CN109619424A - A kind of industrialization manufacturing method of instant puffed wheat flower - Google Patents
A kind of industrialization manufacturing method of instant puffed wheat flower Download PDFInfo
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- CN109619424A CN109619424A CN201811404706.9A CN201811404706A CN109619424A CN 109619424 A CN109619424 A CN 109619424A CN 201811404706 A CN201811404706 A CN 201811404706A CN 109619424 A CN109619424 A CN 109619424A
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- brown rice
- puffed wheat
- rice
- wheat flower
- instant
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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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L7/152—Cereal germ products
Abstract
The present invention provides a kind of industrialization manufacturing methods of instant puffed wheat flower, early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China and rice germ are praised in as major ingredient, and the raw material of fresh brown rice, glutinous millet, quinoa is successively obtained into particulate matter after impurity elimination, fresh-keeping, cryogrinding are granulated these pre-treatment steps respectively；Crude instant puffed wheat flower is obtained after particulate matter is carried out specific extrusion cladding processing；Then the anti-dandruff processing of selection by winnowing is carried out to the crude instant puffed wheat flower, obtains the instant puffed wheat flower of clean, adhesion, graininess semi-finished product of the same size；The instant puffed wheat flower of the homoeomorphic finished product of traditional rice is finally obtained after high temperature bakes extruding.The present invention in the production process, using baking, can sterilising and enzyme inactivating and popped rice it is well-done, so that finished product is had more faint scent.
Description
Technical field
The present invention relates to food technology field more particularly to a kind of industrialization manufacturing methods of instant puffed wheat flower.
Background technique
Brown rice is that paddy sloughs the caryopsis after outer protection cortex rice husk, and interior protection cortex (pericarp, kind skin, megarchidium layer) is intact
Rice Kernel, since the more mouthfeels such as interior protection cortex crude fibre, chaff wax are thicker, quality is close, boil it is also relatively time-consuming,
But its slimming effect is significant.Compared with common exquisite rice, the content of vitamin, minerals and dietary fiber is richer in brown rice
Richness is considered to be a kind of healthy food of green.
Modern nutriology the study found that in brown rice rice bran and germ fraction vitamin B and vitamin E, human body can be improved
Immune function promotes blood circulation, moreover it is possible to help people to eliminate the mood of dejected agitation, make one dynamic.In addition, in brown rice
The microelements such as potassium, magnesium, zinc, iron, manganese are conducive to prevent cardiovascular disease and anemia.It also retains a large amount of dietary fibers,
It can promote intestinal beneficial bacterium proliferation, accelerate intestines peristalsis, softer stool, prevent constipation and intestinal cancer；Dietary fiber can also be with bile
Middle cholesterol combines, and promotes the discharge of cholesterol, so that hyperlipemia be helped to reduce blood lipid.
Rice germ is the rice for including germ fraction, and plumule accounts for the weight of rice 3%, and general rice is by repeatedly milling
Plumule is not included afterwards, but the plumule rice more usual than us is higher by the nutrition of 60%-80%.Rice germ is the battalion that is bestowed by heaven of the mankind
The natural nutrition base of the source of supporting and microorganism, includes multivitamin and high-quality fat, protein etc..
Though the nutritive value that early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China and rice germ are praised in however is good,
Eat inconvenience, and individually eat one such or two kinds, coarse mouthfeel, flavor is not good enough, and make on the market at
Product are mostly simple baking extrusion and puffing foods, are limited by existing processing technology, nutritional ingredient is largely lost, in order to pursue mouth
Feel crisp and sacrifices health-care efficacy.
Summary of the invention
It is high, raciness that it is an object of that present invention to provide a kind of nutrition, and early 17 brown rice, 39 brown rice of middle morning, soft China are praised in
Excellent 6100 brown rice and rice germ are the industrialization manufacturing method of the instant puffed wheat flower of major ingredient, and the instant puffed wheat flower being prepared both had
There are unique flavor and nutritive value, and convenient, is easy to absorb.
The present invention is achieved through the following technical solutions:
A kind of industrialization manufacturing method of instant puffed wheat flower, in which: the ingredient including following weight fraction ratio: in praise early 17 brown rice
12-95 parts, 10-80 parts of 39 brown rice of middle morning, 2-35 parts, 5-75 parts of rice germ of soft China excellent 6100 brown rice；
The production method of the instant puffed wheat flower are as follows:
S1, pretreatment of raw material: early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ, raw material point are praised in will be fresh
Powder successively is not obtained after impurity elimination, fresh-keeping, cryogrinding these pre-treatment steps；
S2, low temperature, which grind to squeeze, to be granulated: the obtained powder being quantified average rate and is delivered to rotary granulator, the machine is using up and down
Two groups of rotations grind knife from level and hard histogram to cooperation simultaneously to the material effect of rolling, and make it through the formation of stainless steel sieve pore
Grain, operating temperature: -3-22.5 DEG C, relative humidity is less than or equal to 62%；
The obtained particulate matter: being delivered to the solid feeding entrance of intermeshing twin screw extruder in the same direction by S3, extrusion cladding, and
Synchronization accurately injects a certain amount of constant temperature drinking water to the liquid spout of the extruder with metering pump and carries out compound, constant temperature drink
Be 21.5 DEG C -71.5 DEG C with the temperature of water, drinking water using quality so that quality and butt quality aqueous in mixture
The ratio between be 1:1.8-3.2, while being arranged and adjusting heating temperature-control system everywhere in the cavity of the extruder, make the extruder
Cavity in mean temperature control at 102.3 DEG C hereinafter, custom core component building blocks of the mixture in the extruder
Under the action of formula combines twin-screw, makees class " ∞ " word screw along the inside cavity of the extruder and carry out extrusion process, institute
State twin-screw one group two, the machine barrel use side machine barrel of the extruder, eight word bore dias of the machine barrel and the machine barrel
Length ratio is 1:3.7-4.2, and the extruder is composed of more piece machine barrel, from discharge end, in screw thread push component
On direction of travel successively there are five accurate arrangements: the first kneading block, an inverter and the second kneading block, third kneading block, the
Four kneading blocks, the mixture finally promote component to be pushed to die head exit by the screw thread, obtain crude instant puffed wheat flower；
The anti-dandruff processing of S4, selection by winnowing: spending the crude instant puffed wheat using two Middle pressure draught fans and carry out the anti-dandruff processing of selection by winnowing, and one
It is blowed from the crude instant puffed wheat flower lower section with the angle of 0-18 degree in horizontal direction, and intermittently adjusts the big of blowing
It is small, make material undaform movement up and down, preferably shake off burr break flour, another is spent upper vertical from the crude instant puffed wheat
Air draught, light bits by wind siphon away separation after all falling off, and absorb the burr generated because squeezing rotary-cut, obtain clean, adhesion, greatly
The small instant puffed wheat flower of consistent graininess semi-finished product；
S5, high temperature bake extruding: the instant puffed wheat flower of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to height
Warm oven is baked so that semi-finished product instant puffed wheat flower steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the instant puffed wheat flower of finished product of crispy in taste, the similar traditional rice form for being full of meter Xiang；
S6, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot, carries out
Sealed package.
Wherein, the pre-treatment step specifically includes:
S1.1, raw material are alternative: praising early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ in will be fresh and carry out respectively
Selected impurity elimination processing will handle good early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ in up to standard and adopt immediately
With vacuum or nitrogen charging or filling after carbon that preservation by low temperature processing is spare, fresh feed carries out fresh-keeping anti-oxidation processing after putting in order immediately,
Cold chain transportation, so that raw material is fresher, the instant puffed wheat flower quality of preparation is higher, and flavor is more preferable；
S1.2, cryogrinding: being delivered to low-temperature grinding system for the fresh-keeping brown rice of vacuum and low temperature and carry out grinding beading, particulate
Granularity is 170 μm -678 μm, by milled processed it is complete in praise early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ
It is spare to be placed in fresh-keeping and storing in stainless cylinder of steel.
The invention has the following advantages: the present invention praises early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China in
It is the full cereal popped rice of major ingredient with rice germ, brown rice is compared with common exquisite rice, brown rice vitamin, minerals and dietary fiber
Content it is richer；Rice germ is the natural nutrition base of be bestowed by heaven nutrient source and the microorganism of the mankind, comprising multivitamin and
High-quality fat, protein etc.；It is edible suitable for all groups, it is easier to absorb, convenient, flavor is good.
Method of the invention by baking, can sterilising and enzyme inactivating and instant puffed wheat spend well-done, protect to the maximum extent
Prototroph material composition is stayed, while the instant puffed wheat flower of the finished product produced has both loose mouthfeel and faint scent, does not need to set
Normal pressure or vacuum degassing system are set, there is excellent technological effect, easy operating characteristics.
Other than objects, features and advantages described above, there are also other objects, features and advantages by the present invention.
The present invention is further detailed explanation below.
Specific embodiment
In order to be more clear goal of the invention of the invention, technical solution and its advantageous effects, below in conjunction with comparing
The present invention will be described in further detail with specific embodiment for example.It should be understood that the specific implementation of this specification description
Example is not intended to limit the present invention merely to the explanation present invention.
A kind of industrialization manufacturing method of instant puffed wheat flower disclosed by the invention, it is described instant according to parts by weight than meter
The ingredient of puffed wheat flower include: in praise early 12-95 parts of 17 brown rice, 10-80 parts of 39 brown rice of middle morning, 2-35 parts of soft China excellent 6100 brown rice,
5-75 parts of rice germ, wherein the production method of the instant puffed wheat flower are as follows:
S1, pretreatment of raw material: early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ, raw material point are praised in will be fresh
Powder successively is not obtained after impurity elimination, fresh-keeping, cryogrinding these pre-treatment steps；
S2, low temperature, which grind to squeeze, to be granulated: the obtained powder being quantified average rate and is delivered to rotary granulator, the machine is using up and down
Two groups of rotations grind knife from level and hard histogram to cooperation simultaneously to the material effect of rolling, and make it through the formation of stainless steel sieve pore
Grain, operating temperature: -3-22.5 DEG C, relative humidity is less than or equal to 62%；
The obtained particulate matter: being delivered to the solid feeding entrance of intermeshing twin screw extruder in the same direction by S3, extrusion cladding, and
Synchronization accurately injects a certain amount of constant temperature drinking water to the liquid spout of the extruder with metering pump and carries out compound, constant temperature drink
Be 21.5 DEG C -71.5 DEG C with the temperature of water, drinking water using quality so that quality and butt quality aqueous in mixture
The ratio between be 1:1.8-3.2, while being arranged and adjusting heating temperature-control system everywhere in the cavity of the extruder, make the extruder
Cavity in mean temperature control at 102.3 DEG C hereinafter, custom core component building blocks of the mixture in the extruder
Under the action of formula combines twin-screw, makees class " ∞ " word screw along the inside cavity of the extruder and carry out extrusion process, institute
State twin-screw one group two, the machine barrel use side machine barrel of the extruder, eight word bore dias of the machine barrel and the machine barrel
Length ratio is 1:3.7-4.2, and the extruder is composed of more piece machine barrel, from discharge end, in screw thread push component
On direction of travel successively there are five accurate arrangements: the first kneading block, an inverter and the second kneading block, third kneading block, the
Four kneading blocks, the mixture finally promote component to be pushed to die head exit by the screw thread, obtain crude instant puffed wheat flower；
The anti-dandruff processing of S4, selection by winnowing: spending the crude instant puffed wheat using two Middle pressure draught fans and carry out the anti-dandruff processing of selection by winnowing, and one
It is blowed from the crude instant puffed wheat flower lower section with the angle of 0-18 degree in horizontal direction, and intermittently adjusts the big of blowing
It is small, make material undaform movement up and down, preferably shake off burr break flour, another is spent upper vertical from the crude instant puffed wheat
Air draught, light bits by wind siphon away separation after all falling off, and absorb the burr generated because squeezing rotary-cut, obtain clean, adhesion, greatly
The small instant puffed wheat flower of consistent graininess semi-finished product；
S5, high temperature bake extruding: the instant puffed wheat flower of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to height
Warm oven is baked so that semi-finished product instant puffed wheat flower steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the instant puffed wheat flower of finished product of crispy in taste, the similar traditional rice form for being full of meter Xiang；
S6, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot, carries out
Sealed package.
Wherein, the pre-treatment step specifically includes:
S1.1, raw material are alternative: praising early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ in will be fresh and carry out respectively
Selected impurity elimination processing will handle good early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ in up to standard and adopt immediately
With vacuum or nitrogen charging or filling after carbon that preservation by low temperature processing is spare, fresh feed carries out fresh-keeping anti-oxidation processing after putting in order immediately,
Cold chain transportation, so that raw material is fresher, the instant puffed wheat flower quality of preparation is higher, and flavor is more preferable；
S1.2, cryogrinding: being delivered to low-temperature grinding system for the fresh-keeping brown rice of vacuum and low temperature and carry out grinding beading, particulate
Granularity is 170 μm -678 μm, by milled processed it is complete in praise early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ
It is spare to be placed in fresh-keeping and storing in stainless cylinder of steel.
It will be specifically addressed below by industrialization manufacturing method of the specific embodiment to above-mentioned full cereal popped rice.
Embodiment 1
A kind of industrialization manufacturing method of instant puffed wheat flower, in which: the ingredient including following weight fraction ratio: in praise early 17 brown rice
12 parts, 10 parts of 39 brown rice of middle morning, 2 parts, 5 parts of rice germ of excellent 6100 brown rice of soft China；
The production method of the instant puffed wheat flower are as follows:
S1, raw material are alternative: praising early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ in will be fresh and carry out essence respectively
It selects impurity elimination to handle, good early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ in up to standard will be handled and used immediately
Vacuum and low temperature Preservation Treatment is spare, and fresh feed carries out fresh-keeping anti-oxidation processing, cold chain transportation, so that raw material immediately after putting in order
Fresher, the instant puffed wheat flower quality of preparation is higher, and flavor is more preferable；
S2, cryogrinding: the fresh-keeping brown rice of vacuum and low temperature is delivered to low-temperature grinding system and carries out grinding beading, the grain of particulate
Degree is 170 μm, by milled processed it is complete in praise early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ be placed in it is stainless
Fresh-keeping and storing is spare in cylinder of steel；
S3, low temperature, which grind to squeeze, to be granulated: the obtained powder being quantified average rate and is delivered to rotary granulator, the machine is using up and down
Two groups of rotations grind knife from level and hard histogram to cooperation simultaneously to the material effect of rolling, and make it through the formation of stainless steel sieve pore
Grain, operating temperature: 3 DEG C, relative humidity 30%；
The obtained particulate matter: being delivered to the solid feeding entrance of intermeshing twin screw extruder in the same direction by S4, extrusion cladding, and
Synchronization accurately injects a certain amount of constant temperature drinking water to the liquid spout of the extruder with metering pump and carries out compound, constant temperature drink
Be 21.5 DEG C with the temperature of water, drinking water using quality so that the ratio between quality aqueous in mixture and butt quality are 1:
1.8, while being arranged and adjusting heating temperature-control system everywhere in the cavity of the extruder, make average in the cavity of the extruder
Temperature control is at 102.3 DEG C hereinafter, custom core parts juggle type of the mixture in the extruder combines twin-screw
Under the action of, make class " ∞ " word screw along the inside cavity of the extruder and carries out extrusion process, one group of the twin-screw
Two, the machine barrel use side machine barrel of the extruder, eight word bore dias of the machine barrel and the length ratio of the machine barrel are 1:
3.7, the extruder is composed of more piece machine barrel, from discharge end, on the direction of travel of screw thread push component successively
There are five accurate arrangements: the first kneading block, an inverter and the second kneading block, third kneading block, the 4th kneading block, described mixed
Close object finally promotes component to be pushed to die head exit by the screw thread, obtains crude instant puffed wheat flower；
The anti-dandruff processing of S5, selection by winnowing: spending the crude instant puffed wheat using two Middle pressure draught fans and carry out the anti-dandruff processing of selection by winnowing, and one
It is blowed from the crude instant puffed wheat flower lower section with 3 degree in horizontal direction of angle, and intermittently adjusts the size of blowing, made
Material undaform movement up and down, preferably shakes off burr break flour, and another is taken portion's vertical air suction from the crude instant puffed wheat,
Separation is siphoned away by wind after gently bits all fall off, and absorbs the burr because squeezing rotary-cut generation, obtains clean, adhesion, size one
The instant puffed wheat flower of the graininess semi-finished product of cause；
S6, high temperature bake extruding: the instant puffed wheat flower of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to height
Warm oven is baked so that semi-finished product instant puffed wheat flower steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the instant puffed wheat flower of finished product of crispy in taste, the similar traditional rice form for being full of meter Xiang；
S7, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot, carries out
Sealed package.
Wherein, above-mentioned steps S1-S2 be pre-treatment step, the S1.1-S1.2 being equivalent in aforementioned raw material pre-treatment step,
Above-mentioned steps S3-S7 is equivalent to the step S2-S6 in claim.
Embodiment 2
A kind of industrialization manufacturing method of instant puffed wheat flower, in which: the ingredient including following weight fraction ratio: in praise early 17 brown rice
50 parts, 50 parts of 39 brown rice of middle morning, 20 parts, 20 parts of rice germ of excellent 6100 brown rice of soft China；
The production method of the instant puffed wheat flower are as follows:
S1, raw material are alternative: praising early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ in will be fresh and carry out essence respectively
It selects impurity elimination to handle, good early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ in up to standard will be handled and used immediately
Preservation by low temperature processing is spare after nitrogen charging, and fresh feed carries out fresh-keeping anti-oxidation processing, cold chain transportation, so that former immediately after putting in order
Material is fresher, and the instant puffed wheat flower quality of preparation is higher, and flavor is more preferable；
S2, cryogrinding: the fresh-keeping brown rice of vacuum and low temperature is delivered to low-temperature grinding system and carries out grinding beading, the grain of particulate
Degree is 450 μm, by milled processed it is complete in praise early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ be placed in it is stainless
Fresh-keeping and storing is spare in cylinder of steel；
S3, low temperature, which grind to squeeze, to be granulated: the obtained powder being quantified average rate and is delivered to rotary granulator, the machine is using up and down
Two groups of rotations grind knife from level and hard histogram to cooperation simultaneously to the material effect of rolling, and make it through the formation of stainless steel sieve pore
Grain, operating temperature: 15 DEG C, relative humidity 50%；
The obtained particulate matter: being delivered to the solid feeding entrance of intermeshing twin screw extruder in the same direction by S4, extrusion cladding, and
Synchronization accurately injects a certain amount of constant temperature drinking water to the liquid spout of the extruder with metering pump and carries out compound, constant temperature drink
Be 50 DEG C with the temperature of water, drinking water using quality so that the ratio between quality aqueous in mixture and butt quality are 1:
2.5, while being arranged and adjusting heating temperature-control system everywhere in the cavity of the extruder, make average in the cavity of the extruder
Temperature control is at 102.3 DEG C hereinafter, custom core parts juggle type of the mixture in the extruder combines twin-screw
Under the action of, make class " ∞ " word screw along the inside cavity of the extruder and carries out extrusion process, one group of the twin-screw
Two, the machine barrel use side machine barrel of the extruder, eight word bore dias of the machine barrel and the length ratio of the machine barrel are 1:4,
The extruder is composed of more piece machine barrel, successively accurate on the direction of travel of screw thread push component from discharge end
There are five arrangements: the first kneading block, an inverter and the second kneading block, third kneading block, the 4th kneading block, the mixture
It finally promotes component to be pushed to die head exit by the screw thread, obtains crude instant puffed wheat flower；
The anti-dandruff processing of S5, selection by winnowing: spending the crude instant puffed wheat using two Middle pressure draught fans and carry out the anti-dandruff processing of selection by winnowing, and one
It is blowed from the crude instant puffed wheat flower lower section with 12 degree in horizontal direction of angle, and intermittently adjusts the size of blowing,
Make material undaform movement up and down, preferably shake off burr break flour, another is inhaled from the crude instant puffed wheat flower upper vertical
Wind siphons away separation by wind after gently bits all fall off, and absorbs the burr because squeezing rotary-cut generation, obtains clean, adhesion, size
The consistent instant puffed wheat flower of graininess semi-finished product；
S6, high temperature bake extruding: the instant puffed wheat flower of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to height
Warm oven is baked so that semi-finished product instant puffed wheat flower steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the instant puffed wheat flower of finished product of crispy in taste, the similar traditional rice form for being full of meter Xiang；
S7, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot, carries out
Sealed package.
Wherein, above-mentioned steps S1-S2 be pre-treatment step, the S1.1-S1.2 being equivalent in aforementioned raw material pre-treatment step,
Above-mentioned steps S3-S7 is equivalent to the step S2-S6 in claim.
Embodiment 3
A kind of industrialization manufacturing method of instant puffed wheat flower, in which: the ingredient including following weight fraction ratio: in praise early 17 brown rice
95 parts, 80 parts of 39 brown rice of middle morning, 35 parts, 75 parts of rice germ of excellent 6100 brown rice of soft China；
The production method of the instant puffed wheat flower are as follows:
S1, raw material are alternative: praising early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ in will be fresh and carry out essence respectively
It selects impurity elimination to handle, good early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ in up to standard will be handled and used immediately
Preservation by low temperature processing is spare after filling carbon, and fresh feed carries out fresh-keeping anti-oxidation processing, cold chain transportation, so that former immediately after putting in order
Material is fresher, and the instant puffed wheat flower quality of preparation is higher, and flavor is more preferable；
S2, cryogrinding: the fresh-keeping brown rice of vacuum and low temperature is delivered to low-temperature grinding system and carries out grinding beading, the grain of particulate
Degree is 678 μm, by milled processed it is complete in praise early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ be placed in it is stainless
Fresh-keeping and storing is spare in cylinder of steel；
S3, low temperature, which grind to squeeze, to be granulated: the obtained powder being quantified average rate and is delivered to rotary granulator, the machine is using up and down
Two groups of rotations grind knife from level and hard histogram to cooperation simultaneously to the material effect of rolling, and make it through the formation of stainless steel sieve pore
Grain, operating temperature: 22.5 DEG C, relative humidity 62%；
The obtained particulate matter: being delivered to the solid feeding entrance of intermeshing twin screw extruder in the same direction by S4, extrusion cladding, and
Synchronization accurately injects a certain amount of constant temperature drinking water to the liquid spout of the extruder with metering pump and carries out compound, constant temperature drink
Be 71.5 DEG C with the temperature of water, drinking water using quality so that the ratio between quality aqueous in mixture and butt quality are 1:
3.2, while being arranged and adjusting heating temperature-control system everywhere in the cavity of the extruder, make average in the cavity of the extruder
Temperature control is at 102.3 DEG C hereinafter, custom core parts juggle type of the mixture in the extruder combines twin-screw
Under the action of, make class " ∞ " word screw along the inside cavity of the extruder and carries out extrusion process, one group of the twin-screw
Two, the machine barrel use side machine barrel of the extruder, and be composed of more piece machine barrel, eight word bore dias of the machine barrel and institute
The length ratio for stating machine barrel is 1:4.2, and the extruder is composed of more piece machine barrel, from discharge end, pushes first device in screw thread
There are five successively accurately arranging on the direction of travel of part: the first kneading block, an inverter and the second kneading block, third are mediated
Block, the 4th kneading block, the mixture finally promote component to be pushed to die head exit, obtain crude instant bubble by the screw thread
Popped rice；
The anti-dandruff processing of S5, selection by winnowing: spending the crude instant puffed wheat using two Middle pressure draught fans and carry out the anti-dandruff processing of selection by winnowing, and one
It is blowed from the crude instant puffed wheat flower lower section with 18 degree in horizontal direction of angle, and intermittently adjusts the size of blowing,
Make material undaform movement up and down, preferably shake off burr break flour, another is inhaled from the crude instant puffed wheat flower upper vertical
Wind siphons away separation by wind after gently bits all fall off, and absorbs the burr because squeezing rotary-cut generation, obtains clean, adhesion, size
The consistent instant puffed wheat flower of graininess semi-finished product；
S6, high temperature bake extruding: the instant puffed wheat flower of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to height
Warm oven is baked so that semi-finished product instant puffed wheat flower steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the instant puffed wheat flower of finished product of crispy in taste, the similar traditional rice form for being full of meter Xiang；
S7, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot, carries out
Sealed package.
Wherein, above-mentioned steps S1-S2 be pre-treatment step, the S1.1-S1.2 being equivalent in aforementioned raw material pre-treatment step,
Above-mentioned steps S3-S7 is equivalent to the step S2-S6 in claim.
Sensory evaluation is carried out by 8 trained appraise persons, the every 20g of sample and 95-100 DEG C of boiled water 1:5 is reconstituted, and is soaked
After steeping 5min, with indexs such as color, smell, performance state, dispersibility, rehydrations, product is evaluated using sense organ description, specifically
Evaluation criterion is as follows:
Before reconstituting (30 points):
Color (5 points): uniform more light 4-5 points；The general 3-4 of brightness points；Luminance difference 1-3 points.
Smell (5 points):, which having natural strong fragrance, and is charred fragrance 4-5 divides；With natural flavor, but be charred fragrance compared with
It is light, free from extraneous odour 3-4 points, British plain spirits or obvious peculiar smell, 1-3 points.
Performance state (15 points): dispersion 10-15 complete, full, uniform in size points；Surface is slightly cracked, and has harsh feeling, is deposited
It is being adhered a 5-9 points；The grain of rice is excessive, and grain shape difficulty is distinguished, is adhered more 1-4 points.
Impurity (5 points): color tablets are no different, are charred grain, particle 4-5 point；It is no different color tablets, it is seen that be charred grain, particle 3-4 point；Have
Heterochromatic grain more is charred grain, particle 1-3 point.
After reconstituting (70 points):
Glossy degree (5 points): more light 4-5 points；The general 3-4 of brightness points；Luminance difference 1-3 points.
Smell (5 points):, which having natural strong fragrance, and is charred fragrance 4-5 divides；With natural flavor, but be charred fragrance compared with
It is light, free from extraneous odour 3-4 points, British plain spirits or obvious peculiar smell, 1-3 points.
Dispersed (15 points): being uniformly dispersed, no agglomeration, is suspended in congee soup 10-15 points；A small amount of agglomeration is slightly layered 5-9
Point；It floats and is layered or without suspension, agglomerates 1-4 points.
Rehydration (10 points): congee grain moderately expands, and has elasticity 8-10 points；Congee grain slightly has elasticity 6-8 points；Congee grain it is soft rotten or
Half-cooked 1-6 points.
Toughness (10 points): texture is preferable, and the sticky suitable 8-10 of congee soup points；Texture is slightly worse, slightly 6-8 points of layering, congee soup
Sticky or layering is 1-6 points serious.
Palatability (10): having suitable chewiness, and the 8-10 that do not stick to one's teeth divides；Slightly sticky thick, slightly harsh feeling, slightly sticky tooth 6-8
Point；Sticky or layering is serious, the 1-6 that sticks to one's teeth divides.
Smoothness (10 points): the moderate 8-10 of smoothness points；The smooth slightly worse 6-8 of degree points；Smooth degree difference 1-6 points.
Flavour (5 points): fragrance 4-5 points with congee itself；Basic free from extraneous odour 3-4 points；There are peculiar smell 1-3 points.
Evaluation result is as shown in the table:
According to the disclosure and teachings of the above specification, fields of the present invention obtain technical staff can also be to above embodiment
It changes and modifies, therefore, the present invention is not limited to above-mentioned specific embodiment, and all those skilled in the art exist
Any conspicuous improvement, the replacement or modification made on the basis of the present invention all belong to the scope of protection of the present invention.
Claims (9)
1. a kind of industrialization manufacturing method of instant puffed wheat flower, according to parts by weight than meter, the instant puffed wheat flower at subpackage
Include: in praise early 12-95 parts of 17 brown rice, 10-80 parts of 39 brown rice of middle morning, 2-35 parts of soft China excellent 6100 brown rice, 5-75 parts of rice germ,
It is characterized in that: the production method of the instant puffed wheat flower are as follows:
S1, pretreatment of raw material: early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ, raw material point are praised in will be fresh
Powder successively is not obtained after impurity elimination, fresh-keeping, cryogrinding these pre-treatment steps；
S2, low temperature, which grind to squeeze, to be granulated: the obtained powder being quantified average rate and is delivered to rotary granulator, the machine is using up and down
Two groups of rotations grind knife from level and hard histogram to cooperation simultaneously to the material effect of rolling, and make it through the formation of stainless steel sieve pore
Grain, operating temperature: -3-22.5 DEG C, relative humidity is less than or equal to 62%；
The obtained particulate matter: being delivered to the solid feeding entrance of intermeshing twin screw extruder in the same direction by S3, extrusion cladding, and
It is synchronous accurately to inject a certain amount of constant temperature drinking water to the liquid spout of the extruder with metering pump and carry out compound, it sets simultaneously
Heating temperature-control system everywhere in the cavity of the extruder is set and adjusted, mean temperature control in the cavity of the extruder is made to exist
102.3 DEG C hereinafter, under the action of custom core parts juggle type of the mixture in the extruder combines twin-screw, edge
The inside cavity of the extruder makees class " ∞ " word screw and carries out extrusion process, and the twin-screw one group two is described to squeeze
The machine barrel use side machine barrel of press, eight word bore dias of the machine barrel and the length ratio of the machine barrel are 1:3.7-4.2, described to squeeze
Press is composed of more piece machine barrel, from discharge end, is successively accurately disposed on the direction of travel of screw thread push component
Five: first kneading blocks, an inverter and the second kneading block, third kneading block, the 4th kneading block, the mixture finally by
The screw thread promotes component to be pushed to die head exit, obtains crude instant puffed wheat flower；
The anti-dandruff processing of S4, selection by winnowing: spending the crude instant puffed wheat using two Middle pressure draught fans and carry out the anti-dandruff processing of selection by winnowing, and one
It is blowed from the crude instant puffed wheat flower lower section with the angle of 0-18 degree in horizontal direction, and intermittently adjusts the big of blowing
It is small, make material undaform movement up and down, preferably shake off burr break flour, another is spent upper vertical from the crude instant puffed wheat
Air draught, light bits by wind siphon away separation after all falling off, and absorb the burr generated because squeezing rotary-cut, obtain clean, adhesion, greatly
The small instant puffed wheat flower of consistent graininess semi-finished product；
S5, high temperature bake extruding: the instant puffed wheat flower of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to height
Warm oven is baked so that semi-finished product instant puffed wheat flower steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the instant puffed wheat flower of finished product of crispy in taste, the similar traditional rice form for being full of meter Xiang.
2. a kind of industrialization manufacturing method of instant puffed wheat flower as described in claim 1, it is characterised in that: the pretreatment step
Suddenly it specifically includes:
S1.1, raw material are alternative: early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ raw material difference are praised in will be fresh
Selected impurity elimination processing is carried out, it is spare using vacuum and low temperature Preservation Treatment immediately after；
S1.2, cryogrinding: the fresh-keeping brown rice of vacuum and low temperature is delivered to low-temperature grinding system and carries out grinding beading, will be ground
Handle that good early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, that rice germ is placed in fresh-keeping and storing in stainless cylinder of steel is standby
With.
3. a kind of industrialization manufacturing method of instant puffed wheat flower as claimed in claim 1 or 2, it is characterised in that: the step
It is further comprising the steps of after S5:
S6, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot, carries out
Sealed package.
4. a kind of industrialization manufacturing method of instant puffed wheat flower as described in any one of claims 1-3, it is characterised in that: described
In S1.1: fresh feed carries out fresh-keeping anti-oxidation processing, cold chain transportation after putting in order immediately.
5. a kind of industrialization manufacturing method of instant puffed wheat flower according to any one of claims 1-4, it is characterised in that: described
In S1.2: the granularity of the particulate is 170 μm -678 μm.
6. a kind of industrialization manufacturing method of instant puffed wheat flower as described in any one in claim 1-5, it is characterised in that: described
The temperature of constant temperature drinking water is 21.5 DEG C -71.5 DEG C in S3.
7. a kind of industrialization manufacturing method of instant puffed wheat flower as claimed in any one of claims 1 to 6, it is characterised in that: described
In S3 drinking water using quality so that the ratio between quality aqueous in mixture and butt quality be 1:1.8-3.2.
8. such as a kind of described in any item industrialization manufacturing methods of instant puffed wheat flower of claim 1-7, it is characterised in that: described
In S1.1, will be fresh in praise early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, at rice germ raw material progress selected impurity elimination
Reason will handle good early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ in instant brown rice up to standard and use immediately
Preservation by low temperature processing is spare after nitrogen charging.
9. such as a kind of described in any item industrialization manufacturing methods of instant puffed wheat flower of claim 1-8, it is characterised in that: described
In S1.1, early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ raw material are praised by and is carried out at selected impurity elimination respectively
Reason will handle to praise early 17 brown rice, 39 brown rice of middle morning, excellent 6100 brown rice of soft China, rice germ in raw material up to standard and use immediately and fill two
Preservation by low temperature processing is spare after carbonoxide.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112998200A (en) * | 2021-03-19 | 2021-06-22 | 汪昌兰 | Rice soaking flower and preparation method thereof |
| CN113397103A (en) * | 2021-05-06 | 2021-09-17 | 王心 | High-fiber high-protein instant rice and preparation method thereof |
| CN112998229B (en) * | 2021-02-07 | 2023-05-05 | 重庆渝玫食品有限公司 | Garlic soaking process and automatic filling system thereof |
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| CN103815299A (en) * | 2014-03-14 | 2014-05-28 | 湖南富马科食品工程技术有限公司 | Production method of whole-grain fast-food nutritional porridge |
| CN105029176A (en) * | 2015-07-28 | 2015-11-11 | 安徽倮倮米业有限公司 | Haw compounded health nutrient rice flour and processing method thereof |
| CN106360350A (en) * | 2016-10-09 | 2017-02-01 | 李志军 | Method for preparing brown rice and oat mixed nutritional porridge |
| CN108567110A (en) * | 2018-04-20 | 2018-09-25 | 合达信科技有限公司 | A method of brewed powder is prepared based on twin (double) screw extruder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103815299A (en) * | 2014-03-14 | 2014-05-28 | 湖南富马科食品工程技术有限公司 | Production method of whole-grain fast-food nutritional porridge |
| CN105029176A (en) * | 2015-07-28 | 2015-11-11 | 安徽倮倮米业有限公司 | Haw compounded health nutrient rice flour and processing method thereof |
| CN106360350A (en) * | 2016-10-09 | 2017-02-01 | 李志军 | Method for preparing brown rice and oat mixed nutritional porridge |
| CN108567110A (en) * | 2018-04-20 | 2018-09-25 | 合达信科技有限公司 | A method of brewed powder is prepared based on twin (double) screw extruder |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112998229B (en) * | 2021-02-07 | 2023-05-05 | 重庆渝玫食品有限公司 | Garlic soaking process and automatic filling system thereof |
| CN112998200A (en) * | 2021-03-19 | 2021-06-22 | 汪昌兰 | Rice soaking flower and preparation method thereof |
| CN113397103A (en) * | 2021-05-06 | 2021-09-17 | 王心 | High-fiber high-protein instant rice and preparation method thereof |
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Application publication date: 20190416 |