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Coix seed instant slices and processing method thereof

A processing method and technology of instant food tablets, applied in the field of coix coix instant food tablets and its processing, can solve the problems of lack of chewiness, poor taste, poor rehydration, etc., and achieve improved rehydration uniformity, short drying time, and moist taste Effect

Inactive Publication Date: 2016-06-15
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned shortcomings of the prior art, the purpose of the present invention is to provide an instant coix seed tablet that is convenient to eat and has a moist mouthfeel, which is used to solve the problems of poor taste, lack of chewiness, and complex taste in existing coix seed products. Poor water quality and other problems

Method used

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  • Coix seed instant slices and processing method thereof
  • Coix seed instant slices and processing method thereof
  • Coix seed instant slices and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A processing method for Coix instant food tablets, comprising the steps of:

[0037] 1) Cleaning and soaking

[0038] Take 10 kg of coix seed washed with clean water, add 50 kg of 0.1% sodium bicarbonate aqueous solution, soak for 1 hour, then rinse the soaked coix seed twice with clean water, drain, and send it into a double-roll extruder Squeeze and crush, the distance between the two rollers is 2mm, and the coix seed is crushed into 4-6 petals.

[0039] 2) Second soaking

[0040] Add 2 times the weight of clear water to the broken coix seed grains, and then add 0.2% of the weight of the coix seed grains. The compound emulsifier is formed by mixing monoglyceride and sucrose ester in a weight ratio of 3:1. Soak for 2 hours, stir and turn the material 1 to 2 times during the soaking process, so that the coix seed grains can fully absorb the water containing the compound emulsifier, and the swollen coix seed grains are obtained.

[0041] 3) Cooking

[0042] After dra...

Embodiment 2

[0048] A processing method for Coix instant food tablets, comprising the steps of:

[0049] 1) Cleaning and soaking

[0050] Take 50 kg of coix seed washed with clean water, add 200 kg of sodium bicarbonate aqueous solution with a mass concentration of 0.3%, soak for 1.5 hours, then rinse the soaked coix seed with clean water for 3 times, drain, and send it into a double-roll extruder Squeeze and crush, the distance between the two rollers is 3mm, and the coix seed is crushed into 4-6 petals.

[0051] 2) Second soaking

[0052] Add 2.5 times the weight of clear water to the broken coix seed grains, and then add 0.4% of the coix seed grain weight compound emulsifier, which is formed by mixing monoglyceride and sucrose ester in a weight ratio of 1:1, Soak for 3 hours, stir and turn the material 1-2 times during the soaking process, so that the coix seed grains can fully absorb the water containing the compound emulsifier, and the swollen coix seed grains are obtained.

[0053...

Embodiment 3

[0060] A processing method for Coix instant food tablets, comprising the steps of:

[0061] 1) Cleaning and soaking

[0062] Take 100 kg of coix seed washed with clean water, add 300 kg of 0.5% sodium bicarbonate aqueous solution, soak for 2 hours, then rinse the soaked coix seed with clean water for 3 times, drain, and send it into a double-roll extruder Squeeze and crush, the distance between the two rollers is 4mm, and the coix seed is crushed into 4-6 petals.

[0063] 2) Second soaking

[0064] Add 3 times the weight of clear water to the broken coix seed grains, and then add 0.6% of the weight of the coix seed grains. The compound emulsifier is formed by mixing monoglyceride and sucrose ester in a weight ratio of 1:3. Soak for 4 hours, stir and turn the material 1 to 2 times during the soaking process, so that the coix seed grains can fully absorb the water containing the compound emulsifier, and the swollen coix seed grains are obtained.

[0065] 3) Cooking

[0066] ...

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Abstract

The invention provides coix seed instant slices and a processing method thereof. Coix seeds are used as raw materials, and the coix seed instant slices which are convenient to eat are prepared through the following steps of performing soaking in alkali liquor, performing extrusion and crushing, performing steam cooking, performing cooling and airing, performing pressing so as to obtain slices, and performing vacuum microwave drying. The coix seed instant slices disclosed by the invention are short in drying time, high in production efficiency, good in rehydration, high in sensory evaluation value and nourishing in mouth feel. According to the coix seed instant slices and the processing method thereof disclosed by the invention, the step of soaking in the alkali liquor and the step of performing treatment with a composite emulsifying agent are adopted, so that the ageing speed of products is increased, and the ageing of the products in the drying process is reduced. The vacuum microwave drying is adopted, so that the drying speed of the coix seed slices is increased, the ageing and film formation phenomena of the surfaces of the coix seed slices are weakened, the products prepared through drying present a loose porous structure, the rehydration speed and the rehydration uniformity of the products are obviously improved, and the brewing convenience of the coix seed instant slices is improved.

Description

technical field [0001] The invention relates to the field of instant food processing, in particular to a barley instant food tablet and a processing method thereof. Background technique [0002] With the continuous improvement of people's living standards and the continuous acceleration of the pace of life in modern society, convenience food has long been in vogue. Convenience food is a must for tourism, mountaineering, aerospace, military supplies and sports development. The development of convenience food is an important measure to optimize the structure of the food industry and improve the food consumption level of residents. The traditional production process of instant cereal products is to soak and cook the raw materials, and then quickly dry and dehydrate the finished products. The fast dehydration can prevent the rearrangement and crystallization of the gelatinized starch molecules in the food, and keep the starch molecules in a disordered state. After adding a suff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/148
Inventor 刘雄覃小丽阚建全
Owner SOUTHWEST UNIVERSITY
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