Study On Industrialization Technology And Product Of High Protein Grain Breakfast

As the peoples’living standards improved, the staple meal preparation pattern was broken; the industrialization of comlex application of advanced technologies, equipments and modern scientific principles of nutrition is expected to subsititute homemaking for food industry. The breakfast is essential to maintain physical fitness, to enhance learning and working efficiency, as well as to keep body healthy. Three common techniques of industrialization were applied--spray drying, twin-screw extrusion and baking, taking black beans which have high medicinal and nutritional values as the main material, and green beans, red beans, brown rice, glutinous rice and barely rice as ingredients. Getting the high protein instant breakfast whose main form is flour paste, to provide consumers with nutritious, convenient, fast and safe product.(1) Preparation of high nutritional beans milk powder with spray drying. Black beans, red beans and greens bean were mixed in different ratios to obtain a product with optimal flavor by using sensory evaluation. Then spray drying technology was used to produce beans milk powder with the inlet air temperature and milk soluble solid content as single factors under-investigating. The technology was optimized with the orthogonal experiments with the solubility of beans milk powder as the response index. The results showed that the best ratio with the best flavor for beans milk was that black bean:red bean:green bean= 6:1:2. And in spray drying process, the factors which influenced the solubility of the product sequenced in the following order:the inlet temperature> the outlet temperature> milk solid content; and the optimal portfolio was composed of the outlet temperature 60 ℃, the inlet temperature 140℃, and the soluble solid content of milk 10 °Bx. Using Peleg model to study moisture absorption model in the process of soaking for black beans. Finding that after ultrasonic treatment, the rate of water absorption can be improved, and ultrasonic treatments can reduce the activation energy during soaking process, the activation energy of ultrasonic treatment group and the control group are respectively 47819.184 kJ/(kmol K) and 51612.289kJ/(kmol K).(2) Preparation of Instant Powder with Twin-screw Extrusion. Black beans, red beans, corn, brown rice and glutinous rice were mixed to obtain a product designed by linear programming. Implementing single factor experiment according to the formula black beans [(35%), red beans (15%), corn (32%), rice (10%), brown rice (8%)]. Discussing the influence of twin-screw extrusion conditions (barrel temperature, moisture content and screw speed) on main quality of product (bulk density, moisture content, expanded diameter, color value, gelatinization, water absorption index and water solubility index). Further optimization of technology was implemented with the orthogonal text to gain the best product taking gelatinization value and sensory evaluation as the indicators. The optimum conditions were moisture content,20 g/100 g; extruder barrel temperature,155℃; and screw speed,30 Hz.(3) Preparation of instant high protein powder for breakfast with baking. Black beans, red beans, rice, jobtears seeds and white sugar were mixed, after baking, the material were ground. Using mixture design to obtain the optimal recipe:black beans (43.7%), red beans (19.6%). Rice (10.0%), jobtears seeds (17.7%), and white sugar (9.0%). The protein digestibility of different particle size determined in vitro with pepsin and trypsin were 57.31%,58.21% and 60.31%. The volatile compounds were compared using GC-MS among black beans powder, baked black beans powder and baked complex powder. The results show that the finer the powder was, the greater the digestibility will be. The volatile compound content was less in black beans powder than that in baked black beans powder, and more in baked complex powder than in baked black beans powder with the value of 59.63%,69.48% and 77.89%, respectively.