Convenient whole-grain instant powder capable of being brewed at any water temperature, and preparation method and application thereof

A technology of whole grains and instant powder, which is applied in the field of food processing, can solve the problems of reducing consumer eating experience, low solubility index, and low preference, and achieve the effects of retaining nutrients, low caking rate, and improving dispersibility

Active Publication Date: 2020-02-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current market for cereal-based products is still in a downturn, and consumers are not very fond of this type of healthy and nutritious cereal-based products
The reason is that this kind of cereal preparation powder generally needs hot water or boiling water above 80°C to brew and eat, which is not convenient. In addition, traditional cereal preparation powder generally has low solubility index, serious agglomeration, and poor dispersibility. High-level problems, which reduce the consumption experience of consumers
Using whole grains as raw materials to prepare reconstituted powder also faces the problem of poor taste caused by high fiber

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Prepare a 5% ethanol solution, put the cleaned husked wheat and oats (2:1) in a container, add the ethanol solution in a ratio of 1:1, soak at room temperature for 12 hours, drain and send to an extruder for extrusion Pressing treatment, the operating parameters of the extruder are: the heating temperature of the premixing zone is 60°C, the temperature of the gelatinization zone is 110°C, the temperature of the forming zone is 70°C, and the speed of the extruder is 120r / min. The extrudate is in the form of strips (diameter 0.4cm, length 5cm), and the strips are dried in a hot air drying oven at 60°C for 540min, then cooled and placed in an ultrafine pulverizer (mesh size 1.0mm) Grinding in water to obtain whole grain instant powder, which can be dispersed into a paste in 30°C water within 8s without agglomeration.

Embodiment 2

[0025] Prepare a 20% ethanol solution, put the cleaned shelled rye and barley (3:1) grains into a container, add the ethanol solution according to the ratio of 1:1.2, soak at room temperature for 18 hours, drain and send to the extruder Extrusion treatment is carried out, and the operating parameters of the extruder are: the heating temperature of the premixing zone is 60°C, the temperature of the gelatinization zone is 140°C, the temperature of the forming zone is 70°C, and the speed of the extruder is 100r / min. The extrudate is in the form of strips (diameter 0.3cm, length 10cm), and the strips are dried in a hot air drying oven at 80°C for 300min, then cooled and placed in a superfine pulverizer (mesh size is 0.5mm) Crushed in a medium to obtain whole grain instant powder, which can be dispersed into a paste in 30°C water within 6s without agglomeration, the cold paste viscosity is 984cP, dispersed into a paste in 80°C water within 15s, and the agglomeration rate is 0.91%. ...

Embodiment 3

[0027] Prepare a 30% ethanol solution, take the cleaned husked millet and put it in a container, add the ethanol solution according to the ratio of 1:1.2, soak at room temperature for 1 hour, drain and send it to an extruder for extrusion processing, and the extruder operation The parameters are: the heating temperature of the premixing zone is 60°C, the temperature of the gelatinization zone is 90°C, the temperature of the forming zone is 70°C, and the speed of the extruder is 80r / min. The extrudate is in the form of strips (diameter 0.2cm, length 8cm), and the strips are dried in a hot air drying oven at 110°C for 75min, then cooled and placed in an ultrafine pulverizer (mesh size 0.3mm) Crushed in a medium to obtain whole grain instant powder, which can be dispersed into a paste in 30°C water within 5s without agglomeration, the cold paste viscosity is 1394cP, dispersed into a paste in 80°C water within 10s, and the agglomeration rate is 0.25%.

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PUM

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Abstract

The invention discloses convenient whole-grain instant powder capable of being brewed at any water temperature, and a preparation method and application thereof, and belongs to the technical field offood processing. The preparation method of the instant powder includes the steps that cleaned shelled grain seeds are taken and placed in a container, an ethyl alcohol solution is added, soaking is conducted at the room temperature, then liquid on the surfaces of the grain seeds is drained off, and the soaked grain seeds are obtained; the obtained soaked grain seeds are conveyed into an extruder to be extruded, and strip-shaped grain extrudates are prepared; and the obtained strip-shaped grain extrudates are placed in a hot air drying box to be dried, then cooled, and placed in an ultrafine grinder to be ground, and the convenient whole-grain instant powder is obtained. Seasonings can be added into the obtained instant powder to prepare various flavors of whole-grain instant powder. The whole-grain instant powder prepared through an ethyl alcohol addition extrusion technology can be brewed at any water temperature to be eaten, the agglomeration rate of the whole-grain instant powder iseffectively decreased, and dispersion is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a convenient whole grain instant powder reconstituted at any water temperature and a preparation method and application thereof. Background technique [0002] In addition to containing a large amount of starch, some protein and a small amount of lipid, whole grains are also rich in dietary fiber, B vitamins, vitamin E, various minerals and other nutrients, and epidemiological studies have shown that intake of whole grain foods It can help reduce the risk of various diabetes, cancer, chronic respiratory diseases and coronary heart disease. Whole grain food is recognized as a healthy food that can effectively prevent "rich man's disease" in the world today. However, at present, whole-grain foods still have problems such as poor taste, single variety, and short shelf life, making it difficult to meet consumers' expectations and requirements for whole-grain foods....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23P10/47A23L3/40A23C11/10A23C9/16A23C9/154A23C9/156A23L19/00A23L23/10A23L25/00A23L11/65
CPCA23L7/198A23P10/47A23L3/40A23C11/103A23C9/16A23C9/154A23C9/156A23L19/01A23L23/10A23L25/30A23V2002/00A23V2250/082A23V2300/10A23V2300/16
Inventor 周星孟婷婷金征宇王韧赵建伟徐学明王金鹏
Owner JIANGNAN UNIV
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