阅读说明：本技术 一种方便谷物制品的加工工艺 (Processing technology of instant cereal product ) 是由 章燕海 张顺君 于 2020-07-07 设计创作，主要内容包括：本发明公开了一种方便谷物制品的加工工艺,具体包括如下步骤：步骤1：预处理；步骤2：粉碎：原料粉碎后得到主料；步骤4：混料：主料80%-85％、水15%-20％、余量是肌苷酸进行混料,得到混料；步骤5：挤压成型：混料处理成谷物制品；步骤6：震动筛；步骤7：微波干燥：对谷物制品进行微波加热,微波有效功率为400W-950W,微波加热的温度为75-85度,时间为5-8分钟；步骤8：热风干燥：将步骤7加热完成后的谷物制品进行热风干燥,热风干燥温度为70℃-100℃,测量谷物制品的含水量在9～13%,符合要求,出料；本发明具有谷物制品的品质较高。谷物制品进行蒸制时,谷物制品呈多孔隙结构,使得谷物制品与水分的接触面积较大,从而使得谷物制品的吸水量较好。(The invention discloses a processing technology of an instant cereal product, which specifically comprises the following steps: step 1: pre-treating; step 2: crushing: crushing the raw materials to obtain a main material; and 4, step 4: mixing materials: mixing 80-85% of main material, 15-20% of water and the balance of inosinic acid to obtain a mixed material; and 5: extrusion molding: processing the mixed material into a cereal product; step 6: vibrating screen; and 7: microwave drying: carrying out microwave heating on the cereal product, wherein the effective microwave power is 400-950W, the microwave heating temperature is 75-85 ℃, and the microwave heating time is 5-8 minutes; and 8: and (3) hot air drying: carrying out hot air drying on the grain product heated in the step 7 at the temperature of 70-100 ℃, measuring the water content of the grain product to be 9-13% and discharging the grain product; the invention has the advantage of high quality of cereal products. When the cereal product is steamed, the cereal product is in a porous structure, so that the contact area of the cereal product and water is large, and the water absorption capacity of the cereal product is good.)

1. A processing technology of instant cereal products is characterized in that: the method specifically comprises the following steps:

step 1: pretreatment: selecting and removing impurities from rice raw materials and coarse cereal raw materials;

step 2: crushing: crushing dried sweet potatoes, coarse cereal raw materials and rice raw materials to 80-150 mu m to obtain main materials;

and step 3: sieving: sieving the main material, and sieving the materials with the particle size larger than 150 mu m;

and 4, step 4: mixing materials: mixing 80-85% of main material, 15-20% of water and inosinic acid to obtain a mixed material;

and 5: extrusion molding: processing the mixed material in a double-screw extrusion puffing machine to obtain a cereal product;

step 6: vibrating screen: vibrating the cereal product;

and 7: microwave drying: carrying out microwave heating on the cereal product, wherein the effective microwave power is 400-950W, the microwave heating temperature is 75-85 ℃, and the time is 5-8 minutes;

and 8: and (3) hot air drying: carrying out hot air drying on the grain product heated in the step 7 at the temperature of 70-100 ℃, measuring the water content of the grain product to be 9-13% and discharging the grain product;

and step 9: packaging: putting the grain product into a packaging bag to obtain a bagged finished product;

step 10: and (3) metal detection: carrying out heavy metal detection on a bagged finished product filled with the cereal product;

step 11: warehousing: and (4) placing the qualified bagged finished product into a refrigeration house for storage, wherein the temperature of the refrigeration house is 2 ℃.

2. A process of processing a ready-to-eat cereal product as in claim 1 wherein: and (7) simultaneously carrying out the steps 8, measuring the water content of the grain product to be 9-13% at the effective microwave power of 950W and the hot air drying temperature of 75 ℃, and discharging.

3. A process of processing a ready-to-eat cereal product as in claim 1 wherein: and (4) after the microwave drying of the cereal product in the step (7) is finished, performing hot air drying in the step (8) within 5 minutes, measuring that the water content of the cereal product is 9-13%, meeting the requirement, and discharging.

4. A process of processing a ready-to-eat cereal product according to claim 3 wherein: heating for 5 minutes by using microwaves with 950W effective power at the microwave temperature of 75 ℃, measuring that the water content in the cereal product reaches 15%, and drying for 10-20 minutes by using hot air at the temperature of 70 ℃ within 5 minutes until the water content in the cereal product reaches 9-13%.

5. A process of processing a ready-to-eat cereal product as in claim 1 wherein: and 8, when hot air drying is carried out, firstly, hot air drying is carried out for 10min at the temperature of 75-85 ℃, the room temperature of 20-30 ℃ and the air speed of 0.4-0.7m/s, tempering is carried out for 10min, and circulation is carried out repeatedly until the water content in the cereal product reaches 9-13%.

6. A process of processing a ready-to-eat cereal product as in claim 1 wherein: step 8, when hot air drying is carried out, hot air with the temperature of 75-85 ℃ is adopted, the room temperature is 20-30 ℃, the wind speed is 0.4-0.7m/s, firstly, hot air drying is carried out for 10min, and tempering is carried out for 10 min; then drying with hot air for 15min, and tempering for 15 min; and (3) gradually adding 5min for each time of hot air drying and tempering, and circulating until the water content in the cereal product reaches 9-13%.

7. A process of processing a ready-to-eat cereal product as in claim 1 wherein: in step 8, the grain product is placed in a drying container (1) for hot air drying.

8. The process of claim 7, wherein the step of processing the ready-to-eat cereal product comprises: drying container (1) include place the platform (11), set up a plurality of mounting holes (12) at place the platform (11) up end, install in place the platform (11) bottom and with first pipe (121) of mounting hole (12) intercommunication, the drier has been placed to first pipe (121) inside, gauze (22) are installed to the bottom surface of place the platform (11).

9. The process of claim 8, wherein the step of processing the ready-to-eat cereal product comprises: the upper end face of the placing platform (11) is provided with a rotating plate (2) positioned at the bottom of a gauze (22), the upper end face of the rotating plate (2) is provided with a plurality of first holes (21) communicated with the mounting holes (12), the distance between the two first holes (21) is larger than the diameter of the first holes (21), and the first tube (121) is a double-layer test tube; two first connecting pipes (122) are communicated and installed on the outer side wall of the first pipe (121).

Technical Field

The invention relates to the technical field of cereal product processing, in particular to a processing technology of a convenient cereal product.

Background

At present, the instant rice is staple food produced in large scale by industrialization, which is simply cooked or directly eaten before eating, and has the same flavor, taste and appearance as the common rice.

The traditional Chinese patent with publication number CN109864255A discloses cheese-flavored instant rice, which comprises the following steps: soaking the northeast long-grain fragrant rice in water at the temperature of 60-70 ℃ for 40-50 minutes to make the northeast long-grain fragrant rice absorb water and expand; step two, cooking: draining off water from the northeast long-grain fragrant rice after soaking for 40-50 minutes, putting the northeast long-grain fragrant rice on a cooking line for cooking production and cooking, and cooking for 30-35 minutes at the temperature of 100 ℃; step three, climbing pine: loosening the cooked rice by a loosening machine to disperse the rice grains; step four, blast drying: and dispersing the climbed-loosened rice on a forward and reverse rotating mesh belt, allowing the rice to enter a blast drying oven, drying at 80-105 ℃ for 25-30 minutes, drying at 105-120 ℃ for 15-20 minutes, and controlling the moisture after drying to be 6-8%.

The above prior art solutions have the following drawbacks: adopt the forced air drying to carry out the drying, the air-blast air dries the surface of rice earlier, but can appear a problem, and after the surface of rice had air-dried the completion, the inner core of rice still contained moisture this moment, and when the water content of rice reached 6 ~ 8%, the rate of popping one's waist of rice this moment was higher for the quality of instant rice is lower.

Disclosure of Invention

The invention aims to provide a processing technology of an instant cereal product.

The invention aims to provide a processing technology of a convenient cereal product, when the water content of rice reaches 6-8%, the waist-popping rate of the rice is low, and the quality of the cereal product is high.

The above object of the present invention is achieved by the following technical solutions: a processing technology of an instant cereal product specifically comprises the following steps: step 1: pretreatment: selecting and removing impurities from rice raw materials and coarse cereal raw materials;

step 2: crushing: crushing dried sweet potatoes, coarse cereal raw materials and rice raw materials to 80-150 mu m to obtain main materials;

and step 3: sieving: sieving the main material, and sieving the materials with the particle size larger than 150 mu m;

and 4, step 4: mixing materials: mixing 80-85% of main material, 15-20% of water and inosinic acid to obtain a mixed material;

and 5: extrusion molding: processing the mixed material in a double-screw extrusion puffing machine to obtain a cereal product;

step 6: vibrating screen: vibrating the cereal product;

and 7: microwave drying: carrying out microwave heating on the cereal product, wherein the effective microwave power is 400-950W, the microwave heating temperature is 75-85 ℃, and the time is 5-8 minutes;

and 8: and (3) hot air drying: carrying out hot air drying on the grain product heated in the step 7 at the temperature of 70-100 ℃, measuring the water content of the grain product to be 9-13% and discharging the grain product;

and step 9: packaging: putting the grain product into a packaging bag to obtain a bagged finished product;

step 10: and (3) metal detection: carrying out heavy metal detection on a bagged finished product filled with the cereal product;

step 11: warehousing: and (4) placing the qualified bagged finished product into a refrigeration house for storage, wherein the temperature of the refrigeration house is 2 ℃.

Through adopting above-mentioned technical scheme, carry out shredding with rice raw materials and coarse cereals raw materials, the particle diameter of rice raw materials and coarse cereals raw materials diminishes, and follow-up in-process carrying out the compounding, the area of contact of major ingredient and water is great, and the speed of absorbing water of major ingredient also increases thereupon, is convenient for follow-up carrying out extrusion to major ingredient. Vibrate the material through the reciprocating sieve, the cereal that bonds together just disperses because vibrations, reduces to appear follow-up when carrying out microwave drying to cereal, appears that many cereal bond together and two cereal separation after the drying, and the condition of one of them cereal emergence split for the wholeness of cereal outward appearance is better, and follow-up when edible, the cereal expands the effect the same after absorbing water, and whole taste is comparatively stable. The microwave is generated in the heated object, the heat source comes from the inside of the object, the heating is uniform, the phenomenon of half-cooked inside the outer coke can not be caused, and the product quality can be improved; secondly, the heating time is greatly shortened due to the 'simultaneous heating inside and outside', the heating efficiency is high, and the product yield is favorably improved; secondly, the position of the original moisture in the cereal product forms a plurality of gaps during microwave heating, and because the appearance in gap, alright make the inside internal surface area of cereal product great, when follow-up watering culinary art to cereal product, the area of contact between cereal product and the water is great, and cereal product's hydroscopicity is better. The grain product is subjected to microwave drying firstly and then hot air drying, the temperature of the inner core of the grain product is high, the temperature inside the grain product is high and is diffused to the outside, and the subsequent waste heat outside the grain product is blown away by hot air, so that the drying effect of the grain product is good. During microwave heating, the inside moisture of cereal evaporates to the surface of cereal scraps of paper, cooperates hot air drying again, air-dries the moisture on cereal surface for cereal's drying effect is better. The two continuous steps of microwave drying and hot air drying are carried out, because cracks can occur when the grain product meets external air with lower temperature after microwave drying is finished, and hot air is used, so that the grain product has buffer with the external temperature change, and the waist-popping rate of the grain product is further reduced. .

The present invention in a preferred example may be further configured to: and (7) simultaneously carrying out the steps 8, measuring the water content of the grain product to be 9-13% at the effective microwave power of 950W and the hot air drying temperature of 75 ℃, and discharging.

Through adopting above-mentioned technical scheme, microwave drying and hot air drying go on simultaneously, the drying time of reduction cereal by maximum amplitude, and hot air drying makes cereal outside air's circulation speed very fast, blows off cereal surface's temperature to the air in, reduces the microwave suddenly and heats, and cereal explodes the waist rate and is higher.

The present invention in a preferred example may be further configured to: and (4) after the microwave drying of the cereal product in the step (7) is finished, performing hot air drying in the step (8) within 5 minutes, measuring that the water content of the cereal product is 9-13%, meeting the requirement, and discharging.

Through adopting above-mentioned technical scheme, cereal product is carrying out microwave heating's in-process, and inside moisture can be followed inside exudation, and moisture becomes gaseous from the liquid state. After the microwave heating is finished, the surface of the grain product still emits water vapor outwards, and after the grain product is taken out, if the outside air temperature is lower than the temperature of the grain product, the water vapor on the surface of the grain product can be condensed into small water drops to be attached to the surface of the grain product, and the small water drops on the surface can be absorbed into the grain product, so that the drying of the grain product is not facilitated. And the grain product after drying is rapidly dried by hot air, so that the water vapor on the surface of the grain product is blown away by the hot air, the drying degree of the surface of the grain product is higher, and the continuous drying effect of the grain product is better.

The present invention in a preferred example may be further configured to: heating for 5 minutes by using microwaves with 950W effective power at the microwave temperature of 75 ℃, measuring that the water content in the cereal product reaches 15%, and drying for 10-20 minutes by using hot air at the temperature of 70 ℃ within 5 minutes until the water content in the cereal product reaches 9-13%.

By adopting the technical scheme, when the effective microwave power of the cereal product is 950W, the water content in the cereal product is reduced rapidly after the cereal product lasts for 5 minutes. This is because the moisture in the cereal product moves outward, and after the moisture in the core of the cereal product has evaporated, the moisture outside the cereal product can evaporate directly, and the moisture on the surface of the cereal product decreases rapidly. When the moisture content of cereal begins to drop rapidly, take out cereal and carry out hot air drying, because when the moisture content of cereal inside drops rapidly, the error when measuring the moisture content of cereal inside is great on the one hand, and on the other hand, the shrinkage factor difference of cereal inside and outside, the surface just can appear crackle. And the subsequent water content of cereal products is conveniently measured when hot air drying is adopted, so that the water content of the cereal products is controllable, and the using effect is better.

The present invention in a preferred example may be further configured to: and 8, when hot air drying is carried out, firstly, hot air drying is carried out for 10min at the temperature of 75-85 ℃, the room temperature of 20-30 ℃ and the air speed of 0.4-0.7m/s, tempering is carried out for 10min, and circulation is carried out repeatedly until the water content in the cereal product reaches 9-13%.

By adopting the technical scheme, when the grain product is dried by hot air, the outer surface of the grain product is continuously heated, the outer surface of the grain product shrinks, the surface of the grain product is easy to crack, and the waist bursting rate of the grain product is higher. The reason is that the moisture content of the cereal product forms a moisture content gradient with high inside and low outside, so that the moisture moves from inside to outside, and two opposite moisture movements are mutually opposite until the moisture moves away from the vicinity of the surface layer of the cereal product, a slow moisture movement region is formed, the moisture is prevented from rapidly moving outwards, and the higher the drying temperature is, the larger the moisture gradient and the temperature gradient are, the larger the internal stress gradient of the cereal product is. Thus, the outer surface of the cereal loses much water and the outer layer of the cereal shrinks faster than the inner portion, which contains more water, causing stress and deformation of the cereal, resulting in a popping waist. And set up the tempering time for the inside moisture of cereal removes to the outside slowly, when reducing cereal production stress and deformation, also when making cereal carry out next hot-blast under the next time, the moisture that evaporates promotes higher for hot-blast for the first time, thereby makes the whole cereal receive under the short condition of time of hot air drying, alright make the inside moisture content of cereal reach the requirement. And adopt dry 10min, slow soviet 10min, go on in turn, move outside the inside moisture of cereal gradually, because the time of dry and slow soviet is the same for the inside moisture of cereal takes place the rule that moves outside after receiving the dry for the shrink frequency of cereal is unanimous, further reduces the probability that cereal appears the waist rate of popping out.

The present invention in a preferred example may be further configured to: step 8, when hot air drying is carried out, hot air with the temperature of 75-85 ℃ is adopted, the room temperature is 20-30 ℃, the wind speed is 0.4-0.7m/s, firstly, hot air drying is carried out for 10min, and tempering is carried out for 10 min; then drying with hot air for 15min, and tempering for 15 min; and (3) gradually adding 5min for each time of hot air drying and tempering, and circulating until the water content in the cereal product reaches 9-13%.

By adopting the technical scheme, tempering is carried out for 10min after hot air drying is carried out for 10min, then hot air drying is carried out for 15min, tempering is carried out for 15min, the time is handed over for 5min every time, hot air drying is carried out on the grain product after microwave heating, along with the increase of the time of hot air drying every time, the water content in the grain product is gradually reduced, the water in the grain product gradually moves outwards, and after the water gradually moves outwards, the core water in the grain product is lower. At this time, the time for the hot air moisture to contact with the hot air can be increased to reduce the time for drying the cereal product, so that the moisture evaporation effect on the outer surface of the cereal product is better. Because the hard degree of cereal inner core is greater than the hard degree of cereal outside, cereal's inside core moisture is less the core comparatively stable, also can reduce cereal's the rate of popping one's waist.

The present invention in a preferred example may be further configured to: in step 8, the cereal product is placed inside a drying container for hot air drying.

Through adopting above-mentioned technical scheme, cereal is carrying out hot air drying's process, has vapor to discharge, absorbs moisture through drying container to cereal, reduces the inside that vapor is absorbed to cereal by the resorption.

The present invention in a preferred example may be further configured to: the drying container comprises a placing platform, a plurality of mounting holes formed in the upper end face of the placing platform, a first pipe which is arranged at the bottom of the placing platform and communicated with the mounting holes, a drying agent is placed in the first pipe, and a gauze is installed on the bottom face of the placing platform.

Through adopting above-mentioned technical scheme, cereal is carrying out hot-blast in-process, and the inside moisture of cereal outwards oozes, then evaporates, because cereal's bottom and drying container's interior bottom surface contact, probably make cereal's the moisture evaporation capacity of bottom less, and the first pipe and the drier of setting, alright absorb the inside moisture of cereal to inside the drier, further improve cereal's drying rate.

The present invention in a preferred example may be further configured to: a rotating plate positioned at the bottom of the gauze is placed on the upper end face of the placing platform, a plurality of first holes communicated with the mounting holes are formed in the upper end face of the rotating plate, the distance between the two first holes is larger than the diameter of each first hole, and the first tubes are double-layer test tubes; two first connecting pipes are communicated and installed on the outer side wall of the first pipe.

Through adopting above-mentioned technical scheme, when the inside moisture of drier is more, can't continue to absorb, just need to let in steam to the drier and heat. Before the drying agent is heated, the rotating plate needs to be rotated, the distance between the two first holes is larger than the diameter of the first holes, so that the rotating plate is completely covered on the upper portion of the mounting hole, steam is introduced into the interlayer of the first pipe through the first connecting pipe, moisture in the drying agent in the first pipe is evaporated, and the drying agent is discharged outwards from the inside of the exhaust pipe. Simultaneously, because the inside steam that lets in of first pipe heats, first pipe also can be heated heat transfer to the rotor plate on, and place the bottom of cereal on the rotor plate and also can be heated, and it is comparatively even wholly to be heated.

In conclusion, the invention has the following beneficial effects:

1. the center of the grain product can be heated by adopting microwave heating, a plurality of gaps are formed at the original moisture position in the grain product along with the gradual outward movement of the moisture of the grain product, the inner surface area in the grain product is larger due to the occurrence of the gaps, when the grain product is subsequently cooked by adding water, the contact area between the grain product and the water is larger, the water absorption property of the grain product is better, hot air is adopted for heating after the microwave heating is finished, the hot air generated on the surface of the grain product is regularly blown out, and the residual heat on the surface of the grain product is blown out by the hot air;

2. the microwave drying and the hot air drying are carried out simultaneously, the drying time of the grain product is reduced to the maximum extent, the hot air drying enables the circulation speed of the external air of the grain product to be high, the temperature of the surface of the grain product is blown to the air, and the situation that the grain product is cracked due to sudden microwave heating is reduced;

3. by using the drying container, when the grain product is heated by hot air, the moisture in the grain product is absorbed by the drying agent, and the processing efficiency of the grain product is further improved.

Drawings

FIG. 1 is a schematic view of the procedure of example 1;

FIG. 2 is a schematic view of the structure of a drying container;

FIG. 3 is a schematic view of the structure with the screen removed;

FIG. 4 is a schematic view of the structure with the screen and the rotating plate hidden;

fig. 5 is a schematic structural view showing a positional relationship between the first and second tubes and the placement stage.

Reference numerals: 1. drying the container; 11. placing a platform; 12. mounting holes; 121. a first tube; 122. a first connecting pipe; 13. an auxiliary hole; 131. a second tube; 132. a second connecting pipe; 2. a rotating plate; 21. a first hole; 22. a screen; 3. a top inner ring; 31. inner jacking pipes; 32. a top outer ring; 321. an outer jacking pipe; 33. a top gas pipe; 34. an exhaust pipe; 4. a bottom inner ring; 41. an inner bottom tube; 42. a bottom outer ring; 421. an outer bottom tube; 43. a bottom gas pipe; 44. and (4) a valve.

Detailed Description

The present invention will be described in further detail with reference to examples.