CN103859303B - Crisp food of a kind of nut coarse food grain and preparation method thereof - Google Patents

Abstract

The present invention proposes a crispy food with nuts and coarse grains and a preparation method thereof. The crispy food with nuts and coarse grains is formulated by weight ratio: 20-30 oats, 20-30 nuts, 15-20 brown rice, and 10-30 soybeans. 15. Barley 10-15, sucrose 3-8 and milk powder 1-3. The crispy food with nuts and coarse grains and the preparation method thereof of the present invention make the nutrition of the coarse grains comprehensive and balanced, make the food taste fine and crisp, improve the digestion and absorption rate of the coarse grains by the human body, and are convenient to eat.

Description

A kind of crispy food with nuts and coarse grains and its preparation method

technical field

The invention relates to the technical field of food processing, in particular to a crispy food with nuts and coarse grains and a preparation method thereof.

Background technique

With the development of social economy, people's diet has become more and more "essential", not only the amount of staple food is decreasing, but also the raw materials are becoming more and more refined. However, the finer and whiter the processing, the greater the loss of nutrients . Polished rice noodles contain almost no fiber. These foods will be quickly digested and absorbed, resulting in a sudden increase in insulin secretion, aggravating insulin resistance, and inducing diabetes. It can be seen that frequent consumption of fine foods can easily lead to malnutrition, gastrointestinal function damage, and even metabolic and endocrine diseases such as hyperlipidemia, hypertension, diabetes, etc., seriously endangering health and life safety.

However, due to the limitation of processing technology, the existing coarse grain products generally have the problems of rough mouthfeel, unsuitable digestion and absorption and unbalanced nutrition.

Contents of the invention

The object of the present invention is to provide a nut coarse grain crispy food and a preparation method thereof, which can balance nutrition, have a sweet and crisp taste and are convenient to eat.

In order to achieve the above object, the present invention proposes a kind of crisp food with nuts and coarse grains, which is formulated by weight ratio from the following ingredients:

Oats 20-30, nuts 20-30, brown rice 15-20, soybeans 10-15, barley 10-15, sucrose 3-8 and milk powder 1-3.

Furthermore, in the above-mentioned crispy food with nuts and coarse grains, the nuts are one or more of peanut kernels, walnut kernels, pistachios, pine nut kernels, and hazelnuts.

Further, in the above-mentioned crispy food with nuts and coarse grains, the weight ratio of each component of the crispy food with nuts and coarse grains is preferably:

Oats 30, nuts 30, brown rice 20, soybeans 10, barley 10, sucrose 5 and milk powder 3.

Further, in the above-mentioned crispy food with nuts and coarse grains, the weight ratio of each component of the crispy food with nuts and coarse grains is preferably:

Oats 30, nuts 25, brown rice 15, soybeans 15, barley 15, sucrose 8 and milk powder 3.

The present invention also provides a kind of preparation method of nut coarse grain crispy food, comprises the following steps:

The ingredients are selected according to the weight ratio of the components, and the ingredients include: 20-30 oats, 20-30 nuts, 15-20 brown rice, 10-15 soybeans, 10-15 barley, 3-8 sucrose and 1-3 milk powder;

Wash the oats and soak them at room temperature for 8-12 hours, then cook them at 100-120°C to inactivate the enzyme, and then dry them until the water content is lower than 10%; the dried oats are pressed into tablets by a tablet machine , then baked at 120°C for 10 minutes and then cooled to room temperature to obtain oatmeal;

The nuts are washed and dried, and then the dried nuts are ultrafinely pulverized into nut powder with a particle size of 15-20 microns by a pulverizer;

Washing the brown rice, soybeans and barley and soaking them at room temperature for 2 to 3 hours, then roasting and puffing the soaked brown rice, soybeans, barley and oatmeal mixture at a high temperature for 15 to 20 minutes at 150°C to obtain mixed puffed powder ;

The mixed puffed powder is cooled to normal temperature, and then the nut powder, sucrose and milk powder are added and mixed thoroughly to obtain the nut coarse grain crispy food.

Further, in the preparation method of the above-mentioned nut coarse grain crispy food, the nut is one or more of peanut kernels, walnut kernels, pistachios, pine nut kernels, and hazelnuts.

Further, in the preparation method of the above-mentioned crisp food with nuts and coarse grains, the weight ratio of each component of the crisp food with nuts and coarse grains is preferably:

Oats 30, nuts 30, brown rice 20, soybeans 10, barley 10, sucrose 5 and milk powder 3.

Further, in the preparation method of the above-mentioned crisp food with nuts and coarse grains, the weight ratio of each component of the crisp food with nuts and coarse grains is preferably:

Oats 30, nuts 25, brown rice 15, soybeans 15, barley 15, sucrose 8 and milk powder 3.

The crispy food with nuts and coarse grains and the preparation method thereof of the present invention make the nutrition of the coarse grains comprehensive and balanced, make the food taste fine and crisp, improve the digestion and absorption rate of the coarse grains by the human body, and are convenient to eat. The formula of the invention can not only exert the respective functions of the components, but also reflect the synergistic effects of the above components, which is beneficial to people's acceptance, can reduce and prevent hyperlipidemia and hypertension, and balance nutrition.

Detailed ways

The invention provides a kind of crispy food with nuts and coarse grains, which is formulated by weight ratio from the following ingredients:

Oats 20-30, nuts 20-30, brown rice 15-20, soybeans 10-15, barley 10-15, sucrose 3-8 and milk powder 1-3.

The weight ratio of each component of the nut coarse grain crispy food is preferably: oat 30, nut 30, brown rice 20, soybean 10, barley 10, sucrose 5 and milk powder 3;

Or oats 30, nuts 25, brown rice 15, soybeans 15, barley 15, sucrose 8 and milk powder 3.

Wherein, the nuts are one or more of peanut kernels, walnut kernels, pistachios, pine nut kernels and hazelnuts.

The present invention also provides a kind of preparation method of nut coarse grain crispy food, it comprises the following steps:

The ingredients are selected according to the weight ratio of the components, and the ingredients include: 20-30 oats, 20-30 nuts, 15-20 brown rice, 10-15 soybeans, 10-15 barley, 3-8 sucrose and 1-3 milk powder;

Wash the oats and soak them at room temperature for 8-12 hours, then cook them at 100-120°C to inactivate the enzyme, and then dry them until the water content is lower than 10%; the dried oats are pressed into tablets by a tablet machine , then baked at 120°C for 10 minutes and then cooled to room temperature to obtain oatmeal;

The nuts are washed and dried, and then the dried nuts are ultrafinely pulverized into nut powder with a particle size of 15-20 microns by a pulverizer;

Washing the brown rice, soybeans and barley and soaking them at room temperature for 2 to 3 hours, then roasting and puffing the soaked brown rice, soybeans, barley and oatmeal mixture at a high temperature for 15 to 20 minutes at 150°C to obtain mixed puffed powder ;

The mixed puffed powder is cooled to normal temperature, and then the nut powder, sucrose and milk powder are added and mixed thoroughly to obtain the nut coarse grain crispy food.

Wherein, the nuts are one or more of peanut kernels, walnut kernels, pistachios, pine nut kernels and hazelnuts.

The main raw materials in the present invention are nuts and coarse grains, which are nutritious and balanced. Among them, coarse grains are rich in nutrition, such as oats are rich in protein; brown rice is rich in tryptophan and carotene; beans are rich in high-quality protein; nuts are The essence of the plant is rich in nutrition, high in protein, oil, minerals, and vitamins, and has excellent effects on human growth and development, strengthening physical fitness, and preventing diseases.

In the present invention, coarse grains such as brown rice are puffed under high temperature and high pressure, so that the macromolecular structure bonds of starch in the coarse grains are broken into low-molecular products, that is, gelatinization occurs, and the taste of the coarse grains becomes delicate and crisp; Nuts are ultrafinely crushed into nut powder, which avoids the oil oxidation of nuts during high-temperature baking, and also improves the digestion and absorption of nuts by the human body.

The coarse grain product of the present invention not only retains the high nutritional content in coarse grains and nuts, but also makes the taste of puffed coarse grains delicate and crisp. In addition, the fat content of coarse grains and nuts is also significantly reduced, which improves the human body's food digestion and absorption rate, Moreover, the crispy food with nuts and coarse grains is ready-to-eat, convenient and fast.

To sum up, the nut coarse grain crispy food and the preparation method thereof of the present invention make the nutrition of the coarse grain food comprehensive and balanced, make the food taste fine and crisp, improve the human body's digestion and absorption rate of the coarse grain food, and are convenient to eat.

The preparation method of nut coarse grain crispy food of the present invention is illustrated below in conjunction with specific examples (the weight of each composition is in kilograms):

Example 1

The ingredients are selected according to the weight ratio of the components, and the ingredients include: 30 oats, 30 peanuts, 20 brown rice, 10 soybeans, 10 barley, 5 sucrose and 3 milk powders. After washing the oats, soak them at room temperature for 12 hours, and then soak them in Cook at 120°C to inactivate the enzyme, then dry until the water content is less than 10%; press the dried oats through a tablet machine to form tablets, bake at 120°C for 10 minutes, and then cool to room temperature to obtain Oat flakes; the peanut kernels are washed and dried, and then the dried peanut kernels are ultrafinely pulverized into peanut kernel powder with a particle size of 15-20 microns; the brown rice, soybeans and barley are washed After soaking at room temperature for 3 hours, the mixture of soaked brown rice, soybeans, barley and oatmeal was baked and expanded at 150°C for 20 minutes to obtain mixed puffed powder; finally, the mixed puffed powder was cooled to normal temperature, Then add the peanut kernel powder, sucrose and milk powder and mix thoroughly to obtain the nut coarse grain crispy food.

Example 2

The ingredients are selected according to the weight ratio of the components, and the ingredients include: 30 oats, 25 walnut kernels, 15 brown rice, 15 soybeans, 15 barley, 8 sucrose and 3 milk powders. After washing the oats, soak them at room temperature for 10 hours, and then soak them in Cook at 120°C to inactivate the enzyme, then dry until the water content is less than 10%; press the dried oats through a tablet machine to form tablets, bake at 120°C for 10 minutes, and then cool to room temperature to obtain oat flakes; the walnut kernels are cleaned and dried, and then the dried walnut kernels are ultrafinely pulverized into walnut kernel powders with a particle size of 15-20 microns; then the brown rice, soybeans and barley are washed After soaking at room temperature for 2 hours, the soaked mixture of brown rice, soybeans, barley and oatmeal was baked and expanded at 150°C for 20 minutes to obtain mixed puffed powder; finally, the mixed puffed powder was cooled to normal temperature, Then add the walnut kernel powder, sucrose and milk powder and mix thoroughly to obtain the nut coarse grain crispy food.

Example 3

The ingredients are selected according to the weight ratio of the components, and the ingredients include: oats 25, pine nuts and pistachios 20, brown rice 18, soybeans 12, barley 12, sucrose 3 and milk powder 2, and the oats are washed and soaked at room temperature for 8 hours , then digested at 110°C to inactivate the enzyme, and then dried until the water content was less than 10%; the dried oats were pressed into tablets by a tablet machine, baked at 120°C for 10 minutes, and then cooled to At room temperature, oatmeal is obtained; the nuts are washed and dried, and then the dried pine nuts and pistachios are ultrafinely pulverized into pine nuts and pistachios powder with a particle size of 15-20 microns; Wash the brown rice, soybeans and barley and soak them at room temperature for 2.5 hours, then bake and puff the mixture of soaked brown rice, soybeans, barley and oatmeal at a high temperature for 18 minutes at 150° C. to obtain mixed puffed powder; finally, the The mixed puffed powder is cooled to normal temperature, then the pine nut kernels, pistachio powder, sucrose and milk powder are added and mixed thoroughly to obtain the nut coarse grain crispy food.

Example 4

The ingredients are selected according to the weight ratio of the components, and the ingredients include: 20 oats, 25 hazelnuts, 20 brown rice, 10 soybeans, 10 barley, 5 sucrose and 1 milk powder. After washing the oats, soak them at room temperature for 8 hours, and then soak them at 100 Cook at ℃ to inactivate the enzyme, and then dry until the water content is less than 10%; the dried oats are pressed into tablets by a tablet machine, baked at 120℃ for 10 minutes, and then cooled to room temperature to obtain oats slices; the nuts are washed and dried, and then the dried hazelnuts are ultrafinely pulverized into hazelnut powder with a particle size of 15 to 20 microns; the brown rice, soybeans and barley are washed and soaked at room temperature After 3 hours, the mixture of soaked brown rice, soybeans, barley and oatmeal was baked and expanded at 150°C for 15 minutes to obtain mixed expanded powder; finally, the mixed expanded powder was cooled to normal temperature, and then added the The hazelnut powder, sucrose and milk powder are fully mixed to obtain the nut coarse grain crispy food.

The description and application of the invention herein is illustrative and is not intended to limit the scope of the invention to the above-described embodiments. Variations and changes to the embodiments disclosed herein are possible, and substitutions and equivalents for various components of the embodiments are known to those of ordinary skill in the art. It should be clear to those skilled in the art that the present invention can be realized in other forms, structures, arrangements, proportions, and with other components, materials and components without departing from the spirit or essential characteristics of the present invention. Other modifications and changes may be made to the embodiments disclosed herein without departing from the scope and spirit of the invention.

Claims (1)

1. a preparation method for the crisp food of nut coarse food grain, is characterized in that, said method comprising the steps of:

Choose food materials by the weight ratio of composition, described food materials comprise: oat 20 ~ 30, nut 20 ~ 30, brown rice 15 ~ 20, soybean 10 ~ 15, heart of a lotus seed benevolence 10 ~ 15, sucrose 3 ~ 8 and milk powder 1 ~ 3;

Soak after the cleaning of described oat 8 ~ 12 hours under normal temperature, then boiling is gone out enzyme at 100 ~ 120 DEG C of temperature, then carry out being dried to water content lower than 10%; Dried oat is carried out compression molding by tablet press machine, then is cooled to normal temperature again bake and bank up with earth 10 minutes at 120 DEG C of temperature after, obtain oatmeal;

Carry out drying by after the cleaning of described nut, then become particle diameter to be the nut powder of 15 ~ 20 microns by pulverizer ultramicro grinding dried nut;

Soak after described brown rice, soybean and the cleaning of heart of a lotus seed benevolence 2 ~ 3 hours under normal temperature, the mixture of the brown rice after soaking, soybean and heart of a lotus seed benevolence and oatmeal is carried out high temperature parch expanded 15 ~ 20 minutes at 150 DEG C, obtains mixture puffing powder;

Described mixture puffing powder is cooled to normal temperature, then adds described nut powder, sucrose and milk powder and fully mix, namely obtain the crisp food of described nut coarse food grain.