CN115226842B - Health-care corn flour convenient to prepare and preparation process thereof - Google Patents
Health-care corn flour convenient to prepare and preparation process thereof Download PDFInfo
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- CN115226842B CN115226842B CN202210877224.5A CN202210877224A CN115226842B CN 115226842 B CN115226842 B CN 115226842B CN 202210877224 A CN202210877224 A CN 202210877224A CN 115226842 B CN115226842 B CN 115226842B
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- powder
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- corn flour
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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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The application relates to health-care corn flour convenient to prepare and a preparation process thereof, wherein the process comprises the following steps: crushing corn as a raw material, and performing extrusion puffing treatment after the raw material is crushed and conditioned to obtain puffed corn powder; adding dispersant and emulsifier into the puffed corn powder, mixing with the composite powder with health care effect after high temperature curing, spraying neutral proteinase on the mixed raw materials for enzymolysis, and finally drying in a fluidized bed, sterilizing and packaging to obtain the health care corn powder convenient for brewing. The compound corn flour obtained by the method has improved brewing performance, is not easy to agglomerate, increases the health-care effect of the corn flour, and widens the market of products.
Description
Technical Field
The application relates to health-care corn flour convenient to prepare and a preparation process thereof, belonging to the technical field of food preparation.
Background
The corn has wide planting area, high yield, strong environmental adaptability, easy cultivation and harvesting, contains 70% carbohydrate, 8-10% protein, 4% fat and 1400KJ energy, and is rich in VB 1 、VB 2 VC, VE, carotene, nicotinic acid, microelements selenium and magnesium and the like can play roles in resisting oxidization, delaying aging and regulating functions of nerves and endocrine, and corn polysaccharide has positive effects in reducing blood sugar. The early corn food has a rough taste, and adopts the technologies of fermentation, extrusion puffing, pregelatinization, superfine grinding, germination, alkali heat treatment, enzymatic modification and the like to improve the physical and chemical properties, the nutritional ingredients, the functional properties and the eating quality of the corn meal. The corn flour produced by the extrusion technology has the advantages of unique flavor, fine and smooth taste, good brewing solubility, long preservation time, high safety and the like.
The extrusion puffing technology is a new processing technology for curing grains, and has the advantages of high production efficiency, less nutrition loss, good taste of products and the like. The puffed corn flour is prepared by crushing, humidifying and stirring corn particles, and then making the materials pass through a special die by using strong mechanical action, and then drying and crushing the materials after extrusion puffing, so that the taste and eating quality of the corn flour are greatly improved. The puffed corn flour has high nutritive value and processing characteristics, and is green and nut-flavored.
Along with the improvement of living standard and the change of living style, the monotonous taste and nutrition of the corn flour can not meet the demands of consumers, and the direction of richness, delicacy and health is changed to develop the brewing flour. Among them, obesity has become a common phenomenon, and hypertension, hyperlipidemia, and hypercholesterolemia, etc. caused by obesity also threaten the health of the human body. Western medicine has some adverse reactions to the treatment of obesity, and people can put eyes on natural raw materials with the efficacy of reducing fat to prepare a safe health-care weight-losing food. Researches show that the hawthorn has remarkable reducing effect on the content of triglyceride and serum total cholesterol of a hyperlipoidemia mouse; the panaxsaponin in the white hyacinth bean can obviously reduce the differentiation of lipid content in preadipocytes by inhibiting the expression of fat transcription factors; the coix seed contains rich water-soluble fibers, can absorb bile salts to digest fat, so that the absorption rate of the intestinal tract to the fat is poor, and the coix seed further reduces blood fat and blood sugar, can accelerate the water and blood metabolism of a human body and helps to reduce the weight and achieve the effect of losing weight. However, different raw material powders are compounded together and are not easy to be brewed, and all the components are easy to be coated to generate caking, so that the brewing difficulty is greatly improved.
At present, researches on improving the brewing performance of cereal flour are carried out, for example, patent (publication No. CN102754764A, publication No. 2012, 10, 31) discloses a production process of germ corn composite nutrition powder and a product thereof, patent (publication No. CN105410632A, publication No. 2016, 3, 23) discloses a enzymolysis and phosphorylation heat treatment method of corn flour, patent (publication No. CN113142495A, publication No. 2021, 7, 23) discloses a preparation method of functional composite brewing powder, generally, after coarse crushing of cereal, enzymolysis is carried out, and enzyme can release the constraint of protein on starch particles and reduce protein degradation into small molecules; the purposes of improving the dispersibility and the brewing property of the cereal flour are achieved by extruding and puffing the germinated corns, compounding the cereal flour and the like, but most of the processed products have the defects of poor flavor, overlong germination treatment time and the like. Most of the improvement of the brewing of cereal flour and milk powder is to increase the amount of maltodextrin about 10-20%, but excessive maltodextrin can reduce the viscosity of cereal flour after brewing, and maltodextrin can increase the blood sugar concentration of human body, which is unfavorable to health, so that the proper amount of maltodextrin needs to be controlled. And the added glucose powder and the like and the emulsifying agent can improve the brewing property and the product viscosity, and the Maillard reaction can occur in combination with high-temperature treatment, so that the flavor of the product can be improved, and the color of the product can be improved.
The maltodextrin has higher solubility and lower hygroscopicity, can be adsorbed on the surface of the cereal powder to increase the solubility, and is sprayed on the surface of the cereal powder and then dried, so that starch molecules are degraded under the condition of low moisture content by strong airflow heat treatment, and the viscosity of the starch paste is reduced; the enzyme treatment can make the puffed powder shear-thin, because the enzyme cuts off macromolecular starch and protein structures in the puffed powder, the three-dimensional network structure is difficult to maintain, so that the viscosity is reduced, and the maltodextrin and the enzyme treatment can improve the brewing property, but both can reduce the viscosity of the product and influence the sense of the product. After hot air flow of the fluidized bed and grain powder particles are impacted, starch is partially refined by sugar, meanwhile, the crystal structure of the powder particles is damaged, more hydrogen bonds are exposed, and water and oil are easier to enter the inside of the particles to combine with the hydrogen bonds, so that the brewing property is improved. The whole milk powder has higher solubility and can be used as a good dispersing agent. The yolk contains surface active components such as yolk lecithin, low density lipoprotein, high density lipoprotein, phosvitin, egg yolk protein, etc., has strong natural emulsifying property, has strong affinity to oil and water, and can improve the brewing property and viscosity of cereal powder.
Disclosure of Invention
The application aims at solving the technical problems in the prior art and provides health-care corn flour convenient to prepare and a preparation process thereof. The corn flour prepared by the process has improved brewing property and is not easy to agglomerate.
In order to achieve the above object, the present application has the following specific technical scheme:
a preparation process of health-care corn flour convenient for brewing comprises the following steps:
(1) Crushing, humidifying and stirring the crushed corn materials, and then mixing the crushed corn materials, and obtaining puffed corn powder through an extrusion puffing machine; (the step is the prior art, and commercially available puffed corn flour can also be directly adopted)
(2) Conveying the puffed corn powder to a batching mixer;
(3) Glucose powder, whole milk powder and maltodextrin are added into a batching tank as dispersing agents; adding yolk powder as an emulsifying agent into a batching stirrer, and uniformly mixing;
(4) Adding the composite powder (with the health care function) into a batching mixer, and uniformly mixing the composite powder with the substances in the step (3);
(5) Spraying the prepared enzymolysis liquid into a batching stirrer, and continuously stirring by the batching stirrer to carry out enzymolysis;
(6) Drying the sample subjected to enzymolysis by a fluidized bed;
(7) And carrying out microwave sterilization on the dried material, and vacuum packaging to obtain the corn flour product.
As a preferred embodiment of the application, the addition amount of the glucose powder is 5-7%, the whole milk powder is 4-8% and the maltodextrin dispersing agent is 4-7% by mass of the puffed corn powder.
As a preferred embodiment of the application, the addition amount of the yolk powder is 2-5% based on the mass of the puffed corn powder.
As a better implementation mode in the application, the adding amount of the composite powder with health care effect is 15-30% based on the mass of the puffed corn powder.
As a better implementation mode in the application, the raw materials adopted by the composite powder with health care effect comprise hawthorn, pearl barley and white hyacinth bean; the mass ratio of the hawthorn to the coix seed to the white hyacinth bean is 15-30:20-30:5-15. The preparation method of the composite powder with the health care effect comprises the following steps: weighing the raw materials according to a certain proportion, frying the raw materials in a frying machine at 140-160 ℃ for 7-12 minutes, cooling, and then crushing and sieving with a 80-100 mesh sieve for standby.
As a better implementation mode in the application, the preparation method of the enzymolysis liquid comprises the following steps: weighing neutral protease according to a certain proportion, adding the neutral protease into deionized water, stirring and dissolving, uniformly mixing, filtering, and filling into a spray bottle for standby; based on the mass of the puffed corn meal, the addition amount of neutral protease is 0.025%, and the dosage of deionized water is 7-10%.
As a better implementation mode in the application, the enzymolysis treatment temperature is 45-55 ℃ and the enzymolysis treatment time is 3-4h, and the enzyme is inactivated for 15min at 95 ℃ after the enzymolysis is finished.
As a preferred embodiment of the present application, the conditions for fluidized bed drying are: the drying temperature is 120-140 ℃, the air flow rate is 80-100mL/min, and the drying time is 2-5min.
As a preferred embodiment of the application, the time for microwave sterilization is 2-3min.
As a better implementation mode in the application, the health-care corn flour which is convenient to brew and is prepared by adopting the process.
Compared with the prior art, the application has the following beneficial effects:
the compound corn flour treated by the whole process has improved brewing performance and is not easy to agglomerate.
And (II) the addition of the raw materials with health-care effects increases the health-care effects of the corn flour and widens the sales of products.
And (III) the yolk powder is used as a natural emulsifier, so that the brewing property and the viscosity of the corn powder can be improved, and the lecithin has a health-care effect.
And fourthly, glucose powder, egg yolk powder and the like are added to generate Maillard reaction through subsequent high-temperature steps, so that better flavor and color are increased.
And fifthly, the added pearl barley, hawthorn and the like make the corn flour more viscous, have the health care effects of reducing blood sugar, cholesterol and the like, enrich the flavor of the product through high-temperature frying, and have good post-storage performance.
Drawings
Fig. 1 is a schematic diagram of a process flow for making the health-care corn flour convenient for brewing.
Detailed Description
The preparation method of the enzymolysis liquid comprises the following steps: weighing neutral protease accounting for 0.025% of the mass of the puffed corn powder, adding into deionized water accounting for 7-10% of the mass of the puffed corn powder, dissolving while stirring, mixing uniformly, filtering, and filling into a spray bottle for standby.
The raw materials of the composite powder comprise hawthorn, pearl barley and white hyacinth bean, and the composite powder has health care effect; the mass ratio of the hawthorn to the coix seed to the white hyacinth bean is 15-30:20-30:5-15. The preparation method comprises weighing raw materials at a certain proportion, parching the raw materials in a parching machine at 140-160deg.C for 7-12 min, cooling, pulverizing, and sieving with 80-100 mesh sieve.
A health-care corn flour convenient for brewing and a preparation process thereof comprise the following specific steps:
(1) Crushing, humidifying and stirring the crushed corn materials, and then mixing the crushed corn materials, and obtaining the puffed corn powder through an extrusion puffing machine.
(2) And conveying the puffed corn powder to a batching stirrer.
(3) Adding glucose powder which accounts for 5-7% of the mass of the puffed corn powder, 4-8% of whole milk powder and 4-7% of maltodextrin dispersing agent into a batching tank; adding commercially available yolk powder accounting for 2-5% of the mass of the puffed corn powder into a batching mixer, and uniformly mixing.
(4) Adding the fried composite powder into a batching mixer, and uniformly mixing with the puffed corn powder.
(5) Spraying the prepared enzymolysis liquid into a batching stirrer, continuously stirring by the batching stirrer, uniformly mixing the enzymolysis liquid with raw materials, setting the temperature to be 45-55 ℃, culturing for 3-4 hours at constant temperature, and inactivating enzyme for 15min at the temperature of 95 ℃.
(6) And (3) drying the sample subjected to enzymolysis by a fluidized bed, wherein the drying process is carried out at the drying temperature of 120-140 ℃, the air flow rate is 80-100mL/min, and the drying time is 2-5min.
(7) And sterilizing the compounded material by microwaves for 2-3min, and vacuum packaging to obtain the product.
Other advantages and effects of the present application will become apparent to those skilled in the art from the following disclosure, which is to be read by way of example only. The application may be practiced or carried out in other embodiments that depart from the specific details, and the details of the present description may be modified or varied from the spirit and scope of the present application. It should be noted that the following embodiments and features in the embodiments may be combined with each other without conflict.
It should be noted that, for the purpose of making the objects, technical solutions and advantages of the embodiments of the present application more clear, the technical solutions in the embodiments of the present application are clearly and completely described below, and it is obvious that the described embodiments are some embodiments of the present application, but not all embodiments.
Thus, the following detailed description of the embodiments of the application is not intended to limit the scope of the application, as claimed, but is merely representative of selected embodiments of the application. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without making any inventive effort, are intended to be within the scope of the application.
The raw materials, equipment and methods used in the present application are all common raw materials, equipment or methods in the art unless specifically stated otherwise.
The method for measuring the viscosity in the application comprises the following steps:
accurately weighing 10.00g of sample, dissolving in 60mL of 80 ℃ deionized water, and measuring the viscosity of the sample by using an NDJ-8S digital display viscosity number 4 rotor at 30 r/min.
The method for measuring the caking rate comprises the following steps:
accurately weighing 5.00g of corn flour obtained in different treatment modes, pouring the corn flour into 30mL of deionized water with the constant temperature of 90 ℃, stirring for 5min, pouring the corn flour into a 20-mesh sieve dried to constant weight, filtering rice paste, rinsing the oversize with clear water once, and placing the oversize and the screen into a constant temperature drying oven with the constant temperature of 105 ℃ to be dried to constant weight. The caking rate calculation formula:
the color difference measurement method comprises the following steps:
measuring L (brightness), a (red/green difference) and b (yellow/blue difference) of the finished product by using a color difference meter, taking an average value after 3 positions of the same measured sample are measured, and obtaining a color difference formula: ΔE 2 ＝ΔL 2 +Δa 2 +Δb 2 Calculating Δl=l sample-L standard, Δa=a sample-a standard, and Δb=b sample-b standard. The smaller the color difference value, the closer the color of the finished product and the untreated puffed powder is.
As used herein, unless otherwise indicated, the term "wt% means the mass% thereof.
Example 1:
the preparation method of the enzymolysis liquid comprises the following steps: weighing neutral protease accounting for 0.025% of the mass of the puffed corn powder, adding the neutral protease into deionized water accounting for 7% of the mass of the puffed corn powder, dissolving the neutral protease while stirring, mixing the neutral protease and the deionized water uniformly, filtering the mixture, and filling the mixture into a spray bottle for standby.
The composite powder with health care effect adopts hawthorn, pearl barley and white hyacinth bean as raw materials; the mass ratio of the hawthorn to the coix seed to the white hyacinth bean is 20:25:11. the preparation method of the composite powder with the health care effect comprises the following steps: weighing the raw materials according to a certain proportion, frying the raw materials in a frying machine at 140 ℃ for 10 minutes, cooling, crushing and sieving with a 100-mesh sieve for standby.
A preparation process of health-care corn flour convenient for brewing comprises the following specific steps:
(1) Crushing, humidifying and stirring the crushed corn materials, and then mixing the crushed corn materials, and obtaining the puffed corn powder through an extrusion puffing machine.
(2) And conveying the puffed corn powder to a batching stirrer.
(3) Adding glucose powder which is sold in the market and accounts for 7% of the mass of the puffed corn powder, 4% of whole milk powder and 4% of maltodextrin into a batching tank; adding the yolk powder which is sold in the market and accounts for 5% of the mass of the puffed corn powder into a batching stirrer, and uniformly mixing.
(4) The composite powder with health care effect (the adding amount is 16 percent based on the puffed corn powder and the like) is added into a batching mixer and is uniformly mixed with the puffed corn powder.
(5) Spraying the prepared enzymolysis liquid into a batching stirrer, continuously stirring by the batching stirrer, uniformly mixing the enzymolysis liquid with raw materials, setting the temperature to 45 ℃, culturing for 4 hours at constant temperature, and inactivating enzyme for 15 minutes at the temperature of 95 ℃.
(6) And (3) drying the sample subjected to enzymolysis by a fluidized bed, wherein the drying process is carried out at the drying temperature of 120 ℃, the air flow rate is 100mL/min, and the drying time is 3.5min.
(7) And (3) sterilizing the compounded material by microwaves for 3min, and vacuum packaging to obtain the product.
Example 2
The preparation method of the enzymolysis liquid comprises the following steps: weighing neutral protease accounting for 0.025% of the mass of the puffed corn powder, adding into deionized water accounting for 8% of the mass of the puffed corn powder, dissolving while stirring, mixing uniformly, filtering, and filling into a spray bottle for standby.
The composite powder with health care effect comprises raw materials including hawthorn, pearl barley and white hyacinth bean; the mass ratio of the hawthorn to the coix seed to the white hyacinth bean is 20:25:11. the preparation method of the composite powder with the health care effect comprises the following steps: weighing the raw materials according to a certain proportion, frying the raw materials in a frying machine at 140 ℃ for 10 minutes, cooling, crushing and sieving with a 100-mesh sieve for standby.
A preparation process of health-care corn flour convenient for brewing comprises the following specific steps:
(1) Crushing, humidifying and stirring the crushed corn materials, and then mixing the crushed corn materials, and obtaining the puffed corn powder through an extrusion puffing machine.
(2) And conveying the puffed corn powder to a batching stirrer.
(3) Adding glucose powder which is sold in the market and accounts for 5% of the mass of the puffed corn powder, 5% of whole milk powder and 5% of maltodextrin into a batching tank; adding the yolk powder which is sold in the market and accounts for 4% of the mass of the puffed corn powder into a batching stirrer, and uniformly mixing.
(4) Adding the composite powder with health care effect (the adding amount is 18% based on the mass of the puffed corn powder) into a batching mixer, and uniformly mixing with the puffed corn powder.
(5) Spraying the prepared enzymolysis liquid into a batching stirrer, continuously stirring by the batching stirrer, uniformly mixing the enzymolysis liquid with raw materials, setting the temperature to 50 ℃, culturing for 3.5h at constant temperature, and inactivating enzyme for 15min at the temperature of 95 ℃.
(6) And (3) drying the sample subjected to enzymolysis by a fluidized bed, wherein the drying process is carried out at the drying temperature of 130 ℃, the air flow rate is 90mL/min, and the drying time is 4min.
(7) And (3) sterilizing the compounded material by microwaves for 2min, and vacuum packaging to obtain the product.
Example 3
The preparation method of the enzymolysis liquid comprises the following steps: weighing neutral protease accounting for 0.025% of the mass of the puffed corn powder, adding the neutral protease into deionized water accounting for 9% of the mass of the puffed corn powder, stirring and dissolving the neutral protease, mixing the neutral protease and the deionized water uniformly, filtering the mixture, and filling the mixture into a spray bottle for standby.
The composite powder with health care effect comprises raw materials including hawthorn, pearl barley and white hyacinth bean; the mass ratio of the hawthorn to the coix seed to the white hyacinth bean is 20:25:11. the preparation method comprises weighing raw materials in proportion, parching the raw materials in a parching machine at 140deg.C for 10 min, cooling, pulverizing, and sieving with 100 mesh sieve.
A preparation process of health-care corn flour convenient for brewing comprises the following specific steps:
(1) Crushing, humidifying and stirring the crushed corn materials, and then mixing the crushed corn materials, and obtaining the puffed corn powder through an extrusion puffing machine.
(2) And conveying the puffed corn powder to a batching stirrer.
(3) Adding glucose powder which is sold in the market and accounts for 5% of the mass of the puffed corn powder, 6% of whole milk powder and 7% of maltodextrin dispersing agent into a batching tank; adding yolk powder which is sold in the market and accounts for 3% of the mass of the puffed corn powder into a batching stirrer, and uniformly mixing.
(4) Adding the composite powder with health care effect (20% of the mass of the puffed corn powder) into a batching mixer, and uniformly mixing with the puffed corn powder.
(5) Spraying the prepared enzymolysis liquid into a batching stirrer, continuously stirring by the batching stirrer, uniformly mixing the enzymolysis liquid with raw materials, setting the temperature to 50 ℃, culturing for 3.5h at constant temperature, and inactivating enzyme for 15min at the temperature of 95 ℃.
(6) And (3) drying the sample subjected to enzymolysis by a fluidized bed, wherein the drying process is carried out at the drying temperature of 140 ℃, the air flow rate is 100mL/min, and the drying time is 2.5min.
(7) And (3) sterilizing the compounded material by microwaves for 2min, and vacuum packaging to obtain the product.
The health corn flour prepared in examples 1-3 was subjected to performance testing, and the specific procedure was as follows:
the health corn flour (product not subjected to enzyme treatment and fluidized bed drying) without any treatment, the puffed corn flour treated in step (1), the brewed corn flour (product with only raw materials having health efficacy not added, the rest of the steps being the same as example 1) and the indexes of caking rate, viscosity, color difference and sensory score of the health corn flour prepared in examples 1 to 3 were measured in three times in parallel.
Corn flour sensory evaluation table
The result shows that the method and the process for improving the brewing process can obviously reduce the caking rate of the product and improve the viscosity of the product, thereby improving the brewing performance of the product and the brightness (L * ) And yellowness (b) * ) Reduce the redness (a) * ) The value is increased, which indicates that the product has darker color than single corn flour, brown yellow color, higher sensory score of the treated product, and rich flavor with nut, cocoa and roasted flavor due to Maillard reaction after high temperature treatment.
Comparative example 1:
the same process steps as in example 1 were used to treat the puffed corn flour, except that no dispersant was added, resulting in product 1.
Comparative example 2:
the same process steps as in example 1 were used to treat the puffed corn flour, except that no neutral protease was added for enzymatic hydrolysis, and the remaining steps were identical, resulting in product 2.
Comparative example 3:
the same process steps as in example 1 were used to process the puffed corn flour, except that no egg yolk powder was added and the remaining steps were identical, resulting in product 3.
Comparative example 4:
the same process steps as in example 1 were used to treat the puffed corn flour, except that maltodextrin was not added to the process, and the remaining steps were identical, resulting in product 4.
The products obtained in comparative examples 1 to 4 were subjected to performance tests, and the specific results are as follows:
the results show that the sensory scores of the products of comparative examples 1-4 are reduced to different extents, because the comparative example 1 is easy to coat the corn flour and the health raw materials without adding a dispersing agent, and the formed lumps are not easy to disperse, so that the caking rate and the viscosity are affected; whereas comparative example 4 merely reduced the addition of maltodextrin, reduced the variety and amount of dispersant in the product, and increased the corresponding caking rate relative to the examples; in comparative example 2, enzymolysis is carried out without protease, some macromolecular protein molecules are not decomposed into peptides or small molecular compounds, and macromolecular proteins are easy to generate caking to influence the brewing when the macromolecular proteins are brewed; in the comparative example 3, the yolk powder is not added, the product is relatively difficult to brew without the effect of the emulsifier when being brewed and stirred, the viscosity is correspondingly reduced, and the mouthfeel of the product presents a sandy state.
The above description is illustrative of exemplary embodiments of the application and is not intended to limit the application to the particular embodiments disclosed, but on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the application.
Claims (5)
1. A preparation process of health-care corn flour convenient for brewing is characterized by comprising the following steps:
(1) Crushing, humidifying and stirring the crushed corn materials, and then mixing the crushed corn materials, and obtaining puffed corn powder through an extrusion puffing machine;
(2) Conveying the puffed corn powder to a batching mixer;
(3) Glucose powder, whole milk powder and maltodextrin are added into a batching tank as dispersing agents; adding yolk powder as an emulsifying agent into a batching stirrer, and uniformly mixing; the mass of the puffed corn meal is 5-7%, the addition amount of the dispersing agent glucose powder is 4-8%, and the maltodextrin is 4-7%;
(4) Adding the composite powder with the health care function into a batching mixer, and uniformly mixing the composite powder with the substances in the step (3); the composite powder with health care effect comprises raw materials including hawthorn, pearl barley and white hyacinth bean; the mass ratio of the hawthorn to the coix seed to the white hyacinth bean is 15-30:20-30:5-15; the preparation method comprises weighing raw materials at a certain proportion, parching the raw materials in a parching machine at 140-160deg.C for 7-12 min, cooling, pulverizing, and sieving with 80-100 mesh sieve; the adding amount of the composite powder with health care effect is 15-30% by mass of the puffed corn powder;
(5) Spraying the prepared enzymolysis liquid into a batching stirrer, and continuously stirring by the batching stirrer to carry out enzymolysis;
(6) Drying the sample subjected to enzymolysis by a fluidized bed; the conditions of the fluidized bed drying are as follows: the drying temperature is 120-140 ℃, the air flow rate is 80-100mL/min, and the drying time is 2-5min;
(7) And carrying out microwave sterilization on the dried material, and vacuum packaging to obtain the corn flour product.
2. The process for preparing health-care corn flour convenient for brewing according to claim 1, which is characterized in that: the preparation method of the enzymolysis liquid comprises the following steps: weighing neutral protease according to a certain proportion, adding the neutral protease into deionized water, stirring and dissolving, uniformly mixing, filtering, and filling into a spray bottle for standby; based on the mass of the puffed corn meal, the addition amount of neutral protease is 0.025%, and the dosage of deionized water is 7-10%.
3. The process for preparing health-care corn flour convenient for brewing according to claim 1, which is characterized in that: the enzymolysis treatment temperature is 45-55deg.C, the enzymolysis time is 3-4h, and the enzyme is inactivated at 95deg.C for 15min after the enzymolysis is completed.
4. The process for preparing health-care corn flour convenient for brewing according to claim 1, which is characterized in that: the microwave sterilization time is 2-3min.
5. The health corn flour according to any one of claims 1-4.
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