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Manufacturing method of tartary buckwheat extrusion puffing product

A technology of extrusion puffing and production method is applied in the field of instant black garlic lean meat soup and the preparation of the above-mentioned instant black garlic lean meat soup, which can solve the problems of poor taste and quality, no puffed food, etc., so as to increase the brittleness and avoid brittleness. The effect of reduced temperature and crisp quality

Pending Publication Date: 2020-08-11
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after 30 days of storage, the products extruded and puffed with tartary buckwheat powder will decrease in crispness, the surface will become dry and hard, and the taste quality will be worse than that of puffed products at the beginning.
[0005] At present, there is no puffed food made of tartary buckwheat powder as the main raw material.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Pick tartary buckwheat grains with plump, solid and round grains, soak them in water for 45 minutes, add 0.1% (dry weight) α-amylase, and enzymolyze them at 45° C. for 40 minutes. After drying, soak in water for 40 minutes again, and the water absorption rate reaches 122.3% at this time;

[0028] (2) Vacuum freeze-dry the tartary buckwheat grains after draining, add 15% glutinous rice, pulverize, cross 60 mesh sieves, add 2% soybean oil in the mixed powder;

[0029] (3) Spraying and adding water, the final total water content of the raw material is 38.2%;

[0030] (4) Set the temperature of the first section of the twin-screw extruder to 90°C, the temperature of the second section to 135°C, the temperature of the third section to 120°C, and the feed rate to be 18r / min;

[0031] (5) The extruded and puffed product is quickly put into a blast dryer drying at a temperature of 55°C for 5 minutes;

[0032] (6) The puffed product after drying is quickly and evenly spray...

Embodiment 2

[0036] A method for making tartary buckwheat extruded puffed products, comprising the steps of:

[0037] S1. Pick the tartary buckwheat grains with plump, solid and round grains, soak in water for 35 minutes, add α-amylase for enzymatic hydrolysis, dry them after enzymatic hydrolysis, and then soak in water for 30 minutes again, and the water absorption rate reaches 120%. Enzymolysis of tartary buckwheat grains is obtained; the weight percent of α-amylase is 0.08%, the enzymolysis temperature is 40° C., and the time is 30 minutes.

[0038] S2, after draining the enzymatic tartary buckwheat grains in step S1, carry out vacuum freeze-drying, then mix with glutinous rice and pulverize, if soybean oil is used in the pulverized mixed powder, tartary buckwheat flour must be compounded; the weight percentage of glutinous rice is 15%, crushed and passed through a 60-mesh sieve, the weight percentage of soybean oil is 1%.

[0039] S3. Add water to the compound tartary buckwheat flour ...

Embodiment 3

[0043] A method for making tartary buckwheat extruded puffed products, comprising the steps of:

[0044] S1. Pick the tartary buckwheat grains with plump, firm and round grains, soak them in water for 70 minutes, add α-amylase for enzymolysis, dry them after enzymolysis, and then soak them in water again for 60 minutes, and the water absorption rate reaches 130%. Enzymolysis of tartary buckwheat grains is obtained; the weight percent of α-amylase is 0.18%, the enzymolysis temperature is 50° C., and the time is 50 minutes.

[0045] S2, after draining the enzymatic tartary buckwheat grains in step S1, carry out vacuum freeze-drying, then mix with glutinous rice and pulverize, if soybean oil is used in the pulverized mixed powder, tartary buckwheat flour must be compounded; the weight percentage of glutinous rice is 20%, after pulverizing, pass through a 60-mesh sieve, and the weight percentage of soybean oil is 4%.

[0046] S3. Add water to the compound tartary buckwheat powder...

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Abstract

The invention discloses a making method capable of keeping crispy and good quality of tartary buckwheat for a long time after extrusion puffing. From the perspective of the tartary buckwheat extrusionpuffing processing technology, key control points are found in the processing process, and through repeated soaking and enzymolysis, compounding of glutinous rice flour and soybean oil, film coatingand other key technologies, the characteristics that the extruded and puffed tartary buckwheat product is rough in taste, non-uniform, easy to age, easy to absorb moisture and the like are effectivelyprevented; and therefore, the tartary buckwheat puffed product is ensured to have a better puffing effect, the crispness and the crispness keeping degree of the product are increased, the tartary buckwheat puffed product can keep crispy quality within a longer time, and the surface of the tartary buckwheat puffed product is not dry or hard.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a convenient black garlic and lean meat soup, and also relates to a method for preparing the above-mentioned instant black garlic and lean meat soup. Background technique [0002] Tartary buckwheat, scientifically known as tartary buckwheat, is widely grown as a traditional crop around the world. Tartary buckwheat has high nutritional and medicinal value. It is rich in protein, cellulose, starch, fat, vitamins, and minerals than other crops, and contains chlorophyll and rutin that other crops do not have. In addition, tartary buckwheat also has the effect of lowering blood sugar, blood fat and blood pressure. [0003] Extrusion puffing is an economical and practical new processing method that combines continuous extrusion, shearing, mixing, cooking, and material plasticization. Extrusion technology is also a modern food processing technology that is simple to operate, ...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L5/00A23L7/17A23L29/00A23P30/34A23P20/18
CPCA23L25/30A23L5/00A23L7/17A23L29/04A23P30/34A23P20/18A23V2002/00A23V2200/14A23V2200/02A23V2250/511
Inventor 胡志高白永亮张延杰刘霭莎郑萍林家森吴俏槿
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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