CN103652634B - A kind of full cereal high microsteping cornflakes and preparation method thereof - Google Patents
A kind of full cereal high microsteping cornflakes and preparation method thereof Download PDFInfo
- Publication number
- CN103652634B CN103652634B CN201310440474.3A CN201310440474A CN103652634B CN 103652634 B CN103652634 B CN 103652634B CN 201310440474 A CN201310440474 A CN 201310440474A CN 103652634 B CN103652634 B CN 103652634B
- Authority
- CN
- China
- Prior art keywords
- rice
- raw material
- food
- cornflakes
- instant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013339 cereals Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 240000008042 Zea mays Species 0.000 claims abstract description 18
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 18
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 18
- 235000005822 corn Nutrition 0.000 claims abstract description 18
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 244000075850 Avena orientalis Species 0.000 claims abstract description 11
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 11
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 11
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 11
- 235000019713 millet Nutrition 0.000 claims abstract description 11
- 235000007558 Avena sp Nutrition 0.000 claims abstract description 10
- 241000209094 Oryza Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000021329 brown rice Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 9
- 241000209056 Secale Species 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract 4
- 238000001035 drying Methods 0.000 claims description 12
- 238000001125 extrusion Methods 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 11
- 239000011265 semifinished product Substances 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 241001466460 Alveolata Species 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000007873 sieving Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 42
- 235000021152 breakfast Nutrition 0.000 abstract description 7
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 235000013312 flour Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 21
- 230000008569 process Effects 0.000 description 12
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000012545 processing Methods 0.000 description 8
- 241000209205 Coix Species 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 7
- 235000020985 whole grains Nutrition 0.000 description 7
- 238000010411 cooking Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 5
- 208000008589 Obesity Diseases 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 235000015496 breakfast cereal Nutrition 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 235000020824 obesity Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 235000021154 instant breakfast Nutrition 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000010865 sewage Substances 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 241000209761 Avena Species 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000003050 macronutrient Effects 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 230000002175 menstrual effect Effects 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of full cereal high microsteping cornflakes, comprise corn, rice, brown rice, oat, black rice, rye, the seed of Job's tears and millet, interpolation dietary fiber, malt extract, sucrose, salt raw material are made.Preferred percentage by weight: corn flour 30-80 part; Millet 0-10 part; Brown rice 0-10 part; Oat 0-10 part; Seed of Job's tears 0-10 part; Sucrose 1-10 part; Dietary fiber 2-8 part; Salt 0.1-1 part; Malt extract 0.5-5 part; Rice 0-10 part; Black rice 0-10 part; Rye 0-10 part.Preparation method is according to the following steps: pulverized respectively by cereal materials, sieve, and weighs and mix and blend by formula, squeezing, maturing, and dry, compressing tablet, bakes, and composes taste and cooling.This product is nutritious, crispy savoury, be easy to digest and assimilate and instant, and both can make the instant staple food of breakfast, can make daily leisure food again, be desirable healthy instant food.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of full cereal high microsteping cornflakes and preparation method thereof.
Background technology
Whole grain food is defined as by US corn chemist association: complete, pulverize, the caryopsis of broken or compressing tablet, basic composition comprises starchy endosperm, plumule and wheat bran, and the relative scale of each part is the same with complete caryopsis.Whole grain food is rich in the Phytochemistry elements such as dietary fiber, vitamin, mineral element and phenolic compound, carotenoid, lignan, beta glucan, resistant starch, phytosterol and phytic acid due to full cereal, have certain health care.Coarse cereals are generally acknowledged pollution-free natural pollution-free foods, have special food treatment of food therapy effect, in modern safety health food, have critical role, and most of coarse cereals are all good whole grain food raw materials.Developed country started to conduct in-depth research the nutrition of full cereal and health in the eighties in 20th century.A large amount of epidemic research finds, the consumption increasing full cereal can help the generation avoiding cancer, angiocardiopathy, type ii diabetes and obesity, reduces the incidence of coronary heart disease simultaneously, eats the generation that whole grain food also greatly can control latent disease.Whole grain food greatly can increase dietary fiber, adds satiety, extends the time of feed after controlling blood sugar, particularly food and drink.Stop menstrual woman and also can improve its health status.Part a middle-aged person, if the enough more whole-wheat foods of energy, can lose weight.If one day enough three whole grain food of energy, greatly can reduce incidence of obesity.
With the development that becomes more meticulous of grain processing.Cereal has been sloughed after plumule and wheat bran through fine finishining, although mouthfeel is improved greatly, in refinement, asks in white process, causes the loss of vitamin a large amount of in cereal, cellulose, mineral matter and Phytochemistry element.This is also cause compatriots' Macronutrient superfluous, and the major reason of micronutrient wretched insufficiency.At present, market there is the full cereals of single variety, as wholewheat flour, whole-wheat bread, Graham cracker, but mix multiple full cereal leisure food or breakfast cereal also fewer.
China just begins one's study the early 1980s food extrusion technology, and at present, China uses extrusion technique production breakfast cereal and leisure food to say also to be in the infancy.Full cereal high microsteping cornflakes are based on the breakfast and the leisure food nutrition problem that solve people.Full cereal high microsteping corn nourishment sheet for primary raw material with coarse cereals such as corn, millet, oat, brown rice, the seeds of Job's tears, adds dietary fiber, processes through extrusion cooking non-immediate bulking process.While raw material comprises the five cereals nutrients such as corn, oat, millet, the seed of Job's tears and rice, further optimization and upgrading is whole grain food, is the fabulous source of dietary fiber, vitamin, mineral matter.Full cereal high microsteping cornflakes have the effects such as pre-anti-cancer, angiocardiopathy, type ii diabetes and obesity, and crispy savoury, be easy to digest and assimilate, instant, both can when breakfast as instant staple food, can be used as again daily leisure food, it has adapted to modern to the consumption requirement of flavour of food products variation, instant and trend, its market prospects are very wide, are the healthy instant food that people are desirable.
Traditional pressed disc method not only consume energy higher, process time is longer, causes the increase of production cost, and the nutrient component damages of the food produced is larger.By contrast, extrude pressed disc method and there is more advantage, the operating space etc. that namely energy consumption consumption is lower, nutrient component damages is low, processing cost is low, less.The method wherein extruding compressing tablet processing puffed leisure food and instant breakfast cereals comprises: the expanded method of extrusion cooking non-immediate and direct extrusion method.Full cereal high microsteping cornflakes adopt advanced extrusion cooking non-immediate bulking process processing.In the production of the instant breakfast cereal of the expanded method of extrusion cooking non-immediate, the boiling of raw raw material is shaping to be carried out in extruder.Afterwards, digested shaping raw material is impacted the baking of stove individual layer through compressing tablet, drying, high velocity, hot air, makes material evenly expanded.The expanded method of extrusion cooking non-immediate is compared with direct extrusion method, has good puffed degree, crispy savoury, is easy to digest and assimilate, and can keep certain fragility in milk, soymilk or fruit juice.Full cereal high microsteping cornflakes are nutritious, crispy savoury and being easy to is digested and assimilated, instant, and both when breakfast as staple food, can be used as again daily leisure food, be the healthy instant food that people are desirable.This production technology has that process time is short, nutrient component damages is low, non-fried, without sewage discharge, and energy consumption is low, occupy the features such as space is little, process flexibility is large, processing cost is low, and achieves serialization, mechanization production.
At present, have no with corn, rice, brown rice, oat, black rice, rye, the seed of Job's tears, millet, sucrose, malt extract, dietary fiber, salt etc. for raw material, adopt extrusion cooking non-immediate bulking process to process the patent of full cereal high microsteping cornflakes.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of full cereal high microsteping cornflakes, this product is nutritious, crispy savoury and being easy to is digested and assimilated, instant, both when breakfast as instant staple food, can be used as again daily leisure food, be the healthy instant food that people are desirable.Present invention also offers a kind of preparation method of full cereal high microsteping cornflakes simultaneously.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of full cereal high microsteping cornflakes, comprise corn, rice, brown rice, oat, black rice, rye, the seed of Job's tears, millet, described various raw material is any combination and arbitrary proportion, and interpolation dietary fiber, malt extract, sucrose, salt raw material are made.
Preferably, be made up of the raw material of following parts by weight:
For solving the problems of the technologies described above, another technical scheme of the present invention is: a kind of preparation method of full cereal high microsteping cornflakes, comprise the following steps: the cereal materials described in above-mentioned any one is carried out respectively pulverize, sieve, weigh and mix and blend by formula, squeezing, maturing, dry, compressing tablet, bake, compose the step of taste and cooling.
Further, raw material pulverising step comprises: corn, rice, brown rice, oat, black rice, rye, the seed of Job's tears, millet, dietary fibre materials are pulverized respectively, more than fineness degree to 60 order.
Further, blend step comprises: weighed by formula by various raw material and mix;
Further, squeezing, maturing step comprises: add the raw material quantitative after mixing to twin (double) screw extruder, is 15-35% at extruder feed end amount of water; The operating temperature range of a twin (double) screw extruder cavity is between 50-170 DEG C, and screw speed scope is at 100-350r/min, and cutting machine rotating speed is between 500-3000r/min, and the temperature of twin (double) screw extruder cutting die head is 75 DEG C ~ 90 DEG C.Material acts on slaking, restructuring through the high temperature, extruding, shearing etc. of twin (double) screw extruder, and make material be in complete curing state, cut off shaping at extruder discharge end by cutter, semi-finished product present closely knit, transparent ball or column.
Further, drying steps comprises: at 55 DEG C ~ 75 DEG C to high temperature extrusion maturation stage in the slaking semi-finished product that obtain carry out drying, until the moisture weight degree in slaking semi-finished product is 15 ~ 20%:
Further, tableting step comprises: controlled to add in tablet press machine at 15 ~ 20% particles by moisture weight degree to carry out compressing tablet, material the is pressed into thin slice that thickness is 0.2 ~ 0.6mm of the gap between adjustment pressure roller;
Further, drying steps comprises: at 50 DEG C ~ 100 DEG C, carry out drying to the thin slice that tableting step obtains, until the moisture weight degree in thin slice is 10 ~ 15%;
Further, baking step comprises: the thin slice of drying is carried out fast roast at 140 DEG C ~ 240 DEG C, and moisture content of finished products weight percent content is 2 ~ 6%.High temperature fast roast makes puffed chip, has alveolate texture meticulous uniformly, product crispy savoury and be easy to digest and assimilate.
Semi-finished product after curing are carried out tax taste, and full cereal high microsteping cornflakes spraying flavoring gives product special fragrance by the general drum-type flush coater that adopts.Then product carries out nature cooling, and when the temperature near room temperature of product, packaging carries out sealing preservation rapidly, gets damp to prevent product from again absorbing the moisture in air.
Apply technical scheme of the present invention, adopt corn, rice, brown rice, oat, black rice, rye, the seed of Job's tears, millet; Described various raw material is any combination and arbitrary proportion; Interpolation dietary fiber, malt extract, sucrose, salt raw material are made.Preferred with 30-80 part corn; 1-10 part sucrose; 0-10 part millet; 0-10 part brown rice; 0-10 part oat; 0-10 part seed of Job's tears; 2-8 part dietary fiber; 0.1-1 part salt; 0.5-5 part malt extract; 0-10 part rice; 0-10 part black rice; Full cereal high microsteping cornflakes prepared by 0-10 part rye raw material have the effects such as pre-anti-cancer, angiocardiopathy, type ii diabetes and obesity, and crispy savoury and being easy to is digested and assimilated, instant, both can when breakfast as instant staple food, can be used as again daily leisure food, it has adapted to modern to the consumption requirement of flavour of food products variation, instant and trend, its market prospects are very wide, are the healthy instant food that people are desirable.
Detailed description of the invention
Beneficial effect of the present invention is further illustrated below in conjunction with specific embodiment.
It should be noted that, when not conflicting, the embodiment in the application and the feature in embodiment can combine mutually.The present invention is described in detail below in conjunction with embodiment.
Embodiment 1-25
The proportioning of table 1 raw material
Unit: part
Deliver in solid feeder with the speed of 100kg/h after the 25kg raw material of assembly ratio each in table 1 is mixed respectively through mixer.Then deliver in twin-screw extruder, each warm area temperature is adjusted to I district temperature 60 C respectively, II district temperature 120 DEG C, III district temperature 130 DEG C, IV district temperature 80 DEG C, V district temperature 75 DEG C, take screw speed as 220r/min, amount of water is 20%, and rate of feeding is 100kg/h.Die head temperature is 88 DEG C, and cutting revolution is 1400r/min, is cut by the semi-finished product extruded, after cutting, spherical semi-finished product are delivered to fluidized bed drying, then in tablet press machine, carry out compressing tablet, be delivered to band drier and carry out drying, finally bake in baking oven, pack after cooling.
Table 2 product sensory index
Organoleptic indicator's table of the full cereal high microsteping cornflakes as can be seen from table 2, the sensory evaluation preparing full cereal high microsteping cornflakes in embodiments of the invention is good.Especially the full cereal high microsteping cornflakes sugariness of preparation in embodiment 19 and 24 is suitable, and saline taste is suitable, and have wheat fragrance, mouthfeel is crisp, porous organization, even structure, and surface is brighter, bubble-free.The difference of these two groups of cornflakes is: in embodiment 19, the full cereal high microsteping cornflakes color and luster of preparation is light yellow, and in embodiment 24, the full cereal high microsteping cornflakes of preparation are black.The full cereal high microsteping cornflakes that this group optimum combination of embodiment 19 obtains are carried out the mensuration of nutritional labeling, result is as shown in table 3.
Table 3 product nutritional labeling index
| Nutritional labeling | Content | Nutritional labeling | Content |
| Dietary fiber | 2.50g／100g | Calcium | 13.96mg／100g |
| VB1 | 0.062mg／100g | Iron | 2.41mg／100g |
| VB2 | 0.020mg／100g | Zinc | 8.2mg／kg |
| VE | 0.345mg／100g |
The full cereal high microsteping cornflakes tool adopting method of the present invention to prepare has the following advantages:
1. the dietary fiber that contains of full cereal high microsteping corn nourishment sheet and multivitamin and mineral matter are all higher than conventional corn sheet, and consumer eats full cereal high microsteping corn nourishment sheet therefrom can obtain multi-nutrition.Full cereal high microsteping corn nourishment sheet has good puffed degree, crispy savoury and being easy to is digested and assimilated, instant.And certain fragility, crisp can be kept in milk, soymilk or fruit juice, both when breakfast as staple food, can be used as again daily leisure food, be the healthy instant food that people are desirable.And heat food breakfast cereal (as sowens, quicker oats congee etc.) needs to hot plate or add boiling water (instant heating food) before consumption, edible inconvenient, and without crispness.
2, full cereal high microsteping corn nourishment sheet breakfast cereal and leisure food adopt advanced squeezing, maturing to bake and bank up with earth bulking process processing.Adopt twin (double) screw extruder boiling slaking material, be pressed into thin slice through two roller tablet press, heated-air drying, high velocity, hot air impact the baking of stove individual layer, make material evenly expanded.In the production of the instant breakfast cereal of the expanded method of non-immediate, the boiling of raw raw material is shaping to be carried out in extruder.Afterwards, digested shaping raw material is had through compressing tablet, drying, baking this production technology expanded process time is short, nutrient component damages is low, non-fried, without sewage discharge, energy consumption is low, occupy the features such as space is little, process flexibility is large, processing cost is low, and achieves serialization, mechanization production.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (1)
1. a preparation method for full cereal high microsteping cornflakes, is characterized in that being carried out successively by raw material pulverizing, sieving, by formula mix and blend, and squeezing, maturing, dry, compressing tablet, bakes, and composes the step of taste and cooling; Described step comprises:
(1) raw material is pulverized: corn, rice, brown rice, oat, black rice, rye, the seed of Job's tears, millet, dietary fibre materials are pulverized respectively, more than fineness degree to 60 order;
(2) mix: various raw material is mixed by formula;
(3) squeezing, maturing: add the raw material quantitative after mixing to twin (double) screw extruder is 15-35% at extruder feed end amount of water; The operating temperature range of a twin (double) screw extruder cavity is between 50-170 DEG C, and screw speed scope is at 100-350r/min, and cutting machine rotating speed is between 500-3000r/min, and the temperature of twin (double) screw extruder cutting die head is 75 DEG C ~ 90 DEG C; Material is through the high temperature of twin (double) screw extruder, extruding, shear action slaking, restructuring, and make material be in complete curing state, cut off shaping at extruder discharge end by cutter, semi-finished product present closely knit, transparent ball or column;
(4) dry: at 55 DEG C ~ 75 DEG C to high temperature extrusion maturation stage in the slaking semi-finished product that obtain carry out drying, until the moisture weight degree in slaking semi-finished product is 15 ~ 20%;
(5) compressing tablet: moisture weight degree is controlled to add in tablet press machine at 15 ~ 20% particles carry out compressing tablet, material the is pressed into thin slice that thickness is 0.2 ~ 0.6mm of the gap between adjustment pressure roller;
(6) dry: at 50 DEG C ~ 100 DEG C, drying to be carried out to the thin slice that tableting step obtains, until the moisture weight degree in thin slice is 10 ~ 15%;
(7) cure: the thin slice of drying is carried out fast roast at 140 DEG C ~ 240 DEG C, moisture content of finished products weight percent content is 2 ~ 6%; High temperature fast roast makes puffed chip, has alveolate texture meticulous uniformly, product crispy savoury and be easy to digest and assimilate;
Described raw material packet is containing corn, brown rice, oat, rice, black rice, rye, the seed of Job's tears and millet, and also comprise dietary fiber, malt extract, sucrose, salt, the scope of its various composition is:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310440474.3A CN103652634B (en) | 2013-09-17 | 2013-09-17 | A kind of full cereal high microsteping cornflakes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310440474.3A CN103652634B (en) | 2013-09-17 | 2013-09-17 | A kind of full cereal high microsteping cornflakes and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103652634A CN103652634A (en) | 2014-03-26 |
| CN103652634B true CN103652634B (en) | 2016-03-02 |
Family
ID=50292353
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310440474.3A Expired - Fee Related CN103652634B (en) | 2013-09-17 | 2013-09-17 | A kind of full cereal high microsteping cornflakes and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652634B (en) |
Families Citing this family (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783409A (en) * | 2014-01-22 | 2014-05-14 | 安徽燕之坊食品有限公司 | Grain breakfast and preparation method thereof |
| CN103783121B (en) * | 2014-03-04 | 2015-08-19 | 刘少伟 | Puffed cereal energy stick |
| CN104000118A (en) * | 2014-06-17 | 2014-08-27 | 四川嘉和食品有限责任公司 | Multi-grain cornflake and making method thereof |
| CN104187388A (en) * | 2014-07-09 | 2014-12-10 | 金健米业股份有限公司 | Leisure food and preparation method thereof |
| CN104431741B (en) * | 2015-01-14 | 2017-05-24 | 张桂英 | Cereal conditioning porridge and making method and application thereof |
| CN104719768B (en) * | 2015-03-30 | 2018-08-24 | 陕西师范大学 | A kind of production method of the full seed extruded product of oat |
| CN104814394A (en) * | 2015-04-15 | 2015-08-05 | 济南大学 | Oat chewing tablets and a production method thereof |
| CN105105017A (en) * | 2015-06-30 | 2015-12-02 | 桂林西麦生物技术开发有限公司 | Red date-containing high fiber cereal flake and preparation method thereof |
| CN105105150A (en) * | 2015-06-30 | 2015-12-02 | 桂林西麦生物技术开发有限公司 | High dietary fiber cereal food and preparation method thereof |
| CN105231258A (en) * | 2015-08-27 | 2016-01-13 | 安徽倮倮米业有限公司 | Sugar-free and high calcium nutritional rice flour and preparation method thereof |
| TWI640253B (en) * | 2016-07-01 | 2018-11-11 | 薌園生技股份有限公司 | Method for producing cereal puffed food |
| CN106261772A (en) * | 2016-08-22 | 2017-01-04 | 塔城市鹏坤玉米食品有限责任公司 | Composite puffed of black Semen Maydis and preparation method thereof |
| CN106472993A (en) * | 2016-10-21 | 2017-03-08 | 沈阳师范大学 | A kind of medicated diet instant porridge and preparation method thereof |
| CN107997130A (en) * | 2017-11-07 | 2018-05-08 | 沈于涵 | A kind of food materials composition and preparation method thereof and application |
| CN108308243A (en) * | 2017-12-31 | 2018-07-24 | 安徽徽风生态农业开发有限公司 | A kind of preparation method of instant millet oat product |
| CN108283286A (en) * | 2018-01-26 | 2018-07-17 | 四川省食品发酵工业研究设计院 | A kind of fig recombination mouth mouth is crisp and preparation method thereof |
| CN108813352B (en) * | 2018-05-17 | 2021-08-24 | 洽洽食品股份有限公司 | Preparation method of roasted corn flakes and roasted corn flakes |
| CN108813364A (en) * | 2018-05-25 | 2018-11-16 | 厦门市诚安毅科技有限公司 | A kind of formula and preparation method of compound five cereals oatmeal |
| CN110236108A (en) * | 2019-07-01 | 2019-09-17 | 湖南米珍宝生物高科技有限公司 | A kind of full cereal rice bran crisp chip and preparation method thereof |
| CN113004102B (en) * | 2021-03-08 | 2022-07-29 | 广州天适立农生态农业发展有限公司 | Full water-soluble agate type granular bacterial manure production equipment |
| CN113892636A (en) * | 2021-09-17 | 2022-01-07 | 江苏米疗生物科技有限公司 | Snack with blood sugar reducing effect and preparation method thereof |
| CN113854482A (en) * | 2021-09-30 | 2021-12-31 | 好麦多(上海)食品科技有限公司 | Multi-grain extruded food and preparation method thereof |
| CN114794382B (en) * | 2022-05-05 | 2024-08-02 | 桂格燕麦公司 | Method for producing a cereal mixture and cereal mixture produced thereby |
| CN115720982B (en) * | 2022-11-22 | 2024-05-28 | 湖北钟祥金源食品股份有限公司 | Method for making whole grain snack food rich in active lactobacillus |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187958A (en) * | 1996-06-30 | 1998-07-22 | 雀巢制品公司 | Process for preparation of foodstuff by extrusion |
| CN1864533A (en) * | 2005-04-29 | 2006-11-22 | 卡夫食品集团公司 | Production of whole grain shredded products |
| CN101142932A (en) * | 2006-06-30 | 2008-03-19 | 卡夫食品集团公司 | Production of whole grain-containing composite food products |
| CN101384177A (en) * | 2005-12-22 | 2009-03-11 | 先进科技研究公司 | Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking |
| CN101878950A (en) * | 2009-05-08 | 2010-11-10 | 上海亦晨信息科技发展有限公司 | Extrusion molding device of composite grains |
| CN102919691A (en) * | 2012-10-31 | 2013-02-13 | 齐齐哈尔瑞盛食品制造有限公司 | Low-protein nutrition crispy slices and making method thereof |
| CN102948685A (en) * | 2012-12-10 | 2013-03-06 | 北京德御坊食品技术研究院（有限合伙） | Method for preparing instant grain powder |
| CN103070354A (en) * | 2013-02-06 | 2013-05-01 | 国家粮食局科学研究院 | Processing method of whole-grain instant porridge |
| CN103260426A (en) * | 2010-12-09 | 2013-08-21 | 雀巢产品技术援助有限公司 | Freeze-dried snack product comprising hydrolyzed whole grain |
-
2013
- 2013-09-17 CN CN201310440474.3A patent/CN103652634B/en not_active Expired - Fee Related
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187958A (en) * | 1996-06-30 | 1998-07-22 | 雀巢制品公司 | Process for preparation of foodstuff by extrusion |
| CN1864533A (en) * | 2005-04-29 | 2006-11-22 | 卡夫食品集团公司 | Production of whole grain shredded products |
| CN101384177A (en) * | 2005-12-22 | 2009-03-11 | 先进科技研究公司 | Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking |
| CN101142932A (en) * | 2006-06-30 | 2008-03-19 | 卡夫食品集团公司 | Production of whole grain-containing composite food products |
| CN101878950A (en) * | 2009-05-08 | 2010-11-10 | 上海亦晨信息科技发展有限公司 | Extrusion molding device of composite grains |
| CN103260426A (en) * | 2010-12-09 | 2013-08-21 | 雀巢产品技术援助有限公司 | Freeze-dried snack product comprising hydrolyzed whole grain |
| CN102919691A (en) * | 2012-10-31 | 2013-02-13 | 齐齐哈尔瑞盛食品制造有限公司 | Low-protein nutrition crispy slices and making method thereof |
| CN102948685A (en) * | 2012-12-10 | 2013-03-06 | 北京德御坊食品技术研究院（有限合伙） | Method for preparing instant grain powder |
| CN103070354A (en) * | 2013-02-06 | 2013-05-01 | 国家粮食局科学研究院 | Processing method of whole-grain instant porridge |
Non-Patent Citations (7)
| Title |
|---|
| 全谷物食品――全麦粉制粉工艺介绍;侯国泉;《农业机械》;20111231(第6期);第24-25页 * |
| 全谷物食品的国内外发展现状与趋势;谭斌等;《中国食物与营养》;20091231(第09期);第4-7页 * |
| 杨春华等.全谷物食品的研究现状与发展.《粮食与食品工业》.2003,(第04期), * |
| 王瑞元.大力推进全谷物营养健康食品的发展.《现代面粉工业》.2011,(第04期), * |
| 用全谷物大思路推动我国杂粮加工业的发展(上);谭斌等;《粮食与食品工业》;20111231;第18卷(第03期);第1-3及第7页 * |
| 谭斌.全谷物食品与人体健康.《农产品加工》.2010,(第04期), * |
| 谭斌等.我国全谷物食品发展的现状、问题与思路.《粮油食品科技》.2011,第19卷(第03期), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103652634A (en) | 2014-03-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103652634B (en) | A kind of full cereal high microsteping cornflakes and preparation method thereof | |
| CN103070354B (en) | Processing method of whole-grain instant porridge | |
| Verma et al. | Value added products from nutri-cereals: Finger millet (Eleusine coracana) | |
| Anglani | Sorghum for human food–A review | |
| CN101715922B (en) | Method for preparing unpolished rice modified nutritious powder and nutritious drink | |
| CN105520052A (en) | Production method of staple food vermicelli for diabetic population | |
| CN102613475A (en) | Production method of instant nutritional paste food easy to mix | |
| CN101755879A (en) | Pancake manufactured by using composite coarse grains of expanded brown rice flour or expanded germinated brown rice flour as well as manufacturing method thereof | |
| CN106858316A (en) | A kind of full oat hypolipemic function vermicelli and its production method | |
| CN104489505A (en) | Coarse cereal noodles and preparation method thereof | |
| CN102511738B (en) | Microwave-puffed almond and grain nutrition chip and preparation method thereof | |
| CN104256361B (en) | Additive-free five cereals nutrient instant noodles and production method thereof | |
| CN105105124A (en) | Colored health coarse grain leisure food and preparation method thereof | |
| JP7545015B2 (en) | How to make high-fiber, low-phytic acid potato oat cake | |
| CN108967895A (en) | A kind of nutrition recombination rice and preparation method | |
| CN105795332A (en) | Buckwheat noodles | |
| US20120040079A1 (en) | Wholegrain instant pasta | |
| CN103549259B (en) | Production method for sugar-free coarse cereal powder | |
| KR100924752B1 (en) | Rice noodles adding chinese yam and Preparation method thereof | |
| CN104206986A (en) | Steamed total millet flour cone-shaped bread and producing method thereof | |
| Kumar et al. | Pasta: Raw materials, processing and quality improvement | |
| CN105105019A (en) | Grouted coarse cereal crust and preparation method thereof | |
| CN115226840A (en) | Oatmeal slurry, medicinal and edible oatmeal and preparation method thereof | |
| CN102972487A (en) | Manufacturing method of grain pretzel | |
| CN106858318B (en) | Huaqi lotus root and corn fine dried noodles and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190729 Address after: No. 01, 01 Floor, Unit 00, Shuguang Village, Jianhua District, Qiqihar City, Heilongjiang Province, 161000 Patentee after: Heilongjiang Kangliang Functional Food Technology Development Co.,Ltd. Address before: No. 1 Tongyuan Road, Jianhua District, Qiqihar City, Heilongjiang Province, 161000 Patentee before: QIQIHAR REAL SALUTARY FOOD CO.,LTD. |
|
| TR01 | Transfer of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160302 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |