CN1217590C - Production method of puffed flour made from food grains other than wheat and rice - Google Patents
Production method of puffed flour made from food grains other than wheat and rice Download PDFInfo
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- CN1217590C CN1217590C CN031099645A CN03109964A CN1217590C CN 1217590 C CN1217590 C CN 1217590C CN 031099645 A CN031099645 A CN 031099645A CN 03109964 A CN03109964 A CN 03109964A CN 1217590 C CN1217590 C CN 1217590C
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- coarse cereals
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Abstract
The present invention discloses a production method of bulking coarse cereal flour, which mainly has technical characteristic that a bulking work procedure is added on a traditional coarse cereal flour production technology, a certain proportion of coarse cereals treated by bulking are added in coarse cereal flour without bulking treatment, and sand sagebrush flour and glutinous rice flour are taken as quality improving components. A technical process of bulking coarse cereal flour addition of the production method makes the water absorption improve when the coarse cereal flour forms dough, the dough rheology property is improved obviously, and the dough has high viscosity and elasticity. Since the sand sagebrush flour and a small quantity of glutinous rice flour are adopted to be mixed in the coarse cereal flour, sand sagebrush in the dough is glued into a strong network with high temperature resistance, the boiling resistance of the dough is improved, amylopectin is pasted in the steaming and boiling process, and thereby, the palatability of a coarse cereal food is improved.
Description
Technical field
The present invention relates to a kind of grain processing production method, refer in particular to the production method of coarse cereals class flour.
Background technology
The coarse cereals based food is of high nutritive value, and raciness obtains development and use in many countries and regions.Traditional coarse cereals flour production has basically formed the suitability for industrialized production scale.Various coarse cereals all have unique nutrient components, and are rising as large food.But all lack the main matter that forms gluten---glutelin and glue protein in the coarse cereals, to such an extent as to the poor flexibility of dough when adding water and face, shapeless, do not possess to resemble wheat flour that works and manufacture food performance numerous in variety, as making noodles, dumpling, pancake, steamed bun etc.Like this, just limited the scope of application of coarse cereals, made its edible range rest on original processing and fabricating state.At present, Many researchers begins to add a high proportion of wheat flour and improves with glutelin and glue protein content in the powder in traditional coarse cereals flour, and is aided with additives such as sand sagebrush (Artemisia filifolia), brown alga sodium, natural plant gum to improve the biceps of dough.In recent years, on food grains other than rice and wheat processing technology and equipment, improved again, expanded the usage space of coarse cereals.Both just like this, when manufacturing food such as noodles, boiled dumpling, steamed bun, coarse cereals flour also can only reach 50% with the content in the powder is the highest.Simultaneously, because excessive with wheat flour ratio in the powder, the food of making just is difficult to embody the nutrition and the local flavor of coarse cereals self.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of production method with high-load coarse cereals flour of multiple serviceability.This flour can be used for manufacturing numerous food such as noodles, dumpling, pancake, steamed sweet bun as wheat flour.
Technical problem of the present invention is solved by following scheme: a kind of production method of expanded coarse cereals flour, it is characterized in that corn, millet, Chinese sorghum, naked oats, buckwheat by 1: 1: 1: 1: 1 weight ratio is mixed also and is divided into three parts, and expanded coarse cereals powder is made in first's expanding treatment; Second portion and sand sagebrush (Artemisia filifolia) are by 1-2: 1 weight ratio is mixed, and being ground into fineness is 100-120 purpose coarse cereals sand sagebrush (Artemisia filifolia) powder, and moisture is controlled at 10%-13%; It is 100-120 purpose coarse cereals powder that third part is ground into fineness, glutinous rice flour being broken into fineness is 100-120 purpose glutinous rice flour again, moisture is controlled at 8%-12%, at last expanded coarse cereals powder, coarse cereals sand sagebrush (Artemisia filifolia) powder, glutinous rice flour are added in the coarse cereals powder, mix in the continous way mixer and just make expanded coarse cereals flour, the weight ratio of glutinous rice flour, coarse cereals sand sagebrush (Artemisia filifolia) powder, expanded coarse cereals powder, four kinds of powder of coarse cereals powder is 1-2: 4: 5: 40.The pressure of described expanding treatment is controlled at 3-5kg/cm
2, temperature is 200-220 ℃, and the expanding treatment time is 2-4 second, and the αization degree is more than 90%, and raw material moisture is 16-20%.
The present invention has following three aspect advantages: one of advantage is to increase expanded this technical process of coarse cereals powder in thick coarse cereals flour production technology, promptly will peel earlier, the corn of shell, millet, Chinese sorghum, naked oats, buckwheat is put into cereal expanding machine through mixing and is carried out the high-temperature high-pressure swelling processing, then by the moment step-down, make cereal in the superheat state moisture sharply gasification eject, produce blast, this puffing process make this cereal volumetric expansion several times, many spouts as sponge have appearred in the cereal interior tissue, be crushed into expanded coarse cereals powder again, the αization degree can reach more than 90%, most of starch of its inside is converted into dextrin and maltose, protein portion is degraded into amino acid, the coarse cereals powder is cellular, and water imbibition is strong.Like this, water imbibition improves when making on the one hand coarse cereals flour form dough, dough rheological characteristics be improved significantly, and have very strong viscosity and elasticity; On the other hand because to the part expanding treatment of coarse cereals raw material, make the intermolecular gap that occurs of amylose and amylopectin in the coarse cereals, help entering of human consumption enzyme, thereby improved digestibility.In addition, have bactericidal action through high temperature high pressure process, make minimizing in the more traditional flour of content of molds in various grains noodle, the dumpling tailored flour to help the long term storage of flour.Two of advantage is the sand sagebrush (Artemisia filifolia) disintegrating process that adopted coarse cereals to get involved, sand sagebrush (Artemisia filifolia) is evenly distributed in the coarse cereals to be pulverized jointly, reduced the density of Artemisia Glue, the mixture of coarse cereals and sand sagebrush (Artemisia filifolia) is easy to pulverize and pass through smoothly screen cloth, reach the above fineness of 100 orders, made coarse cereals sand sagebrush (Artemisia filifolia) mixed powder, also realized simultaneously the premixed of sand sagebrush (Artemisia filifolia) powder in the coarse cereals powder, like this, Artemisia Glue is bonded to very strong high-temperature resistant network in the coarse cereals dough, improved the boiling resistance of dough, also simplified technology simultaneously, reduced cost.Three of advantage is to have adopted a spot of glutinous rice flour to be mixed in the coarse cereals powder, and the gelatinization in digestion process of its amylopectin has improved the palatability of this coarse cereals food.
Description of drawings
Accompanying drawing is technological process of production figure of the present invention.
The specific embodiment
The invention will be further described for an embodiment below: shown in technological process of production figure, corn, millet, Chinese sorghum, naked oats, buckwheat are mixed totally 470 kilograms for each 94 kilograms.Be divided into three parts, expanded coarse cereals powder is made in 50 kilograms of expanding treatments of first; 20 kilograms of second portions mix with 20 kilograms of sand sagebrush (Artemisia filifolia)s, and pulverizing and making 40 kilograms of fineness is 100 purpose coarse cereals sand sagebrush (Artemisia filifolia) powder, and moisture is controlled at 12%; It is 100 purpose coarse cereals powder that third part is ground into fineness for 400 kilograms.Again 10 kilograms of glutinous rice flours being broken into fineness is 100 purpose glutinous rice flours, and moisture is controlled at 10%.10 kilograms of glutinous rice flours that will make at last, 40 kilograms of coarse cereals sand sagebrush (Artemisia filifolia) powder, 50 kilograms of expanded coarse cereals powder, 400 kilograms of coarse cereals powder mix in the continous way mixer and just make 500 kilograms of expanded coarse cereals flours.The pressure of described expanding treatment is controlled at 4kg/cm
2, temperature is 200 ℃, and the time is 2 seconds, and the αization degree is 92%, and raw material moisture is 18%.
Claims (1)
1, a kind of production method of expanded coarse cereals flour, it is characterized in that corn, millet, Chinese sorghum, naked oats, buckwheat by 1: 1: 1: 1: 1 weight ratio is mixed and also is divided into three parts, expanded coarse cereals powder is made in first's expanding treatment, and the pressure of expanding treatment is controlled at 3-5kg/cm
2, temperature is 200-220 ℃, and the expanding treatment time is 2-4 second, and the αization degree is more than 90%, and raw material moisture is 16-20%; Second portion and sand sagebrush (Artemisia filifolia) are by 1-2: 1 weight ratio is mixed, and being ground into fineness is 100-120 purpose coarse cereals sand sagebrush (Artemisia filifolia) powder, and moisture is controlled at 10%-13%; It is 100-120 purpose coarse cereals powder that third part is ground into fineness, glutinous rice flour being broken into fineness is 100-120 purpose glutinous rice flour again, moisture is controlled at 8%-12%, at last expanded coarse cereals powder, coarse cereals sand sagebrush (Artemisia filifolia) powder, glutinous rice flour are added in the coarse cereals powder, mix in the continous way mixer and just make expanded coarse cereals flour, the weight ratio of glutinous rice flour, coarse cereals sand sagebrush (Artemisia filifolia) powder, expanded coarse cereals powder, four kinds of powder of coarse cereals powder is 1-2: 4: 5: 40.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN031099645A CN1217590C (en) | 2003-04-11 | 2003-04-11 | Production method of puffed flour made from food grains other than wheat and rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN031099645A CN1217590C (en) | 2003-04-11 | 2003-04-11 | Production method of puffed flour made from food grains other than wheat and rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1535596A CN1535596A (en) | 2004-10-13 |
| CN1217590C true CN1217590C (en) | 2005-09-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN031099645A Expired - Fee Related CN1217590C (en) | 2003-04-11 | 2003-04-11 | Production method of puffed flour made from food grains other than wheat and rice |
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| CN (1) | CN1217590C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494533A (en) * | 2015-11-28 | 2016-04-20 | 黑龙江八一农垦大学 | Pure natural puffed course grain powder five colored fried dough twist |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461801A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | High nutrition sweet rice flour and production method thereof |
| CN103919127A (en) * | 2014-03-25 | 2014-07-16 | 贵州神奇药物研究院 | Health food and manufacturing method thereof |
| CN105165955A (en) * | 2015-07-13 | 2015-12-23 | 长沙凯雪粮油食品有限公司 | Corn steamed bun preblended flour, corn steamed buns, preparation method of corn steamed bun preblended flour and preparation method of corn steamed buns |
| CN106879946A (en) * | 2017-03-13 | 2017-06-23 | 安徽秋果食品有限公司 | A kind of expanded coarse cereals flour with high resiliency and high viscosity |
| CN107259342A (en) * | 2017-07-28 | 2017-10-20 | 湖南裕湘食品有限公司 | Coarse cereal noodles production method and its equipment |
| CN110384198A (en) * | 2018-04-16 | 2019-10-29 | 商清 | A method of utilizing extruding grain processing shaping block |
-
2003
- 2003-04-11 CN CN031099645A patent/CN1217590C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494533A (en) * | 2015-11-28 | 2016-04-20 | 黑龙江八一农垦大学 | Pure natural puffed course grain powder five colored fried dough twist |
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| Publication number | Publication date |
|---|---|
| CN1535596A (en) | 2004-10-13 |
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Granted publication date: 20050907 Termination date: 20160411 |