CN109480188A - A kind of pea puffed cereal food and preparation method thereof - Google Patents
A kind of pea puffed cereal food and preparation method thereof Download PDFInfo
- Publication number
- CN109480188A CN109480188A CN201811493430.6A CN201811493430A CN109480188A CN 109480188 A CN109480188 A CN 109480188A CN 201811493430 A CN201811493430 A CN 201811493430A CN 109480188 A CN109480188 A CN 109480188A
- Authority
- CN
- China
- Prior art keywords
- parts
- temperature
- pea
- area
- puffed cereal
- 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
- 235000013339 cereals Nutrition 0.000 title claims abstract description 36
- 235000013305 food Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title abstract description 9
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 13
- 235000012054 meals Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims description 17
- 238000001125 extrusion Methods 0.000 claims description 15
- 238000000465 moulding Methods 0.000 claims description 15
- 241000209094 Oryza Species 0.000 claims description 13
- 239000012856 weighed raw material Substances 0.000 claims description 8
- 239000008188 pellet Substances 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000009826 distribution Methods 0.000 claims description 2
- 241000219843 Pisum Species 0.000 abstract description 31
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 abstract description 4
- 235000014633 carbohydrates Nutrition 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 229930191978 Gibberellin Natural products 0.000 abstract description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 3
- 239000004472 Lysine Substances 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000000378 dietary effect Effects 0.000 abstract description 3
- IXORZMNAPKEEDV-UHFFFAOYSA-N gibberellic acid GA3 Natural products OC(=O)C1C2(C3)CC(=C)C3(O)CCC2C2(C=CC3O)C1C3(C)C(=O)O2 IXORZMNAPKEEDV-UHFFFAOYSA-N 0.000 abstract description 3
- 239000003448 gibberellin Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 235000008429 bread Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 6
- 208000001848 dysentery Diseases 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 3
- 238000004781 supercooling Methods 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 206010007247 Carbuncle Diseases 0.000 description 2
- 208000031361 Hiccup Diseases 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 230000001142 anti-diarrhea Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 201000004647 tinea pedis Diseases 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 235000020944 retinol Nutrition 0.000 description 1
- 239000011607 retinol Substances 0.000 description 1
- 229940105645 riboflavin 0.02 mg Drugs 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Grain Derivatives (AREA)
Abstract
The present invention relates to snack food technical field, a kind of pea taste puffed cereal food and preparation method thereof is specifically disclosed.Pea taste puffed cereal food disclosed by the invention, is prepared by following raw material in parts by weight: 18-22 parts of peameal, 8-12 parts of wheat flour, 8-12 parts of rice meal, 1.8-2.2 parts of powdered sugar, 0.4-0.6 parts of calcium carbonate, 0.015-0.025 parts of edible salt, 0.85-0.95 parts of water.Pea taste puffed cereal food provided by the invention passes through scientific and reasonable sorting and production, has the advantage that strong native pea flavor, breaks the monotonicity and the homogeneous feature of bread basket on the market of conventional grain, expands the new application of puffed cereal；Crispy in taste, carbohydrate fat content are low；Stop wooden fork acid, gibberellin and plant contained by peameal and coagulate the substances such as element, has the function of antibacterial anti-inflammatory, enhancing metabolism, be rich in lysine, there is certain dietary function.
Description
Technical field
The present invention relates to snack food technical fields, and in particular to a kind of pea taste puffed cereal food and its preparation side
Method.
Background technique
Cereal foods are by raw materials such as rice, millet, corn, wheats, are overpressurized, heat manufactured food.It should
Food carbohydrate rich in, protein, vitamin and dietary fiber are the main of a variety of nutriments of China resident
Source.
But for current dilated food, there are the following problems: one, being mainly with materials such as white sugar, honey elements
Sweetener, mouthfeel are single；Two, raw material type is less, and nutritional ingredient is not abundant enough, and the content of nutrient is very few, is unable to satisfy and disappears
Demand of the person of expense to nutrition.Therefore, it is necessary to a kind of scientific in nutrition is provided, dilated food in good taste.
Pea and general vegetables are different, and contained only wooden fork acid, gibberellin and plant coagulate the substances such as element, have antibacterial
Anti-inflammatory enhances the function of metabolism.Rich in lysine, this is that other grains are unexistent.Pea is sweet in flavor, mild-natured, returns spleen, stomach
There is gas in benefit, antidiarrheal dysentery, adjust battalion to defend, diuresis, subduing inflammation, solve the effect of mammary calculus is malicious.Not to tinea pedis, carbuncle swells, milk
Logical, taste discomfort, hiccup vomiting, trusted subordinate's distending pain, it is thirsty let out the illnesss such as dysentery, pea is with certain dietary function.
Summary of the invention
The object of the present invention is to provide a kind of pea taste puffed cereal food, which has strong
Pea flavor, and have the advantages that full of nutrition, taste is novel, crispy in taste, sugar are low with by content etc..
The object of the invention is also to provide a kind of preparation methods of pea taste puffed cereal food.
To achieve the goals above, the technical scheme adopted by the invention is that: a kind of pea taste puffed cereal food, with
100 parts are counted its weight composition are as follows:
18-22 parts of peameal
8-12 parts of wheat flour
8-12 parts of rice meal
1.8-2.2 parts of powdered sugar
0.4-0.6 parts of calcium carbonate
0.015-0.025 parts of edible salt
0.85-0.95 parts of water.
Preferably, selected red-jujube flavor puffed cereal food is counted its weight with 100 parts and is formed are as follows:
20 parts of peameal
12 parts of wheat flour
8 parts of rice meal
2 parts of powdered sugar
0.5 part of calcium carbonate
0.02 part of edible salt
0.9 part of water.
A kind of preparation method of pea taste puffed cereal food provided by the invention, comprising the following steps:
S1: powder is adjusted in mixing
Raw material is weighed, its weight is counted with 100 parts and forms are as follows:
18-22 parts of peameal
8-12 parts of wheat flour
8-12 parts of rice meal
1.8-2.2 parts of powdered sugar
0.4-0.6 parts of calcium carbonate
0.015-0.025 parts of edible salt
Weighed raw material is added in Flour blending machine, 1-2min is to uniform for mixing, is then added water 0.85-0.95 parts, mixing is stirred
2-4min is mixed to stirring evenly, wet mash is made；
S2: molding
Forming operation is carried out to wet mash made from step s1 using twin screen extrusion apparatus, the twin screen extrusion apparatus includes
Four temperature-controlled areas: Ith area, IIth area, IIIth area, IVth area, the temperature of four temperature-controlled areas are set separately are as follows: I 20 DEG C of area, IIth area
85-90 DEG C, III 115-125 DEG C of area, IV 130-135 DEG C of area, the baking time of each temperature region is 45 ± 3s；The twin-screw
When the temperature of four temperature-controlled areas of extrusion equipment reaches set temperature, by the wet mash by automatic feeder it is uniform under
Material, 300-750 revs/min of blanking velocity, 300-1350 revs/min of engine speed；The wet mash carries out extruding push by twin-screw,
The flow distribution plate for being 1.0mm by aperture, later by die head molding, cutter cutting, cutter speed is 600-3000 revs/min,
Wet mash is shaped to expanded pellet products；
S3: baking
Molding expanded pellet products are sent into microwave oven and are toasted, microwave baking temperature control bit: first stage
Temperature is 80 ± 5 DEG C, baking time 240-320s；Second stage temperature is 100 ± 5 DEG C, baking time 180-240s；The
Three phase temperatures are 90 ± 5 DEG C, baking time 180-240s, and fourth stage temperature is 85 ± 5 DEG C, baking time 240-
320s；Microwave frequency control is 35 ± 5Hz；Then it is cooled to 35-40 DEG C by cooling line, obtains pea taste puffed cereal food
Finished product.
Pea taste puffed cereal food provided by the invention has the advantage that by the sorting and production of science
1. strong native pea flavor, break the monotonicity and the homogeneous feature of bread basket on the market of conventional grain,
Expand the new application of puffed cereal.
2. crispy in taste, carbohydrate fat content is low, breaks the feature of soft, the high high oil of sugar of puffed cereal mouthfeel on the market.
3. stopping wooden fork acid, gibberellin and plant contained by pea coagulates the substances such as element, there is antibacterial anti-inflammatory, enhance metabolism
Function.Rich in lysine, this is that other grains are unexistent.Pea is sweet in flavor, mild-natured, returns spleen, stomach meridian, has gas, antidiarrheal in benefit
Dysentery adjusts battalion to defend, diuresis, subduing inflammation, solves the effect of mammary calculus is malicious.It vomits to tinea pedis, carbuncle swells, alactation, taste discomfort, hiccup
Spit, trusted subordinate's distending pain, it is thirsty let out the illnesss such as dysentery, pea has certain dietary function.
Specific embodiment
It elaborates below by specific embodiment to technical solution of the present invention
Embodiment 1
A kind of pea taste puffed cereal food, weight composition are as follows:
Peameal 20Kg
Wheat flour 12Kg
Rice meal 8Kg
Powdered sugar 2Kg
Calcium carbonate 0.5Kg
Edible salt 0.02Kg
Water 900ml.
The present invention provides a kind of preparation method of pea taste puffed cereal food, comprising the following steps:
S1: powder is adjusted in mixing
Weigh raw material, weighed raw material composition are as follows:
Peameal 20Kg
Wheat flour 12Kg
Rice meal 8Kg
Powdered sugar 2Kg
Calcium carbonate 0.5Kg
Edible salt 0.02Kg
Water 900ml.
Weighed raw material is added in Flour blending machine, 2min is to uniform for mixing, and water 900ml is then added, and is mixed
Wet mash is made to stirring evenly in 4min；
S2: molding
Forming operation is carried out to wet mash made from step s1 using twin screen extrusion apparatus, the twin screen extrusion apparatus includes
Four temperature-controlled areas: Ith area, IIth area, IIIth area, IVth area, the temperature of four temperature-controlled areas are set separately are as follows: I 20 DEG C of area, IIth area
87 DEG C, III 120 DEG C of area, IV 133 DEG C of area, the baking time of each temperature region is 45s；Four of the twin screen extrusion apparatus
When the temperature of temperature-controlled area reaches set temperature, the wet mash is passed through into the uniform blanking of automatic feeder, blanking velocity 500
Rev/min, 1000 revs/min of engine speed；The wet mash carries out extruding push by twin-screw, the shunting for being 1.0mm by aperture
Plate, later by die head molding, cutter cutting, cutter speed is 2000 revs/min, by wet mash be shaped to swelling granular half at
Product；
S3: baking
Molding expanded pellet products are sent into microwave oven and are toasted, microwave baking temperature control bit: first stage
Temperature is 80 DEG C, baking time 280s；Second stage temperature is 100 DEG C, baking time 210s；Phase III temperature is 90
DEG C, baking time 210s, fourth stage temperature is 85 DEG C, baking time 280s；Microwave frequency control is 35Hz；Then it passes through
Supercooling line is cooled to 37.5 DEG C, obtains pea taste puffed cereal food products.
Embodiment 2
A kind of pea taste puffed cereal food, weight composition are as follows:
Peameal 22Kg
Wheat flour 12Kg
Rice meal 12Kg
Powdered sugar 2.2Kg
Calcium carbonate 0.6Kg
Edible salt 0.025Kg
Water 950ml.
The present invention provides a kind of preparation method of pea taste puffed cereal food, comprising the following steps:
S1: powder is adjusted in mixing
Weigh raw material, weighed raw material composition are as follows:
Peameal 22Kg
Wheat flour 12Kg
Rice meal 12Kg
Powdered sugar 2.2Kg
Calcium carbonate 0.6Kg
Edible salt 0.025Kg
Water 950ml
Weighed raw material is added in Flour blending machine, 2min is to uniform for mixing, and water 950ml is then added, and 4min is mixed extremely
It stirs evenly, wet mash is made；
S2: molding
Forming operation is carried out to wet mash made from step s1 using twin screen extrusion apparatus, the twin screen extrusion apparatus includes
Four temperature-controlled areas: Ith area, IIth area, IIIth area, IVth area, the temperature of four temperature-controlled areas are set separately are as follows: I 20 DEG C of area, IIth area
90 DEG C, III 125 DEG C of area, IV 135 DEG C of area, the baking time of each temperature region is 48s；Four of the twin screen extrusion apparatus
When the temperature of temperature-controlled area reaches set temperature, the wet mash is passed through into the uniform blanking of automatic feeder, blanking velocity 750
Rev/min, 1350 revs/min of engine speed；The wet mash carries out extruding push by twin-screw, the shunting for being 1.0mm by aperture
Plate, later by die head molding, cutter cutting, cutter speed is 3000 revs/min, by wet mash be shaped to swelling granular half at
Product；
S3: baking
Molding expanded pellet products are sent into microwave oven and are toasted, microwave baking temperature control bit: first stage
Temperature is 85 DEG C, baking time 320s；Second stage temperature is 105 DEG C, baking time 240s；Phase III temperature is 95
DEG C, baking time 240s, fourth stage temperature is 90 DEG C, baking time 320s；Microwave frequency control is 40Hz；Then it passes through
Supercooling line is cooled to 40 DEG C, obtains pea taste puffed cereal food products.
Embodiment 3
A kind of pea taste puffed cereal food, counts its weight with 100 parts and forms are as follows:
Peameal 18Kg
Wheat flour 8Kg
Rice meal 8Kg
Powdered sugar 1.8Kg
Calcium carbonate 0.4Kg
Edible salt 0.015Kg
Water 850ml
The present invention provides a kind of preparation method of pea taste puffed cereal food, comprising the following steps:
S1: powder is adjusted in mixing
Weigh raw material, weighed raw material composition are as follows:
Peameal 18Kg
Wheat flour 8Kg
Rice meal 8Kg
Powdered sugar 1.8Kg
Calcium carbonate 0.4Kg
Edible salt 0.015Kg
Water 850ml
Weighed raw material is added in Flour blending machine, 1min is to uniform for mixing, and water 850ml is then added, and 2min is mixed extremely
It stirs evenly, wet mash is made；
S2: molding
Forming operation is carried out to wet mash made from step s1 using twin screen extrusion apparatus, the twin screen extrusion apparatus includes
Four temperature-controlled areas: Ith area, IIth area, IIIth area, IVth area, the temperature of four temperature-controlled areas are set separately are as follows: I 20 DEG C of area, IIth area
90 DEG C, III 125 DEG C of area, IV 135 DEG C of area, the baking time of each temperature region is 48s；Four of the twin screen extrusion apparatus
When the temperature of temperature-controlled area reaches set temperature, the wet mash is passed through into the uniform blanking of automatic feeder, blanking velocity 750
Rev/min, 1350 revs/min of engine speed；The wet mash carries out extruding push by twin-screw, the shunting for being 1.0mm by aperture
Plate, later by die head molding, cutter cutting, cutter speed is 3000 revs/min, by wet mash be shaped to swelling granular half at
Product；
S3: baking
Molding expanded pellet products are sent into microwave oven and are toasted, microwave baking temperature control bit: first stage
Temperature is 85 DEG C, baking time 320s；Second stage temperature is 105 DEG C, baking time 240s；Phase III temperature is 95
DEG C, baking time 240s, fourth stage temperature is 90 DEG C, baking time 320s；Microwave frequency control is 40Hz；Then it passes through
Supercooling line is cooled to 40 DEG C, obtains pea taste puffed cereal food products.
The pea taste puffed cereal of the offer of embodiment 1 is had detected, trophic analysis is as shown in table 1:
Table 1:
Pea taste puffed cereal nutrient component meter
| Project | Every 100g |
| Energy | 264kJ |
| Protein | 2.17g |
| Fat | 0.33g |
| Carbohydrate | 12.6g |
| Sodium | 42mg |
| Carrotene | 11.6μg |
| Retinol | 1.95μg |
| Calcium | 5.7mg |
| Magnesium | 11mg |
| Iron | 0.58mg |
| Phosphorus | 32.8mg |
| Selenium | 0.631mg |
| Potassium | 65.5mg |
| Niacin | 0.14mg |
| Thiamine | 0.05μg |
| Riboflavin | 0.02mg |
| Dietary fiber | 0.76g |
| Zinc | 0.18mg |
| Niacin | 0.14mg |
| VA | 1.95μg |
| VE | 0.05μg |
| VK | 0μg |
| Iodine | 0.33μg |
Claims (3)
1. a kind of pea puffed cereal food, which is characterized in that count its weight with 100 parts and form are as follows:
18-22 parts of peameal
8-12 parts of wheat flour
8-12 parts of rice meal
1.8-2.2 parts of powdered sugar
0.4-0.6 parts of calcium carbonate
0.015-0.025 parts of edible salt
0.85-0.95 parts of water.
2. a kind of pea puffed cereal food according to claim 1, which is characterized in that count its weight with 100 parts and form
Are as follows:
20 parts of peameal
12 parts of wheat flour
8 parts of rice meal
2 parts of powdered sugar
0.5 part of calcium carbonate
0.02 part of edible salt
0.9 part of water.
3. a kind of prepare a kind of method of pea puffed cereal food described in claim 1, which is characterized in that including following step
It is rapid:
S1: powder is adjusted in mixing
Raw material is weighed, its weight is counted with 100 parts and forms are as follows:
18-22 parts of peameal
8-12 parts of wheat flour
8-12 parts of rice meal
1.8-2.2 parts of powdered sugar
0.4-0.6 parts of calcium carbonate
0.015-0.025 parts of edible salt
Weighed raw material is added in Flour blending machine, 1-2min is to uniform for mixing, is then added water 0.85-0.95 parts, mixing is stirred
2-4min is mixed to stirring evenly, wet mash is made；
S2: molding
Forming operation is carried out to wet mash made from step s1 using twin screen extrusion apparatus, the twin screen extrusion apparatus includes
Four temperature-controlled areas: Ith area, IIth area, IIIth area, IVth area, the temperature of four temperature-controlled areas are set separately are as follows: I 20 DEG C of area, IIth area
85-90 DEG C, III 115-125 DEG C of area, IV 130-135 DEG C of area, the baking time of each temperature region is 45 ± 3s；The twin-screw
When the temperature of four temperature-controlled areas of extrusion equipment reaches set temperature, by the wet mash by automatic feeder it is uniform under
Material, 300-750 revs/min of blanking velocity, 300-1350 revs/min of engine speed；The wet mash carries out extruding push by twin-screw,
The flow distribution plate for being 1.0mm by aperture, later by die head molding, cutter cutting, cutter speed is 600-3000 revs/min,
Wet mash is shaped to expanded pellet products；
S3: baking
Molding expanded pellet products are sent into microwave oven and are toasted, microwave baking temperature control bit: first stage
Temperature is 80 ± 5 DEG C, baking time 240-320s；Second stage temperature is 100 ± 5 DEG C, baking time 180-240s；The
Three phase temperatures are 90 ± 5 DEG C, baking time 180-240s, and fourth stage temperature is 85 ± 5 DEG C, baking time 240-
320s；Microwave frequency control is 35 ± 5Hz；Then it is cooled to 35-40 DEG C by cooling line, obtains pea taste puffed cereal food
Finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811493430.6A CN109480188A (en) | 2018-12-04 | 2018-12-04 | A kind of pea puffed cereal food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811493430.6A CN109480188A (en) | 2018-12-04 | 2018-12-04 | A kind of pea puffed cereal food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109480188A true CN109480188A (en) | 2019-03-19 |
Family
ID=65709590
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811493430.6A Pending CN109480188A (en) | 2018-12-04 | 2018-12-04 | A kind of pea puffed cereal food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109480188A (en) |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061514A (en) * | 1990-11-23 | 1992-06-03 | 刘少芝 | A kind of production method of instant-rice |
| CN101623062A (en) * | 2009-08-11 | 2010-01-13 | 许洪昌 | Whole grain food |
| CN103110066A (en) * | 2013-02-06 | 2013-05-22 | 国家粮食局科学研究院 | Method for making instant congee with cereals matched with starch beans |
| CN103300294A (en) * | 2013-06-24 | 2013-09-18 | 刘金山 | Highland barley and pea nutrition powder and preparation method thereof |
| CN103783408A (en) * | 2014-01-22 | 2014-05-14 | 安徽燕之坊食品有限公司 | Coarse food grain premixed powder and preparation method thereof |
| CN105495354A (en) * | 2015-12-02 | 2016-04-20 | 郑州荣利达生物科技有限公司 | Fried and puffed food and preparation method thereof |
| CN106174024A (en) * | 2016-08-30 | 2016-12-07 | 郑州荣利达生物科技有限公司 | A kind of frying-expansion granule and its preparation method and application |
| CN106360354A (en) * | 2016-08-30 | 2017-02-01 | 郑州荣利达生物科技有限公司 | Black rice flavored puffing granules as well as preparation method and application thereof |
| CN106359509A (en) * | 2016-08-30 | 2017-02-01 | 郑州荣利达生物科技有限公司 | Chocolate-flavored puffed granules as well as preparation method and application thereof |
| CN106376842A (en) * | 2016-08-30 | 2017-02-08 | 郑州荣利达生物科技有限公司 | Sweet potato-flavor puffed food and preparation method thereof |
| CN106615503A (en) * | 2016-12-28 | 2017-05-10 | 郑州荣利达生物科技有限公司 | Puffed chocolate products and preparation method thereof |
| CN107198117A (en) * | 2017-06-26 | 2017-09-26 | 焦作荣利达食品有限公司 | A kind of corn expanding particle containing quinoa and preparation method thereof |
-
2018
- 2018-12-04 CN CN201811493430.6A patent/CN109480188A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061514A (en) * | 1990-11-23 | 1992-06-03 | 刘少芝 | A kind of production method of instant-rice |
| CN101623062A (en) * | 2009-08-11 | 2010-01-13 | 许洪昌 | Whole grain food |
| CN103110066A (en) * | 2013-02-06 | 2013-05-22 | 国家粮食局科学研究院 | Method for making instant congee with cereals matched with starch beans |
| CN103300294A (en) * | 2013-06-24 | 2013-09-18 | 刘金山 | Highland barley and pea nutrition powder and preparation method thereof |
| CN103783408A (en) * | 2014-01-22 | 2014-05-14 | 安徽燕之坊食品有限公司 | Coarse food grain premixed powder and preparation method thereof |
| CN105495354A (en) * | 2015-12-02 | 2016-04-20 | 郑州荣利达生物科技有限公司 | Fried and puffed food and preparation method thereof |
| CN106174024A (en) * | 2016-08-30 | 2016-12-07 | 郑州荣利达生物科技有限公司 | A kind of frying-expansion granule and its preparation method and application |
| CN106360354A (en) * | 2016-08-30 | 2017-02-01 | 郑州荣利达生物科技有限公司 | Black rice flavored puffing granules as well as preparation method and application thereof |
| CN106359509A (en) * | 2016-08-30 | 2017-02-01 | 郑州荣利达生物科技有限公司 | Chocolate-flavored puffed granules as well as preparation method and application thereof |
| CN106376842A (en) * | 2016-08-30 | 2017-02-08 | 郑州荣利达生物科技有限公司 | Sweet potato-flavor puffed food and preparation method thereof |
| CN106615503A (en) * | 2016-12-28 | 2017-05-10 | 郑州荣利达生物科技有限公司 | Puffed chocolate products and preparation method thereof |
| CN107198117A (en) * | 2017-06-26 | 2017-09-26 | 焦作荣利达食品有限公司 | A kind of corn expanding particle containing quinoa and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 周洋等: "挤压杂粮营养工程米品控指标的研究 ", 《食品工业》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2139353B1 (en) | Process for producing nut-based snack chips | |
| CN109122772A (en) | A kind of complex nourishing type puffed cereal food and preparation method thereof | |
| CN107198117A (en) | A kind of corn expanding particle containing quinoa and preparation method thereof | |
| CN101755879A (en) | Pancake manufactured by using composite coarse grains of expanded brown rice flour or expanded germinated brown rice flour as well as manufacturing method thereof | |
| CN109874981A (en) | A kind of star highland barley puffed cereal food and preparation method thereof | |
| CN101422235A (en) | Nutrient coarse cereals biscuit | |
| CN104413358A (en) | Composite nutritional oatmeal and preparation method thereof | |
| CN105432904A (en) | Coarse cereal-flavored chocolate and preparation method thereof | |
| CN102919730A (en) | Preparation method of seafood puffed food | |
| CN108740781A (en) | A kind of potato nutritional recombination meter Pei Fang and preparation method thereof | |
| CN106376842A (en) | Sweet potato-flavor puffed food and preparation method thereof | |
| CN109006925A (en) | A kind of saline taste wheat germ puffed cereal food and preparation method thereof with chocolate coating | |
| CN104323175A (en) | Preparation technology of composite potato chips | |
| CN102511738A (en) | Microwave-puffed almond and grain nutrition chip and preparation method thereof | |
| CN109259090A (en) | A kind of Yoghourt taste puffed cereal food and preparation method thereof | |
| CN109329754A (en) | A kind of corn taste puffed cereal food and preparation method thereof | |
| CN109480188A (en) | A kind of pea puffed cereal food and preparation method thereof | |
| US5208062A (en) | Method for producing roux | |
| CN1341377A (en) | Production method of corn instant noodles | |
| CN108366593A (en) | Squeeze nutrition product and its manufacturing method | |
| EP2768318A1 (en) | Method and relative plant for the preparation of solid food products; in particular snacks or pasta | |
| CN110301591A (en) | A kind of quinoa crisp chip product and its production method | |
| CN107080204A (en) | The quick-frozen pumpkin rice dumpling | |
| CN107373362A (en) | A kind of brown rice crisp chip and preparation method thereof | |
| CN107095218A (en) | Potato rice and its processing method |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190319 |