CN113854482A - Multi-grain extruded food and preparation method thereof - Google Patents
Multi-grain extruded food and preparation method thereof Download PDFInfo
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- CN113854482A CN113854482A CN202111157219.9A CN202111157219A CN113854482A CN 113854482 A CN113854482 A CN 113854482A CN 202111157219 A CN202111157219 A CN 202111157219A CN 113854482 A CN113854482 A CN 113854482A
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- YCKRFDGAMUMZLT-UHFFFAOYSA-N Fluorine atom Chemical compound [F] YCKRFDGAMUMZLT-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Manufacturing & Machinery (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a multi-grain extruded food, which comprises the following raw materials: rice, corn flour, black rice, rye flour, wheat flour, oat flour, bean flour, starch, crystalline fructose, calcium carbonate and white granulated sugar. The invention has the beneficial effects that: the multi-grain extruded food disclosed by the invention is rich in nutrition of raw materials, has the effects of supplementing nutrition, improving the immunity of an organism and improving the sub-health of the organism when being eaten together, does not contain food additives, and does not have side effects after being eaten for a long time; in the preparation process, the temperature and the heating time of the second area of the extrusion equipment are reasonably adjusted, the nutritional ingredients of the raw materials are preserved to the maximum extent, and the white granulated sugar is sprayed on the surface of the product by adopting a sugar spraying process, so that the food is fragrant, crisp and delicious.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a multi-grain extruded food and a preparation method thereof.
Background
With the improvement of the living standard of people and the difference of physique of different people, the requirements of people on staple food gradually tend to functionality and customization, and the requirements on taste are increasingly diversified. The traditional pure wheat product meets the requirements of people on taste diversification to a certain extent by adding sugar and stuffing, adopting frying, baking and the like, but directly damages the health of consumers; for people with different constitutions and different consumption preferences, the traditional wheat flour cannot provide differentiated products.
The contents of trace elements and vitamins in wheat flour are enhanced, the requirements of human bodies are basically met, but the protein titer and the dietary fiber content are not improved, the glycemic index is not reduced, and a staple food flour with comprehensive nutrition and low glycemic index is still expected by the public.
The grains contain rich nutrient elements, which meet the requirements of modern people on food, but many foods eaten by people are deeply processed, and the loss of nutrient components carried by the grains is large. The multi-grain raw materials are inconvenient to eat directly and have poor taste.
Disclosure of Invention
The invention aims to provide a multi-grain extruded food with rich nutrition and good taste and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a multi-grain extruded food comprises the following raw materials in parts by weight: 10-20 parts of rice, 25-35 parts of corn flour, 8-12 parts of black rice, 10-15 parts of rye flour, 6-10 parts of wheat flour, 3-8 parts of oat flour, 3-8 parts of bean flour, 3-8 parts of starch, 3-8 parts of crystalline fructose, 1-3 parts of calcium carbonate and 2-4 parts of white granulated sugar.
The multi-grain extruded food comprises the following raw materials in parts by weight as a preferred embodiment: 12-18 parts of rice, 28-32 parts of corn flour, 9-11 parts of black rice, 12-14 parts of rye flour, 7-9 parts of wheat flour, 4-6 parts of oat flour, 4-6 parts of bean flour, 4-6 parts of starch, 4-6 parts of crystalline fructose, 2-3 parts of calcium carbonate and 2-3 parts of white granulated sugar.
Preferably, the feed comprises the following raw materials in parts by weight: 15 parts of rice, 30 parts of corn flour, 10 parts of black rice, 12 parts of rye flour, 8 parts of wheat flour, 5 parts of oat flour, 5 parts of bean flour, 5 parts of starch, 5 parts of crystalline fructose, 2 parts of calcium carbonate and 3 parts of white granulated sugar.
The rice is also called rice, and contains nearly 64 percent of nutrient substances in the rice and more than 90 percent of nutrient elements required by human bodies. The rice is sweet in taste and neutral in nature, has the effects of tonifying middle-jiao and Qi, strengthening spleen and stomach, replenishing vital essence and strengthening mind, harmonizing five internal organs, promoting blood circulation, improving hearing and eyesight, relieving restlessness, quenching thirst and stopping diarrhea, is called as the first of five cereals, is a main food crop in China, and occupies about one fourth of the cultivation area of the food crop.
Corn flour is produced by grinding corn, which is also called corn flour, into flour after removing bran. The corn flour mainly contains protein, starch, fat, vitamins, minerals and other nutrient components. The corn flour has the functions of invigorating spleen, promoting diuresis, regulating the middle warmer, regulating stomach function and inducing diuresis, and is very suitable for people with spleen deficiency. The content of cellulose in fresh corn is 6-8 times of that of refined rice and refined flour, and can reduce the concentration of cholesterol in blood, so as to prevent cardiovascular and cerebrovascular diseases.
The black rice is a kind of rice for both medicine and food, and belongs to the glutinous rice category. The black rice is neutral in nature and sweet in taste, and has the effects of appetizing, tonifying middle-jiao, invigorating spleen, activating blood and improving eyesight. Can resist aging; supplementing various mineral materials such as protein, manganese, zinc, etc. required by human body.
The rye powder contains insoluble cellulose, isoflavone and trace elements, and has anticancer and antiaging effects. In addition, the trace element fluorine contained in rye is an important component of bones and teeth, and the rye and products can prevent dental caries, osteoporosis of the old and the like after being eaten frequently.
Wheat flour is flour processed from wheat, and is generally flour obtained by extracting bran. Wheat flour contains protein, starch, fat, vitamins, inorganic salt, etc. The content of carbohydrate in wheat flour is above 70%, and the wheat flour mainly comprises starch, cellulose and other saccharides, and is a main source of human energy.
Oat flour is highly refined from flour made from oat groats. Oat has high nutritive value, is rich in protein, unsaturated fatty acid, mineral substances and various vitamins, and also contains rich beta-glucan. Has effects in reducing blood cholesterol, controlling blood sugar, relieving constipation, and preventing osteoporosis.
The bean powder is a food prepared by baking and pulverizing soybean. The bean flour contains amino acids essential to human body, wherein the content of lysine in the dry grain is the most reasonable and closest to the ratio required by human body in the plant food. The bean flour contains a large amount of cellulose, can effectively prevent excessive absorption of sugar and reduce sugar content, thereby preventing diabetes and being a good food essential for diabetics in daily life.
The crystalline fructose is monosaccharide, is the sugar with the highest chemical activity in saccharides, and is naturally present in honey, and compositae plants such as Jerusalem artichoke, chicory and the like. The fructose has higher sweetness, fruit fragrance and low calorific value, is metabolized faster than glucose in vivo, is easy to be absorbed and utilized by organisms, has smaller influence on blood sugar without depending on insulin, can promote the growth and reproduction of beneficial bacteria such as bifidobacteria in human bodies, inhibit the growth of harmful bacteria, improve the functions and metabolism of intestines and stomach of people, reduce blood fat, avoid decayed teeth, and is an ideal sweetener for foods of diabetes patients, obesity patients and children.
In a second aspect of the present application, there is provided a method of preparing a multi-cereal extruded food product comprising the steps of:
(1) respectively grinding rice, corn flour, black rice, rye flour, wheat flour, oat flour and bean flour, sieving, and mixing to obtain cereal powder;
(2) adding starch, crystalline fructose and calcium carbonate into the grain powder, and stirring and mixing uniformly to obtain a mixture;
(3) adding water accounting for 5 percent of the total amount of the mixture into the mixture, uniformly stirring, adding the mixture into an extrusion device, adding water into the extrusion device, and extruding and curing;
(4) and (3) sequentially cutting, tabletting, baking, sugar spraying and drying the extruded and cured product to obtain the multi-grain extruded food.
As a preferred embodiment of the above method for preparing a multi-grain extruded food, in the step (1), the grain powder obtained has a fineness of 80-100 mesh.
As a preferred embodiment, in the step (3), the working temperature of the first zone of the extrusion equipment is 50-55 ℃, the working temperature of the second zone of the extrusion equipment is 125-135 ℃, the working temperature of the third zone of the extrusion equipment is 155-165 ℃, the residence time of the first zone is 8 seconds, the residence time of the second zone is 10 seconds, and the residence time of the third zone is 12 seconds.
As a preferable embodiment, in the step (4), the baking is hot air baking, the temperature of the hot air baking is 100-120 ℃, and the time of the hot air baking is 5-9 min.
In the above method for preparing a multi-cereal extruded food, as a preferred embodiment, in the step (4), the sugar spraying is: melting the white granulated sugar, and spraying the melted white granulated sugar on the surface of the pressed and baked product.
The invention has the beneficial effects that: the multi-grain extruded food disclosed by the invention is rich in nutrition of raw materials, has the effects of supplementing nutrition, improving the immunity of an organism and improving the sub-health of the organism when being eaten together, does not contain food additives, and does not have side effects after being eaten for a long time.
According to the preparation method of the multi-grain extruded food, the temperature and the heating time of the second area of the extrusion equipment are reasonably adjusted in the preparation process, the nutritional ingredients of the raw materials are preserved to the maximum extent, and the white granulated sugar is sprayed on the surface of the product by adopting a sugar spraying process, so that the food is fragrant, crisp and delicious.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The multi-cereal extruded food of embodiment 1 comprises, by weight, 10 parts of rice, 25 parts of corn flour, 8 parts of black rice, 10 parts of rye flour, 6 parts of wheat flour, 3 parts of oat flour, 3 parts of bean flour, 3 parts of starch, 3 parts of crystalline fructose, 1 part of calcium carbonate, and 2 parts of white granulated sugar.
The method of making a multi-grain extruded food product of example 1, comprising the steps of:
(1) respectively grinding rice, corn flour, black rice, rye flour, wheat flour, oat flour and bean flour, sieving, and mixing to obtain 80 mesh cereal powder;
(2) adding starch, crystalline fructose and calcium carbonate into the grain powder, and stirring and mixing uniformly to obtain a mixture;
(3) adding water accounting for 5 percent of the total amount of the mixture into the mixture, uniformly stirring, putting the mixture after adding water into a vibration hopper of a material suction device, sucking the mixture into an extrusion device through a pump, wherein the working temperature of a first area of the extrusion device is 50-55 ℃, the retention time is 8 seconds, the working temperature of a second area of the extrusion device is 125-165 ℃, the retention time is 10 seconds, the working temperature of a third area of the extrusion device is 155-165 ℃, the retention time is 12 seconds, and carrying out extrusion curing;
(4) and cutting and tabletting the extruded and cured product in sequence, baking the product for 9min by adopting hot air at the temperature of 100 ℃, then melting and spraying white granulated sugar on the surface of the product, and drying the product for 15min by using a fluidized bed at the temperature of 25 ℃ to obtain the multi-grain extruded food.
Example 2
The multi-cereal extruded food of embodiment 2 comprises, by weight, 12 parts of rice, 28 parts of corn flour, 9 parts of black rice, 12 parts of rye flour, 7 parts of wheat flour, 4 parts of oat flour, 4 parts of bean flour, 4 parts of starch, 4 parts of crystalline fructose, 2 parts of calcium carbonate, and 2 parts of white granulated sugar.
The method of making a multi-grain extruded food product of example 2, comprising the steps of:
(1) respectively grinding rice, corn flour, black rice, rye flour, wheat flour, oat flour and bean flour, sieving, and mixing to obtain 90 mesh cereal powder;
(2) adding starch, crystalline fructose and calcium carbonate into the grain powder, and stirring and mixing uniformly to obtain a mixture;
(3) adding water accounting for 5 percent of the total amount of the mixture into the mixture, uniformly stirring, sucking the mixture after adding water into extrusion equipment by a pump, wherein the working temperature of a first area of the extrusion equipment is 50-55 ℃, the retention time is 8 seconds, the working temperature of a second area of the extrusion equipment is 125-165 ℃, the retention time is 10 seconds, the working temperature of a third area of the extrusion equipment is 155-165 ℃, and the retention time is 12 seconds, and carrying out extrusion curing;
(4) and cutting and tabletting the extruded and cured product in sequence, baking the product for 7min by adopting hot air at the temperature of 110 ℃, then melting and spraying white granulated sugar on the surface of the product, and drying the product for 15min by using a fluidized bed at the temperature of 25 ℃ to obtain the multi-grain extruded food.
Example 3
The multi-cereal extruded food of embodiment 3, comprising 15 parts by weight of rice, 30 parts by weight of corn flour, 10 parts by weight of black rice, 12 parts by weight of rye flour, 8 parts by weight of wheat flour, 5 parts by weight of oat flour, 5 parts by weight of soybean flour, 5 parts by weight of starch, 5 parts by weight of crystalline fructose, 2 parts by weight of calcium carbonate, and 3 parts by weight of white granulated sugar.
The method of making a multi-grain extruded food product of example 3, comprising the steps of:
(1) respectively grinding rice, corn flour, black rice, rye flour, wheat flour, oat flour and bean flour, sieving, and mixing to obtain 100 mesh cereal powder;
(2) adding starch, crystalline fructose and calcium carbonate into the grain powder, and stirring and mixing uniformly to obtain a mixture;
(3) adding water accounting for 5 percent of the total amount of the mixture into the mixture, uniformly stirring, sucking the mixture after adding water into extrusion equipment by a pump, wherein the working temperature of a first area of the extrusion equipment is 50-55 ℃, the retention time is 8 seconds, the working temperature of a second area of the extrusion equipment is 125-165 ℃, the retention time is 10 seconds, the working temperature of a third area of the extrusion equipment is 155-165 ℃, and the retention time is 12 seconds, and carrying out extrusion curing;
(4) and cutting and tabletting the extruded and cured product in sequence, baking the product for 5min by adopting hot air at the temperature of 120 ℃, then melting and spraying white granulated sugar on the surface of the product, and drying the product for 15min by using a fluidized bed at the temperature of 25 ℃ to obtain the multi-grain extruded food.
Comparative example 1
The multi-cereal extruded food of embodiment 1 comprises, by weight, 10 parts of rice, 25 parts of corn flour, 8 parts of black rice, 10 parts of rye flour, 6 parts of wheat flour, 3 parts of oat flour, 3 parts of bean flour, 3 parts of starch, 3 parts of crystalline fructose, 1 part of calcium carbonate, and 2 parts of white granulated sugar.
The method of making the multi-cereal extruded food product of comparative example 1, comprising the steps of:
(1) respectively grinding rice, corn flour, black rice, rye flour, wheat flour, oat flour and bean flour, sieving, and mixing to obtain 80 mesh cereal powder;
(2) adding starch, crystalline fructose and calcium carbonate into the grain powder, and stirring and mixing uniformly to obtain a mixture;
(3) adding water accounting for 5 percent of the total amount of the mixture into the mixture, uniformly stirring, sucking the mixture after adding water into an extrusion device through a pump, wherein the working temperature of a first area of the extrusion device is 50-55 ℃, the retention time is 8 seconds, the working temperature of a second area of the extrusion device is 110-165 ℃, the retention time is 10 seconds, the working temperature of a third area of the extrusion device is 155-165 ℃, and the retention time is 12 seconds, and carrying out extrusion curing;
(4) and cutting and tabletting the extruded and cured product in sequence, baking the product for 9min by adopting hot air at the temperature of 100 ℃, then melting and spraying white granulated sugar on the surface of the product, and drying the product for 15min by using a fluidized bed at the temperature of 25 ℃ to obtain the multi-grain extruded food.
The multi-cereal extruded food product of comparative example 1 differs from the multi-cereal extruded food product of example 1 in that: the two zone temperatures of the multi-grain product described in comparative example 1 will vary, with comparative example 1 being at a temperature of 110-120 ℃ and the example implementation temperature being at a temperature of 125-135 ℃.
Comparative example 2
The multi-cereal extruded food of embodiment 2 comprises, by weight, 12 parts of rice, 28 parts of corn flour, 9 parts of black rice, 12 parts of rye flour, 7 parts of wheat flour, 4 parts of oat flour, 4 parts of bean flour, 4 parts of starch, 4 parts of crystalline fructose, 2 parts of calcium carbonate, and 2 parts of white granulated sugar.
The method of making a multi-grain extruded food product of example 2, comprising the steps of:
(1) respectively grinding rice, corn flour, black rice, rye flour, wheat flour, oat flour and bean flour, sieving, and mixing to obtain 90 mesh cereal powder;
(2) adding starch, crystalline fructose and calcium carbonate into the grain powder, and stirring and mixing uniformly to obtain a mixture;
(3) adding water accounting for 5 percent of the total amount of the mixture into the mixture, uniformly stirring, sucking the mixture after adding water into an extrusion device through a pump, wherein the working temperature of a first area of the extrusion device is 50-55 ℃, the retention time is 8 seconds, the working temperature of a second area of the extrusion device is 140-;
(4) and cutting and tabletting the extruded and cured product in sequence, baking the product for 7min by adopting hot air at the temperature of 110 ℃, then melting and spraying white granulated sugar on the surface of the product, and drying the product for 15min by using a fluidized bed at the temperature of 25 ℃ to obtain the multi-grain extruded food.
The multi-cereal extruded product of comparative example 2 differs from the multi-cereal extruded product of example 2 in that: the second zone of the multi-grain extrusion device described in comparative example 2 was operated at 140 ℃ to 145 ℃ and the second zone of the multi-grain extrusion device described in example 2 was operated at 125 ℃ to 135 ℃.
Taste study of Multi-grain extruded food products
| Group of | Temperature of two zones | Sweetness level | Crisp (1-5 points) |
| Example 1 | 125-135℃ | Good effect | The most crisp 4-5 points |
| Example 2 | 125-135℃ | Good effect | The most crisp 4-5 points |
| Example 3 | 125-135℃ | Good effect | The most crisp 4-5 points |
| Comparative example 1 | 110-120℃ | Good effect | The most crisp is 1 to 3 points |
| Comparative example 2 | 140-145℃ | Slightly bitter | The most crisp is 1 to 3 points |
Remarking:
the crispness is 1-3: little or no crispiness; the crispness is divided into 4-5: the broken pieces are broken into a large number of pieces with a big breaking sound.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (8)
1. A multi-grain extruded food is characterized by comprising the following raw materials in parts by weight: 10-20 parts of rice, 25-35 parts of corn flour, 8-12 parts of black rice, 10-15 parts of rye flour, 6-10 parts of wheat flour, 3-8 parts of oat flour, 3-8 parts of bean flour, 3-8 parts of starch, 3-8 parts of crystalline fructose, 1-3 parts of calcium carbonate and 2-4 parts of white granulated sugar.
2. The multi-cereal extruded food product of claim 1, comprising the following raw materials in parts by weight: 12-18 parts of rice, 28-32 parts of corn flour, 9-11 parts of black rice, 12-14 parts of rye flour, 7-9 parts of wheat flour, 4-6 parts of oat flour, 4-6 parts of bean flour, 4-6 parts of starch, 4-6 parts of crystalline fructose, 2-3 parts of calcium carbonate and 2-3 parts of white granulated sugar.
3. The multi-cereal extruded food product of claim 1, comprising the following raw materials in parts by weight: 15 parts of rice, 30 parts of corn flour, 10 parts of black rice, 12 parts of rye flour, 8 parts of wheat flour, 5 parts of oat flour, 5 parts of bean flour, 5 parts of starch, 5 parts of crystalline fructose, 2 parts of calcium carbonate and 3 parts of white granulated sugar.
4. A method of preparing a multi-cereal extruded food product as claimed in any one of claims 1 to 3, comprising the steps of:
(1) respectively grinding rice, corn flour, black rice, rye flour, wheat flour, oat flour and bean flour, sieving, and mixing to obtain cereal powder;
(2) adding starch, crystalline fructose and calcium carbonate into the grain powder, and stirring and mixing uniformly to obtain a mixture;
(3) adding water accounting for 5 percent of the total amount of the mixture into the mixture, uniformly stirring, adding the mixture into extrusion equipment, and carrying out extrusion curing;
(4) and (3) sequentially cutting, tabletting, baking, sugar spraying and drying the extruded and cured product to obtain the multi-grain extruded food.
5. The method for preparing a multi-grain extruded food product according to claim 4, wherein the fineness of the grain flour obtained in the step (1) is 80-100 mesh.
6. The method as claimed in claim 4, wherein in the step (3), the first zone of the extrusion equipment is operated at 50-55 ℃, the second zone of the extrusion equipment is operated at 135 ℃ and the third zone of the extrusion equipment is operated at 165 ℃ and the mixture stays in the first zone of the extrusion equipment for 8 seconds, the second zone for 10 seconds and the third zone for 12 seconds.
7. The method as claimed in claim 4, wherein the step (4) is a hot air baking at 100-120 deg.C for 5-9 min.
8. The method of preparing a multi-cereal extruded food product according to claim 4 wherein in step (4) the sugar spray is: melting the white granulated sugar, and spraying the melted white granulated sugar on the surface of the pressed and baked product.
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| CN114668104A (en) * | 2022-04-21 | 2022-06-28 | 华戈五谷控股有限公司 | Liuhong cereal slice and preparation method thereof |
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| CN103652634A (en) * | 2013-09-17 | 2014-03-26 | 齐齐哈尔瑞盛食品制造有限公司 | Whole-grain high-fiber corn flakes and preparation method thereof |
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