CN102187975B - Method for processing cereal potato powder into rice grain products by using konjak flavor powder to prevent starch gelatinization - Google Patents
Method for processing cereal potato powder into rice grain products by using konjak flavor powder to prevent starch gelatinization Download PDFInfo
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- CN102187975B CN102187975B CN2010106178921A CN201010617892A CN102187975B CN 102187975 B CN102187975 B CN 102187975B CN 2010106178921 A CN2010106178921 A CN 2010106178921A CN 201010617892 A CN201010617892 A CN 201010617892A CN 102187975 B CN102187975 B CN 102187975B
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- 239000000843 powder Substances 0.000 title claims abstract description 91
- 235000013339 cereals Nutrition 0.000 title claims abstract description 79
- 229920002752 Konjac Polymers 0.000 title claims abstract description 50
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 45
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 45
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 33
- 235000009566 rice Nutrition 0.000 title claims abstract description 33
- 229920002472 Starch Polymers 0.000 title claims abstract description 22
- 235000019698 starch Nutrition 0.000 title claims abstract description 22
- 239000008107 starch Substances 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title claims abstract 7
- 239000000796 flavoring agent Substances 0.000 title abstract 7
- 235000019634 flavors Nutrition 0.000 title abstract 7
- 235000010485 konjac Nutrition 0.000 title abstract 7
- 235000011868 grain product Nutrition 0.000 title abstract 4
- 239000002994 raw material Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 14
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 12
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 12
- 229940046240 glucomannan Drugs 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000000084 colloidal system Substances 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 229920001592 potato starch Polymers 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims description 22
- 235000013312 flour Nutrition 0.000 claims description 17
- 238000001125 extrusion Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 239000002245 particle Substances 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 238000007885 magnetic separation Methods 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 7
- 238000007605 air drying Methods 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 240000006394 Sorghum bicolor Species 0.000 claims description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000002184 metal Substances 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 238000003672 processing method Methods 0.000 abstract description 2
- 239000012530 fluid Substances 0.000 abstract 1
- 210000004911 serous fluid Anatomy 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 26
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- 244000062793 Sorghum vulgare Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
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- 238000007306 functionalization reaction Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
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- 238000000746 purification Methods 0.000 description 1
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- 238000007493 shaping process Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
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- Cereal-Derived Products (AREA)
Abstract
The invention relates to a method for processing cereal potato powder into rice grain products by using konjak flavor powder to prevent starch gelatinization, in particular to a processing method for cereal products. In the method, the cereal potato powder is used as a major ingredient which consists of one or more of cereal powder or/and potato powder; and special-grade konjak flavor powder is used as a critical ingredient, wherein the used amount of the special-grade konjak flavor powder accounts for 1 to 10 percent of the total amount of raw materials, and the water consumption accounts for 18 to 30 percent of the total weight of the raw materials. The method comprises the following steps of: preparing the special-grade konjak flavor powder, the cereal potato powder raw materials and the water respectively according to a ratio; dissolving the special-grade konjak flavor powder in hot water at the temperature of between 55 and 60 DEG C to prepare serous fluid; mixing and stirring the serious fluid and the cereal potato powder fully to form uniform dough wet grains, and curing; processing the cured materials in the same direction at different speeds by adopting a double screw extruder, and wrapping by glucomannan serving as a special-grade konjak flavor powder aid, so that the gelatinization degree of cereal potato starch is limited within the range of between 75 and 78 percent effectively, and forming strip colloid to be extruded; and cutting the colloid to form the rice grain products with full grains.
Description
Technical field
The present invention adopts konjaku powder restriction starch gelatinization machined valley potato powder to become the method for grain of rice type product, belongs to food processing field, is specifically related to the processing method of grain based article.
Background technology
Along with expanding economy and growth in the living standard, people's eating habit and diet structure have had tangible change, pay attention to the status and the effect of coarse cereals more, pursue variation, nutrient laden, convenient purification and the functionalization of food more.People are called coarse cereals with the grain beyond rice and the flour habitually, so coarse cereals are also made a general reference cereal crops, comprise cereals and potato class; Big quantity research shows; Corn, cereals crop such as buckwheat, oat and millet and tuber crops all have unique nutrition and health care function, but directly eating mouth feel is relatively poor; Boiling is also inconvenient, becomes the obstacle that people improve staple food structure.Therefore, be raw material with one or more cereal, potato class powder, press the different proportion collocation, the compound grain of rice type product of being processed into balanced in nutrition and instant has very important practical sense.
At present, also very many to synthetic rice's research, but problem of ubiquity---can not be to effective control of starch burn degree in the extrusion process, the overcure of starch, expanded makes the outward appearance of product and edible quality unsatisfactory., the incorgruous rotation extrusion of traditional twin-screw is because rotating speed is high; Extrusion speed is fast, produces high temperature in the moment of extruding and makes starch excessively gelatinization fast, simultaneously owing to push the huge pressure reduction of moment that produces fast; Product can be expanded in moment, and the products obtained therefrom structure is loose, and can produce uneven bubble in granule interior; The excessive gelatinization of starch and coarse product sensory have had a strong impact on the quality of product.With paddy potato class powder machine-shaping grain of rice type product
Summary of the invention
The purpose of this invention is to provide the method that adopts konjaku powder restriction starch gelatinization machined valley potato powder to become grain of rice type product; To solve the critical problem of paddy potato class coarse cereals powder processing grain of rice type product; It is bright to obtain the surface profit; The grain of rice type product of full grains be to be optimized common people's diet structure, increases widely paddy potato class coarse cereals staple food kind and provides convenience.
The objective of the invention is to realize through following technical scheme:
One, the present invention adopts konjaku powder restriction starch gelatinization machined valley potato powder to become grain of rice type product; Being that to adopt paddy potato class powder be major ingredient, is key batching with superfine konjaku powder, it is separated with proportional quantities water-soluble join mixing and face in the major ingredient after sizing mixing; Through the twin (double) screw extruder grain of rice type product that makes of friction speed processing in the same way; Or/and potato class powder is formed, the percentage that the consumption of said superfine konjaku powder accounts for the raw material total amount is 1～10% to its two-story valley potato class powder major ingredient by one or more cereals, and water consumption is 18～30% of a raw material gross weight; 55～60 ℃ of water temperatures; Superfine konjaku powder consumption increases with cereal powder content in the paddy potato class powder raw material total amount relatively, otherwise superfine konjaku powder consumption reduces relatively with cereal powder content in the paddy potato class powder raw material total amount and reduces.
Two, processing the invention described above paddy potato material powder becomes the method for grain of rice type product, is the proportioning by above-mentioned raw materials and water, takes by weighing the superfine konjaku powder of proportional quantities, paddy potato powder raw material and water respectively; Superfine konjaku powder is dissolved in the hot water; And fully stir into superfine konjaku powder slurries, and again itself and paddy potato powder fully being mixed into wet grain of uniform dough and slaking, the material after the slaking adopts twin (double) screw extruder friction speed processing in the same way; Receive wrapping of superfine konjaku powder Glucomannan; Make paddy potato starch gelatinization degree effectively be limited in 75-78%, form the bar shaped colloid and be extruded, at last its cut is become the grain of rice type product of full grains.
The invention property has solved the critical problem of restricting current paddy potato class coarse cereals powder processing grain of rice type product; Effectively paddy potato starch gelatinization degree is limited in 75-78%; Guaranteed with product processing of the present invention, made paddy potato class coarse cereals powder come into the market to become possibility with the grain of rice type staple food product of diversified instant edible.
One, the superfine konjaku powder that the invention property has selected to be all the potato class is that key batching and paddy potato class powder are raw material altogether; Fully developed two big special performances of konjaku: 1, superfine konjaku powder has up to Glucomannan content more than 70% and good heat of solution property; 2, the high viscosity of superfine konjaku powder and good at normal temperatures gelling thereof, science have solved paddy potato class powder raw material and have been processed into the restriction problems such as gelatinization degree control, palatability and shaped granule apparent situation that exist in the grain of rice shape staple food product process, and science has solved paddy potato class powder raw material and has been processed into the restriction problem that exists in the grain of rice shape staple food product process; Utilize Glucomannan heat of solution property on the one hand; Earlier with hot water with fully mix also maturation process with all the other paddy potato class powders again after superfine konjaku powder is sized mixing, in gelatinization process, produce interleaving effect between Glucomannan and cereal starch or the potato starch; Partial starch is wrapped by the Glucomannan network simultaneously; Can in process, play the effect of protection starch, these make that all the gelatinization characteristic of starch is able to change, and have promoted gelatinization point; Put off the time, so avoided excessive gelatinization; Then utilize high viscosity-its viscosity number >=22000mPas of superfine konjaku powder on the other hand; And has good gelling at normal temperatures; So superfine konjaku powder can be evenly distributed in the grain of rice type product of final molding, and give its grain of rice type product profit bright color and luster, moderate hardness.
Two, science of the present invention has been selected the technology of friction speed extruding in the same way; Its rotating speed of this technology is respectively 50～60r/min, 100～110r/min; Because the relative rotation speed of two screw rods of this extrusion process is slower; Extrusion process is slowly gentle, can not produce moment high temperature in the extrusion process, unlikelyly causes instantaneous excessive pressure reduction and influences the extrusion modling and the mode of appearance of grog.
The superfine konjaku powder of having selected to be all the potato class in view of the invention property is that key batching is a raw material with paddy potato class powder altogether; Two big special performances of konjaku have been given full play to; And adopted the technology of friction speed extruding in the same way; Through the synergy of composition of raw materials and processing technology, control the gelatinization degree that paddy potato powder raw material is processed into starch in the moulding mixture pelletized product process effectively so can control exactly, avoided excessive gelatinization and expanded; Guaranteed that product particle hardness is moderate, the palatability that the product color profit is bright and good.
The specific embodiment
How combine instantiation to further specify the present invention implements at present:
1, raw material: selecting superfine konjaku powder for use is key batching, to guarantee its Glucomannan content >=70%, crosses 120 mesh sieves; Other paddy, potato class powder as one or more are raw material in wheat flour, corn flour, buckwheat, sorghum flour, sweet potato powder, mealy potato, the yam flour, are crossed 80 mesh sieves; And, take by weighing superfine konjaku powder and paddy potato powder consumption respectively by composition of raw materials of the present invention.
2, size mixing: get the hot water of the 18-30% of raw material total amount, water temperature 55-60 ℃, superfine konjaku powder is dissolved in this hot water and stirs 20-30min make it fully be dissolved into superfine konjaku powder slurries.
3 and face: paddy potato class powder is put into dough mixing machine with the superfine konjaku powder slurries that mix up stir, it is fully mixed, process loose particles, the wet grain of flour uniformly.
4, slaking: the wet grain of the dough that makes is left standstill 30min under 55-60 ℃ of condition; Make it slaking; Glucomannan in this maturing process in the superfine konjaku powder can and cereal starch or potato starch between produce interleaving effect; Partial starch is wrapped by the Glucomannan network, thus the gelatinization degree of starch in the control extrusion process.
5, push, cut into grain of rice type product: with twin (double) screw extruder, adopt the twin-screw method of friction speed in the same way, the rotating speed of two screw rods is respectively: 50～60r/min, 100～110r/min.After grog extrusion modling bar shaped colloid extruded, and cut becomes the grain of rice type product of full grains.
6, drying: the grain of rice type product of moulding carries out heated-air drying, and material moisture is controlled at≤and 14.0%.
7, classification: after drying, material is carried out classification, remove imperfect, the not full particle in the manufacture process, guarantee that products obtained therefrom grain type is complete, even.
9, magnetic separation: before packing, material is carried out magnetic separation, guaranteeing does not have metal impurities in the product.
10, packing.
Embodiment 1:
It is following to take by weighing material quantity respectively: cross 80 purpose corn flour 30kg, and buckwheat 30kg, sorghum flour 30kg puts it into and mixes 3～5min in the dough mixing machine; Claimed 120 purposes superfine konjaku powder 10kg, it is joined the 20kg temperature is in 55-60 ℃ the warm water, and stirs 20-30min; It is fully dissolved; The superfine konjaku powder slurries that mix up are joined in the face machine, fully stir and face, make and process loose particles, uniform wet grain; Under 55-60 ℃ condition, leave standstill 30min afterwards and carry out slaking; Send into extruder through the wet grain of drawing-in device after with slaking then, the screw speed of twin (double) screw extruder is respectively 50～60r/min, 100～110r/min.Material is extruded formation bar shaped colloid and is extruded, and becomes the grain of rice type product of full grains again through special rotating blade cut, afterwards it is carried out heated-air drying, and control moisture passes through classification, magnetic separation then≤14.0%, last packed products.
Embodiment 2:
It is following to take by weighing material quantity respectively: cross 80 purpose wheat flour 30kg, and mealy potato 30kg, sweet potato powder 33kg puts it into and mixes 3～5min in the dough mixing machine; Claimed 120 purposes superfine konjaku powder 7kg, it is joined the 25kg temperature is in 55-60 ℃ the warm water, and stirs 20-30min; It is fully dissolved; The superfine konjaku powder slurries that mix up are joined in the face machine, fully stir and face, make and process loose particles, uniform wet grain; Under 55-60 ℃ condition, leave standstill 30min afterwards and carry out slaking; Send into extruder through the wet grain of drawing-in device after with slaking then, the screw speed of twin (double) screw extruder is respectively 50～60r/min, 100～110r/min.Material is extruded formation bar shaped colloid and is extruded, and becomes the grain of rice type product of full grains again through special rotating blade cut, afterwards it is carried out heated-air drying, and control moisture passes through classification, magnetic separation then≤14.0%, last packed products.
Embodiment 3:
It is following to take by weighing material quantity respectively: cross 80 purpose corn flour 20kg, and sweet potato powder 40kg, yam flour 35kg puts it into and mixes 3～5min in the dough mixing machine; Claimed 120 purposes superfine konjaku powder 5kg, it is joined the 28kg temperature is in 55-60 ℃ the warm water, and stirs 20-30min; It is fully dissolved; The superfine konjaku powder slurries that mix up are joined in the face machine, fully stir and face, make and process loose particles, uniform wet grain; Under 55-60 ℃ condition, leave standstill 30min afterwards and carry out slaking; Send into extruder through the wet grain of drawing-in device after with slaking then, the screw speed of twin (double) screw extruder is respectively 50～60r/min, 100～110r/min.Material is extruded formation bar shaped colloid and is extruded, and becomes the grain of rice type product of full grains again through special rotating blade cut, afterwards it is carried out heated-air drying, and control moisture passes through classification, magnetic separation then≤14.0%, last packed products.
Embodiment 4:
It is following to take by weighing material quantity respectively: cross 80 purpose mealy potato 20kg, and sweet potato powder 45kg, yam flour 34kg puts it into and mixes 3～5min in the dough mixing machine; Claimed 120 purposes superfine konjaku powder 1kg, it is joined the 28kg temperature is in 55-60 ℃ the warm water, and stirs 20-30min; It is fully dissolved, the konjaku powder slurries that mix up are joined in the face machine, fully stir and face; Make and process loose particles, uniform wet grain, under 55-60 ℃ condition, leave standstill 30min afterwards and carry out slaking, send into extruder through the wet grain of drawing-in device after then slaking; The screw speed of twin (double) screw extruder is respectively 50～60r/min, 100～110r/min.Material is extruded formation bar shaped colloid and is extruded, and becomes the grain of rice type product of full grains again through special rotating blade cut, afterwards it is carried out heated-air drying, and control moisture passes through classification, magnetic separation then≤14.0%, last packed products.
Claims (1)
1. adopt konjaku powder restriction starch gelatinization machined valley potato class powder to become the method for grain of rice type product, it is characterized in that concrete steps are:
1), raw material: selecting superfine konjaku powder for use is key batching, to guarantee its Glucomannan content >=70%, crosses 120 mesh sieves, and the percentage that the consumption of superfine konjaku powder accounts for the raw material total amount is 1-10%; Adopting paddy, potato class powder is major ingredient, and said paddy potato class powder is one or more in wheat flour, corn flour, buckwheat, sorghum flour, sweet potato powder, mealy potato, the yam flour, crosses 80 mesh sieves; Press composition of raw materials, take by weighing superfine konjaku powder and paddy potato class powder respectively;
2), size mixing: get the hot water of the 18-30% of raw material total amount, water temperature 55-60 ℃, superfine konjaku powder is dissolved in this hot water and stirs 20-30min make it fully be dissolved into superfine konjaku powder slurries;
3) and face: paddy potato class powder is put into dough mixing machine with the superfine konjaku powder slurries that mix up stir, it is fully mixed, process loose particles, the wet grain of flour uniformly;
4), slaking: the wet grain of the dough that makes is left standstill 30min under 55-60 ℃ of condition; Make it slaking; Glucomannan in this maturing process in the superfine konjaku powder can and cereal starch or potato starch between produce interleaving effect; Partial starch is wrapped by the Glucomannan network, thus the gelatinization degree of starch in the control extrusion process;
5), push, cut into grain of rice type product: with twin (double) screw extruder; Adopt the twin-screw method of friction speed in the same way; The rotating speed of two screw rods is respectively: 50～60r/min; 100～110r/min, after grog extrusion modling bar shaped colloid extruded, and cut becomes the grain of rice type product of full grains;
6), drying: the grain of rice type product of moulding carries out heated-air drying, and material moisture is controlled at≤14.0%;
7), classification: after drying, material is carried out classification, remove imperfect, the not full particle in the manufacture process, guarantee that products obtained therefrom grain type is complete, even;
8), magnetic separation: before packing, material is carried out magnetic separation, guaranteeing does not have metal impurities in the product;
9), packing.
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| CN2010106178921A CN102187975B (en) | 2010-12-31 | 2010-12-31 | Method for processing cereal potato powder into rice grain products by using konjak flavor powder to prevent starch gelatinization |
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| CN2010106178921A CN102187975B (en) | 2010-12-31 | 2010-12-31 | Method for processing cereal potato powder into rice grain products by using konjak flavor powder to prevent starch gelatinization |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102860468A (en) * | 2012-10-19 | 2013-01-09 | 广西桂林天然食品有限公司 | Corn composite nutritive rice |
| CN102871129A (en) * | 2012-10-19 | 2013-01-16 | 广西桂林天然食品有限公司 | Yam composite nutrient rice |
| CN102860461A (en) * | 2012-10-19 | 2013-01-09 | 广西桂林天然食品有限公司 | Konjac composite nutritive rice |
| CN103190581B (en) * | 2013-04-19 | 2014-11-26 | 重庆浩田食品有限公司 | Processing technology for purple potato coarse cereal rice |
| CN103190573A (en) * | 2013-04-19 | 2013-07-10 | 重庆浩田食品有限公司 | Vegetable and coarse cereal formula rice |
| CN103229958A (en) * | 2013-04-19 | 2013-08-07 | 重庆浩田食品有限公司 | Machining process of maize coarse cereal rice |
| CN103202438A (en) * | 2013-04-19 | 2013-07-17 | 重庆浩田食品有限公司 | Purple potato coarse cereal rice |
| CN103919083A (en) * | 2014-04-29 | 2014-07-16 | 黄春梅 | Sweet potato rice and preparation method thereof |
| CN105166628A (en) * | 2015-10-14 | 2015-12-23 | 宁波好口味食品有限公司 | Method for preparing artificial rice through mangrove fruit starch |
| CN111296799A (en) * | 2020-02-26 | 2020-06-19 | 四川健腾生物技术有限公司 | Kudzuvine root rice and preparation method thereof |
| CN112868709A (en) * | 2021-02-25 | 2021-06-01 | 罗春林 | Method for industrially producing baked leisure food |
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|---|---|---|---|---|
| CN1105529A (en) * | 1994-01-13 | 1995-07-26 | 董忠蓉 | Konjak (Moyu) rice |
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