Four-color coarse cereal food and processing technology thereof

Abstract

The invention relates to the technical field of food processing, in particular to a four-color coarse cereal food and a processing technology thereof.The technology comprises the steps that four-color coarse cereal raw materials which are full in particle and free of impurities are screened to serve as preparation raw materials, and based on the maximum difference value of the duration needed by gelatinization of the raw materials to be processed and difference characteristics, the raw materials to be processed are gelatinized; gelatinizing the raw materials to be processed by different methods; on the basis of the variance of the bubble generation rate within the preset duration under the corresponding cooking method and the coverage area of the blades during stirring, whether the power of a stirrer is stable or not is determined, or whether the gelatinized material is stagnated or not is judged, and whether the material is gelatinized uniformly or not is judged; when the materials are not uniformly gelatinized, an optimized stirring mode is determined according to whether the temperature fluctuation phenomenon occurs in the material cooking process or not, or an auxiliary heating device is started, and the optimized stirring mode comprises adjustment of the power of a stirrer and adjustment of the circulation speed of the movement track of the stirrer; and pouring the uniformly gelatinized material into a mold, drying and molding, and packaging.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a four-color miscellaneous grain food and a processing technology thereof. Background Art

[0002] With the improvement of people's living standards and the enhancement of health awareness, the requirements for the nutritional value and quality of food are getting higher and higher. As a traditional grain crop, coarse grains are rich in nutrients such as protein, dietary fiber, vitamins and minerals, and have multiple health benefits such as lowering cholesterol, preventing cardiovascular diseases, and regulating blood sugar. Therefore, coarse grain foods are becoming more and more popular among consumers in the market. Four-color coarse grain foods are a new type of food made from four different colors of coarse grains as the main raw materials. It not only has rich nutritional value, but also has a unique taste and color, which can meet consumers' demand for food diversification and personalization. The traditional coarse grain processing technology mainly includes steps such as cleaning, steaming, and drying. Although these processes can process coarse grains into food, there is a phenomenon of uneven gelatinization.

[0003] Chinese patent application publication number: CN114365842A discloses a multi-grain food processing technology, which is a multi-grain flour or multi-grain rice made by mixing multiple grains according to a proportion, so as to achieve a mix of multiple grains, further make a reasonable combination of nutrients, increase dietary fiber, optimize the taste of food, and at the same time have the potential effects of assisting diabetic patients to control postprandial blood sugar, helping to assist in controlling blood pressure and lowering blood lipids, preventing arteriosclerosis, coronary heart disease and stroke, enhancing immunity, strengthening the spleen and stomach, helping detoxification, helping sleep and enhancing memory. The production method comprises: firstly, the materials of the multi-grain food are prepared by the multiple grains according to a relative proportion, and then the prepared grains are stirred and mixed. During the production process, raw materials such as tea, fruits, vegetables, nuts, dairy products, etc. can be added to enrich the nutrients, make the taste better, and make the multi-grain food needed by the human body.

[0004] It can be seen that the existing technology is not accurate enough in analyzing the required gelatinization conditions of the four-color grain raw materials, resulting in the inability to accurately control the gelatinization process of different grains, causing uneven gelatinization. Summary of the invention

[0005] To this end, the present invention provides a four-color grain food and a processing technology thereof, so as to overcome the problem in the prior art that the required gelatinization conditions of the four-color grain raw materials cannot be analyzed accurately, resulting in the inability to accurately control the gelatinization process of different grains and causing uneven gelatinization.

[0006] To achieve the above object, the present invention provides a four-color grain food processing technology, comprising:

[0007] Screening four-color grain raw materials with full grains and no impurities as preparation raw materials, and washing the preparation raw materials to obtain raw materials to be processed;

[0008] Determining whether to gelatinize the raw material to be processed by a mixed cooking method, a layered cooking method or a staged cooking method based on the maximum difference in the time required for gelatinization of the raw material to be processed and the difference characteristics, wherein the difference characteristics include layer-by-layer difference and difference at both ends;

[0009] Based on the variance of the bubble generation rate within a preset time under the corresponding cooking method and the coverage area of ​​the blades during stirring, determine whether the power of the stirrer is stable, or whether the gelatinized material is stagnant to determine whether the material is gelatinized uniformly;

[0010] When the gelatinization of the material is uneven, the optimal stirring mode is determined according to whether temperature fluctuation occurs during the cooking process of the material, or the auxiliary heating device is turned on. The optimized stirring mode includes adjusting the power of the stirrer and adjusting the circulation speed of the stirrer motion trajectory;

[0011] The uniformly gelatinized material is poured into a mold for drying and packaging.

[0012] Further, the determining to gelatinize the raw material to be processed by mixed cooking method, layered cooking method or staged cooking method comprises:

[0013] If the maximum difference in the time required for gelatinization of the raw materials to be processed is less than or equal to the preset difference, determining to gelatinize the raw materials to be processed by the mixed cooking method;

[0014] If the maximum difference in the time required for gelatinization of the raw material to be processed is greater than the preset difference and the difference characteristic is a difference at two ends, it is determined that the raw material to be processed is gelatinized by the layered cooking method;

[0015] If the maximum difference in the time required for gelatinization of the raw materials to be processed is greater than the preset difference and the difference characteristic is a layer-by-layer difference, it is determined that the raw materials to be processed are gelatinized by a staged cooking method.

[0016] Furthermore, the difference characteristics are determined according to the difference in the time required for gelatinization of the raw materials to be processed, including:

[0017] Arrange the raw materials to be processed in descending order according to the time required for gelatinization;

[0018] Calculate the difference in gelatinization time required for adjacent raw materials to be processed after sorting;

[0019] Compare the difference in gelatinization time required for each adjacent raw material to be processed after sorting with the preset difference;

[0020] When the difference in the gelatinization time of adjacent raw materials to be processed after sorting is greater than the preset difference and the number is greater than or equal to two, the difference feature is determined to be a layer-by-layer difference; when the difference in the gelatinization time of adjacent raw materials to be processed is greater than the preset difference and the number is less than two, the difference feature is determined to be a two-end difference.

[0021] Furthermore, the step of judging whether the material is uniformly gelatinized includes:

[0022] If the variance of the bubble generation rate within the preset time under the corresponding cooking method is greater than the preset variance and the coverage area of ​​the paddle during stirring is greater than or equal to the preset area, it is determined whether the material is gelatinized uniformly based on whether the power of the stirrer is stable;

[0023] If the variance of the bubble generation rate within the preset time under the corresponding cooking method is greater than the preset variance and the coverage area of ​​the paddle during stirring is less than the preset area, it is determined whether the gelatinized material is uniformly gelatinized based on whether stagnation occurs in the gelatinized material;

[0024] If the variance of the bubble generation rate within the preset time under the corresponding cooking method is less than or equal to the preset variance, it is judged that the material is gelatinized uniformly.

[0025] Furthermore, the preset variance is determined based on an average value of the variance of the bubble generation rate within a preset time period when the same raw material to be processed is cooked under the same conditions for several times.

[0026] Furthermore, the step of judging whether the material is uniformly gelatinized also includes:

[0027] If the mixer power is stable or the gelatinized material does not stagnate, it is determined that the material is gelatinized evenly.

[0028] Further, the step of determining the optimized stirring mode or starting the auxiliary heating device comprises:

[0029] If temperature fluctuation occurs during the cooking process when the material is not uniformly gelatinized, make sure to turn on the auxiliary heating device;

[0030] If there is no temperature fluctuation during the cooking process when the material is not uniformly gelatinized, determine the optimal stirring method.

[0031] Furthermore, the adjustment amount of the mixer power is positively correlated with the variance of the bubble generation rate within a preset time length under the corresponding cooking method, and the adjustment amount of the mixer motion trajectory cycle speed is positively correlated with the variance of the bubble generation rate within a preset time length under the corresponding cooking method.

[0032] Further, pouring the uniformly gelatinized material into a mold for drying and forming and packaging includes:

[0033] Clean and disinfect the mold, and evenly apply vegetable oil to the inner wall of the mold;

[0034] Slowly pour the material into the mold and dry it by natural drying or heating drying;

[0035] Carry out quality inspection on the dried and formed products, and seal and package the products that pass the quality inspection.

[0036] A four-color grain food prepared by the four-color grain food processing technology comprises the following raw materials by weight: 50-550 grams of green wheat kernels, 50-550 grams of rye kernels, 50-550 grams of white corn, and 50-550 grams of yellow corn.

[0037] Compared with the prior art, the beneficial effect of the present invention is that the present invention accurately selects the cooking method according to the characteristics of different raw materials: by analyzing the maximum difference and difference characteristics of the time required for gelatinization of the raw materials to be processed, the most suitable cooking method is selected, which can ensure that different types of grains can reach a uniform state as much as possible during the gelatinization process. For example, a mixed cooking method is used for raw materials with small differences in gelatinization time, so that they can be gelatinized synchronously during the unified heating process, reducing the uneven gelatinization caused by individual differences. For raw materials with obvious stratification differences or layer-by-layer differences, a stratified cooking method and a staged cooking method are used respectively, which can be heated in a targeted manner according to the gelatinization requirements of different raw materials, thereby improving the uniformity of gelatinization. The above method improves the accuracy of the analysis of the required gelatinization conditions of the four-color grain raw materials, realizes accurate control of the gelatinization process of different grains, and thus reduces the uneven gelatinization phenomenon.

[0038] Furthermore, the present invention determines the difference characteristics through the above steps, and can more accurately distinguish the specific pattern of the difference in gelatinization time between the raw materials. Whether it is a layer-by-layer difference or a difference at both ends, it can provide an accurate basis for selecting a suitable cooking method (such as a layered cooking method or a staged cooking method). For example, when it is determined to be a layer-by-layer difference, the staged cooking method can be processed in stages according to the gelatinization progress of different raw materials, so that each raw material can reach an ideal gelatinization state under appropriate time and temperature conditions, thereby optimizing the gelatinization process and improving product quality. For the determination of the difference at both ends, the layered cooking method can place the raw materials with a long gelatinization time on the bottom layer and the raw materials with a short gelatinization time on the upper layer, so as to reasonably use space and heat distribution, and avoid excessive gelatinization or insufficient gelatinization of some raw materials due to inaccurate judgment of the difference characteristics.

[0039] Furthermore, the present invention determines a specific method for judging gelatinization uniformity by comprehensively considering two parameters, namely, the variance of bubble generation rate within a preset time and the coverage area of ​​the paddle during stirring, thereby avoiding the one-sidedness of judging by relying solely on a single indicator. Different raw material combinations, cooking conditions and other factors will have complex effects on the gelatinization process. Comprehensive multi-parameters can more comprehensively and accurately reflect the actual gelatinization situation, thereby accurately judging whether the material is gelatinized uniformly, which helps to ensure the quality stability of the final four-color grain food, so that its taste, texture and other aspects can reach a better level. According to different parameter conditions, it is determined whether the gelatinization uniformity is judged by whether the mixer power is stable or whether the gelatinized material is stagnant. This targeted approach can focus on the potential factors that specifically affect the gelatinization uniformity. For example, when the blade coverage area is insufficient, it means that the mixer is a small-blade type for mobile mixing, and its slurry is easy to stick to the material. It is necessary to focus on whether the material is stagnant to determine whether the gelatinization is uniform; when the blade coverage area is sufficient, the mixer power stability is used to judge whether the gelatinization is uniform or not, so that the judgment of whether the gelatinization is uniform or not is more in line with different situations in actual production. The above method improves the accuracy of the analysis of the required gelatinization conditions of the four-color grain raw materials, realizes the precise control of the gelatinization process of different grains, and thus reduces the gelatinization unevenness.

[0040] Furthermore, the present invention determines whether to adopt an optimized stirring method or to turn on an auxiliary heating device by judging whether temperature fluctuations occur during the cooking process of the material. This can accurately distinguish whether the uneven gelatinization is caused by unstable temperature or insufficient stirring. For example, if temperature fluctuations occur, it means that there are problems with the heat supply. At this time, turning on the auxiliary heating device can directly adjust the temperature and improve the uneven gelatinization caused by temperature factors. If no temperature fluctuations occur, it means that the stirring link may need to be optimized, and then the problem can be solved from the stirring perspective. This targeted treatment method can more efficiently solve the problem of uneven gelatinization and improve the final gelatinization quality and overall quality of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 The present invention is a flowchart of the processing technology of four-color grain food according to the embodiment of the present invention;

[0042] Figure 2 A flowchart for determining difference characteristics in a processing technique for four-color grain food according to an embodiment of the present invention;

[0043] Figure 3 The present invention is a flowchart of a process for determining a cooking and gelatinization method in a four-color grain food processing technique according to an embodiment of the present invention. DETAILED DESCRIPTION

[0044] In order to make the objects and advantages of the present invention more clearly understood, the present invention is further described below in conjunction with embodiments; it should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0045] The preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only used to explain the technical principles of the present invention and are not intended to limit the protection scope of the present invention.

[0046] It should be noted that, in the description of the present invention, terms such as "up", "down", "left", "right", "inside" and "outside" indicating directions or positional relationships are based on the directions or positional relationships shown in the drawings. This is merely for the convenience of description and does not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it cannot be understood as a limitation on the present invention.

[0047] In addition, it should be noted that in the description of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0048] See also Figure 1 - Figure 3 As shown, Figure 1 The present invention is a flowchart of the processing technology of four-color grain food according to the embodiment of the present invention; Figure 2 A flowchart for determining difference characteristics in a processing technique for four-color grain food according to an embodiment of the present invention; Figure 3 The present invention is a flowchart of a process for determining a cooking and gelatinization method in a four-color grain food processing technique according to an embodiment of the present invention.

[0049] The four-color grain food processing process of the embodiment of the present invention includes:

[0050] Step S1, screening four-color grain raw materials with full grains and no impurities as preparation raw materials, and washing the preparation raw materials to obtain raw materials to be processed;

[0051] Step S2, determining whether to gelatinize the raw material to be processed by a mixed cooking method, a layered cooking method or a staged cooking method based on the maximum difference in the gelatinization time of the raw material to be processed and the difference characteristics, wherein the difference characteristics include layer-by-layer difference and end-to-end difference;

[0052] Step S3, based on the variance of the bubble generation rate within a preset time under the corresponding cooking method and the coverage area of ​​the blade during stirring, determine whether the power of the stirrer is stable, or whether the gelatinized material is stagnant, to determine whether the material is gelatinized uniformly;

[0053] Step S4, when the gelatinization of the material is uneven, determining an optimized stirring mode according to whether temperature fluctuation occurs during the cooking process of the material, or turning on an auxiliary heating device, wherein the optimized stirring mode includes adjusting the power of the stirrer and adjusting the movement trajectory cycle speed of the stirrer;

[0054] Step S5, pouring the uniformly gelatinized material into a mold, drying and molding it, and then packaging it.

[0055] Specifically, in step S2, when it is determined that the raw material to be processed is gelatinized by a mixed cooking method, a layered cooking method or a staged cooking method, it is determined that the raw material to be processed is gelatinized by a mixed cooking method, a layered cooking method or a staged cooking method according to the maximum difference in the gelatinization time required for the raw material to be processed and the difference characteristics;

[0056] When the maximum difference in the time required for gelatinization of the raw materials to be processed is less than or equal to the preset difference, it is determined that the raw materials to be processed are gelatinized by the mixed cooking method;

[0057] When the maximum difference in the time required for gelatinization of the raw material to be processed is greater than the preset difference and the difference characteristic is a difference at two ends, it is determined that the raw material to be processed is gelatinized by the layered cooking method;

[0058] When the maximum difference in the time required for gelatinization of the raw material to be processed is greater than a preset difference and the difference characteristic is a layer-by-layer difference, it is determined that the raw material to be processed is gelatinized by a staged cooking method.

[0059] The prepared raw materials in the embodiment of the present invention include but are not limited to "corn, purple rice and wheat". The time required for the gelatinization of the raw materials to be processed is the historical average gelatinization time of the raw materials to be processed under the same gelatinization conditions. The value range of the preset difference is set to 10 minutes-30 minutes, and the value of the preset difference is preferably 20 minutes, but the above value is not limited to this, and technical personnel in this field can also adjust the value according to actual needs.

[0060] The mixed cooking method in the embodiment of the present invention comprises placing the raw materials to be processed into a cooking device for uniform heating and gelatinization. The layered cooking method comprises selecting a layered cooking container, such as a multi-layer steamer, placing the raw materials to be processed that require a longer gelatinization time on the bottom layer, and placing the raw materials to be processed that require a shorter gelatinization time on the upper layer. For example, if the raw materials to be processed are red beans, mung beans, corn and purple rice, the red beans and mung beans are placed on the bottom layer, and the purple rice and corn are placed on the upper layer. A proper amount of water is added and cooking begins. The red beans and mung beans on the bottom layer have a longer gelatinization time. The cooking temperature can be set to 90℃~95℃, and the cooking time is about 60~70 minutes. The cooking temperature of the corn and purple rice on the upper layer can be slightly higher, about 100℃, and the time is about 30~40 minutes. The staged cooking method includes staged cooking gelatinization. For example, the soaked red beans, mung beans, purple rice and corn are put into a large pot. In the first stage, add an appropriate amount of water, boil the water with a high fire, and then reduce the temperature to 85℃~90℃, and quickly heat up to soften the surface of the raw materials for 15~20 minutes. This stage is mainly to allow the raw materials to initially absorb heat and prepare for subsequent gelatinization. In the second stage, the temperature is reduced to 80℃~85℃, and slow cooking is carried out to ensure that the interior is fully gelatinized. This stage lasts for a long time, about 40~60 minutes. During this period, it is necessary to stir continuously to prevent the raw materials from sticking to the bottom of the pot. In the third stage, the temperature is raised to about 90℃ again for the final seasoning and thickness adjustment.

[0061] The present invention accurately selects the cooking method according to the characteristics of different raw materials: by analyzing the maximum difference and difference characteristics of the time required for gelatinization of the raw materials to be processed, the most suitable cooking method is selected, which can ensure that different types of grains can reach a uniform state as much as possible during the gelatinization process. For example, a mixed cooking method is used for raw materials with small differences in gelatinization time, so that they can be gelatinized synchronously during the unified heating process, reducing the uneven gelatinization caused by individual differences. For raw materials with obvious stratification differences or layer-by-layer differences, a stratified cooking method and a staged cooking method are used respectively, which can be heated in a targeted manner according to the gelatinization requirements of different raw materials, thereby improving the uniformity of gelatinization. The above method improves the accuracy of the analysis of the required gelatinization conditions of the four-color grain raw materials, realizes accurate control of the gelatinization process of different grains, and thus reduces the uneven gelatinization phenomenon.

[0062] Specifically, in step S2, the step of determining the difference characteristics according to the difference in the gelatinization time required for the raw materials to be processed includes:

[0063] Step S2201, sorting the raw materials to be processed in descending order according to the time required for gelatinization;

[0064] Step S2202, calculating the difference in gelatinization time required for each adjacent raw material to be processed after sorting;

[0065] Step S2203, comparing the difference in gelatinization time required for each adjacent raw material to be processed after sorting with a preset difference;

[0066] Step S2204: when the difference in the gelatinization time of adjacent raw materials to be processed after sorting is greater than a preset difference value and the number is greater than or equal to two, the difference feature is determined to be a layer-by-layer difference; when the difference in the gelatinization time of adjacent raw materials to be processed is greater than a preset difference value and the number is less than two, the difference feature is determined to be an end difference.

[0067] The present invention determines the difference characteristics through the above steps, and can more accurately distinguish the specific pattern of the difference in gelatinization time between the raw materials. Whether it is a layer-by-layer difference or a difference at both ends, it can provide an accurate basis for selecting a suitable cooking method (such as a layered cooking method or a staged cooking method). For example, when it is determined to be a layer-by-layer difference, the staged cooking method can be processed in stages according to the gelatinization progress of different raw materials, so that each raw material can reach an ideal gelatinization state under appropriate time and temperature conditions, thereby optimizing the gelatinization process and improving product quality. For the determination of the difference at both ends, the layered cooking method can place the raw material with a long gelatinization time on the bottom layer and the raw material with a short gelatinization time on the upper layer, so as to reasonably use space and heat distribution, and avoid the situation where some raw materials are over-gelatinized or insufficiently gelatinized due to inaccurate judgment of the difference characteristics.

[0068] Specifically, in step S3, when judging whether the material is gelatinized uniformly, it is determined whether the power of the mixer is stable or whether the gelatinized material is stagnant based on the variance of the bubble generation rate within a preset time and the coverage area of ​​the paddle during stirring to judge whether the material is gelatinized uniformly;

[0069] When the variance of the bubble generation rate within the preset time under the corresponding cooking method is greater than the preset variance and the coverage area of ​​the paddle during stirring is greater than or equal to the preset area, it is determined whether the material is gelatinized uniformly based on whether the power of the stirrer is stable;

[0070] When the variance of the bubble generation rate within the preset time under the corresponding cooking method is greater than the preset variance and the coverage area of ​​the paddle during stirring is less than the preset area, it is determined whether the gelatinized material is uniformly gelatinized based on whether stagnation occurs;

[0071] When the variance of the bubble generation rate within the preset time under the corresponding cooking method is less than or equal to the preset variance, it is judged that the material is gelatinized uniformly.

[0072] The preset area in the embodiment of the present invention is four fifths of the cooking container, but the above value is not limited thereto, and those skilled in the art may also adjust the value according to actual needs.

[0073] Specifically, in step S3, when determining whether the gelatinized material is uniformly gelatinized based on whether the gelatinized material has stagnation, the gelatinized material is uniformly gelatinized based on the fact that the gelatinized material has not stagnated, or the gelatinized material is unevenly gelatinized based on the fact that the gelatinized material has not stagnated;

[0074] When determining whether the material is uniformly gelatinized based on whether the power of the mixer is stable, the material is uniformly gelatinized based on the stability of the mixer power, or the material is non-uniformly gelatinized based on the instability of the mixer power.

[0075] In the embodiment of the present invention, the method of judging whether the gelatinized material is stagnant includes uniformly adding edible pigment points to the gelatinized material. If the edible pigment points at a certain position do not move, it is judged that the gelatinized material is stagnant. The method of judging whether the power of the mixer is stable includes judging that the current of the mixer during operation varies within the range of ±5% of the rated current, and the power of the mixer is stable. The preset time is set to 5 minutes, and the preset variance is the average value of the variance of the bubble generation rate within the preset time when the same raw material to be processed is cooked under the same conditions for several times. However, the above values ​​are not limited to this, and those skilled in the art can also adjust the values ​​according to actual needs.

[0076] The present invention determines the specific method for judging the gelatinization uniformity by comprehensively considering the variance of the bubble generation rate within a preset time and the coverage area of ​​the paddle during stirring, thereby avoiding the one-sidedness of judging by relying on a single indicator. Different raw material combinations, cooking conditions and other factors will have complex effects on the gelatinization process. The comprehensive multi-parameters can more comprehensively and accurately reflect the actual gelatinization situation, thereby accurately judging whether the material is gelatinized uniformly, which helps to ensure the quality stability of the final four-color grain food, so that its taste, texture and other aspects can reach a better level. According to different parameter conditions, it is determined whether the gelatinization uniformity is judged by whether the power of the mixer is stable or whether the gelatinized material is stagnant. This targeted method can focus on the potential factors that specifically affect the gelatinization uniformity. For example, when the blade coverage area is insufficient, it means that the mixer is a small-blade type for mobile mixing, and its slurry is easy to stick to the material. It is necessary to focus on whether the material is stagnant to determine whether the gelatinization is uniform; when the blade coverage area is sufficient, the mixer power stability is used to judge whether the gelatinization is uniform or not, so that the judgment of whether the gelatinization is uniform or not is more in line with different situations in actual production. The above method improves the accuracy of the analysis of the required gelatinization conditions of the four-color grain raw materials, realizes the precise control of the gelatinization process of different grains, and thus reduces the gelatinization unevenness.

[0077] Specifically, in step S4, when determining to optimize the stirring mode or to start the auxiliary heating device, the optimization of the stirring mode or the start of the auxiliary heating device is determined according to whether temperature fluctuation occurs during the cooking process of the material when the material is gelatinized unevenly;

[0078] When the gelatinization of the material is uneven and temperature fluctuation occurs during the cooking process of the material, it is determined to turn on the auxiliary heating device;

[0079] When the gelatinization of the material is uneven and no temperature fluctuation occurs during the cooking process of the material, the optimal stirring method is determined.

[0080] The method of judging whether temperature fluctuation occurs in the embodiment of the present invention includes installing high-precision temperature sensors at key positions of the cooking container (such as the bottom, middle, top and positions close to the container wall). When the data change amplitude of any temperature sensor exceeds ±5°C, it is judged that temperature fluctuation occurs. When the data change amplitude of all temperature sensors does not exceed ±5°C, it is judged that temperature fluctuation does not occur.

[0081] Specifically, in step S4, when determining the optimal stirring mode, it is determined whether to adjust the power of the stirrer with the adjustment coefficient or to adjust the cycle speed of the motion trajectory of the stirrer with the adjustment coefficient.

[0082] The auxiliary heating device in the embodiment of the present invention includes but is not limited to "heating rods, auxiliary steam nozzles and heating jackets". When optimizing the stirring mode, the adjustment coefficient is used to adjust the power of the stirrer or the adjustment coefficient is used to adjust the circulation speed of the stirrer motion trajectory according to the type of the stirrer. When the stirrer type is a small-blade type for mobile circulation stirring, the adjustment coefficient is used to adjust the circulation speed of the stirrer motion trajectory. When the stirrer is a large-blade type for fixed stirring, the adjustment coefficient is used to adjust the power of the stirrer. The value range of the adjustment coefficient is set to 1.05-1.21, and the value of the adjustment coefficient is preferably 1.13. The adjustment amount of the stirrer power is positively correlated with the variance of the bubble generation rate within the preset time length under the corresponding cooking method, and the adjustment amount of the stirrer motion trajectory circulation speed is positively correlated with the variance of the bubble generation rate within the preset time length under the corresponding cooking method. However, the above values ​​are not limited to this, and those skilled in the art can also adjust the values ​​according to actual needs.

[0083] The present invention determines whether to adopt an optimized stirring mode or to turn on an auxiliary heating device by judging whether temperature fluctuation occurs during the material cooking process. It can accurately distinguish whether uneven gelatinization is caused by unstable temperature or insufficient stirring. For example, if temperature fluctuation occurs, it means that there is a problem with heat supply. At this time, turning on the auxiliary heating device can directly adjust the temperature and improve the uneven gelatinization caused by temperature factors. If no temperature fluctuation occurs, it means that the stirring link may need to be optimized, and then the problem is solved from the stirring perspective. This targeted treatment method can more efficiently solve the problem of uneven gelatinization and improve the final gelatinization quality and overall quality of the product.

[0084] Specifically, in step S5, pouring the uniformly gelatinized material into a mold for drying and forming and packaging includes:

[0085] Clean and disinfect the mold, and evenly apply vegetable oil to the inner wall of the mold;

[0086] Slowly pour the material into the mold and dry it by natural drying or heating drying;

[0087] Carry out quality inspection on the dried and formed products, and seal and package the products that pass the quality inspection.

[0088] Specifically, a four-color grain food prepared by the four-color grain food processing technology includes the following raw materials by weight: 50-550 grams of green wheat kernels, 50-550 grams of rye kernels, 50-550 grams of white corn, and 50-550 grams of yellow corn.

[0089] So far, the technical solutions of the present invention have been described in conjunction with the preferred embodiments shown in the accompanying drawings. However, it is easy for those skilled in the art to understand that the protection scope of the present invention is obviously not limited to these specific embodiments. Without departing from the principle of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will fall within the protection scope of the present invention.

[0090] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. 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 four-color grain food processing technology, characterized in that: include: Screening four-color grain raw materials with full grains and no impurities as preparation raw materials, and washing the preparation raw materials to obtain raw materials to be processed; Determining whether to gelatinize the raw material to be processed by a mixed cooking method, a layered cooking method or a staged cooking method based on the maximum difference in the time required for gelatinization of the raw material to be processed and the difference characteristics, wherein the difference characteristics include layer-by-layer difference and difference at both ends; Based on the variance of the bubble generation rate within a preset time under the corresponding cooking method and the coverage area of ​​the blades during stirring, determine whether the power of the stirrer is stable, or whether the gelatinized material is stagnant to determine whether the material is gelatinized uniformly; When the gelatinization of the material is uneven, the optimal stirring mode is determined according to whether temperature fluctuation occurs during the cooking process of the material, or the auxiliary heating device is turned on. The optimized stirring mode includes adjusting the power of the stirrer and adjusting the circulation speed of the stirrer motion trajectory; The uniformly gelatinized material is poured into a mold for drying and packaging.

2. The four-color grain food processing technology according to claim 1, characterized in that: The determination of gelatinizing the raw material to be processed by mixed cooking method, layered cooking method or staged cooking method comprises: If the maximum difference in the time required for gelatinization of the raw materials to be processed is less than or equal to the preset difference, determining to gelatinize the raw materials to be processed by the mixed cooking method; If the maximum difference in the time required for gelatinization of the raw material to be processed is greater than the preset difference and the difference characteristic is a difference at two ends, it is determined that the raw material to be processed is gelatinized by the layered cooking method; If the maximum difference in the time required for gelatinization of the raw materials to be processed is greater than the preset difference and the difference characteristic is a layer-by-layer difference, it is determined that the raw materials to be processed are gelatinized by a staged cooking method.

3. The four-color grain food processing technology according to claim 2, characterized in that: The difference characteristics are determined according to the difference in the time required for gelatinization of the raw materials to be processed, including: Arrange the raw materials to be processed in descending order according to the time required for gelatinization; Calculate the difference in gelatinization time required for adjacent raw materials to be processed after sorting; Compare the difference in gelatinization time required for each adjacent raw material to be processed after sorting with the preset difference; When the difference in the gelatinization time of adjacent raw materials to be processed after sorting is greater than the preset difference and the number is greater than or equal to two, the difference feature is determined to be a layer-by-layer difference; when the difference in the gelatinization time of adjacent raw materials to be processed is greater than the preset difference and the number is less than two, the difference feature is determined to be a two-end difference.

4. The four-color grain food processing technology according to claim 3 is characterized in that: The method of judging whether the material is uniformly gelatinized comprises: If the variance of the bubble generation rate within the preset time under the corresponding cooking method is greater than the preset variance and the coverage area of ​​the paddle during stirring is greater than or equal to the preset area, it is determined whether the material is gelatinized uniformly based on whether the power of the stirrer is stable; If the variance of the bubble generation rate within the preset time under the corresponding cooking method is greater than the preset variance and the coverage area of ​​the paddle during stirring is less than the preset area, it is determined whether the gelatinized material is uniformly gelatinized based on whether stagnation occurs in the gelatinized material; If the variance of the bubble generation rate within the preset time under the corresponding cooking method is less than or equal to the preset variance, it is judged that the material is gelatinized uniformly.

5. The four-color grain food processing technology according to claim 4, characterized in that: The preset variance is determined based on the average value of the variance of the bubble generation rate within a preset time period when the same raw material to be processed is cooked under the same conditions for several times.

6. The four-color grain food processing technology according to claim 5, characterized in that: The method of judging whether the material is gelatinized uniformly also includes: If the mixer power is stable or the gelatinized material does not stagnate, it is determined that the material is gelatinized evenly.

7. The four-color grain food processing technology according to claim 6, characterized in that: Determining the optimized stirring mode or starting the auxiliary heating device comprises: If temperature fluctuation occurs during the cooking process when the material is not uniformly gelatinized, make sure to turn on the auxiliary heating device; If there is no temperature fluctuation during the cooking process when the material is not uniformly gelatinized, determine the optimal stirring method.

8. The four-color grain food processing technology according to claim 7, characterized in that: The adjustment amount of the stirrer power is positively correlated with the variance of the bubble generation rate within a preset time under the corresponding cooking method, and the adjustment amount of the stirrer motion trajectory cycle speed is positively correlated with the variance of the bubble generation rate within a preset time under the corresponding cooking method.

9. The four-color grain food processing process according to claim 8, characterized in that: Pour the gelatinized material into the mold for drying and packaging, including: Clean and disinfect the mold, and evenly apply vegetable oil to the inner wall of the mold; Slowly pour the material into the mold and dry it by natural drying or heating drying; Carry out quality inspection on the dried and formed products, and seal and package the products that pass the quality inspection.

10. A four-color miscellaneous grain food prepared by the four-color miscellaneous grain food processing process according to any one of claims 1 to 9, characterized in that: The invention comprises the following raw materials by weight: 50-550 grams of green wheat kernels, 50-550 grams of rye kernels, 50-550 grams of white corn, and 50-550 grams of yellow corn.

Images