Industrial processing method for fresh and tender wheat food without additives

Abstract

The invention relates to an industrial processing method for fresh and tender wheat food without additives, which is mainly characterized in that by taking wheat which is planted in a pollution-free mode and is in the milk ripe stage as a processing object, ears of wheat are harvested and are frozen by utilizing a refrigeration storage quickly, so that the ears of the wheat are refrigerated at low temperature under the condition of no antistaling agent to retain freshness; and the ears of the wheat are threshed by utilizing a thresher under the freezing condition and are processed under the condition of no food additives to obtain green, healthy and safe fresh and tender wheat food which is full of nutriments. By the industrial processing method, the nutrition of the fresh and tender wheat is reserved to a maximum degree, the nutrients of the obtained food are easy to absorb by human bodies, and the food has excellent colors, fragrance, tastes and functionality and is suitable for vast people; the food is prevented from being polluted, the influence of the food additives on the nutrition and safety of the food is avoided, and a new path for the comprehensive utilization and deep processing of the wheat is opened up; and the industrial processing method has a great strategic significance for wheat production, development of food industry, the improvement on the health condition of current population and progressing of agricultural industry.

Description

technical field [0001] The invention belongs to the comprehensive processing and utilization of agricultural products and the industrialized processing method of related food, in particular to the industrialized method of wheat production and additive-free food processing with fresh and tender wheat. Background technique [0002] The method of processing wheat into food is usually to use mature wheat to obtain flour, and then classify the flour by mixing specified additives to improve the quality of the flour, and then process different types of flour into pasta products. Due to the uneven quality of processing enterprises, food additives have become the influence of wheat. The bottleneck of food quality and safety; at the same time, the nutrition and type of wheat food are affected by the flour conditions, and there have been few obvious breakthroughs for many years. In order to increase the variety of varieties and improve the nutrition of wheat food, some food workers use...

AI Technical Summary

Problems solved by technology

It is very difficult to directly heat the ears of wheat in this process, and it is not suitable for large-scale operation, and a large number of damaged grains will be produced during the normal temperature threshing process, which will cause a certain degree of microbial contamination and affect the quality of food; The processing method of tender wheat "this method is to use tender wheat ears as raw materials to process the finished product of dry wheat grains containing chlorophyll that is unique to tender wheat through high-temperature aging, enzyme sterilization, drying, threshing and peeling. Before the period, the processing time can only be carried out within a few days of the wheat milk ripening period, and the large-scale industrialization of production is greatly limited. In addition, the peeling process is carried out after threshing, which makes the original fresh and tender wheat lose a lot of nutrients; In the application literature with the patent number 01123717.1, "a production method of tender wheat" is disclosed. This hair method is to use pigmented water to swell and color the wheat and then pack it in a soft package. The food produced by this method It seems that the color is very fresh and tender, but the soaking of the pigment has caused the wheat to lose its original nutritional natural umami taste; the application document No. 03111805.4 discloses "a production method of fresh and tender wheat food". After harvesting and threshing the wheat at the end stage and the early stage of ripening, it is sent to the cold storage for quick freezing, and then stored in the cold storage. The wheat grains taken out from the cold storage should be peeled at a temperature of 3°C to 15°C, and then cleaned and dried. Vacuum packaging, this method will produce a large number of damaged grains during threshing and milk-maturing wheat at room temperature, which will cause a certain degree of microbial pollution and waste of yield, and is not conducive to the subsequent peeling process. In addition, the peeling process will cause the original fresh and tender wheat to lose a lot Nutrients; the patent No. 200410010321.6 discloses the "method for making cyan granule food". The present invention is to thresh the wheat ears full of grout after picking, dry them in the air for 1-2 days, remove the rotten grains, rinse them clean, Then dry or dry the water, seal the seasoning, and then dry it. This method will produce a large number of damaged grains in the threshing and milk-maturing wheat at room temperature, which will cause a certain degree of microbial pollution, affect the yield and food quality, and cause certain damage. The amount of waste; in the patent application document No. 200610043093.1, "green highland barley barley food and its processing method" is disclosed. 1. After husking, the green highland barley grain