CN114947061B - High-protein easy-to-brew oatmeal and processing method thereof - Google Patents

High-protein easy-to-brew oatmeal and processing method thereof Download PDF

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CN114947061B
CN114947061B CN202210587425.1A CN202210587425A CN114947061B CN 114947061 B CN114947061 B CN 114947061B CN 202210587425 A CN202210587425 A CN 202210587425A CN 114947061 B CN114947061 B CN 114947061B
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oatmeal
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CN114947061A (en
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刘秋生
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Ozark Tianjin Food Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Abstract

The invention discloses high-protein easy-to-brew oatmeal and a processing method thereof, wherein the formula of the raw materials of the oatmeal comprises 10-40 parts by weight of oat, 10-30 parts by weight of medlar, 5-20 parts by weight of red bean, 8-20 parts by weight of black bean, 5-10 parts by weight of black sesame, 5-15 parts by weight of chia seeds, 2-5 parts by weight of inulin and 1-4 parts by weight of mineral supplement. Compared with the prior art, the method adds cyanidin 3-sophoroside in the working procedure; in the pulverizing process, after the gluten fiber of the raw material is ground and exposed, hydrophobic groups and positive charges on the surface of the gluten fiber interact with cyanidin 3-sophoroside and induce rearrangement of polypeptide chains to form aggregates, so that the thermal stability of protein active ingredients is improved, the denaturation of proteins is avoided, and the brewing performance of a final finished product is improved. The prepared brewed oatmeal has high water absorption expansion rate, balanced nutrition, good viscosity after brewing and excellent sensory quality.

Description

High-protein easy-to-brew oatmeal and processing method thereof
Technical Field
The invention relates to the field of food processing, in particular to high-protein easy-to-brew oatmeal and a processing method thereof.
Background
The oatmeal is rich in protein nutrition components such as gluten, but in the processing process, the local temperature is increased due to heat generated by machine friction and the like, so that part of thermolabile protein active components in the raw materials are heated and deactivated, the physicochemical properties of denatured proteins are changed, the solubility is reduced, precipitation is easy to generate, the brewing property of the high-protein oatmeal which is easy to brew is reduced, and the use effect of a final finished product is reduced.
The patent CN 112586662A provides health-preserving instant oatmeal and a preparation method thereof, wherein red dates and medlar are mixed in the oatmeal to increase the effects of beautifying the skin and beautifying the face of an eater, and longan and Chinese yam are mixed in the oatmeal to achieve the effects of nourishing blood, soothing the nerves, tonifying spleen, lung and kidney, so that the purpose of nourishing the body of the eater by the oatmeal is achieved, the oatmeal has the function of adjusting a nervous system, and the requirements of different consumers can be met. The patent CN 104000097A discloses a weight-losing health-care oatmeal and a preparation method thereof, wherein the weight-losing health-care oatmeal is prepared by combining active ingredients of natural fruits and plant extract ingredients with medicinal and edible effects, has the effects of losing weight, moistening intestines, relaxing bowels, promoting digestion, inhibiting appetite, removing fat and reducing blood pressure, balancing nutrition, beautifying and protecting skin and the like, and has the characteristics of easily available raw materials, simple preparation, unique flavor, good taste, convenience in taking and the like. However, the oatmeal of the patent is mainly composed of dietary fiber, lacks corresponding mineral components and is not balanced in nutrition; in practical use, the problems of coarse taste, poor palatability and poor paste quality after brewing can exist.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the high-protein easy-to-brew oatmeal and the processing method thereof.
The invention is realized by the following technical scheme:
a processing method of high-protein easy-to-brew oatmeal comprises the following steps:
s1, drying and refrigerating;
s2, mixing and grinding;
s3, thermoplastic extrusion;
s4, baking and forming.
Further preferably, the processing method of the high-protein easy-to-brew oatmeal comprises the following steps:
s1, drying and refrigerating: drying selected oat, medlar, red bean, black sesame and chia seed for 2-5 hours at 50-60 ℃, sealing the raw materials, and refrigerating for 20-24 hours at 2-5 ℃;
s2, mixing and grinding: taking out and standing the raw materials refrigerated in the step S1 to room temperature, uniformly mixing 10-40 parts by weight of oat, 10-30 parts by weight of medlar, 5-20 parts by weight of red bean, 8-20 parts by weight of black bean, 5-10 parts by weight of black sesame, 5-15 parts by weight of chia seeds, 2-5 parts by weight of inulin and 1-4 parts by weight of mineral supplement, crushing for 10-15 min, and sieving with a 120-140 mesh sieve to obtain mixed raw material powder;
s3, thermoplastic extrusion: extruding the mixed raw material powder in the step S2, wherein the feeding speed is 200-300 g/min, the interval temperature is 40-140 ℃, and the screw speed is 180-200 rpm;
s4, baking and forming: cutting the extrudate in the step S3 into small pieces with the length of 20-25 mm, and baking at the temperature of 60-65 ℃ for 1-2 hours to obtain the high-protein easy-to-brew oatmeal.
Most preferably, the processing method of the high-protein easy-to-brew oatmeal comprises the following steps:
s1, drying and refrigerating: drying selected oat, medlar, red bean, black sesame and chia seed for 2-5 hours at 50-60 ℃, sealing the raw materials, and refrigerating for 20-24 hours at 2-5 ℃;
s2, mixing and grinding: taking out and standing the raw materials refrigerated in the step S1 to room temperature, uniformly mixing 10-40 parts by weight of oat, 10-30 parts by weight of medlar, 5-20 parts by weight of red bean, 8-20 parts by weight of black bean, 5-10 parts by weight of black sesame, 5-15 parts by weight of chia seeds, 2-5 parts by weight of inulin, 1-4 parts by weight of mineral supplement and 2-6 parts by weight of guava skin fermentation product, crushing for 10-15 min, and sieving with a 120-140 mesh sieve to obtain mixed raw material powder;
s3, thermoplastic extrusion: extruding the mixed raw material powder in the step S2, wherein the feeding speed is 200-300 g/min, the interval temperature is 40-140 ℃, and the screw speed is 180-200 rpm:
s4, baking and forming: cutting the extrudate in the step S3 into small pieces with the length of 20-25 mm, and baking at the temperature of 60-65 ℃ for 1-2 hours to obtain the high-protein easy-to-brew oatmeal.
The inventor finds that in the process of preparing mixed raw material powder by crushing operation, local temperature is increased due to heat generated by machine friction and the like, so that part of thermolabile protein active ingredients in the raw material are heated and deactivated, the physicochemical properties of denatured proteins are changed, the solubility is reduced, precipitation is easy to generate, the brewing property of high-protein easy-to-brew oatmeal is reduced, and the use effect of a final finished product is reduced. In order to solve the technical problem and improve the thermal stability of the raw materials in the processing process, the inventor adds cyanidin 3-sophoroside in the process; in the pulverizing process, after the gluten fiber of the raw material is ground and exposed, hydrophobic groups and positive charges on the surface of the gluten fiber interact with cyanidin 3-sophoroside and induce rearrangement of polypeptide chains to form aggregates, so that the thermal stability of protein active ingredients is improved, the denaturation of proteins is avoided, and the brewing performance of a final finished product is improved.
Preferably, in the processing method of the high-protein easy-to-brew oatmeal, the step S2 of mixing and grinding may further be: taking out and standing the raw materials refrigerated in the step S1 to room temperature, taking 10-40 parts by weight of oat, 10-30 parts by weight of medlar, 5-20 parts by weight of red bean, 8-20 parts by weight of black bean, 5-10 parts by weight of black sesame, 5-15 parts by weight of chia seed, 2-5 parts by weight of inulin, 1-4 parts by weight of mineral supplement, 2-6 parts by weight of guava skin fermentation product and 1.5-3 parts by weight of cyanidin 3-sophorose acid solution, uniformly mixing, crushing for 10-15 min, and sieving with a 120-140 mesh sieve to obtain mixed raw material powder.
Further preferably, the preparation method of the cyanidin 3-sophoroside acidic solution comprises the following steps of: dissolving 0.2-0.4 part of cyanidin 3-sophoroside in 5-10 parts of deionized water, and regulating the pH value of the solution to 2-4 by using hydrochloric acid with the concentration of 1-2 mol/L to obtain the cyanidin 3-sophoroside acidic solution.
Preferably, the mineral supplement is selected from one, two or more of zinc gluconate, calcium gluconate, ferrous gluconate, zinc citrate, calcium citrate, ferric ammonium citrate, zinc oxide, calcium hydrogen phosphate, ferrous fumarate.
Further, the mineral supplement consists of calcium gluconate, zinc citrate and ferrous fumarate, wherein the mass ratio of the calcium gluconate to the zinc citrate to the ferrous fumarate is (80-100): (1-5): (1-5).
Further, the guava skin fermentation product is prepared by the following method: cleaning guava skin, cutting into slag, drying at 50-55 ℃ for 6-8 hours, taking out, cooling to 20-25 ℃, and storing at 2-4 ℃ for 10-12 hours to obtain guava skin slag; adding 5-8 g guava skin dreg, 3-5 g rice flour, 2-2.5 g urea and 10-20 mL water into a conical flask, uniformly stirring, and sterilizing at 121 ℃ for 20-30 minutes to obtain a culture medium; cooling the culture medium to 20-25 ℃, adding Saccharomyces cerevisiae with the mass of 3-5% of the culture medium, fermenting in an incubator with the temperature of 28-32 ℃ and the humidity of 70-75% for 12-16 hours, and drying the solid fermentation product at 50-56 ℃ for 4-8 hours after the fermentation is finished to obtain the guava skin fermentation product.
Wolfberry fruit, sex taste: sweet and flat. Channel tropism: it enters liver and kidney meridians. The main functions are as follows: nourishing liver and kidney, replenishing essence and improving eyesight. Application: it is indicated for liver and kidney yin deficiency with the actions of nourishing liver and kidney, and can be used for all kinds of symptoms of liver and kidney yin deficiency.
Oat has the characteristics of high protein and low carbohydrate; meanwhile, the oat is rich in soluble fiber and insoluble fiber, can absorb a large amount of cholesterol in a human body and is discharged out of the body, and the oat is in line with the modern advocated 'food without coarse' diet. The dietary structure of oat-containing helps to control energy intake over a long period of time, slowly digestible carbohydrates affecting blood glucose.
The red beans are also called red beans, red beans and small beans. Small red beans are rich in starch and are therefore also known as "beans". The red bean contains multiple nutritional components. Pulling out the whole plant when the autumn fruits are ripe and not cracked, sun-drying, threshing seeds, removing impurities, and sun-drying. The small red bean protein has high lysine content, is suitable for being mixed with cereal to be eaten as bean meal or bean porridge, and is generally made into bean paste or used as a cake raw material. The plum is called red bean as 'cereal of heart', which has the functions of promoting fluid production, promoting urination, relieving distention, removing swelling and vomiting, and treating 'diarrhea, dispelling alcohol toxicity, removing cold and heat, relieving swelling, expelling pus, dissipating blood and promoting lactation'.
Black beans are black seeds of soybean (academic name: glycemax (l.) merr) of the leguminous plant. Black beans are also called scull beans, black soybeans and the like. Black beans have the characteristics of high protein and low calorie, and have black skin, yellow or green inside. The black beans are rich in nutrition, contain various nutritional ingredients such as proteins, fats, vitamins, trace elements and the like, and simultaneously have various bioactive substances such as black bean pigment, black bean polysaccharide, isoflavone and the like.
Black sesame (academic name: semen Sesami Nigrum) is black seed of sesame belonging to the family Pedaliaceae, contains a large amount of fat and protein, and also contains nutrients such as saccharide, vitamin A, vitamin E, lecithin, calcium, iron, chromium, etc. Has effects in invigorating stomach, protecting liver, promoting erythrocyte growth, and increasing melanin in vivo, and is beneficial to hair growth.
Chia Seed (Chia Seed) is a Seed of the peppermint plant Salvia euryala L, and is produced in North America such as south Mexico and Amara crisis. The chia seeds are rich in alpha-linolenic acid, which is essential fatty acid of human body, and various antioxidant active ingredients (chlorogenic acid, caffeic acid, myricetin, quercetin, kaempferol, etc.), are sources of natural omega-3 fatty acid, and contain rich dietary fibers, proteins, vitamins, minerals, etc.
The invention also provides the high-protein easy-to-brew oatmeal which is processed by adopting the processing method.
The high-protein easy-to-brew oatmeal processed by the invention not only contains rich protein and dietary fiber, but also contains mineral components required by human bodies, and has more comprehensive nutrition compared with common commercial oatmeal. Inulin is water-soluble dietary fiber rich in fructo-oligosaccharide, can selectively stimulate proliferation and metabolic activity of microflora, promote intestinal peristalsis, soften feces to prevent constipation and diarrhea, reduce blood sugar and blood lipid and control weight, has good effects in preventing and controlling chronic diseases such as intestinal diseases, obesity and cardiovascular diseases, and has been widely applied to the industries of foods, medicines and health products. In the prior art, inulin is added to nutritional powders, candies, beverages and other foods to act as a low-calorie sweetener, and the mouthfeel of the product is improved without excessive calories. For cereal foods, the more abundant the dietary fiber content, the more the puffing volume is reduced, the density and hardness are increased, the crispness is reduced, and the adverse effect on the product quality is caused, but the effect is greatly dependent on the type and the characteristics of the dietary fiber. According to the invention, inulin is added into the raw cereal powder, and the raw cereal powder is subjected to hot plastic extrusion to form the high-protein easy-to-brew oatmeal, so that the oatmeal is crisp in taste and easy to brew, and the inulin is a water-soluble fiber, so that interaction between the inulin and the water phase of milk is facilitated, and the brewing performance of the oatmeal is improved. The guava skin is subjected to solid state fermentation, the protein content of the guava skin is obviously improved, and substances such as vitamins, soluble dietary fibers and the like are also contained, so that the guava skin is added into the high-protein easy-to-brew oatmeal, and the nutrition components of the high-protein easy-to-brew oatmeal are complementary; on the other hand, adding guava skin fermentation product to the dough reduces the hardness of the cereal, because the higher the heterogeneity between the components, the less interactions, and thus the cohesive strength of the product, making the high protein, easy-to-brew cereal more crispy.
Detailed Description
The following description of the technical solution in the embodiments of the present invention is clear and complete. The following examples are illustrative of the invention and are not intended to limit the scope of the invention. The operations referred to in the examples, unless otherwise specified, are all conventional in the art.
In the embodiment of the invention, partial raw material parameters are as follows:
cyanidin 3-sophoroside, CAS number: 38820-68-7;
in the embodiment of the invention, the Saccharomyces cerevisiae is commercially available wine starter, and the brand is Angel.
Example 1
A processing method of high-protein easy-to-brew oatmeal comprises the following steps:
s1, drying and refrigerating: drying selected raw materials such as oat, medlar, red bean, black sesame, chia seed and the like at 60 ℃ for 5 hours, sealing the raw materials, and then refrigerating at 2 ℃ for 24 hours;
s2, mixing and grinding: taking out and standing the refrigerated raw materials in the step S1 to room temperature, uniformly mixing 35 parts by weight of oat, 25 parts by weight of medlar, 15 parts by weight of red bean, 12 parts by weight of black bean, 8 parts by weight of black sesame, 10 parts by weight of chia seeds, 5 parts by weight of inulin and 3 parts by weight of mineral supplement, crushing for 15min, and sieving with a 120-mesh sieve to obtain mixed raw material powder;
s3, thermoplastic extrusion: extruding the mixed raw material powder in the step S2, wherein the feeding speed is 247g/min, the temperature of the zone I is 40 ℃, the temperature of the zone II is 70 ℃, the temperature of the zone III is 90 ℃, the temperature of the zone IV is 140 ℃, the temperature of the zone V is 140 ℃, and the screw speed is 185rpm:
s4, baking and forming: cutting the extrudate in step S3 into small pieces with the length of 20mm, and baking at 65 ℃ for 1h to obtain the high-protein easy-to-brew oatmeal.
The mineral supplement in the step S2 consists of calcium gluconate, zinc citrate and ferrous fumarate, wherein the mass ratio of the calcium gluconate to the zinc citrate to the ferrous fumarate is 20:1:1, and mixing.
Example 2
A processing method of high-protein easy-to-brew oatmeal comprises the following steps:
s1, drying and refrigerating: drying selected raw materials such as oat, medlar, red bean, black sesame, chia seed and the like at 60 ℃ for 5 hours, sealing the raw materials, and then refrigerating at 2 ℃ for 24 hours;
s2, mixing and grinding: taking out and standing the raw materials refrigerated in the step S1 to room temperature, uniformly mixing 35 parts by weight of oat, 25 parts by weight of medlar, 15 parts by weight of red bean, 12 parts by weight of black bean, 8 parts by weight of black sesame, 10 parts by weight of chia seeds, 5 parts by weight of inulin, 3 parts by weight of mineral supplement and 5 parts by weight of guava skin fermentation product, crushing for 15min, and sieving with a 120-mesh sieve to obtain mixed raw material powder;
s3, thermoplastic extrusion: extruding the mixed raw material powder in the step S2, wherein the feeding speed is 247g/min, the temperature of the zone I is 40 ℃, the temperature of the zone II is 70 ℃, the temperature of the zone III is 90 ℃, the temperature of the zone IV is 140 ℃, the temperature of the zone V is 140 ℃, and the screw speed is 185rpm:
s4, baking and forming: cutting the extrudate in step S3 into small pieces with the length of 20mm, and baking at 65 ℃ for 1h to obtain the high-protein easy-to-brew oatmeal.
The mineral supplement in the step S2 consists of calcium gluconate, zinc citrate and ferrous fumarate, wherein the mass ratio of the calcium gluconate to the zinc citrate to the ferrous fumarate is 20:1:1, and mixing.
The guava skin fermentation product in the step S2 is prepared by the following method: cleaning guava skin, cutting into slag, drying at 55 ℃ for 8 hours, taking out, cooling to 25 ℃, and storing at 2 ℃ for 12 hours to obtain guava skin slag; adding 7g guava skin residue, 3g rice flour, 2g urea and 18mL deionized water into a 250mL conical flask, stirring uniformly, and sterilizing at 121 ℃ for 20min to prepare a solid fermentation medium; cooling the culture medium to 25deg.C, adding 0.9g of Saccharomyces cerevisiae, fermenting in an incubator with temperature of 30deg.C and humidity of 70% for 16 hr, and drying the solid fermentation product at 55deg.C for 6 hr to obtain guava skin fermentation product.
Example 3
A processing method of high-protein easy-to-brew oatmeal comprises the following steps:
s1, drying and refrigerating: drying selected raw materials such as oat, medlar, red bean, black sesame, chia seed and the like at 60 ℃ for 5 hours, sealing the raw materials, and then refrigerating at 2 ℃ for 24 hours;
s2, mixing and grinding: taking out and standing the raw materials refrigerated in the step S1 to room temperature, uniformly mixing 35 parts by weight of oat, 25 parts by weight of medlar, 15 parts by weight of red bean, 12 parts by weight of black bean, 8 parts by weight of black sesame, 10 parts by weight of chia seeds, 3 parts by weight of mineral supplement and 5 parts by weight of guava skin fermentation product, crushing for 15min, and sieving with a 120-mesh sieve to obtain mixed raw material powder;
s3, thermoplastic extrusion: extruding the mixed raw material powder in the step S2, wherein the feeding speed is 247g/min, the temperature of the zone I is 40 ℃, the temperature of the zone II is 70 ℃, the temperature of the zone III is 90 ℃, the temperature of the zone IV is 140 ℃, the temperature of the zone V is 140 ℃, and the screw speed is 185rpm:
s4, baking and forming: cutting the extrudate in step S3 into small pieces with the length of 20mm, and baking at 65 ℃ for 1h to obtain the high-protein easy-to-brew oatmeal.
The mineral supplement in the step S2 consists of calcium gluconate, zinc citrate and ferrous fumarate, wherein the mass ratio of the calcium gluconate to the zinc citrate to the ferrous fumarate is 20:1:1, and mixing.
The guava skin fermentation product in the step S2 is prepared by the following method: cleaning guava skin, cutting into slag, drying at 55 ℃ for 8 hours, taking out, cooling to 25 ℃, and storing at 2 ℃ for 12 hours to obtain guava skin slag; adding 7g guava skin residue, 3g rice flour, 2g urea and 18mL deionized water into a 250mL conical flask, stirring uniformly, and sterilizing at 121 ℃ for 20min to prepare a solid fermentation medium; cooling the culture medium to 25deg.C, adding 0.9g of Saccharomyces cerevisiae, fermenting in an incubator with temperature of 30deg.C and humidity of 70% for 16 hr, and drying the solid fermentation product at 55deg.C for 6 hr to obtain guava skin fermentation product.
Example 4
A processing method of high-protein easy-to-brew oatmeal comprises the following steps:
s1, drying and refrigerating: drying selected raw materials such as oat, medlar, red bean, black sesame, chia seed and the like at 60 ℃ for 5 hours, sealing the raw materials, and then refrigerating at 2 ℃ for 24 hours;
s2, mixing and grinding: taking out and standing the raw materials refrigerated in the step S1 to room temperature, taking 35 parts by weight of oat, 25 parts by weight of medlar, 15 parts by weight of red bean, 12 parts by weight of black bean, 8 parts by weight of black sesame, 10 parts by weight of chia seeds, 5 parts by weight of inulin, 3 parts by weight of mineral supplement, 5 parts by weight of guava skin fermentation product and 1.5 parts by weight of cyanidin 3-sophoroside acidic solution, uniformly mixing, crushing for 15min, and sieving with a 120-mesh sieve to obtain mixed raw material powder;
s3, thermoplastic extrusion: extruding the mixed raw material powder in the step S2, wherein the feeding speed is 247g/min, the temperature of the zone I is 40 ℃, the temperature of the zone II is 70 ℃, the temperature of the zone III is 90 ℃, the temperature of the zone IV is 140 ℃, the temperature of the zone V is 140 ℃, and the screw speed is 185rpm:
s4, baking and forming: cutting the extrudate in step S3 into small pieces with the length of 20mm, and baking at 65 ℃ for 1h to obtain the high-protein easy-to-brew oatmeal.
The preparation method of the cyanidin 3-sophoroglycoside acid solution comprises the following steps of: dissolving 0.2 part of cyanidin 3-sophoroside in 5 parts of deionized water, and regulating the pH value of the solution to 4 by using hydrochloric acid with the concentration of 1mol/L to obtain the cyanidin 3-sophoroside acidic solution.
The mineral supplement in the step S2 consists of calcium gluconate, zinc citrate and ferrous fumarate, wherein the mass ratio of the calcium gluconate to the zinc citrate to the ferrous fumarate is 20:1:1, and mixing.
The guava skin fermentation product in the step S2 is prepared by the following method: cleaning guava skin, cutting into slag, drying at 55 ℃ for 8 hours, taking out, cooling to 25 ℃, and storing at 2 ℃ for 12 hours to obtain guava skin slag; adding 7g guava skin residue, 3g rice flour, 2g urea and 18mL deionized water into a 250mL conical flask, stirring uniformly, and sterilizing at 121 ℃ for 20min to prepare a solid fermentation medium; cooling the culture medium to 25deg.C, adding 0.9g of Saccharomyces cerevisiae, fermenting in an incubator with temperature of 30deg.C and humidity of 70% for 16 hr, and drying the solid fermentation product at 55deg.C for 6 hr to obtain guava skin fermentation product.
Comparative example 1
A processing method of high-protein easy-to-brew oatmeal comprises the following steps:
s1, drying and refrigerating: drying selected raw materials such as oat, medlar, red bean, black sesame, chia seed and the like at 60 ℃ for 5 hours, sealing the raw materials, and then refrigerating at 2 ℃ for 24 hours;
s2, mixing and grinding: taking out and standing the raw materials refrigerated in the step S1 to room temperature, uniformly mixing 35 parts by weight of oat, 25 parts by weight of medlar, 15 parts by weight of red bean, 12 parts by weight of black bean, 8 parts by weight of black sesame, 10 parts by weight of chia seeds and 3 parts by weight of mineral supplement, crushing for 15min, and sieving with a 120-mesh sieve to obtain mixed raw material powder;
s3, thermoplastic extrusion: extruding the mixed raw material powder in the step S2, wherein the feeding speed is 247g/min, the temperature of the zone I is 40 ℃, the temperature of the zone II is 70 ℃, the temperature of the zone III is 90 ℃, the temperature of the zone IV is 140 ℃, the temperature of the zone V is 140 ℃, and the screw speed is 185rpm:
s4, baking and forming: cutting the extrudate in step S3 into small pieces with the length of 20mm, and baking at 65 ℃ for 1h to obtain the high-protein easy-to-brew oatmeal.
The mineral supplement in the step S2 consists of calcium gluconate, zinc citrate and ferrous fumarate, wherein the mass ratio of the calcium gluconate to the zinc citrate to the ferrous fumarate is 20:1:1, and mixing.
Comparative example 2
A processing method of high-protein easy-to-brew oatmeal comprises the following steps:
s1, drying and refrigerating: drying selected raw materials such as oat, medlar, red bean, black sesame, chia seed and the like at 60 ℃ for 5 hours, sealing the raw materials, and then refrigerating at 2 ℃ for 24 hours;
s2, mixing and grinding: taking out and standing the raw materials refrigerated in the step S1 to room temperature, uniformly mixing 35 parts by weight of oat, 25 parts by weight of medlar, 15 parts by weight of red bean, 12 parts by weight of black bean, 8 parts by weight of black sesame, 10 parts by weight of chia seeds, 5 parts by weight of inulin, 3 parts by weight of mineral supplement and 5 parts by weight of guava skin dreg, crushing for 15min, and sieving with a 120-mesh sieve to obtain mixed raw material powder;
s3, thermoplastic extrusion: extruding the mixed raw material powder in the step S2, wherein the feeding speed is 247g/min, the temperature of the zone I is 40 ℃, the temperature of the zone II is 70 ℃, the temperature of the zone III is 90 ℃, the temperature of the zone IV is 140 ℃, the temperature of the zone V is 140 ℃, and the screw speed is 185rpm:
s4, baking and forming: cutting the extrudate in step S3 into small pieces with the length of 20mm, and baking at 65 ℃ for 1h to obtain the high-protein easy-to-brew oatmeal.
The mineral supplement in the step S2 consists of calcium gluconate, zinc citrate and ferrous fumarate, wherein the mass ratio of the calcium gluconate to the zinc citrate to the ferrous fumarate is 20:1:1, and mixing.
The guava skin and slag skin in the step S2 is prepared by the following method: cleaning guava skin, cutting into slag, drying at 55deg.C for 8 hr, taking out, cooling to 25deg.C, and storing at 2deg.C for 12 hr to obtain guava skin slag.
Test example 1
The high protein, easy-to-brew cereal pieces of examples 1-3 and comparative examples 1, 2 were subjected to protein content determination by Kjeldahl method with reference to national standard GB 5009.5-2016 for protein determination in food safety national Standard food. 1g of the well-mixed oatmeal sample was weighed into a digestion vessel, and then 0.4g of copper sulfate, 6g of potassium sulfate and 20mL of sulfuric acid were added to the vessel to digest the oatmeal sample. When the temperature of the digestion furnace reaches 420 ℃, the digestion is continued for 1h, at this time, the liquid in the digestion tube is green and transparent, and after being taken out and cooled, the liquid is added to a 50mL water-dry automatic Kjeldahl nitrogen determination instrument (sodium hydroxide solution hydrochloric acid or sulfuric acid standard solution and boric acid solution containing mixed indicators A or B are added before use) to realize the processes of automatic liquid adding, distillation, titration and data recording. The test results are shown in Table 1.
The protein content in the sample was calculated as follows:
wherein:
x: protein content in the sample in grams per hundred grams (g/100 g);
V 1 : the test solution consumes the volume of sulfuric acid or hydrochloric acid standard titration solution, and the unit is milliliter (mL);
V 2 : the reagent blank consumes the volume of sulfuric acid or hydrochloric acid standard titration solution, and the unit is milliliter (mL);
c: sulfuric acid or hydrochloric acid standard titration solution concentration in moles per liter (mol/L);
m: the mass of the sample in grams (g);
V 3 : sucking the volume of the digestive juice in milliliters (mL);
f: nitrogen converts to a coefficient of protein.
Table 1 protein content of cereal dietary fiber oatmeal
Protein content%
Example 1 10.3
Implementation of the embodimentsExample 2 15.7
Example 3 13.4
Example 4 17.8
Comparative example 1 8.1
Comparative example 2 11.2
The cereal dietary fiber oatmeal protein content of examples 1-3 is all higher than the QB/T2762-2006 composite oatmeal requirement, wherein the cereal dietary fiber oatmeal protein content of example 2 is much higher than national standards. The raw materials selected in the invention are rich in dietary fibers and proteins, the guava skin fermentation product is added in the embodiment 2, the guava skin is subjected to solid state fermentation, the proteins are enriched through single cell proteins, then the guava skin is added into the high-protein easy-to-brew oatmeal, the nutrition of the oatmeal is enhanced, and the oatmeal is also added with the mineral supplement compounded by calcium gluconate, zinc citrate and ferrous fumarate, so that the nutrition is comprehensively balanced, and the energy required by a human body can be effectively supplemented.
Test example 2
High protein, easy-to-brew oatmeal of examples 1-3 and comparative examples 1, 2 were measured at a high Wen Xishui rate, 30g of the oatmeal sample was accurately weighed and recorded as W by reference to the Master paper (national market pure oatmeal and composite oatmeal nutrition, microbiological indicators and sensory analysis, authors: jinting, university of northwest agriculture and forestry science and technology, 2015) 1 The sample was placed in a centrifuge cup and its weight W was recorded 2 (total weight of sample and centrifuge cup). Adding 180g of boiling water into the centrifugal cup, stirring, and cooling at room temperatureResting for 10min, centrifuging for 15min at 3000r/min, removing supernatant, and weighing the centrifuge cup, recorded as W 3 .2 replicates were made and the test results are shown in Table 2.
High temperature water absorption= ((W) 2 －W 1 )/W 3 )×100％
Table 2 high temperature water absorption of cereal dietary fiber flakes
High temperature water absorption%
Example 1 178.20
Example 2 201.39
Example 3 165.05
Example 4 210.42
Comparative example 1 130.76
Comparative example 2 143.98
The high protein easy-to-brew cereal pieces of examples 1, 2 have a relatively high Wen Xishui rate, and the addition of inulin allows the cereal pieces to readily swell upon brewing with water and to be viscous and non-layered after brewing. It may be because inulin is a water-soluble fiber that facilitates its interaction with the aqueous phase of milk, thereby improving the brewing properties of the cereal. Comparative example 2 in comparative example 2, it was found that the highest Wen Xishui rate of the oatmeal was achieved after the guava skin fermentation product was added together with inulin, and the brewed oatmeal became more viscous and had better paste-like properties.
The physical and chemical properties of the denatured protein are changed, so that the solubility is reduced, precipitation is easy to generate, and the brewing property of the high-protein easy-to-brew oatmeal is reduced. In the embodiment 4, the cyanidin 3-sophoroside is added, and in the crushing process, after the gluten fibers of the raw materials are ground and exposed, the hydrophobic groups and positive charges on the surfaces of the gluten fibers interact with the cyanidin 3-sophoroside and induce the rearrangement of polypeptide chains to form aggregates, so that the thermal stability of protein active ingredients is improved, and the denaturation of proteins is avoided; the high Wen Xishui rate of example 4 is improved and the brewing performance is better than the other examples.
Test example 3
The oatmeal of examples 1-3 and comparative examples 1, 2 was subjected to sensory evaluation by an evaluation panel of 40 professionals (age group 22 to 55 years, 20 men and 20 women=) with reference to the method of the master paper (study of the application of palm oil in instant oatmeal, authors: wu Xiazi, university of southern chan, 2019). The sensory evaluation of the cereal consisted of a pre-brew sensory quality analysis and a post-brew sensory quality analysis. The infusion samples were operated as follows: after infusing 30g of oatmeal sample with 180g of boiling water, standing for 10min to allow the sample to sufficiently ripen, and performing sensory evaluation. The pre-infusion quality analysis accounted for 35% of the total score, and the post-infusion sensory quality analysis accounted for 65% of the total score, with a total score of 100. The specific scoring tables are shown in tables 3 and 4.
TABLE 3 high protein easy-to-brew oatmeal Pre-brew sensory scoring criteria
TABLE 4 high protein easy-to-brew oatmeal post-brew sensory scoring criteria
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Table 5 sensory evaluation of cereal dietary fiber oatmeal
Sensory scoring
Example 1 88.9
Example 2 92.1
Example 3 88.7
Example 4 94.5
Comparative example 1 79.3
Comparative example 2 85.6
As is clear from Table 5, the oatmeal before brewing in example 2 was crispy in texture, light in color, bright in luster, strong in texture, free of teeth sticking, and extremely smooth in texture. Probably because the addition of inulin increases the content of water-soluble dietary fibers and the addition of guava skin fermentation product to the dough reduces the hardness of the cereal, because the higher the heterogeneity between the components, the less interactions and thus the cohesive strength of the product, thus making the high protein, easy-to-brew cereal more crispy.
The foregoing describes in detail preferred embodiments of the present invention. It should be understood that numerous modifications and variations can be made in accordance with the concepts of the invention by one of ordinary skill in the art without undue burden. Therefore, all technical solutions which can be obtained by logic analysis, reasoning or limited experiments based on the prior art by the person skilled in the art according to the inventive concept shall be within the scope of protection defined by the claims.

Claims (6)

1. A processing method of high-protein easy-to-brew oatmeal is characterized by comprising the following steps of:
s1, drying and refrigerating: drying selected oat, medlar, red bean, black sesame and chia seed for 2-5 hours at 50-60 ℃, sealing the raw materials, and then refrigerating for 20-24 hours at 2-5 ℃;
s2, mixing and grinding: taking out and standing the raw materials refrigerated in the step S1 to room temperature, uniformly mixing 10-40 parts by weight of oat, 10-30 parts by weight of medlar, 5-20 parts by weight of red bean, 8-20 parts by weight of black bean, 5-10 parts by weight of black sesame, 5-15 parts by weight of chia seeds, 2-5 parts by weight of inulin, 1-4 parts by weight of mineral supplement, 2-6 parts by weight of guava skin fermentation product and 1.5-3 parts by weight of cyanidin 3-sophorose glucoside acidic solution, crushing for 10-15 min, and sieving with a 120-140 mesh sieve to obtain mixed raw material powder;
s3, thermoplastic extrusion: extruding the mixed raw material powder in the step S2, wherein the feeding speed is 200-300 g/min, the interval temperature is 40-140 ℃, and the screw speed is 180-200 rpm:
s4, baking and forming: cutting the extrudate in the step S3 into small pieces with the length of 20-25 mm, and baking at the temperature of 60-65 ℃ for 1-2 hours to obtain the high-protein easy-to-brew oatmeal.
2. The method for processing high protein easy-to-brew oatmeal of claim 1, wherein the method for preparing the cyanidin 3-sophoroside acidic solution comprises the following steps of: and dissolving 0.2-0.4 part of cyanidin 3-sophoroside in 5-10 parts of deionized water, and regulating the pH of the solution to 2-4 by using hydrochloric acid with the concentration of 1-2 mol/L to obtain the cyanidin 3-sophoroside acidic solution.
3. The method of processing high protein, easy-to-brew cereal pieces of claim 1, wherein: the mineral supplement is selected from one or more of zinc gluconate, calcium gluconate, ferrous gluconate, zinc citrate, calcium citrate, ferric ammonium citrate, zinc oxide, calcium hydrogen phosphate, and ferrous fumarate.
4. The method of processing high protein, easy-to-brew cereal pieces of claim 1, wherein: the mineral supplement consists of calcium gluconate, zinc citrate and ferrous fumarate.
5. The method for processing high protein easy-to-brew cereal piece of claim 4, wherein: the mass ratio of the calcium gluconate to the zinc citrate to the ferrous fumarate in the mineral supplement is (80-100): (1-5): (1-5).
6. The utility model provides a high protein is easy to dash and is transferred oatmeal which characterized in that: the method for processing high protein, easy-to-brew cereal flakes according to any one of claims 1 to 5.
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Publication number Priority date Publication date Assignee Title
CN106889521A (en) * 2017-02-22 2017-06-27 北京幸福人生健康科技发展有限公司 Grain meal meal replacement powder and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN106889521A (en) * 2017-02-22 2017-06-27 北京幸福人生健康科技发展有限公司 Grain meal meal replacement powder and preparation method thereof

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