CN115720984A - Puffed corn flakes with controllable rehydration property and preparation method thereof - Google Patents
Puffed corn flakes with controllable rehydration property and preparation method thereof Download PDFInfo
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- CN115720984A CN115720984A CN202211509609.2A CN202211509609A CN115720984A CN 115720984 A CN115720984 A CN 115720984A CN 202211509609 A CN202211509609 A CN 202211509609A CN 115720984 A CN115720984 A CN 115720984A
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- corn
- parts
- chinese yam
- flour
- rehydration
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Abstract
The invention discloses a puffed corn flake with controllable rehydration and a preparation method thereof, wherein the puffed corn flake comprises 20-40 parts of corn flour, 10-15 parts of rice flour, 5-10 parts of oat flour, 5-10 parts of tartary buckwheat flour, 5-10 parts of pumpkin flour, 5-8 parts of Chinese yam dietary fiber, 2-6 parts of honey, 0.5-0.7 part of salt, 1.3-1.8 parts of white sesame seed, 0.15-0.18 part of zinc gluconate, 0.5-0.9 part of propylene glycol alginate and 0.32-0.38 part of spirulina extract. According to the invention, the rice cortex and chemical layer structure is loosened through the enzymolysis of endogenous enzymes in the fermentation process, the hydration capability of the product is obviously improved, the rehydration performance of the product is further improved, and the effect of promoting the dissolution of reduced iron is realized through the synergistic effect of the yam dietary fiber and the spirulina extract, so that the absorption and utilization efficiency of iron is obviously improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to puffed corn flakes with controllable rehydration and a preparation method thereof.
Background
Corn is a grain crop which is popular among people in developed countries nowadays, contains rich nutritional ingredients required by human bodies, such as protein, fat, carbohydrate, minerals, vitamins and the like, and the nutritional characteristics of the corn are mainly shown in the following aspects: the linoleic acid, sitosterol, lecithin, vitamins and other substances contained in the corn can reduce cholesterol in blood, can resist arteriosclerosis, and can be similar to the medicaments of Yishou Ning, maitong and the like.
The corn flakes are a crisp food, have good rehydration property, are not rotten after being mixed with water, have smooth mouthfeel and have fragrant and strong cereal flavor. The puffed corn flake is a flake product formed by extruding, puffing and curing corn grits and other required food auxiliary materials by a double screw and refining. The corn flake is the third novel corn flake after being baked and fried, has good nutrition retention, crisp taste and the fragrance and taste of corn puffing; and the characteristics of strong plasticity, various flavors and wide application. The puffed corn flakes are a novel cooked food capable of promoting digestion, and can be directly eaten or processed into other foods. Can be mixed with milk, yogurt, beverage, or other cereal products, fruit products, and yogurt products to make snack food.
Coarse cereals are daily necessities for human daily life, particularly, china has a large population, the consumption amount of the coarse cereals in each year is the largest, and along with the social progress and the improvement of the living standard, the varieties of the coarse cereals are diversified in order to meet the requirements of different consumers.
Disclosure of Invention
The invention aims to provide a puffed corn flake with controllable rehydration and a preparation method thereof, so as to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a puffed corn chip with controllable rehydration property comprises 20-40 parts of corn flour, 10-15 parts of rice flour, 5-10 parts of oat flour, 5-10 parts of tartary buckwheat flour, 5-10 parts of pumpkin flour, 5-8 parts of Chinese yam dietary fiber, 2-6 parts of honey, 0.5-0.7 part of salt, 1.3-1.8 parts of white sesame seed, 0.15-0.18 part of zinc gluconate, 0.5-0.9 part of propylene glycol alginate and 0.32-0.38 part of spirulina extract.
As a further scheme of the invention: the preparation method of the yam dietary fiber comprises the following steps:
crushing the Chinese yam, sieving the Chinese yam with a 80-mesh sieve, soaking the crushed Chinese yam in a sodium hydroxide solution with the mass fraction of 3.2% for 35min, titrating the neutralized sodium hydroxide solution by using a dilute hydrochloric acid solution, obtaining a Chinese yam slurry when the pH of the mixed solution is 7.3, preserving the heat of the Chinese yam slurry in a 45-DEG C water bath for 20min, pulping the Chinese yam slurry at the rotating speed of 2500r/min for 30min, adding alkaline protease into the Chinese yam slurry, preserving the heat for reaction for 3 hours, adding distilled water with the mass of 4 times of the Chinese yam slurry, stirring the mixture at the rotating speed of 3000r/min for 20min, standing the mixture for 2 hours, filtering, retaining filter residues, washing the filter residues to be neutral by using clear water, and drying to be constant in weight to obtain the Chinese yam dietary fiber.
As a further scheme of the invention: the synthesis method of the zinc gluconate comprises the following steps:
glucose is used as a raw material, aspergillus is used for fermentation, and the glucose is separated and purified and then neutralized with zinc oxide or zinc hydroxide. Or oxidizing glucose with air, converting into sodium gluconate with sodium hydroxide solution, converting into high-purity gluconic acid solution with strong acid cation exchange resin, and reacting with zinc oxide or zinc hydroxide.
As a further scheme of the invention: the preparation method of the propylene glycol alginate comprises the following steps: adding epoxy propane and alkali catalyst into alginic acid solution, pressurizing, and reacting at about 70 deg.C.
As a further scheme of the invention: the preparation method of the spirulina platensis extract comprises the following steps:
vacuum freeze drying Spirulina until water content is 10%, pulverizing to 300 mesh, adding into leaching tank, introducing 5 times of 75% ethanol solution, sealing, stirring and heating to 80 deg.C, refluxing at constant temperature, extracting for 40min, recovering ethanol, concentrating, and freeze drying.
A preparation method of puffed corn flakes with controllable rehydration comprises the following steps:
the method comprises the following steps: removing impurities from corn material to be processed, removing impurities in the corn material, cleaning the corn material after removing impurities, further improving the cleanness of the corn material, thereby improving the quality of the processed product, and then cleaning the corn material according to the cleaning ratio of 10 7 ～10 9 Inoculating a fermentation inoculum containing lactobacillus and glucose bacteria in cfu/g for fermentation for 12-48 h;
step two: crushing the corn raw material after impurity removal and cleaning, feeding the obtained crushed corn into a conditioner for conditioning, then adding a nutritional additive and a certain proportion of water into the corn flour for uniformly mixing, conveying the mixed raw material into a feeding hopper of a bulking machine, and feeding the corn raw material in the feeding hopper into an extrusion system to produce globular particles;
step three: placing the small spherical particles on a vibrating screen for dispersion, avoiding overlapping and pressing the small spherical particles together after entering a tablet press, then conveying the small spherical particles into the tablet press, and pressing the small spherical particles into slices through the tablet press to obtain the corn flakes;
step four: the corn flakes are conveyed into the oven, and after being baked for a period of time, the baked corn flakes can be cooled and conveyed to a packaging unit for packaging.
As a further scheme of the invention: the fermentation temperature in the first step is 20-40 ℃, and the humidity of the fermentation environment is 20-50%.
As a further scheme of the invention: the steam pressure of the quenching and tempering treatment in the second step is 0.4-0.75 MPa, the temperature of the quenching and tempering treatment is 80-95 ℃, the temperature of the puffing is 130-150 ℃, the pressure of the puffing is 8-9 MPa, the time of the puffing is 25-38 s, and the rotating speed of the screw rod of the puffing is 185-195 r/min.
As a further scheme of the invention: the temperature of the discharge end of the puffing cavity is 120-140 ℃.
As a still further scheme of the invention: the relative air humidity of the baking environment is 70%, and the baking time is 25min.
Compared with the prior art, the invention has the beneficial effects that: according to the puffed corn flakes with controllable rehydration and the preparation method thereof, the rice cortex and chemical layer structures are loosened through the enzymolysis of endogenous enzymes in the fermentation process, the hydration capability of products is remarkably improved, and the rehydration performance of the products is further improved, so that the puffed corn flakes are not foamed in hot water for a long time and are not easy to dissolve in water, the taste Q is chewy and delicious, and meanwhile, the puffed corn flakes have the effect of promoting the dissolution of reduced iron through the synergistic effect of the yam dietary fibers and the spirulina extract, and the absorption and utilization efficiency of iron is remarkably improved.
Drawings
FIG. 1 is a schematic structural diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In one embodiment, as shown in fig. 1, the puffed corn flakes with controllable rehydration comprise 20-40 parts of corn flour, 10-15 parts of rice flour, 5-10 parts of oat flour, 5-10 parts of tartary buckwheat flour, 5-10 parts of pumpkin flour, 5-8 parts of Chinese yam dietary fibers, 2-6 parts of honey, 0.5-0.7 part of salt, 1.3-1.8 parts of white sesame, 0.15-0.18 part of zinc gluconate, 0.5-0.9 part of propylene glycol alginate and 0.32-0.38 part of spirulina extract;
the rice contains about 75% of carbohydrate, 7% -8% of protein, 1.3% -1.8% of fat and rich B vitamins. The carbohydrate in the rice is mainly starch, the contained protein is mainly rice gluten, and the protein is rice collagen and globulin, the biological value of the protein and the composition proportion of amino acid are both higher than the cereal crops such as wheat, barley, millet, corn and the like, the digestibility is 66.8 to 83.1 percent, and the carbohydrate is also higher one of the cereal proteins; the oat contains abundant vitamins, minerals, amino acids and the like, and has extremely important functions of promoting the health of organisms, promoting development, participating in metabolism, resisting diseases and the like. The vitamin B1, the vitamin B2, the vitamin E, the folic acid and the like contained in the oat can improve the blood circulation, help to eliminate fatigue, relieve psychological pressure and be beneficial to the growth and development of a fetus. The oat contains minerals such as calcium, phosphorus, iron, zinc, manganese and the like, and can prevent osteoporosis, promote wound healing, prevent anemia and the like. In addition, the oat is also an uncommon grain containing antioxidant, and has excellent effects of resisting oxidation and eliminating free radicals in vivo;
the preparation method of the yam dietary fiber comprises the following steps: crushing Chinese yam, sieving with a 80-mesh sieve, soaking the crushed Chinese yam in a sodium hydroxide solution with the mass fraction of 3.2% for 35min, titrating and neutralizing the sodium hydroxide solution by using a dilute hydrochloric acid solution, obtaining a Chinese yam slurry when the pH of the mixed solution is 7.3, preserving the heat of the Chinese yam slurry in a 45-DEG C water bath for 20min, pulping the Chinese yam slurry at the rotating speed of 2500r/min for 30min, adding alkaline protease into the Chinese yam slurry, preserving the heat for reaction for 3 hours, adding distilled water with the mass of 4 times of that of the Chinese yam slurry, stirring the mixture at the rotating speed of 3000r/min for 20min, standing the mixture for 2 hours, filtering, retaining filter residues, washing the filter residues to be neutral by using clear water, and drying to constant weight to obtain the Chinese yam dietary fiber;
the synthesis method of the zinc gluconate comprises the following steps: glucose is used as a raw material, aspergillus is used for fermentation, and the glucose is separated and purified and then neutralized with zinc oxide or zinc hydroxide. Or oxidizing glucose with air, converting into sodium gluconate with sodium hydroxide solution, converting into high-purity gluconic acid solution with strong acid cation exchange resin, and reacting with zinc oxide or zinc hydroxide;
the preparation method of the propylene glycol alginate comprises the following steps: adding propylene oxide and an alkali catalyst into a alginic acid solution, pressurizing, and reacting at about 70 ℃;
the preparation method of the spirulina extract comprises the following steps: vacuum freeze drying Spirulina until water content is 10%, pulverizing to 300 mesh, adding into leaching tank, introducing 5 times of 75% ethanol solution, sealing, stirring and heating to 80 deg.C, refluxing at constant temperature, extracting for 40min, recovering ethanol, concentrating, and freeze drying.
A preparation method of puffed corn flakes with controllable rehydration comprises the following steps:
the method comprises the following steps: removing impurities from corn material to be processed, removing impurities in the corn material, cleaning the corn material after removing impurities, further improving the cleanness of the corn material, thereby improving the quality of the processed product, and then cleaning the corn material according to the cleaning ratio of 10 7 ～10 9 Inoculating a fermentation microbial inoculum containing lactobacillus and glucose bacteria in cfu/g for fermentation for 12-48 h;
step two: crushing the corn raw material after impurity removal and cleaning, feeding the obtained crushed corn into a conditioner for conditioning, then adding a nutritional additive into the corn flour and uniformly mixing with a certain proportion of water, conveying the mixed raw material into a feeding hopper of a bulking machine, and feeding the corn raw material in the feeding hopper into an extrusion system to produce small spherical particles;
step three: placing the small spherical particles on a vibrating screen for dispersion, avoiding overlapping and pressing the small spherical particles together after entering a tablet press, then conveying the small spherical particles into the tablet press, and pressing the small spherical particles into slices through the tablet press, thus obtaining the corn flakes;
step four: the corn flakes are conveyed into the oven, and after being baked for a period of time, the baked corn flakes can be cooled and conveyed to a packaging unit for packaging.
The lactobacillus and the glucose bacteria are used as compound microbial inoculum, and the lactic acid, amylase, cellulase and other enzymes generated in the fermentation process are utilized to carry out enzymolysis or acidolysis on the corn to influence the chemical components of the cortex of the corn, so that the rehydration property is improved, and the result can be obtained only on the corresponding inoculation amount of the corn. In addition, the combination of the lactobacillus and the glucose bacteria is used for reducing the pH value by using lactic acid generated by the fermentation of the lactobacillus so as to reduce the starch aging and decompose an intermediate product glucose generated, thereby improving the fermentation efficiency of the glucose bacteria; and the glucose fermentation has the best synergistic effect on improving the rehydration of the corn flakes compared with the combination of other fermentation bacteria and lactobacillus.
The fermentation temperature in the first step is 20-40 ℃, the humidity of the fermentation environment is 20-50%, the steam pressure of the thermal refining in the second step is 0.4-0.75 MPa, the thermal refining temperature is 80-95 ℃, and the crushing granularity of the corn raw material has important influence on the quality of the puffed corn flour. Within a certain crushing particle size range, when the crushing particle size is finer, the surface area is increased, so that heat and moisture can be absorbed, the starch is fully gelatinized, and the viscosity is increased. On the contrary, when the powder is crushed to be too fine, the pre-gelatinized parts are adhered together to wrap the non-gelatinized particles, so that the heat and the water outside are not absorbed favorably, and the gelatinization effect is reduced. In order to make the starch gelatinization degree of the prepared puffed corn higher, the corn raw material is crushed to obtain crushed corn with the average grain diameter of 1-2.8 mm. In a specific embodiment, the average particle size of the crushed corn may be 1mm, 1.1mm, 1.2mm, 1.3mm, 1.4mm, 1.5mm, 1.8mm, 2mm, 2.2mm, 2.5mm or 2.8mm, the steam pressure of the tempering treatment may be 0.4MPa, 0.45MPa, 0.5MPa, 0.55MPa, 0.6MPa, 0.65MPa, 0.7MPa or 0.75MPa, and the temperature of the tempering treatment may be 80 ℃, 82 ℃, 84 ℃, 85 ℃, 87 ℃, 90 ℃, 92 ℃ or 95 ℃;
the puffing temperature is 130-150 ℃, the puffing pressure is 8-9 MPa, the puffing pressure can be 8MPa, 8.2MPa, 8.4MPa, 8.5MPa, 8.7MPa and 9MPa, the puffing time is 25-38 s, the puffing time can be 25s, 26s, 27s, 28s, 29s, 30s, 31s, 32s, 33s, 34s, 35s, 36s, 37s or 38s, the puffing screw rotating speed is 185-195 r/min, the puffing screw rotating speed can be 185r/min, 188r/min, 190r/min, 192r/min or 195r/min, the temperature of the discharging end of the puffing cavity is 120-140 ℃, the temperature of the discharging end of the chemical cavity can be 120 ℃, 121 ℃, 122 ℃, 123 ℃, 124 ℃, 125 ℃, 126 ℃, 127 ℃, 128 ℃, 129 ℃, 130 ℃, 131 ℃, 132 ℃, 137 ℃, 134 ℃, 139 ℃, 136 ℃, 140 ℃, the relative humidity of the air is 25 ℃ and the baking time is 25%.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. The puffed corn flakes with controllable rehydration are characterized by comprising 20-40 parts of corn flour, 10-15 parts of rice flour, 5-10 parts of oat flour, 5-10 parts of tartary buckwheat flour, 5-10 parts of pumpkin flour, 5-8 parts of Chinese yam dietary fiber, 2-6 parts of honey, 0.5-0.7 part of salt, 1.3-1.8 parts of white sesame, 0.15-0.18 part of zinc gluconate, 0.5-0.9 part of propylene glycol alginate and 0.32-0.38 part of spirulina extract.
2. The puffed corn flakes with controllable rehydration capability according to claim 1, wherein the yam dietary fiber is prepared by the following steps:
crushing the Chinese yam, sieving the Chinese yam with a 80-mesh sieve, soaking the crushed Chinese yam in a sodium hydroxide solution with the mass fraction of 3.2% for 35min, titrating the neutralized sodium hydroxide solution by using a dilute hydrochloric acid solution, obtaining a Chinese yam slurry when the pH of the mixed solution is 7.3, preserving the heat of the Chinese yam slurry in a 45-DEG C water bath for 20min, pulping the Chinese yam slurry at the rotating speed of 2500r/min for 30min, adding alkaline protease into the Chinese yam slurry, preserving the heat for reaction for 3 hours, adding distilled water with the mass of 4 times of the Chinese yam slurry, stirring the mixture at the rotating speed of 3000r/min for 20min, standing the mixture for 2 hours, filtering, retaining filter residues, washing the filter residues to be neutral by using clear water, and drying to be constant in weight to obtain the Chinese yam dietary fiber.
3. The puffed corn flake with controlled rehydration according to claim 1, wherein the zinc gluconate is synthesized by the following method:
glucose is used as a raw material, aspergillus is used for fermentation, and the glucose is separated and purified and then neutralized with zinc oxide or zinc hydroxide. Or oxidizing glucose with air, converting into sodium gluconate with sodium hydroxide solution, converting into high-purity gluconic acid solution with strong acid cation exchange resin, and reacting with zinc oxide or zinc hydroxide.
4. The puffed corn flakes with controlled rehydration according to claim 1, wherein the propylene glycol alginate is prepared by the following steps: adding propylene oxide and alkali catalyst into alginic acid solution, pressurizing, and reacting at about 70 deg.C.
5. The puffed corn chip with controlled rehydration according to claim 1, wherein said spirulina extract is prepared by:
vacuum freeze drying Spirulina until water content is 10%, pulverizing to 300 mesh, adding into leaching tank, introducing 5 times of 75% ethanol solution, sealing, stirring and heating to 80 deg.C, refluxing at constant temperature, extracting for 40min, recovering ethanol, concentrating, and freeze drying.
6. A method for producing puffed corn flakes with controlled rehydration, said method comprising the steps of:
the method comprises the following steps: removing impurities from corn material to be processed, removing impurities in the corn material, cleaning the corn material after removing impurities, further improving the cleanness of the corn material, thereby improving the quality of the processed product, and then cleaning the corn material according to the cleaning ratio of 10 7 ～10 9 Inoculating a fermentation microbial inoculum containing lactobacillus and glucose bacteria in cfu/g for fermentation for 12-48 h;
step two: crushing the corn raw material after impurity removal and cleaning, feeding the obtained crushed corn into a conditioner for conditioning, then adding a nutritional additive and a certain proportion of water into the corn flour for uniformly mixing, conveying the mixed raw material into a feeding hopper of a bulking machine, and feeding the corn raw material in the feeding hopper into an extrusion system to produce globular particles;
step three: placing the small spherical particles on a vibrating screen for dispersion, avoiding overlapping and pressing the small spherical particles together after entering a tablet press, then conveying the small spherical particles into the tablet press, and pressing the small spherical particles into slices through the tablet press to obtain the corn flakes;
step four: the corn flakes are conveyed into the oven, and after being baked for a period of time, the baked corn flakes can be cooled and conveyed to a packaging unit for packaging.
7. The method for preparing puffed corn flakes with controllable rehydration property according to claim 6, wherein the temperature of fermentation in the first step is 20-40 ℃, and the humidity of the fermentation environment is 20-50%.
8. The method for preparing puffed corn flakes with controllable rehydration property as claimed in claim 6, wherein the steam pressure of the thermal refining in the second step is 0.4-0.75 MPa, the temperature of the thermal refining is 80-95 ℃, the puffing temperature is 130-150 ℃, the puffing pressure is 8-9 MPa, the puffing time is 25-38 s, and the rotating speed of a screw for puffing is 185-195 r/min.
9. The method of claim 6, wherein the temperature of the discharge end of the puffing chamber is between 120 ℃ and 140 ℃.
10. The method of claim 6, wherein the baking environment has an air relative humidity of 70% and the baking time is 25min.
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| CN101263880A (en) * | 2008-04-24 | 2008-09-17 | 吉林大学 | Food fibre corn chips and preparation thereof |
| CN104000118A (en) * | 2014-06-17 | 2014-08-27 | 四川嘉和食品有限责任公司 | Multi-grain cornflake and making method thereof |
| CN108967877A (en) * | 2018-07-28 | 2018-12-11 | 安徽省万果园农业科技发展有限公司 | It is a kind of to reconstitute cornflakes rich in dietary fiber |
| CN112868981A (en) * | 2021-03-01 | 2021-06-01 | 福建御厨食品有限公司 | Method for improving rehydration of instant rice |
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- 2022-11-29 CN CN202211509609.2A patent/CN115720984A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263880A (en) * | 2008-04-24 | 2008-09-17 | 吉林大学 | Food fibre corn chips and preparation thereof |
| CN104000118A (en) * | 2014-06-17 | 2014-08-27 | 四川嘉和食品有限责任公司 | Multi-grain cornflake and making method thereof |
| CN108967877A (en) * | 2018-07-28 | 2018-12-11 | 安徽省万果园农业科技发展有限公司 | It is a kind of to reconstitute cornflakes rich in dietary fiber |
| CN112868981A (en) * | 2021-03-01 | 2021-06-01 | 福建御厨食品有限公司 | Method for improving rehydration of instant rice |
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