CN108850069A - Coarse food grain is dry for refreshment - Google Patents
Coarse food grain is dry for refreshment Download PDFInfo
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- CN108850069A CN108850069A CN201811040736.6A CN201811040736A CN108850069A CN 108850069 A CN108850069 A CN 108850069A CN 201811040736 A CN201811040736 A CN 201811040736A CN 108850069 A CN108850069 A CN 108850069A
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- parts
- refreshment
- dry
- coarse
- grain
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses one kind of food processing field coarse food grains full of nutrition for the dry formula of refreshment and preparation method.By corn, oat, brown rice, buckwheat is cleaned, drying, it crushes, it mixes in proportion, extrusion is carried out by extruder, cereal and egg after extruding, butter, whole milk powder, honey, salt is uniformly mixed, it is by corn flour that it, which prepares main points, oatmeal, coarse rice powder, buckwheat be first mixed in a certain ratio after by extrusion, after crushing with butter, the mixing such as egg, then it rolls in a mold molded, and moulding is freezed in freezing chamber, finally toasted in oven, it is moderate to become hardness to control baking time and temperature, the good coarse food grain of brittleness is dry for refreshment.Coarse food grain of the invention has nutrition arrangement balanced for refreshment is dry, and dietary fiber is higher, and energy is high, absorption of human body is fast, is that a kind of novel generation refreshment of nutrient health is dry.
Description
Technical field
The present invention relates to the unique and full of nutrition coarse food grain of a kind of mouthfeel of food processing field and fragrance is dry for refreshment
Preparation method.
Background technique
The nutritional ingredients such as protein, fat, carbohydrate, vitamin, minerals, cellulose in coarse cereals are best suitable for people
The ratio of body intake, has nutritive value abundant, occupies an important position in modern health food, has unique dietotherapy food
Benefit effect.Vitamin rich in, niacin, unsaturated fatty acid are the anti-aging coarse food grain good merchantable brands of anticancer in corn；Oat battalion
Feeding value is very high, is the ideal food for preventing cardiovascular disease rich in protein, essential amino acid, vitamin and linoleic acid；It is yellow
Beans have the reputation of " Vegetable meat ", and the insufficient defect of cereal lysine can be supplemented by being especially enriched in lysine, and the egg lacked in soya bean
Propylhomoserin, and the supplement of cereal can be obtained；Be conducive to human health containing higher inorganic salts and dietary fiber in brown rice.In prosperity
Country, the coarse cereals overwhelming majority is used to be processed into staple food products, and the coarse cereals that China only has 20%~30% or so are used as leading
Food, the overwhelming majority are used as feed and fresh food.The main reason is that the coarse cereals product coarse mouthfeel of China's processing, could not be used as staple food grain
Exploitation.If deep processing can be carried out five cereals with modern food processing technology, improve its mouthfeel, exploitation is more miscellaneous
The food of Cereals object all has important meaning for promoting health of people, the added value for improving five cereals etc..
Extruding and puffing technology not only makes it be widely used in food as novel processing method, economical and practical feature
In industry, and important application is also played in the fields such as feed industry, oil prodution industry, brewery industry, obtain within several years
Development at full speed.The extruding and puffing technology of food is mainly to complete the conveying of material by one step of extruder, compression, mix
The multinomial techniques such as refining, broken, shearing, sterilization, extruding, molding are made extruding, half extruding or systematism product, can pass through replacement
Extrusion die obtains the product of different shaping.Extruder has simple process, one-machine-multi-function, production for food production
Serialization, it is high-efficient, low energy consumption, smail investments and quick rerurn the characteristics of.The food delicate mouthfeel produced, absorption easy to digest, battalion
Part is formed to lose less, storage time length, be not likely to produce " retrogradation " phenomenon, it is convenient.Currently, extrusion technique has been developed as
One of most common dilated food production technology.
Dry for refreshment is a kind of with high-energy, low fat, the comprehensive food of nutrition.1 part, for refreshment dry weight 50g, can mention
For the heat of 226kcal or more, it is equivalent to the chocolate of one piece of 50g, you can be provided the energy of two hours on foot.50g generation
During refreshment is dry, sugared content is greater than 27.5g, is composed with monosaccharide and disaccharide and oligomeric glycoscience.Oligosaccharide is by 3-10 monosaccharide
It is polymerized, can continue gently to release energy.Therefore it had not only been able to achieve quick energy supply for refreshment is dry, but also has can guarantee lasting confession
Can, accomplish energy relay, keep stable blood glucose level, enhances locomitivity.And 50g is only for the content of the dry middle fat of refreshment
The half of equal quality chocolate, so increasingly by the favor of young woman.However, dry as a kind of for refreshment in China
Novel foodstuff, type are seldom.Therefore, the development that coarse food grain is done for refreshment not only improves the taste and flavor done for refreshment, simultaneously
So that the nutritional ingredient done for refreshment is more abundant.
Summary of the invention
The purpose of the present invention is to provide a kind of mouthfeels and fragrance uniqueness, and coarse food grain full of nutrition is for the drying standby side of refreshment
Method.
What the invention is realized by the following technical scheme：
A kind of coarse food grain is dry for refreshment, and recipe ingredient is：
50 parts of corn expanding particle；
10 parts of oatmeal；
10 parts of honey；
5 parts of maltose；
2 parts of salt；
5 parts of whole milk powder；
15 parts of butter；
30 parts of egg；
The corn expanding grain fraction ratio is：
Corn flour:Oatmeal：Coarse rice powder：Buckwheat is 3:1:1:1.
The preparation procedure of processing that coarse food grain is done for refreshment is as follows：
1) corn, oat, brown rice and buckwheat are cleaned, then drying is pulverized and sieved, grain fineness is 40~60 with pulverizer
Mesh carries out reasonably combined, guarantee vegetable protein, essential amino acid, vitamin, diet fibre according to the nutritional ingredient of these four cereal
The content of the nutriments such as dimension；
2) corn flour is pressed:Oatmeal：Coarse rice powder：Buckwheat is 3:1:1:1 ratio is mixed, then after measurement mixing
Humidity is transferred to 15% by the humidity of flour, in screw speed 150rpm, charging rate 65rpm, squeezes 150 DEG C of temperature of parameter
Under the conditions of by flour by extruder extrusion, the utilization of extruding and puffing technology is more advantageous to nutritional ingredient than traditional handicraft
Retain；
3) the corn expanding product obtained filters out the biggish puff of particle, particle by cutting or manually pulverizing
Size is maintained between 3~7mm, and it is well-balanced and crisp that the screening of extrusion cereal-granules degree is conducive to the structure done for refreshment
Property；
4) 30 parts of the egg beaten is added in the butter of 15 parts of pre- heats of solution, and 10 parts of honey, wheat are added after mixing well
Bud sugar 5 parts, 2 parts of salt, 80 DEG C of heating water baths mix after being slurried with extrusion cereal, and imparting is done richer for refreshment
Mouthfeel；
5) coarse food grain forms in a mold for refreshment is dry, sprinkles the jujube and oat grain of chopping on the surface, and surface flattens,
It is put into refrigerating chamber, subzero 5~10 degree freeze 30 minutes, and it is put into oven and toasts, 160 DEG C~165 DEG C of excessive internal heat temperature, lower fire temperature
165 DEG C~170 DEG C, 10~15min of baking time, one layer of honey is brushed on surface in baking process and keeps the color done for refreshment,
Baking tray is rotated 180 ° simultaneously；
6) by coarse food grain for refreshment is dry be put into 80 DEG C in the environment of it is cooling taking-up cools down at normal temperature after five minutes, pack at
Product.
The product have the advantages that coarse food grain is dry mainly using coarse cereals cereal as raw material for refreshment, wherein protein, mineral
Matter, vitamin, dietary fiber, unsaturated fatty acid content are relatively abundant, and are processed by extruding and puffing technology, make it
It is easier to be absorbed, solves coarse cereals cereal characteristic not easy to be processed, while assigning more crisp mouthfeel, more rich fragrance is one
The novel generation refreshment of kind nutrient health is dry.
Specific embodiment
What the invention is realized by the following technical scheme：
A kind of coarse food grain is dry for refreshment, and recipe ingredient is：
50 parts of corn expanding particle；
10 parts of oatmeal；
10 parts of honey；
5 parts of maltose；
2 parts of salt；
5 parts of whole milk powder；
15 parts of butter；
30 parts of egg；
The corn expanding grain fraction ratio is：
Corn flour:Oatmeal：Coarse rice powder：Buckwheat is 3:1:1:1.
The preparation procedure of processing that coarse food grain is done for refreshment is as follows：
(1) full corn, oat, brown rice, buckwheat are cleaned, are dried, and are then pulverized and sieved with pulverizer, grain fineness degree
In 40~60 mesh, flour sieving, the extrusion for next step；
(2) corn flour is pressed:Oatmeal：Coarse rice powder：Buckwheat is 3:1:1:1 ratio is mixed, then measurement mixing
Humidity is transferred to 15% by the humidity of powder below.In screw speed 150rpm, charging rate 65rpm, 150 DEG C of temperature of ginseng is squeezed
Flour is passed through into extruder extrusion under said conditions；
(3) the corn expanding product obtained pulverizes by cutting or manually, filters out the biggish puff of particle,
Grain size is maintained between 3~7mm；
(4) 30 parts of the egg beaten is added in the butter of 15 parts of pre- heats of solution, and 10 parts of honey, wheat are added after mixing well
Bud sugar 5 parts, 2 parts of salt, 80 DEG C of heating water baths mix after being slurried with extrusion cereal；
(5) it is formed in a mold for refreshment is dry, sprinkles the jujube and oat grain of chopping on the surface, surface flattens, puts
Enter refrigerating chamber, subzero 5~10 degree freeze 30 minutes, and it is put into oven and toasts, 160 DEG C~165 DEG C of excessive internal heat temperature, lower fire temperature
165 DEG C~170 DEG C, 10~15min of baking time, one layer of honey is brushed on surface in baking process and keeps the color done for refreshment,
It is more preferable that baking tray is rotated into 180 ° of Baking Effects simultaneously；
(6) will for refreshment is dry be put into 80 DEG C in the environment of it is cooling taking-up cools down at normal temperature after five minutes, in this way can be to prevent
The only cooling too fast generation crack of biscuit, packs to obtain finished product.
Claims (2)
1. a kind of coarse food grain is dry for refreshment, it is characterised in that：Coarse food grain is for the dry recipe ingredient of refreshment：
50 parts of corn expanding particle；
10 parts of oatmeal；
10 parts of honey；
5 parts of maltose；
2 parts of salt；
5 parts of whole milk powder；
15 parts of butter；
30 parts of egg；
The corn expanding grain fraction ratio is：
Corn flour:Oatmeal：Coarse rice powder：Buckwheat is 3:1:1:1.
2. the preparation method that coarse food grain described in claim 1 is done for refreshment, it is characterised in that：It is as follows to prepare procedure of processing：
(1) corn, oat, brown rice and buckwheat are cleaned, then drying is pulverized and sieved, grain fineness is in 40~60 mesh with pulverizer；
(2) corn flour is pressed:Oatmeal：Coarse rice powder：Buckwheat is 3:1:1:1 ratio mixed, measurement mixing powder below
Humidity is transferred to 15% by humidity, in screw speed 150rpm, charging rate 65rpm, is squeezed under 150 DEG C of temperature of Parameter Conditions
Flour is passed through into extruder extrusion；
(3) the corn expanding product obtained filters out the biggish puff of particle, particle is big by cutting or manually pulverizing
It is small to be maintained between 3~7mm；
(4) 30 parts of the egg beaten is added in the butter of 15 parts of pre- heats of solution, and 10 parts of honey, maltose are added after mixing well
5 parts, 2 parts of salt, 80 DEG C of heating water baths mix after being slurried with extrusion cereal；
(5) coarse food grain forms in a mold for refreshment is dry, sprinkles the jujube and oat grain of chopping on the surface, and surface flattens, puts
Enter refrigerating chamber, subzero 5~10 degree freeze 30 minutes, are then placed in oven baking, 160 DEG C~165 DEG C of excessive internal heat temperature, lower fire is warm
165 DEG C~170 DEG C, 10~15min of baking time are spent, one layer of honey is brushed on surface in baking process and keeps the color done for refreshment
Pool, while baking tray is rotated 180 °；
(6) by coarse food grain for refreshment is dry be put into 80 DEG C in the environment of it is cooling taking-up cools down at normal temperature after five minutes, pack to obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811040736.6A CN108850069A (en) | 2018-09-07 | 2018-09-07 | Coarse food grain is dry for refreshment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811040736.6A CN108850069A (en) | 2018-09-07 | 2018-09-07 | Coarse food grain is dry for refreshment |
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| Publication Number | Publication Date |
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| CN108850069A true CN108850069A (en) | 2018-11-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811040736.6A Pending CN108850069A (en) | 2018-09-07 | 2018-09-07 | Coarse food grain is dry for refreshment |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109769891A (en) * | 2019-03-01 | 2019-05-21 | 南京财经大学 | A kind of preparation method of Hericium erinaceus highland barley shortcake |
| CN110663732A (en) * | 2019-10-10 | 2020-01-10 | 东北农业大学 | Preparation method of coix seed extruded rice biscuits |
| CN111011441A (en) * | 2019-12-17 | 2020-04-17 | 陕西科技大学 | Antioxidant sucrose-free low-fat high-dietary-fiber coarse cereal meal replacement cake and making method thereof |
-
2018
- 2018-09-07 CN CN201811040736.6A patent/CN108850069A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109769891A (en) * | 2019-03-01 | 2019-05-21 | 南京财经大学 | A kind of preparation method of Hericium erinaceus highland barley shortcake |
| CN110663732A (en) * | 2019-10-10 | 2020-01-10 | 东北农业大学 | Preparation method of coix seed extruded rice biscuits |
| CN111011441A (en) * | 2019-12-17 | 2020-04-17 | 陕西科技大学 | Antioxidant sucrose-free low-fat high-dietary-fiber coarse cereal meal replacement cake and making method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181123 |
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| WD01 | Invention patent application deemed withdrawn after publication |