The invention relates to the technical field of cereal
processing, and particularly discloses a pre-enzymolysis-
extrusion puffing
processing technique for increasing the water
solubility indexes of whole cereal food
powder. The
processing technique comprises the following steps of S1, performing
solid-state pre-enzymolysis: crushing whole cereals, uniformly mixing the crushed whole cereals with high temperature resistant alpha-
amylase and water to obtain
solid-state materials, and heating the
solid-state materials for pre-enzymolysis; S2, performing enzymolysis-assisted
extrusion puffing: performing
extrusion puffing on the materials after enzymolysis obtained in the step S1 so as to obtain puffed materials; and S3, performing
drying and crushing on extruded materials:
drying the puffed materials obtained in the step S2, and crushing the dried puffed materials so as to obtain the whole cereal food
powder. According to the processing technique disclosed by the invention, pretreatment, alpha-
amylase solid state pre-enzymolysis, enzymolysis-assisted extrusion puffing, and
drying and crushing treatment are performed on the whole cereals so that the whole cereal food
powder is prepared. The prepared whole cereal food powder is uniform in powder bodies, the water
solubility indexes of the whole cereal food powder is increased by 1-3 times, the
brewing dispersibility of the whole cereal food powder is increased by 50% or above, and the whole cereal food powder is fine and smooth in mouth feel, excellent in
flavor, rich in
nutrient components of soluble
phenols, soluble
protein and the like, and is a whole cereal food ingredient with rich
nutrient components.