CN114766532A - Cereal ball with high crispness in hot milk and preparation method thereof - Google Patents
Cereal ball with high crispness in hot milk and preparation method thereof Download PDFInfo
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- CN114766532A CN114766532A CN202210269504.8A CN202210269504A CN114766532A CN 114766532 A CN114766532 A CN 114766532A CN 202210269504 A CN202210269504 A CN 202210269504A CN 114766532 A CN114766532 A CN 114766532A
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 131
- 235000013336 milk Nutrition 0.000 title claims abstract description 34
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- 210000004080 milk Anatomy 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title abstract description 17
- 238000001125 extrusion Methods 0.000 claims abstract description 75
- 239000000843 powder Substances 0.000 claims abstract description 65
- 230000001007 puffing effect Effects 0.000 claims abstract description 61
- 235000013312 flour Nutrition 0.000 claims abstract description 51
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 25
- 229920002752 Konjac Polymers 0.000 claims abstract description 25
- 235000010485 konjac Nutrition 0.000 claims abstract description 25
- 239000000252 konjac Substances 0.000 claims abstract description 25
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- 238000005520 cutting process Methods 0.000 claims description 44
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- 238000000034 method Methods 0.000 claims description 40
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- 244000247812 Amorphophallus rivieri Species 0.000 claims description 23
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- 238000002156 mixing Methods 0.000 claims description 21
- 235000021329 brown rice Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
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- 244000075850 Avena orientalis Species 0.000 claims description 11
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 11
- 235000020226 cashew nut Nutrition 0.000 claims description 11
- 235000005822 corn Nutrition 0.000 claims description 11
- 240000006162 Chenopodium quinoa Species 0.000 claims description 10
- 235000014571 nuts Nutrition 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 5
- 244000144725 Amygdalus communis Species 0.000 claims description 2
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 claims description 2
- 235000009496 Juglans regia Nutrition 0.000 claims description 2
- 235000020224 almond Nutrition 0.000 claims description 2
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- 235000020234 walnut Nutrition 0.000 claims description 2
- 239000004464 cereal grain Substances 0.000 claims 1
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- 235000021152 breakfast Nutrition 0.000 abstract description 7
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- 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 description 10
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
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- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
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- 244000062793 Sorghum vulgare Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
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- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D2/364—Nuts, e.g. cocoa
-
- 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
- A21D2/366—Tubers, roots
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Grain Derivatives (AREA)
Abstract
The invention provides a grain ball with high crispness in hot milk and a preparation method thereof, wherein the grain powder adopts a secondary extrusion puffing technology to produce a puffed grain breakfast product so as to improve the crispness; the Maillard flavor characteristics of the product can be further improved by adding the nut flour, the nut flour is relatively rich in protein and fat, the higher protein content of the nut flour is more favorable for constructing a network structure of the product after extrusion, the protein in the nut flour can be organized to form a three-dimensional network structure, and the fat and the starch form a complex compound, so that the crispness of the product is improved, the crispness of the product is further improved by adding the konjac flour, and the dietary fiber in the konjac is prevented from being excessively extruded and puffed; the addition of the additive can better play the role during the secondary extrusion and expansion.
Description
Technical Field
The invention relates to the field of grain processing, in particular to a grain extrusion puffing technology, belongs to the technical field of food, and particularly relates to grain balls with high crispness in hot milk and a preparation method thereof.
Background
Among the dietary guidelines of chinese residents (2016), the first recommendation was "food-rich, cereal-rich". Compared to the previous version of the guideline, the new version replaces "coarse" with "whole grain". Whole grains are grains that have not been refined or treated by milling, grinding, flaking or the like, but which retain the endosperm, germ, bran constituents and their natural nutrients that are present in the whole grain. The whole grains are various, common barley, brown rice, oat, buckwheat, millet, large yellow rice and the like belong to the whole grains, and whole wheat flour made of wheat and corn eaten after being boiled also belong to the whole grains. The rough mouthfeel of whole grains is unacceptable and various whole grain processed products are produced, with a breakfast puffed grain being one form most consumers would like to try. The puffed grain breakfast can be eaten instantly or matched with yoghourt and milk, but the puffed grain breakfast can be softened quickly when meeting milk, especially hot milk, and loses crispness, thus seriously affecting the experience of consumers.
CN100536682C proposes a method for producing a breakfast of flaky cereals with excellent crispness, in which crispness is improved by adding a colloid, but crispness in cold milk is only studied; CN102960630B proposes a method for preparing a nutritional cereal breakfast with good crispness in hot milk, which mainly comprises adding eggshell powder or shell powder, cream and diacetyl tartaric acid monoglyceride to improve the crispness of the product, but no specific data are available. Both inventions adopt the purpose of crispness protection by adding some food additives. The invention utilizes the characteristics of the raw materials and the synergistic effect of process optimization to improve the brittleness-keeping performance of the products.
Disclosure of Invention
In view of this, the object of the present invention is to provide a method for preparing cereal balls with high crispness in hot milk.
The technical scheme of the invention is as follows:
< first aspect >
The invention provides a cereal ball with high crispness in hot milk, which comprises the following components in parts by weight:
the nut powder comprises one or more of cashew nut powder, almond powder and walnut powder.
The temperature of the hot milk is 50-60 ℃. When soaked in milk, the food surface will deposit a layer of fat and micelles, which hampers mass transfer, and therefore the temperature of the hot milk is preferably 50-60 ℃.
< second aspect >
The invention provides a preparation method of cereal balls with high crispness in hot milk, which comprises the following steps:
s1, grinding: grinding whole grains into powder, sieving, and uniformly mixing the sieved grain powder with white granulated sugar and nut powder according to a proportion to prepare first grain composite powder;
s2, moisture adjustment: adjusting the moisture content of the first cereal composite flour to 18-22%;
s3, extruding and puffing: extruding and puffing the material in the step S2;
s4, cutting and forming: extruding the material from a die hole at the tail end of an extruder after extruding and expanding, and cutting the product into grain particles;
s5, secondary grinding: crushing and sieving the grain particles obtained by the first extrusion and expansion again, adding konjac flour, and uniformly mixing to obtain second grain composite powder;
s6, secondary water content adjustment: adjusting the moisture content of the cereal flour to 15-17%;
s7, secondary extrusion and puffing: performing secondary extrusion and puffing on the material in the step S6;
s8, cutting and forming: extruding the material processed in the step S7 from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into grain particles;
s9, baking: and (4) roasting the grain particles obtained in the step S8 to obtain the grain balls.
The extrusion in the step S3 and the step S7 adopts a double-screw extruder.
In the step S3, the extrusion puffing process parameters are as follows: the temperature of the first zone is 60-70 ℃, the temperature of the second zone is 80-90 ℃, the temperature of the third zone is 100-.
In the step S7, the process parameters of the secondary extrusion and puffing are as follows: the temperature of the first zone is 90-100 ℃, the temperature of the second zone is 110-.
Too high or too low an extrusion temperature can reduce the brittleness of the product, and too high or too low a screw rotation speed can reduce the brittleness of the product.
In the step S9, the baking conditions are: baking at 75-85 deg.C for 20-25 min. The surface is burnt due to overhigh temperature; while too low a baking temperature can reduce the flavor profile of the product.
A food product comprising cereal balls as described above is also within the scope of the invention.
The cereal balls with high crispness in hot milk prepared by the preparation method disclosed by the invention also belong to the protection scope of the invention.
Compared with the prior art, the invention has the following beneficial effects:
1. the puffed grain breakfast product is produced by adopting a secondary extrusion puffing technology, so that the crispness is improved; the purpose of the secondary extrusion is to add the konjac flour in the step, so that a layer of protective structure can be formed, and the three-dimensional network structure of starch and protein formed in the primary extrusion is protected.
2. The addition of the nut powder can increase the Maillard flavor characteristic of the product, meanwhile, the starch content in the conventional grains is higher, the conventional grains can provide loose and porous tissue characteristics after extrusion and expansion, the product is endowed with certain brittleness, but the protein and fat content is lower, the protein and fat in the nut powder are relatively rich, the higher protein content is more favorable for constructing a network structure of the product after extrusion, the protein in the nut powder can be organized to form a three-dimensional network structure, and the fat and the starch form a complex compound, so that the crispness of the product is improved.
3. The addition of the konjac flour can further improve the crispness of the product, so that the dietary fibers in konjac are prevented from being excessively extruded and puffed; the konjac powder has the advantages that the konjac powder can be added during secondary extrusion and expansion, the main components of the konjac powder are glucomannan and various dietary fibers, and the konjac powder is added during secondary extrusion, so that the dietary fibers can protect other starch and protein substances during extrusion to form a network structure during primary extrusion, and a layer of protective structure is formed on the basis.
Detailed Description
The present invention will be described in detail with reference to examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that it would be apparent to those skilled in the art that several modifications and improvements can be made without departing from the inventive concept. All falling within the scope of the present invention.
Example 1
The embodiment provides a cereal ball with high crispness in hot milk, which comprises the following components in parts by weight:
the preparation method of the grain balls with high crispness in the hot milk comprises the following steps (weighing the materials in the proportion):
(1) grinding: grinding whole grains (oat, brown rice, corn and quinoa) into powder, sieving with 60 mesh sieve, mixing with cashew nut powder and white sugar, and making into first grain composite powder;
(2) adjusting the water content: adjusting the moisture content of the first cereal composite flour to 18%;
(3) extruding and puffing: extruding and puffing the materials in the step (2) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the zone I is 65 ℃, the temperature of the zone II is 80 ℃, the temperature of the zone III is 105 ℃, the temperature of the zone IV is 120 ℃, and the rotation speed of the screw is 110 r/min;
(4) cutting and forming: extruding the material processed in the step (3) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(5) secondary grinding: crushing the grain particles obtained in the step (4) again, sieving the crushed grain particles with a 60-mesh sieve, adding konjac flour, and uniformly mixing to prepare second grain composite powder;
(6) secondary water content adjustment: adjusting the moisture content of the second cereal composite flour to 16%;
(7) secondary extrusion and puffing: carrying out secondary extrusion puffing on the material in the step (6) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the first zone is 100 ℃, the temperature of the second zone is 115 ℃, the temperature of the third zone is 140 ℃, the temperature of the fourth zone is 150 ℃, and the rotating speed of the screw is 120 r/min;
(8) cutting and forming: extruding the material processed in the step (7) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(9) baking: baking at 85 deg.C for 15 min, and cooling;
(10) and (7) packaging a finished product.
Example 2
The embodiment provides a cereal ball with high crispness in hot milk, which comprises the following components in parts by weight:
the preparation method of the grain balls with high crispness in the hot milk comprises the following steps (weighing the substances according to the proportion):
(1) grinding: grinding whole grains (oat, brown rice, corn and quinoa) into powder, sieving with a 60-mesh sieve, mixing with cashew nut powder and white sugar uniformly, and preparing into first grain composite powder;
(2) adjusting moisture content: adjusting the moisture content of the first cereal composite flour to 19%;
(3) extruding and puffing: extruding and puffing the material in the step (2) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the first zone is 60 ℃, the temperature of the second zone is 85 ℃, the temperature of the third zone is 100 ℃, the temperature of the fourth zone is 125 ℃, and the rotating speed of the screw is 100 revolutions per minute;
(4) cutting and forming: extruding the material processed in the step (3) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(5) secondary grinding: crushing the grain particles obtained in the step (4) again, sieving the crushed grain particles with a 60-mesh sieve, adding konjac flour, and uniformly mixing to prepare second grain composite powder;
(6) adjusting the water content: adjusting the moisture content of the cereal flour to 15%;
(7) secondary extrusion and puffing: extruding and puffing the material in the step (6) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the zone I is 90 ℃, the temperature of the zone II is 110 ℃, the temperature of the zone III is 130 ℃, the temperature of the zone IV is 145 ℃, and the rotation speed of the screw is 130 r/min;
(8) cutting and forming: extruding the material treated in the step (7) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(9) baking: baking at 80 deg.C for 20 min, and cooling;
(10) and (7) packaging a finished product.
Example 3
The embodiment provides a cereal ball with high crispness in hot milk, which comprises the following components in parts by weight:
the preparation method of the grain balls with high crispness in the hot milk comprises the following steps (weighing the materials in the proportion):
(1) grinding: grinding whole grains (oat, brown rice, corn and quinoa) into powder, sieving with a 60-mesh sieve, mixing with cashew nut powder and white sugar uniformly, and preparing into first grain composite powder;
(2) adjusting moisture content: adjusting the moisture content of the first cereal composite flour to 20%;
(3) extruding and puffing: extruding and puffing the materials in the step (2) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the first zone is 70 ℃, the temperature of the second zone is 90 ℃, the temperature of the third zone is 110 ℃, the temperature of the fourth zone is 130 ℃, and the rotating speed of the screw is 120 r/min;
(4) cutting and forming: extruding the material processed in the step (3) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(5) and (3) secondary grinding: crushing the grain particles obtained in the step (4) again, sieving the crushed grain particles with a 60-mesh sieve, adding konjac flour, and uniformly mixing to obtain second grain composite powder;
(6) secondary water content adjustment: adjusting the moisture content of the cereal flour to 14%;
(7) secondary extrusion and puffing: extruding and puffing the material in the step (6) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the first zone is 95 ℃, the temperature of the second zone is 120 ℃, the temperature of the third zone is 135 ℃, the temperature of the fourth zone is 155 ℃, and the rotating speed of the screw is 140 r/min;
(8) cutting and forming: extruding the material processed in the step (7) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(9) baking: baking at 75 ℃ for 25 minutes, and cooling;
(10) and (7) packaging a finished product.
Example 4
This comparative example provides a method of preparing cereal balls with high crispness in hot milk, similar to example 1, except that: the temperature of the IV zone is different between the first and second extrusion. The preparation method comprises the following specific steps:
(1) grinding: grinding whole grains (oat, brown rice, corn and quinoa) into powder, sieving with 60 mesh sieve, mixing with cashew nut powder and white sugar, and making into first grain composite powder;
(2) adjusting moisture content: adjusting the moisture content of the first cereal composite flour to 18%;
(3) extruding and puffing: extruding and puffing the material in the step (2) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the first zone is 65 ℃, the temperature of the second zone is 80 ℃, the temperature of the third zone is 105 ℃, the temperature of the fourth zone is 145 ℃, and the rotating speed of the screw is 120 r/min;
(4) cutting and forming: extruding the material processed in the step (3) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(5) and (3) secondary grinding: crushing the grain particles obtained in the step (4) again, sieving the crushed grain particles with a 60-mesh sieve, adding konjac flour, and uniformly mixing to obtain second grain composite powder;
(6) adjusting the secondary moisture: adjusting the moisture content of the second cereal composite flour to 16%;
(7) secondary extrusion and puffing: carrying out secondary extrusion puffing on the material in the step (6) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the first zone is 100 ℃, the temperature of the second zone is 115 ℃, the temperature of the third zone is 140 ℃, the temperature of the fourth zone is 170 ℃, and the rotating speed of the screw is 140 revolutions per minute;
(8) cutting and forming: extruding the material treated in the step (7) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(9) baking: baking at 85 deg.C for 15 min, and cooling;
(10) and (7) packaging a finished product.
Example 5 this comparative example provides a method for the preparation of cereal balls with high crispness in hot milk, similar to example 1, except that: the temperature of the IV zone is different between the first and second extrusion. The preparation method comprises the following specific steps:
(1) grinding: grinding whole grains (oat, brown rice, corn and quinoa) into powder, sieving with a 60-mesh sieve, mixing with cashew nut powder and white sugar uniformly, and preparing into first grain composite powder;
(2) adjusting the water content: adjusting the moisture content of the first cereal composite flour to 18%;
(3) extruding and puffing: extruding and puffing the material in the step (2) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the first zone is 65 ℃, the temperature of the second zone is 80 ℃, the temperature of the third zone is 105 ℃, the temperature of the fourth zone is 110 ℃, and the rotating speed of the screw is 120 r/min;
(4) cutting and forming: extruding the material processed in the step (3) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(5) secondary grinding: crushing the grain particles obtained in the step (4) again, sieving the crushed grain particles with a 60-mesh sieve, adding konjac flour, and uniformly mixing to obtain second grain composite powder;
(6) secondary water content adjustment: adjusting the moisture content of the second cereal composite flour to 16%;
(7) secondary extrusion and puffing: carrying out secondary extrusion puffing on the material in the step (6) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the first zone is 100 ℃, the temperature of the second zone is 115 ℃, the temperature of the third zone is 140 ℃, the temperature of the fourth zone is 140 ℃, and the rotating speed of the screw is 140 revolutions per minute;
(8) cutting and forming: extruding the material processed in the step (7) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(9) baking: baking at 85 deg.C for 15 min, and cooling;
(10) and (7) packaging a finished product.
Example 6 this comparative example provides a method of preparing cereal balls with high crispness in hot milk, similar to example 1, except that: the rotating speeds of the first extruding and the second extruding and puffing are different. The preparation method comprises the following specific steps:
(1) grinding: grinding whole grains (oat, brown rice, corn and quinoa) into powder, sieving with 60 mesh sieve, mixing with cashew nut powder and white sugar, and making into first grain composite powder;
(2) adjusting the water content: adjusting the moisture content of the first cereal composite flour to 18%;
(3) extruding and puffing: extruding and puffing the materials in the step (2) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the zone I is 65 ℃, the temperature of the zone II is 80 ℃, the temperature of the zone III is 105 ℃, the temperature of the zone IV is 120 ℃, and the rotating speed of the screw is 130 r/min;
(4) cutting and forming: extruding the material processed in the step (3) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(5) and (3) secondary grinding: crushing the grain particles obtained in the step (4) again, sieving the crushed grain particles with a 60-mesh sieve, adding konjac flour, and uniformly mixing to obtain second grain composite powder;
(6) secondary water content adjustment: adjusting the moisture content of the second cereal composite flour to 16%;
(7) secondary extrusion and puffing: carrying out secondary extrusion puffing on the material in the step (6) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the first zone is 100 ℃, the temperature of the second zone is 115 ℃, the temperature of the third zone is 140 ℃, the temperature of the fourth zone is 150 ℃, and the rotating speed of the screw is 150 revolutions per minute;
(8) cutting and forming: extruding the material processed in the step (7) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(9) baking: baking at 85 deg.C for 15 min, and cooling;
(10) and (7) packaging a finished product.
Example 7 this comparative example provides a method of preparing cereal balls with high crispness in hot milk, similar to example 1, except that: the screw rotating speed of the first extrusion puffing and the second extrusion puffing is different. The preparation method comprises the following specific steps:
(1) grinding: grinding whole grains (oat, brown rice, corn and quinoa) into powder, sieving with a 60-mesh sieve, mixing with cashew nut powder and white sugar uniformly, and preparing into first grain composite powder;
(2) adjusting moisture content: adjusting the moisture content of the first cereal composite flour to 18%;
(3) extruding and puffing: extruding and puffing the materials in the step (2) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the first zone is 65 ℃, the temperature of the second zone is 80 ℃, the temperature of the third zone is 105 ℃, the temperature of the fourth zone is 120 ℃, and the rotating speed of the screw is 90 r/min;
(4) cutting and forming: extruding the material processed in the step (3) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(5) and (3) secondary grinding: crushing the grain particles obtained in the step (4) again, sieving the crushed grain particles with a 60-mesh sieve, adding konjac flour, and uniformly mixing to obtain second grain composite powder;
(6) adjusting the secondary moisture: adjusting the moisture content of the second cereal composite flour to 16%;
(7) secondary extrusion and puffing: performing secondary extrusion puffing on the material in the step (6) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the first zone is 100 ℃, the temperature of the second zone is 115 ℃, the temperature of the third zone is 140 ℃, the temperature of the fourth zone is 150 ℃ and the rotation speed of the screw is 110 r/min;
(8) cutting and forming: extruding the material processed in the step (7) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(9) baking: baking at 85 deg.C for 15 min, and cooling;
(10) and (7) packaging a finished product.
Comparative example 1
This comparative example provides a method of preparing cereal balls with high crispness in hot milk, similar to that of example 1, except that: only one extrusion puffing is carried out, the konjac flour is added when the konjac flour is ground for the first time, and the extrusion parameters are consistent with those of the second extrusion puffing of the embodiment 1. The preparation method comprises the following specific steps:
(1) grinding: grinding whole grains (herba Avenae Fatuae, brown rice, semen Maydis, and rhizoma et radix Veratri) into powder, sieving with 60 mesh sieve, mixing with fructus Anacardii powder, white sugar, and rhizoma Amorphophalli powder, and making into cereal powder;
(2) adjusting the water content: adjusting the moisture content of the cereal flour to 18%;
(3) extruding and puffing: extruding and puffing the material in the step (2) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the first zone is 100 ℃, the temperature of the second zone is 115 ℃, the temperature of the third zone is 140 ℃, the temperature of the fourth zone is 150 ℃ and the rotating speed of the screw is 120 r/min;
(4) cutting and forming: extruding the material processed in the step (3) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(5) baking: baking at 85 deg.C for 15 min, and cooling;
(6) and (7) packaging a finished product.
Comparative example 2
This comparative example provides a method of preparing cereal balls with high crispness in hot milk, similar to example 1, except that: the rhizoma Amorphophalli powder is added during the first grinding. The preparation method comprises the following specific steps:
(1) grinding: grinding whole grains (oat, brown rice, corn and quinoa) into powder, sieving with 60 mesh sieve, mixing with cashew nut powder, white sugar and rhizoma Amorphophalli powder, and making into first grain composite powder;
(2) adjusting moisture content: adjusting the moisture content of the first cereal composite flour to 18%;
(3) extruding and puffing: extruding and puffing the material in the step (2) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the first zone is 65 ℃, the temperature of the second zone is 80 ℃, the temperature of the third zone is 105 ℃, the temperature of the fourth zone is 120 ℃, and the rotating speed of the screw is 110 r/min;
(4) cutting and forming: extruding the material processed in the step (3) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(5) secondary grinding: crushing the grain particles obtained in the step (4) again and sieving the grain particles with a 60-mesh sieve to prepare second grain composite powder;
(6) secondary water content adjustment: adjusting the moisture content of the second cereal composite flour to 16%;
(7) secondary extrusion and puffing: extruding and puffing the material in the step (6) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the first zone is 100 ℃, the temperature of the second zone is 115 ℃, the temperature of the third zone is 140 ℃, the temperature of the fourth zone is 150 ℃, and the rotating speed of the screw is 120 r/min;
(8) cutting and forming: extruding the material treated in the step (7) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(9) baking: baking at 85 deg.C for 15 min, and cooling;
(10) and (7) packaging a finished product.
Comparative example 3
This comparative example provides a method of preparing cereal balls with high crispness in hot milk, similar to example 1, except that: rhizoma Amorphophalli powder is not added.
Comparative example 4
This comparative example provides a method of preparing cereal balls with high crispness in hot milk, similar to example 1, except that: only one-time extrusion puffing is carried out, the konjac flour is not added, and the extrusion parameters are consistent with those of the second-time extrusion puffing. The preparation method comprises the following specific steps:
(1) grinding: grinding whole grains (oat, brown rice, corn and quinoa) into powder, sieving with a 60-mesh sieve, mixing with cashew nut powder and white sugar, and making into first grain composite powder;
(2) adjusting moisture content: adjusting the moisture content of the cereal flour to 18%;
(3) extruding and puffing: extruding and puffing the materials in the step (2) by adopting a double-screw extruder, wherein the process parameters are as follows: the temperature of the first zone is 100 ℃, the temperature of the second zone is 115 ℃, the temperature of the third zone is 140 ℃, the temperature of the fourth zone is 150 ℃, and the rotating speed of the screw is 120 r/min;
(4) cutting and forming: extruding the material processed in the step (3) from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into spherical grain particles with the diameter of 5mm by controlling a rotary cutter tightly attached to the die hole;
(5) baking: baking at 85 deg.C for 15 min, and cooling;
(6) and (7) packaging a finished product.
Comparative example 5
This comparative example provides a method of preparing cereal balls with high crispness in hot milk, similar to that of example 1, except that: nut flour is not added.
Effect verification
1. Texture determination
(1) Brittleness measurement
The samples of the experimental and comparative examples were tested for texture data using a texture analyzer. Texture instrument parameters were set as: HPB/3PB probe, ranging 40mm, testing speed 2mm/s before testing, testing speed 3.0mm/s, testing speed 2.0mm/s after testing, compression ratio 50%, load mass 5g, two-time compression interval time 5s, and data acquisition rate 200s-1. Measuring parameters: and (4) brittleness. After each test is finished, the probe is wiped clean, the next test is carried out, each sample is tested for 3 times, and the average value is taken as a result.
(2) Determination of brittleness
The crispness of the sample was measured after soaking the sample in hot milk at 55 ℃ for 5min, and this was used as the crispness indicator. Each sample was measured 3 times and the average value was taken.
TABLE 1 sample brittleness and brittleness retention test results
The conventional operation of extrusion and expansion is similar to that of comparative example 4, and the process and the formula are optimized on the basis of the conventional operation, so that the aim of improving the crispness of the product is fulfilled. The specific results are as follows:
(1) as can be seen from comparative examples 1 and 4, the crispness of the konjac flour can be improved by 45.8% by adding the konjac flour; as can be seen from comparative examples 3 and 4, the brittleness of the product can be improved by 37.5% through the secondary extrusion and expansion; as can be seen from the example 1 and the comparative example 4, the secondary extrusion process and the konjac flour (added during the secondary extrusion puffing) have a synergistic effect on improving the crispness of the product, and the improvement rate is as high as 154.2%;
(2) as can be seen from the example 1 and the comparative example 2, the adding effect of the konjac flour in the second extrusion puffing is 69.4% higher than that in the first extrusion puffing on the aspect of improving the crispness of the product;
(3) as can be seen from example 1 and comparative example 5, the addition of nut flour increased the crispness of the product by 90.6%.
The foregoing description of specific embodiments of the present invention has been presented. It is to be understood that the present invention is not limited to the specific embodiments described above, and that various changes and modifications may be made by one skilled in the art within the scope of the appended claims without departing from the spirit of the invention.
Claims (10)
1. The cereal balls with high crispness in hot milk are characterized by comprising the following components in parts by weight:
2. the cereal ball of claim 1, wherein the nut flour comprises one or more of cashew flour, almond flour, walnut flour.
3. Cereal ball according to claim 1, characterized in that the temperature of the hot milk is 50-60 ℃.
4. A method of preparing cereal balls as in claim 1, comprising the steps of:
s1, grinding: grinding oat, brown rice, corn and quinoa into powder, sieving, and uniformly mixing with white granulated sugar and nut powder according to a proportion to obtain first grain composite powder;
s2, moisture adjustment: adjusting the moisture content of the first cereal composite flour to 18-22%;
s3, extruding and puffing: extruding and puffing the material in the step S2;
s4, cutting and forming: extruding the material from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into grain particles;
s5, secondary grinding: crushing and sieving the grain particles obtained by the first extrusion and expansion again, adding the konjac flour, and mixing uniformly to obtain second grain composite powder;
s6, secondary water content adjustment: adjusting the moisture content of the second cereal composite flour to 15-17%;
s7, secondary extrusion and puffing: performing secondary extrusion and puffing on the material in the step S6;
s8, cutting and forming: extruding the material processed in the step S7 from a die hole at the tail end of an extruder after extrusion and expansion, and cutting the product into grain particles;
s9, baking: and (5) drying the grain particles obtained in the step S8 to obtain the grain balls.
5. The method of claim 4, wherein the extruding in the steps S3 and S7 is performed by a twin screw extruder.
6. The method of claim 4, wherein in the step S3, the parameters of the extrusion puffing process are: the temperature of the first zone is 60-70 ℃, the temperature of the second zone is 80-90 ℃, the temperature of the third zone is 100-.
7. The method as claimed in claim 4, wherein in step S7, the parameters of the second extrusion puffing are: the temperature of the first zone is 90-100 ℃, the temperature of the second zone is 110-.
8. The method according to claim 4, wherein in step S9, the baking temperature is: 75-85 ℃.
9. The method according to claim 4, wherein in the step S9, the baking time is: 75-85 ℃.
10. A food product comprising the cereal grain pellets of claim 1.
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| CN100998386A (en) * | 2006-12-27 | 2007-07-18 | 江南大学 | Method for producing breakfast food of slice shaped grain with excellent crisp property |
| CN101129190A (en) * | 2007-09-28 | 2008-02-27 | 西安力邦临床营养有限公司 | Method for producing puffy foods with high dietary fiber |
| CN102960630A (en) * | 2012-11-30 | 2013-03-13 | 江南大学 | Method for preparing nutrient grain breakfast with high crispness in hot milk |
| CN106235340A (en) * | 2016-06-29 | 2016-12-21 | 完美（中国）有限公司 | A kind of method of extruding puffing corn fiber powder and expanded corn fiber granule |
| CN109169769A (en) * | 2018-09-07 | 2019-01-11 | 焦作荣利达食品有限公司 | A kind of blue berry flavor puffed cereal food and preparation method thereof |
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|---|---|---|---|---|
| CN100998386A (en) * | 2006-12-27 | 2007-07-18 | 江南大学 | Method for producing breakfast food of slice shaped grain with excellent crisp property |
| CN101129190A (en) * | 2007-09-28 | 2008-02-27 | 西安力邦临床营养有限公司 | Method for producing puffy foods with high dietary fiber |
| CN102960630A (en) * | 2012-11-30 | 2013-03-13 | 江南大学 | Method for preparing nutrient grain breakfast with high crispness in hot milk |
| CN106235340A (en) * | 2016-06-29 | 2016-12-21 | 完美（中国）有限公司 | A kind of method of extruding puffing corn fiber powder and expanded corn fiber granule |
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