CN111700228A - Fruit, vegetable and grain germ nutrition powder and production method thereof - Google Patents
Fruit, vegetable and grain germ nutrition powder and production method thereof Download PDFInfo
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- CN111700228A CN111700228A CN202010562581.3A CN202010562581A CN111700228A CN 111700228 A CN111700228 A CN 111700228A CN 202010562581 A CN202010562581 A CN 202010562581A CN 111700228 A CN111700228 A CN 111700228A
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- powder
- grain
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G31/00—Soilless cultivation, e.g. hydroponics
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
Abstract
The invention relates to a fruit, vegetable and grain germ nutrition powder and a production method thereof, belonging to the field of deep processing of food. The method is characterized in that the red rice, black rice, corn, oat, barley, buckwheat, millet and other grains are germinated, dried, fried, coarsely crushed, sprayed with high-temperature alpha-amylase for tempering, extruded, puffed, finely crushed and the like, then compounded with apple powder, orange powder, banana powder, carrot powder, purple sweet potato powder and the like, sieved, finally added with white granulated sugar, xylitol and maltodextrin for blending, and finally filled to obtain the product. The product has good instant solubility, is light yellow, dark black, light red and purple, has burnt flavor of baked grains, has mellow flavor, and is suitable for people of all ages.
Description
One, the technical field
The invention relates to a fruit, vegetable and grain germ nutrition powder and a production method thereof, belonging to the technical field of deep processing of food.
Second, technical background
The germination treatment can improve the nutrition and the edible quality of the grain seeds. During the germination process of the grain seeds, a large amount of zymogen in the grain seeds is activated and released, and simultaneously, new enzyme is formed, so that macromolecular substances such as starch, protein and the like in the seeds are degraded to generate small molecular substances which are easy to digest and absorb by human bodies, the absorbable nutrient components are increased, the biological value is improved, the viscosity is reduced, the mouthfeel is improved, various physiological active components such as glutathione, vitamins, antioxidant substances and the like in the grains are enriched, and particularly, the content of gamma-aminobutyric acid (GABA) and phenolic substances is obviously increased when the seeds germinate. Researches show that GABA has health care functions of regulating blood pressure, calming nerves, helping sleep, improving brain functions, promoting memory, regulating liver and kidney and the like. Along with the increase of age and mental stress, the GABA content in the human body is reduced, and the supplement of GABA from the diet is more important, so that the health of the human body is promoted. The phenolic substances are secondary metabolites containing active phenolic hydroxyl, mainly comprise phenolic acid, flavonoid and anthocyanin substances, and have physiological effects of resisting oxidation, resisting cancer, resisting aging and the like. The content of the phenolic substances in mature cereal grains is 0.7-18.0 mg GAE/g DW (GAE is gallic acid equivalent), the phenolic substances have two forms of free and combined forms, and the phenolic substances mostly exist in a combined state in a cortex layer, wherein the former is mainly a flavonoid substance, and the latter is mainly a phenolic acid substance. Phenolic acid is the main phenolic substance in cereal grains, the content of GAE/g DW in mature grains is only 0.5-3.5 mg, and the phenolic acid exists in the cortex layer in a combined state, so the bioavailability is low. When the seeds germinate, the combined phenolic acid is partially hydrolyzed into free phenolic substances, and new phenolic substances are further synthesized, so that the content of available functional components is increased. The food produced by taking the sprouted grain as the main raw material has the nutritional value and the health care function related to the above.
The patent (publication No. CN102987199A, published in 2013, 3 and 27) discloses 'fruit and vegetable nutrition powder', the patent (publication No. CN104824562A, published in 2015, 8 and 12), discloses 'fruit and vegetable and grain nutrition powder', and the two patents both disclose mixed nutrition powder of fruits, vegetables and grains. Therefore, the fruit, vegetable and functional germ grain are compounded, so that the absorptivity of nutrient substances in the grain powder can be greatly improved, the taste is improved, and the nutrition is balanced; the protein and the carbohydrate are more easily digested and absorbed by human bodies after being extruded and puffed, and the digestibility is obviously improved; the product prepared by ultrafine grinding also has the characteristics of no caking and good reconstitution property.
Third, the invention
The technical problem is as follows:
the invention aims to provide fruit, vegetable and grain germ nutrition powder and a production method thereof, which solve the technical problems of unbalanced nutritional ingredients of grains, poor edibility and the like. Meanwhile, the amino acid proportion can be balanced by compounding the sprouted grains with the fruits and vegetables, the nutritional value and the edible quality of the product are improved, and health-care components such as GABA, phenolic substances, dietary fibers and the like can be enriched.
The technical scheme is as follows:
the fruit, vegetable and grain germ nutrition powder is characterized in that red rice, black rice, corn, oat, barley, buckwheat, millet and other grains are germinated, dried, fried, coarsely crushed, sprayed with high-temperature alpha-amylase liquid for tempering, extruded, puffed, finely crushed and the like, then compounded with apple powder, orange powder, banana powder, carrot powder and purple sweet potato powder, sieved, finally added with white granulated sugar, xylitol and maltodextrin for blending and then filled, and the fruit, vegetable and grain germ nutrition powder is prepared, and specifically comprises the following steps:
(1) grain germination: selecting full-grain germinable grain seeds without diseases and insect pests, soaking for 4-6 h, transferring to a plasma active aqueous solution, culturing for 24-48 h, replacing culture solution every 4-8 h, and rinsing with purified water to obtain germinable grains;
(2) drying and parching: roasting the sprouted grain at 90-260 ℃ for 30-60 min until the sprouted grain generates a scorched flavor;
(3) coarse crushing: coarsely pulverizing the parched germinated grain by known method, and sieving with 20 mesh sieve;
(4) tempering and tempering: spraying the high-temperature alpha-amylase diluted solution on the coarsely crushed germ grain powder, wherein the final spraying amount is 6000-8000U/Kg, the final water content is 16-20%, uniformly stirring, and slowly tempering at the temperature of 10-55 ℃ for 30-300 min;
(5) extrusion puffing and fine crushing: extruding, puffing and finely crushing the tempered germ grain powder by a known method, sieving, and collecting 60-140 meshes of grain powder;
(6) compounding: according to the mass percentage (mL/g) of the sprouted grain powder and the fruit and vegetable powder, respectively adding: 0-20% of red rice powder, 0-15% of black rice powder, 0-10% of corn flour, 0-20% of oat powder, 0-10% of barley powder, 0-5% of buckwheat powder, 0-5% of millet powder, 0-5% of apple powder, 0-5% of orange powder, 0-5% of banana powder, 0-5% of carrot powder and 0-5% of purple sweet potato powder, so as to prepare a fruit-vegetable-cereal germ mixed raw powder;
(7) blending and filling: according to the mass ratio, 0-10% of sucrose, 0-10% of xylitol and 0-10% of maltodextrin are added into the fruit, vegetable and grain germ mixed raw powder in a known method for blending, and the mixture is filled according to the known method after being mixed uniformly.
Has the advantages that:
compared with the prior art, the production method of the fruit, vegetable and grain germ nutrition powder has the following advantages:
(1) the grain is germinated, so that the nutritional ingredient composition is improved, the content of gamma-aminobutyric acid and phenolic substances is increased, the edible mouthfeel is improved, and the digestibility is improved;
(2) the germ grain and the fruit and vegetable are compounded, so that the nutrition imbalance is balanced, and the edible idea of the whole grain is met;
(3) the fruit, vegetable and grain germ composite nutrition powder is prepared by adopting the processes of extrusion puffing and ultrafine grinding, and the defects that the grain powder prepared by the traditional process is rough in taste and not easy to digest are overcome; meanwhile, the product is ready to eat after being mixed with water, does not cake, has uniform color and luster, and has fine and smooth mouthfeel.
Fourth, detailed description of the invention
Example 1
Selecting plump and disease and pest free germinable grain seeds, soaking for 4h, culturing in plasma active water solution for 24h, changing culture solution every 4h, and rinsing with clear water to obtain germinable grain; parching the germinated grain at 90 deg.C for 60min to generate burnt flavor; coarsely pulverizing the parched germinated grain by known method, and sieving with 20 mesh sieve; spraying high temperature alpha-amylase diluted solution on the coarsely crushed germ grain powder, wherein the final spraying amount is 8000U/Kg, the final water content is 20%, stirring uniformly, and tempering at 17 deg.C for 300 min; extruding, puffing and finely crushing the tempered germ grain powder by a known method, sieving, and collecting 60-100 meshes of grain powder; respectively adding the following raw powder according to the mass percentage (mL/g) of the sprouted grain powder and the fruit and vegetable powder: 20% of red rice flour, 15% of black rice flour, 10% of corn flour, 5% of oat flour, 10% of barley flour, 5% of buckwheat flour, 5% of millet flour, 5% of apple flour, 5% of orange flour, 5% of banana flour, 5% of carrot flour and 5% of purple sweet potato flour, and preparing fruit and vegetable cereal germ mixed raw flour; continuously adding 10% of sucrose, 5% of xylitol and 10% of maltodextrin according to the mass ratio by a known method, blending uniformly and filling according to the known method.
Example 2
Selecting plump and disease and pest free germinable grain seeds, soaking for 6h, transferring to plasma active water solution, culturing for 24h, changing culture solution every 8h, and rinsing with purified water to obtain germinable grain; parching the germinated grain at 260 deg.C for 30min to generate burnt flavor; coarsely pulverizing the parched germinated grain by known method, and sieving with 20 mesh sieve; spraying the coarsely crushed germ grain powder with high-temperature alpha-amylase diluted solution, spraying 6000U/Kg, and stirring uniformly, and tempering at 45 deg.C for 100 min; extruding, puffing and finely crushing the tempered germ grain powder by a known method, sieving, and collecting 80-120 mesh part of grain powder; according to the mass percentage (mL/g) of the sprouted grain powder and the fruit and vegetable powder, respectively adding: 15% of red rice flour, 15% of black rice flour, 10% of corn flour, 20% of oat flour, 10% of barley flour, 5% of buckwheat flour, 5% of millet flour, 5% of apple flour, 5% of orange flour, 5% of banana flour and 5% of carrot flour, and preparing fruit and vegetable cereal germ mixed raw powder; adding 8% of sucrose, 7% of xylitol and 8% of maltodextrin into the mixed raw powder according to the mass ratio by a known method, blending uniformly, and filling according to the known method.
Example 3
Selecting plump and disease and pest free germinable grain seeds, soaking for 4h, culturing in plasma active water solution for 36h, changing culture solution every 6h, and rinsing with clear water to obtain germinable grain; parching the germinated grain at 160 deg.C for 45min to obtain burnt flavor; coarsely pulverizing the parched germinated grain by known method, and sieving with 20 mesh sieve; spraying the high-temperature alpha-amylase diluted solution on the coarsely crushed germ grain powder, wherein the final spraying amount is 8000U/Kg, the final water content is 20%, uniformly stirring, and tempering at 35 ℃ for 120 min; extruding, puffing and finely crushing the tempered germ grain powder by a known method, sieving, and collecting 100-140 meshes of grain powder; respectively adding the following components in percentage by mass (mL/g) according to the weight percentage of the sprouted grain powder to the fruit and vegetable powder: 15% of red rice flour, 15% of black rice flour, 10% of corn flour, 15% of oat flour, 10% of barley flour, 5% of buckwheat flour, 5% of millet flour, 5% of apple flour, 5% of orange flour, 5% of banana flour, 5% of carrot flour and 5% of purple sweet potato flour, and preparing fruit and vegetable cereal germ mixed raw flour; continuously adding 10% of sucrose, 3% of xylitol and 10% of maltodextrin according to the mass ratio by a known method, blending uniformly and filling according to the known method.
The embodiments of the present invention have been described in detail above, but this is only an example for easy understanding and should not be construed as limiting the scope of the present invention. Also, various equivalent changes or substitutions are possible for those skilled in the art according to the technical solution of the present invention and the description of the preferred embodiment thereof, but all such changes or substitutions shall fall within the protection scope of the claims of the present invention.
Claims (2)
1. A production method of fruit, vegetable and grain germ nutrition powder is characterized in that grains such as red rice, black rice, corn, oat, barley, buckwheat, millet and the like are germinated, dried, fried, coarsely crushed, sprayed with high-temperature alpha-amylase liquid for tempering, extruded, puffed and finely crushed, then compounded with apple powder, orange powder, banana powder, carrot powder and purple sweet potato powder, sieved, finally added with white granulated sugar, xylitol, maltodextrin and the like for blending and filling to obtain the fruit, vegetable and grain germ nutrition powder, and specifically comprises the following steps:
(1) grain germination: selecting full-grain germinable grain seeds without diseases and insect pests, soaking for 4-6 h, transferring to a plasma active aqueous solution, culturing for 24-48 h, replacing culture solution every 4-8 h, and rinsing with purified water to obtain germinable grains;
(2) drying and parching: parching the sprouted grains at the temperature of 90-260 ℃ for 30-60 min until the aroma of the coke is generated;
(3) coarse crushing: coarsely pulverizing the parched germinated grain by known method, and sieving with 20 mesh sieve;
(4) tempering and tempering: spraying the high-temperature alpha-amylase liquid diluent on the coarsely crushed germ grain powder, wherein the final spraying amount is 6000-8000U/Kg, the final water content is 16-20%, uniformly stirring, and slowly tempering at 10-55 ℃ for 30-300 min;
(5) extrusion puffing and fine crushing: extruding, puffing and finely crushing the tempered germ grain powder by a known method, sieving, and collecting 60-140-mesh part of grain powder:
(6) compounding: according to the mass percentage of the germinated grain powder and the fruit and vegetable powder, respectively adding: 0-20% of red rice powder, 0-15% of black rice powder, 0-10% of corn flour, 0-20% of oat powder, 0-10% of barley powder, 0-5% of buckwheat powder, 0-5% of millet powder, 0-5% of apple powder, 0-5% of orange powder, 0-5% of banana powder, 0-5% of carrot powder and 0-5% of purple sweet potato powder, so as to prepare a fruit-vegetable-cereal germ mixed raw powder;
(7) blending and filling: adding 0-10% of sucrose, 0-10% of xylitol and 0-10% of maltodextrin to the fruit, vegetable and grain germ mixed raw powder by a known method for blending according to the mass ratio, and filling according to the known method after uniformly mixing.
2. The production method of the fruit, vegetable and grain germ nutritional powder as claimed in claim 1, wherein the raw materials are various grains and fruit and vegetable powder, and the prepared product has good instant property, is light yellow, dark black, light red and purple, has burnt flavor of grain baking, good flavor and high nutritional value.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010562581.3A CN111700228A (en) | 2020-06-18 | 2020-06-18 | Fruit, vegetable and grain germ nutrition powder and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010562581.3A CN111700228A (en) | 2020-06-18 | 2020-06-18 | Fruit, vegetable and grain germ nutrition powder and production method thereof |
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| CN111700228A true CN111700228A (en) | 2020-09-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010562581.3A Pending CN111700228A (en) | 2020-06-18 | 2020-06-18 | Fruit, vegetable and grain germ nutrition powder and production method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493408A (en) * | 2020-10-19 | 2021-03-16 | 天津科技大学 | Preparation method of buckwheat flour with high gamma-aminobutyric acid content |
| CN112602883A (en) * | 2020-12-23 | 2021-04-06 | 中华全国供销合作总社济南果品研究院 | Instant double-screw extrusion curing composite fruit and vegetable millet paste and production method thereof |
| CN114223833A (en) * | 2021-12-16 | 2022-03-25 | 浙江工业大学 | Method for moistening wheat, eliminating and reducing vomitoxin in grains by using plasma activated water |
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| CN112493408A (en) * | 2020-10-19 | 2021-03-16 | 天津科技大学 | Preparation method of buckwheat flour with high gamma-aminobutyric acid content |
| CN112602883A (en) * | 2020-12-23 | 2021-04-06 | 中华全国供销合作总社济南果品研究院 | Instant double-screw extrusion curing composite fruit and vegetable millet paste and production method thereof |
| CN114223833A (en) * | 2021-12-16 | 2022-03-25 | 浙江工业大学 | Method for moistening wheat, eliminating and reducing vomitoxin in grains by using plasma activated water |
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Application publication date: 20200925 |