Production method of whole-grain fast-food nutritional porridge

[0030] Example 1: Making instant brown rice porridge with brown rice as raw material

[0031] Recipe: 100% brown rice

[0032] Craft:

[0033] 1) Raw material pretreatment: use a stone remover to remove the mud sand, mold particles, moldy and spoiled grains in the grain raw materials;

[0034] 2) Pulverization: the grain raw material after decontamination is pulverized by a pulverizer and passed through a 60-mesh sieve;

[0035] 3) Extrusion molding: add the crushed material to the twin-screw extruder, and set the working temperature range of the twin-screw extruder cavity as follows: 65°C for the second zone, 100-120°C for the third zone, and 160-180°C for the fourth zone. ℃, five zone 60~90℃, six zone 60~80℃, control die temperature 80~100℃, set extruding screw speed range between 180~260rpm, the material is at the template at the exit of twin-screw extruder Extruded and formed, and then cut by a cutting machine at 2400-2800rpm;

[0036] 4) Pre-drying: drying the cut and shaped materials through a dryer to control the moisture content of the materials between 18 and 20%;

[0037] 5) Baking: Bake the pre-dried material, set the baking temperature to be between 185 and 200°C, and the baking time to be between 35 and 50 seconds;

[0038] 6) Cooling: Cool the baked product to room temperature.

[0039] Nutrients:

[0040] The vitamin B and vitamin E in the bran and germ part of brown rice can improve the immune function of the human body, promote blood circulation, and also help people eliminate depression and irritability, making people full of vitality. In addition, trace elements such as potassium, magnesium, zinc, iron, and manganese in brown rice are beneficial to the prevention of cardiovascular disease and anemia. It also retains a large amount of dietary fiber, which can promote the proliferation of beneficial bacteria in the intestine, accelerate intestinal peristalsis, soften stool, prevent constipation and intestinal cancer; dietary fiber can also combine with cholesterol in bile to promote the excretion of cholesterol, thereby helping hyperlipidemia patients with lower blood lipids.

[0041] Eating brown rice is especially beneficial for people with diabetes and obesity. Because the carbohydrates in it are wrapped by crude fibrous tissue, the human body digests and absorbs slowly, so it can control blood sugar well; at the same time, trace elements such as zinc, chromium, manganese, and vanadium in brown rice are beneficial to improve insulin sensitivity. It is helpful for people with impaired glucose tolerance. Japanese studies have shown that the glycemic index of brown rice is much lower than that of white rice, and it has a better satiety when eating the same amount, which is conducive to controlling food intake, thereby helping obese people lose weight.

[0042] Example 2: Making instant polenta with corn flour as raw material

[0043] Recipe: 100% corn

[0044] Craft:

[0045] 1) Raw material pretreatment: use a stone remover to remove the mud sand, mold particles, moldy and spoiled grains in the grain raw materials;

[0046] 2) Pulverization: the grain raw material after decontamination is pulverized by a pulverizer and passed through a 60-mesh sieve;

[0047] 3) Extrusion molding: add the crushed material to the twin-screw extruder, and set the working temperature range of the twin-screw extruder cavity as follows: 65°C for the second zone, 100-120°C for the third zone, and 160-180°C for the fourth zone. ℃, five zone 60~90℃, six zone 60~80℃, control die temperature 80~100℃, set extruding screw speed range between 180~260rpm, the material is at the template at the exit of twin-screw extruder Extruded and formed, and then cut by a cutting machine at 2400-2800rpm;

[0048] 4) Pre-drying: drying the cut and shaped materials through a dryer to control the moisture content of the materials between 18 and 20%;

[0049] 5) Baking: Bake the pre-dried material, set the baking temperature to be between 185 and 200°C, and the baking time to be between 35 and 50 seconds;

[0050] 6) Cooling: Cool the baked product to room temperature.

[0051] Nutrients:

[0052] Corn is rich in unsaturated fatty acids, especially the content of linoleic acid is as high as 60%. It works synergistically with vitamin E in corn germ to reduce blood cholesterol concentration and prevent it from depositing on the blood vessel wall. Therefore, corn has certain preventive and therapeutic effects on coronary heart disease, atherosclerosis, hyperlipidemia and hypertension. Vitamin E can also promote human cell division and delay aging. Corn also contains a longevity factor, glutathione, which, with the participation of selenium, generates glutathione oxidase, which has the function of restoring youth and delaying aging. And rich calcium, phosphorus, magnesium, iron, selenium, etc., and vitamins A, B1, B2, B6, E and carotene, etc., have adjuvant therapeutic effects on cholecystitis, gallstones, jaundice, hepatitis and diabetes. Example 3: Making instant buckwheat porridge with buckwheat as raw material

[0052] Corn is rich in unsaturated fatty acids, especially the content of linoleic acid is as high as 60%. It works synergistically with vitamin E in corn germ to reduce blood cholesterol concentration and prevent it from depositing on the blood vessel wall. Therefore, corn has certain preventive and therapeutic effects on coronary heart disease, atherosclerosis, hyperlipidemia and hypertension. Vitamin E can also promote human cell division and delay aging. Corn also contains a longevity factor, glutathione, which, with the participation of selenium, generates glutathione oxidase, which has the function of restoring youth and delaying aging. And rich calcium, phosphorus, magnesium, iron, selenium, etc., and vitamins A, B1, B2, B6, E and carotene, etc., have adjuvant therapeutic effects on cholecystitis, gallstones, jaundice, hepatitis and diabetes. Example 3: Making instant buckwheat porridge with buckwheat as raw material

[0053] Recipe: 100% Buckwheat

[0054] Craft:

[0055] 1) Raw material pretreatment: use a stone remover to remove the mud sand, mold particles, moldy and spoiled grains in the grain raw materials;

[0056] 2) Pulverization: the grain raw material after decontamination is pulverized by a pulverizer and passed through a 60-mesh sieve;

[0057] 3) Extrusion molding: add the crushed material to the twin-screw extruder, and set the working temperature range of the twin-screw extruder cavity as follows: 65°C for the second zone, 100-120°C for the third zone, and 160-180°C for the fourth zone. ℃, five zone 60~90℃, six zone 60~80℃, control die temperature 80~100℃, set extruding screw speed range between 180~260rpm, the material is at the template at the exit of twin-screw extruder Extruded and formed, and then cut by a cutting machine at 2400-2800rpm;

[0058] 4) Pre-drying: drying the cut and shaped materials through a dryer to control the moisture content of the materials between 18 and 20%;

[0059] 5) Baking: Bake the pre-dried material, set the baking temperature to be between 185 and 200°C, and the baking time to be between 35 and 50 seconds;

[0060] 6) Cooling: Cool the baked product to room temperature.

[0061] Nutrients:

[0062] Buckwheat contains protein, various vitamins, cellulose, magnesium, potassium, calcium, iron, zinc, copper, selenium and so on. The contents of albumin and globulin were relatively high, accounting for 46.93% of the total protein, while the contents of prolamin and glutenin were relatively low, accounting for 3.29% and 15.57%, respectively. Fatty tartary buckwheat has a high fat content of 2.1% to 2.8%, which is solid at room temperature, yellow-green and tasteless, different from general cereals. The composition of tartary buckwheat fat is good, containing 9 kinds of fatty acids, of which the most are highly stable and antioxidant unsaturated fatty acids, oleic acid and linoleic acid, accounting for 87% of the total fatty acids. Starch and dietary fiber: The content of starch in tartary buckwheat grains varies by region and variety. The starch in buckwheat is similar to rice starch, but the particles are larger. Compared with ordinary cereal starch, buckwheat starch is easy to digest and absorb by human body after eating. Tartary buckwheat powder contains 3.4% to 5.2% of dietary fiber, of which soluble dietary fiber accounts for about 20% to 30% of the total dietary fiber, about 0.68 to 1.56%.