CN113208101A - Puffed food and processing technology thereof - Google Patents

Puffed food and processing technology thereof Download PDF

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Publication number
CN113208101A
CN113208101A CN202110515704.2A CN202110515704A CN113208101A CN 113208101 A CN113208101 A CN 113208101A CN 202110515704 A CN202110515704 A CN 202110515704A CN 113208101 A CN113208101 A CN 113208101A
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ginseng
parts
lotus
weight
raw materials
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Inventor
张瑞
李芳蕊
王英平
赵洋
杨佳彤
焉学倩
赵微
梁方豪
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Jilin Agricultural University
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Jilin Agricultural University
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
    • 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

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  • 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)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a puffed food and a processing technology thereof, wherein the puffed food is prepared from the following raw materials in parts by weight: ginseng, lotus seed, lotus root starch and distilled water. The invention has the advantages that the internal structure of effective nutrient components of the material is changed under the condition of instantaneous high-temperature extrusion, so that starch in ginseng and lotus seed, particularly lotus root starch is gelatinized and decomposed, the denaturation effect is further achieved, the gelatinization degree of the product is greatly increased, the defects of poor taste of the conventional ginseng product and serious loss of nutrient components in the processing process are overcome, the effective exertion of the functional components in the material is enhanced, and the taste is improved and the water solubility is increased after the ginseng lotus seed powder is extruded and puffed.

Description

Puffed food and processing technology thereof
Technical Field
The invention relates to the field of food processing, in particular to puffed food and a processing technology thereof.
Background
As a medicine and food homologous plant, the record of the Shen nong Ben Cao Jing records that the ginseng is the superior product, and the ginseng can be taken for a long time without hurting people and can prolong life. Sweet and cold in flavor, mainly assisting five internal organs, calming the mind, and promoting heart and intelligence. Invigorating primordial qi is the most effective, and can be used for treating asthenia, cold limbs, palpitation, insomnia, and heart failure. The ginseng root contains various chemical components including ginsenoside, polysaccharide, volatile oil, fatty acid, protein, amino acid, flavone, inorganic elements, vitamins, nucleoside, etc. Ginseng has wide pharmacological actions, such as anti-tumor, immunity enhancing, cardiovascular and cerebrovascular protecting, anti-aging, anti-fatigue, anti-depression, and blood sugar lowering effects.
According to traditional Chinese medicine, lotus root has the effects of clearing heat, cooling blood and relaxing bowels. The chicken is white in meat quality and crisp and sweet in taste, and is rich in carbohydrate, protein, vitamins, minerals, calcium, iron, phosphorus, carotene, ammonium sulfate, riboflavin, nicotinic acid, ascorbic acid and other nutritional and functional components, so that the chicken is widely popular with consumers. The lotus root has good edible value and high medicinal value. At present, lotus root processing products in the market are various, and the traditional lotus root processing products comprise boiled lotus root slices, sweet and sour lotus root slices, salted lotus roots, ginger lotus roots, lotus root starch, lotus root juice beverages, canned water lotus roots, preserved fruits, glutinous rice lotus roots and the like, but the additional values of the products are low, and deep processing is lacked. Therefore, new process technology and equipment should be adopted to promote the utilization and development of lotus roots.
As a daily food, fresh lotus seeds can be eaten as raw food, and the dried lotus seeds can be made into various dishes, refreshments, snacks and the like, and the longan lotus seed soup, the lotus seed tremella soup, the lotus paste moon cake and the like are traditional delicacies. As an important traditional medicine, as early as in Shen nong Ben Cao Jing of Han dynasty, lotus seeds are regarded as the top-grade product, and have the effects of tranquilizing and allaying excitement, tonifying middle-jiao and Qi, nourishing heart and tonifying kidney; in addition, lotus seeds are also ground into powder and mixed with various foods to prepare medicinal diet, which has certain effect on treating insomnia, cough and halitosis.
At present, the puffing and research of ginseng, lotus seed and lotus root starch mainly adopt single raw materials, and the generated product has insufficient functionality. In order to increase the ginseng food market and enrich the ginseng puffed series products, the invention provides the ginseng product and the puffing processing technology thereof.
Disclosure of Invention
The invention aims to solve the problems and designs an expanded food and a processing technology thereof.
The technical scheme of the invention is that the puffed food is prepared from the following raw materials in parts by weight: 1-4 parts of ginseng, 1-2 parts of lotus seed, 2-4 parts of lotus root starch and 1-3 parts of distilled water.
The raw materials of the ginseng lotus seed puffed food comprise 3 parts by weight of ginseng, 1 part by weight of lotus seed, 2 parts by weight of lotus root starch and 2 parts by weight of distilled water.
A process for processing an expanded food product, comprising the steps of:
step 1, selecting materials: the Ginseng radix is five-year-old or below sun-dried Ginseng radix, semen Nelumbinis, and Amylum Nelumbinis Rhizomatis;
step 2, crushing: cleaning raw materials of Ginseng radix and semen Nelumbinis respectively, oven drying below 60 deg.C, pulverizing, and sieving;
step 3, mixing: uniformly mixing raw materials of ginseng, lotus seed and lotus root starch in a certain proportion;
step 4, tempering: accurately weighing a certain proportion of distilled water, adding the distilled water into the uniformly mixed raw materials, and adjusting the water content of the mixed materials;
and 5, extruding and puffing: the processing technological parameters of the double-screw extrusion puffing machine are that the temperature of the third zone of the machine barrel is 90-130 ℃, and the rotating speed of the screw is 20-40 Hz;
step 6, drying and storing: drying the puffed ginseng lotus seed product, and storing in vacuum.
The processing technological parameters of the double-screw extrusion puffing machine are that the rotating speed of a screw is 26Hz, and the puffing temperature of the third section of the machine barrel is 120 ℃.
The water content of the mixed material is 17-23%.
According to the puffed food and the processing technology thereof, the internal structure of effective nutritional ingredients of materials is changed under the condition of instantaneous high-temperature extrusion, so that gelatinization and decomposition reactions occur in the ginseng and the lotus seed, particularly starch in lotus root starch, and further a denaturation effect is achieved, the gelatinization degree of the product is greatly increased, the defects of poor taste of the conventional ginseng product and serious loss of nutritional ingredients in the processing process are overcome, the effective exertion of the functional ingredients in the materials is enhanced, and the taste is improved and the water solubility is increased after the ginseng lotus seed powder is extruded and puffed.
Detailed Description
The invention is described in detail below, a puffed food product and a process for making the same.
In this embodiment:
example 1: selecting five-year-old sun-dried ginseng, respectively crushing the raw materials, respectively sieving the ginseng-lotus seed-lotus root starch with a 60-mesh sieve, respectively sieving 1 part by weight of the ginseng, 2 parts by weight of the lotus seed and 4 parts by weight of the lotus root starch, controlling the screw rotating speed of a double-screw extrusion puffing machine to be 26Hz, controlling the temperature of a third zone of a machine barrel to be 120 ℃, controlling the moisture content of the material to be 17-23 percent, controlling the pressure to be 2.4 MPa, extruding and puffing by double screws, drying and cooling at the temperature.
It should be noted that: the first zone of the barrel is adjacent to the feed zone of the barrel, the second zone of the barrel is adjacent to the middle zone of the barrel, and the third zone of the barrel is adjacent to the discharge zone of the barrel.
Sensory detection of the product:
selecting 50 people of different ages, and respectively grading five sensory indexes of color, brittleness, flavor, chewiness and appearance of the ginseng-lotus seed puffed product. Rinse twice with clean water and wait for 30s before each product is tasted. The sensory index scoring standard of the ginseng-lotus seed puffed product is shown as the table (full score is 10 points).
Sensory evaluation index and scoring standard of puffed ginseng lotus seed product
Figure RE-GDA0003146044830000031
Figure RE-GDA0003146044830000041
The method for measuring the content of the total saponins comprises the following steps: refer to the "Chinese pharmacopoeia" 2020 edition I.
The swelling degree measuring method comprises the following steps: cutting the puffed ginseng product into 10cm small segments, measuring the diameter of each sample at different positions by a vernier caliper, and averaging to obtain a die orifice with a diameter of 6 mm. The ratio of the diameter of the product to the diameter of the die is the expansion degree of the expanded product.
The gelatinization degree measuring method comprises the following steps:
taking a proper amount of sample, removing fat by a Soxhlet extraction method, drying, and sieving with a 60-mesh sieve to obtain a sample M. Three 100mL triangular beakers, labeled X1, X2, and Y, were prepared, two portions of M1.0000g were precisely weighed and placed in X1 and X2, respectively, with Y blank. 50mL of distilled water was added to each of the three beakers to mix well. It was placed in a constant temperature shaker (100 ℃ C., 90r/mim) for 20mim and then cooled to room temperature. 5mL of saccharifying enzyme (5%) is added into each of the three beakers, the mixture is mixed evenly, the mixture is placed into a constant temperature oscillator (50 ℃, 90r/mim), the mixture is taken out after 1 hour, 2mL of hydrochloric acid with the concentration of 1mol/L is added into each beaker, the volume is adjusted to 100mL by adding water, and the filtrate Z is obtained after filtration. Taking 10mL of each Z, adding 10mL of 0.1mol/mL iodine solution and 18mL of 0.1mol/mL sodium hydroxide into beakers F1, F2 and G, sealing, standing in a dark place for 15min, adding 2mL of sulfuric acid solution (10%), wherein the solution is reddish brown, and adding 0.05mol/mL sodium thiosulfate solution for titration to the end point (becoming colorless).
The gelatinization degree is V3-V2/V3-V1 multiplied by 100%.
V1 is the volume mL of sodium thiosulfate consumed in the F1 beaker; v2 is the volume mL of sodium thiosulfate consumed in the F2 beaker; v3 is the volume mL of sodium thiosulfate consumed in the G beaker.
The obtained puffed ginseng product has sensory score of 33.7, total ginsenoside content of 0.685%, puffing degree of 2.75 and gelatinization degree of 78.9. The content of rare ginsenoside is very low.
Example 2, selecting five-year-old sun-dried ginseng, crushing the raw materials, respectively, sieving the ginseng, lotus seed and lotus root starch with a 60-mesh sieve, 3 parts by weight of the ginseng, 1 part by weight of the lotus seed and 2 parts by weight of the lotus root starch, rotating the screw of a double-screw extrusion puffing machine at 26Hz, controlling the temperature of the third zone of a machine barrel at 120 ℃, controlling the moisture content of the material at 17-23% and the pressure at 2.4 mpa, extruding and puffing the double screws, drying and cooling the dried material at 60 ℃.
The detection method is the same as that in example 1, the obtained puffed ginseng product has an organoleptic score of 36.9, a puffing degree of 2.73, a total ginsenoside content of 2.105%, a gelatinization degree of 82.5, and a content of rare ginsenoside Rg3 of 0.009%, ginsenoside Rh1 of 0.014% and ginsenoside Rh2 of 0.006%.
Example 3, selecting five-year-old sun-dried ginseng, respectively crushing the raw materials, respectively sieving the ginseng, lotus seed and lotus root starch with a 60-mesh sieve, 2 parts by weight of the ginseng, 1 part by weight of the lotus seed and 2 parts by weight of the lotus root starch, rotating the screw of a double-screw extrusion puffing machine at 40Hz, controlling the temperature of the third zone of a machine barrel at 90 ℃, controlling the moisture content of the material at 17-23%, controlling the pressure at 2.4 mpa, carrying out double-screw extrusion puffing, drying and cooling at 60 ℃.
The detection method is the same as that of example 1, and the puffed ginseng product has an organoleptic score of 32.8, a puffing degree of 1.95, a total ginsenoside content of 1.703%, and a gelatinization degree of 47.6, and no rare ginsenoside is produced.
Example 4, selecting five-year-old sun-dried ginseng, respectively crushing the raw materials, respectively sieving the ginseng, lotus seed and lotus root starch with a 60-mesh sieve, respectively sieving 4 parts by weight of the ginseng, 1 part by weight of the lotus seed and 2 parts by weight of the lotus root starch, controlling the screw rotation speed of a double-screw extrusion puffing machine to be 26Hz, controlling the temperature of a third zone of a machine barrel to be 130 ℃, controlling the moisture content of the material to be 17-23 percent, controlling the pressure to be 2.4 mpa, carrying out double-screw extrusion puffing, drying and cooling at 60 ℃.
The detection method is the same as that of example 1, and the puffed ginseng product has an organoleptic score of 33.6, a puffing degree of 2.65, a ginseng total saponin content of 2.201% and a gelatinization degree of 75.5. And the content of the produced rare ginsenoside Rg3 is 0.012%, the content of the ginsenoside Rh1 is 0.016%, and the content of the ginsenoside Rh2 is 0.009%.
By combining the above embodiments, the expanded ginseng product obtained in example 2 has the best organoleptic and expansion properties and overall level of ginsenoside content. Thus, as represented by example 2, the following processing of the expanded ginseng reconstituted grains was performed.
The ginseng lotus seed composite powder is subjected to puffing processing according to the processing technology of the embodiment 2, and the obtained product is crushed and sieved, so that the sum of the products which can not pass through the first sieve and can pass through the fifth sieve is not more than 15%. And (3) obtaining the expanded ginseng-lotus seed granules with uniform size, accurately weighing in a sterile environment, carrying out vacuum plastic packaging and storing every 5g of the granules to obtain the expanded ginseng brewing granules.
The technical solutions described above only represent the preferred technical solutions of the present invention, and some possible modifications to some parts of the technical solutions by those skilled in the art all represent the principles of the present invention, and fall within the protection scope of the present invention.

Claims (5)

1. The puffed food is characterized by being prepared from the following raw materials in parts by weight: 1-4 parts of ginseng, 1-2 parts of lotus seed, 2-4 parts of lotus root starch and 1-3 parts of distilled water.
2. The puffed food according to claim 1, wherein the raw materials of the puffed food comprise 3 parts by weight of ginseng, 1 part by weight of lotus seed, 2 parts by weight of lotus root starch and 2 parts by weight of distilled water.
3. The processing technology of the puffed food is characterized by comprising the following steps:
step 1, selecting materials: the Ginseng radix is five-year-old or below sun-dried Ginseng radix, semen Nelumbinis, and Amylum Nelumbinis Rhizomatis;
step 2, crushing: cleaning raw materials of Ginseng radix and semen Nelumbinis respectively, oven drying below 60 deg.C, pulverizing, and sieving;
step 3, mixing: uniformly mixing raw materials of ginseng, lotus seed and lotus root starch in a certain proportion;
step 4, tempering: accurately weighing a certain proportion of distilled water, adding the distilled water into the uniformly mixed raw materials, and adjusting the water content of the mixed materials;
and 5, extruding and puffing: the processing technological parameters of the double-screw extrusion puffing machine are that the temperature of the third zone of the machine barrel is 90-130 ℃, and the rotating speed of the screw is 20-40 Hz;
step 6, drying and storing: drying the puffed ginseng lotus seed product, and storing in vacuum.
4. The process for preparing an expanded food as claimed in claim 3, wherein the twin-screw extrusion expander has process parameters of screw rotation speed of 26Hz and barrel third zone expansion temperature of 120 ℃.
5. The process of claim 3, wherein the blend has a moisture content of about 17% to about 23%.
CN202110515704.2A 2021-05-12 2021-05-12 Puffed food and processing technology thereof Pending CN113208101A (en)

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Application publication date: 20210806