CN109619395B - Preparation method of modified highland barley nutritional paste - Google Patents
Preparation method of modified highland barley nutritional paste Download PDFInfo
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- CN109619395B CN109619395B CN201811496509.4A CN201811496509A CN109619395B CN 109619395 B CN109619395 B CN 109619395B CN 201811496509 A CN201811496509 A CN 201811496509A CN 109619395 B CN109619395 B CN 109619395B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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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Abstract
The invention discloses a preparation method of a modified highland barley nutritional paste, which comprises the steps of raw material pretreatment, material curing, batching, crushing, mixing and seasoning to prepare the highland barley nutritional paste, wherein highland barley flour is modified under the combined action of heat energy and mechanical energy, so that starch is degraded and gelatinized, the protein digestibility is improved, the specific smell is weakened, and the prepared highland barley nutritional paste has good taste and nutritional value, so that the problem that the prepared highland barley nutritional paste is poor in taste, has certain smell and is difficult to realize the double combination of characteristics and taste, flavor and nutrition because the highland barley product is prepared by mixing highland barley flour and wheat flour is hopefully solved.
Description
Technical Field
The invention relates to food preparation, in particular to a preparation method of modified highland barley nutritional paste.
Background
The food extrusion processing technology is a processing mode integrating mixing, stirring, crushing, heating, cooking, sterilizing, puffing, forming and the like, and is characterized in that continuous extrusion, shearing, mixing, cooking and material plasticizing are carried out under the combined action of heat energy and mechanical energy; highland barley is one kind of grain crop, but has the disadvantages of rough taste, unique smell, low protein digestibility and the like.
In the known gramineous crops containing beta-glucan in the world at present, the beta-glucan content of highland barley is highest, the average content is 6.57%, the beta-glucan in the highland barley has physiological functions of clearing intestines, regulating blood fat, reducing cholesterol, blocking tumors, improving immunity and the like, 0.43mg of thiamine, 0.14mg of riboflavin, 3.6mg of nicotinic acid and 1.23mg of vitamin E are contained in every 100g of highland barley, the substances can effectively promote the healthy development of a human body, the common highland barley product is prepared by mixing highland barley powder and wheat flour, the obtained product is poor in taste and has a certain smell, so the common highland barley powder is added as an auxiliary material, and the double combination of characteristics, taste, flavor and nutrition is difficult to realize.
Disclosure of Invention
The invention aims to provide a preparation method of a modified highland barley nutritional paste, aiming at solving the problems that the highland barley product is prepared by mixing highland barley powder and wheat flour, the obtained product has poor taste and certain smell, and the dual combination of characteristics, taste, flavor and nutrition is difficult to realize.
In order to solve the technical problems, the invention adopts the following technical scheme: a preparation method of the modified highland barley nutritional paste comprises the following steps: s1, pretreating raw materials, namely selecting highland barley flour as a main material, and removing impurities to form highland barley materials; s2, curing the material, namely extruding the highland barley material through a double-screw extruder, and curing the highland barley material in an extrusion and expansion mode to prepare the highland barley material to be prepared; s3, a blending process, namely, smashing the highland barley material, the brown rice and other coarse cereals into 80 meshes, and placing the crushed highland barley material, the brown rice and other coarse cereals into a clean container to be uniformly mixed to form a nutrition powder blank; s4, a crushing procedure, namely, putting the nutrition powder blank into a turbine crusher, and crushing the nutrition powder blank into 20 meshes to prepare highland barley nutrition powder; s5, mixing and seasoning, wherein seasoning is added into the highland barley nutritional powder to prepare the highland barley nutritional paste with flavor.
Preferably, the moisture content of the highland barley flour is 14-22%, the temperature of the four zones of the double-screw extruder is 100-210 ℃, and the screw rotating speed of the double-screw extruder is 80-160 r/min.
The further technical scheme is that the moisture content of the highland barley flour is 16-20%, the temperature of the four zones of the double-screw extruder is 130-190 ℃, and the screw rotating speed of the double-screw extruder is 100-140 r/min.
Preferably, the first zone, the second zone and the third zone of the double-screw extruder are preheating zones, the temperature of the preheating zones ranges from 0 ℃ to 120 ℃, and the temperature gradually increases from the first zone to the third zone.
Compared with the prior art, the invention has the beneficial effects that:
the highland barley flour is processed by food extrusion, and is modified under the combined action of heat energy and mechanical energy, so that starch is degraded and gelatinized, the protein digestibility is improved, the specific smell is weakened, and the prepared highland barley nutritional paste has good taste and nutritional value.
Drawings
FIG. 1 is a graph showing the effect of extrusion temperature on puffing temperature in example 6.
FIG. 2 is a graph showing the influence of extrusion temperature on volume weight in example 6.
FIG. 3 is a graph showing the influence of the extrusion temperature on the water absorption index and the water solubility index in example 6.
FIG. 4 is a graph of the effect of moisture content on puffing temperature for example 7.
FIG. 5 is a graph showing the effect of moisture content on volume weight in example 7.
FIG. 6 is a graph showing the effect of water content on the water absorption index and the water solubility index in example 7.
FIG. 7 is a graph showing the effect of screw rotation speed on puffing temperature in example 8.
FIG. 8 is a graph showing the influence of the screw rotation speed on the volume weight in example 8.
FIG. 9 is a graph showing the influence of the screw rotation speed on the water absorption index and the water solubility index in example 8.
FIG. 10 is a statistical chart of sensory scores in example 13.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
One embodiment of the invention is a preparation method of modified highland barley nutritional paste, which comprises the following steps: s1, pretreating raw materials, namely selecting highland barley flour as a main material, and removing impurities to form highland barley materials; s2, curing the material, namely extruding the highland barley material through a double-screw extruder, and curing the highland barley material in an extrusion and expansion mode to prepare the highland barley material to be prepared; s3, a blending process, namely smashing the highland barley material, the brown rice and other coarse cereals into 80 meshes, placing the ground highland barley material, the brown rice and other coarse cereals into a clean container, and uniformly mixing the ground highland barley material, the brown rice and other coarse cereals to form a nutrition powder blank; s4, a crushing procedure, namely, putting the nutrition powder blank into a turbine crusher, and crushing the nutrition powder blank into 20 meshes to prepare highland barley nutrition powder; s5, mixing and seasoning, wherein seasoning is added into the highland barley nutritional powder to prepare the highland barley nutritional paste with flavor. The highland barley nutritional paste prepared by the method has good taste and no bad smell, dietary fiber contained in the highland barley nutritional paste can improve intestinal flora, help gastrointestinal movement and promote digestion and absorption and discharge of harmful substances, the highland barley contains various mineral elements such as Ca, P, Fe, Cu, Zn, Se and the like beneficial to a human body, so that the obtained product has good taste, no obvious smell and easy digestion, and the highland barley powder can be added as a main material to realize double combination of characteristics, taste, flavor and nutrition.
Example 2
The difference between the embodiment and the embodiment is that the moisture content of the highland barley flour is 18%, the temperature of the four zones of the double-screw extruder is 130 ℃, the rotating speed of the screw of the double-screw extruder is 120r/min, the first zone, the second zone and the third zone of the screw extruder are preheating zones, the temperature is gradually increased from the first zone to the third zone, the temperature range of the preheating zone is 0-120 ℃, the characteristic of the highland barley is kept, meanwhile, the bad smell and the taste of the highland barley are effectively improved, through extrusion modification processing, starch degradation and gelatinization are achieved, the protein digestibility is improved, the specific smell is weakened, the nutritional value of the highland barley nutritional powder is enhanced, the smell of the highland barley is effectively weakened, the product sense is guaranteed while the highland barley flour is easy to digest, and the addition amount of the highland barley powder in the highland barley nutritional powder can be effectively increased.
Example 3
The difference between the embodiment and the embodiment is that the moisture content of the highland barley flour is 16%, the temperature of the four zones of the double-screw extruder is 190 ℃, and the screw rotating speed of the double-screw extruder is 140r/min, so that the prepared highland barley nutritional powder is easy to digest, has stable water absorption and water solubility, is high in gelatinization degree, uniform in product texture, moderate in viscosity, and free of sand feeling and burnt smell.
Example 4
Based on the above embodiments, in order to distinguish the curing process, this embodiment is an experimental embodiment, for comparison, in addition to extrusion and puffing, a production process of boiling water cooking and high-temperature frying is added, and the high-temperature frying, boiling water cooking and extrusion and puffing are performed, wherein the high-temperature frying temperature is 130 ℃ and the time is 5 min; boiling with boiling water at 100 deg.C for 20 min; the extrusion temperature is 190 ℃ and the rotating speed is 140 r/min; the obtained material particles are crushed to 80 meshes for measurement.
The moisture content is determined by direct drying method with reference to GB 5009.3-2016 national food safety standard; the protein is determined by referring to GB 5009.5-2016 food safety national standard, and the protein content in the food is determined by adopting Kjeldahl method; the fat content in the food is determined by a Soxhlet extraction method with reference to the determination standard of crude fat in GB/T14772-2008 food; reducing sugar is determined according to GB/T5009.7-2008 standard; starch is measured by GBT5009.9-2008 standard; dietary fiber is measured by adopting the enzyme weight rule AOAC 991143; the test equipment adopts an electronic balance, a 101-0AB electric heating air blast drying box, a FW-100 high-speed universal pulverizer, a Kjeldahl apparatus, a Soxhlet extractor, an SLG30-IV twin-screw extrusion testing machine and an H2050R desk-top high-speed refrigerated centrifuge,
the measurements gave the following data:
the data are analyzed to obtain the highland barley powder processed in any mode, and the protein content, the fat content, the reducing sugar content, the starch content and the dietary fiber content of the highland barley powder are not greatly different from those of the raw material group. The highland barley powder which is extruded and processed is obvious in fat content reduction, and the dietary fiber and the starch are partially degraded when being heated, so that the contents of the highland barley which is subjected to three kinds of heat processing are reduced, the content of beta-glucan of the highland barley which is processed by a curing process is increased, and the extrusion and expansion effects are good, so that on the premise that the basic data stability is good, the fried highland barley powder has over-heavy wheat flavor, and the flavor of the whole product is influenced; the cooked highland barley powder can not effectively reduce the unique wheat flavor of highland barley, so that the product has peculiar smell, and the optimal mode of processing by extrusion and expansion is obtained.
Example 5
Based on the embodiment, a single-factor experiment is designed, and the influence of parameters of extrusion processing is proved through the experiment; the experimental parameters are as follows:
mainly aiming at the temperature of four areas of a cavity of a double-screw extruder, the method comprises the following steps: 100 ℃, 130 ℃, 160 ℃, 190 ℃ and 210 ℃, and because a first zone, a second zone and a third zone of a cavity of the double-screw extruder belong to preheating zones, the temperature of the double-screw extruder has little influence on the experiment and is neglected temporarily; selecting the following materials in terms of water content: 14%, 16%, 18%, 20%, 22%; the rotating speed of the screw is set as follows: the single-factor experiments of 80r/min, 100r/min, 120r/min, 140r/min and 160r/min are carried out to measure the volume weight, the expansion degree, the water solubility (WAI) and the Water Solubility (WSI).
The volume weight of the single-factor experiment is determined by the following determination method according to the technical standard of GB/T5498-2013 grain and oil inspection: and selecting a grain volume-weighted container HGT-1000 type for measurement, wherein the allowable difference of the two measurement results is not more than 3g/L, the average number of the results is the measurement result, and the measurement result is an integer.
The swelling degree of the single-factor experiment is determined in the following manner: the diameter of the extruded sample is measured by a vernier caliper, each sample is randomly measured for 10 times, the average value of the samples is used as the average diameter D (cm) of the product, and the expansion degree is calculated by the following method:
wherein: d is the average diameter (cm) of the extruded product, and D is the diameter of the die.
The aqueous (WAI) and Water Solubility (WSI) of the single-factor experiment are determined as follows: accurately weighing 0.5g of material or extruded sample, placing in a centrifuge tube with constant weight, adding 10 ml of water, keeping at 25 ℃ for 30min, oscillating once every 5min, centrifuging at 3000r/min for 20min, separating supernatant and precipitate, pouring the supernatant into an aluminum box with constant weight, and evaporating at 120 ℃ in an oven until the weight is constant. The water uptake index and water solubility index were calculated as follows:
wherein X1Denotes the Water Absorption Index (WAI); x2Represents the Water Solubility Index (WSI); m represents the dry weight (g) of the sample; m is1Represents the weight of precipitate (g); m is2Represents the dry weight (g) of the supernatant.
Example 6
Based on the above embodiment, in order to prove the influence of the extrusion temperature on the physicochemical properties of the highland barley nutrition paste, the embodiment measures the change data of the temperature of the four zones of the cavity of the double-screw extruder on the volume weight, the swelling degree, the water solubility (WAI) and the Water Solubility (WSI) according to the single-factor experimental design, makes the measured data into a curve graph, and analyzes the influence of the extrusion temperature on the physicochemical properties of the highland barley nutrition paste based on the curve graph, and the curve graph is shown in the attached fig. 1 to 3;
analyzing the attached figures 1 to 3, it is unambiguously seen that the impact of the extrusion temperature on the degree of expansion and the bulk weight is in the opposite state: the extrusion temperature of the material is increased, the puffing degree of the material is in an overall increasing trend, and the volume weight of the material is in a decreasing trend. When the extrusion temperature is lower than 130 ℃, the rising trend of the expansion degree of the material is more obvious; when the oiling temperature is higher than 130 ℃, the volume weight reduction trend of the materials is more obvious; the water absorption index can represent the gelatinization degree of starch, the water solubility index can represent the degradation degree of starch, and the influence of the extrusion temperature on the starch and the starch is opposite as is obvious from the third figure: when the temperature is lowered, the water solubility index is increased, and the water absorption index is lowered. When the temperature is 130-160 ℃, the rising trend of the water absorption index is more obvious, and when the temperature is lower than 130 ℃, the water solubility index is more quickly reduced. When the temperature is higher than 160 ℃, the starch is gelatinized to a higher degree through extrusion, the water absorption index is increased, and meanwhile, under the action of high temperature and high shear force, the starch is partially degraded, the molecular weight is reduced, the water holding capacity is reduced, the water absorption index is reduced, and the water solubility index is increased.
Example 7
Based on the above embodiment, in order to prove the influence of moisture on the highland barley nutritional paste, the embodiment measures the change data of the moisture on volume weight, swelling degree, Water (WAI) and Water Solubility (WSI) according to single-factor experimental design, makes the measured data into a curve graph, and analyzes the influence of the moisture content on the physical and chemical properties of the highland barley nutritional paste based on the curve graph, wherein the curve graph refers to fig. 4 to 6;
analyzing fig. 4 to 6, the following conclusions are drawn: the swelling degree shows a descending trend and the volume weight shows an ascending trend when the moisture content is increased, and the change trends of the two trends are opposite. The water content is an important factor influencing volume weight and expansion degree, and the water content of the material needs to be reduced when the expansion degree is increased, and the water content of the material needs to be increased when the volume weight is increased;
the influence of the moisture content on the water absorption index and the water solubility index presents opposite change trends, the moisture content of the material is reduced, the water absorption index of the material presents a descending state, and the water solubility index presents an ascending state. When the moisture content is higher than 18%, the trend of the water absorption index rising is more obvious; at moisture levels below 16%, the water solubility index decreases more rapidly.
Example 8
Based on the above embodiment, in order to prove the influence of the screw rotating speed of the twin-screw extruder on the physicochemical properties of the highland barley nutrition paste, the embodiment measures the change data of the screw rotating speed on the volume weight, the swelling degree, the water solubility (WAI) and the Water Solubility (WSI) according to the single-factor experimental design, makes the measured data into a curve graph, and analyzes the influence of the screw rotating speed on the physicochemical properties of the highland barley nutrition paste based on the curve graph, wherein the curve graph refers to fig. 7 to 9;
analyzing the attached figures 7 to 9, it can be clearly seen that the influence of the screw rotation speed on the puffing degree and the volume weight of the material is opposite: when the rotating speed is increased to a certain range, the swelling degree is increased along with the rotating speed, the volume weight is reduced slowly in the certain range of the rotating speed increase, and when the rotating speed exceeds 120r/min, the reduction speed is accelerated, and the total body tends to be reduced. Along with the increase of the rotating speed, the friction effect and the shearing force of the screw and the cavity on the materials are increased, part of amylopectin is cracked, the hydrogen bond effect among starch molecules is weakened, the free space of a molecular skeleton is enlarged, the expansion degree is high, and the volume weight is small;
fig. 9 shows that when the rotation speed of the screw is increased, the water absorption index of the material is rapidly decreased and then shows a small increase, while the water solubility index is slightly increased and then decreased within a certain range, and when the rotation speed exceeds 140r/min, the material is rapidly increased and the screw rotates at a high speed, a large shearing action is exerted on the material, partial substances (starch and egg endoplasmic) are locally cracked, so that the water-soluble substances are increased and the water-absorbent substances are reduced.
Example 9
According to the conclusion obtained by the single-factor experiment, orthogonal experiment design is carried out, and the four-zone temperature of a cavity of the double-screw extruder is selected to be 130 ℃, 160 ℃ and 190 ℃; the water content of the materials is 16 percent, 18 percent and 20 percent; orthogonal experiments are carried out at the screw rotation speeds of 100r/min, 120r/min and 140r/min, and the factor levels are as follows:
| level of | Temperature degree centigrade (A) | Water content% (B) | Screw rotation speed r/min (C) |
| 1 | 130 | 16 | 100 |
| 2 | 160 | 18 | 120 |
| 3 | 190 | 20 | 140 |
Carrying out relevant parameter measurement on the highland barley powder of each level obtained by the experiment, analyzing and comparing the obtained experimental data:
example 10
Based on the above example, the variance and volume weight analysis of the orthogonal experiment was performed, and the data are as follows:
| source of variation | Sum of squares | Degree of freedom | Mean square | F value | P value |
| Correction model | 0.006a | 6 | 0.001 | 25.264 | 0.016 |
| A | 0.003 | 2 | 0.001 | 12.52 | 0.0503 |
| |
0 | 2 | 0.011 | 52.36 | 0.0054 |
| C | 0.003 | 2 | 0.002 | 14.98 | 0.0156 |
| Error of the measurement | 0.007 | 2 | 0.003 | ||
| In total | 2.977 | 9 | |||
| Total of correction | 0.013 | 8 |
Wherein P is not less than 0.05, P is not less than 0.01 and not more than 0.05, and P is less than 0.01; according to the analysis, the influence of the three factors on the volume weight of the highland barley nutrition paste is as follows from big to small: the water content is larger than the screw rotating speed and larger than the extrusion temperature, the water content and the screw rotating speed have obvious influence on the volume weight of the material, wherein the largest influence on the volume weight of the material is the water content of the material, the influence of the screw rotating speed on the volume weight is more obvious, but the influence of the screw rotating speed on the volume weight is not as large as the influence of the water content, and the influence of the extrusion temperature on the volume weight is not obvious. Because the smaller the volume weight is, the higher the puffing degree of the highland barley nutritional powder is, the optimal processing parameter composition can be obtained based on the range size: a. the3B1C3. Namely that
Example 11
Based on the above examples, the variance puffing degree analysis of the orthogonal test was performed, and the data thereof are as follows:
| source of variation | Sum of squares | Degree of freedom | Mean square | F value | P value |
| Correction 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 of the measurement | 0.119 | 2 | 0.06 | ||
| Total of | 78.506 | 9 | |||
| Total of correction | 0.195 | 8 |
Wherein P is not less than 0.05, P is not less than 0.01 and not more than 0.05, and P is less than 0.01; according to the analysis, the influence of the three factors on the puffing degree of the highland barley nutrition paste is as follows from big to small: the water content is more than the extrusion temperature and more than the screw rotating speed, wherein the extrusion temperature has obvious influence on the material expansion degree but has less influence on the material expansion degree than the water content, and the screw rotating speed has no obvious influence on the material expansion degree. The higher the puffing degree is, the higher the puffing degree of the characteristic material is, and the optimal processing parameter composition can be obtained based on the range size: a. the3B1C3(ii) a Namely, the temperature of the four zones of the extruder is 190 ℃, the moisture content of the highland barley flour is 16 percent, and the screw rotating speed of the double-screw extruder is 140 r/min.
Example 12
Based on the above examples, an analysis of the water absorption index of variance was performed in the orthogonal test, with the following data:
| source of variation | Sum of squares | Degree of freedom | Mean square | F value | P value |
| Correction 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 of the measurement | 1.665 | 2 | 0.833 | ||
| In total | 376.53 | 9 | |||
| Corrected sum | 5.043 | 8 |
Wherein P is not less than 0.05, P is not less than 0.01 and not more than 0.05, and P is less than 0.01The method is extremely remarkable; according to the analysis, the influence of the three factors on the water absorption index of the highland barley nutrition paste is as follows from big to small: the water content is more than the extrusion temperature is more than the screw rotating speed, wherein the screw rotating speed has no obvious influence on the water absorption index of the material, the maximum influence on the water absorption index of the material is the water content of the material, and the extrusion temperature has obvious influence on the water absorption index of the material but has no obvious influence on the water absorption index of the material. The higher the water absorption index is, the higher the gelatinization degree of the characteristic material is, and the optimal processing parameter composition can be obtained based on the range: a. the1B2C2(ii) a Namely, the temperature of the four zones of the extruder is 130 ℃, the moisture content of the highland barley flour is 18 percent, and the screw rotating speed of the double-screw extruder is 120 r/min.
Example 13
The embodiment is a sensory experiment, wherein the evaluation contents comprise aspects of color, wheat flavor, taste, brewing property and the like, 100 persons are selected and evaluated by a total score 5-point grading method, and the specific grading standard is as follows:
for the above embodiment, the products of extrusion puffing, boiling in boiling water, and high temperature frying are subjected to sensory evaluation, the final scores are counted, the larger the score is, the higher the acceptable degree is, the average value is calculated for tabulation, and the results are shown in figure 10;
in the figure 10, all sensory scores are divided into 5 points, and the larger the score is, the higher the acceptability is. The same letters marked in the figures indicate insignificant differences (p > 0.05), and different letters indicate significant differences (p < 0.05); the sensory evaluation difference of the highland barley nutritional paste prepared by different curing modes can be analyzed: the grading difference among the three sensory indexes of the color, the reconstitution property and the taste of the highland barley nutrition paste is not obvious through the three processing modes, the two sensory indexes of the aroma and the taste are affected in different degrees and have obvious difference, the highland barley subjected to extrusion treatment can be obtained by integrating the five sensory indexes, the highland barley has good sensory properties, and the bad wheat aroma of the highland barley can be effectively reduced. When the extruded highland barley powder is used as a raw material to prepare other foods, the use amount of the highland barley powder can be greatly increased, and the condition that the product has peculiar smell due to over-heavy wheat fragrance of the fried highland barley and the boiled highland barley powder does not exist.
Reference throughout this specification to "one embodiment," "another embodiment," "an embodiment," "a preferred embodiment," or the like, means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment described generally in this application. The appearances of the same phrase in various places in the specification are not necessarily all referring to the same embodiment. Further, when a particular feature, structure, or characteristic is described in connection with any embodiment, it is submitted that it is within the scope of the invention to effect such feature, structure, or characteristic in connection with other embodiments.
Although the invention has been described herein with reference to a number of illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure. More specifically, various variations and modifications are possible in the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure and claims of this application. In addition to variations and modifications in the component parts and/or arrangements, other uses will also be apparent to those skilled in the art.
Claims (4)
1. The preparation method of the modified highland barley nutritional paste is characterized by comprising the following steps:
s1, pretreating raw materials, namely selecting highland barley flour as a main material, and removing impurities to form highland barley materials;
s2, curing the material, namely extruding the highland barley material through a double-screw extruder, and curing the highland barley material in an extrusion and expansion mode to prepare the highland barley material to be prepared; the first zone, the second zone and the third zone of the double-screw extruder are preheating zones, and the temperature is gradually increased from the first zone to the third zone; the temperature of the four zones of the double-screw extruder is 100-210 ℃; the double-screw extruder is used for improving the bad smell and taste of the highland barley;
s3, a blending process, namely, smashing the highland barley material, the brown rice and other coarse cereals into 80 meshes, and placing the crushed highland barley material, the brown rice and other coarse cereals into a clean container to be uniformly mixed to form a nutrition powder blank;
s4, a crushing procedure, namely, putting the nutrition powder blank into a turbine crusher, and crushing the nutrition powder blank into 20 meshes to prepare highland barley nutrition powder;
s5, mixing and seasoning, wherein seasoning is added into the highland barley nutritional powder to prepare the highland barley nutritional paste with flavor.
2. The preparation method of the modified highland barley nutritional paste according to claim 1, which is characterized in that: the moisture content of the highland barley flour is 14-22%, and the screw rotating speed of the double-screw extruder is 80-160 r/min.
3. The preparation method of the modified highland barley nutritional paste according to claim 2, which is characterized in that: the moisture content of the highland barley flour is 16-20%, the temperature of the four zones of the double-screw extruder is 130-190 ℃, and the screw rotating speed of the double-screw extruder is 100-140 r/min.
4. The preparation method of the modified highland barley nutritional paste according to claim 1, which is characterized in that: the temperature range of the preheating zone is 0-120 ℃.
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