CN110583976A - Instant coarse cereal blending powder and preparation method thereof - Google Patents
Instant coarse cereal blending powder and preparation method thereof Download PDFInfo
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- CN110583976A CN110583976A CN201910797878.5A CN201910797878A CN110583976A CN 110583976 A CN110583976 A CN 110583976A CN 201910797878 A CN201910797878 A CN 201910797878A CN 110583976 A CN110583976 A CN 110583976A
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 94
- 239000000843 powder Substances 0.000 title claims abstract description 71
- 238000002156 mixing Methods 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 150000001875 compounds Chemical class 0.000 claims abstract description 39
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 31
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 31
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 31
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 31
- 235000020232 peanut Nutrition 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 244000075850 Avena orientalis Species 0.000 claims abstract description 24
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 24
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 24
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 24
- 235000007215 black sesame Nutrition 0.000 claims abstract description 24
- 235000019713 millet Nutrition 0.000 claims abstract description 24
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000019714 Triticale Nutrition 0.000 claims abstract description 19
- 241000228158 x Triticosecale Species 0.000 claims abstract description 19
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 14
- 239000003765 sweetening agent Substances 0.000 claims abstract description 14
- 229920002752 Konjac Polymers 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000013365 dairy product Nutrition 0.000 claims abstract description 12
- 244000268590 Euryale ferox Species 0.000 claims abstract description 11
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 11
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 11
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 11
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 11
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 11
- 235000012239 silicon dioxide Nutrition 0.000 claims abstract description 10
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 10
- 235000007558 Avena sp Nutrition 0.000 claims description 23
- 238000000227 grinding Methods 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 10
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 10
- 239000000252 konjac Substances 0.000 claims description 10
- 235000010485 konjac Nutrition 0.000 claims description 10
- 241000207961 Sesamum Species 0.000 claims description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 7
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- 238000000034 method Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000013329 compounding Methods 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims 1
- 229960004998 acesulfame potassium Drugs 0.000 claims 1
- 235000010358 acesulfame potassium Nutrition 0.000 claims 1
- 239000000619 acesulfame-K Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000037208 balanced nutrition Effects 0.000 abstract 1
- 235000019046 balanced nutrition Nutrition 0.000 abstract 1
- 238000005303 weighing Methods 0.000 description 16
- 235000016709 nutrition Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 241000209094 Oryza Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- 235000007238 Secale cereale Nutrition 0.000 description 5
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- 230000003628 erosive effect Effects 0.000 description 5
- 238000000643 oven drying Methods 0.000 description 5
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- 239000000654 additive Substances 0.000 description 4
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- 230000000996 additive effect Effects 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 238000010835 comparative analysis Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 229960005164 acesulfame Drugs 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 239000000049 pigment Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000004552 water soluble powder Substances 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Grain Derivatives (AREA)
Abstract
The invention belongs to the technical field of food, and particularly relates to instant coarse cereal mixing powder and a preparation method thereof. The instant coarse cereal blending powder is prepared from the following raw materials in percentage by mass: 15-25% of millet, 25-35% of black rice, 8-11% of triticale, 3-10% of oat, 8-13% of black sesame, 7-13% of peanut, 0.5-2% of gordon euryale seed, 0.5-3% of medlar, 1-2% of silicon dioxide, 0.5-1% of konjaku flour, 1-2% of non-dairy creamer and 9-12% of compound sweetener. The instant coarse cereal mixing powder has balanced nutrition, good taste and mixing property, and wide market prospect.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to instant coarse cereal mixing powder and a preparation method thereof.
Background
China has wide coarse cereals distribution, various varieties and rich resources. The coarse cereals contain rich nutritional ingredients such as mineral substances, proteins, dietary fibers, natural pigments and the like, and have good nutritional and health-care effects. Along with the development of economy and society and the improvement of health consciousness of people, coarse cereals and products thereof are more and more favored by people. At present, the disadvantages of coarse taste, poor solubility and poor stability of the coarse cereal powder sold in the market generally exist, so that the acceptance of consumers on the coarse cereal mixed powder is low. Therefore, the development of the coarse cereal blending powder with better quality is necessary, and the method has wide market prospect.
The existing preparation of coarse cereal powder mostly takes the nutritional value as a main investigation target, so that the coarse cereal powder has poor brewing performance and is not easy to be accepted by consumers. For example, CN 108606247a discloses a triticale health meal replacement powder, which comprises raw materials of triticale, coarse cereals, nuts, traditional Chinese medicinal materials and auxiliary materials. The main purpose of the research and development of the healthy meal replacement powder is to ensure that the nutritional value of the meal replacement powder is higher; CN 108157812A discloses a grain living bud powder, which is prepared by germinating coarse cereal raw materials, baking, grinding, sterilizing and the like, and the grain living bud powder is more suitable for chronic patients to eat after being converted by a germination process, and is more digestible and absorbable in nutrition; CN 106722963a discloses a vegetarian food, which comprises various raw materials such as crude rice, beans, nuts, seeds, fresh fruits, vegetables, plant flowers, rare plants, additives and the like, and the research and development of the vegetarian food also aims at improving the nutritional value of the vegetarian food.
CN 105249170A discloses a dry-method, raw material full-utilization coarse cereal mixing powder production method, which comprises the following steps: (1) soaking; (2) adding an enzyme: draining the soaked coarse cereals, coarsely crushing the coarse cereals, and adding alpha-amylase; (3) baking: baking the coarse cereal powder added with the enzyme in a microwave device, curing and inactivating the enzyme; (4) micronizing; (5) adding a sweetening agent and an emulsifying agent into the baked coarse cereal powder, and uniformly mixing. CN 108522980a discloses a series of instant cereal powders, which comprise the following raw materials of coarse cereals, dietary fiber powder, konjac powder, vegetable fat powder, vanillin, etc., and the preparation method of the instant cereal powders comprises the following steps: the raw materials are subjected to secondary homogenization, enzymolysis, secondary cooking, crushing, sieving, mixing by an equivalent incremental method and packaging to obtain the feed additive. Both patent documents claim that the prepared coarse cereal blending powder has good blending property and good taste, but corresponding experimental evidence is not provided, and the stability of the coarse cereal blending powder after blending still needs to be improved.
Disclosure of Invention
The invention provides instant coarse cereal mixing powder which is balanced in nutrition and better in mixing stability by selecting raw materials and a specific proportion, and the stability of the instant coarse cereal mixing powder can be further improved.
The instant coarse cereal blending powder adopts the following technical scheme: the instant coarse cereal mixing powder is prepared from the following raw materials in percentage by mass: 15-25% of millet, 25-35% of black rice, 8-11% of triticale, 3-10% of oat, 8-13% of black sesame, 7-13% of peanut, 0.5-2% of gordon euryale seed, 0.5-3% of medlar, 1-2% of silicon dioxide, 0.5-1% of konjaku flour, 1-2% of non-dairy creamer and 9-12% of compound sweetener.
Preferably, the compound sweetener is prepared by compounding aspartame, acesulfame and white granulated sugar according to the weight ratio of 1: 100.
Preferably, the raw materials of the instant coarse cereal blending powder further comprise essence, wherein the essence is peanut essence and/or sesame essence, and the dosage of the peanut essence or the sesame essence is 0.2-0.5%.
The invention also provides a preparation method of the instant coarse cereal mixing powder, which adopts the following technical scheme: the preparation method of the instant coarse cereal mixing powder comprises the following steps: (1) respectively baking the millet, the black rice, the triticale, the oat, the black sesame and the peanut at the temperature of 75-85 ℃; (2) uniformly mixing konjac flour, non-dairy creamer, essence, a compound sweetener, medlar and gordon euryale seed with the baked millet, black rice, triticale, oat, black sesame and peanut to obtain a compound mixture; (3) and (3) carrying out superfine grinding on the compound mixture obtained in the step (2) until the particle size of the compound mixture can pass through a 300-mesh sieve.
Preferably, the black rice is roasted for 35-45min, the millet is roasted for 30-40 min, the oat is roasted for 55-65 min, the triticale is roasted for 35-50 min, the peanut is roasted for 20-30 min, and the black sesame is roasted for 15-25 min.
Preferably, the water content of each raw material in the compound mixture is less than or equal to 8 percent.
Preferably, the temperature of the superfine grinding is-5 ℃ to 5 ℃, and the grinding time is 20min to 30 min.
The invention also provides a coarse cereal beverage which is prepared from the instant coarse cereal blending powder.
Preferably, the coarse cereal beverage is prepared by pouring instant coarse cereal mixed powder into hot water with the temperature of 75-85 ℃ and uniformly stirring; the mass volume ratio of the instant coarse cereal mixing powder to hot water is 3:20, the mass of the instant coarse cereal mixing powder is measured in g, and the volume of the hot water is measured in mL.
The invention has the beneficial effects that: the instant coarse cereal blending powder is prepared from multiple coarse cereals according to a specific proportion, is balanced in nutrition, and has good solubility and stability in blending.
The instant coarse cereal instant powder provided by the invention comprises food materials of homology of medicine and food, namely medlar and gordon euryale seed, and has a certain health care effect. The use of food additive ingredients such as silicon dioxide, non-dairy creamer and konjac flour can further improve the solubility and stability of the coarse cereal blending powder.
The coarse cereals are treated in a constant-temperature roasting and curing mode, so that the aromatic flavor of the coarse cereals is improved; the baked coarse cereals are mixed with other raw materials firstly and then are crushed by adopting an ultra-micro crushing technology, so that the coarse cereal powder is finer and smoother, the taste is smoother after being mixed, the coarse cereals are easy to digest and absorb by human bodies, and the stability is better.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to specific embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Firstly, the instant coarse cereal mixing powder of the invention is prepared
Example 1
The preparation method comprises the following steps:
(1) pretreatment of raw materials
Removing broken stone, soil, worm erosion, mildew, breakage and other rice grains from millet, black rice, oat, black sesame, rye and peanut, cleaning for 2 times, and oven drying at 60 deg.C to remove surface water;
(2) baking and frying
Putting the coarse cereals obtained in the step (2) into a roller horizontal roasting machine for roasting, roasting millet at 80 ℃ for 35min, black rice at 80 ℃ for 45min, oat at 85 ℃ for 55min, and black sesame at 80 ℃ for 25 min; parching semen Tritici Aestivi at 85 deg.C for 45 min; roasting peanut at 80 deg.C for 30 min;
(3) compound mixing
Respectively weighing 20.7 parts by weight of millet, 30 parts by weight of black rice, 3 parts by weight of oat, 10 parts by weight of black sesame, 9 parts by weight of triticale, 9 parts by weight of peanut, 1.5 parts by weight of silicon dioxide, 0.6 part by weight of konjac flour, 1.6 parts by weight of non-dairy creamer, 0.3 part by weight of peanut essence, 0.3 part by weight of sesame essence, 11 parts by weight of compound sweetener, 2 parts by weight of medlar and 1 part by weight of gorgon fruit, and uniformly mixing to prepare a compound mixture. Wherein: the dosage percentages of the raw materials are mass percentages.
(4) Micronizing
Carrying out superfine grinding on the compound mixture obtained in the step (3), wherein the grinding temperature is-5 ℃, the grinding time is 25min, the powder diameter reaches 300 meshes, and the water content is 8%;
(5) weighing package
Weighing and packaging the coarse cereal powder obtained in the step (4) to obtain the product.
Example 2
The preparation method comprises the following steps:
(1) pretreatment of raw materials
Removing broken stone, soil, worm erosion, mildew, breakage and other rice grains from millet, black rice, oat, black sesame, rye and peanut, cleaning for 2 times, and oven drying at 60 deg.C to remove surface water;
(2) baking and frying
Putting the coarse cereals obtained in the step (2) into a roller horizontal roasting machine for roasting, roasting millet at 85 ℃ for 30min, black rice at 85 ℃ for 35min, oat at 85 ℃ for 60min, and black sesame at 85 ℃ for 15 min; parching triticale at 80 deg.C for 35 min; roasting peanut at 85 deg.C for 20 min;
(3) compound mixing
Respectively weighing 15 parts by weight of millet, 35 parts by weight of black rice, 7 parts by weight of oat, 13 parts by weight of black sesame, 8 parts by weight of triticale, 7 parts by weight of peanut, 2 parts by weight of silicon dioxide, 0.5 part by weight of konjac flour, 2 parts by weight of non-dairy creamer, 0.3 part by weight of peanut essence, 0.2 part by weight of sesame essence, 9 parts by weight of compound sweetener, 0.5 part by weight of medlar and 0.5 part by weight of gorgon fruit, and mixing uniformly to prepare a compound mixture. Wherein: the dosage percentages of the raw materials are mass percentages.
(4) Micronizing
Carrying out superfine grinding on the compound mixture obtained in the step (3), wherein the grinding temperature is-5 ℃, the grinding time is 25min, the powder diameter reaches 300 meshes, and the water content is 6%;
(5) weighing package
Weighing and packaging the coarse cereal powder obtained in the step (4) to obtain the product.
Example 3
The preparation method comprises the following steps:
(1) pretreatment of raw materials
Removing broken stone, soil, worm erosion, mildew, breakage and other rice grains from millet, black rice, oat, black sesame, rye and peanut, cleaning for 2 times, and oven drying at 60 deg.C to remove surface water;
(2) baking and frying
Putting the coarse cereals obtained in the step (2) into a roller horizontal roasting machine for roasting, roasting millet at 75 ℃ for 40min, black rice at 75 ℃ for 40min, oat at 75 ℃ for 65min, and black sesame at 75 ℃ for 25 min; parching triticale at 80 deg.C for 40 min; roasting peanut at 80 deg.C for 25 min;
(3) compound mixing
Respectively weighing 23 parts by weight of millet, 25 parts by weight of black rice, 5 parts by weight of oat, 8 parts by weight of black sesame, 11 parts by weight of triticale, 10 parts by weight of peanut, 1 part by weight of silicon dioxide, 1 part by weight of konjac flour, 1 part by weight of non-dairy creamer, 0.5 part by weight of sesame essence, 10 parts by weight of compound sweetener, 3 parts by weight of medlar and 1.5 parts by weight of gorgon fruit, and uniformly mixing to prepare a compound mixture. Wherein: the dosage percentages of the raw materials are mass percentages.
(4) Micronizing
Carrying out superfine grinding on the compound mixture obtained in the step (3), wherein the grinding temperature is-5 ℃, the grinding time is 25min, the powder diameter reaches 300 meshes, and the water content is 8%;
(5) weighing package
Weighing and packaging the coarse cereal powder obtained in the step (4) to obtain the product.
Example 4
The preparation method comprises the following steps:
(1) pretreatment of raw materials
Removing broken stone, soil, worm erosion, mildew, breakage and other rice grains from millet, black rice, oat, black sesame, rye and peanut, cleaning for 2 times, and oven drying at 60 deg.C to remove surface water;
(2) baking and frying
Putting the coarse cereals obtained in the step (2) into a roller horizontal roasting machine for roasting, roasting millet at 80 ℃ for 35min, black rice at 80 ℃ for 40min, oat at 80 ℃ for 60min, and black sesame at 75 ℃ for 20 min; parching semen Tritici Aestivi at 75 deg.C for 50 min; roasting peanut at 75 deg.C for 20 min;
(3) compound mixing
Respectively weighing 25 parts by weight of millet, 25 parts by weight of black rice, 3 parts by weight of oat, 8 parts by weight of black sesame, 8 parts by weight of triticale, 13 parts by weight of peanut, 1.2 parts by weight of silicon dioxide, 0.8 part by weight of konjac flour, 1 part by weight of non-dairy creamer, 0.5 part by weight of peanut essence, 12 parts by weight of compound sweetener, 0.5 part by weight of medlar and 2 parts by weight of gorgon fruit, compounding and uniformly mixing to prepare a compounded mixture. Wherein: the dosage percentages of the raw materials are mass percentages.
(4) Micronizing
Carrying out superfine grinding on the compound mixture obtained in the step (3), wherein the grinding temperature is-5 ℃, the grinding time is 25min, the powder diameter reaches 300 meshes, and the water content is 8%;
(5) weighing package
Weighing and packaging the coarse cereal powder obtained in the step (4) to obtain the product.
Comparative example 1: the instant coarse cereal blending powder is prepared by the same conditions as the example 3 except that the raw materials do not contain silicon dioxide, konjac flour, non-dairy creamer, essence and compound sweetener.
Comparative example 2
The preparation method comprises the following steps:
(1) pretreatment of raw materials
Removing broken stone, soil, worm erosion, mildew, breakage and other rice grains from millet, black rice, oat, black sesame, rye and peanut, cleaning for 2 times, and oven drying at 60 deg.C to remove surface water;
(2) baking and frying
Putting the coarse cereals obtained in the step (2) into a roller horizontal roasting machine for roasting, roasting millet at 75 ℃ for 40min, black rice at 75 ℃ for 40min, oat at 75 ℃ for 65min, and black sesame at 75 ℃ for 25 min; parching triticale at 80 deg.C for 40 min; roasting peanut at 80 deg.C for 25 min;
(3) compound mixing
Coarse cereal compound mixture: respectively weighing 1.5 parts by weight of gordon euryale seed, 3 parts by weight of medlar, 23 parts by weight of millet obtained by baking in the step (2), 25 parts by weight of black rice, 5 parts by weight of oat, 8 parts by weight of black sesame, 11 parts by weight of triticale and 10 parts by weight of peanut, and uniformly mixing;
additive compound mixture: uniformly mixing 1 part by weight of silicon dioxide, 1 part by weight of konjac flour, 1 part by weight of non-dairy creamer and 10 parts by weight of compound sweetener. Wherein: the dosage percentages of the raw materials are mass percentages.
(4) Micronizing
Respectively carrying out superfine grinding on the coarse cereal compound mixture obtained in the step (3) and the additive compound mixture, wherein the grinding temperature is-5 ℃, the grinding time is 25min, the powder diameter reaches 300 meshes, and the water content is 8%;
uniformly mixing the superfine crushed coarse cereal compound mixture and the superfine crushed additive compound mixture to obtain instant coarse cereal blending powder;
(5) weighing package
Weighing and packaging the instant coarse cereal blending powder obtained in the step (4) to obtain the product.
Secondly, the solubility and the stability of the instant coarse cereal blending powder are measured
1. And (3) determining the solubility: weighing 5g of coarse cereal powder, adding a small amount of distilled water, stirring at constant speed for 30min, fixing the volume to 50ml, centrifuging, taking supernatant, drying to constant weight, and calculating the solubility of the coarse cereal powder.
Solubility (weight of water-soluble powder/weight of powder sample) x 100%
2. And (3) stability determination: and slowly pouring 10g of coarse cereal powder into 75mL of hot water at 80 ℃, stirring while pouring, standing after uniformly stirring, and measuring the layering time to calculate the stability.
The results of comparative analysis of solubility and stability of the instant coarse cereal blending powder prepared by the invention and commercial products are shown in table 1.
TABLE 1 comparative analysis of the quality of coarse cereal flour
Compared with commercial products, the instant coarse cereal blending powder prepared by the invention has obviously improved solubility and stability.
Remarking: the commodity 1 and the commodity 2 are coarse cereal powders which are purchased from supermarkets and sold well.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. The instant coarse cereal blending powder is characterized by being prepared from the following raw materials in percentage by mass: 15-25% of millet, 25-35% of black rice, 8-11% of triticale, 3-10% of oat, 8-13% of black sesame, 7-13% of peanut, 0.5-2% of gordon euryale seed, 0.5-3% of medlar, 1-2% of silicon dioxide, 0.5-1% of konjaku flour, 1-2% of non-dairy creamer and 9-12% of compound sweetener.
2. The instant minor cereal mixing powder as claimed in claim 1, wherein the compound sweetener is prepared by compounding aspartame, acesulfame potassium and white granulated sugar according to the weight ratio of 1: 100.
3. The instant coarse cereal blending powder according to claim 1, wherein the raw materials of the instant coarse cereal blending powder further comprise essence, the essence is peanut essence and/or sesame essence, and the use amount of the peanut essence or the sesame essence is 0.2-0.5%.
4. The preparation method of the instant minor cereal mixing powder according to any one of claims 1 to 3, characterized by comprising the following steps: (1) respectively baking the millet, the black rice, the triticale, the oat, the black sesame and the peanut at the temperature of 75-85 ℃; (2) uniformly mixing konjac flour, non-dairy creamer, essence, a compound sweetener, medlar and gordon euryale seed with the baked millet, black rice, triticale, oat, black sesame and peanut to obtain a compound mixture; (3) and (3) carrying out superfine grinding on the compound mixture obtained in the step (2) until the particle size of the compound mixture can pass through a 300-mesh sieve.
5. The method for preparing instant minor cereal mixing powder as claimed in claim 4, wherein the black rice is baked for 35-45min, the millet is baked for 30-40 min, the oat is baked for 55-65 min, the triticale is baked for 35-50 min, the peanut is baked for 20-30 min, and the black sesame is baked for 15-25 min.
6. The preparation method of the instant minor cereal mixing powder as claimed in claim 4 or 5, wherein the water content of each raw material in the compound mixture is less than or equal to 8%.
7. The preparation method of the instant minor cereal mixing powder as claimed in claim 4, wherein the temperature for the superfine grinding is-5 ℃ to 5 ℃, and the grinding time is 20min to 30 min.
8. A coarse cereal beverage, which is characterized in that the coarse cereal beverage is prepared by the instant coarse cereal blending powder as claimed in any one of claims 1 to 3.
9. The coarse cereal beverage as claimed in claim 8 is prepared by pouring instant coarse cereal mixed powder into hot water with the temperature of 75-85 ℃ and uniformly stirring; the mass volume ratio of the instant coarse cereal mixing powder to hot water is 3:20, the mass of the instant coarse cereal mixing powder is measured in g, and the volume of the hot water is measured in mL.
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Application publication date: 20191220 |