CN103300294A - Highland barley and pea nutrition powder and preparation method thereof - Google Patents
Highland barley and pea nutrition powder and preparation method thereof Download PDFInfo
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Abstract
The invention relates to highland barley and pea nutrition powder. The highland barley and pea nutrition powder comprises three types of products: an original taste type product, a sweet sugar-containing type product and a sweet sugar-free type product. The formulas are respectively as follows: (1) the original taste type product comprises 28-34 parts of puffed highland barley, 26-32 parts of fried peas, 10-16 parts of puffed brown rice, 1-3 parts of fried soybeans, 1-3 parts of fried white sesame seeds and 21-28 parts of maltodextrin; (2) the sweet sugar-containing type product comprises 28-34 parts of puffed highland barley, 26-32 parts of fried peas, 10-16 parts of puffed brown rice, 1-3 parts of fried soybeans, 1-3 parts of fried white sesame seeds, 2-4 parts of maltodextrin and 20-24 parts of white granulated sugar or brown granulated sugar; and (3) the sweet sugar-free type product comprises 28-34 parts of puffed highland barley, 26-32 parts of fried peas, 10-16 parts of puffed brown rice, 1-3 parts of fried soybeans, 1-3 parts of fried white sesame seeds, 21-28 parts of the maltodextrin, 0.04-0.10 part of a sweetening agent; and the parts are mass parts. A preparation method of the nutrition powder mainly comprises the steps of curing materials, crushing and mixing.
Description
Technical field
The invention belongs to the class instant food field that reconstitutes, particularly a kind of highland barley pea nutrient powder and preparation method thereof.
Background technology
Highland barley claims again hull-less barley, highland barley or rice wheat, belong to grass, it is the mutation of barley, mainly be grown in the high and cold areas such as Tibet, Qinghai, Szechwan Ganzi and the Aba of China and Gannan, Gansu, growth period is short, output is high, is a kind of free of contamination green food, occupies very consequence as staple food in the highland barley place of production resident's of Tibetan daily life.Highland barley contains multiple nutrients and physiologically active ingredient, has very high nutritive value and outstanding health-care effect.According to one's analysis, carbohydrate containing 75 g, protein 8.1 g, fatty 1.5 g, insoluble fibre 1.8 g, Cobastab in per 100 g highland barleys
10.34 mg, Cobastab
20.11 mg, niacin 6.7 mg, vitamin E 0.96 mg, calcium 118 mg, potassium 644 mg, magnesium 65 mg, iron 40.7 mg, zinc 2.38 mg, selenium 4.60 mg, wherein the content of potassium and iron ranks first in cereal.In addition, highland barley is rich in beta glucan, and its content is up to 3.66% ~ 8.62%, and this material is the main function factor of highland barley, has hypoglycemic, reducing blood lipid, antitumor and strengthen the effect such as body immunity.According to supplement to the Herbal record, highland barley can descend gas wide in, strong lean power, clearing damp, sweating, antidiarrheal.Often edible highland barley can not only be replenished the essential various nutrients of health, and can protect enteron aisle and cardiovascular and cerebrovascular, the multiple chronic diseases such as prevention diabetes, coronary heart disease and hypertension.Therefore, highland barley has great value of exploiting and utilizing.Yet be subjected to the restriction of the factors such as highland barley coarse mouthfeel, amylopectin content are high, mucedin shortage, poor processability, the highland barley deep processed product is less on the domestic market, except the products such as the ripe powder of highland barley, barley wine, highland barley saqima and highland barley biscuit, there is not yet the highland barley food that makes things convenient for of other type.Along with the raising of people's living standard, the quickening of rhythm of life and the enhancing of health care consciousness, the demand of the highland barley product of, instant outstanding to good mouthfeel, nutritious, health care will grow with each passing day.
Application number is that the Chinese patent of CN201010161860.5 discloses a kind of barley nutritional powder and processing method thereof.This nutrient powder is take 200 ~ 800 purpose highland barley flours as primary raw material, is equipped with 70 ~ 120 purpose wheat flours, oatmeal, buckwheat, lotus root starch, kernel powder, groundnut kernel powder, fern fiber crops powder, white sesameseed, through mixing, slaking, packing and product.Although the supplementary product kind that this product is selected is more, this nutrition that can improve to a certain extent product consists of, but all be not rich in good protein and functional oligose in the auxiliary material of selecting, therefore the protein nutritive value of product is lower, improve the Intestinal flora effect not obvious.Moreover, described processing method adopts the infrared ray mode of curing under the condition of 110 ° of C ~ 140 ° C mixed material to be carried out maturation process 10 ~ 45 min, easily cause material slaking not exclusively (because the moisture of material is lower), and some the thermal sensitivity nutritional labelings in the material are damaged.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of functional oligose, highland barley pea nutrient powder that protein nutritive value is high and preparation method thereof of being rich in is provided, with the type of the powder that has additional nutrients, satisfy that people are outstanding to health care, the needs of the nutrient powder product of instant.
Pea belongs to legume, in more than 10 areas such as China Tibet, Qinghai, Sichuan, Henan, Hubei a large amount of plantations is arranged all, is a kind of nutritious food.According to one's analysis, carbohydrate containing 65.8 g, protein 20.3 g, fatty 1.1 g, insoluble fibre 10.7 g, Cobastab in per 100 g peas
10.49 mg, Cobastab
20.14 mg, niacin 2.4 mg, vitamin E 8.17 mg, calcium 97 mg, potassium 823 mg, magnesium 118 mg, iron 4.9 mg, zinc 2.35 mg, selenium 1.69 mg.Pea not only is rich in proteins,vitamins,minerals and dietary fiber, and contains lysine that cereal lacks and abundant functional oligose.Functional oligose also claims Oilgosaccharkdes, is the nutriment of intestinal bifidobacteria class beneficial bacterium, has the Intestinal flora of improvement, relaxes bowel, the effect such as Constipation.Therefore, with pea and the edible low deficiency that lacks with lysine of corn protein content that both can remedy of cereal collocation, can also safeguard that human body intestinal canal is healthy.
Technical scheme of the present invention: with highland barley, pea as primary raw material, mix again the auxiliary materials such as brown rice, soya bean, maltodextrin, white sesameseed, adopt extruding and puffing technology respectively highland barley and brown rice to be carried out maturation process, to obtain having suitable puffed degree and gelatinization degree and difficult aging slaking highland barley and brown rice; Adopt the wetting rear salt mode of frying respectively pea and soya bean to be carried out rapid aging, to obtain the little Huang of color and luster, mouthfeel is crisp, local flavor is outstanding stir-fry pea and stir-bake to yellowish beans.
The eating method of highland barley pea nutrient powder of the present invention is edible for reconstituting, and comprises the product of three types, i.e. original flavor type, sweet taste sugar-containing type and sweet taste sugar-containing type highland barley pea nutrient powder not.
1, original flavor type highland barley pea nutrient powder
The component of this kind highland barley pea nutrient powder and the mass parts of each component are: puffing highland barley 28 ~ 34 mass parts, stir-fry pea 26 ~ 32 mass parts, puffed coarse rice 10 ~ 16 mass parts, stir-bake to yellowish beans 1 ~ 3 mass parts, stir-fry white sesameseed 1 ~ 3 mass parts, maltodextrin 21 ~ 28 mass parts;
The preparation method is as follows:
(1) pulverizes
By above-mentioned mass parts take by weighing respectively puffing highland barley, fry pea, puffed coarse rice, stir-bake to yellowish beans and fry white sesameseed, and with its mixing, then pulverize, cross 40 ~ 80 eye mesh screens, get comminuting matter;
(2) mix
Take by weighing maltodextrin by above-mentioned mass parts, comminuting matter and maltodextrin that step (1) is prepared mix, and namely get highland barley pea nutrient powder.
2, sweet taste sugar-containing type highland barley pea nutrient powder
The component of this kind nutrient powder and the mass parts of each component are: puffing highland barley 28 ~ 34 mass parts, stir-fry pea 26 ~ 32 mass parts, puffed coarse rice 10 ~ 16 mass parts, stir-bake to yellowish beans 1 ~ 3 mass parts, stir-fry white sesameseed 1 ~ 3 mass parts, maltodextrin 2 ~ 4 mass parts, white granulated sugar or brown granulated sugar 20 ~ 24 mass parts;
The preparation method is as follows:
(1) pulverizes
Take by weighing respectively puffing highland barley, fry pea, puffed coarse rice, stir-bake to yellowish beans, fry white sesameseed, white granulated sugar or brown granulated sugar by above-mentioned mass parts, and with its mixing, then pulverize, cross 40 ~ 80 eye mesh screens, get comminuting matter;
(2) mix
Take by weighing maltodextrin by above-mentioned mass parts, comminuting matter and maltodextrin that step (1) is prepared mix, and namely get highland barley pea nutrient powder.
3, sweet taste sugar-containing type highland barley pea nutrient powder not
The component of this kind nutrient powder and the mass parts of each component are: puffing highland barley 28 ~ 34 mass parts, stir-fry pea 26 ~ 32 mass parts, puffed coarse rice 10 ~ 16 mass parts, stir-bake to yellowish beans 1 ~ 3 mass parts, stir-fry white sesameseed 1 ~ 3 mass parts, maltodextrin 21 ~ 28 mass parts, sweetener 0.04 ~ 0.10 mass parts;
The preparation method is as follows:
(1) pulverizes
By above-mentioned mass parts take by weighing respectively puffing highland barley, fry pea, puffed coarse rice, stir-bake to yellowish beans and fry white sesameseed, and with its mixing, then pulverize, cross 40 ~ 80 eye mesh screens, namely get comminuting matter;
(2) mix
Take by weighing respectively sweetener and maltodextrin by above-mentioned mass parts, the maltodextrin that takes by weighing is divided into first and second portion, the mass ratio of first's maltodextrin and sweetener is 10:1 ~ 15:1, the gross mass of the quality=maltodextrin of second portion maltodextrin-first's maltodextrin quality
At first sweetener and first's maltodextrin are mixed, then add the second portion maltodextrin in the mixture that forms to sweetener and first maltodextrin and mix, continuing adds the comminuting matter of step (1) preparation in the mixture that backward sweetener and first's maltodextrin, second portion maltodextrin form and mixes, and namely gets highland barley pea nutrient powder.
For the ease of preservation and sale, take the food grade compound film material as inner packaging material, adopt the solid powder packing machine that highland barley pea nutrient powder is carried out quantitative package.
The highland barley pea nutrient powder of above-mentioned three types, described puffing highland barley is identical, its preparation method is: 40 ~ 80 eye mesh screens are pulverized, crossed to highland barley, get highland barley flour, then highland barley flour is wetting with drinking water, the amount of drinking water reaches 18% ~ 20% with the moisture of highland barley flour and is limited, continue after with wetting highland barley flour bulking machine extrusion, namely form puffing highland barley, the temperature in described bulking machine one, two, three districts is controlled at respectively 50 ~ 80 ° of C, 100 ~ 130 ° of C, 140 ~ 170 ° of C, and the speed of mainshaft is 20 ~ 30 Hz.
The highland barley pea nutrient powder of above-mentioned three types, described stir-fry pea is identical, and its preparation method is: spray drinking water on pea, place 6 ~ 8 h in normal pressure, room temperature after stirring in airtight clean container, get wetting pea, the amount of described drinking water is 8% ~ 16% of pea quality; Then with wetting pea with salt at 230 ~ 260 ℃ of frying 1 ~ 5 min, continue after remove salt, obtain frying pea, the amount of described salt reaches 5:1 ~ 8:1 with the mass ratio of itself and pea and is limited.
The highland barley pea nutrient powder of above-mentioned three types, described puffed coarse rice is identical, its preparation method is: 40 ~ 80 eye mesh screens are pulverized, crossed to brown rice, get coarse rice powder, then coarse rice powder is wetting with drinking water, the amount of drinking water reaches 18% ~ 20% with the moisture of coarse rice powder and is limited, continue after with wetting coarse rice powder bulking machine extrusion, namely form puffed coarse rice, the temperature in described bulking machine one, two, three districts is controlled at respectively 40 ~ 60 ° of C, 100 ~ 120 ° of C, 130 ~ 150 ° of C, and the speed of mainshaft is 20 ~ 30 Hz.
The highland barley pea nutrient powder of above-mentioned three types, described stir-bake to yellowish beans are identical, and its preparation method is: spray drinking water on soya bean, place 8 ~ 10 h in normal pressure, room temperature after stirring in airtight clean container, get wetting soya bean, the amount of described drinking water is 10% ~ 15% of soya bean quality; Then with wetting soya bean and salt at 230 ~ 260 ℃ of frying 3 ~ 6min, continue after remove salt, obtain the stir-bake to yellowish beans, the amount of described salt reaches 6:1 ~ 8:1 with the mass ratio of itself and soya bean and is limited.
The highland barley pea nutrient powder of above-mentioned three types, described stir-fry white sesameseed is identical, its preparation method is: spray drinking water on the white sesameseed, place 2 ~ 4 h in normal pressure, room temperature after stirring in airtight clean container, get wetting white sesameseed, the amount of described drinking water is 3% ~ 6% of white sesameseed quality; Then with wetting white sesameseed at 180 ~ 220 ℃ of frying 15 ~ 25 min, obtain frying white sesameseed.
Above-mentioned sweet taste is in the sugar-containing type highland barley pea nutrient powder, and described sweetener is at least a in Sucralose, Aspartame, the mogroside.
The present invention has following beneficial effect:
1, highland barley pea nutrient powder of the present invention is a kind of novel nutrient powder, because take highland barley and pea as primary raw material, and be aided with soya bean, therefore this nutrient powder is rich in the mineral matters such as protein, functional oligose, B family vitamin and calcium, potassium, magnesium, iron, both be conducive to that the replenishing of human body protein, vitamin and mineral matter also had the good effect that improves Intestinal flora and relax bowel.
2, the highland barley selected of highland barley pea nutrient powder of the present invention and the proportioning of pea make prepared highland barley pea nutrient powder have excellent mouthfeel, outstanding pea local flavor and good brew.
3, highland barley pea nutrient powder of the present invention has the not product of sugar-containing type three types of original flavor type, sweet taste sugar-containing type and sweet taste, can satisfy the nutrition and health care demand of different crowd.
4, the method for the invention adopts extrusion and the salt technology of frying that raw material is processed, under suitable moisture condition, can finish simultaneously rapid aging and the sterilization of raw material by the effect of high temperature, therefore can the nutritional labeling of thermal sensitivity not damaged, can keep to greatest extent nutrition and functional component and the flavor substance of raw material.
5, the raw material sources of highland barley pea nutrient powder of the present invention are wide, and technique is simple, and cost of manufacture is low, is convenient to suitability for industrialized production.
The specific embodiment
Below by embodiment highland barley pea nutrient powder of the present invention and preparation method thereof is described further.Among following each embodiment, described twin-screw extruder is produced by Shandong Saixin Inflating Machinery Co., Ltd., and model is SX65-IIIA, and production capacity is 120 ~ 150 kg/h.
Embodiment 1
In the present embodiment, the component of original flavor type highland barley pea nutrient powder and the mass parts of each component are: puffing highland barley 28 kg, stir-fry pea 26 kg, maltodextrin 28 kg, puffed coarse rice 16 kg, stir-bake to yellowish beans 1 kg, stir-fry white sesameseed 1 kg.
The preparation method is as follows:
1, the preparation of expanded raw material and frying raw material
(1) preparation of puffing highland barley: 40 eye mesh screens are pulverized, crossed to highland barley, get highland barley flour, then it is added in the mixer, add drinking water and stir and moisture is dispersed in make highland barley flour wetting in the highland barley flour, the amount of drinking water reaches 18% with the moisture of highland barley flour and is limited, continue after wetting highland barley flour is added in the twin-screw extruder, be respectively under the condition that 50 ° of C, 100 ° of C, 140 ° of C and the screw rod speed of mainshaft are 20 Hz in one, two, three district's temperature and carry out extrusion, obtain puffing highland barley;
(2) fry the preparation of pea: pea is loaded in the clean container, sprays drinking water on the pea, rear covered and enclosed 6 h that stir, get wetting pea; Then add salt in frying pan, frying pan is warming up to 230 ℃, add wetting pea, keep aforementioned temperature frying 5 min dischargings, use 6 order vibratory sieves to connect material, fully vibration obtains frying pea to remove salt; The addition of described drinking water is 8% of pea quality, and the addition of described salt reaches 5:1 with the mass ratio of itself and pea and is limited;
(3) preparation of puffed coarse rice: 40 eye mesh screens are pulverized, crossed to brown rice, get coarse rice powder, then it is added in the mixer, add drinking water and stir and moisture is dispersed in make coarse rice powder wetting in the coarse rice powder, the amount of drinking water reaches 18% with the moisture of coarse rice powder and is limited, continue after wetting coarse rice powder is added in the twin-screw extruder, be respectively under the condition that 40 ° of C, 100 ° of C, 130 ° of C and the screw rod speed of mainshaft are 20 Hz in one, two, three district's temperature and carry out extrusion, obtain puffed coarse rice;
(4) preparation of stir-bake to yellowish beans: soya bean is loaded in the clean container, sprays drinking water on the soya bean, rear covered and enclosed 8 h that stir, get wetting soya bean; Then add salt in frying pan, frying pan is warming up to 230 ℃, add wetting soya bean, keep aforementioned temperature frying 6 min dischargings, use 6 order vibratory sieves to connect material, fully vibration obtains the stir-bake to yellowish beans to remove salt; The addition of described drinking water is 10% of soya bean quality, and the addition of described salt reaches 6:1 with the mass ratio of itself and soya bean and is limited;
(5) fry the preparation of white sesameseed: white sesameseed is loaded in the clean container, sprays drinking water on the white sesameseed, rear covered and enclosed 2 h that stir, get wetting white sesameseed; Then frying pan is warming up to 180 ℃, adds wetting white sesameseed, keep aforementioned temperature frying 25 min dischargings, obtain frying white sesameseed; The addition of described drinking water is 3% of white sesameseed quality;
2, pulverize
Take by weighing respectively step 1 preparation puffing highland barley 28 kg, fry pea 26 kg, puffed coarse rice 16 kg, stir-bake to yellowish beans 1 kg, fry that white sesameseed 1 kg places clean container and with its mixing, then add in the pulverizer and to pulverize and by 40 eye mesh screens, obtain comminuting matter;
3, mix
Take by weighing maltodextrin 28 kg and add in the mixer, then add step 2 gained comminuting matter, mix, namely get highland barley pea nutrient powder;
4, packing
Take the food grade aluminizer as inner packaging material, adopt full-automatic screw metering packaging machine that described highland barley pea nutrient powder is carried out quantitative package.
The original flavor type highland barley pea nutrient powder of the present embodiment preparation is suitable for all kinds of crowds, especially the edible for patients such as obesity, diabetes, hypertension, coronary heart disease, hemorrhoid and constipation.
Embodiment 2
In the present embodiment, the component of sweet taste sugar-containing type highland barley pea nutrient powder and the mass parts of each component are: puffing highland barley 32 kg, stir-fry pea 28 kg, white granulated sugar 20 kg, puffed coarse rice 12 kg, stir-bake to yellowish beans 2 kg, stir-fry white sesameseed 2 kg, maltodextrin 4 kg.
The preparation method is as follows:
1, the preparation of expanded raw material and frying raw material
(1) preparation of puffing highland barley: 50 eye mesh screens are pulverized, crossed to highland barley, get highland barley flour, then it is added in the mixer, add to drink and to stir and moisture is dispersed in make highland barley flour wetting in the highland barley flour, the amount of drinking water reaches 19% with the moisture of highland barley flour and is limited, continue after wetting highland barley flour is added in the twin-screw extruder, be respectively under the condition that 65 ° of C, 115 ° of C, 155 ° of C and the screw rod speed of mainshaft are 25 Hz in one, two, three district's temperature and carry out extrusion, obtain puffing highland barley;
(2) fry the preparation of pea: pea is loaded in the clean container, sprays drinking water on the pea, rear covered and enclosed 7 h that stir, get wetting pea; Then add salt in frying pan, frying pan is warming up to 245 ℃, add wetting pea, keep aforementioned temperature frying 3 min dischargings, use 8 order vibratory sieves to connect material, fully vibration obtains frying pea to remove salt; The addition of described drinking water is 12% of pea quality, and the addition of described salt reaches 7:1 with the mass ratio of itself and pea and is limited;
(3) preparation of puffed coarse rice: 50 eye mesh screens are pulverized, crossed to brown rice, get coarse rice powder, then it is added in the mixer, add drinking water and stir and moisture is dispersed in make coarse rice powder wetting in the coarse rice powder, the amount of drinking water reaches 19% with the moisture of coarse rice powder and is limited, continue after wetting coarse rice powder is added in the twin-screw extruder, be respectively under the condition that 50 ° of C, 110 ° of C, 140 ° of C and the screw rod speed of mainshaft are 25 Hz in one, two, three district's temperature and carry out extrusion, obtain puffed coarse rice;
(4) preparation of stir-bake to yellowish beans: soya bean is loaded in the clean container, sprays drinking water on the soya bean, rear covered and enclosed 9 h that stir, get wetting soya bean; Then add salt in frying pan, frying pan is warming up to 240 ℃, add wetting soya bean, keep aforementioned temperature frying 4 min dischargings, use 8 order vibratory sieves to connect material, fully vibration obtains the stir-bake to yellowish beans to remove salt; The addition of described drinking water is 13% of soya bean quality, and the addition of described salt reaches 7:1 with the mass ratio of itself and soya bean and is limited;
(5) fry the preparation of white sesameseed: white sesameseed is loaded in the clean container, sprays drinking water on the white sesameseed, rear covered and enclosed 3 h that stir, get wetting white sesameseed; Then frying pan is warming up to 200 ℃, adds wetting white sesameseed, keep aforementioned temperature frying 20 min dischargings, obtain frying white sesameseed; The addition of described drinking water is 5% of white sesameseed quality;
2, pulverize
Take by weighing respectively step 1 preparation puffing highland barley 32 kg, fry pea 28 kg, puffed coarse rice 12 kg, stir-bake to yellowish beans 2 kg, fry white sesameseed 2 kg and white granulated sugar 20 kg place clean container and with its mixing, then add in the pulverizer and to pulverize and by 50 eye mesh screens, obtain comminuting matter;
3, mix
Take by weighing maltodextrin 4 kg and add in the mixer, then add step 2 gained comminuting matter, mix, namely get highland barley pea nutrient powder;
4, packing
Take the food grade aluminizer as inner packaging material, adopt full-automatic screw metering packaging machine that described highland barley pea nutrient powder is carried out quantitative package.
The sweet taste sugar-containing type highland barley pea nutrient powder of the present embodiment preparation is particularly suitable for fat and the outer other kinds crowd of diabetic eats.
Embodiment 3
In the present embodiment, the sweet taste not component of sugar-containing type highland barley pea nutrient powder and the mass parts of each component is: puffing highland barley 34 kg, fry pea 32 kg, maltodextrin 21.96 kg, puffed coarse rice 10 kg, stir-bake to yellowish beans 1 kg, fry white sesameseed 1 kg, Sucralose 0.04 kg.
The preparation method is as follows:
1, the preparation of expanded raw material and frying raw material
(1) preparation of puffing highland barley: 60 eye mesh screens are pulverized, crossed to highland barley, get highland barley flour, then it is added in the mixer, add drinking water and stir and moisture is dispersed in make highland barley flour wetting in the highland barley flour, the amount of drinking water reaches 20% with the moisture of highland barley flour and is limited, continue after wetting highland barley flour is added in the twin-screw extruder, be respectively under the condition that 80 ° of C, 130 ° of C, 170 ° of C and the screw rod speed of mainshaft are 30 Hz in one, two, three district's temperature and carry out extrusion, obtain puffing highland barley;
(2) fry the preparation of pea: pea is loaded in the clean container, sprays drinking water on the pea, rear covered and enclosed 8 h that stir, get wetting pea; Then add salt in frying pan, frying pan is warming up to 260 ℃, add wetting pea, keep aforementioned temperature frying 1 min discharging, use 10 order vibratory sieves to connect material, fully vibration obtains frying pea to remove salt; The addition of described drinking water is 16% of pea quality, and the addition of described salt reaches 8:1 with the mass ratio of itself and pea and is limited;
(3) preparation of puffed coarse rice: 60 eye mesh screens are pulverized, crossed to brown rice, get coarse rice powder, then it is added in the mixer, add drinking water and stir and moisture is dispersed in make coarse rice powder wetting in the coarse rice powder, the amount of drinking water reaches 20% with the moisture of coarse rice powder and is limited, continue after wetting coarse rice powder is added in the twin-screw extruder, be respectively under the condition that 60 ° of C, 120 ° of C, 150 ° of C and the screw rod speed of mainshaft are 30 Hz in one, two, three district's temperature and carry out extrusion, obtain puffed coarse rice;
(4) preparation of stir-bake to yellowish beans: soya bean is loaded in the clean container, sprays drinking water on the soya bean, rear covered and enclosed 10 h that stir, get wetting soya bean; Then add salt in frying pan, frying pan is warming up to 250 ℃, add wetting soya bean, keep aforementioned temperature frying 3 min dischargings, use 10 order vibratory sieves to connect material, fully vibration obtains the stir-bake to yellowish beans to remove salt; The addition of described drinking water is 15% of soya bean quality, and the addition of described salt reaches 8:1 with the mass ratio of itself and soya bean and is limited;
(5) fry the preparation of white sesameseed: white sesameseed is loaded in the clean container, sprays drinking water on the white sesameseed, rear covered and enclosed 4 h that stir, get wetting white sesameseed; Then frying pan is warming up to 220 ℃, adds wetting white sesameseed, keep aforementioned temperature frying 15 min dischargings, obtain frying white sesameseed; The addition of described drinking water is 6% of white sesameseed quality;
2, pulverize
Take by weighing respectively step 1 preparation puffing highland barley 34 kg, fry pea 32 kg, puffed coarse rice 10 kg, stir-bake to yellowish beans 1 kg, fry that white sesameseed 1 kg places clean container and with its mixing, then add in the pulverizer and to pulverize and by 60 eye mesh screens, obtain comminuting matter;
3, mix
Take by weighing respectively Sucralose 0.04 kg and maltodextrin 21.96 kg, the maltodextrin that takes by weighing is divided into first and second portion, first's maltodextrin is 0.4 kg, the gross mass of the quality=maltodextrin of second portion maltodextrin-first's maltodextrin quality, i.e. 21.56 kg
At first Sucralose and first's maltodextrin are mixed, then add the second portion maltodextrin in the mixture that forms to Sucralose and first maltodextrin and mix, continuing adds the comminuting matter of step 2 preparation in the mixture that backward Sucralose and first's maltodextrin, second portion maltodextrin form and mixes, and namely gets highland barley pea nutrient powder;
4, packing
Take the food grade aluminizer as inner packaging material, adopt full-automatic screw metering packaging machine that described highland barley pea nutrient powder is carried out quantitative package.
The sweet taste of the present embodiment preparation not sugar-containing type highland barley pea nutrient powder is suitable for all kinds of crowds, especially the edible for patients such as obesity, diabetes, hypertension, coronary heart disease, hemorrhoid and constipation.
Embodiment 4
In the present embodiment, the component of sweet taste sugar-containing type highland barley pea nutrient powder and the mass parts of each component are: puffing highland barley 28 kg, stir-fry pea 26 kg, brown granulated sugar 24 kg, puffed coarse rice 14 kg, stir-bake to yellowish beans 3 kg, stir-fry white sesameseed 3 kg, maltodextrin 2 kg.
The preparation method is as follows:
1, the preparation of expanded raw material and frying raw material
(1) preparation of puffing highland barley: 70 eye mesh screens are pulverized, crossed to highland barley, get highland barley flour, then it is added in the mixer, add drinking water and stir and moisture is dispersed in make highland barley flour wetting in the highland barley flour, the amount of drinking water reaches 19% with the moisture of highland barley flour and is limited, continue after wetting highland barley flour is added in the twin-screw extruder, be respectively under the condition that 60 ° of C, 110 ° of C, 150 ° of C and the screw rod speed of mainshaft are 25 Hz in one, two, three district's temperature and carry out extrusion, obtain puffing highland barley;
(2) fry the preparation of pea: pea is loaded in the clean container, sprays drinking water on the pea, rear covered and enclosed 7 h that stir, get wetting pea; Then add salt in frying pan, frying pan is warming up to 240 ℃, add wetting pea, keep aforementioned temperature frying 3 min dischargings, use 8 order vibratory sieves to connect material, fully vibration obtains frying pea to remove salt; The addition of described drinking water is 12% of pea quality, and the addition of described salt reaches 7:1 with the mass ratio of itself and pea and is limited;
(3) preparation of puffed coarse rice: 70 eye mesh screens are pulverized, crossed to brown rice, get coarse rice powder, then it is added in the mixer, add drinking water and stir and moisture is dispersed in make coarse rice powder wetting in the coarse rice powder, the amount of drinking water reaches 19% with the moisture of coarse rice powder and is limited, continue after wetting coarse rice powder is added in the twin-screw extruder, be respectively under the condition that 50 ° of C, 110 ° of C, 140 ° of C and the screw rod speed of mainshaft are 25 Hz in one, two, three district's temperature and carry out extrusion, obtain puffed coarse rice;
(4) preparation of stir-bake to yellowish beans: soya bean is loaded in the clean container, sprays drinking water on the soya bean, rear covered and enclosed 9 h that stir, get wetting soya bean; Then add salt in frying pan, frying pan is warming up to 240 ℃, add wetting soya bean, keep aforementioned temperature frying 4 min dischargings, use 8 order vibratory sieves to connect material, fully vibration obtains the stir-bake to yellowish beans to remove salt; The addition of described drinking water is 13% of soya bean quality, and the addition of described salt reaches 7:1 with the mass ratio of itself and soya bean and is limited;
(5) fry the preparation of white sesameseed: white sesameseed is loaded in the clean container, sprays drinking water on the white sesameseed, rear covered and enclosed 3 h that stir, get wetting white sesameseed; Then frying pan is warming up to 200 ℃, adds wetting white sesameseed, keep aforementioned temperature frying 20 min dischargings, obtain frying white sesameseed; The addition of described drinking water is 5% of white sesameseed quality;
2, pulverize
Take by weighing respectively step 1 preparation puffing highland barley 28 kg, fry pea 26 kg, puffed coarse rice 14 kg, stir-bake to yellowish beans 3 kg, fry white sesameseed 3 kg and brown granulated sugar 24 kg place clean container and with its mixing, then add in the pulverizer and to pulverize and by 70 eye mesh screens, obtain comminuting matter;
3, mix
Take by weighing maltodextrin 2 kg and add in the mixer, then add step 2 gained comminuting matter, mix, namely get highland barley pea nutrient powder;
(3) packing
Take the food grade aluminizer as inner packaging material, adopt full-automatic screw metering packaging machine that described highland barley pea nutrient powder is carried out quantitative package.
The sweet taste sugar-containing type highland barley pea nutrient powder of the present embodiment preparation is particularly suitable for fat and the outer other kinds crowd of diabetic eats.
Embodiment 5
In the present embodiment, the sweet taste not component of sugar-containing type highland barley pea nutrient powder and the mass parts of each component is:
Puffing highland barley 28 kg, stir-fry pea 26 kg, maltodextrin 27.90 kg, puffed coarse rice 14 kg, stir-bake to yellowish beans 2 kg, stir-fry white sesameseed 2 kg, Aspartame 0.06 kg, mogroside 0.04 kg.
The preparation method is as follows:
1, the preparation of expanded raw material and frying raw material
(1) preparation of puffing highland barley: 80 eye mesh screens are pulverized, crossed to highland barley, get highland barley flour, then it is added in the mixer, add drinking water and stir and moisture is dispersed in make highland barley flour wetting in the highland barley flour, the amount of drinking water reaches 20% with the moisture of highland barley flour and is limited, continue after wetting highland barley flour is added in the twin-screw extruder, be respectively under the condition that 80 ° of C, 130 ° of C, 170 ° of C and the screw rod speed of mainshaft are 30 Hz in one, two, three district's temperature and carry out extrusion, obtain puffing highland barley;
(2) fry the preparation of pea: pea is loaded in the clean container, sprays drinking water on the pea, rear covered and enclosed 8 h that stir, get wetting pea; Then add salt in frying pan, frying pan is warming up to 260 ℃, add wetting pea, keep aforementioned temperature frying 1 min discharging, use 10 order vibratory sieves to connect material, fully vibration obtains frying pea to remove salt; The addition of described drinking water is 16% of pea quality, and the addition of described salt reaches 8:1 with the mass ratio of itself and pea and is limited;
(3) preparation of puffed coarse rice: 80 eye mesh screens are pulverized, crossed to brown rice, get coarse rice powder, then it is added in the mixer, add drinking water and stir and moisture is dispersed in make coarse rice powder wetting in the coarse rice powder, the amount of drinking water reaches 20% with the moisture of coarse rice powder and is limited, continue after wetting coarse rice powder is added in the twin-screw extruder, be respectively under the condition that 60 ° of C, 120 ° of C, 150 ° of C and the screw rod speed of mainshaft are 30 Hz in one, two, three district's temperature and carry out extrusion, obtain puffed coarse rice;
(4) preparation of stir-bake to yellowish beans: soya bean is loaded in the clean container, sprays drinking water on the soya bean, rear covered and enclosed 10 h that stir, get wetting soya bean; Then add salt in frying pan, frying pan is warming up to 250 ℃, add wetting soya bean, keep aforementioned temperature frying 3 min dischargings, use 10 order vibratory sieves to connect material, fully vibration obtains the stir-bake to yellowish beans to remove salt; The addition of described drinking water is 15% of soya bean quality, and the addition of described salt reaches 8:1 with the mass ratio of itself and soya bean and is limited;
(5) fry the preparation of white sesameseed: white sesameseed is loaded in the clean container, sprays drinking water on the white sesameseed, rear covered and enclosed 4 h that stir, get wetting white sesameseed; Then frying pan is warming up to 220 ℃, adds wetting white sesameseed, keep aforementioned temperature frying 15 min dischargings, obtain frying white sesameseed; The addition of described drinking water is 6% of white sesameseed quality;
2, pulverize
Take by weighing respectively step 1 preparation puffing highland barley 28 kg, fry pea 26 kg, puffed coarse rice 14 kg, stir-bake to yellowish beans 2 kg, fry that white sesameseed 2 kg place clean container and with its mixing, then add in pulverizer and to pulverize and by 80 eye mesh screens, obtain comminuting matter;
3, mix
Take by weighing respectively Aspartame 0.06 kg, mogroside 0.04 kg and maltodextrin 27.90 kg, the maltodextrin that takes by weighing is divided into first and second portion, first's maltodextrin is 1.5 kg, the gross mass of the quality=maltodextrin of second portion maltodextrin-first's maltodextrin quality, i.e. 26.40 kg
At first Aspartame, mogroside and first's maltodextrin are mixed, then add the second portion maltodextrin in the mixture that forms to Aspartame, mogroside and first's maltodextrin and mix, continuing adds the comminuting matter of step 2 preparation in the mixture that backward Aspartame, mogroside and first's maltodextrin, second portion maltodextrin form and mixes, and namely gets highland barley pea nutrient powder;
4, packing
Take the food grade aluminizer as inner packaging material, adopt full-automatic screw metering packaging machine that described highland barley pea nutrient powder is carried out quantitative package.
The sweet taste of the present embodiment preparation not sugar-containing type highland barley pea nutrient powder is suitable for all kinds of crowds, especially the edible for patients such as obesity, diabetes, hypertension, coronary heart disease, hemorrhoid and constipation.
Claims (10)
1. a highland barley pea nutrient powder is characterized in that the component of this highland barley pea nutrient powder and the mass parts of each component are: puffing highland barley 28 ~ 34 mass parts, stir-fry pea 26 ~ 32 mass parts, puffed coarse rice 10 ~ 16 mass parts, stir-bake to yellowish beans 1 ~ 3 mass parts, stir-fry white sesameseed 1 ~ 3 mass parts, maltodextrin 21 ~ 28 mass parts;
The preparation method is as follows:
(1) pulverizes
By above-mentioned mass parts take by weighing respectively puffing highland barley, fry pea, puffed coarse rice, stir-bake to yellowish beans and fry white sesameseed, and with its mixing, then pulverize, cross 40 ~ 80 eye mesh screens, get comminuting matter;
(2) mix
Take by weighing maltodextrin by above-mentioned mass parts, comminuting matter and maltodextrin that step (1) is prepared mix, and namely get highland barley pea nutrient powder.
2. a highland barley pea nutrient powder is characterized in that the component of this highland barley pea nutrient powder and the mass parts of each component are: puffing highland barley 28 ~ 34 mass parts, stir-fry pea 26 ~ 32 mass parts, puffed coarse rice 10 ~ 16 mass parts, stir-bake to yellowish beans 1 ~ 3 mass parts, stir-fry white sesameseed 1 ~ 3 mass parts, maltodextrin 2 ~ 4 mass parts, white granulated sugar or brown granulated sugar 20 ~ 24 mass parts;
The preparation method is as follows:
(1) pulverizes
Take by weighing respectively puffing highland barley, fry pea, puffed coarse rice, stir-bake to yellowish beans, fry white sesameseed, white granulated sugar or brown granulated sugar by above-mentioned mass parts, and with its mixing, then pulverize, cross 40 ~ 80 eye mesh screens, get comminuting matter;
(2) mix
Take by weighing maltodextrin by above-mentioned mass parts, comminuting matter and maltodextrin that step (1) is prepared mix, and namely get highland barley pea nutrient powder.
3. a highland barley pea nutrient powder is characterized in that the component of described highland barley pea nutrient powder and the mass parts of each component are: puffing highland barley 28 ~ 34 mass parts, stir-fry pea 26 ~ 32 mass parts, puffed coarse rice 10 ~ 16 mass parts, stir-bake to yellowish beans 1 ~ 3 mass parts, stir-fry white sesameseed 1 ~ 3 mass parts, maltodextrin 21 ~ 28 mass parts, sweetener 0.04 ~ 0.10 mass parts;
The preparation method is as follows:
(1) pulverizes
By above-mentioned mass parts take by weighing respectively puffing highland barley, fry pea, puffed coarse rice, stir-bake to yellowish beans and fry white sesameseed, and with its mixing, then pulverize, cross 40 ~ 80 eye mesh screens, namely get comminuting matter;
(2) mix
Take by weighing respectively sweetener and maltodextrin by above-mentioned mass parts, the maltodextrin that takes by weighing is divided into first and second portion, the mass ratio of first's maltodextrin and sweetener is 10:1 ~ 15:1, the gross mass of the quality=maltodextrin of second portion maltodextrin-first's maltodextrin quality
At first sweetener and first's maltodextrin are mixed, then add the second portion maltodextrin in the mixture that forms to sweetener and first maltodextrin and mix, continuing adds the comminuting matter of step (1) preparation in the mixture that backward sweetener and first's maltodextrin, second portion maltodextrin form and mixes, and namely gets highland barley pea nutrient powder.
4. the described highland barley pea of arbitrary claim nutrient powder in 3 according to claim 1 is characterized in that take the food grade compound film material as inner packaging material, adopts the solid powder packing machine that highland barley pea nutrient powder is carried out quantitative package.
5. the described highland barley pea of arbitrary claim nutrient powder in 4 according to claim 1, the preparation method who it is characterized in that described puffing highland barley is: 40 ~ 80 eye mesh screens are pulverized, crossed to highland barley, get highland barley flour, then highland barley flour is wetting with drinking water, the amount of drinking water reaches 18% ~ 20% with the moisture of highland barley flour and is limited, continue after with wetting highland barley flour bulking machine extrusion, namely form puffing highland barley, the temperature in described bulking machine one, two, three districts is controlled at respectively 50 ~ 80 ° of C, 100 ~ 130 ° of C, 140 ~ 170 ° of C, and the speed of mainshaft is 20 ~ 30 Hz.
6. the described highland barley pea of arbitrary claim nutrient powder in 4 according to claim 1, the preparation method who it is characterized in that described stir-fry pea is: spray drinking water on pea, in airtight clean container, place 6 ~ 8 h in normal pressure, room temperature after stirring, get wetting pea, the amount of described drinking water is 8% ~ 16% of pea quality; Then with wetting pea with salt at 230 ~ 260 ℃ of frying 1 ~ 5 min, continue after remove salt, obtain frying pea, the amount of described salt reaches 5:1 ~ 8:1 with the mass ratio of itself and pea and is limited.
7. the described highland barley pea of arbitrary claim nutrient powder in 4 according to claim 1, the preparation method who it is characterized in that described puffed coarse rice is: 40 ~ 80 eye mesh screens are pulverized, crossed to brown rice, get coarse rice powder, then coarse rice powder is wetting with drinking water, the amount of drinking water reaches 18% ~ 20% with the moisture of coarse rice powder and is limited, continue after with wetting coarse rice powder bulking machine extrusion, namely form puffed coarse rice, the temperature in described bulking machine one, two, three districts is controlled at respectively 40 ~ 60 ° of C, 100 ~ 120 ° of C, 130 ~ 150 ° of C, and the speed of mainshaft is 20 ~ 30 Hz.
8. the described highland barley pea of arbitrary claim nutrient powder in 4 according to claim 1, the preparation method who it is characterized in that described stir-bake to yellowish beans is: spray drinking water on soya bean, in airtight clean container, place 8 ~ 10 h in normal pressure, room temperature after stirring, get wetting soya bean, the amount of described drinking water is 10% ~ 15% of soya bean quality; Then with wetting soya bean and salt at 230 ~ 260 ℃ of frying 3 ~ 6min, continue after remove salt, obtain the stir-bake to yellowish beans, the amount of described salt reaches 6:1 ~ 8:1 with the mass ratio of itself and soya bean and is limited.
9. the described highland barley pea of arbitrary claim nutrient powder in 4 according to claim 1, the preparation method who it is characterized in that described stir-fry white sesameseed is: spray drinking water on the white sesameseed, place 2 ~ 4 h in normal pressure, room temperature after stirring in airtight clean container, get wetting white sesameseed, the amount of described drinking water is 3% ~ 6% of white sesameseed quality; Then with wetting white sesameseed at 180 ~ 220 ℃ of frying 15 ~ 25 min, obtain frying white sesameseed.
10. described highland barley pea nutrient powder according to claim 3 is characterized in that described sweetener is at least a in Sucralose, Aspartame, the mogroside.
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| CN109480188A (en) * | 2018-12-04 | 2019-03-19 | 焦作荣利达食品有限公司 | A kind of pea puffed cereal food and preparation method thereof |
| CN109619395A (en) * | 2018-12-07 | 2019-04-16 | 四川旅游学院 | A kind of modified barley nutritional pastes Preparation Method |
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| CN110140738A (en) * | 2019-06-20 | 2019-08-20 | 西藏春光食品有限公司 | A kind of production method of highland barley cake |
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