阅读说明：本技术 全谷物萌动营养粉及其制备方法 (Whole grain sprout nutrition powder and preparation method thereof ) 是由 冯耐红 杨成元 侯东辉 宋健 岳忠孝 李婧 王意 陈丽红 于 2020-06-10 设计创作，主要内容包括：本发明涉及全谷物萌动营养粉及其制备方法,属于食品加工领域。全谷物萌动营养粉的制备步骤为：将谷物类和豆类原料萌芽至长度为0.5～1mm,干燥至含水量≤13％,粉碎得生豆粉和生米粉；将生米粉、生豆粉、牛奶和鸡蛋按重量比为75～85:12～16:3～5:1～3混匀,再挤压膨化；挤压膨化分为四个阶段：一级温度50～70℃；二级温度80～100℃,压力1.1～1.3Mpa；三级温度130～150℃,压力1.5～1.7Mpa；四级温度150～170℃,压力1.7～1.9Mpa；再粉碎制品即得。本发明结合全谷物、萌芽、挤压膨化等原料和工艺技术特点,制得的产品口感滑爽,复水时间短,开水冲泡搅拌即可饮用。(The invention relates to whole grain sprout nutrition powder and a preparation method thereof, belonging to the field of food processing. The preparation method of the whole grain sprout nutrition powder comprises the following steps: germinating grain and bean raw materials until the length is 0.5-1mm, drying until the water content is less than or equal to 13%, and crushing to obtain raw bean powder and raw rice powder; uniformly mixing raw rice flour, raw bean flour, milk and eggs in a weight ratio of 75-85: 12-16: 3-5: 1-3, and extruding and puffing; the extrusion and expansion are divided into four stages: the primary temperature is 50-70 ℃; the secondary temperature is 80-100 ℃, and the pressure is 1.1-1.3 Mpa; the third-stage temperature is 130-150 ℃, and the pressure is 1.5-1.7 Mpa; the four-stage temperature is 150-170 ℃, and the pressure is 1.7-1.9 Mpa; and then crushing the product to obtain the product. The invention combines the raw materials of whole grain, sprouting, extrusion and the like and the technical characteristics of the process, the prepared product has smooth mouthfeel and short rehydration time, and can be drunk after being brewed and stirred with boiled water.)

1. The preparation method of the whole grain sprout nutrition powder is characterized by comprising the following steps:

a. germinating the grain raw materials until the germination length is 0.5-1mm, drying until the water content of the grain raw materials is less than or equal to 13%, and crushing to obtain whole grain germinated raw rice flour;

b. sprouting the bean raw materials until the sprouting length is 0.5-1mm, drying until the water content of the bean raw materials is less than or equal to 13%, and crushing to obtain whole-grain sprouting soybean powder;

c. uniformly mixing whole-grain germinated raw rice flour, whole-grain germinated raw soybean flour, milk and eggs in a weight ratio of 75-85: 12-16: 3-5: 1-3 to obtain a mixed material, and then putting the mixed material into puffing equipment for extrusion puffing;

the extrusion and puffing process is divided into four stages: setting the primary temperature of an extrusion cylinder to be 50-70 ℃; the secondary temperature is 80-100 ℃, and the pressure is 1.1-1.3 Mpa; the third-stage temperature is 130-150 ℃, and the pressure is 1.5-1.7 Mpa; the four-stage temperature is 150-170 ℃, and the pressure is 1.7-1.9 Mpa; wherein the rotating speed frequency of the screw is 25-35 Hz in the whole extrusion and puffing process;

d. and crushing the puffed product to obtain the whole grain sprout nutrition powder.

2. The method for preparing the whole grain sprout nutrient powder of claim 1, wherein in the step a, the grain material is at least one of millet and quinoa.

3. The preparation method of the whole grain sprouting nutritional powder according to claim 1 wherein in step a, the grain raw material is soaked in water for 7-9 hours, drained and germinated at 25-30 ℃.

4. The method of claim 1, wherein in step b, the bean material is at least one of black beans, small red beans, peas, kidney beans, mung beans, and cowpeas.

5. The method for preparing the whole grain sprout nutrition powder of claim 1, wherein in the step b, the bean material is soaked in boiled water for 1-2min, then is soaked in cold water for about 6-10 h, and sprouts at 25-30 ℃.

6. The method of claim 1, wherein in step c, the whole grain germinated rice flour and the whole grain germinated soybean flour are sieved through an 80-mesh sieve, and then are mixed with milk and eggs.

7. The method of claim 1, wherein the puffing process is divided into four stages in step c, wherein the primary temperature of the extrusion cylinder is 60 ℃, the secondary temperature is 90 ℃, the pressure is 1.2Mpa, the tertiary temperature is 140 ℃, the pressure is 1.6Mpa, the quaternary temperature is 160 ℃, and the pressure is 1.8 Mpa; the rotating speed frequency of the screw is 30Hz in the whole extrusion and expansion process.

8. The preparation method of the whole grain sprout nutrition powder of claim 1, wherein in the step d, the crushed product is mixed with the fruit and vegetable powder according to a ratio of 90-100: 2-10; preferably, the ratio of the crushed product to the fruit and vegetable powder is 94: 6.

9. The method of claim 8, wherein in step d, the fruit and vegetable powder is prepared from at least one of fruits and vegetables; preferably, the preparation method of the fruit and vegetable powder comprises the following steps: grinding the fruit and vegetable raw materials into thick liquid, drying by a roller at 50-70 ℃, crushing again, and sieving by a 80-mesh sieve to obtain fruit and vegetable powder; more preferably, the fruit and vegetable raw material is at least one of pumpkin, red dates, medlar and sweet potatoes.

10. The whole grain germinant nutritional powder is characterized by being prepared by the preparation method of the whole grain germinant nutritional powder according to any one of claims 1-9.

Technical Field

The invention relates to whole grain sprout nutrition powder and a preparation method thereof, belonging to the field of food processing.

Background

Along with the enhancement of health care consciousness of people, natural green coarse cereals are increasingly popular, particularly, millet is taken as the first coarse cereal and is more popular with people, but due to the special large-particle nutritional structure of the millet, the product tastes coarse, is easy to regenerate, has poor eating quality, is difficult to become popular staple food, is limited in an industrial chain, is mainly sold as raw food in the market at present, and greatly influences the effective utilization of the consumption and the nutritional value of the millet. The previous research finds that: the Liu dao Fei and the like think that the germination influences the physicochemical characteristics of starch, protein content, gamma-aminobutyric acid and other active substances in the brown rice (rice), and improves the activity and the antioxidant performance of endogenous enzyme; liu Kexin and the like think that the germination improves the contents of functional components such as folic acid, arabinoxylan, polyphenol and the like of wheat, changes the nutritional components such as starch, protein, lipid and the like, and further changes the processing qualities such as grinding property, cooking property, dough quality, baking property, steaming property and the like of the wheat; the royal delicacy and the like think that the sprouting also strengthens the special nutritional quality of the soybean sprouts, and researches the metabolic regulation mechanism of the sprouting strengthening nutrient substances and the influence of the sprouting on active substances and antioxidant activity from the aspects of regulating and controlling corresponding key coding genes of a synthetic nutrient substance way and the like. The sprouted grain is a natural process in which the raw materials such as millet and the like are subjected to germination culture at a certain temperature and humidity to change the internal nutritional quality of the grain, and the internal change of the grain caused by germination can release new nutritional ingredients. The intake of sprouted grain has prominent effects of controlling blood pressure, regulating blood sugar concentration, and preventing chronic diseases such as carcinoma of large intestine.

Therefore, the development of various sprouted foods not only can enrich the variety of foods, but also is beneficial to the health of people.

The puffed food is prepared from grains, potatoes or beans as main raw materials by puffing processes such as baking, frying, microwave or extruding, and has a certain puffing degree, and is a snack food with crisp tissue, vivid flavor and various styles. The puffed food has crisp taste, less nutrient loss and easier digestion and absorption, and is popular among people. At present, the processing of puffed food generally takes the processing of single bean puffed food or single grain puffed food as the main part, and few of the puffed food is processed by extruding and puffing grain raw materials and bean raw materials together. The reason for this is that beans mainly contain protein and grains mainly contain starch, and the difference in composition between them is large, and if the beans are simultaneously puffed, the puffed product tends to have poor taste, instant property and stability.

Patent publication No. CN104829571A discloses a puffed active black rice nutritional tablet, which is prepared by mixing germinated black rice powder, puffed composite bean powder, auxiliary materials and seasonings. In order to obtain a puffed food with good taste, the soybean powder is puffed and then mixed with the black rice flour. However, the black rice flour is not puffed, so that the taste and the rehydration of the nutritional tablet are influenced to a certain extent.

Patent publication No. CN1342420A discloses an instant eight-treasure powder. Mixing the raw materials of the puffed soybean powder, the puffed pea powder, the puffed black rice powder and the like. In order to obtain the puffed food which is instantly eaten after being mixed, the raw materials are respectively puffed and then mixed together, so that the process is relatively complicated.

Disclosure of Invention

In view of the above problems, the present invention provides a method for puffing a bean material and a cereal material together. The puffed food prepared by the method has balanced nutrition, good taste, short rehydration time, good reconstitution property, and simple process.

The preparation method of the whole grain sprout nutrition powder comprises the following steps:

a. germinating grain raw materials until the germination length is 0.5-1mm, drying until the water content of the grains is less than or equal to 13%, and crushing to obtain whole grain germinated raw rice flour;

b. sprouting the bean raw materials until the sprouting length is 0.5-1mm, drying until the water content of the bean raw materials is less than or equal to 13%, and crushing to obtain whole-grain sprouting soybean powder;

c. uniformly mixing whole-grain germinated raw rice flour, whole-grain germinated raw soybean flour, milk and eggs in a weight ratio of 75-85: 12-16: 3-5: 1-3 to obtain a mixed material, and then putting the mixed material into puffing equipment for extrusion puffing;

the extrusion and puffing process is divided into four stages: setting the primary temperature of an extrusion cylinder to be 50-70 ℃; the secondary temperature is 80-100 ℃, and the pressure is 1.1-1.3 Mpa; the third-stage temperature is 130-150 ℃, and the pressure is 1.5-1.7 Mpa; the four-stage temperature is 150-170 ℃, and the pressure is 1.7-1.9 Mpa; wherein the rotating speed frequency of the screw is 25-35 Hz in the whole extrusion and puffing process;

d. and crushing the puffed product to obtain the whole grain sprout nutrition powder.

Wherein, the extrusion and the expansion are finished on the same screw. Setting a screw connected with the feed inlet as a starting point, setting the other end of the screw as an end point, dividing the screw into four, and taking the temperature measured at the first 1/4 position as a primary temperature; the second 1/4 measured temperature and pressure is the second order temperature and pressure; the third 1/4 temperature and pressure measurement is the temperature and pressure of the third stage; the fourth 1/4, end point, measured temperature and pressure is the temperature and pressure of the fourth stage.

In one embodiment, in step a, the cereal material is at least one of foxtail millet and quinoa.

In one embodiment, in step a, the cereal raw material is soaked in water for 7-9 h, drained and germinated at 25-30 ℃.

In one embodiment, in step b, the bean material is at least one of black beans, small red beans, peas, kidney beans, mung beans and cowpeas.

In one embodiment, in step b, the beans are soaked in boiled water for 1-2min, and then soaked in cold water for about 6-10 h, and then germinated at 25-30 ℃.

In one embodiment, in step c, the whole grain germinated raw rice flour and whole grain germinated raw soybean flour are sieved through a 80 mesh sieve and then mixed with milk and eggs.

In one embodiment, in step c, the puffing process is divided into four stages, wherein the primary temperature of the extrusion cylinder is 60 ℃, the secondary temperature is 90 ℃, the pressure is 1.2MPa, the tertiary temperature is 140 ℃, the pressure is 1.6MPa, the quaternary temperature is 160 ℃, and the pressure is 1.8 MPa; the rotating speed frequency of the screw is 30Hz in the whole extrusion and expansion process.

In one embodiment, in the step d, the crushed product is mixed with the nutritional fruit and vegetable powder according to a ratio of 90-100: 2-10; preferably, the ratio of the crushed product to the nutritional fruit and vegetable powder is 94: 6.

In one embodiment, in step d, the fruit and vegetable powder is prepared by preparing at least one of fruits and vegetables into powder; preferably, the preparation method of the fruit and vegetable powder comprises the following steps: grinding the fruit and vegetable raw materials into thick liquid, drying by a roller at 50-70 ℃, crushing again, and sieving by a 80-mesh sieve to obtain fruit and vegetable powder; more preferably, the fruit and vegetable raw material is at least one of pumpkin, red dates, medlar and sweet potatoes.

The invention also provides the whole grain sprout nutrition powder.

The whole grain sprout nutrition powder is prepared by adopting the preparation method of the whole grain sprout nutrition powder.

The invention has the beneficial effects that:

1. the product of the invention changes the characteristics of starch and protein through extrusion and puffing, is easier to digest and absorb, and has comfortable mouthfeel; the fat content is reduced, the key problem of rancidity and deterioration is solved, the energy is reduced, and the obesity prevention is facilitated.

2. The extrusion puffing process can simultaneously puff beans and cereal raw materials, avoids the need of respective puffing of the beans and the cereals, saves process steps, and has the advantages of good puffing strength, easy curing, easy brewing, short rehydration time and good taste.

3. The invention is a whole grain food, has higher dietary fiber content, increases satiety of people, and is beneficial to weight loss and constipation prevention.

4. The product combines the raw materials of whole grains, sprouts, extrusion, puffing and the like and the technical characteristics of the process, and the like, and the high-nutrition raw materials such as milk, eggs and the like are added, so that the nutrition, the color, the flavor and the taste of the grains, the protein raw materials, the fruits and the vegetables are maintained, the nutrition is balanced, the taste is smooth, the eating and the carrying are convenient, the rehydration time is short, and the product can be drunk after being brewed and stirred with boiled water.

Detailed Description

The preparation method of the whole grain sprout nutrition powder comprises the following steps:

a. germinating the grain raw materials until the germination length is 0.5-1mm, drying until the water content of the grain raw materials is less than or equal to 13%, and crushing to obtain whole grain germinated raw rice flour;

b. sprouting the bean raw materials until the sprouting length is 0.5-1mm, drying until the water content of the bean raw materials is less than or equal to 13%, and crushing to obtain whole-grain sprouting soybean powder;

c. uniformly mixing whole-grain germinated raw rice flour, whole-grain germinated raw soybean flour, milk and eggs in a weight ratio of 75-85: 12-16: 3-5: 1-3 to obtain a mixed material, and then putting the mixed material into puffing equipment for extrusion puffing;

the extrusion and puffing process is divided into four stages: setting the primary temperature of an extrusion cylinder to be 50-70 ℃; the secondary temperature is 80-100 ℃, and the pressure is 1.1-1.3 Mpa; the third-stage temperature is 130-150 ℃, and the pressure is 1.5-1.7 Mpa; the four-stage temperature is 150-170 ℃, and the pressure is 1.7-1.9 Mpa; wherein the rotating speed frequency of the screw is 25-35 Hz in the whole extrusion and puffing process;

d. and crushing the puffed product to obtain the whole grain sprout nutrition powder.

Wherein, the extrusion and the expansion are finished on the same screw. Setting a screw connected with the feed inlet as a starting point, setting the other end of the screw as an end point, dividing the screw into four, and taking the temperature measured at the first 1/4 position as a primary temperature; the second 1/4 measured temperature and pressure is the second order temperature and pressure; the third 1/4 temperature and pressure measurement is the temperature and pressure of the third stage; the fourth 1/4, end point, measured temperature and pressure is the temperature and pressure of the fourth stage.

Wherein, the operations of step a and step b can be carried out simultaneously; or the operation of the step a can be carried out firstly, and then the operation of the step b can be carried out; the operation of step b may be performed first, and then the operation of step a may be performed.

The invention sprouts the grain raw materials and the bean raw materials, because the contents of minerals such as calcium, iron, zinc and the like and vitamins in the germinated raw materials are obviously increased.

According to the invention, the germination length is controlled to be 0.5-1mm, and the germination is too long, so that much nutrition is lost, and the purpose of germination nutrition cannot be achieved.

The invention needs to control the moisture content of the whole-grain germinated soybean powder and the whole-grain germinated rice powder to be below 13%, and if the moisture content is higher than 13%, the whole-grain germinated soybean powder and the whole-grain germinated rice powder are easy to stick and not easy to be crushed to prepare raw powder, and the good puffing effect cannot be achieved.

In the step c, the weight ratio of the whole grain germinated raw rice flour to the whole grain germinated raw soybean flour to the milk to the eggs is controlled to be 75-85: 12-16: 3-5: 1-3. The invention needs to control the proportion of the whole grain germinated rice flour and the whole grain germinated soybean flour, namely needs to reasonably proportion the protein raw materials and the starch raw materials, and if the proportion is not in the range, the puffing effect of the product can be influenced.

In addition, the milk and the eggs are required to be added, and if the milk and the eggs are not added, the nutrition and the flavor of the product are influenced, and the viscosity, the palatability and the stability of the puffed product are also influenced.

The extrusion of the present invention requires four stages.

The primary temperature of the extrusion cylinder is set to be 50-70 ℃, and the primary purpose is preheating at the temperature.

The secondary temperature is set to be 80-100 ℃, the pressure is 1.1-1.3 Mpa, and a high-temperature and high-pressure situation is gradually formed at the secondary temperature, so that the puffing is facilitated.

The three-stage temperature is set to be 130-150 ℃, the pressure is 1.5-1.7 Mpa, the materials form fluid at high temperature and high pressure at the stage, and water molecules become more active, so that the stirring, friction, shearing and puffing are facilitated.

The four-stage temperature is set to be 150-170 ℃, the pressure is 1.7-1.9 Mpa, and active water molecules in the material are suddenly gasified in a short time at the stage, so that the purpose of puffing is achieved.

The temperature rise process needs to be controlled, and if the temperature rises slowly, the product has poor expansion effect, and the product has poor instant solubility and stability; the temperature rises quickly, the product is easy to be coked, and the taste and the texture of the product are not good.

Wherein, the extrusion bulking machine adopted by the invention is a double-screw extrusion bulking machine.

In one embodiment, in step a, the cereal material is at least one of foxtail millet and quinoa.

The invention adopts unhulled millet direct germination as main material to process, realizes the whole grain utilization of the millet, and because all the raw and auxiliary materials are processed with skins, the whole grain nutrition is well utilized, the dietary fiber content is improved, and the invention is particularly beneficial to the prevention of weight loss and constipation. And after germination, a plurality of minerals and vitamins are higher in the whole grain than in the brown rice, and the functional contribution to human health is large.

The nutrition of the millet before and after germination is shown in the following table 1:

TABLE 1

Sample (I)	Whole grain	Germinated whole grain
			Starch (%)	55.07	58.76
Amylose (%)	6.17	6.13
			Amylopectin (%)	48.90	52.63
Protein (%)	11.97	11.78
			Amino acid (%)	10.76	9.71
Fat (%)	5.06	4.92
			Calcium (ug/g)	270.00	350.00
Iron (μ g/g)	30.30	35.50
			Zinc (mu g/g)	31.00	32.00
Selenium (mug/g)	0.051	0.051
			VB1(μg/g)	3.42	3.48
VB2(μg/g)	0.40	0.53
			VE(μg/g)	61.12	61.81
β -Carotene (μ g/g)	0.34	0.35

In the aspect of minerals, the contents of calcium, iron and zinc are increased by 29.63%, 17.17% and 3.13% after the millet sprouts, and the selenium content can be well maintained; in the aspect of vitamins, the VB1, VB2, VE and beta-carotene contents of the germinated whole grain are all increased, the VB2 amplification is 32.50 percent, the beta-carotene is increased by 2.99 percent, and the VB1 and VE amplification is smaller and is 1.76 percent and 1.13 percent respectively.

In one embodiment, in step a, the cereal raw material is soaked in water for 7-9 h, drained and germinated at 25-30 ℃.

Wherein, the grain raw materials and water are uniformly mixed and soaked according to the weight ratio of 1: 1-2; in a specific embodiment, the cereal material is soaked in water for 8h, drained and germinated at 28 ℃.

In one embodiment, in step b, the bean material is at least one of black beans, small red beans, peas, kidney beans, mung beans and cowpeas. In a particular embodiment, the legume material may be selected for its actual needs of nutrition, taste, etc.

In one embodiment, in step b, the beans are soaked in boiled water for 1-2min, and then soaked in cold water for about 6-10 h, and then germinated at 25-30 ℃.

Wherein the weight ratio of the bean raw materials to the boiled water is 1: 3-5; in a specific embodiment, the bean material is soaked in 4 times of boiled water for 1-2min, then in cold water for about 8 hr, and germinates at 28 deg.C.

Wherein, when carrying out cereal raw materials and beans raw materials germination, because the species is inconsistent, there is the difference in the time of germination, therefore, different raw materials can preferably sprout respectively.

The invention controls the length of the sprout to be 0.5-1mm, and if the sprout is too long, a lot of nutrition can be lost, thus the aim of sprouting nutrition can not be achieved.

In one embodiment, in step c, the whole grain germinated raw rice flour and whole grain germinated raw soybean flour are sieved through a 80 mesh sieve and then mixed with milk and eggs. If the particle size of the raw rice flour and the raw bean flour is larger than 80 meshes, the processed product is rough, the puffing effect is influenced, and the fine and smooth mouthfeel of the nutrition powder is not facilitated.

Preferably, in order to obtain the whole grain germinated nutritional powder with a better puffing effect, in the step c, the puffing process is divided into four stages, wherein the primary temperature of an extrusion cylinder is 50-70 ℃, the secondary temperature is 80-100 ℃, the pressure is 1.1-1.3 Mpa, the tertiary temperature is 130-150 ℃, the pressure is 1.5-1.7 Mpa, the quaternary temperature is 160-170 ℃, and the pressure is 1.8-1.9 Mpa.

Optionally, in the step c, the puffing process is divided into four stages, wherein the primary temperature of the extrusion cylinder is 60 ℃, the secondary temperature is 90 ℃, the pressure is 1.2Mpa, the tertiary temperature is 140 ℃, the pressure is 1.6Mpa, the quaternary temperature is 160 ℃, and the pressure is 1.8 Mpa; the rotating speed frequency of the screw is 30Hz in the whole extrusion and expansion process.

In order to enrich the nutrition of the whole grain germinant nutritional powder, in one embodiment, fruit and vegetable powder is added to the ingredients. In one embodiment, in the step d, the crushed product is mixed with the nutritional fruit and vegetable powder according to a ratio of 90-100: 2-10; preferably, the ratio of the crushed product to the nutritional fruit and vegetable powder is 94: 6.

In one embodiment, in step d, the fruit and vegetable powder is prepared by preparing at least one of fruits and vegetables into powder; preferably, the preparation method of the fruit and vegetable powder comprises the following steps: grinding the fruit and vegetable raw materials into thick liquid, drying by a roller at 50-70 ℃, crushing again, and sieving by a 80-mesh sieve to obtain fruit and vegetable powder; more preferably, the fruit and vegetable raw material is at least one of pumpkin, red dates, medlar and sweet potatoes.

The invention also provides the whole grain sprout nutrition powder.

The whole grain sprout nutrition powder is prepared by adopting the preparation method of the whole grain sprout nutrition powder.

The following examples are provided to further illustrate the embodiments of the present invention and are not intended to limit the scope of the present invention.

Wherein, in order to compare the effects of the products prepared in the examples and the comparative examples, the amount of the germinated nutritional powder, the amount of hot water, the temperature of the hot water and the stirring speed are completely the same when the reconstitution property of the product is tested.