CN112890087B - Cold-soaking coarse cereal powder and preparation method thereof - Google Patents
Cold-soaking coarse cereal powder and preparation method thereof Download PDFInfo
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- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A23B9/08—Drying; Subsequent reconstitution
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- 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
- A23L7/178—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
The invention relates to cold-soaking coarse cereal powder and a preparation method thereof, and belongs to the technical field of food processing. In order to solve the problems of easy retrogradation, inconvenient eating and short shelf life of like products in the current market, the invention provides a preparation method of cold-soaking coarse cereal powder, wherein beans, coarse cereals and corns in coarse cereal raw materials are processed by high-temperature and high-pressure explosion; the coarse cereals except the bean coarse cereals and the corn are baked at high temperature, the coarse cereals are weighed according to the formula proportion, and the cold-soaking coarse cereal powder is obtained by mixing and crushing the coarse cereals by using an ultrafine crusher. The preparation method of the invention can make the coarse cereals cooked thoroughly quickly, avoid retrogradation, make the coarse cereal powder particles looser by explosion, accelerate dissolution and be drunk after being mixed with normal temperature water or fresh milk. The phytic acid in the coarse cereals is damaged by high-pressure explosion, the rancidity of grease is avoided, the moisture content of the coarse cereal powder is low, and the quality guarantee period is as long as 36 months. The cold-brewing coarse cereal powder disclosed by the invention is rich in nutrition, convenient to carry, instant in cold brewing, and has a special cereal fragrance, and the formula can be flexibly prepared to meet the nutritional requirements of different crowds.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to cold-soaking coarse cereal powder and a preparation method thereof.
Background
With the general popularization of the superfine grinding technology, the food processing industry can be rapidly developed; the improvement of the packaging material also promotes the wide development and application of powder products. The coarse cereal powder in the current market is prepared by directly crushing coarse cereals by using superfine crushing equipment or processing the coarse cereals into powder by using the superfine crushing equipment after steaming and drying the coarse cereals. The coarse cereal powder obtained by direct crushing is in a raw powder state, even if the coarse cereal powder is crushed after being cooked and dried, coarse cereals with high starch content are easy to regenerate, and the coarse cereal powder can be drunk only by heating or mixing with hot water during eating, which is very inconvenient.
The coarse cereal powder usually needs to be compatible with protein with rich nutrition, and the coarse cereals such as soybean, sesame and the like with high protein contain high grease, so that rancidity is easy to occur, and the quality guarantee period of the coarse cereal powder is short. The shelf life of the preservative is generally not longer than 12 months even if the preservative is added, and the physical health of people is affected by adding a large amount of the preservative or the preservative.
Disclosure of Invention
The invention provides cold-soaking coarse cereal powder and a preparation method thereof, and aims to solve the problems that like products in the current market are easy to regenerate, inconvenient to eat and short in quality guarantee period.
The technical scheme of the invention is as follows:
a preparation method of cold-soaking coarse cereal powder comprises respectively placing beans coarse cereals and corn in coarse cereal raw materials at 270-320 deg.C and 5-15 kg/cm2Heating for 10-15 min under the pressure condition, then reducing the pressure to normal pressure within 1-2 s to complete the explosion processing, and obtaining bean coarse cereals and corns with the water content reduced to below 6%; respectively baking the coarse cereal raw materials except the bean coarse cereals and the corns until the moisture content is below 6%; and weighing the coarse cereals with the water content reduced to below 6% according to the formula proportion, mixing, and crushing by using an ultrafine crusher to obtain the cold-soaking coarse cereal powder.
Furthermore, the bean coarse cereals are one or a combination of several of soybeans, black beans, white kidney beans and red kidney beans; the coarse cereals except bean coarse cereals and corn are selected from one or more of jowar, brown rice, semen Setariae, fructus Zizaniae Caduciflorae, semen et rhizoma Rhei, Coicis semen, Oryza Glutinosa, fructus Hordei vulgaris, semen Tritici Aestivi, herba Avenae Fatuae, semen Fagopyri Esculenti, fructus Hordei vulgaris, rye, semen Sesami Niger, and semen Sesami Indici. The wheat used in the invention is whole wheat with wheat bran, the black beans are green kernel black beans, and the buckwheat is tartary buckwheat or buckwheat.
Further, the coarse cereal raw materials are cooked and cured for 45-55 min at 120-125 ℃ respectively before the explosion processing or baking processing, and the cured coarse cereals are dried until the moisture content is 14%.
Further, the baking condition is that the baking is carried out for 5-8 min at 230-300 ℃.
Further, the cold-soaking coarse cereal powder is obtained by sieving the crushed coarse cereal powder with a 100-mesh sieve after superfine grinding.
The cold-foamed coarse cereal powder prepared by the preparation method of the cold-foamed coarse cereal powder provided by the invention comprises the following main materials in parts by weight: 25-35 parts of barley, 20-25 parts of soybean, 15-25 parts of corn, 8-16 parts of sorghum, 2-5 parts of brown rice, 0-5 parts of wheat, 1-5 parts of millet, 1-4 parts of black bean, 2-5 parts of oat and 2-5 parts of buckwheat. The formula of the main material coarse cereals is suitable for most people, and has uniform energy and high cost performance.
The black rice and black barley rice porridge further comprises auxiliary materials and coarse cereals, wherein the auxiliary materials and coarse cereals are one or a combination of more than one of black rice, black barley, large yellow rice, rye, pearl barley, black sesame, white sesame seeds, white kidney beans, red kidney beans and glutinous rice, and the weight portion of each auxiliary material and coarse cereal is 0.18-0.22. The auxiliary material coarse cereal formula further enriches the taste and nutrient components of the coarse cereal powder.
Further, the coarse cereal comprises the following main materials in parts by weight: 35 parts of barley, 25 parts of soybean, 16 parts of corn, 10 parts of sorghum, 2 parts of brown rice, 2 parts of wheat, 2 parts of millet, 2 parts of black bean, 3 parts of oat and 3 parts of buckwheat. The formula of the main material coarse cereals increases the proportion of barley and soybean, increases satiety and necessary protein supply, and has good meal replacement effect on weight-losing and vegetarian people.
Further, the coarse cereal comprises the following main materials in parts by weight: 25 parts of barley, 20 parts of soybean, 25 parts of corn, 16 parts of sorghum, 2 parts of brown rice, 1 part of wheat, 3 parts of millet, 2 parts of black bean, 3 parts of oat and 3 parts of buckwheat. The main material coarse cereals have low formula cost, have good dietary intervention effect on people with high blood fat, high blood sugar and high blood sugar, and promote physical rehabilitation.
Further, the coarse cereal comprises the following main materials in parts by weight: 30 parts of barley, 20 parts of soybean, 25 parts of corn, 8 parts of sorghum, 4 parts of brown rice, 1 part of millet, 1 part of black bean, 5 parts of oat and 2 parts of buckwheat. The formula of the main material coarse cereals is a light food formula, high fiber is easy to digest, and the main material coarse cereals have good dietary intervention effect on the old and constipation people.
The invention has the beneficial effects that:
the high-temperature and high-pressure explosion processing and high-temperature baking processing adopted by the invention can quickly and thoroughly cook the coarse cereals to avoid retrogradation, the high-temperature and high-pressure explosion enables the coarse cereal powder particles to be looser, the particle hollowness is increased, the dissolution is accelerated, and the coarse cereal powder can be drunk after being mixed with normal-temperature water or fresh milk, and has the advantage of being ready to eat after being cold-brewed. In the high-pressure explosion processing process, phytic acid which is not beneficial to being absorbed by a human body in the coarse cereals is damaged, so that the absorption utilization rate of the human body to nutrients is improved, the rancidity phenomenon of grease is avoided, the moisture content of the coarse cereal powder is controlled to be below 6%, the coarse cereal powder is not beneficial to being parasitic by microorganisms, and the quality guarantee period of the coarse cereal powder can be prolonged to 36 months without adding a preservative. The special cereal flavor of the coarse cereals is stronger and more lasting by baking at high temperature, the flavor is excellent, and the coffee-like faint scent is emitted.
The cold-brewing coarse cereal powder provided by the invention is rich in nutrition, and the formula can be flexibly prepared to meet the nutritional requirements of different people including people with high blood pressure, high blood sugar and high blood sugar; the instant food is convenient to carry and eat after being cold-brewed, is convenient for tourists to carry, is also the preferred food for delivering in disaster areas, can be used as strategic reserve food due to long shelf life, and avoids the waste caused by incapability of eating after the grain is reserved for three years.
Drawings
FIG. 1 is a photograph of corn kernels after high temperature and high pressure popping process.
Detailed Description
The technical solutions of the present invention are further described below with reference to the following examples, but the present invention is not limited thereto, and any modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention. The process equipment or apparatus not specifically mentioned in the following examples are conventional in the art, and if not specifically mentioned, the raw materials and the like used in the examples of the present invention are commercially available; unless otherwise specified, the technical means used in the examples of the present invention are conventional means well known to those skilled in the art.
Example 1
The embodiment provides a preparation method of cold-soaking coarse cereal powder, which comprises the steps of respectively placing bean coarse cereals and corns in coarse cereal raw materials at 270-320 ℃ and 5-15 kg/cm2Heating for 10-15 min under the pressure condition, then reducing the pressure to normal pressure within 1-2 s to complete the explosion processing, and obtaining bean coarse cereals and corns with the water content reduced to below 6%; respectively baking the raw materials of the coarse cereals except the bean coarse cereals and the corn for 5-8 min at 230-300 ℃ until the water content is below 6%; weighing coarse cereals with water content reduced to below 6% according to formula proportion, mixing, and micronizingAnd (4) crushing by a machine, and sieving by a 100-mesh sieve to obtain the cold-soaking coarse cereal powder.
The bean coarse cereals of the embodiment are one or a combination of several of soybeans, black beans, white kidney beans and red kidney beans; the coarse cereals except bean coarse cereals and corn are selected from one or more of jowar, brown rice, semen Setariae, fructus Zizaniae Caduciflorae, semen et rhizoma Rhei, Coicis semen, Oryza Glutinosa, fructus Hordei vulgaris, semen Tritici Aestivi, herba Avenae Fatuae, semen Fagopyri Esculenti, fructus Hordei vulgaris, rye, semen Sesami Niger, and semen Sesami Indici.
Example 2
The embodiment provides a preparation method of cold-soaking coarse cereal powder, which comprises the steps of putting all coarse cereal raw materials at 120-125 ℃ for cooking and curing for 45-55 min, and drying cured coarse cereals until the moisture content is 14%; the beans, coarse cereals and corns in the coarse cereal raw materials after cooking and curing are respectively placed at the temperature of 270-320 ℃ and the pressure of 5-15 kg/cm2Heating for 10-15 min under the pressure condition, then reducing the pressure to normal pressure within 1-2 s to complete the explosion processing, and obtaining bean coarse cereals and corns with the water content reduced to below 6%; respectively baking the raw materials of the coarse cereals except the bean coarse cereals and the corn for 5-8 min at 230-300 ℃ until the water content is below 6%; and weighing the coarse cereals with the water content reduced to below 6% according to the formula proportion, mixing, crushing by using an ultrafine crusher, and sieving by using a 100-mesh sieve to obtain the cold-soaking coarse cereal powder.
The bean coarse cereals of the embodiment are one or a combination of several of soybeans, black beans, white kidney beans and red kidney beans; the coarse cereals except bean coarse cereals and corn are selected from one or more of jowar, brown rice, semen Setariae, fructus Zizaniae Caduciflorae, semen et rhizoma Rhei, Coicis semen, Oryza Glutinosa, fructus Hordei vulgaris, semen Tritici Aestivi, herba Avenae Fatuae, semen Fagopyri Esculenti, fructus Hordei vulgaris, rye, semen Sesami Niger, and semen Sesami Indici.
Example 3
The embodiment provides a preparation method of cold-soaking coarse cereal powder, which comprises the steps of putting all coarse cereal raw materials at 120-125 ℃ for cooking and curing for 45-55 min, and drying cured coarse cereals until the moisture content is 14%; the beans, coarse cereals and corns in the coarse cereal raw materials after cooking and curing are respectively placed at the temperature of 270-320 ℃ and the pressure of 5-15 kg/cm2Heating for 10-15 min under the pressure condition, then reducing the pressure to the normal pressure within 1-2 s to complete explosion processing, and obtaining the moisture contentBeans, coarse cereals and corns which are reduced to below 6 percent; respectively baking the raw materials of the coarse cereals except the bean coarse cereals and the corn for 5-8 min at 230-300 ℃ until the water content is below 6%; and weighing the coarse cereals with the water content reduced to below 6% according to the formula proportion, mixing, crushing by using an ultrafine crusher, and sieving by using a 100-mesh sieve to obtain the cold-soaking coarse cereal powder.
The formula of the main coarse cereals of the cold-soaking coarse cereal powder comprises the following components in parts by weight: 25-35 parts of barley, 20-25 parts of soybean, 15-25 parts of corn, 8-16 parts of sorghum, 2-5 parts of brown rice, 0-5 parts of wheat, 1-5 parts of millet, 1-4 parts of black bean, 2-5 parts of oat and 2-5 parts of buckwheat.
The formula of the main materials of the coarse cereal powder and the coarse cereals in the embodiment is suitable for most people, and has uniform energy and high cost performance.
Example 4
The embodiment provides a preparation method of cold-soaking coarse cereal powder, which comprises the steps of putting all coarse cereal raw materials at 120-125 ℃ for cooking and curing for 45-55 min, and drying cured coarse cereals until the moisture content is 14%; the beans, coarse cereals and corns in the coarse cereal raw materials after cooking and curing are respectively placed at the temperature of 270-320 ℃ and the pressure of 5-15 kg/cm2Heating for 10-15 min under the pressure condition, then reducing the pressure to normal pressure within 1-2 s to complete the explosion processing, and obtaining bean coarse cereals and corns with the water content reduced to below 6%; respectively baking the raw materials of the coarse cereals except the bean coarse cereals and the corn for 5-8 min at 230-300 ℃ until the water content is below 6%; and weighing the coarse cereals with the water content reduced to below 6% according to the formula proportion, mixing, crushing by using an ultrafine crusher, and sieving by using a 100-mesh sieve to obtain the cold-soaking coarse cereal powder.
The formula of the main coarse cereals of the cold-soaking coarse cereal powder comprises the following components in parts by weight: 25-35 parts of barley, 20-25 parts of soybean, 15-25 parts of corn, 8-16 parts of sorghum, 2-5 parts of brown rice, 0-5 parts of wheat, 1-5 parts of millet, 1-4 parts of black bean, 2-5 parts of oat and 2-5 parts of buckwheat.
In the embodiment, the minor cereals are added on the basis of the major cereals, and are one or a combination of several of black rice, black barley, large yellow rice, rye, coix seed, black sesame, white kidney bean, red kidney bean and glutinous rice, wherein the weight part of each minor cereal is 0.18-0.22 part.
The minor ingredients of the coarse cereals are matched with the major ingredients of the coarse cereals, so that the coarse cereal powder has richer nutritional ingredients and mouthfeel.
Example 5
The embodiment provides a preparation method of cold-soaking coarse cereal powder, which specifically comprises the following steps:
step one, cooking and curing:
steaming and cooking barley, soybean, corn, sorghum, brown rice, wheat, millet, black bean, oat, buckwheat, black rice, black barley, large yellow rice, rye, coix seed, black sesame, white sesame seed, white kidney bean, red kidney bean and glutinous rice at 121 deg.C for 50min, and oven drying the cooked coarse cereals to water content of 14%;
step two, explosion processing:
steaming and aging semen glycines, semen Sojae Atricolor, white kidney bean, red kidney bean and semen Maydis respectively at 270 deg.C and 5kg/cm2Heating for 15min under the pressure condition, then reducing the pressure to normal pressure within 1-2 s to complete the explosion processing, and obtaining bean coarse cereals and corns with the water content reduced to below 6%;
step three, baking and processing:
respectively baking fructus Hordei vulgaris, jowar, brown rice, semen Tritici Aestivi, semen Setariae, herba Avenae Fatuae, semen Fagopyri Esculenti, fructus Zizaniae Caduciflorae, fructus Hordei vulgaris, semen Panici Miliacei, rye, Coicis semen, semen Sesami Niger, semen Sesami Indici and Oryza Glutinosa at 230 deg.C for 8min to water content below 6%;
step four, mixing and crushing:
the weight ratio is as follows: the main material coarse cereals with the water content reduced to below 6 percent are weighed by 35 parts of barley, 25 parts of soybean, 16 parts of corn, 10 parts of sorghum, 2 parts of brown rice, 2 parts of wheat, 2 parts of millet, 2 parts of black bean, 3 parts of oat and 3 parts of buckwheat;
0.2 part of minor cereals with the water content reduced to below 6 percent are weighed: black rice, black barley, large yellow rice, rye, pearl barley, black sesame, white kidney bean, red kidney bean and glutinous rice;
mixing the main coarse cereals and the auxiliary coarse cereals, crushing by using an ultrafine crusher, sieving by using a 100-mesh sieve to obtain cold-soaking coarse cereal powder, vibrating and screening by using airflow, weighing after passing inspection, and sealing and packaging.
The formula of the coarse cereals increases the proportion of barley and soybean, increases satiety and necessary protein supply, and has good meal replacement effect on weight-losing and vegetarian people.
Example 6
The embodiment provides a preparation method of cold-soaking coarse cereal powder, which specifically comprises the following steps:
step one, cooking and curing:
steaming and cooking barley, soybean, corn, sorghum, brown rice, wheat, millet, black bean, oat, buckwheat, black rice, black barley, large yellow rice, rye, coix seed, black sesame, white sesame seed, white kidney bean, red kidney bean and glutinous rice at 121 deg.C for 50min, and oven drying the cooked coarse cereals to water content of 14%;
step two, explosion processing:
steaming and aging semen glycines, semen Sojae Atricolor, white kidney bean, red kidney bean and semen Maydis respectively at 280 deg.C and 10kg/cm2Heating for 14min under a pressure condition, and then reducing the pressure to normal pressure within 1-2 s to complete explosion processing to obtain beans, coarse cereals and corns with the water content reduced to below 6%;
step three, baking and processing:
respectively baking fructus Hordei vulgaris, jowar, brown rice, semen Tritici Aestivi, semen Setariae, herba Avenae Fatuae, semen Fagopyri Esculenti, fructus Zizaniae Caduciflorae, fructus Hordei vulgaris, semen Panici Miliacei, rye, Coicis semen, semen Sesami Niger, semen Sesami Indici and Oryza Glutinosa at 250 deg.C for 7min until water content is below 6%;
step four, mixing and crushing:
the weight ratio is as follows: the main material coarse cereals with the water content reduced to below 6 percent are weighed by 25 parts of barley, 20 parts of soybean, 25 parts of corn, 16 parts of sorghum, 2 parts of brown rice, 1 part of wheat, 3 parts of millet, 2 parts of black bean, 3 parts of oat and 3 parts of buckwheat;
0.2 part of minor cereals with the water content reduced to below 6 percent are weighed: black rice, black barley, large yellow rice, rye, pearl barley, black sesame, white kidney bean, red kidney bean and glutinous rice;
mixing the main coarse cereals and the auxiliary coarse cereals, crushing by using an ultrafine crusher, sieving by using a 100-mesh sieve to obtain cold-soaking coarse cereal powder, vibrating and screening by using airflow, weighing after passing inspection, and sealing and packaging.
The coarse cereals have low formula cost, have good dietary intervention effect on people with high blood fat, high blood sugar and high blood sugar, and promote physical rehabilitation.
Example 7
The embodiment provides a preparation method of cold-soaking coarse cereal powder, which specifically comprises the following steps:
step one, cooking and curing:
steaming and cooking barley, soybean, corn, sorghum, brown rice, millet, black bean, oat, buckwheat, black rice, black barley, large yellow rice, rye, coix seed, black sesame, white sesame seed, white kidney bean, red kidney bean and glutinous rice at 121 deg.C for 50min, and oven drying the cooked coarse cereals to water content of 14%;
step two, explosion processing:
respectively placing the cooked semen glycines, semen Sojae Atricolor, white kidney bean, red kidney bean and semen Maydis at 300 deg.C and 12kg/cm2Heating for 12min under the pressure condition, then reducing the pressure to normal pressure within 1-2 s to complete the explosion processing, and obtaining bean coarse cereals and corns with the water content reduced to below 6%;
step three, baking and processing:
respectively baking fructus Hordei vulgaris, jowar, brown rice, semen Setariae, herba Avenae Fatuae, semen Fagopyri Esculenti, fructus Zizaniae Caduciflorae, fructus Hordei vulgaris, semen Panici Miliacei, rye, Coicis semen, semen Sesami Niger, semen Sesami Indici and Oryza Glutinosa at 270 deg.C for 6min to water content below 6%;
step four, mixing and crushing:
the weight ratio is as follows: 30 parts of barley, 20 parts of soybean, 25 parts of corn, 8 parts of sorghum, 4 parts of brown rice, 1 part of millet, 1 part of black bean, 5 parts of oat and 2 parts of buckwheat, and the major coarse cereals with the water content reduced to below 6% are weighed;
0.2 part of minor cereals with the water content reduced to below 6 percent are weighed: black rice, black barley, large yellow rice, rye, pearl barley, black sesame, white kidney bean, red kidney bean and glutinous rice;
mixing the main coarse cereals and the auxiliary coarse cereals, crushing by using an ultrafine crusher, sieving by using a 100-mesh sieve to obtain cold-soaking coarse cereal powder, vibrating and screening by using airflow, weighing after passing inspection, and sealing and packaging.
The formula of the coarse cereals is a light-weight formula, high in fiber and easy to digest, and has a good diet intervention effect on the elderly and constipation people.
Example 8
The embodiment provides a preparation method of cold-soaking coarse cereal powder, which specifically comprises the following steps:
step one, cooking and curing:
steaming and cooking barley, soybean, corn, sorghum, brown rice, wheat, millet, black bean, oat, buckwheat, black rice, black barley, large yellow rice, rye, coix seed, black sesame, white sesame seed, white kidney bean, red kidney bean and glutinous rice at 121 deg.C for 50min, and oven drying the cooked coarse cereals to water content of 14%;
step two, explosion processing:
steaming and aging semen glycines, semen Sojae Atricolor, white kidney bean, red kidney bean and semen Maydis respectively at 320 deg.C and 15kg/cm2Heating for 10min under the pressure condition, then reducing the pressure to normal pressure within 1-2 s to complete the explosion processing, and obtaining bean coarse cereals and corns with the water content reduced to below 6%;
step three, baking and processing:
respectively baking fructus Hordei vulgaris, jowar, brown rice, semen Tritici Aestivi, semen Setariae, herba Avenae Fatuae, semen Fagopyri Esculenti, fructus Zizaniae Caduciflorae, fructus Hordei vulgaris, semen Panici Miliacei, rye, Coicis semen, semen Sesami Niger, semen Sesami Indici and Oryza Glutinosa at 300 deg.C for 5min to water content below 6%;
step four, mixing and crushing:
the weight ratio is as follows: 30 parts of barley, 20 parts of soybean, 20 parts of corn, 10 parts of sorghum, 5 parts of brown rice, 5 parts of wheat, 2 parts of millet, 2 parts of black bean, 2 parts of oat and 2 parts of buckwheat, and weighing the main coarse cereals with the water content reduced to below 6%;
0.2 part of minor cereals with the water content reduced to below 6 percent are weighed: black rice, black barley, large yellow rice, rye, pearl barley, black sesame, white kidney bean, red kidney bean and glutinous rice;
mixing the main coarse cereals and the auxiliary coarse cereals, crushing by using an ultrafine crusher, sieving by using a 100-mesh sieve to obtain cold-soaking coarse cereal powder, vibrating and screening by using airflow, weighing after passing inspection, and sealing and packaging.
The invention adopts high-temperature baking to the wheat coarse cereals and the cereal coarse cereals, generates the special fragrance of the cereals, has strong and durable smell and excellent flavor, and gives off the faint scent taste of coffee. The hard coarse cereals such as beans, corns and the like are processed by high-pressure explosion, so that the coarse cereals are quickly cooked inside and outside, and the phenomena of retrogradation and rancidity of grease are avoided. Meanwhile, the moisture content of the cold-soaking coarse cereal powder product is controlled within 6 percent, microorganisms are not easily infected, the quality guarantee period of the product is prolonged, and the maximum quality guarantee period can reach 36 months without deterioration through tracking inspection.
The high-pressure explosion processing technology of the invention has no great change to the nutrient content of the grains, the energy content table is basically consistent, but the brewing performance is superior to that of the products of steaming and normal-pressure expansion. During the high-pressure explosion of the coarse cereals, the coarse cereal particles are looser, the hollowness is increased, the coarse cereals are easier to dissolve after being crushed, and the coarse cereals can be brewed with normal-temperature water or fresh milk for drinking, especially the normal-temperature fresh milk, so that the coarse cereals can supplement animal protein to ensure that the nutrition is more complete. And the phytic acid which is not beneficial to the absorption of the human body in the coarse cereals is damaged by the high-pressure explosion processing, so that the absorption utilization rate of the human body to the nutrients is improved.
Comparative example 1
The comparative example provides coarse cereal powder prepared by using an extrusion puffing processing technology, and the method comprises the following specific steps:
step one, cooking and curing:
steaming and cooking barley, soybean, corn, sorghum, brown rice, wheat, millet, black bean, oat, buckwheat, black rice, black barley, large yellow rice, rye, coix seed, black sesame, white sesame seed, white kidney bean, red kidney bean and glutinous rice at 121 deg.C for 50min, and oven drying the cooked coarse cereals to water content of 14%;
step two, puffing processing:
respectively placing the cooked soybeans, the black beans, the white kidney beans, the red kidney beans and the corns in a pressurizing and puffing machine, heating for 10-20 s at 160 ℃ under the pressure of 0.8Mpa, and roasting the raw materials after puffing until the water content is reduced to below 6%;
step three, baking and processing:
respectively baking fructus Hordei vulgaris, jowar, brown rice, semen Tritici Aestivi, semen Setariae, herba Avenae Fatuae, semen Fagopyri Esculenti, fructus Zizaniae Caduciflorae, fructus Hordei vulgaris, semen Panici Miliacei, rye, Coicis semen, semen Sesami Niger, semen Sesami Indici and Oryza Glutinosa at 300 deg.C for 5min to water content below 6%;
step four, mixing and crushing:
the weight ratio is as follows: 30 parts of barley, 20 parts of soybean, 20 parts of corn, 10 parts of sorghum, 5 parts of brown rice, 5 parts of wheat, 2 parts of millet, 2 parts of black bean, 2 parts of oat and 2 parts of buckwheat, and weighing the main coarse cereals with the water content reduced to below 6%;
0.2 part of minor cereals with the water content reduced to below 6 percent are weighed: black rice, black barley, large yellow rice, rye, pearl barley, black sesame, white kidney bean, red kidney bean and glutinous rice;
mixing the main coarse cereals and the auxiliary coarse cereals, crushing by using an ultrafine crusher, and sieving by using a 100-mesh sieve to obtain cold-soaking coarse cereal powder.
The reconstitution properties of the coarse cereal powders obtained by different preparation methods were examined by the caking rates of the coarse cereal powders prepared in comparative examples 5-8 and comparative example 1 in 200mL of water at different temperatures.
Respectively adding 30g of the coarse cereal powder prepared in the examples 5-8 and the comparative example 1 into 200mL of water at 25 ℃, 40 ℃, 55 ℃ and 70 ℃, stirring for 30s, filtering the coarse cereal powder blending solution through a sieve with the aperture of 1.0mm, counting the caking rate, wherein the smaller the caking rate, the better the blending performance of the powder is; the caking rate was 30g × 100% by weight of the dried cake of the filtered powder per grain flour, and the results are shown in table 1.
TABLE 1
| Caking rate at 25% | Caking rate at 40% | Caking rate at 55% | Caking rate at 70% | |
| Example 5 | 0.10 | 0.10 | 0.11 | 0.15 |
| Example 6 | 0.11 | 0.10 | 0.12 | 0.16 |
| Example 7 | 0.08 | 0.08 | 0.11 | 0.15 |
| Example 8 | 0.07 | 0.06 | 0.10 | 0.14 |
| Comparative example 1 | 6.39 | 5.02 | 3.42 | 4.16 |
The comparison shows that the caking rate of the cold-brewing coarse cereal powder provided by the invention is obviously lower than that of the coarse cereal powder of the comparison document 1, the cold-brewing coarse cereal powder has good brewing performance at 25-70 ℃, and is suitable for brewing cold water and warm water, and particularly the brewing performance at the normal temperature of 25 ℃ is better than that at the high temperature of 55 ℃ of the comparison document 1. The high-temperature high-pressure explosion processing technology provided by the invention ensures that the grains of the coarse cereal powder are looser, the hollowness of the grains is increased, the dissolution is accelerated, and the coarse cereal powder can be drunk after being mixed with water or fresh milk at normal temperature, thereby meeting the requirement of being ready to eat by cold soaking of the coarse cereal powder.
Claims (4)
1. The cold-soaking coarse cereal powder is characterized by comprising the following main materials in parts by weight: 25-35 parts of barley, 20-25 parts of soybean, 15-25 parts of corn, 8-16 parts of sorghum, 2-5 parts of brown rice, 0-5 parts of wheat, 1-5 parts of millet, 1-4 parts of black bean, 2-5 parts of oat and 2-5 parts of buckwheat; the coarse cereals are selected from one or a combination of more of black rice, black barley, large yellow rice, rye, coix seed, black sesame, white sesame seed, white kidney bean, red kidney bean and glutinous rice, and the weight part of each auxiliary material coarse cereal is 0.18-0.22;
the preparation method of the cold-soaking coarse cereal powder comprises the steps of firstly, steaming and curing coarse cereal raw materials at 120-125 ℃ for 45-55 min before explosion processing or baking, and drying cured coarse cereals until the moisture content is 14%; beans, coarse cereals and corns in the coarse cereal raw materials are respectively placed at the temperature of 270-320 ℃ and the concentration of 5-15 kg/cm2Heating for 10-15 min under the pressure condition, then reducing the pressure to normal pressure within 1-2 s to complete the explosion processing, and obtaining bean coarse cereals and corns with the water content reduced to below 6%; respectively baking the raw materials of the coarse cereals except the bean coarse cereals and the corn for 5-8 min at 230-300 ℃ until the water content is below 6%; and weighing the coarse cereals with the water content reduced to below 6% according to the formula proportion, mixing, crushing by using an ultrafine crusher, and sieving by using a 100-mesh sieve to obtain the cold-soaking coarse cereal powder.
2. The cold-soaking coarse cereal powder according to claim 1, which is characterized by comprising the following main materials in parts by weight: 35 parts of barley, 25 parts of soybean, 16 parts of corn, 10 parts of sorghum, 2 parts of brown rice, 2 parts of wheat, 2 parts of millet, 2 parts of black bean, 3 parts of oat and 3 parts of buckwheat.
3. The cold-soaking coarse cereal powder according to claim 1, which is characterized by comprising the following main materials in parts by weight: 25 parts of barley, 20 parts of soybean, 25 parts of corn, 16 parts of sorghum, 2 parts of brown rice, 1 part of wheat, 3 parts of millet, 2 parts of black bean, 3 parts of oat and 3 parts of buckwheat.
4. The cold-soaking coarse cereal powder according to claim 1, which is characterized by comprising the following main materials in parts by weight: 30 parts of barley, 20 parts of soybean, 25 parts of corn, 8 parts of sorghum, 4 parts of brown rice, 1 part of millet, 1 part of black bean, 5 parts of oat and 2 parts of buckwheat.
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