Companion tablet (grain) suitable for low-GI coarse cereal porridge and processing method of companion tablet (grain)

Abstract

The invention relates to a partner tablet (grain) suitable for low-GI coarse cereal porridge and a processing method of the partner tablet (grain). The partner tablet (granule) suitable for the low-GI coarse cereal porridge is prepared from 40-60 parts by weight of tartary buckwheat flour, 10-40 parts by weight of lotus root starch, 0-25 parts by weight of dehydrated vegetables, 10-25 parts by weight of herbal tremella and 0-5 parts by weight of konjac powder through the working procedures of pretreatment, batching, forming, drying and the like, is in a tablet shape or granule shape, has the water content of 5%-10%, can be quickly disintegrated after being brewed with boiling water, has the characteristics of low-GI food, and can be used for preparing the low-GI coarse cereal porridge. The low-GI coarse cereal porridge has proper viscosity after being mixed with about 40-50 times of water, can be used as a partner product of the low-GI coarse cereal porridge, solves the problems of low porridge soup viscosity, layering of water and rice, poor palatability and the like, and further improves the nutritional quality of the low-GI coarse cereal porridge in the aspects of dietary fibers, tartary buckwheat flavones, functional polysaccharides, minerals and the like.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a companion piece (grain) suitable for low GI coarse grain porridge and a processing method thereof. Background Art

[0002] In recent years, people have gradually realized the health hazards of over-processed grain products, setting off a wave of development and consumption of whole grain foods. As a long-standing way of eating, whole grain porridge has been proven to have health benefits such as controlling weight and stabilizing blood sugar. In order to further enhance the health function of whole grain porridge, low-GI whole grain porridge rice, low-GI convenient whole grain porridge and other products are hot products developed by many businesses. To ensure the low GI characteristics of whole grain porridge rice or convenient whole grain porridge, the formula requires the use of raw and auxiliary materials with lower GI values, and the processing technology reduces the digestion and absorption rate and degree of whole grain carbohydrates. These may lead to defects such as low viscosity of porridge soup, water and rice stratification, and poor palatability in low GI whole grain porridge.

[0003] CN201811125357.7 discloses a fast-disintegrating porridge companion granule and a processing method thereof. The raw materials used are rice flour, glutinous rice flour, corn starch and potato starch. It only considers the improvement of the viscosity of multi-grain porridge, and does not involve the demand for low GI and nutritional improvement.

[0004] The companion tablets (grains) suitable for low GI multi-grain porridge and the processing method thereof provided by the present invention are made by reasonably matching low GI food raw materials, which can not only solve the viscosity problem of low GI multi-grain porridge, but also further improve the nutritional quality of low GI multi-grain porridge in terms of dietary fiber, buckwheat flavonoids, functional polysaccharides, minerals, etc. on the basis of maintaining the low GI food characteristics. Summary of the invention

[0005] One object of the present invention is to provide a companion tablet (grain) suitable for low GI multi-grain porridge, which can be used to solve the problems of low GI multi-grain porridge soup viscosity, water and rice separation, poor palatability, etc. and further improve the nutritional quality of low GI multi-grain porridge; another object of the present invention is to provide a processing method of the companion tablet (grain) suitable for low GI multi-grain porridge.

[0006] The technical solution adopted by the present invention to solve the technical problem is that the companion slices (granules) suitable for low GI coarse grain porridge are processed from 40-60 parts of tartary buckwheat flour, 10-40 parts of lotus root starch, 0-25 parts of dehydrated vegetables, 10-25 parts of herbal tremella and 0-5 parts of konjac powder by weight, are in the form of slices or granules, have a moisture content of 5%-10%, can be quickly disintegrated and gelatinized in hot water, and have a GI value of less than 55.

[0007] The processing method of the companion tablets (granules) suitable for low GI multi-grain porridge comprises the following steps: 1. Raw material selection and pre-treatment: Buckwheat seeds are treated with dry heat or wet heat before being ground on a machine. Buckwheat flour with a total flavonoid content (calculated as rutin, dry basis) ≥ 2.0% is selected as the companion slice (grain) raw material for low GI grain porridge. Lotus root powder can be purchased from commercially available qualified products, and must be pure lotus root powder (excluding lotus seed powder). Dehydrated vegetables can be one or a mixture of several, such as carrots, cabbage, and evergreens. Larger raw materials such as dehydrated vegetables and herbal Tremella need to be crushed into particles or fragments with a particle size not exceeding 3 mm. Konjac flour is konjac flour with glucomannan (on dry basis) not less than 65%.

[0008] 2. Ingredients: Weigh 40-60 parts of buckwheat flour, 10-40 parts of lotus root starch, 0-25 parts of dehydrated vegetables, 10-25 parts of herbal tremella, and 0-5 parts of konjac flour by weight, add 6-20L / 100kg of drinking water, and stir while adding to make the ingredients uniform.

[0009] 3. Molding: Transfer the mixed ingredients to the extruder for extrusion and expansion. Different shapes can be made by selecting different molds, such as granules, sheets, etc. You can also choose to extrude and expand into small balls, and then press them into sheets by a tablet press.

[0010] 4. Drying: Monitor the moisture content of the finished product. If the moisture content is higher than 10%, dry it. Beneficial Effects

[0011] The companion tablets (grains) suitable for low GI multi-grain porridge prepared by the present invention, as a companion product of low GI multi-grain porridge, can improve the problems of low GI multi-grain porridge such as low viscosity, water-rice separation, and poor palatability.

[0012] The companion tablets (granules) suitable for low GI multi-grain porridge prepared by the present invention have a formula that fully considers the reasonable combination of nutritional components such as dietary fiber, buckwheat flavonoids, functional polysaccharides, minerals, etc. As a companion product of low GI multi-grain porridge, the companion tablets (granules) suitable for low GI multi-grain porridge not only improves the sensory quality of the multi-grain porridge, but also improves the nutritional quality of the multi-grain porridge.

[0013] The companion tablets (granules) suitable for low-GI coarse-grain porridge prepared by the invention are prepared with low-GI raw materials and maintain the low-GI food characteristics.

[0014] The processing method involved in the present invention performs pre-treatment on raw materials, performs dry heat treatment or wet heat treatment on tartary buckwheat seeds and then grinds them into powder, selects tartary buckwheat powder with a total flavonoid content (calculated as rutin, dry basis) of ≥2.0%, and ensures the rutin content in the tartary buckwheat powder and its products. DETAILED DESCRIPTION

[0015] The invention uses tartary buckwheat flour, lotus root starch, dehydrated vegetables, herbal tremella and konjac flour as raw materials, and prepares the multi-grain porridge companion slices through raw material pretreatment, batching, extrusion puffing and drying. The multi-grain porridge companion slices have low GI food characteristics, can be used as a companion product of low GI multi-grain porridge, can improve the problems of low viscosity of low GI multi-grain porridge soup, water and rice separation, poor palatability, etc., and further improves the nutritional quality of the low GI multi-grain porridge in terms of dietary fiber, tartary buckwheat flavonoids, functional polysaccharides, minerals and the like. Example

[0016] This companion slice suitable for low-GI multi-grain porridge is made from 49 parts of buckwheat flour, 25 parts of lotus root flour, 15 parts of dehydrated vegetables, 10 parts of herbal tremella, and 1 part of konjac flour, in parts by weight. It is in the form of slices with a moisture content of 7.5%, can quickly disintegrate and gelatinize in hot water, and has a GI value of less than 55.

[0017] The processing method of the companion tablet suitable for low GI multi-grain porridge is: Raw material screening and processing: Use a drum dryer to continuously dry-heat treat the bitter buckwheat seeds, feed from the top of the drum, the drum temperature is 100℃, and the material can be continuously discharged at the discharge port for 2 minutes, and then fed to the grinding unit for grinding, and the bitter buckwheat powder with a total flavonoid content (in terms of rutin, dry basis) of 2.5% is selected for use. Other raw materials are commercially available products and meet relevant standards. Lotus root powder is pure lotus root powder (excluding lotus seed powder); dehydrated vegetables are in small pieces (strips), including three different varieties of carrots, cabbage, and evergreens, with a ratio of 1:1:1; dehydrated vegetables and herbal tremella are crushed into particles with a particle size not exceeding 3mm.

[0018] Ingredients: Weigh 49 parts of bitter buckwheat flour, 25 parts of lotus root powder, 15 parts of dehydrated vegetables, 10 parts of herbal Tremella, and 1 part of konjac powder by weight, put them into a mixer, and stir for 5 minutes to mix the dry materials. Then add drinking water while stirring, the amount of water added is 10L / 100kg, and continue stirring for 5 minutes after adding water to make it evenly mixed.

[0019] Extrusion puffing: Extrusion puffing is done using a twin-screw extruder. After the equipment is debugged, the material is continuously fed, and the flaky multi-grain porridge companion slices can be obtained at the equipment outlet. The feeding speed, screw speed, temperature and other parameters of the twin-screw extruder can affect the gelatinization degree, puffing degree, moisture content and sensory characteristics of the multi-grain porridge companion slices. The feeding speed, screw speed and rotary cutting speed of this embodiment are controlled by the feeding frequency converter, the main screw frequency converter and the rotary cutting frequency converter, respectively, and their values ​​are set to 40Hz, 24Hz and 38Hz, respectively. The temperature is divided into three zones, the temperature of zone I is set to 50°C, the temperature of zone II is set to 70°C, and the temperature of zone III is set to 90°C.

[0020] Drying: After discharging, the moisture content of the finished product is monitored with a rapid moisture meter. The finished product with a moisture content higher than 10% is transferred to a tunnel dryer for drying. The temperature of the dryer is set at 80°C, and the drying time is adjusted by adjusting the crawler speed so that the moisture content is below 10%.

[0021] Packaging finished products: Use automatic packaging machines to package products. Example

[0022] This companion grain suitable for low-GI multi-grain porridge is made from 50 parts of buckwheat flour, 18 parts of lotus root flour, 12 parts of dehydrated vegetables, 15 parts of herbal tremella, and 5 parts of konjac flour, by weight. It is granular, has a moisture content of 8.2%, can quickly disintegrate and gelatinize in hot water, and has a GI value of less than 55.

[0023] The processing method of the companion grains suitable for low GI multi-grain porridge is as follows: Raw material screening and processing: Use a drum dryer to continuously dry-heat treat the bitter buckwheat seeds, feed from the top of the drum, the drum temperature is 150℃, and the material can be continuously discharged at the discharge port for 1.5 minutes, and then the material is fed to the grinding unit for grinding, and the bitter buckwheat powder with a total flavonoid content (in terms of rutin, dry basis) of 2.5% is selected for use. Other raw materials are commercially available products and meet relevant standards. Lotus root powder is pure lotus root powder (excluding lotus seed powder); dehydrated vegetables are in small pieces (strips), including three different varieties of carrots, cabbage, and evergreens, with a ratio of 1:1:1; dehydrated vegetables and herbal tremella are crushed into particles with a particle size not exceeding 3mm.

[0024] Ingredients: Weigh 50 parts of bitter buckwheat flour, 18 parts of lotus root powder, 12 parts of dehydrated vegetables, 15 parts of herbal Tremella, and 5 parts of konjac powder by weight, put them into a mixer, and stir for 5 minutes to mix the dry materials. Then add drinking water while stirring, the amount of water added is 12L / 100kg, and continue stirring for 5 minutes after adding water to make it evenly mixed.

[0025] Extrusion puffing: Extrusion puffing is done using a twin-screw extruder. After the equipment is debugged, the material is continuously fed, and granular grains of the companion grains of the multi-grain porridge can be obtained at the discharge port of the equipment. The feeding speed, screw speed, temperature and other parameters of the twin-screw extruder can affect the gelatinization degree, puffing degree, moisture content and sensory characteristics of the companion grains of the multi-grain porridge. The feeding speed, screw speed and rotary cutting speed of this embodiment are controlled by the feeding frequency converter, the main screw frequency converter and the rotary cutting frequency converter, respectively, and their values ​​are set to 35Hz, 24Hz and 38Hz, respectively. The temperature is divided into three zones, the temperature of zone I is set to 55°C, the temperature of zone II is set to 75°C, and the temperature of zone III is set to 85°C.

[0026] Drying: After discharging, the moisture content of the finished product is monitored with a rapid moisture meter. The finished product with a moisture content higher than 10% is transferred to a tunnel dryer for drying. The temperature of the dryer is set at 80°C, and the drying time is adjusted by adjusting the crawler speed so that the moisture content is below 10%.

[0027] Packaging finished products: Use automatic packaging machines to package products.

Claims

1. A companion tablet (granule) suitable for low GI coarse grain porridge, the raw materials of which include: Buckwheat flour, lotus root powder, dehydrated vegetables, herbal white fungus, and konjac flour.

2. The companion tablet (granule) suitable for low GI coarse grain porridge according to claim 1, wherein: 40-60 parts of tartary buckwheat flour, 10-40 parts of lotus root starch, 0-25 parts of dehydrated vegetables, 10-25 parts of herbal white fungus, and 0-5 parts of konjac flour.

3. A companion tablet (grain) suitable for low GI coarse grain porridge, characterized by: It is in the form of flakes or granules, with a moisture content of 5% to 10%. It disintegrates quickly when mixed with boiling water and has the characteristics of a low GI food (GI value is less than 55).

4. A method for processing companion tablets (grains) suitable for low GI coarse grain porridge, characterized in that: The steps include: (1) Raw material selection and pretreatment: Buckwheat seeds are subjected to dry heat treatment or wet heat treatment and then ground on a machine. Buckwheat flour with a total flavonoid content (calculated as rutin, dry basis) ≥ 2.0% is selected as the companion slice (grain) raw material for low GI grain porridge; lotus root powder must be pure lotus root powder (excluding lotus seed powder); dehydrated vegetables can be one type or a mixture of several types, such as carrots, cabbage, and evergreen; dehydrated vegetables, herbal tremella, and other larger raw materials must be crushed into particles or fragments with a particle size not exceeding 3 mm; konjac flour is konjac flour with a glucomannan content of not less than 65% (dry basis); (2) Ingredients: Weigh 40-60 parts of tartary buckwheat flour, 10-40 parts of lotus root starch, 0-25 parts of dehydrated vegetables, 10-25 parts of herbal tremella, and 0-5 parts of konjac flour, and add 6-20 L / 100 kg of drinking water while stirring to make the ingredients uniform; (3) Molding: The mixed ingredients are transferred to an extruder for extrusion and expansion. Different shapes can be made by selecting different molds, such as granules, sheets, etc.; they can also be extruded into small balls and then pressed into sheets by a tablet press; (4) Drying: Monitor the moisture content of the finished product. If the moisture content is higher than 10%, dry it.

5. A companion tablet (granule) suitable for low GI multi-grain porridge prepared according to the preparation method of claim 4.

6. The companion tablets (granules) suitable for low GI coarse grain porridge according to claim 5, comprising: Buckwheat flour, lotus root powder, dehydrated vegetables, herbal white fungus, and konjac flour.

7. The companion tablets (granules) suitable for low GI coarse grain porridge according to claim 6, wherein: 40-60 parts of tartary buckwheat flour, 10-40 parts of lotus root starch, 0-25 parts of dehydrated vegetables, 10-25 parts of herbal white fungus, and 0-5 parts of konjac flour.