CN105661327A - Coix seed instant slices and processing method thereof - Google Patents

Abstract

The invention provides coix seed instant slices and a processing method thereof. Coix seeds are used as raw materials, and the coix seed instant slices which are convenient to eat are prepared through the following steps of performing soaking in alkali liquor, performing extrusion and crushing, performing steam cooking, performing cooling and airing, performing pressing so as to obtain slices, and performing vacuum microwave drying. The coix seed instant slices disclosed by the invention are short in drying time, high in production efficiency, good in rehydration, high in sensory evaluation value and nourishing in mouth feel. According to the coix seed instant slices and the processing method thereof disclosed by the invention, the step of soaking in the alkali liquor and the step of performing treatment with a composite emulsifying agent are adopted, so that the ageing speed of products is increased, and the ageing of the products in the drying process is reduced. The vacuum microwave drying is adopted, so that the drying speed of the coix seed slices is increased, the ageing and film formation phenomena of the surfaces of the coix seed slices are weakened, the products prepared through drying present a loose porous structure, the rehydration speed and the rehydration uniformity of the products are obviously improved, and the brewing convenience of the coix seed instant slices is improved.

Description

A kind of coicis instant food tablet and processing method thereof

technical field

The invention relates to the field of instant food processing, in particular to a barley instant food tablet and a processing method thereof.

Background technique

With the continuous improvement of people's living standards and the continuous acceleration of the pace of life in modern society, convenience food has long been in vogue. Convenience food is a must for tourism, mountaineering, aerospace, military supplies and sports development. The development of convenience food is an important measure to optimize the structure of the food industry and improve the food consumption level of residents. The traditional production process of instant cereal products is to soak and cook the raw materials, and then quickly dry and dehydrate the finished products. The fast dehydration can prevent the rearrangement and crystallization of the gelatinized starch molecules in the food, and keep the starch molecules in a disordered state. After adding a sufficient amount of hot water, it can absorb water and swell, and can be rehydrated for consumption.

Barley (English name SemenCoicis, Latin name CoixSeed) has another name called Job's tears, and it is mainly produced in Guizhou, Guangxi, Fujian, Hebei and other places in China. Coix seed has a long history of both medicine and food, and it is a good food therapy product integrating nutrition and health care. Coix seed has comprehensive nutritional components, including 18% to 21% protein, and 18 kinds of amino acids needed by the human body, especially rich in glutamic acid and leucine. The average content of sulfur-containing amino acids is 6.05mg/g; the fat content is 4% ~6%, of which unsaturated fatty acids account for 75.60% of the total fatty acids; and contain a variety of vitamins and minerals. Therefore, coix seed has the reputation of "the king of grasses in the world". At the same time, coix seed also contains various medicinal ingredients such as coixin, coixin and unique triterpenoids. Barley is sweet in nature and slightly cold in taste. It has the functions of diuresis and dampness, invigorating the spleen and nourishing the lungs, stopping diarrhea, clearing away heat, nourishing the skin and skin, lightening the body and nourishing qi. In recent years, the pharmacological effects of coix seed on hypoglycemic, immune regulation, antithrombotic and antitumor have been reported successively.

Coix seed is rich in amylopectin and protein, and has a compact texture. Therefore, it takes a long time to cook and cook, and cooking is difficult, which brings a lot of inconvenience to its consumption. In addition, the starch granules of coix seed are mainly composed of amylopectin. Coix seed has a high viscosity after ripening, and the conjunctiva tends to form a hard shell on the surface during the drying process, which hinders the drying and rehydration of mature coix seed, and affects the taste of coix seed. Therefore, at present, coix seed is mainly processed and consumed in the form of stewing soup, grinding powder, and beverage. There is no coix seed flake product and production technology that is convenient for brewing at home and abroad. The invention provides coix seed slices which can be conveniently eaten after brewing with boiling water and have a sticky taste and a preparation method thereof.

Contents of the invention

In view of the above-mentioned shortcomings of the prior art, the purpose of the present invention is to provide an instant coix seed tablet that is convenient to eat and has a moist mouthfeel, which is used to solve the problems of poor taste, lack of chewiness, and complex taste in existing coix seed products. Problems such as poor water quality.

In order to achieve the above and other related purposes, the first aspect of the present invention provides a method for processing Coix instant food tablets that are convenient to eat, have a good taste, good rehydration properties, and chewy texture, comprising the following steps:

1) Cleaning and soaking

Take the washed coix seed, soak it in sodium bicarbonate aqueous solution, after soaking, wash the coix seed with water and drain it, then squeeze the coix seed into granules;

2) Second soaking

Add clear water to the broken coix seed grains, then add compound emulsifier, soak, and make swollen coix seed grains;

3) Cooking

Drain the swollen coix seed grains, cook them, take them out after cooking, cool to room temperature, and then loosen the coix seed grains into loose grains, so that the surface of the coix seed grains is dry and non-sticky;

4) Tablet

Compress the cooled and loose coix seeds into flakes;

5) vacuum microwave drying

The coix seed compressed into flakes is microwave-dried in a vacuum environment and cooled to obtain the finished coix instant food flakes.

According to the classification of the International Code of Botanical Nomenclature (ICBN), the coix seed described in the present invention is the seed kernel of plants of the genus Coix (Latin name Coix) of the Gramineae family, and the genus Coix includes C.aquatica Roxb. jobiL.).

Further, the concentration of the aqueous sodium bicarbonate solution in step 1) is 0.1-0.5 wt%, that is, the mass concentration of sodium bicarbonate in the aqueous sodium bicarbonate solution is 0.1-0.5%.

Preferably, the soaking time of Coix Seed in the aqueous sodium bicarbonate solution in step 1) is 1-2h.

Further, the equipment for extruding and crushing coix seed in step 1) is a twin-roll extruder.

Furthermore, the distance between the twin-rollers of the twin-roller extruder in step 1) is 2-4mm.

Further, the added weight of clear water in step 2) is 2-3 times of the total weight of coix seed grains.

Further, the compound emulsifier in step 2) is a mixture of monoglyceride and sucrose ester, and the added weight of the compound emulsifier is 0.2-0.6% of the total weight of coix seed grains.

Monoglyceride, also known as dihydroxypropyl octadecanoate, has a CAS of 123-94-4, a molecular formula of C ₂₁ H ₄₂ O ₄ , and a molecular weight of 358.56.

Sucrose ester, the full name of sucrose fatty acid ester (SE), is produced by esterification reaction with fatty acid in an appropriate reaction system with sucrose as raw material, and can be subdivided into mono-fatty acid ester, di-fatty acid ester and three Fatty acid esters. The main component of the commercially available sucrose ester used in the present invention is monofatty acid ester, and its HLB value (hydrophilic-hydrophobic balance value, also called water-oil degree) is 10-13.

Furthermore, the weight ratio of monoglyceride to sucrose ester in the complex emulsifier in step 2) is (1-3):(1-3).

Furthermore, in step 2), the soaking time of coix seed after adding clear water and compound emulsifier is 2-4h.

Further, the material layer thickness of coix seed during cooking in step 3) is 3-8 cm, and the cooking time is 5-10 min; the thickness of the tablet of coix seed in step 4) is 0.5-1 mm.

Further, during drying in step 5), the microwave power is 1.5-4.5kW, the vacuum degree is ≤0.1MPa, and the drying time is 7-18min.

The second aspect of the present invention provides a Coix instant food tablet prepared by the above-mentioned processing method of Coix instant food tablet.

The Coix instant food tablet and its processing method of the present invention have the following beneficial effects: The present invention uses Coix seed as a raw material, soaks in lye, squeezes and breaks, steams, cools and air-dries, compresses tablets, and vacuum microwaves to dry, and obtains a convenient edible The Coicis instant food tablet has short drying time, high production efficiency, and the prepared product has good rehydration property and moist taste. The invention adopts lye soaking and compound emulsifier treatment to improve the aging speed of the product and reduce the aging of the product in the drying process. Vacuum microwave drying not only improves the drying speed of Coix Seed Tablets and weakens the aging conjunctiva phenomenon on the surface of Coix Seed Tablets, but also the product obtained by drying has a loose and porous structure, which significantly improves its rehydration speed and rehydration uniformity, thereby improving the quality of Coix Seed Tablets. The convenience of preparing instant tablets. The coicis instant food tablet prepared by the method has good rehydration properties and good flavor and mouthfeel. The product has a moist mouthfeel, strong coicis fragrance, and is soft and glutinous but sweet again.

In the present invention, coix seed is crushed after washing and soaking, and the coix seed is processed into blocks, which is beneficial to subsequent tabletting. There is no chewiness when eating, and the finished product of the present invention is in the form of flakes, which is no longer pasty after being reconstituted with water. Microwave vacuum drying can significantly improve the drying efficiency of the product, and the production cost is low; if hot air drying is used, since the surface of coix seed slices has a layer of film, it is easy to harden during the drying process, the drying effect is poor, and the drying time is longer , low production efficiency, coupled with the high viscosity of Coix seed, the rehydration property of the finished product is poor, and it is easy to agglomerate when reconstituted. If the drying method of vacuum freeze-drying is adopted, not only the drying time is long, but also the production cost is high.

The eating method of the product of the present invention is as follows: use 2 to 3 times the volume of hot water above 95°C to brew, and the brewing time is 3 to 5 minutes. You can also add warm water and put it in a microwave oven, and use medium heat for 1 to 2 minutes for microwave heating. , ready to eat. This product can also be mixed with other instant cereals and breakfast cereals. The barley instant food tablet of the invention is convenient to eat, saves time, has a wide application range, and can be used in the fields of tourism, mountain climbing, aerospace, military supplies, sports development and the like.

detailed description

Embodiments of the present invention are described below through specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific implementation modes, and various modifications or changes can be made to the details in this specification based on different viewpoints and applications without departing from the spirit of the present invention.

Example 1

A processing method for Coix instant food tablets, comprising the steps of:

1) Cleaning and soaking

Take 10 kg of coix seed washed with clean water, add 50 kg of 0.1% sodium bicarbonate aqueous solution, soak for 1 hour, then rinse the soaked coix seed twice with clean water, drain, and send it into a double-roll extruder Squeeze and crush, the distance between the two rollers is 2mm, and the coix seed is crushed into 4-6 petals.

2) Second soaking

Add 2 times the weight of clear water to the broken coix seed grains, and then add 0.2% of the weight of the coix seed grains. The compound emulsifier is formed by mixing monoglyceride and sucrose ester in a weight ratio of 3:1. Soak for 2 hours, stir and turn the material 1 to 2 times during the soaking process, so that the coix seed grains can fully absorb the water containing the compound emulsifier, and the swollen coix seed grains are obtained.

3) Cooking

After draining the swollen coix seed grains, spread them on the cooking tray with a material layer thickness of 3cm, then send them into the cooking equipment connected with steam, cook for 5min, take them out, cool them to room temperature with air cooling, and loosen the cooled coix seed grains In the form of loose grains, the surface of coix seed grains is dry and non-sticky.

4) Tablet

The cooled and loose Coix seed grains are rolled and compressed into tablets with a roller tablet press, and the thickness of the tablets is controlled at 0.5 mm.

5) dry

Send the pressed coix seed into the vacuum microwave dryer, the microwave drying conditions are microwave power 1.5kW, vacuum degree 0.08MPa, drying time 18min, dry until the coix seed moisture content is lower than 8wt%, and dry the coix seed slices Cool, preferably to room temperature, and then seal and pack to obtain a finished product. Specifically, the packaging can be aluminum foil, plastic bag or packaging bottle.

Example 2

A processing method for Coix instant food tablets, comprising the steps of:

1) Cleaning and soaking

Take 50 kg of coix seed washed with clean water, add 200 kg of sodium bicarbonate aqueous solution with a mass concentration of 0.3%, soak for 1.5 hours, then rinse the soaked coix seed with clean water for 3 times, drain, and send it into a double-roll extruder Squeeze and crush, the distance between the two rollers is 3mm, and the coix seed is crushed into 4-6 petals.

2) Second soaking

Add 2.5 times the weight of clear water to the broken coix seed grains, and then add 0.4% of the coix seed grain weight compound emulsifier, which is formed by mixing monoglyceride and sucrose ester in a weight ratio of 1:1, Soak for 3 hours, stir and turn the material 1-2 times during the soaking process, so that the coix seed grains can fully absorb the water containing the compound emulsifier, and the swollen coix seed grains are obtained.

3) Cooking

After draining the swollen coix seed grains, spread them on the cooking tray with a layer thickness of 5cm, then send them into the cooking equipment connected with steam, cook for 7 minutes, take them out, cool them with air to room temperature, loosen the cooled coix seed grains In the form of loose grains, the surface of coix seed grains is dry and non-sticky.

4) Tablet

Roll and compress the cooled and loose coix seed grains with a roller tablet machine, and the thickness of the tablet is controlled at 0.7mm.

5) dry

Send the pressed coix seed into a vacuum microwave dryer, the microwave drying conditions are microwave power 3.0kW, vacuum degree 0.09MPa, drying time 12min, dry until the coix seed moisture content is lower than 8wt%, and the dried coix seed slices Cool, preferably to room temperature, and then seal and pack to obtain a finished product. Specifically, the packaging can be aluminum foil, plastic bag or packaging bottle.

Example 3

A processing method for Coix instant food tablets, comprising the steps of:

1) Cleaning and soaking

Take 100 kg of coix seed washed with clean water, add 300 kg of 0.5% sodium bicarbonate aqueous solution, soak for 2 hours, then rinse the soaked coix seed with clean water for 3 times, drain, and send it into a double-roll extruder Squeeze and crush, the distance between the two rollers is 4mm, and the coix seed is crushed into 4-6 petals.

2) Second soaking

Add 3 times the weight of clear water to the broken coix seed grains, and then add 0.6% of the weight of the coix seed grains. The compound emulsifier is formed by mixing monoglyceride and sucrose ester in a weight ratio of 1:3. Soak for 4 hours, stir and turn the material 1 to 2 times during the soaking process, so that the coix seed grains can fully absorb the water containing the compound emulsifier, and the swollen coix seed grains are obtained.

3) Cooking

After draining the swollen coix seed grains, spread them on the cooking tray with a material layer thickness of 8cm, then send them into the cooking equipment connected with steam, cook for 10 minutes, take them out, cool them to room temperature with air cooling, and loosen the cooled coix seed grains In the form of loose grains, the surface of coix seed grains is dry and non-sticky.

4) Tablet

The cooled and loose Coix seed grains are rolled and compressed into tablets with a roller tablet press, and the thickness of the tablets is controlled at 1mm.

5) dry

Send the pressed coix seed into a vacuum microwave dryer, the microwave drying conditions are microwave power 4.5kW, vacuum degree 0.1MPa, drying time 7min, and dry until the water content of coix seed is lower than 8wt%. Cool, preferably to room temperature, and then seal and pack to obtain a finished product. Specifically, the packaging can be aluminum foil, plastic bag or packaging bottle.

In the processing method of the present invention, each production parameter is as follows on the impact experiment of Coix instant food sheet finished product:

1. The quality of the finished Coix instant food tablets is evaluated through sensory evaluation. The quality standards for sensory evaluation are as follows:

Table 1 Quality Standards for Sensory Evaluation

Determination of rehydration rate: Accurately weigh coix seed A (g) and place it in a beaker, add 5 times the weight of boiling water and cover immediately, drain immediately after rehydration for 5 minutes, and absorb the surface moisture with absorbent paper, weigh B (g), the rehydration rate is represented by B/A. The greater the rehydration rate within a certain period of time, the better the instant food performance.

Rehydration rate = weight of coix seed after rehydration/weight of coix seed before rehydration

2. The influence experiment of the weight ratio of monoglyceride and sucrose ester in the compound emulsifier on the quality of the finished product is as follows:

Add coix seed washed with clean water into an aqueous solution of sodium bicarbonate with a mass concentration of 0.3%, soak for 1 hour, and send it to a twin-roller extruder with a roll distance of 4mm between two rollers for extrusion and crushing. Add 2 times the weight of clear water, and then add a compound emulsifier of 0.4% of the weight of coix seed grains. The weight ratios of monoglyceride and sucrose ester in the compound emulsifier are 3:1, 1:1, and 1:3 respectively. 4h, steamed for 10min, the thickness of the tablet was controlled at 1mm, and then dried with hot air to obtain the finished product, and samples were taken for the determination of rehydration rate and sensory evaluation.

Table 2 The impact of the combined use of monoglycerides and sucrose esters on the quality of finished products

It can be seen from the above table 2 that the weight ratio of monoglyceride to sucrose ester in the compound emulsifier also has a great influence on the quality of the finished product. When the ratio is 1:1, the quality of the finished product is the best, and the total score reaches 74.

3. The drying methods for the finished Coix instant food chips can be hot air drying, microwave vacuum drying, and vacuum freeze drying.

A. Hot-air drying experiment: Add coix seed washed with clean water into 0.2% sodium bicarbonate aqueous solution, soak for 1 hour, and send it into a twin-roll extruder with a 4 mm gap between the two rollers for extrusion and crushing. Add 2 times the weight of clear water to the broken coix seed grains, then add a compound emulsifier with a weight of 0.4% of the coix seed grain weight (the weight ratio of monoglyceride and sucrose ester in the compound emulsifier is 1:3), soak 4h, steamed for 10min, the thickness of the tablet was controlled at 1mm, and then dried with hot air to obtain the finished product, and samples were taken for the determination of rehydration rate and sensory evaluation.

The influence of the key parameters of hot air drying on the rehydration rate and sensory evaluation indicators of the finished Coix instant food tablets is as follows:

Table 3 Influence of hot air drying temperature on finished product quality

It can be seen from the above table 3 that when using hot air drying, when the drying temperature is 85°C and the drying time is 90 minutes, the total score of the finished product is the highest and the quality is the best, with a total score of 65 points, and the drying temperature of 75-85°C is more suitable , The drying time is preferably 90-100min, but the drying time is obviously too long, resulting in a longer production cycle of the product and low production efficiency.

B. Microwave vacuum drying experiment: add coix seed washed with clean water into aqueous sodium bicarbonate solution with a mass concentration of 0.2%, soak for 1 hour, and send it to a twin-roll extruder with a roll distance of 4 mm for extrusion and crushing , add 2 times of weight of clear water to the broken coix seed grains, then add 0.4% compound emulsifier with a weight of 0.4% of the coix seed grain weight (the weight ratio of monoglyceride and sucrose ester in the compound emulsifier is 1:3), Soak for 4 hours, cook for 10 minutes, control the thickness of the tablet at 1mm, and then vacuum microwave drying to obtain the finished product. Samples are taken for the determination of rehydration rate and sensory evaluation.

Table 4 Effect of Microwave Vacuum Drying on Finished Product Quality

The above table 4 shows that Coix instant food tablets are dried under the condition of vacuum degree of 0.09MPa. It can be seen from the above table 4 that when the power of microwave vacuum drying is 3kW and the drying time is 12min, the quality of the finished product reaches the best level. The total score reached 67 points.

C. Comparative experiments on the effects of freeze drying, vacuum microwave drying and hot air drying on the quality of finished products:

Add coix seed washed with clean water into an aqueous sodium bicarbonate solution with a mass concentration of 0.2%, soak for 1 hour, and send it to a twin-roller extruder with a roll distance of 4mm between two rollers for extrusion and crushing. Add 2 times the weight of clear water, then add a compound emulsifier with a weight of 0.4% of the weight of Coix seed (the weight ratio of monoglyceride to sucrose ester in the compound emulsifier is 1:3), soak for 4h, cook for 10min, press The thickness of the slices is controlled at 1 mm, and then freeze-dried, vacuum microwave-dried, and hot-air dried are respectively used to prepare finished products, and samples are taken for rehydration rate determination and sensory evaluation.

Table 5 Comparison of drying methods for Coix instant food tablets

The above table 5 is a comparison of the parameters when the finished product quality is the best (that is, the highest total score) obtained by hot air drying, microwave vacuum drying, and vacuum freeze drying. It can be seen from the above table 5 that the drying time of microwave vacuum drying is significantly shorter than that of hot air drying Drying and vacuum freeze-drying have significantly higher production efficiency. Although the finished product quality of vacuum freeze-drying is the best, the drying time is as long as 480min, and the production efficiency is obviously low. Therefore, microwave vacuum drying is the best drying method.

The above-mentioned embodiments only illustrate the principles and effects of the present invention, but are not intended to limit the present invention. Anyone skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or changes made by those skilled in the art without departing from the spirit and technical ideas disclosed in the present invention shall still be covered by the claims of the present invention.

Claims (10)

1. the processing method of a Semen Coicis instant sheet, it is characterised in that comprise the steps:

1) cleaning and dipping

Taking clean Semen Coicis, add sodium bicarbonate aqueous solution and soak, soak after terminating, washing Semen Coicis also drains, then granulated by Semen Coicis attrition crushing;

2) secondary soaks

In broken Semen Coicis grain, add clear water, add compound emulsifying agent, soak, prepare swelling Semen Coicis grain;

3) steaming and decocting

Swelling Semen Coicis grain is drained, steaming and decocting, after steaming and decocting terminates, take out, be cooled to room temperature, then by loose for Semen Coicis grain one-tenth shot shape so that Semen Coicis grain surface dry adhesion;

4) tabletting

It is pressed into lamellar by cooling down loose Semen Coicis grain;

5) vacuum microwave drying

It is placed in vacuum environment by the Semen Coicis being pressed into lamellar microwave drying, cooling, prepare described Semen Coicis instant sheet finished product.

2. the processing method of Semen Coicis instant sheet according to claim 1, it is characterised in that: step 1) described in the concentration of sodium bicarbonate aqueous solution be 0.1-0.5wt%.

3. the processing method of Semen Coicis instant sheet according to claim 1, it is characterised in that: step 1) in the equipment of attrition crushing Semen Coicis be double; two rod extruders.

4. the processing method of Semen Coicis instant sheet according to claim 1, it is characterised in that: step 2) in 2-3 times that addition weight is Semen Coicis grain gross weight of clear water.

5. the processing method of Semen Coicis instant sheet according to claim 1, it is characterised in that: step 2) described in compound emulsifying agent be the mixed liquor of monoglyceride and sucrose ester, the 0.2-0.6% that addition weight is Semen Coicis grain gross weight of described compound emulsifying agent.

6. the processing method of Semen Coicis instant sheet according to claim 5, it is characterised in that: step 2) described in compound emulsifying agent the weight ratio of monoglyceride and sucrose ester be (1-3): (1-3).

7. the processing method of Semen Coicis instant sheet according to claim 5, it is characterised in that: the HLB value of described sucrose ester is 10-13.

8. the processing method of Semen Coicis instant sheet according to claim 1, it is characterised in that: step 3) in steaming and decocting time Semen Coicis thickness of feed layer be 3-8cm, digestion time is 5-10min; Step 4) in the sheeting thickness of Semen Coicis be 0.5-1mm.

9. the processing method of Semen Coicis instant sheet according to claim 1, it is characterised in that: step 5) in dry time microwave power be 1.5-4.5kW, vacuum≤0.1MPa, drying time is 7-18min.

10. utilize the Semen Coicis instant sheet that the processing method of the Semen Coicis instant sheet as described in any one of claim 1-9 prepares.