CN114052182B - Preparation process of high-quality delicious-flavor extruded puffed food - Google Patents

Abstract

The present invention relates to a preparation process of a high-quality and delicious extruded puffed food, comprising the following steps: (1) pretreatment: preparing an antibacterial coating; barley germination treatment; combined enzymatic hydrolysis treatment; mixing; (2) extrusion puffing; (3) baking; (4) seasoning; obtaining the extruded puffed food; the technical scheme enables the direct contact part of the material to have an antibacterial function by preparing an antibacterial coating, so that the produced food is more hygienic and safe; the barley germination treatment produces abundant amylase; the combined enzymatic hydrolysis treatment removes the bitterness of protein, increases the umami taste, and generates small molecule sugars for easy absorption; an emulsifier and a coating agent are added in the seasoning stage, and while the vegetable oil improves the taste of the puffed grains, the emulsifier and the coating agent wrap the oil, isolate oxygen, avoid the rancidity of the oil, and extend the shelf life of the food.

Description

A preparation process for high-quality and delicious extruded food

Technical Field

The invention belongs to the field of food processing, and particularly relates to a preparation process of high-quality and delicious extruded puffed food.

Background technique

The extrusion and puffed food preparation process is to use high temperature and high pressure to puff powdered or granular food ingredients into a loose and porous structure. The puffed protein and carbohydrates have a crispy taste, melt in the mouth, and are easily absorbed by the human body.

With the rapid improvement of living standards, people have put forward higher quality requirements for puffed foods, especially in terms of safety and health, flavor and taste, and nutrition and health. They hope to make products with higher safety levels, more delicious flavors, more delicate tastes, and richer nutrition.

At present, there is no necessary sterilization process to ensure the microbial safety of extruded and puffed foods, the flavor is not outstanding and unique, and the nutritional components are not refined enough. Therefore, it is necessary to improve the existing extruded and puffed foods in terms of food safety, flavor and taste, and nutritional supplementation.

Summary of the invention

The technical problem to be solved by the present invention is to make up for the deficiencies of the prior art and provide a preparation process for high-quality and delicious extruded puffed food.

To solve the above technical problems, the technical solution of the present invention is:

A process for preparing high-quality and delicious extruded food comprises the following steps:

(1) Preprocessing

Preparation of antibacterial coating: preparing antibacterial coating on the inner wall of the material mixing barrel, the die hole of the extrusion puffing die, and the inner wall of the seasoning mixing barrel;

Barley germination treatment: spraying water on barley seeds to make them germinate, vacuum freeze-drying the germinated barley seeds, and then crushing them to obtain crude barley malt amylase extract;

Combined enzymatic hydrolysis treatment: according to weight, weigh 500-600 parts of cereal flour, 10-50 parts of milk, 1-2 parts of flavor protease, and 10-20 parts of crude extract of barley malt amylase, mix them evenly, and let them stand to obtain a combined enzymatic hydrolysis product;

Mixing: weigh 10-40 parts of vegetable oil, 5-10 parts of calcium carbonate, and 550-650 parts of the combined enzymatic hydrolysis product by weight, add the vegetable oil and calcium carbonate to the combined enzymatic hydrolysis product, mix well, and obtain a mixture;

(2) Extrusion

Extruding and expanding the mixture using an extrusion and expansion machine to obtain an expanded material;

(3) Baking

placing the puffed product in a baking oven for baking, and obtaining a baked product after cooling;

(4) Seasoning

According to the weight, 65-75 parts of baked goods, 20-25 parts of vegetable oil, 1-2 parts of emulsifier, 30-60 parts of coating agent and 4-16 parts of seasoning are weighed; the vegetable oil, emulsifier, coating agent and seasoning are mixed together, stirred, emulsified and homogenized, and then mixed with the baked goods to obtain an extruded puffed food.

Specifically, in step (1), in the stage of preparing the antibacterial coating, the antibacterial coating is prepared on the inner wall of the material mixing barrel, the die hole of the extrusion puffing die, and the inner wall of the seasoning mixing barrel by ion exchange to obtain a zinc and cerium cation coating immobilized on sodium zirconium phosphate, wherein the atomic ratio of Zn2+ to Ce3+ is 0.4 to 0.8.

Specifically, in step (1), during the barley germination treatment stage, the barley seeds are sprayed with water at 15 to 20° C. for 4 to 6 days for germination; the freeze-drying vacuum degree of the vacuum freeze-drying is 5 to 10 Pa, the freeze-drying temperature is 5 to 10° C., and the freeze-drying time is 24 to 48 hours.

Specifically, in step (1), during the barley germination treatment stage, the pulverization is ultrafine pulverization, and the ultrafine pulverization fineness is 300-400 mesh.

Specifically, in step (1), during the combined enzymatic hydrolysis treatment stage, the standing temperature condition is 30 to 37° C., and the standing time is 2 to 4 hours.

Specifically, in step (2), the extrusion puffing machine is a twin-screw extrusion puffing equipment, and the extrusion puffing parameters are: material rotation speed 100-200r/min, the temperatures of the first, second and third zones of the barrel are 50-70°C, 90-130°C and 140-180°C respectively, and the cutting length is 0.5-5cm.

Specifically, in step (3), the baking temperature is 80-150° C., and smoking materials are filled around the baking oven. The smoking materials are one or more of fruit peels, flowers, plants, branches and leaves. The baking oven is cooled to 35-40° C. to obtain a baked product.

Specifically, the fruit peel is one or more of tangerine peel, grapefruit peel, lemon peel, orange peel, and tangerine peel; the flowers are one or more of roses, roses, chamomile, jasmine, and camellia; and the branches and leaves include one or more of tea tree branches and leaves, pine branches and leaves, and cypress branches and leaves.

Specifically, in step (4), the emulsifier is one or more of phospholipids, sucrose esters, and monoglycerides.

Specifically, in step (4), the coating agent is soluble soybean polysaccharide.

The beneficial effects that can be achieved by the present invention are:

(1) By preparing an antibacterial coating on the inner wall of the material mixing barrel, the die hole of the extrusion puffing die, and the inner wall of the seasoning mixing barrel, the parts that are in direct contact with the material mixing barrel, the extrusion puffing die, and the seasoning mixing barrel have antibacterial function, thereby making the produced food more hygienic and safe.

(2) The barley seeds are germinated to produce abundant amylase. The barley malt is then freeze-dried and ultra-finely ground, and then used in combination with flavor proteases to enzymatically hydrolyze the grain flour to hydrolyze protein and starch and dissociate the hydrophobic amino acids at the carboxyl end of bitter peptides, thereby significantly reducing the bitterness of medium and high degree enzymatic hydrolysis products, especially those of plant origin. The hydrolyzed amino acids provide more amino acid precursors for the Maillard reaction, contributing to a rich aroma and taste. In addition, the enzymatic hydrolysis generates small molecule sugars that are easy to absorb and enrich the taste of the product.

(3) By filling the baking oven with smoked materials such as fruit peels, flowers, plants, branches and leaves, the puffed food is given a unique flavor.

(4) By adding emulsifiers and coating agents to vegetable oils, the taste of the puffed cereals is improved while the content of unsaturated fatty acids is increased. By adding emulsifiers and coating agents, the oils are wrapped by stirring, emulsifying, and homogenizing, oxygen is isolated, the rancidity of the oils is avoided, and the shelf life of the food is extended.

Detailed ways

The present invention is further described in detail below in conjunction with specific implementation methods.

Example 1

A process for preparing high-quality and delicious extruded food comprises the following steps:

(1) Preprocessing

Preparation of antibacterial coating: A coating of zinc and cerium cations (Zn-Ce@ZrPs) immobilized on sodium zirconium phosphate was prepared on the inner wall of the material mixing barrel, the die hole of the extrusion puffing die, and the inner wall of the seasoning mixing barrel by ion exchange, wherein the atomic ratio of Zn ²⁺ to Ce ³⁺ was 0.43;

Barley germination treatment: weigh 1.09 kg of barley seeds, spray water on the barley seeds at 15.6°C to germinate for 98 hours; vacuum freeze-dry the germinated barley seeds, the freeze-drying vacuum degree is 5.2 Pa, the freeze-drying temperature is 6.4°C, and the freeze-drying time is 27 hours; then ultrafine grinding is performed to obtain a crude extract of barley malt amylase, and the ultrafine grinding fineness reaches 325 mesh;

Combined enzymatic hydrolysis treatment: weigh 51.42 kg of rice flour, 1.06 kg of milk, and 0.14 kg of flavor protease, mix them evenly with the above-mentioned crude extract of barley malt amylase, and let stand at 31.3°C for 155 minutes to obtain a combined enzymatic hydrolysis product;

Mixing: Weigh 1.27 kg of soybean oil and 0.57 kg of calcium carbonate, add them to the above-mentioned combined enzymatic hydrolysis product, mix well, and obtain a mixture.

(2) Extrusion

The mixed material was extruded and puffed by a twin-screw extruder to obtain a puffed material; the extrusion parameters were: material speed of 122.4 r/min, the temperatures of the first, second and third zones of the barrel were 51.7° C., 92.3° C. and 144.1° C. respectively, and the cutting length was 0.56 cm.

(3) Baking

The puffed product is placed in a baking oven for baking, and smoking material is filled around the baking oven. The smoking material is orange peel. The baking temperature is 86.3° C., the product is baked for 6 minutes, and the product is cooled to 35.2° C. to obtain a baked product.

(4) Seasoning

Weigh 20.81 kg of linseed oil, 0.11 kg of sucrose ester, 3.23 kg of soluble soybean polysaccharide, and 4.61 kg of seasoning, mix them together, stir for 5 minutes at a speed of 2000 rpm; emulsify for 5 minutes at a speed of 4000 rpm; homogenize for 5 minutes at a pressure of 40 MPa, and then add them together with the above-mentioned baked goods into the seasoning mixing barrel, and mix them to obtain an extruded puffed food.

Example 2

A process for preparing high-quality and delicious extruded food comprises the following steps:

(1) Preprocessing

Preparation of antibacterial coating: A coating of zinc and cerium cations (Zn-Ce@ZrPs) immobilized on sodium zirconium phosphate was prepared on the inner wall of the material mixing barrel, the die hole of the extrusion puffing die, and the inner wall of the seasoning mixing barrel by ion exchange, wherein the atomic ratio of Zn ²⁺ to Ce ³⁺ was 0.64;

Barley germination treatment: weigh 1.56 kg of barley seeds, spray water on the barley seeds at 17.3°C to germinate for 118 hours; vacuum freeze-dry the germinated barley seeds, the freeze-drying vacuum degree is 7.8 Pa, the freeze-drying temperature is 7.1°C, and the freeze-drying time is 39 hours; then ultrafine grinding is performed to obtain crude extract of barley malt amylase, and the ultrafine grinding fineness reaches 355 mesh;

Combined enzymatic hydrolysis treatment: weigh 55.79 kg of millet flour, 3.59 kg of milk, and 0.17 kg of flavor protease, mix them evenly with the above-mentioned crude extract of barley malt amylase, and let stand at 34.2°C for 192 minutes to obtain a combined enzymatic hydrolysis product;

Mixing: Weigh 2.63 kg of coconut oil and 0.79 kg of calcium carbonate, add them to the above combined enzymatic hydrolysis product, mix well, and obtain a mixture.

(2) Extrusion

The mixed material was extruded and puffed by a twin-screw extruder to obtain a puffed material; the extrusion parameters were: material speed of 159 r/min, the temperatures of the first, second and third zones of the barrel were 61.8° C., 117.2° C. and 169.2° C. respectively, and the cutting length was 3.13 cm.

(3) Baking

The puffed product is placed in a baking oven for baking, and smoking material is filled around the baking oven. The smoking material is Chinese rose. The baking temperature is 121.4° C., the baking time is 7 minutes, and the product is cooled to 37.1° C. to obtain a baked product.

(4) Seasoning

Weigh 23.11 kg of safflower seed oil, 0.18 kg of phospholipids, 4.91 kg of soluble soybean polysaccharides, and 10.60 kg of seasonings, mix them together, stir for 7 minutes at a speed of 2500 rpm; emulsify for 7 minutes at a speed of 3500 rpm; homogenize for 7 minutes at a pressure of 35 MPa, and then add them into a seasoning mixing barrel together with the above-mentioned baked goods, and mix them to obtain an extruded puffed food.

Example 3

(1) Preprocessing

Preparation of antibacterial coating: A coating of zinc and cerium cations (Zn-Ce@ZrPs) immobilized on sodium zirconium phosphate was prepared on the inner wall of the material mixing barrel, the die hole of the extrusion puffing die, and the inner wall of the seasoning mixing barrel by ion exchange, wherein the atomic ratio of Zn ²⁺ to Ce ³⁺ was 0.78;

Barley germination treatment: weigh 1.96 kg of barley seeds, spray water on the barley seeds at 20.2°C to germinate for 140 hours; vacuum freeze-dry the germinated barley seeds, the freeze-drying vacuum degree is 9.4 Pa, the freeze-drying temperature is 9.8°C, and the freeze-drying time is 46 hours; then ultrafine grinding is performed to obtain a crude extract of barley malt amylase, and the ultrafine grinding fineness reaches 400 mesh;

Combined enzymatic hydrolysis treatment: weigh 59.53 kg of corn flour, 4.97 kg of milk, and 0.18 kg of flavor protease, mix them evenly with the above-mentioned crude extract of barley malt amylase, and let stand at 36.8°C for 233 minutes to obtain a combined enzymatic hydrolysis product;

Mixing: Weigh 3.86 kg of palm oil and 0.97 kg of calcium carbonate, add them to the above-mentioned combined enzymatic hydrolysis product, mix well, and obtain a mixture.

(2) Extrusion

The mixed material was extruded and puffed by a twin-screw extruder to obtain a puffed material; the extrusion parameters were: material speed of 194 r/min, the temperatures of the first, second and third zones of the barrel were 69° C., 127° C. and 176° C. respectively, and the cutting length was 4.93 cm.

(3) Baking

The puffed product is placed in a baking oven for baking, and smoking material is filled around the baking oven. The smoking material is tea tree branches and leaves. The baking temperature is 148.9° C., the baking time is 8 minutes, and the product is cooled to 39.1° C. to obtain a baked product.

(4) Seasoning

Weigh 24.12 kg of walnut oil, 0.19 kg of monoglyceride, 5.89 kg of soluble soybean polysaccharide, and 15.74 kg of seasoning, mix them together, stir for 10 minutes at a speed of 1000 rpm; emulsify for 10 minutes at a speed of 3000 rpm; homogenize for 10 minutes at a pressure of 30 MPa, and then add them into a seasoning mixing barrel together with the above-mentioned baked goods, and mix them to obtain an extruded puffed food.

Comparative Example 1

(4) Seasoning: Weigh 20.81 kg of linseed oil and 4.61 kg of seasoning, mix them together, stir for 5 minutes at a speed of 2000 rpm; emulsify for 5 minutes at a speed of 4000 rpm; homogenize at a pressure of 40 MPa for 5 minutes, and then add them together with the baked goods into the seasoning mixing barrel, and mix them well to obtain the extruded puffed food.

The remaining steps are the same as in Example 1.

Comparative Example 2

(4) Seasoning: Weigh 23.11 kg of safflower seed oil and 10.60 kg of seasoning, mix them together, stir for 7 minutes at a speed of 2500 rpm; emulsify for 7 minutes at a speed of 3500 rpm; homogenize at a pressure of 35 MPa for 7 minutes, and then add them into the seasoning mixing barrel together with the baked goods, and mix them well to obtain the extruded puffed food.

The remaining steps are the same as in Example 2.

Comparative Example 3

(4) Seasoning: Weigh 24.12 kg of walnut oil and 15.74 kg of seasoning, mix them together, stir for 10 min at a speed of 1000 rpm; emulsify for 10 min at a speed of 3000 rpm; homogenize for 10 min at a pressure of 30 MPa, then add them into the seasoning mixing barrel together with the baked goods, and mix them well to obtain the extruded puffed food.

The remaining steps are the same as in Example 3.

Through the accelerated oven test, the food was placed in an oven at 63°C for 30 days, which verified that after the addition of emulsifiers and coating agents, the extruded food contained rich unsaturated fatty acids and was of qualified quality. The various test indicators are shown in the table below.

The above is only a part of the implementation methods of the present invention. The protection scope of the present invention is not limited to the above embodiments. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications made without departing from the idea of the present invention are all within the protection scope of the present invention.

Claims (6)

1. A process for preparing high-quality and delicious extruded food, characterized in that it comprises the following steps: (1) Preprocessing Preparation of antibacterial coating: preparing antibacterial coating on the inner wall of the material mixing barrel, the die hole of the extrusion puffing die, and the inner wall of the seasoning mixing barrel; Barley germination treatment: spraying water on barley seeds to make them germinate, vacuum freeze-drying the germinated barley seeds, and then crushing them to obtain crude barley malt amylase extract; Combined enzymatic hydrolysis treatment: 500-600 parts of cereal flour, 10-50 parts of milk, 1-2 parts of flavor protease, and 10-20 parts of crude extract of barley malt amylase are weighed by weight, mixed evenly, and allowed to stand to obtain a combined enzymatic hydrolysis product; the crude extract of barley malt amylase is used in combination with the flavor protease to perform enzymatic hydrolysis on the cereal flour, hydrolyze protein and starch, and dissociate the hydrophobic amino acids at the carboxyl end of the bitter peptide, thereby reducing the bitterness of the medium and high enzymatic hydrolysis products, and the hydrolyzed amino acids provide more amino acid precursors for the Maillard reaction, contributing to a rich aroma and taste; Mixing: weigh 10-40 parts of vegetable oil, 5-10 parts of calcium carbonate, and 550-650 parts of the combined enzymatic hydrolysis product by weight, add the vegetable oil and calcium carbonate to the combined enzymatic hydrolysis product, mix well, and obtain a mixture; (2) Extrusion Extruding and expanding the mixture using an extrusion and expansion machine to obtain an expanded material; (3) Baking placing the puffed product in a baking oven for baking, and obtaining a baked product after cooling; (4) Seasoning According to the weight, 65-75 parts of baked goods, 20-25 parts of vegetable oil, 1-2 parts of emulsifier, 30-60 parts of coating agent, and 4-16 parts of seasoning are weighed, and the vegetable oil, emulsifier, coating agent, and seasoning are mixed together, stirred, emulsified, homogenized, and then mixed with the baked goods to obtain an extruded puffed food; In step (1), during the barley germination treatment stage, the pulverization is ultrafine pulverization, and the ultrafine pulverization fineness is 300-400 mesh; In step (1), during the combined enzymatic hydrolysis treatment stage, the standing temperature is 30 to 37° C. and the standing time is 2 to 4 hours; In step (4), the emulsifier is one or more of phospholipids, sucrose esters, and monoglycerides; In step (4), the coating agent is soluble soybean polysaccharide. 2. The process for preparing high-quality and delicious extruded puffed food according to claim 1 is characterized in that, in step (1), in the stage of preparing the antibacterial coating, the antibacterial coating is prepared by ion exchange on the inner wall of the material mixing barrel, the die hole of the extrusion puffing die, and the inner wall of the seasoning mixing barrel, and a zinc and cerium cation coating immobilized on sodium zirconium phosphate is prepared, wherein the atomic ratio of Zn ²⁺ to Ce ³⁺ is 0.4-0.8. 3. The process for preparing high-quality and delicious extruded puffed food according to claim 1 is characterized in that, in step (1), during the barley germination treatment stage, water is sprayed on the barley seeds at 15-20°C for 4-6 days; the freeze-drying vacuum degree of vacuum freeze-drying is 5-10Pa, the freeze-drying temperature is 5-10°C, and the freeze-drying time is 24-48h. 4. The process for preparing high-quality and delicious extruded puffed food according to claim 1 is characterized in that, in step (2), the extrusion puffing machine is a twin-screw extrusion puffing equipment, and the extrusion puffing parameters are: material speed 100-200r/min, the temperatures of the first, second and third zones of the barrel are 50-70°C, 90-130°C and 140-180°C respectively, and the cutting length is 0.5-5cm. 5. The process for preparing high-quality and delicious extruded puffed food according to claim 1 is characterized in that in step (3), the baking temperature is 80-150°C, smoking material is filled around the baking oven, and the smoking material is one or more of fruit peels, flowers, plants, branches and leaves, and is cooled to 35-40°C to obtain a baked product. 6. The preparation process of high-quality and delicious extruded puffed food according to claim 5 is characterized in that the fruit peel is one or more of orange peel, grapefruit peel, lemon peel, orange peel, and tangerine peel; the flowers are one or more of rose, rose, chamomile, jasmine, and camellia; and the branches and leaves include one or more of tea tree branches and leaves, pine branches and leaves, and cypress branches and leaves.