阅读说明：本技术 一种搭配菊粉酸奶食用的营养粉圈及其制备方法 (Nutritional powder roll matched with inulin yoghourt for eating and preparation method thereof ) 是由 赵鹏 迟明 刘毓超 马洪印 于 2019-08-29 设计创作，主要内容包括：本发明涉及食品制作技术领域,具体涉及一种搭配菊粉酸奶食用的营养粉圈及其制备方法。该营养粉圈包括营养粉、白糖、食盐、大米粉、变性淀粉及糯米粉组分。制备方法为原料处理、组分混合、挤压膨化,最后将成型的营养粉圈放入烤箱中烘烤。本发明的营养粉圈营养丰富,食用携带方便,挤压膨化技术的应用为青稞、蕨麻、藜麦、枸杞及冬虫夏草产品的开发提供了新方向,挤压膨化工艺比其他工艺具有流程简单、原料利用率高、污染少等优点,挤压膨化食品结构疏松便于消化吸收且受热时间短营养损失少,经过挤压膨化制成营养粉圈,与菊粉酸奶搭配食用,弥补了酸奶中缺少的纤维素等营养成分,充分发挥菊粉中有效成分的营养功效,使营养更全面,口感更佳。(The invention relates to the technical field of food preparation, in particular to a nutritional powder roll matched with inulin yoghourt for eating and a preparation method thereof. The nutritional powder roll comprises nutritional powder, white sugar, salt, rice flour, modified starch and glutinous rice flour. The preparation method comprises the steps of processing raw materials, mixing the components, extruding and puffing, and finally putting the formed nutrient powder ring into an oven for baking. The nutritional powder roll disclosed by the invention is rich in nutrition and convenient to eat and carry, the application of the extrusion and puffing technology provides a new direction for the development of highland barley, silverweed cinquefoil root, quinoa, Chinese wolfberry and cordyceps sinensis products, the extrusion and puffing process has the advantages of simple flow, high raw material utilization rate, less pollution and the like compared with other processes, the extrusion and puffing food is loose in structure, convenient to digest and absorb, short in heating time and less in nutritional loss, the nutritional powder roll is prepared by extrusion and puffing, and is matched with inulin yoghourt for eating, nutritional ingredients such as cellulose and the like which are lacked in the yoghourt are made up, the nutritional efficacy of effective ingredients in the inulin is fully exerted, the nutrition is more comprehensive, and the mouthfeel.)

1. The nutrient powder roll matched with inulin yoghourt for eating is characterized by comprising the following components: nutritional powder, white sugar, salt, rice flour, modified starch and glutinous rice flour.

2. The nutrient powder roll matched with inulin yoghourt for eating according to claim 1, which is characterized by comprising the following components of 3 ~ 40 parts of nutrient powder, 5 ~ 15 parts of white sugar, 1 ~ 3 parts of salt, 40 ~ 65 parts of rice flour, 2 ~ 8 parts of modified starch and 3 ~ 8 parts of glutinous rice flour.

3. The nutrition powder circle matched with inulin yoghourt for eating according to claim 1 or 2, characterized in that the nutrition powder is highland barley powder, quinoa powder, potentilla anserina powder, medlar powder or cordyceps sinensis powder.

4. A preparation method of a nutritional powder roll matched with inulin yoghourt for eating is characterized by comprising the following steps:

step one, washing highland barley, quinoa, potentilla anserina and cordyceps sinensis, soaking in distilled water with the volume of 2 ~ 3 times and the water temperature of 25 ℃ for 14 ~ 24 hours, draining, grinding, sieving by a 80 ~ 90 mesh sieve for standby, washing dried medlar, soaking in distilled water with the volume of 2 ~ 3 times and the water temperature of 25 ℃ for 14 ~ 24 hours, freeze-drying, grinding, and sieving by a 80 ~ 90 mesh sieve for standby;

step two: mixing the obtained nutritional powder with white sugar, salt, rice flour, modified starch and glutinous rice flour according to a specific proportion, stirring, mixing, adding water, and stirring until the water content of the raw materials is 17%;

thirdly, adding the material with the humidity adjusted in the second step into a double-screw bulking machine from slow to fast for extrusion bulking, forming and slicing, wherein the temperature of a zone I of the double-screw bulking machine is 60 ~ 75 ℃, the temperature of a zone II of the double-screw bulking machine is 120 ~ 140 ℃, the temperature of a zone III of the double-screw bulking machine is 145 ~ 155 ℃, the temperature of a zone IV of the double-screw bulking machine is 155 ~ 165 ℃, the temperature of a zone V of the double-screw bulking machine is 165 ~ 175 ℃, and the rotating speed of a main screw is;

step four, baking the formed nutrient powder roll for 8 ~ 10min at 105 ~ 120 ℃.

5. The preparation method of the nutrient powder roll which is matched with the inulin yoghourt for eating is characterized in that the nutrient powder roll prepared by the method can be matched with the inulin yoghourt for eating, wherein the yoghourt is prepared by boiling yak milk, cooling to 37 ~ 42 ℃, inoculating a yoghourt leavening agent into the milk, adding the milk volume and the yoghourt leavening agent mass volume according to the proportion of 1000: 1, adding the white granulated sugar into the inoculated milk according to the proportion of the milk to the white granulated sugar = 100: 5 ~ 9, adding the inulin according to the proportion of the milk to the inulin = 100: 6 ~ 10, then culturing for 36 ~ 40h under the constant temperature condition of 42 ℃, and stopping fermentation when the pH value reaches 4.0 ~ 4.3.3.

6. The method for preparing the nutrient flour ball matched with inulin yoghourt for eating according to the claim 5 and the claim, characterized in that the yoghourt leavening agent is lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium.

7. The method for preparing the inulin yogurt eaten together with the nutrition powder according to the claim 5, wherein the inulin is obtained by removing protein, colloid, crude fiber and mineral substances from the rhizome of the jerusalem artichoke through water extraction, ion exchange, membrane filtration and spray drying.

Technical Field

The invention relates to the technical field of food preparation, in particular to a nutritional powder roll matched with inulin yoghourt for eating and a preparation method thereof.

Background

The yoghourt is a milk product which is prepared by taking fresh milk as a raw material, adding a certain proportion of cane sugar, sterilizing at high temperature, cooling, adding pure lactic acid bacteria, and culturing, and has sour, sweet, fine and smooth taste, rich nutrition and higher nutritive value than fresh milk and various milk powders. The yogurt is prepared by fermenting pure milk, and besides all nutrient components of the fresh milk, the lactic acid bacteria can also generate various vitamins necessary for human nutrition, such as VB1, VB2, VB6, VB12 and the like in the fermentation process. Particularly for people with lactose indigestion, the phenomena of abdominal distension, much qi or diarrhea can not occur when people eat the yoghourt. The fresh milk has rich calcium content, and after fermentation, the minerals such as calcium and the like do not change, but the utilization rate of calcium and phosphorus in the human body can be effectively improved by the lactic acid generated after fermentation, so that the calcium and the phosphorus in the yoghourt are more easily absorbed by the human body.

Along with the improvement of living standard, the demand of people on nutrition is more and more extensive, and a variety of yoghourt products matched with various nutrient substances correspondingly appear on the market, the most varieties of the yoghourt belong to yoghourt matched with fruits, but most of the matched fruits are prepared by directly adding fruit particles into the yoghourt; the highland barley, quinoa and the nutritious potentilla anserina, medlar and cordyceps sinensis are rarely eaten in combination, and the product development of the characteristic data of the highland barley, medlar, silverweed, quinoa and cordyceps sinensis is in the initial stage at present.

The highland barley is an important grain crop of Qinghai-Tibet plateau, has a long planting history and rich nutrient components, contains 8 amino acids necessary for human bodies, 12 trace elements such as copper, zinc, molybdenum, chromium, selenium and the like, vitamins (such as thiamine, riboflavin, nicotinic acid and the like), dietary fibers (the total curative effect fiber content is 16 percent, wherein the insoluble curative effect fiber content is 9.68 percent, the soluble curative effect fiber content is 6.37 percent), the soluble fiber content and the total fiber content are higher than those of other grain crops, and compared with common grain crops, the highland barley contains the beta-glucan (the average content is 6.57 percent ~ 8.6.6 percent) which has unique health care effects on reducing blood fat, improving immunity, increasing gastric motility, diabetes and the like.

Potentilla anserina (Latin school name:Potentilla anserina L.) The original ginseng fruit is perennial herb of Potentilla of Rosaceae, the root is extended downwards, sometimes it grows into spindle or oval root tuber at the lower part of root, it grows near meadow and river flood beach with elevation of 1700 ~ 4300 m, it is very strong in wet cold area, it often forms large area community root expansion, it contains rich starch, it is called "potentilla anserine" or "ginseng fruit" for curing anemia and malnutrition, it can be used for sweet food and brewing wine, the root contains tanning material, it can be used for extracting tannin extract, and can be used as astringent, the stem and leaf can be used for extracting yellow dye, and it is also a honey source plant, feed and plant.

The medlar is a plant of Solanaceae and Lycium, is a commodity medlar for people, is listed as a 'medicine and food dual-purpose' variety by the Ministry of health, can be processed into various foods, beverages, health care wine, health care products and the like, and is also frequently added when soup or porridge is cooked.

Quinoa (academic name:Chenopodium quinoa Willd) Belongs to Chenopodiaceae plants, is native to Andes mountain area in south America, is a main traditional food for printed and native residents, has the history of eating and planting for more than 5000 + 7000 years, and has unique nutritional value. It fosters the printed nationality, and the ancient printed people is called the "mother of grain". Edible plants of the Chenopodiaceae family are less common (spinach and beet are Chenopodiaceae). The grains, wheat, rice, corn, barley, sorghum and the like which are eaten by people in daily life belong to the gramineae basically, and the nutrition and eating value of quinoa exceeds that of most grains, perhaps related to the quinoa which is a unique quinoa plant. Chenopodium quinoa is called lost ancient 'nutrient gold', 'super grain', 'future food' by international nutriologists, and also is popular as 'vegetarian king' by vegetarian enthusiasts, and is the most potential crop in the futureOne, the first step. The quinoa is easy to cook and has good taste, and can be matched with any food materials.

Chinese Caterpillar fungus (Cordyceps sinensis (berk.))Ophiocordyceps Sinensis) Is a complex of cordyceps sinensis and hepialidae larvae. Cordyceps sinensis of the genus Cordyceps sinensis belonging to the order Hypocreales, family Serpentiaceae, and genus Cordyceps sinensis parasitizes in Hepialus larva in mountain meadow soil to make the body of the larva rigid, and under appropriate conditions, long rod-like stroma is extracted from the tip of the stiff worm in summer, i.e., a complex of fruiting body of Cordyceps sinensis and stiff worm sclerotium (larva corpse).

Cordyceps sinensis has been known as the king of Chinese traditional medicine in China, has sweet and mild nature and flavor, enters lung and kidney channels, and has the functions of easily treating cough, tonifying deficiency and benefiting vital essence and energy. The modern Chinese medicine of China believes that the cordyceps sinensis can treat symptoms such as cough and phlegm caused by too much work, phlegm reduction and hemostasis, spontaneous perspiration and night sweat, impotence and spermatorrhea, senile asthenia, chronic cough and asthma, soreness of waist and knees and the like, and has the advantages that other medicines cannot replace the cordyceps sinensis in the aspects of improving the immunity of a human body and resisting cancers. The cordyceps sinensis is mainly produced in alpine regions and snowy mountain grasslands in Qinghai, Tibet, Sichuan, Yunnan and Gansu provinces in China. The whole world is distributed in four countries of China, India, Nepal and Plumbum Preparatium. The cordyceps powder is a powdery substance of ground cordyceps, and the nutrient components of cordyceps can be fully absorbed when the cordyceps powder is eaten in the form of cordyceps powder.

Inulin is a reserve polysaccharide in plants, mainly comes from plants, and has been found in 36000 kinds, including 11 families of dicotyledonous plants such as Compositae, Campanulaceae and Gentianaceae, and 11 families of monocotyledonous plants such as Liliaceae and gramineae. For example, inulin is abundant in Jerusalem artichoke, tubers of chicory, root tuber of Paeonia suffruticosa (Dali chrysanthemum), and roots of Cirsium japonicum, wherein inulin content of Jerusalem artichoke is the highest. Inulin is also contained in certain fungi and bacteria, but its main source is plants. Plants that people eat daily are as follows: onion, garlic, banana, wheat, etc. all contain inulin. However, inulin is mainly present in compositae plants in nature, with a jerusalem artichoke (commonly known as jerusalem artichoke, the main raw material for domestic inulin) content of 15% to 20% and chicory (the main raw material for european inulin) content of 13% to 20%.

Inulin is contained in the protoplast of a cell in a colloidal form, is easily dissolved in hot water unlike starch, is precipitated from water by adding ethanol, and does not react with iodine. Inulin is also very easily hydrolyzed to fructose under dilute acid, which is characteristic of all fructans. Can also be hydrolyzed into fructose by inulase. Enzymes that break down inulin are lacking in both humans and animals. Inulin, another form of energy storage of plants besides starch, is a very desirable functional food ingredient and also a good raw material for the production of fructooligosaccharides, polyfructose, high fructose syrup, crystalline fructose, etc.

The intake of inulin can effectively reduce serum Total Cholesterol (TC) and low density lipoprotein cholesterol (LDL-C), increase high density lipoprotein/low density lipoprotein ratio, and improve blood lipid condition. Inulin is a carbohydrate which does not cause an increase in the glucose level in urine, and is effective in lowering blood sugar. Inulin can greatly increase' Ca²⁺、Mg²⁺、Zn²⁺、Cu²⁺、Fe²⁺And absorption of the minerals. Inulin is a natural water-soluble dietary fiber, hardly hydrolyzed and digested by gastric acid, and is utilized only in the colon by beneficial microorganisms, thereby improving the intestinal environment. Inulin has a series of metabolic activities, and can inhibit generation of toxic substances, increase defecation frequency and weight, increase feces acidity, accelerate excretion of carcinogen, generate short chain fatty acid with anticancer effect, and prevent colon cancer. The dietary fiber can also prevent constipation and treat obesity, reduce the retention time of food in the stomach and intestine, increase the quantity of excrement and effectively treat constipation. The inulin contains a small amount of 2-9 fructo-oligosaccharide, and research shows that the fructo-oligosaccharide can increase the expression of brain nerve cell trophic factors, has good protection effect on corticosterone-induced neuron damage, and has good antidepressant effect.

Disclosure of Invention

Based on the problems, the invention aims to provide a nutritional powder roll matched with inulin yoghourt for eating and a preparation method thereof.

A nutritional powder circle matched with inulin yoghourt for eating comprises the following components: nutritional powder, white sugar, salt, rice flour, modified starch and glutinous rice flour.

The optimized nutrient powder roll matched with inulin yoghourt for eating comprises the following components of 3 ~ 40 parts of nutrient powder, 5 ~ 15 parts of white sugar, 1 ~ 3 parts of salt, 40 ~ 65 parts of rice flour, 2 ~ 8 parts of modified starch and 3 ~ 8 parts of glutinous rice flour.

Furthermore, the nutrition powder is highland barley powder, quinoa wheat powder, potentilla anserina powder, medlar powder or cordyceps sinensis powder.

The preparation method of the nutrient powder roll matched with the inulin yoghourt for eating comprises the following steps:

step one, washing highland barley, quinoa, potentilla anserina and cordyceps sinensis, soaking in distilled water with the volume of 2 ~ 3 times and the water temperature of 25 ℃ for 14 ~ 24 hours, draining, grinding, and screening by a 80 ~ 90-mesh screen for later use;

cleaning dried fructus Lycii, soaking in 2 ~ 3 times of distilled water with water temperature of 25 deg.C for 14 ~ 24 hr, lyophilizing, grinding, and sieving with 80 ~ 90 mesh sieve;

step two: mixing the obtained nutritional powder with white sugar, salt, rice flour, modified starch and glutinous rice flour according to a specific proportion, stirring, mixing, adding water, and stirring until the water content of the raw materials is 17%;

thirdly, adding the material with the humidity adjusted in the second step into a double-screw bulking machine from slow to fast for extrusion bulking, forming and slicing, wherein the temperature of a zone I of the double-screw bulking machine is 60 ~ 75 ℃, the temperature of a zone II of the double-screw bulking machine is 120 ~ 140 ℃, the temperature of a zone III of the double-screw bulking machine is 145 ~ 155 ℃, the temperature of a zone IV of the double-screw bulking machine is 155 ~ 165 ℃, the temperature of a zone V of the double-screw bulking machine is 165 ~ 175 ℃, and the rotating speed of a main screw is;

step four, baking the formed nutrient powder roll for 8 ~ 10min at 105 ~ 120 ℃.

Further, the nutrient powder roll prepared by the method can be eaten together with inulin yoghourt, wherein the yoghourt is prepared by boiling yak milk, cooling to 37 ~ 42 ℃, inoculating yoghourt starter to milk, adding the yoghourt starter according to the ratio of 1000: 1 of the milk volume to the yoghourt starter mass volume, adding white granulated sugar into the inoculated milk according to the ratio of the milk to the white granulated sugar = 100: 5 ~ 9, adding inulin according to the ratio of the milk to the inulin = 100: 6 ~ 10, then culturing at the constant temperature of 42 ℃ for 36 ~ 40h, and stopping fermentation when the pH value reaches 4.0 ~ 4.3.3;

further, the yoghurt starter is lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium.

Further, the inulin is prepared by taking jerusalem artichoke rhizome as a raw material, removing protein, colloid, crude fiber and mineral substances, and performing production processes of water extraction, ion exchange, membrane filtration, spray drying and the like.

Compared with the prior art, the invention has the following beneficial effects:

the nutritional powder roll disclosed by the invention is rich in nutrition and convenient to eat and carry, the application of the extrusion and puffing technology provides a new direction for the development of highland barley, silverweed cinquefoil root, quinoa, Chinese wolfberry and cordyceps sinensis products, the extrusion and puffing process has the advantages of simple flow, high raw material utilization rate, less pollution and the like compared with other processes, the extrusion and puffing food is loose in structure, convenient to digest and absorb, short in heating time and less in nutritional loss, the nutritional powder roll is prepared by extrusion and puffing, and is matched with inulin yoghourt for eating, nutritional ingredients such as cellulose and the like which are lacked in the yoghourt are made up, the nutritional efficacy of effective ingredients in the inulin is fully exerted, the nutrition is more comprehensive, and the mouthfeel.

Detailed Description

The technical solutions of the present invention will be described clearly and completely below, and it should be understood 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 derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.