CN113017003A - Instant coarse cereal powder capable of being mixed with cold water and processing method thereof - Google Patents
Instant coarse cereal powder capable of being mixed with cold water and processing method thereof Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 38
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- 238000003672 processing method Methods 0.000 title claims abstract description 8
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Classifications
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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
- A23L7/183—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
- 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
-
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/38—Puffing or expanding by heating
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
An instant coarse cereal powder capable of being mixed with cold water and a processing method thereof belong to the technical field of coarse cereal food processing. Aiming at the problems of nutrient loss, unreasonable matching of prepared coarse cereal powder and poor eating mouthfeel in the current coarse cereal powder preparation process, the invention provides instant coarse cereal powder which is prepared from the following raw materials in mass content: 10-50% of small red beans, 10-50% of pearl barley, 0-15% of gordon euryale seeds, 0-15% of oat, 0-15% of white hyacinth beans, 0-15% of buckwheat, 0-15% of quinoa and 0-30% of sweetening agent; the sum of the mass contents of the raw materials is 100 percent, wherein the coarse cereal raw materials are subjected to micro-puffing treatment at the temperature of 110-200 ℃ for 4-20 min. The product is convenient to eat, long in quality guarantee period and rich in natural flavor, can be uniformly stirred by cold water, can be added into the preparation of Chinese and western food such as daily steamed bread, noodles, cakes and bread, has very wide applicability and has important practical value.
Description
Technical Field
The invention belongs to the technical field of coarse cereal food processing, and particularly relates to instant coarse cereal powder capable of being brewed with cold water and a processing method thereof.
Background
The coarse cereals are traditional food in our country, in Huangdi's classic, the five cereals including polished round-grained rice, small beans, wheat, soybean and yellow millet are used as the grains except rice and flour, so that the coarse cereals are generally considered to mainly comprise grains, beans, potatoes and the like, wherein the grains are the main dietary bodies of our country all the time. Modern medical experts and nutriologists indicate that the coarse cereals contain rich nutrients and play an important role in maintaining normal metabolism of human bodies. Besides protein, fat, carbohydrate and vitamins, the health food contains more dietary fibers, can improve intestinal functions, and has the effects of reducing blood fat and blood sugar, expelling toxin, beautifying and improving immunity. At present, with the improvement of the economic and living standards, people pay more and more attention to health, but neglect the five-cereal grains which must be eaten every day. Five cereals product in the existing market mainly smashes several kinds of raw materials, combines or smashes after baking through low temperature after frying, combines again, and the tradition cures efficiency lower, mostly has the inside and outside inhomogeneous problem of effect that cures of coarse cereals moreover: on one hand, the bean and grain cores are heated for a long time outside and are easy to be excessively baked to cause scorching and generate ingredients which are not beneficial to body health, and on the other hand, the bean and grain cores (inside) are heated for a short time, and the dry heat treatment has poor inactivation and inactivation effects on components such as flatulence factors, anti-nutritional factors, protease inhibitors and the like compared with the wet heat treatment; therefore, the problems of flatulence, dyspepsia and the like still occur in the bean-grain powder which is not eaten properly, and the low-temperature baking powder does not realize the full curing of the raw materials and is not suitable for being mixed with cold water.
Disclosure of Invention
Aiming at the problems of nutrient loss, unreasonable matching of prepared coarse cereal powder and poor eating mouthfeel in the current coarse cereal powder preparation process, the invention provides cold water-soluble instant coarse cereal powder which is prepared from the following micro-puffed beans/whole grains and a sweetening agent in mass content: 10-50% of small red beans, 10-50% of pearl barley, 0-15% of gordon euryale seeds, 0-15% of oat, 0-15% of white hyacinth beans, 0-15% of buckwheat, 0-15% of quinoa and 0-30% of sweetening agent; the sum of the mass contents of all the raw materials is 100 percent; the micro-puffed whole bean/grain seeds contain seed coats, the fiber structures of the seed coats disappear, and the seed coats are recombined into granular structures with the diameter of 5-10 mu m; the micro-expansion treatment conditions are 110-200 ℃,1-5 levels of instant baking is carried out for 4-20min, and the total steps are as follows: the baking temperature of the 1 st level is as follows: 110-200 ℃, and the instant baking time is as follows: 0-4 min; the 2 nd-stage baking temperature is as follows: 150 ℃ and 200 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 3 rd level is as follows: 110-; the 4 th-level baking temperature is as follows: 110-180 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 5 th level is as follows: 110-180 ℃, and the instantaneous baking time is as follows: and 0-4 min.
Further limited, the sweetener is one or a mixture of white granulated sugar, rock sugar and stevioside.
Further defined, the moisture content of the whole grain of the bean/grain after the micro-puffing treatment is less than 4%.
Further limit, the powder size of the instant coarse cereal powder is 80-150 meshes.
The invention also provides a processing method of the instant coarse cereal powder, which comprises the following steps:
1) pretreatment of raw materials: soaking small red beans, pearl barley, gordon euryale seed, oat, white hyacinth beans, buckwheat and quinoa to be micro-puffed for 3-30h, taking out and draining;
2) carrying out micro-expansion treatment on the soaked raw materials, and then crushing the raw materials into fine powder, wherein the micro-expansion treatment conditions are 110-200 ℃, and 1-5-level instant baking is carried out for 4-20min, and the micro-expansion treatment conditions comprise: the baking temperature of the 1 st level is as follows: 110-200 ℃, and the instant baking time is as follows: 0-4 min; the 2 nd-stage baking temperature is as follows: 150 ℃ and 200 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 3 rd level is as follows: 110-; the 4 th-level baking temperature is as follows: 110-180 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 5 th level is as follows: 110-180 ℃, and the instantaneous baking time is as follows: 0-4 min;
3) mixing the fine powder of the raw materials obtained in the step 2) or adding a sweetener with corresponding mass content according to the requirement to prepare the instant coarse cereal powder.
Advantageous effects
The whole process of the coarse cereal powder processing keeps the nutritional ingredients of whole grains, especially the nutritional ingredients such as dietary fibers, and on the premise of no addition of exogenous dietary fibers, the edible dietary fibers in every 100g of meal powder are more than 10g, and the coarse cereal powder can be instantly eaten after being mixed with cold water; the short-time micro-puffing instant baking treatment is adopted, and aims to instantly cure materials, break a continuous structural system of the raw materials through the water penetrating power, destroy unhealthy components such as flatulence factors and anti-nutritional factors in the materials, and lock nutritional components in the raw materials. The moisture content of the bean/grain after the micro-puffing treatment is less than 4 percent, so the bean/grain and the instant coarse cereal powder have the characteristic of microorganism resistance, and have a better preservation period which can reach 12 months.
In addition, after micro-puffing treatment, the ingredients which are not beneficial to health, such as flatulence factors, anti-nutritional factors and the like in the beans/cereals are eliminated, so that the beans/cereals are healthier, and the nutritional ingredients in the beans/cereals are easier to absorb. The natural aroma is stronger after baking and frying, the processed raw materials are easier to crush (particularly, the crushing difficulty of the cortex and the fiber layer is greatly reduced), the granularity is finer after crushing, the taste is better, and the flavor is more fragrant. Compared with the traditional baking and grinding process, the baking and frying process has the advantages of full automation and continuous production, higher yield, lower energy consumption, more uniform heating of beans, fine and smooth product and better taste and flavor.
The micro-puffed beans/cereals are fully cured, the dispersibility is good, the beans/cereals can be directly and uniformly stirred by room-temperature water, the eating is convenient, the micro-puffed beans/cereals can also be added into the preparation of Chinese and western foods such as daily steamed bread, noodles, cakes, bread and the like, the applicability is very wide, and the micro-puffed beans/cereals have important practical value.
Detailed Description
Example 1 preparation of red bean and coix seed powder.
The instant coarse cereal powder is red bean and coix seed powder and is prepared from 50% of red beans and 50% of coix seeds.
The specific processing method comprises the following steps:
1) cleaning raw materials: classifying and screening small red beans and pearl barley, cleaning the small red beans and the pearl barley with clear water, removing impurities such as straws and the like, soaking the small red beans and the pearl barley for 30 hours, taking out the small red beans and the pearl barley after soaking, and draining off water, wherein excessive water on the surface of the small red beans and the pearl barley are removed in a centrifugal mode, and the centrifugal parameter is 300r/min and the time is 30 s;
2) heating the centrifuged small red beans by 5 stages, wherein the heating temperature is 150-200-110 ℃, and the 5-stage instant baking time is 4-4 min, so as to obtain the micro-puffed small red beans, and the water content is about 2.8%; heating the centrifuged coix seeds by 5 stages, wherein the heating temperature is 200-150-110 ℃ in sequence, and the 5-stage instant baking time is 4-4 min in sequence, so as to obtain the micro-puffed coix seeds, and the water content is about 3.5%. Cooling the treated raw materials, and pulverizing into fine powder with fineness of 80 mesh. The obtained micro-puffed whole bean/grain seed contains seed coat, and the fiber structure of the seed coat disappears, and the seed coat is recombined into granule-type structure with diameter of 5-10 μm.
3) Mixing the raw materials obtained in the steps 1) and 2) to obtain the instant coarse cereal powder. The obtained coarse cereal powder is immediately sealed and packaged, so that the product is prevented from absorbing water reversely and affecting the taste of the product.
Example 2 preparation of instant cereal meal.
The instant coarse cereal powder is prepared from the following raw materials in percentage by mass: 10% of small red beans, 10% of pearl barley, 15% of gordon euryale seeds, 15% of oat, 15% of white hyacinth beans, 15% of buckwheat, 15% of quinoa, 3% of white granulated sugar and 2% of rock sugar.
The specific processing method comprises the following steps:
1) cleaning raw materials: after the coarse cereal raw materials are classified and screened, the coarse cereal raw materials are washed by clear water, impurities such as straws and the like are removed, the coarse cereal raw materials are soaked for 30 hours, and the soaked coarse cereal raw materials are taken out and drained, excessive water on the surface is removed in a centrifugal mode, the centrifugal parameter is 1500r/min, and the time is 10 s;
2) heating the centrifuged small red beans by 5 stages, wherein the heating temperature is 150-200-110 ℃, and the 5-stage instant baking time is 4-4 min, so as to obtain the micro-puffed small red beans, and the water content is about 2.8%; heating oat at 5 stages, wherein the heating temperature is 110-200-110 ℃, and the instantaneous baking time is 4-4 min to 4min, to obtain micro-puffed oat with water content of about 2.8%; quinoa is heated by 5 grades, wherein the heating temperature is as follows in sequence: 110-200-110 ℃, and the instant baking time is 4-4 min in sequence to obtain the micro-puffed quinoa, wherein the water content is about 3.2%.
Heating the centrifuged coix seeds by 5 stages, wherein the heating temperature is 200-150-110 ℃ in sequence, and the 5-stage instant baking time is 4-4 min in sequence, so as to obtain the micro-puffed coix seeds, and the water content is about 2.9%; heating gordon euryale seeds by 5 stages, wherein the heating temperature is 200-150-110 ℃, the 5-stage instant baking time is 4-4 min, and the micro-puffed gordon euryale seeds are obtained, the water content is about 3.4%, the white hyacinth beans are heated by 5 stages, the heating temperature is 150-200-110 ℃, the 5-stage instant baking time is 4-4 min, and the micro-puffed white hyacinth beans are obtained, the water content is about 2.9%, and the buckwheat is heated by 5 stages, wherein the heating temperature is as follows: 110-200-110 ℃, and the instant baking time is 4-4 min in sequence to obtain the micro-puffed buckwheat with the water content of about 3.6 percent. The micro-puffed whole bean/grain seeds obtained in this example contain seed coats, and the fibrous structure of the seed coats is lost and reorganized into a crumb-type structure with a diameter of 5-10 μm.
3) Cooling the raw materials obtained in the steps 1) and 2), mixing the cooled raw materials with white granulated sugar and rock sugar, and crushing the mixture to prepare fine powder with the fineness of 150 meshes, thus obtaining the instant coarse cereal powder.
The obtained coarse cereal powder is immediately sealed and packaged, so that the product is prevented from absorbing water reversely and affecting the taste of the product.
Example 3. example 1 was repeated, with the difference from example 1 that the soaking time of the raw material was 3 hours.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (5)
1. An instant coarse cereal powder capable of being mixed with cold water is characterized by being prepared from the following micro-puffed fully-cooked beans/whole grain seeds and a sweetening agent in mass content: 10-50% of small red beans, 10-50% of pearl barley, 0-15% of gordon euryale seeds, 0-15% of oat, 0-15% of white hyacinth beans, 0-15% of buckwheat, 0-15% of quinoa and 0-30% of sweetening agent; the sum of the mass contents of all the raw materials is 100 percent; the micro-puffed whole bean/grain seeds contain seed coats, the fiber structures of the seed coats disappear, and the seed coats are recombined into granular structures with the diameter of 5-10 mu m; the micro-expansion treatment conditions are 110-200 ℃,1-5 levels of instant baking is carried out for 4-20min, and the total steps are as follows: the baking temperature of the 1 st level is as follows: 110-200 ℃, and the instant baking time is as follows: 0-4 min; the 2 nd-stage baking temperature is as follows: 150 ℃ and 200 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 3 rd level is as follows: 110-; the 4 th-level baking temperature is as follows: 110-180 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 5 th level is as follows: 110-180 ℃, and the instantaneous baking time is as follows: and 0-4 min.
2. The instant coarse cereal powder as claimed in claim 1, wherein the sweetener is one or more of white granulated sugar, crystal sugar and stevioside.
3. The instant cereal flour of claim 1, wherein the micro-puffed whole bean/grain seed moisture content is less than 4%.
4. The instant cereal flour according to claim 1, wherein the instant cereal flour powder has a size of 80-150 mesh.
5. The processing method of the instant coarse cereal powder as claimed in any one of claims 1 to 4, characterized by comprising the following steps:
1) pretreatment of raw materials: soaking small red beans, pearl barley, gordon euryale seed, oat, white hyacinth beans, buckwheat and quinoa to be micro-puffed for 3-30h, taking out and draining;
2) carrying out micro-expansion treatment on the soaked raw materials, and then crushing the raw materials into fine powder, wherein the micro-expansion treatment conditions are 110-200 ℃, and 1-5-level instant baking is carried out for 4-20min, and the micro-expansion treatment conditions comprise: the baking temperature of the 1 st level is as follows: 110-200 ℃, and the instant baking time is as follows: 0-4 min; the 2 nd-stage baking temperature is as follows: 150 ℃ and 200 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 3 rd level is as follows: 110-; the 4 th-level baking temperature is as follows: 110-180 ℃, and the instantaneous baking time is as follows: 0-4 min; the baking temperature of the 5 th level is as follows: 110-180 ℃, and the instantaneous baking time is as follows: 0-4 min;
3) mixing the fine powder of the raw materials obtained in the step 2) or adding a sweetener with corresponding mass content according to the requirement to prepare the instant coarse cereal powder.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911250520.7A CN113017003A (en) | 2019-12-09 | 2019-12-09 | Instant coarse cereal powder capable of being mixed with cold water and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911250520.7A CN113017003A (en) | 2019-12-09 | 2019-12-09 | Instant coarse cereal powder capable of being mixed with cold water and processing method thereof |
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| CN113017003A true CN113017003A (en) | 2021-06-25 |
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