Initially sprouted triticale whole flour stuffing and preparing method thereof

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...

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

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