CN107836648A - Sealwort dilated food - Google Patents
Sealwort dilated food Download PDFInfo
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- CN107836648A CN107836648A CN201710945350.9A CN201710945350A CN107836648A CN 107836648 A CN107836648 A CN 107836648A CN 201710945350 A CN201710945350 A CN 201710945350A CN 107836648 A CN107836648 A CN 107836648A
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- sealwort
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- 235000013305 food Nutrition 0.000 title claims abstract description 88
- 239000000843 powder Substances 0.000 claims abstract description 80
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- 235000009566 rice Nutrition 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
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- 241000209094 Oryza Species 0.000 claims description 57
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/183—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by heating without using a pressure release device
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a kind of sealwort dilated food, belong to food technology field.Include the component of following mass fraction：100 parts of mixing rice powder, 10 16 parts of sealwort powder, 17 parts of white granulated sugar, 39 parts of water.The present invention creatively prepares sealwort dilated food using sealwort, opens new field on traditional sealwort eating method, allows sealwort further to be lifted in use value, enriches the category of sealwort associated video.
Description
Technical field
The present invention relates to a kind of dilated food, and in particular to a kind of sealwort dilated food.
Background technology
Dilated food is a kind of novel foodstuff caused by the late sixties, abroad referred to as extruded food, the quick-fried food of spray, light
Just food etc..It is main raw material(s) with the less cereal of water content, potato class, beans etc., after over pressurizeed, heating, is made
The volume of raw material in itself becomes to expand, and internal institutional framework is also changed, then is made after processing, being molded.Cause
Institutional framework for dilated food is usually porous fluffy, and crispy in taste, taste is fragrant and sweet, and also has certain nutriture value
Value, is liked by vast younger population.Again because the device structure for producing this dilated food is very simple, operation letter
Easily, equipment investment is less, and income is quick, so development is very rapid, and shows great explosive force, vitality.
In the today's society of political economy text rapid development, people have been no longer satisfied with having enough to eat and wear, but to own health increasingly
Concern, more pursues health care.Though traditional dilated food mouthfeel is liked that nutritional ingredient is single by people, eat
After balanced can not supplement the nutrients, and do not possess healthcare function, eat not beneficial more.
Also gradually stepped up with the food security and health perception of consumer, it is popular generally it is expected that leisure food turn into
A part for meals in a healthy and balanced way, it is desirable to by selecting more healthy raw material and formula, safer technique and packaging, with
Increase the foodsafety of dilated food.Under the guiding of this consumption idea, dilated food industry will further to integration,
Scale is strided forward, and the production and sales of plantation, product and the links of after-sale service from raw material are managed collectively, advised
Draw.Industry technology innovation will be lifted constantly, develop " diversification " product in time, meet the needs of different consumer groups.
Sealwort, alias are yellow chicken tea, native ganoderma lucidum etc., are the rhizome of liliaceous plant P. cyrtonema, be it is a kind of it is conventional in
Medicinal material.The sealwort resource in China is very abundant, and Regional Distribution is wider, and reserves are also larger.Sealwort is more containing abundant polysaccharide, sealwort
Sugar is exactly the maximum direction of present sealwort research, learns that its component is mainly Siberian solomonseal rhizome polysaccharide and polygonatum rhizome oligosaccharide by identification；
Sealwort is also containing starch, anthraquinone, amino acid, saponin(e, this fat are plain, a small amount of micro- and other active components, has very
Good tonifying middle-Jiao and Qi effect.
At present, sealwort is primarily used to immunological regulation new drug of the exploitation with anti-aging and raising immunity of organisms, or
Person is used to develop the functional food with delaying senility function, and with anti-aging, antibacterial, anti-inflammatory, radiation proof, permanent tooth etc.
The health care daily chemical product and cosmetics of cosmetology function.Meanwhile the HUANGJING ZANYU CAPSULE florescence is grown, resistance, manage well, be easy to maintain, no
The production of fresh flower is simply possible to use in, is used as bouquet, Hua Lan, garland, the material of flower arrangement；Lawn, flower bed, flower stand, flower can also be planted in
Beautify the environment in border etc..In a word, the plant of Polygonatum, with reference to it is edible, medicinal, view and admire three and be integrated, value of exploiting and utilizing
It is very high.
But, yet there are no relevant report of the sealwort for preparing dilated food.Meanwhile sealwort is due to more
Dense taste of traditional Chinese medicine, bitter taste is also very heavy after entrance, and during for preparing food, consumer is poor to the mouth feeling experience of corresponding food.
The content of the invention
A kind of regarding the issue above, the present invention provides sealwort dilated food；Solve present in prior art
Dilated food nutrition it is single, do not possess the technical problems such as health-caring function.
To reach above-mentioned purpose, present invention employs following technical proposal：
A kind of sealwort dilated food, include the component of following mass fraction：
The present invention creatively prepares sealwort dilated food using sealwort, is opened on traditional sealwort eating method new
Field, allow sealwort further to be lifted in use value, enrich the category of sealwort associated video.
Meanwhile the present invention adds health element sealwort in dilated food first, creates health care's dilated food
New world, not only enriches the mouthfeel of dilated food, more overcomes the defects of nutrient is single in existing dilated food so that
Dilated food possesses health-caring function, assigns a kind of brand-new identity of dilated food, and dilated food starts to march feature food
Product circle, it disclosure satisfy that the health care that people increasingly pay attention to requires.
Preferably, the sealwort dilated food includes the component of following mass fraction：
The sealwort dilated food being prepared using the raw material of above-mentioned mass fraction, overall is in yellowish-brown, no pasty state, fragrance
Pure, delicate mouthfeel is crisp, and sugariness is moderate, does not stick to one's teeth, and has sealwort fragrance.
In order to improve the nutritive value of dilated food, in of the invention, described mixing rice powder is 30 parts by mass fraction
Glutinous rice flour and 70 parts of polished rice powder composition.Mixed according to a certain percentage as primary raw material by the use of glutinous rice flour and polished rice powder, wherein,
Glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid and starch etc., nutritious, is
The strong food of temperature compensation, there is tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only the effect of abnormal sweating.But if glutinous rice addition is excessive, can cause expanded
Food is stuck to one's teeth, therefore polished rice powder and glutinous rice flour are used in mixed way by the present invention.
Preferably, after glutinous rice flour and polished rice powder are mixed by above-mentioned mass fraction, stir, cross 60 mesh sieves, obtain mixed
Close ground rice.The particle diameter of mixing rice powder is arranged on 60 mesh, manufactured sealwort dilated food mouthfeel is more fine and smooth.
In the present invention, the sealwort dilated food is made using following methods：By mixing rice powder, sealwort powder, white granulated sugar and
Water is well mixed, and stirring is put into twin-screw Bulking Machine to after being visible by naked eyes particulate matter,
The parameter of twin-screw Bulking Machine is as follows：
One area's temperature 60 C, two 140 DEG C of area's temperature, three 160 DEG C of area's temperature, main frame twin-screw rotary speed are arranged to
490r/min, rotary-cut speed 500r/min.
The sealwort dilated food for making to obtain using the above method, not only smooth surface is straight, in the same size, and stomata
It is uniform in size, no macroscopic-void, the lump such as no fecula, sugared grain.
Wherein, the preparation method of described sealwort powder is as follows：
Fresh sealwort is taken, is cut into slices, dries to water content and is less than 5wt%, crushed with pulverizer, 60 mesh sieves is crossed, obtains sealwort powder.
2-4hr is soaked preferably, described fresh sealwort is placed in composite enzyme solution, at 70-100 DEG C after section
Dry in heated-air circulation oven, crushed with pulverizer, cross 60 mesh sieves, obtain sealwort powder.
Applicant has been surprisingly found that, is soaked through composite enzyme solution and at 70-100 DEG C after high-temperature baking, the taste of traditional Chinese medicine of sealwort
Significantly to be dispelled with bitter taste, the sealwort powder of acquisition has back a sweet mouthfeel, manufactured sealwort dilated food aromatic flavour,
Crisp texture, entrance elder generation slightly bitter are returned sweet at once afterwards.
Because after composite enzyme solution immersion, cellulose and protein in sealwort can be converted into small molecular sugar, small
Molecule protein and amino acid, under the high temperature conditions, Maillard reaction can occur between these compositions, so as to dispel the hardship of sealwort powder
Taste and taste of traditional Chinese medicine, enrich the mouthfeel of sealwort powder.
High-temperature baking also functions to certain bactericidal action.
It is golden yellow color as further preferred, described fresh sealwort, the complete sealwort of shape, is quickly washed with running water
2-4hr is soaked in composite enzyme solution after net, dries 30-45min after section in 100 DEG C of heated-air circulation oven, then at 70 DEG C
Lower baking 8hr, is crushed with pulverizer, is crossed 60 mesh sieves, is obtained sealwort powder.
In the present invention, described composite enzyme solution is the aqueous solution of flavor protease and cellulase, wherein, flavor albumen
The enzyme activity of enzyme is 30000-50000U/g, and the content in composite enzyme solution is 0.6-0.8wt%, the enzyme activity of cellulase
For 30000-50000U/g, the content in composite enzyme solution is 1.0-1.5wt%, and during immersion, the temperature of composite enzyme solution is
50-55℃。
Preferably, also include the honey element that mass fraction is 0.3 part, described honey element in the sealwort dilated food
It is dissolved into advance in water.
Compared with prior art, the advantage of the invention is that：
(1) present invention creatively prepares sealwort dilated food using sealwort, is opened up on traditional sealwort eating method
New field, allows sealwort further to be lifted in use value, enriches the category of sealwort associated video；
(2) present invention adds health element sealwort in dilated food first, creates the new of health care's dilated food
The world, not only enriches the mouthfeel of dilated food, more overcomes the defects of nutrient is single in existing dilated food so that swollen
Helping digestion product possess health-caring function, assign a kind of brand-new identity of dilated food, and dilated food starts to march functional food
Boundary, it disclosure satisfy that the health care that people increasingly pay attention to requires；
(3) applicant has been surprisingly found that, is soaked through composite enzyme solution and at 70-100 DEG C after high-temperature baking, the Chinese medicine of sealwort
Taste and bitter taste are significantly dispelled, and the sealwort powder of acquisition has back sweet mouthfeel, manufactured sealwort dilated food thick flavor
Strongly fragrant, crisp texture, entrance elder generation slightly bitter is returned sweet at once afterwards；Because after composite enzyme solution immersion, cellulose in sealwort and
Protein can be converted into small molecule a kind of jade, small molecular protein and amino acid, under the high temperature conditions, U.S. can occur between these compositions
Maillard reaction, so as to dispel the bitter taste of sealwort powder and taste of traditional Chinese medicine, enrich the mouthfeel of sealwort powder.
Brief description of the drawings
Fig. 1 is the Analyses Methods for Sensory Evaluation Results of the sealwort dilated food prepared under different water additions；
Fig. 2 is the Analyses Methods for Sensory Evaluation Results of the sealwort dilated food prepared under different sealwort powder additions；
Fig. 3 is the Analyses Methods for Sensory Evaluation Results of the sealwort dilated food prepared under different white granulated sugar additions；
Fig. 4 is different water additions to the water-soluble sex index of sealwort dilated food and the influence of ABSORPTION INDEX.
Embodiment
Technical scheme is described in further details using embodiment below.
Embodiment 1
A kind of sealwort dilated food of the present embodiment, include the component of following mass fraction：100 parts of mixing rice powder, sealwort powder
11 parts, 5 parts of white granulated sugar, 4 parts of water, 0.3 part of honey element；Wherein mixing rice powder by glutinous rice flour and polished rice powder with mass ratio 3:7 mixing
Form.
The sealwort dilated food is made by following methods：
(1) raw material are prepared
1. prepare mixing rice powder：By polished rice, glutinous rice type of production stainless steel pulverizer grinds, grinding is repeated three times, powder
Grain is advisable with the sieve by 60 mesh；After the completion of grinding, after glutinous rice flour and polished rice powder are mixed by above-mentioned mass fraction, stirring is equal
It is even, 60 mesh sieves are crossed, obtain mixing rice powder, it is standby.
Glutinous rice flour and polished rice powder can also directly be bought.
2. prepare composite enzyme solution：By flavor protease (enzyme activity 50000U/g) and cellulase, (enzyme activity is
It is 50000U/g) soluble in water, it is molten to obtain the complex enzyme that flavor protease content is 0.6wt%, cellulase content is 1.0wt%
Liquid, composite enzyme solution is placed in water-bath and is heated to 50-55 DEG C of insulation, it is standby.
3. sealwort pre-processes：Golden yellow color is selected, the complete sealwort of shape, after quickly being cleaned with running water, sealwort is put
Soak 4hr in composite enzyme solution, during immersion, the temperature of composite enzyme solution is maintained at 50-55 DEG C；Taken out after the completion of immersion yellow
Essence, it is laid in pallet, is put into heated-air circulation oven after section, 45min is first dried at 100 DEG C, then 8hr is dried at 70 DEG C,
After being less than 5wt% to water content, crushed with pulverizer, cross 60 mesh sieves, obtain sealwort powder, it is standby.
(2) plus water stirs：Sealwort powder, mixing rice powder are well mixed by above-mentioned mass fraction, obtain mixed-powder；First will
Honey element is soluble in water, then the water dissolved with honey element is poured into mixed-powder, uniform mixing, when mixing and stirring, not may occur in which
Puffing material is treated in larger particles material, acquisition.
(3) extrusion：
First prepare one kilogram or so aqueous 30-50% or so wet feed before start, stir.After making adequate preparation, start,
The first step sets temperature：One 60 DEG C of area, two 140 DEG C of areas, three 160 DEG C of areas；Second step arrange parameter：Main frame frequency 25, feeding speed
Degree 15, main frame twin-screw rotary speed is arranged to 490r/min, rotary-cut speed 500r/min.Then oil pump is driven, then drives main frame, it is empty
Turn two minutes, to clear up last time waste.Main frame is closed, closes oil pump.Select appropriate die head, be put into mould pod, on on main frame, uniformly
Symmetrically tighten up a screw, it is noted that mould pod will tightly be bonded with host header during installation, material easily leaks from gap when otherwise expanded
Go out.When temperature reaches setting value, oil pump is driven, drives main frame, is first slowly added into a small amount of wet feed, until after discharging uniformly, in addition
State the puffing material for the treatment of of preparation, splicing.
(4) finished product：Freshness protection package is labelled, sample is dispensed, and seal.
Embodiment 2~5
Prepared using method same as Example 1 and obtain sealwort dilated food, and mixed with rice in embodiment 2~5
Powder, sealwort powder, white granulated sugar identical with the mass fraction of honey element (100 parts of mixing rice powder, 11 parts of sealwort powder, 5 parts of white granulated sugar, sweet tea
Sweet 0.3 part of element), but the mass fraction of water is different, sets gradually as 3 parts, 5 parts, 7 parts, 9 parts.
The sealwort dilated food prepared is taken, asks 6 classmates, teacher to carry out subjective appreciation to product according to standards of grading,
In strict accordance with subjective appreciation marking table (table 1), given a mark.
Table 1
Appraisal result is see Fig. 1.
As seen from Figure 1, on the basis of 0.3 part of 5 parts+honey element of mixing rice powder 100 parts+sealwort powder, 11 parts+white granulated sugar, add
When adding the water of different quality number, obtained dilated product quality differs.When water addition is 5 parts, sealwort dilated food sense
Official evaluates highest scoring, and when water addition is more than or less than 5 parts, product sensory evaluation score has declined, therefore preliminary true
Water addition is determined at 4~6 parts to be more excellent, at 5 parts to be optimal.
Embodiment 6~9
Prepared using method same as Example 1 and obtain sealwort dilated food, and mixed with rice in embodiment 6~9
Powder, white granulated sugar, honey element, the mass fraction of water are identical (100 parts of mixing rice powder, 5 parts of white granulated sugar, 5 parts of water, 0.3 part of honey element),
But the mass fraction of sealwort powder is different, sets gradually as 10 parts, 12 parts, 14 parts, 16 parts.
The sealwort dilated food prepared is taken, asks 6 classmates, teacher to carry out subjective appreciation to product according to standards of grading,
In strict accordance with subjective appreciation marking table, given a mark.
Appraisal result is see Fig. 2.
From Figure 2 it can be seen that on the basis of 0.3 part of 100 parts+white granulated sugar of mixing rice powder, 5 parts+water, 5 parts+honey element, addition is not
During the sealwort powder of homogenous quantities number, obtained dilated product quality differs.When sealwort powder addition is 12 parts, the expanded food of sealwort
Product subjective appreciation highest scoring, when sealwort powder addition is more than or less than 12 parts, product sensory evaluation score has declined,
Therefore sealwort powder addition is primarily determined that at 11~13 parts to be more excellent, at 12 parts to be optimal.
Embodiment 10~13
Prepared using method same as Example 1 and obtain sealwort dilated food, and mixed in embodiment 10~13
Ground rice, sealwort powder, honey element, the mass fraction of water identical (100 parts of mixing rice powder, 11 parts of sealwort powder, 5 parts of water, honey element 0.3
Part), but the mass fraction of white granulated sugar is different, sets gradually as 1 part, 3 parts, 5 parts, 7 parts.
The sealwort dilated food prepared is taken, asks 6 classmates, teacher to carry out subjective appreciation to product according to standards of grading,
In strict accordance with subjective appreciation marking table, given a mark.
Appraisal result is see Fig. 3.
As seen from Figure 3, on the basis of 0.3 part of 5 parts+honey element of mixing rice powder 100 parts+sealwort powder, 11 parts+water, addition is not
During the white granulated sugar of homogenous quantities number, obtained dilated product quality differs.When white granulated sugar addition is 5 parts, the expanded food of sealwort
Product subjective appreciation highest scoring, white sugar powder addition be more than or less than 5 parts when, product sensory evaluation score under
Drop, therefore white sugar powder addition is primarily determined that at 4~6 parts to be more excellent, at 5 parts to be optimal.
Embodiment 14~22
On the basis of embodiment 2~13, using water addition, sealwort addition, white granulated sugar addition as empirical factor,
The more excellent region of each factor is chosen, the orthogonal experiment (being shown in Table 5) of Three factors-levels is carried out, equally using same as Example 1
Method prepare and obtain sealwort dilated food, ask 6 classmates, teacher to product carry out subjective appreciation, in strict accordance with such as institute of table 1
The subjective appreciation marking table shown, is given a mark.
The Three factors-levels of table 5 test table
Marking the results are shown in Table 6.
The Orthogonal experiment results of table 6
K1, k2, k3 are illustrated respectively in the average value of each horizontal lower sealwort dilated food subjective appreciation score of each factor in table,
We typically react each horizontal size influenceed on result of the test of same factor with average value size, and are determined with this
The optimum level of the factor.Extreme difference R represents the horizontal size influenceed on result of the test of each factor.
It can be seen that from above experimental result：Influence primary and secondary order of the three selected factors to sealwort dilated food sense organ
For：Water addition (g)>White granulated sugar addition (g)>Sealwort addition (g), shown according to the result of range analysis, water addition
It is mostly important factor, because water addition is directly connected to expansion effect；Sealwort addition influences minimum, it may be possible to due to
Sealwort mainly plays seasoning, and taste-affect is the lifting on the basis of dilated food sense organ itself.Drawn most by table results
Good technological parameter is A1B3C2, i.e. embodiment 16：100 parts of mixing rice powder, 13 parts of sealwort powder, 5 parts of white granulated sugar, 4 parts of water are happy
0.3 part of element.
Moisture, puffed degree, texture characteristic, the water solubility of the sealwort dilated food prepared to above-described embodiment 14~22
Index and ABSORPTION INDEX are measured.
1 detection method
1. moisture
Weight difference method：Oven method.
The small beaker of multiple clean drieds is taken, labelled, by set of tags also known as amount sample, every group is about 5g, with analysis
Balance weighs, mass M before record drying1.Then sample is put into 105 DEG C of baking oven, dries 4h, after taking out cooling, weighed
Mass M after drying2.Sample is reentered into baking oven, continues drying, takes out cooling after 1h, weigh mass M3If M2=M3, then stop
Only dry, otherwise continue to repeat, until weight is constant, weighing final mass is M0.And moisture is calculated according to following formula：
Moisture=(M1-M0)/M1。
2. puffed degree
This is using the volume of measurement phase homogenous quantities puffed strip, the puffed degree difference of the puffed strip of more different embodiments.
Phase homogenous quantities m puffed strip is first weighed, takes the big measuring tanks of 500ml, sesame is filled, writes down volume V1, puffed strip is nuzzled in sesame, note
Lower volume V2, and puffed degree is calculated according to following formula：
Puffed degree=(V2-V1)/m。
3. texture characteristic
Intercepted length about 2cm puffed strip, surveyed using the TA.XTPlus texture analysers popped one's head in equipped with P/36R types expanded
The texture characteristic of bar, test the speed as 2.0mm/s, MTD 4mm, finished product sample, each sample test 5 are chosen according to group
Time, represent that hardness is represented with its maximum force with the average value after max min is removed.Pay attention to choosing properly during measurement
Probe, sample is placed under probe, that face of contact probe is as far as possible smooth, ensure uniform force.
4. water-soluble sex index and ABSORPTION INDEX
It is water-soluble to be comprised the following steps that with ABSORPTION INDEX measure：Sealwort dilated food sample was ground into 200 mesh
After sieve, 1.6-2.0g of sample powder (W are taken0), it is put into centrifuge tube (w known to quality1) in, add 10mL distilled water, fully shake
Swing, until powder is completely dispersed.30min is kept in 30 DEG C of water-baths, 30S is shaken every 10min, then turns in 4200r/min
The lower centrifugation 15min of speed.Supernatant after centrifugation is poured into 500mL beakers (W2) in, it is dried to constant weight (W in 105 DEG C3).Centrifuge tube
It is W to add precipitation quality4。
Water-soluble sex index=(W3-W2)/W0× 100%；
ABSORPTION INDEX=(W4-W1)/W0× 100%.
2 testing results
Testing result is shown in Table 7 and Fig. 4.
Sealwort dilated food physical and chemical index measurement result prepared by the embodiment 14~22 of table 7
From table 7, according to GB17401-2014 regulation, dilated food moisture answers≤7%, and above product accords with
Close Standard.Observation experiment number is it has been found that puffed strip moisture increases and uprised with water addition.Due to high by high temperature
Pressure, the moisture of dilated food are not easy cooperating microorganisms than relatively low, i.e., can be appropriate only it is noted that not being secondary polluted
Preserve.Understand that puffed strip moisture has a great influence to its subjective appreciation, and moisture is higher with reference to the data of table 6 and table 7,
Mouthfeel is harder, more not crisp, and sample subjective appreciation score is lower, so water addition is higher, the moisture of puffed strip is got over
Height, subjective appreciation score are lower.
As shown in table 7, the change of puffed degree has no evident regularity, and this is probably as caused by many-sided reason.First, may be used
Can be that precision is inadequate because excessive using laboratory apparatus model；Secondly, hand stock, Wu Fajing may be taken due to experiment
Charging rate is really controlled, charging at the uniform velocity, does not cause material expanded impacted；3rd, due to being that artificial naked eyes read data, exist
Random error.Puffed degree is one of evaluation most representational index of dilated food, and puffed degree is bigger, and the fine and closely woven property of sample is got over
Difference, air entrapment is bigger, and subjective appreciation score also can be impacted accordingly.
As shown in Table 7, in addition to indivedual bad points, overall puffed strip hardness increases and increased with water addition, it may be possible to due to
Moisture addition is excessive, and raw material viscosity can be made to become big, so as to influence extrusion, cause puffed strip not crisp enough, hardness is bigger than normal.
Hardness is that the important factor in order of subjective appreciation is done to puffed strip, and water addition is bigger, and puffed strip hardness is bigger, and puffed strip is more not
Crisp, subjective appreciation score is lower.
As shown in table 7, understood with reference to Fig. 4, when water addition is 4 parts, water-soluble sex index highest, ABSORPTION INDEX is most
It is low；When running water addition is 5 parts, water-soluble sex index is minimum, ABSORPTION INDEX highest, water addition and water-soluble sex index and
Without evident regularity between ABSORPTION INDEX.But it is mainly there is opposite trend between water-soluble sex index and ABSORPTION INDEX
Because insoluble diedairy fiber generates Partial digestion so that solable matter increasing number, so water-soluble sex index is aqueous
It is higher on the contrary when measuring relatively low.Simultaneously as insoluble high polymer is broken, close institutional framework becomes when material is by
Into loose unordered open structure, so that its retention ability declines, therefore ABSORPTION INDEX declines.
In summary, compared with other embodiment, the water content of sealwort dilated food prepared by embodiment 16 is minimum, expanded
Relatively small, hardness minimum, water-soluble sex index highest are spent, and ABSORPTION INDEX is minimum.
Embodiment 23
A kind of sealwort dilated food of the present embodiment, include the component of following mass fraction：100 parts of mixing rice powder, sealwort powder
13 parts, 5 parts of white granulated sugar, 4 parts of water, 0.3 part of honey element；Wherein mixing rice powder by glutinous rice flour and polished rice powder with mass ratio 3:7 mixing
Form.
The sealwort dilated food is made by following methods：
(1) raw material are prepared
1. prepare mixing rice powder：By polished rice, glutinous rice type of production stainless steel pulverizer grinds, grinding is repeated three times, powder
Grain is advisable with the sieve by 60 mesh；After the completion of grinding, after glutinous rice flour and polished rice powder are mixed by above-mentioned mass fraction, stirring is equal
It is even, 60 mesh sieves are crossed, obtain mixing rice powder, it is standby.
Glutinous rice flour and polished rice powder can also directly be bought.
2. prepare composite enzyme solution：By flavor protease (enzyme activity 30000U/g) and cellulase, (enzyme activity is
It is 30000U/g) soluble in water, it is molten to obtain the complex enzyme that flavor protease content is 0.8wt%, cellulase content is 1.5wt%
Liquid, composite enzyme solution is placed in water-bath and is heated to 50-55 DEG C of insulation, it is standby.
3. sealwort pre-processes：Golden yellow color is selected, the complete sealwort of shape, after quickly being cleaned with running water, sealwort is put
Soak 2hr in composite enzyme solution, during immersion, the temperature of composite enzyme solution is maintained at 50-55 DEG C；Taken out after the completion of immersion yellow
Essence, it is laid in pallet, is put into heated-air circulation oven after section, 30min is first dried at 100 DEG C, then 8hr is dried at 70 DEG C,
After being less than 5wt% to water content, crushed with pulverizer, cross 60 mesh sieves, obtain sealwort powder, it is standby.
(2) plus water stirs：Sealwort powder, mixing rice powder are well mixed by above-mentioned mass fraction, obtain mixed-powder；First will
Honey element is soluble in water, then the water dissolved with honey element is poured into mixed-powder, uniform mixing, when mixing and stirring, not may occur in which
Puffing material is treated in larger particles material, acquisition.
(3) extrusion：
First prepare one kilogram or so aqueous 30-50% or so wet feed before start, stir.After making adequate preparation, start,
The first step sets temperature：One 60 DEG C of area, two 140 DEG C of areas, three 160 DEG C of areas；Second step arrange parameter：Main frame frequency 25, feeding speed
Degree 15, main frame twin-screw rotary speed is arranged to 490r/min, rotary-cut speed 500r/min.Then oil pump is driven, then drives main frame, it is empty
Turn two minutes, to clear up last time waste.Main frame is closed, closes oil pump.Select appropriate die head, be put into mould pod, on on main frame, uniformly
Symmetrically tighten up a screw, it is noted that mould pod will tightly be bonded with host header during installation, material easily leaks from gap when otherwise expanded
Go out.When temperature reaches setting value, oil pump is driven, drives main frame, is first slowly added into a small amount of wet feed, until after discharging uniformly, in addition
State the puffing material for the treatment of of preparation, splicing.
(4) finished product：Freshness protection package is labelled, sample is dispensed, and seal.
Specific embodiment described herein is only to spirit explanation for example of the invention.Technology belonging to the present invention is led
The technical staff in domain can be made various modifications or supplement to described specific embodiment or be replaced using similar mode
Generation, but without departing from the spiritual of the present invention or surmount scope defined in appended claims.
Claims (10)
1. a kind of sealwort dilated food, it is characterised in that include the component of following mass fraction：
2. sealwort dilated food according to claim 1, it is characterised in that include the component of following mass fraction：
3. sealwort dilated food according to claim 1 or 2, it is characterised in that described mixing rice powder is by mass fraction
Glutinous rice flour and 70 parts of polished rice powder composition for 30 parts.
4. sealwort dilated food according to claim 3, it is characterised in that glutinous rice flour and polished rice powder are pressed into above-mentioned mass parts
After number mixing, stir, cross 60 mesh sieves, obtain mixing rice powder.
5. sealwort dilated food according to claim 4, it is characterised in that made using following methods：By mixing rice powder,
Sealwort powder, white granulated sugar and water are well mixed, and stirring is put into twin-screw Bulking Machine to after being visible by naked eyes particulate matter,
The parameter of twin-screw Bulking Machine is as follows：
One area's temperature 60 C, two 140 DEG C of area's temperature, three 160 DEG C of area's temperature, main frame twin-screw rotary speed are arranged to 490r/
Min, rotary-cut speed 500r/min.
6. sealwort dilated food according to claim 1 or 2, it is characterised in that the preparation method of described sealwort powder is such as
Under：
Fresh sealwort is taken, is cut into slices, dries to water content and is less than 5wt%, crushed with pulverizer, 60 mesh sieves is crossed, obtains sealwort powder.
7. sealwort dilated food according to claim 6, it is characterised in that described fresh sealwort is in composite enzyme solution
2-4hr is soaked, dries in 70-100 DEG C of heated-air circulation oven after section, is crushed with pulverizer, 60 mesh sieves is crossed, obtains sealwort
Powder.
8. sealwort dilated food according to claim 7, it is characterised in that described fresh sealwort is golden yellow color, shape
The complete sealwort of shape, 2-4hr is soaked in composite enzyme solution after quickly being cleaned with running water, the hot blast after section at 100 DEG C follows
30-45min is dried in ring baking oven, then 8hr is dried at 70 DEG C, is crushed with pulverizer, 60 mesh sieves is crossed, obtains sealwort powder.
9. sealwort dilated food according to claim 7, it is characterised in that described composite enzyme solution is flavor protease
With the aqueous solution of cellulase, wherein, the enzyme activity of flavor protease is 30000-50000U/g, containing in composite enzyme solution
Measure as 0.6-0.8wt%, the enzyme activity of cellulase is 30000-50000U/g, and the content in composite enzyme solution is 1.0-
1.5wt%, the temperature of composite enzyme solution is 50-55 DEG C.
10. sealwort dilated food according to claim 1 or 2, it is characterised in that also including mass fraction be 0.3 part
Honey element, described honey element are dissolved into water in advance.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112841641A (en) * | 2021-01-26 | 2021-05-28 | 宁波健安进生物科技有限公司 | Instant polygonatum sibiricum crisp chips and preparation method thereof |
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| KR19990068445A (en) * | 1999-05-20 | 1999-09-06 | 김상근 | The method of korean pastry manufacture using powdered glulinous rico and the apparatus for performing such method |
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| CN112841641A (en) * | 2021-01-26 | 2021-05-28 | 宁波健安进生物科技有限公司 | Instant polygonatum sibiricum crisp chips and preparation method thereof |
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