CN113854460A - Redrying and aroma-enhancing process for instant grain powder beverage - Google Patents
Redrying and aroma-enhancing process for instant grain powder beverage Download PDFInfo
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- CN113854460A CN113854460A CN202111192622.5A CN202111192622A CN113854460A CN 113854460 A CN113854460 A CN 113854460A CN 202111192622 A CN202111192622 A CN 202111192622A CN 113854460 A CN113854460 A CN 113854460A
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- 239000000843 powder Substances 0.000 title claims abstract description 145
- 238000000034 method Methods 0.000 title claims abstract description 47
- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 240000008042 Zea mays Species 0.000 claims abstract description 41
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 41
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 41
- 235000005822 corn Nutrition 0.000 claims abstract description 41
- 235000013599 spices Nutrition 0.000 claims abstract description 35
- 239000011248 coating agent Substances 0.000 claims abstract description 14
- 238000000576 coating method Methods 0.000 claims abstract description 14
- 238000000227 grinding Methods 0.000 claims abstract description 14
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 14
- 239000000654 additive Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims description 89
- 230000001007 puffing effect Effects 0.000 claims description 61
- 239000000203 mixture Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000014121 butter Nutrition 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 13
- 239000002245 particle Substances 0.000 claims description 13
- 235000020183 skimmed milk Nutrition 0.000 claims description 12
- 244000299461 Theobroma cacao Species 0.000 claims description 11
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000000126 substance Substances 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 210000004027 cell Anatomy 0.000 claims 1
- 239000006285 cell suspension Substances 0.000 claims 1
- 210000005253 yeast cell Anatomy 0.000 claims 1
- 238000004925 denaturation Methods 0.000 abstract description 3
- 230000036425 denaturation Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract 1
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 12
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 12
- 239000000463 material Substances 0.000 description 12
- PSQYTAPXSHCGMF-BQYQJAHWSA-N β-ionone Chemical compound CC(=O)\C=C\C1=C(C)CCCC1(C)C PSQYTAPXSHCGMF-BQYQJAHWSA-N 0.000 description 12
- 241000209094 Oryza Species 0.000 description 7
- 230000000996 additive effect Effects 0.000 description 7
- SFEOKXHPFMOVRM-UHFFFAOYSA-N (+)-(S)-gamma-ionone Natural products CC(=O)C=CC1C(=C)CCCC1(C)C SFEOKXHPFMOVRM-UHFFFAOYSA-N 0.000 description 6
- WJTCHBVEUFDSIK-NWDGAFQWSA-N (2r,5s)-1-benzyl-2,5-dimethylpiperazine Chemical compound C[C@@H]1CN[C@@H](C)CN1CC1=CC=CC=C1 WJTCHBVEUFDSIK-NWDGAFQWSA-N 0.000 description 6
- YYZUSRORWSJGET-UHFFFAOYSA-N octanoic acid ethyl ester Natural products CCCCCCCC(=O)OCC YYZUSRORWSJGET-UHFFFAOYSA-N 0.000 description 6
- 238000012986 modification Methods 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 2
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 description 1
- 244000253911 Saccharomyces fragilis Species 0.000 description 1
- 235000018368 Saccharomyces fragilis Nutrition 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229940031154 kluyveromyces marxianus Drugs 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Grain Derivatives (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a redrying and aroma-enhancing process for an instant grain powder beverage. The process comprises the steps of firstly preparing grains into powder to obtain 100-mesh and 120-mesh grain powder, then expanding the grain powder by utilizing expansion equipment to obtain an expansion rod, coating redried spice prepared from protein additives on the surface of the expansion rod, baking to enable the surface of the expansion rod to be slightly yellow, enabling the redried spice to be agglomerated and crisp, cooling to room temperature, and finally grinding into fine powder again to finish the redried and aroma-enhancing process of the grain powder. The corn powder has aromatic flavor after the baking treatment of the invention, and the fine powder can not agglomerate due to protein denaturation when being brewed later, thus improving the instant effect of the grain powder.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a redrying and aroma-enhancing process for an instant grain powder beverage.
Background
In the prior art, the essence reason of the light fragrance of the grain powder material is that flavor substances (such as free amino acid, grease and ester substances) in the grain powder material are combined with each other to form a mixed system, so that the fragrance of the grain powder cannot be fully emitted. Taking the existing raw corn powder as an example, the processing process of the raw corn powder is not specially treated, and the raw corn powder is directly ground from corn particles into powder, so that the flavor of the raw corn powder is relatively light.
In addition, the taste of the grain powder material after being puffed and crushed is light, so that the protein additives (skimmed milk powder, butter and the like) are directly added in the prior art to increase the taste and the fragrance of the grain powder beverage. However, in the current preparation process of the grain powder beverage, the protein additive is directly added into the grain powder, no special treatment process is provided, and the protein additive has the characteristic of thermal changeability, so that the grain powder beverage has poor aroma development effect after being brewed by hot water (above 80 ℃).
Disclosure of Invention
The invention provides a redrying and aroma-enhancing process for instant grain powder beverage, which is rich in aroma after being brewed by hot water (above 80 ℃).
The invention provides a redrying and aroma-enhancing process for instant grain powder beverage, which comprises the following steps: firstly, preparing grains into powder to obtain 100-mesh and 120-mesh grain powder, then puffing the grain powder by using puffing equipment to obtain a puffing rod, coating redried spice prepared from protein additives on the surface of the puffing rod, baking to enable the surface of the puffing rod to be slightly yellow, enabling the redried spice to be caked and crisp, cooling to room temperature, and finally grinding into fine powder again to finish the redried and aroma-enhancing process of the grain powder;
the redried spice is mixture of skimmed milk powder, corn fermented product, cocoa powder, butter and grain powder.
Preferably, in the redrying and aroma-enhancing process of the instant grain powder beverage, the grain particles are a mixture obtained by mixing corn and polished round-grained rice according to a mass ratio of 4: 1.
Preferably, in the above process for redrying and flavoring instant grain powder beverage, the preparation method of the puffing rod is as follows: mixing grain powder and water according to a mass ratio of 20-22: 1, fully and uniformly stirring, and puffing by using puffing equipment to obtain a puffing rod.
Preferably, in the redrying and flavoring process of the instant grain powder beverage, the mass percentage of each substance in the redrying flavor is as follows: 5% of skimmed milk powder, 0-4% of corn leavening, 0.5-0.8% of cocoa powder, 1% of butter and the balance of grain powder to 100%.
Preferably, in the redrying and flavoring process of the instant grain powder beverage, the mass percentage of each substance in the redrying flavor is as follows: 5% of skimmed milk powder, 1% of corn fermentation product, 0.5% of cocoa powder, 1% of butter and the balance of grain powder to 100%.
Preferably, in the redrying and aroma-enhancing process of the instant grain powder beverage, the coating thickness of the redrying spice is 1-3 mm.
Preferably, in the above process for re-roasting and flavoring instant grain powder beverage, the preparation method of the corn fermented product is as follows: pulverizing corn kernels into 120-mesh powder of 100 meshes, mixing the corn kernel powder with water and yeast liquid, fermenting for 3-4 days at 30 +/-1 ℃, and uniformly stirring to obtain a corn fermentation product.
Preferably, in the redrying and aroma-enhancing process of the instant grain powder beverage, the thallus concentration of the yeast bacterial liquid is 106cfu/mL or more.
Preferably, in the redrying and aroma-enhancing process of the instant grain powder beverage, the corn kernel powder, water and yeast liquid are mixed according to the mass ratio of 1:10: 1.
Compared with the prior art, the redrying and aroma-enhancing process for the instant grain powder beverage provided by the invention has the following beneficial effects:
1. through the baking process treatment, the corn powder has a relatively strong fragrance, and the contents of common fragrance-generating components, namely beta-ionone, caproic acid, ethyl caproate and ethyl caprylate, are relatively high.
2. The defatted milk powder in the additive can generate protein denaturation after being baked, and can not agglomerate due to protein denaturation when being brewed later, so that the instant effect of the grain powder is improved.
Detailed Description
The present invention is further described below in conjunction with specific embodiments in order to enable those skilled in the art to better understand the technical solutions of the present invention. The following examples, as well as test methods not specifically identified in the summary of the invention, were conducted according to methods and conditions conventional in the art.
The experimental methods and the detection methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials are commercially available, unless otherwise specified. In the following examples, the corn kernels and the polished round-grained rice are dry grains purchased from the market. In the following examples, the yeast used is Kluyveromyces marxianus CGMCC NO.3781, which is derived from China general microbiological culture Collection center. In the following examples and comparative examples, the corn fermentation was prepared as follows: pulverizing corn kernels into 100-mesh powder, mixing the corn kernel powder with water and yeast liquid according to the mass ratio of 1:10:1, fermenting for 3d at 30 +/-1 ℃, and uniformly stirring to obtain a corn fermented product. The thallus concentration of the yeast bacterial liquid is 3.5 multiplied by 106cfu/mL。
In the following examples, the analysis of aroma components is carried out by the methods of "Malayang, Zhang Jian, Wang Ruolan. corn steamed corn bread volatile component analysis [ J ]. grains and fats 2015(08): 42-44".
The invention provides an instant grain powder beverage redrying and flavoring process, which comprises the steps of preparing grains into powder to obtain 100-mesh and 120-mesh grain powder, puffing the grain powder by using puffing equipment to obtain a puffing rod, coating redrying spice prepared from protein additives on the surface of the puffing rod, baking to enable the surface of the puffing rod to be slightly yellow (the color is carried out according to the identification standard of preparing the puffing rod in the field and can reach the end point color of preparing the puffing rod), enabling the redrying spice to be agglomerated and crisp, cooling to room temperature, and grinding into fine powder again to finish the redrying and flavoring process of the grain powder.
Wherein the redried spice is mixture of skimmed milk powder, corn fermented product, cocoa powder, butter and grain powder.
Specifically, the process for redrying and flavoring instant grain powder beverage of the invention comprises the following embodiments.
Example 1
An instant grain powder beverage redrying and flavoring process comprises the following steps:
step 1, preparing grain powder
Preparing grain particles into powder of 100 meshes, wherein the grain particles are a mixture obtained by mixing corn and polished round-grained rice according to a mass ratio of 4: 1;
step 2, preparing the puffing rod
The grain powder and water are mixed according to the mass ratio of 22:1, the mixture is fully and uniformly stirred, puffing is carried out by using puffing equipment to obtain a puffing rod, the puffing rod preparation process refers to the puffing conditions in CN201811434065.1 embodiment 1 in the prior art, namely, the mixture obtained in the step 1 is placed into double-screw puffing equipment to be extruded and puffed, the heating temperature in a region I is 70 ℃, the heating temperature in a region II is 105 ℃, the heating temperature in a region III is 160 ℃, and the screw rotation speed is 30 rpm.
Step 3, preparing the redried spice
Coating redried spice prepared from protein additive on the surface of the puffing rod, and coating film thickness is 1 mm. Wherein the mass percentage of each substance in the compound perfume is as follows: 5% of skimmed milk powder, 1% of corn fermentation product, 0.5% of cocoa powder, 1% of butter and the balance of grain powder to 100%. When preparing the re-baked spice, the butter is melted and then is uniformly mixed with other materials.
Step 4, baking
Baking the puffed rod coated with the redried spice in an oven at 85 ℃, baking to slightly brown the surface of the puffed rod and make the redried spice agglomerate and become crisp, closing the oven, and naturally cooling the material in the oven to room temperature.
Step 5, grinding
And grinding the cooled puffing rod into fine powder of 120 meshes again to finish the redrying and aroma-enhancing processes of the grain powder. The contents of common aroma components of beta-ionone, caproic acid, ethyl caproate and ethyl caprylate in the fine powder respectively account for 0.31 percent, 0.29 percent, 0.04 percent and 0.08 percent of the total amount of volatile components. The fine powder is clear and easy to dissolve after being brewed by hot water at 90 ℃, and the powder does not agglomerate.
Example 2
An instant grain powder beverage redrying and flavoring process comprises the following steps:
step 1, preparing grain powder
Preparing grain particles into 120-mesh powder, wherein the grain particles are a mixture obtained by mixing corn and polished round-grained rice according to a mass ratio of 4: 1;
step 2, preparing the puffing rod
The grain powder and water are mixed according to the mass ratio of 20:1, the mixture is fully and uniformly stirred, puffing equipment is used for puffing, and a puffing rod is obtained, and the preparation process of the puffing rod refers to example 1.
Step 3, preparing the redried spice
Coating redried spice prepared from protein additive on the surface of the puffing rod, and coating film thickness is 1 mm. Wherein the mass percentage of each substance in the compound perfume is as follows: 5% of skimmed milk powder, 4% of corn fermented product, 0.8% of cocoa powder, 1% of butter and the balance of grain powder to 100%. When preparing the re-baked spice, the butter is melted and then is uniformly mixed with other materials.
Step 4, baking
Baking the puffed rod coated with the redried spice in an oven at 80 ℃, baking to slightly brown the surface of the puffed rod and make the redried spice agglomerate and become crisp, closing the oven, and naturally cooling the material in the oven to room temperature.
Step 5, grinding
And grinding the cooled puffing rod into fine powder of 120 meshes again to finish the redrying and aroma-enhancing processes of the grain powder. The contents of common aroma components of beta-ionone, caproic acid, ethyl caproate and ethyl caprylate in the fine powder respectively account for 0.35%, 0.30%, 0.05% and 0.09% of the total amount of the volatile components. The fine powder is clear and easy to dissolve after being brewed by hot water at 90 ℃, and the powder does not agglomerate.
Example 3
An instant grain powder beverage redrying and flavoring process comprises the following steps:
step 1, preparing grain powder
Preparing grain particles into powder of 100 meshes, wherein the grain particles are a mixture obtained by mixing corn and polished round-grained rice according to a mass ratio of 4: 1;
step 2, preparing the puffing rod
The grain powder and water are mixed according to the mass ratio of 21:1, the mixture is fully and uniformly stirred, puffing equipment is used for puffing, and a puffing rod is obtained, and the preparation process of the puffing rod refers to example 1.
Step 3, preparing the redried spice
Coating redried spice prepared from protein additive on the surface of the puffing rod, and coating film thickness is 1 mm. Wherein the mass percentage of each substance in the compound perfume is as follows: 5% of skimmed milk powder, 0.6% of cocoa powder, 1% of butter and the balance of grain powder to 100%. When preparing the re-baked spice, the butter is melted and then is uniformly mixed with other materials.
Step 4, baking
Baking the puffed rod coated with the redried spice in an oven at 85 ℃, baking to slightly brown the surface of the puffed rod and make the redried spice agglomerate and become crisp, closing the oven, and naturally cooling the material in the oven to room temperature.
Step 5, grinding
And grinding the cooled puffing rod into fine powder of 120 meshes again to finish the redrying and aroma-enhancing processes of the grain powder. The contents of common aroma components of beta-ionone, caproic acid, ethyl caproate and ethyl caprylate in the fine powder respectively account for 0.28%, 0.25%, 0.03% and 0.07% of the total amount of volatile components. The fine powder is clear and easy to dissolve after being brewed by hot water at 90 ℃, and the powder does not agglomerate.
Comparative example 1
An instant grain powder beverage redrying and flavoring process comprises the following steps:
step 1, preparing a mixed powder
Preparing grain particles into 100-mesh powder, wherein the grain particles are grain mixture obtained by mixing corn and polished round-grained rice according to the mass ratio of 4: 1;
preparing the redried spice according to the following mass percentage: 5% of skimmed milk powder, 1% of corn fermentation product, 0.5% of cocoa powder, 1% of butter and the balance of grain powder to 100%. When preparing the re-baked spice, the butter is melted and then is uniformly mixed with other materials.
And fully and uniformly mixing the grain mixture and the redried spice to obtain grain powder.
Step 2, preparing the puffing rod
The grain powder and water are mixed according to the mass ratio of 22:1, the mixture is fully and uniformly stirred, puffing equipment is used for puffing, and a puffing rod is obtained, wherein the preparation process of the puffing rod refers to example 1.
Step 3, baking
Baking the puffed rod coated with the redried spice in an oven at 85 ℃, baking to slightly brown the surface of the puffed rod and make the redried spice agglomerate and become crisp, closing the oven, and naturally cooling the material in the oven to room temperature.
Step 4, grinding
And grinding the cooled puffing rod into fine powder of 120 meshes again to finish the redrying and aroma-enhancing processes of the grain powder. The contents of common aroma components of beta-ionone, caproic acid, ethyl caproate and ethyl caprylate in the fine powder respectively account for 0.22%, 0.19%, 0.02% and 0.05% of the total amount of volatile components.
Comparative example 2
An instant grain powder beverage redrying and flavoring process comprises the following steps:
step 1, preparing grain powder
Preparing grain particles into powder of 100 meshes, wherein the grain particles are a mixture obtained by mixing corn and polished round-grained rice according to a mass ratio of 4: 1;
step 2, preparing the puffing rod
The grain powder and water are mixed according to the mass ratio of 22:1, the mixture is fully and uniformly stirred, puffing equipment is used for puffing, and a puffing rod is obtained, wherein the preparation process of the puffing rod refers to example 1.
Step 3, preparing the redried spice
Coating redried spice prepared from protein additive on the surface of the puffing rod, coating film with thickness of 1mm, and air drying at natural temperature. Wherein, the preparation method of the compound perfume is the same as that of the example 1.
Step 4, grinding
And grinding the cooled puffing rod into fine powder of 120 meshes again to finish the redrying and aroma-enhancing processes of the grain powder. The contents of common aroma components of beta-ionone, caproic acid, ethyl caproate and ethyl caprylate in the fine powder respectively account for 0.22%, 0.20%, 0.02% and 0.04% of the total amount of volatile components.
It should be noted that, when the present invention relates to a numerical range, it should be understood that two endpoints of each numerical range and any value between the two endpoints can be selected, and since the steps and methods adopted are the same as those in the embodiment, in order to prevent redundancy, the present invention describes a preferred embodiment. While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (9)
1. The process for redrying and flavoring instant grain powder beverage is characterized by comprising the following steps: firstly, preparing grains into powder to obtain 100-mesh and 120-mesh grain powder, then puffing the grain powder by using puffing equipment to obtain a puffing rod, coating redried spice prepared from protein additives on the surface of the puffing rod, baking to enable the surface of the puffing rod to be slightly yellow, enabling the redried spice to be caked and crisp, cooling to room temperature, and finally grinding into fine powder again to finish the redried and aroma-enhancing process of the grain powder;
the redried spice is mixture of skimmed milk powder, corn fermented product, cocoa powder, butter and grain powder.
2. The process for redrying and flavoring the instant grain powder beverage according to claim 1, wherein the grain particles are a mixture obtained by mixing corn and polished round-grained rice according to a mass ratio of 4: 1.
3. The instant grain powder beverage redrying and aroma-increasing process according to claim 2, characterized in that the preparation method of the puffing rod is as follows: mixing grain powder and water according to a mass ratio of 20-22: 1, fully and uniformly stirring, and puffing by using puffing equipment to obtain a puffing rod.
4. The process for redrying and flavoring instant grain powder beverage according to claim 1, wherein the mass percentage of each substance in the redrying flavor is as follows: 5% of skimmed milk powder, 0-4% of corn leavening, 0.5-0.8% of cocoa powder, 1% of butter and the balance of grain powder to 100%.
5. The process of claim 4, wherein the quality percentage of each substance in the compound flavor is as follows: 5% of skimmed milk powder, 1% of corn fermentation product, 0.5% of cocoa powder, 1% of butter and the balance of grain powder to 100%.
6. The process of claim 5, wherein the coating thickness of the compound spice is 1-3 mm.
7. The process of claim 1, wherein the corn fermentation product is prepared by the following steps: pulverizing corn kernels into 120-mesh powder of 100 meshes, mixing the corn kernel powder with water and yeast liquid, fermenting for 3-4 days at 30 +/-1 ℃, and uniformly stirring to obtain a corn fermentation product.
8. The process of claim 7, wherein the yeast cell suspension has a cell concentration of 106cfu/mL or more.
9. The process of claim 8, wherein the corn kernel powder is mixed with water and yeast liquid in a mass ratio of 1:10: 1.
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2021
- 2021-10-13 CN CN202111192622.5A patent/CN113854460A/en active Pending
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Application publication date: 20211231 |