CN112450368A - Preparation method of coarse grain composition - Google Patents
Preparation method of coarse grain composition Download PDFInfo
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- CN112450368A CN112450368A CN202011350626.7A CN202011350626A CN112450368A CN 112450368 A CN112450368 A CN 112450368A CN 202011350626 A CN202011350626 A CN 202011350626A CN 112450368 A CN112450368 A CN 112450368A
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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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The invention discloses a preparation method of a coarse grain composition, which comprises the steps of processing data through a software module to perform a single-factor test, further determining the optimal combination of barrel temperature, feeding speed, moisture content and screw rotation speed, determining the optimal process condition parameters of the coarse grain composition, measuring moisture, mixing raw materials, uniformly mixing the coarse grain composition, measuring the moisture of the coarse grain composition, soaking the raw materials, and mixing the soaked coarse grain composition and the water according to the proportion of 1: 1.4-1.7, mixing and cooking; dispersing the clinker, extruding and forming, and packaging. According to the invention, the related data analysis software is used for analyzing the influence factors which obviously influence the physical and chemical properties, the internal structure, the functional characteristics and the like of the coarse grain and coarse cereal composition, the extruded composite coarse grain rice has both nutrition and quality, is convenient to eat, and really realizes the fine eating of coarse grains on the premise of not changing living habits.
Description
Technical Field
The invention relates to the technical field of food processing and preparation, in particular to a preparation method of a coarse grain composition.
Background
The coarse cereals are the general names of rice, wheat, small-variety grain beans and potatoes, contain rich dietary fibers, proteins, vitamins b1 and b2, and have more uniform proportion of nutritional ingredients such as fat, carbohydrate and the like, and meet the dietary requirements of modern people. However, the single coarse cereals are difficult to provide balanced nutrition for people and exert the maximum nutritional efficacy, so people often compound the coarse cereals with other grains. In order to further improve the added value of the coarse cereals, the coarse cereals generally need to be deeply processed into a state similar to rice, and can be steamed, boiled, fried and the like rice, and the nutritional value of the coarse cereals is improved in the processing process, so that the taste and the flavor are better.
The coarse cereal rice has the appearance which is almost the same as that of the rice on the market, and can be steamed, boiled and fried, but the nutrition is more than that of the rice, wherein the five-cereal coarse cereal rice contains rich protein, dietary fiber, vitamin B1, vitamin B2, nicotinic acid mineral substances, flavonoid substances and the like. The storage stability (capable of being stored for at least more than one year) is greatly improved due to post-processing heating, moisture removal, sterilization and the like, and the food safety is facilitated. At present, the coarse cereal rice in the traditional industrialized production is subjected to cleaning, soaking, cooking, drying and other processes, so that the nutrition loss is serious, the rehydration is poor, and the sensory evaluation and the taste of the finished product are both deficient.
The mixed grain rice needs to use the compound coarse cereals from the aspect of nutritive value, and the performance of the compound product is good from the aspect of extruding food from the mixed grain rice, because earlier experiments prove that the product obtained by independently extruding one coarse cereal has rough quality structure and poor quality, and the compatibility of various coarse cereals can balance nutrition while improving the quality structure. The present production process of the five-cereal coarse cereals rice does not analyze and test the component proportion so as to obtain the optimal process parameters.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of a coarse grain composition, which is characterized in that related data analysis software is used for analyzing influence factors such as physical and chemical properties, internal structures and functional characteristics of the coarse grain composition. Under the optimal condition obtained by single factor test and BB design, the average gelatinization degree of the extruded composite coarse cereal rice is 82.10%, which is only 0.49% different from the predicted value, the extruded composite coarse cereal rice has both nutrition and quality, is convenient to eat, and really realizes the fine eating of coarse cereals on the premise of not changing living habits. Therefore, the invention provides the following technical scheme:
a preparation method of a coarse grain composition is characterized by comprising the following steps:
step 1) extrusion parameter test. Processing data through a software module to perform a single-factor test, further determining the optimal combination of the temperature of a machine barrel, the feeding speed, the moisture content and the rotating speed of a screw, determining the optimal technological condition parameters of the coarse grain composition, and performing pre-extrusion on each raw material component which is difficult to extrude;
and 2) measuring the moisture and extruding the mixed raw materials. Crushing the pre-extruded product in the step 1), mixing the crushed pre-extruded product with the rest raw materials to form a coarse grain composition, uniformly mixing the coarse grain composition, and measuring the moisture of the coarse grain composition, wherein the raw material components of the coarse grain composition and the moisture-removed solid matter determine the mass ratio of the raw materials: 10% of coix seed, 10% of oat, 10% of sorghum, 10% of kidney bean and 60% of five-grain rice;
and 3) soaking the raw materials. Adding water with the mass ratio of 1.2-2.0 times to the coarse grain composition obtained in the step 1) and soaking for 60-100min at the water temperature of 35-45 ℃;
and 4) cooking the raw materials. Filtering the water soaked in the step 2), and mixing the coarse grain composition and the water according to the proportion of 1: 1.4-1.7, mixing, and steaming or boiling the coarse grain composition for 20 min;
and 5) dispersing the clinker. Dispersing the agglomerated clinker cooked in the step 3), and adopting one of hot water dispersion, cold water dispersion or mechanical dispersion;
and 6) extrusion forming. Putting the clinker in the step 4) into an extruder to be extruded into a rice shape;
and 7) drying and packaging. Drying the product obtained in the step 5), cooling to room temperature, and packaging.
According to the preferable preparation method of the coarse grain composition, the extrusion parameter test makes a corresponding surface graph according to the analysis result of the regression equation, and the relationship between factors and response values of all levels is reflected visually.
Design-Expert software is adopted, a corresponding surface graph is made according to the analysis result of a regression equation, the relation between factors and response values of all levels can be intuitively reflected, and the parameters of physical and chemical properties, internal structures and functional characteristics of the coarse grain composition, such as barrel temperature, feeding speed, moisture content, screw rotating speed and the like, are obviously influenced by all the response values. Referring to fig. 1, the gelatinization degree is increased and then decreased according to the increase of the temperature of the cylinder and the content of water added, the graph is parabolic, and the opening is downward, so that the optimal cylinder temperature and the optimal content of water added exist, and the influence of the cylinder temperature and the water content on the gelatinization degree is shown; referring to fig. 2, the influence of the cylinder temperature and the screw rotation speed on the gelatinization degree can be known in the same way, and the gelatinization degree is maximized due to the existence of the optimal cylinder temperature and the optimal screw rotation speed; the same is true for the fact that there is an optimum barrel temperature and feed rate to maximize gelatinization.
The optimized process conditions obtained by processing data by the software module are that the cylinder temperature is 157 ℃, the water content is 17%, the feeding speed is 232gmin, the screw rotating speed is 183r/min, and the gelatinization degree is 82.59% at the maximum value under the conditions.
And further processing data by using a self-contained module of software Design Expert 8.0.6, wherein the gelatinization degree obtained under the optimized process condition is 82.59% of the maximum value. The caraway and the like optimize the extrusion parameters of the dehydrated instant rice by using a response surface method, and the optimal conditions for preparing the instant rice are that the cylinder temperature is 127.2 ℃, the material moisture is 33.8 percent, and the screw rotating speed is 195.2 r/min. The used extrusion equipment of this patent application is the same with above-mentioned experiment completely, and the contrast optimization result can know that the best extrusion temperature of compound coarse cereals rice is high, the screw rod rotational speed is low, this is mainly because dietary fiber content is high in the five cereals, need to improve the temperature and promote starch gelatinization, accomplishes the texture reorganization, reduces the screw rod rotational speed and has prolonged the dwell time of material in the extruder, makes the high temperature effect more obvious, because the carbohydrate content in the five cereals is few, starch gelatinization water demand drops thereupon.
In order to further test the reliability of the result obtained by the response surface method, the test is repeated for 3 times under the optimal condition to determine the sample gelatinization degree, and the result is verified to obtain the average gelatinization degree of 82.10 percent which is only 0.49 percent different from the predicted value. Therefore, the process parameters of the compound coarse cereals extrusion obtained based on response surface optimization are accurate and reliable, and the practical value is achieved.
Preferably, the five-cereal rice comprises one or any combination of buckwheat, corn, red bean, Chinese date, soybean, millet and rice.
Preferably, the preparation method of the coarse cereal composition is characterized in that the coarse cereal is also added with beta-amylase, and the enzyme activity is 10x 10U/g.
The preferable preparation method of the coarse grain composition is that the drying is one of hot air drying or vacuum freeze drying; the package adopts one of common package or vacuum package.
The preferred preparation method of the coarse grain composition is that the coix seed, the oat and the sorghum in the coarse grain composition are pre-extruded and then crushed again, and the crushed mixture is mixed with the kidney bean and the coarse grain rice in proportion after being screened.
The invention has the beneficial effects that: the invention provides a preparation method of a coarse cereal composition, which is characterized in that related data analysis software is used for analyzing and remarkably influencing the physical and chemical properties, the internal structure, the functional characteristics and other influencing factors of the coarse cereal composition, Design-Expert software is adopted, an early test is carried out by programming a formula by means of an MTD program (the program is the extrusion characteristic and the mixed extrusion effect of each raw material obtained by the previous extrusion, the specific interval of each raw material in the formula is set, the nutrient components of each raw material are obtained by empirical data, the total content of each nutrient component of each raw material in the formula is calculated, and the nutrient components in the formula can be extruded into rice shape when meeting certain requirements), the coarse cereal rice difficult to be extruded can be pre-extruded, and then the coarse cereal composition is mixed with the raw material easy to be extruded to prepare the composite coarse cereal rice with remarkable effect. The composite coarse cereal rice prepared by pre-extruding the coarse cereal rice difficult to extrude and then mixing the pre-extruded coarse cereal rice with the raw material easy to extrude has obvious effect, and under the optimal condition obtained by single factor test and BB design, the average gelatinization degree of the extruded composite coarse cereal rice is 82.10 percent, which is only 0.49 percent different from the predicted value. The extruded composite coarse grain rice has both nutrition and quality, is convenient to eat, and really achieves the purpose of fine eating of coarse grain on the premise of not changing living habits. The extrusion optimization process provides technical reference for the industrial production of the five-cereal coarse grain rice product so as to carry out process optimization on the preparation of the five-cereal coarse grain rice.
Drawings
In order to more clearly illustrate the embodiments of the present application or technical solutions in the prior art, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments described in the present invention, and other drawings can be obtained by those skilled in the art according to the drawings.
Fig. 1 is a test surface chart of moisture content parameters in a coarse grain composition according to an embodiment of the invention;
fig. 2 is a curved surface diagram of a screw rotation speed parameter test in the coarse grain composition according to the embodiment of the invention.
Detailed Description
In order that those skilled in the art will better understand the aspects of the present invention, the following provides further detailed descriptions of the embodiments of the present invention.
Example 1
A preparation method of a mixed grain composition is characterized by comprising the following steps:
step 1) extrusion parameter test. Processing data through a software module to perform a single-factor test, further determining the optimal combination of the temperature of a machine barrel, the feeding speed, the moisture content and the rotating speed of a screw, determining the optimal technological condition parameters of the coarse grain composition, and performing pre-extrusion on each raw material component which is difficult to extrude;
step 2) measuring moisture and mixing the raw materials. Uniformly mixing the coarse grain composition and measuring the moisture of the composition, wherein the coarse grain composition comprises the following raw material components in percentage by mass according to the solid content without moisture: 10% of coix seed, 10% of oat, 10% of sorghum, 10% of kidney bean and 60% of five-grain rice;
the determination of the moisture content is carried out according to the basic principle of a method for determining moisture in the inspection of GB 5497-85 grain and oil plants, a small amount of samples (more than 0.5g) are taken and placed in a rapid moisture tester for determination;
and 3) soaking the raw materials. Adding the coarse grain composition obtained in the step 1) into water with the mass ratio of 1.2-2.0 times, and soaking for 60-100min at the water temperature of 35-45 ℃;
and 4) cooking the raw materials. Filtering the water soaked in the step 2), mixing the coarse grain composition and the water according to the proportion of 1: 1.4-1.7, and steaming or boiling the coarse grain composition for 20 min;
and 5) dispersing the clinker. Dispersing the agglomerated clinker cooked in the step 3), and adopting one of hot water dispersion, cold water dispersion or mechanical dispersion;
and 6) extrusion forming. Putting the clinker in the step 4) into an extruder to be extruded into a rice shape;
and 7) drying and packaging. Drying the product obtained in the step 5), cooling to room temperature, and packaging.
In the embodiment of the invention, the five-cereal rice comprises one or any combination of buckwheat, corn, red bean, Chinese date, soybean, millet and rice.
In the embodiment of the invention, the five-cereal rice is also added with beta-amylase, and the enzyme activity is 10x10 x U/g.
In the embodiment of the invention, the drying is one of hot air drying or vacuum freeze drying; the package adopts one of common package or vacuum package.
In the embodiment of the invention, the coix seed, the oat and the sorghum in the coarse grain composition are pre-extruded and then crushed again, and are mixed with the kidney bean and the five-cereal rice in proportion after being screened
In the embodiment of the invention, the starch gelatinization degree of the coarse grain composition is measured by an iodine color analysis method.
The preparation method test of the coarse grain composition comprises the following steps:
(1) firstly, crushed coix seeds, oats and sorghum can be selected for pre-extrusion, and the technological parameters of the pre-extrusion test are shown in table 1; experiment 3, the product obtained by pre-extruding the raw materials (pearl barley, oat and sorghum) is crushed again, screened by a 60-mesh sieve, mixed with kidney beans and five-cereal rice according to the formula, and then subjected to subsequent experiments.
TABLE 1 Process parameter settings for Pre-extrusion test
(2) Single factor test; 4 parameters (machine barrel temperature, feeding speed, moisture content and screw rotating speed) which obviously affect the physicochemical properties, internal structure and functional characteristics of the extrudate are selected to carry out single-factor test, and then the optimal combination of all the factors is determined. In the test, the product obtained by pre-extrusion is crushed and then fully mixed with kidney beans and rice powder to form a basic formula of the composite coarse cereal rice as a raw material for secondary extrusion, each factor in the test is 5 levels, the fixed factor level in each test is that the cylinder temperature is 160 ℃, the moisture content is 20%, the screw rotation speed is 216r/min, and the feeding speed is 200u/g min. Design-Expert software is adopted to further optimize the coarse cereal extrusion process, the barrel temperature, the feeding speed, the water content and the screw rotating speed are taken as main investigation factors, and the gelatinization degree is taken as an examination index, which is shown in table 2.
TABLE 2 Secondary extrusion Process parameters of composite coarse cereals Rice
(3) Referring to table 3, the gelatinization degree of the composite coarse cereal rice has a peak value at the position of 160 ℃ of the cylinder temperature, because different raw materials have different gelatinization temperatures, when the cylinder temperature exceeds the optimal gelatinization temperature of a sample, starch is converted from the gelatinization state to the degradation state, and the gelatinization degree is slightly reduced along with the temperature increase. The rehydration rate is maximum at the barrel temperature of 170 ℃, and the change trend is basically consistent with the gelatinization degree. The hardness, viscosity, elasticity and mouth resistance respectively reach maximum values at 150, 160, 150 and 150 ℃. Therefore, the gelatinization degree is mainly considered, the rehydration rate, the hardness, the viscosity, the elasticity and the mouth resistance are considered, and the suitable cylinder temperature is 150-.
TABLE 3 analysis of the effect of barrel temperature on the physicochemical properties of the cereal grain extrudates
Note: the variance analysis was performed using SPSS statistical software, and the error test levels indicated by the upper and lower case letters were 0.01 and 0.05, respectively, as follows
(4) As is clear from Table 4, the gelatinization degree reached the highest level when the moisture content was 18%. The increase of moisture can promote the gelatinization of the starch to a certain extent, but the mechanical force (such as shearing force, friction force and the like) which is subjected to the material is weakened correspondingly; the gelatinization degree tends to decrease after the water content exceeds 20%. Along with the rise of the temperature, the elasticity of the extruded coarse cereal is not greatly changed, the rehydration rate and the viscosity are continuously increased, and the mouth resistance is the maximum value when the moisture content is 20%. Therefore, the gelatinization degree is considered in an important way, the rehydration rate, the hardness, the viscosity, the elasticity and the mouth resistance are considered, and the appropriate moisture content is 16-20%.
The rehydration rate is determined by placing 5.0g of the squeezed sample in a specially made metal mesh, soaking in (93 + -2) Y hot water for 6min, taking out the metal mesh, draining off water, wiping off, and immediately weighing the mass of the drained sample.
TABLE 4 Effect of moisture content on the physicochemical Properties of the cereal Rice extrudates
(5) As can be seen from Table 5, the difference between the gelatinization degree at the feeding speed of 208u/g min and 240u/g min was not significant, and the peak value of the gelatinization degree was considered to be that the feeding speed was between 208 and 240u/g min. When the feeding speed is lower, the pressure of the machine barrel is continuously increased due to the increase of the feeding amount, and the gelatinization degree is increased due to the mechanical heat generation; however, the excessive feeding amount can reduce the retention time of the materials in the machine barrel, and the gelatinization degree is reduced along with the retention time. As the feeding speed increases, the rehydration rate decreases, and the elasticity and the mouth resistance reach the maximum value when the feeding speed is 208u/g min. Therefore, the gelatinization degree is mainly considered, the rehydration rate and the quality and structure characteristics are considered, and the suitable feeding speed is 208-240 u/gmin.
TABLE 5 Effect of feed rate on the physicochemical Properties of the cereal Rice extrudates
(6) As can be seen from Table 6, the gelatinization degree reached a peak value of 84.73% at a screw rotation speed of 187.2 r/min; along with the increase of the rotating speed of the screw, the gelatinization degree of the extrudate is increased by heat generated by the self-rotation friction of the screw, but after the rotating speed of the screw is increased to a certain degree, the retention time of the material in the cylinder is too short, and the gelatinization degree begins to be reduced. Therefore, the gelatinization degree is mainly considered, the rehydration rate and the quality and structure characteristics are considered, and the suitable screw rotating speed is 158.4-216.0 r/min.
TABLE 6 influence of screw speed on the physicochemical Properties of the extrudate of coarse cereals
(7) Response surface analysis takes the degree of gelatinization as a response value, and the design and the result of the Box-Behnken test are shown in Table 7.
TABLE 7 design and results of Box-Behnken test
In the embodiment of the invention, a corresponding surface graph is made according to the analysis result of the regression equation, and the relationship between factors and response values of all levels is reflected visually. Design-Expert software is adopted, a corresponding surface graph is made according to the analysis result of a regression equation, the relation between factors and response values of all levels can be intuitively reflected, and the parameters of physical and chemical properties, internal structures and functional characteristics of the coarse grain composition, such as barrel temperature, feeding speed, moisture content, screw rotating speed and the like, are obviously influenced by all the response values. Referring to fig. 1, the gelatinization degree is increased and then decreased according to the increase of the temperature of the cylinder and the content of water added, the graph is parabolic, and the opening is downward, so that the optimal cylinder temperature and the optimal content of water added exist, and the influence of the cylinder temperature and the water content on the gelatinization degree is shown; referring to fig. 2, the influence of the cylinder temperature and the screw rotation speed on the gelatinization degree can be known in the same way, and the gelatinization degree is maximized due to the existence of the optimal cylinder temperature and the optimal screw rotation speed; the same is true for the fact that there is an optimum barrel temperature and feed rate to maximize gelatinization.
In the embodiment of the invention, the optimized process conditions obtained by processing data by the software module are that the temperature of a machine barrel is 157 ℃, the water content is 17%, the feeding speed is 232gmin, the screw rotating speed is 183r/min, and the gelatinization degree is 82.59% at the maximum value under the conditions. And further processing data by using a self-contained module of software Design Expert 8.0.6, wherein the gelatinization degree obtained under the optimized process condition is 82.59% of the maximum value. The caraway and the like optimize the extrusion parameters of the dehydrated instant rice by using a response surface method, and the optimal conditions for preparing the instant rice are that the cylinder temperature is 127.2 ℃, the material moisture is 33.8 percent, and the screw rotating speed is 195.2 r/min. The used extrusion equipment of this patent application is the same with above-mentioned experiment completely, and the contrast optimization result can know that the best extrusion temperature of compound coarse cereals rice is high, the screw rod rotational speed is low, this is mainly because dietary fiber content is high in the five cereals, need to improve the temperature and promote starch gelatinization, accomplishes the texture reorganization, reduces the screw rod rotational speed and has prolonged the dwell time of material in the extruder, makes the high temperature effect more obvious, because the carbohydrate content in the five cereals is few, starch gelatinization water demand drops thereupon.
In order to further test the reliability of the result obtained by the response surface method, the test is repeated for 3 times under the optimal condition to determine the sample gelatinization degree, and the result is verified to obtain the average gelatinization degree of 82.10 percent which is only 0.49 percent different from the predicted value. Therefore, the process parameters of the compound coarse cereals extrusion obtained based on response surface optimization are accurate and reliable, and the practical value is achieved.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (7)
1. A preparation method of a coarse grain composition is characterized by comprising the following steps:
step 1) extrusion parameter test. Processing data through a software module to perform a single-factor test, further determining the optimal combination of the temperature of a machine barrel, the feeding speed, the moisture content and the rotating speed of a screw, determining the optimal technological condition parameters of the coarse grain composition, and performing pre-extrusion on each raw material component which is difficult to extrude;
and 2) measuring the moisture and extruding the mixed raw materials. Crushing the pre-extruded product in the step 1), mixing the crushed pre-extruded product with the rest raw materials to form a coarse grain composition, uniformly mixing the coarse grain composition, and measuring the moisture of the coarse grain composition, wherein the raw material components of the coarse grain composition and the moisture-removed solid matter determine the mass ratio of the raw materials: 10% of coix seed, 10% of oat, 10% of sorghum, 10% of kidney bean and 60% of five-grain rice;
and 3) soaking the raw materials. Adding water with the mass ratio of 1.2-2.0 times to the coarse grain composition obtained in the step 2) and soaking for 60-100min at the water temperature of 35-45 ℃;
and 4) cooking the raw materials. Filtering the water soaked in the step 3), and mixing the coarse grain composition and the water according to the proportion of 1: 1.4-1.7, mixing, and steaming or boiling the coarse grain composition for 20 min;
and 5) dispersing the clinker. Dispersing the agglomerated clinker cooked in the step 4), and adopting one of hot water dispersion, cold water dispersion or mechanical dispersion;
and 6) extrusion forming. Putting the clinker in the step 5) into an extruder to be extruded into a rice shape;
and 7) drying and packaging. Drying the product obtained in the step 6), cooling to room temperature, and packaging.
2. The method for preparing the coarse grain composition according to claim 1, wherein the method comprises the following steps: the extrusion parameter test makes a corresponding surface graph according to the analysis result of the regression equation, and visually reflects the relationship between factors and response values of all levels.
3. The method for preparing the coarse grain composition according to claim 2, wherein the method comprises the following steps: the optimized process conditions obtained by the data processing of the software module are that the temperature of a machine barrel is 157 ℃, the water content is 17%, the feeding speed is 232gmin, the screw rotating speed is 183r/min, and the gelatinization degree is 82.59% at the maximum value under the conditions.
4. The method for preparing the coarse grain composition according to claim 1, wherein the method comprises the following steps: the five-cereal rice comprises one or any combination of buckwheat, corn, red bean, Chinese date, soybean, millet and rice.
5. The method for preparing the coarse grain composition according to any one of claims 4, wherein the method comprises the following steps: the five-cereal rice is also added with beta-amylase, and the enzyme activity is 10x 10U/g.
6. The method for preparing the coarse grain composition according to claim 1, wherein the method comprises the following steps: the drying is one of hot air drying or vacuum freeze drying; the package adopts one of common package or vacuum package.
7. The method for preparing the coarse grain composition according to claim 1, wherein the method comprises the following steps: the coix seed, the oat and the sorghum in the coarse grain composition are pre-extruded and then crushed again, and are mixed with the kidney bean and the coarse grain rice in proportion after being screened.
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