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Whole-grain wheat puffed food and production method

A puffed food and wheat technology, which is applied in food preparation, food science, application, etc., can solve the problems of lack of nutritional content, low nutritional value, loss of nutritional content, etc., and achieve unique taste, easy operation and easy learning, and high nutritional content. rich effect

Inactive Publication Date: 2009-07-01
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Whole-grain wheat is rich in nutrients, but when the wheat is processed, the husk of the whole-grain wheat is treated as bran, and quite a lot of nutrients are mixed with the wheat husk and discarded, resulting in the loss of nutrients
In addition, most of the existing puffed foods are composed of cereals, which have low nutritional content and do not have the nutritional components required for human growth, and their nutritional value is relatively low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 (high dosage is calculated in 1kg per part by weight)

[0018] It is composed of 80kg of whole grain wheat, 8kg of barley, 15kg of soybean, 15kg of mung bean, 10kg of poria cocos, 5kg of polygala, 20kg of walnut kernel, 10kg of black sesame, and 3kg of seasoning. Acidification and saccharification of whole-grain wheat, ripening, neutralizing and reacting hydroxylamine of whole-grain wheat, improving the aroma and taste of whole-grain wheat. 10-50% of the sugar aqueous solution and the rest are water, the acid solution is at least one of citric acid, tartaric acid, and lactic acid, and the sugar aqueous solution is at least one of sucrose, glucose, maltose, and fructose.

[0019] After soaking, the whole-grain wheat is dried with hot air, and immediately after hot-air drying, the whole-grain wheat is rapidly cooled with cold air, crushed and ground, and sieved with a sieve of 80-120 mesh to obtain whole-grain wheat flour.

Embodiment 2

[0020] Embodiment 2 (low dosage is every part by weight in 1kg)

[0021] It consists of 50kg of whole grain wheat, 2kg of barley, 5kg of soybeans, 5kg of mung beans, 5kg of poria cocos, 2kg of polygala, 10kg of walnut kernels, 5kg of black sesame, and 1kg of seasoning. Acidification and saccharification of whole-grain wheat, ripening, neutralizing and reacting hydroxylamine of whole-grain wheat, improving the aroma and taste of whole-grain wheat. 10-50% of the sugar aqueous solution and the rest are water, the acid solution is at least one of citric acid, tartaric acid, and lactic acid, and the sugar aqueous solution is at least one of sucrose, glucose, maltose, and fructose.

[0022] After soaking, the whole-grain wheat is dried with hot air, and immediately after hot-air drying, the whole-grain wheat is rapidly cooled with cold air, crushed and ground, and sieved with a sieve of 80-120 mesh to obtain whole-grain wheat flour.

Embodiment 3

[0023] Embodiment 3 (the middle dosage is every part by weight in 1kg)

[0024] It consists of 65kg of whole grain wheat, 5kg of barley, 10kg of soybeans, 10kg of mung beans, 7.5kg of poria cocos, 3.5kg of polygala, 15kg of walnut kernels, 7.5kg of black sesame, and 2kg of seasoning. Soaking, acidification and saccharification of whole-grain wheat, ripening, neutralizing and reacting hydroxylamine of whole-grain wheat, improving the aroma and taste of whole-grain wheat. -3%, 10-50% of the sugar aqueous solution and the rest are composed of water, the acid solution is at least one of citric acid, tartaric acid, and lactic acid, and the sugar aqueous solution is at least one of sucrose, glucose, maltene, and fructose.

[0025] After soaking, the whole-grain wheat is dried with hot air, and immediately after hot-air drying, the whole-grain wheat is rapidly cooled with cold air, crushed and ground, and sieved with a sieve of 80-120 mesh to obtain whole-grain wheat flour.

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PUM

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Abstract

The invention relates to total-grain wheat puffed food and a preparation method thereof. The food consists of total-raw-grain wheat, job's tears, soybean, mung bean, Tuckahoe, polygala, walnut kernel, niger seed and flavoring. The preparation method comprises the following steps: soaking the total-grain wheat into sour sweet water mixed solution so as to improve the flavor and taste of the total-grain wheat; drying by hot air after soaking; rapidly cooling by cold air immediately; crushing and grinding the total-grain wheat; filtering with a sieve to obtain the total-grain wheat flour; adding to a flour mixing machine to be fully stirred and prepare the stock; sending the stock to a bulking machine to be bulked; roasting the bulked semi-finished product in an oven; drying, cooling, packing the finished product and storing. The total-grain wheat puffed food has the advantages of scientific prescription, rich nutrient contents, little equipment required in treating the total-grain wheat coats, full utilization without removing bran once more, replaceable flavors, easy digestion and all-age coverage, which is suitable for various occasions such as home, hotel, restaurant, tour, leisure, picnic, etc.

Description

technical field [0001] The invention relates to a puffed food, in particular to a whole-grain wheat puffed food and a production method thereof. Background technique [0002] Whole-grain wheat is rich in nutrients, but when the wheat is processed, the husk of the whole-grain wheat is treated as bran, and quite a lot of nutrients are mixed with the wheat husk and discarded, resulting in the loss of nutrients. In addition, most of the existing puffed foods are composed of cereals, which have low nutritional components, do not have the nutritional components required for human growth, and have relatively low nutritional value. Contents of the invention [0003] The main purpose of the present invention is to solve the above-mentioned existing problems, and provide a whole-grain wheat puffed food with comprehensive nutrition and convenient use and a production method. [0004] The technical solution adopted by the present invention to solve its technical problems is: [0005...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L7/165
Inventor 王爱民
Owner TIANJIN ZHONGYING HEALTH FOOD
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