Initially sprouted triticale whole flour stuffing and preparing method thereof

A wheat and filling technology, applied in baking, baked food, food science and other directions, can solve the problems of easy hardening of fillings, high regeneration value, and loose fillings, so as to achieve delicate and soft taste, moderate hardness, Flavorful effect

Inactive Publication Date: 2019-05-03
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fillings that are used to make snacks currently on the market include bean paste, lotus seed paste, egg yolk, nuts, peanuts, sesame, etc. There is no report of whole triticale flour as a filling, which is mainly due to the fact that whole triticale flour is used as a filling. Its limitations: whole triticale starch has low viscosity, high retrogradation value, easy aging, high dietary fiber content, rough taste; high unsaturated fat content in dietary fiber, easy to oxidize and deteriorate
Using whole triticale flour as a filling will result in loose fillings, difficult to form agglomerates, poor chewiness, rough taste, easy hardening of fillings, and easy oxidative rancidity; the flavor of black wheat itself is not obvious, and the taste of fillings needs to be improved

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Initially sprouted triticale whole flour stuffing and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Making the stuffing

[0026] (1) Disinfect the triticale seeds with 10% sodium hypochlorite for 12 minutes, then rinse them with distilled water for 3 times, spread the seeds on a porcelain plate covered with a wet towel, and germinate for 2-3 days in a germination box at 25°C. It is advisable for the teeth to have just erupted;

[0027] (2) cleaning the germinated seeds, placing them in an oven to dry, and then pulverizing to make germinated triticale whole flour;

[0028] (3) Stir 950g of germinating triticale whole flour and 180g of oat flour evenly;

[0029] (4) Heat 700g of salad oil, pour the flour evenly stirred in step (3) into the oil, fry until cooked, pour out and cool to room temperature;

[0030] (5) Add 950g purple sweet potato puree, 300g fructose syrup, 15g honey, 1g pectin, 350g white sugar, 70g diced tomato, 60g raisin, 90g cranberry, 80g diced orange, 180g pine nut kernel, 200g oat kernel, 180g Pumpkin seeds, 60g of rose petals soaked in wine, 9...

Embodiment 2

[0048] 1. Making the stuffing

[0049](1) Disinfect the triticale seeds with 10% sodium hypochlorite for 12 minutes, then rinse them with distilled water for 3 times, spread the seeds on a porcelain plate covered with a wet towel, and germinate for 2-3 days in a germination box at 25°C. It is advisable for the teeth to have just erupted;

[0050] (2) cleaning the germinated seeds, placing them in an oven to dry, and then pulverizing to make germinated triticale whole flour;

[0051] (3) Stir 1100g sprouted triticale whole flour and 220g oat flour evenly;

[0052] (4) Heat 650g of salad oil, pour the flour evenly stirred in step (3) into the oil, fry until cooked, pour out and cool to room temperature;

[0053] (5) Add 1100g purple sweet potato puree, 350g fructose syrup, 25g honey, 2g pectin, 400g white sugar, 90g diced tomato, 65g raisin, 100g cranberry, 100g diced orange, 190g pine nut kernel, 150g oat kernel, 190g Pumpkin seeds, 45g of rose petals soaked in wine, 70g of ...

Embodiment 3

[0056] 1. Making the stuffing

[0057] (1) Disinfect the triticale seeds with 10% sodium hypochlorite for 12 minutes, then rinse them with distilled water for 3 times, spread the seeds on a porcelain plate covered with a wet towel, and germinate for 2-3 days in a germination box at 25°C. It is advisable for the teeth to have just erupted;

[0058] (2) cleaning the germinated seeds, placing them in an oven to dry, and then pulverizing to make germinated triticale whole flour;

[0059] (3) Stir 1000g sprouted triticale whole flour and 200g oat flour evenly;

[0060] (4) Heat 750g of salad oil, pour the flour evenly stirred in step (3) into the oil, fry until cooked, pour out and cool to room temperature;

[0061] (5) Add 1000g purple sweet potato puree, 280g fructose syrup, 20g honey, 1.5g pectin, 410g white sugar, 80g diced tomato, 75g raisins, 95g cranberry, 90g diced orange, 200g pine nuts, 160g oatmeal, 210g of pumpkin seeds, 50g of rose petals soaked in wine, 80g of wine...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

Initially sprouted triticale whole flour stuffing and a preparing method thereof are disclosed. The method includes (1) disinfecting and washing triticale seeds, and germinating the seeds at a germination box having a temperature of 25 DEG C for 2-3 days, with seed buds slightly germinated being preferred; (2) drying the seeds in a drying oven, and crushing the seeds to obtain initially sprouted triticale whole flour; (3) fully stirring 950-1100 parts by weight of the initially sprouted triticale whole flour and 180-220 parts by weight of oat flour; (4) heating 650-750 parts by weight of saladoil, adding the flour into the oil, stir-frying the flour, pouring the flour out and cooling the flour to room temperature; and (5) adding, by weight, 950-1150 parts of purple sweet potato paste, 250-350 parts of high-fructose corn syrup, 15-25 parts of honey, 1-2.5 parts of pectin, 350-450 parts of white granulated sugar, 70-90 parts of tomato cubes, 60-75 parts of raisin, 90-105 parts of cranberry, 80-100 parts of orange cubes, 45-60 parts of rose petals which have been soaked with liquor, and 70-90 parts of liquor in which the rose petals have been soaked, and fully stirring the materialsto form the stuffing. The variety of triticale processing products is enriched and a manner for application of triticale in baked foods is provided.

Description

technical field [0001] The invention relates to a puff pastry filling and a preparation method thereof, in particular to a germinated triticale whole powder filling and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] The protein content of triticale is between 17% and 20%. Its protein quality is excellent, and its amino acid ratio pattern is also better than that of common wheat. The iron content in black wheat is 13 times higher than that in common wheat, which is good for people who need iron supplementation; black wheat is high in potassium and low in sodium, and the ratio of potassium to sodium is 900:1, which is very beneficial for controlling high blood pressure. Black wheat is rich in anthocyanins, which have good anti-oxidation, anti-inflammatory and anti-tumor effects, prevent diabetes and protect eyesight. The content of dietary fiber in triticale is 2-3 times that of common wheat, and it has a posit...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/38
Inventor 梁霞郭志利孟婷婷石磊周柏玲田志芳徐琳王峰王海平
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap