CN113841838A - Composite puffed food containing fingered citron functional components and preparation method thereof - Google Patents
Composite puffed food containing fingered citron functional components and preparation method thereof Download PDFInfo
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Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Engineering & Computer Science (AREA)
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Abstract
The invention belongs to the technical field of food, and particularly relates to composite puffed food containing fingered citron functional components and a preparation method thereof. The composite puffed food comprises the following components in parts by weight: 25-55 parts of aged yellow powder, 12-33 parts of fingered citron essential oil, 28-45 parts of coix seed, 19-31 parts of corn and 47-69 parts of rice. The preparation method of the composite puffed food comprises the following steps: pretreating raw materials; adjusting the moisture content; pasting; aging; and (5) drying. In the invention, the extract with the effect of homology of medicine and food is adopted and is added as an important raw material to be applied to the production of puffed food, so that the effects of improving the flavor of the product and endowing the product with the effect are achieved, and meanwhile, the extract is easy to absorb by the body.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to composite puffed food containing fingered citron functional components and a preparation method thereof.
Background
The puffed food is also called extruded food, spray puffed food, light food, etc. It is made up by using grain, potato and bean as main raw material, and making them undergo the processes of pressurization and heating treatment to make the volume of raw material self-expand and change internal structure, and making them pass through the processes of processing and forming.
After the grains are placed in the puffing device, along with the pressurization, the moisture in the grains is in an overheated state, the grains are soft, when the high pressure reaches a certain high pressure and the cover of the puffing device is opened, the high pressure is quickly changed into normal pressure, the moisture in the overheated state in the grains is instantly vaporized, water molecules can expand by about 2000 times, the external form of the grains is damaged by the huge expansion pressure, the internal molecular structure of the grains is also broken, 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, and the water-soluble substances are increased.
The puffing technology can ensure that starch is completely gelatinized (the gelatinization means that raw starch in food, namely beta starch is changed into alpha starch), the changed alpha starch cannot be recovered into the beta starch after being placed, so that the food keeps soft, good flavor and higher digestibility, and the puffing technology has another characteristic superior to other physical processing methods and opens up a new processing field for coarse grain fine culture. Thus, the nutrient loss is small and easy to digest and absorb: the puffing technology not only changes the appearance of the grains, but also changes the internal molecular structure, and the vitamins of the grains are damaged less (for example, the contents of the vitamins Bl and B6 are obviously higher than those of the cooked foods); the puffing technology can make starch be completely cooked, and the puffed food is porous, so that it is easy to be absorbed by human body.
The bergamot fruit is also named as bergamot, devil claw, five-finger orange and bergamot, is a medicinal and edible raw material, has the effects of reasonably gasifying phlegm, stopping vomiting, relieving flatulence, soothing liver, tonifying spleen, harmonizing stomach and the like, has the relieving effect on tracheitis and asthma of old people, and has better curative effect on dyspepsia and chest and abdominal distension of common people. At present, the main processing modes comprise slicing to prepare dry products for medicine and pickling to prepare preserved fruits. The preserved fruit is called as aged fragrant yellow, is one of three treasures in Chaozhou, and is the first of the three treasures in Chaozhou, and the aged fragrant yellow in Chaozhou in 2018 is successfully declared to be a national geographical marking product. The popularity of the old fragrant yellow is also increasing, and the old fragrant yellow becomes the first choice for tourists from the four seas of the five lakes to purchase special products of Chaozhou, and the memorial archway becomes the old fragrant yellow street. The old fragrant yellow also becomes the first of the Chaozhou Sanbao. The old yellow incense is more a memory of thinking of overseas Chinese and overseas, a cultural symbol. The Chaozhou old fragrant yellow beautiful name is a name card for Chaozhou food and even Chaozhou travel. The old fragrant yellow products mainly take preserved fruits as main materials, the development of the old fragrant yellow industry is seriously influenced, in recent years, although there are reports about processing the old fragrant yellow into products such as beverages, candies, moon cakes and the like, the processed products basically simply add the old fragrant yellow into corresponding products, the functional characteristics of the old fragrant yellow products cannot be well embodied, and the products cannot be accepted by the market basically.
However, at present, fewer puffed foods with functional components exist, and the development of a composite puffed health-care food taking fingered citron and old yellow incense as main raw materials is urgently needed.
Disclosure of Invention
In view of the above, the invention provides a composite puffed food containing fingered citron functional components and a preparation method thereof.
The technical scheme of the invention is as follows:
a composite puffed food containing fingered citron functional components comprises the following components in parts by weight: 25-55 parts of old fragrant yellow powder, 12-33 parts of fingered citron essential oil, 28-45 parts of coix seed, 19-31 parts of corn and 47-69 parts of rice.
Further, the composite puffed food comprises the following components in parts by weight: 35-45 parts of aged chamomile powder, 22-27 parts of fingered citron essential oil, 32-41 parts of coix seed, 22-29 parts of corn and 51-63 parts of rice.
Further, the composite puffed food comprises the following components in parts by weight: 38 parts of aged chamomile powder, 24 parts of fingered citron essential oil, 36 parts of coix seed, 25 parts of corn and 55 parts of rice.
In the invention, the Laoxianghuang medicine is warm, pungent, bitter, sour and warm in nature, has the effects of soothing liver, regulating qi, invigorating stomach, preventing vomiting, reducing phlegm and relieving cough, and can prevent and treat body discomfort such as cough, chest distress, inappetence and the like. The Laoxiangxiang contains flavonoid, polyphenol, coumarin, active polysaccharide, protein, mineral substances and other components. Pharmacological experiments show that the old yellow incense has biological activity such as immunoregulation effect, and can improve the disease resistance after being eaten frequently. The old yellow incense powder takes old yellow incense as a raw material, and can fully exert the biological activity effect of the old yellow incense powder.
In the invention, the raw material bergamot is a plant of the genus Citrus of the family Rutaceae, which is named after the shape of hand, and is also named as bergamot and five-finger citrus. The fingered citron is mainly planted in places such as Guangdong, Guangxi, Yunnan and Zhejiang in China, has different names due to different producing places, and is called Guangdong fingered citron. The fingered citron fruit is warm, pungent, bitter, sour and warm in nature, has the effects of soothing liver, regulating qi, invigorating stomach, relieving vomit, reducing phlegm and relieving cough, and can prevent and treat body discomfort such as cough, chest distress, inappetence and the like. The bergamot fruit contains various components such as flavonoid, polyphenol, coumarin, active polysaccharide, protein and mineral substances. Pharmacological experiments show that the fingered citron has biological activity such as immunoregulation effect and the like, and can improve the disease resistance after being eaten frequently. The main raw material of the invention is fingered citron, which can fully exert the biological activity effect.
In the invention, the coix seed is also called coix seed, coix seed and six-cereal seed, and is the kernel of coix seed of gramineous plants. The coix seed contains various nutritional ingredients such as protein, fat, starch, amino acid, trace elements, vitamins and the like, has the effects of resisting tumors, improving the immunologic function, reducing blood sugar, resisting inflammation, regulating endocrine, inhibiting skeletal muscle contraction, reducing blood sugar and the like, and is a good functional raw material for medicine and food. Coix seed is a beauty food, can keep the skin of a human body to be glossy and fine after being eaten frequently, and has good curative effects on desquamation, hemorrhoids, rhagadia, rough skin and the like. The corn belongs to coarse food grain, and has the effects of benefiting lung, calming heart, invigorating spleen, promoting appetite, loosening bowel to relieve constipation, resisting cancer, reducing cholesterol, preventing atherosclerosis, nourishing brain, promoting metabolism, promoting urination, etc. Meanwhile, the corn contains dietary fiber, and has the functions of relaxing the bowels and strengthening the spleen.
The invention also provides a preparation method of the composite puffed food containing the fingered citron functional components, which comprises the following steps:
s1, raw material pretreatment: cleaning rice, soaking for 8-24 h, draining water for 20-45min, pulverizing with pulverizer, and storing; soaking Coicis semen for 12-28 h, draining water for 20-45min, and pulverizing with pulverizer; crushing the corn for later use by a corn crusher; respectively preparing old yellow incense powder and fingered citron essential oil;
s2, adjusting the moisture content: respectively weighing the crushed rice, the coix seed and the corn, uniformly mixing the rice, the coix seed and the corn with the old yellow powder and the fingered citron essential oil, measuring the moisture content of the mixed powder by a moisture tester, and adjusting the corresponding moisture content to 35-60%;
s3, pasting: pulverizing for 2 times, heating in a cooking pan for 65-95min, taking out after white steam appears, beating, kneading into rice cake strip, and kneading into cake strip after temperature is reduced and aging is accompanied;
s4, aging: aging the cake strips in a refrigerating chamber of a refrigerator until the cake strips have hardness and can be cut into slices, taking out the cake strips, and cutting the cake strips into cake strip slices with the same thickness;
s5, drying: putting the cake strips into a drying oven at 35-55 deg.C, and puffing with air flow at 0.6-1.0Mp when the water content is reduced to 8-15% to obtain a material with water content of 8-25%.
Further, in the step S2, the moisture content is measured again to ensure accuracy, and then 2 pulverization is performed.
Further, in the step S3, after the temperature is lowered and the aging is accompanied, the dough is twisted into a cake-like bar with a diameter of 1-2 cm.
Further, in the step S4, the cake slices with the thickness of 1-2cm are cut.
Further, in the step S5, puffing is performed when the moisture content is reduced to 10-12%.
Further, the preparation method of the old fragrant yellow powder comprises the following steps:
s11, slicing: cutting the old fragrant yellow until the thickness is less than 8 mm;
s12, cell wall breaking treatment: loading the sliced old yellow wine into a tray, wherein the thickness of the tray is less than 10mm-15mm, and performing vacuum airflow cell wall breaking under the conditions as follows: the temperature is 50-55 ℃, the vacuum degree is 0.08-0.09 Mpa, the retention time is 3-5 min, and the operation is repeated for 3 times;
s13, drying: vacuum drying the wall-broken old yellow wine at 50-55 deg.C until the water content is less than 5%;
s14, crushing: rapidly freezing the dried old fragrant yellow at-10 deg.C to-20 deg.C for 10-48h, and pulverizing to 40-80 mesh with universal pulverizer.
Further, the preparation method of the fingered citron essential oil comprises the following steps: weighing fingered citron, adding 2 times of 95% ethanol by mass, heating to 60 ℃ in a water bath, reacting for 3 hours, filtering with 400-mesh filter cloth, filtering the filtrate with neutral quick filter paper, and collecting the filtrate for later use; extracting the filtered residue with the above method for 1 time, filtering, mixing the extractive solutions of fructus Citri Sarcodactylis liposoluble components for 2 times, and concentrating under reduced pressure with rotary evaporator to obtain medicinal liquid about 1 g/g.
In the invention, the extract with the effect of homology of medicine and food is adopted and is added as an important raw material to be applied to the production of puffed food, so that the effects of improving the flavor of the product and endowing the product with the effect are achieved, and meanwhile, the extract is easy to absorb by the body.
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 detailed description and specific examples, while indicating the scope of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
Example 1
A composite puffed food containing fingered citron functional components comprises the following components in parts by weight: 25 parts of old fragrant yellow powder, 12 parts of fingered citron essential oil, 28 parts of coix seed, 19 parts of corn and 47 parts of rice.
Example 2
A composite puffed food containing fingered citron functional components comprises the following components in parts by weight: 55 parts of old yellow powder, 33 parts of fingered citron essential oil, 45 parts of pearl barley, 31 parts of corn and 69 parts of rice.
Example 3
A composite puffed food containing fingered citron functional components comprises the following components in parts by weight: 35 parts of aged yellow powder, 22 parts of fingered citron essential oil, 32 parts of pearl barley, 22 parts of corn and 51 parts of rice.
Example 4
A composite puffed food containing fingered citron functional components comprises the following components in parts by weight: 45 parts of aged yellow powder, 27 parts of fingered citron essential oil, 41 parts of pearl barley, 29 parts of corn and 63 parts of rice.
Example 5
A composite puffed food containing fingered citron functional components comprises the following components in parts by weight: 38 parts of aged chamomile powder, 24 parts of fingered citron essential oil, 36 parts of coix seed, 25 parts of corn and 55 parts of rice.
Example 6
A method for preparing a composite puffed food containing fingered citron functional components in any one of embodiments 1 to 5, comprising the following steps:
s1, raw material pretreatment: cleaning rice, soaking for 18 h, draining water for 30min, pulverizing with a pulverizer, and storing for use; soaking Coicis semen for 24h, draining water for 30min, and pulverizing with pulverizer; crushing the corn for later use by a corn crusher; respectively preparing old yellow incense powder and fingered citron essential oil;
s2, adjusting the moisture content: respectively weighing the crushed rice, the coix seed and the corn, uniformly mixing the rice, the coix seed and the corn with the old yellow powder and the fingered citron essential oil, measuring the moisture content of the mixed powder by a moisture tester, and adjusting the corresponding moisture content to 50%;
s3, pasting: pulverizing for 2 times, heating in a cooking pan for 80min, taking out when white steam appears, beating, kneading into rice cake strip, and kneading into cake strip when temperature is reduced and aging is accompanied;
s4, aging: aging the cake strips in a refrigerating chamber of a refrigerator until the cake strips have hardness and can be cut into slices, taking out the cake strips, and cutting the cake strips into cake strip slices with the same thickness;
s5, drying: putting the cake strips into a drying box, keeping the temperature at 45 ℃, and performing airflow puffing after the moisture content is reduced to 10% and marking, wherein the required pressure is 0.8Mp, and the moisture content of the processed material is 10-25%.
Further, in the step S2, the moisture content is measured again to ensure accuracy, and then 2 pulverization is performed.
Further, in the step S3, after the temperature is lowered and the aging is accompanied, the dough is twisted into a cake-like bar with a diameter of 1-2 cm.
Further, in the step S4, the cake slices with the thickness of 1-2cm are cut.
Further, the preparation method of the old fragrant yellow powder comprises the following steps:
s11, slicing: cutting the old fragrant yellow until the thickness is less than 8 mm;
s12, cell wall breaking treatment: loading the sliced old yellow wine into a tray, wherein the thickness of the tray is less than 12mm, and performing vacuum airflow cell wall breaking under the conditions of: the temperature is 52 deg.C, the vacuum degree is 0.08Mpa, the retention time is 4min, and the operation is repeated for 3 times;
s13, drying: vacuum drying the wall-broken old yellow wine at 52 deg.C until the water content is less than 5%;
s14, crushing: rapidly freezing the dried old Xianghuang at-18 deg.C for 24h, and pulverizing to 50 mesh with universal pulverizer.
Further, the preparation method of the fingered citron essential oil comprises the following steps: weighing fingered citron, adding 2 times of 95% ethanol by mass, heating to 60 ℃ in a water bath, reacting for 3 hours, filtering with 400-mesh filter cloth, filtering the filtrate with neutral quick filter paper, and collecting the filtrate for later use; extracting the filtered residue with the above method for 1 time, filtering, mixing the extractive solutions of fructus Citri Sarcodactylis liposoluble components for 2 times, and concentrating under reduced pressure with rotary evaporator to obtain medicinal liquid about 1 g/g.
Example 7
A method for preparing a composite puffed food containing fingered citron functional components in any one of embodiments 1 to 5, comprising the following steps:
s1, raw material pretreatment: cleaning rice, soaking for 12 h, draining water for 25min, pulverizing with a pulverizer, and storing for use; soaking Coicis semen for 18 h, draining water for 25min, and pulverizing with pulverizer; crushing the corn for later use by a corn crusher; respectively preparing old yellow incense powder and fingered citron essential oil;
s2, adjusting the moisture content: respectively weighing the crushed rice, the coix seed and the corn, uniformly mixing the rice, the coix seed and the corn with the old yellow powder and the fingered citron essential oil, measuring the moisture content of the mixed powder by a moisture tester, and adjusting the corresponding moisture content to 45%;
s3, pasting: pulverizing for 2 times, heating in a cooking pan for 70min, taking out when white steam appears, beating, kneading into rice cake strip, and kneading into cake strip when temperature is reduced and aging is accompanied;
s4, aging: aging the cake strips in a refrigerating chamber of a refrigerator until the cake strips have hardness and can be cut into slices, taking out the cake strips, and cutting the cake strips into cake strip slices with the same thickness;
s5, drying: and (3) putting the cake strips into a drying box, keeping the temperature at 40 ℃, and performing airflow puffing after the moisture content is reduced to 9% and marking, wherein the required pressure is 0.7Mp, and the moisture content of the processed material is 9-25%.
Further, in the step S2, the moisture content is measured again to ensure accuracy, and then 2 pulverization is performed.
Further, in the step S3, after the temperature is lowered and the aging is accompanied, the dough is twisted into a cake-like bar with a diameter of 1-2 cm.
Further, in the step S4, the cake slices with the thickness of 1-2cm are cut.
Further, the preparation method of the old fragrant yellow powder comprises the following steps:
s11, slicing: cutting the old fragrant yellow until the thickness is less than 8 mm;
s12, cell wall breaking treatment: loading the sliced old yellow wine into a tray, wherein the thickness of the tray is less than 10mm, and performing vacuum airflow cell wall breaking under the conditions of: the temperature is 50 deg.C, the vacuum degree is 0.08Mpa, the retention time is 3min, and the operation is repeated for 3 times;
s13, drying: vacuum drying the wall-broken old yellow wine at 50 deg.C until the water content is less than 5%;
s14, crushing: rapidly freezing the dried old Xianghuang at-10 deg.C for 48h, and pulverizing to 40 mesh with universal pulverizer.
Further, the preparation method of the fingered citron essential oil comprises the following steps: weighing fingered citron, adding 2 times of 95% ethanol by mass, heating to 60 ℃ in a water bath, reacting for 3 hours, filtering with 400-mesh filter cloth, filtering the filtrate with neutral quick filter paper, and collecting the filtrate for later use; extracting the filtered residue with the above method for 1 time, filtering, mixing the extractive solutions of fructus Citri Sarcodactylis liposoluble components for 2 times, and concentrating under reduced pressure with rotary evaporator to obtain medicinal liquid about 1 g/g.
Example 8
A method for preparing a composite puffed food containing fingered citron functional components in any one of embodiments 1 to 5, comprising the following steps:
s1, raw material pretreatment: cleaning rice, soaking for 24h, draining water for 45min, pulverizing with a pulverizer, and storing for later use; soaking Coicis semen for 28 h, draining water for 45min, and pulverizing with pulverizer; crushing the corn for later use by a corn crusher; respectively preparing old yellow incense powder and fingered citron essential oil;
s2, adjusting the moisture content: respectively weighing the crushed rice, the coix seed and the corn, uniformly mixing the rice, the coix seed and the corn with the old yellow powder and the fingered citron essential oil, measuring the moisture content of the mixed powder by a moisture tester, and adjusting the corresponding moisture content to 60%;
s3, pasting: pulverizing for 2 times, heating in a cooking pan for 95min, taking out when white steam appears, beating, kneading into rice cake strip, and kneading into rice cake strip after temperature is reduced and aging is accompanied;
s4, aging: aging the cake strips in a refrigerating chamber of a refrigerator until the cake strips have hardness and can be cut into slices, taking out the cake strips, and cutting the cake strips into cake strip slices with the same thickness;
s5, drying: putting the cake strips into a drying box, keeping the temperature at 55 ℃, and performing airflow puffing after the moisture content is reduced to 12% and marking, wherein the required pressure is 1.0Mp, and the moisture content of the processed material is 12-25%.
Further, in the step S2, the moisture content is measured again to ensure accuracy, and then 2 pulverization is performed.
Further, in the step S3, after the temperature is lowered and the aging is accompanied, the dough is twisted into a cake-like bar with a diameter of 1-2 cm.
Further, in the step S4, the cake slices with the thickness of 1-2cm are cut.
Further, the preparation method of the old fragrant yellow powder comprises the following steps:
s11, slicing: cutting the old fragrant yellow until the thickness is less than 8 mm;
s12, cell wall breaking treatment: loading the sliced old yellow wine into a tray, wherein the thickness of the tray is less than 15mm, and performing vacuum airflow cell wall breaking under the conditions of: the temperature is 55 deg.C, the vacuum degree is 0.09Mpa, the retention time is 5min, and the operation is repeated for 3 times;
s13, drying: vacuum drying the wall-broken old yellow wine at 55 deg.C until the water content is less than 5%;
s14, crushing: rapidly freezing the dried old Xianghuang at-20 deg.C for 48h, and pulverizing to 80 mesh with universal pulverizer.
Further, the preparation method of the fingered citron essential oil comprises the following steps: weighing fingered citron, adding 2 times of 95% ethanol by mass, heating to 60 ℃ in a water bath, reacting for 3 hours, filtering with 400-mesh filter cloth, filtering the filtrate with neutral quick filter paper, and collecting the filtrate for later use; extracting the filtered residue with the above method for 1 time, filtering, mixing the extractive solutions of fructus Citri Sarcodactylis liposoluble components for 2 times, and concentrating under reduced pressure with rotary evaporator to obtain medicinal liquid about 1 g/g.
Test of Experimental Effect
And (3) testing the expansion rate: the overrun is the ratio of the diameter d2 of the puffed product to the diameter d1 of the rice cake before puffing. The specific operation steps include random sampling of 20 portions before and after puffing, measuring the diameters d1 and d2 with vernier calipers, recording the sorted data and calculating the average value.
The expansion ratio calculation formula is as follows: the expansion ratio is d 1/d 2.
The products prepared by the preparation method of example 6 using the components of examples 1 to 5 were tested for their expansion ratio, and the results are shown in the following table.
Sensory evaluation: 10 professional food sensory evaluators were invited to carefully observe and taste each sample and to score the taste, color, texture, flavor of each sample, with specific scoring criteria as given in the table below.
Sensory evaluation was performed on the products prepared by the preparation methods of examples 6 using the components of examples 1 to 5, and the results are shown in the following table.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art. It should be noted that the technical features not described in detail in the present invention can be implemented by any prior art in the field.
Claims (10)
1. The composite puffed food containing the fingered citron functional components is characterized by comprising the following components in parts by weight: 25-55 parts of old fragrant yellow powder, 12-33 parts of fingered citron essential oil, 28-45 parts of coix seed, 19-31 parts of corn and 47-69 parts of rice.
2. The composite puffed food containing fingered citron functional components according to claim 1 is characterized by comprising the following components in parts by weight: 35-45 parts of aged chamomile powder, 22-27 parts of fingered citron essential oil, 32-41 parts of coix seed, 22-29 parts of corn and 51-63 parts of rice.
3. The composite puffed food containing fingered citron functional components according to claim 2 is characterized by comprising the following components in parts by weight: 38 parts of aged chamomile powder, 24 parts of fingered citron essential oil, 36 parts of coix seed, 25 parts of corn and 55 parts of rice.
4. A method for preparing a composite puffed food containing fingered citron efficacy components according to any one of claims 1 to 3, which is characterized by comprising the following steps:
s1, raw material pretreatment: cleaning rice, soaking for 8-24 h, draining water for 20-45min, pulverizing with pulverizer, and storing; soaking Coicis semen for 12-28 h, draining water for 20-45min, and pulverizing with pulverizer; crushing the corn for later use by a corn crusher; respectively preparing old yellow incense powder and fingered citron essential oil;
s2, adjusting the moisture content: respectively weighing the crushed rice, the coix seed and the corn, uniformly mixing the rice, the coix seed and the corn with the old yellow powder and the fingered citron essential oil, measuring the moisture content of the mixed powder by a moisture tester, and adjusting the corresponding moisture content to 35-60%;
s3, pasting: pulverizing for 2 times, heating in a cooking pan for 65-95min, taking out after white steam appears, beating, kneading into rice cake strip, and kneading into cake strip after temperature is reduced and aging is accompanied;
s4, aging: aging the cake strips in a refrigerating chamber of a refrigerator until the cake strips have hardness and can be cut into slices, taking out the cake strips, and cutting the cake strips into cake strip slices with the same thickness;
s5, drying: putting the cake strips into a drying oven at 35-55 deg.C, and puffing with air flow at 0.6-1.0Mp when the water content is reduced to 8-15% to obtain a material with water content of 8-25%.
5. The method for preparing a composite puffed food containing finger citron efficacy components as claimed in claim 4, wherein in step S2, the moisture content is measured again to ensure accuracy, and then 2 times of pulverization are performed.
6. The method for preparing a composite puffed food containing finger citron efficacy components according to claim 4, wherein in the step S3, the food is twisted into a cake shape with a diameter of 1-2cm after the temperature is lowered and the aging is accompanied.
7. The method for preparing a composite puffed food containing finger citron efficacy components according to claim 4, wherein in the step S4, the composite puffed food is cut into cake strips with the thickness of 1-2 cm.
8. The method for preparing a composite puffed food containing finger citron functional components as claimed in claim 4, wherein in step S5, air puffing is performed until the moisture content is reduced to 10-12%.
9. The preparation method of the compound puffed food containing the fingered citron functional components according to claim 4, wherein the preparation method of the old fragrant yellow powder comprises the following steps:
s11, slicing: cutting the old fragrant yellow until the thickness is less than 8 mm;
s12, cell wall breaking treatment: loading the sliced old yellow wine into a tray, wherein the thickness of the tray is less than 10mm-15mm, and performing vacuum airflow cell wall breaking under the conditions as follows: the temperature is 50-55 ℃, the vacuum degree is 0.08-0.09 Mpa, the retention time is 3-5 min, and the operation is repeated for 3 times;
s13, drying: vacuum drying the wall-broken old yellow wine at 50-55 deg.C until the water content is less than 5%;
s14, crushing: rapidly freezing the dried old fragrant yellow at-10 deg.C to-20 deg.C for 10-48h, and pulverizing to 40-80 mesh with universal pulverizer.
10. The preparation method of the composite puffed food containing the fingered citron functional components according to claim 4, wherein the preparation method of the fingered citron essential oil comprises the following steps: weighing fingered citron, adding 2 times of 95% ethanol by mass, heating to 60 ℃ in a water bath, reacting for 3 hours, filtering with 400-mesh filter cloth, filtering the filtrate with neutral quick filter paper, and collecting the filtrate for later use; extracting the filtered residue with the above method for 1 time, filtering, mixing the extractive solutions of fructus Citri Sarcodactylis liposoluble components for 2 times, and concentrating under reduced pressure with rotary evaporator to obtain medicinal liquid about 1 g/g.
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