CN109363084A - A kind of more cereal puffing foods and preparation method thereof - Google Patents
A kind of more cereal puffing foods and preparation method thereof Download PDFInfo
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- CN109363084A CN109363084A CN201811484093.4A CN201811484093A CN109363084A CN 109363084 A CN109363084 A CN 109363084A CN 201811484093 A CN201811484093 A CN 201811484093A CN 109363084 A CN109363084 A CN 109363084A
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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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of more cereal puffing foods, the raw material including following parts by weight: 20-35 parts of fine bran, 0-30 parts of bran, 5-10 parts of rice bran, 6-10 parts of wheat germ, 9-16 parts of tapioca, 0-26 parts of cornstarch, 0-36 parts of wheaten starch, 4-6 parts of sugar, 0.5-1.5 parts of salt.It is more excellent are as follows: 20 parts of fine bran, 5 parts of bran, 5 parts of rice bran, 10 parts of wheat germ, 13 parts of tapioca, 26 parts of cornstarch, 15 parts of wheaten starch, 5.5 parts, 0.5 part of salt of sugar.Also disclose the preparation method of more cereal puffing foods.Fine bran, bran, rice bran and wheat germ are introduced into dilated food by the present invention, and the seitan class material content accounting is average 40% or more, greatly improves dietary fiber and content of mineral substances.Also pass through addition tapioca, cornstarch, wheaten starch, so that dilated food is highly improved from forming degree, crisp degree and mouthfeel, is also changed by various tastes, adapt to different crowd demand, reach health delicious, full of nutrition, the excellent more corn expanding snack food of mouthfeel.
Description
Technical field
The present invention relates to food industrial technical fields, more particularly to a kind of more cereal puffing foods and preparation method thereof.
Background technique
Dilated food is quickly grown in recent years, and all kinds of breakfast cereals flood market, but existing dilated food is common
There are dietary fiber contents it is few, product heat is higher the problems such as.
Summary of the invention
Dilated food dietary fiber content is few, this higher technical problem of product heat in order to solve, and the present invention provides
The cereal processing byproduct by one or more of types of a kind of more cereal puffing foods, innovation introduces dilated food, to mention
The dietary fiber content of high bulking food.
Cereals are quickly grown in the world in recent years as a kind of higher healthy food of nutritive value, related
Research and product also receive significant attention.Based on " Chinese residents dietary guidelines (2016) " suggestion food multiplicity, cereal, daily
Paddy potato food 250-400g is taken in, wherein full cereal and miscellaneous beans 50-150g.
Based on this, in order to solve the above technical problems, the present invention provides a kind of more cereal puffing foods, including following parts by weight
Raw material: 20-35 parts of fine bran, 0-30 parts of bran, 5-10 parts of rice bran, 6-10 parts of wheat germ, 9-16 parts of tapioca, corn form sediment
0-26 parts of powder, 0-36 parts of wheaten starch, 4-6 parts of sugar, 0.5-1.5 parts of salt.
As an improvement of the present invention, the raw material including following parts by weight: 20-35 parts of fine bran, 0-15 parts of bran,
5-7 parts of rice bran, 6-10 parts of wheat germ, 9-16 parts of tapioca, 0-26 parts of cornstarch, 0-36 parts of wheaten starch, 5-5.5 parts of sugar,
0.5-1.0 parts of salt.
It is further improved, the raw material including following parts by weight: 20 parts of fine bran, 5 parts of bran, 5 parts of rice bran, wheat germ 10
Part, 13 parts of tapioca, 26 parts of cornstarch, 15 parts of wheaten starch, 5.5 parts, 0.5 part of salt of sugar.
It is further improved, the raw material including following parts by weight: 20 parts of fine bran, 10 parts of bran, 5 parts of rice bran, wheat germ 10
Part, 16 parts of tapioca, 26 parts of cornstarch, sugared 5.5 parts, 0.5 part of salt, 7 parts of cocoa power.
It is further improved, the raw material including following parts by weight: 20 parts of fine bran, 10 parts of bran, 5 parts of rice bran, wheat germ 10
Part, 13 parts of tapioca, 26 parts of cornstarch, sugared 5.5 parts, 0.5 part of salt, 10 parts of tomato meal.
It is further improved, the raw material including following parts by weight: 20 parts of fine bran, 5 parts of rice bran, 6 parts of wheat germ, tapioca 13
Part, 35 parts of corn flour, sugared 5.5 parts, 0.5 part of salt, 15 parts of pumpkin powder.
It is further improved, the raw material including following parts by weight: 20 parts of fine bran, 10 parts of bran, 5 parts of rice bran, wheat germ 10
Part, 9 parts of tapioca, 30 parts of corn flour, sugared 5.5 parts, 0.5 part of salt, 10 parts of pumpkin powder.
It is further improved, the raw material including following parts by weight: 20 parts of fine bran, 10 parts of bran, 5 parts of rice bran, wheat germ 10
Part, 13 parts of tapioca, 36 parts of wheaten starch, 5 parts, 1 part of salt of sugar.
It is further improved, the raw material including following parts by weight: 35 parts of fine bran, 15 parts of bran, 7 parts of rice bran, wheat germ 10
Part, 15 parts of tapioca, 5 parts of cornstarch, sugared 5.5 parts, 0.5 part of salt, 1 part of pumpkin powder, 1 part of tomato meal, 5 parts of cocoa power.
It is further improved, the raw material including following parts by weight: 35 parts of fine bran, 30 parts of bran, 10 parts of rice bran, wheat germ 10
Part, 15 parts of tapioca, 5 parts, 1 part of salt of sugar.
It is further improved, dietary fiber content is 13%-35% in more cereal puffing foods.
On the other hand, the present invention also provides a kind of methods for preparing any of the above-described more cereal puffing foods, comprising:
(1) baking pretreatment, baking conditions are carried out to raw material fine bran, bran, rice bran and wheat germ are as follows: temperature 110-
130 DEG C, time 40-80min；
(2) each raw material is mixed by the weight, more cereal puffing foods is made using extruding-puffing technique,
The bulking process parameter are as follows: inlet amount 150-180kg/h, water flow 14-15kg/h, outlet pressure 30-44bar, outlet temperature
Degree: 160-178 DEG C, torque 645-778Nm, cutter rotating velocity 1050-1107rpm, screw speed 260-270rpm, power 17-
22kw, specific energy 108-122wh/kg.
It is further improved, the bulking process parameter are as follows: inlet amount 180.0kg/h, water flow 14.4kg/h, outlet pressure
43.7bar, outlet temperature: 178 DEG C, torque 778Nm, cutter rotating velocity 1107rpm, screw speed 269rpm, power 22kw, than energy
Measure 122.4wh/kg.
It is further improved, the method for preparing more cereal puffing foods further include: more paddy made of the step (2)
The step of toning and flavoured layer are sprayed on the outside of object dilated food, the spraying toning and flavoured layer use syrup method or oil blending legal system
It completes.
By adopting such a design, the present invention has at least the following advantages:
1, the cereal processing byproduct by one or more of types that the present invention innovates introduces dilated food, to improve extruding
The dietary fiber content of food, to overcome the shortcomings of that existing dilated food dietary fiber is low.It is big due to dietary fiber content
Width increases, so that dilated food can have the nutritive values such as cereal microelement.
2, the tapioca of addition in formula, cornstarch, wheaten starch that the present invention innovates, three kinds of starch swelling characteristics
It is different, it can each serve as bonding, crisp, enhancing mouthfeel effect, it is triple collocation guarantee product crispy in taste, not scaling-off and right
The proportions of these three starch carry out composition research, so that obtained more cereal puffing foods are in forming degree, crisp degree and mouth
It is able to larger raising in sense, to reach while improving dilated food dietary fiber content, can equally guarantee more cereal
Dilated food has the purpose of good taste appearance, can avoid occurring asking similar to the universal mouthfeel of full cereals is poor
Topic.
3, fine bran, bran, rice bran and wheat germ are introduced into dilated food by the present invention, and the seitan class raw material contains
It is average 40% or more to measure accounting, reaches as high as 85%, this was at home and abroad showed no relevant report.A large amount of seitan class is former
Material substantially increases the content of dietary fiber in the dilated food, and further includes several mineral materials in seitan class raw material, improves
The nutriment of dilated food, reduces the heat of existing dilated food, makes more cereal puffing foods more health-nutrition,
It is beneficial to human body to absorb the equilibrium of all kinds of nutrition.
4, the present invention can also spray toning seasoning by the later period, and the taste for further improving more cereal puffing foods becomes
Change, to adapt to the taste demand of different crowd, reaches full of nutrition, color tasty, the excellent beautiful enjoyment of mouthfeel.
5, more cereal puffing foods at least have high excellent of the nutritive values such as dietary fiber content height, cereal microelement
Point is able to satisfy the vast patients with chronic diseases dietary requirements in China, therefore researches and develops the dilated food for being rich in grain byproducts
With fine prospect.
6, since cereal processing byproduct can be introduced to dilated food, therefore there is weight to cereal processing industry by-product utilized
Want meaning.
Detailed description of the invention
The above is merely an overview of the technical solutions of the present invention, in order to better understand the technical means of the present invention, below
In conjunction with attached drawing, the present invention is described in further detail with specific embodiment.
Fig. 1 is the free flowability and granularity schematic diagram of four kinds of primary raw materials in the more cereal puffing foods of the present invention, wherein from a left side
It is followed successively by fine bran, bran, rice bran and wheat germ to the right.
Fig. 2 is raw material fine bran successively 27%, 47%, 65% and of accounting in single factor test extrusion of the present invention experiment
Dilated product sample when 100%.
Fig. 3 is raw material bran successively 27%, 47%, 65% and of accounting in single factor test extrusion of the present invention experiment
Dilated product sample when 100%.
Fig. 4 is raw material rice bran successively accounting 27%, 47%, 65% and 100% in single factor test extrusion of the present invention experiment
When dilated product sample.
Dilated product sample when Fig. 5 is raw material wheat germ accounting 100% in single factor test extrusion experiment of the present invention.
Fig. 6 is the dilated food sample that T14 and T15 are formulated in the more cereal puffing foods of the present invention.
Fig. 7 is the dilated food sample that T1 to T6 is formulated in the more cereal puffing foods of the present invention.It is wherein upper to arrange from a left side
It is followed successively by T1, T2, T3 formula to the right side, lower row is from left to right followed successively by T4, T5, T6 formula.
Fig. 8 is the puncture texture curve graph that the present invention punctures each product in experiment.
Fig. 9 is the texture figure group that repeatedly monocyte sample of the invention squeezes more cereal foods after optimization.
Figure 10 is the texture figure group that repeatedly monocyte sample of the invention squeezes former more cereal foods.
Figure 11 is the texture figure group that repeatedly Multi-example of the invention squeezes more cereal foods after optimization.
Figure 12 is the texture figure group that repeatedly Multi-example of the invention squeezes former more cereal foods.
Figure 13 is the column diagram of part texture index when the present invention squeezes monocyte sample.
Figure 14 is the column diagram of part texture index when the present invention squeezes monocyte sample.
Figure 15 is the column diagram of part texture index when the present invention squeezes three samples.
Figure 16 is the column diagram of part texture index when the present invention squeezes three samples.
Figure 17 is that the dilated food sample obtained after different tonings and seasoning is sprayed in the more cereal puffing foods of the present invention.
Wherein upper row is from left to right followed successively by catsup taste, Pan-Fried Beef Steak with Black Pepper taste, peppery mouth rattan green pepper fishiness, and lower row is from left to right followed successively by caramel
Taste, honey butter taste, Zhi Shiwei.
Specific embodiment
The present invention is mainly in combination with Liang Ke institute correlation grain and oil processing technology condition, with wheat, paddy, corn and coarse cereals by-product
Rice bran, bran, fine bran and wheat germ be primary raw material, by extruding and puffing technology means by various types of grain substance according to seek
It supports balanced and processing characteristics requirements and carries out composition research, it is full of nutrition, in good taste, outer to develop the more cereal of a variety of high microstepings
Excellent more cereal puffing foods are seen, more fully promotion people's nutrition equilibrium intake, improves the comprehensive utilization of byproduct, mention
High enterprise product upgrading and promotion economic benefit.Its specific compound proportion and preparation process are as follows.
One, feedstock capture and analysis
1, primary raw material acquisition and composition detection
Four kinds of main seitan class raw material brans, fine bran, rice bran and wheat germ used in the present embodiment derive from Beijing Gu
Ship Food Co., Ltd and Beijing Gu Chuan meter industry Co., Ltd.First the main component of four kinds of primary raw materials is examined before experiment
It surveys, as a result such as the following table 1.
The main component list (every 100g) of 1 four kinds of table main seitan class raw materials
2, safety and sanitation index analysis
The safety and sanitation such as the microorganism of each raw material, mycotoxin, heavy metal, pesticide residue index is detected respectively,
The indices of each raw material are not exceeded as the result is shown, meet food hygiene requirement.
3, expanding processing specificity analysis
The material characteristic index for influencing extruding experiment refers mainly to free flowability, bulk density, granularity etc., to above-mentioned four kinds of main seitans
The material characteristic index of the influence extruding experiment of class raw material is detected, as a result such as attached drawing 1 and the following table 2.
The specificity analysis result of 2 four kinds of raw material puffed machining experiments of main seitan class of table
4, pretreatment of raw material
For the pot-life for increasing each raw material, high temperature pretreatment is carried out to all seitan class raw materials, it is stored refrigerated, it is spare.
Wherein the baking condition of seitan class raw material is controlled at 110-130 DEG C, and more excellent is 120 DEG C, and time control is more excellent to be in 40-80min
1h。
Two, extrusion is tested
Extrusion experimental selection is carried out in Wuxi Burl Corp, is utilized advanced complete experimental facilities, is mentioned for project
For solid hardware foundation.
1, single factor test extrusion is tested
The respective extruding applicability of four kinds of main seitan class raw materials is mainly verified in the experiment of single factor test extruding, removes outside wheat germ it
Remaining seitan class raw material gradient sequence is 27%, 47%, 65% and 100%, remaining is mixed with tapioca, and wheat germ uses
100% extruding is investigated.As a result the dilated food sample obtained such as attached drawing 2,3,4,5.
And product bulk density measurement is carried out respectively to dilated food sample obtained above, as a result such as the following table 3.
Dilated product bulk density (g/L) under 3 four kinds of table main seitan class raw material different conditions of mixture ratios
From 3 analysis of experimental results of table it is found that four kinds of main seitan class raw materials can meet 100% material ratio extruding, but
Mouthfeel difference is larger, and wherein each ratio dilated product mouthfeel of fine bran corresponds to ratio dilated product mouthfeel than bran and rice bran
Good, rice bran and bran respectively have difference, and bran chewing mouthfeel is the most coarse, and rice bran mouthfeel is astringent, and wheat germ expanded molding degree is not
Height, more loosely.
2, raw material compounds more corn expanding embodiments
On the basis of above-mentioned experiment of single factor basis and research and development early period, inventor designs two basic components and carries out original
Material compounds more corn expanding experimental studies.Formula rate such as the following table 4.
Two basic components (by weight ratio) of more than the 4 corn expanding experimental studies of table
Seitan class raw material fine bran, bran, rice bran and wheat germ provide good full cereal battalion in formula T14 and T15
It forms point, and is rich in dietary fiber, play a significant role to human body intestinal canal health is adjusted.Inventor adds cassava in the formula
Starch, the sticky speciality having using tapioca improve the adhesiveness of the seitan class raw material, further increase the dilated food
Forming degree；Also pass through addition wheaten starch, it is therefore an objective to further increase the mouthfeel degree of the dilated food.
By above-mentioned T14 and T15 formula rate, dilated food, dilated food T14 obtained are prepared using extruding-puffing technique
It is as shown in Figure 6 with T15.Its bulking process parameter are as follows: inlet amount 150.1kg/h, water flow 15kg/h, outlet pressure 31.5bar,
Outlet temperature: 161 DEG C, torque 646Nm, opposing torque 54%, cutter rotating velocity 1052rpm, screw speed 260rpm, power
17.8kw, specific energy (energy consumption) 108.4wh/kg.
Through analyzing, dilated food T14 bulk density is 245g/L, and dilated food T15 bulk density is 120g/L.Dilated food T14 is
High microsteping product, wherein gluten content is up to 85%, and dietary fiber content is up to 31.7%.Dilated food T15 contains with respect to seitan
Measure lower, dietary fiber content reaches 14.7%.In terms of mouthfeel, dilated food T14 since seitan class raw material proportioning is very high, and
There is no wheaten starch composition, coarse mouthfeel hardens, but dilated food T14 brews cereal foods as breakfast, in hot ox
It can be dispersed and brew out in milk, mouthfeel is slightly good, can meet the requirement of high microsteping demand crowd.Due to seitan class in dilated food T15
Raw material proportioning is suitable, and addition tapioca and Raw Wheat Starch, good mouthfeel can do puffed leisure food and breakfast cereals
Food works well.
3, more taste raw materials compound more corn expanding embodiments
To increase product sensory, increases mouthfeel and nutrition, inventor introduce pumpkin into more cereal puffing food formulas
Powder, tomato meal and cocoa power, it is therefore intended that promote dilated product texture, color and mouthfeel etc..Its specific formula composition see the table below
5。
More than 5 taste raw material compoundings dilated food formula (by weight ratio) of table
Formula T1 increases cornstarch, corn flour or various seasonings into T6 on the basis of above-mentioned formula T14 and T15
Powder, wherein cornstarch will increase the brittleness of the dilated food, improves dilated food and experiences mouthfeel；Corn flour can increase full cereal
Nutritional ingredient further increases the health-nutrition degree of the dilated food；Various toppings can increase the diversity of the dilated food,
Multiple taste is suitble to needed for different crowd, improves occupation rate of market.
By above-mentioned T1 to T6 formula rate, dilated food, dilated food obtained are prepared using above-mentioned extruding-puffing technique
T1 to T6 is as shown in Figure 7.And bulk density and shape measurement are carried out to obtained dilated food T1 to T6, as a result such as the following table 6.
6 dilated food T1 of table is to T6 testing result
Through analyzing, dilated food T1 yellow makes moderate progress than before, has pumpkin flavor, but surface texture is not fine and smooth enough, shows
Must be coarse, crispy in taste degree is declined slightly；The improvement of dilated food T2 color is more, has strong tomato flavor and mouthfeel, surface
Well-formed；Dilated food T3 has obvious cocoa power color, and mouthfeel is also more prominent, and overall effect is preferable；Dilated food T4 belongs to
Original color and taste formula, expansion effect is best, and crispy in taste, background color is shallower, can preferentially select to carry out surface spraying toning seasoning；It is swollen
Helping digestion product T5 is high microsteping product, is had clear improvement on color and mouthfeel compared with dilated food T14, and add a variety of fruits and vegetables
Powder, nutrition are also improved；Dilated food T6 removes bran, introduces more corn flour and pumpkin powder, increases cereal category, simultaneously
Color is more yellow, good in taste.
4, extruding-puffing technique optimizes
The present embodiment is crisp for main judging basis with product, carries out the adjusting and optimizing of extruding-puffing technique.
Parameter such as the following table 7 of 4.1 extruding-puffing techniques adjustment front and back.
More than the 7 cereal foods manufacturing parameters of table
The product specific volume that 4.2 extruding-puffing techniques adjustment front and back obtains is as a result, such as the following table 8.
8 product specific volume apparent parameter of table
Note: data are that different time samples product average value.
From upper table 8 it is found that density of the product specific volume data before and after process optimization is substantially reduced, apparent size shows extruding
Small product size increases after circle optimization, these show the puffed degree increase of product after process optimization, and bubble becomes larger in structure, mouthfeel
It is more crisp.
The products'texture analysis result that 4.3 extruding-puffing techniques adjustment front and back obtains
For the more scientific crisp degree of judgement product, project has carried out texture analysis and has checked, Food Texture detection mode
There are compression, puncture etc., in conjunction with more bread basket characteristics.
The present embodiment, with more comprehensive evaluation products'texture, is judged crisp using puncturing and compressing two ways progress
Characteristic.
4.3.1 experiment is punctured
Puncturing experimental method is to set certain puncture ratio with thin cylindrical body probe puncture sample, and record at the uniform velocity punctures through
Stress condition in journey, is analyzed through data, judges products'texture characteristic, analyzes crispiness.It is same that the present embodiment punctures texture analysis
When have chosen two mainstream product of market and compare, test result see the table below 9 and attached drawing 8.(a) is shown excellent in Fig. 8
Change before product, (b) be shown process optimization after product, (c) be shown the crisp paddy of nest happy (d) be shown family Le Shi it is crisp
The texture curve of circle circle product.
Table more than 9 cereal foods optimizations front and back and part similar product texture data result
It is found by the products'texture interpretation of result of table 9 and Fig. 8, the crisp degree of more cereal foods after optimization is promoted bright
It is aobvious, and and commercial like product gap in texture it is unobvious.It is to be noted that more cereal foods of the application be
Under the conditions of seitan class content is higher, the crisp degree of product remains to preferable level identical with market similar-type products, illustrates that this is excellent
Technological parameter is good after change, is suitble to the extrusion of more more cereal foods of seitan class, and the optimization technique research and development meaning is very big.
4.3.2 compression experiment
Compression texture analysis experiment is to squeeze sample with larger cross-section cylinder or disk probe, records sample extrusion
The process of rupture is more scientific analysis, and project experiment carries out single sample extruding with cylindrical probe and disk probe carries out multiplicity
Product squeeze two methods and are analyzed, and judge products'texture characteristic, determine crispiness.As a result 10 and attached drawing 9-12 be see the table below.
The main physical index table of 10 sample of table.
From upper table and Fig. 9-12 as it can be seen that in extrusion process, sample stress can rupture, and persistently break in extrusion process
It splits, therefore many big and small peak values occurs.From the point of view of the maximum, force in extrusion process, the hardness of product is bright after optimization technique
It is aobvious to be lower than original process product sample；Identical deformation occurs, the strength minor swing after optimization technique in product extrusion process is very
It is more, and original process product then fluctuate it is obvious less, it is seen that product is more more crisp after optimization technique, and original process product is partially hard.
In addition, slope of a curve also reflects the difference of the two, product curve relative smooth slope is smaller after optimizing technique,
Strength moment increases when original process product squeezes, and slope is larger, can also equally reflect that original process product is harder, produces after optimizing technique
Product are more crisp, and hardness is smaller.
In addition, column diagram is made in the main physical index of different samples to compare the difference between two class samples, as a result
See attached drawing 13-16.1# sample is more cereal foods after optimization technique in figure, and 2# sample is the more cereal foods of original process.
As can be seen from Fig. 13, the indices of 2# sample are below 1# sample, i.e. 1# sample is thicker, and rupture and maximum occurs
Hardness needs to squeeze longer displacement.The indices of 1# sample and respectively less than 2# sample as can be seen from Fig. 14, it is seen that 1# sample
Hardness is smaller, and crisp brittleness is better than 2# sample, and 2# sample is then relatively partially hard.
From Figure 15 as it can be seen that the indices of 2# sample are below 1# sample, the sample for equally reflecting 1# is thicker, occurs broken
It splits and needs to squeeze longer displacement with highest hardness.The indices of 1# sample and respectively less than 2# sample as can be seen from Fig. 16, together
It is smaller that sample reflects 1# sample hardness, and crisp brittleness is better than 2# sample, and 2# sample is then relatively partially hard.
To sum up, by each index of above-mentioned test experiments as a result, reflect before and after process optimization well sample hardness,
Difference in terms of crisp brittleness.Although from result reflect optimization after more cereal foods thickness it is thicker, hardness is less than normal, crisp brittleness compared with
It is good, the more cereal foods thinner thicknesses of original process, but hardness is larger, and crisp brittleness is less than cereal foods more after optimization.
The final product extruding-puffing technique manufacturing parameter determined after optimization are as follows: inlet amount 180.0kg/h, water flow
14.4kg/h, outlet pressure 43.7bar, outlet temperature: 178 DEG C, torque 778Nm, cutter rotating velocity 1107rpm, screw speed
269rpm, power 22kw, specific energy 122.4wh/kg.
The crisp degree of more cereal foods that after the optimization prepared by technique is obviously improved.The experiment mainly passes through increase charging
Amount reduces the operation such as certain water, increases material squeeze pressure, improving material temperature, while screw rod being made to have stronger shearing
Dynamics, after serial adjusting and optimizing, the crisp equal texture characteristics of final products have clear improvement, and achieve the desired results.
5, more cereal puffing food later period toning seasoning embodiments
The present embodiment chooses above-described embodiment dilated food and carries out later period spraying toning seasoning, and it is more preferable to assign the dilated food
Color and mouthfeel, formed and have distinctive more corn expanding snack food.
The present embodiment selects syrup method to modulate for above-described embodiment dilated food T1, T2, T3, T4, T5, T6, T14, T15
More cereal puffing food flavors such as caramel, honey butter taste and cheese's taste.Also select oil blending method for above-described embodiment extruding food
Product T1, T2, T3, T4, T5, T6, T14, T15 modulate more cereal of catsup taste, Pan-Fried Beef Steak with Black Pepper taste and peppery mouth rattan green pepper fishiness etc.
Dilated food flavor.Six kinds of obtained flavor tastes obviously protrude, and compensate for lacking for high seitan class dilated product coarse mouthfeel
Point.Multi-flavour dilated food sense organ is as shown in Fig. 17.
Certainly, further to promote product color and mouthfeel, can also as needed to dilated food T1, T2, T3, T4, T5,
T6, T14, T15 carry out later period toning seasoning, prepare fragrant and sweet primary colors cereal circle, rural area vegetables taste green cereal circle, chicken flavor meat
Color cereal circle, chocolate flavoured (color) cereal circle, tomato (color) cereal circle and cucumber flavor, mustard taste, barbecue taste, spicy,
More taste cereal circles such as seafood taste.
Wheat bran, rice bran and wheat germ are introduced dilated food by the present invention, and content reaches as high as 85%, this is equal at home and abroad
Correlative study was not met.The present invention takes full advantage of wheat, the high nutritive peculiarity of dietary fiber in paddy by-product, obtains it
The more cereal foods of extruding in dietary fiber content between 13%-35%, wherein diet in low ratio seitan class dilated food
Fiber content can reach 13%-15%, and dietary fiber content can reach 25%-35% in high proportion seitan class dilated food, according in
State's dietary nutrition of urban residents element Dietary reference intakes (2013 editions), wherein suggest that the daily dietary fiber intake of human body should be 25g, and
Average dietary intake is in 18.1g/d in Chinese residents diet, and therefore, Chinese residents only need to supplement the edible left side 50g daily
The more cereal puffing foods of the low ratio seitan class of the right present invention or the high more cereal puffing foods of seitan of the 30g present invention, can meet
The basic demand of state resident dietary fiber recommended intake.
The above described is only a preferred embodiment of the present invention, be not intended to limit the present invention in any form, this
Field technical staff makes a little simple modification, equivalent variations or modification using the technology contents of the disclosure above, all falls within this hair
In bright protection scope.
Claims (10)
1. a kind of more cereal puffing foods, which is characterized in that the raw material including following parts by weight: 20-35 parts of fine bran, bran
0-30 parts, 5-10 parts of rice bran, 6-10 parts of wheat germ, 9-16 parts of tapioca, 0-26 parts of cornstarch, 0-36 parts of wheaten starch, sugar
4-6 parts, 0.5-1.5 parts of salt.
2. more cereal puffing foods according to claim 1, which is characterized in that the raw material including following parts by weight: fine bran
It is 20-35 parts of skin, 0-15 parts of bran, 5-7 parts of rice bran, 6-10 parts of wheat germ, 9-16 parts of tapioca, 0-26 parts of cornstarch, small
0-36 parts of wheat starch, 5-5.5 parts of sugar, 0.5-1.0 parts of salt.
3. more cereal puffing foods according to claim 2, which is characterized in that the raw material including following parts by weight: fine bran
20 parts of skin, 5 parts of bran, 5 parts of rice bran, 10 parts of wheat germ, 13 parts of tapioca, 26 parts of cornstarch, 15 parts of wheaten starch, sugar
5.5 parts, 0.5 part of salt.
4. more cereal puffing foods according to claim 2, which is characterized in that the raw material including following parts by weight: fine bran
20 parts of skin, 10 parts of bran, 5 parts of rice bran, 10 parts of wheat germ, 16 parts of tapioca, 26 parts of cornstarch, sugar 5.5 parts, 0.5 part of salt,
7 parts of cocoa power；Alternatively,
20 parts of fine bran, 10 parts of bran, 5 parts of rice bran, 10 parts of wheat germ, 13 parts of tapioca, 26 parts of cornstarch, sugar 5.5 parts,
0.5 part of salt, 10 parts of tomato meal；Alternatively,
20 parts of fine bran, 5 parts of rice bran, 6 parts of wheat germ, 13 parts of tapioca, 35 parts of corn flour, sugared 5.5 parts, 0.5 part of salt, pumpkin powder
15 parts.
5. more cereal puffing foods according to claim 2, which is characterized in that the raw material including following parts by weight: fine bran
20 parts of skin, 10 parts of bran, 5 parts of rice bran, 10 parts of wheat germ, 9 parts of tapioca, 30 parts of corn flour, 5.5 parts of sugar, 0.5 part of salt, south
10 parts of melon powder；Alternatively,
35 parts of fine bran, 15 parts of bran, 7 parts of rice bran, 10 parts of wheat germ, 15 parts of tapioca, 5 parts of cornstarch, sugar 5.5 parts,
0.5 part of salt, 1 part of pumpkin powder, 1 part of tomato meal, 5 parts of cocoa power.
6. more cereal puffing foods according to claim 2, which is characterized in that the raw material including following parts by weight: fine bran
35 parts of skin, 30 parts of bran, 10 parts of rice bran, 10 parts of wheat germ, 15 parts of tapioca, 5 parts, 1 part of salt of sugar；Alternatively,
20 parts of fine bran, 10 parts of bran, 5 parts of rice bran, 10 parts of wheat germ, 13 parts of tapioca, 36 parts of wheaten starch, sugared 5 parts, salt
1 part.
7. more cereal puffing foods according to any one of claims 1 to 6, which is characterized in that more corn expanding foods
Dietary fiber content is 13%-35% in product.
8. a kind of preparation method of cereal puffing foods more as described in any one of claims 1 to 7 characterized by comprising
(1) baking pretreatment, baking conditions are carried out to raw material fine bran, bran, rice bran and wheat germ are as follows: 110-130 DEG C of temperature,
Time 40-80min；
(2) each raw material is mixed by the weight, more cereal puffing foods is made using extruding-puffing technique, it is described
Bulking process parameter are as follows: inlet amount 150-180kg/h, water flow 14-15kg/h, outlet pressure 30-44bar, outlet temperature:
160-178 DEG C, torque 645-778Nm, cutter rotating velocity 1050-1107rpm, screw speed 260-270rpm, power 17-22kw,
Specific energy 108-122wh/kg.
9. the preparation method of more cereal puffing foods according to claim 8, which is characterized in that the bulking process parameter
Are as follows: inlet amount 180.0kg/h, water flow 14.4kg/h, outlet pressure 43.7bar, outlet temperature: 178 DEG C, torque 778Nm is cut
Swivel speed 1107rpm, screw speed 269rpm, power 22kw, specific energy 122.4wh/kg.
10. the preparation method of more cereal puffing foods according to claim 8 or claim 9, which is characterized in that more cereal are swollen
The preparation method of helping digestion product further include: spraying toning and flavoured layer on the outside of more cereal puffing foods made of the step (2)
The step of, the spraying toning and flavoured layer are completed using syrup method or oil blending method.
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| CN108514009A (en) * | 2018-04-08 | 2018-09-11 | 武汉轻工大学 | A kind of puffing rice cracker of wheat germ and preparation method thereof |
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| CN1582725A (en) * | 2004-06-11 | 2005-02-23 | 刘锐 | Process for extruding and swelling wheat plumule and bran |
| CN101129190A (en) * | 2007-09-28 | 2008-02-27 | 西安力邦临床营养有限公司 | Method for producing puffy foods with high dietary fiber |
| CN101253954A (en) * | 2008-04-10 | 2008-09-03 | 上海良友（集团）有限公司 | Wheat puffing bran flour, preparation and applications thereof |
| CN201732280U (en) * | 2010-03-17 | 2011-02-02 | 武勇 | Automatic monitoring control system for bulking machine |
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