阅读说明：本技术 一种花生粗粮脆食品及其制备方法 (Peanut coarse grain crisp food and preparation method thereof ) 是由 周英 于 2020-12-27 设计创作，主要内容包括：本发明公开了一种花生粗粮脆食品,包括下述重量份的原料：燕麦30-40、薏仁10-20、玉米5-10、花生10-15、脱脂奶粉3-5、麦芽糊精0.5-1、谷朊粉0.3-0.5、大豆磷脂0.1-0.2、调味料0-2份。本发明还公开了花生粗粮脆食品的制备方法。本发明的花生粗粮脆食品具有营养丰富均衡,质地均匀,口感细腻,香脆可口的特点,容易被多数人接受,具有良好的市场前景。(The invention discloses a peanut coarse grain crisp food which comprises the following raw materials in parts by weight: 30-40 parts of oat, 10-20 parts of coix seed, 5-10 parts of corn, 10-15 parts of peanut, 3-5 parts of skimmed milk powder, 0.5-1 part of maltodextrin, 0.3-0.5 part of vital gluten, 0.1-0.2 part of soybean lecithin and 0-2 parts of seasoning. The invention also discloses a preparation method of the peanut coarse grain crisp food. The peanut coarse grain crisp food has the characteristics of rich and balanced nutrition, uniform texture, delicate mouthfeel, fragrance, crispness and good taste, is easily accepted by most people, and has good market prospect.)

1. The peanut coarse grain crisp food is characterized by comprising the following raw materials in parts by weight: 30-40 parts of oat, 10-20 parts of coix seed, 5-10 parts of corn, 10-15 parts of peanut, 3-5 parts of skimmed milk powder, 0.5-1 part of maltodextrin, 0.3-0.5 part of vital gluten, 0.1-0.2 part of soybean lecithin and 0-2 parts of seasoning.

2. A method of preparing the peanut coarse grain crisp food of claim 1, comprising the steps of:

s1, mixing maltodextrin, wheat gluten and soybean lecithin, adding a proper amount of water, and uniformly stirring and dispersing to obtain a mixed solution;

s2, baking and cooling peanuts, adding the baked peanuts into the mixed liquid obtained in the step S1, grinding the peanuts by a pulping machine, sieving the ground peanuts to obtain mixed pulp, performing ultrasonic treatment on the mixed pulp, and performing spray drying to obtain baked peanut powder;

s3, soaking oat and coix seed in water at normal temperature, then steaming at high temperature to inactivate enzyme, drying, baking and grinding uniformly to obtain oat and coix seed mixed powder;

s4, peeling and crushing corn to obtain corn flour, adding a proper amount of water into the corn flour, soaking at normal temperature to obtain corn pulp, heating and gelatinizing the corn pulp, cooling, drying, and uniformly grinding to obtain gelatinized corn flour;

s5, uniformly mixing the baked peanut powder, the oat and coix seed mixed powder, the gelatinized corn powder, the skim milk powder and the seasonings, adding water to adjust the water content to be 15-20%, and then extruding and puffing by using a screw extruder to obtain the peanut coarse grain crisp food.

3. The method for preparing the peanut coarse grain crisp food as claimed in claim 2, wherein in the step S1, the adding amount of water is 40-60 times of the total weight of the maltodextrin, the vital wheat gluten and the soybean lecithin.

4. The method for preparing the peanut coarse grain crisp food as claimed in claim 2 or 3, wherein in the step S2, the peanuts are baked at the temperature of 140-160 ℃ for 20-30min, and after cooling, the peanuts are added into the mixed liquid in the step S1, and are firstly ground by a grinder and then screened by a sieve with 80-100 meshes to obtain the mixed slurry.

5. The method for preparing the peanut coarse grain crisp food according to any one of the claims 2 to 4, wherein the ultrasonic treatment conditions of the mixed slurry in the step S2 are as follows: the ultrasonic frequency is 500-800W, the ultrasonic time is 2-4min, and the spray drying conditions are as follows: the air inlet temperature is 150-160 ℃ and the air outlet temperature is 80-85 ℃.

6. The method for preparing the peanut coarse grain crisp food as claimed in any one of the claims 2 to 5, wherein in the step S3, the oat and the coix seed are soaked in water which is 8 to 10 times of the total weight of the oat and the coix seed for 12 to 18 hours at normal temperature, and then the enzyme is cooked and inactivated for 1 to 2 hours at the high temperature of 105 ℃ and 115 ℃.

7. The method for preparing the peanut coarse grain crisp food according to any one of the claims 2 to 6, wherein in the step S3, the drying conditions are as follows: the drying temperature is 40-80 ℃, the drying time is 1-2h, and the baking conditions are as follows: the baking temperature is 110-120 ℃, and the baking time is 5-10 min.

8. The method for preparing the peanut coarse grain crisp food according to any one of the claims 2 to 7, wherein in the step S4, water which is 8 to 10 times of the weight of the corn flour is added into the corn flour, and the corn flour is soaked for 6 to 10 hours at normal temperature to obtain corn slurry.

9. The method for preparing the peanut coarse grain crisp food as claimed in any one of the claims 2 to 8, wherein in the step S4, the corn slurry is heated and gelatinized for 30 to 60min at the temperature of between 60 and 80 ℃, and is dried after being cooled and uniformly ground to obtain gelatinized corn flour.

10. The method for preparing the crispy peanut coarse grain food as claimed in any one of claims 2 to 9, wherein the temperature for extrusion and expansion in the step S5 is 120-140 ℃.

Technical Field

The invention relates to the technical field of food processing, in particular to a peanut coarse grain crisp food and a preparation method thereof.

Background

The coarse food grains mainly comprise corn, sorghum, oat, buckwheat, wheat bran and various beans such as soybean, mung bean and the like in grains. The coarse food grain is rich in various nutrient components, especially contains a large amount of vitamins, minerals, dietary fibers and the like, has a strong gastrointestinal tract cleaning function, can promote intestinal tract movement, is beneficial to preventing obesity and chronic diseases, and is an ideal nutritional health food. Therefore, with the improvement of the living standard of people, the coarse food grains and the processed foods thereof are more and more concerned by people. However, the existing coarse food grain food mainly has the problems of uneven and fine texture and rough mouthfeel, and is difficult to be liked by most consumers.

Disclosure of Invention

Based on the technical problems in the background art, the invention provides a peanut coarse grain crisp food and a preparation method thereof.

The invention provides a peanut coarse grain crisp food which comprises the following raw materials in parts by weight: 30-40 parts of oat, 10-20 parts of coix seed, 5-10 parts of corn, 10-15 parts of peanut, 3-5 parts of skimmed milk powder, 0.5-1 part of maltodextrin, 0.3-0.5 part of vital gluten, 0.1-0.2 part of soybean lecithin and 0-2 parts of seasoning.

Preferably, the flavoring is salt, white sugar or a combination thereof.

The preparation method of the peanut coarse grain crisp food comprises the following steps:

s1, mixing maltodextrin, wheat gluten and soybean lecithin, adding a proper amount of water, and uniformly stirring and dispersing to obtain a mixed solution;

s2, baking and cooling peanuts, adding the baked peanuts into the mixed liquid obtained in the step S1, grinding the peanuts by a pulping machine, sieving the ground peanuts to obtain mixed pulp, performing ultrasonic treatment on the mixed pulp, and performing spray drying to obtain baked peanut powder;

s3, soaking oat and coix seed in water at normal temperature, then steaming at high temperature to inactivate enzyme, drying, baking and grinding uniformly to obtain oat and coix seed mixed powder;

s4, peeling and crushing corn to obtain corn flour, adding a proper amount of water into the corn flour, soaking at normal temperature to obtain corn pulp, heating and gelatinizing the corn pulp, cooling, drying, and uniformly grinding to obtain gelatinized corn flour;

s5, uniformly mixing the baked peanut powder, the oat and coix seed mixed powder, the gelatinized corn powder, the skim milk powder and the seasonings, adding water to adjust the water content to be 15-20%, and then extruding and puffing by using a screw extruder to obtain the peanut coarse grain crisp food.

Preferably, in step S1, the amount of water added is 40-60 times of the total weight of maltodextrin, wheat gluten and soybean lecithin.

Preferably, in the step S2, the peanuts are roasted at the temperature of 140-160 ℃ for 20-30min, cooled, added into the mixed liquid in the step S1, ground by a grinding machine, and then sieved by a sieve of 80-100 meshes to obtain mixed slurry.

Preferably, in the step S2, the ultrasonic treatment conditions of the mixed slurry are as follows: the ultrasonic frequency is 500-800W, the ultrasonic time is 2-4min, and the spray drying conditions are as follows: the air inlet temperature is 150-160 ℃ and the air outlet temperature is 80-85 ℃.

Preferably, in the step S3, the oat and the coix seed are soaked in water which is 8-10 times of the total weight of the oat and the coix seed for 12-18h at normal temperature, and then are cooked at the high temperature of 105-115 ℃ for inactivating the enzyme for 1-2 h.

Preferably, in step S3, the drying conditions are: the drying temperature is 40-80 ℃, the drying time is 1-2h, and the baking conditions are as follows: the baking temperature is 110-120 ℃, and the baking time is 5-10 min.

Preferably, in the step S4, water which is 8-10 times the weight of the corn flour is added to the corn flour, and the corn flour is soaked for 6-10 hours at normal temperature to obtain corn slurry.

Preferably, in the step S4, the corn slurry is heated and gelatinized at 60-80 ℃ for 30-60min, cooled, dried and uniformly ground to obtain gelatinized corn flour.

Preferably, in the step S5, the temperature of extrusion and expansion is 120-140 ℃.

The invention has the following beneficial effects:

the invention takes oat, coix seed, corn and peanut as main materials, prepares the peanut coarse grain crisp food by extrusion and expansion, wherein, the mixed liquid of maltodextrin, wheat gluten and soybean lecithin and the roasted peanut are mixed and ground into slurry, the water retention property, the emulsifying property, the gel property of the wheat gluten, the emulsifying stability of the soybean lecithin, the emulsifying property, the thickening property and the dispersity of the maltodextrin are utilized to form a more stable roasted peanut slurry system, the stability of the slurry system is further strengthened by ultrasonic treatment, and the maltodextrin, the wheat gluten and the soybean lecithin are uniformly combined or coated on the surface of the roasted peanut powder by spray drying, so that the obtained roasted peanut powder has good dispersity and fluidity, the powder is uniform and delicate, can be uniformly mixed with the mixed powder of the oat and coix seed, the gelatinized corn powder and the defatted milk powder, and can not agglomerate in the processing process, the problems that the baked peanut powder is high in oil content, easy to bond and agglomerate, poor in mixability with other raw materials and causes the processed coarse food grain crisp food to be uneven in texture, unsmooth in surface and rough in taste are solved, so that the obtained peanut coarse food grain crisp food is rich and balanced in nutrition, has relatively strong and pure baked peanut fragrance, is even in texture, smooth in surface, fine and smooth in taste, crispy and delicious, is easily accepted by most people, and has a good market prospect.

Detailed Description

The technical solution of the present invention will be described in detail below with reference to specific examples.

Example 1

The peanut coarse grain crisp food comprises the following raw materials in parts by weight: 30 parts of oat, 10 parts of coix seed, 5 parts of corn, 10 parts of peanut, 3 parts of skimmed milk powder, 0.5 part of maltodextrin, 0.3 part of vital gluten and 0.1 part of soybean lecithin.

The preparation method of the peanut coarse grain crisp food comprises the following steps:

s1, mixing maltodextrin, wheat gluten and soybean lecithin, adding water which is 40 times of the total weight of the maltodextrin, the wheat gluten and the soybean lecithin, and stirring and dispersing uniformly to obtain a mixed solution;

s2, baking peanuts at 140 ℃ for 20min, cooling, adding the cooled peanuts into the mixed liquid obtained in the step S1, grinding the peanuts by a grinding machine, sieving the ground peanuts by an 80-mesh sieve to obtain mixed slurry, carrying out ultrasonic treatment on the mixed slurry for 2min under the condition of 500W ultrasonic frequency, and carrying out spray drying to obtain baked peanut powder, wherein the air inlet temperature of the spray drying is 150 ℃, and the air outlet temperature is 80 ℃;

s3, soaking oat and coix seed in water which is 8 times of the total weight of the oat and the coix seed for 12 hours at normal temperature, then cooking at 105 ℃ to inactivate enzyme for 1 hour, drying for 1 hour at 40 ℃ in sequence, baking for 5min at 110 ℃, and grinding uniformly to obtain oat and coix seed mixed powder;

s4, peeling and crushing corn to obtain corn flour, adding water which is 8 times of the weight of the corn flour into the corn flour, soaking for 6 hours at normal temperature to obtain corn serous fluid, heating and gelatinizing the corn serous fluid at 60 ℃ for 30 minutes, cooling, drying, and uniformly grinding to obtain gelatinized corn flour;

s5, uniformly mixing the baked peanut powder, the oat and coix seed mixed powder, the gelatinized corn powder and the skim milk powder, adding water to adjust the water content to 15%, and then extruding and puffing by using a screw extruder at 120 ℃ to obtain the peanut coarse grain crisp food.

Example 2

The peanut coarse grain crisp food comprises the following raw materials in parts by weight: 40 parts of oat, 20 parts of coix seed, 10 parts of corn, 15 parts of peanut, 5 parts of skimmed milk powder, 1 part of maltodextrin, 0.5 part of wheat gluten, 0.2 part of soybean lecithin and 2 parts of white granulated sugar.

The preparation method of the peanut coarse grain crisp food comprises the following steps:

s1, mixing maltodextrin, wheat gluten and soybean lecithin, adding water which is 60 times of the total weight of the maltodextrin, the wheat gluten and the soybean lecithin, and stirring and dispersing uniformly to obtain a mixed solution;

s2, baking peanuts at 160 ℃ for 30min, cooling, adding the cooled peanuts into the mixed liquid obtained in the step S1, grinding the peanuts by a pulping machine, sieving the ground peanuts by a 100-mesh sieve to obtain mixed slurry, carrying out ultrasonic treatment on the mixed slurry for 4min under the ultrasonic frequency of 800W, and carrying out spray drying to obtain baked peanut powder, wherein the air inlet temperature of the spray drying is 160 ℃, and the air outlet temperature is 85 ℃;

s3, soaking oat and coix seed in water which is 10 times of the total weight of the oat and the coix seed for 18h at normal temperature, then steaming at 115 ℃ for inactivating enzyme for 2h, drying at 80 ℃ for 2h in sequence, baking at 120 ℃ for 10min, and grinding uniformly to obtain oat and coix seed mixed powder;

s4, peeling and crushing corn to obtain corn flour, adding water which is 10 times of the weight of the corn flour into the corn flour, soaking for 10 hours at normal temperature to obtain corn serous fluid, heating and gelatinizing the corn serous fluid at 80 ℃ for 60 minutes, cooling, drying, and uniformly grinding to obtain gelatinized corn flour;

s5, uniformly mixing the baked peanut powder, the oat and coix seed mixed powder, the gelatinized corn powder, the skim milk powder and the white granulated sugar, adding water to adjust the water content to 20%, and then extruding and puffing by using a screw extruder at 140 ℃ to obtain the peanut coarse grain crisp food.

Example 3

The peanut coarse grain crisp food comprises the following raw materials in parts by weight: 35 parts of oat, 15 parts of coix seed, 8 parts of corn, 12 parts of peanut, 4 parts of skimmed milk powder, 0.8 part of maltodextrin, 0.4 part of vital gluten, 0.15 part of soybean lecithin and 0.5 part of salt.

The preparation method of the peanut coarse grain crisp food comprises the following steps:

s1, mixing maltodextrin, wheat gluten and soybean lecithin, adding water which is 50 times of the total weight of the maltodextrin, the wheat gluten and the soybean lecithin, and stirring and dispersing uniformly to obtain a mixed solution;

s2, baking peanuts at 150 ℃ for 25min, cooling, adding the cooled peanuts into the mixed liquid obtained in the step S1, grinding the peanuts by a grinding machine, sieving the ground peanuts by a 80-mesh sieve to obtain mixed slurry, carrying out ultrasonic treatment on the mixed slurry for 3min under the condition of ultrasonic frequency of 600W, and carrying out spray drying to obtain baked peanut powder, wherein the air inlet temperature of the spray drying is 155 ℃, and the air outlet temperature is 82 ℃;

s3, soaking oat and coix seed in water which is 9 times of the total weight of the oat and coix seed for 15 hours at normal temperature, then cooking at 110 ℃ for inactivating enzyme for 1.5 hours, drying at 50 ℃ for 1.5 hours in sequence, baking at 115 ℃ for 8 minutes, and grinding uniformly to obtain oat and coix seed mixed powder;

s4, peeling and crushing corn to obtain corn flour, adding water which is 9 times of the weight of the corn flour into the corn flour, soaking for 8 hours at normal temperature to obtain corn serous fluid, heating and gelatinizing the corn serous fluid at 70 ℃ for 40 minutes, cooling, drying, and uniformly grinding to obtain gelatinized corn flour;

s5, uniformly mixing the baked peanut powder, the oat and coix seed mixed powder, the gelatinized corn powder, the skim milk powder and the seasonings, adding water to adjust the water content to 18%, and then extruding and puffing at 135 ℃ by using a screw extruder to obtain the peanut coarse grain crisp food.

Comparative example 1

The peanut coarse grain crisp food comprises the following raw materials in parts by weight: 35 parts of oat, 15 parts of coix seed, 8 parts of corn, 12 parts of peanut, 4 parts of skimmed milk powder and 0.5 part of salt.

The preparation method of the peanut coarse grain crisp food comprises the following steps:

s1, baking peanuts at 150 ℃ for 25min, then grinding uniformly, and sieving with a 80-mesh sieve to obtain baked peanut powder;

s2, soaking oat and coix seed in water which is 9 times of the total weight of the oat and coix seed for 15 hours at normal temperature, then cooking at 110 ℃ for inactivating enzyme for 1.5 hours, drying at 50 ℃ for 1.5 hours in sequence, baking at 115 ℃ for 8 minutes, and grinding uniformly to obtain oat and coix seed mixed powder;

s3, peeling and crushing corn to obtain corn flour, adding water which is 9 times of the weight of the corn flour into the corn flour, soaking for 8 hours at normal temperature to obtain corn serous fluid, heating and gelatinizing the corn serous fluid at 70 ℃ for 40 minutes, cooling, drying, and uniformly grinding to obtain gelatinized corn flour;

s4, uniformly mixing the baked peanut powder, the oat and coix seed mixed powder, the gelatinized corn powder, the skim milk powder and the seasonings, adding water to adjust the water content to 18%, and then extruding and puffing at 135 ℃ by using a screw extruder to obtain the peanut coarse grain crisp food.

The peanut coarse grain crisp food prepared in the examples 1 to 3 and the comparative example 1 is subjected to sensory evaluation, and the results are shown in the table 1:

TABLE 1 sensory evaluation results of peanut coarse grain crisp food

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.