CN114098063A - Nutritional coarse cereals and preparation method thereof - Google Patents

Nutritional coarse cereals and preparation method thereof Download PDF

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CN114098063A
CN114098063A CN202111536941.3A CN202111536941A CN114098063A CN 114098063 A CN114098063 A CN 114098063A CN 202111536941 A CN202111536941 A CN 202111536941A CN 114098063 A CN114098063 A CN 114098063A
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rice
powder
cooking
stirring
nutritional
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程清禾
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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
    • 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
    • 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
    • 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
    • A23L11/10—Rapid cooking pulses
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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
    • 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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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
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  • Polymers & Plastics (AREA)
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Abstract

The application relates to the field of green food, in particular to nutritional coarse cereals and a preparation method thereof; the nutritional coarse cereals comprise the following raw materials: oat, barley, black rice, wheat, millet, rice and compound beans; the method comprises the following steps: respectively obtaining powder of each raw material; adding a solvent into the oat rice powder, the barley rice powder and the black rice powder, performing first stirring and cooking, and naturally cooling to room temperature to obtain mixed three-color rice; adding the wheat rice powder, the millet powder and the rice powder into the mixed three-color rice, then adding a solvent, carrying out second stirring and cooking, and naturally cooling to room temperature to obtain mixed clinker; adding the composite bean powder into the mixed clinker, adding a solvent, performing ultrasonic oscillation and third stirring and cooking to obtain the nutritional coarse cereals with high nutritional ingredients; the whole nutrient content of the coarse cereals is improved through the raw materials, so that the nutrient content of the coarse cereals is comprehensively improved.

Description

Nutritional coarse cereals and preparation method thereof
Technical Field
The application relates to the field of green foods, in particular to nutritional coarse cereals and a preparation method thereof.
Background
With the increasing pace of modern life, people are more prone to body fatigue and mental fatigue, which leads to weakened body immunity, and since the staple food in southern China is rice and most of nutrients such as vitamins, minerals and dietary fibers are lost due to the refining of the rice, people turn to replace the rice mainly by coarse food grains for pursuing health, although the coarse food grains are rich in nutrition and contain abundant nutrients such as cellulose, vitamins and minerals, most of manufacturers finely process the coarse food grains for maintaining the taste, which adversely affects the nutrients of the coarse food grains.
The present coarse grain is mostly coarse cereals formed by mixing beans and brown rice, and is directly cooked into rice or cooked into porridge for eating, but the adopted coarse grain is refined, so most of nutrient components and dietary fibers are lost, and the coarse grain is directly steamed at the same time, so that the cooking degrees of different components in the coarse grain are different, meanwhile, part of the coarse grain is not steamed completely, different coarse grains are steamed separately, the loss of nutrient components is increased, the nutrient components in the coarse grain are low, and therefore how to improve the nutrient components in the coarse grain is a technical problem which needs to be solved urgently at present.
Disclosure of Invention
The application provides nutritional coarse cereals and a preparation method thereof, and aims to solve the technical problems in the prior art.
In a first aspect, the application provides a nutritional coarse cereal, which comprises the following raw materials in parts by weight: oat rice: 40-50 parts of barley rice: 30-40 parts of black rice: 30-40 parts of wheat rice: 20-30 parts of millet: 20-30 parts of rice: 20-30 parts of compound beans: 15 to 20 portions.
Optionally, the composite beans comprise, by mass fraction: mung bean: 30-50%, small red bean: 25-40% of black beans: 20 to 30 percent.
Optionally, the average grain size of the nutritional coarse cereals is 80-150 μm.
Optionally, the oat rice has a particle size of 150 to 200 μm, the barley rice has a particle size of 100 to 120 μm, the black rice has a particle size of 70 to 80 μm, the wheat, the millet and the rice have a particle size of 80 to 100 μm, and the composite beans have an average particle size of 50 to 70 μm.
In a second aspect, the present application provides a method for preparing nutritional coarse cereals, the method comprising:
respectively obtaining powder of each raw material;
adding a solvent into the oat rice powder, the barley rice powder and the black rice powder, performing first stirring and cooking, and naturally cooling to room temperature to obtain mixed three-color rice;
adding the wheat rice powder, the millet powder and the rice powder into the mixed three-color rice, then adding a solvent, carrying out second stirring and cooking, and naturally cooling to room temperature to obtain mixed clinker;
and adding the composite bean powder into the mixed clinker, adding a solvent, performing ultrasonic oscillation and third stirring and cooking to obtain the nutritional coarse cereals with high nutritional ingredients.
Optionally, the temperature of the first stirring and cooking is 70-80 ℃, and the time of the first stirring and cooking is 15-20 min.
Optionally, the temperature of the second stirring and cooking is 85-90 ℃, and the time of the second stirring and cooking is 10-15 min.
Optionally, the temperature of the third stirring and cooking is 95-100 ℃, and the time of the third stirring and cooking is 20-25 min.
Optionally, the time of the ultrasonic oscillation is 20min to 25 min.
Optionally, the preparation method of the composite bean powder comprises the following steps:
respectively obtaining mung bean granules, small red bean granules and black bean granules;
respectively grinding the mung bean granules, the small red bean granules and the black bean granules into full granules, and filtering to respectively obtain mung bean powder, small red bean powder and black bean powder;
and carrying out ultrasonic oscillation mixing on the mung bean powder, the small red bean powder and the black bean powder to obtain the composite bean powder.
Compared with the prior art, the technical scheme provided by the embodiment of the application has the following advantages:
according to the nutritional coarse cereals provided by the embodiment of the application, the barley, the oat and the black rice are coordinated to form the coarse cereals with sufficient dietary fibers, amino acids, vitamin E, phosphorus and calcium, so that nutritional elements required by a human body can be supplemented, the spleen and the stomach of the body can be improved by the barley and the millet, the lung yin and the large intestine can be supplemented by nutritional ingredients in the rice, the internal functions of the human body are improved, the sugar and fat metabolism of the human body can be adjusted by the oat, the compound beans can be respectively cooperated with the rice, the oat and the black rice, so that the whole nutritional content of the coarse cereals is improved, and the nutritional ingredients of the coarse cereals are comprehensively improved.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention.
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without inventive exercise.
Fig. 1 is a schematic flow chart of a method provided in an embodiment of the present application.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are some embodiments of the present application, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
In one embodiment of the application, the nutritional coarse cereals are provided, and the raw materials of the nutritional coarse cereals comprise: oat rice: 40-50 parts of barley rice: 30-40 parts of black rice: 30-40 parts of wheat rice: 20-30 parts of millet: 20-30 parts of rice: 20-30 parts of compound beans: 15 to 20 portions.
In the application, the oat rice has the positive effects that the oat rice contains rich zinc and B vitamins, can regulate the metabolism of sugar and fat, effectively reduces the cholesterol of a human body, has a certain prevention effect on cardiovascular diseases of middle-aged and elderly people, contains dietary fibers and has the function of relaxing bowels, and also contains mineral substances such as calcium, iron, phosphorus, zinc and the like, so that the oat rice can prevent osteoporosis and anemia and can promote the healing of wounds, therefore, the nutritional ingredients of the coarse cereals can be fully improved within the weight range, and the nutritional absorption of the human body is improved when the oat rice is used; when the value of the weight part is larger than the maximum value of the end point of the range, the adverse effect is that the taste of the oat rice is rough, the taste of the whole coarse cereals is reduced due to excessive oat rice, the content of dietary fiber is excessive due to excessive oat rice, the digestion of a human body is influenced, and when the value of the weight part is smaller than the minimum value of the end point of the range, the adverse effect is that the excessive oat rice cannot provide enough nutrient components, so that the content of the whole nutrient components of the coarse cereals is too low.
The barley is 30 to 40 parts by weight, and the positive effect is that in the weight range, the barley has the characteristics of high protein, high vitamin, high cellulose, low fat and low sugar, so the barley can be mutually cooperated with oat rice and black rice to improve the body characteristics, and the nutritional ingredients of the oat rice and the black rice are mutually complemented, so the nutritional ingredients of the coarse cereals can be improved; when the value of the weight part is less than the end minimum value of the range, the adverse effect is that the excessively low barley rice cannot provide enough nutrient components, and the whole nutrient components of the coarse cereals are affected.
The black rice has the positive effect that the black rice contains protein, fat, saccharide, calcium, phosphorus, iron and vitamin B1Vitamin B2The black rice is rich in trace elements and has the effect of protecting the liver and improving the eyesight, and the black rice can fully improve the nutrient components of the coarse cereals within the weight part range; when the value of the weight part is larger than the maximum value of the end point of the range, the adverse effect is caused because the black rice is difficult to digest, so that the human body is uncomfortable due to excessive black rice, and when the value of the weight part is smaller than the minimum value of the end point of the range, the adverse effect is caused that the insufficient black rice cannot provide sufficient nutrient components.
The active effect of 20 to 30 parts by weight of the wheat rice is that the wheat rice has the functions of nourishing the heart, tonifying the kidney, removing heat and quenching thirst, and meanwhile, the wheat rice contains rich components in wheat fruits, so the nutrient components of the coarse cereals can be improved; when the value of the weight part is larger than the maximum value of the end point of the range, the adverse effect is that the starch content in the coarse cereals is too high due to the overhigh wheat grains, so that the digestion of a human body is influenced; when the value of the weight part is less than the minimum value of the end point of the range, the adverse effect is that the nutrient content in the coarse cereals is insufficient due to the over-low wheat and the whole nutrient content of the coarse cereals is affected.
The millet has the positive effects that the millet has the functions of strengthening the spleen and stomach and is particularly suitable for people with weak spleen and stomach, and meanwhile, because the millet has nutrient substances such as protein, vitamins, mineral substances and the like, a proper amount of millet can provide sufficient nutrient substances; when the value of the weight part is larger than the maximum value of the end point of the range, the adverse effect is caused because too much millet can increase the carbohydrate content of the coarse cereals to be too high, the nutritional balance of the coarse cereals is influenced, and when the value of the weight part is smaller than the minimum value of the end point of the range, the adverse effect is caused that too little millet can not provide sufficient nutritional ingredients.
The weight portion of the rice is 20 to 30 portions, which has the positive effects that the rice has the effects of tonifying lung yin, benefiting intestines, relieving polydipsia, promoting urination, tonifying middle-jiao and Qi and promoting tissue regeneration, and simultaneously, because the rice contains protein, esters, mineral substances, vitamins and other nutrient substances, a proper amount of rice can provide sufficient nutrient substances; when the value of the weight part is larger than the maximum value of the end point of the range, the adverse effect is caused because the amylose content in the rice is low and the amylopectin content is high, excessive rice increases the carbohydrate content of the coarse cereals and affects the nutritional balance of the coarse cereals, and when the value of the weight part is smaller than the minimum value of the end point of the range, the adverse effect is caused that the insufficient rice cannot provide sufficient nutritional ingredients.
The composite beans have the advantages that the composite beans have protein, fat, vitamins, dietary fibers and pigments, and can be respectively cooperated with rice, oat rice and black rice within the range of the weight parts, so that the release amount of the nutrient components of the rice, the oat rice and the black rice is enhanced, and the content of the nutrient components of the coarse cereals is increased; when the value of the weight part is larger than the maximum value of the end point of the range, the adverse effect is that the composite beans contain low content of methionine and tryptophan, so that additional amino acid needs to be supplemented to influence the absorption of the amino acid by human bodies, and when the value of the weight part is smaller than the minimum value of the end point of the range, the adverse effect is that too few composite beans cannot provide sufficient nutrient components.
As an optional embodiment, the composite legume comprises, in mass fraction: mung bean: 30-50%, small red bean: 25-40% of black beans: 20 to 30 percent.
In the application, the mung bean has the positive effect that the mung bean is 30-50% in mass fraction, because the mung bean is rich in vitamin A, vitamin B and vitamin C and has the function of reducing blood pressure, in the mass fraction range, the mung bean can cooperate with the black rice to enhance the promotion effect of the black rice on the liver function and improve the blood deficiency; when the value of the mass fraction is larger than the maximum value of the end point of the range, the adverse effect is that the mung beans are cold and cool, the excessive mung beans cause discomfort of a human body and influence the absorption of the human body on the nutrient components of the coarse cereals, and when the value of the mass fraction is smaller than the minimum value of the end point of the range, the adverse effect is that the insufficient mung bean content cannot provide sufficient nutrient components, so that the whole nutrient component content of the coarse cereals is low.
The red bean has the positive effects that the mass fraction of the red bean is 25-40%, because the red bean has the effects of clearing away heat and toxic materials, strengthening the spleen and tonifying the stomach, inducing diuresis to reduce edema, and ventilating and relieving restlessness, in the mass fraction range, the red bean also has sufficient dietary fiber, and a proper amount of the red bean is also beneficial to the heart; when the value of the mass fraction is larger than the maximum value of the end point of the range, the adverse effect is that the small red beans are cold and cool, the excessive small red beans cause discomfort to the human body and influence the absorption of the human body to the nutrient components of the coarse cereals, and when the value of the mass fraction is smaller than the minimum value of the end point of the range, the adverse effect is that the too low small red beans cannot provide sufficient nutrient components, so that the whole nutrient component content of the coarse cereals is low.
The mass fraction of the black beans is 20-30%, and the black beans have the positive effects that the black beans are sweet and neutral in taste, have the effects of tonifying kidney and strengthening body, promoting blood circulation and diuresis and detoxifying, and are particularly suitable for people with kidney deficiency, and meanwhile, within the mass fraction, the black beans have crude protein, crude fiber, fat, trace elements, vitamins, cardiac glycosides and soyasaponin, so that the nutritional ingredients of the coarse cereals can be improved; when the value of the mass fraction is larger than the maximum value of the end point of the range, the adverse effect is caused because the black beans are cold and cool, the excessive black beans cause discomfort to human bodies and influence the absorption of the human bodies to the nutrient components of the coarse cereals, and when the value of the mass fraction is smaller than the minimum value of the end point of the range, the adverse effect is caused that the content of the excessive black beans cannot provide sufficient nutrient components, so that the whole nutrient component content of the coarse cereals is low.
As an optional embodiment, the average particle size of the nutritional coarse cereals is 80 to 150 μm.
In the application, the positive effect that the average grain size of the nutritional coarse cereals is 80-150 microns is that in the grain size range, the powder of each raw material can be fully mixed with each other, so that the distribution of nutritional ingredients is more uniform.
In an alternative embodiment, the oat rice has a particle size of 150 to 200 μm, the barley rice has a particle size of 100 to 120 μm, the black rice has a particle size of 70 to 80 μm, the wheat, millet and rice have a particle size of 80 to 100 μm, and the composite beans have an average particle size of 50 to 70 μm.
In the application, the positive effect that the particle size of the oat grains is 150-200 μm is that the oat grains contain more crude components, and the particles of the oat grains are larger, so the oat grains with enough particle size can be used as the skeleton of the nutritional coarse grains, and the nutritional components of the nutritional coarse grains are more fixed; when the value of the particle size is larger than the maximum value of the end point of the range, the adverse effect is caused by rough taste of the oat grains, and the nutrient components of the oat grains are difficult to dissolve out if the particle size is larger; when the value of the grain diameter is smaller than the minimum value of the end point of the range, the adverse effect is that the grain diameter of the oat grains is too small to be used as the skeleton of the nutritional coarse grains, so that the nutritional ingredients of the nutritional coarse grains are quickly lost.
The positive effect of the black rice with the grain size of 70-80 mu m is that the black rice contains a plurality of nutrient components, so the nutrient components of the black rice can be separated out only by enough grain size, and meanwhile, the black rice can be used as a bonding agent in pores among oat grains, and grains of other raw materials are sufficiently bonded in the pores among the oat grains; when the value of the particle size is less than the minimum value of the end point of the range, the adverse effect is that the excessively small black rice can be fully bonded, but agglomeration is easily formed among the pores of the oat grains, and the other raw materials are influenced to enter the pores of the oat grains.
The active effect that the grain diameters of the wheat, the millet and the rice are all 80-100 mu m is that in the grain diameter range, the wheat, the millet and the rice can be contained in the pores among the oat grains, so that the fixation of the rest raw materials by taking the oat grains as a skeleton can be realized, the loss of the nutrient components of the raw materials can be further prevented, and the nutrient components of the coarse cereals can be improved; when the value of the particle size is larger than the maximum value of the end point of the range, the adverse effect is that the excessively large particle sizes of the wheat, the millet and the rice cause that the nutrient components of the wheat, the millet and the rice are difficult to separate out and cannot be accommodated in the pores among the oat grains, and when the value of the particle size is smaller than the minimum value of the end point of the range, the adverse effect is that the excessively small wheat, the millet and the rice are agglomerated among the pores of the oat grains, so that the particles of the nutritional coarse cereals are enlarged, and the taste of the nutritional coarse cereals is influenced.
The composite beans with the average grain diameter of 50-70 microns have the positive effects that in the grain diameter range, the composite beans can fully enter pores among the oat grains and can fully release the nutrient components of the beans; when the value of the particle size is larger than the maximum value of the end point of the range, the adverse effect is that the particle size of the overlarge composite beans can not fully separate out the nutrient components of each bean, meanwhile, the overlarge composite beans can not be accommodated in the pores between the oat grains to influence the subsequent absorption and release of the nutrient components, and when the value of the particle size is smaller than the minimum value of the end point of the range, the adverse effect is that the overlarge composite beans are agglomerated into particles in the pores between the oat grains to influence the absorption of the nutrient components.
In one embodiment of the present application, as shown in fig. 1, there is provided a method for preparing nutritional coarse cereals, the method comprising:
s1, respectively obtaining powder of each raw material;
s2, adding a solvent into the oat rice powder, the barley rice powder and the black rice powder, carrying out first stirring and cooking, and then naturally cooling to room temperature to obtain mixed three-color rice;
s3, adding the wheat powder, the millet powder and the rice powder into the mixed tri-color rice, adding a solvent, carrying out second stirring and stewing, and naturally cooling to room temperature to obtain mixed clinker;
and S4, adding the composite bean powder into the mixed clinker, adding a solvent, performing ultrasonic oscillation and third stirring and cooking to obtain the nutritional coarse cereals with high nutritional ingredients.
As an optional embodiment, the temperature of the first stirring cooking is 70-80 ℃, and the time of the first stirring cooking is 15-20 min.
In the application, the positive effect that the first stirring and steaming temperature is 70-80 ℃ is that in the temperature range, oat rice, barley rice and black rice can be fully mixed and primarily steamed to be mature, mixed three-color rice with a pore structure is obtained, and meanwhile, nutritional ingredients can be further separated out; when the value of the temperature is greater than the maximum value of the end point of the range, the adverse effect is that overhigh temperature leads to the direct steaming and ripening of the mixed three-color rice, and simultaneously, a large amount of nutrient components are lost, so that the content of the nutrient components of the nutritional coarse cereals is lowered.
The first stirring and cooking time is 15-20 min, and the positive effects are that in the time range, the nutritional ingredients in the three-color rice can be separated out, and meanwhile, the pore structure is completely formed; when the value of the time is larger than the maximum value of the end point of the range, the adverse effect is that the nutrient components of the three-color rice are excessively separated out and the nutrient components of the nutrient coarse cereals are influenced due to too long time, and when the value of the time is smaller than the maximum value of the end point of the range, the adverse effect is that the structure of the nutrient coarse cereals is incompletely formed due to too short stirring and cooking time, the subsequent fixation of other raw materials is influenced, and the nutrient components of the nutrient coarse cereals are seriously lost.
As an optional embodiment, the temperature of the second stirring cooking is 85-90 ℃, and the time of the second stirring cooking is 10-15 min.
In the application, the positive effect that the temperature of the second stirring and cooking is 85-90 ℃ is that in the temperature range, the wheat, the millet and the rice can be fully cooked, and meanwhile, the wheat, the millet and the rice can be fully fixed in the pores of the oat grains; when the value of the temperature is larger than the maximum value of the end point of the range, the adverse effect is that the overhigh second stirring and cooking temperature can cause the wheat, the millet and the rice to be cooked too thoroughly, the effect of the subsequent composite beans entering the gaps among the oat grains is influenced, meanwhile, the overhigh temperature can cause the nutrient components of the wheat, the millet and the rice to be seriously lost, and when the value of the temperature is smaller than the minimum value of the end point of the range, the adverse effect is that the wheat, the millet and the rice are not cooked sufficiently, the nutritional coarse cereals are not cooked sufficiently, and the taste of the nutritional coarse cereals is influenced.
The second stirring and cooking time is 10-15 min, and the positive effects are that the wheat, millet and rice can be fully cooked in the second stirring and cooking time, and the wheat, millet and rice can be fully fixed in the pores of the oat grains; when the value of the time is larger than the maximum value of the end point of the range, the adverse effect is caused that the nutrient contents of the wheat, the millet and the rice are seriously lost after too long time, and when the value of the time is smaller than the minimum value of the end point of the range, the adverse effect is caused that the nutrient contents of the wheat, the millet and the rice are insufficiently separated out after too short time, and the nutrient contents of the nutritional coarse cereals are influenced.
As an optional embodiment, the temperature of the third stirring and cooking is 95 ℃ to 100 ℃, and the time of the third stirring and cooking is 20min to 25 min.
In the application, the positive effect that the third stirring and cooking temperature is 95-100 ℃ is that in the temperature range, the composite beans can be mixed into the pores between the oat grains, the whole nutritional coarse cereals are cooked, the pore structure is collapsed, the rest raw materials can be fully wrapped between the oat grains, and the taste of the oat grains is improved; when the value of the temperature is larger than the maximum value of the end point of the range, the adverse effect is that the loss of the nutritional ingredients of the composite beans is accelerated due to the overhigh temperature, meanwhile, the anti-nutritional factors in the composite beans cannot be removed completely due to the overhigh temperature, the separation of the nutritional ingredients is influenced, and when the value of the temperature is smaller than the minimum value of the end point of the range, the adverse effect is that the whole nutritional coarse cereals cannot be steamed to be mature due to the overlow temperature, and the anti-nutritional factors cannot be removed completely.
The third stirring and cooking time is 20-25 min, and the positive effects are that in the time range, the composite beans can be mixed into the pores between the oat grains, the whole nutritional coarse cereals are steamed to be mature, the pore structure is collapsed, and the rest raw materials can be fully wrapped between the oat grains; when the value of the time is larger than the maximum value of the end point of the range, the adverse effect is that too long time causes the loss of the nutrient components of the compound beans to be too much, meanwhile, the process time consumption is increased, and when the value of the time is smaller than the minimum value of the end point of the range, the adverse effect is that too low time causes the collapse of the pore structure to be insufficient, the separation of the nutrient components of the nutrient coarse cereals is influenced, and the taste of the oat rice is influenced.
As an optional embodiment, the time of the ultrasonic oscillation is 20min to 25 min.
In the application, the positive effect that the ultrasonic oscillation time is 20-25 min is that the composite bean powder and the mixed clinker can be fully mixed in the time range, so that the subsequent third stirring and cooking is facilitated; when the value of the time is larger than the maximum value of the end point of the range, the adverse effect is that the process time consumption is increased due to overlong oscillation time, meanwhile, the overlong oscillation time causes oscillation separation between the components of the compound beans and the mixed clinker, the final nutritional ingredients of the nutritional coarse cereals stirred and cooked for the third time are affected, and when the value of the time is smaller than the minimum value of the end point of the range, the adverse effect is that the compound bean powder and the mixed clinker cannot be fully mixed with each other due to overlong time, and the separation of the nutritional ingredients of the nutritional coarse cereals is affected.
As an alternative embodiment, the method for preparing the composite bean powder includes:
respectively obtaining mung bean granules, small red bean granules and black bean granules;
respectively grinding the mung bean granules, the small red bean granules and the black bean granules into full granules, and filtering to respectively obtain mung bean powder, small red bean powder and black bean powder;
and carrying out ultrasonic oscillation mixing on the mung bean powder, the small red bean powder and the black bean powder to obtain the composite bean powder.
In this application, carry out full granule through the raw materials to compound beans respectively and grind to guarantee that the nutrient composition of compound beans obtains sufficient reservation, rethread ultrasonic oscillation mixes, makes the intermixing abundant between the powder of different compound beans, thereby obtains the compound beans that the particle diameter is even with the distribution.
Example 1
The nutritional coarse cereals comprise the following raw materials in parts by weight: oat rice: 45 parts, barley rice: 35 parts, black rice: 35 parts, wheat rice: 25 parts of millet: 25 parts of rice: 25 parts of compound beans: and 17 parts.
The composite beans comprise the following components in percentage by mass: mung bean: 40%, small red bean: 32% and black beans: 28 percent.
The particle size of oat rice is 170 μm, that of barley rice is 110 μm, that of black rice is 75 μm, that of wheat, millet and rice is 90 μm, and that of compound beans is 60 μm.
As shown in fig. 1, a preparation method of nutritional coarse cereals comprises the following steps:
s1, respectively obtaining powder of each raw material;
s2, adding a solvent into oat rice powder, barley rice powder and black rice powder, carrying out first stirring and cooking, and then naturally cooling to room temperature to obtain mixed three-color rice;
s3, adding wheat powder, millet powder and rice powder into the mixed three-color rice, then adding a solvent, carrying out second stirring and stewing, and naturally cooling to room temperature to obtain mixed clinker;
and S4, adding the composite bean powder into the mixed clinker, adding a solvent, performing ultrasonic oscillation and third stirring and cooking to obtain the nutritional coarse cereals with high nutritional ingredients.
The temperature of the first stirring cooking is 75 ℃, and the time of the first stirring cooking is 17 min.
The temperature of the second stirring and cooking is 87 ℃, and the time of the second stirring and cooking is 12 min.
The temperature of the third stirring and cooking is 95 ℃, and the time of the third stirring and cooking is 21 min.
The time of ultrasonic oscillation is 23 min.
The preparation method of the composite bean powder comprises:
respectively obtaining mung bean granules, small red bean granules and black bean granules;
respectively grinding the mung bean granules, the small red bean granules and the black bean granules into full granules, and filtering to respectively obtain mung bean powder, small red bean powder and black bean powder;
mixing the mung bean powder, the small red bean powder and the black bean powder by ultrasonic oscillation to obtain the composite bean powder.
Example 2
Comparing example 2 with example 1, example 2 differs from example 1 in that:
the nutritional coarse cereals comprise the following raw materials in parts by weight: oat rice: 40 parts of barley rice: 30 parts of black rice: 30 parts, wheat rice: 20 parts, millet: 20 parts, rice: 20 parts of compound beans: 15 parts.
The composite beans comprise the following components in percentage by mass: mung bean: 30%, small red bean: 40% and black beans: 20 percent.
The particle size of oat rice is 150 μm, that of barley rice is 100 μm, that of black rice is 70 μm, that of wheat, millet and rice is 80 μm, and that of compound beans is 50 μm.
The temperature of the first stirring cooking is 70 mu, and the time of the first stirring cooking is 15 min.
The temperature of the second stirring cooking is 85 ℃, and the time of the second stirring cooking is 10 min.
The temperature of the third stirring and cooking is 95 ℃, and the time of the third stirring and cooking is 20 min.
The time of ultrasonic oscillation is 20 min.
Example 3
Comparing example 3 with example 1, example 3 differs from example 1 in that:
the nutritional coarse cereals comprise the following raw materials in parts by weight: oat rice: 50 parts of barley rice: 40 parts, black rice: 40 parts, wheat rice: 30 parts, millet: 30 parts, rice: 30 parts of compound beans: and 20 parts.
The composite beans comprise the following components in percentage by mass: mung bean: 45%, small red bean: 25% and black beans: 30 percent.
The particle size of oat rice is 200 μm, that of barley rice is 120 μm, that of black rice is 80 μm, that of wheat, millet and rice is 100 μm, and that of composite beans is 70 μm.
The temperature of the first stirring cooking is 80 ℃, and the time of the first stirring cooking is 20 min.
The temperature of the second stirring cooking is 90 ℃, and the time of the second stirring cooking is 15 min.
The temperature of the third stirring and cooking is 100 ℃, and the time of the third stirring and cooking is 25 min.
The time of ultrasonic oscillation is 25 min.
Example 4
Comparing example 4 with example ], example 4 differs from example 1 in that:
the temperature of the first stirring cooking is 70 ℃, and the time of the first stirring cooking is 15 min.
The temperature of the second stirring cooking is 85 ℃, and the time of the second stirring cooking is 10 min.
The temperature of the third stirring and cooking is 95 ℃, and the time of the third stirring and cooking is 20 min.
The time of ultrasonic oscillation is 20 min.
Example 5
Comparing example 5 with example 1, example 5 differs from example 1 in that:
the composite beans comprise the following components in percentage by mass: mung bean: 50%, small red bean: 25% and black beans: 25 percent.
The temperature of the first stirring cooking is 80 ℃, and the time of the first stirring cooking is 20 min.
The temperature of the second stirring cooking is 90 ℃, and the time of the second stirring cooking is 15 min.
The temperature of the third stirring and cooking is 100 ℃, and the time of the third stirring and cooking is 25 min.
The time of ultrasonic oscillation is 25 min.
Comparative example 1
Comparative example 1 and example 1 were compared, and comparative example 1 and example 1 were distinguished in that:
oat rice, barley rice and black rice are not used.
Comparative example 2
Comparative example 2 is compared with example 1, and comparative example 2 differs from example 1 in that:
composite beans are not used.
Comparative example 3
Comparative example 3 is compared with example 1, and comparative example 3 differs from example 1 in that:
the compound beans do not adopt mung beans.
Comparative example 4
Comparative example 4 is compared with example 1, and comparative example 4 differs from example 1 in that:
semen Phaseoli is not used in compound beans.
Comparative example 5
Comparative example 5 is compared with example 1, and comparative example 5 differs from example 1 in that:
semen Sojae Atricolor is not used in the compound beans.
Comparative example 6
Comparative example 6 is compared with example 1, and comparative example 6 differs from example 1 in that:
the temperature of the first stirring cooking is 65 ℃, and the time of the first stirring cooking is 10 min.
The temperature of the second stirring cooking is 80 ℃, and the time of the second stirring cooking is 5 min.
The temperature of the third stirring and cooking is 90 ℃, and the time of the third stirring and cooking is 15 min.
The time of ultrasonic oscillation is 15 min.
Comparative example 7
Comparative example 7 is compared with example 1, and comparative example 7 differs from example 1 in that:
the temperature of the first stirring cooking is 85 ℃, and the time of the first stirring cooking is 25 min.
The temperature of the second stirring and cooking is 95 ℃, and the time of the second stirring and cooking is 17 min.
The temperature of the third stirring and cooking is 105 ℃, and the time of the third stirring and cooking is 30 min.
The time of ultrasonic oscillation is 30 min.
Related experiments:
the nutritional coarse cereals obtained in examples 1 to 5 and comparative examples 1 to 7 were collected and subjected to performance tests, and the results are shown in table 1.
Testing methods of related experiments;
sensory evaluation score: tasting by 48 food professional tasters, scoring according to the scores in table 2, respectively, removing the highest score and the lowest score, and taking the average value to obtain the sensory evaluation score.
Amino acid content: the measurements were carried out according to standard GB 5009.124-2016.
Ash content: the measurements were carried out according to standard GB 5009.4-2016.
TABLE 1
Categories Sensory evaluation score Amino acid content (%) Ash content (%)
Example 1 98 59 0.4
Example 2 95 56 0.5
Example 3 98 58 0.5
Example 4 95 55 0.4
Example 5 96 53 0.5
Comparative example 1 68 37 0.2
Comparative example 2 85 41 0.3
Comparative example 3 92 48 0.2
Comparative example 4 91 49 0.3
Comparative example 5 93 47 0.4
Comparative example 6 83 41 0.5
Comparative example 7 84 39 0.7
TABLE 2
Figure BDA0003412633560000121
Figure BDA0003412633560000131
Specific analysis of table 1:
the sensory evaluation score refers to the score obtained after the nutritional coarse cereals are subjected to sensory evaluation, and the higher the sensory evaluation score is, the better the taste of the nutritional coarse cereals is.
The amino acid content refers to the content of amino acids in the nutritional coarse cereals, and can replace the reference index of part of nutritional ingredients, and the higher the amino acid content is, the higher the content of the part of nutritional ingredients is.
The ash content refers to the content of inorganic matters in the nutritional coarse cereals, and the lower the ash content is, the lower the content of the inorganic matters in the nutritional coarse cereals is, and the lower the content of the mineral matters or other trace elements is.
From the data of examples 1-5, it can be seen that:
the sensory evaluation, the amino acid content and the ash content are influenced by adjusting different process parameters and the content of different raw materials, so that the process parameter range and the raw material content of the method can be adjusted according to actual production requirements, and the production cost is saved.
From the data of comparative examples 1 to 7, it can be seen that:
if the ingredients of the mixed three-color rice or the composite beans are not adopted, the sensory evaluation, the amino acid content and the ash content of the nutritional coarse cereals are influenced, and the influence of the ingredient lack of the mixed three-color rice on the nutritional coarse cereals is larger than that of the composite beans.
The influence of mung beans, small red beans and black beans in the compound beans on the nutritional coarse cereals is not very large.
One or more technical solutions in the embodiments of the present application at least have the following technical effects or advantages:
(1) the nutrition coarse cereals that this application embodiment provided forms mixed three-colour rice between through adding oat rice, barley and the black rice to make the pore structure between the oat rice stable, rethread wheat, millet and rice are filled pore structure, and rethread compound beans carry out nutrient composition's stability, thereby avoid the loss of nutrient composition of nutrition coarse cereals, and then improve nutrient composition of nutrition coarse cereals.
(2) The nutritional coarse cereals provided by the embodiment of the application can effectively improve the mixing degree among the raw materials by limiting different particle sizes of the raw materials, so that the mouthfeel of the nutritional coarse cereals is further improved.
(3) The method that this application embodiment provided is through carrying out the stirring of layering to different raw materialss and cooking to can improve the anti nutrient factor of compound beans, stabilize the precipitation of nutrient composition for progressively constructing out reasonable pore structure, improving the degree of holding of mixed three-colour rice to all the other raw materialss simultaneously, thereby improve the nutrient composition of nutrition coarse cereals.
(4) According to the method provided by the embodiment of the application, the process parameters of each stage can be integrated into the automatic production line of the nutritional coarse cereals, so that the process can be further shortened, and the process energy consumption is saved.
It is noted that, in this document, relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The foregoing are merely exemplary embodiments of the present invention, which enable those skilled in the art to understand or practice the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (10)

1. The nutritional coarse cereals are characterized by comprising the following raw materials in parts by weight: oat rice: 40-50 parts of barley rice: 30-40 parts of black rice: 30-40 parts of wheat rice: 20-30 parts of millet: 20-30 parts of rice: 20-30 parts of compound beans: 15 to 20 portions.
2. The nutritional coarse cereal as claimed in claim 1, wherein the composite beans comprise, in mass fraction: mung bean: 30-50%, small red bean: 25-40% of black beans: 20 to 30 percent.
3. The nutritional coarse cereal according to claim 1, wherein the average particle size of the nutritional coarse cereal is 80-150 μm.
4. The nutritional coarse cereals according to claim 3, wherein the oat rice has a particle size of 150 to 200 μm, the barley rice has a particle size of 100 to 120 μm, the black rice has a particle size of 70 to 80 μm, the wheat, the millet and the rice have a particle size of 80 to 100 μm, and the composite beans have an average particle size of 50 to 70 μm.
5. A method of making the nutritional cereal of any one of claims 1-4, comprising:
respectively obtaining powder of each raw material;
adding a solvent into the oat rice powder, the barley rice powder and the black rice powder, performing first stirring and cooking, and naturally cooling to room temperature to obtain mixed three-color rice;
adding the wheat rice powder, the millet powder and the rice powder into the mixed three-color rice, then adding a solvent, carrying out second stirring and cooking, and naturally cooling to room temperature to obtain mixed clinker;
and adding the composite bean powder into the mixed clinker, adding a solvent, performing ultrasonic oscillation and third stirring and cooking to obtain the nutritional coarse cereals with high nutritional ingredients.
6. The method according to claim 5, wherein the temperature of the first stirring cooking is 70 ℃ to 80 ℃, and the time of the first stirring cooking is 15min to 20 min.
7. The method according to claim 5, wherein the temperature of the second stirring cooking is 85 ℃ to 90 ℃, and the time of the second stirring cooking is 10min to 15 min.
8. The method according to claim 5, wherein the temperature of the third stirring cooking is 95-100 ℃, and the time of the third stirring cooking is 20-25 min.
9. The method according to claim 5, wherein the time of the ultrasonic oscillation is 20min to 25 min.
10. The method of claim 5, wherein the method of preparing the composite legume powder comprises:
respectively obtaining mung bean granules, small red bean granules and black bean granules;
respectively grinding the mung bean granules, the small red bean granules and the black bean granules into full granules, and filtering to respectively obtain mung bean powder, small red bean powder and black bean powder;
and carrying out ultrasonic oscillation mixing on the mung bean powder, the small red bean powder and the black bean powder to obtain the composite bean powder.
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