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Preparation method of millet flour with multi-fiber and high vitamin nutrition

A vitamin and multi-fiber technology, applied in the field of food processing, can solve the problems of single form, general taste, low comprehensive nutrition, etc., and achieve the effect of reducing the production of carcinogens, reducing the loss of dietary fiber, and maintaining quality and nutrition.

Active Publication Date: 2022-01-28
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are relatively few types of food that use millet as raw material on the market, the form is relatively simple, and the taste is average, and the comprehensive nutrition is still low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of multi-fiber high-vitamin nutritious millet flour, comprising the steps of:

[0017] 1) Select and polish the millet;

[0018] 2) Keep the bran powder from brown rice to polished rice, and grind it to 80 mesh for later use;

[0019] 3) Add the crushed bran powder into the dry granulator for extrusion granulation, extruding to produce bran flakes with a thickness of 12mm, and its surface density is 1.5 times that of the feeding; the bran flakes are then sliced, Bran particles obtained after crushing and sieving;

[0020] 4) The bran grains are subjected to steam explosion treatment at a pressure of 1 MPa and the time is 15 minutes; after the steam explosion treatment is completed, the bran grains are ultrafinely pulverized and crushed into 90-mesh bran powder for later use;

[0021] 5) Grind the polished rice into 80-mesh polished rice powder through a low-temperature grinder, and the temperature of the cold source of the low-temperature grinder ...

Embodiment 2

[0024] A preparation method of multi-fiber high-vitamin nutritious millet flour, comprising the steps of:

[0025] 1) Select and polish the millet;

[0026] 2) Keep the bran powder from brown rice to polished rice, and grind it to 80 mesh for later use;

[0027] 3) Add the crushed bran powder into the dry granulator for extrusion granulation, extruding to produce bran flakes with a thickness of 12mm, and its surface density is 1.5 times that of the feeding; the bran flakes are then sliced, The bran grains obtained after crushing and sieving; the bran grains are alternately treated with sudden heating and quenching in stages, specifically: the first stage is to rapidly heat up to 30°C, bake for 30 minutes, and then quickly cool down to -20°C , freezing for 30 minutes; the second stage is to rapidly heat up to 60°C, bake for 20 minutes, then quickly cool down to -30°C, and freeze for 25 minutes; the third stage is to continue to rapidly heat up to 90°C, bake for 10 minutes, Th...

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PUM

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Abstract

The invention relates to a preparation method of millet flour with multi-fiber and high vitamin nutrition. Firstly, the millet is hulled and polished to obtain polished rice and bran powder, then the bran powder is subjected to extrusion granulation and steam explosion treatment to obtain bran powder, and then the polished rice is pulverized at low temperature. The polished rice flour is obtained, and finally the polished rice flour and bran powder are fully mixed according to a certain mass ratio. The invention uses the bran powder produced from brown rice to polished rice, so that the content of dietary fiber in millet powder is increased by more than 2.4 times, and can promote the peristalsis of intestinal tract, accelerate the secretion of digestive glands, and reduce the production of some carcinogens. The polished rice is crushed at low temperature, which ensures that the original specific protein, vitamins and other nutrients of the grain will not be inactivated or lost during the crushing and drying process. The invention overcomes the problem of loss of nutrient components in millet flour processing in the past, is suitable for large-scale industrial production, and can maintain the quality and nutrition of millet to the greatest extent. The millet flour produced is suitable for various processing and is convenient to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of millet flour with multi-fiber and high-vitamin nutrition. Background technique [0002] Millet (Latin name: Setaria italica (L.) Beauv. var. germanica (Mill.) Schrad. ), as a major category of miscellaneous grains, currently has an annual planting area of ​​more than 20 million mu and a total annual output of 1.5 million tons. It is mainly distributed in 10 provinces and regions in northern China, of which the three provinces of Hebei, Shanxi and Inner Mongolia in North China account for 66.3% of the national share. Among them, Changzhi "Qinzhou Huang", Guangling "Dongfangliang", Yangqu "Cinnabar Red", Yangcheng "Laogumi", Linxian "Gushanggu" and other millet brands are well-known. Millet has high nutritional value and is rich in protein, fat and vitamins. Every 100 grams contains 9.7% protein, 1.7% fat, 77% carbohydrate, 0.12 mg carotene, 0.66 mg...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L5/10A23L33/10
CPCA23L7/198A23L7/115A23L5/10A23L33/10A23V2002/00A23V2200/30A23V2300/24A23V2300/20
Inventor 孟晶岩李敏张倩芳栗红瑜曹盛韩基明赵鑫
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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