CN105076979A - Instant coarse cereal resolvent powder and processing method thereof - Google Patents

Abstract

The invention discloses an instant coarse cereal resolvent powder and a processing method thereof. Through the adoption of the mixing decrustation technology, the combination of the high temperature flash vaporization technology and the modern low temperature water milling technology, and the low temperature evaporation drying technology, raw materials are prepared into cooked powder. According to the process, the conventional pulverizing and high temperature stir-frying processes are avoided, nutritional ingredients in the raw materials are locked, and the production efficiency of the process is improved; the product is convenient to eat, only needs to be uniformly stirred with boiling water, is good in flowability, is strong in oxidation resistance, is fine, smooth, flexible and soft in powder quality, and has important practical values.

Description

A kind of ready-to-eat multigrain powder and processing method thereof

technical field

The invention relates to an instant powder of compound miscellaneous grains, in particular to an instant powder of miscellaneous grains and a processing method thereof.

Background technique

Whole grains are the traditional food in our country. In the "Huangdi Neijing", the five grains are "japonica rice, adzuki beans, wheat, soybeans, and yellow millet". Nowadays, people are used to calling grains other than rice and noodles as miscellaneous grains, so it is generally believed that whole grains mainly include cereals, Beans, potatoes, etc., among which grains have always been the mainstay of our diet. Modern medical experts and nutrition experts pointed out that whole grains are rich in nutrients, which play an important role in maintaining the normal metabolism of the human body. In addition to protein, fat, carbohydrates and vitamins, it contains more dietary fiber, which can improve intestinal function, and has the effects of lowering fat, lowering blood sugar, detoxifying and beautifying, and improving immunity. At present, with the improvement of the economy and living standards, people have paid more and more attention to health, but neglected the whole grains that must be eaten every day. In the existing market of whole grain products, several kinds of raw materials are mainly crushed, fried and then combined or crushed after low-temperature baking, and then combined. The former process will cause serious loss of raw material nutrients, resulting in incomplete nutrition; the latter process The product has poor fluidity and poor taste when eaten, so the traditional grain flour processing technology has been difficult to meet people's demand for high standards of product nutrition and quality.

Contents of the invention

The invention utilizes a novel modern technology to develop a ready-to-eat miscellaneous grain reconstituted powder with less loss of nutritional elements, good taste and reasonable matching.

The technical scheme of the present invention is achieved in this way: a kind of ready-to-eat miscellaneous grains reconstituted powder, also has the raw material of following wt%:

Main ingredients: mung bean powder 20-40%, green kernel black bean powder 10-20%, green pea powder 10-20%, buckwheat flour 5-15%, oat flour 5-15%; accessories: barley grass powder 1-10% %, black sesame 5-10%, pumpkin seeds 1-5%; sweetener: one or more of white sugar, rock sugar and maltodextrin, its content ≤ 30%; the sum of the weight of the raw materials is 100%.

The raw material also contains antioxidant vitamin C, the content of which is ≤0.05%.

The sweetener is: 5-10% of white granulated sugar, 5-10% of rock sugar and 1-10% of maltodextrin.

The preparation method of instant multigrain powder is characterized in that the steps are as follows:

1) Preparation of bean powder: wash mung beans, green kernel black beans and green peas respectively, centrifuge to remove water and perform peeling treatment; Carry out sedimentation and degreasing treatment; finally obtain mung bean powder, green kernel black bean and green pea powder after evaporating and drying;

2) Barley leaves, black sesame seeds, and pumpkin seeds are roasted at low temperature and then pulverized to make fine powder, or cooked at high temperature, milled in low temperature water, degreased, evaporated and dried to make fine powder.

3) Mix and prepare the raw materials obtained in step 1) and step 2), sweeteners and antioxidants to prepare ready-to-eat multigrain powder.

Further, the beans are graded and screened, washed with clean water, and then the water from the skin of the beans is removed by centrifugal drying technology after washing, so that the beans are in a preliminary dry state. The centrifugal parameters are 3000-4000r/min, and the time is 40 -60s, place the centrifuged beans at 260°C-280°C for instant drying, the time is 10-20s, the purpose is to fully heat the moisture in the skin of the material, so that the moisture under the skin breaks through the epidermis, making the epidermis dry and cracked instantly state, while the interior of the beans has not changed, which is conducive to the subsequent friction and peeling, and can retain the integrity of the beans and lock all their nutrients. Then put the beans in a mechanical friction peeling machine (manufacturer: DAWONGLOBAL SYSTEM INTEGRATION Co., Ltd model DB-20) for peeling. In order to make the peeled beans and bean skins easy to separate, we use emery as the friction grinding wheel, which is different from the traditional friction grinding wheel. In comparison, its advantage is that during the peeling process, the emery does not stick to the beans and does not leave gravel and bring in impurities; secondly, the bottom of the outer steel sleeve of the emery wheel is improved to make it a porous steel sleeve with a gap of less than 1mm, and The dust removal port is connected in series with the closed pulse vacuum tank, which is beneficial to the separation of beans and bean skins, achieving the effect of separating beans and bean skins at the same time, and improving the peeling efficiency. Compared with traditional peeling technology, the peeling efficiency can reach 95% %above.

In order to make the beans reach the mature state in an instant, avoid the traditional long-time cooking process, and ensure the integrity of the beans and retain all the nutrients in the beans, high-temperature instant cooking can be used: soak the peeled beans in clean water, mix the beans with The mass ratio of clean water is 1:1.5, the temperature is 350-400°C, and the time is 150-180s.

The mass ratio of beans and water in the low-temperature water milling process is 1:2, the time is 20-30min, and the speed is 2500-3000r/min. Since heat will be generated during the water milling process, we add a condensation circulation pipe device outside the water mill, The ambient temperature of the water mill is controlled at 2-5°C. During the water mill process, the soy milk can flow down. The purpose is to reduce the evaporation of soy milk, prevent the loss of nutrients in the beans, and shorten the subsequent drying time. In addition, in order to make the powder finer and smoother, for the first time, the dual-machine series mode is adopted, and two improved water mills are connected in series, and the slurry produced by the No. The volume is 1:1, the speed is adjusted to 2000-2500r/min, and the time is 30-40min. During the water milling process, since the beans are already in a mature state, the production efficiency of the water milling process is increased by 30%, and the method of low temperature and low speed is adopted to lock all the nutrients in the beans.

Use the sedimentation degreasing technology to degrease the ground beans in the sedimentation tank, the temperature is 10-15°C, and the sedimentation time is 1-1.5h, so as to reduce the fat content in the beans and effectively remove excess fat.

The degreased beans are subjected to low-temperature evaporation and drying in the mesh belt dryer, and the air heating and circulation system is used to dry the material evenly. The temperature is controlled below 40°C, specifically 30-40°C. Compared with drying, the probability of nutrient loss with water is greatly reduced, and the flour yield is improved to a certain extent. The flour yield after traditional extrusion is about 40%, while the flour yield after low-temperature evaporation and drying can reach 60%. And the moisture content after drying is 3%-5%.

The beneficial effects of the present invention are: the present invention adopts mixed peeling technology, high-temperature flash steaming combined with modern low-temperature water milling technology, and low-temperature evaporation and drying technology to make mature powder from raw materials. This process avoids the traditional crushing and high-temperature frying process, lock Keep the nutrients in the raw materials and improve the production efficiency of the process. This product is convenient to eat, just stir it evenly with boiling water, and the product has good fluidity, strong anti-oxidation, fine and smooth powder, flexible and soft, and has important practical functions. value.

Detailed ways

The present invention will be further explained below in conjunction with specific examples.

Example 1

Ingredients mung bean powder Green Kernel Black Bean Powder green pea flour oat flour buckwheat flour Barley Grass Powder black sesame powder Pumpkin Seed Powder Proportion 25% 20% 15% 15% 10% 5% 5% 5%

processing method:

1) Preparation of bean powder: wash mung beans, green kernel black beans and green peas respectively, centrifuge to remove water and perform peeling treatment; Carry out sedimentation and degreasing treatment; finally obtain mung bean powder, green kernel black bean and green pea powder after evaporating and drying;

2) The barley leaves, black sesame and pumpkin seeds are roasted at low temperature and crushed to make fine powder.

3) Mix and prepare the raw materials obtained in step 1) and step 2), sweeteners and antioxidants to prepare ready-to-eat multigrain powder.

Step 1) The specific processing method is: classify and screen the beans, wash them with clean water, and use centrifugal drying technology to remove the water from the skin of the beans after washing, so that the beans are in a preliminary dry state, and the centrifugal parameters are 3000-4000r /min, the time is 40-60s, put the centrifuged beans at 260°C-280°C for instant drying, the time is 10-20s, the purpose is to fully heat the moisture in the skin of the material, so that the moisture under the skin breaks through the skin , so that the epidermis is instantly dry and cracked, while the inside of the bean remains unchanged, which is conducive to the subsequent friction and peeling, and can retain the integrity of the bean and lock all its nutrients. Then put the beans in a mechanical friction peeling machine (manufacturer: DAWONGLOBAL SYSTEM INTEGRATION Co., Ltd model DB-20) for peeling. In order to make the peeled beans and bean skins easy to separate, we use emery as the friction grinding wheel, which is different from the traditional friction grinding wheel. In comparison, its advantage is that during the peeling process, the emery does not stick to the beans and does not leave gravel and bring in impurities; secondly, the bottom of the outer steel sleeve of the emery wheel is improved to make it a porous steel sleeve with a gap of less than 1mm, and The dust removal port is connected in series with the closed pulse vacuum tank, which is beneficial to the separation of beans and bean skins, achieving the effect of separating beans and bean skins at the same time, and improving the peeling efficiency. Compared with traditional peeling technology, the peeling efficiency can reach 95% %above.

In order to make the beans reach the mature state in an instant, avoid the traditional long-time cooking process, and ensure the integrity of the beans and retain all the nutrients in the beans, high-temperature instant cooking can be used: soak the peeled beans in clean water, mix the beans with The mass ratio of clean water is 1:1.5, the temperature is 350-400°C, and the time is 150-180s.

The mass ratio of beans and water in the low-temperature water milling process is 1:2, the time is 20-30min, and the speed is 2500-3000r/min. Since heat will be generated during the water milling process, we add a condensation circulation pipe device outside the water mill, The ambient temperature of the water mill is controlled at 2-5°C. During the water mill process, the soy milk can flow down. The purpose is to reduce the evaporation of soy milk, prevent the loss of nutrients in the beans, and shorten the subsequent drying time. In addition, in order to make the powder finer and smoother, for the first time, the dual-machine series mode is adopted, and two improved water mills are connected in series, and the slurry produced by the No. The volume is 1:1, the speed is adjusted to 2000-2500r/min, and the time is 30-40min. During the water milling process, since the beans are already in a mature state, the production efficiency of the water milling process is increased by 30%, and the method of low temperature and low speed is adopted to lock all the nutrients in the beans.

Use the sedimentation degreasing technology to degrease the ground beans in the sedimentation tank, the temperature is 10-15°C, and the sedimentation time is 1-1.5h, so as to reduce the fat content in the beans and effectively remove excess fat.

The degreased beans are subjected to low-temperature evaporation and drying in the mesh belt dryer, and the air heating and circulation system is used to dry the material evenly. The temperature is controlled below 40°C, specifically 30-40°C. Compared with drying, the probability of nutrient loss with water is greatly reduced, and the flour yield is improved to a certain extent. The flour yield after traditional extrusion is about 40%, while the flour yield after low-temperature evaporation and drying can reach 60%. And the moisture content after drying is 3%-5%

Example 2

Ingredients mung bean powder Green Kernel Black Bean Powder green pea flour oat flour buckwheat flour Barley Grass Powder black sesame powder White sugar Maltodextrin Proportion 25% 20% 15% 10% 10% 5% 5% 5% 5%

Processing method is with embodiment 1.

Example 3

Ingredients mung bean powder Green Kernel Black Bean Powder green pea flour oat flour buckwheat flour Barley Grass Powder crystal sugar Pumpkin Seed Powder Vitamin C Proportion 25% 20% 15% 10% 10% 10% 5% 4.95% 0.05%

Processing method is with embodiment 1.

The preparation powder of the present invention adopts the raw material powder prepared by nutrient compounding and other processes, compared with the raw material powder prepared by traditional high-temperature frying, cooling, crushing and other processes, it has high fluidity, strong oxidation resistance, lock It has the advantages of keeping nutrients, delicate and lubricating taste, and uniform and stable state after brewing. Its nutritional composition table is:

project per 100 grams (g) nutrient reference value% energy 1610 kilojoules (kJ) 19% protein 20.1 grams (g) 34% Fat 5.6 grams (g) 9% carbohydrate 56.7 grams (g) 19% Dietary fiber 12.1 grams (g) 48% sodium 29 milligrams (mg) 1%

The above is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Anyone familiar with the technical field within the technical scope disclosed in the present invention, according to the technical solution of the present invention Any equivalent replacement or change of the inventive concepts thereof shall fall within the protection scope of the present invention.

Claims (10)

1. instant coarse cereals reconstitute a powder, it is characterized in that, also have the raw material of following wt%:

Major ingredient: mung bean flour 20-40%, blue or green benevolence black bean powder 10-20%, junge Erbsen powder 10-20%, buckwheat 5-15%, oatmeal 5-15%;

Auxiliary material: barley young leaf powder 1-10%, Semen sesami nigrum 5-10%, pumpkin 1-5%;

Sweetener: one or more in white granulated sugar, rock sugar and maltodextrin, its content≤30%;

The weight sum of described raw material is 100%.

2. instant coarse cereals according to claim 1 reconstitute powder, it is characterized in that, also containing antioxidant vitamin C in described raw material, and its content≤0.05%.

3. instant coarse cereals according to claim 1 reconstitute powder, it is characterized in that, described sweetener is: white granulated sugar 5-10%, rock sugar 5-10%, maltodextrin 1-10%.

4. the instant coarse cereals as described in any one of claim 1-3 reconstitute the processing method of powder, and it is characterized in that, step is as follows:

1) preparation of bean powder: respectively mung bean, blue or green benevolence black soya bean and junge Erbsen cleaning, centrifugal removing moisture are carried out decortication process; Then carry out thermophilic digestion, make the slaking of decortication red bean, carry out the process of water at low temperature mill after slaking, make soya-bean milk; Soya-bean milk is carried out sedimentation ungrease treatment; Mung bean flour, blue or green benevolence black soya bean and junge Erbsen powder is obtained after last evaporation drying;

2) barley young leaf, Semen sesami nigrum, pumpkin make fine powder respectively through carrying out pulverization process after soft bake;

3) by step 1) and step 2) raw material that obtains and sweetener, antioxidant carry out mixing preparation and obtain instant coarse cereals and reconstitute powder.

5. instant coarse cereals according to claim 4 reconstitute the processing method of powder, it is characterized in that, bean or pea are carried out sizing screening, clean with clear water, utilize centrifugal after cleaning, parameter of noncentricity is 3000-4000r/min, and the time is 40-60s, carry out instantaneous oven dry under bean or pea after centrifugal are placed in 260 DEG C of-280 DEG C of conditions, the time is 10-20s.

6. instant coarse cereals according to claim 5 reconstitute the processing method of powder, it is characterized in that, in centrifugal process, adopt diamond dust as friction emery wheel, there are many holes the outer steel bushing bottom of Carborundum wheel, and gap spacing is less than 1mm, and dust removal port is connected with closed pulse dust suction tank.

7. instant coarse cereals according to claim 4 reconstitute the processing method of powder, it is characterized in that, are soaked in clear water by the bean or pea after decortication, the mass ratio of bean or pea and clear water is 1:1.5, then carry out high-temperature instantaneous boiling, temperature is 350-400 DEG C, and the time is 150-180s.

8. instant coarse cereals according to claim 4 reconstitute the processing method of powder, it is characterized in that, in the process of low temperature water mill, the mass ratio of bean or pea and water is 1:2, time is 20-30min, rotating speed is 2500-3000r/min, water mill environment temperature controls at 2-5 DEG C, can gutter down be as the criterion in water mill process with soya-bean milk.

9. instant coarse cereals according to claim 4 reconstitute the processing method of powder, it is characterized in that, during sedimentation ungrease treatment, temperature is 10-15 DEG C, and the sedimentation time is 1-1.5h.

10. instant coarse cereals according to claim 4 reconstitute the processing method of powder, it is characterized in that, in mesh-belt drier, carry out low-temperature evaporation drying process, its temperature controls below 40 DEG C.