CN108703303A - It is a kind of using brown rice and pumpkin as fast food brewed powder of major ingredient and preparation method thereof - Google Patents
It is a kind of using brown rice and pumpkin as fast food brewed powder of major ingredient and preparation method thereof Download PDFInfo
- Publication number
- CN108703303A CN108703303A CN201810363405.XA CN201810363405A CN108703303A CN 108703303 A CN108703303 A CN 108703303A CN 201810363405 A CN201810363405 A CN 201810363405A CN 108703303 A CN108703303 A CN 108703303A
- Authority
- CN
- China
- Prior art keywords
- parts
- brown rice
- pumpkin
- fast food
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021329 brown rice Nutrition 0.000 title claims abstract description 42
- 239000000843 powder Substances 0.000 title claims abstract description 41
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 36
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 36
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 36
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 36
- 239000004615 ingredient Substances 0.000 title claims abstract description 32
- 235000013410 fast food Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000001980 Cucurbita pepo Species 0.000 title 1
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 35
- 235000013339 cereals Nutrition 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 230000008569 process Effects 0.000 claims abstract description 15
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 13
- 241001465754 Metazoa Species 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 11
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 9
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 9
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 9
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 9
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 9
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 9
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 9
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 8
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 8
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 8
- 240000004922 Vigna radiata Species 0.000 claims abstract description 8
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 8
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 8
- 235000020232 peanut Nutrition 0.000 claims abstract description 8
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 4
- 239000000463 material Substances 0.000 claims description 33
- 239000000203 mixture Substances 0.000 claims description 26
- 229910010271 silicon carbide Inorganic materials 0.000 claims description 19
- 238000005520 cutting process Methods 0.000 claims description 15
- 239000012530 fluid Substances 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 230000001007 puffing effect Effects 0.000 claims description 10
- 238000001125 extrusion Methods 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 230000005540 biological transmission Effects 0.000 claims description 5
- 230000036760 body temperature Effects 0.000 claims description 5
- 238000000748 compression moulding Methods 0.000 claims description 5
- 230000010259 detection of temperature stimulus Effects 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 abstract description 7
- 235000013325 dietary fiber Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 235000010755 mineral Nutrition 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 206010012735 Diarrhoea Diseases 0.000 abstract description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 2
- 239000004472 Lysine Substances 0.000 abstract description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 241000699666 Mus <mouse, genus> Species 0.000 description 10
- 238000003304 gavage Methods 0.000 description 10
- 241000219051 Fagopyrum Species 0.000 description 9
- 230000008859 change Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 229920002527 Glycogen Polymers 0.000 description 5
- 241000699670 Mus sp. Species 0.000 description 5
- 230000008901 benefit Effects 0.000 description 5
- 229940096919 glycogen Drugs 0.000 description 5
- -1 linoleic acid, leukotrienes Chemical class 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- PNNCWTXUWKENPE-UHFFFAOYSA-N [N].NC(N)=O Chemical compound [N].NC(N)=O PNNCWTXUWKENPE-UHFFFAOYSA-N 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 230000002440 hepatic effect Effects 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 230000009182 swimming Effects 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000005611 electricity Effects 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 206010067482 No adverse event Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000020925 non fasting Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 238000005422 blasting Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000009535 clinical urine test Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
- A23P30/25—Co-extrusion of different foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Manufacturing & Machinery (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention provides a kind of using brown rice and pumpkin as fast food brewed powder of major ingredient and preparation method thereof, including following component：Brown rice, honey peach, Chinese yam rhizome, salt, tomato, buckwheat, peanut, mung bean, Herba Menthae powder, marine animal small-molecular peptides and pumpkin.Child's brewed powder of brown rice and pumpkin the ratio mixing of the present invention, using brown rice and pumpkin as primary raw material, for brown rice compared with common exquisite rice, the content of brown rice vitamin, minerals and dietary fiber is more rich；Wherein protein contains abundant lysine ingredient, the trace element such as iron, manganese, zinc is abundanter than general cereal, and contain abundant dietary fiber, the present invention pre-processes buckwheat, that is the mode of ultra-fine grinding+enzymolysis, marine animal small-molecular peptides are also added into, extraordinary to solve the harm taken for a long time and be easy diarrhea, finally obtained fast food brewed powder can provide full nutrition for eater.
Description
Technical field
The present invention relates to food technology fields, particularly, are related to a kind of using brown rice and pumpkin as the fast food brewed powder of major ingredient
And preparation method thereof.
Background technology
Five cereals are generally acknowledged pollution-free green foods, contained nature protein-fat-, carbohydrate, dimension life
The multiple nutritional components such as element, minerals and dietary fiber meet the rational proportion of human body intake, have high utility value,
A variety of unsaturated fatty acids contained by coarse cereals simultaneously, such as oleic acid, linoleic acid, leukotrienes, with phosphatide, oligosaccharide, more Taihe county flavones
Equal liveliness proofs, substance have diseases prevention, disease-resistant, strengthen immunity, the effect of anti-aging.Although coarse cereals have in terms of nutrition
Numerous advantages, but since the mouthfeel of various regions people is different, coarse cereals are eaten for a long time for people and cause certain obstacle.Such as
What really accomplishes that coarse food grain is carefully eaten, while not changing the living habit that people are formed for a long time again, is truly realized convenience, nutrition
It is the project of people's research all the time.China is coarse cereals big producer, and the nutritive value of coarse cereals is generally accepted.Mesh
The processing method of preceding coarse cereals is few, rests on simple processing mostly, admixed together after coarse cereals are crushed, and coarse cereal powder is made,
Or mix a variety of coarse cereal powders directly to come, it is granulated using general comminutor, although this processing method remains coarse cereals
Nutritional ingredient, but it is simple due to processing, it is truly not right bringing big variation to the institutional framework of coarse cereals
The mouthfeel of coarse cereals, digesting and assimilating for nutrition make moderate progress, while existing processing method subsequent technique is more complicated, due to
The made rough of comminutor also needs to be processed by shot blasting in rear technique, polishing, be granulated during also need to
Binding material, such as starch is added.Edible for coarse cereals rice brings security risk.Peasant household sells raw grain, on the low side, if
Carry out rational deep processing, it will the price for greatly promoting coarse cereals allows grain producer really to receive more tangible benefits.
Brown rice is that paddy sloughs the caryopsis after outer protection cortex rice husk, interior protection cortex（Pericarp, kind skin, megarchidium layer）It is intact
Rice Kernel, since the more mouthfeels such as interior protection cortex crude fibre, chaff wax are thicker, quality is close, boil it is also relatively time-consuming,
But its slimming effect is notable.Compared with common exquisite rice, the content of brown rice vitamin, minerals and dietary fiber is more rich,
It is considered to be a kind of healthy food of green.
Invention content
Present invention aims at provide it is a kind of using brown rice and pumpkin as fast food brewed powder of major ingredient and preparation method thereof and its
Preparation method, to solve technical problem.
It is a kind of using brown rice and pumpkin as the fast food brewed powder of major ingredient, which is characterized in that including following weight part ratio at
Point：
25-45 parts of brown rice, 8-13 parts of honey peach, 10-15 parts of Chinese yam rhizome, 6-8 parts of salt, 6-11 parts of tomato, buckwheat 6-8
Part, 9-13 parts of peanut, 8-12 parts of mung bean, 6-10 parts of Herba Menthae powder, 0.05-0.1 parts of marine animal small-molecular peptides, pumpkin 20-
25 parts.
Preferably：Include the ingredient of following weight part ratio：30 parts of brown rice, 11 parts of honey peach, 12 parts of Chinese yam rhizome, food
7 parts of salt, 9 parts of tomato, 7 parts of buckwheat, 11 parts of peanut, 10 parts of mung bean, 8 parts of Herba Menthae powder, marine animal small-molecular peptides 0.05-
0.1 part, pumpkin 23.
It is a kind of that powder, preparation method thereof is reconstituted as the fast food of major ingredient using brown rice and pumpkin, include the following steps：
Step 1：Crushing stage；Brown rice and pumpkin are entered into the step of pulverizer crushes；Pretreatment stage；By raw material into
Row promotion, dispensing, mixing, pretreated step；
Step 2：The feeding stage；The step of feed system carries out feeding will be entered obtained by step 1；
Step 3：Mix stages：Gained in step 2 is entered what mixing machine mixed with a certain proportion of and other raw materials
Step；
Step 4：The vacuum feeding stage：The step of vacuum machine carries out vacuumize process will be entered obtained by step 3；
Step 5：The squeezing, maturing stage：The mixture of gained in step 4 is entered into double screw extruder, by charging system plus
Material, into extrusion system, carries out puffing under screw extruding；Gained expanded material enters diced system, successively through overmolding pressure
Roll pressing, cutting roller cutting, obtain crude food grains other than rice and wheat；
Step 6：Pre-drying phase；Gained in step 5 is entered into fluidized bed dryer through air-transport system and carries out predrying
The step of, the fluidized bed dryer agent structure is divided into：Fluid bed dryer main body, cyclone separator, electrical heating heat exchange
The compositions such as device, drying air fan, feeding fan, gas transmission pipeline, system use touch screen operation, PLC controls.
Step 7：The secondary baking stage；Gained in step 6 is entered into oven system at high temperature through air-transport system
The step of carrying out secondary baking, the oven system include pedestal, vibrating tray, babinet, cycle wind pipeline, electric heater, work
Make the compositions such as platform, dehumidifying pipelines, cyclone separator, resisting blower, airlock, vibrating tray is made of 304 stainless steels,
Charging tray adjusts vibration frequency by frequency converter, and babinet is divided into an area and two areas 2 section, often saves temperature and may be implemented individually to control, case
It is made of in vivo more densely distributed jet pipes, babinet both sides are equipped with cleaning door, convenient and healthy cleaning, and spin manifold temperature uses
PLC is controlled, and 2 section babinets are equipped with temperature sensor, the detection of temperature sensor automatic on-line, and heating system uses circulating-heating,
Hot air duct passes through insulation and handles, and effectively raises thermal energy utilization rate, 200 ~ 300 DEG C of oven box body temperature, the temperature difference
± 5 DEG C of control；
Step 8：Sheeting stages；The step of sheeting system carries out tabletting will be entered obtained by step 7.
In the step five, the squeezing, maturing stage includes four sections of extruding sections, is the sections D1, the sections D2, the areas D3 respectively
Between and the sections D4, material carry out curing and puffing in this four sections of sections successively, D1 silicon carbides control is at 140 DEG C, the areas D2
Between temperature control at 160 DEG C, at 180 DEG C, D4 silicon carbides are controlled at 180 DEG C the control of D3 silicon carbides.
Extruding condition is set as in the step 5:Screw speed 300r/min, 137-146 °C of die head temperature, die head
0.7-1.2Mpa of pressure, cutter rotating velocity 800-1100r/min, cutting current 1.08-1.1A, extruder torque are
51.6-65%NM。
Feed rate is 26-31 kg/h in the step 1.
Predrying temperature in the step 6 in a fluidized bed is 35 DEG C.
Sheeting system is by distributing device, tablet press machine main body, constant temperature pressure roller, tablet press machine main motor, feeding wind in the step 8
The compositions such as machine, material, which passes through, expects distributing device under fluid bed in step 6, distributing device controls blanking velocity, and constant temperature pressure roller is in high speed
It is operated to relative direction, adjusts sheeting nip, the quick compression molding of the good material of fluid bed predrying, constant temperature pressure roller is kept
Roller temperature prevents from generating excessive heat in high speed tableting processes.
The invention has the advantages that：The fast food brewed powder of brown rice and pumpkin the ratio mixing of the present invention, with brown rice
With pumpkin as primary raw material, brown rice is compared with common exquisite rice, and the content of brown rice vitamin, minerals and dietary fiber is more
It is abundant；In order to further increase the nutritive value of brewed powder, add honey peach, Chinese yam rhizome, salt, tomato, buckwheat, peanut,
Mung bean, Herba Menthae powder and marine animal small-molecular peptides, buckwheat effect is extensive, and wherein protein contains abundant lysine ingredient, iron,
The trace element such as manganese, zinc is abundanter than general cereal, and contains abundant dietary fiber, has good nutrition health-care functions；
Retain buckwheat abundant amino acid and trace element simultaneously, the present invention pre-processes buckwheat, i.e. ultra-fine grinding+enzymolysis
Mode, is also added into marine animal small-molecular peptides, and the extraordinary harm for solving long-term use and being easy diarrhea is finally obtained
Fast food brewed powder can provide full nutrition for eater.
By mouse experiment it may be speculated that regarding the brewed powder that the brown rice of the present invention and pumpkin ratio mix as staple food to food
With to improving motion function significant effect.
Other than objects, features and advantages described above, the present invention also has other objects, features and advantages.
The present invention is further detailed explanation below.
Specific implementation mode
The embodiment of the present invention is described in detail below, but the present invention can be limited and be covered according to claim
Multitude of different ways implement.
Embodiment 1
It is a kind of using brown rice and pumpkin as the fast food brewed powder of major ingredient, which is characterized in that include the ingredient of following weight part ratio：
25 parts of brown rice, 8 parts of honey peach, 10 parts of Chinese yam rhizome, 6 parts of salt, 6 parts of tomato, 6 parts of buckwheat, 9 parts of peanut, mung bean
8 parts, 6 parts of Herba Menthae powder, 0.05 part of marine animal small-molecular peptides, 20 parts of pumpkin.
It is a kind of that powder, preparation method thereof is reconstituted as the fast food of major ingredient using brown rice and pumpkin, include the following steps：
Step 1：Crushing stage；Raw material is entered into the step of pulverizer crushes；Pretreatment stage；Raw material is promoted,
Dispensing, mixing, pretreated step；Feed rate is 26 kg/h in the step 1.
Step 2：The feeding stage；The step of feed system carries out feeding will be entered obtained by step 1；
Step 3：Mix stages：Gained in step 2 is entered what mixing machine mixed with a certain proportion of and other raw materials
Step；
Step 4：The vacuum feeding stage：The step of vacuum machine carries out vacuumize process will be entered obtained by step 3；
Step 5：The squeezing, maturing stage：The mixture of gained in step 4 is entered into double screw extruder, by charging system plus
Material, into extrusion system, carries out puffing under screw extruding；Gained expanded material enters diced system, successively through overmolding pressure
Roll pressing, cutting roller cutting, obtain crude food grains other than rice and wheat；The squeezing, maturing stage include four sections extruding sections, be respectively the sections D1,
The sections D2, the sections D3 and the sections D4, material carry out curing and puffing in this four sections of sections successively, and D1 silicon carbides control exists
140 DEG C, the control of D2 silicon carbides is at 160 DEG C, and at 180 DEG C, D4 silicon carbides are controlled at 180 DEG C the control of D3 silicon carbides, are squeezed
Condition setting is:Screw speed 300r/min, 137 °C, die pressure 0.7Mpa of die head temperature, 800 r/ of cutter rotating velocity
Min, cutting current 1.08A, extruder torque are 51.6NM.
Step 6：Pre-drying phase；Gained in step 5 is entered fluidized bed dryer through air-transport system to carry out in advance
Dry step, the fluid bed predrying main structure of system are divided into：Fluid bed dryer main body, cyclone separator, electricity add
The compositions such as heat-heat exchanger, drying air fan, feeding fan, gas transmission pipeline, system use touch screen operation, PLC controls, stream
It is 35 DEG C to change the predrying temperature in bed.
Step 7：Due to starch gelatinization of the material in extrusion process in food, protein deformation, it is therefore desirable to enter two
The secondary baking stage；Gained in step 7 is entered into the step that oven system carries out secondary baking at high temperature through air-transport system
Suddenly, oven system includes pedestal, vibrating tray, babinet, cycle wind pipeline, electric heater, workbench, dehumidifying pipelines, whirlwind
The compositions such as separator, resisting blower, airlock, vibrating tray are made of 304 stainless steels, and charging tray is shaken by frequency converter adjusting
Dynamic frequency, babinet are divided into an area and two areas 2 section, often save temperature and may be implemented individually to control, densely distributed by more in babinet
Jet pipe is constituted, and babinet both sides are equipped with cleaning door, convenient and healthy cleaning, and spin manifold temperature is controlled using PLC, and 2 section babinets are equipped with
Temperature sensor, the detection of temperature sensor automatic on-line, heating system use circulating-heating, hot air duct to pass through insulation
Processing, effectively raises thermal energy utilization rate, 200 DEG C of oven box body temperature.
Step 8：Sheeting stages；The step of sheeting system carries out tabletting will be entered obtained by step 7, sheeting system is by cloth
The compositions such as device, tablet press machine main body, constant temperature pressure roller, tablet press machine main motor, feeding fan, material pass through fluid bed blanking in step 6
To distributing device, distributing device controls blanking velocity, and constant temperature pressure roller is operated in high speed to relative direction, adjusts sheeting nip, stream
Change the good quick compression molding of material of bed predrying, constant temperature pressure roller keeps roller temperature, prevents from generating in high speed tableting processes
Excessive heat.
Embodiment 2
It is a kind of using brown rice and pumpkin as the fast food brewed powder of major ingredient, which is characterized in that include the ingredient of following weight part ratio：
It is 45 parts of brown rice, 13 parts of honey peach, 15 parts of Chinese yam rhizome, 8 parts of salt, 11 parts of tomato, 8 parts of buckwheat, 13 parts of peanut, green
12 parts of beans, 10 parts of Herba Menthae powder, 00.1 part of marine animal small-molecular peptides, 25 parts of pumpkin.
It is a kind of using brown rice and pumpkin as the preparation method of the fast food brewed powder of major ingredient and preparation method thereof, including following step
Suddenly：
Step 1：Crushing stage；Raw material is entered into the step of pulverizer crushes；Pretreatment stage；Raw material is promoted,
Dispensing, mixing, pretreated step；Feed rate is 31 kg/h in the step 1.
Step 2：The feeding stage；The step of feed system carries out feeding will be entered obtained by step 1；
Step 3：Mix stages：Gained in step 2 is entered what mixing machine mixed with a certain proportion of and other raw materials
Step；
Step 4：The vacuum feeding stage：The step of vacuum machine carries out vacuumize process will be entered obtained by step 3；
Step 5：The squeezing, maturing stage：The mixture of gained in step 4 is entered into double screw extruder, by charging system plus
Material, into extrusion system, carries out puffing under screw extruding；Gained expanded material enters diced system, successively through overmolding pressure
Roll pressing, cutting roller cutting, obtain crude food grains other than rice and wheat；The squeezing, maturing stage include four sections extruding sections, be respectively the sections D1,
The sections D2, the sections D3 and the sections D4, material carry out curing and puffing in this four sections of sections successively, and D1 silicon carbides control exists
140 DEG C, the control of D2 silicon carbides is at 160 DEG C, and at 180 DEG C, D4 silicon carbides are controlled at 180 DEG C the control of D3 silicon carbides, are squeezed
Condition setting is:Screw speed 300r/min, 146 °C, die pressure 1.2Mpa, cutter rotating velocity 1100r/ of die head temperature
Min, cutting current 1.1A, extruder torque are 51.6-65%NM.
Step 6：Pre-drying phase；Gained in step 5 is entered fluidized bed dryer through air-transport system to carry out in advance
Dry step, the fluid bed predrying main structure of system are divided into：Fluid bed dryer main body, cyclone separator, electricity add
The compositions such as heat-heat exchanger, drying air fan, feeding fan, gas transmission pipeline, system use touch screen operation, PLC controls, stream
It is 35 DEG C to change the predrying temperature in bed.
Step 7：Due to starch gelatinization of the material in extrusion process in food, protein deformation, it is therefore desirable to enter two
The secondary baking stage；Gained in step 7 is entered into the step that oven system carries out secondary baking at high temperature through air-transport system
Suddenly, oven system includes pedestal, vibrating tray, babinet, cycle wind pipeline, electric heater, workbench, dehumidifying pipelines, whirlwind
The compositions such as separator, resisting blower, airlock, vibrating tray are made of 304 stainless steels, and charging tray is shaken by frequency converter adjusting
Dynamic frequency, babinet are divided into an area and two areas 2 section, often save temperature and may be implemented individually to control, densely distributed by more in babinet
Jet pipe is constituted, and babinet both sides are equipped with cleaning door, convenient and healthy cleaning, and spin manifold temperature is controlled using PLC, and 2 section babinets are equipped with
Temperature sensor, the detection of temperature sensor automatic on-line, heating system use circulating-heating, hot air duct to pass through insulation
Processing, effectively raises thermal energy utilization rate, 300 DEG C of oven box body temperature.
Step 8：Sheeting stages；The step of sheeting system carries out tabletting will be entered obtained by step 7, sheeting system is by cloth
The compositions such as device, tablet press machine main body, constant temperature pressure roller, tablet press machine main motor, feeding fan, material pass through fluid bed blanking in step 6
To distributing device, distributing device controls blanking velocity, and constant temperature pressure roller is operated in high speed to relative direction, adjusts sheeting nip, stream
Change the good quick compression molding of material of bed predrying, constant temperature pressure roller keeps roller temperature, prevents from generating in high speed tableting processes
Excessive heat.
Embodiment 3
It is a kind of that powder, preparation method thereof is reconstituted as the fast food of major ingredient using brown rice and pumpkin, include the ingredient of following weight part ratio：Including
The ingredient of following weight part ratio：30 parts of brown rice, 11 parts of honey peach, 12 parts of Chinese yam rhizome, 7 parts of salt, 9 parts of tomato, buckwheat
7 parts, 11 parts of peanut, 10 parts of mung bean, 8 parts of Herba Menthae powder, 0.05-0.1 parts of marine animal small-molecular peptides, 23 parts of pumpkin.
It is a kind of using brown rice and pumpkin as the preparation method of the fast food brewed powder of major ingredient and preparation method thereof, including following step
Suddenly：
Step 1：Crushing stage；Raw material is entered into the step of pulverizer crushes；Pretreatment stage；Raw material is promoted,
Dispensing, mixing, pretreated step；Feed rate is 28 kg/h in the step 1.
Step 2：The feeding stage；The step of feed system carries out feeding will be entered obtained by step 1；
Step 3：Mix stages：Gained in step 2 is entered what mixing machine mixed with a certain proportion of and other raw materials
Step；
Step 4：The vacuum feeding stage：The step of vacuum machine carries out vacuumize process will be entered obtained by step 3；
Step 5：The squeezing, maturing stage：The mixture of gained in step 4 is entered into double screw extruder, by charging system plus
Material, into extrusion system, carries out puffing under screw extruding；Gained expanded material enters diced system, successively through overmolding pressure
Roll pressing, cutting roller cutting, obtain crude food grains other than rice and wheat；The squeezing, maturing stage include four sections extruding sections, be respectively the sections D1,
The sections D2, the sections D3 and the sections D4, material carry out curing and puffing in this four sections of sections successively, and D1 silicon carbides control exists
140 DEG C, the control of D2 silicon carbides is at 160 DEG C, and at 180 DEG C, D4 silicon carbides are controlled at 180 DEG C the control of D3 silicon carbides, are squeezed
Condition setting is:Screw speed 300r/min, 140 °C, die pressure 1.0Mpa, cutter rotating velocity 900r/ of die head temperature
Min, cutting current 1.09A, extruder torque are 60%NM.
Step 6：Pre-drying phase；Gained in step 5 is entered fluidized bed dryer through air-transport system to carry out in advance
Dry step, the fluid bed predrying main structure of system are divided into：Fluid bed dryer main body, cyclone separator, electricity add
The compositions such as heat-heat exchanger, drying air fan, feeding fan, gas transmission pipeline, system use touch screen operation, PLC controls, stream
It is 35 DEG C to change the predrying temperature in bed.
Step 7：Due to starch gelatinization of the material in extrusion process in food, protein deformation, it is therefore desirable to enter two
The secondary baking stage；Gained in step 7 is entered into the step that oven system carries out secondary baking at high temperature through air-transport system
Suddenly, oven system includes pedestal, vibrating tray, babinet, cycle wind pipeline, electric heater, workbench, dehumidifying pipelines, whirlwind
The compositions such as separator, resisting blower, airlock, vibrating tray are made of 304 stainless steels, and charging tray is shaken by frequency converter adjusting
Dynamic frequency, babinet are divided into an area and two areas 2 section, often save temperature and may be implemented individually to control, densely distributed by more in babinet
Jet pipe is constituted, and babinet both sides are equipped with cleaning door, convenient and healthy cleaning, and spin manifold temperature is controlled using PLC, and 2 section babinets are equipped with
Temperature sensor, the detection of temperature sensor automatic on-line, heating system use circulating-heating, hot air duct to pass through insulation
Processing, effectively raises thermal energy utilization rate, 250 DEG C of oven box body temperature.
Step 8：Sheeting stages；The step of sheeting system carries out tabletting will be entered obtained by step 7, sheeting system is by cloth
The compositions such as device, tablet press machine main body, constant temperature pressure roller, tablet press machine main motor, feeding fan, material pass through fluid bed blanking in step 6
To distributing device, distributing device controls blanking velocity, and constant temperature pressure roller is operated in high speed to relative direction, adjusts sheeting nip, stream
Change the good quick compression molding of material of bed predrying, constant temperature pressure roller keeps roller temperature, prevents from generating in high speed tableting processes
Excessive heat.
Intragastric administration on mice test is carried out to the brewed powder of embodiment 1-3 below, the specific test method is as follows：
40 mouse are randomly divided into 4 groups by weight：Blank control group, embodiment 1-3, every group 10, tonneau China is tieed up with Beijing
The standard feed sub-cage rearing that experimental animal Technology Co., Ltd. provides, free diet drinking-water.Adaptable fed is filled after 5 days
Stomach is tested.
Experimental mice gavage, mouse timing is given to measure weight, the amount of gavage, gavage amount are calculated according to weight respectively daily
For：25g/ days/kg, continuous gavage 30 days.
Continuous gavage 30 days, after last gavage, each group mouse fasting 16 hours（Overnight）, then 1 property gavage give 50
Part ethyl alcohol 12ml/kg weight, draws materials after 6 hours（Blank control group is not dealt with, non-fasting materials）, when testing swimming with a load attached to the body
Between, urea nitrogen content and hepatic glycogen content.
The result shows that the development difference of each group mouse weight is little, activity is normal during the test for animal, table without exception
It is existing, show that brewed powder has no adverse effects to the growth and development of mouse and health.Specific walking weight load, urea nitrogen content and liver
Test result is as follows for glycogen content：
Continuous gavage 30 days, after last gavage, each group mouse fasting 16 hours（Overnight）, then 1 property gavage give 50 parts of second
Alcohol 12mL/kg weight, draws materials after 6 hours（Blank control group is not dealt with, non-fasting materials）, mouse swimming with a load attached to the body after test 30 days
Swimming time, mice serum urea nitrogen content, hepatic glycogen content.
The result shows that the development difference of each group mouse weight is little, activity is normal during the test for animal, table without exception
It is existing, show that brewed powder has no adverse effects to the growth and development of mouse and health.Specific mice burden swimming time, mice serum urine
Test result is as follows for plain nitrogen content, hepatic glycogen content：
| Walking weight load（min） | Urea nitrogen content（nmol/L） | Hepatic glycogen content（mg/g） | |
| Blank control group | 15.2±0.7 | 14.18±1.52 | 1.45±0.19 |
| Embodiment 1 | 18.9±1.1 | 8.75±1.01 | 2.53±0.35 |
| Embodiment 2 | 19.2±1.1 | 8.92±1.02 | 2.52±0.37 |
| Embodiment 3 | 18.5±1.2 | 8.82±1.02 | 2.54±0.37 |
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for those skilled in the art
For member, the invention may be variously modified and varied.Any modification made by all within the spirits and principles of the present invention,
Equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of using brown rice and pumpkin as the fast food brewed powder of major ingredient, which is characterized in that include the ingredient of following weight part ratio：
25-45 parts of brown rice, 8-13 parts of honey peach, 10-15 parts of Chinese yam rhizome, 6-8 parts of salt, 6-11 parts of tomato, 6-8 parts of buckwheat, flower
9-13 parts raw, 8-12 parts of mung bean, 6-10 parts of Herba Menthae powder, 0.05-0.1 parts of marine animal small-molecular peptides, 20-25 parts of pumpkin.
2. as described in claim 1 using brown rice and pumpkin as the fast food brewed powder of major ingredient, which is characterized in that including following weight
The ingredient of portion rate：30 parts of brown rice, 11 parts of honey peach, 12 parts of Chinese yam rhizome, 7 parts of salt, 9 parts of tomato, 7 parts of buckwheat, 11 parts of peanut,
10 parts of mung bean, 8 parts of Herba Menthae powder, 0.05-0.1 parts of marine animal small-molecular peptides, 23 parts of pumpkin.
3. a kind of reconstituting powder, preparation method thereof, including ingredient described in claims 1 or 2 using brown rice and pumpkin as the fast food of major ingredient
Raw material, which is characterized in that include the following steps：
Step 1：Crushing stage；Brown rice and pumpkin are entered into the step of pulverizer crushes；Pretreatment stage；By raw material into
Row promotion, dispensing, mixing, pretreated step；
Step 2：The feeding stage；The step of feed system carries out feeding will be entered obtained by step 1；
Step 3：Mix stages：Gained in step 2 is entered what mixing machine mixed with a certain proportion of and other raw materials
Step；
Step 4：The vacuum feeding stage：The step of vacuum machine carries out vacuumize process will be entered obtained by step 3；
Step 5：The squeezing, maturing stage：The mixture of gained in step 4 is entered into double screw extruder, by charging system plus
Material, into extrusion system, carries out puffing under screw extruding；Gained expanded material enters diced system, successively through overmolding pressure
Roll pressing, cutting roller cutting, obtain crude food grains other than rice and wheat；
Step 6：Pre-drying phase；Gained in step 5 is entered into fluidized bed dryer through air-transport system and carries out predrying
The step of, the fluidized bed dryer agent structure is divided into：Fluid bed dryer main body, cyclone separator, electrical heating heat exchange
The compositions such as device, drying air fan, feeding fan, gas transmission pipeline, system use touch screen operation, PLC controls.
Step 7：The secondary baking stage；Gained in step 6 is entered oven system through air-transport system to carry out at high temperature
The step of secondary baking, the oven system include pedestal, vibrating tray, babinet, cycle wind pipeline, electric heater, work and put down
The compositions such as platform, dehumidifying pipelines, cyclone separator, resisting blower, airlock, vibrating tray are made of 304 stainless steels, charging tray
Vibration frequency is adjusted by frequency converter, babinet is divided into an area and two areas 2 section, often saves temperature and may be implemented individually to control, in babinet
It is made of more densely distributed jet pipes, babinet both sides are equipped with cleaning door, convenient and healthy cleaning, and spin manifold temperature is controlled using PLC
System, 2 section babinets are equipped with temperature sensor, the detection of temperature sensor automatic on-line, and heating system uses circulating-heating, hot blast pipe
Road passes through insulation and handles, and effectively raises thermal energy utilization rate, 200~300 DEG C of oven box body temperature, and temperature difference control ±
5℃；
Step 8：Sheeting stages；The step of sheeting system carries out tabletting will be entered obtained by step 7.
4. reconstituting powder, preparation method thereof as the fast food of major ingredient using brown rice and pumpkin as claimed in claim 3, which is characterized in that described
The step of five in, the squeezing, maturing stage include four sections extruding sections, be the sections D1, the sections D2, the sections D3 and the sections D4, object respectively
Material carries out curing and puffing in this four sections of sections successively, and at 140 DEG C, the control of D2 silicon carbides exists for D1 silicon carbides control
160 DEG C, at 180 DEG C, D4 silicon carbides are controlled at 180 DEG C the control of D3 silicon carbides.
5. reconstituting powder, preparation method thereof as the fast food of major ingredient using brown rice and pumpkin as claimed in claim 3, which is characterized in that described
Extruding condition is set as in step 5:Screw speed 300r/min, 137-146 DEG C of die head temperature, die pressure 0.7-1.2Mpa,
Cutter rotating velocity 800-1100r/min, cutting current 1.08-1.1A, extruder torque are 51.6-65%NM.
6. reconstituting powder, preparation method thereof as the fast food of major ingredient using brown rice and pumpkin as claimed in claim 3, which is characterized in that described
Feed rate is 26-31kg/h in step 1.
7. reconstituting powder, preparation method thereof as the fast food of major ingredient using brown rice and pumpkin as claimed in claim 3, which is characterized in that described
Predrying temperature in step 6 in a fluidized bed is 35 DEG C.
8. reconstituting powder, preparation method thereof as the fast food of major ingredient using brown rice and pumpkin as claimed in claim 3, which is characterized in that described
Sheeting system is made of distributing device, tablet press machine main body, constant temperature pressure roller, tablet press machine main motor, feeding fan etc. in step 8, material
By expecting that distributing device, distributing device control blanking velocity under fluid bed in step 6, constant temperature pressure roller is transported in high speed to relative direction
Make, adjust sheeting nip, the quick compression molding of the good material of fluid bed predrying, constant temperature pressure roller keeps roller temperature, prevents
Excessive heat is only generated in high speed tableting processes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810363405.XA CN108703303A (en) | 2018-04-21 | 2018-04-21 | It is a kind of using brown rice and pumpkin as fast food brewed powder of major ingredient and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810363405.XA CN108703303A (en) | 2018-04-21 | 2018-04-21 | It is a kind of using brown rice and pumpkin as fast food brewed powder of major ingredient and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108703303A true CN108703303A (en) | 2018-10-26 |
Family
ID=63867388
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810363405.XA Pending CN108703303A (en) | 2018-04-21 | 2018-04-21 | It is a kind of using brown rice and pumpkin as fast food brewed powder of major ingredient and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108703303A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104015395A (en) * | 2014-06-03 | 2014-09-03 | 唐伟 | Device for converting powder into flake-shaped, annular or other special-shaped finished products |
| CN203851696U (en) * | 2014-05-29 | 2014-10-01 | 秦皇岛富滋食品公司 | Infrared baking oven |
| CN104938913A (en) * | 2015-06-03 | 2015-09-30 | 山西省农业科学院农产品加工研究所 | Preparation method for highland barley dissolving powders |
| CN204787600U (en) * | 2015-05-18 | 2015-11-18 | 天津大港油田滨港集团博弘石油化工有限公司 | Fluidized bed dryer |
| CN206057949U (en) * | 2016-08-19 | 2017-03-29 | 武汉汉升汽车传感系统有限责任公司 | oven and its control system |
| CN107279705A (en) * | 2017-08-02 | 2017-10-24 | 李志军 | It is a kind of to reconstitute powder and preparation method thereof by the child of major ingredient of brown rice and buckwheat |
| CN107361291A (en) * | 2017-07-20 | 2017-11-21 | 李璐伊 | A kind of child of brown rice and millet ratio mixing reconstitutes powder and preparation method thereof |
| CN206959457U (en) * | 2017-05-24 | 2018-02-02 | 济宁牧易生物科技有限公司 | A kind of fluidized bed drying system |
-
2018
- 2018-04-21 CN CN201810363405.XA patent/CN108703303A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN203851696U (en) * | 2014-05-29 | 2014-10-01 | 秦皇岛富滋食品公司 | Infrared baking oven |
| CN104015395A (en) * | 2014-06-03 | 2014-09-03 | 唐伟 | Device for converting powder into flake-shaped, annular or other special-shaped finished products |
| CN204787600U (en) * | 2015-05-18 | 2015-11-18 | 天津大港油田滨港集团博弘石油化工有限公司 | Fluidized bed dryer |
| CN104938913A (en) * | 2015-06-03 | 2015-09-30 | 山西省农业科学院农产品加工研究所 | Preparation method for highland barley dissolving powders |
| CN206057949U (en) * | 2016-08-19 | 2017-03-29 | 武汉汉升汽车传感系统有限责任公司 | oven and its control system |
| CN206959457U (en) * | 2017-05-24 | 2018-02-02 | 济宁牧易生物科技有限公司 | A kind of fluidized bed drying system |
| CN107361291A (en) * | 2017-07-20 | 2017-11-21 | 李璐伊 | A kind of child of brown rice and millet ratio mixing reconstitutes powder and preparation method thereof |
| CN107279705A (en) * | 2017-08-02 | 2017-10-24 | 李志军 | It is a kind of to reconstitute powder and preparation method thereof by the child of major ingredient of brown rice and buckwheat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106107446A (en) | A kind of Coix seed red bean nutritive powder and preparation method thereof | |
| CN109924412A (en) | A kind of rose purple sweet potato cereal meal replacing food and preparation method thereof | |
| CN105639049A (en) | Method for producing textured soybean protein particles | |
| CN108684825A (en) | A method of dried bean curd is prepared based on twin (double) screw extruder | |
| CN106798325A (en) | A kind of excellent coarse cereal formula rice of mouthfeel | |
| CN108567110A (en) | A method of brewed powder is prepared based on twin (double) screw extruder | |
| CN108902703A (en) | It is a kind of to process improved process using brown rice and Gorgon fruit as the fast food brewed powder of major ingredient | |
| CN112515102B (en) | Composite coarse grain rice and preparation method thereof | |
| CN108719755A (en) | It is a kind of using brown rice and highland barley as fast food brewed powder of major ingredient and preparation method thereof | |
| CN108703303A (en) | It is a kind of using brown rice and pumpkin as fast food brewed powder of major ingredient and preparation method thereof | |
| CN108576635A (en) | It is a kind of using brown rice and white lotus as fast food brewed powder of major ingredient and preparation method thereof | |
| CN108522996A (en) | It is a kind of using brown rice and glycan as fast food brewed powder of major ingredient and preparation method thereof | |
| CN106418206A (en) | Child leisure food using brown rice as main raw material and production method thereof | |
| CN108606259A (en) | It is a kind of using brown rice and Chinese chestnut as fast food brewed powder of major ingredient and preparation method thereof | |
| CN108576630A (en) | It is a kind of using brown rice and cowpea as fast food brewed powder of major ingredient and preparation method thereof | |
| CN108719480A (en) | It is a kind of using brown rice and black soya bean as fast food brewed powder of major ingredient and preparation method thereof | |
| CN108576636A (en) | It is a kind of using brown rice and mushroom as fast food brewed powder of major ingredient and preparation method thereof | |
| CN108522995A (en) | It is a kind of using brown rice and wheat as fast food brewed powder of major ingredient and preparation method thereof | |
| CN108719757A (en) | It is a kind of using brown rice and kudzuvine root starch as fast food brewed powder of major ingredient and preparation method thereof | |
| CN108902705A (en) | It is a kind of to process improved process using brown rice and adlay as the fast food brewed powder of major ingredient | |
| CN108576629A (en) | It is a kind of using brown rice and Chinese yam as fast food brewed powder of major ingredient and preparation method thereof | |
| CN108719756A (en) | It is a kind of using brown rice and maize as fast food brewed powder of major ingredient and preparation method thereof | |
| CN108576634A (en) | It is a kind of using brown rice and sweet potato as fast food brewed powder of major ingredient and preparation method thereof | |
| CN104905119A (en) | Digestible absorbable cereal paste and preparation method thereof | |
| CN108651851A (en) | A method of snack food is prepared based on twin (double) screw extruder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181026 |