CN112021514A - Preparation method of gluten-free hypoallergenic flour - Google Patents
Preparation method of gluten-free hypoallergenic flour Download PDFInfo
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- CN112021514A CN112021514A CN202010862394.7A CN202010862394A CN112021514A CN 112021514 A CN112021514 A CN 112021514A CN 202010862394 A CN202010862394 A CN 202010862394A CN 112021514 A CN112021514 A CN 112021514A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/178—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
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Abstract
The invention discloses a preparation method of gluten-free hypoallergenic flour, which is characterized in that cereal raw materials are soaked in water, so that the outer skins of the cereal raw materials absorb enough water and the endosperm texture becomes soft; making the soaked grain raw materials into grain grits, and performing expansion treatment on the grain grits to obtain expanded grain grits; and finally, carrying out protein tissue improvement treatment on the expanded grain grits, and then carrying out crushing treatment to obtain the gluten-free low allergen flour. The preparation method provided by the invention is simple in processing technology, and the prepared gluten-free flour is good in formability and viscosity, and can be used as a raw material of products such as bread, biscuits and noodles without gluten and low allergen.
Description
Technical Field
The invention belongs to the technical field of flour processing, and particularly relates to a preparation method of gluten-free hypoallergenic flour.
Background
Celiac disease is a disease which has been recognized only recently by the medical community, and since its causes are diverse and complex, the only currently available way to effectively alleviate its symptoms is to administer to patients a gluten-free diet which must be strictly gluten-free, i.e. gluten-free. Clinical performance of patients typically improves significantly after days or weeks after ingestion of gluten-free foods, while histological recovery takes months or years. The children patients can be fed with gluten-free diet normally after the long-term clinical and histological manifestations are completely recovered.
Because China is a traditional large-diet country, staple foods in daily life are more abundant and diversified, the gluten-free food is made into a variety suitable for people in China to eat, the dietary requirements and diversified requirements of celiac disease patients can be met, partial autism children patients can be indirectly cured, and meanwhile, the low-salt high-dietary fiber characteristics of the gluten-free flour product can meet the requirements of hypertension, diabetes patients and other people suffering from chronic diseases, so that the application prospect of the gluten-free food in China is considerable.
Because gluten-free flour does not contain mucedin, the flour has poor formability, and therefore, an appropriate preparation method needs to be selected for preparation. In the prior art, common gluten-free flour is prepared by mixing, stirring, crushing, heating, cooking, sterilizing, puffing and forming methods, and the preparation method not only has a complex processing technology, but also has poor formability and viscosity of the prepared gluten-free flour.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method of gluten-free low allergen flour.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a method of preparing gluten-free hypoallergenic flour comprising:
soaking the grain raw material in water to make the outer skin of the grain raw material absorb enough water and the endosperm become soft;
making the soaked grain raw materials into grain grits, and performing expansion treatment on the grain grits to obtain expanded grain grits;
and (3) carrying out protein tissue improvement treatment on the expanded grain grits, and then carrying out crushing treatment to obtain the gluten-free low allergen flour.
Further, when the soaked cereal raw materials are made into cereal grits, the method comprises the following steps:
and placing the soaked grain raw materials in a germ cleaning machine, and sequentially beating, rubbing and screening to obtain the grain grits with the peels and the blanks extracted.
Further, the expanding treatment of the cereal grits comprises:
soaking grain grits in 50-70 deg.C water for 3-5 times until the grain grits absorb enough water and fully expand;
draining the soaked grain grits, placing in a closed container, and performing expansion treatment with high pressure steam of 0.1-0.5MPa for 3-5min to obtain expanded grain grits.
Further, the method for improving protein tissue of the expanded grain grits comprises: adding a proper amount of water into the obtained expanded grain grits to ensure that the moisture content of the grain grits reaches 8-10%, heating to 160 ℃ and keeping the temperature for 20-40 seconds under the pressure of 14-18MPa, extruding the grain grits, quickly cooling to below zero, and naturally returning to the temperature and air-drying to finish the protein tissue improvement of the grain grits.
Further, when the expanded grain grits are subjected to protein tissue improvement treatment, the method further comprises:
the expanded grain grits are crushed to 120-150 meshes to obtain grain powder, and then the obtained grain powder is subjected to protein tissue improvement treatment.
Furthermore, the value range of the particle size of the gluten-free hypoallergenic flour is 100-150 meshes.
Further, before the cereal raw material is soaked in water, the method further comprises the following steps:
removing inedible impurities, dust, silt and microorganisms on the surface of the grain raw material to obtain clean grain raw material.
Further, the grain raw material is rice, buckwheat, corn, millet or a combination of two or more of the grains.
The invention provides a preparation method of gluten-free hypoallergenic flour, which is characterized in that the grain raw material is soaked in water, so that the outer skin of the grain raw material absorbs enough water and the endosperm texture becomes soft; making the soaked grain raw materials into grain grits, and performing expansion treatment on the grain grits to obtain expanded grain grits; and finally, carrying out protein tissue improvement treatment on the expanded grain grits, and then carrying out crushing treatment to obtain the gluten-free low allergen flour. The preparation method provided by the invention is simple in processing technology, and the prepared gluten-free flour is good in formability and viscosity, and can be used as a raw material of products such as bread, biscuits and noodles without gluten and low allergen.
Detailed Description
The following further details preferred embodiments of the invention:
the invention provides a preparation method of gluten-free hypoallergenic flour, which comprises the following steps:
(1) removing inedible impurities, dust, silt and microorganisms on the surface of the grain raw material to obtain a clean grain raw material;
(2) soaking the grain raw material in water to make the outer skin of the grain raw material absorb enough water and the endosperm become soft;
(3) placing the soaked grain raw materials in a germ cleaning machine, and sequentially beating, rubbing and screening to obtain peeled and blank-extracted grain grits;
(4) soaking grain grits in 50-70 deg.C water for 3-5 times until the grain grits absorb enough water and fully expand, draining the soaked grain grits, placing in a sealed container, and expanding with 0.1-0.5MPa high pressure steam for 3-5min to obtain expanded grain grits;
(5) adding a proper amount of water into the obtained expanded grain grits to ensure that the moisture content of the grain grits reaches 8-10%, heating to 160 ℃ and keeping the temperature at 14-18MPa for 20-40 seconds, then extruding the grain grits, quickly cooling to below zero, and naturally returning to the temperature and drying in the air to finish the protein tissue improvement of the grain grits; the gluten-free grain grits with better viscosity and toughness can be obtained by changing the protein tissue structure in the grain raw materials through high-pressure steam expansion treatment, so that the viscosity of the grain flour made of the grain grits with the modified protein tissue is enhanced, the binding force of the grain flour is improved, and the grain flour with better toughness can be obtained;
(6) the grain grits with the modified protein tissues are crushed to the granularity of 100-150 meshes, and the gluten-free low allergen flour can be obtained.
In a preferred embodiment, the method further comprises, when the expanded grain grits are subjected to a protein tissue improving treatment:
the expanded grain grits are crushed to 120-150 meshes to obtain grain powder, and then the obtained grain powder is subjected to protein tissue improvement treatment. By pulverizing the expanded grain grits into the grain flour so as to perform the protein tissue improvement treatment on the grain flour, the time required for the protein tissue improvement of the grain grits can be shortened, and the protein tissue improvement of the grain grits can be more thorough.
Preferably, the cereal raw material is rice, buckwheat, corn, millet, or a combination of two or more of them.
Rice: as a main food for most people in the world, rice has low sensitization and high digestibility, and contains rich nutritional value. In the rice protein, the alkali-soluble gluten accounts for 80 percent, the lysine content is higher than that of other grain raw materials, the amino acid composition proportion is very reasonable, and the optimal proportion mode of the protein amino acid is closer to that determined by the world health organization. The bio-value (BV value) of the rice protein was 77, the protein utility ratio (PER value) was 2.2 (1.5 for wheat and 1.1 for corn), and the digestibility of the protein was over 90%.
Corn: corn is one of the most widespread grain crops covering the world to date. The corn yield in China is very high and is the second place in the world. Corn contains many nutritious health-care substances, such as carbohydrates, fats, proteins, carotenes, riboflavin, etc. Corn also contains a large amount of vitamins, about 5-10 times of wheat and rice. Additional data indicate that 100 grams of corn can supply approximately 300 milligrams of calcium, almost comparable to that contained in dairy products. And the glutathione existing in the corn is an anticancer factor which can be combined with some substances to cause the corn to lose carcinogenicity. The corn can also play a positive role in preventing and treating hypertension, coronary heart disease, hyperlipidemia, atherosclerosis and the like.
Millet: millet planting has a long history in China. As early as ancient times, millet becomes one of the main grain crops, and the earliest wine in China is brewed by using millet. Millet is originally produced in the northern yellow river basin of China, is mainly distributed in the northeast, the northwest, the north China and the like, is an important food source in the northern China, and is known as 'all-season' in term. The millet in China has various varieties and is rich in nutrition. According to the records of the relevant medical books, millet has cold and cool property and sweet taste, and can harmonize the stomach, benefit the spleen, detoxify, dispel heat and promote urination. Modern researches show that millet is rich in polyunsaturated fatty acid, high-quality protein, dietary fiber, carotene, B vitamins and various essential amino acids for human bodies, and is a grain with high nutritional value.
Buckwheat: also known as buckwheat flower, rye or triangle wheat, is an annual herb Polygonaceae crop, is originally produced in northern areas of China, has the planting history of more than 2000 years, and has the characteristics of severe cold resistance, short production period, low requirement on land environment and the like. The buckwheat is rich in nutrition, and is a pure natural health food integrating health care, medical treatment and nutritive value. The buckwheat contains eight kinds of amino acids, rich mineral elements, B vitamins and rich dietary fibers which are necessary for human bodies, the protein balance of the buckwheat is good, and the buckwheat is not easy to be converted into fat after being eaten, so that the buckwheat is beneficial to losing weight after being eaten frequently. And the dietary fiber in the buckwheat is 8 times more than that of common staple food (such as rice, wheat and the like), so that the constipation can be effectively prevented, and the colon cancer can be well prevented by frequent eating.
Example 1
A preparation method of gluten-free hypoallergenic flour comprises the following steps:
(1) removing inedible impurities, dust, silt and microorganisms on the surface of the corn to obtain clean corn;
(2) soaking the corn with clear water just immersing the corn, so that the outer skin of the corn absorbs enough water, the adhesive capacity between the outer skin and the endosperm is reduced, and the texture of the endosperm is softened;
(3) placing the soaked corns in a germ cleaning machine, and beating, rubbing and screening the corns in sequence to obtain peeled and blank-extracted corn grits;
(4) soaking corn grits in 50 deg.C water for 3-5 times until the corn grits absorb enough water and fully expand, draining the soaked corn grits, placing in a sealed container, and expanding with 0.5MPa high pressure steam for 5min to obtain expanded corn grits;
(5) adding a proper amount of water into the obtained expanded corn grits to enable the moisture content of the corn grits to reach 8%, heating to 150 ℃, keeping the temperature for 30 seconds under the pressure of 15MPa, extruding the corn grits by using spiral grinding and cutting equipment, quickly cooling to below zero, naturally returning to the temperature and air-drying to finish the protein tissue improvement of the corn grits;
(6) and crushing the corn grits with the modified protein tissues to the granularity of 100 meshes by using a puffing pulverizer to obtain the gluten-free low allergen flour.
Example 2
A preparation method of gluten-free hypoallergenic flour comprises the following steps:
(1) removing inedible impurities, dust, silt and microorganisms on the surface of the rice to obtain clean rice;
(2) soaking the rice in clear water just immersing the rice to ensure that the outer skin of the rice absorbs enough water, the adhesive capacity between the outer skin and the endosperm is reduced, and the texture of the endosperm is softened;
(3) placing the soaked rice in a germ purifying machine, and beating, rubbing and screening the rice in sequence to obtain rice grits with skin and blank extracted;
(4) soaking the rice grits in water of 60 ℃, changing water for 3-5 times during the soaking period until the rice grits absorb enough water and fully expand, draining the soaked rice grits, placing the rice grits in a closed container, and expanding for 4min by adopting high-pressure steam of 0.3MPa to obtain expanded rice grits;
(5) adding a proper amount of water into the obtained expanded rice grits to enable the moisture content of the rice grits to reach 90%, heating to 160 ℃, keeping the temperature for 20 seconds under the pressure of 18MPa, extruding the rice grits by using spiral grinding and cutting equipment, quickly cooling to below zero, naturally returning to the temperature and air-drying to finish the protein tissue improvement of the rice grits;
(6) crushing the rice grits with the modified protein tissues to 120 meshes by a puffing pulverizer to obtain the gluten-free low allergen flour.
Example 3
A preparation method of gluten-free hypoallergenic flour comprises the following steps:
(1) removing inedible impurities, dust, silt and microorganisms on the surface of the millet to obtain clean millet;
(2) soaking the millet by using clear water which just submerges the millet, so that the outer skin of the millet absorbs enough water, the adhesive capacity between the outer skin and the endosperm is reduced, and the texture of the endosperm is softened;
(3) placing the soaked millet in a germ purifier, and beating, rubbing and screening the millet in sequence to obtain the millet grits with peeled and blank-extracted grains;
(4) soaking the millet grits in 70 ℃ water for 3-5 times, soaking the millet grits until the millet grits absorb enough water and fully expand, draining the soaked millet grits, placing the millet grits in a closed container, and performing expansion treatment for 3min by adopting high-pressure steam of 0.1MPa to obtain expanded millet grits;
(5) adding a proper amount of water into the obtained expanded millet grits to ensure that the moisture content of the millet grits reaches 10 percent, heating to 140 ℃, keeping the temperature for 40 seconds under the pressure of 17MPa, extruding the millet grits by using spiral grinding and cutting equipment, quickly cooling to below zero, naturally returning to the temperature and air-drying to finish the protein tissue improvement of the millet grits;
(6) and crushing the millet grits with the modified protein tissues to 150 meshes by using a puffing pulverizer to obtain the gluten-free low allergen flour.
Example 4
A preparation method of gluten-free hypoallergenic flour comprises the following steps:
(1) removing inedible impurities, dust, silt and microorganisms on the surface of the buckwheat to obtain clean buckwheat;
(2) soaking buckwheat in clear water just immersing the buckwheat to ensure that the outer skin of the buckwheat absorbs enough water, so as to reduce the adhesive capacity between the outer skin and the endosperm and ensure that the texture of the endosperm is softened;
(3) placing the soaked buckwheat in a germ cleaning machine, and beating, rubbing and screening the buckwheat in sequence to obtain buckwheat grits with peels and blanks;
(4) soaking buckwheat grits in 50 ℃ water, changing water for 3-5 times during the soaking process until the buckwheat grits absorb sufficient water and fully expand, draining the soaked buckwheat grits, placing the buckwheat grits in a closed container, and expanding for 3min by adopting high-pressure steam of 0.1MPa to obtain expanded buckwheat grits;
(5) crushing the expanded buckwheat grits to 120 meshes to obtain buckwheat flour;
(6) adding a proper amount of water into the obtained buckwheat flour to enable the water content of the buckwheat flour to reach 8%, heating to 150 ℃, keeping the temperature for 20 seconds under the pressure of 14MPa, extruding the buckwheat flour by using spiral grinding and cutting equipment, quickly cooling to below zero, and naturally returning to the temperature and drying in the air to finish the improvement of the protein tissue of the buckwheat flour;
(7) and crushing the buckwheat flour with the improved protein tissue by a puffing pulverizer until the granularity is 100 meshes to obtain the gluten-free low allergen flour.
Example 5
A preparation method of gluten-free hypoallergenic flour comprises the following steps:
(1) removing inedible impurities, dust, silt and microorganisms on the surface of the corn to obtain clean corn;
(2) soaking the corn in clear water just immersing the corn to ensure that the outer skin of the corn absorbs enough water, so as to reduce the adhesive capacity between the outer skin and the endosperm and ensure that the endosperm is soft;
(3) placing the soaked corns in a germ cleaning machine, and beating, rubbing and screening the corns in sequence to obtain peeled and blank-extracted corn grits;
(4) soaking corn grits in water of 60 ℃, changing water for 3-5 times during the soaking process until the corn grits absorb sufficient water and fully expand, draining the soaked corn grits, placing the corn grits in a closed container, and performing expansion treatment for 4min by adopting high-pressure steam of 0.3MPa to obtain expanded corn grits;
(5) crushing the expanded corn grits to 130 meshes to obtain corn flour;
(6) adding a proper amount of water into the obtained corn flour to enable the moisture content of the corn flour to reach 90%, heating to 140 ℃, keeping the temperature for 30 seconds under the pressure of 18MPa, extruding the corn flour by using spiral grinding and cutting equipment, quickly cooling to below zero, naturally returning to the temperature and air-drying to finish the protein tissue improvement of the corn flour;
(7) and crushing the corn flour with the improved protein tissue by a puffing pulverizer until the granularity is 120 meshes to obtain the gluten-free low allergen flour.
Example 6
A preparation method of gluten-free hypoallergenic flour comprises the following steps:
(1) removing inedible impurities, dust, silt and microorganisms on the surface of the millet to obtain clean millet;
(2) soaking millet in clear water just immersing the millet to ensure that the outer skin of the millet absorbs enough water, reduce the adhesive capacity between the outer skin and the endosperm and ensure that the endosperm is soft;
(3) placing the soaked millet in a germ purifier, and beating, rubbing and screening the millet in sequence to obtain the millet grits with peeled and blank-extracted grains;
(4) soaking the millet grits in 70 ℃ water for 3-5 times, soaking the millet grits until the millet grits absorb enough water and fully expand, draining the soaked millet grits, placing the millet grits in a closed container, and performing expansion treatment for 5min by adopting high-pressure steam of 0.5MPa to obtain expanded millet grits;
(5) crushing the expanded millet grits to 150 meshes to obtain millet flour;
(6) adding a proper amount of water into the obtained millet flour to enable the water content of the millet flour to reach 10%, heating to 160 ℃, keeping the temperature for 40 seconds under the pressure of 14MPa, extruding the millet flour by using spiral rolling and cutting equipment, quickly cooling to below zero, naturally returning to the temperature and drying in the air, and thus finishing the improvement of the protein tissue of the millet flour;
(7) and crushing the millet flour with the improved protein tissue by using a puffing mill until the granularity is 150 meshes to obtain the gluten-free low allergen flour.
Finally, it should be noted that the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to examples, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (8)
1. A method of preparing gluten-free hypoallergenic flour, comprising:
soaking the grain raw material in water to make the outer skin of the grain raw material absorb enough water and the endosperm become soft;
making the soaked grain raw materials into grain grits, and performing expansion treatment on the grain grits to obtain expanded grain grits;
and (3) carrying out protein tissue improvement treatment on the expanded grain grits, and then carrying out crushing treatment to obtain the gluten-free low allergen flour.
2. The method of claim 1, wherein the preparation of the steeped cereal material into a cereal grits comprises:
and placing the soaked grain raw materials in a germ cleaning machine, and sequentially beating, rubbing and screening to obtain the grain grits with the peels and the blanks extracted.
3. The method of claim 1, wherein the expanding treatment of the grits comprises:
soaking grain grits in 50-70 deg.C water for 3-5 times until the grain grits absorb enough water and fully expand;
draining the soaked grain grits, placing in a closed container, and performing expansion treatment with high pressure steam of 0.1-0.5MPa for 3-5min to obtain expanded grain grits.
4. The method of claim 1, wherein the step of subjecting the expanded grain fraction to a protein tissue modification treatment comprises:
adding a proper amount of water into the obtained expanded grain grits to ensure that the moisture content of the grain grits reaches 8-10%, heating to 160 ℃ and keeping the temperature for 20-40 seconds under the pressure of 14-18MPa, extruding the grain grits, quickly cooling to below zero, and naturally returning to the temperature and air-drying to finish the protein tissue improvement of the grain grits.
5. The method of claim 4, further comprising the step of, when the expanded grain grits are subjected to a protein tissue modification treatment:
the expanded grain grits are 150 meshes to obtain grain flour, and the obtained grain flour is subjected to protein tissue improvement treatment.
6. The method for preparing gluten-free hypoallergenic flour according to claim 1, characterized in that the particle size of the gluten-free hypoallergenic flour ranges from 100 mesh to 150 mesh.
7. The method for preparing gluten-free hypoallergenic flour according to claim 1, characterized in that before steeping the cereal raw material with water, it further comprises:
removing inedible impurities, dust, silt and microorganisms on the surface of the grain raw material to obtain clean grain raw material.
8. A method of producing a gluten-free hypoallergenic flour according to anyone of the claims 1 to 7, characterized in that the cereal raw material is rice, buckwheat, corn, millet or a combination of two or more of the above cereals.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB519926A (en) * | 1938-07-07 | 1940-04-10 | Erich Gustav Huzenlaub | A process for the production of improved cereal foods |
| WO2005063048A1 (en) * | 2003-12-31 | 2005-07-14 | Council Of Scientific & Industrial Research | Process for preparation of expanded millet |
| CN102388932A (en) * | 2011-11-11 | 2012-03-28 | 郭高升 | Manufacturing method of composite nutritive wheat flour |
| CN108740750A (en) * | 2018-03-30 | 2018-11-06 | 郭睿 | Cereal improves the preparation method of powder and cereal improves powder, the preparation method without seitan noodles and without seitan noodles |
| CN108887321A (en) * | 2018-07-09 | 2018-11-27 | 郭睿 | A kind of no seitan low-allergen biscuit and its processing method |
-
2020
- 2020-08-25 CN CN202010862394.7A patent/CN112021514A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB519926A (en) * | 1938-07-07 | 1940-04-10 | Erich Gustav Huzenlaub | A process for the production of improved cereal foods |
| WO2005063048A1 (en) * | 2003-12-31 | 2005-07-14 | Council Of Scientific & Industrial Research | Process for preparation of expanded millet |
| CN102388932A (en) * | 2011-11-11 | 2012-03-28 | 郭高升 | Manufacturing method of composite nutritive wheat flour |
| CN108740750A (en) * | 2018-03-30 | 2018-11-06 | 郭睿 | Cereal improves the preparation method of powder and cereal improves powder, the preparation method without seitan noodles and without seitan noodles |
| CN108887321A (en) * | 2018-07-09 | 2018-11-27 | 郭睿 | A kind of no seitan low-allergen biscuit and its processing method |
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