CN114128863A - A reconstituted cereal powder and its preparation method - Google Patents

A reconstituted cereal powder and its preparation method Download PDF

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Publication number
CN114128863A
CN114128863A CN202111453208.5A CN202111453208A CN114128863A CN 114128863 A CN114128863 A CN 114128863A CN 202111453208 A CN202111453208 A CN 202111453208A CN 114128863 A CN114128863 A CN 114128863A
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China
Prior art keywords
powder
raw material
black
oil raw
low
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Inventor
马聿麟
周名桥
王燕霞
陈青山
王洪丽
李威
刘彪
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Inner Mongolia Yili Industrial Group Co Ltd
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Inner Mongolia Yili Industrial Group 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C19/00—Other disintegrating devices or methods
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention provides a preparation method of reconstituted cereal powder, which comprises the following steps: A) grinding the high-oil raw material at ultralow temperature to obtain high-oil raw material powder; the temperature of the ultra-low temperature grinding is-100 ℃ to-130 ℃; the high-oil raw material is nuts or high-oil black food; B) mixing the high-oil raw material powder and the low-oil raw material powder to obtain a mixture; the low-oil raw material is low-oil black food. The invention adopts ultra-low temperature grinding technology, can effectively avoid the problems of poor fluidity and short quality guarantee period of the reconstituted cereal powder caused by adding high oil raw materials, reduces the precipitation of the raw material powder during the reconstitution, increases the suspension effect of the raw material powder, and ensures smooth and sweet taste.

Description

A reconstituted cereal powder and its preparation method
Technical Field
The invention relates to the technical field of food, in particular to a reconstituted cereal powder and a preparation method thereof.
Background
At present, cereal brewing products taking black sesame, black beans, rye, walnuts and the like as main ingredients are increasingly popular with people. Can provide rich nutrition, and can nourish black. But also has the problems of poor powder fluidity, uneven mixing, incapability of being packaged into convenient packages and short shelf life.
The black sesame brewing product sold in the market at present uses high-oil raw materials such as black sesame powder and the like produced by the traditional process, has large oil yield, is easy to oxidize, has poor powder flowability, is not independent and convenient to package, generally has a short shelf life of 6-9 months basically.
Therefore, it is very necessary to develop a reconstituted cereal flour product which can improve the flowability of the flour, improve the mixing uniformity, realize independent and convenient packaging and prolong the shelf life.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a method for preparing reconstituted cereal flour, which has good mixing uniformity and long shelf life.
The invention provides a preparation method of reconstituted cereal powder, which comprises the following steps:
A) grinding the high-oil raw material at ultralow temperature to obtain high-oil raw material powder; the temperature of the ultra-low temperature grinding is-100 ℃ to-130 ℃; the high-oil raw material is nuts or high-oil black food;
B) mixing the high-oil raw material powder and the low-oil raw material powder to obtain a mixture; the low-oil raw material is low-oil black food.
Preferably, the high-oil raw material comprises one or more of black sesame, walnut, black bean, peanut, melon seed, badam, avocado, chia seed, linseed, macadamia nut, hazelnut, pistachio nut or Chinese chestnut;
the low-oil raw material comprises one or more of rye, black rice, black wolfberry or black mulberry.
Preferably, the mesh number of the high-oil raw material powder is 20-60 meshes.
Preferably, the grinding temperature of the low-oil raw material powder is 20-30 ℃, and the mesh number of the low-oil raw material powder is 40-80 meshes.
Preferably, the high-oil raw material further comprises baking treatment before ultralow-temperature grinding, and the baking parameters are specifically as follows: baking at 140-180 ℃ for 20-40 min.
Preferably, the mass ratio of the high-oil raw material powder to the low-oil raw material powder is (5-80): (20-95).
Preferably, the mixing times in the step B) are 2-4 times; the mixing time is 5-15 min each time.
Preferably, the mixing temperature in the step B) is 20-30 ℃; the mixing speed is 5-15 r/min.
Preferably, step B) further comprises adding one or more of a thickener, a sweetener, a vitamin or a mineral; such thickeners include, but are not limited to xanthan gum; such sweeteners include, but are not limited to, momordica grosvenori powder.
The invention provides a reconstituted cereal flour which is prepared by the preparation method of any one of the technical schemes.
Compared with the prior art, the invention provides a preparation method of the reconstituted cereal powder, which comprises the following steps: A) grinding the high-oil raw material at ultralow temperature to obtain high-oil raw material powder; the temperature of the ultra-low temperature grinding is-100 ℃ to-130 ℃; the high-oil raw material is nuts or high-oil black food; B) mixing the high-oil raw material powder and the low-oil raw material powder to obtain a mixture; the low-oil raw material is low-oil black food. The invention adopts ultra-low temperature grinding technology, can effectively avoid the problems of poor fluidity and short quality guarantee period of the reconstituted cereal powder caused by adding high oil raw materials, reduces the precipitation of the raw material powder during the reconstitution, increases the suspension effect of the raw material powder, and ensures smooth and sweet taste.
Detailed Description
The invention provides a reconstituted cereal powder and a preparation method thereof, and a person skilled in the art can appropriately improve process parameters by referring to the content. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention provides a preparation method of reconstituted cereal powder, which comprises the following steps:
A) grinding the high-oil raw material at ultralow temperature to obtain high-oil raw material powder; the temperature of the ultra-low temperature grinding is-100 ℃ to-130 ℃; the high-oil raw material is nuts or high-oil black food;
B) mixing the high-oil raw material powder and the low-oil raw material powder to obtain a mixture; the low-oil raw material is low-oil black food.
The preparation method of the reconstituted cereal powder provided by the invention comprises the steps of grinding the high-oil raw material at ultralow temperature to obtain the high-oil raw material powder.
The high-oil raw material is nuts or high-oil black food.
The nuts of the present invention are nuts well known to those skilled in the art. Nuts are a classification of closed fruit, with a hard peel containing 1 or more seeds. Such as chestnut, almond, etc. The nuts are the essential parts of plants, are generally rich in nutrition, contain high protein, grease, mineral substances and vitamins, and comprise walnuts, peanuts, melon seeds and the like.
The black food is food containing melanin and having black words and eyes, such as grain, oil, fruit, vegetable, and fungus. They can scavenge free radicals, delay aging, and improve nutritional anemia.
Commonly used black foods are: black rice, rye, purple rice, black buckwheat, black soya bean, black sesame, black fungus, black mushroom, laver, hair weeds, kelp, mulberry, black date, chestnut, dried longan pulp, black grape, black pine nut, black bone chicken, black sea cucumber, black ant dish and the like.
Wherein according to categorised, the grain class includes: black bean, fermented soya bean, black hyacinth bean, black cowpea, rye, black rice, black millet, black corn, black sesame and black mung bean.
The fruit category includes: the black wolfberry fruit, blueberry, dark plum, black date, mulberry, black olive, water chestnut, longan, black melon seed, black peanut, purple sweet potato and black grape.
Particularly preferably, the high-oil raw material comprises one or more of but not limited to black sesame, walnut, black bean, peanut, melon seed, badam, avocado, chia seed, linseed, macadamia nut, hazelnut, pistachio nut or Chinese chestnut;
the temperature of the ultra-low temperature grinding is preferably-100 ℃ to-130 ℃; the temperature can be specifically-100 ℃, 105 ℃, 110 ℃, 115 ℃, 120 ℃, 125 ℃ and 130 ℃; or a point value between any of the above.
The invention creatively adopts ultra-low temperature grinding, can effectively reduce the oil yield and improve the fluidity and the quality guarantee period of the high-oil raw material.
In the invention, the baked raw materials are preferably ground into powder; the baking parameters are specifically as follows: baking at 140-180 ℃ for 20-40 min;
the present invention is not limited to the specific equipment parameters described, as would be known to one skilled in the art.
The mesh number of the high-oil raw material powder is preferably 20-60 meshes; more preferably 20-50 meshes; most preferably 20 to 40 mesh.
Mixing the high-oil raw material powder and the low-oil raw material powder to obtain the high-oil-content low-carbon-content high-carbon-content low-carbon-content high-carbon-content low-carbon-content high-carbon-content low-carbon content high-carbon content composite material.
The low-oil raw material is low-oil black food. The low-oil raw material comprises but is not limited to one or more of rye, black rice, black wolfberry or black mulberry.
The low-oil raw material powder is obtained by grinding at normal temperature, the grinding temperature is 20-30 ℃, and the mesh number of the low-oil raw material powder is preferably 40-80 meshes.
According to the invention, the mass ratio of the high-oil raw material powder to the low-oil raw material powder is preferably (5-80): (20-95); more preferably (40-80): (25-60).
The specific operation of the mixing is not limited in the invention, and the mixing frequency is preferably 2-4 times as well known by the skilled person; particularly preferably 3 times; the mixing time is 5-15 min each time.
In some preferred embodiments of the present invention, the mixing times are 3 times, specifically:
dividing high-oil raw material powder and low-oil raw material powder into three parts respectively, firstly adding one third of high-oil raw material powder into a dry mixer, simultaneously adding one third of low-oil raw material powder into the dry mixer, mixing for 5-15 min, then adding the second part of high-oil raw material powder and low-oil raw material powder into the dry mixer, mixing for 5-15 min, and finally adding the rest of high-oil raw material powder and low-oil raw material powder into the dry mixer, and dry-mixing for 5-15 min.
The mixing temperature is 20-30 ℃; the mixing speed is 5-15 r/min.
The invention adopts the specific mixing mode, limits specific parameters such as mixing time, rotating speed and the like, can improve mixing uniformity and avoids oil production to the maximum extent.
Mixing and packaging. The present invention is not limited to a specific packaging method.
In the above mixing process, it is preferable to further include adding one or more of a thickener, a sweetener, a vitamin or a mineral for co-mixing according to the nutritional requirement and the taste requirement.
The thickener, sweetener, vitamin or mineral described above is not limited in the present invention, and those skilled in the art will be familiar with it.
Wherein the thickening agent includes, but is not limited to xanthan gum;
the xanthan gum is added, so that the precipitation of black sesame powder during brewing can be reduced, the suspension effect of the black sesame is improved, and the taste is smooth.
Such sweeteners include, but are not limited to, momordica grosvenori powder.
Vitamins include, but are not limited to, vitamin A, vitamin D, vitamin E, vitamin B6Or one or more of vitamin C.
Minerals include, but are not limited to, one or more of magnesium sulfate, calcium carbonate, ferrous sulfate, zinc sulfate.
The invention provides a reconstituted cereal flour which is prepared by the preparation method of any one of the technical schemes.
The components, the proportion and the process of the invention are clearly described, and are not described in detail herein.
The invention provides a preparation method of reconstituted cereal powder, which comprises the following steps: A) grinding the high-oil raw material at ultralow temperature to obtain high-oil raw material powder; the temperature of the ultra-low temperature grinding is-100 ℃ to-130 ℃; the high-oil raw material is nuts or high-oil black food; B) mixing the high-oil raw material powder and the low-oil raw material powder to obtain a mixture; the low-oil raw material is low-oil black food. The invention adopts ultra-low temperature grinding technology, can effectively avoid the problems of poor fluidity and short quality guarantee period of the reconstituted cereal powder caused by adding high oil raw materials, simultaneously reduces the precipitation of the raw material powder during the reconstitution, increases the suspension effect of the raw material powder, ensures smooth and sweet taste and realizes stable packaging production.
The dry mix uniformity coefficient of variation of the present invention is preferably determined as follows:
mean value of
Figure BDA0003385709330000051
Given by:
Figure BDA0003385709330000052
the standard deviation S is given by:
Figure BDA0003385709330000053
the coefficient of variation (C.V) is given by:
Figure BDA0003385709330000054
wherein, X1、X2、X3.。。。。。X10-the representative index content of each determination;
n is the number of samples, and n is 10 in the formula;
Figure BDA0003385709330000055
-average value of the contents;
s-standard deviation;
C.V-coefficient of variation;
the calculation result is accurate to two digits after the decimal point.
To further illustrate the present invention, a cereal flour and a method for preparing the same are described in detail below with reference to the following examples.
The quality guarantee period in the examples and the comparative examples is judged to be accelerated for 3 months (equivalent normal temperature environment for 12 months) under the environment that the temperature is 37 ℃ and the humidity is 70 percent, and the sensory and physicochemical indexes meet the product standard.
The good and bad fluidity is shown in whether the package is smooth or not.
The high-oil raw materials of the following examples and comparative examples of the present invention were all pulverized after baking; the baking parameters are specifically as follows: baking at 140-180 ℃ for 20-40 min.
Example 1
The formula comprises the following components: 40 parts of black sesame powder (ultra-low temperature grinding-110 ℃), 20 parts of walnut powder (ultra-low temperature grinding-110 ℃), 20 parts of black bean powder (ultra-low temperature grinding-110 ℃), 10 parts of rye powder, 8 parts of black rice powder and 2 parts of black wolfberry powder.
The preparation method comprises the following steps:
weighing: weighing the raw materials of black sesame powder, walnut powder, black bean powder, rye powder, black rice powder and black wolfberry powder according to a predetermined proportion.
Mixing: respectively dividing the granulated black sesame powder, walnut powder, black bean powder, rye powder and black rice powder into three parts, firstly adding one third of the black wheat powder and the black rice powder into a dry mixer, simultaneously adding one third of the black sesame powder, the walnut powder and the black bean powder into the dry mixer, then adding all the black medlar powder into the dry mixer, mixing for 10min, and rotating the dry mixer at 10 r/min; adding the second part of semen Sesami Niger powder, semen Juglandis powder, semen Sojae Atricolor powder, rye powder, and semen Zizaniae Caduciflorae powder into dry mixer, mixing for 10min, and rotating at 10 r/min; and finally, adding the rest black sesame powder, walnut powder, black bean powder, rye powder and black rice powder into a dry mixer, and performing dry mixing for 10min at the rotation speed of 10 revolutions per minute.
Packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life can reach 12 months, the package is smooth, and the variation coefficient of the dry mixing uniformity is 4.2 percent and uniform.
Example 2
The formula comprises the following components: 35 parts of black sesame powder (ultra-low temperature grinding-105 ℃), 22 parts of walnut powder (ultra-low temperature grinding-105 ℃), 18 parts of black bean powder (ultra-low temperature grinding-105 ℃), 12 parts of rye powder, 6 parts of black rice powder, 4 parts of black wolfberry powder and 3 parts of xanthan gum.
The preparation method comprises the following steps:
weighing: weighing the raw materials of black sesame powder, walnut powder, black bean powder, rye powder, black rice powder, black medlar powder and xanthan gum according to a predetermined proportion.
Mixing: respectively dividing the granulated black sesame powder, walnut powder, black bean powder, rye powder and black rice powder into three parts, firstly adding one third of the black wheat powder and the black rice powder into a dry mixer, simultaneously adding one third of the black sesame powder, the walnut powder and the black bean powder into the dry mixer, then adding all the black medlar powder and xanthan gum into the dry mixer, mixing for 8min, and rotating the dry mixer at 8 revolutions per minute; adding the second part of semen Sesami Niger powder, semen Juglandis powder, semen Sojae Atricolor powder, rye powder, and semen Zizaniae Caduciflorae powder into dry mixer, mixing for 8min, and rotating at 8 r/min; and finally, adding the rest black sesame powder, walnut powder, black bean powder, rye powder and black rice powder into a dry mixer, and performing dry mixing for 8min at the rotating speed of the dry mixer of 8 revolutions per minute.
Packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life can reach 12 months, the package is smooth, and the variation coefficient of the dry mixing uniformity is 5.3 percent and uniform.
Example 3
The formula comprises the following components: 35 parts of black sesame powder (ultra-low temperature grinding-120 ℃), 20 parts of walnut powder (ultra-low temperature grinding-120 ℃), 18 parts of black bean powder (ultra-low temperature grinding-120 ℃), 12 parts of rye powder, 6 parts of black rice powder, 4 parts of black wolfberry powder, 2 parts of xanthan gum and 3 parts of momordica grosvenori powder.
The preparation method comprises the following steps:
weighing: weighing the raw materials of black sesame powder, walnut powder, black bean powder, rye powder, black rice powder, black medlar powder, xanthan gum and momordica grosvenori powder according to a preset proportion.
Mixing: respectively dividing the granulated black sesame powder, walnut powder, black bean powder, rye powder and black rice powder into three parts, firstly adding one third of the black wheat powder and the black rice powder into a dry mixer, simultaneously adding one third of the black sesame powder, the walnut powder and the black bean powder into the dry mixer, then adding all the black medlar powder, xanthan gum and momordica grosvenori powder into the dry mixer, mixing for 15min, and rotating the dry mixer at 15 revolutions per minute; adding the second part of semen Sesami Niger powder, semen Juglandis powder, semen Sojae Atricolor powder, rye powder, and semen Zizaniae Caduciflorae powder into dry mixer, mixing for 15min, and rotating at 15 r/min; and finally, adding the rest black sesame powder, walnut powder, black bean powder, rye powder and black rice powder into a dry mixer, and performing dry mixing for 15min at the rotation speed of 15 revolutions per minute.
Packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life can reach 12 months, the package is smooth, and the taste is smooth. The dry mixing uniformity coefficient of variation is 4.7 percent, and is uniform.
Comparative example 1
The formula comprises the following components: 40 parts of black sesame powder (ground at normal temperature of 25 ℃), 20 parts of walnut powder (ground at normal temperature of 25 ℃), 20 parts of black bean powder (ground at normal temperature of 25 ℃), 10 parts of rye powder, 8 parts of black rice powder and 2 parts of black wolfberry powder.
The preparation method comprises the following steps:
weighing: weighing the raw materials of black sesame powder, walnut powder, black bean powder, rye powder, black rice powder and black wolfberry powder according to a predetermined proportion.
Mixing: adding the weighed raw materials into a dry mixer, and mixing for 20 min;
packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life is 6 months, the fluidity is poor, and continuous packaging cannot be realized. The dry mixing uniformity coefficient of variation was 35.5%, which was not uniform.
Comparative example 2
The formula comprises the following components: 35 parts of black sesame powder (low-temperature grinding at minus 50 ℃)25 parts of walnut powder (low-temperature grinding at minus 50 ℃), 15 parts of black bean powder (low-temperature grinding at minus 50 ℃), 15 parts of rye powder, 6 parts of black rice powder and 4 parts of black wolfberry powder.
The preparation method comprises the following steps:
weighing: weighing the raw materials of black sesame powder, walnut powder, black bean powder, rye powder, black rice powder and black wolfberry powder according to a predetermined proportion.
Mixing: adding the weighed raw materials into a dry mixer, and mixing for 20 min;
packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life is 6 months, the fluidity is poor, and continuous packaging cannot be realized. The dry mixing uniformity coefficient of variation is 30 percent, and the uniformity is not uniform.
Comparative example 3
The formula comprises the following components: 43 parts of black sesame powder (ground at ultralow temperature and ground at minus 160 ℃), 20 parts of walnut powder (ground at ultralow temperature and ground at minus 160 ℃), 18 parts of black soybean powder (ground at ultralow temperature and ground at minus 160 ℃), 12 parts of rye powder, 7 parts of black rice powder and 3 parts of black wolfberry powder.
The preparation method comprises the following steps:
weighing: weighing the raw materials of black sesame powder, walnut powder, black bean powder, rye powder, black rice powder and black wolfberry powder according to a predetermined proportion.
Mixing: adding the weighed raw materials into a dry mixer, and mixing for 20 min;
packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life is 6 months, the fluidity is poor, and continuous packaging cannot be realized. The dry mixing uniformity coefficient of variation is 25%, and the uniformity is not uniform.
Comparative example 4
The formula comprises the following components: 35 parts of black sesame powder (ultra-low temperature grinding-120 ℃), 20 parts of walnut powder (ultra-low temperature grinding-120 ℃), 18 parts of black bean powder (ultra-low temperature grinding-120 ℃), 12 parts of rye powder, 6 parts of black rice powder, 4 parts of black wolfberry powder, 2 parts of xanthan gum and 3 parts of momordica grosvenori powder.
The preparation method comprises the following steps:
weighing: weighing the raw materials of black sesame powder, walnut powder, black bean powder, rye powder, black rice powder, black medlar powder, xanthan gum and momordica grosvenori powder according to a preset proportion.
Mixing: respectively dividing the granulated black sesame powder, walnut powder, black bean powder, rye powder and black rice powder into three parts, firstly adding one third of the black wheat powder and the black rice powder into a dry mixer, simultaneously adding one third of the black sesame powder, the walnut powder and the black bean powder into the dry mixer, then adding all the black medlar powder, xanthan gum and momordica grosvenori powder into the dry mixer, mixing for 3min, and rotating the dry mixer at 3 revolutions per minute; adding the second part of semen Sesami Niger powder, semen Juglandis powder, semen Sojae Atricolor powder, rye powder, and semen Zizaniae Caduciflorae powder into dry mixer, mixing for 3min, and rotating at 3 r/min; and finally, adding the rest black sesame powder, walnut powder, black bean powder, rye powder and black rice powder into a dry mixer, and performing dry mixing for 3min, wherein the rotating speed of the dry mixer is 3 r/min.
Packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life can reach 12 months, the package is smooth, and the taste is smooth. The dry mixing uniformity coefficient of variation was 26%, which was not uniform.
Comparative example 5
The formula comprises the following components: 35 parts of black sesame powder (ultra-low temperature grinding-120 ℃), 20 parts of walnut powder (ultra-low temperature grinding-120 ℃), 18 parts of black bean powder (ultra-low temperature grinding-120 ℃), 12 parts of rye powder, 6 parts of black rice powder, 4 parts of black wolfberry powder, 2 parts of xanthan gum and 3 parts of momordica grosvenori powder.
The preparation method comprises the following steps:
weighing: weighing the raw materials of black sesame powder, walnut powder, black bean powder, rye powder, black rice powder, black medlar powder, xanthan gum and momordica grosvenori powder according to a preset proportion.
Mixing: respectively dividing the granulated black sesame powder, walnut powder, black bean powder, rye powder and black rice powder into three parts, firstly adding one third of the black wheat powder and the black rice powder into a dry mixer, simultaneously adding one third of the black sesame powder, the walnut powder and the black bean powder into the dry mixer, then adding all the black medlar powder, xanthan gum and momordica grosvenori powder into the dry mixer, mixing for 20min, wherein the rotating speed of the dry mixer is 18 revolutions per minute; adding the second part of semen Sesami Niger powder, semen Juglandis powder, semen Sojae Atricolor powder, rye powder, and semen Zizaniae Caduciflorae powder into dry mixer, mixing for 20min, wherein the dry mixer rotation speed is 18 r/min; and finally, adding the rest black sesame powder, walnut powder, black bean powder, rye powder and black rice powder into a dry mixer, and performing dry mixing for 20min at the rotating speed of 18 r/m.
Packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life can reach 12 months, the package is smooth, and the taste is smooth. The dry mixing uniformity coefficient of variation was 31%, which was not uniform.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (10)

1. A method of preparing a reconstituted cereal flour comprising:
A) grinding the high-oil raw material at ultralow temperature to obtain high-oil raw material powder; the temperature of the ultra-low temperature grinding is-100 ℃ to-130 ℃; the high-oil raw material is nuts or high-oil black food;
B) mixing the high-oil raw material powder and the low-oil raw material powder to obtain a mixture; the low-oil raw material is low-oil black food.
2. The preparation method according to claim 1, wherein the high oil raw material comprises one or more of black sesame, walnut, black bean, peanut, melon seed, badam, avocado, chia seed, linseed, macadamia nut, hazelnut, pistachio nut, or chestnut;
the low-oil raw material comprises one or more of rye, black rice, black wolfberry or black mulberry.
3. The method according to claim 1, wherein the high-oil raw material powder has a mesh size of 20 to 60 mesh.
4. The method according to claim 1, wherein the low-oil raw material powder is ground at a temperature of 20 to 30 ℃ and the mesh size of the low-oil raw material powder is 40 to 80 mesh.
5. The preparation method according to claim 1, characterized in that the high oil raw material further comprises a baking treatment before ultra-low temperature grinding, and the baking parameters are specifically as follows: baking at 140-180 ℃ for 20-40 min.
6. The production method according to claim 1, wherein the mass ratio of the high-oil raw meal to the low-oil raw meal is (5 to 80): (20-95).
7. The method according to claim 1, wherein the mixing in step B) is performed 2 to 4 times; the mixing time is 5-15 min each time.
8. The preparation method according to claim 7, wherein the temperature of the mixing in the step B) is 20-30 ℃; the mixing speed is 5-15 r/min.
9. The method of claim 1, wherein step B) further comprises adding one or more of a thickener, sweetener, vitamin, or mineral; the thickening agent comprises xanthan gum; the sweetener comprises fructus Siraitiae Grosvenorii powder.
10. A reconstituted cereal flour, characterized in that it is prepared by a process comprising the preparation according to any one of claims 1 to 9.
CN202111453208.5A 2021-11-30 2021-11-30 A reconstituted cereal powder and its preparation method Pending CN114128863A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1099572A (en) * 1994-04-06 1995-03-08 易再雄 Food containing variety of black foodstuff material
CN102283348A (en) * 2011-08-15 2011-12-21 江苏维权高新农业开发有限公司 Black nutrient healthy porridge
CN104719744A (en) * 2015-03-27 2015-06-24 张青杰 Five-element plant powder (black) food formula and preparation technology thereof
CN107583728A (en) * 2017-09-12 2018-01-16 珠海良仆食品有限公司 It is a kind of to facilitate reconstituted food ultralow temperature to grind production technology
CN110810523A (en) * 2018-08-07 2020-02-21 李素琼 Instant nut and grain nutritional milk tea powder and preparation method thereof
US20210274821A1 (en) * 2020-03-06 2021-09-09 Zhi Qiang Guo Healthy snack food or supplement

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Publication number Priority date Publication date Assignee Title
CN1099572A (en) * 1994-04-06 1995-03-08 易再雄 Food containing variety of black foodstuff material
CN102283348A (en) * 2011-08-15 2011-12-21 江苏维权高新农业开发有限公司 Black nutrient healthy porridge
CN104719744A (en) * 2015-03-27 2015-06-24 张青杰 Five-element plant powder (black) food formula and preparation technology thereof
CN107583728A (en) * 2017-09-12 2018-01-16 珠海良仆食品有限公司 It is a kind of to facilitate reconstituted food ultralow temperature to grind production technology
CN110810523A (en) * 2018-08-07 2020-02-21 李素琼 Instant nut and grain nutritional milk tea powder and preparation method thereof
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