Ripening process for wheat aleurome layer content, and product thereof

A technology for wheat aleurone layer and contents, which is applied to the field of frying and curing technology for the contents of the wheat aleurone layer and its products, and can solve the problem that the content of the wheat aleurone layer is not perfected in the production process and cannot well control the wheat aleurone. The uniformity of the layer contents and the inability to retain nutrients well, so as to increase energy consumption and ensure the effect of physical and chemical properties.

Inactive Publication Date: 2014-12-10
JIAXING SION RUSSIAN TECH TRANSFORMATION CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Moreover, there is no perfect production process for the ripening of the content of the wheat aleurone layer at present, and the ripening process similar to food cannot well control the uniformity of frying and ripening of the content of the wheat aleurone layer, and cannot well retain the wheat aleurone Various nutritional components of layer contents

Method used

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  • Ripening process for wheat aleurome layer content, and product thereof
  • Ripening process for wheat aleurome layer content, and product thereof
  • Ripening process for wheat aleurome layer content, and product thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] Sieving the contents of the wheat aleurone layer to screen out the contents of the wheat aleurone layer with an average particle size of less than 75 μm;

[0030] The moisture content of the content of the wheat aleurone layer should be controlled at less than 16%, and the low moisture content can avoid agglomeration and paste pan phenomenon during the ripening process;

[0031] Use the automatic quantitative feeding device to carry out automatic quantitative feeding to prevent dust and realize fully automatic and precise quantitative feeding;

[0032] When frying, the temperature should be precisely controlled below 143°C, and dehumidification equipment should be installed to remove a large amount of steam generated in the equipment during the curing process. If the dehumidification is not timely, the materials inside the equipment will agglomerate and stick to the wall, which may eventually lead to Unsmooth discharge and gelatinization of materials sticking to the wal...

Embodiment 2

[0038] Sieving the contents of the wheat aleurone layer to screen out the contents of the wheat aleurone layer with an average particle size of less than 50 μm;

[0039] The moisture content of the content of the wheat aleurone layer should be controlled at less than 16%, and the low moisture content can avoid agglomeration and paste pan phenomenon during the ripening process;

[0040] Use the automatic quantitative feeding device to carry out automatic quantitative feeding to prevent dust and realize fully automatic and precise quantitative feeding;

[0041] When frying, the temperature should be precisely controlled below 143°C, and dehumidification equipment should be installed to remove a large amount of steam generated in the equipment during the curing process. If the dehumidification is not timely, the materials inside the equipment will agglomerate and stick to the wall, which may eventually lead to Unsmooth discharge and gelatinization of materials sticking to the wal...

Embodiment 3

[0047] Sieving the contents of the wheat aleurone layer to screen out the contents of the wheat aleurone layer with an average particle size of less than 50 μm;

[0048] The moisture content of the wheat aleurone layer content should be controlled at less than 10%, and the low moisture content can avoid agglomeration and paste pan phenomenon during the ripening process;

[0049] Use the automatic quantitative feeding device to carry out automatic quantitative feeding to prevent dust and realize fully automatic and precise quantitative feeding;

[0050] When frying, the temperature should be precisely controlled below 143°C, and dehumidification equipment should be installed to remove a large amount of steam generated in the equipment during the curing process. If the dehumidification is not timely, the materials inside the equipment will agglomerate and stick to the wall, which may eventually lead to Unsmooth discharge and gelatinization of materials sticking to the wall, the ...

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Abstract

The invention discloses a ripening process for wheat aleurome layer content (wheat aleurome layer powder) and a production thereof, and belongs to the food processing field. The process comprises the following steps of screening the wheat aleurome layer content with average particle size smaller than 75 [mu]m and moisture content lower than 16%; feeding materials automatically and quantitatively; roasting while controlling a temperature below 143 DEG C while roasting and a moisture content in a roasting device within 42-76%; discharging the material automatically when a temperature reaches the temperature set by the roasting step; cooling rapidly and uniformly; and sterilizing and packaging. The wheat aleurome layer content roasted powder produced by the process has an excellent taste, is convenient for subsequent processing and treatment, has thick wheat fragrance, and can retain nutritional ingredients of the wheat aleurome layer content to the maximum degree. Meanwhile, physical properties and nutritional characteristics of the product of the wheat aleurome layer content roasted powder prepared by the process are stable; and the wheat aleurome layer content roasted powder prepared by the process has relatively long quality guarantee period and wide applications.

Description

technical field [0001] The invention relates to a frying and aging process of wheat aleurone layer content (ie wheat aleurone layer powder) and its products. Background technique [0002] The content of wheat aleurone layer exists between the seed coat and endosperm of wheat seeds, and its cells contain most of the nutritionally and physiologically important substances of wheat in a concentrated form, including dietary fiber, protein, minerals, B group Vitamins, vitamin E, essential fatty acids and specific protective substances such as bioactive substances. High levels of vitamins and minerals are generally beneficial for health and are also beneficial for mental and physical productivity. Dietary fiber in the content of the wheat aleurone layer helps to improve digestive activity. Specifically, they slow down the reabsorption process, resulting in a sustained feeling of fullness. Bioactive substances in the content of wheat aleurone layer such as phenolic acids, flavono...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
CPCA23L5/10A23L7/198
Inventor 吴亮马琢姚建森胡春霞
Owner JIAXING SION RUSSIAN TECH TRANSFORMATION CENT
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