A Study On The Drums Of Cooked Food

Miscellaneous grains are rich in protein,vitamins,minerals and dietary fiber to reduce blood sugar,regulate the intestinal tract,anti-aging and so has a very good effect.But miscellaneous grain texture is rough,palatability is poor,so its main food processing is subject to greater restrictions.As people's awareness of health continues to grow,miscellaneous grains are more and more people's attention.In recent years based on the whole grain nutrition miscellaneous grains staple food processing by the food business favorite.This paper mainly uses the extrusion technology to deal with miscellaneous grains.Extrusion technology is heated by rapid pressure,promote starch gelatinization instantly weakening the pressure to change the structure of grains and ultimately improve the texture of the grain taste achieve the effect of "coarse grains doing fine".The agglomerated grains may be agglomerated during the blending process?viscosity is large?poor stability is closely related to the extrusion rate In this paper,red beans,brown rice,oats,buckwheat,barley as the main raw material.Adjust the impulse of various miscellaneous grains by optimizing the extrusion process parameters.Optimization of compound grain powder formulation by whole component mixing design.Screening the flavor and taste of miscellaneous grains.The results are as follows:First,optimize the extrusion process parameters of miscellaneous grains.(11)Single factor experiments.Through the twin-screw extruder to red bean powder,oat flour,brown rice flour,buckwheat flour and barley flour as the main raw material,the swelling effect of five kinds of raw materials was studied by changing the screw speed,barrel temperature,feed frequency and material moisture.The initial determination of the range of process parameters.(2)Orthogonal test analysis.Through the orthogonal test,the extruding process parameters of the five raw materials were optimized.The radial expansion degree of the product,the water absorption index of the product,the water solubility index of the product and the centrifugal precipitation rate of the product were taken as the measurement indexes,get the five kinds of raw materials ideal combination of process parameters:Red bean screw speed 300r/min,barrel temperature 140?,feed frequency 24Hz,material moisture 18%;Oat screw speed 250r/min,barrel temperature 160 ?,feed frequency 26Hz,material moisture 20%;Brown rice screw speed 170r/min,barrel temperature 150 ?,feed frequency 25Hz,material moisture 18%;Barley screw speed 300r/min,barrel temperature 150?,feed frequency 25Hz,material moisture 20%;Buckwheat screw speed 300r/min,barrel temperature 150 ?,feed frequency 26Hz,material moisture 14%Secondly,the results of the determination of the nutritional content of miscellaneous grains were as follows:Red beans:Protein 20.2%Fat 0.6%Dietary fiber 6.7%Moisture 9.1%Carbohydrate 63.4%;Oatmeal:Protein 15%Fat 6.7%Dietary Fiber 5.3%Moisture 11.2%Carbohydrate 61.8%;Brown rice:protein 7.7%fat 0.6%dietary fiber 0.6%water 14.8%carbohydrate 76.3%;Buckwheat:Protein 9.7%Fat 2.7%Dietary Fiber 5.8%Moisture 8.8%Carbohydrate 73%;Barley:Protein 12.8%Fat 3.3%Dietary Fiber 2%Moisture 10.8%Carbohydrate 71.1%Again,by mixing experiment design,it is able to determine the proportion of three kinds of puffing powder based on textural properties:Puffed red bean flour 29.83%,puffed brown rice powder 9.48%,puffed oat flour 19.51%,buckwheat 7.63%,seed of Job's tears 8.59%and white sugar 24.97% obtained by the sensory evaluation.