CN115191557A - Pumpkin tartary buckwheat tablet and dry granulation preparation process thereof - Google Patents
Pumpkin tartary buckwheat tablet and dry granulation preparation process thereof Download PDFInfo
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Classifications
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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
- A23L7/161—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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
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- 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
Abstract
The invention relates to a processing method of oatmeal, in particular to a pumpkin tartary buckwheat tablet and a preparation process of dry granulation thereof, belonging to the technical field of food processing. The method comprises the following steps: s1, preparing a pumpkin extract; s2, preparing puffed tartary buckwheat powder; and S3, performing dry granulation, namely uniformly mixing the pumpkin extract prepared in the S1 and the puffed tartary buckwheat powder prepared in the S2 with a proper amount of maltodextrin, xylitol and galactooligosaccharide, performing dry granulation, sieving by a sieve of 80-100 meshes, tabletting and packaging to obtain the oatmeal product. The process solves the problems of easy paste property, poor biting force, poor product palatability and the like of the conventional tartary buckwheat nutritional oatmeal, and simultaneously maintains the nutritional ingredients of the raw materials in the pumpkin tartary buckwheat oatmeal to the maximum extent.
Description
Technical Field
The invention relates to a processing method of oatmeal, in particular to a pumpkin tartary buckwheat tablet and a preparation process of dry granulation thereof, belonging to the technical field of food processing.
Background
The pumpkin polysaccharide has good health care effect on sub-healthy people with hyperglycemia, hypertension, hyperlipidemia, impaired vision and kidney weakness, and the tartary buckwheat is a plant with homology of medicine and food, has the functions of reducing blood sugar, reducing blood fat, losing weight and the like, and has good prevention and treatment effects on diabetes, hyperlipidemia, cardiovascular diseases and the like. Because the pumpkin tartary buckwheat nutritional ingredients have very special diversity, the nutritional ingredients of the pumpkin tartary buckwheat are greatly influenced by environmental conditions. So the advanced process technology must be closely combined with raw materials suitable for processing, the traditional Chinese medicine compound extract often has the characteristics of large volume, strong viscosity, strong hygroscopicity and the like, which cause the difficult formation of the preparation, therefore, the screening of auxiliary materials is particularly important,
the dry granulation is a method of compressing the raw and auxiliary materials of the preparation into high-density sheets with certain thickness by the extrusion action of rollers and then crushing the sheets into particles with required sizes. At present, the dry granulation technology is widely applied to the production research of various chemicals, and along with the development of modernization of traditional Chinese medicines, the dry granulation technology is increasingly applied to the field of traditional Chinese medicine preparations. The granules prepared by the dry granulation technology can be used as final dosage forms, and can also be used as intermediate products of other dosage forms, such as capsules, tablets and the like. Although the dry granulation technology has a lot of advantages, the current domestic dry granulation equipment has more or less problems, so the popularization and the application are hindered and the popularization is impossible; the foreign dry type granulator is more advanced than the domestic one, but has poor product adaptability and certain limitation due to high price, insufficient service and accessory supply.
At present, japanese friendship and Germany Alexander are two famous dry granulation equipment manufacturers worldwide, and the equipment performance is relatively mature. The dry granulator manufactured by Alexanderwerk company in Germany is widely applied in China, such as the application of new pharmaceutical industry pharmaceutical factories in Tianjin in sugar-containing preparations, the application of the medicine industry of Foshan De in granules and tablets and the like. The german alexander company created in 1885 professionally dedicated to the manufacture of equipment in the pharmaceutical, chemical and food industry pelletization sector, which has a world-leading position in dry granulation technology and equipment, and in particular in the feeding, rolling and pelletizing processes there are many proprietary designs.
The domestic production dry granulation equipment mainly takes GL and LGJ series as main materials, although most domestic enterprises generally adopt domestic machines to prepare at present, the domestic production dry granulation equipment still has more defects in function and design, such as: the material, tooth shape, precision, hardness and surface smoothness of the roller cannot meet higher requirements. In addition, domestic dry granulation equipment is difficult to find in terms of operation process parameters, and many factors influence dry granulation, such as: the roller pressure, the feeding speed, the roller rotating speed and the like, and the influence factors such as the particle size, the moisture content, the fluidity, the compressibility and the like of the raw and auxiliary material powder finally influence the yield and the quality of the particles.
Disclosure of Invention
The invention aims to provide a dry granulation preparation process of pumpkin tartary buckwheat tablets, which solves the problems of easy product mixing, poor biting strength, poor product palatability and the like of the conventional tartary buckwheat nutritional oatmeal, and simultaneously reserves the nutritional ingredients of the raw materials in the pumpkin tartary buckwheat tablets to the maximum extent.
The invention also provides the pumpkin tartary buckwheat tablet prepared by the dry granulation preparation process.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a dry granulation preparation process of pumpkin tartary buckwheat tablets comprises the following steps:
s1, preparation of pumpkin extract
Weighing a proper amount of pumpkin slices, adding 15-25 times of water, heating and extracting in a water bath at 75-85 ℃, filtering and concentrating to obtain an extract containing pumpkin polysaccharide; drying the obtained extract by microwave at the temperature of 55-65 ℃ and the microwave power of 4-8 kw to obtain a pumpkin extract;
s2, preparation of puffed tartary buckwheat powder
Washing tartary buckwheat with water, drying, crushing, sieving with a 60-80 mesh sieve, puffing by adopting a double-screw extruder at the temperature of 160-180 ℃ and the rotating speed of a screw of 300-400 r/min, controlling the water content of the material to be 15 +/-2%, and crushing the puffed material, and sieving with a 80-100 mesh sieve to obtain puffed tartary buckwheat powder;
s3, dry granulation
And (3) uniformly mixing the pumpkin extract prepared in the step (1) and the puffed tartary buckwheat powder prepared in the step (2) with a proper amount of maltodextrin, xylitol and galacto-oligosaccharide, performing dry granulation, sieving with a sieve of 80-100 meshes, tabletting and subpackaging to obtain the oatmeal product.
The invention develops a novel health food, namely pumpkin tartary buckwheat slices, by taking pumpkin and tartary buckwheat which are homologous in medicine and food as raw materials. The raw materials are added with maltodextrin, xylitol and galacto-oligosaccharide as auxiliary materials, and the oatmeal is formed by tabletting after dry granulation, and has pure taste, ideal color and ideal tablet shape.
Preferably, S1 and preparation of pumpkin extract
Weighing appropriate amount of fructus Cucurbitae Moschatae slices, adding 20 times of water, heating and extracting in 80 deg.C water bath for 2 times (each for 2 hr), filtering, mixing filtrates, and concentrating to obtain extract containing fructus Cucurbitae Moschatae polysaccharide; drying the obtained extract by microwave at 60 deg.C under 6kw for 120min to obtain fructus Cucurbitae Moschatae extract.
Preferably, the puffed tartary buckwheat powder obtained by S2 extrusion has a puffing degree of 3.03 and a specific volume of 4.92ml/g.
Preferably, S2, preparation of puffed tartary buckwheat flour
After being washed by water, the tartary buckwheat is dried and crushed through 60 meshes, the expansion temperature is 170 ℃, the screw rotation speed is 350r/min, the water content of the material is 15 percent, and the expanded powder is crushed through 80 to 100 meshes.
Preferably, the S3 comprises the following raw materials in percentage by mass: 30-35% of pumpkin extract and puffed tartary buckwheat powder, 45-55% of maltodextrin, 8-15% of xylitol, 5-10% of galacto-oligosaccharide, and any ratio of pumpkin extract and puffed tartary buckwheat powder.
Preferably, in S3, the weight ratio of the pumpkin extract to the puffed tartary buckwheat powder is 5: 1-2.
Preferably, the S3 comprises the following raw materials in percentage by mass: 32% of pumpkin extract and puffed tartary buckwheat powder, 50% of maltodextrin, 10% of xylitol and 8% of galacto-oligosaccharide, wherein the weight ratio of the pumpkin extract to the puffed tartary buckwheat powder is 5: 2.
Preferably, the process parameters of the S3 dry granulation are: the roller pressure is 2.0-5.0 Mpa, the roller speed is 10-20 rpm, and the feeding speed is 10-50 rpm.
Preferably, the process parameters of the S3 dry granulation are: the roller pressure is 3.0Mpa, the roller speed is 12rpm, and the feeding speed is 20rpm.
A pumpkin tartary buckwheat tablet prepared by the dry granulation preparation process is provided.
The invention is divided into the following four aspects to carry out the optimization of the process: (1) Adopting an orthogonal design water extraction process for optimizing prescription medicinal materials; (2) Selecting an optimal drying process according to characters, water content and the like; (3) Selecting proper auxiliary material types according to the hygroscopicity, the formability, the dissolvability, the bulk density and the angle of repose of the powder; and (4) selecting an optimal oatmeal preparation method. The main contents are as follows:
1. pumpkin polysaccharide extraction process
The experiment adopts orthogonal design, water is used as an extraction solvent, heating and leaching are carried out in a water bath at the temperature of 80 ℃, the material-liquid ratio, the extraction time and the extraction frequency are used as main investigation factors, the pumpkin polysaccharide is used as an evaluation index, and the extraction process parameters of the pumpkin are optimized by utilizing the orthogonal experiment.
2. Pumpkin extract drying process
In the experiment, the drying process parameters of the pumpkin extract are optimized by adopting three modes of electrothermal forced air drying, microwave drying and vacuum drying, the state, the color and the looseness degree of a dried object are taken as investigation and evaluation indexes, and the pumpkin extract is preferably dried by adopting a microwave drying technology. Meanwhile, a comprehensive grading method is adopted to solve the main factors influencing the microwave drying of the extract: the drying temperature, the microwave power and the drying time are optimized and the process is verified.
3. Process for puffing tartary buckwheat
The process flow of the puffed tartary buckwheat powder is selected as follows: selecting dried tartary buckwheat raw material, washing → crushing → sieving → extruding and puffing → crushing → tartary buckwheat puffed powder. The test measures the expansion degree of the tartary buckwheat extruded product by measuring the radial expansion rate and the specific volume and combining with comprehensive sensory evaluation; and evaluating the granularity of the puffed product according to the influence of the granularity after crushing on the sensory quality and the reconstitution property of the product.
4. Dry granulation process of pumpkin and tartary buckwheat slices
The invention adopts a dry granulation technology for the shaping of pumpkin tartary buckwheat tablets, and the technological process is shown in figure 1.
(1) Research on formula proportion of pumpkin and tartary buckwheat tablets
In the experiment, the mixture ratio of pumpkin extract powder, tartary buckwheat powder, xylitol, maltodextrin, fructo-oligosaccharide, galacto-oligosaccharide and other auxiliary materials is screened, and L is adopted 9 (3 4 ) Orthogonal tests investigate the influence factors of the formula addition proportion of maltodextrin, xylitol and galacto-oligosaccharide, evaluate the formula addition proportion by color, flavor, taste and mixing property, and the sensory evaluation of the formula proportion is the sum of 4 indexes.
(2) Research on dry granulation process of pumpkin and tartary buckwheat tablets
The pumpkin tartary buckwheat slices are prepared by adopting an LGJ type dry granulation machine produced by Ningbo. Combining the characteristics of pumpkin tartary buckwheat tablets and factors influencing dry granulation, L9 (3) is adopted 4 ) The orthogonal test inspects main influence factors of roller pressure, roller rotating speed and feeding speed, inspects the yield of each batch of particles by adopting a screening method, determines the optimal dry granulation process by taking the particle yield between 20 and 80 meshes as an inspection index, and carries out process verification.
5. Pilot test of pumpkin tartary buckwheat slice
The product amplification pilot test is carried out according to the optimal preparation process of the pumpkin tartary buckwheat tablet determined by experimental screening, and the process is stable and feasible through the determination of the moisture absorption percentage, the repose angle, the dissolubility and the like of the particles, the prepared particles have low moisture absorption rate and good fluidity, and the method is suitable for the production and preparation of the pumpkin tartary buckwheat tablet.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention applies modern process technology, adopts orthogonal test design to maximally enrich effective nutrient components of pumpkin, combines the tartary buckwheat starch extrusion and puffing technology to prepare the oatmeal which accords with modern dietary habits, and is convenient for people to use for daily health care;
2. the preparation and forming process of the pumpkin tartary buckwheat tablet is determined, and pilot scale experiments show that the process is stable and feasible, and the prepared particles are low in moisture absorption rate and good in fluidity and are suitable for preparation of the pumpkin tartary buckwheat tablet.
3. In addition, the processing level of the pumpkin and the tartary buckwheat is improved, the application range is expanded, and the planting and development of the pumpkin and the tartary buckwheat are driven.
Drawings
FIG. 1 shows the process flow of dry granulation and molding of pumpkin and tartary buckwheat,
FIG. 2 is a technical route of a trial scale-up experiment according to the present invention.
Detailed Description
The technical solution of the present invention will be further specifically described below by way of specific examples. It is to be understood that the practice of the invention is not limited to the following examples, and that any variations and/or modifications may be made thereto without departing from the scope of the invention.
In the present invention, all parts and percentages are by weight, unless otherwise specified, and the equipment and materials used are commercially available or commonly used in the art. The methods in the following examples are conventional in the art unless otherwise specified.
The apparatus includes SLG65-III type double screw extruder, DFY-1000V type high speed universal pulverizer (Tianjin century Miao mechanical Co., ltd.), LGJ type dry granulator.
Examples
1. Research on extraction process of pumpkin
The experiment takes pumpkin polysaccharide as an evaluation index, and utilizes orthogonal experiment to optimize the extraction process parameters of the pumpkin, thereby enriching the effective nutrient components of the pumpkin to the maximum extent.
1 pretreatment of the raw Material
Cleaning pumpkin with clear water, peeling, removing pulp, slicing, air drying, oven drying at 60 deg.C, pulverizing into powder with a pulverizer, and storing in a fresh-keeping bag at 4 deg.C in a refrigerator.
2 determination of pumpkin polysaccharide
(1) Preparation of control solutions: accurately weighing 100mg of dry glucose with constant weight, and putting the dry glucose with constant weight in a 100mL volumetric flask to be constant volume by using distilled water to obtain a glucose stock solution with the concentration of 1 mg/mL. Then 10mL of the solution was accurately transferred, and the volume was adjusted to 100mL with distilled water to obtain a 0.1mg/mL glucose solution for use.
(2) Preparing a test solution: taking 10mL of concentrated solution extracted from pumpkin, adding 95% ethanol solution to make the alcohol content of the system reach 60%, placing in a refrigerator at-4 ℃, refrigerating, precipitating with ethanol, taking out after 24h, filtering, and drying. Dissolving all precipitates into a 25mL volumetric flask, adding water to the scales, and shaking up to constant volume for later use. Measuring 0.1mL of the solution, and diluting to 10mL to obtain the test solution.
(3) Drawing a standard curve: precisely measuring 0.2,0.4,0.6,0.8 and 1.0mL of a reference solution in 6 dry test tubes with plugs, adding distilled water to complement 1mL for less than 1mL, sequentially adding 1mL of 6% phenol solution, shaking up, rapidly adding 5mL of concentrated sulfuric acid, shaking up, taking out after boiling water bath for 15min, immediately putting into ice water bath for 10min, taking out, standing at room temperature for 15min, measuring an absorbance (A) value at 485nm according to VA-visible spectrophotometry in the appendix I of Chinese pharmacopoeia, and performing linear regression with the A value as a vertical coordinate and the mass concentration as a horizontal coordinate to draw a standard curve, wherein the obtained regression equation is y =9.408x-0.152 (R = 0.999).
(4) And (3) determination of a sample: measuring 1.0mL of test solution, adding 1.0mL of 6% phenol solution and 5.0mL of concentrated sulfuric acid, shaking, boiling in water bath for 15min, cooling in ice water bath for 10min, standing at room temperature for 15min, and measuring absorbance (A) at 485 nm. Substituting the absorbance (A) value into a regression equation to calculate the polysaccharide content of the pumpkin in the sample [51] 。
3 pumpkin extraction process optimization
Orthogonal experiment is designed according to related documents, water is used as an extraction solvent, heating and leaching are carried out under a water bath of 80 ℃, the material-liquid ratio, the extraction time and the extraction frequency are used as main investigation factors, 3 levels are designed for each factor (see table 1), and L9 (3) is designed 4 ) And (3) arranging experiments in an orthogonal table, collecting the pumpkin extract under 9 groups of experimental conditions, and investigating the pumpkin extract by taking the pumpkin polysaccharide as an investigation index.
TABLE 1 extraction of Process factor horizon
The test is arranged according to an orthogonal test table, the pumpkin polysaccharide content is used for investigation, the orthogonal test result is shown in a table 2, and the variance analysis result is shown in a table 3.
TABLE 2 results of orthogonal experiments
TABLE 3 analysis of variance of extraction process
The pumpkin polysaccharide is taken as an investigation index, and the results in the table 2 show that the main and secondary actions of all the factors are B>C > A, wherein A 3 ＞A 2 ＞A 1 ，B 3 ＞B 2 ＞B 1 ，C 3 ＞C 2 ＞C 1 . The optimal process can be determined as A by visual analysis 3 B 3 C 3 . Namely the extraction process comprises the following steps: the ratio of material to liquid is 1: 20, the extraction time is 2 hours, and the extraction times are 3 times.
The results of the variance analysis in Table 3 show that the factor B has a significant influence on the results, and the factor A and the factor C have no significant influence. In summary, the results of the visual analysis and the variance analysis are combined, the factors of cost saving, time saving and the like are combined, and the optimal process is determined to be A 3 B 3 C 2 The ratio of material to liquid is 1: 20, the extraction time is 2h, and the extraction times are 2 times.
3 batches of process verification experiments were performed according to the parameters of the optimal process obtained from the orthogonal experiments, and the results of the verification experiments are shown in table 4.
Table 4 verification of extraction Process
The verification experiment result shows that the actually measured content of each index is consistent with the predicted value of the orthogonal test, which indicates that the process optimized by the orthogonal design can be used for the research of the extraction process of the pumpkin.
2. Study on drying process of pumpkin extract
The research searches for the optimal drying process condition by optimizing the drying process parameters of the pumpkin extract, and provides reference for the preparation of the later-stage pumpkin tartary buckwheat slices.
The pumpkin is taken, and is subjected to gourd ladle removal, slicing, drying, crushing, extraction and concentration to prepare extractum with different densities for drying. Taking 3 parts of extractum with the same quantity and the same density, and respectively adopting an electrothermal blowing drying oven, microwave drying and vacuum drying. The drying conditions were recorded for drying to a solid state and the results are shown in table 5.
TABLE 5 comparison of different drying methods
The dried material obtained by microwave drying is more ideal by analyzing the drying time and the properties of the dried material. Therefore, microwave drying technology is adopted for drying the pumpkin extract.
1. Evaluation index
10g of the dried material is taken out and ground in a mortar for 20 circles, and the powder particles are fine, uniform and loose, have no visible impurities and are 10 minutes.
The color of the fine powder was 10 minutes yellow.
The loose degree is 10g of the dry matter which is weighed, ground in a mortar for 20 circles, poured into a 60-mesh medicine sieve, sieved and weighed.
2 drying Process optimization
2.1 screening of drying temperature
Taking a proper amount of pumpkin extract concentrated solution (1: 1), putting into a microwave tray, respectively drying at the set temperature of 45 ℃,50 ℃,55 ℃,60 ℃,70 ℃ and the microwave power of 6kw until the concentrated solution is dried, taking out, and respectively observing the state, the color and the loose degree when the concentrated solution is placed at room temperature, and the result is shown in table 6.
TABLE 6 drying temperature test results table
From the above results, it is understood that the drying temperature is 60 ℃ because the state, color and degree of loosening of the dried product are high at 60 ℃.
2.2 screening of microwave Power
Taking a proper amount of pumpkin extract concentrated solution (1: 1), putting into a microwave disc, setting the microwave temperature at 60 ℃, setting the microwave power at 3kw,6kw and 9kw respectively, drying respectively until the concentrated solution is dried, taking out, and placing at room temperature to observe the state, color and loose degree respectively. The results are shown in Table 7.
TABLE 7 microwave power test results table
From the above results, it was found that the state and color value of the dried product were high at a microwave power of 6kw and the fluffiness was good at 9kw, but the drying power was too high during the drying process, and scorching was likely to occur. Therefore, the microwave power is selected to be 6kw.
2.3 screening for drying time
Taking appropriate amount of concentrated pumpkin extract (1: 1), placing into microwave dish, setting microwave temperature at 60 deg.C and microwave power at 6kw, drying respectively at 30min,45min,60min,90min and 120min, and observing their state, color and loose degree. The results are shown in Table 8.
TABLE 8 drying time test results Table
From the above results, it is understood that the state, color and degree of fluffing of the dried product are high when the drying time is 120min, and therefore the drying time is selected to be 120min.
The final drying process of the pumpkin extract is the optimal process with the microwave temperature set to be 60 ℃, the microwave power set to be 6kw and the drying time set to be 120min.
2.4 verification of drying Process
3 batches of process verification experiments were carried out according to the parameters of the optimum process obtained from the single factor experiments, and the results of the verification experiments are shown in Table 9.
Table 9 verification of drying process
The verification experiment result shows that the actually measured content of each index is consistent with the predicted value of the orthogonal test, which indicates that the process optimized by the orthogonal design can be used for the research of the extraction process of the pumpkin.
3. Research on preparation process of pumpkin and tartary buckwheat slices
Preparation process of puffed tartary buckwheat
1. Preparing puffed tartary buckwheat:
(1) Crushing and sieving: washing appropriate amount of radix Et rhizoma Fagopyri Tatarici with water, drying, pulverizing with pulverizer, and sieving with 60 mesh sieve.
(2) Extruding and puffing: puffing bitter buckwheat, and the technical parameters of the double-screw extrusion puffing machine are as follows: the diameter of the screw is 65mm, the rotating speed of the screw is 0-250 r/min, the processing capacity is 80-120 kg/h, the temperature control range is 0-399 ℃, and the power of the motor is 22kw.
(3) Crushing and sieving: processing the puffed material into puffed powder by a pulverizer to obtain the tartary buckwheat powder. The coarse particles are easy to be mixed and prepared, and the fine particles have good taste.
2. Determination of the degree of expansion of the extruded product
And measuring the radial expansion rate by using a vernier caliper to measure the diameter of the sample, and dividing the diameter by the diameter (4 mm) of a die orifice to obtain the radial expansion rate of the product. Each sample was randomly measured 10 times and averaged.
Specific volume measurement a certain amount (m) of sample is weighed, placed in a measuring cylinder, a known volume of rapeseed (voltol) is added, the total volume voltol of the material in the measuring cylinder is observed and recorded, then V = voltol-voltol, and the product specific volume ρ = voltol, unit ml/g.
Sensory evaluation 9 groups of products are respectively weighed, 10g of each group is added with 6 times of water, the water temperature is adjusted to be 60-80 ℃, after 1min of uniform stirring, 10 people form an evaluation group to evaluate the products, the color, the flavor, the taste and the adjustment performance of the products are respectively evaluated, and the sensory evaluation of the expanded tartary buckwheat powder is the sum of 4 indexes. The evaluation criteria are shown in Table 10.
TABLE 10 sensory evaluation criteria for expanded Tartary buckwheat flour
The radial expansion rate and specific volume of the expansion degree of the extruded product can be used for representing the expansion degree of the product. The expansion rate represents the degree of foaming of the raw material under the action of high temperature and high pressure, and the specific volume indirectly reflects the expansion degree of the product. Generally, higher puffing rate is better, but too high puffing rate has negative effects, such as coarser mouthfeel, poor flavor, and the like. In the experiment, the expansion temperature of the tartary buckwheat is 170 ℃, the screw rotating speed is 350r/min, the water content of the material is 15 percent, and the expansion degree of the extruded product is 3.03 and the specific volume is 4.92ml/g. The buckwheat can emit special fragrance after being puffed.
Determination of granularity of puffed material the puffed material was crushed and sieved using sieves of different mesh sizes and tested for reconstitution properties according to different granularities (10 g of material was weighed and 6 times of water was added at 60-80 ℃ with constant stirring for 1 min), the test results are shown in table 11.
TABLE 11 influence of post-comminution particle size on sensory quality and reconstitution properties of the product
The dissolvability, wettability, settleability and dispersibility of the particles are reflected. As can be seen from table 3, the size of the particle size directly affects the organoleptic quality and reconstitution properties of the product. The smaller the particles, the smaller the gaps between the particles, and the larger the surface area of the powdery material, reducing the dispersibility of the particles. During the brewing, the particles on the surface contact with water molecules firstly, the cooked starch absorbs water and expands to form a 'film', so that other particles are prevented from contacting with the water molecules, the permeation speed of water is reduced, and a 'sandwich' phenomenon is formed, namely the phenomena of easy agglomeration, delamination and the like are shown; the bigger the particles are, the agglomeration phenomenon can be reduced during brewing, but water molecules are difficult to permeate into the particles, the wettability is reduced, the uniformity is poor, the taste is not fine and smooth enough, and the phenomenon of 'hard heart' exists. As is clear from Table 3, the particle size is preferably controlled to 80 to 100 mesh.
In conclusion, the best preparation process of the puffed tartary buckwheat powder comprises the following steps: washing the tartary buckwheat with water, drying, crushing and sieving by 60 meshes, wherein the expansion temperature is 170 ℃, the screw rotation speed is 350r/min, the water content of the material is 15%, and the expanded material is crushed and sieved by 80-100 meshes to obtain the tartary buckwheat.
Dry granulation process of pumpkin and tartary buckwheat slices
1. Technological research on pumpkin and tartary buckwheat tablet prescription
The dry preparation process flow of the pumpkin tartary buckwheat tablet is shown in figure 1, and the preparation process comprises the following steps:
(1) crushing and sieving: taking a proper amount of pumpkin extract, puffed tartary buckwheat powder and auxiliary materials, and sieving by a sieve of 80-100 meshes.
The weight ratio of the pumpkin extract to the puffed tartary buckwheat powder is 5: 2;
auxiliary materials: maltodextrin, xylitol and galacto-oligosaccharide.
(2) And (3) dry granulation: the raw materials and the auxiliary materials are mixed and then are prepared by a dry granulation process.
(3) Crushing and sieving: and (4) finishing the particles prepared by the dry method (20-80 meshes) to obtain the particle. The granule has no rough feeling after being mixed with water, and has comfortable taste.
Prescription compounding ratio screening
The evaluation method and the evaluation standard are shown in the table 10. By using L 9 (3 4 ) Orthogonal experiments carried out the size examination of the influence factors on the addition ratio of maltodextrin, xylitol and galacto-oligosaccharide (see the factor level in table 2), and the optimal formula design is determined by taking the grain yield between 20 meshes and 80 meshes as an evaluation index. The results are shown in Table 12.
Table 12 level table of formula auxiliary material factors
Results of the orthogonal tests the tests were arranged according to the orthogonal test table and examined in terms of particle yield, the results of the orthogonal tests are shown in table 13.
TABLE 13 results of orthogonal experiments
The final score is used as a survey index, and the results of tables 12 and 13 are visually analyzed to show that the main and secondary actions of all factors are A > C > B, wherein A 3 ＞A 2 ＞A 1 ，B 2 ＞B 3 ＞B 1 ，C 3 ＞C 1 ＞C 2 . The optimal process can be determined as A by visual analysis 3 B 2 C 3 . Namely the extraction process comprises the following steps: 70% of maltodextrin, 10% of xylitol and 8% of galacto-oligosaccharide.
Combining the results of visual analysis, the amount of the pumpkin tartary buckwheat powder is comprehensively increased, the particle yield is ensured, and the taste is ensured, so that the optimal process is determined as A 2 B 1 C 2 The pumpkin-buckwheat puffed food is characterized in that the weight ratio of the pumpkin extract to the puffed tartary buckwheat powder is 5: 2.3 batches of process verification experiments were performed according to the parameters of the optimum process obtained from the orthogonal experiments, and the results of the verification experiments are shown in Table 14.
Table 14 recipe process verification results
As can be seen from the verification experiment results, the actually measured content of each index is more consistent with the predicted value of the orthogonal test, which indicates that the optimized process of the orthogonal design can be used for prescription proportioning.
The final formula is determined by combining the actual production requirements and the relevant regulations of the current country on auxiliary materials: 32% of pumpkin extract and puffed tartary buckwheat powder, 50% of maltodextrin, 10% of xylitol and 8% of galactooligosaccharide, wherein the weight ratio of the pumpkin extract to the puffed tartary buckwheat powder is 5: 2.
2. Research on dry granulation process of pumpkin and tartary buckwheat slices
In the test, the pumpkin extract, the puffed tartary buckwheat powder, the maltodextrin, the xylitol and the galacto-oligosaccharide are uniformly mixed according to the optimal proportion, and the powder is directly pressed into granules by a dry granulator. Many factors influence dry granulation, for example: a graded feeding system and a roller surface structure; pressure and rotating speed of the roller; the particle size, water content, compressibility and the like of the raw and auxiliary materials can all influence the yield and quality of the particles. The inventor excludes some non-main factors and finally determines the roller rotation speed, the roller pressure and the feeding speed as main influence factors. Taking the grain yield (20-80 meshes) as a survey indexWith L9 (3) 4 ) The orthogonal meter tests the roller pressure, the roller rotating speed and the feeding speed. The screening method is adopted to examine the yield of each batch of particles, the particle yield between 20 meshes and 80 meshes is taken as an examination index, and the detailed operation method is as follows: weighing 200g of prepared particles, precisely weighing the mass of the particles, placing the particles on a 20-mesh and 80-mesh standard sieve, keeping the particles horizontally sieved and reciprocating left and right, tapping the standard sieve for 2min while sieving, weighing and recording the mass of the particles on the 80-mesh sieve, and calculating the particle yield (n-3, repeatedly measuring for 3 times).
The yield of the particles is (%) = the mass of the particles of 20 meshes to 80 meshes/the total mass of the particles x100%
And optimizing three main process parameters of roller pressure, roller rotating speed and feeding speed by an orthogonal test design method. The factor levels are shown in Table 15.
By using L 9 (3 4 ) Orthogonal experiments carried out the size examination of the influencing factors of the addition ratio of maltodextrin, xylitol and galacto-oligosaccharide (the factor level is shown in table 3.3), and the optimal formula design is determined by taking the grain yield between 20 meshes and 80 meshes as an evaluation index.
TABLE 15 level table of dry granulation process factors
The tests were arranged according to the orthogonal test table and examined in terms of particle yield, the results of the orthogonal test are shown in table 16 and the results of the anova are shown in table 17.
TABLE 16 results of orthogonal experiments
TABLE 17 analysis of prescription mixture ratio variance
The particle yield is taken as an investigation index, and the results in the table 16 show that the main action and the secondary action of all the factors are B & gtA & gtC, wherein A3 & gtA 2 & gtA 1, B1 & gtB 2 & gtB 3, and C2 & gtC 1 & gtC 3. The optimal process can be determined by visual analysis to be A3B1C2. Namely, the dry granulation process parameters are as follows: the roller pressure is 3.0Mpa, the roller speed is 12rpm, and the feeding speed is 20rpm.
Process verification 3 batches of process verification experiments were carried out according to the parameters of the optimum process obtained from the orthogonal experiments, and the results of the verification experiments are shown in Table 18.
Table 18 verification of dry granulation process
The results of the verification experiment show that the actually measured content of each index is consistent with the predicted value of the orthogonal test, which indicates that the optimized process of the orthogonal design can be used for dry granulation.
3. Preparation process of pumpkin tartary buckwheat slices
Weighing appropriate amount of fructus Cucurbitae Moschatae slice, adding 20 times of water, extracting for 2 times (2 hr per time), filtering, mixing filtrates, concentrating, drying extract at 60 deg.C under microwave power of 6kw for 120min, and pulverizing. Weighing appropriate amount of radix Et rhizoma Fagopyri Tatarici, puffing at 170 deg.C and screw rotation speed of 350r/min, pulverizing, and sieving.
According to the weight percentage of the raw materials: mixing fructus Cucurbitae Moschatae extract and puffed radix Et rhizoma Fagopyri Tatarici powder 32% (weight ratio of fructus Cucurbitae Moschatae extract to puffed radix Et rhizoma Fagopyri Tatarici powder is 5: 2), maltodextrin 50%, xylitol 10% and galactooligosaccharide 8%, granulating by dry method under roller pressure of 3.0Mpa, roller speed of 12rpm and feeding speed of 20rpm, sieving (80-100 mesh), and packaging.
Experimental scale-up experiment in the examples
According to the test, 50kg of dried pumpkin is added with 20 times of water, heated and extracted for 2 times in water bath at the temperature of 80 ℃, filtered for 2 hours each time, and the filtrate is combined and concentrated to obtain an extract containing pumpkin polysaccharide; drying the obtained fructus Cucurbitae Moschatae polysaccharide extract with microwave at 60 deg.C under microwave power of 6kw for 120min to obtain dried cellular extract, and pulverizing; taking 20kg of tartary buckwheat, washing with water, drying, crushing, sieving with a 60-mesh sieve, puffing by adopting an SLG65-III type double-screw puffing machine, wherein the puffing temperature is 170 ℃, the screw rotating speed is 350r/min, the water content of the material is 15%, crushing the puffed material, and sieving with a 80-100-mesh sieve to obtain puffed tartary buckwheat powder;
the preparation method comprises the steps of uniformly mixing a pumpkin extract and 32% of puffed tartary buckwheat powder (the weight ratio of the pumpkin extract to the puffed tartary buckwheat powder is 5: 2), 50% of maltodextrin, 10% of xylitol and 8% of galactooligosaccharide in a formula ratio, performing dry granulation according to the roller pressure of 3.0Mpa, the roller speed of 12rpm and the feeding speed of 20rpm, sieving (40-100 meshes), tabletting and packaging to obtain the oatmeal product. The technical route is shown in fig. 2.
1. Determination of percent moisture absorption
Precisely weighing a proper amount of particles, placing the particles in a weighing bottle with constant weight, drying the particles for 5 hours at 105 ℃, taking out the particles, opening the weighing bottle, placing the weighing bottle in a drying tower containing sodium chloride supersaturated solution, standing the drying bottle for 24 hours, and weighing the particles. Moisture absorption (%) = (weight after moisture absorption-weight before moisture absorption)/weight before moisture absorption × 100%.
2. Determination of the angle of repose
The method comprises the steps of connecting 3 funnels in series by a fixed funnel method, fixing the funnels at a certain height (H) on horizontally placed weighing paper, slowly pouring particles into the uppermost funnel along the wall of the funnel until the tip of a particle cone formed on the weighing paper is in contact with a funnel opening, and measuring the radius (R) of the bottom of the cone. Angle of repose tana = H/R.
3. Determination of solubility
The composition should be dissolved within 5min according to the test items in the formula of granule (2015) of Chinese pharmacopoeia.
The results of the scale-up experiments conducted according to the preferred optimum process using the moisture absorption percentage, angle of repose, and solubility as evaluation indices are shown in Table 19.
TABLE 19 verification of extraction Process
The process is stable and feasible, and the prepared granules have low moisture absorption rate and good fluidity and are suitable for preparing pumpkin tartary buckwheat tablets.
The product amplification pilot test is carried out according to the optimal preparation process of the pumpkin tartary buckwheat slices determined by experimental screening, and the determination of the moisture absorption percentage, the repose angle, the dissolubility and the like of the particles shows that the process is stable and feasible, the prepared particles have low moisture absorption rate and good fluidity, and the method is suitable for the production and preparation of the pumpkin tartary buckwheat slices.
Conclusion the optimal preparation process of the pumpkin tartary buckwheat slices, which is determined by experimental screening, is subjected to product amplification pilot plant test, and the determination of the moisture absorption percentage, the angle of repose, the dissolubility and the like of the particles shows that the process is stable and feasible, the prepared particles have low moisture absorption rate and good fluidity, and the method is suitable for the production and preparation of the pumpkin tartary buckwheat slices.
The embodiments are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same or similar parts among the embodiments are referred to each other. The device disclosed in the embodiment corresponds to the method disclosed in the embodiment, so that the description is simple, and the relevant points can be referred to the description of the method part.
The pumpkin tartary buckwheat tablet and the dry granulation preparation process thereof provided by the invention are described in detail above. The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the method and its core concepts. It should be noted that, for those skilled in the art, without departing from the principle of the present invention, it is possible to make various improvements and modifications to the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (10)
1. A dry granulation preparation process of pumpkin tartary buckwheat tablets is characterized by comprising the following steps:
preparation method of Sl and fructus Cucurbitae Moschatae extract
Weighing a proper amount of pumpkin slices, adding 15-25 times of water, heating and extracting in a water bath at 75-85 ℃, filtering and concentrating to obtain an extract containing pumpkin polysaccharide; drying the obtained extract by microwave at the temperature of 55-65 ℃ and the microwave power of 4-8 kw to obtain a pumpkin extract;
s2, preparation of puffed tartary buckwheat powder
Washing tartary buckwheat with water, drying, crushing, sieving with a 60-80 mesh sieve, puffing by a double-screw puffing machine at 160-180 ℃ and at a screw rotation speed of 300-400 r/min, controlling the water content of the material to be 15 +/-2%, and crushing the puffed material and sieving with a 80-100 mesh sieve to obtain puffed tartary buckwheat powder;
s3, dry granulation
And (3) uniformly mixing the pumpkin extract prepared in the step (1) and the puffed tartary buckwheat powder prepared in the step (2) with a proper amount of maltodextrin, xylitol and galacto-oligosaccharide, performing dry granulation, sieving with a sieve of 80-100 meshes, tabletting and subpackaging to obtain the oatmeal product.
2. The dry granulation preparation process of the pumpkin tartary buckwheat tablet according to claim 1, which is characterized in that: preparation method of Sl and fructus Cucurbitae Moschatae extract
Weighing appropriate amount of pumpkin slices, adding 20 times of water, heating and extracting for 2 times in 80 deg.C water bath for 2 hr each time, filtering, mixing filtrates, and concentrating to obtain extract containing pumpkin polysaccharide; drying the obtained extract by microwave at 60 deg.C under 6kw for 120min to obtain fructus Cucurbitae Moschatae extract.
3. The dry granulation preparation process of the pumpkin tartary buckwheat tablet according to claim 1, which is characterized in that: s2, the puffing degree of the puffed tartary buckwheat powder obtained by extrusion is 3.03, and the specific volume is 4.92ml/g.
4. The dry granulation preparation process of pumpkin tartary buckwheat tablets according to claim 1, which is characterized in that S2 and the preparation of expanded tartary buckwheat powder
After being washed by water, the tartary buckwheat is dried and crushed through 60 meshes, the expansion temperature is 170 ℃, the screw rotation speed is 350r/min, the water content of the material is 15 percent, and the expanded powder is crushed through 80 to 100 meshes.
5. The dry granulation preparation process of the pumpkin tartary buckwheat tablet according to claim 1, which is characterized in that: the S3 comprises the following raw materials in percentage by mass: 30-35% of pumpkin extract and puffed tartary buckwheat powder, 45-55% of maltodextrin, 8-15% of xylitol, 5-10% of galacto-oligosaccharide, and the ratio of the pumpkin extract to the puffed tartary buckwheat powder is arbitrary.
6. The dry granulation preparation process of the pumpkin tartary buckwheat tablet according to claim 1, which is characterized in that: in S3, the weight ratio of the pumpkin extract to the puffed tartary buckwheat powder is 5: 1-2.
7. The dry granulation preparation process of the pumpkin tartary buckwheat tablet according to claim 1, which is characterized in that: the S3 comprises the following raw materials in percentage by mass: 32% of pumpkin extract and puffed tartary buckwheat powder, 50% of maltodextrin, 10% of xylitol and 8% of galactooligosaccharide, wherein the weight ratio of the pumpkin extract to the puffed tartary buckwheat powder is 5: 2.
8. The dry granulation preparation process of the pumpkin tartary buckwheat tablet according to claim 1, which is characterized in that: s3, the dry granulation process parameters are as follows: the roller pressure is 2.0-5.0 Mpa, the roller speed is 10-20 rpm, and the feeding speed is 10-50 rpm.
9. The dry granulation preparation process of the pumpkin tartary buckwheat tablet as claimed in claim 1, wherein the dry granulation preparation process comprises the following steps: s3, the dry granulation process parameters are as follows: the roller pressure is 3.0Mpa, the roller speed is 12rpm, and the feeding speed is 20rpm.
10. A pumpkin tartary buckwheat tablet prepared by the dry granulation preparation process of claim 1.
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