阅读说明：本技术 一种小杂粮酱及其加工方法 (Minor cereal sauce and processing method thereof ) 是由 白延生 于 2019-08-06 设计创作，主要内容包括：本发明涉及食品领域,具体公开了一种小杂粮酱,包括主料和辅料,所述主料和辅料按重量份由以下物质组成：主料：按照重量分数主要由薏米30-50份、薏苡仁20-40份、饭豆20-30份、豇豆10-20份、小豆10-20份、亚麻籽全颗粉30-50份；辅料：复合抗氧化剂、杏仁4-6份、花生4-6份、脱脂奶粉1-2份、炼乳1-2份、还原糖1-2份、糖浆4-5份、氨基酸、干黄酱3-4份,其中复合抗氧化剂为亚麻籽全颗粉的0.03%-0.3%,氨基酸为脱脂奶粉和糖浆总量的3%-4%。通过上述搭配的小杂粮酱,营养健康合理,健脾胃肾,益气养颜。(the invention relates to the field of food, and particularly discloses a small coarse cereal sauce which comprises main materials and auxiliary materials, wherein the main materials and the auxiliary materials consist of the following substances in parts by weight: main materials: according to the weight percentage, the health-care tea mainly comprises 30-50 parts of coix seeds, 20-40 parts of coix seeds, 20-30 parts of rice beans, 10-20 parts of cowpeas, 10-20 parts of small beans and 30-50 parts of flaxseed whole powder; auxiliary materials: the linseed kernel paste comprises, by weight, 4-6 parts of a compound antioxidant, 4-6 parts of almond, 4-6 parts of peanut, 1-2 parts of skimmed milk powder, 1-2 parts of condensed milk, 1-2 parts of reducing sugar, 4-5 parts of syrup, 3-4 parts of amino acid and dried yellow sauce, wherein the compound antioxidant accounts for 0.03-0.3% of linseed whole grain powder, and the amino acid accounts for 3-4% of the total amount of the skimmed milk powder and the syrup. The small coarse cereal sauce matched with the above ingredients is nutritious, healthy and reasonable, and has the effects of strengthening spleen, stomach and kidney, tonifying qi and beautifying.)

1. the minor cereal sauce comprises main materials and auxiliary materials, and is characterized in that the main materials and the auxiliary materials consist of the following substances in parts by weight:

main materials: according to the weight percentage, the health-care tea mainly comprises 30-50 parts of coix seeds, 20-40 parts of coix seeds, 20-30 parts of rice beans, 10-20 parts of cowpeas, 10-20 parts of small beans and 30-50 parts of flaxseed whole powder;

auxiliary materials: the linseed kernel paste comprises, by weight, 4-6 parts of a compound antioxidant, 4-6 parts of almond, 4-6 parts of peanut, 1-2 parts of skimmed milk powder, 1-2 parts of condensed milk, 1-2 parts of reducing sugar, 4-5 parts of syrup, 3-4 parts of amino acid and dried yellow sauce, wherein the compound antioxidant accounts for 0.03-0.3% of linseed whole grain powder, and the amino acid accounts for 3-4% of the total amount of the skimmed milk powder and the syrup.

2. The minor cereal sauce as claimed in claim 1, wherein the compound antioxidant comprises bamboo leaf antioxidant, tea polyphenol and vitamin E, and the contents are 0.01-0.1%, 0.01-0.1% and 0.01-0.1% of whole flaxseed powder respectively.

3. the minor cereal sauce according to claim 1, wherein the amino acids are selected from the group consisting of glycine, glutamic acid, aspartic acid, and L-alanine in a ratio of 1: 1: 1: 2 in proportion.

4. the minor cereal sauce as claimed in claim 1, wherein the reducing sugar consists of 90% glucose, 1% arabinose and 9% water.

5. the minor cereal paste as claimed in claim 1, wherein the syrup is composed of 1% arabinose, 90% glucose syrup and 9% water.

6. a method for processing the minor cereal paste according to any one of claims 1 to 5, comprising the steps of:

s1, frying the coix seeds, putting the coix seeds into a pot, stir-frying until the surfaces of the coix seeds are yellow and drum, and taking out the coix seeds;

s2, mixing the fried coix seeds with coix seeds, rice beans, cowpeas and small beans to obtain a mixture a, respectively soaking, steaming, and naturally cooling for later use;

s3, preparing almond-peanut butter, namely peeling the almonds and the peanuts, putting the almonds and the peanuts into a pulping machine, pouring a certain amount of water, grinding the almond-peanut butter into slurry of 100 meshes, adding the slurry into a high-temperature vibration disc, keeping the temperature at 105-120 ℃, vibrating for 60-90 seconds, then pouring the slurry into a cooling disc, and cooling to the natural room temperature for later use;

S4, preparing flaxseed whole grain powder, stir-frying flaxseeds by using an automatic stir-frying machine, keeping the temperature at 110-130 ℃, stir-frying for 30-40 minutes, cooling to room temperature, grinding and crushing with a belt, and sieving by a 100-mesh sieve to obtain flaxseed whole grain powder;

S5, adding a compound antioxidant, namely adding the compound antioxidant into the flaxseed whole powder in the step S4, and uniformly mixing for later use;

S6, preparing a spice a, namely dissolving the skimmed milk powder in warm water at 50-60 ℃, adding 2.5 parts of water into 1 part of the skimmed milk powder, stirring until no particles exist, standing for 20-30 minutes, then adding 1 part of condensed milk and 1 part of reducing sugar into a blending tank, adding the hydrated milk powder into the blending tank after standing is finished, starting heating and stirring, and obtaining the spice a after reaction;

s7, preparing spice b, mixing 1 part of skimmed milk powder and 4 parts of syrup, adding amino acid into the mixture, wherein the addition amount of the amino acid is 3% -4% of the total amount of the skimmed milk powder and the syrup, and reacting to obtain the spice b;

s8, preparing the preparation sauce, namely adding the linseed oil into a hot pot, adding the linseed oil into the hot pot, wherein the adding amount is 16% -28% of the total amount of the main material and the auxiliary material, heating until no air bubbles exist in the oil surface, then quickly adding the dry salted and fermented soya paste, continuously stir-frying, simultaneously adding a proper amount of pepper and salt, adding the mixture a obtained in the step S2 when the water vapor is obviously reduced, and starting to cool when the stir-frying is carried out at a medium temperature until no water vapor exists, so as to obtain the preparation sauce;

s9, preparing the finished product sauce, namely adding the almond peanut sauce prepared in the step S3, the flaxseed whole grain powder added with the compound antioxidant in the step S5, the spice a in the step S6 and the spice b in the step S7 into the prepared sauce in the step S8, uniformly stirring, and then filling in a sterile environment.

7. the processing method according to claim 6, wherein the Coix seed in step S1 is added with wheat bran during stir-frying, the wheat bran is sprinkled after the pan is heated in an amount of one tenth of the Coix seed, the clean Coix seed is added when the pan is heated to smoke, the Coix seed is fried until the surface is yellow, the Coix seed is taken out, the wheat bran is removed by sieving, and the Coix seed is cooled to room temperature.

8. The process of claim 6, wherein the step S2 further comprises a step S21 of preparing loquat water, wherein the loquat water is prepared by taking 5 to 6 parts of fresh loquat leaves and 1 part of yellow rock candy, putting the loquat leaves into a boiler, boiling the loquat leaves with strong fire, putting the yellow rock candy in the boiler, then boiling the loquat leaves with slow fire for 20 minutes, cooling the boiled loquat leaves to obtain loquat water, and then pouring 3 to 4 parts of loquat water into the mixture a in the step S2 to be fully absorbed by the mixture a.

Technical Field

The invention relates to the field of food, in particular to a small coarse cereal sauce and a processing method thereof.

Background

Food is taken as a day by people, and the food is an indispensable energy source for life of people. The small coarse cereals generally refer to various grain beans with short growth period, small planting area, special planting area and method, special purpose, and features small, few, special and miscellaneous grains. Crops included in general are: sorghum, millet, buckwheat (buckwheat and tartary buckwheat), oat (naked oats), barley, broomcorn millet (broom corn millet), coix seed, grain amaranth, kidney bean (kidney bean), mung bean, small bean (red bean and red bean), broad bean, pea, cowpea, lentil (rear bean), black bean and the like. It can be said that the grain and bean crops except rice, wheat, corn, soybean and potato crops all belong to minor cereals. The varieties of the small coarse cereals are various, the cultivation area of China is large, and the small coarse cereals are buckwheat, broom corn millet, sorghum, oat, highland barley, mung bean, small bean, pea, broad bean, cowpea, kidney bean, lentil and the like, and the small coarse cereals are planted in 6 continents and more than 30 countries in the world. As China is in temperate zone and subtropical zone and is one of origin centers of crops, the variety is large and the share is large. Among more than 20 minor cereals, the area and the yield of buckwheat and broom corn millet account for the second place in the world, broad bean accounts for one half of the production amount, mung bean and small bean account for one third of the production amount, and oat, cowpea and small hyacinth bean are staple countries, so that the country has the name of minor cereal kingdom.

The thick broad-bean sauce and the chilli sauce are the traditional foods processed by beans earlier in China, and bring great convenience to the life of people in China for a long time. But the raw material formula is single, and the functional components are limited. In order to fill the defects, a formula is disclosed in a Chinese patent with the application number of CN201410422724.5 and the name of tartary buckwheat five-cereal sauce, and the formula comprises the following components in parts by weight: tartary buckwheat bran, buckwheat rice, oatmeal, highland barley rice, sorghum rice, soybeans, broad beans, chickpea parts, lentils and millet are used as main materials; peanuts, almonds, dried lily bulbs, dried salted and fermented soya paste and red peppers are used as auxiliary materials. And the small coarse cereals are stir-fried by using the linseed oil to prepare the bitter mustard five-cereal sauce. The sesame oil is adopted to prepare the sauce, so that the intake of linseed oil by a human body is facilitated, and the taste of the coarse cereal and mixed bean food is improved.

However, in order to adapt to the idea that modern people seek healthy diet and balanced intake, the small coarse cereal sauce which has good mouthfeel and unique flavor is continuously researched and developed, and still has very large market demand.

disclosure of Invention

the invention aims to provide the small coarse cereal sauce which is balanced and reasonable in nutrition, unique in taste and flavor and beneficial to physical and psychological health.

In order to solve the technical problem, the invention is solved by the following technical scheme:

The minor cereal sauce comprises main materials and auxiliary materials, wherein the main materials and the auxiliary materials consist of the following substances in parts by weight:

main materials: according to the weight percentage, the health-care tea mainly comprises 30-50 parts of coix seeds, 20-40 parts of coix seeds, 20-30 parts of rice beans, 10-20 parts of cowpeas, 10-20 parts of small beans and 30-50 parts of flaxseed whole powder;

auxiliary materials: the linseed kernel paste comprises, by weight, 4-6 parts of a compound antioxidant, 4-6 parts of almond, 4-6 parts of peanut, 1-2 parts of skimmed milk powder, 1-2 parts of condensed milk, 1-2 parts of reducing sugar, 4-5 parts of syrup, 3-4 parts of amino acid and dried yellow sauce, wherein the compound antioxidant accounts for 0.03-0.3% of linseed whole grain powder, and the amino acid accounts for 3-4% of the total amount of the skimmed milk powder and the syrup.

through the scheme, the coix seed spleen tonifying, coix seed spleen invigorating, dampness excreting, diuresis inducing and pus discharging are reasonable in component matching, the rice bean and the cowpea contain rich calcium, phosphorus, iron and vitamins and can tonify the spleen and kidney and condition weakness of the spleen and the stomach, the small bean contains rich potassium, calcium, magnesium, iron, zinc, copper and vitamins and can tonify the middle-jiao and replenish qi, warm the kidney and strengthen yang, and can be used for preventing and treating gallbladder diseases, diabetes, insomnia and other diseases, the whole flaxseed powder retains most nutrition, does not contain cholesterol, is rich in fiber and omega 3 fatty acid, and the omega 3 fatty acid contains nutritional components which are beneficial to preventing heart diseases and other chronic diseases. The auxiliary materials are consistent with antioxidants, so that the storage shelf life of the small coarse cereal sauce can be prolonged, the skimmed milk powder, condensed milk, reducing sugar, syrup and amino acid can be used for preparing spices, so that the small coarse cereal sauce has better fragrance and can improve the appetite, and the almonds and peanuts are matched for use and are prepared into main materials, so that the flavor of the whole sauce can be improved.

preferably, the composite antioxidant consists of bamboo leaf antioxidant, tea polyphenol and vitamin E, and the content of the composite antioxidant is 0.01-0.1%, 0.01-0.1% and 0.01-0.1% of the whole flaxseed powder respectively. Tea polyphenol, bamboo leaf antioxidant and vitamin E are added as composite antioxidants, the oxidation and rancidity of unsaturated fatty acid in the product are delayed by a method of blocking a free radical chain reaction, and the product quality, flavor and taste are guaranteed. The shelf life of the flax paste food is prolonged by utilizing the compound antioxidant, and meanwhile, the nutrition of the antioxidant can enhance the nutritional value of the product.

preferably, the amino acid is selected from glycine, glutamic acid, aspartic acid, L-alanine according to a ratio of 1: 1: 1: 2 in proportion.

Preferably, the reducing sugar consists of 90% glucose, 1% arabinose and 9% water.

Preferably, the syrup is composed of 1% arabinose, 90% glucose syrup and 9% water.

the second purpose of the invention is to provide a processing method for preparing the small coarse cereal sauce.

in order to achieve the purpose, the invention is realized by the following technical scheme:

a method for processing the minor cereal sauce in the technical scheme comprises the following steps:

s1, frying the coix seeds, putting the coix seeds into a pot, stir-frying until the surfaces of the coix seeds are yellow and drum, and taking out the coix seeds; after the pearl barley is fried, the effect of tonifying spleen is better;

s2, mixing the fried coix seeds with coix seeds, rice beans, cowpeas and small beans to obtain a mixture a, respectively soaking, steaming, and naturally cooling for later use; aging the mixture to soften, and making sauce later;

S3, preparing almond-peanut butter, namely peeling the almonds and the peanuts, putting the almonds and the peanuts into a pulping machine, pouring a certain amount of water, grinding the almond-peanut butter into slurry of 100 meshes, adding the slurry into a high-temperature vibration disc, keeping the temperature at 105-120 ℃, vibrating for 60-90 seconds, then pouring the slurry into a cooling disc, and cooling to the natural room temperature for later use; maintaining semen Armeniacae amarum at high temperature for rapid detoxification, and shaking to mix semen Arachidis Hypogaeae and semen Armeniacae amarum uniformly to obtain semen Armeniacae amarum and semen Arachidis Hypogaeae sauce;

s4, preparing flaxseed whole grain powder, stir-frying flaxseeds by using an automatic stir-frying machine, keeping the temperature at 110-130 ℃, stir-frying for 30-40 minutes, cooling to room temperature, grinding and crushing with a belt, and sieving by a 100-mesh sieve to obtain flaxseed whole grain powder; the whole flaxseed powder is reasonably fried for 30-40 minutes at 110-130 ℃ by an automatic seed frying machine, so that toxic substances, namely cyanogenic glucoside, in the flaxseeds are effectively removed, and the flaxseeds are detoxified by a heating method, so that the removal rate can reach more than 90%;

s5, adding a compound antioxidant, namely adding the compound antioxidant into the flaxseed whole powder in the step S4, and uniformly mixing for later use; the content of unsaturated fatty acid in the flaxseeds is very high, so that the flaxseed powder is very easy to oxidize, the flaxseed powder has very strong reducibility, the flaxseeds can be oxidized by oxygen, ultraviolet rays and some heavy metal ions in high temperature and air, the composite antioxidant is added into the flaxseed whole powder, the antioxidant capacity of the flaxseed whole powder can be improved, toxic substances in the flaxseed whole powder are further removed, the removal rate is up to more than 97%, the composite antioxidant can play a role in the later sauce preparation process, and the storage shelf life of the small coarse cereal sauce is prolonged;

S6, preparing a spice a, namely dissolving the skimmed milk powder in warm water at 50-60 ℃, adding 2.5 parts of water into 1 part of the skimmed milk powder, stirring until no particles exist, standing for 20-30 minutes, then adding 1 part of condensed milk and 1 part of reducing sugar into a blending tank, adding the hydrated milk powder into the blending tank after standing is finished, starting heating and stirring, and obtaining the spice a after reaction;

s7, preparing spice b, mixing 1 part of skimmed milk powder and 4 parts of syrup, adding amino acid into the mixture, wherein the addition amount of the amino acid is 3% -4% of the total amount of the skimmed milk powder and the syrup, and reacting to obtain the spice b; the spice a and the spice b are prepared separately, so that the complexity of reaction together can be effectively reduced, and more importantly, stable flavor and color can be provided;

s8, preparing the preparation sauce, namely adding the linseed oil into a hot pot, adding the linseed oil into the hot pot, wherein the adding amount is 16% -28% of the total amount of the main material and the auxiliary material, heating until no air bubbles exist in the oil surface, then quickly adding the dry salted and fermented soya paste, continuously stir-frying, simultaneously adding a proper amount of pepper and salt, adding the mixture a obtained in the step S2 when the water vapor is obviously reduced, and starting to cool when the stir-frying is carried out at a medium temperature until no water vapor exists, so as to obtain the preparation sauce;

S9, preparing the finished product sauce, namely adding the almond peanut sauce prepared in the step S3, the flaxseed whole grain powder added with the compound antioxidant in the step S5, the spice a in the step S6 and the spice b in the step S7 into the prepared sauce in the step S8, uniformly stirring, and then filling in a sterile environment.

Preferably, the coix seed in the step S1 is added with wheat bran during the stir-frying process, the wheat bran is firstly sprinkled after the pot is hot, the amount of the wheat bran is one tenth of that of the coix seed, the clean coix seed is added when the heat is smoked, the coix seed is taken out when the surface is fried to be yellow, the wheat bran is screened out, and the coix seed is cooled to the room temperature. The stir-frying with bran has more prominent spleen tonifying effect than the stir-frying of the coix seed, and the traditional Chinese medicine considers that the medicine with the spleen tonifying effect can enhance the curative effect and alleviate the property of certain medicine with violent effect by stir-frying with bran.

Preferably, the step S2 further includes the step S21 of preparing loquat water, taking 5-6 parts of fresh loquat leaves and 1 part of yellow rock candy, putting the loquat leaves into a boiler, boiling the loquat leaves with strong fire, putting the yellow rock candy into the boiler, turning to slow fire, boiling the boiled loquat leaves for 20 minutes, cooling the boiled loquat leaves to obtain the loquat water, and pouring 3-4 parts of loquat water into the mixture a in the step S2 to be fully absorbed by the mixture a. The loquat water has a good effect of relieving cough and moistening lung, and after yellow crystal sugar is used, the effect of relieving cough and moistening lung is more prominent, the boiled loquat water is fully absorbed by the mixture a, when the mixture a is stir-fried, water vapor is evaporated, and finally substances which can relieve cough and moisten lung are kept in the finally prepared minor cereal sauce.

due to the adoption of the technical scheme, the invention has the remarkable technical effects that:

1. the matching of various small coarse cereals is nutritional, healthy and reasonable, and has the effects of strengthening spleen, stomach and kidney, tonifying qi and beautifying;

2. after the spice a and the spice b are separated, the complexity of the Maillard reaction is reduced, and the preparation efficiency is improved;

3. the whole flaxseed powder is ground with the skin, most nutrition is kept, most cyanogenic glucoside contained in the flaxseeds can be removed by high-temperature baking, and finally, the compound antioxidant is added to further remove toxic substances and prevent the whole flaxseeds after grinding from being oxidized and reduced;

4. The loquat water is added into the mixture a, so that in the later sauce making and stir-frying process, water vapor is removed, substances for relieving cough and moistening lung are reserved, and the practical effect of the small coarse cereal sauce is further improved.

Detailed Description