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Processing technology of triticale whole-wheat roll convenient food

A technology of convenience food and processing technology, which is applied in food preparation, food science, application, etc. It can solve problems such as promoting premium nutritional grains, adjusting prenatal structure, and improving processing methods, etc., to achieve small viscosity and uniform thickness , Easy to brew and eat

Inactive Publication Date: 2015-10-21
COTTON RES INST SHANXI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The authoritative department of our country proposes "7+1" nutritional addition of flour to improve the intake of nutrients in people's dietary structure. Instead of adding exogenous nutrition, it is better to improve the processing methods and reduce the nutrient loss of grains; instead of postpartum improvement, it is better to adjust the prenatal structure; Rather than supplementing the nutrition of common grain foods, it is better to promote high-quality nutritional grains

Method used

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  • Processing technology of triticale whole-wheat roll convenient food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The Hedong Wumai series bred by the Cotton Research Institute of Shanxi Academy of Agricultural Sciences were selected: Yunhei 28 blue-grained wheat and purple-grained wheat strains. After the above raw materials are sieved to remove stones and impurities, some of the raw materials are removed from the skin to make wheat kernels for later use, and the raw materials are marked as blue wheat, blue wheat kernels, purple wheat kernels and purple kernels;

[0029] Soaking: Take 3 kg of the marked raw materials and soak them in water according to the ratio of material to liquid of 0.5:2 (weight ratio). The soaking time of blue wheat, blue wheat kernels, purple wheat kernels and purple wheat kernels is 5 hours respectively. 2 hours, 8 hours, 2 hours, stir once every 30 minutes, along the same direction while stirring, check the water content and hardness of the raw materials every 30 minutes, when the water content of each raw material reaches 65%, and the hardness is 7 N, quic...

Embodiment 2

[0036] The Hedong Wumai series bred by the Cotton Research Institute of Shanxi Academy of Agricultural Sciences were selected: Yunhei 28 blue-grained wheat and purple-grained wheat strains. After the above raw materials are sieved to remove stones and impurities, some of the raw materials are removed from the skin to make wheat kernels for later use, and the raw materials are marked as blue wheat, blue wheat kernels, purple wheat kernels and purple kernels;

[0037] Soaking: Take 4 kg of marked raw materials and soak them in water according to the ratio of solid to liquid at 1:3 (weight ratio). 3.5 hours, 10 hours, 3.5 hours, stir once every 30 minutes, along the same direction while stirring, check the water content and hardness of the raw materials every 30 minutes, when the water content of each raw material reaches 75% and the hardness is 8 N, quickly drain Dry excess water and steam in a pressure cooker;

[0038]High-pressure steaming: adopt the single-factor measurement...

Embodiment 3

[0044] The Hedong Wumai series bred by the Cotton Research Institute of Shanxi Academy of Agricultural Sciences were selected: Yunhei 28 blue-grained wheat and purple-grained wheat strains. After the above raw materials are sieved to remove stones and impurities, some of the raw materials are removed from the skin to make wheat kernels for later use, and the raw materials are marked as blue wheat, blue wheat kernels, purple wheat kernels and purple kernels;

[0045] Soaking: Take 4 kg of marked raw materials and soak them in water according to the ratio of material to liquid of 1.5:4 (weight ratio). 3 hours, 10 hours, 6 hours, stir once every 30 minutes, along the same direction while stirring, check the water content and hardness of the raw materials every 30 minutes, when the water content of each raw material reaches 76%, and the hardness is 9 N, quickly drain Dry excess water and steam in a pressure cooker;

[0046] High-pressure steaming: adopt the single factor measurem...

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Abstract

The invention relates to a processing technology of triticale whole-wheat roll convenient food. The processing technology comprises the steps that pretreatment is conducted on raw materials, stone removing and impurity removing are conducted on blue grain wheat and purple grain wheat strains of Yunhei 28 through a plansifter, and skins of part of the raw materials are removed to be made into wheat berries for the standby application; soaking is conducted, water is added into marked raw materials for soaking, stirring is conducted regularly in the same direction, water content and hardness of the raw materials are detected regularly, and the mixture is put into a pressure cooker for steaming; high pressure steaming is conducted, a single factor detection method is adopted, and the water content and the harness of the steamed raw materials are detected; grinding is conducted through a stone mill, the steamed raw materials are processed into a wet wheat roll semi-finished product by grinding through the stone mill; freeze drying is conducted, the wet wheat roll semi-finished product is frozen and dried, and dehydration is conducted rapidly under certain conditions to obtain a wheat roll finished product; a seasoning package is prepared; the frozen and dried wheat roll finished product and the seasoning package are packed, and the finished product is obtained. According to the processing technology of the triticale whole-wheat roll convenient food, the technology is simple, the cost is lower, the nutrition is rich, the functions of convenient food and health-care food can be achieved, and the triticale whole-wheat roll convenient food is suitable for different populations and has great production market.

Description

technical field [0001] The invention belongs to black wheat food processing technology, in particular to a processing technology of black wheat whole wheat roll instant food. Background technique [0002] With the continuous development of food nutrition and related disciplines and the continuous improvement of people's living standards, as well as the enhancement of people's awareness of environmental protection and health, scientific dietary concepts are widely spread among the general population, and people's dietary structure is diversified. Developing towards pollution-free, nutrition and health care, health knowledge has also shifted from medicine supplements to food supplements. Recently, black food has attracted more and more people's attention because of its "quadruple nature", such as naturalness, nutrition, functionality and science, and has become one of the new hot spots in the research of the food industry. [0003] Triticale is an annual cultivated plant of P...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/221A23L1/01A23L1/29A23L7/113A23L5/10A23L27/10A23L33/00
CPCA23V2002/00
Inventor 宋昱于章龙谢三刚谢飒英姚景珍任文斌张建诚王倩
Owner COTTON RES INST SHANXI ACAD OF AGRI SCI
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