CN107334064A - Coarse cereal puffed food containing Chinese yam and coix seeds and preparation method of coarse cereal puffed food - Google Patents

Abstract

The invention discloses a coarse cereal puffed food containing Chinese yam and coix seeds and a preparation method thereof, belonging to the technical field of puffed food preparation. The traditional Chinese medicine is prepared from the following raw materials in parts by weight: 25-40 parts of corn, 15-40 parts of pearl barley, 18-30 parts of red bean, 6-14 parts of Chinese yam and 6-14 parts of oat. According to the invention, corn, coix seed, red bean, Chinese yam and oat are used as raw materials, and are crushed and sieved after being extruded and puffed by a double-screw extrusion puffing machine, so that the prepared puffed coarse cereal powder is healthy, convenient and instant, has comprehensive nutrition and easy absorption, and can reduce the effects of strengthening spleen and stomach, reducing blood fat and blood sugar, resisting aging and promoting gastrointestinal motility.

Description

A kind of puffed food with Chinese yam and barley and its preparation method

technical field

The invention belongs to the technical field of puffed food preparation, and in particular relates to puffed food with yam and barley grains and a preparation method thereof.

Background technique

With the rapid development of economy and the improvement of human living standards, people are becoming more and more aware of the importance of diversification of dietary structure and balanced diet, and they are more aware that miscellaneous grains are increasingly becoming an indispensable part of daily diet in terms of adjusting dietary structure and balanced diet. missing part.

Miscellaneous grains are recognized as pollution-free natural green food, have a special function of diet therapy and food tonic, and play an important role in modern safe and health food. Protein, fat, carbohydrates, vitamins, minerals, cellulose and other nutrients in miscellaneous grains meet the most reasonable ratio of human intake, and have rich nutritional value. What came into being is miscellaneous grain powder, the development of puffed miscellaneous grain powder provides the market with a healthy and convenient new food, which is in line with people's consumption concept and health preservation concept in today's society.

Contents of the invention

The object of the present invention is to provide a puffed food with yam and barley grains and a preparation method thereof.

The puffed food of yam and barley is made of the following raw materials in parts by weight: 25-40 parts of corn, 15-40 parts of barley, 18-30 parts of red bean, 6-14 parts of yam and 6-14 parts of oat.

The preferred puffed food of yam and barley is made of the following raw materials in parts by weight: 32.27 parts of corn, 24.36 parts of barley, 23.37 parts of red beans, 10 parts of yam, and 10 parts of oats.

The preparation method of the above-mentioned yam and barley grain puffed food is carried out according to the following steps:

(1) Remove impurities by wind force from corn, barley, oats and red beans, wash them, pulverize them with a pulverizer, and pass through a 50-70 mesh sieve to obtain miscellaneous grain powder;

(2) Protect the color of the yam, dry it, pulverize it with a pulverizer, pass through a 50-70 mesh sieve, and mix it with the miscellaneous grain powder obtained in step (1) to obtain the mixed miscellaneous grain powder raw material, add water, and control the moisture content of the material at 8-12 %;

(3) Stir the material prepared in step (2) evenly and then process it with a twin-screw extruder to make a puffed semi-finished product of miscellaneous grains, pulverize the semi-finished product through a pulverizer, and pass through a 50-70 mesh sieve to obtain puffed miscellaneous grains powder;

(4) Vacuum packaging to obtain finished products.

In the process of wind power removal, the wind speed at the inlet of the wind power remover is 20m/s, and the wind speed on the mesh surface is 8m/s, repeating 3 times.

The parameters of the twin-screw extrusion process are as follows: the moisture content of the material is 8-12%, the main engine frequency is 25Hz, the feeding frequency is 20Hz, and the cylinder temperature is 0°C, 80°C, 160°C, 180°C.

Beneficial effects of the present invention: the puffed miscellaneous grain powder produced by the present invention is healthy, convenient and ready-to-eat, comprehensive in nutrition, easy to absorb, capable of strengthening the spleen and stomach, reducing fat and blood sugar, anti-aging, and promoting gastrointestinal peristalsis. The preparation method of the invention is simple and easy, and is suitable for large-scale industrial production.

detailed description

The present invention will be further described below in conjunction with specific embodiments.

Example 1

Corn, barley, oats, and red beans are removed by wind power, washed, pulverized by a pulverizer, and passed through a 60-mesh sieve to obtain miscellaneous grain powder. 8m/s, repeat 3 times. The yam is color-protected, dried, pulverized by a pulverizer, and passed through a 60-mesh sieve to make yam powder.

Mix 28 kilograms of corn flour, 24.36 kilograms of barley flour, 23.37 kilograms of red bean flour, 10 kilograms of Chinese yam powder, and 10 kilograms of oat flour through a 60-mesh sieve into a total of 100 kilograms, and adjust the water content to 10%. The barrel temperature of the twin-screw extruder is set to (0°C, 80°C, 160°C, 180°C), the frequency of the main engine is set to 25Hz, and the feed frequency is set to 20Hz, and the mixed grain powder is extruded to obtain a semi-finished product . The semi-finished product is pulverized in a pulverizer and passed through a 60-mesh sieve to obtain puffed miscellaneous grain powder, which is then vacuum-packed.

The radial expansion degree of the prepared product is 1.92, the gelatinization degree is 99.43%, the water solubility index is 21.07%, the water absorption index is 385.63%, and the comprehensive sensory score is 9.03.

Example 2

Corn, Job's tears, oats, and red beans are removed by wind power, washed, pulverized by a pulverizer, and passed through a 50-mesh sieve to obtain miscellaneous grain powder. 8m/s, repeat 3 times. The yam is color-protected, dried, pulverized by a pulverizer, and passed through a 70-mesh sieve to make yam powder.

Mix 28 kilograms of sifted corn flour, 33 kilograms of barley flour, 20 kilograms of red bean flour, 8 kilograms of yam flour, and 11 kilograms of oatmeal flour to a total of 100 kilograms, and adjust the moisture content of the material to 10%. The barrel temperature of the twin-screw extruder is set to (0°C, 80°C, 160°C, 180°C), the frequency of the main engine is set to 25Hz, and the feed frequency is set to 20Hz, and the mixed grain powder is extruded to obtain a semi-finished product . The semi-finished product is pulverized in a pulverizer and passed through a 60-mesh sieve to obtain puffed miscellaneous grain powder, which is then vacuum-packed.

The prepared product had a radial expansion degree of 1.91, a gelatinization degree of 99.33%, a water solubility index of 22.01%, a water absorption index of 385.61%, and a comprehensive sensory score of 9.01.

Example 3

Corn, barley, oats, and red beans are removed by wind power, washed, pulverized by a pulverizer, and passed through a 60-mesh sieve to obtain miscellaneous grain powder. 8m/s, repeat 3 times. The yam is color-protected, dried, pulverized by a pulverizer, and passed through a 60-mesh sieve to make yam powder.

Dry the stems and leaves of Dionysiana argyi in the sun, pulverize them with a pulverizer, and pass through a 60-mesh sieve to make Dionysiana argyi pollen.

Mix 28 kilograms of corn flour, 24.36 kilograms of barley flour, 23.37 kilograms of red bean flour, 10 kilograms of Chinese yam powder, 1kg of ash-back fork pollen, and 10 kilograms of oat flour through a 60-mesh sieve to make a total of 101 kilograms, and adjust the moisture content of the material to 10%. . The barrel temperature of the twin-screw extruder is set to (0°C, 80°C, 160°C, 180°C), the frequency of the main engine is set to 25Hz, and the feed frequency is set to 20Hz, and the mixed grain powder is extruded to obtain a semi-finished product . The semi-finished product is pulverized in a pulverizer and passed through a 60-mesh sieve to obtain puffed miscellaneous grain powder, which is then vacuum-packed.

The prepared product has a radial expansion degree of 1.95, a gelatinization degree of 99.13%, a water solubility index of 21.09%, a water absorption index of 385.55%, and a comprehensive sensory score of 9.08.

Example 4

Corn, barley, oats, and red beans are removed by wind power, washed, pulverized by a pulverizer, and passed through a 60-mesh sieve to obtain miscellaneous grain powder. 8m/s, repeat 3 times. The yam is color-protected, dried, pulverized by a pulverizer, and passed through a 60-mesh sieve to make yam powder.

Dried the stems and leaves of the water lily flower, pulverized by a pulverizer, and passed through a 60-mesh sieve to make the water lily flower powder.

Mix 28 kilograms of corn flour, 24.36 kilograms of barley flour, 23.37 kilograms of red bean flour, 10 kilograms of yam powder, 1 kg of pomegranate pollen, and 10 kilograms of oat flour through a 60-mesh sieve to make a total of 101 kilograms, and adjust the water content of the material to 10%. The barrel temperature of the twin-screw extruder is set to (0°C, 80°C, 160°C, 180°C), the frequency of the main engine is set to 25Hz, and the feed frequency is set to 20Hz, and the mixed grain powder is extruded to obtain a semi-finished product . The semi-finished product is pulverized in a pulverizer and passed through a 60-mesh sieve to obtain puffed miscellaneous grain powder, which is then vacuum-packed.

The prepared product has a radial expansion degree of 1.95, a gelatinization degree of 99.23%, a water solubility index of 22.09%, a water absorption index of 385.25%, and a comprehensive sensory score of 9.02.

Comparative example 1

The corn, oats, and red beans are removed by wind power, washed, pulverized by a pulverizer, and passed through a 60-mesh sieve to obtain miscellaneous grain powder. s, repeat 3 times. The yam is color-protected, dried, pulverized by a pulverizer, and passed through a 60-mesh sieve to make yam powder.

Mix 28 kilograms of corn flour, 23.37 kilograms of red bean flour, 10 kilograms of yam powder, and 10 kilograms of oat flour through a 60-mesh sieve, and adjust to a material moisture content of 10%. The barrel temperature of the twin-screw extruder is set to (0°C, 80°C, 160°C, 180°C), the frequency of the main engine is set to 25Hz, and the feed frequency is set to 20Hz, and the mixed grain powder is extruded to obtain a semi-finished product . The semi-finished product is pulverized in a pulverizer and passed through a 60-mesh sieve to obtain puffed miscellaneous grain powder, which is then vacuum-packed.

The radial expansion degree of the prepared product is 1.88, the gelatinization degree is 99.13%, the water solubility index is 20.07%, the water absorption index is 382.63%, and the comprehensive sensory score is 8.91.

Comparative example 2

Corn, barley, oats, and red beans are removed by wind power, washed, pulverized by a pulverizer, and passed through a 60-mesh sieve to obtain miscellaneous grain powder. 8m/s, repeat 3 times.

Mix 28 kilograms of corn flour, 24.36 kilograms of barley flour, 23.37 kilograms of red bean flour and 10 kilograms of oat flour through a 60-mesh sieve, and adjust the water content to 10%. The barrel temperature of the twin-screw extruder is set to (0°C, 80°C, 160°C, 180°C), the frequency of the main engine is set to 25Hz, and the feed frequency is set to 20Hz, and the mixed grain powder is extruded to obtain a semi-finished product . The semi-finished product is pulverized in a pulverizer and passed through a 60-mesh sieve to obtain puffed miscellaneous grain powder, which is then vacuum-packed.

The radial expansion degree of the prepared product is 1.91, the gelatinization degree is 99.23%, the water solubility index is 20.07%, the water absorption index is 382.13%, and the comprehensive sensory score is 8.89.

Experimental example:

Experimental animal method: SD rats were randomly divided into 8 groups (excel random grouping), 10 in each group, all animals were fed with a daily feed intake of 16g/rat, the control group was fed with normal rat feed, and the experimental group was reduced by the same amount 3g of normal feed, plus puffed food with miscellaneous grains. Normal experimental mice were used instead of model animals, fed with normal feed, and the test period was synchronized, all for 30 days.

The establishment method of hyperglycemia, hyperlipidemia combined with cognitive impairment model:

Give high-fat and high-sugar emulsion (20g of lard in a 500mL beaker, heat and melt on an electric stove, add 10g of cholesterol, melt, then add 2g of sodium cholate and 30g of sucrose, and stir well. Then put 20ml of Tween 80, 20ml of propylene glycol and 30ml of distilled water, stirring constantly. After dissolving, cool to room temperature, add distilled water to 100ml, and mix well to form 10% cholesterol, 20% lard, 2% sodium cholate and 30% sucrose High-fat and high-sugar emulsion, stored in the refrigerator, melted in a 37°C water bath before use) gavaged with 10ml/kg for 4 consecutive weeks.

Blood lipid detection method: capillary blood collection tube inner canthus blood collection method, using serum blood lipid detection method for detection.

After the animal was anesthetized, the inner canthus vascular plexus was punctured with a capillary blood collection tube, and the blood was collected by the EP tube, and left for 1 hour. After the coagulation was complete, the serum was collected by centrifugation.

Detection time points: the samples of each group were 1 day before feeding and 30 days after feeding.

During the test period, there was no significant difference in body weight gain and feed intake between each group (P>0.05), indicating that the high-sugar and high-fat emulsion and the puffed food of the present invention have no significant effect on the normal metabolism and growth of rats. The specific results of the impact are shown in Table 1.

Table 1 The impact of puffed food of the present invention on rat body weight gain, feed intake

After intragastric administration of high-sugar and high-fat emulsion, compared with the normal control group, the cholesterol content and low-density lipoprotein content of the model control group were significantly increased (P<0.01), indicating that intragastric administration of high-sugar and high-fat emulsion can cause Hyperlipidemia model, triggering blood lipid metabolism disorder in vivo.

In terms of TC level, compared with the model control group, Example 1-2 can significantly inhibit the increase of TC content in serum (P<0.05), and reduce the TC content to a certain extent, which has clinical significance. On LDL-C level, compare with model control group, the LDL-C content of embodiment 1-2 group significantly descends (P＜0.05), on TG level, compare with model control group, embodiment 1-2 The TG1 content of the group was decreased to a certain extent, with a significant difference (P<0.05); there was no significant difference in the high-density lipoprotein cholesterol (HDL-C) content among each group (P>0.05). The specific results are shown in Table 2. Compared with Example 1-2, Example 3-4 has a stronger ability to suppress the increase of TC content in serum, and TG and Ldl-C have a larger decline rate, which proves that Stylophyllum argentina and Lily japonica have The effect of lowering blood fat. Compared with Example 1-2, Comparative Example 1-2 has a weaker ability to inhibit the increase of TC content in serum, which proves that yam and barley have the effect of lowering blood fat.

Table 2 The impact of puffed food of the present invention on rat blood lipids

Note: Compared with the model group *P<0.05, ΔP>0.05

The above disclosures are only specific embodiments of the present invention, however, the present invention is not limited thereto, and any changes conceivable by those skilled in the art shall fall within the protection scope of the present invention.

Claims (5)

1. A kind of puffed food of Chinese yam and seed of Job's tears, is characterized in that, is made of the raw material of following parts by weight: 25-40 parts of corn, 15-40 parts of Job's tears, 18-30 parts of red bean, 6-14 parts of Chinese yam, oat 6-14 servings. 2. The puffed food with yam and barley miscellaneous grains according to claim 1 is characterized in that it is made of the following raw materials in parts by weight: 32.27 parts of corn, 24.36 parts of barley, 23.37 parts of red beans, 10 parts of yam, and 10 parts of oats. 3. the preparation method of the described Chinese yam of claim 1, barley grain puffed food, it is characterized in that, carry out according to the following steps: (1) Remove impurities by wind force from corn, barley, oats and red beans, wash them, pulverize them with a pulverizer, and pass through a 50-70 mesh sieve to obtain miscellaneous grain powder; (2) Protect the color of the yam, dry it, pulverize it with a pulverizer, pass through a 50-70 mesh sieve, and mix it with the miscellaneous grain powder obtained in step (1) to obtain the mixed miscellaneous grain powder raw material, add water, and control the moisture content of the material at 8-12 %; (3) Stir the material prepared in step (2) evenly and then process it with a twin-screw extruder to make a puffed semi-finished product of miscellaneous grains, pulverize the semi-finished product through a pulverizer, and pass through a 50-70 mesh sieve to obtain puffed miscellaneous grains powder; (4) Vacuum packaging to obtain finished products. 4. according to the preparation method of the described Chinese yam of claim 3, the puffed food of the seed of Job's tears, it is characterized in that, the inlet wind velocity of wind force impurity removal machine is 20m/s in the process of described wind force impurity removal, and the wind speed of mesh surface is 8m/s, repeats 3 times. 5. The method for preparing puffed food of Chinese yam and coix seed according to claim 3, characterized in that, said twin-screw extrusion process parameters are: material moisture 8-12%, host frequency 25Hz, feed frequency 20Hz, barrel The temperature is 0°C, 80°C, 160°C, 180°C.