CN119632173A

CN119632173A - A four-color grain food and its processing technology

Info

Publication number: CN119632173A
Application number: CN202411811765.3A
Authority: CN
Inventors: 叶春彦
Original assignee: Shandong Qingmaiyuan Agricultural Technology Development Co ltd
Current assignee: Shandong Qingmaiyuan Agricultural Technology Development Co ltd
Priority date: 2024-12-10
Filing date: 2024-12-10
Publication date: 2025-03-18

Abstract

The invention relates to the technical field of food processing, in particular to a four-color coarse cereal food and a processing technology thereof, wherein the technology comprises the steps of screening four-color coarse cereal raw materials which are full in particles and free of impurities as preparation raw materials, and determining to gelatinize the raw materials to be processed in different methods based on the maximum difference value of the duration required by gelatinization of the raw materials to be processed and the difference characteristics; based on the variance of the bubble generation rate in the preset time period under the corresponding steaming method and the coverage area of the blade during stirring, determining whether the power of the stirrer is stable or whether the gelatinized material is stagnant, judging whether the material is gelatinized uniformly, determining an optimized stirring mode according to whether the temperature fluctuation phenomenon occurs in the steaming process of the material when the gelatinization of the material is uneven or starting an auxiliary heating device, wherein the optimized stirring mode comprises the steps of adjusting the power of the stirrer and the circulation speed of the movement track of the stirrer, pouring the gelatinized uniform material into a mould for drying and molding, and packaging.

Description

Four-color coarse cereal food and processing technology thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a four-color coarse cereal food and a processing technology thereof.

Background

With the improvement of the living standard and the enhancement of health consciousness of people, the requirements on the nutritional value and the quality of food are higher and higher. The coarse cereal serving as a traditional grain crop is rich in nutritional ingredients such as protein, dietary fiber, vitamins, minerals and the like, and has various health care effects of reducing cholesterol, preventing cardiovascular diseases, regulating blood sugar and the like. Therefore, coarse cereal food is more and more popular with consumers in the market, and four-color coarse cereal food is a novel food which is prepared by processing and manufacturing four coarse cereals with different colors as main raw materials. The coarse cereal food has rich nutritive value and unique taste and color, can meet the demands of consumers on diversification and individuation of food, and mainly comprises the steps of cleaning, steaming, drying and the like.

CN114365842a discloses a processing technology of coarse cereal food, which is to mix and prepare coarse cereal noodles or coarse cereal rice by mixing various coarse cereals according to a proportion, realize mixing and mixing of various coarse cereals, further rationally match nutrients, increase dietary fibers, optimize eating taste, assist diabetics to control postprandial blood sugar, assist in assisting in controlling blood pressure and reducing blood fat, prevent arteriosclerosis, coronary heart disease and apoplexy, enhance immunity, strengthen spleen and stomach, assist in expelling toxin, assist sleep and enhance potential efficacy of memory.

Therefore, the problem that the pasting is uneven due to the fact that the accurate control of different coarse cereal pasting processes cannot be achieved due to the fact that the required pasting condition of the four-color coarse cereal raw materials cannot be analyzed accurately in the prior art.

Disclosure of Invention

Therefore, the invention provides the four-color coarse cereal food and the processing technology thereof, which are used for solving the problem that in the prior art, accurate control on the gelatinization process of different coarse cereals cannot be realized due to insufficient accurate analysis according to the required gelatinization condition of the raw materials of the four-color coarse cereal, so that gelatinization is uneven.

In order to achieve the above purpose, the invention provides a four-color coarse cereal food processing technology, comprising:

Screening four-color coarse cereal raw materials which are full in particles and free of impurities as preparation raw materials, and cleaning the preparation raw materials to obtain raw materials to be processed;

determining gelatinization of the raw material to be processed by a mixed digestion method, a layered digestion method or a staged digestion method based on a maximum difference value of time periods required for gelatinization of the raw material to be processed and difference characteristics, wherein the difference characteristics comprise layer-by-layer differences and two-end differences;

determining whether the power of the stirrer is stable or whether the gelatinized material is stagnant or not based on the variance of the bubble generation rate in the preset time period under the corresponding steaming method and the coverage area of the blade during stirring, and judging whether the gelatinized material is uniform or not;

When the material is gelatinized unevenly, determining an optimized stirring mode according to whether a temperature fluctuation phenomenon occurs in the material cooking process or starting an auxiliary heating device, wherein the optimized stirring mode comprises the steps of adjusting the power of a stirrer and adjusting the circulation speed of a motion track of the stirrer;

Pouring the uniformly gelatinized material into a mould, drying and molding, and packaging.

Further, the determining to gelatinize the raw material to be processed by a mixed cooking method, a layered cooking method, or a staged cooking method includes:

if the maximum difference value of the time length required by gelatinization of the raw materials to be processed is smaller than or equal to a preset difference value, determining to gelatinize the raw materials to be processed by a mixed steaming method;

If the maximum difference value of the time length required by gelatinization of the raw materials to be processed is larger than a preset difference value and the difference characteristic is the difference between two ends, determining to gelatinize the raw materials to be processed by a layered steaming method;

If the maximum difference value of the time length required by gelatinization of the raw materials to be processed is larger than the preset difference value and the difference characteristic is layer-by-layer difference, determining to gelatinize the raw materials to be processed by a stage digestion method.

Further, the difference characteristic is determined according to a difference value of a time length required for gelatinization of the raw material to be processed, and comprises:

sequencing all the raw materials to be processed in sequence from large to small according to the length of time required by gelatinization;

Calculating the difference value of the time length required by gelatinization of each adjacent raw material to be processed after sequencing;

Comparing the difference value of the time length required by gelatinization of each adjacent raw material to be processed after sequencing with a preset difference value;

And after sequencing, judging the difference characteristic to be a layer-by-layer difference when the difference value of the time length required for gelatinizing the adjacent raw materials to be processed is greater than or equal to two preset difference values, and judging the difference characteristic to be a two-end difference when the difference value of the time length required for gelatinizing the adjacent raw materials to be processed is greater than or equal to two preset difference values.

Further, the determining whether the material is gelatinized uniformly includes:

if the variance of the bubble generation rate in the preset time period is larger than the preset variance and the coverage area of the blade is larger than or equal to the preset area in the stirring process under the corresponding steaming method, determining whether the materials are uniformly gelatinized or not according to the stable power of the stirrer;

If the variance of the bubble generation rate in the preset time period is larger than the preset variance and the coverage area of the blade is smaller than the preset area during stirring in the corresponding steaming method, determining whether the gelatinized material is stagnated or not, and judging whether the material is gelatinized uniformly or not;

If the variance of the bubble generation rate in the preset time period under the corresponding steaming method is smaller than or equal to the preset variance, the material gelatinization is judged to be uniform.

Further, the preset variance is determined according to an average value of variances of bubble generation rates in a preset time period when the same raw material to be processed is steamed under the same condition for a plurality of times.

Further, the determining whether the material is gelatinized uniformly further includes:

If the power of the stirrer is stable or the gelatinized material does not have stagnation, the uniform gelatinization of the material is determined.

Further, the determining to optimize the stirring mode or turning on the auxiliary heating device comprises:

If the temperature fluctuation phenomenon occurs in the material stewing process when the material gelatinization is uneven, determining to start an auxiliary heating device;

If the temperature fluctuation phenomenon does not occur in the material steaming process when the material is gelatinized unevenly, determining an optimized stirring mode.

Further, the adjustment amount of the power of the stirrer is positively correlated with the variance of the bubble generation rate in the preset time period in the corresponding steaming method, and the adjustment amount of the circulation speed of the motion track of the stirrer is positively correlated with the variance of the bubble generation rate in the preset time period in the corresponding steaming method.

Further, pouring the uniformly gelatinized material into a mold for drying and molding, and carrying out packaging treatment comprises the following steps:

cleaning and sterilizing the mould, and uniformly smearing vegetable oil on the inner wall of the mould;

Slowly pouring the materials into a mould, and drying and forming by adopting a natural drying or heating and drying method;

and (3) performing quality inspection on the dried and molded product, and sealing and packaging the product qualified in quality inspection.

The four-color coarse cereal food prepared by the four-color coarse cereal food processing technology comprises, by weight, 50-550 g of green wheat kernels, 50-550 g of rye kernels, 50-550 g of white corns and 50-550 g of yellow corns.

Compared with the prior art, the method has the beneficial effects that the method accurately selects the cooking method aiming at the characteristics of different raw materials, and the most suitable cooking method is selected by analyzing the maximum difference value and the difference characteristic of the time length required by gelatinization of the raw materials to be processed, so that different types of coarse cereals can be ensured to reach a uniform state as much as possible in the gelatinization process. For example, by adopting a mixed cooking method for raw materials with small difference in gelatinization time, they can be gelatinized simultaneously in a unified heating process, and gelatinization unevenness due to individual difference can be reduced. And for the raw materials with obvious layering difference or layer-by-layer difference, a layering steaming method and a stage steaming method are respectively adopted, and targeted heating can be carried out according to the gelatinization requirements of different raw materials, so that the gelatinization uniformity is improved, the accuracy of required gelatinization condition analysis of the four-color coarse cereal raw materials is improved through the method, the accurate control of different coarse cereal gelatinization processes is realized, and the gelatinization non-uniformity phenomenon is further reduced.

Furthermore, the difference characteristics are determined through the steps, the specific modes of the difference in gelatinization time between the raw materials can be more accurately distinguished, no matter the difference is layer by layer or the difference is at two ends, accurate basis can be provided for selecting a proper cooking method (such as a layered cooking method or a stage cooking method), for example, when the difference is judged layer by layer, the stage cooking method can process the different raw materials in stages according to the gelatinization progress of the different raw materials, so that each raw material can reach an ideal gelatinization state under proper time and temperature conditions, the gelatinization process is optimized, the product quality is improved, the raw materials with long gelatinization time can be placed at the bottom layer by the layered cooking method for judging the difference at two ends, the space and heat distribution are reasonably utilized, and the situation that part of raw materials are excessively gelatinized or insufficiently gelatinized due to inaccurate judgment of the difference characteristics is avoided.

Further, the specific mode of judging the gelatinization uniformity is determined by comprehensively considering the variance of the bubble generation rate in the preset time period and the coverage area of the blade during stirring, the complex influence of factors such as different raw material combinations, cooking conditions and the like on the gelatinization process is avoided, the comprehensive multiple parameters can reflect the actual gelatinization condition more comprehensively and accurately, thus the accurate judgment of whether the material is gelatinized uniformly is facilitated, the quality stability of the final four-color coarse cereal food is ensured, the taste, the texture and the like of the final four-color coarse cereal food can reach a better level, whether the power of the stirrer is stable or whether the gelatinized material is stagnant is determined according to the different parameter conditions, and the specific mode can be focused on potential factors which specifically influence the gelatinization uniformity. For example, when the coverage area of the blade is insufficient, the stirring machine is of a small blade type for moving and stirring, the slurry is easy to adhere to materials, whether the materials stagnate is needed to be focused on to judge whether the gelatinization is uniform or not, and when the coverage area of the blade is sufficient, the judgment of whether the gelatinization is uniform or not is more suitable for different situations in actual production through the judgment of the power stability of the stirring machine, and the accurate control of the gelatinization process of different coarse cereals is realized through the method, so that the phenomenon of non-uniformity of the gelatinization is reduced.

Further, whether the optimized stirring mode or the auxiliary heating device is started is determined by judging whether the temperature fluctuation phenomenon occurs in the material cooking process, so that two common reasons of unstable temperature or insufficient stirring can be accurately distinguished, for example, if the temperature fluctuation occurs, the problem in heat supply is described, the auxiliary heating device is started to directly regulate the temperature, the non-uniform gelatinization caused by the temperature factor is improved, and if the temperature fluctuation does not occur, the stirring link possibly needs to be optimized, the problem is solved from the stirring angle, the problem of non-uniform gelatinization can be more efficiently solved by the targeted processing mode, and the final gelatinization quality and the overall quality of the product are improved.

Drawings

FIG. 1 is a workflow diagram of a four-color coarse cereal food processing technique according to an embodiment of the invention;

FIG. 2 is a workflow diagram for determining difference characteristics in a four-color coarse cereal food processing technology according to an embodiment of the invention;

fig. 3 is a flowchart illustrating a method for determining cooking gelatinization in a process for processing a four-color coarse cereal food according to an embodiment of the present invention.

Detailed Description

The invention will be further described with reference to examples for the purpose of making the objects and advantages of the invention more apparent, it being understood that the specific examples described herein are given by way of illustration only and are not intended to be limiting.

Preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are merely for explaining the technical principles of the present invention, and are not intended to limit the scope of the present invention.

It should be noted that, in the description of the present invention, terms such as "upper," "lower," "left," "right," "inner," "outer," and the like indicate directions or positional relationships based on the directions or positional relationships shown in the drawings, which are merely for convenience of description, and do not indicate or imply that the apparatus or elements must have a specific orientation, be constructed and operated in a specific orientation, and thus should not be construed as limiting the present invention.

In addition, it should be noted that, in the description of the present invention, unless explicitly specified and limited otherwise, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be, for example, fixedly connected, detachably connected, integrally connected, mechanically connected, electrically connected, directly connected, indirectly connected through an intermediate medium, or in communication between two elements. The specific meaning of the above terms in the present invention can be understood by those skilled in the art according to the specific circumstances.

Referring to fig. 1-3, fig. 1 is a working flow chart of a processing process of the four-color coarse cereal food according to an embodiment of the invention, fig. 2 is a working flow chart of determining difference characteristics in the processing process of the four-color coarse cereal food according to an embodiment of the invention, and fig. 3 is a working flow chart of determining a cooking pasting method in the processing process of the four-color coarse cereal food according to an embodiment of the invention.

The four-color coarse cereal food processing technology provided by the embodiment of the invention comprises the following steps:

Step S1, screening four-color coarse cereal raw materials which are full in particles and free of impurities as preparation raw materials, and cleaning the preparation raw materials to obtain raw materials to be processed;

step S2, determining the raw material to be processed by a mixed cooking method, a layered cooking method or a stage cooking method based on the maximum difference value of the time length required by the gelatinization of the raw material to be processed and difference characteristics, wherein the difference characteristics comprise layer-by-layer differences and two-end differences;

step S3, determining whether the power of the stirrer is stable or whether the gelatinized material is stagnant or not based on the variance of the bubble generation rate in the preset time period and the coverage area of the blade during stirring in the corresponding steaming method, and judging whether the gelatinized material is uniform or not;

step S4, determining an optimized stirring mode according to whether a temperature fluctuation phenomenon occurs in the material cooking process when the material is gelatinized unevenly, or starting an auxiliary heating device, wherein the optimized stirring mode comprises the steps of adjusting the power of a stirrer and adjusting the circulation speed of a motion track of the stirrer;

and S5, pouring the uniformly gelatinized material into a mould for drying and forming, and carrying out packaging treatment.

Specifically, in step S2, when it is determined that the raw material to be processed is gelatinized by the mixed digestion method, the layered digestion method, or the staged digestion method, it is determined that the raw material to be processed is gelatinized by the mixed digestion method, the layered digestion method, or the staged digestion method according to the maximum difference in the time period required for gelatinization of the raw material to be processed and the difference characteristics;

When the maximum difference value of the time length required by gelatinization of the raw materials to be processed is smaller than or equal to a preset difference value, determining to gelatinize the raw materials to be processed by a mixed steaming method;

When the maximum difference value of the time length required by gelatinization of the raw materials to be processed is larger than a preset difference value and the difference characteristic is that the two ends are different, determining to gelatinize the raw materials to be processed by a layered cooking method;

And when the maximum difference value of the time length required by gelatinization of the raw materials to be processed is larger than a preset difference value and the difference characteristic is layer-by-layer difference, determining to gelatinize the raw materials to be processed by a staged steaming method.

The preparation raw materials in the embodiment of the invention include, but are not limited to, "corn, purple rice and wheat", the time required for gelatinizing the raw materials to be processed is the average time of historical gelatinization of the raw materials to be processed under the same gelatinization condition, the value range of the preset difference is set to 10 minutes to 30 minutes, the value of the preset difference is preferably 20 minutes, but the value is not limited thereto, and the value can be adjusted according to actual needs by a person skilled in the art.

The mixed cooking method in the embodiment of the invention comprises the steps of uniformly heating and gelatinizing raw materials to be processed in a cooking device, wherein the layered cooking method comprises the steps of selecting a layered cooking container, such as a multi-layer steamer, placing raw materials to be processed which need to be gelatinized for a long time on a bottom layer, placing raw materials to be processed which need to be gelatinized for a short time on the upper layer, for example, if the raw materials to be processed are red beans, mung beans, corn and purple rice, placing red beans and mung beans on the bottom layer, placing the purple rice and corn on the upper layer, adding a proper amount of water, beginning cooking, adding the red beans and the mung beans on the bottom layer, and boiling, wherein the gelatinization time is long, the cooking temperature can be set to 90-95 ℃, the cooking time is about 60-70 minutes, the cooking temperature of the corn and the purple rice on the upper layer can be slightly higher, and the time is about 30-40 minutes, and the staged cooking method comprises the steps of cooking red beans, mung beans, the purple rice and the corn after soaking are placed in a large pot, firstly adding a proper amount of water, and then heating the water to a temperature to be reduced to be at a temperature of 85-20 ℃ for a duration of 20-20 minutes, and the surface softening time. The preparation method mainly comprises the steps of enabling raw materials to initially absorb heat to prepare for subsequent gelatinization, reducing the temperature to 80-85 ℃ in the second stage, performing slow boiling to ensure sufficient gelatinization of the interior, enabling the duration of the stage to be longer and about 40-60 minutes, continuously stirring the raw materials during the stage to prevent the raw materials from sticking to the bottom of a pot, and enabling the temperature to rise to about 90 ℃ again in the third stage to perform final seasoning and consistency adjustment.

The invention accurately selects the cooking method aiming at the characteristics of different raw materials, namely, the most suitable cooking method is selected by analyzing the maximum difference value and the difference characteristic of the time length required by gelatinization of the raw materials to be processed, so that different types of coarse cereals can be ensured to reach a uniform state as much as possible in the gelatinization process. For example, by adopting a mixed cooking method for raw materials with small difference in gelatinization time, they can be gelatinized simultaneously in a unified heating process, and gelatinization unevenness due to individual difference can be reduced. And for the raw materials with obvious layering difference or layer-by-layer difference, a layering steaming method and a stage steaming method are respectively adopted, and targeted heating can be carried out according to the gelatinization requirements of different raw materials, so that the gelatinization uniformity is improved, the accuracy of required gelatinization condition analysis of the four-color coarse cereal raw materials is improved through the method, the accurate control of different coarse cereal gelatinization processes is realized, and the gelatinization non-uniformity phenomenon is further reduced.

Specifically, in step S2, the step of determining the difference feature from the difference in the time period required for gelatinization of the raw material to be processed includes:

step S2201, sequencing all raw materials to be processed in sequence from large to small according to the length of time required by gelatinization;

step S2202, calculating the difference value of the time length required by gelatinization of each adjacent raw material to be processed after sequencing;

Step S2203, comparing the difference value of the time length required by pasting each adjacent raw material to be processed after sequencing with a preset difference value;

In step S2204, when the number of the time periods required for gelatinizing the adjacent raw materials to be processed after the sorting is greater than or equal to two, the difference characteristic is determined to be a layer-by-layer difference, and when the number of the time periods required for gelatinizing the adjacent raw materials to be processed is greater than or equal to two, the difference characteristic is determined to be a two-end difference.

According to the method, the difference characteristics are determined through the steps, the specific modes of the difference of the gelatinization time lengths between the raw materials can be accurately distinguished, no matter the difference is layer by layer or the difference is at two ends, accurate basis can be provided for selecting a proper steaming method (such as a layered steaming method or a staged steaming method), for example, when the difference is judged to be layer by layer, the staged steaming method can process the different raw materials in stages according to the gelatinization progress of the different raw materials, each raw material can reach an ideal gelatinization state under proper time and temperature conditions, so that the gelatinization process is optimized, the product quality is improved, the raw materials with long gelatinization time can be placed at the bottom layer by the layered steaming method for judging the difference at two ends, the space and the heat distribution are reasonably utilized, and the situation that part of raw materials are excessively gelatinized or insufficiently gelatinized due to inaccurate judgment of the difference characteristics is avoided.

Specifically, in step S3, when it is determined whether the material is uniformly gelatinized, determining whether the power of the stirrer is stable or whether the gelatinized material is stagnant, according to the variance of the bubble generation rate within a preset time period and the coverage area of the paddle during stirring, and determining whether the material is uniformly gelatinized;

when the variance of the bubble generation rate in the preset time period under the corresponding cooking method is larger than the preset variance and the coverage area of the blade during stirring is larger than or equal to the preset area, determining whether the materials are uniformly gelatinized or not according to the stable power of the stirrer;

when the variance of the bubble generation rate in the preset time period under the corresponding steaming method is larger than the preset variance and the coverage area of the paddle during stirring is smaller than the preset area, determining whether the gelatinized material is in stagnation or not, and judging whether the material is uniformly gelatinized or not;

And when the variance of the bubble generation rate in the preset time period under the corresponding steaming method is smaller than or equal to the preset variance, judging that the material is uniformly gelatinized.

In the embodiment of the present invention, the preset area is four fifths of the cooking vessel, but the value is not limited thereto, and the person skilled in the art can adjust the value according to actual needs.

Specifically, in step S3, when it is determined whether the material is uniformly gelatinized by determining whether the stagnation phenomenon occurs in the gelatinized material, the uniformity of the material is determined according to whether the stagnation phenomenon does not occur in the gelatinized material, or the non-uniformity of the material is determined according to whether the stagnation phenomenon does not occur in the gelatinized material;

When determining whether the material is uniformly gelatinized by stabilizing the power of the stirrer, the material is uniformly gelatinized according to the stabilizing of the power of the stirrer, or the material is non-uniformly gelatinized according to the non-stabilizing of the power of the stirrer.

In the embodiment of the invention, judging whether the gelatinized material has stagnation phenomenon comprises uniformly adding food pigment points into the gelatinized material, judging whether the gelatinized material has stagnation phenomenon if the food pigment points at a certain position do not have position movement, judging whether the power of the stirrer is stable or not, wherein the judging comprises that the current of the stirrer changes within +/-5% of rated current when the stirrer operates, judging that the power of the stirrer is stable, setting the preset time length to be 5 minutes, and setting the preset variance to be the average value of the bubble generation rate variance in the preset time length when the same raw material to be processed is steamed under the same condition for a plurality of times, wherein the value is not limited to the average value, and the value can be adjusted according to actual needs by a person skilled in the art.

The specific mode for judging the gelatinization uniformity is determined by comprehensively considering the variance of the bubble generation rate in the preset time period and the coverage area of the blade during stirring, so that the complex influence of factors such as different raw material combinations, cooking conditions and the like on the gelatinization process is avoided, the comprehensive multiple parameters can reflect the actual gelatinization condition more comprehensively and accurately, the accurate judgment of whether the materials are gelatinized uniformly is facilitated, the quality stability of the final four-color coarse cereal food is ensured, the aspects of taste, texture and the like can reach a better level, whether the power of a stirrer is stable or whether the gelatinized materials have stagnation phenomenon is determined according to the conditions of different parameters, and the specific mode can be focused on potential factors which specifically influence the gelatinization uniformity. For example, when the coverage area of the blade is insufficient, the stirring machine is of a small blade type for moving and stirring, the slurry is easy to adhere to materials, whether the materials stagnate is needed to be focused on to judge whether the gelatinization is uniform or not, and when the coverage area of the blade is sufficient, the judgment of whether the gelatinization is uniform or not is more suitable for different situations in actual production through the judgment of the power stability of the stirring machine, and the accurate control of the gelatinization process of different coarse cereals is realized through the method, so that the phenomenon of non-uniformity of the gelatinization is reduced.

Specifically, in step S4, when the optimized stirring mode is determined or the auxiliary heating device is turned on, the optimized stirring mode is determined or the auxiliary heating device is turned on according to whether a temperature fluctuation phenomenon occurs in the material steaming process when the material is gelatinized unevenly;

when the material is gelatinized unevenly, the temperature fluctuation phenomenon occurs in the material cooking process, and the auxiliary heating device is determined to be started;

when the material is gelatinized unevenly, the temperature fluctuation phenomenon does not occur in the material steaming process, and the optimized stirring mode is determined.

The judging whether the temperature fluctuation phenomenon occurs in the embodiment of the invention comprises installing high-precision temperature sensors at key positions (such as the bottom, the middle and the top of the cooking container and the position close to the container wall), judging that the temperature fluctuation phenomenon occurs when the data change amplitude of any one temperature sensor exceeds +/-5 ℃, and judging that the temperature fluctuation phenomenon does not occur when the data change amplitude of all the temperature sensors does not exceed +/-5 ℃.

Specifically, in step S4, when it is determined to optimize the stirring manner, it is determined to adjust the stirrer power by an adjustment coefficient or to adjust the stirrer movement locus cycle speed by an adjustment coefficient.

The auxiliary heating device in the embodiment of the invention includes, but is not limited to, a heating rod, an auxiliary steam nozzle and a heating sleeve, wherein the adjustment of the power of the stirrer by an adjustment coefficient or the adjustment of the circulation speed of the motion track of the stirrer by an adjustment coefficient is determined according to the type of the stirrer in the optimized stirring mode, and the adjustment of the circulation speed of the motion track of the stirrer by an adjustment coefficient is determined when the type of the stirrer is a small blade type for moving circulation stirring, and the adjustment of the power of the stirrer by an adjustment coefficient is determined when the stirrer is a large blade type for fixed stirring, wherein the value range of the adjustment coefficient is set to be 1.05-1.21, the value of the adjustment coefficient is preferably 1.13, the adjustment amount of the power of the stirrer is positively correlated with the variance of the bubble generation rate in the preset time period in the corresponding steaming method, and the adjustment amount of the circulation speed of the motion track of the stirrer is positively correlated with the variance of the bubble generation rate in the preset time period in the corresponding steaming method, but the value is not limited thereto, and the value can be adjusted according to actual needs by a person skilled in the art.

The invention determines whether to adopt an optimized stirring mode or start the auxiliary heating device by judging whether the temperature fluctuation phenomenon occurs in the material cooking process, and can accurately distinguish two common reasons that the non-uniform gelatinization is caused by unstable temperature or insufficient stirring, for example, if the temperature fluctuation occurs, the problem in the aspect of heat supply is described, the auxiliary heating device can be started to directly regulate the temperature at the moment so as to improve the non-uniform gelatinization caused by temperature factors, and if the temperature fluctuation does not occur, the stirring link possibly needs to be optimized, so that the problem is solved from the stirring angle.

Specifically, in step S5, pouring the uniformly gelatinized material into a mold, drying and forming, and performing the packaging process includes:

The four-color coarse cereal food comprises, by weight, 50-550 g of green wheat kernels, 50-550 g of rye kernels, 50-550 g of white corns and 50-550 g of yellow corns.

Thus far, the technical solution of the present invention has been described in connection with the preferred embodiments shown in the drawings, but it is easily understood by those skilled in the art that the scope of protection of the present invention is not limited to these specific embodiments. Equivalent modifications and substitutions for related technical features may be made by those skilled in the art without departing from the principles of the present invention, and such modifications and substitutions will be within the scope of the present invention.

The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, and various modifications and variations of the present invention will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. The processing technology of the four-color coarse cereal food is characterized by comprising the following steps of:

2. The four-color coarse cereal food processing technique according to claim 1, wherein determining to gelatinize the raw materials to be processed by a mixed cooking method, a layered cooking method or a staged cooking method comprises:

3. The four-color coarse cereal food processing technique according to claim 2, wherein the difference characteristic is determined according to the difference of the time periods required for gelatinization of the raw materials to be processed, comprising:

4. The four-color coarse cereal food processing technology according to claim 3, wherein the judging whether the materials are gelatinized uniformly comprises:

5. The four-color coarse cereal food processing technique according to claim 4, wherein the preset variance is determined according to an average value of variances of bubble generation rates in a preset time period when the same raw material to be processed is steamed under the same condition for several times.

6. The four-color coarse cereal food processing technique according to claim 5, wherein the determining whether the material is gelatinized uniformly further comprises:

7. The four-color coarse cereal food processing technique according to claim 6, wherein determining the optimal stirring mode or starting the auxiliary heating device comprises:

8. The four-color coarse cereal food processing technology according to claim 7, wherein the adjustment amount of the power of the mixer is positively correlated with the variance of the bubble generation rate in a preset time period under the corresponding cooking method, and the adjustment amount of the circulation speed of the motion trail of the mixer is positively correlated with the variance of the bubble generation rate in the preset time period under the corresponding cooking method.

9. The four-color coarse cereal food processing technique according to claim 8, wherein pouring the uniformly gelatinized material into a mold for drying and forming and packaging treatment comprises:

10. The four-color coarse cereal food prepared by the four-color coarse cereal food processing technology according to any one of claims 1 to 9, which is characterized by comprising the following raw materials, by weight, 50 to 550 grams of green wheat kernel, 50 to 550 grams of rye kernel, 50 to 550 grams of white corn and 50 to 550 grams of yellow corn.