CN112262959A - 一种以碎米为主料的高糊化即食杂粮冲调粉的加工方法 - Google Patents
一种以碎米为主料的高糊化即食杂粮冲调粉的加工方法 Download PDFInfo
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- CN112262959A CN112262959A CN202011250487.0A CN202011250487A CN112262959A CN 112262959 A CN112262959 A CN 112262959A CN 202011250487 A CN202011250487 A CN 202011250487A CN 112262959 A CN112262959 A CN 112262959A
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- rice
- coarse cereal
- mixing
- gelatinization
- germinated brown
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Abstract
本发明提供了一种以碎米为主料的高糊化即食杂粮冲调粉的加工方法,以碎米、发芽糙米、杂粮等为主要原料,经过超声波辅助浸泡和双螺杆挤出处理碎米、超微粉碎和超高压处理发芽糙米、微波‑高温耦合糊化杂粮粉和直链淀粉辅料、调浆研磨、滚筒干燥等处理,得到高糊化即食杂粮冲调粉产品。冲调粉产品,以碎米、发芽糙米、杂粮等为主要原料,经过加热、超高压等不同的糊化工艺制成,既实现了各类含淀粉原料的高度糊化,又保留了发芽糙米的营养和活性成分;食用时冲调速度快,食用方便,含有发芽糙米和绿豆、荞麦、燕麦等杂粮的营养,易于消化,并具有养生功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种以碎米为主料的高糊化即食杂粮冲调粉的加工方法。
背景技术
稻谷是我国主要的粮食作物之一,大米是我国大部分居民的主食。碎米是稻谷加工大米的副产物,是大米被碾碎的部分,一般指长度小于同批大米平均长度3/4、留存1.0mm圆孔筛上的不完整米粒。现阶段的大米加工中,碎米约占大米加工量的10-15%。碎米具有和大米同样的营养,然而目前碎米常作为饲料、发酵原料或提取蛋白使用,其高附加值的深加工产品有待开发。
发芽糙米系指糙米经过发芽至适当芽长的芽体,主要由幼芽和带皮层的胚乳两部分构成。发芽糙米的实质是在一定的生理活性化工艺条件下,其所含有的大量酶如淀粉酶、蛋白酶、植酸酶等被激活和释放,并从结合态转化为游离态的酶解过程。正是由于这一生理活化过程,发芽糙米的粗纤维外壳被酶解软化,部分蛋白质分解为氨基酸,淀粉转变为糖类,使食物的感官性能和风味得以改善,而且在保留了丰富的维生素(VB1、VB2、VB6、VC、VE)、矿物质(Mg、K、Zn、Fe)、膳食纤维营养成分的同时,更是产生了多种具有促进人体健康和防治疾病的成分,如γ-氨基丁酸、六磷酸肌醇等。因而,发芽糙米是一种食用性接近精白米,营养成分大大超过精白米,具有广泛功能性的新一代“医食同源”的食材。
杂粮通常是指水稻、小麦、玉米、大豆和薯类五大作物以外的粮豆作物,绿豆、荞麦、燕麦等都是杂粮作物。绿豆是豆科植物绿豆的种子,含碳水化合物、蛋白质及钙、磷、铁、胡萝卜素、VB1、VB2、VE等多种矿物质与维生素;作为杂粮食材,具有降血脂、降胆固醇、抗过敏、增强食欲、保肝护肾等功效。荞麦是一种是蓼科植物,其富含膳食纤维和生物类黄酮、多肤、糖醇、D-手性肌醇等高活性成分;作为杂粮食材,具有降糖、降脂、降胆固醇、抗氧化、抗衰老、清除自由基、润肠通便等功能。燕麦是一种禾本科植物,富含蛋白质、不饱和脂肪酸、膳食纤维、微生物、矿物质等;作为杂粮食材,具有降低胆固醇、降血脂、调节血糖、改善便秘、控制体重等作用。综上分析,绿豆、荞麦、燕麦等杂粮,营养丰富,长期食用具有一定的养生功效。
糊化度是衡量杂粮食品熟化程度的指标,它来源于淀粉的形态改变。淀粉的糊化是指淀粉悬浮液在一定温度下,淀粉颗粒吸水膨胀,体积增大,淀粉颗粒破裂,成为黏稠状胶体溶液的过程。糊化的本质是淀粉中晶质与非晶质态的淀粉分子间的氢键断开,微晶束分离,形成一种间隙较大的立体网状结构,淀粉颗粒中原有的微晶结构被破坏。糊化度是淀粉中糊化淀粉与全部淀粉量之比的百分数,糊化度越高,杂粮越容易被酶水解,有利于消化吸收。
发明内容
本发明的目的在于提供一种以碎米为主料的高糊化即食杂粮冲调粉的加工方法。
为实现上述目的及其他相关目的,本发明提供的技术方案是:一种以碎米为主料的高糊化即食杂粮冲调粉的加工方法,包括下列步骤:
步骤1:将碎米原料与纯化水按质量比1:2.5-5.0混合,放入浸泡设备中浸泡30-45min;浸泡过程中,每间隔5-10min启动超声波处理一次,超声波频率25-35KHz、功率密度0.25-0.50W/cm2,每次处理时间1.5-3.0min;浸泡结束后将碎米从浸泡设备中取出;
步骤2:将复合添加剂与步骤1得到的超声波辅助浸泡后的碎米混合搅拌混合均匀,得到混合物料;
步骤3:将步骤2得到的混合物料,以均匀的速度加入到双螺杆挤出设备中,控制进料区温度65-75℃、过渡区温度80-90℃、限流区温度90-95℃、螺杆转速200-300r/min,进行挤压处理,收集挤出物料;
步骤4:对发芽糙米进行气流超微粉碎处理,粉碎至细度200目以上,得到发芽糙米超微粉;
步骤5:将发芽糙米超微粉与纯化水按质量比1:2.5-5.0混合,然后对混合物进行超声处理5-15min;接着将超声波处理后的混合物装入塑料袋中,真空密封后将真空包装塑料袋放入超高压设备中,在5-30℃温度下,以水为压媒,采用250-500MPa超高压处理,保压时间8-20min;结束后取出真空包装塑料袋中物料,得到发芽糙米糊化浆;
步骤6:将复合杂粮原料粉碎至细度80目,得到复合杂粮粉;
步骤7:将直链淀粉辅料、挤出物料和复合杂粮粉混合均匀得到混合配料;
步骤8:将混合配料放入微波炉中,在频率2450MHz、辐射强度1.0-5.0w/cm2的微波环境中,处理5-10min;然后升温至78-82℃并保温20-30min,至混合配料糊化;
步骤9:将步骤8得到的糊化后的混合配料与纯化水按质量比100:150-200混合,搅拌均匀得到浆料,然后研磨至细度低于50μm,得到细化浆料;将发芽糙米糊化浆与细化浆料混合均匀得到待干燥浆料;
步骤10:将待干燥浆料输送到滚筒干燥机中进行干燥处理,使干燥后物料含水量小于或等于8%,然后将干燥后的物料,通过刮刀机构从滚筒上刮下,然后粉碎成80-120目,得到粉状物料,即为冲调粉产品;
碎米原料、发芽糙米、复合杂粮原料、复合添加剂和直链淀粉辅料之间的质量比例未:40-60:5-15:5-15:5:15-40。
优选的技术方案为:所述碎米原料稻谷加工大米的副产物,由粒径小于整米粒平均长度3/4,同时大于1.0mm。
优选的技术方案为:所述发芽糙米是指用温水浸泡促使糙米发芽,然后风干制得的发芽糙米,其含水量低于14%。
优选的技术方案为:所述的复合杂粮原料,由20-40重量份的绿豆、20-40重量份的荞麦和20-40重量份的燕麦组成。
优选的技术方案为:所述复合添加剂,由20-40重量份的麦芽糊精、20-40重量份的羧甲基纤维素钠、20-40重量份的魔芋胶和20-40重量份的黄原胶组成。
优选的技术方案为:所述直链淀粉辅料为马铃薯淀粉和玉米淀粉中的至少一种,直链淀粉含量高于80%。
由于上述技术方案运用,本发明与现有技术相比具有的优点是:
1、本发明的碎米无需粉碎,经超声波辅助浸泡、复合添加剂混合、双螺杆挤出处理实现了预糊化,有效促进复合添加剂与碎米结合,有利于碎米淀粉抗老化。
2、本发明的发芽糙米中的γ-氨基丁酸等活性成分对温度较为敏感,发明方法采用超声波结合超高压的方式进行糊化加工,既实现了发芽糙米的高糊化度,又避免高温糊化引起发芽糙米的营养和活性成分损失。
3、本发明采用微波糊化-低温糊化耦合方式,实现了绿豆、荞麦、燕麦等杂粮原料和直链淀粉等冲调粉原料的高度糊化。
4、本发明制备的冲调粉产品,食用时冲调速度快,食用方便,含有发芽糙米、绿豆、荞麦、燕麦等原料的营养,易于消化,并具有养生功效。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式,熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效。
实施例1:一种以碎米为主料的高糊化即食杂粮冲调粉的加工方法
一种以碎米为主料的高糊化即食杂粮冲调粉的加工方法,包括以下技术步骤。
(1)备料
按比例备好物料:50重量份的碎米原料、10重量份的发芽糙米、10重量份的复合杂粮原料、5重量份的复合添加剂、25重量份的直链淀粉辅料。
所述的碎米原料,是稻谷加工大米的副产物,由粒径小于整米粒平均长度3/4,同时大于1.0mm。
所述的发芽糙米,是指用温水浸泡促使糙米发芽,然后风干制得的发芽糙米,其含水量低于14%。
所述的复合杂粮原料,其组成为23重量份的绿豆、23重量份的荞麦、23重量份的燕麦,所述的绿豆、荞麦、燕麦,均为符合食品原料要求的干制品。
所述的复合添加剂,其组成为25重量份的麦芽糊精、25重量份的羧甲基纤维素钠、25重量份的魔芋胶、20重量份的黄原胶。所述的麦芽糊精、羧甲基纤维素钠、魔芋胶、黄原胶,均为食品级。
所述的直链淀粉辅料,为富含直链淀粉的马铃薯淀粉或玉米淀粉中的一种或两种,其直链淀粉含量高于80%。
(2)超声波辅助浸泡碎米
将(1)中碎米原料与食品级纯化水按质量比1:3混合,放入带有超声波发生装置的食品卫生级浸泡设备中,常温下静置浸泡;同时,每间隔7min,启动超声波处理一次,超声波频率30KHz、功率密度0.4W/cm2,每次处理时间2min;超声波浸泡处理时间35min,将碎米从浸泡设备中取出,备用。
(3)碎米与复合添加剂混合
将(1)中复合添加剂与(2)中超声波辅助浸泡后的碎米混合,充分搅拌混合均匀,得到混合物料,备用。
(4)双螺杆挤出处理
将(3)中混合物料,以均匀的速度加入到双螺杆挤出设备中,控制进料区温度70℃、过渡区温度85℃、限流区温度92℃、螺杆转速250r/min,进行挤压处理,收集挤出物料,备用。
(5)制备发芽糙米超微粉
将(1)发芽糙米采用气流超微粉碎处理,粉碎至细度200目以上,得到发芽糙米超微粉,备用。所述的气流超微粉碎,采用氮气为气源。
(6)制备发芽糙米糊化浆
超声波辅助混合。将(5)中发芽糙米超微粉与食品级纯化水按质量比1:3.5混合,然后将混合物放入超声波环境中,在超声波频率30KHz、功率密度0.35W/cm2条件下,处理时间10min,备用。
超高压处理。将超声波处理后的混合料装入符合卫生要求的塑料袋中,在真空表压-0.09~-0.10MPa环境中热封口;然后将真空包装塑料袋,放入食品超高压设备中,在20℃温度下,以水为压媒,采用30MPa超高压处理,保压时间15min;卸去高压,取出真空包装塑料袋中物料,得到发芽糙米糊化浆。
(7)制备复合杂粮粉
将(1)中复合杂粮原料粉碎至细度80目,得到复合杂粮粉,备用。
(8)配料
将(1)中直链淀粉辅料、(4)中挤出物料、(7)中复合杂粮粉,充分混合均匀,得到混合配料,备用。
(9)微波糊化-低温糊化耦合处理
将(8)中混合料放入微波环境中,在频率2450MHz、辐射强度3w/cm2的真空微波环境中,处理8min;然后,将混合料升温至80℃并保温25min,至混合料充分糊化。
(10)调浆研磨
第一次调浆。将(7)糊化后的混合料与食品级纯化水按质量比100:180混合,充分搅拌均匀,得到浆料;将采用食品卫生级胶体磨处理,研磨至细度低于50μm,得到细化浆料,备用。
第二次调浆。将(6)中发芽糙米糊化浆与细化浆料充分混合均匀,得到待干燥浆料。
(11)滚筒干燥
将(10)中待干燥浆料输送到食品级滚筒干燥设备中进行干燥处理,滚筒干燥采用浸液式上料,设置附在滚筒上的料膜厚度为0.6mm,滚筒外壁的温度为130℃,滚筒转速为40r/h,使滚筒干燥的水分蒸发能力60kg/m3·h,使干燥后物料含水量低于8%。将干燥后的物料,通过刮刀机构从滚筒上刮下,然后粉碎成100目,得到粉状物料,即为冲调粉产品。
冲调粉产品,以碎米、发芽糙米、杂粮等为主要原料,经过加热、超高压、双螺杆挤出等不同的糊化工艺制成,既实现了各类含淀粉原料的高度糊化,又保留了发芽糙米等原料的营养和活性成分;食用时冲调速度快,食用方便,含有发芽糙米和绿豆、荞麦、燕麦等杂粮原料的营养,易于消化,并具有养生功效。
实施例2:一种以碎米为主料的高糊化即食杂粮冲调粉的加工方法
一种风味优化的徽州挞粿的制作方法,包括下列步骤:
步骤1:将碎米原料与纯化水按质量比1:2.5混合,放入浸泡设备中浸泡30min;浸泡过程中,每间隔5min启动超声波处理一次,超声波频率25KHz、功率密度0.25W/cm2,每次处理时间1.5min;浸泡结束后将碎米从浸泡设备中取出;
步骤2:将复合添加剂与步骤1得到的超声波辅助浸泡后的碎米混合搅拌混合均匀,得到混合物料;
步骤3:将步骤2得到的混合物料,以均匀的速度加入到双螺杆挤出设备中,控制进料区温度65℃、过渡区温度80℃、限流区温度90℃、螺杆转速200r/min,进行挤压处理,收集挤出物料;
步骤4:对发芽糙米进行气流超微粉碎处理,粉碎至细度200目以上,得到发芽糙米超微粉;
步骤5:将发芽糙米超微粉与纯化水按质量比1:2.5混合,然后对混合物进行超声处理5min;接着将超声波处理后的混合物装入塑料袋中,真空密封后将真空包装塑料袋放入超高压设备中,在5℃温度下,以水为压媒,采用250MPa超高压处理,保压时间8min;结束后取出真空包装塑料袋中物料,得到发芽糙米糊化浆;
步骤6:将复合杂粮原料粉碎至细度80目,得到复合杂粮粉;
步骤7:将直链淀粉辅料、挤出物料和复合杂粮粉混合均匀得到混合配料;
步骤8:将混合配料放入微波炉中,在频率2450MHz、辐射强度1.0w/cm2的微波环境中,处理5min;然后升温至78℃并保温20min,至混合配料糊化;
步骤9:将步骤8得到的糊化后的混合配料与纯化水按质量比100:150混合,搅拌均匀得到浆料,然后研磨至细度低于50μm,得到细化浆料;将发芽糙米糊化浆与细化浆料混合均匀得到待干燥浆料;
步骤10:将待干燥浆料输送到滚筒干燥机中进行干燥处理,使干燥后物料含水量小于或等于8%,然后将干燥后的物料,通过刮刀机构从滚筒上刮下,然后粉碎成80目,得到粉状物料,即为冲调粉产品;
碎米原料、发芽糙米、复合杂粮原料、复合添加剂和直链淀粉辅料之间的质量比例未:40:5:5:5:15。
优选的实施方式为:所述碎米原料稻谷加工大米的副产物,由粒径小于整米粒平均长度3/4,同时大于1.0mm。
优选的实施方式为:所述发芽糙米是指用温水浸泡促使糙米发芽,然后风干制得的发芽糙米,其含水量低于14%。
优选的实施方式为:所述的复合杂粮原料,由20重量份的绿豆、20重量份的荞麦和40重量份的燕麦组成。
优选的实施方式为:所述复合添加剂,由40重量份的麦芽糊精、40重量份的羧甲基纤维素钠、20重量份的魔芋胶和40重量份的黄原胶组成。
优选的实施方式为:所述直链淀粉辅料为玉米淀粉,直链淀粉含量高于80%。
实施例3:一种以碎米为主料的高糊化即食杂粮冲调粉的加工方法
一种风味优化的徽州挞粿的制作方法,包括下列步骤:
步骤1:将碎米原料与纯化水按质量比1:5.0混合,放入浸泡设备中浸泡45min;浸泡过程中,每间隔10min启动超声波处理一次,超声波频率35KHz、功率密度0.50W/cm2,每次处理时间3.0min;浸泡结束后将碎米从浸泡设备中取出;
步骤2:将复合添加剂与步骤1得到的超声波辅助浸泡后的碎米混合搅拌混合均匀,得到混合物料;
步骤3:将步骤2得到的混合物料,以均匀的速度加入到双螺杆挤出设备中,控制进料区温度75℃、过渡区温度90℃、限流区温度95℃、螺杆转速300r/min,进行挤压处理,收集挤出物料;
步骤4:对发芽糙米进行气流超微粉碎处理,粉碎至细度200目以上,得到发芽糙米超微粉;
步骤5:将发芽糙米超微粉与纯化水按质量比1:5.0混合,然后对混合物进行超声处理15min;接着将超声波处理后的混合物装入塑料袋中,真空密封后将真空包装塑料袋放入超高压设备中,在30℃温度下,以水为压媒,采用500MPa超高压处理,保压时间20min;结束后取出真空包装塑料袋中物料,得到发芽糙米糊化浆;
步骤6:将复合杂粮原料粉碎至细度80目,得到复合杂粮粉;
步骤7:将直链淀粉辅料、挤出物料和复合杂粮粉混合均匀得到混合配料;
步骤8:将混合配料放入微波炉中,在频率2450MHz、辐射强度5.0w/cm2的微波环境中,处理10min;然后升温至82℃并保温30min,至混合配料糊化;
步骤9:将步骤8得到的糊化后的混合配料与纯化水按质量比100: 200混合,搅拌均匀得到浆料,然后研磨至细度低于50μm,得到细化浆料;将发芽糙米糊化浆与细化浆料混合均匀得到待干燥浆料;
步骤10:将待干燥浆料输送到滚筒干燥机中进行干燥处理,使干燥后物料含水量小于或等于8%,然后将干燥后的物料,通过刮刀机构从滚筒上刮下,然后粉碎成120目,得到粉状物料,即为冲调粉产品;
碎米原料、发芽糙米、复合杂粮原料、复合添加剂和直链淀粉辅料之间的质量比例未:60:5-15: 15:5: 40。
优选的实施方式为:所述碎米原料稻谷加工大米的副产物,由粒径小于整米粒平均长度3/4,同时大于1.0mm。
优选的实施方式为:所述发芽糙米是指用温水浸泡促使糙米发芽,然后风干制得的发芽糙米,其含水量低于14%。
优选的实施方式为:所述的复合杂粮原料,由40重量份的绿豆、20重量份的荞麦和40重量份的燕麦组成。
优选的实施方式为:所述复合添加剂,由20重量份的麦芽糊精、40重量份的羧甲基纤维素钠、30重量份的魔芋胶和30重量份的黄原胶组成。
优选的实施方式为:所述直链淀粉辅料为马铃薯淀粉,直链淀粉含量高于80%。
以上所述者仅为用以解释本发明之较佳实施例,并非企图具以对本发明做任何形式上之限制,是以,凡有在相同之发明精神下所作有关本发明之任何修饰或变更,皆仍应包括在本发明意图保护之范畴。
Claims (6)
1.一种以碎米为主料的高糊化即食杂粮冲调粉的加工方法,其特征在于:包括下列步骤:
步骤1:将碎米原料与纯化水按质量比1:2.5-5.0混合,放入浸泡设备中浸泡30-45min;浸泡过程中,每间隔5-10min启动超声波处理一次,超声波频率25-35KHz、功率密度0.25-0.50W/cm2,每次处理时间1.5-3.0min;浸泡结束后将碎米从浸泡设备中取出;
步骤2:将复合添加剂与步骤1得到的超声波辅助浸泡后的碎米混合搅拌混合均匀,得到混合物料;
步骤3:将步骤2得到的混合物料,以均匀的速度加入到双螺杆挤出设备中,控制进料区温度65-75℃、过渡区温度80-90℃、限流区温度90-95℃、螺杆转速200-300r/min,进行挤压处理,收集挤出物料;
步骤4:对发芽糙米进行气流超微粉碎处理,粉碎至细度200目以上,得到发芽糙米超微粉;
步骤5:将发芽糙米超微粉与纯化水按质量比1:2.5-5.0混合,然后对混合物进行超声处理5-15min;接着将超声波处理后的混合物装入塑料袋中,真空密封后将真空包装塑料袋放入超高压设备中,在5-30℃温度下,以水为压媒,采用250-500MPa超高压处理,保压时间8-20min;结束后取出真空包装塑料袋中物料,得到发芽糙米糊化浆;
步骤6:将复合杂粮原料粉碎至细度80目,得到复合杂粮粉;
步骤7:将直链淀粉辅料、挤出物料和复合杂粮粉混合均匀得到混合配料;
步骤8:将混合配料放入微波炉中,在频率2450MHz、辐射强度1.0-5.0w/cm2的微波环境中,处理5-10min;然后升温至78-82℃并保温20-30min,至混合配料糊化;
步骤9:将步骤8得到的糊化后的混合配料与纯化水按质量比100:150-200混合,搅拌均匀得到浆料,然后研磨至细度低于50μm,得到细化浆料;将发芽糙米糊化浆与细化浆料混合均匀得到待干燥浆料;
步骤10:将待干燥浆料输送到滚筒干燥机中进行干燥处理,使干燥后物料含水量小于或等于8%,然后将干燥后的物料,通过刮刀机构从滚筒上刮下,然后粉碎成80-120目,得到粉状物料,即为冲调粉产品;
碎米原料、发芽糙米、复合杂粮原料、复合添加剂和直链淀粉辅料之间的质量比例未:40-60:5-15:5-15:5:15-40。
2.根据权利要求1所述的以碎米为主料的高糊化即食杂粮冲调粉的加工方法,其特征在于:所述碎米原料稻谷加工大米的副产物,由粒径小于整米粒平均长度3/4,同时大于1.0mm。
3.根据权利要求1所述的以碎米为主料的高糊化即食杂粮冲调粉的加工方法,其特征在于:所述发芽糙米是指用温水浸泡促使糙米发芽,然后风干制得的发芽糙米,其含水量低于14%。
4.根据权利要求1所述的以碎米为主料的高糊化即食杂粮冲调粉的加工方法,其特征在于:所述的复合杂粮原料,由20-40重量份的绿豆、20-40重量份的荞麦和20-40重量份的燕麦组成。
5.根据权利要求1所述的以碎米为主料的高糊化即食杂粮冲调粉的加工方法,其特征在于:所述复合添加剂,由20-40重量份的麦芽糊精、20-40重量份的羧甲基纤维素钠、20-40重量份的魔芋胶和20-40重量份的黄原胶组成。
6.根据权利要求1所述的以碎米为主料的高糊化即食杂粮冲调粉的加工方法,其特征在于:所述直链淀粉辅料为马铃薯淀粉和玉米淀粉中的至少一种,直链淀粉含量高于80%。
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