Production method of edible grains core, through the following process steps: coarse grains by high pressure cooking cooked after the break, a screen, take the filter residue by adding sugar dissolved and fried made of sand, sand grains will be obtained; sandy coarse grain production into pellets and frozen to hard, coarse grains will get cassava flour and milk balls; a mixture of water and boil, stir evenly until the surface is smooth and has certain fluidity, get the cassava mixed liquid; cassava mixture wrapped in whole grains and whole balls showed a stable circle shape, get coarse core; coarse grain core with boiling water will soak in ice water, heating, and then remove and drain the refrigerator, get finished products; the product vacuum packaging. The present invention is coarse grain and coarse grain processing of cassava flour as raw material, sand twist shaped pill, cassava flour mixture modulation, package machine coarse pill package, prepared by cooking and refrigerated packaging products. The invention adopts cassava powder core as medium to increase the novelty of coarse food and increase the taste of coarse grain Q. The product of the invention does not add artificial pigment, and the food is beautiful and safe. The invention has the advantages of convenient food consumption and wide application field, and can be applied to milk tea, family and other areas, and is suitable for young and old products.
【技术实现步骤摘要】
一种食用粗粮包芯的制作方法
本专利技术属于食品加工领域，涉及的是一种食用粗粮包芯的制作方法。
技术介绍
粗粮主要包括谷物类(玉米、小米、红米、黑米、紫米、高粱、大麦、燕麦、养麦等)杂豆类(黄豆、绿豆、红豆、黑豆、蚕豆、豌豆等)，以及块茎类(红薯、山药、马铃薯等)。从营养成分上看，粗粮蛋白质含量相对偏少，淀粉、纤维素、无机盐，以及B族维生素含量丰富。粗粮含有丰富的不可溶性纤维素，有利于保障消化系统正常运转。它与可溶性纤维协同工作，可降低血液中低密度胆固醇和甘油三酯的浓度；增加食物在胃里的停留时间，延迟饭后葡萄糖吸收的速度，降低高血压、糖尿病、肥胖症和心脑血管疾病的风险。医学研究还表明，纤维素有助于抵抗胃癌、肠癌、乳腺癌、溃疡性肠炎等多种疾病。我国食品加工企业十分注重粗粮的加工应用，如粗粮馒头、粗粮面包、粗粮面条、粗粮谷物片等。但这些产品不够新颖，只做到粗，并没有形成一种新产品。其他粗粮加工的方式主要有张先淑(红薯叶粗粮馒头的研制[J].食品研究与开发,2016,17:62-65.)对粗粮食品加工工艺进行研究，通过单因素试验与正交试验筛选出最佳配比，以感官评分、理化指...
【技术保护点】
一种食用粗粮包芯的制作方法，其特征在于，经过下列工艺步骤：粗粮经高压蒸煮熟透后打碎，过筛网，取滤渣加入糖水溶解并炒制成沙，得到沙状粗粮；将沙状粗粮制作成小丸并冷冻至硬，得到粗粮丸子；将木薯粉与牛奶和水混合加热至沸腾，搅拌均匀至表面光滑且有一定流动性，得到木薯混合液；将木薯混合液裹在粗粮丸子外且整体呈稳定正圆形状，得到粗粮包芯；将粗粮包芯用沸水加热，后浸冰水，再捞出沥干冷藏，得到成品；将成品真空包装。
【技术特征摘要】
1.一种食用粗粮包芯的制作方法，其特征在于，经过下列工艺步骤：粗粮经高压蒸煮熟透后打碎，过筛网，取滤渣加入糖水溶解并炒制成沙，得到沙状粗粮；将沙状粗粮制作成小丸并冷冻至硬，得到粗粮丸子；将木薯粉与牛奶和水混合加热至沸腾，搅拌均匀至表面光滑且有一定流动性，得到木薯混合液；将木薯混合液裹在粗粮丸子外且整体呈稳定正圆形状，得到粗粮包芯；将粗粮包芯用沸水加热，后浸冰水，再捞出沥干冷藏，得到成品；将成品真空包装。2.根据权利要求1所述的食用粗粮包芯的制作方法，其特征在于，所述筛网为60目。3.根据权利要求1所述的食用粗粮包芯的制作方法，其特征在于，所述糖的质量为所述粗粮的质量的50％～60％。4.根据权利要求1所述的食用粗...
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