CN113142478A - Additive-free cooked and bagged instant coarse cereal product and production process thereof - Google Patents

Additive-free cooked and bagged instant coarse cereal product and production process thereof Download PDF

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Publication number
CN113142478A
CN113142478A CN202110328945.6A CN202110328945A CN113142478A CN 113142478 A CN113142478 A CN 113142478A CN 202110328945 A CN202110328945 A CN 202110328945A CN 113142478 A CN113142478 A CN 113142478A
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China
Prior art keywords
raw materials
additive
production process
coarse cereal
mixed grain
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CN202110328945.6A
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Chinese (zh)
Inventor
张剑锋
魏碧玲
陈德康
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Hubei Jinbangbang Food Development Co ltd
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Hubei Jinbangbang Food Development Co ltd
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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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/005—Processes or apparatus using pressure variation or mechanical force, e.g. shock, acceleration, shear stress, contortion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/02—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/08—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/10—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • 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
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • 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
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam

Abstract

The application relates to the technical field of coarse cereal foods, and particularly discloses an additive-free cooked instant open-bag coarse cereal product and a production process thereof, wherein the production process comprises the following steps: step one, screening raw materials; step two, soaking; step three, cleaning; step four, mixing; step five, blanching; step six, cooling; step seven, draining; step eight, packaging; and step nine, sterilizing. The raw materials comprise at least two of rice grains, beans, nuts and medicinal and edible homologous plants, the rice grains are a composition of one or more of oat, pearl barley, black rice, red rice, rye and purple sweet potato, the beans are a composition of one or more of soybean, red bean, black bean, mung bean and red kidney bean, the nuts are a composition of one or more of peanut, walnut, red date, lotus seed and sesame, and the medicinal and edible homologous plants are a composition of one or more of lily, Chinese yam, gorgon fruit and poria cocos. The production process has the advantages of improving the taste of the coarse cereal product and prolonging the shelf life.

Description

Additive-free cooked and bagged instant coarse cereal product and production process thereof
Technical Field
The application relates to the technical field of coarse cereal foods, in particular to an additive-free cooked ready-to-eat coarse cereal product and a production process thereof.
Background
At present, rice and flour are mainly used as staple food for people, coarse cereals are rarely eaten, so that unbalanced nutrition can be caused, and the coarse cereals contain various trace elements beneficial to human health, so that the coarse cereals are good for human health after being eaten.
In the related technology, rice, corn and soybeans are generally used as raw materials, coarse cereal products are obtained by screening, soaking, cooking, cooling, bagging and sterilizing the raw materials, and in order to meet the pursuit of people for green health, preservatives are not generally added.
In view of the above-mentioned related technologies, the inventors consider that the coarse cereal product prepared by the above-mentioned process is difficult to satisfy the requirements of people for taste and long shelf life.
Disclosure of Invention
In order to improve the taste of the coarse cereal product and prolong the quality guarantee period of the coarse cereal product, the application provides an additive-free cooked and ready-to-eat coarse cereal product and a production process thereof.
In a first aspect, the application provides a production process of an additive-free cooked instant mixed grain product, which adopts the following technical scheme:
a production process of an additive-free cooked ready-to-eat mixed grain product comprises the following steps:
step one, screening raw materials: removing impurities and damaged raw materials;
step two, soaking: soaking the raw materials in water at 25-40 deg.C for 3-5 hr;
step three, cleaning: respectively cleaning the soaked raw materials with water;
step four, mixing: uniformly mixing the cleaned raw materials;
step five, blanching: placing the mixed raw materials into hot water for blanching, wherein the temperature of the hot water is more than or equal to 92 ℃, and the blanching time is 3-10 min;
step six, cooling: fishing out the blanched raw materials and cooling to normal temperature;
step seven, draining: draining the cooled raw materials, and screening out impurities or damaged raw materials;
step eight, packaging: weighing the drained raw materials, packaging, vacuumizing, and sealing;
step nine, sterilization: and sterilizing the packaged and sealed raw materials to obtain the coarse cereal product.
The raw materials comprise at least two of rice grains, beans, nuts and medicinal and edible homologous plants, the rice grains are a composition of one or more of oat, pearl barley, black rice, red rice, rye and purple sweet potato, the beans are a composition of one or more of soybean, red bean, black bean, mung bean and red kidney bean, the nuts are a composition of one or more of peanut, walnut, red date, lotus seed and sesame, and the medicinal and edible homologous plants are a composition of one or more of lily, Chinese yam, gorgon fruit and poria cocos.
Through adopting above-mentioned technical scheme, through control soaking temperature and time, make the raw materials soften that absorbs water, and the peanut can expand the back exhaust, through adopting the step of blanching and control blanching temperature and time, make the raw materials green and well done, can not make the raw materials damaged simultaneously, raw materials cooling to the normal atmospheric temperature can reduce the moisture content, raw materials fragrance remains comparatively intact, the raw materials has better taste, raw materials moisture content after the waterlogging caused by excessive rainfall further reduces, when the raw materials of lower moisture content disinfect, bactericidal effect is better, above-mentioned each step and parameter cooperation, thereby the five cereals goods that the taste is better and prolong the shelf life have been obtained.
Optionally, the water content of the soaked raw materials in the second step is 25-38%.
By adopting the technical scheme, after the water content of the soaked raw materials is controlled, the taste is good, and the soaked raw materials are not easy to damage in subsequent processing.
Optionally, the temperature of the water in the third step is 20-28 ℃, and the cleaning time is 3-10 min.
By adopting the technical scheme, the cleaning temperature and time of the raw materials are controlled, so that the raw materials can be cleaned, the raw materials can be reduced from further absorbing water, and the raw materials are not easy to damage in subsequent processing.
Optionally, the cooling in the sixth step is natural cooling or cold air cooling.
By adopting the technical scheme, microorganisms are not easy to introduce in natural cooling, and raw materials can retain original fragrance; the cold air cooling can shorten the cooling time, reduce the water content of the raw materials and properly prolong the shelf life.
Optionally, the water content of the raw material after draining in the seventh step is 5-10%.
By adopting the technical scheme, the water content of the drained raw materials is controlled, so that the coarse grain product has good taste, and the quality guarantee period of the coarse grain product is prolonged.
Optionally, in the seventh step, if damaged raw materials are screened out, corresponding raw materials with equal weight need to be supplemented.
By adopting the technical scheme, the supplementary raw materials have no influence on the taste and the quality guarantee period of the coarse cereal product, and are mainly used for matching various raw materials according to the proportion and balancing the nutrition.
Optionally, the sterilization temperature in the ninth step is 118-.
By adopting the technical scheme, reasonable sterilization temperature and time are controlled, so that the taste and color of the coarse cereal product can be improved, and the shelf life can be prolonged on the premise of not adding a preservative.
In a second aspect, the application provides an additive-free cooked instant mixed grain product, which adopts the following technical scheme:
an additive-free cooked ready-to-eat coarse cereal product is prepared by adopting the production process of the additive-free cooked ready-to-eat coarse cereal product.
By adopting the technical scheme, the coarse cereal product with good taste and long shelf life can be obtained by adopting the production process, and the coarse cereal product can be eaten instantly after being unpacked, can be heated for eating, can be added with seasonings for cold mixing, and can be directly squeezed to obtain juice and added with white granulated sugar to prepare drinks.
In summary, the present application has the following beneficial effects:
1. the production process can improve the taste and color of the coarse cereal product by controlling parameters such as soaking temperature, time, blanching temperature, blanching time, water content and the like, and prolongs the shelf life on the premise of not adding a preservative.
2. The coarse grain product adopts the raw materials with homology of medicine and food and is matched with coarse grains, so that the coarse grain product is rich in nutrition and beneficial to human health.
Detailed Description
The present application will be described in further detail with reference to examples.
Examples
Example 1
An additive-free cooked and ready-to-eat coarse cereal product comprises 2kg of peanuts, 2kg of soybeans, 1.5kg of red beans, 1kg of oats, 1kg of coix seeds, 1kg of black rice, 1kg of black beans and 0.5kg of sesame, and is prepared by the following steps:
step one, screening raw materials: removing impurities and damaged raw materials;
step two, soaking: respectively and independently soaking the raw materials in tap water, controlling the water temperature at 25 ℃, and the soaking time to be 5h, wherein the water content of the raw materials after soaking is 40%;
step three, cleaning: cleaning the soaked materials with tap water at 30 deg.C for 2 min;
step four, mixing: uniformly mixing the cleaned raw materials;
step five, blanching: placing the mixed raw materials into hot water for blanching, wherein the temperature of the hot water is 92 ℃, and the blanching time is 10 min;
step six, cooling: fishing out the blanched raw materials, soaking the raw materials in drinking water, and cooling to normal temperature;
step seven, draining: draining the cooled raw materials, wherein the water content of the drained raw materials is 15%, and screening out impurities or damaged raw materials;
step eight, packaging: weighing the drained raw materials, packaging, vacuumizing, and sealing;
step nine, sterilization: and (3) feeding the packaged and sealed raw materials into a high-temperature high-pressure kettle for sterilization treatment, wherein the sterilization temperature is 128 ℃, and the sterilization time is 12min, so that the coarse cereal product is obtained.
Example 2
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the water temperature for soaking in the step two is controlled at 32 ℃ and the soaking time is 4 hours.
Example 3
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the water temperature for soaking in the step two is controlled at 40 ℃ and the soaking time is 3 hours.
Example 4
The difference between the additive-free cooked ready-to-eat coarse cereal product and the embodiment 1 is that the blanching hot water temperature in the step five is 95 ℃, and the blanching time is 6 min.
Example 5
The difference between the additive-free cooked ready-to-eat coarse cereal product and the embodiment 1 is that the blanching hot water temperature in the step five is 95 ℃, and the blanching time is 6 min.
Example 6
An additive-free cooked ready-to-eat mixed grain product is different from the mixed grain product in example 1 in that the raw materials consist of 2kg of peanuts, 3kg of soybeans, 2kg of red beans, 1kg of oats, 0.5kg of coix seeds, 0.5kg of black rice, 0.5kg of black beans and 0.5kg of sesame.
Example 7
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the raw materials consist of 5kg of black rice and 5kg of walnuts.
Example 8
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the water content of the raw materials after soaking in the step two is controlled to be 25%.
Example 9
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the water content of the raw materials after soaking in the step two is controlled to be 30%.
Example 10
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the water content of the raw materials after soaking in the step two is controlled to be 38%.
Example 11
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the cleaning temperature in the three steps is 20 ℃, and the cleaning time is 10 min.
Example 12
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the cleaning temperature in the three steps is 25 ℃, and the cleaning time is 5 min.
Example 13
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the cleaning temperature in the three steps is 28 ℃, and the cleaning time is 3 min.
Example 14
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the cooling mode in the step six is as follows: and fishing out the blanched raw materials, spreading the raw materials, and naturally cooling the raw materials to normal temperature.
Example 15
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the cooling mode in the step six is as follows: and fishing out the blanched raw materials, spreading the raw materials, and then blowing air by a fan to cool the raw materials to normal temperature.
Example 16
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the water content of the drained raw material in the seventh step is 5%.
Example 17
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the water content of the drained raw material in the seventh step is 8%.
Example 18
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the water content of the drained raw material in the seventh step is 10%.
Example 19
An additive-free cooked ready-to-eat mixed grain cereal product is different from the mixed grain cereal product prepared in the embodiment 1 in that after damaged raw materials are screened out in the step seven, corresponding raw materials with equal weight are supplemented, in the embodiment, 0.1kg of damaged peanuts and 0.05kg of damaged soybeans are screened out, and 0.1kg of drained peanuts and 0.05kg of drained soybeans are supplemented.
Example 20
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that in the ninth step, the sterilization temperature is 118 ℃, and the sterilization time is 40 min.
Example 21
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that in the ninth step, the sterilization temperature is 121 ℃, and the sterilization time is 30 min.
Example 22
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that in the ninth step, the sterilization temperature is 126 ℃, and the sterilization time is 15 min.
Example 23
An additive-free cooked ready-to-eat mixed grain product is different from the mixed grain product prepared in the embodiment 1 in that the additive-free cooked ready-to-eat mixed grain product is prepared by the following steps:
step one, screening raw materials: removing impurities and damaged raw materials;
step two, soaking: respectively and independently soaking the raw materials in water at 25 ℃ for 4.5h, wherein the water content of the raw materials after soaking is 38%;
step three, cleaning: cleaning the soaked materials with water at 20 deg.C for 10 min;
step four, mixing: uniformly mixing the cleaned raw materials;
step five, blanching: placing the mixed raw materials into hot water for blanching, wherein the temperature of the hot water is 92 ℃, and the blanching time is 10 min;
step six, cooling: the blanched raw materials are fished out and laid flat and then naturally cooled to normal temperature;
step seven, draining: draining the cooled raw materials, wherein the water content of the drained raw materials is 10%, and screening out impurities or damaged raw materials;
step eight, packaging: weighing the drained raw materials, packaging, vacuumizing, and sealing;
step nine, sterilization: and (3) feeding the packaged and sealed raw materials into a high-temperature high-pressure kettle for sterilization treatment, wherein the sterilization temperature is 121 ℃, and the sterilization time is 30min, so as to obtain the coarse cereal product.
Comparative example
Comparative example 1
An additive-free cooked ready-to-eat mixed grain product is different from the mixed grain product prepared in the embodiment 1 in that the additive-free cooked ready-to-eat mixed grain product is prepared by the following steps:
step one, screening raw materials: removing impurities and damaged raw materials;
step two, soaking: soaking the raw materials in water at 25 deg.C for 5 hr;
step three, cooking: boiling the soaked materials in 100 deg.C boiled water for 20 min;
step four, cooling: fishing out the cooked raw materials, soaking in drinking water, and cooling to normal temperature;
step five, packaging: weighing the cooled raw materials, packaging, vacuumizing, and sealing;
step six, sterilization: and (3) feeding the packaged and sealed raw materials into a high-temperature high-pressure kettle for sterilization treatment, wherein the sterilization temperature is 128 ℃, and the sterilization time is 12min, so that the coarse cereal product is obtained.
Comparative example 2
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the water temperature for soaking in the step two is controlled at 45 ℃ and the soaking time is 5 hours.
Comparative example 3
The difference between the additive-free cooked ready-to-eat mixed grain product and the embodiment 1 is that the water temperature for soaking in the step two is controlled at 20 ℃ and the soaking time is 5 hours.
Comparative example 4
The difference between the additive-free cooked ready-to-eat coarse cereal product and the embodiment 1 is that the blanching hot water temperature in the step five is 90 ℃, and the blanching time is 10 min.
Comparative example 5
The difference between the additive-free cooked ready-to-eat coarse cereal product and the embodiment 1 is that the blanching hot water temperature in the step five is 92 ℃, and the blanching time is 15 min.
Performance test
Detection method
(1) Shelf life accelerated test: the cereal products of examples 1-23 and comparative examples 1-5 were tested using the accelerated food shelf life test (ASLT) at a test temperature of 37 ℃ and an ambient relative humidity of 75%.
The qualified standard in the product storage period is as follows: solid content is more than or equal to 70 percent, water content is less than or equal to 10 percent, and aflatoxin B1Less than or equal to 20 mu g/kg; detecting the solid content according to a method specified in GB/T10786-2006 inspection method of canned food;
detecting the water content according to a method specified in GB/T5009.3 'determination of water content in food';
aflatoxin B1The detection is not more than that according to the method specified in GB5009.22 determination of B group and G group of aflatoxin in national standard food for food safety.
(2) Sensory evaluation: sensory evaluation requirements and evaluation scores are shown in table 1, the coarse cereal products prepared in examples 1 to 23 and comparative examples 1 to 5 are taken, 1000g of the coarse cereal product in each example/comparative example is taken, the coarse cereal product is averagely divided into 5 parts, each part is 200g, the five coarse cereal products are taken as test samples 1 to 23 and control samples 1 to 5, 5 tasters are selected to carry out sensory evaluation on the test samples 1 to 23 and the control samples 1 to 5 in sequence, the highest score and the lowest score are removed, and the remaining scores are used for calculating the average score.
TABLE 1 sensory evaluation requirements and evaluation scores
Item Require that Scoring
Color Should have the inherent color and luster of the product 0 to 40 minutes
Taste and smell Should have the inherent taste and smell of the product and no peculiar smell 0 to 40 minutes
Tissue forms Should have the original shape of the product and no mildew 0 to 20 minutes
TABLE 2 shelf life accelerated test results
Figure BDA0002995650410000071
Figure BDA0002995650410000081
TABLE 3 sensory evaluation results
Figure BDA0002995650410000082
Figure BDA0002995650410000091
Combining examples 1-3 and comparative examples 1-3 and tables 2-3, it can be seen that when the process of the related art is adopted in comparative example 1, the obtained coarse cereal product has the lowest color, taste, smell and tissue form scores and the shortest shelf life, and the process of the related art needs to be improved. In the comparative example 2, when the coarse cereal product is soaked at a higher temperature for the same time, the color, the taste, the smell and the tissue form score of the obtained coarse cereal product are all reduced, probably because the raw materials are excessively soaked at the high temperature, the color loss is more, the water content of the raw materials is higher, the subsequent processing is easy to damage, the taste and the appearance are poor, the water content of the final product is higher, and the quality guarantee period is shortened. In the comparative example 3, when the coarse cereal product is soaked at a lower temperature for the same time, the taste, smell and tissue form scores of the obtained coarse cereal product are all reduced, probably because the raw material is incompletely soaked at the lower temperature, the internal water content of the raw material is lower, the external water content is higher, the taste is poor, the appearance of subsequent processing is easy to damage, the appearance is poor, and the quality guarantee period is shortened. In the embodiments 1-3, under the soaking parameters of 25-40 ℃ and 3-5h, the scores of the color, taste, smell and tissue form of the coarse cereal product can be improved, and the shelf life of the coarse cereal product is prolonged.
Combining examples 1, 3-4 and comparative examples 4-5 and tables 2-3, it can be seen that in comparative example 4, when the coarse cereal product is blanched at a lower temperature for the same time, the color, taste and odor scores of the obtained coarse cereal product are all reduced, especially, the taste and odor scores are seriously reduced, and the shelf life is greatly shortened, probably because the blanching temperature of the raw material is too low, so that the raw material is not well cooked, the enzyme is not completely killed, the color score is slightly reduced, the fragrance of the raw material is not completely released, and the taste and odor scores are reduced. Comparative example 5 when the coarse cereal product is blanched at the same temperature for a long time, the color, taste, smell and tissue form of the obtained coarse cereal product are all reduced, and the quality guarantee period is greatly shortened, probably because the raw material is blanched excessively, the color of the raw material is dim, the raw material is easily boiled to be thoroughly cooked, the fragrance loss is more, the appearance is poorer, the water content is high due to the thoroughly cooked raw material, and the quality guarantee period is shortened. In the embodiments 1 and 3-4, under the blanching parameters of more than 92 ℃ and 3-10min, the scores of the color, the taste, the smell and the tissue form of the coarse cereal product can be improved, and the shelf life of the coarse cereal product is prolonged.
Combining examples 6-7 and tables 2-3, it can be seen that although the raw material proportions and types are changed, the color, taste, smell and tissue form scores of the coarse cereal product are not changed greatly, and the quality guarantee period is stable within 12-13 months, which indicates that different raw material formulas in the application can be processed by the process of the application, and the coarse cereal product with improved taste and prolonged quality guarantee period can be obtained.
It can be seen from the examples 1, 8-10 and tables 2-3 that, in the examples 8-10, after controlling the water content of the raw materials after soaking, the color, taste, smell score and shelf life of the coarse cereal product are not changed greatly, and the tissue form score is slightly increased, probably because the water content of the raw materials after soaking in the example 1 is higher, and the coarse cereal product is easy to be damaged during subsequent processing.
It can be seen from the combination of examples 1, 11-13 and tables 2-3 that the color, taste, odor score and shelf life of the coarse cereal products are not changed greatly after the cleaning temperature and cleaning time are controlled in examples 11-13, and the tissue form score is slightly increased, probably because the raw material of example 1 has higher water content after high-temperature cleaning and is easy to be damaged during subsequent processing.
It can be seen from the combination of examples 1, 14-15 and tables 2-3 that the color, taste, smell and tissue form scores of the coarse cereal product obtained in example 14 are all increased and the shelf life is prolonged when the natural cooling mode is adopted, probably because the water cooling mode in example 1 is easy to introduce microorganisms to pollute the raw materials, and the water cooling mode can cause excessive water absorption and easy damage of the raw materials, so that the color, taste, smell and tissue form scores are reduced. In example 15, when the cold air cooling mode is adopted, the color and luster and the tissue form score of the obtained coarse cereal product are increased, the shelf life is prolonged, but the taste and the smell are slightly reduced, probably because the cold air cooling can take away the moisture and the aroma on the surface of the raw material, the moisture content on the surface of the raw material is low, the moisture content in the interior of the raw material is high, and the taste and the smell score is slightly reduced.
It can be seen from the examples 1, 16 to 18, and 19 and tables 2 to 3 that after the water content of the raw materials is reduced in the examples 16 to 18, the obtained coarse cereal product has increased color, luster, taste, smell and tissue form scores and further prolonged shelf life, which indicates that after the water content of the raw materials is reduced by draining, the coarse cereals are not easy to adhere together, the grain size is clear, the taste is good, and the shelf life is gradually increased along with the reduction of the water content, but the water content of the raw materials cannot be further reduced by adopting a cooling and draining mode, and the taste may be deteriorated if the water content is further reduced, so that the water content of the raw materials after draining is controlled to be 5 to 10%. Example 19 the supplementary raw materials have no influence on the color, taste, smell, tissue form rating and shelf life of the coarse cereal product, mainly aiming at matching various raw materials according to the proportion and balancing nutrition.
It can be seen from the combination of examples 1, 20-23 and tables 2-3 that the color, taste, smell and tissue form of the coarse cereal product obtained by reducing the sterilization temperature in examples 20-22 are slightly increased, the shelf life is basically unchanged, and the appearance and taste of the raw materials are possibly deteriorated due to the overhigh sterilization temperature in example 1. In example 23, when the parameters of the respective steps are controlled within a preferred range, the color, taste, odor and tissue form of the obtained coarse cereal product are greatly increased, and the shelf life is greatly prolonged, which means that the combination of the respective steps and the parameters can improve the taste and color of the coarse cereal product and prolong the shelf life without adding preservatives.
In conclusion, compared with the coarse cereal product prepared by the method in the related technology, the coarse cereal product prepared by the production process has the advantages of improving the taste of the coarse cereal product and prolonging the quality guarantee period, and the quality guarantee period of the coarse cereal product stored at normal temperature is 12 months. The taste and color of the coarse cereal product can be improved by controlling parameters such as soaking temperature, time, blanching temperature, blanching time, water content and the like, and the shelf life can be prolonged on the premise of not adding a preservative.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims (8)

1. A production process of an additive-free cooked ready-to-eat mixed grain product is characterized by comprising the following steps of:
step one, screening raw materials: removing impurities and damaged raw materials;
step two, soaking: soaking the raw materials in water at 25-40 deg.C for 3-5 hr;
step three, cleaning: respectively cleaning the soaked raw materials with water;
step four, mixing: uniformly mixing the cleaned raw materials;
step five, blanching: placing the mixed raw materials into hot water for blanching, wherein the temperature of the hot water is more than or equal to 92 ℃, and the blanching time is 3-10 min;
step six, cooling: fishing out the blanched raw materials and cooling to normal temperature;
step seven, draining: draining the cooled raw materials, and screening out impurities or damaged raw materials;
step eight, packaging: weighing the drained raw materials, packaging, vacuumizing, and sealing;
step nine, sterilization: sterilizing the packaged and sealed raw materials to obtain a coarse cereal product;
the raw materials comprise at least two of rice grains, beans, nuts and medicinal and edible homologous plants, the rice grains are a composition of one or more of oat, pearl barley, black rice, red rice, rye and purple sweet potato, the beans are a composition of one or more of soybean, red bean, black bean, mung bean and red kidney bean, the nuts are a composition of one or more of peanut, walnut, red date, lotus seed and sesame, and the medicinal and edible homologous plants are a composition of one or more of lily, Chinese yam, gorgon fruit and poria cocos.
2. The production process of the additive-free cooked ready-to-eat mixed grain product according to claim 1, characterized in that: and the water content of the soaked raw materials in the step two is 25-38%.
3. The production process of the additive-free cooked ready-to-eat mixed grain product according to claim 1, characterized in that: the temperature of the water in the third step is 20-28 ℃, and the cleaning time is 3-10 min.
4. The production process of the additive-free cooked ready-to-eat mixed grain product according to claim 1, characterized in that: and cooling in the sixth step is natural cooling or cold air cooling.
5. The production process of the additive-free cooked ready-to-eat mixed grain product according to claim 1, characterized in that: the water content of the raw materials after draining in the seventh step is 5-10%.
6. The production process of the additive-free cooked ready-to-eat mixed grain product according to claim 1, characterized in that: and in the seventh step, if damaged raw materials are screened out, corresponding raw materials with equal weight need to be supplemented.
7. The production process of the additive-free cooked ready-to-eat mixed grain product according to claim 1, characterized in that: the sterilization temperature in the ninth step is 118-126 ℃, and the sterilization time is 15-40 min.
8. An additive-free cooked and ready-to-eat coarse cereal product is characterized in that: the additive-free cooked ready-to-eat mixed grain product is prepared by adopting the production process of the additive-free cooked ready-to-eat mixed grain product as claimed in any one of claims 1 to 7.
CN202110328945.6A 2021-03-27 2021-03-27 Additive-free cooked and bagged instant coarse cereal product and production process thereof Pending CN113142478A (en)

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