Pre-enzymolysis-extrusion puffing processing technique for increasing water solubility indexes of whole cereal food powder

A technology of extrusion puffing and processing technology, which is applied in the field of pre-enzymatic hydrolysis-extrusion puffing processing to improve the water solubility index of whole grain meal powder, and can solve the problems of poor water solubility, high preparation viscosity, and restriction of consumption of whole grain meal powder, etc. , to achieve the effect of good flavor, improved dispersion and fine taste.

Active Publication Date: 2017-09-05
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current whole grain meal powder products have defects such as poor water solubility and high brewing viscosi

Method used

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  • Pre-enzymolysis-extrusion puffing processing technique for increasing water solubility indexes of whole cereal food powder
  • Pre-enzymolysis-extrusion puffing processing technique for increasing water solubility indexes of whole cereal food powder
  • Pre-enzymolysis-extrusion puffing processing technique for increasing water solubility indexes of whole cereal food powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Taking black rice as an example, a pre-enzymolysis-extrusion processing technology for improving the water solubility index of whole grain meal powder includes the following steps:

[0020] S1. Solid-state pre-enzymolysis of whole grain black rice: crush the black rice and pass through a 60-mesh sieve; mix the high-temperature-resistant α-amylase with water evenly, add it to the black rice flour in the form of spray, and mix evenly. The amount of water added is 20% of the dry weight of black rice, and the amount of high-temperature-resistant α-amylase added is 1500U / g of black rice dry weight; the mixture of black rice flour and high-temperature-resistant α-amylase is heated to 100°C in a sandwich pot, Stir slowly while heating, and maintain 15min.

[0021] S2. Enzymolysis-assisted extrusion of whole-grain black rice: The pre-enzymolysis black rice flour was transported to the feed hopper of a twin-screw extrusion extruder, the extrusion temperature was set at 150°C, an...

Embodiment 2

[0024] Taking corn as an example, a whole grain meal powder pre-enzymolysis-extrusion method includes the following steps:

[0025] S1. Solid-state pre-enzymolysis of whole grain corn: crush the corn and pass through a 60-mesh sieve; mix the high-temperature-resistant α-amylase with water evenly, add it to corn flour in the form of spray, and mix evenly. The moisture content is 10% of the dry weight of corn, and the amount of high-temperature-resistant α-amylase added is 500U / g dry weight of corn; use a sandwich pot to heat the mixture of corn flour and high-temperature-resistant α-amylase to 90°C, and slowly Stir and maintain for 30min.

[0026] S2. Enzymolysis-assisted extrusion and expansion of whole grain corn: the pre-enzymolysis corn flour is sent to the feed hopper of the twin-screw extrusion extruder, the outlet temperature is set to 110°C, and the screw speed is 25Hz.

[0027] S3. Drying and crushing of the whole grain corn extrudate: the extrudate was dried with hot...

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Abstract

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.

Description

technical field [0001] The invention relates to the technical field of grain processing, in particular to a pre-enzymolysis-extrusion puffing processing technology for improving the water solubility index of whole grain meal powder. Background technique [0002] Whole grains refer to grain raw materials that have been processed by grinding, crushing, tableting, etc., and the relative proportions of seed coat, endosperm, and germ are the same as those of natural grain grains. Unprocessed grain grains also belong to whole grains. Whole grains are richer in dietary fiber than refined rice, white flour and other grain raw materials, and are also rich in polyphenols, flavonoids, vitamins, sterols, phytic acid and other biologically active substances and mineral elements. Therefore, whole grain foods have higher nutritional value and health benefits. Increasing your intake of whole grains can reduce your risk of cardiovascular disease, diabetes, constipation and certain cancers. ...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/174A23L29/00A23L11/00
CPCA23L7/10A23L7/174A23L11/07A23L29/06
Inventor 张名位刘磊魏振承张瑞芬张雁唐小俊邓媛元马永轩黄菲董丽红
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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