Pure crushed coix seed porridge

Abstract

The invention discloses pure crushed coix seed porridge, and relates to the technical field of coix seed porridge. The preparation method comprises the following steps: step a, intelligent screening pretreatment; b, bionic crushing and winnowing treatment; step c, performing ultrasonic concussion and debonding; step d, performing variable-pressure and temperature-controlled boiling; and step e, carrying out sterile filling. According to the method, the raw materials are accurately screened through hyperspectral sorting and image recognition, and the purity is higher than 99.5%; particles are uniform and complete after double-step type crushing and winnowing, and the integrity rate reaches 90% or above; ultrasonic cavitation oscillation is utilized for efficient debonding, dissolution of soluble substances is facilitated, and chemical reagents are not needed; the porridge body reaches ideal viscosity and gelatinization degree through variable-pressure and temperature-controlled boiling; the whole process is free of additives, strict sterilization is carried out, no waste is discharged in the production process, the protein dissolution rate exceeds 80%, and the beverage is pure, natural and high in nutritional value.

Description

Technical Field

[0001] The present invention relates to the technical field of coix seed porridge, and particularly to a pure crushed coix seed porridge. Background Art

[0002] As a traditional food material with both medicinal and edible properties, coix seeds are rich in protein, dietary fiber and various trace elements, and have the effects of promoting diuresis and excreting dampness, strengthening the spleen and stopping diarrhea, etc., and are very popular in the field of health foods. In recent years, with the growth of consumers' demand for nutritious and healthy foods, the market scale of coix seed porridge products has been continuously expanding, and it has become an important part of meal replacement foods and health-preserving porridges.

[0003] However, there are many problems in the preparation process of traditional coix seed porridge. On the one hand, the selection of raw materials depends on manual or simple mechanical sorting, and it is difficult to effectively remove discolored particles, broken grains and impurities, resulting in insufficient purity of the product and affecting the edible taste and nutritional value; on the other hand, the texture of coix seeds is hard, and traditional coix seed porridge is not broken during preparation, so the dissolution degree of nutritional components is low, and food additives such as thickeners and preservatives often need to be added during the boiling process to improve the taste and extend the shelf life, which cannot meet the consumers' demand for "pure and natural" foods.

[0004] Therefore, we provide a pure crushed coix seed porridge to solve the above problems. Summary of the Invention

[0005] The purpose of the present invention is to provide a pure crushed coix seed porridge, which solves the problems of insufficient purity, dissolution of nutritional components and the presence of additives in the existing crushed coix seed porridge through the cooperation of intelligent screening pretreatment, bionic crushing and air separation treatment, ultrasonic vibration relaxation and variable-pressure temperature-controlled boiling.

[0006] To solve the above technical problems, the present invention is realized through the following technical solutions:

[0007] The present invention relates to a pure crushed coix seed porridge, and its preparation method includes the following steps: Step a: Intelligent screening pretreatment: Wash and dry the coix seeds, and perform dynamic scanning on them using a hyperspectral sorting device with a wavelength of 400 - 700 nm. Through image recognition technology, remove discolored particles, broken grains, and impurities to obtain complete coix seed raw materials with a purity of ≥ 99.5%, and then stir-fry them over low heat until slightly yellowed; Step b: Bionic crushing and air separation treatment: Use a two-stage crushing device to perform gradient pressure crushing on the coix seeds. The first-stage crushing roller has a serrated roller surface with a 30° spiral angle to crack the outer shell, and the second-stage crushing roller crushes the coix seeds into 4 - 8 petals through an adjustable gap of 0.8 - 1.2 mm, with a particle integrity rate of ≥ 90%. Then, pass through a 20 - 40 mesh sieve to remove powdery substances, and then perform air separation to remove dander, with the dander residue amount ≤ 0.05%; Step c: Ultrasonic oscillation relaxation: Mix the crushed coix seed grains with drinking water or pure water at 30 °C in a volume ratio of 1:3, stir alternately at 200 - 300 r / min for 2 min, and then connect to a 20 - 40 kHz ultrasonic generator with a power density of 0.6 - 1.0 W / cm 2 for 3 - 7 min; Step d: Variable pressure and temperature-controlled boiling: Mix the washed coix seed petals with drinking water or pure water in a mass ratio of 1:5 - 9. First, perform pulsed pressurization under the conditions of 1.2 - 1.5 MPa pressure and 130 - 135 °C, and then reduce the pressure to 0.6 - 0.8 MPa and boil at 90 - 95 °C under normal pressure for 15 - 30 min until the porridge body becomes viscous; Step e: Aseptic filling: Perform negative pressure filling in a Class 100 clean area, with the pressure ranging from - 30 Pa to - 70 Pa, and control the filling temperature at 80 - 90 °C. After filling into the packaging cups sterilized by 2450 MHz microwave, seal them.

[0008] The present invention is further configured such that the impurity recognition conditions of the hyperspectral sorting device in step a are: the rejection rate of particles with a color change rate > 5%, broken grains with a broken area > 30%, and non-coix seed impurities ≥ 99.8%.

[0009] The present invention is further configured such that in the two-stage crushing device of step b, the rotation speed of the first-stage crushing roller is 100 - 150 r / min, the rotation speed of the second-stage crushing roller is 85 - 135 r / min, and the rotation speed difference between the two is 10 - 20 r / min.

[0010] The present invention is further configured such that during the ultrasonic oscillation relaxation process in step c, the temperature of the drinking water or pure water is controlled at 25 - 35 °C, and the single ultrasonic treatment time is 4 - 6 min.

[0011] The present invention is further configured such that during the variable pressure and temperature-controlled boiling process in step d, the pressure fluctuation range in the pulsed pressurization stage is ± 0.1 MPa, and electromagnetic induction heating is used in the normal pressure boiling stage, with a heating frequency of 20 - 50 kHz.

[0012] The present invention is further configured such that during the aseptic filling process in step e, the microwave sterilization parameters for the packaging cup are: power density ≥ 0.2 W / cm 2 , and the total number of colonies after sterilization ≤ 10 CFU / cup.

[0013] The present invention is further configured such that in step c, the broken coix seed grains are sieved through a 20 - 40 mesh sieve to remove powdery substances, and the proportion of the sieve residue ≥ 95%. The husk is removed by air separation, and the residual amount of husk ≤ 0.05%.

[0014] The present invention is further configured such that the viscosity of the congee after variable - pressure and temperature - controlled boiling in step d is 1500 - 2500 mPa·s at 25°C, and the degree of starch gelatinization ≥ 85%.

[0015] The present invention is further configured such that in step b, the coix seed grains are evenly broken into 4 - 8 pieces, the proportion of intact grains ≥ 90%, the retention rate of coix seed pieces in the congee ≥ 70%, and it has a natural coix seed aroma and a viscous texture.

[0016] The present invention is further configured such that the congee in step d is composed only of coix seeds and drinking water or pure water, without any food additives, and the protein dissolution rate ≥ 80%.

[0017] The present invention has the following beneficial effects:

[0018] 1. The congee of the pure broken coix seed porridge of the present invention is composed only of coix seeds and drinking water or pure water, without any food additives. During the aseptic filling process, the packaging cup is sealed after being sterilized by 2450 MHz microwave with a power density ≥ 0.2 W / cm 2 . The total number of colonies after sterilization ≤ 10 CFU / cup, and the protein dissolution rate ≥ 80%. It not only meets the consumers' demand for "pure and natural" food, but also ensures the hygienic safety of the product through a strict sterilization process. At the same time, the high protein dissolution rate guarantees the nutritional value of the product.

[0019] 2. The present invention uses a hyperspectral sorting device with a wavelength of 400 - 700 nm to perform dynamic scanning on coix seeds. Through image recognition technology, particles with a discoloration rate > 5%, damaged grains with a broken area > 30%, and non - coix seed impurities can be accurately removed, and the removal rate ≥ 99.8%. The purity of the obtained coix seed raw material ≥ 99.5%. This intelligent screening and pretreatment method completely changes the deficiencies of traditional manual or simple mechanical sorting, ensuring the high quality of raw materials from the source.

[0020] 3. The present invention uses a two-stage crushing device to perform gradient pressure crushing on coix seeds that have been stir-fried or microwave-heated until slightly discolored. The first crushing roller has a sawtooth-shaped roller surface with a 30° spiral angle to achieve shell cracking. The second crushing roller crushes the coix seeds into 4-8 petals through an adjustable gap of 0.8-1.2 mm, and the particle integrity rate is ≥90%. At the same time, the rotational speed of the first crushing roller is 100-150 r / min, the rotational speed of the second crushing roller is 85-135 r / min, and the rotational speed difference between the two is 10-20 r / min. This bionic crushing and winnowing treatment method effectively solves the problem of uneven particle size caused by traditional crushing methods, uniformly crushes the coix seed particles, which is beneficial for subsequent processing and can maximize the dissolution of nutrients. The crushed coix seed particles will also pass through a 20-40 mesh sieve to remove powder, and the proportion of the material on the sieve is ≥95%. After removing dander by winnowing, the residual amount of dander is ≤0.05%.

[0021] 4. The present invention mixes the crushed coix seed grains with drinking water or pure water at 25-35°C in a volume ratio of 1:3, stirs them alternately at 200-300 r / min, and then connects a 20-40 kHz ultrasonic generator. Under a power density of 0.6-1.0 W / cm 2 It is processed for 4-6 min to ultrasonically oscillate and loosen the internal structure of the coix seed particles, which is beneficial for the dissolution of proteins.

[0022] 5. During the variable-pressure and temperature-controlled boiling process of the present invention, first, pulsed pressurization is carried out under the conditions of a pressure of 1.2-1.5 MPa and a temperature of 130-135°C, and the pressure fluctuation range is ±0.1 MPa. Then, the pressure is reduced to 0.6-0.8 MPa and normal-pressure boiling is carried out at 90-95°C for 15-30 min. The normal-pressure boiling stage uses electromagnetic induction heating with a heating frequency of 20-50 kHz. The viscosity of the cooked porridge at 25°C is 1500-2500 mPa·s, and the starch gelatinization degree is ≥85%, making the porridge reach an ideal viscosity and gelatinization degree, with a natural coix seed aroma and a viscous taste, improving the eating experience. Description of the Drawings

[0023] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for describing the embodiments will be briefly introduced below.

[0024] Figure 1 It is the main flow chart of a pure crushed coix seed porridge;

[0025] Figure 2 It is the intelligent screening and pretreatment flow chart in a pure crushed coix seed porridge;

[0026] Figure 3 It is the bionic crushing, screening, and winnowing treatment flow chart in a pure crushed coix seed porridge.

[0027] Figure 4It is a flowchart of ultrasonic oscillation relaxation in a pure crushed coix seed porridge.

[0028] Figure 5 It is a flowchart of variable pressure and temperature controlled boiling in a pure crushed coix seed porridge.

[0029] Figure 6 It is a flowchart of aseptic filling in a pure crushed coix seed porridge. Detailed implementation manners

[0030] Next, the technical solutions in the embodiments of the present invention will be described with reference to the accompanying drawings in the embodiments of the present invention. The described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments.

[0031] Embodiment 1

[0032] Please refer to Figure 1-6 , a pure crushed coix seed porridge, and its preparation method includes the following steps: Step a: Intelligent screening and pretreatment: The washed and dried coix seeds are dynamically scanned by a hyperspectral sorting device with a wavelength of 400 - 700 nm, and the abnormal color particles, broken grains and impurities are removed through image recognition technology to obtain a complete coix seed raw material with a purity ≥ 99.5%, and then slightly fried over low heat until slightly yellow. Step b: Bionic crushing and air separation treatment: The coix seeds processed in step a are subjected to gradient pressure crushing using a two-stage crushing device. The first-stage crushing roller uses a 30° helical angle serrated roller surface (rotation speed 100 - 150 r / min) to crack the outer shell, and the second-stage crushing roller crushes the coix seeds into 4 - 8 petals through an adjustable gap of 0.8 - 1.2 mm (rotation speed 85 - 135 r / min, and the rotation speed difference between the two is 10 - 20 r / min), and the particle integrity rate ≥ 90%; after crushing, pass through a 20 - 40 mesh sieve to remove the powder (the proportion of the sieve residue ≥ 95%), and then air-separate to remove the dander (the residual amount of dander ≤ 0.05%) to ensure that the coix seed particles are evenly crushed into 4 - 8 petals, the proportion of complete particles ≥ 90%, and the retention rate of coix seed petals in the porridge body ≥ 70%, with a natural coix seed aroma and a viscous taste. Step c: Ultrasonic oscillation relaxation: The crushed coix seed grains are mixed with pure water or drinking water at 25 - 35 °C in a volume ratio of 1:3, stirred alternately at 200 - 300 r / min for 2 min, and then connected to a 20 - 40 kHz ultrasonic generator (power density 0.6 - 1.0 W / cm 2)Oscillation treatment for 4 - 6 min to promote the loosening of the internal structure of coix seeds; Step d: Variable - pressure and temperature - controlled boiling: Mix the oscillated coix seed petals with pure water or drinking water at a mass ratio of 1:5 - 9. First, apply pulsed pressure (pressure fluctuation range ±0.1 MPa) at a pressure of 1.2 - 1.5 MPa and a temperature of 130 - 135 °C, then reduce the pressure to 0.6 - 0.8 MPa and 90 - 95 °C, and perform atmospheric boiling for 15 - 30 min using electromagnetic induction heating (frequency 20 - 50 kHz) until the porridge is viscous; The viscosity of the porridge at 25 °C after boiling is 1500 - 2500 mPa·s, the starch gelatinization degree ≥85%, it is composed only of coix seeds and pure water or drinking water, without any food additives, the dander residue amount ≤0.05%, and the protein dissolution rate ≥80%; Step e: Aseptic filling: Perform negative - pressure filling (pressure - 30 Pa to - 70 Pa, filling temperature 80 - 90 °C) in a Class 100 clean area, fill the porridge into packaging cups sterilized by 2450 MHz microwave (power density ≥0.2 W / cm 2 , and the total number of colonies after sterilization ≤10 CFU / cup), and obtain the finished product after sealing.

[0033] Technical advantages: Using hyperspectral sorting to accurately remove impurities (purity ≥99.5%), the two - stage crushing technology ensures that the particle integrity rate ≥90%, the ultrasonic oscillation and variable - pressure boiling synergistically improve the gelatinization degree and nutrient dissolution rate, there are no additives throughout the process, the total number of colonies after sterilization is low, taking into account both purity and food safety.

[0034] Example 2

[0035] A pure broken coix seed porridge, and its preparation method includes the following steps: Step a: Dynamically scan the washed and dried coix seeds with a hyperspectral sorting device with a wavelength of 400 - 700 nm, and remove discolored particles, broken grains and impurities through image recognition technology to obtain intact coix seed raw materials with a purity of ≥99.5%. Then stir-fry them over low heat until slightly yellowed. The impurity recognition conditions of the hyperspectral sorting device are: the rejection rate of particles with a discoloration rate > 5%, broken grains with a broken area > 30% and non-coix seed impurities is ≥99.8%. Define the impurity recognition conditions (discoloration rate > 5%, broken area > 30%, non-coix seed impurities), and the rejection rate ≥99.8% to ensure extremely high purity of the raw materials (≥99.5%), avoid foreign matter contamination from the source, and improve the consistency of product quality; Step b: Bionic crushing and air separation treatment: Use a two-stage crushing device to crush the coix seeds under gradient pressure. The first-stage crushing roller uses a 30° spiral angle serrated roller surface to crack the outer shell, and the second-stage crushing roller crushes the coix seeds into 4 - 8 petals through an adjustable gap of 0.8 - 1.2 mm, with a particle integrity rate ≥90%. In the two-stage crushing device, the rotational speed of the first-stage crushing roller is 100 - 150 r / min, the rotational speed of the second-stage crushing roller is 85 - 135 r / min, and the rotational speed difference between the two is 10 - 20 r / min. By controlling the rotational speed of the first-stage / second-stage crushing roller (100 - 150 r / min vs 85 - 135 r / min, rotational speed difference 10 - 20 r / min), gradient pressure crushing is achieved, which not only ensures complete cracking of the outer shell but also avoids over-crushing, with a particle integrity rate ≥90%. It retains a good shape for subsequent boiling. The coix seed grains are evenly crushed into 4 - 8 petals, with the proportion of intact grains ≥90%, and the retention rate of coix seed petals in the porridge is ≥70%. It has a natural coix seed aroma and a viscous texture. Emphasize that the coix seed petals are evenly crushed into 4 - 8 petals (integrity rate ≥90%), the retention rate of the porridge is ≥70%, and the natural aroma and viscous texture are retained, balancing the crushing process and the original flavor of the food materials, and improving the sensory experience of the product. The crushed coix seed grains are sieved through a 20 - 40 mesh sieve to remove powdery substances, and the proportion of the material on the sieve is ≥95%. Remove powdery substances through a 20 - 40 mesh sieve (material on the sieve ≥95%), and then remove dandruff by air separation, with the residual amount of dandruff ≤0.05%. Avoid the influence of fine powder generated by over-crushing on the taste, ensure that the coix seed petals in the porridge are of the same size, and improve the granular feeling and texture stability during consumption; Step c: Ultrasonic oscillation relaxation: Mix the crushed coix seed grains with pure water or drinking water at 30°C in a volume ratio of 1:3, stir alternately at 200 - 300 r / min for 2 min, and then connect a 20 - 40 kHz ultrasonic generator with a power density of 0.6 - 1.0 W / cm 2Process for 3 - 7 minutes. During the ultrasonic oscillation and loosening process, the temperature of pure water or drinking water is controlled at 25 - 35°C, and the single - time ultrasonic treatment time is 4 - 6 minutes. By defining the temperature of pure water or drinking water (25 - 35°C) and ultrasonic time (4 - 6 minutes), the synergistic effect of ultrasonic cavitation and mechanical stirring is optimized to efficiently loosen the internal structure, which is beneficial for the dissolution of nutrients and their absorption by the human body. Step d: Variable - pressure and temperature - controlled boiling: Mix the washed coix seed petals with pure water or drinking water at a mass ratio of 1:5 - 9. First, apply pulsed pressure at a pressure of 1.2 - 1.5 MPa and a temperature of 130 - 135°C, and then reduce the pressure to 0.6 - 0.8 MPa and boil at normal pressure of 90 - 95°C for 15 - 30 minutes until the porridge body becomes viscous. During the variable - pressure and temperature - controlled boiling process, the pressure fluctuation range in the pulsed - pressure stage is ±0.1 MPa. The normal - pressure boiling stage uses electromagnetic induction heating with a heating frequency of 20 - 50 kHz. Pulsed pressure (pressure fluctuation ±0.1 MPa) promotes the rapid gelatinization of coix seed starch, and electromagnetic induction heating (20 - 50 kHz) improves the uniformity of heat conduction, shortens the boiling time, and ensures that the viscosity of the porridge body (1500 - 2500 mPa·s) and gelatinization degree (≥85%) meet the standards. The viscosity of the porridge body after variable - pressure and temperature - controlled boiling is 1500 - 2500 mPa·s at 25°C, and the starch gelatinization degree is ≥85%. By specifying the viscosity at 25°C (1500 - 2500 mPa·s) and starch gelatinization degree (≥85%), the porridge body reaches an ideal viscosity and digestibility, taking into account both taste and nutritional absorption efficiency. The porridge body consists only of coix seed and pure water or drinking water, without any food additives, the protein dissolution rate is ≥80%, contains only coix seed and pure water or drinking water, meets the clean - label requirement, caters to consumers' pursuit of natural foods, the dandruff residue is ≤0.05%, avoiding impurities from affecting taste and safety, and the protein dissolution rate is ≥80%, improving the nutritional value and digestibility of the product. Step e: Aseptic filling: Perform negative - pressure filling in a Class 100 clean area, with the pressure ranging from - 30 Pa to - 70 Pa, and control the filling temperature at 80 - 90°C. After filling into the packaging cup sterilized by 2450 MHz microwave, seal it. During the aseptic filling process, the microwave sterilization parameters of the packaging cup are: power density ≥0.2 W / cm 2 , and the total number of colonies after sterilization is ≤10 CFU / cup. Define the microwave sterilization parameters (power density ≥0.2 W / cm 2 , and the total number of colonies ≤10 CFU / cup), combined with negative - pressure filling (- 30 Pa to - 70 Pa) and high - temperature filling (80 - 90°C), block the path of microbial contamination, extend the product shelf life, and ensure food safety.

[0036] Full - process standardized control: Through the coordination of multiple steps such as intelligent screening, bionic crushing, ultrasonic oscillation and loosening, variable - pressure boiling, and aseptic filling, a complete technical system from raw material processing to finished products is constructed to ensure the purity, taste, nutrition, and safety of coix seed porridge.

[0037] High-precision processing: The parameters of each step (such as hyperspectral wavelength, crushing gap, ultrasonic power, pressure and temperature, etc.) are accurately quantified to achieve stability and repeatability of industrial production.

[0038] Combining naturalness and safety: Through physical purification (ultrasound, centrifugation) and aseptic filling technology, chemical intervention is reduced to ensure the natural properties and hygiene standards of the product.

[0039] Example 3

[0040] A preparation method of pure crushed coix seed porridge

[0041] Intelligent screening preprocessing

[0042] The washed and dried coix seeds are dynamically scanned using a high-spectral sorting device with a wavelength of 400-700nm. The impurity identification conditions are set as follows: the removal rate of particles with a color change rate of >5%, damaged particles with a breakage area of ​​>30%, and non-coix seed impurities is ≥99.8%. After removing unqualified particles using image recognition technology, the coix seed raw material with a purity of 99.6% is obtained, and then it is fried over low heat until it turns slightly yellow.

[0043] Bionic crushing and winnowing

[0044] The double-stage crushing device is used. The first-stage crushing roller adopts a 30° spiral angle serrated roller surface and the speed is set to 125r / min. The second-stage crushing roller crushes through a 0.8mm adjustable gap and the speed is 115r / min. The speed difference between the two is 10r / min. After crushing, the coix seeds are evenly broken into 4-8 petals, with a particle integrity rate of 92%. The powder is removed through a 20-mesh sieve, and the sieve-surface accounts for 96%. Then the dandruff is removed by air separation, and the dandruff residue is ≤0.05%.

[0045] Ultrasonic vibration release

[0046] The crushed coix seeds were mixed with 30℃ drinking water in a volume ratio of 1:3, stirred alternately at 200r / min for 2min, and then connected to a 20kHz ultrasonic generator (power density 0.8W / cm 2 ) for 5 minutes, repeat twice, boil under variable pressure and temperature control

[0047] Washed coix seed petals are mixed with drinking water in a mass ratio of 1:6, first pulse pressurized at 1.3 MPa pressure and 132°C (pressure fluctuation ±0.1 MPa), then reduced to 0.7 MPa and 92°C, and boiled at normal pressure for 20 min using electromagnetic induction heating (frequency 30 kHz). The porridge has a viscosity of 2000 mPa·s at 25°C and a starch gelatinization degree of 86%. It only contains coix seed and drinking water without any additives, and the protein dissolution rate is 82%.

[0048] Aseptic filling

[0049] Negative pressure filling is carried out in a Class 100 clean area, with a pressure of -50 Pa and a filling temperature of 85°C. The packaging cups are sterilized by 2450 MHz microwave (power density 0.25 W / cm 2 ), and the total number of colonies after sterilization is 8 CFU / cup. After sealing, the finished product is obtained.

[0050] Product characteristics

[0051] The retention rate of coix seed petals is 75%, with a natural coix seed aroma and a viscous taste.

[0052] Example 4

[0053] A preparation method of pure coix seed porridge

[0054] Intelligent screening and pretreatment

[0055] The coix seeds are dynamically scanned by a hyperspectral sorting device with a wavelength of 400 - 700 nm. The impurity identification conditions are set as follows: particles with a discoloration rate > 5%, damaged grains with a broken area > 30%, and the rejection rate of non-coix seed impurities ≥ 99.8%. After removing unqualified particles by image recognition technology, coix seed raw materials with a purity of 99.6% are obtained.

[0056] Bionic crushing and air separation treatment

[0057] The rotation speed of the first-stage crushing roller is 150 r / min, the rotation speed of the second-stage crushing roller is 135 r / min, the speed difference is 15 r / min, and the adjustable gap is 1.0 mm. The integrity rate of the particles after crushing is 91%. Pass through a 30-mesh sieve, and the proportion of the oversize material is 95%. After two air separations, the residual amount of dander is 0.03%.

[0058] Ultrasonic oscillation and relaxation

[0059] The temperature of pure water or drinking water is 25°C, the ultrasonic frequency is 40 kHz (power density 1.0 W / cm 2 ), the single treatment time is 4 min, and it is repeated 3 times.

[0060] Variable pressure and temperature-controlled boiling

[0061] The mass ratio of coix seeds to pure water or drinking water is 1:5. In the pulse pressurization stage, the pressure is 1.2 MPa and the temperature is 130°C (pressure fluctuation ±0.1 MPa). The pressure is reduced to 0.6 MPa and 90°C. The electromagnetic induction heating frequency is 20 kHz. Boil at atmospheric pressure for 30 min. The viscosity of the porridge is 1800 mPa·s, the gelatinization degree is 85%, and the protein dissolution rate is 81%.

[0062] Sterile filling

[0063] The filling pressure is -30 Pa, the temperature is 80°C, and the power density of microwave sterilization of the packaging cups is 0.3 W / cm 2, the total number of colonies is 7 CFU / cup, the retention rate of finished coix seed petals after sealing is 72%, and the taste is delicate and viscous.

[0064] Example 5

[0065] A preparation method of pure crushed coix seed porridge

[0066] Intelligent screening and pretreatment

[0067] Use a hyperspectral sorting device with a wavelength of 400 - 700 nm to dynamically scan coix seeds. Set the impurity identification conditions as follows: particles with a discoloration rate > 5%, broken grains with a broken area > 30%, and the rejection rate of non - coix seed impurities ≥ 99.8%. After removing unqualified particles through image recognition technology, coix seed raw materials with a purity of 99.6% are obtained.

[0068] Bionic crushing and air - separation treatment

[0069] The rotation speed of the first - stage crushing roller is 100 r / min, the rotation speed of the second - stage crushing roller is 85 r / min, the rotation speed difference is 15 r / min, the adjustable gap is 1.2 mm, the integrity rate of particles after crushing is 90%, passing through a 40 - mesh sieve, the proportion of the material on the sieve is 95%, and the dandruff is removed by air - separation once, with the dandruff residue amount of 0.05%.

[0070] Ultrasonic purification

[0071] The temperature of drinking water is 35°C, the ultrasonic frequency is 30 kHz (power density 0.6 W / cm 2 ), treat for 7 min, repeat 2 times.

[0072] Variable - pressure temperature - controlled boiling

[0073] The mass ratio of coix seeds to drinking water is 1:8. In the pulse - pressurization stage, the pressure is 1.5 MPa and the temperature is 135°C (pressure fluctuation ±0.1 MPa). Then, the pressure is reduced to 0.8 MPa and 95°C, the electromagnetic induction heating frequency is 50 kHz, and boil under normal pressure for 15 min. The viscosity of the porridge is 2500 mPa·s, the gelatinization degree is 87%, and the protein dissolution rate is 83%. Sterile filling

[0074] The filling pressure is - 70 Pa, the temperature is 90°C, and the power density of microwave sterilization for the packaging cup is 0.2 W / cm 2 , the total number of colonies is 10 CFU / cup, the retention rate of finished coix seed petals after sealing is 70%, the aroma is rich, and the viscosity is moderate.

[0075] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific embodiments described. The present specification selects and specifically describes these embodiments to better explain the principle and practical application of the present invention, so that those skilled in the relevant technical field can well understand and utilize the present invention.

Claims

1. A pure broken coix seed porridge, characterized in that: The preparation method includes the following steps: Step a: Intelligent screening pretreatment: Wash and dry the coix seeds, and perform dynamic scanning on them using a hyperspectral sorting device with a wavelength of 400 - 700 nm. Through image recognition technology, remove discolored particles, damaged grains, and impurities to obtain intact coix seed raw materials with a purity of ≥99.5%. Then, stir-fry them over a low heat until slightly yellowed. Step b: Bionic crushing and air separation treatment: Use a two-stage crushing device to crush the coix seeds under gradient pressure. The first-stage crushing roller has a serrated roller surface with a 30° spiral angle to crack the outer shell. The second-stage crushing roller crushes the coix seeds into 4 - 8 pieces through an adjustable gap of 0.8 - 1.2 mm, with a particle integrity rate of ≥90%. Then, pass through a 20 - 40 mesh sieve to remove powdery substances, and then remove dander by air separation, with the dander residue amount ≤0.05%. Step c: Ultrasonic oscillation and relaxation: Mix the crushed coix seeds with drinking water or pure water at 30°C in a volume ratio of 1:3, stir alternately at 200 - 300 r / min for 2 min, then connect to a 20 - 40 kHz ultrasonic generator with a power density of 0.6 - 1.0 W / cm 2 Perform oscillation treatment for 3 - 7 min; Step d: Variable pressure and temperature-controlled boiling: Mix the shaken coix seed pieces with drinking water or purified water, and then add drinking water or purified water. Mix them at a mass ratio of 1:5 - 9. First, perform pulsed pressurization under the conditions of a pressure of 1.2 - 1.5 MPa and a temperature of 130 - 135 °C, and then reduce the pressure to 0.6 - 0.8 MPa and boil at normal pressure of 90 - 95 °C for 15 - 30 min until the porridge body becomes viscous. Step e: Aseptic filling: Perform negative pressure filling in a Class 100 clean area, with a pressure of -30 Pa to -70 Pa. Control the filling temperature at 80 - 90 °C. After filling into the packaging cups sterilized by 2450 MHz microwave, seal them.

2. A pure broken coix seed porridge according to claim 1, characterized in that: In step a, the impurity recognition conditions of the hyperspectral sorting device are as follows: The rejection rate of particles with a discoloration rate >5%, damaged grains with a broken area >30%, and non-coix seed impurities is ≥99.8%.

3. A pure broken coix seed porridge according to claim 1, characterized in that: In the two-stage crushing device of step b, the rotation speed of the first-stage crushing roller is 100 - 150 r / min, the rotation speed of the second-stage crushing roller is 85 - 135 r / min, and the rotation speed difference between the two is 10 - 20 r / min.

4. A pure broken coix seed porridge according to claim 1, characterized in that: In the ultrasonic oscillation and relaxation process of step c, control the temperature of drinking water or purified water at 25 - 35 °C, and the single ultrasonic treatment time is 4 - 6 min.

5. A pure broken coix seed porridge according to claim 1, characterized in that: In the variable pressure and temperature-controlled boiling process of step d, the pressure fluctuation range in the pulsed pressurization stage is ±0.1 MPa, and electromagnetic induction heating is used in the normal pressure boiling stage, with a heating frequency of 20 - 50 kHz.

6. A pure crushed coix seed porridge according to claim 1, characterized in that: During the aseptic filling process of step e, the microwave sterilization parameters of the packaging cup are: power density ≥ 0.2 W / cm 2 , and the total number of colonies after sterilization ≤ 10 CFU / cup.

7. A pure broken coix seed porridge according to claim 1, characterized in that: In step c, after crushing, the coix seed particles pass through a 20 - 40 mesh sieve to remove powdery substances and remove dander by air separation. The proportion of the sieve residue is ≥95%, and the dander residue amount ≤0.05%.

8. A pure broken coix seed porridge according to claim 1, characterized in that: In step d, the viscosity of the porridge body after variable pressure and temperature-controlled boiling is 1500 - 2500 mPa·s at 25 °C, and the starch gelatinization degree is ≥85%.

9. A pure broken coix seed porridge according to claim 1, characterized in that: In step b, the coix seed particles are evenly crushed into 4 - 8 pieces, the proportion of intact particles is ≥90%, and the retention rate of coix seed pieces in the porridge body is ≥70%, with a natural coix seed aroma and a viscous taste.

10. A pure broken coix seed porridge according to claim 1, characterized in that: In step d, the porridge body is only composed of coix seeds and drinking water or purified water, without any food additives, the dander residue amount ≤0.05%, and the protein dissolution rate is ≥80%.

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