Processing method of red coarse cereal meal replacement powder with long shelf life

Abstract

The invention belongs to the field of food processing, and particularly relates to a processing method of red coarse cereal meal replacement powder with long shelf life. The stability of the red pigment of the coarse cereals is maintained to the maximum extent through the technical means of enzyme inactivation, microencapsulation, plasma sterilization and the like, the retention rate of the red pigment of the prepared meal replacement powder is high, and the long shelf life can be maintained. According to the meal replacement powder prepared by the preparation method disclosed by the invention, under the synergistic effect of all the raw materials, the prepared meal replacement powder is relatively good in wetting sinking property and instant solubility, free of granular sensation, good in flowability after being brewed, moderate in viscosity, soft in mouth feel and free of a caking phenomenon.

Description

Technical Field

[0001] The present invention belongs to the field of food processing, and particularly relates to a processing method of a red miscellaneous grain meal replacement powder with a high shelf life. Background Art

[0002] Color is generally the primary principle for consumers to choose food, and the color and luster of food are closely related to its nutritional value. Red can visually make people feel happy and stimulated, refreshing the mind and increasing appetite. Red miscellaneous grains such as red beans, red sorghum, red quinoa, red rice, red kidney beans, and red kidney beans contain more bioactive substances such as flavonoids, anthocyanins, and polyphenols than ordinary miscellaneous grains, and have health effects such as antioxidant and blood sugar lowering, meeting the needs of modern consumers for health and nutrition. Red miscellaneous grain foods have broad prospects in the market.

[0003] However, natural red pigments have poor stability, unstable retention rates, and are very sensitive to interference from external light, temperature, humidity, oxygen, pH, enzymes, etc. These influencing factors may come from the storage stage of raw materials in the early stage, the processing stage of products in the middle stage, and the storage stage in the later stage. Therefore, maximizing the stability of the red pigment in miscellaneous grains and developing a red miscellaneous grain nutritional meal replacement powder with a high shelf life have become urgent problems to be solved. Summary of the Invention

[0004] Aiming at the problems existing in the prior art, the present invention provides a processing method of a red miscellaneous grain nutritional meal replacement powder with a high shelf life; through technical means such as enzyme inactivation, microencapsulation, and plasma sterilization, the present invention maximizes the stability of the red pigment in miscellaneous grains, and the prepared meal replacement powder has a high red pigment retention rate and can maintain a high shelf life.

[0005] The technical solution adopted by the present invention to achieve the above object is as follows: The present invention provides a processing method of a red miscellaneous grain meal replacement powder with a high shelf life, including the following steps; (1) Overheated steam inactivation Mix red rice, red sorghum, red quinoa, red beans, red kidney beans, and red kidney beans, stir the mixture with a pretreatment agent, then perform hot steam treatment, dry and crush to obtain miscellaneous grain powder; (2) Extrusion and puffing Adjust the moisture of the nutritionally formulated miscellaneous grain powder, and then perform extrusion and puffing processing and cut it into small sections; (3) Microwave drying First, perform microwave drying, cool, and then perform ultrafine grinding to obtain miscellaneous grain ultrafine powder; (4) Microencapsulation processing Add the miscellaneous grain ultrafine powder to water, cyclodextrin, konjac powder, and carrageenan, and complete microencapsulation by spray drying, and then perform light-proof vacuum packaging; (5) Plasma sterilization The product is obtained after plasma sterilization.

[0006] Preferably, in step (1), the miscellaneous grain powder is composed of the following raw materials by weight: 50-60 parts of red rice, 10-20 parts of red sorghum, 10-20 parts of red quinoa, 5-10 parts of red beans, 5-10 parts of red kidney beans, 5-10 parts of red kidney beans; the liquid ratio of the mixture and the pretreatment agent is 1:20 mL.

[0007] Preferably, the pretreatment agent is prepared by the following method: (a) Soak wheat bran powder with saturated sodium bicarbonate solution, then under an inert atmosphere, heat up and stir to obtain a reaction solution; (b) Slowly drop acetic acid into the reaction solution, stir for a period of time, then carry out extrusion filtration, and concentrate to 30-35% of the original volume.

[0008] Preferably, in step (a), the mass ratio of the wheat bran powder to the saturated sodium bicarbonate solution is 1:10-15; the heating and stirring is to heat up to 28-35 °C and keep stirring for 24 h.

[0009] Preferably, in step (b), the addition amount of acetic acid accounts for 3-5% of the mass of the wheat bran powder; the stirring is to stir at room temperature for 30-40 min.

[0010] Preferably, in step (2), adjust the moisture to 20-35%; the temperature of the extrusion and puffing is 100-110 °C; the length of the small section is 0.5-1 cm.

[0011] Preferably, in step (3), the microwave drying is carried out at 75-85 °C for 5-10 min; the ultrafine grinding is to 120-150 meshes.

[0012] Preferably, in step (4), the specific process of microencapsulation is: add the ultrafine miscellaneous grain powder to 8-10 times the volume of water, 20-30% of cyclodextrin, 2-4% of konjac powder, 2-4% of carrageenan, and carry out spray drying at 100-110 °C to complete microencapsulation, and vacuum package in the dark.

[0013] Preferably, in step (5), the time of the plasma sterilization is 4-6 min.

[0014] The beneficial effects of the present invention are as follows: (1) By means of technologies such as enzyme inactivation, microencapsulation, and plasma sterilization, the present invention maximally maintains the stability of the red pigment in miscellaneous grains, and prepares a red miscellaneous grain nutritional meal replacement powder with a high retention rate of red pigment and a long shelf life; (2)The meal replacement powder prepared by the present invention has good wetting and sinking properties and instant solubility, no granular feeling, good fluidity, moderate viscosity, soft taste in the mouth, and no caking phenomenon after brewing, through the synergistic effect of various raw materials. Detailed implementation manners

[0015] The technical solutions of the present invention will be further explained and illustrated through specific examples below.

[0016] Unless otherwise specified, the raw materials used in the present invention are all commercially available.

[0017] Example 1 1. Overheated steam passivation Mix 50 - 60 parts of red rice, 10 - 20 parts of red sorghum, 10 - 20 parts of red quinoa, 5 - 10 parts of red beans, 5 - 10 parts of red kidney beans, and 5 - 10 parts of red kidney beans evenly, then add the mixed material to the pretreatment agent according to the material - liquid ratio of 1:20, stir evenly, after heat - steam treatment at 100 - 110°C for 6 min, dry at 50 - 60°C for 2 h, and then crush to 60 - 80 mesh to obtain the miscellaneous grain powder; 2. Extrusion and puffing Adjust the water content of the nutritionally formulated miscellaneous grain powder to 30%, and carry out extrusion and puffing processing at 100 - 110°C, and cut into small sections about 0.5 cm long; 3. Microwave drying Carry out microwave drying at 75 - 85°C for 8 min 4. Ultrafine grinding After cooling, ultrafine grind to 120 - 150 mesh; 5. Microencapsulation processing Add the ultrafine miscellaneous grain powder to 10 times the volume of water, 20% of cyclodextrin, 2% of konjac powder, and 2% of carrageenan, and complete microencapsulation by spray drying under the condition of 100 - 110°C, 30 g / bag, and vacuum - pack in the dark; 6. Plasma sterilization Carry out plasma sterilization for 4 - 6 min to obtain the red miscellaneous grain meal replacement powder.

[0018] Comparative example 1 1. Overheated steam passivation Mix 50 - 60 parts of red rice, 10 - 20 parts of red sorghum, 10 - 20 parts of red quinoa, 5 - 10 parts of red beans, 5 - 10 parts of red kidney beans, and 5 - 10 parts of red kidney beans evenly, after heat - steam treatment at 100 - 110°C for 6 min, dry at 50 - 60°C for 2 h, and then crush to 60 - 80 mesh to obtain the miscellaneous grain powder; 2. Extrusion and puffing Adjust the water content of the nutritionally formulated miscellaneous grain powder to 30%, and carry out extrusion and puffing processing at 100 - 110°C, and cut into small sections about 0.5 cm long; 3. Microwave drying Microwave dry for 8 min under the condition of 75 - 85 °C 4. Ultrafine grinding After cooling, ultrafine grind to 120 - 150 mesh; 5. Microencapsulation processing Add the ultrafine powder of miscellaneous grains into water with 10 times volume, 20% cyclodextrin, 2% konjac powder, and 2% carrageenan. Spray dry under the condition of 100 - 110 °C to complete microencapsulation, 30 g / bag, and vacuum package in the dark; 6. Plasma sterilization Plasma sterilize for 4 - 6 min to obtain the red miscellaneous grains meal replacement powder.

[0019] Effect Example 1 Detect the caking rate, wetting sinking property, and solubility of the red miscellaneous grains meal replacement powder prepared in Example 1 and Comparative Example 1. The specific detection methods are as follows: (I) Caking rate: Accurately weigh 20 g of the meal replacement powder, add 100 mL of pure water at 85 °C into it, stir rapidly for 2 min, and then carefully observe the formation of solid caking. Finally, take a 20 - mesh sieve, fully filter the meal replacement powder solution, rinse the solid caking with clear water and dry it to constant weight, and accurately calculate the formation rate of the solid caking. The formula is defined as follows: Caking rate (%) = (weight of caking / dry weight of meal replacement powder) x 100%.

[0020] (II) Wetting sinking property: Accurately weigh 5 g of the meal replacement powder, evenly distribute it on the surface of 150 mL of pure water at room temperature, and measure the time for the meal replacement powder to be completely wetted and sink under the conditions of standing and high - speed stirring respectively.

[0021] (III) Solubility: Accurately weigh the same mass of the meal replacement powder and pure water, mix them evenly, place them in a constant - temperature electric water bath at 85 °C and 100 °C, and stir repeatedly. After a period of time, cool the solution at 100 °C to 85 °C, let it stand. After it is completely dissolved and sinks, take the upper - layer solution for analysis. When the concentrations of the two are the same and basically stable, it is the average solubility of the meal replacement powder at the measurement temperature of 85 °C.

[0022] The specific results are shown in Table 1.

[0023] Table 1 Effect Example 2 Detect the change of color parameters of the red miscellaneous grains meal replacement powder prepared in Example 1 and Comparative Example 1 during storage. The specific detection method is as follows: The color change of the red miscellaneous grain meal replacement powder during storage (37 °C high-temperature test) was detected using a color difference meter (UltraScan Pro 1166) and expressed in the CIE-L*a*b* system. Among them, L* represents the brightness value, a* represents the red / green value; b* represents the yellow / blue value. The total color difference change (ΔE) of the sample was calculated according to the formula: In the formula: L*, L 0 * the brightness of the compound enzyme during storage and when not stored; a*, a 0 * the red / green values of the compound enzyme during storage and when not stored; b * , b 0 * the yellow / blue values of the compound enzyme during storage and when not stored.

[0024] The specific results are shown in Table 2.

[0025] Table 2 The ΔE value is a measure of the color value difference. The meal replacement powder prepared by the preparation method provided by the present invention has better stability during storage. In Example 1, the influence of temperature on the E value is significantly reduced compared with the comparative example. The meal replacement powder prepared by the method provided by the present invention can delay its color change and slow down the decline of its quality.

Claims

1. A method for processing red grain meal replacement powder with a long shelf life, characterized in that: The steps include: (1) Superheated steam passivation Red rice, red sorghum, red quinoa, red beans, red kidney beans and red kidney beans are mixed, the mixture is stirred with a pretreatment agent, and then subjected to hot steam treatment, drying and crushing to obtain miscellaneous grain powder; (2) Extrusion The mixed grain powder after nutritional preparation is extruded and puffed after adjusting the water content, and then cut into small pieces; (3) Microwave drying First, microwave drying, cooling, and ultrafine grinding are performed to obtain ultrafine powder of miscellaneous grains; (4) Microencapsulation processing Add water, cyclodextrin, konjac flour and carrageenan to the superfine powder of grains, spray dry to complete microencapsulation, and vacuum pack in a dark place; (5) Plasma sterilization The product is obtained after plasma sterilization.

2. The processing method according to claim 1, characterized in that: In step (1), the miscellaneous grain flour is composed of the following raw materials in parts by weight: 50-60 parts of red rice, 10-20 parts of red sorghum, 10-20 parts of red quinoa, 5-10 parts of red beans, 5-10 parts of red kidney beans, and 5-10 parts of red kidney beans; the material-liquid ratio of the mixture to the pretreatment agent is 1:20mL.

3. The processing method according to claim 2, characterized in that: The pretreatment agent is prepared by the following method: (a) soaking the wheat bran powder in a saturated sodium bicarbonate solution, and then heating and stirring in an inert atmosphere to obtain a reaction solution; (b) Slowly add acetic acid to the reaction solution, stir for a while, then squeeze and filter, and concentrate to 30-35% of the original volume.

4. The processing method according to claim 3, characterized in that: In step (a), the mass ratio of the wheat bran powder to the saturated sodium bicarbonate solution is 1:10-15; the heating and stirring is heating to 28-35° C. and keeping the temperature and stirring for 24 hours.

5. The processing method according to claim 3 or 4, characterized in that: In step (b), the amount of acetic acid added is 3-5% of the mass of the wheat bran powder; and the stirring is performed at room temperature for 30-40 minutes.

6. The processing method according to any one of claims 1 to 5, characterized in that: In step (2), the moisture content is adjusted to 20-35%; the extrusion puffing temperature is 100-110° C.; and the length of the small segment is 0.5-1 cm.

7. The processing method according to claim 1 or 6, characterized in that: In step (3), the microwave drying is carried out at 75-85°C for 5-10 minutes; and the ultrafine grinding is carried out to 120-150 mesh.

8. The processing method according to any one of claims 1 to 7, characterized in that: In step (4), the specific process of microcapsule processing is: add 8-10 times the volume of water, 20-30% of cyclodextrin, 2-4% of konjac flour, and 2-4% of carrageenan to the superfine grain powder, spray dry at 100-110° C. to complete microencapsulation, and vacuum pack in the dark.

9. The processing method according to any one of claims 1 to 8, characterized in that: In step (5), the plasma sterilization time is 4-6 minutes.

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