CN109619395A - A kind of modified barley nutritional pastes Preparation Method - Google Patents
A kind of modified barley nutritional pastes Preparation Method Download PDFInfo
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- CN109619395A CN109619395A CN201811496509.4A CN201811496509A CN109619395A CN 109619395 A CN109619395 A CN 109619395A CN 201811496509 A CN201811496509 A CN 201811496509A CN 109619395 A CN109619395 A CN 109619395A
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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
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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
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a kind of modified barley nutritionals to paste Preparation Method, pass through pretreatment of raw material, material curing, burden process, pulverizing process, mixing seasoning prepares barley nutritional paste, it is modified to highland barley flour under the collective effect of thermal energy and mechanical energy, it is gelatinized starch degradation, protein digestibility improves, specific smell weakens, its barley nutritional prepared paste has good mouthfeel and nutritive value, solving highland barley products with expectation is that highland barley flour and wheat flour are made by mixing, obtained product mouthfeel is not good enough, and there is certain smell, it is difficult to realize characteristic and mouthfeel, the problem of flavor and the dual combination of nutrition.
Description
Technical field
The present invention relates to food preparations, and in particular to a kind of modified barley nutritional pastes Preparation Method.
Background technique
Food extrusion processing technology is to integrate mixing, stirring, broken, heating, boiling, sterilization, extruding and molding etc.
Processing method, be continuous extruding, shearing, mixing, boiling, material plastification under the collective effect of thermal energy and mechanical energy；
The one kind of highland barley as cereal crops, but it has the disadvantages of coarse mouthfeel, smell is unique, and protein digestibility is lower.
At present in the world in the known gramineous crop containing beta glucan, the beta glucan content highest of highland barley,
Its average content is 6.57%, and the beta glucan in highland barley has gut purge, adjusts blood lipid, reduces cholesterol, obstructs tumour, is improved
The physiological functions such as immunity, 0.43mg containing thiamine, riboflavin 0.14mg, niacin 3.6mg in every 100g highland barley, vitamin E
1.23mg, above-mentioned substance can effectively facilitate the healthy development of human body, and common highland barley products are to mix highland barley flour with wheat flour
Production, obtained product mouthfeel is not good enough, and has certain smell, so common highland barley flour is added as auxiliary material,
It is difficult to realize characteristic and mouthfeel, flavor and the dual combination of nutrition.
Summary of the invention
The purpose of the present invention is to provide a kind of modified barley nutritionals to paste Preparation Method, with expectation solve highland barley products be by
Highland barley flour is made by mixing with wheat flour, and obtained product mouthfeel is not good enough, and has certain smell, it is difficult to realize characteristic and mouth
The problem of dual combination of sense, flavor and nutrition.
In order to solve the above technical problems, the invention adopts the following technical scheme: a kind of modified barley nutritional pastes standby side
Method, comprising the following steps: S1, pretreatment of raw material, select highland barley flour based on expect, by removal of impurities form highland barley material；S2, material
Curing, highland barley material is squeezed by twin (double) screw extruder, is cured by the mode of extrusion, is made wait match highland barley
Material；S3, burden process smash highland barley material and brown rice, other coarse cereals to 80 mesh, are placed in clean container and are uniformly mixed
Shape forms nutrient powder embryo；The nutrient powder embryo is put into turbine grinder, is crushed to 20 mesh, highland barley is made by S4, pulverizing process
Nutrient powder；S5, mixing season, and add seasoning in the barley nutritional powder, and the zestful barley nutritional paste of tool is made.
Preferably, the highland barley flour moisture content is 14-22%, four area's temperature of twin (double) screw extruder is 100-
210 degrees Celsius, the screw speed of the twin (double) screw extruder is 80-160r/min.
Further technical solution is, the highland barley flour moisture content is 16-20%, the four of the twin (double) screw extruder
130-190 degrees Celsius of area's temperature, the screw speed of the twin (double) screw extruder are 100-140r/min.
Preferably, one area of twin (double) screw extruder, 2nd area, 3rd area are preheating zone, the preheating zone temperature range is
0-120 degrees Celsius, and temperature is gradually incremented by by an area Qu Zhisan.
Compared with prior art, the beneficial effects of the present invention are:
The present invention processes highland barley flour by food extrusion, changes under the collective effect of thermal energy and mechanical energy to highland barley flour
Property, it is gelatinized starch degradation, protein digestibility improves, and specific smell weakens, and the barley nutritional paste prepared has good
Mouthfeel and nutritive value.
Detailed description of the invention
Fig. 1 is that temperature is squeezed in embodiment 6 to extruding temperature influence curve figure.
Fig. 2 is that temperature is squeezed in embodiment 6 to bulk density influence curve figure.
Fig. 3 is that temperature is squeezed in embodiment 6 to injectivity index, water-soluble exponential effect curve graph.
Fig. 4 is moisture content in embodiment 7 to extruding temperature influence curve figure.
Fig. 5 is moisture content in embodiment 7 to bulk density influence curve figure.
Fig. 6 is moisture content in embodiment 7 to injectivity index, water-soluble exponential effect curve graph.
Fig. 7 is screw speed in embodiment 8 to extruding temperature influence curve figure.
Fig. 8 is screw speed in embodiment 8 to bulk density influence curve figure.
Fig. 9 is screw speed in embodiment 8 to injectivity index, water-soluble exponential effect curve graph.
Figure 10 is sensory evaluation scores statistical chart in embodiment 13.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
One embodiment of the present of invention is, a kind of modified barley nutritional pastes Preparation Method, comprising the following steps: S1, raw material
It pre-processes, expects based on selection highland barley flour, highland barley material is formed by removal of impurities；Highland barley material is passed through double spiral shells by S2, material curing
Bar extruder is squeezed, and is cured by the mode of extrusion, is made wait match highland barley material；S3, burden process, by highland barley
Material and brown rice, other coarse cereals are smashed to 80 mesh, are placed in clean container and are uniformly mixed shape, and nutrient powder embryo is formed；S4, crushing
The nutrient powder embryo is put into turbine grinder, is crushed to 20 mesh, barley nutritional powder is made by process；S5, mixing seasoning, it is described
Seasoning is added in barley nutritional powder, and the zestful barley nutritional paste of tool is made.Other coarse cereals are Semen sesami nigrum, oat, corn
One kind, brown rice are rice field in October fine work brown rice, and seasoning is salt, white sugar etc., if the agglomeration of brown rice and other coarse cereals
Excessive, Ying Rengong is smashed, and the barley nutritional paste prepared has good mouthfeel, and bad smell, contained diet is not present
Fiber can improve intestinal flora, help stomach movement, promote to digest and assimilate and the discharge of harmful substance, contain in highland barley there are many
The mineral elements such as Ca, P, Fe, Cu, Zn and the Se beneficial to human body, which can supplement, gives needed by human body microelement, the product mouth arrived
Sense is good, without obvious smell, and it is easy to digest, highland barley flour can be added as major ingredient, realize characteristic and mouthfeel, flavor
With the dual combination of nutrition.
Embodiment 2
The difference of the present embodiment and above-described embodiment is that the highland barley flour moisture content is 18%, the twin-screw
Four area's temperature of extruder is 130 degrees Celsius, and the screw speed of the twin (double) screw extruder is 120r/min, screw extruder one
Area, 2nd area, 3rd area are preheating zone, and temperature is gradually incremented by by an area Qu Zhisan, and preheating zone temperature range is that 0-120 is Celsius
Degree, retains the characteristic of highland barley while effectively improving the bad smell and mouthfeel of highland barley, processed by extrusion modification, starch degradation
Gelatinization, protein digestibility improve, and specific smell weakens, and enhance the nutritive value of barley nutritional powder, effectively weaken highland barley gas
Taste guarantees product sensory while easy to digest, can effectively mention highland barley flour additive amount in barley nutritional paste.
Embodiment 3
The difference of the present embodiment and above-described embodiment is that the highland barley flour moisture content is 16%, the twin-screw
190 degrees Celsius of four area's temperature of extruder, the screw speed of the twin (double) screw extruder are 140r/min, the highland barley thus prepared
Nutrient powder and easy to digest has stable water imbibition and water solubility, and gelatinization degree is higher, and product is homogeneous, viscosity
Moderate, no sand feeling, nothing is charred taste.
Embodiment 4
Based on the above embodiment, to be distinguished for curing process, the present embodiment is EXPERIMENTAL EXAMPLE, for the ease of right
Than, in addition to extrusion, be additionally added boiling water cook, the production technology of high temperature frying, high temperature frying, boiling water cook, extrusion,
Its high temperature frying temperature is 130 degrees Celsius, time 5min；Boiling water brew temperatures are 100 degrees Celsius, time 20min；Extrusion
Temperature is 190 degrees Celsius, revolving speed 140r/min；It will obtain for material particles being crushed to 80 mesh and be measured.
The measurement of moisture refers to GB 5009.3-2016 national food safety standard, using in direct drying method measurement food
Moisture content；The measurement of protein refers to GB 5009.5-2016 national food safety standard, using Kjeldahl nitrogen determination
Protein content in foodstuff；The measurement of fat refers to the measurement standard of crude fat in GB/T 14772-2008 food, using Soxhlet
Extraction process measures fat content in food；Reduced sugar is measured with reference to GB/T 5009.7-2008 standard；Starch uses
GBT5009.9-2008 standard is measured；Using enzymatic gravimetric method, then AOAC991143 is measured dietary fiber；Its test is set
Alternatively use electronic balance, 101-0AB electric drying oven with forced convection, FW-100 high speed Universal pulverizer, kjeldahl apparatus, soxhlet type
Instrument, SLG30-IV twin-screw extruder testing machine, H2050R table-type high-speed refrigerated centrifuge,
Measurement obtains following data:
Analyze above-mentioned data, obtain the highland barley flour that any method is processed, protein content, fat content,
Content of reducing sugar, content of starch, dietary fiber content are compared with raw material group relatively without too many differences.Wherein fat content reduce compared with
For it is apparent that Partial digestion can occur since dietary fiber and starch are heated by the highland barley flour that extrusion process is handled, so
The content of both highland barleys by three kinds of heat treatments is all reduced, it is generally known that, the β-of the highland barley of curing process processing
Glucan volume content increased, and extrusion effect is preferable, therefore in the above-mentioned preferable premise of basic data stability
Under, since the highland barley flour wheat fragrance of frying is overweight, to influence the fragrance of entire product；And the highland barley flour cooked fails effectively to drop
The low unique wheat fragrance of highland barley, and cause product to have peculiar smell, therefore show that extrusion is the preferred embodiment of processing.
Embodiment 5
Based on the above embodiment, experiment of single factor is designed, proves that the parameter of extrusion process influences by testing；Its
Experiment parameter is as follows:
Mainly for four area's temperature of twin (double) screw extruder cavity choose are as follows: 100 degrees Celsius, 130 degrees Celsius, 160 degrees Celsius,
190 degrees Celsius, 210 degrees Celsius, since one area of twin (double) screw extruder cavity, 2nd area, 3rd area belong to preheating zone, temperature is to experiment
Influence is smaller, ignores for the time being；Moisture content of material is selected: 14%, 16%, 18%, 20%, 22%；Screw speed setting are as follows:
80r/min, 100r/min, 120r/min, 140r/min, 160r/min carry out experiment of single factor, measure bulk density, puffed degree, water
Property (WAI), water-soluble (WSI) each data.
The measurement of the bulk density of experiment of single factor, technical standard refer to GB/T 5498-2013 grain and oil detection, mensuration mode
It is as follows: to choose grain volume-weight weighing apparatus HGT-1000 type and be measured, the tolerance of measurement result is no more than 3g/L twice, asks it average
Number is measurement result, measurement result round numbers.
The measurement of the puffed degree of experiment of single factor, mensuration mode are as follows: the diameter of sample is squeezed with vernier caliper measurement,
Each sample measures 10 times at random, asks average diameter D (cm) of the average value of the sample as product, puffed degree calculation method
Are as follows:
Wherein: D is extruded product average diameter (cm), and d is die diameter.
The measurement of aqueous (WAI) of experiment of single factor, water-soluble (WSI), mensuration mode are as follows: accurately weighing 0.5g object
Material squeezes sample, is placed in the centrifuge tube of constant weight, 10 milliliters of water are added, and 30min, every 5min vibration are kept under 25 degrees Celsius
Primary, 3000r/min centrifugation 20min, separation supernatant and sediment are swung, and supernatant is poured into the aluminium box of constant weight,
It evaporates and does in 120 degrees Celsius of baking oven, until constant weight.The calculation method of injectivity index and water-soluble sex index is as follows:
Wherein X1It indicates injectivity index (WAI)；X2Indicate water-soluble sex index (WSI)；M indicates sample dry weight (g)；m1It indicates
Sediment weight (g)；m2Indicate the dry weight (g) of supernatant.
Embodiment 6
Based on the above embodiment, the influence of physicochemical property, the present embodiment are pasted to prove extruding temperature for barley nutritional
Four area's temperature of twin (double) screw extruder cavity will be measured for bulk density, puffed degree, aqueous (WAI), water according to single factor design
The delta data of dissolubility (WSI), and curve graph is made in the data of measurement, temperature is squeezed to barley nutritional based on curve map analysis
The influence of physicochemical property is pasted, curve graph is referring to attached drawing 1 to 3；
Attached drawing 1 to 3 is analyzed, beyond all doubt finding out squeezes influence of the temperature to puffed degree and bulk density in opposite state:
The extruding temperature of material is increased, material puffed degree is integrally in rising trend, and material volume weight is on a declining curve.When squeezing, temperature is small
When 130 degrees Celsius, material puffed degree ascendant trend is become apparent；When oiling temperature is greater than 130 degrees Celsius, the bulk density of material
Downward trend becomes apparent；Injectivity index can indicate the gelatinization degree of starch, and water-soluble sex index can indicate the palliating degradation degree of starch,
From figure three this it appears that influence of the extruding temperature to the two is opposite: reducing temperature, water-soluble sex index is presented the state risen and inhaled
Aqua index is in the state declined.For temperature at 130-160 degrees Celsius, injectivity index ascendant trend is more obvious, Celsius lower than 130
When spending, water-soluble index decreased is faster.When temperature is higher than 160 degrees Celsius, through squeezing, starch obtains being gelatinized to a high degree, absorbs water
Index increases, meanwhile, under the action of high temperature, high shear force, Starch Fraction degradation, molecular weight is reduced, retention ability decline, water suction
Index reduces, and water-soluble sex index increases.
Embodiment 7
Based on the above embodiment, in order to prove influence that moisture pastes barley nutritional, the present embodiment will be according to single factor test reality
Test design, measurement moisture for bulk density, puffed degree, aqueous (WAI), water-soluble (WSI) delta data, and by the data of measurement
Curve graph is made, based on curve graph analysis moisture content to barley nutritional paste physicochemical property influence, curve graph referring to attached drawing 4 to
6；
Fig. 4 to fig. 6 is analyzed, is concluded that the increase of moisture content, downward trend is presented in puffed degree, and bulk density is in
The variation tendency of the trend now risen, the two is opposite.Moisture content is an important factor for influencing bulk density and puffed degree, to make extruding
Degree increases, then needs low material moisture, and increases bulk density, then needs to increase the water content of material；
Opposite variation tendency is presented in influence of the moisture content to injectivity index and water-soluble sex index, reduces the moisture of material
The state of decline is presented in content, the injectivity index of material, and the state risen is presented in water-soluble sex index.Moisture content is higher than 18%
When, the trend that injectivity index rises becomes apparent；When moisture content is lower than 16%, water-soluble index decreased is faster.
Embodiment 8
Based on the above embodiment, in order to prove the screw speed of twin (double) screw extruder to the shadow of barley nutritional paste physicochemical property
It rings, the present embodiment will measure screw speed for bulk density, puffed degree, aqueous (WAI), water solubility according to single factor design
(WSI) delta data, and curve graph is made in the data of measurement, barley nutritional is pasted based on curve map analysis screw speed and is managed
Change the influence of property, curve graph is referring to attached drawing 7 to 9；
Attached drawing 7 to 9 is analyzed, can clearly find out that influence of the screw speed to material puffed degree and bulk density is completely contradicted: when
After revolving speed rises to a certain range, puffed degree is risen with it, and decrease speed is more in a certain range that revolving speed rises for bulk density
Slowly, after revolving speed is more than 120r/min, decrease speed is accelerated, and overall is in downward trend.With the raising of revolving speed, screw rod
And cavity increases the rubbing action of material and shearing force, part amylopectin cracks, the hydrogen bond action between starch molecule
It is weakened, the free space of molecular skeleton increases, and puffed degree is high, and bulk density is small；
Influence of the screw speed to injectivity index and water-soluble sex index accelerates screw speed as can be known from Fig. 9, material
Injectivity index sharply declines, and lesser ascensional range is then presented, and water-soluble sex index rises by a small margin in a certain range, it
After decline, when revolving speed is more than 140r/min, steeply rise, when screw rod high speed rotation, biggish shear action generated to material,
Part cracking occurs for moieties (starch, egg endoplasm), and water-soluble substances is caused to increase, and absorptive substance is reduced.
Embodiment 9
According to above-mentioned experiment of single factor conclusion, orthogonal is carried out, chooses 4th area of twin (double) screw extruder cavity
130 degrees Celsius, 160 degrees Celsius, 190 degrees Celsius of temperature；Moisture content of material 16%, 18%, 20%；Screw speed 100r/
Min, 120r/min, 140r/min carry out orthogonal experiment, and factor level is as follows:
| It is horizontal | Temperature in degree Celsius degree (A) | Moisture content % (B) | Screw speed r/min (C) |
| 1 | 130 | 16 | 100 |
| 2 | 160 | 18 | 120 |
| 3 | 190 | 20 | 140 |
The highland barley flour for each level that experiment is obtained carries out relevant parametric measurement, analyzes the experiment number compared
According to:
Embodiment 10
Based on the above embodiment, the analysis of orthogonal experiment variance bulk density is carried out, data are as follows:
| Source of variation | Quadratic sum | Freedom degree | It is square | F value | P value |
| Calibration model | 0.006a | 6 | 0.001 | 25.264 | 0.016 |
| A | 0.003 | 2 | 0.001 | 12.52 | 0.0503 |
| B | 0 | 2 | 0.011 | 52.36 | 0.0054 |
| C | 0.003 | 2 | 0.002 | 14.98 | 0.0156 |
| Error | 0.007 | 2 | 0.003 | ||
| It amounts to | 2.977 | 9 | |||
| The total of correction | 0.013 | 8 |
Wherein P > 0.05 be not significant, 0.01≤P≤0.05 be it is significant, P < 0.01 is extremely significant；Thus analysis obtains,
The influence of three kinds of factor pair barley nutritional paste bulk density is descending successively are as follows: moisture content > screw speed > squeezes temperature, water
Point content and screw speed have a significant impact material volume weight, wherein the material moisture that the influence maximum to material volume weight is contains
Amount, influence of the screw speed to bulk density is more significant, but big not as good as the influence of moisture content, squeezes influence of the temperature to bulk density not
Significantly.Since bulk density is smaller, the expanded level of barley nutritional powder is higher, and optimal machined parameters combination can be obtained based on very poor size
Are as follows: A3B1C3.I.e.
Embodiment 11
Based on the above embodiment, the analysis of orthogonal test variance puffed degree is carried out, data are as follows:
| Source of variation | Quadratic sum | Freedom degree | It is square | F value | P value |
| Calibration model | 0.076a | 6 | 0.013 | 0.213 | 0.031 |
| A | 0.018 | 2 | 0.009 | 0.76 | 0.029 |
| B | 0.02 | 2 | 0.01 | 0.17 | 0.018 |
| C | 0.038 | 2 | 0.019 | 0.315 | 0.053 |
| Error | 0.119 | 2 | 0.06 | ||
| It amounts to | 78.506 | 9 | |||
| The total of correction | 0.195 | 8 |
Wherein P > 0.05 be not significant, 0.01≤P≤0.05 be it is significant, P < 0.01 is extremely significant；Thus analysis obtains,
The influence of three kinds of factor pair barley nutritional paste puffed degrees is descending successively are as follows: and moisture content > squeezes temperature > screw speed,
It is significant but big not as good as influence of the moisture content to material puffed degree wherein to squeeze influence of the temperature to material puffed degree, screw rod turns
Influence of the speed to material puffed degree is unobvious.Puffed degree is higher, and the expanded level for characterizing material is higher, can be obtained based on very poor size
Optimal machined parameters combination are as follows: A3B1C3；I.e. four area's temperature of extruder is 190 degrees Celsius, and highland barley flour moisture content is
16%, the screw speed of twin (double) screw extruder is 140r/min.
Embodiment 12
Based on the above embodiment, the analysis of orthogonal test variance injectivity index is carried out, data are as follows:
| Source of variation | Quadratic sum | Freedom degree | It is square | F value | P value |
| Calibration model | 3.378a | 6 | 0.056 | 1.53 | 0.029 |
| A | 1.526 | 2 | 0.763 | 0.916 | 0.031 |
| B | 0.747 | 2 | 3.21 | 76.84 | 0.0002 |
| C | 1.105 | 2 | 0.552 | 0.664 | 0.601 |
| Error | 1.665 | 2 | 0.833 | ||
| It amounts to | 376.53 | 9 | |||
| The total of correction | 5.043 | 8 |
Wherein P > 0.05 be not significant, 0.01≤P≤0.05 be it is significant, P < 0.01 is extremely significant；Thus analysis obtains,
Influence of three kinds of factors to barley nutritional paste injectivity index is descending successively are as follows: moisture content > squeezes temperature > screw rod and turns
Speed, wherein screw speed is not significant on the injectivity index of material influence pole, influences maximum to be material on material injectivity index
Moisture content, extruding temperature influence material injectivity index significant but obvious not as good as influence of the moisture content to it.Injectivity index
Higher, the gelatinization degree for characterizing material is higher, optimal machined parameters combination can be obtained based on very poor size are as follows: A1B2C2；Squeeze
Four area's temperature of machine is 130 degrees Celsius, and highland barley flour moisture content is 18%, and the screw speed of twin (double) screw extruder is 120r/
min。
Embodiment 13
The present embodiment is organoleptic test, and evaluation content includes color, wheat fragrance, flavour, brew etc., chooses 100
People divides point system processed to evaluate using total score 5, and specific standards of grading are as follows:
For above-described embodiment, extrusion, boiling water are cooked, the progress sensory evaluation of the product of high temperature frying, it will be last
Score statistics, score value is bigger, and expression acceptable degree is higher, calculates average value and tabulates, result is referring to attached drawing 10；
Every sensory evaluation scores total score is 5 points in its attached drawing 10, and score value is bigger, and expression acceptable degree is higher.It is marked in figure
Same letter indicates that difference is not significant (p > 0.05), and different letters indicate significant difference (p < 0.05)；It is different ripe known to analysis
The sensory evaluation difference for the barley nutritional paste that change mode makes: color, brew, the mouth that three kinds of processing methods paste barley nutritional
It is not significant to feel diversity of values between three organoleptic indicators, and has different degrees of shadow to two organoleptic indicators of fragrance and flavour
Sound and significant difference, comprehensive five organoleptic indicators scoring is it can be concluded that the highland barley of extrusion process has good sensory properties, also
The bad wheat fragrance of highland barley can be effectively reduced.By the highland barley flour of extrusion process, when making in other food as raw material,
Highland barley flour dosage can significantly increase, and there is no the highland barley flour wheat fragrance of the highland barley of frying, cooking is overweight, and lead to product
There is the case where peculiar smell.
" one embodiment ", " another embodiment ", " embodiment ", " preferred embodiment " spoken of in the present specification
Deng, refer to combine the embodiment description specific features, structure or feature include the application generality description at least
In one embodiment.It is not centainly to refer to the same embodiment that statement of the same race, which occur, in multiple places in the description.Further
For, when describing a specific features, structure or feature in conjunction with any embodiment, what is advocated is to combine other embodiments
To realize that this feature, structure or feature are also fallen within the scope of the present invention.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modification and implementations, these modifications and implementations will fall in this Shen
It please be within disclosed scope and spirit.More specifically, it is disclosed, in the scope of the claims in the application, it can be to master
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.In addition to what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also be will be apparent.
Claims (4)
1. a kind of modified barley nutritional pastes Preparation Method, which comprises the following steps:
S1, pretreatment of raw material, select highland barley flour based on expect, by removal of impurities form highland barley material；
S2, material curing, highland barley material is squeezed by twin (double) screw extruder, is cured by the mode of extrusion,
It is made wait match highland barley material；
S3, burden process smash highland barley material and brown rice, other coarse cereals to 80 mesh, are placed in clean container and are uniformly mixed
Shape forms nutrient powder embryo；
The nutrient powder embryo is put into turbine grinder, is crushed to 20 mesh, barley nutritional powder is made by S4, pulverizing process；
S5, mixing season, and add seasoning in the barley nutritional powder, and the zestful barley nutritional paste of tool is made.
2. modified barley nutritional according to claim 1 pastes Preparation Method, it is characterised in that: the highland barley flour moisture contains
Amount is 14-22%, and four area's temperature of twin (double) screw extruder is 100-210 degrees Celsius, and the screw rod of the twin (double) screw extruder turns
Speed is 80-160r/min.
3. modified barley nutritional according to claim 2 pastes Preparation Method, it is characterised in that: the highland barley flour moisture contains
Amount is 16-20%, and the screw rod of four 130-190 degrees Celsius of area's temperature of the twin (double) screw extruder, the twin (double) screw extruder turns
Speed is 100-140r/min.
4. modified barley nutritional according to claim 1 pastes Preparation Method, it is characterised in that: the twin (double) screw extruder one
Area, 2nd area, 3rd area are preheating zone, and the preheating zone temperature range is 0-120 degrees Celsius, and temperature is gradually passed by an area Qu Zhisan
Increase.
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| CN111264767A (en) * | 2020-03-25 | 2020-06-12 | 青海新丁香粮油有限责任公司 | Preparation process of highland barley instant noodles |
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