CN114052182B - Preparation process of high-quality delicious-flavor extruded puffed food - Google Patents

Preparation process of high-quality delicious-flavor extruded puffed food Download PDF

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CN114052182B
CN114052182B CN202111151137.3A CN202111151137A CN114052182B CN 114052182 B CN114052182 B CN 114052182B CN 202111151137 A CN202111151137 A CN 202111151137A CN 114052182 B CN114052182 B CN 114052182B
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parts
barley
flavor
puffing
puffed food
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CN114052182A (en
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储文宾
刘艳
储亚稳
储明合
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Heze Zhonghe Jianyuan Biotechnology Co ltd
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Heze Zhonghe Jianyuan Biotechnology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
    • 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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Abstract

The invention relates to a preparation process of high-quality extrusion puffed food with delicious flavor, which comprises the following steps of (1) pretreatment: preparing an antibacterial coating; barley germination treatment; carrying out combined enzymolysis treatment; mixing materials; (2) extrusion puffing; (3) baking; (4) flavoring; obtaining extruded puffed food; according to the technical scheme, the antibacterial coating is prepared, so that the direct contact part of the material has an antibacterial function, and the produced food is more sanitary and safer; the barley germinates to make it produce rich amylase; the combined enzymolysis treatment not only removes the bitter taste of the protein and increases the delicate flavor, but also generates small molecular sugar which is favorable for absorption; the emulsifier and the coating agent are added in the seasoning stage, so that the vegetable oil improves the mouthfeel of the puffed grains, and simultaneously the emulsifier and the coating agent wrap the grease, so that the oxygen is isolated, the rancidity of the grease is avoided, and the shelf life of the food is prolonged.

Description

Preparation process of high-quality delicious-flavor extruded puffed food
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation process of high-quality extrusion puffed food with delicious flavor.
Background
The preparation process of the extrusion puffed food is to expand powdery or granular food raw materials into a loose porous structure through high temperature and high pressure, and the expanded protein and carbohydrate have crisp taste, are immediately melted after being eaten, and are easy to be absorbed by human bodies.
Along with the rapid improvement of living standard, people put forward higher quality requirements on puffed food, and especially in the aspects of safety and health, flavor and taste, nutrition and health care, products with higher safety level, delicious flavor, finer taste and richer nutrition are hoped to be made.
The microbial safety of the existing extrusion puffed food is ensured by an unnecessary sterilization process, the flavor is not outstanding and unique and delicious, and the nutritional ingredients are not refined enough, so that the existing extrusion puffed food is required to be improved in aspects of food safety, flavor mouthfeel and nutritional supplement.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defects of the prior art and providing a preparation process of high-quality extrusion puffed food with delicious flavor.
The technical scheme of the invention is as follows:
a preparation process of high-quality delicious-flavor extruded puffed food comprises the following steps:
(1) Pretreatment of
Preparing an antibacterial coating: preparing an antibacterial coating on the inner wall of a material mixing barrel, a die hole of an extrusion and puffing die and the inner wall of a seasoning mixing barrel;
barley germination treatment: spraying water to barley seeds to sprout, vacuum freeze-drying the germinated barley seeds, and pulverizing to obtain barley malt amylase crude extract;
and (3) combined enzymolysis treatment: weighing 500-600 parts of cereal powder, 10-50 parts of milk, 1-2 parts of flavourzyme and 10-20 parts of barley malt amylase crude extract by weight, uniformly mixing, and standing to obtain a combined enzymolysis treatment substance;
mixing: weighing 10-40 parts of vegetable oil, 5-10 parts of calcium carbonate and 550-650 parts of combined enzymolysis treatment substance by weight, adding the vegetable oil and the calcium carbonate into the combined enzymolysis treatment substance, and uniformly mixing to obtain a mixture;
(2) Extrusion puffing
Extruding and puffing the mixture by adopting an extruding and puffing machine to obtain puffed materials;
(3) Baking
Baking the puffed material in a baking oven, and cooling to obtain baked material;
(4) Seasoning
Weighing 65-75 parts of baked goods, 20-25 parts of vegetable oil, 1-2 parts of emulsifying agent, 30-60 parts of coating agent and 4-16 parts of flavoring agent by weight, mixing the vegetable oil, the emulsifying agent, the coating agent and the flavoring agent together, stirring, emulsifying, homogenizing and uniformly mixing with the baked goods to obtain the extrusion puffed food.
Specifically, in the step (1), an antibacterial coating is prepared on the inner wall of a material mixing barrel, a die hole of an extrusion and puffing die and the inner wall of a seasoning mixing barrel through ion exchange, and a zinc and cerium cation coating immobilized by zirconium sodium phosphate is prepared, wherein the atomic ratio of Zn < 2+ > to Ce < 3+ > is 0.4-0.8.
Specifically, in the step (1), in the germination treatment stage of the barley, water is sprayed to the barley seeds for germination for 4 to 6 days at the temperature of 15 to 20 ℃; the freeze-drying vacuum degree of vacuum freeze-drying is 5-10 Pa, the freeze-drying temperature is 5-10 ℃ and the freeze-drying time is 24-48 h.
Specifically, in the step (1), the barley is subjected to germination treatment, wherein the crushing is superfine crushing, and the superfine crushing fineness is 300-400 meshes.
Specifically, in the step (1), the enzymolysis treatment stage is combined, the standing temperature condition is 30-37 ℃, and the standing time is 2-4 h.
Specifically, in the step (2), the extrusion and puffing machine is a twin-screw extrusion and puffing device, and the extrusion and puffing parameters are as follows: the material rotating speed is 100-200 r/min, the temperatures of the first, second and third areas of the machine barrel are respectively 50-70 ℃, 90-130 ℃, 140-180 ℃ and the cutting length is 0.5-5 cm.
Specifically, in the step (3), the baking temperature is 80-150 ℃, fumigating materials are filled around the baking furnace, the fumigating materials are one or more of pericarps, flowers and plants and branches and leaves, and the baked materials are obtained after cooling to 35-40 ℃.
Specifically, the pericarp is one or more of orange peel, shaddock peel, lemon peel, orange peel and mandarin orange peel, the flowers and plants are one or more of rose, china rose, chamomile, jasmine and camellia, and the branches and leaves comprise one or more of tea tree branches and leaves, pine branches and leaves and cypress branches and leaves.
Specifically, in the step (4), the emulsifier is one or more of phospholipid, sucrose ester and monoglyceride.
Specifically, in the step (4), the coating agent is soluble soybean polysaccharide.
The invention has the following beneficial effects:
(1) The antibacterial coating is prepared on the inner wall of the material mixing barrel, the die hole of the extrusion die and the inner wall of the seasoning mixing barrel, so that the direct contact part of the material, the material mixing barrel, the extrusion die and the seasoning mixing barrel has an antibacterial function, and the produced food is more sanitary and safer.
(2) The barley seeds are germinated to generate rich amylase, then the barley malt is subjected to vacuum freeze drying and superfine grinding, and then the barley malt is combined with flavourzyme to carry out enzymolysis treatment on cereal powder, protein and starch are hydrolyzed, hydrophobic amino acid at the carboxyl end of bitter peptide is dissociated, so that the bitter taste of medium-high enzymolysis products, especially plant sources, is obviously reduced, the hydrolyzed amino acid provides more amino acid precursors for Maillard reaction, and the wheat malt has rich fragrance and taste, and in addition, small molecular sugar generated by enzymolysis is favorable for absorption and simultaneously enriches the taste of the product.
(3) The smoked materials such as pericarps, flowers, grass, branches and leaves and the like are filled around the baking oven, so that the unique flavor of the puffed food is provided.
(4) The emulsifier and the coating agent are added into the vegetable oil, so that the taste of the puffed cereal is improved, the unsaturated fatty acid content is increased, the emulsifier and the coating agent are added, and the grease is uniformly coated through stirring, emulsification and homogenization, so that the oxygen is isolated, the rancidity of the grease is avoided, and the shelf life of the food is prolonged.
Detailed Description
The present invention will be described in further detail with reference to the following embodiments.
Example 1
A preparation process of high-quality delicious-flavor extruded puffed food comprises the following steps:
(1) Pretreatment of
Preparing an antibacterial coating: preparing zinc and cerium cation (Zn-Ce@ ZrPs) coating immobilized by sodium zirconium phosphate on the inner wall of a material mixing barrel, a die hole of an extrusion expansion die and the inner wall of a seasoning mixing barrel through ion exchange, wherein Zn is a zinc-cerium cation (Zn-Ce@ ZrPs) 2+ With Ce 3+ Is 0.43;
barley germination treatment: weighing 1.09kg of barley seeds, and spraying water to the barley seeds at 15.6 ℃ for germination for 98 hours; vacuum freeze-drying germinated barley seeds at a freeze-drying vacuum degree of 5.2Pa and a freeze-drying temperature of 6.4 ℃ for 27h; superfine grinding to obtain coarse barley malt amylase extract, wherein the superfine grinding fineness reaches 325 meshes;
and (3) combined enzymolysis treatment: weighing 51.42kg of rice flour, 1.06kg of milk and 0.14kg of flavourzyme, uniformly mixing with the barley malt amylase crude extract, and standing at 31.3 ℃ for 155min to obtain a combined enzymolysis treatment product;
mixing: weighing 1.27kg of soybean oil and 0.57kg of calcium carbonate, adding into the combined enzymolysis product, and uniformly mixing to obtain a mixture.
(2) Extrusion puffing
Extruding and puffing the mixture by adopting a double-screw extrusion puffing machine to obtain puffed materials; the extrusion parameters are as follows: the material rotation speed is 122.4r/min, the temperatures of the first, second and third areas of the machine barrel are respectively 51.7 ℃, 92.3 ℃, 144.1 ℃ and the cutting length is 0.56cm.
(3) Baking
And (3) baking the puffed material in a baking furnace, filling fumigating materials around the baking furnace, wherein the fumigating materials are orange peel, baking at 86.3 ℃ for 6min, and cooling to 35.2 ℃ to obtain baked materials.
(4) Seasoning
Weighing 20.81kg of linseed oil, 0.11kg of sucrose ester, 3.23kg of soluble soybean polysaccharide and 4.61kg of flavoring, mixing together, and stirring for 5min at a rotating speed of 2000rpm; emulsifying for 5min at 4000rpm; homogenizing under 40MPa for 5min, adding into flavoring mixing barrel together with the above baked materials, and mixing to obtain extruded puffed food.
Example 2
A preparation process of high-quality delicious-flavor extruded puffed food comprises the following steps:
(1) Pretreatment of
Preparing an antibacterial coating: preparing zinc and cerium cation (Zn-Ce@ ZrPs) coating immobilized by sodium zirconium phosphate on the inner wall of a material mixing barrel, a die hole of an extrusion expansion die and the inner wall of a seasoning mixing barrel through ion exchange, wherein Zn is a zinc-cerium cation (Zn-Ce@ ZrPs) 2+ With Ce 3+ Is 0.64;
barley germination treatment: weighing 1.56kg of barley seeds, and spraying water to the barley seeds at 17.3 ℃ for germination for 118 hours; vacuum freeze-drying germinated barley seeds, wherein the freeze-drying vacuum degree is 7.8Pa, the freeze-drying temperature is 7.1 ℃, and the freeze-drying time is 39h; superfine grinding to obtain coarse barley malt amylase extract, wherein the superfine grinding fineness reaches 355 meshes;
and (3) combined enzymolysis treatment: weighing 55.79kg of millet powder, 3.59kg of milk and 0.17kg of flavourzyme, uniformly mixing with the barley malt amylase crude extract, and standing for 192min at 34.2 ℃ to obtain a combined enzymolysis treatment product;
mixing: weighing 2.63kg of coconut oil and 0.79kg of calcium carbonate, adding into the combined enzymolysis product, and uniformly mixing to obtain a mixture.
(2) Extrusion puffing
Extruding and puffing the mixture by adopting a double-screw extrusion puffing machine to obtain puffed materials; the extrusion parameters are as follows: the material rotating speed is 159r/min, the temperatures of the first zone, the second zone and the third zone of the machine barrel are 61.8 ℃, 117.2 ℃ and 169.2 ℃ respectively, and the cutting length is 3.13cm.
(3) Baking
And (3) baking the puffed material in a baking furnace, filling fumigation materials around the baking furnace, wherein the fumigation materials are China rose flowers, baking at the temperature of 121.4 ℃ for 7min, and cooling to 37.1 ℃ to obtain baked materials.
(4) Seasoning
Weighing 23.11kg of safflower seed oil, 0.18kg of phospholipid, 4.91kg of soluble soybean polysaccharide and 10.60kg of flavoring, mixing together, and stirring for 7min at 2500rpm; emulsifying for 7min at 3500rpm; homogenizing under 35MPa for 7min, adding into flavoring mixing barrel together with the above baked materials, and mixing to obtain extruded puffed food.
Example 3
(1) Pretreatment of
Preparing an antibacterial coating: preparing zinc and cerium cation (Zn-Ce@ ZrPs) coating immobilized by sodium zirconium phosphate on the inner wall of a material mixing barrel, a die hole of an extrusion expansion die and the inner wall of a seasoning mixing barrel through ion exchange, wherein Zn is a zinc-cerium cation (Zn-Ce@ ZrPs) 2+ With Ce 3+ Is 0.78;
barley germination treatment: weighing 1.96kg of barley seeds, and spraying water to the barley seeds at 20.2 ℃ for germination for 140 hours; vacuum freeze-drying germinated barley seeds, wherein the freeze-drying vacuum degree is 9.4Pa, the freeze-drying temperature is 9.8 ℃, and the freeze-drying time is 46h; superfine grinding to obtain coarse barley malt amylase extract, wherein the superfine grinding fineness reaches 400 meshes;
and (3) combined enzymolysis treatment: weighing 59.53kg of corn flour, 4.97kg of milk and 0.18kg of flavourzyme, uniformly mixing with the barley malt amylase crude extract, and standing at 36.8 ℃ for 233min to obtain a combined enzymolysis treatment substance;
mixing: weighing 3.86kg of palm oil and 0.97kg of calcium carbonate, adding into the combined enzymolysis product, and uniformly mixing to obtain a mixture.
(2) Extrusion puffing
Extruding and puffing the mixture by adopting a double-screw extrusion puffing machine to obtain puffed materials; the extrusion parameters are as follows: the material rotating speed is 194r/min, the temperatures of the first zone, the second zone and the third zone of the machine barrel are 69 ℃, 127 ℃ and 176 ℃, and the cutting length is 4.93cm.
(3) Baking
And (3) baking the puffed material in a baking furnace, filling fumigating materials around the baking furnace, wherein the fumigating materials are tea tree branches and leaves, baking at 148.9 ℃ for 8min, and cooling to 39.1 ℃ to obtain the baked material.
(4) Seasoning
Weighing 24.12kg of walnut oil, 0.19kg of monoglyceride, 5.89kg of soluble soybean polysaccharide and 15.74kg of flavoring, mixing together, and stirring for 10min at 1000rpm; emulsifying for 10min at 3000rpm; homogenizing under 30MPa for 10min, adding into flavoring mixing barrel together with the above baked materials, and mixing to obtain extruded puffed food.
Comparative example 1
(4) Seasoning: weighing 20.81kg of linseed oil and 4.61kg of seasonings, mixing together, and stirring for 5min at the rotating speed of 2000rpm; emulsifying for 5min at 4000rpm; homogenizing under 40MPa for 5min, adding into flavoring mixing barrel together with baked materials, and mixing to obtain extruded puffed food.
The rest of the procedure is the same as in example 1.
Comparative example 2
(4) Seasoning: weighing 23.11kg of safflower seed oil and 10.60kg of flavoring, mixing together, and stirring for 7min at 2500rpm; emulsifying for 7min at 3500rpm; homogenizing under 35MPa for 7min, adding into flavoring mixing barrel together with baked materials, and mixing to obtain extruded puffed food.
The rest of the procedure is the same as in example 2.
Comparative example 3
(4) Seasoning: weighing 24.12kg of walnut oil and 15.74kg of flavoring, mixing together, and stirring for 10min at 1000rpm; emulsifying for 10min at 3000rpm; homogenizing under 30MPa for 10min, adding into flavoring mixing barrel together with baked materials, and mixing to obtain extruded puffed food.
The rest of the procedure is the same as in example 3.
Through an oven acceleration test, the extruded puffed food is proved to contain rich unsaturated fatty acid and to be qualified after the emulsifier and the coating agent are added after being placed in an oven at 63 ℃ for 30 days, and all detection indexes are shown in the following table.
The above description is only a part of embodiments of the present invention, and the scope of the present invention is not limited to the above examples, but it should be noted that modifications and variations made by persons skilled in the art are within the scope of the present invention without departing from the spirit of the present invention.

Claims (6)

1. The preparation process of the extrusion puffed food with high quality and delicious flavor is characterized by comprising the following steps of:
(1) Pretreatment of
Preparing an antibacterial coating: preparing an antibacterial coating on the inner wall of a material mixing barrel, a die hole of an extrusion and puffing die and the inner wall of a seasoning mixing barrel;
barley germination treatment: spraying water to barley seeds to sprout, vacuum freeze-drying the germinated barley seeds, and pulverizing to obtain barley malt amylase crude extract;
and (3) combined enzymolysis treatment: weighing 500-600 parts of cereal powder, 10-50 parts of milk, 1-2 parts of flavourzyme and 10-20 parts of barley malt amylase crude extract by weight, uniformly mixing, and standing to obtain a combined enzymolysis treatment substance; the barley malt amylase crude extract is combined with flavourzyme, and the cereal powder is subjected to enzymolysis treatment, protein and starch are hydrolyzed, and hydrophobic amino acid at the carboxyl end of bitter peptide is dissociated, so that the bitter taste of a medium-high enzymolysis product source is reduced, the hydrolyzed amino acid provides more amino acid precursors for Maillard reaction, and the wheat malt amylase crude extract contributes to rich aroma and taste;
mixing: weighing 10-40 parts of vegetable oil, 5-10 parts of calcium carbonate and 550-650 parts of combined enzymolysis treatment substance by weight, adding the vegetable oil and the calcium carbonate into the combined enzymolysis treatment substance, and uniformly mixing to obtain a mixture;
(2) Extrusion puffing
Extruding and puffing the mixture by adopting an extruding and puffing machine to obtain puffed materials;
(3) Baking
Baking the puffed material in a baking oven, and cooling to obtain baked material;
(4) Seasoning
Weighing 65-75 parts of baked materials, 20-25 parts of vegetable oil, 1-2 parts of emulsifying agent, 30-60 parts of coating agent and 4-16 parts of flavoring agent according to the weight, mixing the vegetable oil, the emulsifying agent, the coating agent and the flavoring agent together, stirring, emulsifying, homogenizing and then uniformly mixing with the baked materials to obtain extruded puffed food;
in the step (1), barley germination treatment stage, the crushing is superfine crushing, and the superfine crushing fineness is 300-400 meshes;
in the step (1), the enzymolysis treatment stage is combined, the standing temperature condition is 30-37 ℃, and the standing time period is 2-4 h;
in the step (4), the emulsifier is one or more of phospholipid, sucrose ester and monoglyceride;
in the step (4), the coating agent is soluble soybean polysaccharide.
2. The process for preparing high-quality, delicious-flavor extruded and puffed food according to claim 1, wherein in the step (1), the antibacterial coating is prepared by ion exchange on the inner wall of a material mixing barrel, the die hole of an extrusion die and the inner wall of a seasoning mixing barrel to prepare a zinc and cerium cation coating immobilized with sodium zirconium phosphate, wherein Zn 2+ With Ce 3+ The atomic ratio of (2) is 0.4-0.8.
3. The process for preparing high-quality, delicious-flavor extruded and puffed food according to claim 1, wherein in the step (1), the barley is germinated by spraying water to barley seeds for 4-6 days at 15-20 ℃; the freeze-drying vacuum degree of vacuum freeze-drying is 5-10 Pa, the freeze-drying temperature is 5-10 ℃ and the freeze-drying time is 24-48 h.
4. The process for preparing high-quality, delicious-flavor extruded and puffed food according to claim 1, wherein in the step (2), the extruding and puffing machine is a twin-screw extruding and puffing device, and the extruding and puffing parameters are as follows: the material rotating speed is 100-200 r/min, the temperatures of the first, second and third areas of the machine barrel are respectively 50-70 ℃, 90-130 ℃, 140-180 ℃ and the cutting length is 0.5-5 cm.
5. The process for preparing high-quality, delicious-flavor extruded and puffed food according to claim 1, wherein in the step (3), the baking temperature is 80-150 ℃, fumigation materials are filled around a baking furnace, the fumigation materials are one or more of pericarps, flowers and branches and leaves, and the materials are cooled to 35-40 ℃ to obtain baked products.
6. The process for preparing high-quality, delicious-flavor extruded and puffed food according to claim 5, wherein the peel is one or more of orange peel, grapefruit peel, lemon peel, orange peel and mandarin peel, the flower and grass is one or more of rose, china rose, chamomile, jasmine flower and tea flower, and the branches and leaves comprise one or more of tea tree branches and leaves, pine branches and leaves and cypress branches and leaves.
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CN108813365A (en) * 2018-07-10 2018-11-16 曾杨列 Cereal extrusion and puffing food and its preparation process
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CN101176468A (en) * 2007-11-28 2008-05-14 暨南大学 Inorganic complex antimicrobials containing zincium-rare earth as well as preparation method and application thereof
CN106071853A (en) * 2016-06-08 2016-11-09 福娃集团有限公司 A kind of high gamma aminobutyric acid multivitamin nutrient rice cracker and preparation method thereof
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