CN109042791A - A kind of five cereals nutrient stick - Google Patents

A kind of five cereals nutrient stick Download PDF

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Publication number
CN109042791A
CN109042791A CN201811055131.4A CN201811055131A CN109042791A CN 109042791 A CN109042791 A CN 109042791A CN 201811055131 A CN201811055131 A CN 201811055131A CN 109042791 A CN109042791 A CN 109042791A
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CN
China
Prior art keywords
parts
cereals
stick
flour
corn
Prior art date
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Withdrawn
Application number
CN201811055131.4A
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Chinese (zh)
Inventor
董祥英
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Individual
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Individual
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Priority to CN201811055131.4A priority Critical patent/CN109042791A/en
Publication of CN109042791A publication Critical patent/CN109042791A/en
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Classifications

    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses the formulas and preparation method of one kind of food processing field five cereals nutrient stick full of nutrition.By corn, oat, brown rice, black rice is cleaned, drying, it crushes, it mixes in proportion, extrusion is carried out by extruder, cereal and egg after extruding, butter, jujube, honey, salt is uniformly mixed, it is by corn flour that it, which prepares main points, oatmeal, coarse rice powder, black rice flour 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 five cereals nutrient stick of brittleness.Five cereals nutrient stick of the invention has nutrition arrangement balanced, and dietary fiber is higher, and energy is high, absorption of human body is fast, is a kind of novel meal replacing food of nutrient health.

Description

A kind of five cereals nutrient stick
Technical field
The present invention relates to the unique and full of nutrition five cereals nutrient sticks of a kind of mouthfeel of food processing field and fragrance 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.
Nutrition bar is a kind of with high-energy, low fat, the comprehensive food of nutrition.1 part of nutrition bar weight 50g, it is possible to provide The heat of 226kcal or more is equivalent to the chocolate of one piece of 50g, can provide you the energy of two hours on foot.50g nutrition In stick, sugared content is greater than 27.5g, is composed with monosaccharide and disaccharide and oligomeric glycoscience.Oligosaccharide is polymerize by 3-10 monosaccharide It forms, can continue gently to release energy.Therefore nutrition bar had not only been able to achieve quick energy supply, but also can guarantee lasting energy supply, accomplished Energy relay keeps stable blood glucose level, enhances locomitivity.And content fatty in 50g nutrition bar is only equal quality The half of chocolate, so increasingly by the favor of young woman.However, in China's nutrition bar as a kind of novel foodstuff, Type is seldom.Therefore, the development of five cereals nutrient stick, not only improves the taste and flavor of nutrition bar, while making nutrition bar Nutritional ingredient is more abundant.
Summary of the invention
It is unique that the purpose of the present invention is to provide a kind of mouthfeel and fragrance, and five cereals nutrient stick preparation side full of nutrition Method.
What the invention is realized by the following technical scheme:
A kind of five cereals nutrient stick, recipe ingredient are as follows:
50 parts of five cereals swelling granular；
10 parts of oatmeal；
10 parts of honey；
5 parts of peanut butter；
2 parts of salt；
5 parts of jujube；
15 parts of butter；
30 parts of egg；
The five cereals swelling granular component ratio are as follows:
Corn flour: oatmeal: buckwheat: purple sweet potato powder: black rice flour 3:1:1:1:1.
The preparation procedure of processing of five cereals nutrient stick is as follows:
1) corn, oat, brown rice and black rice 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) in corn flour: oatmeal: buckwheat: purple sweet potato powder: black rice flour is that the ratio of 3:1:1:1:1 is mixed, then Measurement mixes the humidity of powder below, and humidity is transferred to 15%, in screw speed 150rpm, charging rate 65rpm, squeezes temperature By flour by extruder extrusion under 150 DEG C of Parameter Conditions, the utilization of extruding and puffing technology is more advantageous than traditional handicraft In the reservation of nutritional ingredient；
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 the structure that the screening of extrusion cereal-granules degree is conducive to nutrition bar is well-balanced and crisp 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, flower are added after mixing well Raw 5 parts of sauce, 2 parts of salt, 80 DEG C of heating water baths mix after being slurried with extrusion cereal, assign nutrition bar richer mouth Sense；
5) five cereals nutrient stick forms in a mold, 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, 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, the color that one layer of honey keeps nutrition bar is brushed on surface in baking process, together When by baking tray rotate 180 °；
It is 6) cooling in the environment of five cereals nutrient stick being put into 80 DEG C that taking-up cools down at normal temperature after five minutes, pack at Product.
The product have the advantages that five cereals nutrient stick is mainly using coarse cereals cereal as raw material, 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 nourishing stick of kind nutrient health.
Specific embodiment
What the invention is realized by the following technical scheme:
A kind of five cereals nutrient stick, recipe ingredient are as follows:
50 parts of five cereals swelling granular；
10 parts of oatmeal；
10 parts of honey；
5 parts of peanut butter；
2 parts of salt；
5 parts of jujube；
15 parts of butter；
30 parts of egg；
The five cereals swelling granular component ratio are as follows:
Corn flour: oatmeal: buckwheat: purple sweet potato powder: black rice flour 3:1:1:1:1.
The preparation procedure of processing of five cereals nutrient stick is as follows:
(1) full corn, oat, brown rice, black rice 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) in corn flour: oatmeal: buckwheat: purple sweet potato powder: black rice flour is that the ratio of 3:1:1:1:1 is mixed, then Measurement mixes the humidity of powder below, and humidity is transferred to 15%.In screw speed 150rpm, charging rate 65rpm, temperature is squeezed Flour is passed through into extruder extrusion under 150 DEG C of Parameter 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, flower are added after mixing well Raw 5 parts of sauce, 2 parts of salt, 80 DEG C of heating water baths mix after being slurried with extrusion cereal；
(5) nutrition bar forms in a mold, sprinkles the jujube and oat grain of chopping on the surface, and surface flattens, is put into Refrigerating chamber, subzero 5~10 degree freeze 30 minutes, are put into oven and toast, and 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, the color that one layer of honey keeps nutrition bar is brushed on surface in baking process, simultaneously will It is more preferable that baking tray rotates 180 ° of Baking Effects；
(6) cooling in the environment of nutrition bar being put into 80 DEG C taking-up cools down at normal temperature after five minutes, can prevent in this way The cooling too fast generation crack of biscuit, packs to obtain finished product.

Claims (2)

1. a kind of five cereals nutrient stick, it is characterised in that:
Five cereals nutrient stick recipe ingredient are as follows:
50 parts of five cereals swelling granular；
10 parts of oatmeal；
10 parts of honey；
5 parts of peanut butter；
2 parts of salt；
5 parts of jujube；
15 parts of butter；
30 parts of egg；
The five cereals swelling granular component ratio are as follows:
Corn flour: oatmeal: buckwheat: purple sweet potato powder: black rice flour 3:1:1:1:1.
2. the preparation method of five cereals nutrient stick described in claim 1, it is characterised in that: preparation procedure of processing is as follows:
(1) corn, oat, brown rice and black rice are cleaned, then drying is pulverized and sieved, grain fineness is in 40~60 mesh with pulverizer；
(2) in corn flour: oatmeal: buckwheat: purple sweet potato powder: black rice flour is that the ratio of 3:1:1:1:1 is mixed, measurement mixing Humidity is transferred to 15% by the humidity of powder below, in screw speed 150rpm, charging rate 65rpm, squeezes 150 DEG C of temperature of ginseng Flour is passed through into extruder extrusion under said conditions；
(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, peanut butter 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) five cereals nutrient stick forms in a mold, sprinkles the jujube and oat grain of chopping on the surface, and surface flattens, is put into Refrigerating chamber, subzero 5~10 degree freeze 30 minutes, are then placed in oven and toast, and 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) cooling in the environment of five cereals nutrient stick being put into 80 DEG C taking-up cools down at normal temperature after five minutes, packs to obtain finished product.
CN201811055131.4A 2018-09-11 2018-09-11 A kind of five cereals nutrient stick Withdrawn CN109042791A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201811055131.4A CN109042791A (en) 2018-09-11 2018-09-11 A kind of five cereals nutrient stick

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201811055131.4A CN109042791A (en) 2018-09-11 2018-09-11 A kind of five cereals nutrient stick

Publications (1)

Publication Number Publication Date
CN109042791A true CN109042791A (en) 2018-12-21

Family

ID=64760176

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201811055131.4A Withdrawn CN109042791A (en) 2018-09-11 2018-09-11 A kind of five cereals nutrient stick

Country Status (1)

Country Link
CN (1) CN109042791A (en)

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WW01 Invention patent application withdrawn after publication

Application publication date: 20181221

WW01 Invention patent application withdrawn after publication