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CN-122004399-A - Whole grain crisp processing method

CN122004399ACN 122004399 ACN122004399 ACN 122004399ACN-122004399-A

Abstract

The invention provides a processing method of whole grain crisps, and relates to the technical field of grain crisps. The whole grain crisp processing method specifically comprises the following steps of S1, raw material treatment, S2, raw material preparation, S3, pre-curing treatment, S4, standing and cooling, and S5, and preparing the whole grain crisp. By adopting the whole grain raw materials and combining physical processing means, the problem that partial products of the existing grain crisp products possibly contain more sugar, sodium and trans-fat is effectively solved, and the defects of poor taste and complex processing of low-sugar, low-sodium and non-fried whole grain type products are overcome. The whole processing process furthest reserves the natural nutritional ingredients of the grains, meets the requirements of consumers on natural and healthy foods, and finally obtains the whole grain crisp product which has the characteristics of crisp texture, good taste, low sugar, low sodium and non-frying, and is suitable for supplementing energy as breakfast or snack.

Inventors

  • ZHU LINGFENG
  • SHAN YANG
  • XIA XINXIN
  • Xie qiutao
  • QIN DANDAN
  • LI GAOYANG
  • DING SHENGHUA
  • YUAN HONGYAN
  • Liu Chucen

Assignees

  • 湖南省农产品加工与质量安全研究所

Dates

Publication Date
20260512
Application Date
20260318

Claims (10)

  1. 1. A method for processing whole grain crisps, which is characterized by comprising the following steps: S1, raw material treatment Placing black rice, whole wheat, oat and highland barley into clean water for thorough cleaning, removing impurities, dust, microorganisms and residual pesticides possibly existing on the surface of the grains, stirring and soaking in the cleaning process to enable the impurities on the surface of the grains to fall off sufficiently, and draining the grains by using a screen after the cleaning is finished; S2, raw material blending Blending the washed and drained cereal raw materials, adding water and salt into the washed cereal raw materials, and uniformly mixing the water and the salt into the cereal in the blending process to ensure that each cereal can fully absorb water and salt; s3, pre-curing treatment Putting the blended cereal raw materials into a steamer, steaming by introducing steam, performing pre-curing treatment, and curing the cereal by the heat of the steam; S4, placing and spreading for cooling Taking out the pre-cured cereal raw materials from the steamer, and rapidly spreading out and cooling; s5, preparing whole grain crisp S501, granulating Putting the spread cereal raw materials into a granulator for granulation treatment, and preparing the cereal raw materials into uniform small particles; S502, tabletting Tabletting the granulated grains by a tabletting machine; S503, shaping a mould Putting the grains subjected to tabletting into a mould for shaping; S504, drying treatment And (3) putting the shaped cereal slices into drying equipment for drying to obtain the whole cereal crisp product with crisp texture and good taste.
  2. 2. A whole grain crisp processing method according to claim 1 wherein in S1, the screen is drained until no water droplets are evident.
  3. 3. The method of claim 1, wherein the S2 is water in an amount of 16-20% by weight of the cereal material and the salt in an amount of 0.25-0.5% by weight of the cereal material.
  4. 4. A whole grain crisping process as claimed in claim 1, wherein in S3, the temperature in the steamer is controlled between 108 ℃ and 112 ℃ and the pre-ripening time is between 5 minutes and 40 minutes.
  5. 5. A whole grain crisping process as defined in claim 1, wherein in S4, the grains are cooled to a temperature of 15-40 ℃ by spreading, and natural ventilation, fans or cooling equipment is used to accelerate the cooling process.
  6. 6. A whole grain crisping process according to claim 1, wherein in S501 the weight of the granulated particles is between 0.008g and 0.04g.
  7. 7. The method according to claim 1, wherein the thickness of the flakes is 0.02mm to 0.04mm in S502.
  8. 8. A whole grain crisping process as claimed in claim 1, wherein in S503, the setting temperature is 150 ℃ to 180 ℃ and the setting time is 15 seconds to 30 seconds.
  9. 9. The method according to claim 1, wherein the drying temperature is 120-140 ℃ and the drying time is 20-30 minutes in S504.
  10. 10. A whole grain crisp processing method according to claim 1, wherein in S1, the whole grain material further comprises one or more of rye, tartary buckwheat, red rice, millet, sorghum, brown rice, corn and quinoa.

Description

Whole grain crisp processing method Technical Field The invention relates to the technical field of grain crisping, in particular to a processing method of whole grain crisps. Background Cereal crisps are food products made from cereal as the main raw material, usually with a crispy mouthfeel and a sweet taste, common raw materials include corn, wheat, oat, etc. The preparation process generally comprises mixing grains with syrup, oil, etc., baking or extrusion puffing. Is usually rich in dietary fiber, has the characteristics of low fat and low calorie, and is suitable for supplementing energy as breakfast or snack. The invention discloses a prior patent (publication number: CN 110916082A) which relates to a green juice quinoa cereal crisp and a processing method thereof, and belongs to the technical field of food processing. Aiming at the problems that the nutrient loss of green juice is easy to cause and the color and taste of green juice in the green juice quinoa cereal crisp are not guaranteed in the process for making the green juice quinoa cereal crisp in the prior art, the invention provides a processing method of the green juice quinoa cereal crisp, which comprises the following steps of preheating, baking, and boiling the slurry to prepare the green juice cereal crisp. The preparation method of the invention adopts the technical means that the green juice powder is cooled by low-temperature liquid ammonia and then crushed by oxygen isolation, can reduce the damage of high temperature to beneficial components in the processing process, and is more beneficial to retaining the nutritional components of green juice and quinoa, thus not only having better taste and color when being eaten, but also playing better nutritional value after being eaten, thereby playing better the function of adjusting the pH value of human body. The inventors have found in the process of implementing the present application that the prior art has the problems that, in the prior art, some products may be added with more sugar, sodium and trans fat, and long-term excessive eating may bring health risks, while low-sugar, low-sodium, non-fried whole grain type products have poor mouthfeel and complex processing when eaten. Disclosure of Invention Aiming at the defects of the prior art, the invention provides a processing method of whole grain crisps, which can meet the demands of consumers on natural and healthy foods by adopting whole grain raw materials and physical processing means, and simultaneously furthest reserves the natural nutritional ingredients of grains in the processing process. The invention aims at realizing the purposes by adopting the following technical scheme that the whole grain crisp processing method specifically comprises the following steps: S1, raw material treatment Placing black rice, whole wheat, oat and highland barley into clean water for thorough cleaning, removing impurities, dust, microorganisms and residual pesticides possibly existing on the surface of the grains, stirring and soaking in the cleaning process to enable the impurities on the surface of the grains to fall off sufficiently, and draining the grains by using a screen after the cleaning is finished; S2, raw material blending Blending the washed and drained cereal raw materials, adding water and salt into the washed cereal raw materials, and uniformly mixing the water and the salt into the cereal in the blending process to ensure that each cereal can fully absorb water and salt; s3, pre-curing treatment Putting the blended cereal raw materials into a steamer, steaming by introducing steam, performing pre-curing treatment, and curing the cereal by the heat of the steam; S4, placing and spreading for cooling Taking out the pre-cured cereal raw materials from the steamer, and rapidly spreading out and cooling; s5, preparing whole grain crisp S501, granulating Putting the spread cereal raw materials into a granulator for granulation treatment, fully and uniformly mixing the cereal raw materials, and extruding the mixture to obtain uniform small particles; S502, tabletting Tabletting the granulated grains by a tabletting machine; S503, shaping a mould Putting the grains subjected to tabletting into a mould for shaping; S504, drying treatment And (3) putting the shaped cereal slices into drying equipment for drying to obtain the whole cereal crisp product with crisp texture and good taste. Preferably, in the step S1, the screen is drained until no water drops are evident. Preferably, in the step S2, the mass of the added water is 16% -20% of the weight of the cereal raw material, and the mass of the added salt is 0.25% -0.5% of the weight of the raw material. Preferably, in the step S3, the temperature in the steamer is controlled to be 108-112 ℃ and the pre-curing time is 5-40 minutes. Preferably, in the step S4, the grains are required to be spread to be cooled to a temperature of 15-40 ℃, and natural ventilation, a fan or a cooling dev