomizations；Wherein, the mass ratio of second alcohol and water is 1:8,
Spraying time is 7~11 minutes, and the mean droplet size after ethanol water atomization is 9~14 μm, so that ethanol water is rigid
Good complete wetting raw material surface layer, size droplet diameter cannot be too small or excessive, and the too small raw material that will lead to of size droplet diameter is in superheated steam
Occur being charred phenomenon when expanding treatment, and size droplet diameter is excessive, and will lead to raw material in puffing with superheated steam processing without obvious
Variation；
(2) raw material pre-puffed：Puffing with superheated steam processing, temperature is 180~193 DEG C, pressure is 2.5~3.0MPa, place
1~2min is managed, is then released stress in 0.5s to normal pressure；
(3) it pulverizes and sieves：Above-mentioned raw materials be crushed into 60 meshes and 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, mixes, be subsequently placed in 20~40min of fermentation under 30~40 DEG C of environment；Fermentation finishes, using super
Sound wave carries out processing 3~5 minutes, 32~40KHz of ultrasonic frequency, and 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 conditions of the extruding temperature, mixed material gelatinization degree can
Reach 95% or more and extruding phenomenon caused by high temperature extrusion will not be generated.Material after extruding is squeezed by long-grained nonglutinous rice shape die hole
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 again by 80~150w of microwave frequency, 1~5m/s of transmission speed, 1~2min of drying time
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 cooling, weighing packaging 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, extruding 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 existing some instant porridges on the market,
Brewing time is generally 10~20min.
(3) it is good to brew performance：Boiled 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.
Specific embodiment
Below with reference to embodiment, the invention will be further described, but the present invention is not limited.
Embodiment 1
2.5kg corn, 2.5kg sorghum, 2kg oat and 3kg buckwheat are weighed, using atomization plant by 1.3 kilograms of aqueous solutions
Raw material outer layer is equably sprayed on after atomization；Spraying time is 8 minutes, and the mean droplet size after aqueous solution atomization is 8 μm.It crosses
Hot steam expanding treatment, temperature is 185 DEG C, pressure 2.8MPa, handles 2min, then releases stress in 0.5s to normal pressure.
Above-mentioned raw materials be crushed into 60 meshes and obtain material A, Angel dry ferment 8g, salt 2g is then weighed, be dissolved in 2kg drinking water
Afterwards, it is homogeneously added into material A, is gently mixed, mixes, be subsequently placed under 36 DEG C of environment the 30min that ferments；Fermentation finishes, and uses
Ultrasonic wave carries out processing 3 minutes, ultrasonic frequency 32KHz, 30 DEG C of temperature.Then material is at the uniform velocity poured into twin (double) screw extruder material
It is squeezed in cylinder, temperature setting is：One 65 DEG C of area, 115 DEG C of 2nd area, 80 DEG C of 3rd area, under the conditions of the extruding temperature, mixed material
Gelatinization degree can reach 95% or more and will not generate extruding phenomenon caused by high temperature extrusion.Material after extruding passes through long-grained nonglutinous rice shape
Die hole squeezes out, and is cut into long-grained nonglutinous rice shape by cutter.Extruded product is transported in superheat steam drying device, superheated steam frequency
Then product is delivered in hot-air drying device by 100w, transmission speed 3m/s, drying time 2min again, temperature setting 45
DEG C, transmission speed 1m/s, drying time 18min.After cooling, dried product is subjected to weighing packaging.
Embodiment 2
2.5kg corn, 2.5kg sorghum, 2kg oat and 3kg buckwheat are weighed, using atomization plant by 1.3 kilograms of ethanol waters
Raw material outer layer is equably sprayed on after solution atomization；Wherein, the mass ratio of second alcohol and water is 1:8, spraying time is 8 minutes, second
Mean droplet size after alcohol solution atomization is 8 μm.Above-mentioned raw materials be crushed into 60 meshes and obtain material A, then weigh Angel
Dry ferment 8g, salt 2g are homogeneously added into material A after being dissolved in 2kg drinking water, are gently mixed, are mixed, are subsequently placed in
Ferment 30min under 36 DEG C of environment；Fermentation finishes, and carries out processing 3 minutes, ultrasonic frequency 32KHz, temperature 30 using ultrasonic wave
℃.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, two areas 115
DEG C, 80 DEG C of 3rd area, under the conditions of the extruding temperature, mixed material gelatinization degree can reach 95% or more and will not generate high temperature extrusion
Caused extruding phenomenon.Material after extruding is squeezed out by long-grained nonglutinous rice shape die hole, is cut into long-grained nonglutinous rice shape by cutter.By extruded product
It is transported in superheat steam drying device, superheated steam frequency 100w, transmission speed 3m/s, drying time 2min, then again will
Product is delivered in hot-air drying device, and temperature setting is 45 DEG C, transmission speed 1m/s, drying time 18min.It, will after cooling
Dried product carries out weighing packaging.
Embodiment 3
2.5kg corn, 2.5kg sorghum, 2kg oat and 3kg buckwheat are weighed, it is using atomization plant that 1.3 kilograms of ethyl alcohol are molten
Raw material outer layer is equably sprayed on after liquid mist；Wherein, the mass ratio of second alcohol and water is 1:8, spraying time is 8 minutes, ethyl alcohol
Mean droplet size after aqueous solution atomization is 8 μm.Superheated steam heats pre-puffed processing, and temperature is 185 DEG C, pressure is
2.8MPa handles 2min, then releases stress in 0.5s to normal pressure.Above-mentioned raw materials be crushed into 60 meshes and obtain material A, then
Salt 2g is weighed, after being dissolved in 2kg drinking water, is homogeneously added into material A, is gently mixed, mixes, then at the uniform velocity material
It 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, the extruding
Under the conditions of temperature, mixed material gelatinization degree can reach 95% or more and will not generate extruding phenomenon caused by high temperature extrusion.It squeezes
Material after pressure is squeezed out by long-grained nonglutinous rice shape die hole, is cut into long-grained nonglutinous rice shape by cutter.Extruded product is transported to superheated steam to do
In dry device, then product is delivered to hot air drying again by superheated steam frequency 100w, transmission speed 3m/s, drying time 2min
In dry device, temperature setting is 45 DEG C, transmission speed 1m/s, drying time 18min.After cooling, dried product is carried out
Weighing packaging.
Embodiment 4
2.5kg corn, 2.5kg sorghum, 2kg oat and 3kg buckwheat are weighed, using atomization plant by 1.3 kilograms of ethanol waters
Raw material outer layer is equably sprayed on after solution atomization；Wherein, the mass ratio of second alcohol and water is 1:8, spraying time is 8 minutes, second
Mean droplet size after alcohol solution atomization is 8 μm.Superheated steam heats pre-puffed processing, and temperature is 185 DEG C, pressure is
2.8MPa handles 2min, then releases stress in 0.5s to normal pressure.Above-mentioned raw materials be crushed into 60 meshes and obtain material A, then
Weigh Angel dry ferment 8g, salt 2g is homogeneously added into material A after being dissolved in 2kg drinking water, be gently mixed, mix,
The 30min that ferments is subsequently placed under 36 DEG C of environment；Fermentation finishes, and carries out processing 3 minutes, ultrasonic frequency 32KHz using ultrasonic wave,
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 65 DEG C of area, two
115 DEG C of area, 80 DEG C of 3rd area, under the conditions of the extruding temperature, mixed material gelatinization degree can reach 95% or more and will not generate height
Extruding phenomenon caused by Warm Extrusion.Material after extruding is squeezed out by long-grained nonglutinous rice shape die hole, is cut into long-grained nonglutinous rice shape by cutter.It will squeeze
Die pressing product is transported in superheat steam drying device, superheated steam frequency 100w, transmission speed 3m/s, drying time 2min, so
Product is delivered in hot-air drying device again afterwards, temperature setting is 45 DEG C, transmission speed 1m/s, drying time 18min.It is cooling
Afterwards, dried product is subjected to weighing packaging.
Embodiment 5
2.5kg corn, 2.5kg sorghum, 2kg oat and 3kg buckwheat are weighed, using atomization plant by 1.3 kilograms of ethanol waters
Raw material outer layer is equably sprayed on after solution atomization；Wherein, the mass ratio of second alcohol and water is 1:8, spraying time is 8 minutes, second
Mean droplet size after alcohol solution atomization is 8 μm.Superheated steam heating pre-puffed treatment temperature is 185 DEG C, pressure is
2.8MPa handles 2min, then releases stress in 0.5s to normal pressure.Above-mentioned raw materials be crushed into 60 meshes and obtain material A, then
Weigh Angel dry ferment 8g, salt 2g is homogeneously added into material A after being dissolved in 2kg drinking water, be gently mixed, mix,
The 30min that ferments is subsequently placed under 36 DEG C of environment；Fermentation finishes, and carries out processing 3 minutes, ultrasonic frequency 32KHz using ultrasonic wave,
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 65 DEG C of area, two
115 DEG C of area, 80 DEG C of 3rd area, under the conditions of the extruding temperature, mixed material gelatinization degree can reach 95% or more and will not generate height
Extruding phenomenon caused by Warm Extrusion.Material after extruding is squeezed out by long-grained nonglutinous rice shape die hole, is cut into long-grained nonglutinous rice shape by cutter.It will squeeze
Die pressing product is transported in hot-air drying device, and temperature setting is 45 DEG C, transmission speed 1m/s, drying time 8h.After cooling, it will do
Dry good product carries out weighing packaging.
1 instant nutritive gruel sensory evaluation criteria of table
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 table 2-1 product physical and chemical index and sensory evaluation scores value：The sample of embodiment 4 is one
More perfect product.Compared with Example 4, in embodiment 1, ethanol water useless carries out pretreatment of raw material；Implementing
In example 2, raw material does not carry out superheated steam pre-gelatinized；In embodiment 3, raw material does not carry out the slight fermentation process of yeast, and as a result three
The product that a case study on implementation obtains, gelatinization degree is low, and water imbibition and poorly water-soluble, brewing time is long, and sensory evaluation scores value is low.Implementing
In example 4, first using ethanol water carry out pretreatment of raw material, then carry out superheated steam pre-gelatinized, yeast slightly ferment and
The processing of cutting forming is squeezed, finally using microwave -- hot air tunnel formula dry technology is dried, obtained product gelatinization degree
Up to 98.83%, brewing time only needs 4min, and boiled water brew after remain the original giving off a strong fragrance of cereal and granule integrity substantially
And chewiness is good, no added essence pigment, the various grains gruel that sense organ and mouthfeel for example boil in family.Compared with Example 4, implementing
What is taken in example 5 is single Hot Air Drying, and more almost, brewing time is slightly long for obtained product water imbibition and water solubility.
Therefore, the processing of superheated steam pre-gelatinized, yeast is slight fermentation technique, squeezing, maturing technology and microwave -- hot wind tunnel
Road formula dry technology, four is indispensable.
Claims (2)
1. a kind of instant nutritive gruel of hot pressing extruding joint technology production, is handled, yeast slightly ferments using puffing with superheated steam
The collective effect nutrition porridge convenient for production of technology, squeezing, maturing technology and microwave -- hot air tunnel formula dry technology, technique are：
（1）Pretreatment of raw material：2.5 kg corns, 2.5 kg sorghums, 2kg oat and 3kg buckwheat are weighed, it will using atomization plant
1.1 being equably sprayed on raw material outer layer after ~ 1.3 kilograms of ethanol water atomizations；Wherein, the mass ratio of second alcohol and water is 1:8, spray
Spilling the time is 7 ~ 11 minutes, and the mean droplet size after ethanol water atomization is 9 ~ 14 μm；
（2）Raw material pre-puffed：Puffing with superheated steam processing, temperature is 180 ~ 193 DEG C, pressure is 2.5 ~ 3.0MPa, processing 1 ~
Then 2min is released stress in 0.5s to normal pressure；
（3）It pulverizes and sieves：Above-mentioned raw materials be crushed into 60 meshes and 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 to be gently mixed, mix in A, 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, 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 device, microwave frequency by hot air tunnel formula dry technology
Then product is delivered in hot-air drying device by 80 ~ 150w, 1 ~ 5m/s of transmission speed, 1 ~ 2min of drying time again, temperature is set
It is set to 45 DEG C, 0.5 ~ 1m/s of transmission speed, 15 ~ 20min of drying time；
（7）Cooling, packaging：After dried product cooling, weighing packaging is carried out.
2. technique according to claim 1, it is characterised in that step（5）The twin-screw length of the twin (double) screw extruder is
2.2 meters, 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 |
|---|---|---|---|
| CN201810527315.XA CN108813366A (en) | 2018-05-29 | 2018-05-29 | A kind of instant nutritive gruel of hot pressing extruding joint technology production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810527315.XA CN108813366A (en) | 2018-05-29 | 2018-05-29 | A kind of instant nutritive gruel of hot pressing extruding joint technology production |
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| Publication Number | Publication Date |
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| CN108813366A true CN108813366A (en) | 2018-11-16 |
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ID=64145893
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201810527315.XA Withdrawn CN108813366A (en) | 2018-05-29 | 2018-05-29 | A kind of instant nutritive gruel of hot pressing extruding joint technology production |
Country Status (1)
| Country | Link |
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| CN (1) | CN108813366A (en) |
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2018
- 2018-05-29 CN CN201810527315.XA patent/CN108813366A/en not_active Withdrawn
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Application publication date: 20181116 |
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