Instant whole grain food and processing method thereof

Abstract

The invention provides an instant whole grain food and a processing method thereof. The instant whole-grain food comprises a whole-grain base material, a functional additive and a flavor regulator. According to the instant whole-grain coarse cereal food and the processing method thereof, through integrated innovation of technologies such as ultrahigh-pressure low-temperature treatment, medium-temperature extrusion forming and vacuum freeze drying, in the ultrahigh-pressure low-temperature treatment link, damage of high temperature to nutritional ingredients is avoided, and nutrient substances such as vitamins and mineral substances in grains are reserved to the maximum extent; a medium-temperature extrusion forming technology is adopted, so that the taste of the product is finer, and the traditional rough texture is avoided; the vacuum freeze-drying technology significantly prolongs the shelf life of the product, the problems of nutrition loss, rough taste, short shelf life and the like of the traditional instant cereal food are solved, collaborative improvement of nutrition, taste and shelf life is realized, and the instant cereal food has significant technical progress and market competitiveness.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to an instant whole grain food and a processing method thereof. Background Art

[0002] Coarse grains, as a general term for small varieties of potatoes, beans, small varieties of grains, etc., are an important part of the human diet with both nutritional and therapeutic value. From the perspective of classification, potatoes include sweet potatoes, purple potatoes, yams, cassava, etc., which are rich in starch and anthocyanins; beans include chickpeas, mung beans, black beans, adzuki beans, peas, kidney beans, etc., which are characterized by high-quality protein and oligosaccharides; small varieties of grains include oats, sorghum, millet, corn, millet, buckwheat, coix seed, barley, quinoa, etc., among which quinoa is known as the "mother of grains" because of its complete protein characteristics, and buckwheat has become an ideal food for people with three highs because of its rutin component. These seemingly "niche" crops actually carry thousands of years of human dietary wisdom, and their diversity constitutes an important cornerstone of modern dietary balance.

[0003] In traditional Chinese medicine theory, the therapeutic value of whole grains has long been recorded: "Compendium of Materia Medica" mentions that "millet strengthens the spleen and stomach", and "Qianjin Yaofang" records that "Coix seed can eliminate dampness and reduce swelling". Modern nutritional research has further confirmed that the health benefits of whole grains cover multiple dimensions: Metabolic regulation: The water-soluble fiber in oats and buckwheat can delay the absorption of carbohydrates and assist in controlling blood sugar, which is suitable for diabetic patients; Intestinal health: Bean oligosaccharides, as prebiotics, can proliferate intestinal probiotics, improve constipation and intestinal flora imbalance; Antioxidant and anti-aging: Anthocyanins in purple sweet potatoes and black beans, and lutein in corn can all scavenge free radicals and slow down cell aging; Immunity enhancement: The complete protein in quinoa and the B vitamins in millet provide essential nutrients for the immune system. These characteristics make whole grains an ideal choice for sub-healthy people, patients with chronic diseases and those who pursue a healthy life.

[0004] At present, there are mainly the following categories of whole grain foods: whole grain health foods, whole grain pasta products, whole grain leisure foods, whole grain beverages, etc. As people's demand for healthy and wholesome foods is becoming increasingly strong, there are many studies on whole grain health foods. However, traditional whole grain powders have obvious defects in production methods and formulas. Existing instant whole grain foods have the following technical problems: serious nutrient loss, traditional processing technology (such as high-temperature frying, long-term cooking) leads to a large loss of heat-sensitive nutrients such as B vitamins and dietary fiber; the taste is rough, the whole grain particles have not been refined, and the taste is hard after rehydration, which is difficult to meet consumers' demand for a "soft and glutinous" taste; the shelf life is short, and chemical preservatives (such as potassium sorbate) are relied on to extend the shelf life, which does not meet the requirements of modern consumers for natural and healthy foods; the processing efficiency is low, and the traditional process requires multiple soaking and cooking, high energy consumption and long production cycle, which makes it difficult to achieve industrial large-scale production.

[0005] Therefore, it is necessary to provide a fast-food whole grains food and its processing method to solve the above technical problems. Summary of the Invention

[0006] The present invention provides a fast-food whole grains food and its processing method, which solves the problems of serious nutrient loss, rough taste, short shelf life, and low processing efficiency of existing fast-food whole grains foods.

[0007] To solve the above technical problems, a fast-food whole grains food provided by the present invention includes: a whole grains base material, a functional additive, and a flavor regulator;

[0008] The whole grains base material includes 20-30 parts of brown rice, 15-25 parts of oats, 10-20 parts of quinoa, 5-15 parts of red beans, and 5-15 parts of coix seeds;

[0009] The functional additive includes 3-8 parts of ultramicro dietary fiber, 2-5 parts of probiotics, and 1-3 parts of natural preservatives;

[0010] The flavor regulator includes 0.3-1 part of fructooligosaccharide and 0.2-1 part of natural flavor.

[0011] Preferably, the particle size distribution of the whole grains base material is 50-100 μm, which is prepared by ultrafine comminution technology, and the dietary fiber content is ≥15%.

[0012] Preferably, the ultramicro dietary fiber is prepared by microfluidic instantaneous high-pressure comminution technology, with a water holding capacity of ≥6 g / g and a swelling power of ≥4 ml / g.

[0013] Preferably, the probiotics are a compound bacterium agent of Lactobacillus acidophilus La1 and Bifidobacterium B2, with a viable count of ≥1×10 8 CFU / g.

[0014] Preferably, the natural preservative is a composite system of tea polyphenols and chitosan, with a mass ratio of 3:1 and an antibacterial rate of ≥95%.

[0015] A processing method of a fast-food whole grains food is used for the fast-food whole grains food, and the fast-food whole grains food is processed by the following steps, including:

[0016] S1: Raw material pretreatment: Wash the selected whole grains and soak them in a weakly acidic aqueous solution with a pH of 5.5-6.5 for 12-24 hours, then drain and set aside;

[0017] S2: Ultra-high pressure treatment: Place the drained whole grains in an ultra-high pressure device, maintain them at a pressure of 300-500 MPa for 10-30 minutes, and crush the whole grains into powder by high-pressure comminution technology;

[0018] S3: Medium-temperature extrusion molding: Put the high-pressure-treated grains and miscellaneous grains into a twin-screw extruder,

[0019] carry out extrusion molding at a temperature of 50 - 60 °C, and the screw speed is 150 - 250 rpm;

[0020] S4: Vacuum freeze-drying: Pre-freeze the formed product in a freezing device at -50 °C for 2 hours, and then carry out sublimation drying in a vacuum device for 24 - 48 hours under the condition that the vacuum degree ≤ 5 Pa;

[0021] S5: Functional addition: After mixing ultramicro dietary fiber, probiotics, natural preservatives and flavor regulators, coat the surface of the product through fluidized bed spray coating technology;

[0022] S6: Packaging: Adopt nitrogen-filled aluminum foil packaging, and the nitrogen-filling pressure is 0.1 - 0.3 MPa.

[0023] Preferably, the ultra-high pressure treatment parameters in step S2 are a pressure of 400 MPa for 20 minutes, so that the gelatinization degree of cereal starch ≥ 90%, and the die head temperature of the extruder in step S3 is controlled at 55 ± 2 °C, and the moisture content of the material is controlled at 18 - 22%.

[0024] Preferably, in step S4, the vacuum freeze-drying adopts a silicone oil circulation temperature control system, and the temperature difference between the shelves ≤ 1 °C.

[0025] Preferably, the fluidized bed spray coating parameters in step S5 are: inlet air temperature 40 - 50 °C, atomization pressure 0.2 - 0.3 MPa, and coating weight gain rate 5 - 10%.

[0026] Preferably, in step S6, the packaging adopts nitrogen-filled packaging, the nitrogen purity ≥ 99.9%, and the water activity of the packaged product ≤ 0.17.

[0027] Compared with the related technologies, a kind of instant grains and miscellaneous grains food provided by the present invention has the following beneficial effects:

[0028] The present invention provides an instant grains and miscellaneous grains food. Through the integrated innovation of technologies such as ultra-high pressure and low-temperature treatment, medium-temperature extrusion molding, and vacuum freeze-drying, in the ultra-high pressure and low-temperature treatment link, the destruction of nutrients by high temperature is avoided, and vitamins, minerals and other nutrients in grains are retained to the greatest extent; the medium-temperature extrusion molding technology makes the product taste more delicate and bids farewell to the traditional rough texture; the vacuum freeze-drying technology significantly extends the product shelf life. The present invention solves the problems of nutrient loss, rough taste, short shelf life, etc. existing in traditional instant grains and miscellaneous grains foods, realizes the coordinated improvement of nutrition, taste and shelf life, and has remarkable technological progress and market competitiveness. Brief Description of the Drawings

[0029] Figure 1 Schematic flow chart of a processing method for a fast food whole grain food provided by the present invention. Specific embodiments

[0030] The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0031] First embodiment

[0032] A fast food whole grain food, comprising: a whole grain base material, a functional additive, and a flavor regulator;

[0033] The whole grain base material includes 20-30 parts of brown rice, 15-25 parts of oats, 10-20 parts of quinoa, 5-15 parts of red beans, and 5-15 parts of coix seeds;

[0034] The functional additive includes 3-8 parts of ultramicro-fibrillated dietary fiber, 2-5 parts of probiotics, and 1-3 parts of natural preservative;

[0035] The flavor regulator includes 0.3-1 part of fructooligosaccharide and 0.2-1 part of natural flavor.

[0036] The particle size distribution of the whole grain base material is 50-100 μm, prepared by ultrafine pulverization technology, and the dietary fiber content is ≥15%.

[0037] The ultramicro-fibrillated dietary fiber is prepared by microfluidic instantaneous high-pressure pulverization technology, with a water-holding capacity of ≥6 g / g and a swelling power of ≥4 ml / g.

[0038] The probiotics are a compound bacterium agent of Lactobacillus acidophilus La1 and Bifidobacterium B2, with a viable count of ≥1×108 CFU / g.

[0039] The natural preservative is a composite system of tea polyphenols and chitosan, with a mass ratio of 3:1 and an antibacterial rate of ≥95%.

[0040] The natural preservative is a composite system of tea polyphenols + chitosan.

[0041] Whether the fast food whole grain food is made into granular or vermicelli shape, the extrusion shape is controlled by a twin-screw extruder.

[0042] The ultra-high pressure treatment system can use Stansted Fluid Power ultra-high pressure equipment: the maximum pressure is 500 MPa, the processing chamber volume is 50 L, which is used for ultra-high pressure treatment of various food raw materials such as whole grains. When conducting ultra-high pressure treatment experiments on brown rice, it can effectively change the structure of brown rice, improve the subsequent processing performance, and lay a good foundation for subsequent extrusion molding and other steps.

[0043] The twin-screw extrusion system can use a Clextral twin-screw extruder or a Buhler twin-screw extrusion system. The screw diameter is 60 mm and the length-diameter ratio is 25:1. In the processing of instant whole grains and miscellaneous grains food of the present invention, at a temperature of 50 - 60 °C and a screw speed of 150 - 250 rpm, it can perform good extrusion molding on the whole grains and miscellaneous grains that have undergone ultra-high pressure treatment, meeting the requirements of different product forms, such as making miscellaneous grain noodles or granular miscellaneous grain products.

[0044] The vacuum freeze-drying system can use an SP Scientific VirTis Genesis vacuum freeze-dryer or a Telstar vacuum freeze-drying system. The freeze-drying area is 5 ㎡ and the cold trap temperature ≤ -75 °C. For the instant whole grains and miscellaneous grains food of the present invention, after pre-freezing at -50 °C, under the condition of a vacuum degree ≤ 5 Pa, it can efficiently perform sublimation drying on the formed product for 24 - 48 hours, ensuring the rehydration and quality of the product.

[0045] The fluidized bed coating system can use an Aeromatic-Fielder fluidized bed coating device, with a processing capacity of 500 kg / h and equipped with an atomizing nozzle with a pore diameter of 0.5 mm. In the processing of instant whole grains and miscellaneous grains food of the present invention, according to the set coating parameters, the functional additives can be evenly coated on the surface of the product, improving the functional characteristics and taste of the product.

[0046] The working principle of an instant whole grains and miscellaneous grains food provided by the present invention is as follows:

[0047] During operation, first select 25 parts of brown rice, 20 parts of oats, 15 parts of quinoa, 10 parts of red beans, 10 parts of coix seeds, 5 parts of ultramicro dietary fiber, 3 parts of probiotics, 1.5 parts of tea polyphenols, 0.5 part of chitosan, 0.8 part of fructooligosaccharide, and 0.7 part of natural flavor. Mix 25 parts of brown rice, 20 parts of oats, 15 parts of quinoa, 10 parts of red beans, and 10 parts of coix seeds and soak them in a citric acid aqueous solution with a pH of 6.0 for 18 hours. After draining, the moisture content is 20%.

[0048] Adjust the internal pressure value of the ultra-high pressure equipment to 400 MPa, put the pretreated miscellaneous grains into the ultra-high pressure equipment and keep them for 20 minutes. The degree of α - amylolysis of the starch in the miscellaneous grains can reach 92%, the miscellaneous grains become easier to cook, and the taste is also better.

[0049] Adjust the parameters of the twin-screw extruder to a temperature of 55 °C and a screw speed of 200 rpm. The miscellaneous grains are extruded, and the moisture content of the extruded miscellaneous grain material is 20%.

[0050] The pre-freezing temperature inside the vacuum freeze-drying equipment is set to -50°C, and the freeze-drying time is 2 hours. After the pre-freezing is completed, the vacuum degree is adjusted to be less than or equal to 5Pa, and then sublimation drying is performed for 36 hours. The moisture content of the final product is ≤3%, and it is easy to store after drying.

[0051] The prepared ultrafine dietary fiber, probiotics, tea polyphenols, chitosan, oligofructose and natural spices are mixed together through fluidized bed spray coating equipment and evenly coated on the surface of the dried grain products. During operation, the air inlet temperature of the fluidized bed spray coating equipment is maintained at 45°C and the atomization pressure is 0.25MPa, so that the sprayed material is evenly coated on the surface of the dried grain products, and the coating weight gain rate is 8%.

[0052] The grain products with functional additives are put into bags, and nitrogen is filled into the bags through nitrogen filling packaging equipment. The nitrogen filling pressure is 0.2MPa. After nitrogen flushing, the bags are sealed. The water activity of the packaged product is 0.15 and the shelf life is up to 180 days.

[0053] Compared with the related art, the instant whole grain food provided by the present invention has the following beneficial effects:

[0054] The present invention provides an instant whole grain food, which integrates the innovation of ultra-high pressure low temperature treatment, medium temperature extrusion molding, vacuum freeze drying and other technologies. In the ultra-high pressure low temperature treatment link, the destruction of nutrients by high temperature is avoided, and nutrients such as vitamins and minerals in the grains are retained to the greatest extent; the medium temperature extrusion molding technology makes the product taste more delicate and bids farewell to the traditional rough texture; the vacuum freeze drying technology significantly extends the shelf life of the product. The present invention solves the problems of nutrient loss, rough taste, short shelf life and the like existing in traditional instant whole grain foods, realizes the coordinated improvement of nutrition, taste and shelf life, and has significant technological progress and market competitiveness.

[0055] Second embodiment

[0056] Please refer to Figure 1 Based on the instant whole grain food provided by the first embodiment of the present application, the second embodiment of the present application proposes another method for processing instant whole grain food. The second embodiment is only a preferred embodiment of the first embodiment, and the implementation of the second embodiment will not affect the independent implementation of the first embodiment.

[0057] Specifically, the second embodiment of the present application provides an instant whole grain food, which is different in that a processing method of the instant whole grain food is used for the instant whole grain food, and the instant whole grain food is processed by the following steps, including:

[0058] S1: Raw material pretreatment: Wash the selected grains and miscellaneous grains, then soak them in a weakly acidic aqueous solution with a pH of 5.5 - 6.5 for 12 - 24 hours, and drain for later use;

[0059] S2: Ultra-high pressure treatment: Place the drained grains and miscellaneous grains in an ultra-high pressure device, maintain at a pressure of 300 - 500 MPa for 10 - 30 minutes, and crush the grains and miscellaneous grains into powder through high-pressure crushing technology;

[0060] S3: Medium-temperature extrusion molding: Put the grains and miscellaneous grains that have undergone high-pressure treatment into a twin-screw extruder,

[0061] Conduct extrusion molding at a temperature of 50 - 60 °C, and the screw rotation speed is 150 - 250 rpm;

[0062] S4: Vacuum freeze-drying: Pre-freeze the formed product in a freezing device at -50 °C for 2 hours, and then conduct sublimation drying in a vacuum device under the condition that the vacuum degree ≤ 5 Pa for 24 - 48 hours;

[0063] S5: Functional addition: Mix ultramicro dietary fiber, probiotics, natural preservatives and flavor regulators, and coat them on the surface of the product through fluidized bed spray coating technology;

[0064] S6: Packaging: Use nitrogen-filled aluminum foil packaging, the nitrogen-filling pressure is 0.1 - 0.3 MPa, and the shelf life ≥ 180 days.

[0065] In the S2 step, the ultra-high pressure treatment parameters are a pressure of 400 MPa and a duration of 20 minutes, so that the degree of α - conversion of cereal starch ≥ 90%. In the S3 step, the die head temperature of the extruder is controlled at 55 ± 2 °C, and the moisture content of the material is controlled at 18 - 22%.

[0066] In the S4 step, the vacuum freeze-drying adopts a silicone oil circulation temperature control system, and the temperature difference between the shelves ≤ 1 °C.

[0067] In the S5 step, the parameters of the fluidized bed spray coating are: inlet air temperature 40 - 50 °C, atomization pressure 0.2 - 0.3 MPa, and coating weight gain rate 5 - 10%.

[0068] In the S6 step, the packaging adopts nitrogen-filled packaging, the nitrogen purity ≥ 99.9%, and the water activity of the packaged product ≤ 0.17.

[0069] The working principle of a processing method for instant grain and miscellaneous grain food provided by the present invention is as follows:

[0070] During operation, first wash the selected grains and miscellaneous grains, then soak them in a weakly acidic aqueous solution with a pH of 5.5 - 6.5 for 12 - 24 hours, and drain for later use;

[0071] Place the drained grains and miscellaneous grains in an ultra-high pressure device and maintain at a pressure of 300 - 500 MPa for 10 - 30 minutes;

[0072] Put the grains and miscellaneous grains that have been treated under high pressure into a twin-screw extruder and carry out extrusion molding at a temperature of 50 - 60 °C, with the screw rotation speed being 150 - 250 rpm;

[0073] Pre-freeze the formed product in a freezing device at -50 °C for 2 hours, and then carry out sublimation drying in a vacuum device for 24 - 48 hours under the condition that the vacuum degree ≤ 5 Pa;

[0074] Mix the ultramicro dietary fiber, probiotics, natural preservatives and flavor regulators, and coat the surface of the product through fluidized bed spray coating technology;

[0075] Use nitrogen-filled aluminum foil packaging, with the nitrogen-filling pressure being 0.1 - 0.3 MPa and the shelf life ≥ 180 days.

[0076] Compared with the related technologies, a processing method of instant grains and miscellaneous grains food provided by the present invention has the following beneficial effects:

[0077] The present invention provides a processing method of instant grains and miscellaneous grains food, which processes the grains and miscellaneous grains through six steps, adopts the ultra-high pressure and low-temperature treatment technology to complete the ripening of grains at room temperature, avoids the destruction of nutrients by high temperature, and retains more than 90% of the nutrients; combines the ultramicro grinding and medium-temperature extrusion technologies to control the particle size of the miscellaneous grains within 50 - 100 μm, presenting a glutinous rice-like soft and waxy taste after rehydration, and improving the taste to the "instant level"; constructs a long-term fresh-keeping system without chemical preservatives through natural preservatives and vacuum freeze-drying technology, realizing a room-temperature shelf life of 180 days; integrates an automated production line to achieve continuous production from raw materials to finished products, reducing energy consumption by 40% and increasing production efficiency by 3 times.

[0078] The above are only the embodiments of the present invention, and do not limit the patent scope of the present invention accordingly. All equivalent structural or equivalent process transformations made by using the content of the specification and drawings of the present invention, or directly or indirectly applied in other related technical fields, are equally included in the patent protection scope of the present invention.

Claims

1. An instant whole grain food, characterized in that: include: Cereals and grains base materials, functional additives and flavor regulators; The whole grains base material includes 20-30 parts of brown rice, 15-25 parts of oats, 10-20 parts of quinoa, 5-15 parts of red beans, and 5-15 parts of coix seeds; The functional additives include 3-8 parts of ultra-fine dietary fiber, 2-5 parts of probiotics, and 1-3 parts of natural preservatives; The flavor regulator includes 0.3-1 part of oligofructose and 0.2-1 part of natural flavor.

2. The instant whole grain food according to claim 1, characterized in that: The grain base material has a particle size distribution of 50-100 μm, is prepared by ultrafine grinding technology, and has a dietary fiber content of ≥15%.

3. The instant whole grain food according to claim 1, characterized in that: The ultra-fine dietary fiber is prepared by adopting micro-jet instantaneous high-pressure pulverization technology, and has a water holding capacity of ≥6g / g and a swelling capacity of ≥4ml / g.

4. The instant whole grain food according to claim 1, characterized in that: The probiotics are a composite bacterial agent of Lactobacillus acidophilus La1 and Bifidobacterium B2, with a viable bacterial count of ≥1×10 8 CFU / g.

5. The instant whole grain food according to claim 1, characterized in that: The natural preservative is a composite system of tea polyphenols and chitosan, with a mass ratio of 3:1 and an antibacterial rate of ≥95%.

6. A method for processing an instant whole grain food, used for the instant whole grain food according to any one of claims 1 to 5, wherein the instant whole grain food is processed by the following steps, characterized in that: include: S1: Raw material pretreatment: Wash the selected grains and cereals, soak them in a weakly acidic aqueous solution with a pH of 5.5-6.5 for 12-24 hours, and drain them for later use; S2: Ultra-high pressure treatment: Place the drained grains in an ultra-high pressure device and keep them at a pressure of 300-500 MPa for 10-30 minutes, and crush the grains into powder using high-pressure crushing technology; S3: Medium temperature extrusion molding: The high-pressure treated grains are placed in a twin-screw extruder and extruded at a temperature of 50-60°C with a screw speed of 150-250rpm; S4: Vacuum freeze drying: The formed product is pre-frozen in a freezing device at -50°C for 2 hours, and then sublimated and dried in a vacuum device at a vacuum degree of ≤5Pa for 24-48 hours; S5: Functional addition: After mixing ultra-micronized dietary fiber, probiotics, natural preservatives and flavor regulators, they are coated on the product surface through fluidized bed spray coating technology; S6: Packaging: Nitrogen-filled aluminum foil packaging, nitrogen filling pressure 0.1-0.3MPa.

7. The method for processing instant whole grains food according to claim 6, characterized in that: In the step S2, the ultra-high pressure treatment parameters are 400 MPa pressure for 20 minutes, so that the degree of alpha-ization of the cereal starch is ≥ 90%. In the step S3, the extruder die temperature is controlled at 55±2° C., and the moisture content of the material is controlled at 18-22%.

8. The method for processing instant whole grains food according to claim 6, characterized in that: In the step S4, the vacuum freeze drying adopts a silicone oil circulation temperature control system, and the shelf temperature difference is ≤1°C.

9. The instant whole grain food and the processing method thereof according to claim 6, characterized in that: The fluidized bed spray coating parameters in step S5 are: air inlet temperature 40-50° C., atomization pressure 0.2-0.3 MPa, and coating weight gain rate 5-10%.

10. The method for processing instant whole grain food according to claim 6, characterized in that: In the step S6, the packaging is nitrogen-filled packaging, the purity of the nitrogen is ≥99.9%, and the water activity of the product after packaging is ≤0.17.

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