CN114568636B - 保脆性良好的谷物组合物及其制备方法 - Google Patents
保脆性良好的谷物组合物及其制备方法 Download PDFInfo
- Publication number
- CN114568636B CN114568636B CN202011377571.9A CN202011377571A CN114568636B CN 114568636 B CN114568636 B CN 114568636B CN 202011377571 A CN202011377571 A CN 202011377571A CN 114568636 B CN114568636 B CN 114568636B
- Authority
- CN
- China
- Prior art keywords
- crisp
- cereal
- keeping
- baking
- grain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013339 cereals Nutrition 0.000 title claims abstract description 97
- 239000000203 mixture Substances 0.000 title claims abstract description 75
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000003765 sweetening agent Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000007864 aqueous solution Substances 0.000 claims abstract description 4
- 239000011248 coating agent Substances 0.000 claims abstract description 4
- 238000000576 coating method Methods 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 27
- 235000013399 edible fruits Nutrition 0.000 claims description 17
- 229920000881 Modified starch Polymers 0.000 claims description 16
- 235000019426 modified starch Nutrition 0.000 claims description 15
- 235000014571 nuts Nutrition 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 244000144725 Amygdalus communis Species 0.000 claims description 11
- 235000020224 almond Nutrition 0.000 claims description 11
- 239000004368 Modified starch Substances 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 9
- 240000006162 Chenopodium quinoa Species 0.000 claims description 8
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 8
- 244000060011 Cocos nucifera Species 0.000 claims description 8
- 241000408747 Lepomis gibbosus Species 0.000 claims description 8
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 8
- 239000003240 coconut oil Substances 0.000 claims description 8
- 235000019864 coconut oil Nutrition 0.000 claims description 8
- 235000020236 pumpkin seed Nutrition 0.000 claims description 8
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 7
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 7
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 7
- 229960002401 calcium lactate Drugs 0.000 claims description 7
- 239000001527 calcium lactate Substances 0.000 claims description 7
- 235000011086 calcium lactate Nutrition 0.000 claims description 7
- 235000004634 cranberry Nutrition 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 235000019197 fats Nutrition 0.000 claims description 5
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- 240000005561 Musa balbisiana Species 0.000 claims description 4
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000007319 Avena orientalis Nutrition 0.000 claims description 3
- 241000209763 Avena sativa Species 0.000 claims description 3
- 235000007558 Avena sp Nutrition 0.000 claims description 3
- 241000167854 Bourreria succulenta Species 0.000 claims description 3
- 235000004936 Bromus mango Nutrition 0.000 claims description 3
- 235000007466 Corylus avellana Nutrition 0.000 claims description 3
- 239000004386 Erythritol Substances 0.000 claims description 3
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 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 claims description 3
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 3
- 244000157072 Hylocereus undatus Species 0.000 claims description 3
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 235000011430 Malus pumila Nutrition 0.000 claims description 3
- 235000015103 Malus silvestris Nutrition 0.000 claims description 3
- 235000014826 Mangifera indica Nutrition 0.000 claims description 3
- 240000007228 Mangifera indica Species 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 240000006711 Pistacia vera Species 0.000 claims description 3
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 3
- 244000018633 Prunus armeniaca Species 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 235000014443 Pyrus communis Nutrition 0.000 claims description 3
- 240000001987 Pyrus communis Species 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 241000209056 Secale Species 0.000 claims description 3
- 235000007238 Secale cereale Nutrition 0.000 claims description 3
- 244000062793 Sorghum vulgare Species 0.000 claims description 3
- 235000009184 Spondias indica Nutrition 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 235000019693 cherries Nutrition 0.000 claims description 3
- 235000019414 erythritol Nutrition 0.000 claims description 3
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 3
- 229940009714 erythritol Drugs 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 235000019713 millet Nutrition 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 235000020233 pistachio Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 235000019202 steviosides Nutrition 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 241000723382 Corylus Species 0.000 claims description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 2
- 229940013618 stevioside Drugs 0.000 claims description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims 1
- 235000009973 maize Nutrition 0.000 claims 1
- 239000000543 intermediate Substances 0.000 abstract description 6
- 235000013336 milk Nutrition 0.000 abstract description 4
- 239000008267 milk Substances 0.000 abstract description 4
- 210000004080 milk Anatomy 0.000 abstract description 4
- 235000013618 yogurt Nutrition 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 28
- 229920002472 Starch Polymers 0.000 description 11
- 235000019698 starch Nutrition 0.000 description 11
- 239000008107 starch Substances 0.000 description 11
- 239000002245 particle Substances 0.000 description 8
- 235000011437 Amygdalus communis Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000021552 granulated sugar Nutrition 0.000 description 5
- 230000001681 protective effect Effects 0.000 description 5
- 239000006188 syrup Substances 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000021152 breakfast Nutrition 0.000 description 3
- 159000000007 calcium salts Chemical class 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 235000011868 grain product Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 159000000000 sodium salts Chemical class 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 235000021092 sugar substitutes Nutrition 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 244000070406 Malus silvestris Species 0.000 description 2
- 235000012182 cereal bars Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019683 whole nuts Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000003447 Pistacia vera Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000021019 cranberries Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biophysics (AREA)
- Inorganic Chemistry (AREA)
- Grain Derivatives (AREA)
Abstract
本发明涉及一种谷物组合物及其制备方法。所述谷物组合物的原料包括谷物、甜味剂、保脆剂、盐和水;并且所述方法还包括:保脆液的制备,将所述保脆剂的水溶液并加热至所述保脆剂完全融化,以得到所述保脆液;和第一烘烤,将所述保脆液均匀涂覆在所述谷物上并进行烘烤,以得到保脆的谷物中间体。由本发明制备方法获得的谷物组合物在液体环境中(比如牛奶、酸奶等)长时间浸泡后仍具有良好的脆性。
Description
技术领域
本发明涉及食品加工技术领域,更具体涉及一种保脆性良好的谷物组合物及其制备方法。
背景技术
谷物组合物作为早餐食品,日益受到人们的欢迎。
专利申请CN100998386A公开了一种保脆性优良的片状谷物早餐的生产方法,该方法是通过选择卡拉胶和CMC混合使用为脆化剂。然而,该方法仅仅将脆化剂与谷物简单混合,然后挤压混合并干燥。其脆化剂分布并不均匀,并且具有脆化剂的谷物的保脆性也是差强人意。
专利申请CN102960630A公开了一种在热牛奶中具有良好保脆性的营养谷物早餐制备方法。该方法是通过添加了奶油和双乙酰酒石酸单甘油酯来提高产品的保脆性。奶油的主要成分是脂肪,在挤压过程中能与淀粉和蛋白质形成复合物,阻隔吸水能力。双乙酰酒石酸单甘油酯能以疏水方式与直链淀粉结合,形成稳定的强复合物,并借助氢键与支链淀粉形成复合物,这样使得最终产品的吸水能力大大下降,提高了保脆性。然而,该方法由于使用吸湿性大的双乙酰酒石酸单甘油酯而导致产品易于吸收空气的水分而变黏,造成货架期缩短。
专利申请CN110959809A公开了一种入口即化的谷物棒及其制备方法,该方法在S4冷却后的谷物棒上喷涂防护液,经烘烤冷却后,得到表面附有防护膜的谷物棒。该防护液包括:60-80份水,40-50份大豆分离蛋白粉、10-20份预糊化淀粉、10-15份食品级羧甲基淀粉钠、3-5份干酪素、1-2份卵磷脂、0.2-0.4份壳聚糖,以及4-6份食用明胶。然而,该方法的防护液具有复杂的成分,导致生产成本增加。另外,其防护膜仅能防止谷物棒吸收空气的水分而变软变黏,但无法保证在浸泡在液体中的保脆性。
发明内容
[要解决的技术问题]
市面上的普通谷物食品在液体中长时间浸泡后容易吸水,导致产品变软,品质下降的问题。人们仍在寻求这样一种谷物组合物,在不影响谷物食品营养性的前提下,其在液体环境中长时间浸泡后仍具有较好咀嚼感的谷物食品,在空气环境中不易吸潮。
[解决问题的技术方案]
本发明提供的谷物组合物中添加特殊的保脆剂和盐,主要是通过淀粉在烘烤过程中受热后达到合适的糊化程度,同时本发明人发现增加额外的烘烤工艺,并添加盐类物质,可以进一步提升谷物组合物的保脆性,经分析产生如此效果的原因可能是在一定烘烤温度和烘烤时间条件下利用盐类物质的导热特性,进一步改善淀粉的糊化程度,在谷物组合物表面形成致密的淀粉颗粒层来提升谷物组合物的阻水能力,进而改善谷物组合物的保脆性,本发明人还发现本方案中添加的盐类为按照一定配比的无机盐和有机盐组合时,能极大改善产品的碱涩味。
具体地,根据本发明的一个方面,提供一种谷物组合物的制备方法,其特征在于,所述谷物组合物的原料包括谷物、甜味剂、保脆剂、盐和水;并且所述方法还包括:保脆液的制备,将所述保脆剂的水溶液并加热至所述保脆剂完全融化,以得到所述保脆液;和第一烘烤,将所述保脆液均匀涂覆在所述谷物上并进行烘烤,以得到保脆的谷物中间体。
可选地,所述谷物是脆片谷物和/或膨化谷物并且包括燕麦、小麦、大麦、黑麦、藜麦、玉米、小米或大米;并且所述甜味剂包括葡萄糖、果糖、蔗糖、乳糖、麦芽糖、果葡糖浆、赤藓糖醇、木糖醇、甜菊糖苷和罗汉果提取物。
可选地,所述方法还包括:第二烘烤,将所述盐喷洒到所述保脆的谷物中间体并进行烘烤,以得到所述谷物组合物。
可选地,所述谷物组合物的原料还包括坚果、水果和油脂,并且,优选地,所述坚果是整粒坚果和/或碎粒坚果并且包括巴旦木、开心果、花生、榛子、核桃仁、杏仁和南瓜籽仁;优选地,所述水果是糖渍水果和/或冻干水果并且包括草莓、蓝莓、蔓越莓、菠萝、芒果、杏、樱桃、香蕉、火龙果、苹果、梨、椰子、椰果、黄桃和葡萄;优选地,所述油脂包括椰子油、棕榈油、菜籽油、花生油和大豆油。
可选地,所述第一烘烤包括将所述保脆液均匀涂覆在所述谷物、所述坚果、所述水果与所述油脂的混合物的表面上并进行烘烤,以得到保脆的谷物中间体。
可选地,所述第一烘烤具有120-200℃的烤箱温度和10-30min的烘烤时间;和/或,所述第二烘烤具有120-200℃的烤箱温度和5-10min的烘烤时间。
可选地,所述盐包括钠盐和钙盐,优选地,基于所述谷物组合物的原料的总重量,所述盐包括:0.3-1.5%的氯化钠和0.1-0.6%的乳酸钙。
可选地,所述保脆剂包括变性淀粉和抗性糊精,优选地,基于所述谷物组合物的原料的总重量,所述保脆剂包括0.5-3%的化学变性淀粉。
可选地,基于所述谷物组合物的原料的总重量,所述谷物为30%-50%,所述坚果为2-15%,所述水果为1-15%,所述甜味剂为2-6%,所述油脂为3-10%,所述盐为0.5-2%,并且所述水为余量。
根据本发明的另一个方面,提供一种谷物组合物,所述谷物组合物是通过上述制备方法获得的。
[有益效果]
根据本发明制备的谷物组合物能够在不影响谷物食品营养性的前提下,在液体环境中(比如牛奶、酸奶等)长时间浸泡后仍具有良好的脆性;并且对比通过在谷物片外面包裹糖浆形成保脆层来保持脆性的常规谷物产品,显著降低产品中的含糖量,从而也有效改善产品易吸潮、容易粘牙等问题。
具体实施方式
下面,为了进一步对本发明中技术特征、目的及有益效果进行更详细的阐述,对本发明的具体实施方案进行说明,但本发明的范围不局限于此。
本发明中所用原料、设备,若无特别说明,均为本领域的常用原料、设备,本发明中所用方法,若无特别说明,均为本领域的常规方法。
本发明中,没有特别说明的情况下,%是指重量%。
本发明提供的谷物组合物中添加特殊的保脆剂和盐,主要是通过淀粉在烘烤过程中受热后达到合适的糊化程度,同时本发明人发现增加额外的烘烤工艺,并添加盐类物质,可以进一步提升谷物组合物的保脆性,经分析产生如此效果的原因可能是在一定烘烤温度和烘烤时间条件下利用盐类物质的导热特性,进一步改善淀粉的糊化程度,在谷物组合物表面形成致密的淀粉颗粒层来提升谷物组合物的阻水能力,进而改善谷物组合物的保脆性,本发明人还发现本方案中添加的盐类为按照一定配比的无机盐和有机盐组合时,能极大改善产品的碱涩味。
上述保脆剂可以是抗性糊精和变性淀粉,诸如物理变性淀粉、化学变性淀粉、生物变性淀粉和复合变性淀粉。以所述谷物组合物总重量为基准,上述保脆剂包含化学变性淀粉0.5-3%。若化学变性淀粉的含量过低,则糊化后提供的保脆性不足。若化学变性淀粉的含量过高,则会影响食用者的口感。
上述谷物组合物所用盐类可以是钠盐、钙盐等中的一种或多种,以所述谷物组合物总重量为基准,所述盐类包括:氯化钠0.3-1.5%,乳酸钙0.1-0.6%。若盐的含量过低时,导热特性不足,导致无法进一步改善淀粉的糊化程度。若盐的含量过高时,会影响谷物组合物的含盐量过高,导致不利于食用者的健康。
上述谷物组合物所用谷物可以是燕麦、小麦、大麦、黑麦、藜麦、玉米、小米、大米等中的一种或多种,形式可以是脆片谷物和/或膨化谷物,优选地,以所述谷物组合物总重量为基准,所述谷物包括:燕麦片10-30%、藜麦片5-15%,玉米片5-20%。
上述谷物组合物所用坚果可以是巴旦木、开心果、花生、榛子、核桃仁、杏仁、南瓜籽仁等中的一种或多种,形式可以是整粒坚果和/或碎粒坚果,优选地,以所述谷物组合物总重量为基准,所述坚果包括:巴旦木碎粒1-8%,南瓜籽仁1-7%。
上述谷物组合物所用水果可以是草莓、蓝莓、蔓越莓、菠萝、芒果、杏、樱桃、香蕉、火龙果、苹果、梨、椰子、椰果、黄桃、葡萄等中的一种或多种,形式可以是糖渍水果和/或冻干水果,优选地,以所述谷物组合物总重量为基准,所述水果包括:冻干草莓0-5%,蔓越莓干1-5%,椰子片1-10%,香蕉片0-5%。
上述谷物组合物所用糖和代糖可以是葡萄糖、果糖、蔗糖、乳糖、麦芽糖、果葡糖浆、赤藓糖醇、木糖醇、甜菊糖苷、罗汉果提取物等中的一种或多种,优选地,以所述谷物组合物总重量为基准,所述糖和代糖包括:蔗糖2-6%。
上述谷物组合物所用油脂可以是椰子油、棕榈油、菜籽油、花生油、大豆油等中的一种或多种,以所述谷物组合物总重量为基准,所述油脂包括:椰子油3-6%,棕榈油0-4%。
本发明还提供了一种所述谷物组合物的制备方法,包括以下步骤:
(1)配料1:按照配料量称取糖和代糖原料,并加入适量的饮用水,得到混合物1;
(2)糖浆制作:将步骤(1)得到的混合物1加热煮至白砂糖、化学变性淀粉等糖类颗粒完全融化,制成糖浆;
(3)配料2:按照配料量称取钠盐和钙盐并混合均匀,得到混合物2;
(4)配料3:按照配料量称取谷物、坚果、水果原料并混合均匀,得到混合物3;
(5)混合:将步骤(2)得到的糖浆与步骤(4)得到的混合物3进行混合,使混合物3表面均匀包裹上糖浆,得到混合物4;
(6)烘烤1:设置烤箱温度为120-200℃,,将步骤(5)得到的混合物4烘烤10-30min后;
(7)烘烤2:将混合物2均匀喷洒到步骤(6)处理后的混合物4表面,继续120-200℃烘烤5-10min,直到混合物4的水分含量至3-5%。
(8)冷却:烘烤后物料进行风冷处理,当温度降至常温(20-28℃)后得到上述可以在液体中长时间保持脆感的谷物组合物。
·制备例
根据本发明实施例的谷物组合物的制备方法,包括如下步骤:
(1)保脆液的制备:按照配料量称取保脆剂,并加入适量的饮用水以得到保脆剂的水溶液;并且将保脆剂的水溶液并加热至保脆剂完全融化,以得到保脆液;
(2)第一烘烤,按照配料量将保脆液均匀涂覆在谷物、坚果、水果与油脂的混合物的表面上并在180℃的烤箱温度和10-30min的烘烤时间下进行烘烤,以得到保脆的谷物中间体;
(3)第二烘烤,按照配料量将盐喷洒到所述保脆的谷物中间体并在180℃的烤箱温度和5-10min的烘烤时间下进行烘烤,使得水分含量为3-5%;
(4)冷却,进行风冷处理直至温度降至常温,以得到本发明实施例的谷物组合物。
·实施例
按照制备例描述的谷物组合物的制备方法,分别使用下面的表1的各个实施例的配料及其含量来制备实施例。
表1:实施例1-9的配方及其主要工艺
实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 | 实施例6 | |
燕麦片 | 25g | 25g | 25g | 25g | 25g | 25g |
藜麦片 | 15g | 15g | 15g | 15g | 15g | 15g |
白砂糖 | 5g | 5g | 5g | 5g | 5g | 5g |
化学变性淀粉 | 1g | 3g | 0.5g | 1g | 1g | 1g |
巴旦木碎粒 | 8g | 8g | 8g | 8g | 8g | 8g |
南瓜籽仁 | 7g | 7g | 7g | 7g | 7g | 7g |
蔓越莓干 | 5g | 5g | 5g | 5g | 5g | 5g |
椰子片 | 10g | 10g | 10g | 10g | 10g | 10g |
椰子油 | 5g | 5g | 5g | 5g | 5g | 5g |
氯化钠 | 1.0g | 1.0g | 1.0g | 1.5g | 0.3g | 1.0g |
乳酸钙 | 0.5g | 0.5g | 0.5g | 0.5g | 0.5g | 0.6g |
水 | 余量 | 余量 | 余量 | 余量 | 余量 | 余量 |
第一烘烤时间 | 20min | 20min | 20min | 20min | 20min | 20min |
第二烘烤时间 | 8min | 8min | 8min | 8min | 8min | 8min |
实施例7 | 实施例8 | 实施例9 | ||||
燕麦片 | 25g | 25g | 25g | |||
藜麦片 | 15g | 15g | 15g | |||
白砂糖 | 5g | 5g | 5g | |||
化学变性淀粉 | 1g | 1g | 1g | |||
巴旦木碎粒 | 8g | 8g | 8g | |||
南瓜籽仁 | 7g | 7g | 7g | |||
蔓越莓干 | 5g | 5g | 5g | |||
椰子片 | 10g | 10g | 10g | |||
椰子油 | 5g | 5g | 5g | |||
氯化钠 | 1.0g | 1.0g | 1.0g | |||
乳酸钙 | 0.1g | 0.5g | 0.5g | |||
水 | 余量 | 余量 | 余量 | |||
第一烘烤时间 | 20min | 20min | 20min | |||
第二烘烤时间 | 8min | 10min | 5min |
·对比例
按照制备例描述的谷物组合物的制备方法,分别使用下面的表2的各个实施例的配料及其含量来制备对比例。
表2:对比例1-12的配方及其主要工艺
对比例1 | 对比例2 | 对比例3 | 对比例4 | 对比例5 | 对比例6 | |
燕麦片 | 25g | 25g | 25g | 25g | 25g | 25g |
藜麦片 | 15g | 15g | 15g | 15g | 15g | 15g |
白砂糖 | 5g | 6g | 5g | 5g | 5g | 5g |
化学变性淀粉 | - | - | 5g | 0.1g | 1g | 1g |
巴旦木碎粒 | 8g | 8g | 8g | 8g | 8g | 8g |
南瓜籽仁 | 7g | 7g | 7g | 7g | 7g | 7g |
蔓越莓干 | 5g | 5g | 5g | 5g | 5g | 5g |
椰子片 | 10g | 10g | 10g | 10g | 10g | 10g |
椰子油 | 5g | 5g | 5g | 5g | 5g | 5g |
氯化钠 | 1.0g | 1.0g | 1.0g | 1.0g | 2.0g | 0.15g |
乳酸钙 | 0.5g | 0.5g | 0.5g | 0.5g | 0.5g | 0.5g |
水 | 余量 | 余量 | 余量 | 余量 | 余量 | 余量 |
第一烘烤时间 | 20min | 20min | 20min | 20min | 20min | 20min |
第二烘烤时间 | 8min | 8min | 8min | 8min | 8min | 8min |
对比例7 | 对比例8 | 对比例9 | 对比例10 | 对比例11 | 对比例12 | |
燕麦片 | 25g | 25g | 25g | 25g | 25g | 25g |
藜麦片 | 15g | 15g | 15g | 15g | 15g | 15g |
白砂糖 | 5g | 5g | 10g | 5g | 5g | 5g |
化学变性淀粉 | 1g | 1g | - | 1g | 1g | 1g |
巴旦木碎粒 | 8g | 8g | 8g | 8g | 8g | 8g |
南瓜籽仁 | 7g | 7g | 7g | 7g | 7g | 7g |
蔓越莓干 | 5g | 5g | 5g | 5g | 5g | 5g |
椰子片 | 10g | 10g | 10g | 10g | 10g | 10g |
椰子油 | 5g | 5g | 5g | 5g | 5g | 5g |
氯化钠 | 1.0g | 1.0g | 1.0g | 1.0g | 1.0g | 1.0g |
乳酸钙 | 0.8g | 0.05g | 0.5g | 0.5g | 0.5g | 0.5g |
水 | 余量 | 余量 | 余量 | 余量 | 余量 | 余量 |
第一烘烤时间 | 20min | 20min | 28min | 28min | 20min | 20min |
第二烘烤时间 | 8min | 8min | - | - | 15min | 2min |
·测试方法
谷物组合物的脆性及保脆性测试
脆性测试方法:采用BROOKFIELD CT3质构仪,距离20mm,前进速度为5mm/s,破碎速度为5mm/s,后进速度为10mm/s,第一个破碎峰值即为脆性。
保脆性测试方法:取25g样品,放入100ml室温的水中,10min后取出测定其脆性,以最大破碎应力代表保脆性。
表3:谷物组合物脆性和保脆性测试结果
脆性(g) | 保脆性(g) | |
实施例1 | 17842 | 8790 |
实施例2 | 16570 | 8356 |
实施例3 | 16789 | 8432 |
实施例4 | 16883 | 8554 |
实施例5 | 16628 | 8385 |
实施例6 | 16772 | 8334 |
实施例7 | 16650 | 8421 |
实施例8 | 17558 | 8648 |
实施例9 | 17572 | 8626 |
对比例1 | 15987 | 6535 |
对比例2 | 16548 | 7311 |
对比例3 | 15236 | 6189 |
对比例4 | 15443 | 6290 |
对比例5 | 14280 | 5978 |
对比例6 | 14550 | 5832 |
对比例7 | 14756 | 5766 |
对比例8 | 14552 | 5829 |
对比例9 | 17753 | 8626 |
对比例10 | 15673 | 6875 |
对比例11 | 16489 | 8228 |
对比例12 | 16550 | 8157 |
对比以上数据,可以发现实施例1-9所制备样品的脆性和保脆性数据优于大部分对比例数据,并且实施例1的数据优于对比例9,可见通过本发明的方法可以显著降低产品的糖含量,并且同时保证产品具有良好的保脆性。
综上,本发明中通过二次烘烤生产工艺以及利用化学变性淀粉和盐类二者协同作用下,提升谷物组合物在液体中长时间浸泡后仍能够的保持良好的脆性。
[产业上应用的可能性]
根据本发明的谷物组合物及其制备方法能够在不影响谷物食品营养性的前提下,在液体环境中(比如牛奶、酸奶等)长时间浸泡后仍具有良好的脆性,具有良好的产业实用性。
Claims (6)
1.一种谷物组合物的制备方法,其特征在于,所述谷物组合物的原料包括谷物、甜味剂、保脆剂、盐、坚果、水果、油脂和水;
基于所述谷物组合物的原料的总重量,所述谷物为30%-50%,所述甜味剂为2-6%,所述保脆剂为0.5-3%的化学变性淀粉,所述盐为0.3-1.5%的氯化钠和0.1-0.6%的乳酸钙,所述坚果为2-15%,所述水果为1-15%,所述油脂为3-10%,并且所述水为余量;
所述方法还包括:保脆液的制备,将所述保脆剂的水溶液加热至所述保脆剂完全融化,以得到所述保脆液;第一烘烤,将所述保脆液均匀涂覆在所述谷物、所述坚果、所述水果与所述油脂的混合物的表面上并进行烘烤,以得到保脆的谷物中间体;和第二烘烤,将所述盐喷洒到所述保脆的谷物中间体并进行烘烤,以得到水分含量为3-5%的所述谷物组合物,
其中,所述第一烘烤具有10-30min的烘烤时间和120-200℃的烤箱温度;和第二烘烤具有5-10min的烘烤时间和120-200℃的烤箱温度。
2.根据权利要求1所述的制备方法,其特征在于,所述谷物是脆片谷物和/或膨化谷物并且包括燕麦、小麦、大麦、黑麦、藜麦、玉米、小米或大米;并且所述甜味剂包括葡萄糖、果糖、蔗糖、乳糖、麦芽糖、果葡糖浆、赤藓糖醇、木糖醇、甜菊糖苷和罗汉果提取物。
3.根据权利要求1所述的制备方法,所述坚果是整粒坚果和/或碎粒坚果并且包括巴旦木、开心果、花生、榛子、核桃仁、杏仁和南瓜籽仁。
4.根据权利要求1所述的制备方法,所述水果是糖渍水果和/或冻干水果并且包括草莓、蓝莓、蔓越莓、菠萝、芒果、杏、樱桃、香蕉、火龙果、苹果、梨、椰子、黄桃和葡萄。
5.根据权利要求1所述的制备方法,所述油脂包括椰子油、棕榈油、菜籽油、花生油和大豆油。
6.一种谷物组合物,所述谷物组合物是通过根据权利要求1-5中任一项所述的制备方法获得的。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011377571.9A CN114568636B (zh) | 2020-11-30 | 2020-11-30 | 保脆性良好的谷物组合物及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011377571.9A CN114568636B (zh) | 2020-11-30 | 2020-11-30 | 保脆性良好的谷物组合物及其制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN114568636A CN114568636A (zh) | 2022-06-03 |
CN114568636B true CN114568636B (zh) | 2023-12-01 |
Family
ID=81766752
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011377571.9A Active CN114568636B (zh) | 2020-11-30 | 2020-11-30 | 保脆性良好的谷物组合物及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114568636B (zh) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN100998386A (zh) * | 2006-12-27 | 2007-07-18 | 江南大学 | 一种保脆性优良的片状谷物早餐的生产方法 |
CN108740246A (zh) * | 2018-05-15 | 2018-11-06 | 洽洽食品股份有限公司 | 一种坚果薄脆的制备方法及坚果薄脆 |
CN109527394A (zh) * | 2018-12-14 | 2019-03-29 | 无锡赞匠生物科技有限公司 | 一种低甜度酥脆口感的燕麦制品及其制备方法 |
CN110236111A (zh) * | 2019-06-28 | 2019-09-17 | 青海省轻工业研究所有限责任公司 | 一种杂粮谷物棒及其制备方法 |
CN111227096A (zh) * | 2020-02-20 | 2020-06-05 | 九阳股份有限公司 | 一种烘焙型谷物产品的制备方法及制得的烘焙型谷物产品 |
CN111642693A (zh) * | 2020-05-25 | 2020-09-11 | 洽洽食品股份有限公司 | 一种燕麦片及其加工方法 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106260408B (zh) * | 2016-08-04 | 2020-01-21 | 晏德 | 一种杂粮水果坚果蔬菜食品的制备方法 |
CN107114685A (zh) * | 2017-06-26 | 2017-09-01 | 焦作荣利达食品有限公司 | 一种巧克力风味谷物棒及其制备方法 |
CN108812814A (zh) * | 2018-06-12 | 2018-11-16 | 洽洽食品股份有限公司 | 一种能量棒及其制备方法、能量棒用粘合剂 |
CN110583839A (zh) * | 2019-09-16 | 2019-12-20 | 中国农业大学 | 一种麦胚谷物棒的制作方法 |
CN112868866B (zh) * | 2019-11-29 | 2023-06-20 | 内蒙古伊利实业集团股份有限公司 | 一种烘焙型谷物制品及其制备方法 |
CN112868712A (zh) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | 块状低糖高膳食纤维酥脆谷物零食及其制备方法 |
CN110916082B (zh) * | 2019-12-20 | 2022-04-08 | 洽洽食品股份有限公司 | 一种青汁藜麦谷物脆及其加工方法 |
-
2020
- 2020-11-30 CN CN202011377571.9A patent/CN114568636B/zh active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN100998386A (zh) * | 2006-12-27 | 2007-07-18 | 江南大学 | 一种保脆性优良的片状谷物早餐的生产方法 |
CN108740246A (zh) * | 2018-05-15 | 2018-11-06 | 洽洽食品股份有限公司 | 一种坚果薄脆的制备方法及坚果薄脆 |
CN109527394A (zh) * | 2018-12-14 | 2019-03-29 | 无锡赞匠生物科技有限公司 | 一种低甜度酥脆口感的燕麦制品及其制备方法 |
CN110236111A (zh) * | 2019-06-28 | 2019-09-17 | 青海省轻工业研究所有限责任公司 | 一种杂粮谷物棒及其制备方法 |
CN111227096A (zh) * | 2020-02-20 | 2020-06-05 | 九阳股份有限公司 | 一种烘焙型谷物产品的制备方法及制得的烘焙型谷物产品 |
CN111642693A (zh) * | 2020-05-25 | 2020-09-11 | 洽洽食品股份有限公司 | 一种燕麦片及其加工方法 |
Also Published As
Publication number | Publication date |
---|---|
CN114568636A (zh) | 2022-06-03 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP2884855B1 (en) | Crunchy granola clusters and products prepared therefrom | |
RU2433621C2 (ru) | Производство составных пищевых продуктов, содержащих цельное зерно | |
CN106722825B (zh) | 一种食用复合凝胶爆珠谷物酱及其制备方法 | |
EP2201846A1 (en) | Non-sweet binder compositions and methods of making and using same | |
CN111642693A (zh) | 一种燕麦片及其加工方法 | |
KR101428862B1 (ko) | 현미유자후레이크 및 그 제조방법 | |
KR101687824B1 (ko) | 흰찰쌀보리를 이용한 에너지바의 제조방법 | |
US6391374B1 (en) | Soy-based food products and methods | |
US20160213035A1 (en) | Crunchy granola clusters and products prepared therefrom | |
US8691317B2 (en) | Process for producing a mixture and also use of the mixture containing buckwheat | |
CN114568636B (zh) | 保脆性良好的谷物组合物及其制备方法 | |
CN116349870A (zh) | 一种常温速煮淀粉丸子及其制备方法 | |
CA3038811C (en) | Coated food product and method of producing the coated food product | |
KR20220130994A (ko) | 발아시킨 혼합 통곡물의 새로운 가공방법 | |
Rashwan et al. | Nutritional and technological effect of whole sorghum (Sorghum bicolor L) grains flour as a supplementation agent in bread and chicken burger processing | |
US20230157345A1 (en) | Non-Sticky Erythritol Coating | |
US20220287340A1 (en) | Erythritol and Sucrose Coating | |
US2779678A (en) | Method of treating cooked food products | |
Singh | Chemical Analysis of Low Calorie Fiber enriched Herbal Gulabjamun | |
CN117223825A (zh) | 一种绿豆包心粉圆及其制备方法 | |
KR101142018B1 (ko) | 활성밀글루텐을 이용한 지방 함량이 감소된 스낵의 제조방법 | |
KR20210024782A (ko) | 씨리얼바용 시럽조성물 및 이를 포함하는 씨리얼바의 제조방법 | |
Akubor et al. | Quality assessment | |
JPH0328176B2 (zh) | ||
JP2016149992A (ja) | 小麦ふすま含有組成物 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |