CN112544882A - Highland barley puffed food and preparation method thereof - Google Patents
Highland barley puffed food and preparation method thereof Download PDFInfo
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Classifications
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
- A23L3/185—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus in solid state
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a highland barley puffed food and a preparation method thereof, belonging to the field of puffed foods. The raw materials of the highland barley puffed food comprise 50-100 parts of highland barley flour, 0-50 parts of rice flour, 0-10 parts of barley seedling powder, 0-10 parts of sorbitol solution and 0-3 parts of potassium bicarbonate. The plateau staple food is processed into the convenient food which has crisp mouthfeel and rich nutrition and is easy to accept by the public, and the food contains rich nutrient substances and is easy to absorb; the processing cost is low, and the materials are subjected to high-temperature heating treatment in a short time in the product forming process, so that the circulation and storage of the product are facilitated; the highland barley which is a main raw material is from Tibet, the growth environment of the raw material is pollution-free, the highland barley belongs to an organic raw material, and the production process of the highland barley-containing highland barley-.
Description
Technical Field
The invention belongs to the field of puffed food, and particularly relates to highland barley puffed food and a preparation method thereof.
Background
The highland barley is a cereal crop of the genus barley of the family Gramineae, and is also called naked barley, highland barley and rice barley because the inner and outer glumes are separated and the grains are naked. The highland barley has about 3500 years of history of being planted on the Qinghai-Tibet plateau, extends from the material culture to the mental culture field, and forms highland barley culture with rich connotation and extremely rich national characteristics on the Qinghai-Tibet plateau.
The highland barley is the crop with the highest beta-glucan in the wheat crops in the world, and the average content of the beta-glucan in the highland barley is detected to be 6.57 percent, the number 25 of the excellent variety of highland barley can reach 8.6 percent and is 50 times of the average content of the beta-glucan in the wheat. Beta-glucan prevents colon cancer by reducing exposure of the intestinal mucosa to carcinogens and indirectly inhibiting carcinogenic vitamin effects; prevention of cardiovascular diseases by hypolipidemic and hypocholesterolemic synthesis: can be used for preventing and treating diabetes by controlling blood sugar. Has effects in improving body defense ability and regulating physiological rhythm. In addition, according to the scientific research of the United states, the highland barley contains a special cholesterol inhibitory factor besides the beta-glucan, and the content of the cholesterol inhibitory factor is about 100-150 mg per kilogram. The content of the total dietary fiber of the highland barley is 16 percent, wherein the content of the insoluble dietary fiber is 9.68 percent, and the content of the soluble dietary fiber is 6.37 percent, the former is 8 times of that of the wheat, and the latter is 15 times of that of the wheat. The dietary fiber has good effects of clearing intestine, relaxing bowels and removing toxin in vivo, and is a scavenger of human digestive system. The highland barley starch has unique components, generally contains 74-78% of amylopectin, contains a large amount of gel mucus, is alkalescent after being heated, and has an inhibiting effect on excessive gastric acid. Can relieve and protect the focus of infection.
Highland barley mainly grows in the Tibetan region and is also the main grain crop of the same siblings in the Tibetan region, and in the Tibetan region, people fry and grind the highland barley into powder which is mixed with butter, commonly called as zanba. Along with the improvement of living standard, the 'rich and expensive diseases' such as blood sugar rise, obesity and the like come along with the improvement of living standard, the health of people is directly influenced, and the highland barley is gradually accepted as a nutritional staple food.
The puffed food is prepared from grains, potatoes or beans as main raw materials by puffing processes such as baking, frying, microwave or extruding, and has a certain puffing degree, and is a snack food with crisp tissue, vivid flavor and various styles. The puffed food is characterized in that: 1. the puffed grain product has crisp taste and improved taste, and can make the coarse and hard texture of coarse grain easily accepted and has proper taste; 2. the starch in the raw materials is quickly gelatinized in the puffing process, the preservation rate and the digestibility of the nutrient components are high, the nutrient absorption is facilitated, and in addition, the dietary fiber contained in the grains is helpful for digestion.
The advantages of the puffed food are as follows: 1. the plant raw material rich in protein is extruded and puffed at high temperature for a short time, the protein is thoroughly denatured, and the tissue structure is changed into porous shape, so that the contact with digestive enzyme of a human body is facilitated, and the utilization rate and the digestibility of the protein are improved; the product is not easy to generate the retrogradation phenomenon; 2. because the extrusion and expansion are instantly operated at high temperature, the loss of nutrient substances is small; 3. because the puffed food becomes cooked food, most of the puffed food is instant food (can be eaten after being unpacked), the puffed food is convenient to eat, saves time and is convenient food with great development prospect; 4. after the grains are puffed, the appearance of the grains is changed, the internal molecular structure is changed, in the puffing process, the insoluble long-chain starch is cut into water-soluble short-chain starch, dextrin and sugar, so that the insoluble substances in the puffed food are reduced, the water-soluble substances are increased, the change is very similar to the change of the grains under the action of human amylase, namely, the puffed food finishes the partial cracking process of the starch when not entering the human body, and therefore, the puffed food is particularly easy to digest and absorb by the human body; 5. the grain is expanded and sterilized at high temperature once, and the moisture content of the expanded powder is lower than 10%, so that the low moisture limits the breeding of insects and mildew, enhances the stability in storage, and is suitable for long-term storage.
Therefore, it is necessary to develop a convenient functional puffed food which takes highland barley as a main raw material and has health, nutrition and good taste.
Disclosure of Invention
The invention aims to provide highland barley food which has simple composition, convenient eating, rich nutrition and blood sugar regulation function; another purpose is to provide a preparation method of the highland barley food.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the invention provides highland barley puffed food which comprises the following raw materials in parts by weight: 50-100 parts of highland barley flour, 0-50 parts of rice flour, 0-10 parts of barley seedling powder, 0-10 parts of sorbitol solution and 0-3 parts of potassium bicarbonate.
Optionally, in some embodiments of the present invention, the highland barley puffed food is composed of the following raw materials: 50 parts of highland barley flour, 41 parts of rice flour, 3 parts of barley seedling powder, 5 parts of sorbitol solution and 1 part of potassium bicarbonate.
Optionally, in some embodiments of the present invention, the highland barley puffed food is composed of the following raw materials: 60 parts of highland barley flour, 31 parts of rice flour, 3 parts of barley seedling powder, 5 parts of sorbitol solution and 1 part of potassium bicarbonate.
Optionally, in some embodiments of the present invention, the highland barley puffed food is composed of the following raw materials: 70 parts of highland barley flour, 21 parts of rice flour, 3 parts of barley seedling powder, 5 parts of sorbitol solution and 1 part of potassium bicarbonate.
Optionally, in some embodiments of the present invention, the highland barley puffed food is composed of the following raw materials: 80 parts of highland barley flour, 11 parts of rice flour, 3 parts of barley seedling powder, 5 parts of sorbitol solution and 1 part of potassium bicarbonate.
Optionally, in some embodiments of the present invention, the highland barley puffed food is composed of the following raw materials: 90.8 parts of highland barley flour, 3 parts of barley seedling powder, 5 parts of sorbitol solution and 1.2 parts of potassium bicarbonate.
The invention also provides a preparation method of the highland barley puffed food, which comprises the following steps:
weighing highland barley flour, rice flour, barley seedling powder and potassium bicarbonate according to the weight parts of the raw materials in the formula, uniformly mixing, uniformly adding sorbitol solution and purified water accounting for 6-14% of the total weight parts of the raw materials, and mixing to obtain a mixture for later use;
secondly, adding the mixture into a feeding hopper, opening the feeding hopper to enable the material to uniformly flow into a double-screw puffing device, after the material enters the double-screw puffing device, heating in a subarea mode, extruding and pressurizing, pushing the material to a forming die, enabling the material to contact with the external environment through the die, enabling the material to rapidly expand due to the change of pressure and air pressure, cutting the material to form a circular highland barley puffing ring with a hollow round middle part, and conveying the highland barley puffing ring to a drying device for drying to obtain highland barley puffed food.
Preferably, the inner diameter of the highland barley puffing ring is 3-8mm, the outer diameter is 10-20mm, and the thickness is 5-12 mm.
Preferably, the feeding frequency of the feeding hopper is 20-30Hz, the rotating speed of the main machine is 20-30Hz, the cutting frequency is 10-15Hz, the inner diameter of the die is 3.5mm, and the outer diameter of the die is 6.5 mm.
Preferably, the temperature of each module of the double-screw puffing equipment host machine is set as follows: the first zone is 50 ℃, the second zone is 80-120 ℃, the third zone is 130-.
Preferably, the drying device adopts a tunnel type drying box, the temperature of the heating zone 1 is 100-.
The invention takes highland barley flour as main raw material, and is made into puffed highland barley ring food with other auxiliary materials by means of mixing, heating, extruding and pressurizing, and the highland barley ring food can be directly eaten as leisure food and also can be eaten as leisure food after being soaked in hot milk for 1-3 minutes; can also be used as a functional food or a health-care food for regulating the blood sugar level of a diabetic patient, and even as a staple food for people with high blood sugar; the highland barley puffed food has strong satiety after being eaten, and can be used as staple food for obese people.
Compared with the prior art, the invention has the beneficial technical effects that:
(1) the highland barley of the Tibet plateau is used as a main raw material, is matched with rice flour, is mixed with color by using barley seedling powder, is regulated in taste by using sorbitol solution, is regulated in acidity by using potassium bicarbonate, and is processed into the convenient food which is crisp in taste, rich in nutrition and easy to accept by the public through an extrusion puffing technology;
(2) the highland barley puffed food contains rich nutrient substances, is easy to absorb, particularly has the intervention and regulation effect on the blood sugar level of a human body by beta-glucan, and is an ideal instant food for diabetics and obese people;
(3) the invention has simple formula, short manufacturing process route and low processing cost, and the materials are subjected to high-temperature heating treatment in a short time in the product forming process, thereby being beneficial to the circulation and storage of the product;
(4) the highland barley which is the main raw material of the product is from Tibet, the growth environment of the raw material is pollution-free, the highland barley belongs to organic raw materials, and the production process of the highland barley organic compound food is free of preservatives and food additives, so that the highland barley organic compound food can be used as leisure food or functional food for special people to eat for a long time.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The highland barley puffed food provided by the embodiment comprises the following components in percentage by weight: 50 parts of highland barley flour, 41 parts of rice flour, 3 parts of barley seedling powder, 5 parts of sorbitol solution and 1 part of potassium bicarbonate; the preparation process of the highland barley puffed food comprises the following steps:
respectively weighing highland barley flour, rice flour, barley seedling powder and potassium bicarbonate according to the weight parts of the raw materials in the formula, uniformly mixing, uniformly adding sorbitol solution (calculated by solid content) and purified water accounting for 6-14% of the total weight of the raw materials, and mixing to obtain a mixture for later use;
secondly, adding the mixture into a feeding hopper, opening the feeding hopper to enable the material to uniformly flow into a double-screw puffing device, after the material enters the double-screw puffing device, heating in a subarea mode, extruding and pressurizing, pushing the material to a forming die, enabling the material to contact with the external environment through the die, enabling the material to rapidly expand due to the change of pressure and air pressure, cutting the material to form a circular-like highland barley puffing ring with a hollow circle in the middle, and conveying the highland barley puffing ring to a drying device for drying to form highland barley puffed food with the inner diameter of 3-8mm, the outer diameter of 10-20mm and the thickness of 5-12 mm.
In this embodiment, the equipment and operating parameters are:
a charging hopper: the feeding frequency is 30Hz, the rotating speed of a main machine is 28Hz, the cutting knife frequency is 13Hz, and the inner diameter and the outer diameter of the die are 3.5mm and 6.5mm respectively;
a double-screw bulking machine: the temperature of each module of the host is set to 50 ℃ in the first area, 80 ℃ in the second area, 110 ℃ in the third area, 130 ℃ in the fourth area, 140 ℃ in the fifth area and 150 ℃ in the sixth area;
tunnel type drying box: the temperature in heating zone 1 was 130 deg.C, the temperature in heating zone 2 was 130 deg.C, and the conveyor speed was 13 Hz.
Example 2
The highland barley puffed food provided by the embodiment comprises the following components in percentage by weight: 90.8 parts of highland barley flour, 3 parts of barley seedling powder, 5 parts of sorbitol solution and 1.2 parts of potassium bicarbonate.
The preparation process of the highland barley puffed food comprises the following steps:
the preparation process of the highland barley puffed food comprises the following steps:
respectively weighing highland barley flour, rice flour, barley seedling powder and potassium bicarbonate according to the weight parts of the raw materials in the formula, uniformly mixing, uniformly adding sorbitol solution (calculated by solid content) and purified water accounting for 6-14% of the total weight of the raw materials, and mixing to obtain a mixture for later use;
secondly, adding the mixture into a feeding hopper, opening the feeding hopper to enable the material to uniformly flow into a double-screw puffing device, after the material enters the double-screw puffing device, heating in a subarea mode, extruding and pressurizing, pushing the material to a forming die, enabling the material to contact with the external environment through the die, enabling the material to rapidly expand due to the change of pressure and air pressure, cutting the material to form a circular-like highland barley puffing ring with a hollow circle in the middle, and conveying the highland barley puffing ring to a drying device for drying to form highland barley puffed food with the inner diameter of 3-8mm, the outer diameter of 10-20mm and the thickness of 5-12 mm.
The operation parameters of the equipment are as follows:
in this embodiment, the equipment and operating parameters are:
a charging hopper: the feeding frequency is 24Hz, the rotating speed of a main machine is 26Hz, the cutting knife frequency is 14Hz, and the inner diameter and the outer diameter of the die are 3.5mm and 6.5mm respectively;
a double-screw bulking machine: the temperature of each module of the host is set to 50 ℃ in the first area, 80 ℃ in the second area, 110 ℃ in the third area, 130 ℃ in the fourth area, 140 ℃ in the fifth area and 150 ℃ in the sixth area;
tunnel type drying box: the temperature in heating zone 1 was 130 deg.C, the temperature in heating zone 2 was 130 deg.C, and the conveyor speed was 12 Hz.
The foregoing is only a preferred embodiment of this invention and modifications, equivalents and improvements, within the spirit and principles of this invention may occur to those skilled in the art.
Claims (10)
1. A highland barley puffed food is characterized in that: 50-100 parts of highland barley flour, 0-50 parts of rice flour, 0-10 parts of barley seedling powder, 0-10 parts of sorbitol solution and 0-3 parts of potassium bicarbonate.
2. The highland barley puffed food according to claim 1, characterized in that: the highland barley seedling powder is prepared from 50 parts by weight of highland barley flour, 41 parts by weight of rice flour, 3 parts by weight of barley seedling powder, 5 parts by weight of sorbitol solution and 1 part by weight of potassium bicarbonate.
3. The highland barley puffed food according to claim 1, characterized in that: consists of raw materials of 60 parts by weight of highland barley flour, 31 parts by weight of rice flour, 3 parts by weight of barley seedling powder, 5 parts by weight of sorbitol solution and 1 part by weight of potassium bicarbonate.
4. The highland barley puffed food according to claim 1, characterized in that: the highland barley seedling powder is prepared from 70 parts by weight of highland barley flour, 21 parts by weight of rice flour, 3 parts by weight of barley seedling powder, 5 parts by weight of sorbitol solution and 1 part by weight of potassium bicarbonate.
5. The highland barley puffed food according to claim 1, characterized in that: consists of 90.8 weight parts of highland barley flour, 3 weight parts of barley seedling powder, 5 weight parts of sorbitol solution and 1.2 weight parts of potassium bicarbonate.
6. The preparation method of highland barley puffed food as claimed in claim 1, which is characterized by comprising the following steps:
weighing highland barley flour, rice flour, barley seedling powder and potassium bicarbonate according to the weight parts of the raw materials in the formula, uniformly mixing, uniformly adding sorbitol solution and purified water accounting for 6-14% of the total weight parts of the raw materials, and mixing to obtain a mixture for later use;
secondly, adding the mixture into a feeding hopper, opening the feeding hopper to enable the material to uniformly flow into a double-screw puffing device, after the material enters the double-screw puffing device, heating in a subarea mode, extruding and pressurizing, pushing the material to a forming die, enabling the material to contact with the external environment through the die, enabling the material to rapidly expand due to the change of pressure and air pressure, cutting the material to form a circular highland barley puffing ring with a hollow round middle part, and conveying the highland barley puffing ring to a drying device for drying to obtain highland barley puffed food.
7. The method of claim 6, wherein: the inner diameter of the highland barley puffing ring is 3-8mm, the outer diameter is 10-20mm, and the thickness is 5-12 mm.
8. The method of claim 6, wherein: the feeding frequency of the feeding hopper is 20-30Hz, the rotating speed of the main machine is 20-30Hz, the cutting frequency is 10-15Hz, the inner diameter of the die is 3.5mm, and the outer diameter of the die is 6.5 mm.
9. The method of claim 6, wherein: the temperature of each module of the double-screw puffing equipment host is set as follows: the first zone is 50 ℃, the second zone is 80-120 ℃, the third zone is 130-.
10. The method of claim 6, wherein: the drying device adopts a tunnel type drying box, the temperature of the heating area 1 is 100-.
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| CN113424969A (en) * | 2021-06-30 | 2021-09-24 | 甘肃奇正实业集团有限公司 | Highland barley dietary fiber and preparation method thereof |
| CN114145423A (en) * | 2021-10-29 | 2022-03-08 | 拉萨大昭青稞食品有限公司 | Highland barley multi-grain puffed food and preparation process thereof |
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Application publication date: 20210326 |