Extruding Technology And The Recipe Of Breakfast Cereals Food

According to the principle of equilibria nutrition and recommended dietary allowance (RDA) of China Nutrition Academy. A kind of nutrient, crude, healthy and convenient grain breakfast has been manufactured by Europe modern twin-screws continous extrusion cooking technology, using grain as materials which is abundant in our country. Meanwhile mineral nutriments and vitamins are fortified. Synthetically considering the superior resource and nutrition characteristics of the coarse grain in our country and Hunan province, the maize, ,wheat ,rice and oat were selected as experimental materials.Through the nutrient analysis of the materials and the sensory evaluation of the final product ,the basic prescription of the coarse grain nutrient breakfast cereals was as follows: wheat flour 25%, pea 20%,millet 12%, maize 18%,whole oat 4% ,soybean protein powder 4%,whole milk powder 6%. On the basis of the optimized prescription ,the mineral and vitamins and other nutriments were fortified .The nutriment components(100g) of the product were as follows: energy 343.0Kcal,protein 11.5g, carbohydrate 67.8g,lipid 3g,dietary fiber 4.0g,iron 3.75mg,calcium 200.0mg ,zinc 3.88mg,vitamin A 300.0ug,mvitamin D 1.25ug,vitamin C 25.0ug,vitamin B1 0.88mg, vitamin B2 0.88mg,vitamin B6 0.76mg,vitamin B12 3.75ug,niacinamide 8.8mg.The product was delicious with milk. 50g breakfast cereals mixed with 250ml fresh milk can provide 25% nutriment according to the RDA .It was an ideal nutrient breakfast cereals.In order to develop the extrusion cooking process conditions of the coarse grain nutrition breakfast cereals, the extrusion expansion temperature, the moisture content, the screw speed and the feeding rate were studied and the optimized parameters were obtained. The temperature inside the corresponding feeding part, extruding part , melting part of the DS56-X-type twin-screw extruder were 70℃, 140-160℃, 170-180℃, the moisture content was 15-17%, the screw speed was 200～600r/min and the feeding rate was 2000-2500kg/h.In order to investigate the changes of vitamins during the twin-screw extrusion expansion process,improve the stability of vitamins and provide the academic basis of vitamins fortification of breakfast cereals, high performance liquid chromatography analysis was applied to develop the stability of five kinds of vitamins( VA,VD3,VB1,,VB2,VB6).During the twins crew extrusion cooking process of breakfast cereals, the results showed that the stability of vitamins was relative with the ingredients of breakfast cereals and extrusion cooking conditions. When moisture content of raw material was adjusted to16%,the feeding rate was 100t/h ,the barrel temperature was 70℃/120℃/140℃,and the screw speed was 700 r/min, four kinds of vitamins( VD3,VB1,,VB2,VB6) exhibited the relatively stable(their losses were less than 15%),but the vitamin A was unstable,vitamin A lost more than 30%.The content of vitamins reduced when decreasing feeding rate and the screw speed,increasing moisture content of raw materials and the barrel temperature.Based on the analysis of the technics characteristic of various extruders, the equipment was selected for the industrialized production of the coarse grain nutrient breakfast cereals. The product technology, operation point, technological parameters and the production quality standard were also obtained. The operation flow whose yield was 20,000 tons a year became the largest one in Asia.