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Process for avoiding uncontrollable coking in processing process of oil-containing grain

A technology of processing and grain, applied in the technical field of avoiding uncontrollable coking in the process of processing oil-containing grains, can solve the problems of uncontrollable coking, affecting the flavor and taste of finished beverages, etc., so as to reduce the content of free fat and avoid uncontrollable coking. The effect of coking

Pending Publication Date: 2021-12-31
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, the temperature of the screw compressor can reach above 150°C during compression. Due to the high temperature of the local fine oil mass, it denatures and cokes the starch close to it. The grains such as corn and rice are also oxidized due to the oxygen carried in the gap between the grain grains and the mechanical feed, which will cause uncontrollable Scorching phenomenon, which affects the flavor and taste perception of the finished beverage

Method used

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  • Process for avoiding uncontrollable coking in processing process of oil-containing grain

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Experimental program
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Effect test

Embodiment 1

[0022] A process for avoiding uncontrollable coking during the processing of oil-containing grains, comprising the following steps:

[0023] Step 1, Grain Pretreatment

[0024] Crush the oil-containing grain raw materials into 100-mesh powder, wash the powder twice with water to remove impurities, then soak at normal temperature for 2 hours, cook at 90°C for 1 hour, and cook at 110°C for 30 minutes to obtain clinker. The ratio of fat-containing grain raw materials to water is 1:1.2 when soaking at room temperature.

[0025] The fat-containing grain raw material is a mixture of corn kernels and rice uniformly mixed at a ratio of 4:1.

[0026] In step 2, the clinker is sealed at a medium temperature of 70° C. and aged for 3 hours to obtain the aged material.

[0027] Step 3, prepare puffed sticks

[0028] The aging material is puffed by puffing and compressing equipment to obtain puffed rods, and the length of each puffed rod is about 25cm. Referring to the extruding conditi...

Embodiment 2

[0031] A process for avoiding uncontrollable coking during the processing of oil-containing grains, comprising the following steps:

[0032] Step 1, Grain Pretreatment

[0033] Firstly, the oil-containing grain raw materials are crushed into 100-mesh powder, washed once with water to remove impurities, then soaked at normal temperature for 3 hours, cooked at medium temperature at 95°C for 1 hour, and cooked at high temperature at 115°C for 30 minutes to obtain clinker. The ratio of fat-containing grain raw materials to water is 1:1.5 when soaking at room temperature. When cooking at medium temperature or high temperature, cook the fat-containing grain raw materials together with soaking water.

[0034] The fat-containing grain raw material is a mixture of corn kernels and rice uniformly mixed at a ratio of 5:1.

[0035] In step 2, the clinker is sealed at a medium temperature of 65° C. and aged for 4 hours to obtain the aged material.

[0036] Step 3, prepare puffed sticks ...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a process for avoiding uncontrollable coking in the processing process of oil-containing grain. The process comprises the following steps of: washing an oil-containing grain raw material with water to remove impurities, then sequentially performing soaking, medium-temperature cooking and high-temperature cooking to obtain a cooked material, performing medium-temperature sealed aging treatment on the cooked material to obtain an aged material, and puffing the aged material by using puffing compression equipment to obtain a puffed rod. According to the process, starch is gelatinized and oil is diffused by utilizing medium-temperature and high-temperature staged cooking, and fat and the starch are gradually and physically combined by utilizing a sealed aging method, so that the fat and the starch in the grain form a starch-fat complex in the puffing process, the content of free fat in an extrudate is reduced, and the oil is prevented from being subjected to high temperature to generate uncontrollable coking.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a technique for avoiding uncontrollable coking during the processing of fat-containing grains. Background technique [0002] Corn, rice, etc., as oil-containing grains, can have an oil yield of more than 20%, and they are also important raw materials for grain and oil production. Corn, rice, etc. can be used directly, and can also be made into puffed food or instant drinks. The preparation process of corn puffed food mainly includes steps such as powdering, moistening, and puffing. However, when corn and rice are used as processing materials, raw materials such as corn and rice are compressed by a screw compressor, which will cause the oil in the germ to ooze out freely, and appear as agglomeration microscopically. In addition, the temperature of the screw compressor can reach above 150°C during compression. Due to the high temperature of the local fine oil ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23L5/10
CPCA23L7/17A23L5/13A23V2002/00A23V2300/24
Inventor 魏丽娜李跃童罗仓学徐颖张冲
Owner SHAANXI UNIV OF SCI & TECH
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