CN109463633A - A kind of compound wheat embryo brewed powder of corn and preparation method thereof - Google Patents
A kind of compound wheat embryo brewed powder of corn and preparation method thereof Download PDFInfo
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- CN109463633A CN109463633A CN201811313510.9A CN201811313510A CN109463633A CN 109463633 A CN109463633 A CN 109463633A CN 201811313510 A CN201811313510 A CN 201811313510A CN 109463633 A CN109463633 A CN 109463633A
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- wheat embryo
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- hominy grits
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- 239000000843 powder Substances 0.000 title claims abstract description 90
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- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 39
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 37
- 235000005822 corn Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000001125 extrusion Methods 0.000 claims abstract description 24
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- 239000005720 sucrose Substances 0.000 claims abstract description 17
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 229930003427 Vitamin E Natural products 0.000 description 1
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000000848 glutamatergic effect Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000020802 micronutrient deficiency Nutrition 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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- 230000009758 senescence Effects 0.000 description 1
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- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses compound wheat embryo brewed powders of a kind of corn and preparation method thereof, by weight, including 60-70 parts of hominy grits compound wheat embryo swelling powder, 5-7 parts of konjac glucomannan, 5-12 parts of milk powder, 5-12 parts of sucrose, substantially steps are as follows for preparation method: 1) mixing；2) extrusion；3) it crushes；4) it deploys.The present invention is compounded using wheat embryo with hominy grits, can achieve nutrition-balanced purpose, can be promoted the degradation of the large biological molecules such as starch, protein and dietary fiber using extruding and puffing technology production food, be increased water soluble ingredient, improve digestibility.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of compound wheat embryo brewed powder of corn and its preparation
Method.
Background technique
With the development of society, people are higher and higher for the attention rate of food nutrition and health, using cereal as raw material institute
The nutrition brewed powder of preparation also receives the favor of more and more consumers.
Hominy grits is otherwise known as maize pulp, and corn is broken, and shape is slightly smaller than rice, golden yellow color, good water absorption, easily expands.
Glutamic acid and content of cellulose in corn is all very high, Glutamatergic promote brain cell metabolism, cellulose can promote absorb with
And the excretion of waste.In addition, the fatty acid in corn fat is mainly the unsaturated fatty acid based on linoleic acid, and linoleic acid has
Help reduce the cholesterol level in blood.Meanwhile corn also has resisting cardiovascular disease, antitumor and anti-aging etc. is made
With.
Wheat embryo, also known as plumule or wheat germ.Although the ratio that the volume of wheat embryo accounts for entire wheat seed is not high, only
There is 2.5%-3%, but its nutrient content has reached the 97% of entire wheat.It was found that protein and fat in wheat embryo
Content is higher, respectively may be about 30%-35% and 9-13%, also containing 8 kinds of amino acid, a large amount of vitamin E necessary to human body
And B family vitamin, mineral matter element abundant (potassium, magnesium, iron, zinc, phosphorus, manganese etc.).Meanwhile wheat embryo also has antioxygen
Change, delays senescence, it is antitumor, it is antifatigue, increase the functions such as immunity of organism.
Extruding and puffing technology is a kind of mixing of collection, stirring, broken, heating, boiling, sterilization, extruding and is molded as one
New Processing, extruding and puffing technology raw material it is applied widely, and technology is simple, consumes energy low, at low cost, land occupation
Space is small, has the characteristics that multi-functional, high yield, high-quality.During extrusion, the wave of raw material there's almost no
Take, exhaust gas will not be generated, waste water pollutes.The process of extrusion will cause starch, protein and dietary fiber etc.
The denaturation and degradation of macromolecular, so that these food compositions are easier by human consumption, absorption and utilization.In addition, extrusion
Anti-nutritional factors is interfered in cereal as destroying, to mention the digestibility of cereal.Cereal by extrusion it
Afterwards, the nutritional ingredient storage rate of product and digestibility are high, and are easy to edible.Wheat embryo passes through the high temperature and pressure of extrusion
Processing, wherein active enzyme and microorganism is passivated and kills, stability is improved, and the distinctive fishy smell of plumule is changed
It is kind.And hominy grits and wheat embryo are subjected to extrusion simultaneously, it may advantageously facilitate Maillard reaction, so that the fragrance of food is more
Enriching is strongly fragrant.
Summary of the invention
The purpose of the present invention is to solve above-mentioned technical problem, and proposes a kind of compound wheat embryo of corn and reconstitute
Powder is compounded with hominy grits using wheat embryo, can achieve nutrition-balanced purpose.It can using extruding and puffing technology production food
To promote the degradation of the large biological molecules such as starch, protein and dietary fiber, increase water soluble ingredient, improves digestibility.
The present invention provides a kind of compound wheat embryo brewed powders of corn, by weight, including the compound wheat of hominy grits
60-70 parts of bud swelling powder, 5-7 parts of konjac glucomannan, 5-12 parts of sucrose.
It further include 5-12 parts of milk powder as preferred means.
As further preferred means, content part by weight percentage in the compound wheat embryo swelling powder of hominy grits, packet
Include 85-99% hominy grits and 1-15% wheat embryo.
As further preferred means, wheat embryo is weighed in proportion and is added in hominy grits, stirring is uniformly mixed,
Obtain hominy grits wheat embryo mixture.
A kind of preparation method of the compound wheat embryo brewed powder of corn, the specific steps are as follows:
1) mixing: hominy grits and wheat embryo are mixed in proportion and adjusted, equilibrium moisture content to 10-15%, is obtained beautiful
The mixture of the rice compound wheat germ powder of crushed grain；
2) extrusion: the mixture in step 1) is put into extruder and carries out extrusion, obtains extruding block；
3) it crushes: the extruding block moisture content in step 2) being controlled 8% hereinafter, and being dosed in pulverizer and carrying out powder
It is broken, 100-150 mesh is crossed, swelling powder is obtained；
4) it deploys: weighing konjac glucomannan, milk powder, sucrose in proportion and be put into the swelling powder in step 3), stirring keeps it mixed
It closes uniformly, obtains the compound wheat embryo brewed powder of corn.
As further preferred means, extruder parameter is set as spindle speed 25Hz in the step 2), feeds
Expect speed 10Hz, area's temperature 60 C, two 85 DEG C of area's temperature, three 120 DEG C of area's temperature, four 140-180 DEG C of area's temperature.
The invention has the advantages that: the protein contents and micronutrient deficiency in (1) corn, and contain in wheat embryo
The protein of high level and micronutrient abundant, the present invention are compounded with hominy grits by wheat embryo, be can achieve
Nutrition-balanced purpose.(2) brewed powder of the present invention can promote starch, protein and diet fine by extruding-puffing technique
The degradation of the large biological molecules such as dimension increases water soluble ingredient, improves digestibility.In addition, hominy grits and wheat embryo are squeezed simultaneously
Extruding is pressed, the generation of Maillard reaction on the one hand can be promoted, so that the fragrance of product is stronger, on the other hand, can be broken
Bitter ingredient in bad maize and enzymatic activity and microorganism in wheat embryo, not only improve the mouthfeel and wind of product
Taste, and also improve the storage-stable of product.(3) it selects konjac glucomannan as stabilizer, can not only product be allowed easily to reconstitute
It is compacted to be conducive to enteron aisle and since konjac glucomannan is a kind of good water-soluble dietary fiber with the system for keeping stable homogeneous
It is dynamic, promote intestinal health, improves the immunity of the human body.
Detailed description of the invention
Fig. 1 is a kind of compound wheat embryo brewed powder product figure of corn.
Fig. 2 is the food figure after a kind of compound wheat embryo brewed powder of corn is reconstituted.
Fig. 3 is influence of the four area's temperature of extruder to extruding block puffed degree.
Fig. 4 is influence of the four area's temperature of extruder to extruding block sensory evaluation scores.
Fig. 5 is influence of the wheat embryo additive amount to extruding block puffed degree.
Fig. 6 is influence of the wheat embryo additive amount to extruding block sensory evaluation scores
Specific embodiment
Present invention is further described in detail with reference to the accompanying drawing:
Hominy grits, wheat embryo, konjac glucomannan, milk powder, sucrose are commercial product.Twin-screw extruder is Jinan ancient cooking vessel
Moisten the factory of mechanical equipment Co., Ltd.
Embodiment 1
A kind of compound wheat embryo brewed powder of corn, by weight, including 55 parts of hominy grits, 5 parts of wheat germ powder, konjaku
5 parts of glue, 8 parts of milk powder, 8 parts of sucrose.
A kind of preparation method of the compound wheat embryo brewed powder of corn, the specific steps are as follows:
1) mixing: hominy grits and wheat embryo are mixed in proportion and adjusted, equilibrium moisture content to 10%, obtains hominy grits
The mixture of compound wheat germ powder；
2) extrusion: the mixture in step 1) is put into extruder and carries out extrusion, extruder
Parameter is set as spindle speed 25Hz, rate of feeding 10Hz, area's temperature 60 C, two 85 DEG C of area's temperature, three 120 DEG C of area's temperature,
Four 140 DEG C of area's temperature, obtain extruding block；
3) it crushes: the extruding block moisture content in step 2) being controlled 8% hereinafter, and being dosed in pulverizer and carrying out powder
It is broken, it sieves with 100 mesh sieve, obtains swelling powder；
4) it deploys: weighing konjac glucomannan, milk powder, sucrose in proportion and be put into the swelling powder in step 3), stirring keeps it mixed
It closes uniformly, obtains the compound wheat embryo brewed powder of corn.
Embodiment 2
A kind of compound wheat embryo brewed powder of corn, by weight, including 65 parts of hominy grits, 5 parts of wheat germ powder, konjaku
6 parts of glue, 10 parts of milk powder, 10 parts of sucrose.
A kind of preparation method of the compound wheat embryo brewed powder of corn, the specific steps are as follows:
1) mixing: hominy grits and wheat embryo are mixed in proportion and adjusted, equilibrium moisture content to 15%, obtains hominy grits
The mixture of compound wheat germ powder；
2) extrusion: the mixture in step 1) is put into extruder and carries out extrusion, extruder
Parameter is set as spindle speed 25Hz, rate of feeding 10Hz, area's temperature 60 C, two 85 DEG C of area's temperature, three 120 DEG C of area's temperature,
Four 180 DEG C of area's temperature, obtain extruding block；
3) it crushes: the extruding block moisture content in step 2) being controlled 8% hereinafter, and being dosed in pulverizer and carrying out powder
It is broken, 150 meshes are crossed, swelling powder is obtained；
4) it deploys: weighing konjac glucomannan, milk powder, sucrose in proportion and be put into the swelling powder in step 3), stirring keeps it mixed
It closes uniformly, obtains the compound wheat embryo brewed powder of corn.
Embodiment 3
A kind of compound wheat embryo brewed powder of corn, by weight, including 68 parts of hominy grits, 2 parts of wheat germ powder, konjaku
7 parts of glue, 12 parts of milk powder, 12 parts of sucrose.
A kind of preparation method of the compound wheat embryo brewed powder of corn, the specific steps are as follows:
1) mixing: hominy grits and wheat embryo are mixed in proportion and adjusted, equilibrium moisture content to 12%, obtains hominy grits
The mixture of compound wheat germ powder；
2) extrusion: the mixture in step 1) is put into extruder and carries out extrusion, extruder
Parameter is set as spindle speed 25Hz, rate of feeding 10Hz, area's temperature 60 C, two 85 DEG C of area's temperature, three 120 DEG C of area's temperature,
Four 160 DEG C of area's temperature, obtain extruding block；
3) it crushes: the extruding block moisture content in step 2) being controlled 8% hereinafter, and being dosed in pulverizer and carrying out powder
It is broken, 120 meshes are crossed, swelling powder is obtained；
4) it deploys: weighing konjac glucomannan, milk powder, sucrose in proportion and be put into the swelling powder in step 3), stirring keeps it mixed
It closes uniformly, obtains the compound wheat embryo brewed powder of corn.
Embodiment 4
A kind of compound wheat embryo brewed powder of corn, by weight, including 55 parts of hominy grits, 10 parts of wheat germ powder, evil spirit
5 parts of taro glue, 5 parts of milk powder, 5 parts of sucrose.
A kind of preparation method of the compound wheat embryo brewed powder of corn, the specific steps are as follows:
1) mixing: hominy grits and wheat embryo are mixed in proportion and adjusted, equilibrium moisture content to 14%, obtains hominy grits
The mixture of compound wheat germ powder；
2) extrusion: the mixture in step 1) is put into extruder and carries out extrusion, extruder
Parameter is set as spindle speed 25Hz, rate of feeding 10Hz, area's temperature 60 C, two 85 DEG C of area's temperature, three 120 DEG C of area's temperature,
Four 160 DEG C of area's temperature, obtain extruding block；
3) it crushes: the extruding block moisture content in step 2) being controlled 8% hereinafter, and being dosed in pulverizer and carrying out powder
It is broken, 130 meshes are crossed, swelling powder is obtained；
4) it deploys: weighing konjac glucomannan, milk powder, sucrose in proportion and be put into the swelling powder in step 3), stirring keeps it mixed
It closes uniformly, obtains the compound wheat embryo brewed powder of corn.
The related experiment done below for the present invention.
The main basis of 1 hominy grits of table and wheat embryo
As shown in Table 1, fat content and protein content are up to much higher than hominy grits, especially protein content in wheat embryo
34.0%, statistics indicate that being rich in grease and albumen in wheat embryo.
One, the influence of temperature and wheat embryo additive amount to corn extrusion effect is squeezed
Using color, smell, brittleness and mouthfeel as sensory evaluation index, evaluation criterion is shown in Table 2, selects optimal extruding temperature
Degree and wheat embryo additive amount.
The sensory evaluation criteria of 2 dilated product of table
An important factor for temperature is influence extrusion effect, therefore (spindle speed 25Hz, feeding speed under Extrusive parameter
Spend 10Hz, area's temperature 60 C, two 85 DEG C of area's temperature, three 120 DEG C of area's temperature, four 140-180 DEG C of area's temperature), for heating four
The temperature in area sets experiment of single factor.Since puffed degree is to measure the basic index of dilated product quality, puffed degree is used
As the index for judging squeezing effect.
As shown in figure 3, puffed degree is best, and temperature is more than machine after 180 DEG C when the extruding temperature in 4th area is 180 DEG C
Device will appear blocking, therefore optimal extrusion expansion parameter is spindle speed 25Hz, rate of feeding 10Hz, area's temperature 60 C,
Two 85 DEG C of area's temperature, three 120 DEG C of area's temperature, four 180 DEG C of area's temperature.And Fig. 4 sensory score result also indicate that temperature be 180 DEG C when
Score highest, and it is denseer to be mainly manifested in corn fragrance, and tooth gluing sense weakens and taste more sweet tea.This may be due to shallow lake when temperature is lower
Powder half steaming is formed compared with polycrystalline, and this crystallization starts to dissolve when the temperature increases, and being formed has viscoelastic dissolve
Structure.Simultaneously as the temperature rises, the motive power increase that starch is subject at Pressurized-heated is degraded to so as to cause it
The oligosaccharides of the small molecules such as glucose and maltose, malto-oligosaccharide.
As shown in Figure 5, the puffed degree highest of dilated product of the hominy grits of wheat embryo after extrusion is not added, and
With the increase of wheat embryo additive amount, the puffed degree of product is reduced, this may be due to the increasing with wheat embryo additive amount
Add and the fat content of raw material is caused to increase, and grease can generate glycerol and free fatty acid and shallow lake when extrusion is processed
Powder, protein generate compound, to influence puffed degree.Although the result shows that the puffed degree of sample can be with wheat embryo additive amount
Increase and reduce, but sensory evaluation scores can increase with the increase of its additive amount.And because of the increasing of wheat embryo additive amount
Add, the free saccharide content and protein content of raw material increase, so that Maillard reaction enhances, so that the sugariness of product increases
Add, fragrance is denseer, and sensory evaluation gradually tends to be steady after first rising.
Three, the taste flavour of brewed powder
Using color, smell, brew, mouthfeel as sensory evaluation index, the orthogonal test for designing Three factors-levels is commented
Valence, standards of grading are shown in Table 3.
3 brewed powder sensory evaluation criteria of table
According to single factor experiment, as konjac glucomannan additive amount increases, brewed powder is thicker, and adding excessive milk powder will lead to punching
Adjust powder to lose the fragrance of corn, and excessive sugared meeting so that brewed powder to become mouthfeel sweet.Dan Yin is by first three embodiment
Element test, selects sucrose, milk powder, the preferable range of konjac glucomannan effect, is shown in Table 4.
4 taste flavour orthogonal design table of table
It is true using Three factors-levels orthogonal design using sensory evaluation scores as index according to the resulting range of single factor experiment
Determine the optimum formula of brewed powder, test result is as shown in table 5:
5 swelling powder taste flavour orthogonal experiments of table
As shown in Table 5, the size order of very poor R is B > A > C, i.e., influence primary and secondary sequence of each factor to sensory evaluation scores is evil spirit
Taro glue > sucrose > milk powder show that preferable group is combined into A according to the result of range analysis3B1C3, the result intuitively analyzed with orthogonal test
It is identical, therefore, optimal combination A3B1C3, it may be assumed that sucrose 12%, konjac glucomannan 5%, milk powder 12%.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
The present invention is not limited to above to the description of embodiment, the content that those skilled in the art disclose according to the present invention,
The improvement and modification that need not be carried out by creative work on the basis of the present invention, all should protection scope of the present invention it
It is interior.
Claims (6)
1. a kind of compound wheat embryo brewed powder of corn, it is characterised in that: by weight, including the compound wheat embryo of hominy grits is swollen
Change powder 60-70 parts, 5-7 parts of konjac glucomannan, 5-12 parts of sucrose.
2. the compound wheat embryo brewed powder of a kind of corn according to claim 1, it is characterised in that: further include milk powder 5-12
Part.
3. the compound wheat embryo brewed powder of a kind of corn according to claim 1 or 2, it is characterised in that: hominy grits is compound
Content part, including 85-99% hominy grits and 1-15% wheat embryo by weight percentage in wheat embryo swelling powder.
4. the compound wheat embryo brewed powder of a kind of corn according to claim 1 or 2, it is characterised in that: weigh in proportion
Wheat embryo is added in hominy grits, and stirring is uniformly mixed, and obtains hominy grits wheat embryo mixture.
5. a kind of preparation method of the compound wheat embryo brewed powder of corn according to claim 1, it is characterised in that: specific
Steps are as follows:
1) mixing: hominy grits and wheat embryo are mixed in proportion and adjusted, equilibrium moisture content to 10-15%, obtains hominy grits
The mixture of compound wheat germ powder；
2) extrusion: the mixture in step 1) is put into extruder and carries out extrusion, obtains extruding block；
3) crush: the extruding block moisture content in step 2) controlled 8% hereinafter, and be dosed in pulverizer and crush,
100-150 mesh is crossed, swelling powder is obtained；
4) it deploys: weighing konjac glucomannan, milk powder, sucrose in proportion and be put into the swelling powder in step 3), stirring keeps its mixing equal
It is even, obtain the compound wheat embryo brewed powder of corn.
6. a kind of preparation method of the compound wheat embryo brewed powder of corn according to claim 5, it is characterised in that: described
Extruder parameter is set as spindle speed 25Hz, rate of feeding 10Hz, area's temperature 60 C, two area's temperature 85 in step 2)
DEG C, three 120 DEG C of area's temperature, four 140-180 DEG C of area's temperature.
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