阅读说明：本技术 一种任意水温冲调的方便全谷物速溶粉及其制备方法与应用 (Instant whole grain powder capable of being brewed at any water temperature and preparation method and application thereof ) 是由 周星 孟婷婷 金征宇 王韧 赵建伟 徐学明 王金鹏 于 2019-11-15 设计创作，主要内容包括：本发明公开了一种任意水温冲调的方便全谷物速溶粉及其制备方法与应用,属于食品加工技术领域。所述速溶粉的制备步骤包括：取清洗干净的脱壳谷物籽粒置于容器中,加入乙醇溶液,在室温下浸泡,随后沥干谷物籽粒表面液体,得到浸泡后谷物籽粒；将所得浸泡后的谷物籽粒送入挤压机中进行挤压处理,制得条状谷物挤出物；将所得条状谷物挤出物置于热风干燥箱中进行干燥,随后冷却并置于超微粉碎机中进行粉碎,即得方便全谷物速溶粉。所得速溶粉可以加入调味料制备得到多种风味的全谷物速溶粉。本发明所采用的添加乙醇挤压技术制备的全谷物速溶粉可在任意水温下进行冲调食用,并有效的降低了全谷物速溶粉的结块率、提高了分散性。(The invention discloses instant whole grain powder capable of being brewed at any water temperature and a preparation method and application thereof, belonging to the technical field of food processing. The preparation method of the instant powder comprises the following steps: putting the cleaned unshelled grain seeds into a container, adding an ethanol solution, soaking at room temperature, and then draining the liquid on the surface of the grain seeds to obtain soaked grain seeds; sending the soaked grain seeds into an extruder for extrusion treatment to prepare strip-shaped grain extrudate; and (3) drying the obtained strip-shaped grain extrudate in a hot air drying box, cooling, and crushing in an ultrafine crusher to obtain the instant whole grain powder. The obtained instant powder can be added with flavoring to prepare whole grain instant powder with various flavors. The whole grain instant powder prepared by the ethanol adding extrusion technology can be brewed and eaten at any water temperature, the caking rate of the whole grain instant powder is effectively reduced, and the dispersibility is improved.)

1. The instant whole grain powder prepared by brewing at any water temperature is characterized in that the preparation method of the instant whole grain powder comprises the following steps:

(1) removing impurities and husks from grains, and cleaning the grains with water to obtain husked grain seeds;

(2) placing the hulled grain seeds obtained in the step (1) in a container, adding an ethanol solution, soaking at room temperature, and then draining liquid on the surface of the grain seeds to obtain soaked grain seeds;

(3) sending the grain seed mixture obtained in the step (2) into an extruder for extrusion treatment to obtain strip-shaped grain extrudate;

(4) and (4) drying the strip-shaped grain extrudate obtained in the step (3) in a hot air drying box, cooling, and crushing in an ultrafine crusher to obtain the whole grain instant powder.

2. The instant whole grain flour of claim 1 wherein in step (1) the grain comprises at least one of wheat, barley, rye, oats, rice, millet, coix seed, corn, buckwheat, sorghum.

3. The whole grain instant powder according to claim 1, wherein in step (2), the mass fraction of the ethanol solution is 2-50%, the mass ratio of the grain seeds to the ethanol solution is 1:1-1.5, and the soaking time is 1-18 h.

4. Whole grain instant flour according to claim 1 wherein the operating parameters of the extruder in step (3) are set to: the heating temperature of the premixing area is 60 ℃, the temperature of the gelatinization area is 90-140 ℃, the temperature of the molding area is fixed at 70 ℃, the rotating speed of the extruder is 70-150r/min, the diameter of the extrudate is 0.2-0.5cm, and the length of the extrudate is 5-10 cm.

5. The whole grain instant powder according to claim 1 wherein in step (4) the drying temperature is 40-120 ℃ and the drying time is 60-720 min; the size of the screen of the ultrafine grinder is 0.3-1.0 mm.

6. The application of the whole-grain instant powder as claimed in claim 1, wherein the whole-grain instant powder is mixed with a seasoning according to a mass ratio of 1:0.5-2 to obtain the whole-grain instant powder with various flavors.

7. The use of claim 6, wherein the seasoning is one or more of instant bean powder, milk powder, cooked sesame powder, sucrose, freeze-dried bone soup powder, or dried fruit and vegetable pieces.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to instant whole grain powder which is prepared by mixing at any water temperature, a preparation method and application thereof.

Background

The whole grain food not only contains a large amount of starch, partial protein and a small amount of lipid, but also is rich in a plurality of nutrients such as dietary fiber, B vitamins, vitamin E, various minerals and the like, and epidemiological studies show that the whole grain food is favorable for reducing the morbidity of a plurality of diabetes, cancers, chronic respiratory diseases and coronary heart diseases, and the whole grain food is a health food which is generally accepted in the world at present and can effectively prevent 'rich and noble diseases'. However, the existing whole grain food still has the problems of poor taste, single variety, short shelf life and the like, and is difficult to meet the expectations and requirements of consumers on the whole grain food.

The grain mixed powder is an instant food which is edible after being soaked by water by taking grains as main raw materials. However, the current cereal brewing product market is still in a low-profile state, and consumers have low preference for the healthy and nutritional cereal brewing products. The reason for this is that the cereal brewing powder generally needs hot water or boiling water with the temperature of more than 80 ℃ for brewing and eating, the convenience is poor, in addition, the problems of low solubility index, serious agglomeration, low dispersibility and the like generally exist in the traditional cereal brewing powder, and the eating experience of consumers is reduced. The problem of poor taste caused by high fiber is also faced when whole grains are used as raw materials to prepare the instant powder. Therefore, the development of a novel process for processing the instant whole grain flour which is not limited by the brewing water temperature and directly takes the grain seeds as the raw material has the challenge, and meets the current requirements of consumers on the diversification of the whole grain foods and the development trend of more convenient and rapid foods.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides whole grain instant powder and a preparation method thereof. The main component of the grain is starch, the improvement of the dissolubility of the instant powder of the grain starts from the improvement of the dissolubility of the starch, the starch can form V-shaped granular cold water soluble starch in an alcohol solution with certain concentration under high temperature and high pressure, and the invention discovers that a high-temperature and high-pressure environment can be generated in a cavity of an extruder in the extrusion process, so that the cold water soluble whole-grain instant powder is prepared by adopting an alcohol-adding extrusion method.

The technical scheme of the invention is as follows:

the preparation method of the instant whole grain powder comprises the following steps:

(1) removing impurities and husks from grains, and cleaning the grains with water to obtain husked grain seeds;

(2) placing the hulled grain seeds obtained in the step (1) in a container, adding an ethanol solution, soaking at room temperature, and then draining liquid on the surface of the grain seeds to obtain soaked grain seeds;

(3) sending the grain seed mixture obtained in the step (2) into an extruder for extrusion treatment to obtain strip-shaped grain extrudate;

(4) and (4) drying the strip-shaped grain extrudate obtained in the step (3) in a hot air drying box, cooling, and crushing in an ultrafine crusher to obtain the whole grain instant powder.

The cereal in step (1) comprises at least one of wheat, barley, rye, oat, rice, millet, coix seed, corn, buckwheat and sorghum.

In the step (2), the mass fraction of the ethanol solution is 2% -50%, the mass ratio of the cereal grains to the ethanol solution is 1:1-1.5, and the soaking time is 1-18 h.

The operation parameters of the extruder in the step (3) are set as follows: the heating temperature of the premixing area is 60 ℃, the temperature of the gelatinization area is 90-140 ℃, the temperature of the molding area is fixed at 70 ℃, the rotating speed of the extruder is 70-150r/min, the diameter of the extrudate is 0.2-0.5cm, and the length of the extrudate is 5-10 cm.

In the step (4), the drying temperature is 40-120 ℃, and the drying time is 60-720 min; the size of the screen of the ultrafine grinder is 0.3-1.0 mm.

And mixing the whole grain instant powder and the seasoning according to the mass ratio of 1:0.5-2 to obtain the whole grain instant powder with various flavors.

The flavoring agent is one or more of instant soybean powder, milk powder, cooked sesame powder, sucrose, lyophilized bone soup powder or dried fruit and vegetable pieces.

The beneficial technical effects of the invention are as follows:

compared with the prior art, the processing method for preparing the whole grain instant powder by adding the ethanol to extrude the whole grain and the ultramicro crushing technology has the obvious advantages that ① innovatively breaks through the limitation of the brewing water temperature on the powdery instant powder, so that the powdery instant powder is more convenient to brew and eat at any water temperature, the ② alcohol adding extrusion technology effectively solves the problems of easy caking and slow dispersion of the instant powder, the caking rate is low and the dispersion is fast no matter in hot water or cold water brewing, the ③ hulling grain direct extrusion technology omits the grain grinding process, so that the nutritional ingredients are retained to the maximum extent, the ④ hot air drying can realize short-time drying to be below the safe moisture content, and the endogenous enzyme and the exogenous enzyme are inactivated, the ⑤ ultramicro crushing can control the product granularity to be below the range of 0.3-1.0mm, and can completely collect the product without loss, so that the instant whole grain powder is truly.

The invention solves the problem that the traditional powdery instant product can not be brewed by low-temperature water, realizes alcohol adding extrusion and superfine grinding at lower temperature, and the technology can simultaneously and efficiently solve the problems of poor dispersibility and high caking rate of the whole grain brewing powder, thereby preparing the convenient and applicable whole grain instant powder product.

The invention does not need to crush the grains of the whole grain for direct processing, the adopted ethanol-adding extrusion technology effectively reduces the brewing water temperature and the caking rate of the whole grain instant powder, improves the dispersibility, can completely collect the product by ultramicro crushing, has no loss, and is the real whole grain instant powder.

Detailed Description

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