阅读说明：本技术 一种基于反复冻融的米豆同熟杂粮粥料的制备工艺及装置 (Preparation process and device of rice-bean same-cooked coarse cereal porridge material based on repeated freeze thawing ) 是由 刘霞 王雪孟 魏鹏 杨骥 张敬燕 于 2020-03-26 设计创作，主要内容包括：本发明属于食品加工技术领域,具体涉及一种基于反复冻融的米豆同熟杂粮粥料的制备工艺及装置。包括如下步骤：(1)将慢熟类原料除杂、浸泡；(2)将浸泡后的慢熟类原料进行一次冷冻,再用温热空气处理；(3)用醋酸-醋酸钠配制成的纤维素酶浸泡液浸泡,然后进行二次冷冻,再用温水淋洗；(4)将淋洗后的慢熟类原料于马齿笕水提物与阿魏酸的浸泡液中超声浸泡,再清洗；(5)将清洗后的慢熟类原料干燥、冷却、混配、包装,即得。本发明方法制得的米豆同熟杂粮粥料中豆类物质的内部组织紧密结构被打散,出现断层、重叠等现象,豆类毛细管的收缩性较小,多孔性较好,后期蒸煮时的复水性也好,可以使米豆在15～25min同熟,实现节能省时。(The invention belongs to the technical field of food processing, and particularly relates to a preparation process and a device of rice-bean same-cooked coarse cereal porridge based on repeated freeze thawing. The method comprises the following steps: (1) removing impurities from the slow-cooked raw materials, and soaking; (2) freezing the soaked slow-cooked raw materials for the first time, and treating with warm air; (3) soaking with cellulase soaking solution prepared from acetic acid-sodium acetate, freezing for the second time, and leaching with warm water; (4) ultrasonically soaking the washed slow-cooked raw materials in a soaking solution of the purslane aqueous extract and ferulic acid, and then cleaning; (5) drying, cooling, mixing and packaging the cleaned slow-ripening raw materials to obtain the finished product. The internal tissue compact structure of bean substances in the rice-bean co-cooked coarse cereal porridge material prepared by the method is broken up, the phenomena of fault, overlapping and the like occur, the contractibility of bean capillaries is small, the porosity is good, the rehydration property during later cooking is also good, the rice-bean co-cooked in 15-25 min can be realized, and the energy and time are saved.)

1. A preparation process of rice-bean and cooked coarse cereal porridge based on repeated freeze thawing is characterized by comprising the following steps:

(1) removing impurities from the slow-cooked raw materials, and soaking;

(2) freezing the soaked slow-cooked raw materials for the first time, and treating with warm air;

(3) soaking the slowly cooked raw materials treated in the step (2) in cellulase soaking solution prepared from acetic acid-sodium acetate, then freezing for the second time, and then leaching with warm water;

(4) ultrasonically soaking the slowly cooked raw materials which are washed by warm water in a soaking solution of the purslane aqueous extract and ferulic acid, and then cleaning the soaking solution on the surfaces of the slowly cooked raw materials;

(5) drying the washed slow-cooked raw materials;

(6) cooling the dried slow-cooked raw materials;

(7) and mixing the cooled slow-cooked raw materials and the cooled fast-cooked raw materials, and packaging to obtain the rice-bean same-cooked coarse cereal porridge material.

2. The preparation process according to claim 1, wherein in the step (2), the primary freezing is performed at a temperature of-18 to-30 ℃ for 10 to 15 minutes; the temperature of the warm air is 40-50 ℃, and the treatment time of the warm air is 10-15 minutes.

3. The preparation process according to claim 1, wherein in the step (3), the soaking time of the cellulase soaking solution is 20-30 min; the secondary freezing is freezing for 2-4 minutes at the temperature of-18 to-30 ℃; and the warm water leaching is performed for 10-15 minutes by adopting warm water at 40-50 ℃.

4. The process according to claim 1, wherein in the step (4), the concentration of the aqueous extract of portulaca oleracea is 0.02 to 0.05% w/w, and the concentration of ferulic acid is 0.005 to 0.01% w/w; the ultrasonic frequency is 30-40 kHz, and the ultrasonic power is 250-400W; the soaking time is 8-10 minutes; the volume mass ratio of the soak solution to the slow-cooked raw materials is 2: 1-3: 1.

5. the preparation process according to claim 1, wherein in the step (5), drying is performed by combining drying hot air circulation drying and vacuum microwave drying; preferably, the circulation rate of hot air in the drying hot air circulation drying is 10-20 m/s, the temperature is 50-60 ℃, and the time is 1-2 hours; in the vacuum microwave drying, the maximum vacuum degree is-95 kPa, the microwave power is 1900W-2100W, and the time is 30-45 min.

6. The production process according to claim 1,

in the step (4), the cleaning is carried out by leaching with warm water at 40-50 ℃ for 10-15 minutes;

in the step (6), cooling is carried out by cooling air circulation cooling, wherein the temperature of the cooling air is 15-20 ℃, and the cooling time is 10-20 min.

7. An apparatus for the process of preparing rice-bean and cooked coarse cereal porridge material based on repeated freeze-thawing according to any one of claims 1 to 6, which is characterized by comprising an impurity removing machine (1), a freeze-thaw integrated machine (2), a dryer (3), a cooling chamber (4), a compounding machine (5) and a packaging machine (6) which are connected in sequence.

8. The device according to claim 7, wherein the freeze-thaw integrated machine (2) is sequentially provided with four layers of a freezing layer (21), a buffer layer (22), a dissolving layer (23) and a soaking layer (24) from top to bottom, and a horizontal partition plate which can be automatically opened and closed and has a heat insulation function is arranged between each two layers; wherein, the bottom of the soaking layer (24) is provided with a round hole shaped material placing rack (241), and two sides are provided with ultrasonic wave baffle plates (242); the middle of the round hole-shaped material placing rack (241) is provided with a material lifting rod which is coaxially and hermetically engaged with each layer of horizontal partition plate.

9. The device according to claim 8, characterized in that the middle of the soaking layer (24) is provided with a feed inlet and a water inlet respectively connected with the shaker (1), and the bottom is provided with a water outlet; the dissolving layer (23) is connected with the air outlet of the condenser of the freezing system of the freezing layer (21).

10. The apparatus according to any of the claims 7 to 9, characterized in that the dryer (3) comprises a hot air dryer (31) and a microwave vacuum dryer (32).

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation process and a device of rice-bean same-cooked coarse cereal porridge based on repeated freeze thawing.

Background

The coarse cereal porridge is one of the main modes of daily coarse cereal products of people, and has a thousand years history in China, and the edible coarse cereal porridge has the health-preserving effects of resisting cold, warming the body, controlling the weight, protecting blood vessels, stabilizing blood sugar and the like. However, the miscellaneous beans in the miscellaneous grain seeds have compact structure and high hardness, and need to be soaked for 5-12 hours in advance or steamed for a long time when being eaten, so that the complex consumption amount is greatly reduced due to complex processing.

The main nutritional components of beans are protein, fat and carbohydrate. The crude fiber in the carbohydrate is present in the seed coat of the bean, and the presence of the crude fiber prolongs the cooking time of the bean. After beans are placed for a long time or mechanically damaged, unsaturated fatty acids contained in the beans are oxidized by oxygen in the air to generate a rancid taste, and the quality of the beans is reduced.

At present, various minor cereal instant porridge products taking minor cereals as main raw materials in the market are various, and different manufacturing processes and methods are provided for solving the problem that beans are difficult to cook and achieving the purpose of simultaneous cooking of rice and beans. The current method is mechanical crushing, which is to crush beans into fine particles and shorten the cooking time. But the utilization rate of the raw materials of the beans after crushing treatment is reduced, the organizational structure of the beans is damaged, the beans are easy to oxidize and deteriorate, and the storage time is shortened; some methods adopt low-temperature cooking and then hot air drying, although low pressure does not have obvious influence on the color of beans, hot air drying is adopted immediately after low-pressure treatment, and beans are easy to have hard cores when rice and beans are cooked together; some methods adopt a method of low-temperature cooking and microwave puffing, the microwave puffing enables the internal tissues of the beans to be loose, the rice and beans can be quickly rehydrated during co-cooking, but the microwave puffing can cause the skins of the beans to be burst and the bean petals to be separated, and the complete appearance of the beans cannot be kept; some methods adopt a method of soaking firstly and then steaming under high pressure for a short time, and the skins of the beans are damaged under high pressure to generate browning phenomenon; some methods adopt a method of baking firstly and then cooling, the baking temperature is very high, the high temperature causes the loss of bean nutrient substances, and the original color, aroma, taste and quality of beans are changed.

CN106173858A discloses a preparation method and application of a five-element cereal nutritional formula set meal, belonging to the technical field of food processing. The method comprises the following steps of preparing the mixed rice buns: weighing rice according to a proportion, mixing, and vacuum packaging to obtain a mixed rice bag; preparing the cooked bean bags: pre-curing beans to obtain pre-cured beans, sterilizing at high pressure, cooling, and packaging to obtain cooked bean bags; preparing an auxiliary material bag: and crushing the auxiliary materials qualified through inspection, weighing and proportioning according to the proportion, and packaging to prepare an auxiliary material bag. The method combines ultrasonic technology and cooking technology, shortens the pre-cooking time of beans, greatly reduces the loss of nutritional ingredients of beans, obviously improves the water absorption of beans, is cooked with mixed rice bags, has good taste, keeps complete appearance of the prepared cooked bean bags, has high rehydration rate, has low hardness value with coarse cereals, is easy to cook, and has better flavor and taste.

CN104621485A discloses a black bean pretreatment method for cooking together with rice, which takes black beans as raw materials, and is implemented by the steps of removing impurities, cleaning, steaming under high pressure, drying by hot air, puffing by microwave, packaging and the like, and corresponding black bean products are prepared. The method has the advantages that the processed black beans and the rice can be cooked together when cooking, the problem that the black beans are soaked or cooked in advance when consumers and the rice are mixed for cooking is solved, the cooking degree of the black beans is improved, the complete particle shape and the nutritional flavor of the black beans are basically maintained, the black beans are convenient to eat by the consumers, and the black beans are convenient to sell, store and transport. Although microwave puffing can loosen the internal tissues of beans and can quickly rehydrate rice and beans during cooking, microwave puffing can crack the skins of the beans and separate bean halves, and the appearance integrity of the beans cannot be maintained.

CN109123383A discloses a processing method of a quick-cooking coarse cereal porridge material, which specifically comprises the steps of (a) screening raw and auxiliary materials; (II) preparing pre-cured coarse cereals: cleaning; soaking; draining; steam re-steaming: the thickness of the material layer is 1-6 cm, the fumigating temperature is 100-110 ℃, and the fumigating time is 20-50 min; high-low temperature water leaching treatment: the method comprises the following steps of high-temperature water immersion treatment and low-temperature water immersion treatment, wherein the high-temperature water immersion temperature is 50-70 ℃ for 5-15 min, and the low-temperature water immersion temperature is 15-35 ℃ for 15-30 min; draining; quick-freezing; microwave vacuum drying; drying by hot air to obtain a pre-cured coarse cereal product, wherein the moisture content of the pre-cured coarse cereals is 6-10%; (III) preparing porridge mate particles; (IV) pretreating auxiliary materials; and (V) mixing and blending, namely mixing and blending the pretreated coarse cereal raw material, the pretreated auxiliary material and the porridge mate particles. Although the method can cure pre-cured coarse cereals in a shorter time to obtain the convenient coarse cereal porridge, the method needs long-time steam fumigation, soaking, freezing and drying, and has complicated working procedures and long processing time.

In conclusion, the methods in the prior art have certain defects, and a preparation process and a device of the rice-bean same-cooked coarse cereal porridge material based on repeated freeze thawing are not available.

Disclosure of Invention

In order to solve the technical problems, a first object of the invention is to provide a process for preparing rice-bean co-cooked coarse cereal porridge material based on repeated freeze thawing, wherein the bean substance in the rice-bean co-cooked coarse cereal porridge material prepared by the process has the advantages that the internal tissue compact structure is broken, the phenomena of fault, overlapping and the like occur, the bean capillary has small contractibility and good porosity, the rehydration property during later cooking is good, the rice-beans can be co-cooked within 15-25 min, and the energy and time are saved.

The second purpose of the invention is to provide a device for the preparation process of the rice-bean co-cooked coarse cereal porridge material based on repeated freeze thawing, which can realize the co-cooking of rice and bean.

In order to realize the first purpose of the invention, the invention adopts the following technical scheme:

a preparation process of rice and bean congee based on repeated freeze thawing, wherein the preparation process comprises the following steps:

(1) removing impurities from the slow-cooked raw materials, and soaking;

(2) freezing the soaked slow-cooked raw materials for the first time, and treating with warm air;

(3) soaking the slowly cooked raw materials treated in the step (2) in cellulase soaking solution prepared from acetic acid-sodium acetate, then freezing for the second time, and then leaching with warm water;

(4) ultrasonically soaking the slowly cooked raw materials which are washed by warm water in a soaking solution of the purslane aqueous extract and ferulic acid, and then cleaning the soaking solution on the surfaces of the slowly cooked raw materials;

(5) drying the washed slow-cooked raw materials;

(6) cooling the dried slow-cooked raw materials;

(7) and mixing the cooled slow-cooked raw materials and the cooled fast-cooked raw materials, and packaging to obtain the rice-bean same-cooked coarse cereal porridge material.

Firstly, removing impurities from slow-cooked raw materials and soaking the raw materials; freezing the soaked slow-cooked raw materials for the first time, and treating with warm air to dissolve and break the wall and enlarge the internal channels of the starch molecules; soaking the beans in cellulase soaking solution prepared from acetic acid-sodium acetate, freezing for the second time, and leaching with warm water, so as to reduce the maximum gelatinization temperature of the beans and enlarge the pores of starch colloid; then ultrasonically soaking the slowly cooked raw materials subjected to warm water washing in a soaking solution of the purslane aqueous extract and ferulic acid, and then cleaning the soaking solution on the surface of the slowly cooked raw materials, so that the effects of inhibiting enzyme and resisting oxidation can be achieved, and the oxidation inhibition and control of fatty acid in the later storage process of beans and the like can be realized; and finally, drying, cooling, mixing with the fast-maturing raw materials, and packaging to obtain the finished product.

The internal tissue compact structure of the bean material in the rice-bean same-cooked coarse cereal porridge material prepared by the method is scattered, the phenomena of fault, overlapping and the like occur, the contractibility of bean capillaries is small, the porosity is good, the rehydration property during later cooking is also good, the rice-bean same-cooked rice can be cooked within 15-25 min, and the energy and time are saved.

Further, in the step (2), the primary freezing is performed at the temperature of-18 to-30 ℃ for 10 to 15 minutes; the temperature of the warm air is 40-50 ℃, and the treatment time of the warm air is 10-15 minutes.

In the invention, the slow-cooked raw materials after soaking are frozen once to dissolve and break the wall, so that the internal channel of the starch molecule is enlarged; then warm air is used for treatment, so that ice crystals in the slow-cooked raw materials can be dissolved.

Further, in the step (3), the soaking time of the cellulase soaking solution is 20-30 min; the secondary freezing is freezing for 2-4 minutes at the temperature of-18 to-30 ℃; and the warm water leaching is performed for 10-15 minutes by adopting warm water at 40-50 ℃.

In the invention, the cellulose soaking solution prepared from acetic acid-sodium acetate is adopted for soaking, so that the highest gelatinization temperature of the slow-cooked raw materials can be reduced, and the pores of the starch colloid are enlarged.

In the invention, the cellulase soaking solution is prepared by taking an acetic acid-sodium acetate solution with the pH value of 5 as a solvent, and the concentration of the cellulase soaking solution is 2% (w/v).

In the invention, the mass volume ratio of the slow-maturing raw material to the cellulase soaking solution is 1: 1-1: 3.

further, in the step (4), the concentration of the purslane aqueous extract is 0.02-0.05% w/w, and the concentration of ferulic acid is 0.005-0.01% w/w; the ultrasonic frequency is 30-40 kHz, and the ultrasonic power is 250-400W; the soaking time is 8-10 minutes; the volume mass ratio of the soak solution to the slow-cooked raw materials is 2: 1-3: 1.

by adopting the technical scheme, the fatty acid in the slow-maturing raw materials and the like can be prevented from being oxidized in the later storage process.

According to the invention, the purslane aqueous extract can be prepared by a method common in the prior art, for example, the purslane aqueous extract can be prepared by the following method, 50g of dried purslane is weighed, soaked in 8 times of distilled water for 3h, heated and decocted for 30min, filtered by gauze to obtain filtrate I, the filter residue is added with a proper amount of water and decocted for 30min, filtered by gauze to obtain filtrate II, the two filtrates are combined and filtered while hot, the filtrate is decompressed and concentrated to 100m L, and the filtrate is placed in a refrigerator for low-temperature storage and is prepared into the required concentration before use.

In the present invention, the volume ratio of the portulaca oleracea aqueous extract to the ferulic acid may be 1: 1.

further, in the step (5), drying is carried out by combining drying hot air circulation drying and vacuum microwave drying; preferably, the circulation rate of hot air in the drying hot air circulation drying is 10-20 m/s, the temperature is 50-60 ℃, and the time is 1-2 hours; in the vacuum microwave drying, the maximum vacuum degree is-95 kPa, the microwave power is 1900W-2100W, and the time is 30-45 min.

According to the invention, a mode of combining drying hot air circulation drying and vacuum microwave drying is adopted, so that the drying time can be saved, in the drying process, the texture structure of beans is damaged, the phenomena of fault, overlapping and the like occur, the contractibility of the bean capillaries is small, the porosity is good, and the rehydration performance during later cooking is also good.

Further, in the step (4), the cleaning is carried out by leaching with warm water of 40-50 ℃ for 10-15 minutes; in the step (6), cooling is carried out by cooling air circulation cooling, wherein the temperature of the cooling air is 15-20 ℃, and the cooling time is 10-20 min.

In the step (1), the volume-to-mass ratio of the soak solution to the slow-cooked raw materials is 2: 1-3: 1, soaking for 0.5-1 hour.

The invention also provides a device for the preparation process of the rice-bean and cooked coarse cereal porridge material based on repeated freeze thawing, wherein the device comprises an impurity removing machine, a freeze-thawing integrated machine, a dryer, a cooling chamber, a compound machine and a packaging machine which are sequentially connected.

Furthermore, the freeze thawing all-in-one machine is sequentially provided with a four-layer structure of a freezing layer, a buffer layer, a dissolving layer and a soaking layer from top to bottom, and a horizontal partition plate which can be automatically opened and closed and has a heat insulation function is arranged between every two layers; wherein, the bottom of the soaking layer is provided with a round hole-shaped material placing rack, and two sides are provided with ultrasonic wave partition boards; the middle of the round hole-shaped material placing rack is provided with a material lifting rod which is coaxially and hermetically engaged with each layer of horizontal partition plate.

Further, a feed inlet and a water inlet which are respectively connected with the impurity removing machine are arranged in the middle of the soaking layer, and a water outlet is arranged at the bottom of the soaking layer; the dissolving layer is connected with the air outlet of the condenser of the freezing system of the freezing layer.

Further, the dryer comprises a hot air dryer and a microwave vacuum dryer.

Compared with the prior art, the invention has the following advantages:

the rice and bean cooked coarse cereal porridge material prepared by the method and the device provided by the invention has the advantages of no insect and mildew for 8-12 months, portable processing and cooking for 20-30 minutes, and good taste. The invention not only breaks the crystal structure of the bean tissue through repeated freeze thawing and continuous recrystallization, but also opens the internal pores of the tissue, reduces the highest gelatinization temperature, and reduces the fatty acid oxidation of the later-stage bean and other products in the storage period by quickly immersing the antioxidant solution into the antioxidant solution to inhibit and control the fat oxidation; meanwhile, the device is in heat transfer linkage in the repeated freezing-thawing process to realize energy conservation.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:

FIG. 1 is a device for preparing rice-bean congee based on repeated freeze thawing of the invention;

FIG. 2 is a schematic structural diagram of a freeze-thaw integrated machine;

FIG. 3 is a schematic structural diagram of a soaking layer of the freeze-thaw integrated machine;

FIG. 4 is a graph showing the change of fatty acid value with storage period in rice and bean congee made by different methods.

Wherein:

1-impurity removing machine, 2-freeze thawing integrated machine, 21-freezing layer, 22-buffer layer, 23-dissolving layer, 24-soaking layer, 241-round hole-shaped material placing frame, 242-ultrasonic wave partition plate, 3-dryer, 31-hot air dryer, 32-microwave vacuum dryer, 4-cooling chamber, 5-compounding machine and 6-packaging machine.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.

It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When a component is referred to as being "connected" to another component, it can be directly connected to the other component or intervening components may also be present. When a component is referred to as being "disposed on" another component, it can be directly on the other component or intervening components may also be present. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for illustrative purposes only.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.