Millet protein powder meal replacement electuary and preparation method thereof

Abstract

The invention discloses millet protein powder meal replacement granules and a preparation method thereof, and belongs to the technical field of meal replacement foods. The preparation method of the millet protein powder meal replacement electuary comprises the following steps: (1) screening millet and crushing to obtain rice flour; (2) adding water to adjust the humidity of the rice flour to 15-18%; (3) puffing and extruding the rice flour with the humidity of 15-18% in the step (2) under the conditions that the temperature is 150-170 DEG C and the pressure is 1.5-1.8 MPa to obtain a component A; the time used in the step (3) is 100-140 seconds; and (4) uniformly mixing the component A with the auxiliary material powder, and crushing to obtain the millet protein powder meal replacement electuary. The invention provides the millet protein powder meal replacement electuary which can effectively reduce the nutrition loss in the deep processing process and improve the nutritional value and absorption of millet, and is easy to brew and good in mouth feel, and the preparation method of the millet protein powder meal replacement electuary.

Description

Technical Field

[0001] The invention belongs to the technical field of meal replacement foods, and particularly relates to a millet protein powder meal replacement granule and a preparation method thereof. Background Art

[0002] Cereal food has always been the most important component of human diet and the main source of energy, protein, B vitamins and minerals for humans. Millet is one of the main grain crops in northern my country. Millet is rich in carbohydrates, protein, fatty acids and vitamins. Whether from the perspective of agricultural industrial structure adjustment or nutritional diet adjustment, the development and utilization of millet resources is of great significance. Millet can supplement iron, help to replenish blood, protect hair quality, and moisturize the skin. It has the effects of nourishing the spleen and stomach, nourishing the kidney, nourishing the heart and calming the nerves, and beautifying the skin. The current millet powder processing technology has been continuing the historical dry powder technology, which is crushed to about 80~120 meshes, has a poor taste, and is easy to be difficult to dissolve or adhere to the wall of the cup during brewing, making it difficult to achieve effective precipitation of nutrients.

[0003] In addition, millet-processed foods also have the disadvantages of serious nutrient loss and complicated production process. This is mainly because modern grinding processes mostly use ultra-high pressure treatment of food, and then use ultra-fine equipment to crush it. The grinding process takes a long time, resulting in a large loss of nutrients. In addition, the price of ultra-fine powder equipment is expensive, which also makes it difficult to effectively reduce the cost of deep-processed foods to meet market demand. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a millet protein powder meal replacement granule which can effectively reduce nutrient loss during deep processing, improve the absorption of millet nutritional value, is easy to brew and has a good taste, and a preparation method thereof.

[0005] The technical solution adopted by the present invention to solve the technical problem is: the preparation method of the millet protein powder meal replacement granules comprises the following steps: (1) Screening and crushing millet to obtain rice flour; (2) Add water to adjust the humidity of rice flour to 15%~18%; (3) puffing and extruding the rice flour with a humidity of 15% to 18% in step (2) at a temperature of 150 to 170° C. and a pressure of 1.5 to 1.8 MPa to obtain component A; step (3) takes 100 to 140 seconds; (4) Component A is mixed evenly with the auxiliary material powder and crushed to obtain a millet protein powder meal replacement granule.

[0006] Screening millet is a very important step in the entire preparation process. Millet that is free of insects, mold, and good color should be selected, and impurities should be removed.

[0007] The humidity in step (2) is 15% to 18%. Maintaining the humidity within the range of 15% to 18% can ensure the stable operation of the extruder and obtain high-quality extruded products. If the humidity is too low, the extruder is not easy to extrude, resulting in reduced extrusion effect and reduced output. In addition, overly dry raw materials can generate too much dust during the extrusion process, affecting the operating environment and product quality. If the humidity is too high, the die hole is easily blocked. At the same time, too high humidity causes the product to become soft and not brittle, shortening the shelf life of the product.

[0008] The millet is crushed and passed through an 80-mesh sieve in step (1); the millet is crushed using a stainless steel grain mill and then passed through an 80-mesh sieve; step (1) ensures the uniformity and consistency of the millet, providing a better foundation for subsequent processes.

[0009] In the puffing and extrusion process of step (3), a twin-screw extruder is used for puffing and extrusion, and the screw speed is 400~600r / min; the use of a twin-screw extruder can also avoid the loss of millet nutrition and improve its nutritional value. Under this condition, the problem of excessive puffing can be prevented, and the output and efficiency can be improved; when the speed is too low, the material puffing rate is slow and the production efficiency is low; the time taken for step (3) is 100~140s, the nutrient preservation rate is high, the nutritional value is high, and harmful substances and environmental pollution are reduced. In the present invention, the puffing temperature is electrically heated, and the internal temperature is controlled by the switchboard, which can not only maintain the original rice fragrance, improve the taste, but also ensure that the component A obtained after puffing is 100% cooked. The parameters of the puffing temperature, pressure and screw speed must match each other to ensure the color, aroma and taste of the food and improve the edible quality of the food. Maillard reaction occurs during the puffing process. The Maillard reaction is a non-enzymatic browning reaction, which is a reaction between carbonyl compounds and amino compounds. After a complex process, it finally produces brown or even black macromolecular substances such as melanoidins or pseudo-melanins. The Maillard reaction plays an important role in the rice puffing process. The Maillard reaction conditions cannot be lower than 110℃; the puffing technology makes the tissue structure of the rice grains loose and expanded, and the Maillard reaction further enhances this effect, giving the food a unique crispy taste and rich aroma. When the food comes out of this environment, the compressed water vapor inside will evaporate violently, causing the puffed volume to expand rapidly and form dense pores; it not only improves the taste of the food, but also increases its porosity, making the food more crispy. During the puffing process, starch undergoes gelatinization, protein denaturation, and harmful microorganisms are killed; in addition, the high water content of the puffed product is low, which is conducive to long-term storage and reduces storage costs. Excessive puffing temperature and pressure will lead to over-puffing and loss of nutrients; too low puffing temperature and pressure will lead to reduced taste, reduced digestibility, insufficient retention of nutrients, and low particle forming rate. Expansion time that is too short will lead to a large loss of nutrients in the food, and may affect the taste and storage stability of the food. Expansion time that is too short will lead to insufficient heating time of the food during the puffing process, which will not fully degrade macromolecules such as starch, protein and fat, resulting in a large loss of nutrients. In addition, insufficient puffing time will also affect the physical and chemical properties of the food, causing the taste and storage stability of the food to decrease. Expansion time that is too long will cause the loss or destruction of nutrients due to high temperature and high pressure conditions. Expansion time that is too long may cause the food to become too hard and brittle or lose its original flavor. This is because long-term puffing will change the distribution of moisture and oil inside the food, thus affecting its taste and flavor.

[0010] Puffing can complete multiple processes such as mixing, crushing, sterilization, compression molding, and dehydration during the extrusion process, simplifying the production process, shortening the production cycle, reducing energy consumption and costs, and improving production efficiency. Puffing can fully release the originally encapsulated nutrients such as protein, vitamins, and minerals, improve the release efficiency of nutrients, and improve absorption rate and bioavailability.

[0011] The millet grains in step (3) are extruded through a 2000-mesh sieve; after puffing and extrusion to a fineness of 2000 mesh, the millet grains have a strong aroma and a light color; the nutrients in the millet can be released more comprehensively, and the millet protein powder meal replacement granules can improve the body's absorption rate of carbohydrates, thereby improving the nutritional value of millet.

[0012] The millet protein powder meal replacement granules are sieved through a 40-mesh sieve and pulverized using a stainless steel grain mill. The contact area between the millet protein powder and water obtained by passing through the 40-mesh sieve is relatively large. Under the action of stirring, more particle surfaces are in contact with water, which is conducive to dissolution and uniform mixing. It is easy to brew. It will not be difficult to dissolve or adhere to the cup wall when brewed with water at any temperature, and the millet protein powder meal replacement granules have a strong grain flavor.

[0013] The auxiliary powder in step (4) includes pure soy milk powder and whey protein; when the auxiliary powder consists of pure soy milk powder and whey protein, the millet protein powder meal replacement granules are original formulas; the original formula of the millet protein powder meal replacement granules includes the following components by weight: 66-74 parts of millet, and other ingredients are 20-30 parts of pure soy milk powder and 4-6 parts of whey protein powder; millet, pure soy milk powder and whey protein powder can provide comprehensive nutrition when eaten together; millet is rich in protein, fat, carbohydrates, vitamins and minerals, and can provide rich energy and nutritional support for the human body. Pure soy milk powder contains a protein content of ≥40%, a variety of minerals and vitamins, which can promote metabolism and enhance the body's immunity; whey protein is rich in branched-chain amino acids, which helps increase protein synthesis and promote muscle growth.

[0014] The auxiliary powder in step (4) comprises sweet soybean milk powder, whey protein and sucrose; when the auxiliary powder consists of sweet soybean milk powder, whey protein and sucrose, the millet protein powder meal replacement granules are a sweet formula; the sweet formula of the millet protein powder meal replacement granules comprises the following components in parts by weight: 55-65 parts of millet, and other ingredients are 25-30 parts of sweet soybean milk powder, 4-6 parts of whey protein powder and 9-11 parts of sucrose; the sweet soybean milk powder contains a protein content of ≥18%, and the preferred sucrose is Guangxi sucrose; millet, sweet soybean milk powder and whey protein powder can provide comprehensive nutritional support, enhance physical fitness and promote health, the addition of sucrose satisfies the taste of customers, and sucrose is used accurately and scientifically, and the sweet formula achieves the effect of icing on the cake.

[0015] The formula of the millet protein powder meal replacement powder has two flavors, namely original formula and sweet formula. The original formula usually refers to a basic formula without adding sugar or other sweet ingredients to maintain the original flavor; the sweet formula adds sucrose and sweet soy milk powder to the original formula to increase the sweetness.

[0016] The millet protein powder meal replacement granules of the present invention are supplemented with plant protein and animal protein, and the nutrition is balanced to meet the nutritional needs of the human body for food.

[0017] ‌Packing of millet protein powder meal replacement: 30g / bag, 12 bags / box; wrapped in coated paper box with plastic film.

[0018] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention provides a millet protein powder meal replacement granule which can effectively reduce the loss of nutrition in the deep processing process, improve the absorption of the nutritional value of millet, is easy to brew and has a good taste, and a preparation method thereof.

[0019] 2. The millet protein powder meal replacement granules of the present invention have simple process, low energy consumption, low cost and high production efficiency.

[0020] 3. The millet protein powder meal replacement granules of the present invention supplement plant protein and animal protein, and the nutrition is balanced to meet the human body's nutritional needs for food. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a picture of the original millet protein powder meal replacement granules prepared in Example 1.

[0022] Figure 2 This is a picture of the sweet millet protein powder meal replacement granules prepared in Example 8.

[0023] Figure 3 This is a picture of the original millet protein powder meal replacement granules prepared in Comparative Example 1.

[0024] Figure 4 This is the brewing effect diagram of Example 1.

[0025] Figure 5 This is the brewing effect diagram of Comparative Example 1. DETAILED DESCRIPTION

[0026] Embodiment 1 is the best embodiment of the millet protein powder meal replacement granules, and the present invention is further described below in conjunction with specific embodiments and comparative examples.

[0027] The chemical additives used in the examples and comparative examples of the present invention are all commercially available, and their specific information is as follows: Millet: food grade, purchased from Heilongjiang Heliang Agriculture Co., Ltd.; pure soy milk powder: the pure soy milk powder in the present invention is pure soy powder, with a protein content of ≥40%, food grade, purchased from Anhe Dairy (Shandong) Co., Ltd.; sweet soy milk powder: the sweet soy milk powder in the present invention is sweet soy powder, with a protein content of ≥18%, food grade, purchased from Anhe Dairy (Shandong) Co., Ltd.; whey protein powder: passed through an 80-mesh sieve, food grade, purchased from Pelham Bongards Creamery in Minnesota; sucrose: food grade, purchased from Guangxi Wangbaosen Agricultural Technology Co., Ltd.; stainless steel grain mill: purchased from Guangzhou Shanyou Machinery Equipment Co., Ltd.; twin-screw extruder: purchased from Jinan Dapeng Machinery Equipment Co., Ltd.

[0028] Example 1 The original formula of millet protein powder meal replacement powder is composed of the following ingredients: 70 parts of millet, 25 parts of pure soy milk powder and 5 parts of whey protein; The preparation method comprises the following steps: (1) screening millet and grinding it through an 80-mesh sieve using a stainless steel grain mill to obtain rice flour; (2) Add water to adjust the humidity of rice flour to 17%; (3) The rice flour with a humidity of 17% in step (2) is puffed by a twin-screw extruder at a puffing temperature of 160° C. and a puffing pressure of 1.7 MPa. During the extrusion process, the screw speed is 500 r / min, and the rice flour is extruded through a 2000 mesh sieve to obtain component A; step (3) takes 120 seconds; (4) Component A is mixed evenly with pure soy milk powder and whey protein, and ground using a stainless steel grain mill to pass through a 40-mesh sieve to obtain a plain millet protein powder meal replacement granule, see Figure 1 .

[0029] Example 2 The original formula of millet protein powder meal replacement powder is composed of the following ingredients: 70 parts of millet, 25 parts of pure soy milk powder and 5 parts of whey protein; The preparation method comprises the following steps: (1) screening millet and grinding it through an 80-mesh sieve using a stainless steel grain mill to obtain rice flour; (2) Add water to adjust the humidity of rice flour to 17%; (3) The rice flour with a humidity of 17% in step (2) is puffed by a twin-screw extruder at a puffing temperature of 150° C. and a puffing pressure of 1.5 MPa. During the extrusion process, the screw speed is 400 r / min, and the rice flour is extruded through a 2000 mesh sieve to obtain component A; step (3) takes 140 seconds; (4) Component A is mixed evenly with pure soy milk powder and whey protein, and the mixture is ground using a stainless steel grain mill and passed through a 40-mesh sieve to obtain a plain millet protein powder meal replacement granule.

[0030] Example 3 The original formula of millet protein powder meal replacement powder is composed of the following ingredients: 70 parts of millet, 25 parts of pure soy milk powder and 5 parts of whey protein; The preparation method comprises the following steps: (1) screening millet and grinding it through an 80-mesh sieve using a stainless steel grain mill to obtain rice flour; (2) Add water to adjust the humidity of rice flour to 17%; (3) The rice flour with a humidity of 17% in step (2) is puffed by a twin-screw extruder at a puffing temperature of 170° C. and a puffing pressure of 1.8 MPa. During the extrusion process, the screw speed is 600 r / min, and the rice flour is extruded through a 2000 mesh sieve to obtain component A; step (3) takes 100 s; (4) Component A is mixed evenly with pure soy milk powder and whey protein, and the mixture is ground using a stainless steel grain mill and passed through a 40-mesh sieve to obtain a plain millet protein powder meal replacement granule.

[0031] Example 4 The original formula of millet protein powder meal replacement powder is composed of the following ingredients: 70 parts of millet, 25 parts of pure soy milk powder and 5 parts of whey protein; The preparation method comprises the following steps: (1) screening millet and grinding it through an 80-mesh sieve using a stainless steel grain mill to obtain rice flour; (2) Add water to adjust the humidity of rice flour to 15%; (3) The rice flour with a humidity of 17% in step (2) is puffed by a twin-screw extruder at a puffing temperature of 160° C. and a puffing pressure of 1.7 MPa. During the extrusion process, the screw speed is 500 r / min, and the rice flour is extruded through a 2000 mesh sieve to obtain component A; step (3) takes 120 seconds; (4) Component A is mixed evenly with pure soy milk powder and whey protein, and the mixture is ground using a stainless steel grain mill and passed through a 40-mesh sieve to obtain a plain millet protein powder meal replacement granule.

[0032] Example 5 The original formula of millet protein powder meal replacement powder is composed of the following ingredients: 70 parts of millet, 25 parts of pure soy milk powder and 5 parts of whey protein; The preparation method comprises the following steps: (1) screening millet and grinding it through an 80-mesh sieve using a stainless steel grain mill to obtain rice flour; (2) Add water to adjust the humidity of rice flour to 18%; (3) The rice flour with a humidity of 17% in step (2) is puffed by a twin-screw extruder at a puffing temperature of 160° C. and a puffing pressure of 1.7 MPa. During the extrusion process, the screw speed is 500 r / min, and the rice flour is extruded through a 2000 mesh sieve to obtain component A; step (3) takes 120 seconds; (4) Component A is mixed evenly with pure soy milk powder and whey protein, and the mixture is ground using a stainless steel grain mill and passed through a 40-mesh sieve to obtain a plain millet protein powder meal replacement granule.

[0033] Example 6 The original formula of millet protein powder meal replacement powder is composed of the following ingredients: 74 parts of millet, 20 parts of pure soy milk powder and 6 parts of whey protein; The preparation method comprises the following steps: (1) screening millet and grinding it through an 80-mesh sieve using a stainless steel grain mill to obtain rice flour; (2) Add water to adjust the humidity of the rice noodles to 17%; (3) The rice flour with a humidity of 17% in step (2) is puffed by a twin-screw extruder at a puffing temperature of 160° C. and a puffing pressure of 1.7 MPa. During the extrusion process, the screw speed is 500 r / min, and the rice flour is extruded through a 2000 mesh sieve to obtain component A; step (3) takes 120 seconds; (4) Component A is mixed evenly with pure soy milk powder and whey protein, and the mixture is ground using a stainless steel grain mill and passed through a 40-mesh sieve to obtain a plain millet protein powder meal replacement granule.

[0034] Example 7 The original formula of millet protein powder meal replacement powder is composed of the following ingredients: 66 parts of millet, 30 parts of pure soy milk powder and 4 parts of whey protein; The preparation method comprises the following steps: (1) screening millet and grinding it through an 80-mesh sieve using a stainless steel grain mill to obtain rice flour; (2) Add water to adjust the humidity of the rice noodles to 17%; (3) The rice flour with a humidity of 17% in step (2) is puffed by a twin-screw extruder at a puffing temperature of 160° C. and a puffing pressure of 1.7 MPa. During the extrusion process, the screw speed is 500 r / min, and the rice flour is extruded through a 2000 mesh sieve to obtain component A; step (3) takes 120 seconds; (4) Component A is mixed evenly with pure soy milk powder and whey protein, and the mixture is ground using a stainless steel grain mill and passed through a 40-mesh sieve to obtain a plain millet protein powder meal replacement granule.

[0035] Example 8 The sweet formula of millet protein powder meal replacement powder is composed of the following ingredients: 60 parts of millet, 25 parts of sweet soy milk powder, 5 parts of whey protein and 10 parts of sucrose; The preparation method comprises the following steps: (1) screening millet and grinding it through an 80-mesh sieve using a stainless steel grain mill to obtain rice flour; (2) Add water to adjust the humidity of rice flour to 17%; (3) The rice flour with a humidity of 17% in step (2) is puffed by a twin-screw extruder at a puffing temperature of 160° C. and a puffing pressure of 1.7 MPa. During the extrusion process, the screw speed is 500 r / min, and the rice flour is extruded through a 2000 mesh sieve to obtain component A; step (3) takes 120 seconds; (4) Component A is mixed evenly with sweet soybean milk powder, whey protein and sucrose, and crushed by a stainless steel grain mill through a 40-mesh sieve to obtain a sweet millet protein powder meal replacement granule, see Figure 2 .

[0036] Example 9 The sweet formula of millet protein powder meal replacement powder is composed of the following ingredients: 55 parts of millet, 30 parts of sweet soy milk powder, 4 parts of whey protein and 11 parts of sucrose; The preparation method comprises the following steps: (1) screening millet and grinding it through an 80-mesh sieve using a stainless steel grain mill to obtain rice flour; (2) Add water to adjust the humidity of rice flour to 17%; (3) The rice flour with a humidity of 17% in step (2) is puffed by a twin-screw extruder at a puffing temperature of 160° C. and a puffing pressure of 1.7 MPa. During the extrusion process, the screw speed is 500 r / min, and the rice flour is extruded through a 2000 mesh sieve to obtain component A; step (3) takes 120 seconds; (4) Component A is mixed evenly with sweet soybean milk powder, whey protein and sucrose, and ground using a stainless steel grain mill to pass through a 40-mesh sieve to obtain a sweet millet protein powder meal replacement granule.

[0037] Example 10 The sweet formula of millet protein powder meal replacement powder is composed of the following ingredients: 65 parts of millet, 20 parts of sweet soy milk powder, 6 parts of whey protein and 9 parts of sucrose; The preparation method comprises the following steps: (1) screening millet and grinding it through an 80-mesh sieve using a stainless steel grain mill to obtain rice flour; (2) Add water to adjust the humidity of rice flour to 17%; (3) The rice flour with a humidity of 17% in step (2) is puffed by a twin-screw extruder at a puffing temperature of 160° C. and a puffing pressure of 1.7 MPa. During the extrusion process, the screw speed is 500 r / min, and the rice flour is extruded through a 2000 mesh sieve to obtain component A; step (3) takes 120 seconds; (4) Component A is mixed evenly with sweet soybean milk powder, whey protein and sucrose, and ground using a stainless steel grain mill to pass through a 40-mesh sieve to obtain a sweet millet protein powder meal replacement granule.

[0038] Comparative Example 1 The preparation method of the millet protein powder meal replacement granules described in this comparative example is the same as that in Example 1, except that the puffing temperature in step (3) is 100° C., the puffing pressure is 1.2 MPa, the screw speed during the extrusion process is 400 r / min, and the time taken for step (3) is 180 s; see Figure 3 .

[0039] Comparative Example 2 The preparation method of the millet protein powder meal replacement granules described in this comparative example is the same as that in Example 1, the only difference is that the puffing temperature of step (3) is 200° C., the puffing pressure is 2.1 MPa, the screw speed during the extrusion process is 600 r / min, and the time taken for step (3) is 60 s.

[0040] Comparative Example 3 The preparation method of the millet protein powder meal replacement granules described in this comparative example is the same as that of Example 1, except that in step (2), water is added to adjust the humidity of the rice flour to 10%.

[0041] Comparative Example 4 The preparation method of the millet protein powder meal replacement granules described in this comparative example is the same as that in Example 1, except that water is added to adjust the humidity of the rice flour to 23%.

[0042] Performance Testing Shandong Zhongxin Food Testing Co., Ltd. conducted performance tests on the millet protein powder meal replacement granules prepared in the examples and comparative examples. The specific test results are shown in Table 1.

[0043] The data on energy, protein, fat, carbohydrates and sodium in Table 1 were obtained by testing 100 grams of millet protein powder meal replacement powder.

[0044] The energy of millet protein powder meal replacement powder is tested with reference to GB28050-2011 "National Food Safety Standard General Rules for Nutrition Labeling of Pre-packaged Foods".

[0045] The carbohydrate content of millet protein powder meal replacement powder was tested with reference to GB28050-2011 "National Food Safety Standard General Rules for Nutrition Labeling of Pre-packaged Foods".

[0046] The protein content of millet protein powder meal replacement powder is tested with reference to GB5009.5-2016 "National Food Safety Standard Determination of Protein in Food".

[0047] The fat content of millet protein powder meal replacement powder is tested with reference to GB5009.6-2016 "National Food Safety Standard Determination of Fat in Food".

[0048] The sodium content of millet protein powder meal replacement powder is tested with reference to GB5009.91-2017 "National Food Safety Standard - Determination of Potassium and Sodium in Foods".

[0049] Table 1 Performance test results of millet protein powder meal replacement granules in the embodiment and comparative example .

[0050] The meal replacement powders obtained in the examples and comparative examples were subjected to sensory evaluation. 100 g of each example and comparative example was taken for brewing, and the brewing water temperature was 100° C. 10 people tasted independently and scored the sensory evaluation of each sample according to the index. The scoring criteria are shown in Table 2.

[0051] Table 2 Scoring criteria .

[0052] Ten people gave scores after tasting, with a total score of 25 points. The average scores are shown in Table 3.

[0053] Table 3 Method scoring table of millet protein powder meal replacement granules in the embodiments and comparative examples .

[0054] As shown in Table 1, the energy of millet protein powder meal replacement granules can reach 1628Kg / 100g, the protein can reach 17.8g / 100g, the fat can reach 3.2g / 100g, the carbohydrate can reach 71g / 100g, and the sodium can reach 77mg / 100g; the millet protein powder meal replacement granules of the present invention can improve the body's absorption rate of carbohydrates, and the nutrients in the puffed millet can be released more comprehensively, thereby improving the nutritional value of millet, and supplementing plant and animal proteins, the nutrition is balanced and meets the human body's nutritional needs for food. ‌ From the results of Comparative Example 1, it can be seen that when the puffing pressure and temperature are too low, and the puffing time is too short, the taste is reduced, the digestibility is reduced, the nutrients are not retained enough, and the particle forming rate is low. During the low-temperature puffing process, the gelatinization degree of the starch is not high, and the water absorption and adhesion are poor, resulting in a low particle forming rate and easy agglomeration during brewing. See. Figure 5, the proportion of returned materials is high, which increases the production cost. From the results of Comparative Example 2, it is known that when the puffing pressure and temperature are too high and the puffing time is too long, it will lead to excessive puffing. When the puffing temperature is too high, the millet will be over-puffed, and the high temperature will cause partial loss of amino acids in the millet, thereby affecting the nutritional components of the millet. From the results of Comparative Example 3, it is known that when the humidity is too low, it is not easy to puff, resulting in reduced puffing effect and reduced output; from the results of Comparative Example 4, it is known that when the humidity is too high, it is easy to cause the die hole to be blocked, affecting the normal operation of the puffing machine and shortening the shelf life.

[0055] The millet protein powder meal replacement granules of the present invention are instant food, easy to use, fragrant, rich taste, appropriate sweetness, no granularity; slightly yellow, good gloss, uniform color; microgranular, uniform particles; no phenomenon of difficult dissolution or adhesion to the wall of the cup when brewed with water at any temperature, see Figure 4 .

[0056] The above is only a preferred embodiment of the present invention, and does not limit the present invention in other forms. Any technician familiar with the profession may use the above disclosed technical content to change or modify it into an equivalent embodiment with equivalent changes. However, any simple modification, equivalent change and modification made to the above embodiment according to the technical essence of the present invention without departing from the technical solution of the present invention still belongs to the protection scope of the technical solution of the present invention.

Claims

1. A method for preparing a millet protein powder meal replacement granule, characterized in that: The steps include: (1) Screening and crushing millet to obtain rice flour; (2) Add water to adjust the humidity of rice flour to 15%~18%; (3) puffing and extruding the rice flour with a humidity of 15% to 18% in step (2) at a temperature of 150 to 170° C. and a pressure of 1.5 to 1.8 MPa to obtain component A; step (3) takes 100 to 140 seconds; (4) Component A is mixed evenly with the auxiliary material powder and crushed to obtain a millet protein powder meal replacement granule.

2. The method for preparing the millet protein powder meal replacement granules according to claim 1, characterized in that: The powder in step (1) is sieved through an 80-mesh sieve.

3. The method for preparing the millet protein powder meal replacement granules according to claim 1, characterized in that: The puffing and extrusion process in step (3) is carried out by using a twin-screw extruder, and the screw speed is 400-600 r / min.

4. The method for preparing the millet protein powder meal replacement granules according to claim 1, characterized in that: The extrusion in step (3) is passed through a 2000 mesh sieve.

5. The method for preparing the millet protein powder meal replacement granules according to claim 1, characterized in that: The powder in step (4) is sieved through a 40-mesh sieve.

6. The method for preparing the millet protein powder meal replacement granules according to claim 1, characterized in that: The auxiliary powder in step (4) includes pure soy milk powder and whey protein.

7. The method for preparing the millet protein powder meal replacement granules according to claim 1, characterized in that: The auxiliary powder in step (4) includes sweet soy milk powder, whey protein and sucrose.

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