Processing technology of small grains of nutritious health products
September 05 15:08:02, 2024
Small grains refers to staple food crops other than wheat, corn, rice, and sweet potatoes, and their nutrient content is very high. With the improvement of people’s living standards and health awareness, many miscellaneous grains products are getting more and more popular, and the market prospects are also very broad. And its processing technology is simple and easy to learn. It is an important means for increasing the income of farmers in improving efficiency in agriculture, and it is also an effective way to overcome a large number of post-production agricultural product losses. First, millet crisp biscuit millet has a high nutritional value and medicinal value, rich in protein, fat, vitamins A, B, B2 and trace elements required by the body, is a common folk nourishing food. Millet crisp biscuits golden color, neat appearance, no debris, good taste with a unique millet flavor. Its processing technology is as follows. (1) Process flow millet--→soaking--→pulverization--→small rice flour (additional materials)--→mixed agitation--→forming--→roasting--→cooling--→inspection--→packaging- -→ Finished product. (b) Processing Technology 1. raw material. Select no millet, no mildew, good color, millet, wash with clean water to remove impurities. 2. Milling. Millet is first soaked in water for 2 - 3 hours, dried, ground to a fineness of 80 mesh or more with a pulverizer, and allowed to dry. 3. Mix and stir. Add appropriate amount of flour to millet flour, add milk powder, salt, sugar, vegetable oil, and egg, mix well, add sugar syrup, add baking soda and ammonium bicarbonate, and mix for about 10 minutes. 4. forming. The stirred dough was placed on a roll biscuit machine and rolled. 5. Baking. The raw biscuits are placed in an oven and the temperature is baked at 220°C for about 5 to 10 minutes. 6. cool down. The freshly-baked rice cake was cooled by blowing air. 7. package. Select composite aluminum foil polyethylene bag packaging 80--90g per bag, moisture and grease oxidation. Second, buckwheat noodles Buckwheat is rich in protein, vitamins and essential amino acids and trace elements, is rich in isoflavones, for the treatment of cardiovascular disease has a special medicinal value. The use of buckwheat noodles and instant noodles produced by buckwheat further improves the health care function and noodle processing performance, and has a good therapeutic effect. (a) Buckwheat noodles 1. Process flow. Buckwheat flour, wheat flour, salt, soda ash, water--> and surface--> curing-->rolling, rolling-->drying-->finished products. 2. Processing Technology. 1 Ingredients: buckwheat flour accounted for 30% - 40%, salt, soda, monosodium glutamate and other water dissolved. 2 and noodles: Add the raw materials in the ingredients to the powder mixer, add about 25% of the flour's weight of water, and adjust the powder at 25--30°C for 10--15 minutes. The mixer's wheel speed is 15--12. Turns/minutes. 3 Curing: The dough is aged at 25°C for 10 - 15 minutes under slow stirring at a mixer speed of 8 rpm. It can also be allowed to stand for about 30 minutes at room temperature and matured naturally, and the temperature is maintained at about 25°C. 4 Rolling: The cooked dough is rolled into a 3- to 4-mm surface belt at a rolling mill with a diameter of 300 mm, a rotation speed of 10 rpm, and a rolling rate of 50%. 5 Rolling and cutting: Rolling was repeated three times, and the thickness of the surface tape was about 1 mm, and the taper was cut into 2 mm wide noodles. 6 Drying: Dry the chopped noodles in the drying room for 5-6 hours, or dry naturally on bamboo baskets. (b) Buckwheat instant noodles 1. Process flow. Buckwheat flour, wheat flour, salt, soda ash, water - → dough and - maturation - Rolling, rolling - molding - - steamed noodles - cut off folding - frying - cooling --→ Packaging. 2. technology. Before the roll operation with buckwheat noodles. 1 Molding: The rolled belt is molded in a molding machine. 2 steamed noodle: steam pressure in the steam 0.15--0.20mPa steaming machine, steaming time 1 - 2 minutes, the temperature is 90 - 105 °C, the degree of gelatinization is more than 85%. 3 cut off the fold: the finished product weight 200g as the standard. 4Frying: The oil temperature in the fryer is 140--150°C for 7-8 seconds. The oil level is 160mm and the water content is below 10%. 5 Cool: Cool at room temperature for 3 minutes. 3. Barley flakes (Oat flakes) Barley has a higher soluble dietary fiber content than wheat and oats and has the ability to lower cholesterol levels in humans. Oats are one of the best full-priced nutritious foods in cereals. In addition to modern food nutrients such as protein and amino-stalk acid, they also contain biologically active substances such as “Oatmeal Extract†that control weight, blood pressure, and blood lipids. , To promote children's growth and other special health care performance. Oatmeal and oatmeal are favored by people at home and abroad for their long shelf life and convenience. Oatmeal processing technology is the same as that of barley flakes. Now only the processing technology of barley flakes is introduced. (1) Process barley --- clean up ---> shelling --> milled skin ---> cooking ---> tableting ---> drying ---> cooling ---> finished product. (b) Processing Technology 1. Barley raw materials. No mildew, no worm barley. 2. Clean up. Remove dust, sand, grass seeds, metal foreign materials, etc. with a clean sieve and vibrating destoner. 3. Shelling, caryopsis separation. The crust was removed by an impact sheller and the shelled barley was separated using a grain separator. 4. Milled skin. Horizontal or vertical sand roller rice mill. 5. Cooking. Direct steam treatment at 100°C for 20 minutes. 6. drying. The steamed barley grain is sent to an oven to remove water and cooled. 7. Cutting. The use of a grain cutter cuts the barley grain to 1/4 of the size of the original grain, which is advantageous for the tablet to improve the appearance quality of the product. 8. Tablets. The cut kernels were treated with steam at 100°C for 20 minutes to bring the moisture to 17%, and then rolled into a twin-roller press to form a sheet. 9. drying. Place the pressed oatmeal into an oven at 200°C for a baking time of 1 - 2 minutes, or determine the thickness of the loquat slice. The moisture content should be less than 3%. It can be sold after it is cooled and loaded into a bag.