CN111528253A - Snack mainly made of coarse grains and processing method thereof - Google Patents

Snack mainly made of coarse grains and processing method thereof Download PDF

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Publication number
CN111528253A
CN111528253A CN202010451661.1A CN202010451661A CN111528253A CN 111528253 A CN111528253 A CN 111528253A CN 202010451661 A CN202010451661 A CN 202010451661A CN 111528253 A CN111528253 A CN 111528253A
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China
Prior art keywords
snack
powder
vitamin
oat
buckwheat
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CN202010451661.1A
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Chinese (zh)
Inventor
马海华
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SHANGHAI BOOHEE INFORMATION TECHNOLOGY CO LTD
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SHANGHAI BOOHEE INFORMATION TECHNOLOGY CO LTD
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Priority to CN202010451661.1A priority Critical patent/CN111528253A/en
Publication of CN111528253A publication Critical patent/CN111528253A/en
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots

Abstract

The invention discloses a snack mainly made of coarse grains and a processing method thereof, which comprises the following raw materials of, by weight, 20-30% of japonica rice, 15-25% of brown rice, 15-20% of corn, 5-10% of quinoa, 5-10% of oat, 3-8% of buckwheat, 4-8% of bean flour, 2-5% of honey, 3-6% of milk powder, 1-2% of a Chinese herbal medicine preparation and 0.1-0.5% of compound vitamin. The snack provided by the invention is made of various coarse grains, contains a large amount of protein, vitamins and dietary fibers required by a human body, can effectively improve nutrition collocation in the snack, is steamed, cooked, gelatinized and baked in the processing process, greatly improves the crispy taste of the snack, retains the special flavor of the coarse grains, has low water content, is convenient to store and has long storage time, and the flavor of the snack is increased by adding milk powder and honey in ingredients.

Description

Snack mainly made of coarse grains and processing method thereof
Technical Field
The invention relates to the technical field of coarse grain snacks, in particular to a snack mainly made of coarse grains and a processing method thereof.
Background
The coarse grain is relative to fine grains such as polished rice and flour which are usually eaten by people, and mainly comprises corn, purple rice, sorghum, oat, buckwheat, wheat bran and various dry beans such as soybean, green bean, red bean, mung bean and the like. The coarse food grains have various types and high nutritive value, and the nutrients contained in the coarse food grains are respectively long. The coarse grain has simple processing process, and retains many nutritional ingredients not contained in the fine grain. From the aspect of nutrient components, most of coarse grains have relatively low protein content, and starch, cellulose, mineral substances and B vitamins are rich. The nutrient components can be summarized as follows: 1. contains protein: the situation of protein contained in different coarse grains is different, and the oat is rich in protein; legumes are also rich in protein and are high quality protein, with the remainder of the coarse grain protein being less than oat and soy. 2. Contains fat: the fat content in the coarse food grain is not high, and the content of corn, purple sweet potato and the like is very low. 3. Contains carbohydrate: the content of carbohydrate in the coarse grain is not very high, and the carbohydrate content of buckwheat and oat is more than that of the rest coarse grain. The coarse food grain contains rich insoluble cellulose, and is favorable for ensuring the normal operation of the digestive system. 4. Contains vitamins, which are much higher than polished rice and polished flour: among various staple foods, the refined white rice has the lowest vitamin content and is inferior in quality. Because of its distinctive characteristics, the cereal has its vitamins and minerals concentrated mainly in the outer layers. The coarse food grain is rich in vitamins.
At present, with the continuous improvement of living standard of people, consumers want to contain more kinds of nutrient components in food while tasting delicious food, and pay more attention to the effects of preserving health and conditioning. Therefore, a new technical solution needs to be provided.
Disclosure of Invention
The invention aims to provide a snack mainly made of coarse grains and a processing method thereof, wherein the snack mainly made of the coarse grains is prepared from a plurality of coarse grains, contains a large amount of proteins, vitamins and dietary fibers required by human bodies, can effectively improve nutrition collocation in the snack, is steamed, cooked, gelatinized and baked during processing, greatly improves the crispy taste and keeps the special fragrance of the coarse grains, has low water content, is convenient to store and has long storage time, milk powder and honey are added into ingredients, the flavor of the snack is improved, and Chinese herbal medicines contained in a Chinese herbal medicine preparation have the effects of heat detoxification, yin nourishing, lung moistening, liver protection, immunity improvement and the like, and meet the actual application requirements.
In order to achieve the purpose, the invention provides the following technical scheme: a snack mainly made of coarse grains and a processing method thereof comprise the following raw materials, by weight, 20-30% of polished round-grained rice, 15-25% of brown rice, 15-20% of corn, 5-10% of quinoa, 5-10% of oat, 3-8% of buckwheat, 4-8% of bean flour, 2-5% of honey, 3-6% of milk powder, 1-2% of a Chinese herbal medicine preparation and 0.1-0.5% of compound vitamin.
As a preferred embodiment of the invention, the health-care food comprises the following raw materials, by weight, 25% of polished round-grained rice, 21% of brown rice, 17% of corn, 8% of quinoa, 8% of oat, 6% of buckwheat, 6% of bean flour, 3% of honey, 4% of milk powder, 1.6% of a Chinese herbal medicine preparation and 0.4% of compound vitamin.
As a preferred embodiment of the present invention, the japonica rice, brown rice, corn, quinoa, oat and buckwheat are all powders.
As a preferred embodiment of the invention, the Chinese herbal medicine preparation is a mixture of astragalus, medlar, kudzu root, honeysuckle and polygonatum, and the Chinese herbal medicine preparation comprises the following components in percentage by weight: 12.5 percent of astragalus root, 25 percent of medlar, 12.5 percent of kudzuvine root, 12.5 percent of honeysuckle flower and 37.5 percent of rhizoma polygonati.
As a preferred embodiment of the present invention, the multivitamins include vitamin a, vitamin D3, vitamin E, vitamin B1, vitamin B6 and vitamin C.
As a preferred embodiment of the present invention, the bean powder is one or more of soybean powder, mung bean powder, pea powder and broad bean powder, wherein the composition of the mung bean powder and the soybean powder is preferably as follows by weight percentage: mung bean flour 70%, soybean flour 30%
As a preferred embodiment of the present invention, the processing method comprises the steps of:
step 1: weighting the optimized dry polished round-grained rice, brown rice, corn, quinoa, oat and buckwheat according to a ratio, respectively adding the weighed dry polished round-grained rice, brown rice, corn, quinoa, oat and buckwheat into a micro-powder wall breaking machine for crushing, sieving the crushed powder, and introducing the sieved powder into a stirrer for stirring to obtain a coarse grain powder mixture for later use;
step 2: cleaning and drying preferable astragalus, medlar, kudzu root, honeysuckle and sealwort, pouring the dried mixture into a micro powder wall breaking machine for crushing, and filtering the crushed mixture through a screen to obtain a Chinese herbal medicine powder mixture;
and 3, adding the coarse food grain powder mixture obtained in the step 1 and the Chinese herbal medicine powder mixture obtained in the step 2 and the bean powder into a stirring device for stirring for the following time: 10-15 min, stirring speed is: 40-60 rpm, pouring the mixture into a dough kneading machine after stirring, adding drinking water according to a ratio of the drinking water to the drinking water of 0.75:1, starting the dough kneading machine to stir the mixture of the drinking water and the powder for 50-80 min, wherein the stirring speed is as follows: 100-150 r/min, adding milk powder and honey for three times in the stirring process, and stirring to obtain a semi-finished snack green product;
and 4, step 4: putting the snack semi-finished product blank obtained in the step (3) into a high-pressure steam box for steaming to enable the blank to be cooked and gelatinized, wherein the pressure of the high-pressure steam box is 0.1-0.3 MPa, the temperature is kept at 110-150 ℃, the steaming time is 30-50 min, and after the steaming is finished, the raw materials are cooled in a waterproof way, and the water temperature is kept at 18-20 ℃;
and 5: and (3) placing the cooled snack semi-finished product obtained in the step (4) into a drying oven for drying to keep the water content of the snack semi-finished product at 10% -15%, then cutting the dried snack semi-finished product into pieces, placing the cut pieces into an oven for baking until the cut pieces are heated to 120-180 ℃ for 40-50 min, keeping the water content of the baked snack at 1% -3%, then diluting the composite vitamin and drinking water, spraying the diluted composite vitamin and drinking water onto the surface of the snack, and ensuring the drying to obtain the snack mainly comprising coarse grains.
As a preferred embodiment of the present invention, in the step 1, the powder of the japonica rice, the brown rice, the corn, the quinoa, the oat and the buckwheat is filtered, wherein the mesh size of the filtered japonica rice and brown rice is: 150 ~ 200 meshes, the screen mesh aperture of filtering chenopodium quinoa, oat and buckwheat is: 180 ~ 220 meshes, the screen mesh aperture of filtering maize is: 100 to 150 mesh.
As a preferred embodiment of the present invention, the pore size of the sieve used for filtering the herbal powder in step 2 is: 200-220 mesh.
Compared with the prior art, the invention has the following beneficial effects:
the snack mainly made of the coarse grains is prepared from a plurality of coarse grains, contains a large amount of protein, vitamins and dietary fibers required by a human body, can effectively improve nutrition collocation in the snack, is steamed, cooked, gelatinized and baked during processing, greatly improves crispy taste, retains the special flavor of the coarse grains, has low water content, is convenient to store and has long storage time, milk powder and honey are added into ingredients, the flavor of the snack is improved, and Chinese herbal medicines contained in a Chinese herbal medicine preparation have the effects of heat detoxification, yin nourishing, lung moistening, liver protecting, immunity improving and the like.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious 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.
Example 1
The invention provides a snack mainly made of coarse grains and a processing method thereof, wherein the processing method comprises the following steps: the health food comprises the following raw materials of 30 wt% of polished round-grained rice, 25 wt% of brown rice, 15 wt% of corn, 10 wt% of quinoa, 5 wt% of oat, 3 wt% of buckwheat, 8 wt% of bean flour, 5 wt% of honey, 6 wt% of milk powder, 1.5 wt% of Chinese herbal medicine preparation and 0.5 wt% of compound vitamin.
In a further improvement, the polished round-grained rice, the brown rice, the corn, the quinoa, the oat and the buckwheat are all powder.
In a further improvement, the Chinese herbal medicine preparation is a mixture of astragalus, medlar, kudzu root, honeysuckle and sealwort, and the Chinese herbal medicine preparation comprises the following components in percentage by weight: 12.5 percent of astragalus root, 25 percent of medlar, 12.5 percent of kudzuvine root, 12.5 percent of honeysuckle flower and 37.5 percent of rhizoma polygonati.
In a further improvement, the multivitamin composition comprises vitamin A, vitamin D3, vitamin E, vitamin B1, vitamin B6 and vitamin C.
In a further improvement, the bean flour is one or more of soybean flour, mung bean flour, pea flour and broad bean flour, wherein the composition of the mung bean flour and the soybean flour is preferably as follows by weight percent: mung bean flour 70%, soybean flour 30%
In a further improvement, the processing method comprises the following steps:
step 1: weighting the optimized dry polished round-grained rice, brown rice, corn, quinoa, oat and buckwheat according to a ratio, respectively adding the weighed dry polished round-grained rice, brown rice, corn, quinoa, oat and buckwheat into a micro-powder wall breaking machine for crushing, sieving the crushed powder, and introducing the sieved powder into a stirrer for stirring to obtain a coarse grain powder mixture for later use;
step 2: cleaning and drying preferable astragalus, medlar, kudzu root, honeysuckle and sealwort, pouring the dried mixture into a micro powder wall breaking machine for crushing, and filtering the crushed mixture through a screen to obtain a Chinese herbal medicine powder mixture;
and 3, adding the coarse food grain powder mixture obtained in the step 1 and the Chinese herbal medicine powder mixture obtained in the step 2 and the bean powder into a stirring device for stirring for the following time: 15min, stirring speed is as follows: 60 r/min, pouring the mixture into a dough kneading machine after stirring, adding drinking water according to the proportion of 0.75:1, starting the dough kneading machine to stir the drinking water and the powdery mixture for 80min, wherein the stirring speed is as follows: 150 r/min, adding milk powder and honey for three times in the stirring process, and stirring to obtain a snack semi-finished product green body;
and 4, step 4: putting the snack semi-finished product blank obtained in the step (3) into a high-pressure steam box for steaming to enable the blank to be cooked and gelatinized, wherein the pressure of the high-pressure steam box is 0.3MPa, the temperature is kept at 150 ℃, the steaming time is 50min, and after the steaming is finished, the raw materials are cooled in a waterproof way, and the water temperature is kept within the range of 20 ℃;
and 5: and (4) placing the cooled snack semi-finished product in the step (4) into a drying oven for drying to keep the water content of the snack semi-finished product at 15%, then cutting the dried snack semi-finished product into pieces, placing the cut pieces into an oven for baking, wherein the baking is carried out by putting the cut pieces into an oven with an upper fire and a lower fire for 180 ℃ for 50min, keeping the water content of the baked snack at 3%, then diluting the multivitamins and drinking water, spraying the diluted multivitamins and drinking water on the surface of the snack, and carrying out drying guarantee to obtain the snack mainly comprising coarse grains.
In a further improvement, in the step 1, the powder of the polished round-grained rice, the brown rice, the corn, the quinoa, the oat and the buckwheat is filtered, wherein the mesh size of the filtered polished round-grained rice and brown rice is as follows: 200 meshes, and the mesh size for filtering the quinoa, the oat and the buckwheat is as follows: 220 meshes, the aperture of the screen mesh for filtering the corn is as follows: 150 meshes.
In a further improvement, the pore size of the sieve for filtering the Chinese herbal medicine powder in the step 2 is as follows: 220 meshes.
Compared with the prior art, the invention has the following beneficial effects:
the snack mainly made of the coarse grains is prepared from a plurality of coarse grains, contains a large amount of protein, vitamins and dietary fibers required by a human body, can effectively improve nutrition collocation in the snack, is steamed, cooked, gelatinized and baked during processing, greatly improves crispy taste, retains the special flavor of the coarse grains, has low water content, is convenient to store and has long storage time, milk powder and honey are added into ingredients, the flavor of the snack is improved, and Chinese herbal medicines contained in a Chinese herbal medicine preparation have the effects of heat detoxification, yin nourishing, lung moistening, liver protecting, immunity improving and the like.
Example 2
The invention provides a snack mainly made of coarse grains and a processing method thereof, wherein the processing method comprises the following steps: the health food comprises the following raw materials of, by weight, 25% of polished round-grained rice, 21% of brown rice, 17% of corn, 8% of quinoa, 8% of oat, 6% of buckwheat, 6% of bean flour, 3% of honey, 4% of milk powder, 1.6% of a Chinese herbal medicine preparation and 0.4% of compound vitamin.
In a further improvement, the polished round-grained rice, the brown rice, the corn, the quinoa, the oat and the buckwheat are all powder.
In a further improvement, the Chinese herbal medicine preparation is a mixture of astragalus, medlar, kudzu root, honeysuckle and sealwort, and the Chinese herbal medicine preparation comprises the following components in percentage by weight: 12.5 percent of astragalus root, 25 percent of medlar, 12.5 percent of kudzuvine root, 12.5 percent of honeysuckle flower and 37.5 percent of rhizoma polygonati.
In a further improvement, the multivitamin composition comprises vitamin A, vitamin D3, vitamin E, vitamin B1, vitamin B6 and vitamin C.
In a further improvement, the bean flour is one or more of soybean flour, mung bean flour, pea flour and broad bean flour, wherein the composition of the mung bean flour and the soybean flour is preferably as follows by weight percent: mung bean flour 70%, soybean flour 30%
In a further improvement, the processing method comprises the following steps:
step 1: weighting the optimized dry polished round-grained rice, brown rice, corn, quinoa, oat and buckwheat according to a ratio, respectively adding the weighed dry polished round-grained rice, brown rice, corn, quinoa, oat and buckwheat into a micro-powder wall breaking machine for crushing, sieving the crushed powder, and introducing the sieved powder into a stirrer for stirring to obtain a coarse grain powder mixture for later use;
step 2: cleaning and drying preferable astragalus, medlar, kudzu root, honeysuckle and sealwort, pouring the dried mixture into a micro powder wall breaking machine for crushing, and filtering the crushed mixture through a screen to obtain a Chinese herbal medicine powder mixture;
and 3, adding the coarse food grain powder mixture obtained in the step 1 and the Chinese herbal medicine powder mixture obtained in the step 2 and the bean powder into a stirring device for stirring for the following time: 12min, stirring speed is as follows: pouring the mixture into a dough kneading machine after stirring at 50 rpm, adding drinking water in a ratio of 0.75:1, starting the dough kneading machine to stir the drinking water and the powdery mixture for 65min, wherein the stirring speed is as follows: 125 r/min, adding milk powder and honey for three times in the stirring process, and stirring to obtain a semi-finished snack green;
and 4, step 4: putting the snack semi-finished product blank obtained in the step (3) into a high-pressure steam box for steaming to enable the blank to be cooked and gelatinized, wherein the pressure of the high-pressure steam box is 0.2MPa, the temperature is kept at 130 ℃, the steaming time is 40min, and after the steaming is finished, the raw materials are cooled in a waterproof way, and the water temperature is kept within the range of 19 ℃;
and 5: and (4) placing the cooled snack semi-finished product in the step (4) into a drying oven for drying to keep the water content of the snack semi-finished product at 13%, then cutting the dried snack semi-finished product into pieces, placing the cut pieces into an oven for baking, wherein the baking is carried out by heating the cut pieces up and down at 150 ℃, the baking time is 45min, the water content of the baked snack semi-finished product is kept at 2%, then diluting the multivitamins and drinking water, spraying the diluted multivitamins and drinking water on the surface of the snack, and carrying out drying guarantee to obtain the snack mainly comprising coarse grains.
In a further improvement, in the step 1, the powder of the polished round-grained rice, the brown rice, the corn, the quinoa, the oat and the buckwheat is filtered, wherein the mesh size of the filtered polished round-grained rice and brown rice is as follows: 180 meshes, and the mesh size for filtering the quinoa, the oat and the buckwheat is as follows: 200 meshes, and the aperture of a screen mesh for filtering corn is as follows: 130 meshes.
In a further improvement, the pore size of the sieve for filtering the Chinese herbal medicine powder in the step 2 is as follows: 210 meshes.
Compared with the prior art, the invention has the following beneficial effects:
the snack mainly made of the coarse grains is prepared from a plurality of coarse grains, contains a large amount of protein, vitamins and dietary fibers required by a human body, can effectively improve nutrition collocation in the snack, is steamed, cooked, gelatinized and baked during processing, greatly improves crispy taste, retains the special flavor of the coarse grains, has low water content, is convenient to store and has long storage time, milk powder and honey are added into ingredients, the flavor of the snack is improved, and Chinese herbal medicines contained in a Chinese herbal medicine preparation have the effects of heat detoxification, yin nourishing, lung moistening, liver protecting, immunity improving and the like.
Example 3
The invention provides a snack mainly made of coarse grains and a processing method thereof, wherein the processing method comprises the following steps: the health food comprises the following raw materials, by weight, 20% of polished round-grained rice, 15% of brown rice, 20% of corn, 10% of quinoa, 5% of oat, 3% of buckwheat, 4% of bean flour, 2% of honey, 3% of milk powder, 1.9% of a Chinese herbal medicine preparation and 0.1% of compound vitamin.
In a further improvement, the polished round-grained rice, the brown rice, the corn, the quinoa, the oat and the buckwheat are all powder.
In a further improvement, the Chinese herbal medicine preparation is a mixture of astragalus, medlar, kudzu root, honeysuckle and sealwort, and the Chinese herbal medicine preparation comprises the following components in percentage by weight: 12.5 percent of astragalus root, 25 percent of medlar, 12.5 percent of kudzuvine root, 12.5 percent of honeysuckle flower and 37.5 percent of rhizoma polygonati.
In a further improvement, the multivitamin composition comprises vitamin A, vitamin D3, vitamin E, vitamin B1, vitamin B6 and vitamin C.
In a further improvement, the bean flour is one or more of soybean flour, mung bean flour, pea flour and broad bean flour, wherein the composition of the mung bean flour and the soybean flour is preferably as follows by weight percent: mung bean flour 70%, soybean flour 30%
In a further improvement, the processing method comprises the following steps:
step 1: weighting the optimized dry polished round-grained rice, brown rice, corn, quinoa, oat and buckwheat according to a ratio, respectively adding the weighed dry polished round-grained rice, brown rice, corn, quinoa, oat and buckwheat into a micro-powder wall breaking machine for crushing, sieving the crushed powder, and introducing the sieved powder into a stirrer for stirring to obtain a coarse grain powder mixture for later use;
step 2: cleaning and drying preferable astragalus, medlar, kudzu root, honeysuckle and sealwort, pouring the dried mixture into a micro powder wall breaking machine for crushing, and filtering the crushed mixture through a screen to obtain a Chinese herbal medicine powder mixture;
and 3, adding the coarse food grain powder mixture obtained in the step 1 and the Chinese herbal medicine powder mixture obtained in the step 2 and the bean powder into a stirring device for stirring for the following time: 10min, stirring speed is as follows: pouring the mixture into a dough kneading machine after stirring at 40 rpm, adding drinking water in a ratio of 0.75:1, starting the dough kneading machine to stir the drinking water and the powdery mixture for 50min, wherein the stirring speed is as follows: adding milk powder and honey for three times in the stirring process at a speed of 100 revolutions per minute, and stirring to obtain a semi-finished snack green product;
and 4, step 4: putting the snack semi-finished product blank obtained in the step (3) into a high-pressure steam box for steaming to enable the blank to be cooked and gelatinized, wherein the pressure of the high-pressure steam box is 0.1MPa, the temperature is kept at 110 ℃, the steaming time is 30min, and after the steaming is finished, the raw materials are cooled in a waterproof way, and the water temperature is kept within the range of 18 ℃;
and 5: and (4) placing the cooled snack semi-finished product in the step (4) into a drying oven for drying to keep the water content of the snack semi-finished product at 10%, then cutting the dried snack semi-finished product into pieces, placing the cut pieces into an oven for baking to reach the temperature of 120 ℃ with upper and lower fire for 40min, keeping the water content of the baked snack at 1%, then diluting the multivitamins and drinking water, spraying the multivitamins and drinking water onto the surface of the snack, and ensuring the drying to obtain the snack mainly made of coarse grains.
In a further improvement, in the step 1, the powder of the polished round-grained rice, the brown rice, the corn, the quinoa, the oat and the buckwheat is filtered, wherein the mesh size of the filtered polished round-grained rice and brown rice is as follows: 150 meshes, and the mesh size for filtering the quinoa, the oat and the buckwheat is as follows: 180 meshes, and the aperture of the screen mesh for filtering the corn is as follows: 100 meshes.
In a further improvement, the pore size of the sieve for filtering the Chinese herbal medicine powder in the step 2 is as follows: 200 meshes.
Compared with the prior art, the invention has the following beneficial effects:
the snack mainly made of the coarse grains is prepared from a plurality of coarse grains, contains a large amount of protein, vitamins and dietary fibers required by a human body, can effectively improve nutrition collocation in the snack, is steamed, cooked, gelatinized and baked during processing, greatly improves crispy taste, retains the special flavor of the coarse grains, has low water content, is convenient to store and has long storage time, milk powder and honey are added into ingredients, the flavor of the snack is improved, and Chinese herbal medicines contained in a Chinese herbal medicine preparation have the effects of heat detoxification, yin nourishing, lung moistening, liver protecting, immunity improving and the like.
Comparative example 4
A snack mainly comprising coarse food grains comprises the following components:
step 1: selecting 20 parts of oat, 16 parts of brown rice, 12 parts of buckwheat and 10 parts of coix seed, cleaning, soaking at normal temperature for 12 hours, steaming at 120 ℃ to inactivate enzyme, drying at 30 ℃ for 60 minutes until the water content is lower than 10%, baking at 120 ℃ for 10 minutes, and standing and cooling to room temperature to obtain a coarse grain raw material;
step 2: selecting 28 parts of nuts, cleaning the nuts, draining water, baking the nuts at the temperature of 120 ℃ for 14 minutes, taking out the nuts, and grinding the nuts into broken nuts;
and step 3: selecting 90 parts of low-gluten powder, 6 parts of baking powder and 3 parts of baking soda, sieving the materials with a 100-mesh sieve, mixing the materials uniformly, selecting 40 parts of vegetable oil, 60 parts of egg liquid and 25 parts of white granulated sugar, mixing the materials uniformly until the water and the oil are not separated, selecting a clean vessel, pouring the two mixtures into the vessel together, and stirring the two mixtures continuously to mix the two mixtures uniformly;
and 4, step 4: pouring the coarse grain raw material prepared in the step 1, then pouring the nut pieces prepared in the step 2, adding 30 parts of honey and 30 parts of skimmed milk powder, continuously kneading, mixing and kneading by hands until no dry powder exists, then agglomerating the mixture into a plurality of slightly flat circles, putting the circles on a baking tray paved with tinfoil, and brushing a layer of egg liquid on the circles;
and 5: and (4) preheating by 180 ℃ in an oven, then putting the semi-finished product prepared in the step (4) into the oven, and then baking for 20 minutes at the temperature of 180 ℃ until the color of the egg liquid is changed, thus obtaining the nut coarse grain crisp food.
Comparative test
And (3) testing the nutrient components: the results of the nutritional component tests using the coarse food grain snacks prepared in examples 1, 2, 3 and comparative example 4 are shown in table 1:
Figure BDA0002507791190000111
TABLE 1
It can be seen from table 1 that the energy, vitamin, and protein contents per 100g of the roughage snacks prepared in examples 1, 2, and 3 of the present invention were all higher than those of the roughage snacks prepared in comparative example 4, while the fat and carbohydrate contents per 100g of the roughage snacks prepared in examples 1, 2, and 3 were lower than those of comparative example 4, and thus it can be seen that the nutritional contents of the roughage snacks prepared in examples 1, 2, and 3 were higher than those of comparative example 4.
And (3) detecting the taste and appearance: the roughage snacks prepared in examples 1, 2 and 3 and the roughage snacks prepared in comparative example 4 were distributed to 50 persons for trial eating and the taste, mouthfeel, packaging, fiber graininess and satiety were compared; the results are shown in Table 2:
Figure BDA0002507791190000121
TABLE 2
It can be seen from table 2 that the roughage snacks produced using examples 1, 2, 3 had much higher scores than the roughage snacks produced in comparative example 4, with example 3 having the highest score and examples 1 and 2 having the same score, and therefore it can be concluded that: the coarse grain snacks prepared by the novel process are more popular.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (9)

1. A snack mainly made of coarse grains is characterized in that: the health food comprises the following raw materials, by weight, 20-30% of polished round-grained rice, 15-25% of brown rice, 15-20% of corn, 5-10% of quinoa, 5-10% of oat, 3-8% of buckwheat, 4-8% of bean flour, 2-5% of honey, 3-6% of milk powder, 1-2% of a Chinese herbal medicine preparation and 0.1-0.5% of compound vitamin.
2. The snack food based on coarse food grains according to claim 1, characterized in that: the health food comprises the following raw materials of, by weight, 25% of polished round-grained rice, 21% of brown rice, 17% of corn, 8% of quinoa, 8% of oat, 6% of buckwheat, 6% of bean flour, 3% of honey, 4% of milk powder, 1.6% of a Chinese herbal medicine preparation and 0.4% of compound vitamin.
3. The snack food based on coarse food grains according to claim 2, characterized in that: the polished round-grained rice, the brown rice, the corn, the quinoa, the oat and the buckwheat are all powder.
4. The snack food based on coarse food grains according to claim 2, characterized in that: the Chinese herbal medicine preparation is a mixture of astragalus, medlar, kudzu root, honeysuckle and sealwort, and the Chinese herbal medicine preparation comprises the following components in percentage by weight: 12.5 percent of astragalus root, 25 percent of medlar, 12.5 percent of kudzuvine root, 12.5 percent of honeysuckle flower and 37.5 percent of rhizoma polygonati.
5. The snack food based on coarse food grains according to claim 2, characterized in that: the compound vitamin comprises vitamin A, vitamin D3, vitamin E, vitamin B1, vitamin B6 and vitamin C.
6. The snack food based on coarse food grains according to claim 2, characterized in that: the bean flour is one or more of soybean flour, mung bean flour, pea flour and broad bean flour, wherein the composition of the mung bean flour and the soybean flour is preferably selected, and the weight percentage of the composition of the mung bean flour and the soybean flour is as follows: 70% of mung bean powder and 30% of soybean powder.
7. The method of claim 1, wherein the method of processing a snack food consisting essentially of a coarse food grain comprises: the processing method comprises the following steps:
step 1: weighting the optimized dry polished round-grained rice, brown rice, corn, quinoa, oat and buckwheat according to a ratio, respectively adding the weighed dry polished round-grained rice, brown rice, corn, quinoa, oat and buckwheat into a micro-powder wall breaking machine for crushing, sieving the crushed powder, and introducing the sieved powder into a stirrer for stirring to obtain a coarse grain powder mixture for later use;
step 2: cleaning and drying preferable astragalus, medlar, kudzu root, honeysuckle and sealwort, pouring the dried mixture into a micro powder wall breaking machine for crushing, and filtering the crushed mixture through a screen to obtain a Chinese herbal medicine powder mixture;
and 3, adding the coarse food grain powder mixture obtained in the step 1 and the Chinese herbal medicine powder mixture obtained in the step 2 and the bean powder into a stirring device for stirring for the following time: 10-15 min, stirring speed is: 40-60 rpm, pouring the mixture into a dough kneading machine after stirring, adding drinking water according to a ratio of the drinking water to the drinking water of 0.75:1, starting the dough kneading machine to stir the mixture of the drinking water and the powder for 50-80 min, wherein the stirring speed is as follows: 100-150 r/min, adding milk powder and honey for three times in the stirring process, and stirring to obtain a semi-finished snack green product;
and 4, step 4: putting the snack semi-finished product blank obtained in the step (3) into a high-pressure steam box for steaming to enable the blank to be cooked and gelatinized, wherein the pressure of the high-pressure steam box is 0.1-0.3 MPa, the temperature is kept at 110-150 ℃, the steaming time is 30-50 min, and after the steaming is finished, the raw materials are cooled in a waterproof way, and the water temperature is kept at 18-20 ℃;
and 5: and (3) placing the cooled snack semi-finished product obtained in the step (4) into a drying oven for drying to keep the water content of the snack semi-finished product at 10% -15%, then cutting the dried snack semi-finished product into pieces, placing the cut pieces into an oven for baking until the cut pieces are heated to 120-180 ℃ for 40-50 min, keeping the water content of the baked snack at 1% -3%, then diluting the composite vitamin and drinking water, spraying the diluted composite vitamin and drinking water onto the surface of the snack, and ensuring the drying to obtain the snack mainly comprising coarse grains.
8. The method of claim 7, wherein the method comprises the steps of: filtering the powder of the japonica rice, the brown rice, the corn, the quinoa, the oat and the buckwheat in the step 1, wherein the mesh opening size of the filtered japonica rice and the filtered brown rice is as follows: 150 ~ 200 meshes, the screen mesh aperture of filtering chenopodium quinoa, oat and buckwheat is: 180 ~ 220 meshes, the screen mesh aperture of filtering maize is: 100 to 150 mesh.
9. The method of claim 7, wherein the method comprises the steps of: the pore size of the sieve for filtering the Chinese herbal medicine powder in the step 2 is as follows: 200-220 mesh.
CN202010451661.1A 2020-05-25 2020-05-25 Snack mainly made of coarse grains and processing method thereof Pending CN111528253A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106417464A (en) * 2016-08-30 2017-02-22 李伟基 Coarse grain traditional Chinese medicine biscuits
CN107047700A (en) * 2017-03-31 2017-08-18 三只松鼠股份有限公司 A kind of nut oat shortbread and preparation method thereof
CN107372713A (en) * 2017-07-27 2017-11-24 新疆百味上品生物科技有限公司 A kind of compound method of new wheat spine health cake
CN110896984A (en) * 2019-10-18 2020-03-24 安徽花蜜花开食品有限公司 Nut coarse grain crisp food and preparation method thereof
CN110959659A (en) * 2019-12-27 2020-04-07 河南省华中食品有限公司 Coarse grain rice cracker and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106417464A (en) * 2016-08-30 2017-02-22 李伟基 Coarse grain traditional Chinese medicine biscuits
CN107047700A (en) * 2017-03-31 2017-08-18 三只松鼠股份有限公司 A kind of nut oat shortbread and preparation method thereof
CN107372713A (en) * 2017-07-27 2017-11-24 新疆百味上品生物科技有限公司 A kind of compound method of new wheat spine health cake
CN110896984A (en) * 2019-10-18 2020-03-24 安徽花蜜花开食品有限公司 Nut coarse grain crisp food and preparation method thereof
CN110959659A (en) * 2019-12-27 2020-04-07 河南省华中食品有限公司 Coarse grain rice cracker and preparation method thereof

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