Preparation method of high-γ-aminobutyric acid heat-resistant chocolate coating extruded puffed whole-grain food

Abstract

The present invention relates to a method for preparing a high-γ-aminobutyric acid heat-resistant chocolate coating extruded puffed whole-grain food, and relates to the technical field of food processing. The method comprises the following steps: (1) brown rice, highland barley, and quinoa whole-grain are subjected to low-temperature plasma stress for germination, and dried and crushed to obtain germinated whole-grain powder; (2) whole-grain powder is mixed and extruded to prepare a raw material; (3) heat-resistant chocolate slurry is prepared; (4) the heat-resistant chocolate slurry is evenly sprayed on the extruded puffed whole-grain raw material, and packaged after cooling. The present invention increases the γ-aminobutyric acid content of the whole grains by subjecting the whole grains to low-temperature plasma stress germination treatment, so that the whole grains have potential physiological effects such as nourishing nerve cells and improving brain activity. The heat-resistant chocolate coating provided by the present invention is sprayed on the extruded puffed whole-grain raw material, which not only gives the product a rich taste, but also improves the heat resistance stability of the chocolate coating. The product has good taste quality, rich nutrition, and broad market prospects.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to the technical field of a method for preparing an extruded puffed whole-grain food. Background Art

[0002] With the change of dietary structure and habits, nutritious and healthy food is becoming more and more popular among residents. Compared with refined grain foods, the nutritional value of whole grain foods meets people's health needs and conforms to the trend of nutritious grain foods. GABA is an important active substance in whole grains, which has physiological effects such as nourishing nerve cells, improving brain activity, delaying memory decline, and improving body immunity. However, the content of GABA in grains is low and far from meeting human needs. However, germination and fermentation can enrich grain seeds with GABA.

[0003] Using high-energy polymerized gaseous electrical energy generated by low-temperature plasma to treat plant seeds can significantly change the seed coat structure, activate the potential vitality of seeds, enhance stress resistance, and promote germination. CN 108650930 B uses cold plasma to treat seeds to increase rice yield and reduce cadmium content under heavy metal cadmium stress. There is still a lack of research on the accumulation of active substances in grains induced by low-temperature plasma stress germination.

[0004] Due to the high dietary fiber content, rough taste and poor edible quality of whole grains, the development and production of whole grain staple food snacks are limited. Extrusion puffing technology performs continuous operations such as stirring, mixing, heating, extruding, sterilizing and puffing on the materials to process them into puffed products with a loose structure, porous and crispy, which can significantly improve the processing, edible and nutritional quality of whole grains, and has low equipment investment and stable product quality, and has attracted wide attention in the field of whole grain processing. CN 109363084 A uses bran, rice bran, wheat germ, cassava starch, corn starch and the like as raw materials, and prepares healthy, delicious and excellent multi-grain puffed snack foods through extrusion puffing. CN114128835A uses whole wheat flour, corn flour, chickpea flour, cocoa butter and the like as raw materials, and prepares healthy and natural chocolate flavored whole wheat puffed foods through extrusion puffing. However, the current extruded puffed cereal foods have the problems of single products, low added value and fierce homogeneous competition, and it is urgent to develop new products that are both nutritious and delicious. Summary of the invention

[0005] In order to develop nutritious, healthy, personalized and diversified whole-grain foods, the present invention provides a method for preparing high-γ-aminobutyric acid heat-resistant chocolate coated extruded puffed whole-grain foods, which increases the γ-aminobutyric acid content of the product. Spraying heat-resistant chocolate on the extruded puffed whole-grain raw materials not only gives the product a rich taste, but also improves the heat-resistant stability of the chocolate coating. The product has good taste quality, rich nutrition, healthy and delicious, and has broad market prospects.

[0006] To achieve the above object, the present invention is implemented through the following technical solutions:

[0007] A method for preparing a high-γ-aminobutyric acid heat-resistant chocolate coated extruded puffed whole-grain food, which specifically comprises the following steps:

[0008] (1) Brown rice, highland barley and quinoa are germinated by low-temperature plasma stress, dried and crushed to obtain whole grain powder;

[0009] (2) preparing whole grain embryo material by mixing and extruding whole grain powder;

[0010] (3) preparing heat-resistant chocolate slurry;

[0011] (4) The heat-resistant chocolate slurry is evenly sprayed on the extruded whole-grain raw material, and then packaged after cooling.

[0012] Preferably, in step (1), 40-60 parts of brown rice with full grains and intact embryos, 10-30 parts of highland barley, and 5-10 parts of quinoa are selected, soaked in distilled water for 10-12 hours, drained and spread on a quartz glass medium of a low-temperature plasma helium vacuum tank, treated for 20-40 seconds at a power of 50-200W, and then the whole grains are germinated for 12-24 hours at a temperature of 30-35°C and a humidity of 90-95%, dried in an oven at 35-40°C for 8-10 hours after germination is terminated, and crushed to 60-80 meshes to obtain whole grain powder.

[0013] Preferably, in step (2), 80-100 parts of the whole grain powder in step (1), 1-5 parts of vegetable oil, and 0.1-0.5 parts of light calcium carbonate are taken, and then all the raw materials are mixed and stirred evenly, and water is added to adjust the moisture content to 16-18%, and the whole grain embryo material is prepared by twin-screw extrusion puffing technology. The setting parameters of the extrusion puffing machine are: feed speed 15-25Hz, screw speed 30-40Hz, zone I temperature 50-70℃, zone II temperature 100-150℃, zone III temperature 150-180℃, the outlet mold and cutter speed can be flexibly selected according to the product shape and thickness requirements, and the extruded whole grain embryo material is dried at 50-60℃ for 1-2h by a tunnel hot air drying device.

[0014] Preferably, in step (3), the chocolate slurry is composed of the following materials in parts by weight: 30-50 parts of cocoa butter, 20-30 parts of cocoa powder, 10-18 parts of white sugar, 10-18 parts of trehalose, 10-15 parts of vegetable oil, 5-8 parts of milk powder, 2-5 parts of whey powder, 1-2 parts of glyceryl monostearate, 0.2-0.5 parts of phospholipids, and 0.1-0.3 parts of polyglycerol ricinoleate.

[0015] Preferably, in step (3), cocoa butter, white sugar and trehalose are first heated to 35-45° C. in water to allow them to slowly melt completely, and then cocoa powder, vegetable oil, milk powder, whey powder, glyceryl monostearate, phospholipids and polyglycerol ricinoleate are added, stirred and mixed evenly to obtain chocolate slurry.

[0016] Preferably, in step (4), the temperature of the chocolate slurry in step (3) is adjusted to 40-45° C., injected into a spraying device, and evenly coated on the extruded and puffed whole grain raw material in step (2), with a coating thickness of 2-3 mm. After cooling through a cooling chain, the chocolate slurry is packaged.

[0017] The gamma-aminobutyric acid content in the chocolate coating extruded puffed whole grain food is greater than 80 mg / 100 g, the melting point of the chocolate coating is 36-40° C., and the hardness is 80-100N.

[0018] The beneficial effects of the present invention are:

[0019] (1) Low-temperature plasma stress germination of whole grains of brown rice, highland barley, and quinoa activated the γ-aminobutyric acid metabolic pathway and significantly increased the γ-aminobutyric acid content, making it have potential physiological effects such as nourishing nerve cells and improving brain activity.

[0020] (2) The chocolate slurry formula provided is added with appropriate amounts of vegetable oil, trehalose and glyceryl monostearate. The vegetable oil and glyceryl monostearate form an oil gel, and the hydrophilic part of the oil gel interacts with the trehalose crystals, synergistically improving the heat stability and silky taste of the chocolate.

[0021] (3) The heat-resistant chocolate coating provided by the present invention, when sprayed on the extruded puffed whole-grain raw material, not only gives the product a rich taste, but also improves the heat-resistant stability of the chocolate coating. The product has good taste quality, rich nutrition, healthy and delicious taste, and has broad market prospects. DETAILED DESCRIPTION

[0022] Embodiment 1:

[0023] (1) 60 parts of brown rice with full grains and intact embryos, 10 parts of highland barley, and 10 parts of quinoa were selected, soaked in distilled water for 10 hours, drained and spread on a quartz glass medium of a low-temperature plasma helium vacuum tank, treated at a power of 50 W for 20 seconds, and then the whole grains were germinated for 12 hours at a temperature of 30° C. and a humidity of 90%. After germination was terminated, they were dried in an oven at 35° C. for 10 hours and crushed to 60 meshes to obtain whole grain powder.

[0024] (2) 80 parts of the whole grain powder in step (1), 1 part of vegetable oil, and 0.1 part of light calcium carbonate are taken, and then all the raw materials are mixed and stirred evenly, and water is added to adjust the moisture content to 16%. The whole grain embryo material is prepared by a twin-screw extrusion puffing technology. The setting parameters of the extrusion puffing machine are: feed speed 15 Hz, screw speed 30 Hz, zone I temperature 50° C., zone II temperature 100° C., zone III temperature 150° C., the outlet die and cutter speed can be flexibly selected according to the product shape and thickness requirements, and the extruded whole grain embryo material is dried at 50° C. for 1 hour through a tunnel hot air drying equipment.

[0025] (3) The chocolate slurry is composed of the following materials in parts by weight: 30 parts of cocoa butter, 20 parts of cocoa powder, 18 parts of white sugar, 10 parts of trehalose, 10 parts of vegetable oil, 5 parts of milk powder, 2 parts of whey powder, 1 part of glyceryl monostearate, 0.2 parts of phospholipids, and 0.1 parts of polyglyceryl ricinoleate. First, heat the cocoa butter, white sugar, and trehalose to 35° C. in a water bath to allow them to melt slowly until they are completely melted. Then, add the cocoa powder, vegetable oil, milk powder, whey powder, glyceryl monostearate, phospholipids, and polyglyceryl ricinoleate, and stir to mix evenly to obtain the chocolate slurry.

[0026] (4) The temperature of the chocolate slurry in step (3) is adjusted to 40° C., injected into a spraying device, and evenly coated on the extruded and puffed whole grain raw material in step (2) with a coating thickness of 2 mm. After cooling through a cooling chain, the product is packaged.

[0027] The gamma-aminobutyric acid content in the chocolate coating extruded puffed whole grain food is greater than 80 mg / 100 g, the melting point of the chocolate coating is 36-40° C., and the hardness is 80-100N.

[0028] Example 2

[0029] (1) 50 parts of brown rice with full grains and intact embryos, 20 parts of highland barley, and 8 parts of quinoa were selected, soaked in distilled water for 12 hours, drained and spread on a quartz glass medium of a low-temperature plasma helium vacuum tank, treated at a power of 150 W for 30 seconds, and then the whole grains were germinated for 18 hours at a temperature of 35° C. and a humidity of 95%. After germination was terminated, they were dried in an oven at 37° C. for 9 hours and crushed to 80 meshes to obtain whole grain powder.

[0030] (2) 90 parts of the whole grain powder in step (1), 3 parts of vegetable oil, and 0.2 parts of light calcium carbonate are taken, and then all the raw materials are mixed and stirred evenly, and water is added to adjust the moisture content to 17%, and the whole grain embryo material is prepared by twin-screw extrusion puffing technology. The setting parameters of the extrusion puffing machine are: feed speed 20 Hz, screw speed 35 Hz, zone I temperature 60° C., zone II temperature 130° C., zone III temperature 170° C., the outlet die and cutter speed can be flexibly selected according to the product shape and thickness requirements, and the extruded whole grain embryo material is dried at 55° C. for 2 h in a tunnel hot air drying equipment.

[0031] (3) Chocolate slurry is composed of the following materials in parts by weight: 40 parts of cocoa butter, 25 parts of cocoa powder, 10 parts of white sugar, 18 parts of trehalose, 15 parts of vegetable oil, 6 parts of milk powder, 3 parts of whey powder, 2 parts of glyceryl monostearate, 0.4 parts of phospholipids, and 0.2 parts of polyglycerol ricinoleate. First, heat the cocoa butter, white sugar and trehalose to 42° C. in a water bath to allow them to slowly melt completely, then add the cocoa powder, vegetable oil, milk powder, whey powder, glyceryl monostearate, phospholipids and polyglycerol ricinoleate, stir and mix evenly to obtain chocolate slurry.

[0032] (4) The temperature of the chocolate slurry in step (3) is adjusted to 43° C., injected into a spraying device, and evenly coated on the extruded and puffed whole grain raw material in step (2) with a coating thickness of 3 mm. After cooling through a cooling chain, the product is packaged.

[0033] The gamma-aminobutyric acid content in the chocolate coating extruded puffed whole grain food is greater than 80 mg / 100 g, the melting point of the chocolate coating is 36-40° C., and the hardness is 80-100N.

[0034] Example 3

[0035] (1) 40 parts of brown rice, 30 parts of highland barley and 5 parts of quinoa with full grains and intact embryos were selected, soaked in distilled water for 12 hours, drained and spread on a quartz glass medium of a low-temperature plasma helium vacuum tank, treated at a power of 200 W for 40 seconds, and then the whole grains were germinated for 24 hours at a temperature of 35° C. and a humidity of 95%. After germination was terminated, they were dried in an oven at 40° C. for 8 hours and crushed to 60 meshes to obtain whole grain powder.

[0036] (2) 100 parts of the whole grain powder in step (1), 5 parts of vegetable oil, and 0.5 parts of light calcium carbonate are taken, and then all the raw materials are mixed evenly, and water is added to adjust the moisture content to 18%, and the whole grain embryo material is prepared by twin-screw extrusion puffing technology. The setting parameters of the extrusion puffing machine are: feed speed 25 Hz, screw speed 40 Hz, zone I temperature 70°C, zone II temperature 150°C, zone III temperature 180°C, the outlet die and cutter speed can be flexibly selected according to the product shape and thickness requirements, and the extruded whole grain embryo material is dried at 60°C for 2h in a tunnel hot air drying equipment.

[0037] (3) Chocolate slurry is composed of the following materials in parts by weight: 50 parts of cocoa butter, 30 parts of cocoa powder, 10 parts of white sugar, 18 parts of trehalose, 15 parts of vegetable oil, 8 parts of milk powder, 5 parts of whey powder, 2 parts of glyceryl monostearate, 0.5 parts of phospholipids, and 0.3 parts of polyglycerol ricinoleate. First, heat the cocoa butter, white sugar and trehalose to 45°C in a water bath to allow them to slowly melt completely, then add the cocoa powder, vegetable oil, milk powder, whey powder, glyceryl monostearate, phospholipids and polyglycerol ricinoleate, stir and mix evenly to obtain chocolate slurry.

[0038] (4) The temperature of the chocolate slurry in step (3) is adjusted to 45° C., injected into a spraying device, and evenly coated on the extruded and puffed whole grain raw material in step (2) with a coating thickness of 3 mm. After cooling through a cooling chain, the product is packaged.

[0039] The gamma-aminobutyric acid content in the chocolate coating extruded puffed whole grain food is greater than 80 mg / 100 g, the melting point of the chocolate coating is 36-40° C., and the hardness is 80-100N.

[0040] Comparative Example 1: In step (1), brown rice, highland barley and quinoa are not germinated by low-temperature plasma stress; in step (3), trehalose is replaced by white sugar. Others are the same as in Example 2.

[0041] Comparative Example 2: In step (1), brown rice, highland barley and quinoa are directly germinated without low-temperature plasma stress treatment; in step (3), vegetable oil, glyceryl monostearate, trehalose, phospholipids and polyglycerol ricinoleate are not added to the powder, cocoa butter and white sugar are first heated to 50° C. in water bath to be slowly melted, and then cocoa powder, milk powder and whey powder are added, stirred and mixed to obtain chocolate slurry. Other steps are the same as those in Example 2.

[0042] Comparative Example 3: In step (1), brown rice, highland barley and quinoa are not germinated by low-temperature plasma stress; in step (3), glyceryl monostearate is not added. Others are the same as in Example 2.

[0043] Comparative Example 4: In step (1), brown rice, highland barley and quinoa are not germinated by low-temperature plasma stress; in step (2), the moisture content of the powder is adjusted to 20%, the extrusion expansion parameters are set to feed speed 15Hz, screw speed 30Hz, zone I temperature 40℃, zone II temperature 80℃, zone III temperature 130℃, and the embryo material is not dried; in step (3), vegetable oil, monostearate glyceryl, trehalose, phospholipids and polyglycerol ricinoleate are not added to the powder, cocoa butter and white sugar are first heated to 50℃ in water bath to make them slowly melt completely, and then cocoa powder, milk powder and whey powder are added, stirred and mixed evenly to obtain chocolate slurry. Others are the same as in Example 2.

[0044] Experimental Example 1

[0045] The contents of γ-aminobutyric acid in the chocolate-coated extruded whole-grain foods of Examples 1-3 and Comparative Examples 1-4 were determined by high performance liquid chromatography, as shown in Table 1.

[0046] Table 1 GABA content in extruded whole grain foods with different chocolate coatings

[0047]

[0048] As shown in Table 1, the γ-aminobutyric acid content of the different chocolate coating extruded whole grain foods prepared in Examples 1-3 is greater than 80 mg / 100 g, and Example 2 is the best example. The γ-aminobutyric acid content of the different chocolate coating extruded whole grain foods prepared in Comparative Examples 1-4 is significantly lower than that in the examples. This may be because the low-temperature plasma stress germination of brown rice, highland barley, and quinoa activates the γ-aminobutyric acid metabolic pathway, and the γ-aminobutyric acid content is significantly increased.

[0049] Experimental Example 2

[0050] The heat resistance stability and hardness of the chocolate coatings prepared in Examples 1-3 and Comparative Examples 1-4 were measured respectively, and the results are shown in the following table:

[0051] Table 2 Melting point and hardness of chocolate coating prepared by different methods

[0052] Melting point / ℃ Hardness / N Example 1 38 100 Example 2 40 92 Example 3 36 80 Comparative Example 1 32 114 Comparative Example 2 30 135 Comparative Example 3 32 112 Comparative Example 4 30 141

[0053] As shown in Table 2, the melting point of the chocolate coating prepared in Examples 1-3 is 36-40°C, the hardness is 80-100N, and it has good heat stability and suitable hardness, which not only improves the storage stability of the chocolate coating extruded puffed food, but also gives the product a silky taste. The melting point of the chocolate prepared in Comparative Examples 1-4 is significantly reduced, the heat stability is poor, and the hardness is high and the taste is rough. This is mainly due to the preferred chocolate slurry formula, the addition of appropriate amounts of vegetable oil, trehalose and monostearate glyceryl, the vegetable oil and monostearate glyceryl form an oil gel, and its hydrophilic part interacts with the trehalose crystals, synergistically improving the heat stability and silky taste of the chocolate.

[0054] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a high-γ-aminobutyric acid heat-resistant chocolate coated extruded puffed whole grain food, characterized in that: The specific steps include: (1) Brown rice, highland barley and quinoa are germinated by low temperature plasma stress, dried and crushed to obtain whole grain powder; 40-60 parts of brown rice with full grains and intact embryos, 10-30 parts of highland barley, and 5-10 parts of quinoa are selected, soaked in distilled water for 10-12 hours, drained and spread on a quartz glass medium of a low-temperature plasma helium vacuum tank, treated at a power of 50-200W for 20-40S, and then the whole grains are germinated for 12-24 hours at a temperature of 30-35°C and a humidity of 90-95%, dried in an oven at 35-40°C for 8-10 hours after germination is terminated, and crushed to 60-80 meshes to obtain whole grain powder; (2) preparing whole grain embryo material by mixing and extruding whole grain powder; (3) preparing heat-resistant chocolate slurry; The chocolate slurry is composed of the following materials in parts by weight: 30-50 parts of cocoa butter, 20-30 parts of cocoa powder, 10-18 parts of white sugar, 10-18 parts of trehalose, 10-15 parts of vegetable oil, 5-8 parts of milk powder, 2-5 parts of whey powder, 1-2 parts of glyceryl monostearate, 0.2-0.5 parts of phospholipids, and 0.1-0.3 parts of polyglycerol ricinoleate. First, the cocoa butter, white sugar and trehalose are heated to 35-45° C. in a water bath to be slowly melted until completely melted, and then the cocoa powder, vegetable oil, milk powder, whey powder, glyceryl monostearate, phospholipids and polyglycerol ricinoleate are added, and the mixture is stirred and mixed uniformly to obtain the chocolate slurry. (4) The heat-resistant chocolate slurry is evenly sprayed on the extruded whole grain billet and packaged after cooling.

2. The preparation method according to claim 1, characterized in that: The step (2) comprises taking 80-100 parts of the whole grain powder in step (1), 1-5 parts of vegetable oil, and 0.1-0.5 parts of light calcium carbonate, then mixing and stirring all the raw materials evenly, adding water to adjust the moisture content to 16-18%, and adopting a twin-screw extrusion puffing technology to prepare the whole grain embryo material. The extrusion puffing machine is set with the following parameters: feed speed 15-25 Hz, screw speed 30-40 Hz, zone I temperature 50-70° C., zone II temperature 100-150° C., zone III temperature 150-180° C., the outlet die and cutter speed can be flexibly selected according to the product shape and thickness requirements, and the extruded whole grain embryo material is dried at 50-60° C. for 1-2 hours by a tunnel-type hot air drying device.

3. The preparation method according to claim 1, characterized in that: In the step (4), the temperature of the chocolate slurry in step (3) is adjusted to 40-45° C., injected into a spraying device, and evenly coated on the whole grain raw material extruded and puffed in step (2), with a coating thickness of 2-3 mm. After cooling through a cooling chain, the product is packaged.

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