Preparation method of extruded and puffed coarse cereal powder

Abstract

The invention discloses a preparation method of extruded and puffed coarse cereal powder. With the increasing attention of people on healthy diet, the demand on coarse cereal products rich in nutrition is continuously increased. The extruded and puffed coarse cereal powder disclosed by the invention is prepared by a specific extruding and puffing process. After being treated by the process, the digestibility of the coarse cereal powder is improved, and the coarse cereal powder is easier to absorb and utilize by human bodies. And secondly, the product has good reconstituability, and can be conveniently made into various foods, such as coarse cereal paste, pastries and the like. Furthermore, the patent technology is stable and reliable in process and suitable for large-scale industrial production. The extruded and puffed coarse cereal powder provides a coarse cereal product which is rich in nutrition, excellent in taste and convenient to eat for consumers, and has wide market prospects and application values.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing miscellaneous grain powder by using extrusion puffing technology. Background Art

[0002] With the improvement of people's living standards and the enhancement of health awareness, the requirements for food nutrition and health are getting higher and higher. Coarse grains are rich in nutrients such as protein, unsaturated fatty acids, dietary fiber, etc., and have good health care effects. However, the traditional processing methods of coarse grains have problems such as rough taste and low digestion and absorption rate, which limits the application of coarse grains in food.

[0003] Extrusion puffing technology is a new processing technology for pre-processing of grains. It is characterized by simple process, low energy consumption, low cost, no "three wastes", high output and good quality. It plays an important role in improving the flavor of grains, inhibiting adverse factors and improving protein digestibility. During the extrusion process, the macromolecular substances in the raw materials are degraded and structurally changed under the combined action of water, pressure, temperature and shear force, which can effectively improve the palatability of grain products. In addition, compounding a variety of grain powders and extruding and puffing can achieve the mutual supplementation of nutrients among the grains, thereby obtaining extruded products with higher nutritional value.

[0004] "Comparison of the physical and chemical properties and nutritional quality of millet extruded powder and millet raw powder" (Xie Zhongyin et al., Food Industry science and technology , Vol. 40, No. 22, 2019, pp. 13-23) showed that extrusion puffing can improve the flavor and taste of millet and improve product quality, "Effects of extrusion puffing on the nutritional quality and physicochemical properties of purple brown rice flour" (Fang Haobiao et al., Food Industry Technology , Vol. 42, No. 19, 2021, pp. 70-77) showed that after the optimal extrusion and puffing of purple brown rice, although there was a certain loss of nutrition, the solubility and maturity were greatly improved, "Formula and process optimization of twin-screw extrusion instant grain powder" (Wang Chunxiao et al., Food research and development , Vol. 44, No. 8, 2023, pp. 89-95) discloses the development of a functional instant grain powder with a balanced essential amino acid content and a low eGI value. Summary of the invention

[0005] 1. Purpose of the invention The purpose of the present invention is to provide an extruded puffed grain flour, which has the characteristics of crisp taste, rich nutrition, high digestion and absorption rate, and can be widely used in the field of food processing. Technical Solution

[0006] The extruded puffed grain powder of the present invention is prepared by the following steps: (1) Raw material preparation: Select high-quality grains, such as oats, millet, corn, etc., and ensure that they are free of mold and impurities. Wash the selected grains to remove dust and impurities on the surface.

[0007] (2) Crushing: The cleaned grains are crushed into smaller particles for subsequent processing.

[0008] (3) Mixing and blending: According to different nutritional needs and taste requirements, various crushed grains are mixed in a certain proportion. Sesame and walnuts are added to increase the flavor of the product. Appropriate amounts of food additives, such as vitamins and minerals, can be added to enhance the nutritional value of the product.

[0009] (4) Extrusion puffing: The mixed grain flour is fed into the extrusion puffing machine. The parameters of the extrusion puffing machine, such as temperature, pressure, screw speed, etc., are adjusted to allow the grain flour to puff under the action of high temperature, high pressure and shear force. After extrusion puffing, the grain flour has a loose and porous structure and a crispier taste.

[0010] (5) Cooling and drying: The extruded grain flour is quickly cooled to prevent it from overcooking and loss of nutrients. Appropriate drying methods, such as hot air drying and vacuum drying, are used to control the moisture content of the grain flour within a certain range to ensure the quality and stability of the product.

[0011] (6) Crushing and packaging: The cooled and dried grain powder is crushed again to make it into a uniform powder. The grain powder is packaged with appropriate packaging materials to prevent it from getting damp, deteriorating and being contaminated. Beneficial Effects

[0012] Compared with the prior art, the present invention has the following advantages: (1) the twin-screw extrusion technology is adopted to realize the simultaneous and continuous operation of a series of units, which has a simple process and low energy consumption.

[0013] (2) High raw material utilization rate and low production cost.

[0014] (3) By controlling the parameters of the extruder, production under different formulas and parameters can be achieved to meet the diverse needs of the market.

[0015] (4) During the extrusion and puffing process, little nutrient loss occurs, retaining the rich nutrition of the grains. DETAILED DESCRIPTION

[0016] The technical solutions in the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Example

[0017] (1) Raw material preparation: Select 10 kg each of high-quality oats, millet, and corn, and ensure that they are free of mold and impurities. Wash the selected grains to remove dust and impurities on the surface.

[0018] (2) Crushing: The washed grains are initially crushed into particles with a particle size of about 0.2 mm.

[0019] (3) Mixing and blending: Mix the crushed oats, millet and corn in a ratio of 7:1:1, add sesame seeds and walnuts in the same proportion as millet, and add appropriate amounts of vitamins and minerals.

[0020] (4) Extrusion puffing: The mixed grain powder is fed into an extrusion puffing machine with a main drive motor power of 18.5 kW, a wiring requirement of 3-phase 5-wire 380 V, 50 Hz, a screw diameter of 35.5 mm, an aspect ratio of 32:1, a screw speed of 60-600 rpm, a feeding power of 0.75 kW, and an adjusted temperature of 25°C-300°C, so that the grain powder is puffed under the action of high temperature, high pressure and shear force.

[0021] (5) Cooling and drying: The extruded and expanded grain flour is rapidly cooled, and the moisture content of the grain flour is controlled to about 16% by hot air drying.

[0022] (6) Crushing and packaging: The cooled and dried grain powder is crushed again to make it into a powder with a particle size of about 0.25 mm. The grain powder is packaged with sealed packaging materials.

[0023] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing extruded puffed grain flour, characterized in that: The steps include: (1) Select a variety of high-quality grains to ensure they are free of mold and impurities; (2) Wash the selected grains to remove surface dust and impurities; (3) Preliminary crushing of the washed grains into smaller particles; (4) Mix the crushed grains in a specific proportion and add appropriate amounts of food additives; (5) The mixed grain powder is fed into an extrusion puffing machine, and the temperature, pressure, screw speed and other parameters are adjusted for extrusion puffing, so that the grain powder is puffed under high temperature, high pressure and shear force; (6) Rapidly cooling the extruded grain flour; (7) Drying the cooled grain flour to a specific moisture content using an appropriate drying method; (8) The dried grain powder is crushed again into a uniform powder and finally packaged.

2. The extruded puffed grain powder according to claim 1, characterized in that: The high-quality grains include at least two of oats, millet and corn.

3. The extruded puffed grain powder according to claim 1, characterized in that: The food additives include at least one of vitamins and minerals.

4. The extruded puffed grain powder according to claim 1, characterized in that: The particle size of the coarse grain particles after preliminary crushing is 0.2 mm.

5. The extruded puffed grain powder according to claim 1, characterized in that: The temperature of the extruder is 25-300°C, the feeding power is 0.75 kw, and the screw speed is 6-600 rpm.

6. The extruded puffed grain powder according to claim 1, characterized in that: The cooled coarse grain flour is dried by hot air or vacuum drying, and the moisture content is controlled at about 16%.

7. The extruded puffed grain powder according to claim 1, characterized in that: The particle size of the coarse grain powder after the re-crushing is 0.25 mm.