CN108967868A - A kind of Plateau Characteristic cereal nutrition paste and preparation method thereof - Google Patents
A kind of Plateau Characteristic cereal nutrition paste and preparation method thereof Download PDFInfo
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- CN108967868A CN108967868A CN201810818454.8A CN201810818454A CN108967868A CN 108967868 A CN108967868 A CN 108967868A CN 201810818454 A CN201810818454 A CN 201810818454A CN 108967868 A CN108967868 A CN 108967868A
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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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Abstract
The invention belongs to there is the product technical field for being originated from cereal, a kind of Plateau Characteristic cereal nutrition paste and preparation method thereof is disclosed, is made of base-material and water；Base-material: water=3:1；The base-material is by highland barley 40g, purple rice 20g, peanut powder 10g；The monoglyceride composition of 10% white granulated sugar, 0.04% CMC and 0.03%.Nutrition is made as raw material using Plateau Characteristic cereal and pastes and formed the income that industrialization can greatly improve the additional output value of plateau agricultural industry and improve people engaged in agriculture；For Plateau Characteristic cereal due to its natural geographical environment, the nutrition paste produced is green, pollution-free, is more in line with the theory of healthy diet and green diet；The proportion of nutrition paste is more bonded the mouthfeel of general population, and can provide more comprehensive nutriment, and liquid state can be absorbed by postoperative patient rapid digestion, meet the needs of postoperative patient is for plant nutriment.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of Plateau Characteristic cereal nutrition paste and preparation method thereof.
Background technique
Highland barley: a kind of cereal crop of grass family Hordeum, because the separation of the glume shell inside and outside and the bare grain for it, thus it is also known as naked
Barley, wheat, barley, mainly produced in highlands such as Tibet, China, Qinghai, Sichuan, Yunnan.Dietary fiber in highland barley
Total content reaches 16%, and containing there are many microelement beneficial to human body, be in the world in wheat crops it is poly- containing β-Portugal
The most crop of sugared content has the function of reducing blood lipid, norcholesterol, prevention cardiovascular disease.
Purple rice: a kind of rice belongs to glutinous rice class, and main product is in Yunnan-Guizhou highlands Chuan Deng.Purple rice particle is uniform,
Color purple is black, and food flavor is fragrant and sweet, agreeably sweet.Purple rice is one of rice, elongated purple because grinding the grain of rice out, therefore named.It is purple
Rice is sweet in flavor, warm-natured；Have blood-enrich, warm stomach invigorating the spleen, it is nourishing liver and kidney, reduce just, cough-relieving asthma the effects of.
Peanut powder: grinding is made after being toasted by shelled peanut, rich in unsaturated fat necessary to the human bodies such as linoleic acid
Acid is particularly conducive to the absorption and digestion of human body, and to the physiological function for adjusting human body, enhancing development, degradation gallbladder is solid
Alcohol, preventing hypertension and arteriosclerosis play a significant role.For the angle of digestion and absorption, flower grind, liquid
Fecula is more advantageous to various crowds than complete, solid shelled peanut particle and digests and assimilates, due to for postoperative patient
For, the vegetable protein being rich in is one of the best vegetable protein sources of postoperative patients and the patient that just recovers from a dangerous illness.
Extremely lack the diet formula released for postoperative patients on the market at present, it is edible especially as dinner
Food preparation, absorbability is good, the comprehensive diet formula of in good taste and nutriment due to lacking, and postoperative patient is in health
Easily occurs the problem of thin, weight loss in multiple process, due to lacking enough nutriments, patients surgery position is lacked
Lack enough nutriments to complete the quick healing of operative site.
Solve the difficulty and meaning of above-mentioned technical problem: formulations are rich in comprehensive nutriment, facilitate postoperative patient
The normal physical function of the fast quick-recovery of person, and the food preparation also has good mouthfeel, while the food preparation is alternatively arranged as
The health preserving health-care food of normal person provides sufficient nutriment source for it, enhances the ability of the various diseases of body resistance,
And the food preparation is convenient for family manufacture and industrialized production, and pulls the fast development of plateau economy, improves plateau agriculture
The income of industry practitioner.
Summary of the invention
In view of the problems of the existing technology, the present invention provides a kind of Plateau Characteristic cereal nutrition paste and its production sides
Method.
The invention is realized in this way a kind of Plateau Characteristic cereal nutrition paste, the Plateau Characteristic cereal nutrition paste
It is made of base-material and water；Base-material: water=3:1；
The base-material is by highland barley 40g, purple rice 20g, peanut powder 10g；10% white granulated sugar, 0.04% CMC and 0.03%
Monoglyceride composition.
Another object of the present invention is to provide a kind of production method of Plateau Characteristic cereal nutrition paste, the height
The preparation method of former characteristic cereal nutrition paste includes:
Step 1 selects then to eluriate removal impurity without the mildew highland barley of full grains, purple rice；
Step 2, be baked to occur fragrance, without raw rice taste for degree；Peanut powder needs to toast again；Baking temperature is arranged
It is 120 DEG C, baking time 10min, is baked to peanut powder in yellowish, the fragrance of peanut occurs for degree；
Step 3 crushes the highland barley after baking, purple rice respectively, is sieved through 80 mesh；
Step 4 will obtain highland barley, purple rice and obtained peanut powder and prepare to obtain base-material, by base-material weight addition 10%
White granulated sugar, 0.04% CMC and 0.03% monoglyceride as flavoring agent, base-material and water are reconstituted in the ratio of 3:1
Obtain Plateau Characteristic cereal nutrition paste.
Further, baking temperature is set as 130 DEG C in the step 2, and baking time is 25~35min.
Further, highland barley, purple rice and obtained peanut powder are obtained in the step 4 in the ratio of 2:1:0.5 with obtained
To base-material.
In conclusion advantages of the present invention and good effect are as follows: nutrition paste and shape is made by raw material of Plateau Characteristic cereal
The additional output value of plateau agricultural industry can be greatlyd improve at industrialization and improves the income of people engaged in agriculture；Plateau
Characteristic cereal is the nutrition that produces paste green, pollution-free due to its natural geographical environment, be more in line with healthy diet and
The theory of green diet；The proportion of nutrition paste is more bonded the mouthfeel of general population, and can provide more comprehensive nutrition
Substance, liquid state can be absorbed by postoperative patient rapid digestion, meet postoperative patient for the need of plant nutriment
It asks, the disclosed production method of nutrition paste is easier, and various people is facilitated independently to make and as daily staple food.
Detailed description of the invention
Fig. 1 is the production method flow chart of Plateau Characteristic cereal nutrition paste provided in an embodiment of the present invention.
Fig. 2 is that the embodiment of the present invention provides white granulated sugar dosage to the influence diagram of Plateau Characteristic cereal nutrition paste quality.
Fig. 3 is influence diagram of the CMC dosage provided in an embodiment of the present invention to Plateau Characteristic cereal nutrition paste quality.
Fig. 4 is influence diagram of the monoglyceride dosage provided in an embodiment of the present invention to Plateau Characteristic cereal nutrition paste quality.
Fig. 5 is flavor provided in an embodiment of the present invention with the influence diagram for comparing Plateau Characteristic cereal nutrition paste quality.
Fig. 6 is the sound of white granulated sugar and flavor mixting ratio factor interaction influence subjective appreciation provided in an embodiment of the present invention
Answer face figure.
Fig. 7 is the sound of monoglyceride and flavor mixting ratio factor interaction influence subjective appreciation provided in an embodiment of the present invention
Answer face figure.
Fig. 8 is the response surface of CMC and white granulated sugar factor interaction influence subjective appreciation provided in an embodiment of the present invention
Figure.
Fig. 9 is the response surface of CMC and flavor mixting ratio factor interaction influence subjective appreciation provided in an embodiment of the present invention
Figure.
Figure 10 is the response surface of CMC and monoglyceride factor interaction influence subjective appreciation provided in an embodiment of the present invention
Figure.
Figure 11 is the response of monoglyceride and white granulated sugar factor interaction influence subjective appreciation provided in an embodiment of the present invention
Face figure.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to this hair
It is bright to be further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
The present invention using Plateau Characteristic cereal as raw material be made nutrition paste and formed industrialization can greatly improve plateau agricultural
The additional output value of industry and the income for improving people engaged in agriculture.
Application principle of the invention is explained in detail with reference to the accompanying drawing.
Plateau Characteristic cereal nutrition paste provided in an embodiment of the present invention is made of base-material and water；Base-material: water=3:1.Base-material
By 40 parts of highland barley, 20 parts of purple rice, 10 parts of peanut powder；10% white granulated sugar, 0.04% CMC and 0.03% are added in base-material
Monoglyceride composition.0.03% monoglyceride is as flavoring agent.
As shown in Figure 1, the production method of Plateau Characteristic cereal nutrition paste provided in an embodiment of the present invention includes following step
It is rapid:
S101: it sorting: selects then to eluriate the impurity such as removal gravel, dust without the mildew highland barley of full grains, purple rice；
S102: baking: conscientiously cleaning removal of impurities before highland barley, purple rice baking is suitably dried after washing.Baking temperature is arranged
Be 130 DEG C, baking time is generally 25~35min, be baked to occur fragrance, without raw rice taste for degree；Peanut powder needs to dry again
It is roasting；120 DEG C, baking time 10min are set by baking temperature, peanut powder is baked in yellowish, the fragrance of peanut occurs
For degree；
S103: sieving: the highland barley after baking, purple rice are crushed respectively, are sieved through 80 mesh, biggish particle are removed, with true
It protects cereal nutrition paste entrance to swallow, no sand type；
S104: it reconstitutes: highland barley, purple rice and obtained peanut powder will be obtained and prepare to obtain base-material in the ratio of 2:1:0.5,
By base-material weight add 10% white granulated sugar, 0.04% CMC and 0.03% monoglyceride as flavoring agent, by base-material and water
The Plateau Characteristic cereal nutrition paste that best flavor proportion can be obtained is reconstituted in the ratio of 3:1.
Application effect of the invention is described in detail below with reference to test.
(1) single factor experiment
(1) influence of the white granulated sugar dosage to Plateau Characteristic cereal nutrition paste quality
According to the fabrication processing that above-mentioned cereal nutrition is pasted, highland barley 40g, purple rice 20g, peanut 10g are taken respectively, and claim
Take 0.04%CMC and 0.03% monoglyceride, be formulated based on liquid-to-solid ratio 1:3, sequentially add 8%, 9%, 10%, 11%,
12% white granulated sugar is cooked five groups of tests, and the optimum amount of white granulated sugar is determined by subjective appreciation.
(2) influence of the CMC dosage to Plateau Characteristic cereal nutrition paste quality
According to the fabrication processing that above-mentioned cereal nutrition is pasted, highland barley 40g, purple rice 20g, peanut 10g are taken respectively, and claim
Take 0.03% monoglyceride and 10% white granulated sugar, be formulated based on liquid-to-solid ratio 1:3, sequentially add 0.02%, 0.03%,
0.04%, 0.05%, 0.06%CMC does five groups of tests, and the optimum amount of CMC is determined by subjective appreciation.
(3) influence of the monoglyceride dosage to Plateau Characteristic cereal nutrition paste quality
According to the fabrication processing that above-mentioned cereal nutrition is pasted, highland barley 40g, purple rice 20g, peanut 10g are taken respectively, and claim
Take 0.04%CMC and 10% white granulated sugar, be formulated based on liquid-to-solid ratio 1:3, sequentially add 0.02%, 0.03%,
0.04%, 0.05%, 0.06% monoglyceride does five groups of tests, and the optimum amount of monoglyceride is determined by subjective appreciation.
(4) highland barley purple rice flavor is with the influence for comparing Plateau Characteristic cereal nutrition paste quality
According to the fabrication processing that above-mentioned cereal nutrition is pasted, purple rice 20g, peanut 10g are taken respectively, and weigh 0.04%
CMC, 0.03% monoglyceride and 10% white granulated sugar, are formulated based on liquid-to-solid ratio 1:3, set highland barley, purple rice ratio as 1:
1:0.5,1.5:1,2:1,2.5:1,3:1 do five groups of tests, by subjective appreciation determine that the best flavor of highland barley purple rice is matched
Than.
(2) response surface optimization is tested
On the basis of experiment of single factor, using sensory evaluation as evaluation index, using in Design Expert software
Central Composite Design unitized designing method matches Plateau Characteristic cereal nutrition paste with Responds Surface Methodology
Square technique carries out 4 factor, 5 level optimization；Investigation factor is that the flavor proportion of highland barley purple rice, white granulated sugar, monoglyceride, CMC add
Dosage；The full marks wherein evaluated are 100 points.
(3) sensory evaluation criteria
Sample is placed in clean white dixie cup, detect by an unaided eye sample under the conditions of bright and clear natural light
The color and structural state of product.Boiled hot water is then added in the ratio of liquid-to-solid ratio 1:3, it is made to rush rapidly molten and stirs into
Paste, can smell its smell, its flavour of product observes its dissolubility etc..And reference literature carries out sensory evaluation criteria design.It is high
Former characteristic cereal nutrition paste subjective appreciation standard is shown in Table 1.
Subjective appreciation standard is pasted in 1 Plateau Characteristic cereal nutrition of table
(4) result and analysis
(1) single factor experiment result
1) influence of the white granulated sugar dosage to Plateau Characteristic cereal nutrition paste quality
As shown in Figure 1, curve is integrally in downward trend after first rising, and the content of white granulated sugar is when 10% to sense
The influence of official's scoring is maximum, and it is relatively preferable that quality is pasted in nutrition.Therefore, the dosage selection 10% of white granulated sugar is most suitable.
2) influence of the CMC dosage to Plateau Characteristic cereal nutrition paste quality
As shown in Figure 2, with the increase of CMC additive amount, the sensory evaluation scores of Plateau Characteristic cereal nutrition paste first increase to drop afterwards
Low, when the additive amount of CMC is 0.04%, sensory evaluation scores highest, it is relatively preferable that quality is pasted in nutrition.Accordingly, it is determined that CMC is most
Good additive amount is 0.04%.
3) influence of the monoglyceride dosage to Plateau Characteristic cereal nutrition paste quality
From the figure 3, it may be seen that the sensory evaluation scores of Plateau Characteristic cereal nutrition paste first increase with the increase of monoglyceride additive amount
After reduce, when the additive amount of monoglyceride be 0.03% when, sensory evaluation scores highest, nutrition paste quality it is relatively preferable.Accordingly, it is determined that
The optimum addition of monoglyceride is 0.03%.
4) flavor is with the influence for comparing Plateau Characteristic cereal nutrition paste quality
1~5 is expressed as highland barley on the abscissa of Fig. 4: purple rice: peanut, ratio are respectively 1:1:0.5,1.5:1:0.5,2:
1:0.5,2.5:1:0.5,3:1:0.5.The result shows that in the identical situation of other experimental conditions, highland barley, purple rice, peanut
Influence of the flavor proportion in 2:1:0.5 to sensory evaluation scores is maximum, and it is relatively preferable that quality is pasted in nutrition.Therefore, flavor proportion determines
For highland barley: purple rice: peanut=2:1:0.5.
(2) response surface experiments result
White granulated sugar, monoglyceride, the additive amount of CMC and flavor proportion are all to Plateau Characteristic it can be seen from experiment of single factor
The quality of cereal nutrition paste has a significant impact.To advanced optimize each experiment parameter, chooses white granulated sugar, monoglyceride, CMC and add
Dosage and flavor proportion carry out response surface optimization test, using sensory evaluation scores as inspection target, to Plateau Characteristic cereal nutrition paste
Formula optimizes.
Response surface experiments factor level coding schedule is shown in Table 2.
2 response surface experiments factor level of table coding
The response surface experiments of the formulation optimization of Plateau Characteristic cereal nutrition paste the results are shown in Table 3.
3 response surface experiments design result of table
The fitting of response surface variance secondary model is carried out to data using Design-Expert, establishes Plateau Characteristic cereal battalion
Support the formulation parameter regression model of paste, quadratic regression equation are as follows: R1=85.36-0.101666667*A-0.343333333*B+
0.09*C+0.184166667* D+0.0575*A*B-0.21*A*C-0.22625*A*D+0.3925*B*C-0.09125*B*D+
1. 20875*C*D-2.450833333* A^2-2.230833333*B^2-1.730833333*C^2-1.673333333*D^2
-0.09375*A*B*C-0.0425*A*B*D+0.79*A*C*D+0.2425*B*C*D
And variance analysis is carried out, analysis of variance table is shown in Table 4.
4 regression model variance analysis of table
As shown in Table 4, recurrence side's p value is 6.42E-08, in extremely significant horizontal (p < 0.01), and loses quasi- item P value and is
0.321967, in the not level of signifiance (P ﹥ 0.05), illustrate that the fitting effect of gained equation model is good.Wherein flavor proportion and
White sugar content, flavor proportion and monoglyceride content, flavor proportion and CMC content, white granulated sugar and monoglyceride content, white granulated sugar
There are reciprocations between CMC content, monoglyceride and CMC content.Specific reciprocation such as Fig. 5.
As shown in figure 5, the 3D response surface figure of 6 block graphics is in parabolical, curved surface has highest point, has sensory evaluation scores maximum
Value exists.
(5) conclusion (of pressure testing)
Model optimization result are as follows: flavor proportion=- 0.025778146；White granulated sugar additive amount=- 0.074404995 is single sweet
Rouge additive amount=0.044164923 monoglyceride additive amount=0.073393872.Prediction optimization scheme sensory evaluation scores are
85.38305517 confidence level (Desirability) is up to 0.947404533.
By theoretical optimal case combination actual conditions, obtaining Plateau Characteristic cereal nutrition paste optimization formula is highland barley: purple rice
=2:1, the additive amount of white granulated sugar are 10%, monoglyceride additive amount 0.03%, CMC additive amount 0.04%, in optimization formula condition
Lower to carry out 3 parallel verified tests, sensory evaluation scores are 86.5 ± 1.5, close with model prediction result.
Uniform color is pasted in nutrition made from the Recipe, with rich flavor, and tissue is fine and smooth, and brew is good.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (4)
1. a kind of Plateau Characteristic cereal nutrition paste, which is characterized in that the Plateau Characteristic cereal nutrition paste is made of base-material and water；
Base-material: water=3:1；
The base-material is by highland barley 40g, purple rice 20g, peanut powder 10g；The list of 10% white granulated sugar, 0.04% CMC and 0.03%
Sweet rouge composition.
2. a kind of production method of Plateau Characteristic cereal nutrition paste as described in claim 1, which is characterized in that the Plateau Characteristic
Cereal nutrition paste preparation method include:
Step 1 selects then to eluriate removal impurity without the mildew highland barley of full grains, purple rice；
Step 2, be baked to occur fragrance, without raw rice taste for degree；Peanut powder needs to toast again；120 are set by baking temperature
DEG C, baking time 10min is baked to peanut powder in yellowish, the fragrance of peanut occurs for degree；
Step 3 crushes the highland barley after baking, purple rice respectively, is sieved through 80 mesh；
Step 4 will obtain highland barley, purple rice and obtained peanut powder and prepare to obtain base-material, by the white sand of base-material weight addition 10%
Sugar, 0.04% CMC and 0.03% monoglyceride as flavoring agent, base-material and water are reconstituted in the ratio of 3:1 can be obtained height
Former characteristic cereal nutrition paste.
3. the preparation method of Plateau Characteristic cereal nutrition paste as claimed in claim 2, which is characterized in that dried in the step 2
Roasting temperature setting is 130 DEG C, and baking time is 25~35min.
4. the preparation method of Plateau Characteristic cereal nutrition paste as claimed in claim 2, which is characterized in that in the step 4
It prepares to obtain base-material in the ratio of 2:1:0.5 to highland barley, purple rice and obtained peanut powder.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1103263A (en) * | 1993-11-27 | 1995-06-07 | 张孟科 | Five cereal paste |
| CN101703294A (en) * | 2009-11-26 | 2010-05-12 | 青海华实科技投资管理有限公司 | Novel highland barley compound cereal beverage and processing technology thereof |
| CN102106395A (en) * | 2009-12-29 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | Milk beverage containing highland barley and preparation method thereof |
| CN104544433A (en) * | 2014-12-31 | 2015-04-29 | 南昌大学 | Preparation method for highland barley fiber and cereal drink |
| CN104686665A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Cereal milky beverage and preparation method thereof |
-
2018
- 2018-07-24 CN CN201810818454.8A patent/CN108967868A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1103263A (en) * | 1993-11-27 | 1995-06-07 | 张孟科 | Five cereal paste |
| CN101703294A (en) * | 2009-11-26 | 2010-05-12 | 青海华实科技投资管理有限公司 | Novel highland barley compound cereal beverage and processing technology thereof |
| CN102106395A (en) * | 2009-12-29 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | Milk beverage containing highland barley and preparation method thereof |
| CN104686665A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Cereal milky beverage and preparation method thereof |
| CN104544433A (en) * | 2014-12-31 | 2015-04-29 | 南昌大学 | Preparation method for highland barley fiber and cereal drink |
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| Title |
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| 顿珠次仁等: "速溶青稞粉的研制 ", 《粮食加工》 * |
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