CN110463909A - A kind of instant brewed powder of whole wheat and the preparation method and application thereof - Google Patents
A kind of instant brewed powder of whole wheat and the preparation method and application thereof Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 75
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
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- 244000098338 Triticum aestivum Species 0.000 claims abstract description 74
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 15
- 229940106157 cellulase Drugs 0.000 claims abstract description 14
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- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 11
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 11
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 11
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- 229940088598 enzyme Drugs 0.000 claims abstract description 10
- 239000008399 tap water Substances 0.000 claims abstract description 10
- 235000020679 tap water Nutrition 0.000 claims abstract description 10
- 238000001125 extrusion Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 108010084185 Cellulases Proteins 0.000 claims abstract description 3
- 239000000796 flavoring agent Substances 0.000 claims abstract description 3
- 235000019634 flavors Nutrition 0.000 claims abstract description 3
- 238000002791 soaking Methods 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 11
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000000465 moulding Methods 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
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- 239000004375 Dextrin Substances 0.000 description 1
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- 108010050181 aleurone Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
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- 238000004891 communication Methods 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
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- 238000003672 processing method Methods 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229940039780 wheat preparation Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present patent application discloses a kind of instant brewed powder of whole wheat and the preparation method and application thereof, preparation method are as follows: soft wheat seed is taken to be placed in container, tap water impregnates and drains surface moisture, wheat seed after being impregnated, and place it in boiling in steam box, Thermostable α-Amylase is added after taking out cooling, endo-xylanase and cellulase, it is stirred to obtain wheat seed mixture, the mixture is sent into extruder and carries out extrusion process, strip wheat extrudate is made, then by strip wheat extrudate tabletting, roller cutting obtains thin slice, it is placed in hot air drier dry, then cooling be placed in cyclone type micronizer is crushed, up to the instant brewed powder of whole wheat.The instant brewed powder of whole wheat that a variety of flavors are prepared in seasoning can be added in gained brewed powder.Present invention reduces Raw material processing cost, three enzymes extruding under lower temperature, Cyclone mill ultramicro grinding are realized, the whole wheat brewed powder product of nourishing instant is made.
Description
Technical field
The invention belongs to food processing technology fields, more particularly, to instant brewed powder of a kind of whole wheat and preparation method thereof.
Background technique
Wheat kernel texture is hard, carries out following process, long patent flour process after generally first wheat is milled again
In would generally will be enriched in the wheat bran of cellulose and the wheat germ rich in vitamin and aleurone and remove and lose macronutrient, whole wheat
Powder will also result in nutritional ingredient in process and inevitably lose, in addition, the wholemeal comprising wheat bran and plumule due to
Containing more sticky pentosan, insoluble fibrin, lipid, and a variety of endogenous enzyme activities are higher, that there are flexibility (adaptability) of operations is poor,
The problems such as storage stability is poor.Therefore, whole-wheat food kind at present on the market is also relatively simple, mouthfeel is also relatively poor.It passes
The whole-wheat food of the system such as food such as whole-wheat bread, whole wheat noodles and whole-wheat steamed bun mostly use a certain proportion of wholemeal with it is common small
The mode of flour mixing is process, to improve the additive that these whole-wheat foods of mouthfeel usually also need to be added various valuableness.
Instant brewed powder is convenient, and market acceptance is higher.But since insolubles content is higher in whole wheat, whole wheat preparation
Brewed powder be faced with the problems such as solubility exponent is low, agglomeration is serious, dispersibility is not high, mouthfeel is poor.Therefore, it develops a kind of straight
Connect the nutrition whole wheat brewed powder new process for processing using wheat seed as raw material, it is challenging and meet current consumer to whole wheat
The development trend of the diversified demand of food and whole grain food.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides instant brewed powders of a kind of whole wheat and preparation method thereof.
The present invention is not necessarily to crush wheat grain and directly process, and used enzyme extrusion technique effectively raises whole wheat
The solubility and dispersibility of brewed powder reduce caking rate, and temperature used by enzyme extrusion process is lower, largely retains
The nutriment of materials of wheat, Cyclone mill ultramicro grinding can all collect product, and free of losses, obtained is truly
Whole wheat brewed powder.
Technical scheme is as follows:
A kind of instant brewed powder of whole wheat, the instant powder, preparation method thereof that reconstitutes of the whole wheat include the following steps:
(1) it takes the soft wheat seed cleaned up to be placed in container, tap water is added, soaking at room temperature drains wheat seed
Grain surface moisture, wheat seed after being impregnated；
(2) wheat seed tiling is placed in steam box after impregnating gained in step (1), 100 DEG C of boiling 5-15min, later
It takes out cooling and Thermostable α-Amylase, endo-xylanase and cellulase is added, and be stirred to obtain wheat seed mixing
Object；
(3) gained wheat seed mixture in step (2) is sent into extruder and carries out extrusion process, strip wheat is made
Extrudate；
(4) gained strip wheat extrudate in step (3), tabletting and roller cutting are obtained into the thin slice that side length is 2-5cm；
(5) gained thin slice in step (4) is placed in hot air drier and is dried, then the cooling cyclone type that is placed in surpasses
It is crushed in atomizer to get the instant brewed powder of whole wheat.
The mass ratio of soft wheat seed described in step (1) and water is 1:1-1.5, soaking time 8-20h.
The usage amount and wheat seed dry weight ratio of Thermostable α-Amylase described in step (2) are 5-15U:1g, inscribe
The usage amount of zytase is the 0.5%-1.5% of wheat seed dry weight, and the usage amount of cellulase is wheat seed dry weight
0.1%-0.6%.
The operating parameter of extruder described in step (3) is arranged are as follows: pre-mix zone heating temperature is 50 DEG C, and gelatinization area's temperature is
60-120 DEG C, molding zone temperatures are 60 DEG C, extruder revolving speed 60-130r/min.
Strip wheat extrudate is described in step (4) with a thickness of 0.1-0.3cm.
Drying temperature described in step (5) is 120-140 DEG C, drying time 5-25min；The cyclone type pulverizes
Machine screen mesh size is 0.3-1.0mm.
A kind of application of the instant brewed powder of whole wheat, the instant brewed powder of whole wheat and seasoning are 1:0.1- in mass ratio
0.8 mixing is to get the instant brewed powder of whole wheat with a variety of flavors.
The seasoning is instant tea powder, milk powder, sucrose, brown sugar, salt, chilli powder, pepper powder, sesame, dry fruits and vegetables
One of broken or a variety of combination.
The present invention is beneficial to be had the technical effect that
The present invention by enzyme extrusion cooking Intact wheat, superfine communication technique prepare the processing method of whole wheat brewed powder with
The prior art is compared to there is clear advantage: 1. the present invention saves wheat milling process, the wheat berry for directly crossing soaking cooking into
The enzyme extrusion process of row；2. boiling makes materials of wheat obtain softening and certain gelatinization, extrusion process required temperature can be reduced
And revolving speed；3. lower extruding temperature and revolving speed to realize amylase, zytase, three enzyme enzyme of cellulase in extruder
Solution is possibly realized, and whole wheat can generate soluble dextrins and small molecular sugar by amylase enzymolysis, and zytase can act on
Pentosan in wheat bran generates the soluble prebiotics such as xylo-oligosaccharide, and cellulase may act on a large amount of in wheat bran
Cellulose converts insoluble fibrin to soluble cellulose, can significantly improve the solubility of whole wheat brewed powder, dispersibility,
Reduce caking rate；4. heated-air drying can be realized the short time and be dried to safe moisture content hereinafter, and making endogenous enzymes and exogenous enzymes
Inactivation；5. Cyclone mill pulverize can by product granularity control in 1.0mm hereinafter, and can all collect product, free of losses is true
Whole wheat brewed powder in positive meaning；
Present invention reduces the processing cost of raw material, three enzymes extruding under lower temperature, Cyclone mill ultramicro grinding are realized, it should
Technology can efficiently solve the problems, such as that whole wheat brewed powder solubility, bad dispersibility, caking rate are high, and the whole wheat punching of nourishing instant is made
Adjust powder product.
Specific embodiment
Below with reference to embodiment, the present invention is specifically described.
Embodiment 1
It takes the soft wheat seed cleaned up to be placed in container, tap water, soaking at room temperature is added according to the ratio of 1:1
20h, drains, tiling is placed in steam box, 100 DEG C of boiling 5min, takes out cooling later, and Thermostable α-Amylase is added, and (5U/g is dry
Base), endo-xylanase (0.5%) and cellulase (0.1%), and be sent into extruder and carried out at extruding after being stirred
Reason, extruder operation parameter are as follows: pre-mix zone heating temperature is 50 DEG C, and gelatinization area's temperature is 120 DEG C, and molding zone temperatures are 60 DEG C,
Extruder revolving speed 130r/min.Extrudate is strip, and the thin slice of thickness 0.1cm side length 5cm is obtained by preforming roller cutting, this is thin
Piece is placed in hot air drier and is dried, 120 DEG C of dry 25min, and then cooling is placed in cyclone type micronizer (sieve
Having a size of 1.0mm) in crushed to get the instant brewed powder of whole wheat, solubility exponent 29.56%, caking rate is
0.15%.
Embodiment 2
It takes the soft wheat seed cleaned up to be placed in container, tap water, soaking at room temperature is added according to the ratio of 1:1.2
15h is drained, tiling is placed in steam box, 100 DEG C of boiling 10min, taking-up cooling later, addition Thermostable α-Amylase (10U/g
Butt), endo-xylanase (1.0%) and cellulase (0.3%), and be sent into extruder and carried out at extruding after being stirred
Reason, extruder operation parameter are as follows: pre-mix zone heating temperature is 50 DEG C, and gelatinization area's temperature is 100 DEG C, and molding zone temperatures are 60 DEG C,
Extruder revolving speed 110r/min.Extrudate is strip, the thin slice of thickness 0.16cm side length 3cm is obtained by preforming roller cutting, by this
Thin slice is placed in hot air drier and is dried, 130 DEG C of dry 15min, then cooling to be placed in cyclone type micronizer (sieve
Net is having a size of 0.5mm) in crushed to get the instant brewed powder of whole wheat, solubility exponent 36.89%, caking rate is
0.11%.
Embodiment 3
It takes the soft wheat seed cleaned up to be placed in container, tap water, soaking at room temperature is added according to the ratio of 1:1.5
15h is drained, tiling is placed in steam box, 100 DEG C of boiling 15min, taking-up cooling later, addition Thermostable α-Amylase (15U/g
Butt), endo-xylanase (1.2%) and cellulase (0.6%), and be sent into extruder and carried out at extruding after being stirred
Reason, extruder operation parameter are as follows: pre-mix zone heating temperature is 50 DEG C, and gelatinization area's temperature is 80 DEG C, and molding zone temperatures are 60 DEG C, is squeezed
Press revolving speed 100r/min.Extrudate is strip, and the thin slice of thickness 0.1cm side length 2cm is obtained by preforming roller cutting, by the thin slice
It is placed in hot air drier and is dried, 110 DEG C of dry 25min, then cooling is placed in cyclone type micronizer (sieve ruler
It is very little be 0.3mm) in crushed to get the instant brewed powder of whole wheat, solubility exponent 35.32%, caking rate 0.14%.
Embodiment 4
It takes the soft wheat seed cleaned up to be placed in container, tap water, soaking at room temperature is added according to the ratio of 1:1.2
10h is drained, tiling is placed in steam box, 100 DEG C of boiling 15min, taking-up cooling later, addition Thermostable α-Amylase (12U/g
Butt), endo-xylanase (0.8%) and cellulase (0.4%), and be sent into extruder and carried out at extruding after being stirred
Reason, extruder operation parameter are as follows: pre-mix zone heating temperature is 50 DEG C, and gelatinization area's temperature is 60 DEG C, and molding zone temperatures are 60 DEG C, is squeezed
Press revolving speed 110r/min.Extrudate is strip, and the thin slice of thickness 0.16cm side length 3cm is obtained by preforming roller cutting, this is thin
Piece is placed in hot air drier and is dried, 140 DEG C of dry 10min, and then cooling is placed in cyclone type micronizer (sieve
Having a size of 0.5mm) in crushed to get the instant brewed powder of whole wheat.It is added respectively by 0.1 times of the instant brewed powder weight of whole wheat
Green tea powder, brown sugar powder, cane sugar powder are to get green tea whole wheat brewed powder.
Embodiment 5
It takes the soft wheat seed cleaned up to be placed in container, tap water, soaking at room temperature is added according to the ratio of 1:1.5
15h is drained, tiling is placed in steam box, 100 DEG C of boiling 10min, taking-up cooling later, addition Thermostable α-Amylase (15U/g
Butt), endo-xylanase (1.0%) and cellulase (0.6%), and be sent into extruder and carried out at extruding after being stirred
Reason, extruder operation parameter are as follows: pre-mix zone heating temperature is 50 DEG C, and gelatinization area's temperature is 120 DEG C, and molding zone temperatures are 110 DEG C,
Extruder revolving speed 80r/min.Extrudate is strip, and the thin slice of thickness 0.1cm side length 2cm is obtained by preforming roller cutting, this is thin
Piece is placed in hot air drier and is dried, 140 DEG C of dry 5min, and then cooling is placed in cyclone type micronizer (sieve
Having a size of 0.3mm) in crushed to get the instant brewed powder of whole wheat.It is added respectively by 0.5 times of the instant brewed powder weight of whole wheat
Milk powder, 0.3 times of addition cane sugar powder of the instant brewed powder weight of whole wheat is to get milk whole wheat brewed powder.
Embodiment 6
It takes the soft wheat seed cleaned up to be placed in container, tap water, soaking at room temperature is added according to the ratio of 1:1.5
12h is drained, tiling is placed in steam box, 100 DEG C of boiling 10min, taking-up cooling later, addition Thermostable α-Amylase (10U/g
Butt), endo-xylanase (1.3%) and cellulase (0.3%), and be sent into extruder and carried out at extruding after being stirred
Reason, extruder operation parameter are as follows: pre-mix zone heating temperature is 50 DEG C, and gelatinization area's temperature is 100 DEG C, and molding zone temperatures are 60 DEG C,
Extruder revolving speed 60r/min.Extrudate is strip, and the thin slice of thickness 0.16cm side length 3cm is obtained by preforming roller cutting, this is thin
Piece is placed in hot air drier and is dried, 130 DEG C of dry 15min, and then cooling is placed in cyclone type micronizer (sieve
Having a size of 1.0mm) in crushed to get the instant brewed powder of whole wheat.It is added respectively by 0.2 times of the instant brewed powder weight of whole wheat
Milk powder, 0.3 times of addition cane sugar powder of the instant brewed powder weight of whole wheat are 0.2 times of addition pumpkin of the instant brewed powder weight of whole wheat, red
The drying fruits and vegetables that potato, apple, grape are obtained by mixing are broken, obtain multi-fiber whole wheat brewed powder.
Embodiment 7
It takes the soft wheat seed cleaned up to be placed in container, tap water, soaking at room temperature is added according to the ratio of 1:1.5
18h, drains, tiling is placed in steam box, 100 DEG C of boiling 8min, takes out cooling later, and Thermostable α-Amylase is added, and (9U/g is dry
Base), endo-xylanase (1.5%) and cellulase (0.5%), and be sent into extruder and carried out at extruding after being stirred
Reason, extruder operation parameter are as follows: pre-mix zone heating temperature is 50 DEG C, and gelatinization area's temperature is 110 DEG C, and molding zone temperatures are 60 DEG C,
Extruder revolving speed 110r/min.Extrudate is strip, and the thin slice of thickness 0.1cm side length 2cm is obtained by preforming roller cutting, this is thin
Piece is placed in hot air drier and is dried, 140 DEG C of dry 8min, and then cooling is placed in cyclone type micronizer (sieve
Having a size of 0.8mm) in crushed to get the instant brewed powder of whole wheat.It is added respectively by 0.2 times of the instant brewed powder weight of whole wheat
Salt, 0.1 times of addition sesame, chilli powder and pepper powder of the instant brewed powder weight of whole wheat, the 0.2 of the instant brewed powder weight of whole wheat
It is broken to add the drying fruits and vegetables that flavoring mushroom, sea sedge, carrot, potato, tomato are obtained by mixing doubly, obtains peppery Hu Quanmai brewed powder.
Claims (8)
1. a kind of instant brewed powder of whole wheat, which is characterized in that the instant powder, preparation method thereof that reconstitutes of the whole wheat includes the following steps:
(1) it takes the soft wheat seed cleaned up to be placed in container, tap water is added, soaking at room temperature drains wheat seed table
Face moisture, wheat seed after being impregnated；
(2) wheat seed tiling is placed in steam box after impregnating gained in step (1), and 100 DEG C of boiling 5-15min take out later
Thermostable α-Amylase, endo-xylanase and cellulase are cooled down and be added, and is stirred to obtain wheat seed mixture；
(3) gained wheat seed mixture in step (2) is sent into extruder and carries out extrusion process, strip wheat is made and squeezes out
Object；
(4) by gained strip wheat extrudate in step (3), and tabletting, roller cutting obtain the thin slice that side length is 2-6cm；
(5) gained thin slice in step (4) is placed in hot air drier and is dried, then cooling is placed in cyclone type Ultramicro-powder
It is crushed in broken machine to get the instant brewed powder of whole wheat.
2. the instant brewed powder of whole wheat according to claim 1, which is characterized in that soft wheat seed described in step (1)
Mass ratio with water is 1:1-1.5, soaking time 8-20h.
3. the instant brewed powder of whole wheat according to claim 1, which is characterized in that high temperature resistant alphalise starch described in step (2)
The usage amount and wheat seed dry weight ratio of enzyme are 5-15U:1g, and the usage amount of endo-xylanase is wheat seed dry weight
0.5%-1.5%, the usage amount of cellulase are the 0.1%-0.6% of wheat seed dry weight.
4. the instant brewed powder of whole wheat according to claim 1, which is characterized in that the operation of extruder described in step (3)
Parameter setting are as follows: pre-mix zone heating temperature is 50 DEG C, and gelatinization area's temperature is 60-120 DEG C, and molding zone temperatures are fixed as 60 DEG C, is squeezed
Press revolving speed 60-130r/min.
5. the instant brewed powder of whole wheat according to claim 1, which is characterized in that strip wheat described in step (4) squeezes out
Object is with a thickness of 0.1-0.3cm.
6. the instant brewed powder of whole wheat according to claim 1, which is characterized in that drying temperature described in step (5) is
120-140 DEG C, drying time 5-25min；The cyclone type micronizer screen mesh size is 0.3-1.0mm.
7. a kind of application of the instant brewed powder of whole wheat described in claim 1, which is characterized in that the instant brewed powder of whole wheat and tune
Taste substance is 1:0.1-0.8 mixing to get the instant brewed powder of whole wheat with a variety of flavors in mass ratio.
8. application according to claim 7, which is characterized in that the seasoning is tea powder, milk powder, sucrose, brown sugar, food
Salt, sesame, chilli powder, pepper powder or dry fruits and vegetables are one of broken or a variety of combinations.
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