CN104543792A - Wolfberry fruit cookies and production method thereof - Google Patents
Wolfberry fruit cookies and production method thereof Download PDFInfo
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- CN104543792A CN104543792A CN201410712144.XA CN201410712144A CN104543792A CN 104543792 A CN104543792 A CN 104543792A CN 201410712144 A CN201410712144 A CN 201410712144A CN 104543792 A CN104543792 A CN 104543792A
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Abstract
The invention provides wolfberry fruit cookies. The wolfberry fruit cookies comprise the following raw materials in parts by mass: 15-30 parts of wolfberry fruit powder, 120-150 parts of rice four and 27-36 parts of mineral water. The wolfberry fruit cookies are prepared by the following steps: conveying the wolfberry fruit powder and the rice flour into a stirrer and stirring; after stirring uniformly, adding the mineral water and stirring again to obtain a mixture, wherein the water content of the mixture is 20% of the total mass of the mixture; conveying the mixture into an extrusion bulking machine for bulking, wherein the bulking temperature of the extrusion bulking machine is 155-165 DEG C and a screw rod rotation speed of the extrusion bulking machine is 16Hz-26Hz; discharging a bulked semi-finished product by the extrusion bulking machine; and cutting the bulked semi-finished product according to the length of 1cm-5cm and naturally cooling for pre-set time to obtain the wolfberry fruit cookies. The invention further provides a production method of the wolfberry fruit cookies.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of matrimony vine shortcake and manufacture method thereof.
Background technology
Fruit of Chinese wolfberry fruit is class spindle or long oval, slightly prolate 0.6 to 2 centimetre, diameter 0.3 to 1 centimetre, and surface is red, micro-glossy, and there is the stylar scar of kick shape on top, the carpopodium trace of base portion adularescent.Pericarp is pliable and tough, shrinkage, pulp meat, soft and moist and toughness, and inside have many pieces, seed, class kidney shape is flat and stick up, light yellow or brown color, and gas is micro-, the sweet and micro-acid of taste.Large with grain, look red, meat is thick, matter is soft and moist, seed is few, the sweet person of taste is good.
The fruit of Chinese wolfberry has following nutrition: 1. the fruit of Chinese wolfberry contains the required nutrition of abundant carrotene, vitamin A, B1, B2, C and the eye health such as calcium, iron, therefore is good at improving eyesight, so be commonly called as " bright eye ".The blurring of vision that ancient Chinese medicine doctor treatment deficiency of liver-blood, deficiency of kidney-YIN cause and yctalopia, usually using the fruit of Chinese wolfberry, famous prescription Qiju Dihuang Wan, is just key agents with the fruit of Chinese wolfberry.Also chronic ocular disease treated by the fruit of Chinese wolfberry of commonly using among the people, and it is exactly simple and effective dietotherapy side that matrimony vine steams egg.2. matrimony vine is improved the effect of immunity of organisms, can tonifying Qi strong smart, nourishing liver and kidney, anti-ageing, only quench one's thirst, warm up health, antineoplastic effect.3. matrimony vine has and reduces blood pressure, the effect of blood fat and blood sugar, and can prevent artery to complete a course the sclerosis of card sample, protection liver, suppresses fatty liver, promotes liver cell regeneration.
At present, the edible way of matrimony vine mainly comprises Baoshang, steep in wine, the mode such as to make tea, and above-mentioned edible way can only make consumer obtain part nutrition in matrimony vine, reduces the nutrition edibility of matrimony vine.In addition, above-mentioned edible way is inconvenient, such as, when people go out to have a rest tourism, aforesaid way cannot be adopted to eat matrimony vine.But along with the raising of people's living standard, the nourishing of matrimony vine is taken good care of and more and more received publicity with anti-senescence function, current matrimony vine edible way can not meet the demand of people.
Summary of the invention
In view of this, be necessary to provide a kind of matrimony vine crisp, the crisp instant edible of described matrimony vine and easily digested.
There is a need to provide a kind of matrimony vine crisp manufacture method.
A kind of matrimony vine is crisp, and comprise the raw material of following mass fraction: wolfberry fruit powder 15 ~ 30 parts, rice meal 120 ~ 150 parts, mineral water 27 ~ 36 parts, wherein, the granularity of wolfberry fruit powder is 80 orders, and the granularity of rice meal is 80 orders, and this matrimony vine shortcake obtains in the following manner:
Wolfberry fruit powder and ground rice are delivered in mixer and stir, again stir to obtain compound after stirring after adding mineral water, wherein the moisture content of compound is 20% of compound gross mass;
Compound is delivered to extruder expanded, wherein the swelling temperature of extruder is 155 DEG C ~ 165 DEG C, the screw speed of extruder is 16H
z~ 26 H
z;
Extruder exports pellet snacks, has both obtained matrimony vine crisp after pellet snacks is also cooled the scheduled time naturally according to the cutting of 1 ~ 5cm length.
The crisp manufacture method of a kind of matrimony vine, comprises the steps:
Wolfberry fruit powder and ground rice are delivered in mixer and stir, again stir add mineral water after stirring after to obtain compound, wherein the moisture content of compound is 20% of compound gross mass, wherein, the mass fraction of wolfberry fruit powder, rice meal, mineral water is: wolfberry fruit powder 15 ~ 30 parts, rice meal 120 ~ 150 parts, mineral water 27 ~ 36 parts;
Compound is delivered to extruder expanded, wherein the swelling temperature of extruder is 155 DEG C ~ 165 DEG C, the screw speed of extruder is 16H
z~ 26 H
z;
Extruder exports pellet snacks, has both obtained matrimony vine crisp after pellet snacks is also cooled the scheduled time naturally according to the cutting of 1 ~ 5cm length.
Above-mentioned matrimony vine shortcake and manufacture method thereof, wolfberry fruit powder and ground rice are delivered in mixer and stir, again stir add mineral water after stirring after to obtain compound, the moisture content of compound is 20% of compound gross mass, compound is delivered to extruder expanded crisp with obtained matrimony vine, wherein the swelling temperature of extruder is 155 DEG C ~ 165 DEG C, the screw speed of extruder is 16HZ ~ 26 HZ, wherein rice is after expanding processing, water-soluble substances generally improves 2.5 times before expanded, starch is easily by amylorrhexis, rice after the swelling is more easily digested, and rice is more much higher than the rice product of other processing method gained (such as through the nutrient storage rate of expanding processing, VB
17.8 times, VB can be improved
21.2 times can be improved), man-made additive and antioxidant can not be added in above-mentioned matrimony vine shortcake to change preservation term and the mouthfeel of food simultaneously, but utilize LBP-X in matrimony vine, betaine, wolfberry pigment to change the characteristic such as color and luster, mouthfeel, local flavor of this product, and then improve sense organ and the nutrition of stating matrimony vine shortcake.
figure of description
Fig. 1 is that barrel zone temperature affects schematic diagram to gelatinization degree.
Fig. 2 is that rice water content affects schematic diagram to gelatinization degree.
Fig. 3 is that the granularity of rice meal affects schematic diagram to gelatinization degree.
Fig. 4 is that modified rear screw speed affects schematic diagram to gelatinization degree.
Fig. 5 is that rice water content affects schematic diagram to SDF yield.
Fig. 6 is that the granularity of rice meal affects schematic diagram to SDF yield.
Fig. 7 is that barrel zone temperature affects schematic diagram to SDF yield.
Fig. 8 is that engine speed affects schematic diagram to SDF yield.
Fig. 9 is the rice gelatinization degree response surface curve map about granularity and rotating speed.
Figure 10 is the rice gelatinization degree response surface curve map about granularity and temperature.
Figure 11 is the rice gelatinization degree response surface curve map about granularity and water content.
Figure 12 is the rice gelatinization degree response surface curve map about rotating speed and temperature.
Figure 13 is the rice gelatinization degree response surface curve map about water content and temperature.
Figure 14 is the rice gelatinization degree response surface curve map about water content and rotating speed.
Figure 15 is the rice SDF yield response surface curve map about temperature and water content.
Figure 16 is the rice SDF yield response surface curve map about rotating speed and water content.
Figure 17 is the rice SDF yield response surface curve map about temperature and granularity.
Figure 18 is the rice SDF yield response surface curve map about rotating speed and granularity.
Figure 19 is the rice SDF yield response surface curve map about temperature and rotating speed.
Figure 20 is the rice SDF yield response surface curve map about granularity and water content.
Detailed description of the invention
The invention provides the crisp manufacture method of a kind of matrimony vine, the matrimony vine shortcake utilizing the crisp manufacture method of this matrimony vine to produce is of high nutritive value, absorption easy to digest, pure natural are nuisanceless, not containing any man-made additive, there is develop immunitypty, antifatigue, beauty face-whitening-nourishing, anti-ageing, visual unclear, cough, quench one's thirst and draw effect of drink.The crisp manufacture method of this matrimony vine comprises the steps:
Step S300, wolfberry fruit powder and ground rice are delivered in mixer and stir, again stir add mineral water after stirring after to obtain compound, wherein the moisture content of compound is 20% of compound gross mass, wherein, the mass fraction of wolfberry fruit powder, rice meal, mineral water is: wolfberry fruit powder 15 ~ 30 parts, rice meal 120 ~ 150 parts, mineral water 27 ~ 36 parts.Mineral water can adopt Zhongweiof Ningxia, northwest China Ai Quan spring, that the mineral composition useful to human body that it contains is abundanter, as macroelement has potassium, sodium, calcium, magnesium, trace element has metasilicic acid, strontium, radon, zinc, selenium, fluorine and heavy carbonate, sulfate etc. are kind more than 30, these mineral elements have corresponding nutrition respectively to human body, health keeping and medical function, these mineral elements are not only balanced, be easy to absorption of human body, and the content of some mineral composition meets or exceeds the concentration of medical mineral water, and its total dissolved solid is appropriate, hardness is moderate, dissolved oxygen is abundant, water clusters is tiny, ph value 7.4-7.8 is alkalescent, often drink and can effectively decompose, peel off, remove the toxin accumulated in human body, to human enzymes, hormone, nucleic acid metabolism has huge biological agent.Wolfberry fruit powder is 60 orders, rice meal is 80 orders.
Step S301, is delivered to extruder by compound expanded, and wherein the swelling temperature of extruder is 155 DEG C ~ 165 DEG C, the screw speed of extruder is 16H
z~ 26 H
z.Wherein, when the swelling temperature of extruder be 160 DEG C, the screw speed of extruder is 21 H
ztime rice meal is expanded reaches optimum process, and ensure that LBP-X in matrimony vine, betaine, wolfberry pigment can change color and luster, mouthfeel, the local flavor of matrimony vine shortcake fully.
Step S302, extruder exports pellet snacks, has both obtained matrimony vine crisp after pellet snacks is also cooled the scheduled time naturally according to the cutting of 1 ~ 5cm length.The scheduled time is 3 to 6 minutes, preferably 4 minutes.
Step S303, after matrimony vine shortcake and natural bamboo charcoal are packaged into packaging bag, after being filled with nitrogen again, packaging bag is sealed, nitrogen is so utilized to be the respiration that inert gas suppresses the crisp finished product of matrimony vine, utilize the impact of moisture in natural bamboo charcoal bag deaeration, realize, without the hardening phenomenon of moisture regain, keeping the speciality that fresh crisp-fried is crisp.
Wherein, the optimized parameter of the moisture content of compound, the swelling temperature of extruder and screw speed in step S300 and step S301, applicant determines by testing as follows:
Extruding-puffing technique on the impact of rice product gelatinization degree and extruding-puffing technique on the impact of rice product SDF yield.
1, materials and methods
Experiment material comprises raw material, instrument, reagent; Method follows national standard method
1.1 material
Rice raw material is originated: Ningxia Wan Qi agricultural development group
Main agents: NaoH solution, KI solution, Na
2s
2o
3solution, dense HCl, dense H
2sO
4, carbohydrase, acetate buffer, a-amylase, protease, absolute ethyl alcohol, 80% ethanol
Key instrument:
The evergreen instrument and meter factory of DT series electronic balance Changshu, Jiangsu Province
Assay balance Sai Duolisi balance equipment Co., Ltd
RRF-250 omnipotent high speed disintegrator Ou Kailaifu Mechanology Inc.
Hua Feng instrument plant of DHZ-82 constant temperature water bath vibration pot Jintan City
The bright Medical Instruments factory of 101A-2 type drying box
DS32 type twin-screw testing machine Jinan Menaphtame Puffing machine Co., Ltd
Chamber type electric resistance furnace Tianjin Zhong Huan experimental electric furnace Co., Ltd
1.2 method
1.2.1 enzymatic isolation method measures the gelatinization degree of puffed rice powder
1. experiment purpose
Measure the gelatinization denaturation degrees of starch, and whether starch occurs aging, thus weigh rice after extrusion to the impact of the rice nutrition factor.Grasp the gelatinization degree method of enzymatic assays starch by experiment.
2. experimental principle
The starch of gelatinization, under the effect of carbohydrase, is hydrolyzed glucose, and glucose is easily generated gluconic acid by iodine oxidation in alkaline solution, and excessive uses Na after iodine is by acidifying
2s
2o
3titration.Its reaction equation is as follows:
1.2.2 method of operating
1. reagent prepares:
1). 0.1mol/lNaOH solution (matching while using), get the distilled water preparation of the new heating of NaOH 2g, be diluted to 500ml constant volume, with rubber stopper plug mouth.
2). 0.05mol/l ［ c (I/2I
2)-KI liquid takes 6.25g iodine and 17.5g KI, be diluted with water to 1000ml, forward in brown bottle, be stored in dark place.
3). 0.1mol/lNa
2s
2o
3solution gets Na
2s
2o
325 grams, add 0.3 gram of Na
2cO
3, with the newly heated and distilled water diluting cooled to 1000ml, mixing, filters for subsequent use after two weeks.
4). 1mol/l HCl gets dense HCl84ml, and adding distil water is diluted to 1000ml.
5). 10%H
2sO
4solution gets dense H
2sO
461ml slowly instills in distilled water, is diluted to 1000ml.
6). carbohydrase (used time now joins)
7). 1% starch solution takes 1g soluble starch and a little furnishing pasty state that adds water, and adds 100ml boiling water under agitation, micro-2min that boils, and leaves standstill, goes upper solution to use! First in little basin, go up 50ml water, then the soluble starch of pasty state poured into, pouring 50ml water into, micro-ly to boil!
2. experimental procedure:
1). take the pulverizing sample 1.000g(moisture 14% through 60 mesh sieve screenings) be placed in the triangular flask of 2 100ml, mark A respectively
1, A
2, the triangular flask separately getting a 100ml does blank, is labeled as B, in these 3 bottles, respectively add 50ml distilled water.
2). A
1be placed in boiling water bath heating and boil 30min, then by A
1be cooled to rapidly 20 DEG C.
3). at A
1, A
2, respectively add appropriate carbohydrase liquid (about 1ml) in B 3 bottles, in 50 DEG C of water-bath, shake 1h, then in 3 bottles, add the deactivation that 1mol/l HCl2ml carries out enzyme, go to the volumetric flask of 100ml afterwards, use distilled water constant volume, after filtering, be used as calibrating liquid.
4). respectively get calibrating liquid 10ml, be placed in the port grinding bottle that 3 100ml are with glass stoppers respectively, respectively add 0.05mol/l iodine liquid 10ml, 0.1mol/l NaoH solution 18ml, jumping a queue is placed in dark place and leaves standstill 15min.
5). respectively add 10% H by above-mentioned 3 triangular flasks after leaving standstill
2so
42ml, adds 1ml starch indicator, uses 0.1mol/l Na
2s
2o
3be titrated to blueness to shoal, continue to be titrated to colourless (till keeping 1min constant), write down the Na that each bottle consumes
2s
2o
3milliliter number.
Computing formula: gelatinization degree=[(V
0-V
2)/(V
0-V
1)] × 100%
In formula
V
0: titration blank consumes Na
2s
2o
3volume
V
1: the complete gelatinization sample of titration consumes Na
2s
2o
3volume
V
2: titration sample consumes Na
2s
2o
3volume
1.2.3 the SDF yield in determination and analysis puffed rice powder
1. analytical procedure:
Sample → grinding → hot water extracting → AMS (40,000 u/g) → filtration → carbohydrase (150,000 u/g) protease digestion → alcohol settling → SDF
1). a standby reagent does blank assay
2). weigh 0.6 gram of sample (being accurate to 0.1mg) two parts and be placed in 50ml triangular flask respectively, add the acetate buffer (PH=4.5) of 20ml water and 2ml 2mol/l, after mixing 100 DEG C, heat 60 minutes under suitable vibrations condition, note not by the tension of grinding port plug plug in case explosion.
3). add 1ml heat resistant type a amylase, heating water bath 30 minutes after jam-pack stopper.
4). do pot by porous and filter out SDF, catch filtrate by flask.
5). with 10ml hot water injection triangular flask and import crucible filter, remove insoluble filter residue 5ml hot water injection crucible.
6). add successively in filtrate 4ml 2mol/l acetic acid receive (PH=5.2) mixing, add 1ml carbohydrase, jam-pack bottle stopper be placed in 60 water-baths place 30 minutes.Put into 1ml protease afterwards again and continue placement 30 minutes.
7). in flask, add the absolute ethyl alcohol of 4 times of volumes, after mixing, jam-pack stopper leaves standstill 1 hour.(impelling precipitation to generate)
8). filter with mesopore crucible and add mineral wool and make filter aid, use 20ml ethanolic solution (80%) to rinse precipitation twice, use 20ml acetone rinsing crucible afterwards again.
9). be placed in 105 DEG C of baking ovens to toast and spend the night, take out cool to room temperature in drier and to weigh to obtain W
3, after constant weight, under 525 DEG C of high temperature, ashing is weighed to obtain after 4 hours W
4.
10). computing formula:
2, experiment and analysis
the model of 2.1 extruders is chosen as DS32 type twin-screw testing machine.
2.1.2 the determination of rice extruding-puffing technique
Rice → screening → oven dry → pulverizing → weighing → adjustment moisture → adjustment bulking machine rotating speed and preset temperature → extrusion → oven dry → pulverizing → cooling
2.2 primary sample data
The nutrient component meter of gained rice tested by table 1
2.3 extrusion single factor test are on the impact of rice gelatinization degree and SDF yield
Table 2 experiment of single factor factor and level
2.3.1 single factor test temperature, granularity, rotating speed, moisture are on the impact of rice gelatinization degree
Please refer to Fig. 1, in the temperature range of this experiment, the gelatinization degree of rice also increases thereupon when the temperature increases.Barrel zone temperature raises, can cause rice meal be heated speed accelerate, the heat absorbed in same time increases, and the too high words of temperature can make moisture in rice sharply vaporize and form very large expansion dynamics, rice meal can be contacted with machine barrel more closely with screw rod of puffing machine, thus the gelatinization degree of starch also corresponding increase in rice.When temperature is elevated to 160 DEG C, the gelatinization degree of rice is the highest, reaches 96.7%.
Please refer to Fig. 2, within the scope of the moisture of this experiment, the gelatinization degree of rice reduces along with the increase gradually of water content.When moisture is lower, corresponding temperature can make moisture in rice all vaporize and produce expansive force to make rice reach better gelatinization effect, the entirety that moisture has influence on rice compared with Gao Huihui is heated, waste heat is caused to accumulate overtemperature, but also certain lubrication can be played, rice is fast extruded.When rice water content lower than 25% time, rice gelatinization degree is comparatively large by the impact of moisture, and the rate of change that rice ravings degree increases with water content is higher.When rice water content reaches 25% time, can reach a turning point, water content is higher than after 25%, and rice gelatinization degree is less by moisture effects.Rice water content is 15% time, and gelatinization degree is the highest, reaches 95%.
Please refer to Fig. 3, in the particle size range of this experiment, the gelatinization degree of rice increases along with the reduction gradually of rice meal granularity, and after granularity is less than 60 orders, gelatinization degree reduces along with the increase gradually of granularity.The size of rice granularity directly can have influence on the heating surface area of starch molecule in rice thus directly have influence on the gelatinization degree of rice.So when rice part particle is 60 order, gelatinization degree is the highest, reaches 90.8%.
Please refer to Fig. 4, within the scope of the engine speed of this experiment, if rotating speed increases rice meal shearing force suffered in extruder and pressure also increases, so the gelatinization degree of rice increases gradually along with the increase of bulking machine rotating speed thereupon.When rotating speed reaches 22HZ, rice gelatinization degree reduces gradually by influence of rotation speed.When rotating speed reaches 26HZ, rice gelatinization degree is the highest, reaches 94.7%.
2.3.2 single factor test temperature, granularity, rotating speed, moisture are on the impact of SDF yield
Please refer to Fig. 5, within the scope of the moisture of this experiment, rice water content lower than 30% time, the SDF yield of rice increases along with the increase gradually of moisture.Water content more than 30% after, SDF content yield reduces with the increase gradually of water content.Corresponding moisture can play the effect of lubrication and heat transfer, make rice interior molecules that fracture easily occur decompose and improve SDF yield, too much moisture then can have influence on rice meal decomposes, shearing force suffered by rice pellets is reduced skidding occurs, so when water content arrives 30%, SDF yield reaches peak, is 2%.
Please refer to Fig. 6, in the rice particle size range of this experiment, the SDF yield of rice increases along with the reduction gradually of granularity, and when granularity is less than 100 order, the SDF yield of rice just reduces along with the reduction gradually of granularity.When granularity is larger, the frictional force between rice meal particle and screw rod is less, but also can affect the decomposes of rice meal internal structure.During rice meal undersized, shearing force suffered by material is corresponding reduction also, easily causes relative sliding and affects conveying effect, so the granularity of rice is that 100 order SDF yield are the highest, is 1.86%.
Please refer to Fig. 7, in the temperature range of this experiment, SDF content the raising in first increasing the trend subtracted afterwards gradually along with temperature of rice, reaching a peak at 160 DEG C, is 2.17%.When temperature is lower than 160 DEG C, because temperature is lower so the mobility of rice meal is poor, be heated few, slowly, raised temperature can make the inner insoluble matter of rice meal decompose gradually, and hydrophilic substance comes out and causes SDF yield to increase in degraded.When temperature is higher than 160 DEG C, excessive temperature can destroy the institutional framework of rice meal inside, easily condenses into bulk and affects the yield of SDF.
Please refer to Fig. 8, within the scope of this experiment engine speed, the SDF yield of rice is first increase the trend subtracted afterwards with increasing gradually of engine speed.When rotating speed is lower, along with the increase gradually of rotating speed, the shearing force suffered by rice meal and frictional force also increase thereupon, thus make rice meal internal structure easily decompose and improve SDF yield.But when rotating speed is too high, rice meal because of translational speed too fast, be heated and relatively reduce, material is heated uneven and causes the also corresponding reduction of SDF content.When rotating speed reaches 22HZ, the SDF yield of rice meal is the highest, is 1.65%.
2.3.3 set up response surface model on the single factor test of the gelatinization degree and SDF yield that affect rice and four levels totally 27 experimental results carry out response surface analysis, experimental result and corresponding data are as table 3 and table 4:
The variance analysis of table 3 regression model
Table 4 gelatinization degree
Can be found out by the analysis of variance table of gelatinization degree, regression model P value is less than 0.01, shows that regression model is very remarkable, coefficient R
2=99.00% illustrates that this model can react the response change of 99.00%, and fitting degree is good, and test error is little especially, therefore can be optimized the factor affecting gelatinization degree with this figure.According to variance analysis, removing not significant factor ground regression equation is:
Gelatinization degree=+ 86.54-2.84B+0.89C+4.32D-1.00A2+3.77B2-0.73C2+1.33D2
Can find out according to upper table 3 and table 4, B, D, C, B in model parameter
2, D
2very remarkable on gelatinization degree impact.Again analyze in above factor, affecting size is: D>B>C>A
Table 5 SDF
As can be seen from the analysis of variance diagram of SDF, regression model P value reaches 0.001 and is far smaller than 0.01, shows that this regression model is very remarkable, coefficient R
2=99.20% illustrates that this model can react the response change of 99.20%, and fitting degree is good especially, and test error is very little, therefore can be optimized affecting the SDF yield factor with this figure.
According to variance analysis, removing not significant factor ground regression equation is:
SDF yield=+ 1.70+0.079A+0.30B+0.11C+0.40D-0.093AB-3.500E-0.074BC-0.1 1 BD+0.098A2+0.14B2-0.082C2+0.094D2
Can find out according to table 5, A, B, D, C, A in model parameter
2, B
2, C
2, D
2very remarkable on the impact of SDF yield.Again analyze in above factor, affecting size is: D>B>C>A
3.3.4 rice gelatinization degree response surface curve map
Carry out analysis according to the figure shown in Fig. 9 to Figure 14 can find out, in model parameter, temperature, water content, rotating speed on the impact of rice gelatinization degree especially significantly, in conjunction with the known influence factor size of analysis of variance table are: D>B>C>A
3.3.5 rice SDF yield response surface curve map:
Carry out analysis according to the figure shown in Figure 15 to Figure 20 can find out, in model parameter, temperature, water content, rotating speed, granularity on the impact of rice SDF yield all relatively significantly, in conjunction with the known influence factor size of analysis of variance table are: D>B>C>A
Application response surface software optimization final data, selects 5 groups and carries out demonstration test to 5 wherein group from data, and each condition has carried out 3 four parallel verified tests.
Final data and check table after the optimization of table 6 optimum process condition
The regression equation of application software to matching is optimized, and show that the optimal processing parameter of rice extrusion is respectively after application test checking: temperature 160 DEG C, granularity 80 order, rotating speed 21HZ, moisture content 20%.
Claims (8)
1. a matrimony vine shortcake, is characterized in that, comprises the raw material of following mass fraction: wolfberry fruit powder 15 ~ 30, rice meal 120 ~ 150, mineral water 27 ~ 36 parts, wherein, the granularity of wolfberry fruit powder is 80 orders, and the granularity of rice meal is 80 orders, and this matrimony vine shortcake obtains in the following manner:
Wolfberry fruit powder and ground rice are delivered in mixer and stir, again stir to obtain compound after stirring after adding mineral water, wherein the moisture content of compound is 20% of compound gross mass;
Compound is delivered to extruder expanded, wherein the swelling temperature of extruder is 155 DEG C ~ 165 DEG C, the screw speed of extruder is 16H
z~ 26 H
z;
Extruder exports pellet snacks, has both obtained matrimony vine crisp after pellet snacks is also cooled the scheduled time naturally according to the cutting of 1 ~ 5cm length.
2. matrimony vine as claimed in claim 1 is crisp, it is characterized in that: the scheduled time is 4 minutes.
3. matrimony vine as claimed in claim 1 is crisp, it is characterized in that: after matrimony vine shortcake and natural bamboo charcoal are packaged into packaging bag, then packaging bag sealed after being filled with nitrogen.
4. matrimony vine as claimed in claim 1 is crisp, it is characterized in that: compound is delivered to extruder expanded, and wherein the swelling temperature of extruder is 160 DEG C, the screw speed of extruder is 21H
z.
5. the crisp manufacture method of matrimony vine, comprises the steps:
Wolfberry fruit powder and ground rice are delivered in mixer and stir, again stir add mineral water after stirring after to obtain compound, wherein the moisture content of compound is 20% of compound gross mass, wherein, the mass fraction of wolfberry fruit powder, rice meal, mineral water is: wolfberry fruit powder 15 ~ 30, rice meal 120 ~ 150, mineral water 27 ~ 36 parts;
Compound is delivered to extruder expanded, wherein the swelling temperature of extruder is 155 DEG C ~ 165 DEG C, the screw speed of extruder is 16H
z~ 26 H
z;
Extruder exports pellet snacks, has both obtained matrimony vine crisp after pellet snacks is also cooled the scheduled time naturally according to the cutting of 1 ~ 5cm length.
6. the crisp manufacture method of matrimony vine as claimed in claim 5, is characterized in that: the scheduled time is 4 minutes.
7. the crisp manufacture method of matrimony vine as claimed in claim 5, is characterized in that, further comprising the steps of: after matrimony vine shortcake and natural bamboo charcoal are packaged into packaging bag, then packaging bag sealed after being filled with nitrogen.
8. the crisp manufacture method of matrimony vine as claimed in claim 5, is characterized in that: compound is delivered to extruder expanded, and wherein the swelling temperature of extruder is 160 DEG C, the screw speed of extruder is 21H
z.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104872655A (en) * | 2015-05-12 | 2015-09-02 | 宁夏万齐米业有限公司 | Whole-grain wolfberry fruit health-maintaining powder and production method thereof |
| CN106901184A (en) * | 2016-11-11 | 2017-06-30 | 宁夏万齐农业股份有限公司 | Matrimony vine apple sandwich biscuits and preparation method thereof |
| CN109329801A (en) * | 2018-10-30 | 2019-02-15 | 伽师县西域果业有限公司 | A kind of preparation method of fructus lycii shortcake |
| CN110583734A (en) * | 2019-08-29 | 2019-12-20 | 青海省轻工业研究所有限责任公司 | Nutritional powder roll matched with inulin yoghourt for eating and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104872655A (en) * | 2015-05-12 | 2015-09-02 | 宁夏万齐米业有限公司 | Whole-grain wolfberry fruit health-maintaining powder and production method thereof |
| CN106901184A (en) * | 2016-11-11 | 2017-06-30 | 宁夏万齐农业股份有限公司 | Matrimony vine apple sandwich biscuits and preparation method thereof |
| CN109329801A (en) * | 2018-10-30 | 2019-02-15 | 伽师县西域果业有限公司 | A kind of preparation method of fructus lycii shortcake |
| CN110583734A (en) * | 2019-08-29 | 2019-12-20 | 青海省轻工业研究所有限责任公司 | Nutritional powder roll matched with inulin yoghourt for eating and preparation method thereof |
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