High value-added whole-grain food deep processing technology

A high value-added, whole grain technology, applied in the field of food processing, can solve the problems of slow increase in income and production, slow sales of agricultural products, difficult sales, etc., to avoid the problem of oil deterioration, reduce the oxygen concentration, and reduce the frying temperature.

Pending Publication Date: 2020-11-13
ZHENJIANG YUANZHIHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the new era, with the continuous development of the market economy, the supply and demand of agricultural products have undergone tremendous changes, and the guiding role and binding force of market demand on agricultural development have continued to increase. As a result, the prices of primary agricultural products produced by many farmers are relatively low, and it is difficult to sell them. The increase in income and production is slow, and a large area of ​​agricultural products is unsalable.

Method used

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  • High value-added whole-grain food deep processing technology

Examples

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Comparison scheme
Effect test

Embodiment 1

[0029] Preparation of fermented yeast liquid: cut the stem of amaranth into short stalks with a length of 1 mm, mix the short stalks with water at a mass ratio of 1:3, let stand and soak for 12 hours at room temperature, and filter to obtain the filtrate; The grain food and the filtrate are mixed at a mass ratio of 1:1, and 10% pectin is added to the grain food mass, and fermented in airtight conditions at room temperature for 24 hours, filtered, and the yeast liquid is obtained;

[0030] Pickling: After mixing the grain food and fermented yeast liquid at a mass ratio of 1:3, ultrasonic treatment at an ultrasonic frequency of 45 kHz for 3 minutes, standing at room temperature for 24 hours, and suction filtration to obtain pickled grains;

[0031] Frozen pressing: After freezing the pickled grains at a temperature of -75°C for 10 minutes, press them at a pressure of 3 MPa for 10 minutes to obtain pressed pickled grains;

[0032] Vacuum frying: Put the pressed pickled grains int...

Embodiment 2

[0035] Preparation of fermented yeast liquid: cut the stem of amaranth into short stalks with a length of 5 mm, mix the short stalks with water at a mass ratio of 1:10, let stand and soak for 36 hours at room temperature, filter to obtain the filtrate; The grain food and the filtrate are mixed at a mass ratio of 1:5, and 20% pectin by weight of the grain food is added, and fermented in airtight conditions at room temperature for 48 hours, and then filtered to obtain the fermented yeast liquid;

[0036] Pickling: After mixing the grain food and fermented yeast liquid at a mass ratio of 1:10, ultrasonic treatment at an ultrasonic frequency of 50 kHz for 10 minutes, standing at room temperature for 36 hours, and suction filtration to obtain pickled grains;

[0037] Frozen pressing: After freezing the pickled grains at a temperature of -85°C for 30 minutes, press them at a pressure of 15 MPa for 80 minutes to obtain pressed pickled grains;

[0038]Vacuum frying: Put the pressed pi...

Embodiment 3

[0041] Preparation of fermented yeast liquid: cut the stem of amaranth into short stalks with a length of 3 mm, mix the short stalks with water at a mass ratio of 1:5, leave to soak at room temperature for 15 hours, filter to obtain the filtrate; The grain food and the filtrate are mixed according to the mass ratio of 1:3, and pectin with 15% of the grain food quality is added, and the closed fermentation is carried out at room temperature for 28 hours, and the yeast liquid is obtained by filtering;

[0042] Pickling: After mixing the grain food and fermented yeast liquid at a mass ratio of 1:5, ultrasonic treatment at an ultrasonic frequency of 48 kHz for 5 minutes, standing at room temperature for 28 hours, and suction filtration to obtain pickled grains;

[0043] Frozen pressing: After freezing the pickled grains at a temperature of -80°C for 20 minutes, under the condition of a pressure of 8 MPa, heat preservation and pressing for 50 minutes to obtain pressed pickled grains...

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Abstract

The invention discloses a high value-added whole-grain food deep processing technology, and relates to the technical field of food processing. In the processing process, the method comprises the following steps of: preparing fermentation mother liquor: mixing dried amaranth stems with water according to a mass ratio of 1: 3-1: 10, soaking for 12-36 hours, and filtering to obtain a filtrate; mixingthe cereal food and the filtrate according to a mass ratio of 1: 1-1: 5, performing sealed fermentation for 24-48h, and performing filtration to obtain the fermentation mother liquor; pickling: mixing the cereal food with the fermentation mother liquor according to a mass ratio of 1: 3-1: 10, standing for 24-36 hours, and performing suction filtration to obtain pickled cereals; freezing and squeezing: freezing the pickled cereals, and performing heat-preservation squeezing for 10-80min under the condition that the pressure is 3-15MPa, so as to obtain squeezed pickled cereals; and performing vacuum frying: adding the squeezed and pickled cereals into a vacuum frying machine, and performing vacuum frying at the temperature of 75-120 DEG C after the vacuum degree reaches 0.1 MPa or below, soas to obtain the high value-added whole-grain food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a high value-added whole grain food deep processing technology. Background technique [0002] Deep processing of agricultural products refers to the process of deep processing various animal and plant products and related materials produced in agriculture to meet the needs of the market and consumers. The deep processing of agricultural products includes not only the processing of various industries and materials of agriculture, forestry, animal husbandry, and aquatic products, but also the processing and effective utilization of wild animal and plant resources. The various products obtained from the deep processing of agricultural products have a vital impact on our daily production and life, and are widely used in various fields such as industry, pharmaceuticals, animal feed, renewable energy, production and life. In the process of deep processing of agricultural produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/10
CPCA23L7/104A23L5/11A23L5/17
Inventor 李松龄杜双奎
Owner ZHENJIANG YUANZHIHENG FOOD
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