Production method for reducing harms of coarse cereal caramel treats

Abstract

The invention discloses a production method for reducing harms of coarse cereal caramel treats, and belongs to the technical field of food processing. The production method for reducing the harmful substances of the coarse cereal caramel treats comprises the following steps: stirring and mixing coarse cereal powder, eggs and yeast to form dough; placing the dough in a fermentation cabinet for fermentation; cutting the fermented dough into small blocks, rolling the small blocks to be flat, and cutting the small blocks into strips or small blocks; cooking the dough by using a frying process at the temperature of 100-120 DEG C for 1-2 minutes and a microwave or infrared or high-temperature frying coupling cooking process; and putting the cured caramel treats into a mold, and carrying out extrusion molding. According to the method, generation of grease oxidation products and hazardous substances such as malonaldehyde, acrylamide and 5-HMF in the coarse cereal caramel treats can be reduced to the maximum extent, curing of the caramel treats can be effectively achieved, and the coarse cereal caramel treats with the special flavor can be formed.

Description

Technical Field

[0001] The invention relates to a production method for reducing harmful substances in coarse grain shachima, and belongs to the technical field of food processing. Background Art

[0002] Coarse grains usually refer to grain and bean crops other than major crops such as wheat and rice, mainly including sorghum, buckwheat, millet, oats and other grain crops, and mung beans, black beans, peas and other bean crops. The main characteristics of coarse grains and beans are short growth period, special planting area, and lower yield than traditional crops such as wheat. Generally, coarse grains and beans are rich in nutrients. "Five grains are for nourishment, five fruits are for assistance, five animals are for benefit, and five vegetables are for filling. Take them with a combination of flavors to nourish the essence." The Yellow Emperor's Classic of Internal Medicine has clearly pointed out the importance of a balanced diet. However, compared with wheat flour, coarse grain products such as millet flour, oat flour, buckwheat flour, etc. contain more unsaturated fatty acids such as linoleic acid and oleic acid, as well as more sugars and aspartic acid, and are therefore more likely to produce oxidation products and harmful substances during thermal processing.

[0003] The existing technologies mostly focus on improving the taste and flavor of shachima by adjusting the raw materials and processes to make it low in sugar and fat. For example, CN113995043A, CN108157576A, and CN117562161A focus on adjusting the formula of shachima, and CN102960631A and CN110250432A improve the quality through twin-screw extrusion and microwave technology.

[0004] However, there are few studies on harmful substances in shachima prepared from whole grains. The production process of shachima usually uses frying technology to make the product mature quickly. During the frying process, the whole grains in the whole grain shachima often produce more harmful substances such as malondialdehyde, acrylamide and 5-HMF. How to ensure that whole grains and other cereals are used in the preparation process of shachima while effectively reducing the production of harmful substances in shachima has become a technical problem. Summary of the invention

[0005] In view of the defects and shortcomings of the prior art, the purpose of the present invention is to provide a production method for reducing harmful substances in multi-grain shachima. The method sets a specific frying temperature and time, and combines subsequent frying / microwave / infrared for high-temperature short-time treatment, which not only achieves complete ripening of the multi-grain shachima and makes it have a better taste, but also effectively reduces the content of harmful substances in the multi-grain shachima, especially significantly reduces the content of harmful substances such as malondialdehyde, acrylamide and 5-HMF; the process is simple and easy to implement, and is suitable for industrial production.

[0006] In order to achieve the above purpose, the technical solutions provided are as follows:

[0007] The present invention provides a production method for reducing harmful substances in coarse grain shachima, and the production method comprises the following steps:

[0008] (1) Dough preparation: Mix the grain flour, eggs and yeast to form a dough;

[0009] (2) Fermentation: placing the dough in a fermentation cabinet for fermentation;

[0010] (3) Shaping: Divide the fermented dough into small pieces, flatten it and cut it into strips or small pieces;

[0011] (4) Coupling: using frying at 100-120°C for 1-2 min and microwave or infrared or high temperature frying coupled with maturation process to mature the dough;

[0012] (5) Cooling and molding: Put the matured shachima into a mold and extrude it into shape.

[0013] In one embodiment, the miscellaneous grain flour in step (1) includes one or more of millet flour, oat flour, buckwheat flour, and quinoa flour.

[0014] In one embodiment, the miscellaneous grain flour in step (1) is wheat flour and millet flour.

[0015] In one embodiment, the mass ratio of the miscellaneous grain flour to the eggs and the yeast in step (1) is 100-120:60:2.

[0016] In one embodiment, the mass ratio of wheat flour: millet flour: egg: yeast in step (1) is 70:30:60:2.

[0017] In one embodiment, the fermentation parameters of step (2) are: 30-38° C., and the fermentation time is 1-2 h.

[0018] In one embodiment, the microwave power in step (4) is 900-1000W, and the time is 1-2min.

[0019] In one embodiment, the infrared parameters in step (4) are: 160-180° C., 1-3 min.

[0020] In one embodiment, the high temperature frying parameters in step (4) are 180° C. and the time is 20 to 30 seconds.

[0021] The invention also provides application of the method in the field of food processing technology.

[0022] Beneficial effects:

[0023] The present invention combines low temperature with subsequent frying / microwave / infrared for high temperature and short time treatment, thereby minimizing the generation of fat oxidation products and harmful substances such as malondialdehyde, acrylamide and 5-HMF in the multi-grain shachima, and can also effectively achieve the maturation of the shachima and form the multi-grain shachima with unique flavor. DETAILED DESCRIPTION

[0024] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work belong to the scope of protection of the present invention. The following specific implementation methods further describe the present invention.

[0025] Example 1

[0026] A production method for reducing harmful substances in coarse grain shaqima, comprising the following steps:

[0027] (1) dough preparation: wheat flour: millet flour: egg: yeast in a mass ratio of 70:30:60:2 are stirred and mixed to form a dough;

[0028] (2) Fermentation: Place the dough in a fermentation cabinet at 38°C for 1 hour;

[0029] (3) Shaping: Divide the fermented dough into small pieces, flatten it and cut it into strips or small pieces;

[0030] (4) Coupling: The dough is cooked by frying at 120 °C for 1 min and frying at 180 °C for 20 s.

[0031] (5) Cooling and molding: Put the fried shachima into a mold and extrude it into shape.

[0032] Example 2

[0033] A production method for reducing harmful substances in coarse grain shaqima, comprising the following steps:

[0034] (1) dough preparation: wheat flour: millet flour: egg: yeast in a mass ratio of 70:30:60:2 are stirred and mixed to form a dough;

[0035] (2) Fermentation: Place the dough in a fermentation cabinet at 38°C for 1 hour;

[0036] (3) Shaping: Divide the fermented dough into small pieces, flatten it and cut it into strips or small pieces;

[0037] (4) Coupling: The dough was cooked by frying at 120 °C for 1 min and frying at 180 °C for 30 s.

[0038] (5) Cooling and molding: Put the fried shachima into a mold and extrude it into shape.

[0039] Example 3

[0040] A production method for reducing harmful substances in coarse grain shaqima, comprising the following steps:

[0041] (1) dough preparation: wheat flour: millet flour: egg: yeast in a mass ratio of 70:30:60:2 are stirred and mixed to form a dough;

[0042] (2) Fermentation: Place the dough in a fermentation cabinet at 38°C for 1 hour;

[0043] (3) Shaping: Divide the fermented dough into small pieces, flatten it and cut it into strips or small pieces;

[0044] (4) Coupling: The dough was cooked by frying at 120 °C for 1 min and microwave cooking at 900 W for 1 min;

[0045] (5) Cooling and molding: Put the fried shachima into a mold and extrude it into shape.

[0046] Example 4

[0047] A production method for reducing harmful substances in coarse grain shaqima, comprising the following steps:

[0048] (1) dough preparation: wheat flour: millet flour: egg: yeast in a mass ratio of 70:30:60:2 are stirred and mixed to form a dough;

[0049] (2) Fermentation: Place the dough in a fermentation cabinet at 38°C for 1 hour;

[0050] (3) Shaping: Divide the fermented dough into small pieces, flatten it and cut it into strips or small pieces;

[0051] (4) Coupling: The dough was cooked by frying at 120 °C for 1 min and infrared-coupling cooking at 160 °C for 3 min;

[0052] (5) Cooling and molding: Put the fried shachima into a mold and extrude it into shape.

[0053] Example 5

[0054] A production method for reducing harmful substances in coarse grain shaqima, comprising the following steps:

[0055] (1) dough preparation: wheat flour: millet flour: egg: yeast in a mass ratio of 70:30:60:2 are stirred and mixed to form a dough;

[0056] (2) Fermentation: Place the dough in a fermentation cabinet at 38°C for 1 hour;

[0057] (3) Shaping: Divide the fermented dough into small pieces, flatten it and cut it into strips or small pieces;

[0058] (4) Coupling: The dough is cooked by frying at 100-160°C for 1 min and microwave-coupling at 900 W for 1 min;

[0059] (5) Cooling and molding: Put the fried shachima into a mold and extrude it into shape.

[0060] Example 6

[0061] A production method for reducing harmful substances in coarse grain shaqima, comprising the following steps:

[0062] (1) dough preparation: wheat flour: millet flour: egg: yeast in a mass ratio of 70:30:60:2 are stirred and mixed to form a dough;

[0063] (2) Fermentation: Place the dough in a fermentation cabinet at 38°C for 1 hour;

[0064] (3) Shaping: Divide the fermented dough into small pieces, flatten it and cut it into strips or small pieces;

[0065] (4) Coupling: The dough is cooked by frying at 120°C for 1 min to 7 min and microwave-coupling at 180°C for 20 s;

[0066] (5) Cooling and molding: Put the fried shachima into a mold and extrude it into shape.

[0067] Example 7

[0068] A production method for reducing harmful substances in coarse grain shaqima, comprising the following steps:

[0069] (1) dough preparation: wheat flour: millet flour: egg: yeast in a mass ratio of 70:30:60:2 are stirred and mixed to form a dough;

[0070] (2) Fermentation: Place the dough in a fermentation cabinet at 38°C for 1 hour;

[0071] (3) Shaping: Divide the fermented dough into small pieces, flatten it and cut it into strips or small pieces;

[0072] (4) Coupling: The dough was cooked by frying at 120 °C for 1 min and microwave cooking at 1280 W for 1 min;

[0073] (5) Cooling and molding: Put the fried shachima into a mold and extrude it into shape.

[0074] Example 8

[0075] A production method for reducing harmful substances in coarse grain shaqima, comprising the following steps:

[0076] (1) dough preparation: wheat flour: millet flour: egg: yeast in a mass ratio of 70:30:60:2 are stirred and mixed to form a dough;

[0077] (2) Fermentation: Place the dough in a fermentation cabinet at 38°C for 1 hour;

[0078] (3) Shaping: Divide the fermented dough into small pieces, flatten it and cut it into strips or small pieces;

[0079] (4) Coupling: The dough was cooked by frying at 120 °C for 1 min and microwave cooking at 900 W for 3 min;

[0080] (5) Cooling and molding: Put the fried shachima into a mold and extrude it into shape.

[0081] Comparative Example 1

[0082] A production method for reducing harmful substances in coarse grain shaqima, comprising the following steps:

[0083] (1) dough preparation: wheat flour: millet flour: egg: yeast in a mass ratio of 70:30:60:2 are stirred and mixed to form a dough;

[0084] (2) Fermentation: Ferment the dough in a 38°C fermentation cabinet for 1 hour;

[0085] (3) Shaping: Divide the fermented dough into small pieces, flatten it and cut it into strips or small pieces;

[0086] (4) Frying: After the oil temperature is raised to 180°C, fry for 1 min;

[0087] (5) Cooling and molding: Put the fried shachima into a mold and extrude it into shape.

[0088] Comparative Example 2

[0089] A production method for reducing harmful substances in coarse grain shaqima, comprising the following steps:

[0090] (1) dough preparation: wheat flour: millet flour: egg: yeast in a mass ratio of 70:30:60:2 are stirred and mixed to form a dough;

[0091] (2) Fermentation: Ferment the dough in a 38°C fermentation cabinet for 1 hour;

[0092] (3) Shaping: Divide the fermented dough into small pieces, flatten it and cut it into strips or small pieces;

[0093] (4) Frying: After the oil temperature is raised to 190°C, fry for 1 min;

[0094] (5) Cooling and molding: Put the fried shachima into a mold and extrude it into shape.

[0095] Comparative Example 3

[0096] A production method for reducing harmful substances in coarse grain shaqima, comprising the following steps:

[0097] (1) dough preparation: wheat flour: millet flour: egg: yeast in a mass ratio of 70:30:60:2 are stirred and mixed to form a dough;

[0098] (2) Fermentation: Place the dough in a fermentation cabinet at 38°C for 1 hour;

[0099] (3) Shaping: Divide the fermented dough into small pieces, flatten it and cut it into strips or small pieces;

[0100] (4) Coupling: The dough was cooked by frying at 130 °C for 1 min and 180 °C for 20 s.

[0101] (5) Cooling and molding: Put the fried shachima into a mold and extrude it into shape.

[0102] Comparative Example 4

[0103] A production method for reducing harmful substances in coarse grain shaqima, comprising the following steps:

[0104] (1) dough preparation: wheat flour: millet flour: egg: yeast in a mass ratio of 70:30:60:2 are stirred and mixed to form a dough;

[0105] (2) Fermentation: Place the dough in a fermentation cabinet at 38°C for 1 hour;

[0106] (3) Shaping: Divide the fermented dough into small pieces, flatten it and cut it into strips or small pieces;

[0107] (4) Coupling: The dough is cooked by frying at 180 °C for 20 s and 120 °C for 1 min;

[0108] (5) Cooling and molding: Put the fried shachima into a mold and extrude it into shape.

[0109] Results Analysis

[0110] 1. The shachima prepared in Examples 1 to 4 and Comparative Examples 1 to 4 were tested for harmful substances. The results are shown in Table 1:

[0111] Table 1. Hazardous substance content and texture in shaqima prepared in the examples and comparative examples

[0112]

[0113] 2. The shachima prepared in Example 5 was tested for harmful substances. The results are shown in Table 2:

[0114] Table 2. Content of harmful substances in Shaqima prepared in Example 5

[0115]

[0116] 3. The shachima prepared in Example 6 was tested for harmful substances. The results are shown in Table 3:

[0117] Table 3. Content of harmful substances in Shaqima prepared in Example 6

[0118]

[0119] 4. The shachima prepared in Examples 7 and 8 was tested for harmful substances. The results are shown in Table 4:

[0120] Table 4. Content of harmful substances in Shaqima prepared in Example 7

[0121] 120℃1min (Example 3) Example 7 Example 8 Malondialdehyde (mg / kg) 3.2 5.4 6 Acrylamide (ug / kg) Not detected 8.3 15.64 5-HMF(ug / g) 431.5 802.4 821.5 Hardness(g) 5768.6 6240.2 7021.9

[0122] In summary, combined with the results of the refinement temperature and refinement time gradient, when the frying parameters are set at 120℃ for 1min, the production of fat oxidation products and harmful substances such as malondialdehyde, acrylamide and 5-HMF can be minimized. However, the overall sensory evaluation of the product under this condition is cross-over, and the flavor is poor. Therefore, it is necessary to combine subsequent frying / microwave / infrared with high temperature and short time treatment to achieve the maturation of shaqima and form the unique flavor of shaqima.

[0123] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A production method for reducing harmful substances in coarse grain shaqima, characterized in that: The production method comprises the following steps: (1) Dough preparation: Mix the grain flour, eggs and yeast to form a dough; (2) Fermentation: placing the dough in a fermentation cabinet for fermentation; (3) Shaping: Divide the fermented dough into small pieces, flatten it and cut it into strips or small pieces; (4) Coupling: using frying at 100-120°C for 1-2 min and microwave or infrared or high temperature frying coupled with maturation process to mature the dough; (5) Cooling and molding: Put the matured shachima into a mold and extrude it into shape.

2. The method according to claim 1, characterized in that The miscellaneous grain flour in step (1) includes one or more of millet flour, oat flour, buckwheat flour and quinoa flour.

3. The method according to claim 1, characterized in that The miscellaneous grain flour in step (1) is wheat flour and millet flour.

4. The method according to claim 1, characterized in that: The mass ratio of the coarse grain flour, eggs and yeast in step (1) is 100-120:60:

2.

5. The method according to claim 1, characterized in that: The mass ratio of wheat flour: millet flour: egg: yeast in step (1) is 70:30:60:

2.

6. The method according to claim 1, characterized in that The fermentation parameters of step (2) are: 30-38° C., and the fermentation time is 1-2 h.

7. The method according to claim 1, characterized in that The microwave power in step (4) is 900-1000W, and the time is 1-2min.

8. The method according to claim 1, characterized in that The infrared parameters of step (4) are: 160-180° C., 1-3 min.

9. The method according to claim 1, characterized in that: The high temperature frying parameters of step (4) are 180° C. and the time is 20 to 30 seconds.

10. Use of the method according to any one of claims 1 to 9 in the field of food processing technology.

Images