Processing method of red glume waxy sorghum suspension powder

Abstract

This solution discloses a processing method for red sorghum glutinous sorghum pulp powder in the field of grain processing technology. The method includes raw material pretreatment, dehulling, low-temperature soaking, washing and drying, water milling and pulping, low-temperature pulp separation, segmented drying, ultrafine grinding, and finished product packaging and storage. It precisely controls the process parameters at each stage. This method solves the problems of nutrient loss, unstable quality, and deterioration of color and flavor in existing processes. It retains core nutrients, improves product fineness and stability, extends shelf life, and realizes the high-value utilization of red sorghum glutinous sorghum.

Description

Technical Field

[0001] The present invention relates to the technical field of grain processing, and particularly relates to a processing method for Hongyingzi waxy sorghum hanging slurry powder. Background Art

[0002] Hongyingzi waxy sorghum is a high-quality waxy sorghum variety characteristic of the southwestern region of China. It has a high amylopectin content and a moderate tannin content, and is the core raw material for brewing Maotai-flavor liquor. At the same time, the waxy sorghum powder processed from it also has a broad application prospect in the food processing field due to its soft taste and unique flavor. Hanging slurry powder is a traditional processing technology for miscellaneous grain powder. By means of water milling and natural sedimentation separation, impurities and some anti-nutritional factors are removed, improving the fineness and edible quality of the product, which is an important processing direction for waxy sorghum powder.

[0003] The existing processing technology for Hongyingzi waxy sorghum hanging slurry powder generally has the following technical defects: 1. The process parameters are not precisely controlled, resulting in the loss of nutritional components, unstable product quality, easy damage to the amylopectin structure, incomplete removal of components affecting flavor such as tannins, and large fluctuations in the physical and chemical indexes of the finished product; 2. Oxidative browning is likely to occur during the processing, the color of the finished product is dull, the flavor deteriorates, and the edible experience is poor; 3. The removal of impurities is not thorough, the fineness of the finished product is insufficient, it is easy to oxidize and deteriorate, and the shelf life is short; 4. The finished product has poor processing adaptability, cannot meet the diversified food processing requirements, and restricts the high-value utilization of Hongyingzi waxy sorghum.

[0004] In view of the above problems, the present invention provides a processing method for Hongyingzi waxy sorghum hanging slurry powder. By precisely optimizing the process parameters of the entire processing flow and combining the regulation of physical and chemical indexes in each link, on the basis of retaining the core nutrients and flavor of Hongyingzi waxy sorghum, the fineness, stability and processing adaptability of the product are improved, and the pain points such as nutrient loss, quality deterioration and low efficiency in the existing technology are solved. Summary of the Invention

[0005] The present invention aims to provide a processing method for Hongyingzi waxy sorghum hanging slurry powder to solve the problems of nutrient loss, unstable product quality, deteriorated color and flavor, and low processing efficiency during the processing of Hongyingzi waxy sorghum hanging slurry powder in the existing technology.

[0006] A processing method for Hongyingzi waxy sorghum hanging slurry powder in the present solution includes the following steps: S1: Raw material pretreatment: The Hongyingzi waxy sorghum raw material is successively subjected to cleaning to remove impurities, stone removal, and screening treatment to remove impurities, stones, and shriveled grains in the raw material, and then the metal impurities in the raw material are removed by a magnetic separator to obtain a pure Hongyingzi waxy sorghum raw material; S2: Dehulling treatment: The pretreated Hongyingzi waxy sorghum is subjected to dehulling treatment to remove the sorghum husk and obtain dehulled Hongyingzi waxy sorghum; S3: Low-temperature soaking: Soak the hulled red-tasseled glutinous sorghum in a low-temperature environment of about 5℃ for 24 hours at a water-to-sorghum mass ratio of 3:1 to complete the soaking process. S4: Washing and drying: The soaked red sorghum is sent to a sorghum washing machine for washing to remove surface impurities and residual chaff, and then dried to obtain the sorghum raw material to be ground into pulp. S5: Water milling pulping: The washed and dried sorghum is fed into a stone mill for water milling according to the water to sorghum mass ratio of 1:1 to produce sorghum pulp. S6: Low-temperature slurry separation: Place the sorghum pulp in a cold storage at about 5°C for 48 hours to allow it to settle, and separate the upper clear liquid to obtain wet sorghum slurry. S7: Segmented drying: Cut the wet sorghum slurry into small pieces and send them into the drying room. Bake at a temperature of 50-65℃ for 18 hours to complete the drying process and obtain dry sorghum blocks. S8: Ultrafine grinding: The dry sorghum blocks are fed into a 120-mesh grinding mill to grind them into powder, and the finished product of red tassel glutinous sorghum slurry powder is obtained. S9: Finished product packaging and storage: Weigh and package the finished powder, send it to the finished powder warehouse for storage, and complete the finished product sorting.

[0007] Furthermore, the segmented drying step S7 specifically involves: first baking at a low temperature of 50°C for 6 hours, then raising the temperature to 60°C for 8 hours, and finally baking at 65°C for 4 hours, for a total baking time of 18 hours.

[0008] The working principle and beneficial effects of this solution: 1. Precise control of the entire processing flow to preserve core nutrients and flavor: This invention precisely controls the process parameters of the entire process, including hulling, soaking, water milling, slurry preparation, drying, and pulverizing, and combines this with the regulation of physicochemical indicators at each stage. This effectively preserves the core nutrients of red sorghum, such as amylopectin and polyphenols, while significantly reducing components that affect flavor, such as tannins and fats. This solves the problems of nutrient loss and flavor deterioration in existing technologies.

[0009] 2. Optimize starch structure and improve product quality stability: This invention uses processes such as low-temperature soaking, water milling, and low-temperature slurry preparation to precisely control the ratio of amylose to amylopectin, so that the amylopectin content of the finished powder is stable and the glutinous texture is prominent. At the same time, it strictly controls indicators such as moisture and fat, thereby improving the quality stability of the product and meeting the requirements of standardized processing.

[0010] 3. Efficiently removes impurities, improves product fineness and shelf life: This invention thoroughly removes impurities, bran, fat, protein and other non-target components from raw materials through multiple cleaning, dehulling, water milling and slurrying processes, improving the fineness of the finished powder, while reducing the content of easily oxidized and deteriorated components and extending the product shelf life.

[0011] 4. Enhance product processing adaptability and expand application scenarios: The red sorghum starch powder produced by this invention has a reasonable starch structure, low impurity content, and excellent sensory quality. It can be widely used in diversified food processing fields such as baking, steaming, and beverages, realizing the high-value utilization of red sorghum. Detailed Implementation

[0012] The following detailed explanation illustrates the specific implementation methods: A processing method for red sorghum glutinous rice starch powder, the steps of which are as follows: 1. Raw material pretreatment: Purchase red sorghum raw materials and process them in sequence through a cleaning screen, a destoner, and a grading screen to remove impurities such as soil, stones, shriveled grains, and weeds. Then, use a magnetic separator to remove metal impurities such as iron filings from the raw materials to obtain pure red sorghum raw materials.

[0013] 2. Dehulling: The pre-treated red sorghum is fed into a dehulling machine to remove the outer husk, resulting in dehulled red sorghum. Testing revealed that before dehulling, the raw material contained 10.84% ​​moisture, 68.97% starch, 1.20% tannins, 7.07% fat, 7.06% protein, and 14.31 mg / g polyphenols. After dehulling, the moisture content was 10.71%, starch content was 72.75%, tannins were 0.97%, fat was 2.21%, protein was 8.57%, and polyphenols were 15.67 mg / g. Dehulling effectively increased the starch content and removed fat and impurities from the outer husk.

[0014] 3. Low-temperature soaking: The hulled red-tasseled glutinous sorghum was soaked in a 5℃ cold storage for 24 hours at a water-to-sorghum mass ratio of 3:1. Testing revealed that after soaking, the raw material contained 53.05% moisture, 34.68% starch, 0.24% tannins, 0.70% fat, 3.68% protein, and 4.07 mg / g polyphenols. Low-temperature soaking softened the raw material while removing over 75% of the tannins and most of the fat, thus improving the product's flavor.

[0015] 4. Washing and drying: The soaked red sorghum is sent to a sorghum washing machine for high-pressure washing to remove the chaff and impurities remaining on the surface. Then it is spun dry in a centrifuge to remove the free water on the surface, and the sorghum raw material to be ground into pulp is obtained.

[0016] 5. Water Milling and Pulping: Following a 1:1 water-to-sorghum mass ratio, the washed and spun-dry sorghum is fed into a stone mill for low-speed water milling to thoroughly grind the starch granules, producing a fine sorghum pulp. Testing revealed that the water-milled raw material contained 68.59% moisture, 23.55% starch, 0.19% tannins, 0.62% fat, 1.90% protein, and 2.65 mg / g polyphenols. Water milling further refines the particles and removes residual impurities and anti-nutritional factors.

[0017] 6. Low-Temperature Slurry Separation: The sorghum slurry is placed in slurry bags and kept in a 5℃ cold storage for 48 hours for sedimentation. The supernatant is then naturally separated to obtain wet sorghum slurry. Testing revealed that after slurry separation, the raw material contained 63.59% moisture, 29.62% starch, 0.30% tannins, 0.37% fat, 4.07% protein, and 3.30 mg / g polyphenols. Low-temperature slurry separation optimizes the starch structure and enhances the product's glutinous texture.

[0018] 7. Segmented Drying: The wet sorghum slurry is cut into 5cm x 5cm pieces and sent to a drying room. It is first dried at 50℃ for 6 hours, then heated to 60℃ for 8 hours, and finally dried at 65℃ for 4 hours, for a total drying time of 18 hours, yielding dried sorghum blocks. Testing revealed that the dried raw material contained 7.20% moisture, 81.36% starch, 0.36% tannins, 1.01% fat, 11.09% protein, and 14.01 mg / g polyphenols. Segmented drying precisely controls moisture content, prevents starch aging, and preserves nutrients.

[0019] 8. Ultrafine Grinding: The dried sorghum stalks are fed into a 120-mesh ultrafine grinding mill for grinding to obtain the finished product, red tassel glutinous sorghum slurry powder. Testing revealed that the finished powder contained 7.52% moisture, 81.75% starch, 20.65% amylose, 79.35% amylopectin, 0.32% tannins, 0.70% fat, 11.24% protein, 26.43 color, and 13.68 mg / g polyphenols. All indicators were stable, and the powder exhibited excellent fineness.

[0020] 9. Finished product packaging and storage: The finished powder is weighed quantitatively, vacuum-packed, and sent to the finished powder warehouse for constant temperature storage. After the finished product is sorted, the red tassel glutinous sorghum slurry powder product that can be sold on the market is obtained.

[0021] Comparative Example 1 The traditional processing technology of red sorghum slurry powder is adopted, and the steps are as follows: raw material receiving → cleaning → dehulling → soaking at room temperature for 48 hours → washing → water milling → soaking at room temperature for 72 hours → sun drying → crushing → packaging.

[0022] The finished powder contained 10.23% moisture, 75.42% starch, 25.31% amylose, 74.69% amylopectin, 0.87% tannins, 1.52% fat, 9.86% protein, 32.17 color, and 9.23 polyphenols.

[0023] Effect verification The finished product indicators of Example 1 and Comparative Example 1 are compared as follows:

[0024] The results show that the processing method of the present invention can effectively increase the starch content, amylopectin ratio and polyphenol content of red sorghum syrup powder, significantly reduce tannin and fat content, improve product color and flavor, solve the pain points of the prior art, and has significant technical advantages.

[0025] The above descriptions are merely embodiments of the present invention, and common knowledge regarding specific structures and characteristics is not elaborated upon here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the structure of the present invention, and these should also be considered within the scope of protection of the present invention. These modifications and improvements will not affect the effectiveness of the present invention or the practicality of the patent. The scope of protection claimed in this application should be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.

Claims

1. A method for processing red brocade waxy sorghum slurry powder, characterized by: Includes the following steps: S1: Raw material pretreatment: The red sorghum raw material is cleaned, impurities removed, stones removed, and screened in sequence to remove impurities, stones, and shriveled grains from the raw material. Then, the metal impurities in the raw material are removed by magnetic separator to obtain pure red sorghum raw material. S2: Dehulling process: The pre-treated red tassel glutinous sorghum is dehulled to remove the outer shell of the sorghum and obtain dehulled red tassel glutinous sorghum; S3: Low-temperature soaking: Soak the hulled red-tasseled glutinous sorghum in a low-temperature environment of about 5℃ for 24 hours at a water-to-sorghum mass ratio of 3:1 to complete the soaking process. S4: Washing and drying: The soaked red sorghum is sent to a sorghum washing machine for washing to remove surface impurities and residual chaff, and then dried to obtain the sorghum raw material to be ground into pulp. S5: Water milling pulping: The washed and dried sorghum is fed into a stone mill for water milling according to the water to sorghum mass ratio of 1:1 to produce sorghum pulp. S6: Low-temperature slurry separation: Place the sorghum pulp in a cold storage at about 5°C for 48 hours to allow it to settle, and separate the upper clear liquid to obtain wet sorghum slurry. S7: Segmented drying: Cut the wet sorghum slurry into small pieces and send them into the drying room. Bake at a temperature of 50-65℃ for 18 hours to complete the drying process and obtain dry sorghum blocks. S8: Ultrafine grinding: The dry sorghum blocks are fed into a 120-mesh grinding mill to grind them into powder, and the finished product of red tassel glutinous sorghum slurry powder is obtained. S9: Finished product packaging and storage: Weigh and package the finished powder, send it to the finished powder warehouse for storage, and complete the finished product sorting.

2. The method of processing red silk glutinous sorghum slurry powder according to claim 1, characterized in that: The specific steps of step S7, segmented drying, are as follows: first, bake at a low temperature of 50℃ for 6 hours, then raise the temperature to 60℃ for 8 hours, and finally bake at 65℃ for 4 hours, for a total baking time of 18 hours.

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