Processing method of five-cereal nutrient brewing powder

A processing method and technology for preparing powder, which are applied in the field of processing grain nutritional powder, can solve the problems of affecting appetite, dull color, difficult to absorb, etc., and achieve the effects of being beneficial to physical health, rich in nutrition and easy to digest.

Inactive Publication Date: 2017-10-10
ANHUI MULONGHU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutritional components of coarse grains are diverse, which can supplement the various nutrients needed by the hum

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A processing method of five-grain nutritional preparation powder is characterized in that it is composed of the following steps:

[0015] 1) After cleaning the defatted black soybean meal and corn dregs, dry them with cold air until the moisture content is 10%, the exciting force is 20000N, the filling rate of the grinding medium is 45%, the ball-to-material ratio is 4, and the ultrafine grinding time is 1.5 hour, through a 200-mesh sieve;

[0016] 2) Mix the defatted black soybean flour obtained in step 1 with corn flour at a ratio of 1:2, add 9% water, mix thoroughly, set the temperature in the preheating zone at 35°C, the temperature in the transport zone at 128°C, and the temperature in the curing zone at 155°C. The frequency of the main machine is 33Hz, and the puffing treatment is carried out;

[0017] 3) Wash the buckwheat and oats respectively, mix them in equal proportions, add 10-15 times the amount of water, soak at 55°C for 1.5 hours, squeeze them into a ho...

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PUM

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Abstract

The invention relates to a processing method of five-cereal nutrient brewing powder. Cellulose in cereals is greatly beneficial for the human body, and is rough in mouthfeel; after being extruded and puffed, some of macromolecular substances are micronized, so that structures are changed, water-soluble dietary fibers are increased and the mouthfeel is improved. Materials generate a series of physical, chemical and biological changes under co-action of high temperature, high pressure and high shearing force in a cavity of an extruder. Physical and chemical properties, nutrient value and sensory quality of expanded products are finally influenceed.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method of five-grain nutritional preparation powder. Background technique [0002] In recent years, in the dietary structure of urban residents, the proportion of coarse grains is less than 8% of the total grain consumption, and the proportion of polished rice and noodles is too large. Because the grain is too fine and single, the amount of edible animal fat increases, so that the incidence of diseases such as hypertension, hyperlipidemia, cardiovascular disease, diabetes, and obesity in our country continues to rise. At the same time, grains are nutritionally balanced and rich in dietary fiber, unsaturated fatty acids, flavonoids, vitamins and minerals. Eating them with other grains can make amino acids closer to the ratio required by the human body. Coarse grains have various nutritional components and can supplement a variety of nutrients needed by the human b...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L11/00A23L19/10A23L5/20A23P30/34
CPCA23L5/21A23L7/198A23L11/05A23L19/01A23L19/105A23P30/34
Inventor 毕全中
Owner ANHUI MULONGHU FOOD CO LTD
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