Method for preparing barley whole powder food by extrusion and puffing combined with circulating high static pressure

A technology of extrusion puffing and high static pressure, which is applied in the processing field of barley, and can solve the problems of starch modification and no barley.

Active Publication Date: 2022-03-29
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there are currently research reports on the preparation of highly resistant starch by modifying barley flour with high static pressure technology (such as Xiao Zhiyong, Process optimization and physicochemical properties of high-pressure modified barley flour), there are also high static pressure The method (CN105693870A) for extracting slow-digestible starch by high static pressure, and the method for extracting slow-digestible starch in rice broken rice by high static pressure, but all use a single high static pressure to process barley flour or starch, and do not treat starch Carry out deeper modification, and the barley after high static pressure treatment is not further carried out the production of extruded puffed food, promptly high static pressure and extrusion puffing are used to process barley, and there is no suitable method for barley in the prior art. Extrusion specific cycle high static pressure treatment

Method used

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  • Method for preparing barley whole powder food by extrusion and puffing combined with circulating high static pressure

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing barley whole powder food by extrusion and expansion combined with high static pressure circulation, characterized in that it is prepared sequentially by the following steps:

[0025] (1) Pre-treatment: crush barley and pass through a 50-mesh sieve to make barley powder, mix water: barley powder at a ratio of 100:60 by mass to prepare barley powder milk solution, stir and mix well, and put it into a polypropylene bag. vacuum packaging;

[0026] (2) Cyclic high static pressure treatment: place the packaging bag in a high static pressure device at a temperature of 23°C, first at a pressure of 300MPa, hold for 3 minutes, then at a pressure of 100MPa, hold for 3 minutes, and finally return to a pressure of 300MPa, Hold pressure for 3 minutes, of which the high static pressure boost or drop rate is 8.0MPa / min;

[0027] (3) Retrograded crystallization: After the sample was subjected to high pressure treatment, the sample was retrograded to crystallize at ...

Embodiment 2

[0032] A method for preparing barley whole powder food by extrusion and expansion combined with high static pressure circulation, characterized in that it is prepared sequentially by the following steps:

[0033] (1) Pre-treatment: crush barley and pass through a 60-mesh sieve to make barley powder, mix water: barley powder at a ratio of 100:50 by mass to prepare barley powder milk solution, stir and mix well, and put it into a polypropylene bag. vacuum packaging;

[0034] (2) Cyclic high static pressure treatment: place the packaging bag in a high static pressure device at a treatment temperature of 25°C, successively at a pressure of 350MPa, hold for 4 minutes, then at a pressure of 150MPa, hold for 4 minutes, and finally return to a pressure of 350MPa, Hold pressure for 4 minutes, of which the high static pressure boost or drop rate is 8.2MPa / min;

[0035] (3) Retrograded crystallization: After the sample was treated with high pressure, it was retrograded to crystallize at...

Embodiment 3

[0040] A method for preparing barley miscellaneous grains by extrusion and expansion combined with high static pressure circulation, characterized in that it is prepared sequentially by the following steps:

[0041] (1) Pre-treatment: crush barley and pass through a 50-70 mesh sieve to make barley powder, mix water: barley powder at a ratio of 100:50 by mass to prepare a barley milk solution, stir and mix well, and put it into polypropylene In bags, vacuum packed;

[0042] (2) Cyclic high static pressure treatment: place the packaging bag in a high static pressure device at a temperature of 27°C, first at a pressure of 400MPa, hold for 5 minutes, then at a pressure of 200MPa, hold for 5 minutes, and finally return to a pressure of 400MPa, Hold pressure for 5 minutes, of which the high static pressure boost or drop rate is 8.5MPa / min;

[0043] (3) Retrograded crystals: after high-pressure treatment, retrograde crystals at 4°C for 8 hours, vacuum-dried at 60°C, and crushed thro...

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Abstract

This application relates to the extrusion and puffing deep processing method for barley, which combines extrusion and high static pressure technology to obtain products with uniform texture, delicate taste, mild and slightly sweet taste, and significantly increased resistant starch content. , enhanced solubility and brewability, improved gelatinization degree, realized the deep development of barley and increased the added value of the product. Specifically, the process of circulating high static pressure is precisely controlled, and the "high-low-high" cycle high static pressure specific pressure mode is effectively matched with the "low-high-low" specific extrusion temperature mode, each The steps and parameters are closely coordinated with each other, so that the resistant starch is increased by 44.92%, the soluble index is increased by 42.95%, and the degree of gelatinization is increased by about 56%. The cycle of high static pressure treatment greatly shortens the time for retrogradation crystallization, from the usual 24‑36 hours shortened to 6‑8h.

Description

technical field [0001] The invention belongs to the technical field of barley extruded and puffed food, in particular relates to the extruded and puffed food of barley whole powder, and especially relates to the processing technology specially used for barley. Background technique [0002] Barley, also known as coix seed and coix seed, is known as "the king of grasses in the world". Its nutritional value and medicinal value are very high in grasses. The dual-use property of medicine and food makes barley the first choice in the development and application of health food. One of the highlights is that barley contains a variety of medicinal ingredients such as coixin, coixin and unique triterpenoids. It has multiple functions such as blood calcium, invigorating the spleen and nourishing the lungs, stopping diarrhea, clearing away heat, beauty and skin care, etc. It contains starch, cellulose, protein, vitamins, minerals and other nutrients. Due to the nutritional and health b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/17A23P30/34A23L5/30
Inventor 程建军丁阳月倪春蕾张高鹏
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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