Wheat grain crisp chips and preparation method thereof

Abstract

The invention provides wheat grain crisp chips and a preparation method thereof, and the preparation method of the wheat grain crisp chips comprises the following steps: mixing wheat flour, corn flour, dry wheat grains and monostearin to prepare a mixed material; carrying out extrusion expansion modification on the mixed material to prepare a molten material; mixing the molten material with baking powder to prepare dough sheets; baking the dough sheets by adopting a baking oven to prepare the wheat grain crisp chips; wherein the technological parameters of the baking treatment are as follows: the temperature of the upper baking oven is 170-190 DEG C, the temperature of the lower baking oven is 170-190 DEG C, and the baking time is 18-20 minutes. As the spent grains contain a large amount of dietary fibers, the dry spent grains are used as one of the raw materials, so that the dietary fiber content of the finally prepared spent grain crisp chips can be effectively improved; meanwhile, an extrusion expansion modification process is adopted, and the temperature and time setting during baking treatment of the dough sheets are regulated and controlled, so that the prepared wheat grain crisp chips have relatively low hardness and relatively high brittleness.

Description

Technical Field

[0001] The present application relates to the field of food processing technology, and in particular to a wheat grains crisp slice and a preparation method thereof. Background Art

[0002] As a popular snack food, crisps usually contain high carbohydrates. Excessive intake may lead to health risks such as obesity, diabetes, and metabolic syndrome. Studies have shown that it can be prevented or treated by increasing the content of dietary fiber in food, but the actual dietary fiber intake is lower than the recommended standard. Therefore, adding some dietary fiber is very meaningful for the development of high-quality and healthy crisps. However, the increase in dietary fiber content will result in a hard texture and poor crispness of the prepared crisps. Summary of the invention

[0003] Based on this, the present application provides a kind of malt grain crispy slices which have high dietary fiber content and can also take into account hardness and crispness, and a preparation method thereof.

[0004] The first aspect of the present application provides a method for preparing wheat grain crisps, comprising the following steps:

[0005] The wheat flour, corn flour, dried grains and monoglyceride are mixed to prepare a mixed material; the amount of the dried grains added is 5wt%-10wt% of the total amount of the wheat flour and the corn flour;

[0006] The mixed material is subjected to extrusion expansion modification to prepare a molten material; the extrusion temperature of the extrusion expansion modification is 60° C.-80° C.; when the extrusion expansion modification is performed, the water content of the mixed material is controlled to be 40wt%-50wt%;

[0007] The molten material is mixed with baking powder to prepare a dough sheet;

[0008] The dough slices are baked in an oven to prepare the malt grain crispy slices;

[0009] The process parameters of the baking treatment include: the temperature of the upper oven is 170°C-190°C, the temperature of the lower oven is 170°C-190°C, and the baking time is 18min-20min.

[0010] In some embodiments, the mass ratio of the wheat flour to the corn flour is 1:(0.5-2).

[0011] In some embodiments, the monoglyceride is added in an amount of 0.3 wt %-0.5 wt % of the total amount of the wheat flour and the corn flour.

[0012] In some embodiments, the screw speed of the extrusion puffing modification is 130 rpm-170 rpm.

[0013] In some embodiments, the feed rate of the extrusion expansion modification is 5kg / h-7kg / h.

[0014] In some embodiments, the baking powder is added in an amount of 0.3 wt % to 0.5 wt % of the total amount of the wheat flour and the corn flour.

[0015] In some embodiments, the thickness of the dough sheet is 0.7 mm-0.9 mm.

[0016] In some embodiments, the step of mixing the molten material and baking powder to prepare a dough sheet comprises:

[0017] The molten material and the baking powder are mixed, placed in a dough mixer and stirred for 8-12 minutes, and then pressed into dough sheets in a tablet press.

[0018] The second aspect of the present application provides a grain waste crisp flakes, which are prepared by the preparation method of the first aspect of the present application.

[0019] In some embodiments, the hardness of the wheat trough crisps is 18N-28N, the brittleness is >15, and the moisture content is 5.8g / 100g-6.3g / 100g.

[0020] In the preparation method of the grains of wheat crisps provided above, dry grains of wheat are added to the preparation raw materials. Since grains of wheat contain a large amount of dietary fiber, by using dry grains of wheat as one of the raw materials, the dietary fiber content of the grains of wheat crisps finally prepared can be effectively increased; at the same time, an extrusion and puffing modification process is adopted and the amount of dry grains of wheat added, the extrusion temperature, the water content of the mixed material during the extrusion and puffing modification, and the temperature and time settings when the dough is baked are regulated. The prepared grains of wheat crisps have lower hardness and higher crispness, and both hardness and crispness can be taken into account. DETAILED DESCRIPTION

[0021] For ease of understanding of the present invention, the application will be described more fully below with reference to relevant embodiments. The following provides preferred embodiments of the application. However, the application can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the application more thorough and comprehensive.

[0022] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application.

[0023] The terms "and / or", "or / and", and "and / or" used herein include any one of two or more related listed items, and also include any and all combinations of the related listed items, wherein the any and all combinations include any combination of two related listed items, any more related listed items, or all related listed items. It should be noted that when at least three items are connected by at least two conjunctions selected from "and / or", "or / and", and "and / or", it should be understood that in the present application, the technical solution undoubtedly includes technical solutions connected by "logical and", and also undoubtedly includes technical solutions connected by "logical or".

[0024] In the present application, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0025] In this application, when it comes to numerical ranges, unless otherwise specified, the above numerical ranges are deemed to be continuous and include the minimum and maximum values ​​of the range, as well as each value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values ​​of the range is included. In addition, when multiple ranges are provided to describe features or characteristics, the ranges can be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges included therein.

[0026] Only some numerical ranges are specifically disclosed herein. However, any lower limit can be combined with any upper limit to form an unspecified range; and any lower limit can be combined with other lower limits to form an unspecified range, and likewise any upper limit can be combined with any other upper limit to form an unspecified range. In addition, each separately disclosed point or single value can itself be combined as a lower limit or upper limit with any other point or single value or with other lower limits or upper limits to form an unspecified range.

[0027] The temperature parameters in this application, unless otherwise specified, allow both constant temperature treatment and treatment within a certain temperature range. The constant temperature treatment allows the temperature to fluctuate within the accuracy range controlled by the instrument. Fluctuations within the range of ±5°C, ±4°C, ±3°C, ±2°C, and ±1°C are allowed.

[0028] Herein, the “suitable” mentioned in “suitable combination”, “suitable method”, “any suitable method”, etc., shall be based on the ability to implement the technical solution of this application, solve the technical problems of this application, and achieve the expected technical effects of this application.

[0029] In the present application, "further", "further", "particularly" and the like are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of protection of the present application.

[0030] In this application, "optionally", "optional", and "optional" mean optional or dispensable, that is, any one of the two parallel schemes of "yes" or "no". If multiple "options" appear in a technical solution, unless otherwise specified and there is no contradiction or mutual restriction, each "optional" is independent.

[0031] In the description of the application, "plurality" means at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0032] If there is no special description, all embodiments and optional embodiments of the present application can be combined with each other to form a new technical solution. If there is no special description, all technical features and optional technical features of the present application can be combined with each other to form a new technical solution.

[0033] If there is no special explanation, all the steps of the present application can be performed sequentially or randomly, preferably sequentially.

[0034] Spent grains are the main by-product of the beer brewing process, accounting for about 8%-10% of beer production. Due to the high water content of wet spent grains, transportation and storage are difficult, and the current treatment method for spent grains is mainly based on feed, and some are directly composted, resulting in a waste of resources and causing serious pollution to the environment. In fact, spent grains contain a large amount of dietary fiber and protein, accounting for about 41%-50% and 14%-31% respectively. In addition, it is rich in phenols, vitamins, mineral elements and other substances, and has extremely high health advantages.

[0035] As a popular snack food, crisps usually contain high carbohydrates. Excessive intake may lead to health risks such as obesity, diabetes, metabolic syndrome, etc. Adding a portion of dietary fiber is very meaningful for the development of high-quality healthy crisps. Therefore, this application uses wheat grains for the preparation of crisps, which increases the content of dietary fiber in the final crisps; at the same time, since the increase in dietary fiber content will cause the supported crisps to have a hard texture and poor crispness, this application also uses an extrusion puffing modification process and regulates the temperature and time settings when baking the dough, and finally prepares wheat grain crisps with a high dietary fiber content, low hardness and high crispness.

[0036] One or more embodiments of the present application provide a method for preparing malt grain crisps, comprising the following steps:

[0037] The invention discloses a method for preparing a mixed material by mixing wheat flour, corn flour, dry malt grains and monoglyceride, wherein the amount of dry malt grains added is 5wt%-10wt% of the total amount of wheat flour and corn flour; the mixed material is subjected to extrusion puffing modification to prepare a molten material, and the extrusion temperature of the extrusion puffing modification is 60℃-80℃; the water content of the mixed material is controlled to be 40wt%-50wt% during the extrusion puffing modification; the molten material is mixed with baking powder to prepare dough sheets; the dough sheets are baked in an oven to prepare malt grain crispy chips; wherein the process parameters of the baking treatment include: the temperature of the upper oven is 170℃-190℃, the temperature of the lower oven is 170℃-190℃, and the baking time is 18min-20min.

[0038] As a non-limiting example, when the facing sheet is baked in an oven, the temperature of the upper oven can be but is not limited to 170°C, 171°C, 172°C, 173°C, 174°C, 175°C, 176°C, 177°C, 178°C, 179°C, 180°C, 181°C, 182°C, 183°C, 184°C, 185°C, 186°C, 187°C, 188°C, 189°C, 190°C or a range between any two of the above temperatures.

[0039] When the facing sheet is baked in an oven, the temperature of the lower oven may be but is not limited to 170°C, 171°C, 172°C, 173°C, 174°C, 175°C, 176°C, 177°C, 178°C, 179°C, 180°C, 181°C, 182°C, 183°C, 184°C, 185°C, 186°C, 187°C, 188°C, 189°C, 190°C or a range between any two of the above temperatures.

[0040] When the dough sheet is baked in an oven, the baking time may be, but is not limited to, 18 minutes, 18.5 minutes, 19 minutes, 19.5 minutes, 20 minutes or a range between any two of the above times.

[0041] It should be noted that when the baking process is carried out, when the temperature of the upper oven, the temperature of the lower oven and the baking time are respectively within the above ranges, it is conducive to preparing malt grains chips with lower hardness and higher crispness, and the malt grains chips have better texture.

[0042] It should be noted that when performing the baking process, the temperature of the upper oven, the temperature of the lower oven and the baking time can be combined in any appropriate manner, and the three can be selected from any upper oven temperature, lower oven temperature and baking time described in this article.

[0043] The percentage of the dry spent grains added to the total amount of wheat flour and corn flour can be, but is not limited to, 5wt%, 5.5wt%, 6wt%, 6.5wt%, 7wt%, 7.5wt%, 8wt%, 8.5wt%, 9wt%, 9.5wt%, 10wt% or a range between any two of the above values. When the amount of the dry spent grains is within the above range, it is beneficial to further improve the crispness of the prepared spent grain crisps and reduce their hardness.

[0044] The extrusion temperature of the extrusion puffing modification may be, but is not limited to, 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, 71°C, 72°C, 73°C, 74°C, 75°C, 76°C, 77°C, 78°C, 79°C, 80°C or a range between any two of the above temperatures. When the extrusion temperature of the extrusion puffing modification is within the above range, it is beneficial to further improve the texture of the obtained malt grain crisps, so that it has higher crispness and lower hardness.

[0045] The water content of the mixture controlled during extrusion and expansion modification can be, but is not limited to, 40wt%, 40.5wt%, 41wt%, 41.5wt%, 42wt%, 42.5wt%, 43wt%, 43.5wt%, 44wt%, 44.5wt%, 45wt%, 45.5wt%, 46wt%, 46.5wt%, 47wt%, 47.5wt%, 48wt%, 48.5wt%, 49wt%, 49.5wt%, 50wt% or a range between any two of the above values. When the water content of the mixture is controlled within the above range during extrusion and expansion modification, it is beneficial to further improve the crispness of the obtained grain chips and reduce their hardness.

[0046] It can be understood that in the preparation method of wheat grains chips provided in the present application, dry wheat grains are added to the preparation raw materials. Since wheat grains contain a large amount of dietary fiber, by using dry wheat grains as one of the raw materials, the dietary fiber content of the finally prepared wheat grains chips can be effectively increased; at the same time, an extrusion and puffing modification process is adopted and the amount of dry wheat grains added, the extrusion temperature, the water content of the mixed material during the extrusion and puffing modification, and the temperature and time settings when the dough sheets are baked are regulated. The prepared wheat grains chips have lower hardness and higher crispness, which can take both hardness and crispness into account.

[0047] In some optional embodiments, the mass ratio of wheat flour to corn flour is 1:(0.5-2); for example, it can be, but not limited to, 1:0.5, 1:0.6, 1:0.7, 1:0.8, 1:0.9, 1:1, 1:1.1, 1:1.2, 1:1.3, 1:1.4, 1:1.5, 1:1.6, 1:1.7, 1:1.8, 1:1.9, 1:2 or a range between any two of the above mass ratios. When the mass ratio of wheat flour to corn flour is within the above range, the interaction between the protein in the wheat flour and the dietary fiber in the corn flour improves the cohesive force or elasticity of the dough, so that the obtained wheat grain crisps have better hardness and crispness.

[0048] In some exemplary embodiments, the amount of monoglyceride added is 0.3wt%-0.5wt% of the total amount of wheat flour and corn flour; for example, it can be but not limited to 0.3wt%, 0.31wt%, 0.32wt%, 0.33wt%, 0.34wt%, 0.35wt%, 0.36wt%, 0.37wt%, 0.38wt%, 0.39wt%, 0.4wt%, 0.41wt%, 0.42wt%, 0.43wt%, 0.44wt%, 0.45wt%, 0.46wt%, 0.47wt%, 0.48wt%, 0.49wt%, 0.5wt% or the range between any two of the above values, etc. When the amount of monoglyceride added is within the above range, the monoglyceride can enhance the formation of the gluten network and make the dough structure more stable, thereby maintaining a better shape and taste during baking.

[0049] In some embodiments, the screw speed of the extrusion puffing modification is 130rpm-170rpm; for example, it can be but not limited to 130rpm, 132rpm, 135rpm, 137rpm, 140rpm, 142rpm, 145rpm, 147rpm, 150rpm, 152rpm, 155rpm, 157rpm, 160rpm, 162rpm, 165rpm, 167rpm, 170rpm or the range between any two of the above screw speeds. When the screw speed of the extrusion puffing modification is within the above range, the fiber in the flour can be effectively softened without excessively damaging the starch and protein structure in the flour, thereby improving the texture of the dough.

[0050] As a possible implementation, the feed rate of extrusion puffing modification is 5kg / h-7kg / h; for example, it can be but not limited to 5kg / h, 5.1kg / h, 5.2kg / h, 5.3kg / h, 5.4kg / h, 5.5kg / h, 5.6kg / h, 5.7kg / h, 5.8kg / h, 5.9kg / h, 6kg / h, 6.1kg / h, 6.2kg / h, 6.3kg / h, 6.4kg / h, 6.5kg / h, 6.6kg / h, 6.7kg / h, 6.8kg / h, 6.9kg / h, 7kg / h or the range between any two of the above feed rates. When the feed rate of extrusion puffing modification is in the above range, it is beneficial to the gelatinization of starch in flour, the denaturation of protein and the softening of fiber, so that the texture of the dough is improved, and the hardness and brittleness of the obtained wheat grain crisps are improved.

[0051] In some optional embodiments, the amount of baking powder added is 0.3wt%-0.5wt% of the total amount of wheat flour and corn flour; for example, it can be but not limited to 0.3wt%, 0.31wt%, 0.32wt%, 0.33wt%, 0.34wt%, 0.35wt%, 0.36wt%, 0.37wt%, 0.38wt%, 0.39wt%, 0.4wt%, 0.41wt%, 0.42wt%, 0.43wt%, 0.44wt%, 0.45wt%, 0.46wt%, 0.47wt%, 0.48wt%, 0.49wt%, 0.5wt% or the range between any two of the above values. When the amount of baking powder added is within the above range, it is beneficial to the fermentation and expansion of the dough, making the dough structure loose and porous, and finally improving the hardness and brittleness of the obtained wheat grain crisps.

[0052] In some exemplary embodiments, the thickness of the dough sheet is 0.7 mm-0.9 mm; for example, it may be but is not limited to 0.7 mm, 0.72 mm, 0.75 mm, 0.78 mm, 0.8 mm, 0.82 mm, 0.85 mm, 0.87 mm, 0.9 mm or a range between any two of the above thicknesses, etc.

[0053] As a possible implementation, the face piece is square or circular.

[0054] In some optional embodiments, the molten material and baking powder are mixed, and the step of preparing the dough sheet includes: mixing the molten material and baking powder, placing in a dough mixer and stirring for 8min-12min, and then pressing into dough sheets in a tablet press.

[0055] As an example, the stirring time can be but is not limited to 8 min, 8.5 min, 9 min, 9.5 min, 10 min, 10.5 min, 11 min, 11.5 min, 12 min or a range between any two of the above times.

[0056] One or more embodiments of the present application provide a grain dregs crisp flakes, which are prepared by the above-mentioned method for preparing grain dregs crisp flakes.

[0057] The sorghum grain crisps have a high dietary fiber content, low hardness and high crispness. The characteristics of the sorghum grain crisps help promote intestinal health, reduce cholesterol, control blood sugar, etc., and have a positive impact on human health.

[0058] In some embodiments, the hardness of the wheat trough crisps is 18N-28N, the brittleness is>15, and the moisture content is 5.8g / 100g-6.3g / 100g.

[0059] The technical scheme of the present invention is described in detail below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods for which specific conditions are not specified in the following embodiments are preferably referred to the guidance given in the present invention, and can also be carried out according to the experimental manual or conventional conditions in the art, or according to the conditions recommended by the manufacturer, or with reference to experimental methods known in the art.

[0060] In the following specific embodiments, the measured parameters of raw material components may have slight deviations within the range of weighing accuracy unless otherwise specified. For temperature and time parameters, acceptable deviations caused by instrument test accuracy or operation accuracy are allowed.

[0061] 1. Preparation of malt grain chips

[0062] Example 1

[0063] Step S1, mixing wheat flour and corn flour in a mass ratio of 1:1, and adding 10wt% of dry grains based on the total mass of the wheat flour and the corn flour, and 0.4wt% of monoglyceride based on the total mass of the wheat flour and the corn flour, to prepare a mixed material.

[0064] Step S2, placing the mixed material in a twin-screw extruder barrel for extrusion expansion modification treatment to prepare a molten material; wherein, during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the extruder screw speed is 150 rpm, the feed rate is 6kg / h, and the extrusion temperature is 60°C.

[0065] Step S3, mixing the molten material with baking powder, placing in a dough mixer and stirring for 10 minutes, then pressing into dough sheets with a thickness of 0.8 mm in a tablet press, and cutting into squares with a grinder; wherein the amount of baking powder added accounts for 0.4wt% of the total amount of wheat flour and corn flour.

[0066] Step S4, placing the dough sheet in an oven, setting the upper oven temperature to 180° C., setting the lower oven temperature to 180° C., and baking for 18 minutes to obtain extruded malt grain crisps.

[0067] Example 2

[0068] The difference between Example 2 and Example 1 is that the extrusion temperature during the extrusion expansion modification treatment in step S2 of Example 2 is 80° C., and the other aspects are the same.

[0069] Example 3

[0070] The difference between Example 3 and Example 2 is that the moisture content of the mixed material is controlled to be 45wt% during the extrusion expansion modification treatment in step S2 of Example 3, and the other aspects are the same.

[0071] Example 4

[0072] The difference between Example 4 and Example 2 is that the moisture content of the mixed material is controlled to be 50wt% during the extrusion expansion modification treatment in step S2 of Example 4, and the others are the same.

[0073] Example 5

[0074] The difference between Example 5 and Example 2 is that the amount of dry spent grains added in step S1 of Example 5 accounts for 5wt% of the total mass of wheat flour and corn flour, and the rest are the same.

[0075] Example 6

[0076] The difference between Example 6 and Example 2 is that the amount of dry spent grains added in step S1 of Example 6 accounts for 8wt% of the total mass of wheat flour and corn flour, and the rest are the same.

[0077] Example 7

[0078] The difference between Example 7 and Example 2 is that in step S4 of Example 7, the baking is performed for 20 minutes, and the rest are the same.

[0079] Example 8

[0080] The difference between Example 8 and Example 2 is that in step S1 of Example 8, wheat flour and corn flour are mixed in a mass ratio of 1:0.5, and the rest are the same.

[0081] Example 9

[0082] The difference between Example 9 and Example 2 is that in step S1 of Example 9, wheat flour and corn flour are mixed in a mass ratio of 1:2, and the rest are the same.

[0083] Example 10

[0084] The difference between Example 10 and Example 2 is that in step S3 of Example 10, the dough is pressed into a dough sheet with a thickness of 0.7 mm in a tablet press, and the rest are the same.

[0085] Embodiment 11

[0086] The difference between Example 11 and Example 2 is that in step S3 of Example 11, the dough is pressed into a dough sheet with a thickness of 0.9 mm in a tablet press, and the rest are the same.

[0087] Example 12

[0088] The difference between Example 12 and Example 2 is that in step S4 of Example 12, the upper oven temperature is set to 170° C., and the rest are the same.

[0089] Example 13

[0090] The difference between Example 13 and Example 2 is that in step S4 of Example 13, the upper oven temperature is set to 190° C., and the rest are the same.

[0091] Embodiment 14

[0092] The difference between Example 14 and Example 2 is that in step S4 of Example 14, the lower oven temperature is set to 170° C., and the rest are the same.

[0093] Embodiment 15

[0094] The difference between Example 15 and Example 2 is that in step S4 of Example 15, the lower oven temperature is set to 190° C., and the rest are the same.

[0095] Comparative Example 1

[0096] Step S1, mixing wheat flour and corn flour in a mass ratio of 1:1, and adding 10wt% of dry grains based on the total mass of the wheat flour and the corn flour, and 0.4wt% of monoglyceride based on the total mass of the wheat flour and the corn flour, to prepare a mixed material.

[0097] Step S2, adding 40wt% of water to the mixture, placing it in a dough mixer and stirring it evenly. Subsequently, adding baking powder, and continuing to stir in the dough mixer for 10 minutes. Finally, pressing it into 0.8mm dough sheets in a tablet press, and cutting it into squares with a grinder; wherein the amount of baking powder added accounts for 0.5wt% of the total amount of wheat flour and corn flour.

[0098] Comparative Example 2

[0099] The difference between Comparative Example 2 and Example 2 is that no dry grains are added in step S1 of Comparative Example 2, and the other parts are the same.

[0100] Comparative Example 3

[0101] The difference between Comparative Example 3 and Example 2 is that in step S4 of Comparative Example 3, the baking is performed for 16 minutes, and the other aspects are the same.

[0102] Comparative Example 4

[0103] The difference between Comparative Example 4 and Example 2 is that the baking in step S4 of Comparative Example 4 is 23 minutes, and the rest are the same.

[0104] Comparative Example 5

[0105] The difference between Comparative Example 5 and Example 2 is that the extrusion temperature during the extrusion expansion modification treatment in step S2 of Comparative Example 5 is 100° C., and the others are the same.

[0106] Comparative Example 6

[0107] The difference between Comparative Example 6 and Example 2 is that the extrusion temperature during the extrusion expansion modification treatment in step S2 of Comparative Example 6 is 40° C., and the other aspects are the same.

[0108] Comparative Example 7

[0109] The difference between Comparative Example 7 and Example 2 is that in step S2 of Comparative Example 7, the moisture content of the mixed material is controlled to be 30wt% during the extrusion expansion modification treatment, and the others are the same.

[0110] Comparative Example 8

[0111] The difference between Comparative Example 8 and Example 2 is that in Comparative Example 8, the moisture content of the mixed material is controlled to be 60wt% during the extrusion expansion modification treatment in step S2, and the others are the same.

[0112] Comparative Example 9

[0113] The difference between Comparative Example 9 and Example 2 is that the amount of dry spent grains added in step S1 of Comparative Example 9 accounts for 15wt% of the total mass of wheat flour and corn flour, and the rest are the same.

[0114] Comparative Example 10

[0115] The difference between Comparative Example 10 and Example 2 is that the amount of dry spent grains added in step S1 of Comparative Example 10 accounts for 3wt% of the total mass of wheat flour and corn flour, and the rest are the same.

[0116] Comparative Example 11

[0117] The difference between Comparative Example 11 and Example 2 is that in step S1 of Comparative Example 11, wheat flour and corn flour are mixed in a mass ratio of 5:1, and the rest are the same.

[0118] Comparative Example 12

[0119] The difference between Comparative Example 12 and Example 2 is that in step S1 of Comparative Example 12, wheat flour and corn flour are mixed in a mass ratio of 1:5, and the rest are the same.

[0120] Comparative Example 13

[0121] The difference between Comparative Example 13 and Example 2 is that in step S3 of Comparative Example 13, the dough is pressed into a 2.0 mm dough sheet in a tablet press, and the rest are the same.

[0122] Comparative Example 14

[0123] The difference between Comparative Example 14 and Example 2 is that in step S3 of Comparative Example 14, the dough is pressed into a 0.3 mm dough sheet in a tablet press, and the rest are the same.

[0124] Comparative Example 15

[0125] The difference between Comparative Example 15 and Example 2 is that in step S4 of Comparative Example 15, the upper oven temperature is set to 220° C., and the rest are the same.

[0126] Comparative Example 16

[0127] The difference between Comparative Example 16 and Example 2 is that in step S4 of Comparative Example 16, the upper oven temperature is set to 150° C., and the rest are the same.

[0128] Comparative Example 17

[0129] The difference between Comparative Example 17 and Example 2 is that in step S4 of Comparative Example 17, the lower oven temperature is set to 220° C., and the rest are the same.

[0130] Comparative Example 18

[0131] The difference between Comparative Example 18 and Example 2 is that in step S4 of Comparative Example 18, the lower oven temperature is set to 150° C., and the rest are the same.

[0132] 2. Evaluation of Trough Crisp

[0133] 1. The texture of the sorghum chips prepared in the above-mentioned embodiments and comparative examples was measured, and 3 chips (about 30g) were selected as samples. The specific method includes: using a texture analyzer to measure the texture characteristics of the chips, using a blade cutting probe HDP / BSK, and the test speed is 1.00mm / s. Test the hardness, brittleness and moisture of the three superimposed sorghum chips; wherein, hardness: the force value corresponding to the maximum positive peak in the texture diagram; brittleness: the number of peaks within 0~3 s corresponds to the brittleness of the test sample, and the more the number, the greater the brittleness. Moisture: oven drying method, the sample is dried at 105°C to constant weight, and the moisture content is calculated by weight difference. The test results of hardness, brittleness and moisture of sorghum chips are shown in Table 1.

[0134] Table 1 Evaluation results of hardness, brittleness and moisture content of grain chips

[0135]

[0136] The unit of brittleness is piece.

[0137] 2. The trough crisps prepared in the above-mentioned embodiments and comparative examples were subjected to sensory evaluation, wherein the sensory evaluation criteria are shown in Table 2. The evaluation results are shown in Table 3.

[0138] Table 2 Sensory evaluation criteria for malt grain chips

[0139]

[0140] Table 3 Sensory evaluation results of malt grains crisps

[0141]

[0142] 3. The mass percentage of dietary fiber in the wheat trough crisps prepared in Example 1, Examples 5-6, Examples 8-9, Comparative Example 2, and Comparative Examples 9-12 was measured. The results are shown in Table 4.

[0143] Table 4

[0144]

[0145] From the comparison of the results of Examples 1-2 and Comparative Examples 5-6, it can be seen that the extrusion temperature during extrusion puffing modification is regulated to be 60°C-80°C, and the finally obtained sorghum chips have both suitable hardness and crispness, and the texture is better. Extrusion temperatures that are too high or too low will have a greater impact on the color and taste of the sorghum chips. As the extrusion temperature increases, the hardness of the sorghum chips first decreases and then increases, the crispness first increases and then decreases, and the color becomes darker. This may be due to the excessively high temperature causing the starch inside the material to partially gelatinize, resulting in excessive secondary gelatinization of the sorghum chips during baking.

[0146] From the comparison of the results of Example 1, Examples 3-4 and Comparative Examples 7-8, it can be seen that when the water content of the mixed material during extrusion and expansion modification is 40wt%-50wt%, the hardness, crispness and sensory taste of the grains chips are optimal. However, too high a water content will lead to excessive gelatinization of the starch inside the flour, resulting in too high a hardness and too low a crispness of the grains chips.

[0147] Comparison of the results of Examples 1-4 and Comparative Example 1 shows that the hardness of the wheat grain crisps after extrusion treatment is reduced, the crispness is improved, and the overall taste is better. This is because extrusion puffing changes the internal structure of the flour, such as fiber degradation, starch water absorption and expansion.

[0148] From the comparison of the results of Example 1, Examples 5-6, Comparative Examples 2 and Comparative Examples 9-10, it can be seen that when the amount of dry sorghum grains added is adjusted to account for 5wt%-10wt% of the total mass of wheat flour and corn flour, the obtained sorghum grains chips have suitable hardness and crispness, and the texture is better. As the content of dry sorghum grains increases, the hardness of the sorghum grains chips increases, the brittleness decreases, and the sorghum grains on the surface of the chips gradually become obvious. When the content of dry sorghum grains is 5%-10%, the hardness and brittleness of the sorghum grains chips are not much different from those of the chips without adding dry sorghum grains. When the content of dry sorghum grains is greater than 10%, the sorghum grains chips have a rough taste, are too dark in color, slightly bitter, difficult to swallow, and have poor palatability.

[0149] From the comparison of the results of Example 1, Example 7 and Comparative Examples 3-4, it can be seen that when the baking time is adjusted to 18min-20min, the texture of the obtained sorghum grains crisps is better. As the baking time increases, the hardness of the crisps shows a trend of first decreasing and then increasing, and the crispness shows a trend of first increasing and then slightly decreasing. This is because at 18min, there is still a large amount of moisture in the crisps, the starch and moisture are tightly combined, the material has a large hardness and a low brittleness. As the baking time is extended to 20min, more moisture in the material escapes, the material forms a porous structure, the hardness of the material decreases, and the brittleness increases. When the baking time is greater than 20min, the color of the sorghum grains crisps begins to deepen, the hardness is too large, the brittleness is too small, the taste is rough, and it is not easy to chew.

[0150] From the comparison of the results of Example 1, Examples 8-9 and Comparative Examples 11-12, it can be seen that with the increase in the proportion of corn flour, the hardness of the wheat trough chips tends to increase and the crispness tends to decrease. When the mass ratio of wheat flour to corn flour is 1:(0.5-2), it is beneficial for the wheat trough chips to have both hardness and crispness and excellent texture.

[0151] From the comparison of the results of Example 1, Examples 10-11 and Comparative Examples 13-14, it can be seen that when the thickness of the dough sheet is 0.7-0.9 mm, the prepared malt grain crisps have both suitable hardness and crispness, and have better texture.

[0152] From the comparison of the results of Example 1, Examples 12-13 and Comparative Examples 15-16, it can be seen that when the dough slices are baked in an oven, when the temperature of the upper oven is 170-190°C, the color, hardness, crispness, moisture and sensory evaluation results of the malt grains crisps are optimal. When the oven temperature is too high, the crisps are colored too quickly, resulting in a significant color difference between the edge and the center, causing burning. The burnt outside and raw inside not only destroy the taste of the crisps, but also produce a burnt smell, seriously affecting the overall eating experience. On the contrary, when the oven temperature is too low, the overall color of the crisps is too light, not fluffy enough, the moisture content is high, and the taste is poor.

[0153] From the comparison of the results of Example 1, Examples 14-15 and Comparative Examples 17-18, it can be seen that when the dough slices are baked in an oven, when the temperature of the lower oven is 170-190°C, the color, hardness, crispness, moisture and sensory evaluation results of the grains chips are optimal.

[0154] Comparative Examples 2 and 10 have higher total sensory evaluation scores, indicating that the addition of dry wheat trough mainly affects the content of dietary fiber in the components, but after extrusion and puffing, the addition of dry wheat trough has little effect on the sensory properties of the chips. Therefore, by adding dry wheat trough and then performing extrusion and puffing, while increasing the dietary fiber content, the sensory properties of the chips are not greatly affected.

[0155] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0156] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A method for preparing malt grain crisps, characterized in that: The steps include: The wheat flour, corn flour, dried grains and monoglyceride are mixed to prepare a mixed material; the amount of the dried grains added is 5wt%-10wt% of the total amount of the wheat flour and the corn flour; The mixed material is subjected to extrusion expansion modification to prepare a molten material; the extrusion temperature of the extrusion expansion modification is 60° C.-80° C.; when the extrusion expansion modification is performed, the water content of the mixed material is controlled to be 40wt%-50wt%; The molten material is mixed with baking powder to prepare a dough sheet; The dough slices are baked in an oven to prepare the malt grain crispy slices; The process parameters of the baking treatment include: the temperature of the upper oven is 170°C-190°C, the temperature of the lower oven is 170°C-190°C, and the baking time is 18min-20min.

2. The preparation method according to claim 1, characterized in that The mass ratio of the wheat flour to the corn flour is 1:(0.5-2).

3. The preparation method according to claim 1, characterized in that: The amount of the monoglyceride added is 0.3wt%-0.5wt% of the total amount of the wheat flour and the corn flour.

4. The preparation method according to claim 1, characterized in that: The screw speed of the extrusion puffing modification is 130rpm-170rpm.

5. The preparation method according to claim 1, characterized in that: The feed rate of the extrusion expansion modification is 5kg / h-7kg / h.

6. The preparation method according to any one of claims 1 to 5, characterized in that: The added amount of the baking powder accounts for 0.3wt%-0.5wt% of the total amount of the wheat flour and the corn flour.

7. The preparation method according to any one of claims 1 to 5, characterized in that: The thickness of the dough sheet is 0.7mm-0.9mm.

8. The preparation method according to any one of claims 1 to 5, characterized in that: The step of mixing the molten material and baking powder to prepare the dough sheet comprises: The molten material and the baking powder are mixed, placed in a dough mixer and stirred for 8-12 minutes, and then pressed into dough sheets in a tablet press.

9. A malt grain crisp, characterized in that: The preparation is obtained by the preparation method according to any one of claims 1 to 8.

10. The trough crisps according to claim 9, characterized in that The hardness of the wheat trough crisps is 18N-28N, the brittleness is>15, and the moisture content is 5.8g / 100g-6.3g / 100g.

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