阅读说明：本技术 一种非炒制熟化的易冲调粗粮全粉及其制备方法 (Non-fried cured easy-to-brew coarse grain whole flour and preparation method thereof ) 是由 迟原龙 龚川杰 姚开 贾冬英 于 2019-11-18 设计创作，主要内容包括：本发明公开了一种非炒制熟化的易冲调粗粮全粉及其制备方法,由177~250μm苦荞粉、燕麦粉、小米粉,125~177μm黑豆粉与赤小豆粉,149~177μm紫薯粉混合制成。采用挤压膨化、催芽与微波干燥、低温烘焙等方式对苦荞、燕麦、小米、黑豆、赤小豆、紫薯进行处理,能有效提升淀粉糊化,促使不溶性膳食纤维转化为可溶性膳食纤维,降低食物中的糖化蛋白,相对于原料炒制而言,营养保存完整且不易上火。同时将上述原料赋予特定的粒径,保留了粗粮的皮壳。加入5倍量的温水冲泡,冲调后糊状产品中不溶性膳食纤维颗粒均匀悬浮,溶解性好,流动性好、易于吞咽且口感细腻爽滑,适合中老年群体吞咽消化。本发明制得的粗粮全粉不仅营养价值丰富,适合中老年群体日常或运动后食用,同时利用了粗粮的各个部位,提高了经济效益。(The invention discloses non-fried cured easy-to-brew coarse grain whole flour and a preparation method thereof, and the non-fried cured easy-to-brew coarse grain whole flour is prepared by mixing 177-250 mu m of tartary buckwheat flour, oat flour, millet flour, 125-177 mu m of black bean flour, red bean flour and 149-177 mu m of purple sweet potato flour. The tartary buckwheat, the oat, the millet, the black bean, the red bean and the purple sweet potato are treated by adopting modes of extrusion puffing, germination accelerating, microwave drying, low-temperature baking and the like, starch gelatinization can be effectively improved, insoluble dietary fibers are promoted to be converted into soluble dietary fibers, glycated protein in food is reduced, and compared with the method for frying raw materials, the tartary buckwheat, the oat, the millet, the black bean, the red bean and the purple sweet potato are completely preserved in nutrition and are not easy to get inflamed. Meanwhile, the raw materials are endowed with specific particle sizes, and the husk of the coarse food grain is reserved. Adding warm water of 5 times, brewing, and making the paste product have the advantages of uniform suspension of insoluble dietary fiber particles, good solubility, good fluidity, easy swallowing, and fine and smooth taste, and is suitable for the middle-aged and the elderly to swallow and digest. The coarse grain whole flour prepared by the invention has rich nutritive value, is suitable for middle-aged and elderly people to eat daily or after sports, and simultaneously utilizes each part of the coarse grain, thereby improving the economic benefit.)

1. The non-fried cured easy-brewing coarse grain whole flour is characterized by being prepared from the following raw materials in parts by weight: 18 parts of tartary buckwheat powder, 10 parts of oat powder, 11 parts of millet powder, 8 parts of black bean powder, 15 parts of red bean powder, 9 parts of purple sweet potato powder, 12 parts of skim milk powder, 17 parts of xylitol and 1-1.5 parts of konjac powder.

2. The coarse grain whole flour as claimed in claim 1, wherein the particle size of the tartary buckwheat flour, the oat flour and the millet flour is 177-250 μm, the particle size of the black bean flour and the red bean flour is 125-177 μm, and the particle size of the purple sweet potato flour is 149-177 μm.

3. A method of preparing the non-pan-fried, cured, easy-brew whole roughage flour according to claim 1 or 2, comprising the steps of:

crushing high-quality tartary buckwheat, oat grains and millet, sieving the crushed high-quality tartary buckwheat, oat grains and millet through a 60-mesh sieve, adding water into the raw materials, adjusting the temperature of a machine barrel, the rotating speed of a screw and the feeding speed, collecting extruded materials after discharging is stable, respectively obtaining puffed tartary buckwheat grains, oat grains and small rice grains, and drying the extruded products for later use;

selecting high-quality black beans and small red beans, cleaning and removing impurities, baking by hot air, soaking at room temperature, draining water, and respectively carrying out germination accelerating treatment on the black beans and the small red beans to obtain germinated black beans and small red beans; steaming with boiling water until soft, taking out, microwave drying to reduce water content, and drying in hot air oven to constant weight;

selecting high-quality purple sweet potatoes, cleaning, steaming the purple sweet potatoes in boiling water until the purple sweet potatoes are soft and rotten, grinding the purple sweet potatoes into slurry, baking the purple sweet potatoes in an oven to reduce the moisture, and then drying the purple sweet potatoes to constant weight for later use;

pulverizing the above cured and dried raw materials with stone mill pulverizer, mixing the raw materials and adjuvants with processor, sealing and storing.

4. The preparation method according to claim 3, wherein the moisture content of the raw material in the step (1) reaches 16-18%, the barrel temperature is adjusted according to five temperatures respectively, and the temperatures are sequentially 90 ℃, 100 ℃, 110 ℃, 130 ℃ and 165 ℃, the screw rotation speed is 140-160 r/min, the feeding speed is 30 r/min, and the drying is performed in a 50 ℃ incubator for 3 hours.

5. The preparation method of claim 3, wherein the product obtained in the step (1) has a swelling degree of 4-4.3 and a gelatinization degree of 85-95%.

6. The preparation method according to claim 3, wherein the hot air baking temperature in the step (2) is 40-45 ℃, and the baking time is 30 min; the warm water soaking temperature is 25 ℃, and the soaking time is 24 hours; the germination accelerating temperature is 25 ℃, and the germination accelerating time is 48 hours; the microwave drying power is 300-500 w, and the drying time is 6-8 min; the hot air drying temperature is 70-75 ℃.

7. The preparation method according to claim 3, wherein the baking time in the oven in the step (3) is 100-120 min, the temperature of the upper fire is 100-115 ℃, and the temperature of the lower fire is 120-125 ℃; the drying temperature is 70-75 ℃.

8. The preparation method according to claim 3, wherein the particle size of the tartary buckwheat flour, the oat flour and the millet flour in the step (4) is 177-250 μm, the particle size of the black bean flour and the red bean flour is 125-177 μm, and the particle size of the purple sweet potato flour is 149-177 μm.

9. The non-fried cured easy-brewing coarse grain whole powder prepared by the preparation method of any one of claims 3 to 8.

10. The use method of the non-fried cured easy-brewing coarse grain whole flour as claimed in claim 9, wherein the coarse grain whole flour is brewed with warm water at 60-80 ℃ at a mass-to-volume ratio of 1: 5.

Technical Field

The invention relates to the technical field of food processing, relates to coarse grain whole powder and a preparation method thereof, and particularly relates to the coarse grain whole powder which is cooked with low heat, rich in nutrient components, rich in dietary fiber, good in solubility, fine and smooth in taste after being brewed, good in fluidity and easy to swallow, and is suitable for middle-aged and elderly people to eat daily or after exercise, and the preparation method thereof.

Background

With the improvement of economic level and living level, a plurality of varieties of meal replacement powder for increasing various nutritional factors and functional elements according to the requirements of different crowds are available on the market. The coarse grain powder is a single or comprehensive reconstituted meal replacement powder product mainly prepared from cereals, beans and potato food materials. Because the dietary fiber content is high, the taste is coarse, residues exist after eating, and people need to rinse mouth, the problem can be solved by adopting superfine grinding and sieving, namely, the coarse grain fine processing. However, if the coarse grains are too fine, the husks rich in nutritional ingredients and functional factors in the coarse grains are screened away, and although the coarse grains have fine and smooth mouthfeel, the nutritional value is greatly reduced. And the caking rate of the coarse grain powder is increased along with the reduction of the granularity, and the smaller the grain size is, the more easy the caking is during the brewing.

In the middle-aged and old people, the cell function and the metabolic capability are reduced, the contents of cholesterol, blood sugar and blood fat are higher, the coarse food grain and the products thereof are required to be properly ingested to control the blood sugar and promote the intestinal tract movement, but the coarse food grain powder is not suitable for the middle-aged and old people to swallow and digest due to the rough characteristic of insoluble dietary fibers and higher viscosity after the conventional brewing. And the coarse grain paste has the function of quenching thirst for middle-aged and elderly people after exercise. Research shows that the pasty product with the viscosity range of 300-800 mPas is most suitable for middle-aged and elderly people to swallow, and the viscosity range is controlled to be 300-600 mPas in consideration of the characteristic of supplementing water after exercise. However, increasing the amount of water used to reduce viscosity during blending tends to cause precipitation and stratification of insoluble dietary fibers in the roughage paste, leading to dispersion problems.

CN108077735A discloses a coarse cereal powder and a preparation method thereof, aiming at different physical and chemical properties of various raw materials, different methods are adopted for pretreatment, and the raw materials are divided into water-soluble starch, fungus powder, plant powder, fruit and vegetable powder, non-water-soluble plant powder and grease plant powder, so that the coarse cereal powder has the advantages of reasonable ingredients, good taste, mellow aroma, strong water solubility, high absorption rate and long shelf life. CN105105023A discloses a germinated health-care coarse cereal powder and its preparation method, which is a formula germinated coarse cereal powder with nutrition and health-care functions suitable for people, prepared by using 15 kinds of coarse cereals as raw materials, germinating through scientific means to enrich various functional components, then formulating according to a proportion, and carrying out processes of puffing, crushing, sieving, blending, packaging and the like. CN105495314A discloses a dietary fiber porous coarse cereal powder, which is prepared by ultrasonically eluting coarse cereal shells by ethanol, adding amylase, saccharomycetes and lactobacillus into peel dregs, mixing and fermenting, thereby not only increasing the nutritive value of the coarse cereals, but also having very strong health care function, simultaneously reasonably utilizing each part of the coarse cereals, making the best use of the matters, reducing the cost to a certain extent and improving the economic benefit.

In the patent, on the basis that the main material is coarse cereals, fruits and vegetables and other substances are added or a probiotic fermentation enriching formula is utilized, so that the formula contains more components, and the product is richer in nutrition compared with single coarse grain powder; or pregermination and other treatments are carried out according to the properties of the raw materials so as to keep the nutrition of the coarse grains, but the problems of dissolubility after brewing and suitability for middle-aged and elderly people are not solved.

Based on the analysis, the coarse grain whole flour which utilizes all parts of the coarse grain, has full starch gelatinization, rich soluble dietary fiber content, low glycated protein content, complete nutrition preservation and difficult ignition, and has uniform suspension of insoluble dietary fiber particles and good solubility after being brewed is urgently needed by the industry.

Disclosure of Invention

By contrast, the present invention is substantially different from the above-disclosed patents. The invention aims to keep the nutrient substances such as coarse grain powder high dietary fiber and the like, and simultaneously ensure that the product has the characteristics of easy brewing, good dispersibility, fine and smooth mouthfeel and suitability for middle-aged and elderly people to eat. The raw material proportion is determined by using a linear programming equation according to the nutrient recommended intake of middle-aged and elderly sports people and the nutrient components of each raw material by using the cereal, bean and potato coarse grains rich in dietary fibers and functional factors as auxiliary materials, wherein the auxiliary materials are skimmed milk powder and xylitol and referring to a Chinese resident dietary nutrient reference Intake Scale (DIRs). Corresponding low-heat curing technologies are selected according to different coarse grain characteristics, and wall breaking and secondary curing are performed by adopting stone grinding, so that the nutrition of the coarse grain is retained to the maximum extent, and the solubility is improved. The physiological function and nutritional requirement of middle-aged and elderly people are researched in food nutrition and fluidics, and by combining the raw material particle size regulation and control technology and the colloid stable dispersion technology, the developed product is rich in nutrition, easy to brew, and good in appearance, taste and fluidity and dispersibility of coarse grains after being brewed, and is suitable for being eaten by the middle-aged and the elderly people after daily life and exercise.

Based on the above analysis, the present invention is realized by the following means:

firstly, linear programming is carried out on the mixture ratio of raw materials to solve:

typically lysine is the first limiting amino acid of cereal proteins, while methionine (a sulfur-containing amino acid) is the first limiting amino acid of most non-cereal plant proteins. In addition, oats lack threonine and millet lacks tryptophan. Beans are one of varieties with the highest protein content in plants, the amino acid composition in the protein is similar to that of egg and milk proteins, except for slightly lower methionine and cystine, the content of other essential amino acids is rich, and the protein is complete vegetal protein; the protein is equivalent to animal protein in nutritive value, and belongs to high-quality protein. Therefore, the beans can be fully utilized and matched with other grains for eating, the condition of lysine deficiency in other grains is compensated, the deficiency of cystine and methionine of the beans is also supplemented by the content of homocystine and methionine in other grain proteins, and the biological value of the beans is obviously improved after the protein complementation effect.

TABLE 1 nutrient composition table of raw materials

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TABLE 2 dietary nutrient reference intake Scale (DIRs) for Chinese residents

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According to the analysis of the table 1 and the table 2, the energy intake ratio of breakfast, lunch and dinner on the diet is 3:4:3, the coarse grain whole flour is generally eaten in the morning or evening meal or matched with other foods, the energy is the lowest as a target function, 30% of dietary nutrients provided by 100 g of the product are used as constraint conditions to design a linear equation set, and the planning solution is utilized to obtain a sample, wherein the energy intake ratio of the coarse grain whole flour to the meal is 3:4: 3: 18% of tartary buckwheat, 10% of oat, 11% of millet, 8% of black bean, 15% of red bean, 9% of purple sweet potato, 12% of skimmed milk powder and 17% of xylitol.

Secondly, the problem that insoluble dietary fibers in the coarse grain whole powder are dispersed more stably is solved:

due to the increase of age, the physiological function and the capability of mutual coordination between functions of the middle-aged and the elderly are reduced to different degrees, wherein the reduction of swallowing capability directly influences the diet and nutrition of the middle-aged and the elderly. Rational texture modification of food is considered to be an effective means of improving the quality of life and ensuring safe swallowing in persons with swallowing disorders in the middle and old age. The viscosity of the liquid food is adjusted to avoid out-of-phase. And the timely supplement of water and nutrient substances is also fully ensured, so that the risk of malnutrition is avoided. The liquid food is divided into a thin type (1-50 mPas), a nectar type (51-350 mPas), a honey type (351-1750 mPas) and a pudding type (1750 mPas) in turn by taking an apparent shear hardness value corresponding to a shear rate of 50 r/s at room temperature of 25 ℃ as a standard. Wherein the thick soup-shaped and low-consistency nectar type and the yoghourt-shaped and medium-consistency honey type mixed product is most suitable for the middle-aged and the elderly people to eat. Aiming at the characteristic that water needs to be supplemented after movement, the viscosity range is controlled to be 300-600 mPas.

The invention relates to a processing method of non-stir-fried cured easy-brewing coarse grain whole powder, which comprises the following steps:

cleaning raw materials, removing impurities, soaking, accelerating germination, curing, drying, crushing, blending and packaging to obtain a finished product.

Grain → sifting and removing impurities → crushing → adjusting water content → extruding → drying → crushing → sealing and storing;

beans → cleaning and impurity removal → soaking → accelerating germination → steaming → microwave drying → hot air drying → crushing → sealing → preservation;

purple sweet potato → washing → steaming → chopping mud → low-heat baking → hot air drying → crushing → sealing for preservation.

The method comprises the following specific steps:

1. selecting high-quality tartary buckwheat rice, oat rice and millet, screening out mildewed grains and impurities, crushing, and sieving with a 60-mesh sieve. Adding water into the raw materials, and controlling the moisture by using a rapid moisture tester to enable the moisture content of the fed material to reach 16-18%. The temperature of a machine barrel is set (the temperature of the five zones is respectively 90 ℃, 100 ℃, 110 ℃, 130 ℃ and 165 ℃), the rotating speed of a screw is 140-160 r/min, and the feeding speed is 30 r/min. And after the material is discharged stably, collecting extruded materials to respectively obtain puffed tartary buckwheat grains, oat grains and small rice grains, and drying the extruded products in a thermostat at 50 ℃ for 3 hours. The puffing degree of the product reaches 4-4.3, and the gelatinization degree reaches 85-95%.

2. Selecting high-quality black beans and red beans, cleaning and removing impurities, baking with hot air at 40-45 ℃ for 30 min, soaking at 25 ℃ for 24h, removing excessive water, and accelerating germination at 25 ℃ for 48 h to obtain germinated black beans and red beans. Steaming the mixture for 120min in boiling water at 100 ℃, steaming until the mixture is soft and rotten, and drying the mixture for 6-8 min by using 300-500 w of microwave, wherein the water content is reduced by 50%. Drying the mixture by hot air at 70-75 ℃ to constant weight.

3. Selecting high-quality purple potatoes, cleaning surface soil, steaming the purple potatoes for 40-60 min in boiling water at 100 ℃, steaming the purple potatoes until the purple potatoes are soft and rotten, grinding the purple potatoes into slurry, baking the purple potatoes in an oven at 100-115 ℃ with an upper fire and 120-125 ℃ with a lower fire for 100-120 min, reducing the water content by 40% at the moment, and drying the purple potatoes to constant weight at 70-75 ℃.

4. Pulverizing the cured and dried raw materials by a stone mill pulverizer. The particle size of the pulverized tartary buckwheat powder, the oat powder and the millet powder is 177-250 mu m, the particle size of the black bean powder and the red bean powder is 125-177 mu m, and the particle size of the purple sweet potato powder is 149-177 mu m.

5. In the sample, determined by the linear programming equation: 18 parts of tartary buckwheat, 10 parts of oat, 11 parts of millet, 8 parts of black bean, 15 parts of red bean, 9 parts of purple sweet potato, 12 parts of skimmed milk powder and 17 parts of xylitol. 1-1.5 parts of konjak fine powder.

6. Mixing the raw materials and adjuvants with a food processor, sealing, and storing.

The invention has the beneficial effects that:

1. the method adopts the modes of extrusion puffing, accelerating germination, microwave drying and low-temperature baking to promote the conversion of insoluble dietary fibers into soluble dietary fibers, improve the solubility of the insoluble dietary fibers, furthest retain the nutritional value of the insoluble dietary fibers, prolong the shelf life and improve the utilization rate of nutrients for human bodies.

2. The process can pertinently break the valence bonds between the molecules of the porous sponge-state fiber formed by the raw materials, crack the molecules, and change the polarity of the molecules, thereby promoting the conversion of insoluble dietary fiber to soluble dietary fiber; the molecular structure of the protein is stretched and recombined, the redistribution of surface charges tends to be uniform, and intermolecular hydrogen bonds, disulfide bonds and other parts are broken, so that the protein is finally denatured; other factors such as growth inhibitory factor, lipoxygenase and lipohydrolase are all destroyed, and based on the change in the processing process, the utilization rate of the human body to starch, protein and the like is improved.

3. According to the characteristics of the components of the raw materials, the raw materials are ground to different particle sizes by a traditional stone mill, the husk and the fine particle sizes of the coarse food are reserved, the coarse food is mixed, the coarse food state of the final product is obvious, the color of the food material is reserved to the maximum extent, the glycated protein in the food is reduced, the nutrition is completely preserved, and the raw materials are not easy to get inflamed. The paste is brewed by warm water at 60-80 ℃ with the mass-volume ratio of 1:5 by combining a colloid stable dispersion technology, and insoluble dietary fiber particles in the paste product after brewing are uniformly suspended, so that the paste product has good solubility and fine and smooth mouthfeel, and is suitable for swallowing and digesting by middle-aged and old people.

4. The nutritional food comprises the following raw materials: grains, beans and potatoes which are rich in dietary fiber and have low glycemic index are used as raw materials, and the nutrition of the raw materials is complementary; the auxiliary materials are skimmed milk powder and xylitol, so that the low fat and low sugar content are realized, and the nutritional value of the beverage is improved.

5. According to the physiological characteristics of the middle-aged and the elderly groups with good sports love, the invention develops a coarse food grain powder product which has good fluidity, is easy to swallow and has good taste.

Drawings

FIG. 1 is a solid powder under-mirror representation of various groups of examples and commercial samples;

FIG. 2 shows the results of sensory evaluation of solid powders for each set of examples and commercial samples.

Detailed Description