阅读说明：本技术 一种米豆共煮同熟预制粥的加工方法 (Processing method of rice and bean co-cooking and co-cooking prefabricated porridge ) 是由 刘霞 刘宇昊 魏鹏 杨骥 郑家轩 侯双迪 于 2019-11-26 设计创作，主要内容包括：本发明公开了一种米豆共煮同熟预制粥的加工方法,包括原料预处理、豆类杂粮表皮毛细微孔处理、浸泡灭酶、高温高压蒸汽预熟和干燥热空气循环干燥等关键慢熟原料预熟工艺与米豆混配、包装、成品的工艺流程。本发明提供一种快速米豆共煮同熟预制粥的制备方法,通过毛细管作用不仅加速灭酶溶液快速浸入抑控脂肪氧化酶,降低后期豆类等产品储藏期脂肪酸氧化；同时加速预熟化和加工的产品蒸煮过程热传递,起到速熟的效果。本发明生产的米、豆等原料复配粥品节能快捷,米豆共煮20-30分钟同熟,常温保鲜可达10-12个月。(The invention discloses a processing method of rice-bean co-cooking and co-cooking prefabricated porridge, which comprises the technological processes of raw material pretreatment, fine micropore treatment of skin hair of bean coarse cereals, soaking for enzyme inactivation, high-temperature high-pressure steam pretreatment, drying and hot air circulation drying and other key slow-cooking raw material pretreatment processes, rice-bean mixing, packaging and finished product production. The invention provides a preparation method of quick rice-bean co-cooking and co-cooking prefabricated porridge, which not only accelerates enzyme-inactivating solution to be quickly immersed into inhibition and control lipoxidase through capillary action, but also reduces fatty acid oxidation of beans and other products in the later storage period; meanwhile, the heat transfer of the precooking and the cooking process of the processed product is accelerated, and the effect of quick cooking is achieved. The rice, bean and other raw material compound porridge produced by the invention is energy-saving and rapid, the rice and the bean are cooked together for 20-30 minutes, and the normal temperature fresh-keeping can reach 10-12 months.)

1. A processing method of rice and bean co-cooking and co-cooking prefabricated porridge is characterized by comprising the following steps: the method comprises the following steps:

(1) pretreatment of raw materials: selecting raw materials such as bean coarse cereals and high-quality polished round-grained rice with different proportions, respectively selecting specific gravity, and removing broken stones, soil blocks, heterogeneous seeds, wormholes, imperfect seeds, damaged seeds and speckled particles in the raw materials for later use;

(2) steam pre-softening:

adding bean raw materials into a steam pre-cooking box with the temperature of 80-100 ℃ for rapid circulating flow pre-cooking for 8-10 minutes;

(2) and (3) surface skin capillary micropore treatment:

punching the beans with a vibrating needle plate, and vibrating at 20Hz for 10-15 min;

(3) soaking and enzyme deactivation, namely soaking the bean and other slow-cooked samples subjected to micropore treatment in 20-30 ℃ water compounded with 0.8-1mmol/L citric acid, 0.8-1mmol/L cysteine, 0.5-1mmol/L α -amylase and glucoamylase mixed enzyme, performing ultrasonic treatment for 15-20 minutes at the power of 250-400 w at 30-40 kHz, wherein the ratio of a soaking solution to the raw materials is 1:1-1: 5;

(4) pre-cooking with high-temperature and high-pressure steam: soaking the raw materials, taking out, draining, and rapidly circulating and pre-cooking in a pressure difference type high temperature steam pre-cooking box (200 ℃ C. and 220 ℃ C.) for 8-10 minutes at a hot steam circulation rate of 20-25m/s and a hot steam density of 7.853-11.707kg/m³；

(5) Energy-saving circulation of dry hot air: after the high-temperature high-pressure steam is precooked, sucking the hot steam into another differential high-temperature steam precooked box used in parallel under the negative pressure, and performing gradient dehumidification and cooling on the differential high-temperature steam precooked box in which the raw materials are positioned under the action of the negative pressure, wherein the cooling rate is 15-20 ℃/min and the cooling rate is 3-5%/min;

when the relative humidity in the box reaches 60-70% and the temperature reaches 100-120 ℃, performing dry hot air circulation drying at a hot air circulation rate of 10-20m/s for 1-2 hours;

(6) and (3) cooling: cooling by gradient cooling, circulating cooling air, cooling the raw materials, cooling with cold air temperature of 15-20 deg.C for 10-20min, and cooling to 20-30 deg.C;

(7) and compounding the cooled pre-cured mixed beans with other raw materials and packaging.

2. The method for processing rice-bean co-cooked congee according to claim 1, characterized in that: the diameter of the needle plate is 0.56-1 mm.

3. The method for processing rice and bean co-cooked and co-cooked pre-made porridge according to claim 1, wherein the α -amylase and saccharifying enzyme are in a weight ratio of 1: 4-5.

Technical Field

The invention belongs to the technical field of deep processing of grains, and particularly relates to a processing method of rice and bean co-cooking and co-cooking prefabricated porridge.

Background

The porridge prepared by compounding coarse cereals, rice and other raw materials is one of the main modes of daily coarse cereal products, and has a history of thousands of years in China, and different compounded raw materials and proportions have different health-care effects of resisting cold, warming the body, controlling the weight, preventing constipation, protecting blood vessels, stabilizing blood sugar and the like. However, when beans and rice are cooked together, the beans and the rice cannot be cooked together due to the difference of component structure, particle size and the like, and the beans and the rice are often soaked or cooked in advance, so that the coarse cereal porridge is inconvenient to cook and eat, is time-consuming and labor-consuming, and cannot adapt to the faster and faster pace of life of the modern society. Meanwhile, some rice and bean co-cooking technologies process pretreated or non-pretreated porridge rice, and the rice and water separation phenomenon exists after cooking, so that the porridge liquid is obviously insufficient in viscosity and flavor. Therefore, the development of a preprocessing method for quickly and conveniently cooking the nutritional and healthy coarse cereal porridge rice to meet the needs of people is urgently needed, and the requirements that the porridge is quickly and conveniently cooked, and the quality of the porridge cooked in a short time reaches the flavor quality of the traditional porridge cooked in a long time are met.

The rice and bean simultaneous cooking is to pretreat beans in different cooking modes according to the chemical composition of slow-cooked raw materials with different properties such as beans and the change rule of storage quality after preprocessing, so that the beans can be cooked simultaneously when being cooked with rice according to a certain proportion. Compared with the traditional normal-pressure water-boiling pre-cooking method, the high-temperature high-pressure steam fumigation method has the advantages that the pre-cooking time is short, the processed beans are good in shape and small in color change, and the dried beans and rice have the closest gelatinization degree and are easy to digest and absorb by a human body; the capillary micropore pretreatment and the soak solution are adopted for enzyme, so that the fatty acid oxidation of the product in the storage period is effectively prevented, and the shelf life is prolonged; the steam energy of the two curing boxes is recycled, so that the energy is effectively saved, and the processing cost is reduced.

At present, various methods for processing coarse cereals including beans by rapid cooking and processing technologies exist, and processed products are diversified in types.

For example, patent CN102008050B discloses a coarse cereal rice capable of being cooked quickly and simultaneously and a processing method thereof, which is characterized in that coarse cereal products such as mung beans, black beans and the like are crushed, the crushed particle size is less than 6mm, barley, millet and the like are rolled and are rolled into pieces with the thickness of less than 3mm, and then rice and beans are mixed uniformly to obtain a finished product. The product can achieve the effect of quick cooking when being eaten due to smaller crushing granularity, but the utilization rate of raw materials is reduced due to the adoption of mechanical crushing and rolling treatment, and the loss and waste of production are increased; the tissue structure of the coarse cereals is damaged, and the product is easy to oxidize and deteriorate; meanwhile, the edible quality of the product is influenced, and the quality guarantee period of the product is shortened.

Patent CN104000124B discloses a processing method of a quick-cooking rice mate of coarse cereals, which is characterized in that coarse cereal raw materials after impurity removal are soaked in purified water, then steam fumigation pre-cooking treatment is carried out, then two times of loosening and microwave cooking treatment are alternately carried out, then three times of microwave cooking are carried out, a roller cooler is used for cooling, and finally sieving and mixing are carried out. The product has high processing cost and a plurality of operation steps, and each raw material in the product needs to be independently processed, so that the processing period is overlong.

Patent CN104642936B discloses a coarse cereal mixed rice cooked with rice and a processing method thereof, which is characterized in that a proper amount of coarse cereal rice raw material is taken to remove impurities and clean, then mist water drops are sprayed on the surface of the coarse cereal rice, after the surface moisture is absorbed to be dry, the spraying is carried out once again and the operation is repeated for 1-5h, the surface moisture of the coarse cereal rice is drained by natural wind, then microwave puffing is carried out, and finally hot air drying is carried out. Although the coarse cereals capable of being cooked with rice are obtained in the processing process of the product, the product is puffed and pre-cured only by microwaves, the tissue state of the coarse cereals is changed, and the appearance and the eating quality of the product are damaged.

Patent CN104738439B, patent CN104719781B and patent 104621485B disclose a mung bean processing technology for cooking with rice, a kidney bean processing method for cooking with rice and a black bean pretreatment method for cooking with rice, which are characterized in that coarse cereals are firstly cleaned and soaked, cooked under low pressure, firstly dried by hot air and then puffed by microwaves. The technology puffing the raw materials in the processing process changes the tissue state of the raw materials, destroys the appearance shape of the product, and adopts high-temperature hot air drying, so that the loss of the nutrient components of the raw materials is serious.

Disclosure of Invention

The invention provides a processing method of rice-bean co-cooking and co-cooking pre-made porridge, which enables rice-bean compound porridge to be co-cooked and co-cooked, saves energy and protects environment in processing, products can be rapidly processed into high-quality porridge, and the freshness can be kept for 8-10 months at normal temperature. The specific process flow is shown in figure 1.

The technical scheme for realizing the purpose of the invention is as follows:

a processing method of rice and bean co-cooking and co-cooking pre-made porridge comprises the following steps:

slowly cooked products such as coarse cereals and beans are mixed with rice to serve as raw materials. After screening and impurity removal, manufacturing micropores on the surface of beans by using a vibrating sieve plate, cleaning, soaking and enzyme deactivation, then carrying out hot fumigation treatment on the raw materials by using differential pressure steam, reducing the surface humidity of the raw materials by using circulating hot air to obtain pre-cooked raw materials, cooling, premixing and packaging to obtain a finished product.

1) Pretreatment of raw materials: selecting beans and coarse cereals, respectively sorting, and removing crushed stone, soil block, heterogeneous grain, wormhead grain, imperfect grain, damaged grain and speckled grain in the raw materials for later use.

2) Micropore treatment: placing the pretreated raw material obtained in the step 1) on a vibrating needle plate, vibrating to prepare holes (the aperture is 0.56-1mm), and vibrating the needle plate for 10-15min at the frequency of 20Hz to obtain the microporous raw material. A heat and mass transfer channel is provided for enzyme and high-temperature steam pre-cooking after the slow-cooked raw materials are soaked through capillary action.

3) Cleaning, soaking and enzyme killing, namely cleaning the raw material obtained in the step 2) for 2-3 times by using drinking water, or cleaning by using a coarse cereal automatic cleaning agent and washing by using pure water once to obtain the cleaned raw material, then soaking the cleaned raw material by using a mixed solution of 0.8-1mmol/L of citric acid, 0.8-1mmol/L of cysteine, α -amylase and glucoamylase mixed enzyme, 0.5-1mmol/L (the ratio of the two enzymes is 1: 4-5), wherein the soaking temperature is 20-30 ℃, the ultrasonic treatment (30-40 kHz and the power is 250-400 w) is 15-20min, the ratio of the soaking raw material to the mixed solution is 1:1-1:5, draining is carried out to obtain a pretreated raw material, and a molecular sieve formed through a raw material crystal area is used for rapidly diffusing and killing enzyme, so that the gelatinization temperature is reduced, the oxidation peculiar smell of fatty acid is removed, and the storage period of a finished product is.

4) Pre-curing with high-temperature and high-pressure steam: placing the pretreated raw material obtained in step 3) in a flat plate, wherein the thickness of the raw material layer is 2-5cm, performing fumigation treatment by using differential pressure type steam, the fumigation temperature is 200-220 ℃, the rapid circulating flow precocity fumigation time is 8-10min, the steam circulation rate is 20-25m/s, and the steam density is 7.853-11.707kg/m³. In the process, citric acid molecules immersed in the soaking solution are decomposed into water and carbon dioxide at high temperature, the carbon dioxide molecules are dissolved in raw material molecules, and the oxidation of fatty acid in the later storage process of beans and the like is inhibited and controlled; the capillary pores accelerate heat and mass transfer.

6) Gradient dehumidification cooling circulation flow drying: after the high-temperature high-pressure steam is precooked, the hot steam is pumped into another differential high-temperature steam precooked box which is used in parallel under the negative pressure, the differential high-temperature steam precooked box in which the raw materials are positioned is subjected to gradient dehumidification and cooling under the action of the negative pressure, the cooling rate is 15-20 ℃/min, and the dehumidification (RH) rate is 3-5%/min. When the humidity (RH) in the chamber reaches 60% -70% and the temperature reaches 100-. When the humidity reaches 60-70% and the temperature reaches 100-120 ℃, the hot air circulation drying is carried out, the hot air circulation rate is 10-20m/s, and the drying time is 1-2 hours.

Meanwhile, another pressure difference type high-temperature steam pre-cooking box used in parallel performs pre-cooking of another batch of raw materials by using steam again, and the raw materials are recycled after being cooked, so that the aim of saving energy is fulfilled; meanwhile, a heat supply pipe is arranged at the joint of the two parallel high-temperature steam pre-cooking boxes to maintain the temperature and the pressure of the hot steam. The two high-temperature high-pressure steam pre-cooking boxes are used for exchanging circulating hot steam, so that the energy is saved by more than 80%.

7) And (3) cooling: cooling with gradient cooling, circulating cooling air, cooling the raw materials with cold air temperature of 15-20 deg.C for 10-20min, and cooling to 20-30 deg.C.

8) Mixing and packaging: and mixing the cooled raw materials with rice, uniformly mixing to obtain the rice-bean co-cooked congee, and packaging the congee product by using an automatic packaging machine.

The invention has the following beneficial effects:

1. the invention uses the vibrating needle plate to process the bean skins so as to apply micropores on the skins, so that under the condition of not damaging the bean tissue structure, the moisture in the steam can efficiently enter the beans by utilizing the capillary phenomenon, thereby improving the efficiency of the pre-curing process and shortening the steam fumigation time.

2. The invention selects 0.5-1mmol/L mixed solution of citric acid, cysteine, α -amylase and glucoamylase to soak beans, which can inhibit the activity of soybean lipoxygenase, because the citric acid exists in the reaction system, the mixed solution of citric acid, cysteine, α -amylase and glucoamylase and the Fe in the active center of soybean lipoxygenase³⁺The complex reaction occurs, and the molecular structure is changed. While cysteine will expose Fe³⁺Reduction to Fe²⁺The method has the advantages that the activity of soybean lipoxidase is slowly reduced, so that the lipoxidase is delayed, the shelf life is prolonged, meanwhile, the α -amylase and the saccharifying enzyme effectively reduce the gelatinization temperature of a starch component, in addition, the addition of cysteine can save the consumption of methionine in human metabolism, is beneficial to the improvement of the titer of soybean protein, provides energy for the oxidative decomposition of citric acid, and has practical application value.

3. According to the invention, differential pressure steam is used for fumigation treatment, so that the curing process of the soybeans can be effectively accelerated, hot air is used for reducing the surface humidity after fumigation, and then cold air is used for cooling, so that the treatment time can be accelerated, the defect that the natural air drying of the soybeans consumes long time is avoided, the treatment time for pre-curing can be shortened, and the preparation efficiency of the pre-prepared porridge can be effectively improved.

4. The invention uses double prefabricated curing boxes, recycles steam heat, and is energy-saving and environment-friendly.

5. The final product processed by the method has complete shape and less loss of nutrient components, retains the nutrient components and flavor of the rice and beans to the maximum extent, can be cooked with the rice at the same time, and has better taste.

6. The whole preparation process of the prefabricated porridge is simple in flow, few in operation steps, short in time consumption, energy-saving and easy to control in the preparation process.

Drawings

Fig. 1 is a process flow diagram of the present invention for processing rice-bean co-cooked congee.

FIG. 2 is a schematic view of a differential pressure high temperature steam precooking box for fumigation.

In the figure: 1. the heat preservation plate comprises a heat preservation plate 2, a ventilating duct 3, a circulating fan 4, a negative pressure fan 5, a steam supplementing duct 6 and an electric control airflow valve.

When the two differential pressure type high-temperature steam precooking boxes work, the circulating fan in the box is opened, the negative pressure fan and the electric control airflow valve are closed, the left precooking box carries out steam fumigation precooking process, the steam dehumidification cooling in the right precooking box carries out preliminary cooling on raw materials, and the raw materials in the right precooking box are replaced after the cooling process is finished. And after the fumigation and pre-curing of the left side pre-curing box is finished, closing the circulating fan, opening the negative pressure fan and the electric control airflow valve, exchanging the steam in the two boxes, closing the negative pressure fan and the electric control airflow valve after the exchange process is finished, opening the circulating fan, and supplementing the steam in the right side box. At the moment, the left pre-ripening box is subjected to preliminary cooling, and the right pre-ripening box is subjected to steam fumigation pre-ripening.

Detailed Description

The present invention will be further described with reference to the following specific examples, but the present invention is not limited to these examples.

A processing method of rice and bean co-cooking and co-cooking pre-made porridge comprises the following formula by weight:

20 parts of rice, 11 parts of glutinous rice, 8 parts of sorghum rice, 8 parts of black rice, 4 parts of buckwheat, 5 parts of black sesame, 10 parts of black beans, 11 parts of red beans, 10 parts of mung beans, 5 parts of kidney beans, 3 parts of oatmeal, 2 parts of red dates, 1 part of tremella and 2 parts of medlar. The pre-curing treatment of the four beans is respectively as follows: