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Colored-granule waxy wheat mixing powder and preparation method thereof

A technology for colored glutinous wheat and brewed powder, applied in the field of colored glutinous wheat brewed powder and its preparation, can solve the problems of high food safety risk, rough taste, multi-pesticides and the like, and achieves good taste, fine taste, Nutritious effect

Inactive Publication Date: 2015-02-18
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing whole-grain food on the market contains all the cortex of wheat, which not only tastes rough, but also contains more pesticide residues, heavy metals, mycotoxins, microorganisms and insect eggs in the outer cortex of wheat, which poses a high food safety risk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Select purple-grained waxy wheat with plump grains, uniform size, complete shape, compact texture, and no impurities. A wheat peeling machine is used to remove 4% of the outer cortex to obtain peeled wheat with a peeling rate of 4%. The peeled purple glutinous wheat is crushed and passed through an 80-mesh sieve; then an appropriate amount of water is added to the crushed purple glutinous wheat flour to make the moisture content 17%; The zone temperatures were 100, 130, and 160°C, respectively, and extrusion was carried out at a screw speed of 300r / min. The extruded puffed product is pulverized and passed through an 80-mesh sieve to obtain the purple glutinous puffed powder. Add 30% maltodextrin, 0.5% monoglyceride, 0.8% sodium alginate and 15% sucrose powder to the purple glutinous puffed powder respectively, mix and stir well to obtain purple glutinous wheat brewing pink.

Embodiment 2

[0024] Embodiment 2: The blue-grain waxy wheat removes impurities, removes 6% of the cortex, and pulverizes through a 90-mesh sieve. Add an appropriate amount of water to the blue-grain waxy wheat flour to make the moisture content 18%, under the conditions of twin-screw extruder zone Ⅰ, Ⅱ and Ⅲ with temperatures of 110, 140 and 170°C and screw speed of 280r / min Carry out extrusion puffing. The extruded puffed product is pulverized and passed through an 80-mesh sieve to obtain puffed blue-grain waxy wheat powder. Adding 32% maltodextrin, 0.7% sodium stearoyl lactylate, 1.0% xanthan gum and 17% glucose to blue-grain waxy wheat puffed powder, mixing and fully stirring evenly to prepare blue-grain waxy wheat reconstituted powder.

Embodiment 3

[0025] Embodiment 3: Select black-grained waxy wheat with plump grains and no impurities. After adopting wheat peeling machine to remove 2% of the outer cortex, pulverize and pass through 80 mesh sieves. Add an appropriate amount of water to the black-grain waxy wheat flour until the water content is 25%, and extrude in the twin-screw extruder at the temperatures of 100, 150, and 180°C in zone I, zone II and zone III, respectively, and the screw speed is 350r / min. Pressure puffing. The puffed matter is crushed and passed through an 80-mesh sieve to obtain puffed black-grain waxy wheat powder. Add 20% maltodextrin, 0.8% sucrose fatty ester, 1.2% gum arabic, and 5% fructose to the puffed black-grain waxy wheat powder, mix and stir thoroughly to obtain black-grain waxy wheat reconstituted powder.

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Abstract

The invention relates to colored-granule waxy wheat mixing powder. A preparation method of the colored-granule waxy wheat mixing powder comprises the steps of peeling colored-granule waxy wheat, crushing the peeled colored-granule waxy wheat into colored-granule waxy wheat flour, curing by extrusion, grinding the cured and extruded material, and feeding auxiliary materials such as maltodextrin, an emulsifying agent, a suspending agent, a sweetening agent and the like to obtain the colored-granule waxy wheat mixing powder. After the preparation method of the colored-granule waxy wheat mixing powder is adopted, the crude fiber and the pollutant on the exodermis of wheat are remarkably reduced, and vitamins, mineral elements and biologically active substances in the endodermis of the wheat are better maintained. The colored-granule waxy wheat mixing powder prepared by the method can be directly mixed with hot water having the temperature of about 85 DEG C, can be directly eaten after being evenly mixed, and is fragrant in flavor, complete in nutrition and fine and smooth in mouth feel. The colored-granule waxy wheat mixing powder not only has the unique flavor of whole wheat flour, but also is rich in dietary fiber, vitamins, mineral elements and multiple functional ingredients; the colored-granule waxy wheat mixing powder has the effects of balancing the nutrition of a human body and adjusting the functions of the intestines and stomach.

Description

technical field [0001] The invention relates to a color grain glutinous wheat brewing powder and a preparation method thereof, belonging to the field of food. Background technique [0002] In recent years, the production and consumption of whole-grain food in my country has been increasing year by year. However, the rough taste and relatively single variety of whole-grain foods are still the main factors affecting the development of whole-grain foods. Color grain waxy wheat is not only rich in lysine, vitamins and mineral elements, but also contains a large amount of anthocyanins, flavonoids, phenolic acids, sterols and other functional ingredients. The rich nutrients and functional ingredients contained in the colored grain waxy wheat are mainly concentrated in the endothelial layer and the aleurone layer, while the amylopectin that gives the colored grain waxy wheat good processing performance is mainly in the wheat endosperm, so the development of whole wheat food is It...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/03A23L1/035A23L7/10A23L29/00A23L29/10
CPCA23L7/10A23L29/00A23L29/10A23V2002/00A23V2200/32
Inventor 侯汉学张宪省董海洲张锦丽
Owner SHANDONG AGRICULTURAL UNIVERSITY
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