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Whole-wheat instant brewed powder and preparation method and application thereof

A brewing powder and instant technology, which is applied in the field of whole wheat instant brewing powder and its preparation, can solve the problems of low solubility index, low dispersibility, poor taste, etc., so as to improve solubility, solve solubility, and reduce agglomeration rate Effect

Pending Publication Date: 2019-11-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high content of insolubles in whole wheat, the reconstituted powder prepared from whole wheat faces problems such as low solubility index, severe agglomeration, low dispersibility, and poor taste.
Therefore, it is challenging to develop a new processing technology for nutritional whole-wheat powder directly using wheat grains as raw materials, and it is in line with the current consumer demand for whole-grain food diversification and the development trend of whole-grain food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take the cleaned soft wheat grains and put them in a container, add tap water at a ratio of 1:1, soak at room temperature for 20 hours, drain, lay flat in a steamer, steam at 100°C for 5 minutes, then take it out and cool, add high temperature resistant α -amylase (5U / g dry basis), endoxylanase (0.5%) and cellulase (0.1%), and after stirring and mixing, send them into the extruder for extrusion treatment, extruder operating parameters It is: the heating temperature of the premixing zone is 50°C, the temperature of the gelatinization zone is 120°C, the temperature of the forming zone is 60°C, and the speed of the extruder is 130r / min. The extrudate is in the form of a strip, which is cut by a sheeting roller to obtain a thin sheet with a thickness of 0.1 cm and a side length of 5 cm. The thin sheet is dried in a hot air drying oven at 120 ° C for 25 minutes, then cooled and placed in a cyclone type ultrafine grinding Grinding in a machine (with a mesh size of 1.0 mm) to ...

Embodiment 2

[0027] Put the cleaned soft wheat grains in a container, add tap water at a ratio of 1:1.2, soak at room temperature for 15 hours, drain, lay flat in a steamer, and cook at 100°C for 10 minutes, then take it out and cool, add high temperature resistant α -amylase (10U / g dry basis), endoxylanase (1.0%) and cellulase (0.3%), and after stirring and mixing, send them into the extruder for extrusion treatment, extruder operating parameters It is: the heating temperature of the premixing zone is 50°C, the temperature of the gelatinization zone is 100°C, the temperature of the molding zone is 60°C, and the speed of the extruder is 110r / min. The extruded product is in the form of strips, which are cut into thin slices with a thickness of 0.16 cm and a side length of 3 cm through a sheeting roller. The thin slices are dried in a hot air drying oven at 130 ° C for 15 minutes, then cooled and placed in a cyclone type ultrafine grinding Grinding in a machine (with a mesh size of 0.5mm) to...

Embodiment 3

[0029] Take the cleaned soft wheat grains and put them in a container, add tap water at a ratio of 1:1.5, soak at room temperature for 15 hours, drain, lay flat and place them in a steamer, steam them at 100°C for 15 minutes, then take them out to cool, and add high temperature resistant α -amylase (15U / g dry basis), endoxylanase (1.2%) and cellulase (0.6%), and after stirring and mixing, send them into the extruder for extrusion treatment, extruder operating parameters It is: the heating temperature of the premixing zone is 50°C, the temperature of the gelatinization zone is 80°C, the temperature of the forming zone is 60°C, and the speed of the extruder is 100r / min. The extruded product is in the form of strips, which are cut into thin slices with a thickness of 0.1 cm and a side length of 2 cm by a sheeting roller. The thin slices are dried in a hot air drying oven at 110 ° C for 25 minutes, then cooled and placed in a cyclone type ultrafine grinding Grinding in a machine (...

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PUM

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Abstract

The invention discloses whole-wheat instant brewed powder and a preparation method and application thereof. The preparation method of whole-wheat instant brewed powder comprises the following steps: putting soft wheat grains into a container, performing soaking in tap water, performing draining so as to remove the surface moisture and obtain the soaked wheat grains, putting the soaked wheat grainsin a steamer for cooking, taking the cooked wheat grains out, performing cooling, adding high temperature-resistant alpha-amylase, endo-xylanase and cellulase, performing stirring and mixing so as toobtain a wheat grain mixture, sending the mixture to an extruder for extrusion treatment so as to obtain a strip-shaped wheat extrudate, then tabletting the strip-shaped wheat extrudate, performing roller cutting so as to obtain thin sheets, performing drying in a hot air drying oven, then performing cooling, putting the cooled sheets in a cyclone ultrafine pulverizer, and performing crushing soas to obtain whole-wheat instant powder. Seasoners are added to the prepared instant powder so that the whole-wheat instant brewed powder with multiple flavour can be prepared, the processing cost ofthe raw materials is reduced, three-enzyme extrusion at a low temperature and superfine crushing through the cyclone pulverizer are achieved, and the nutrient and instant whole-wheat brewed powder product is prepared.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a whole wheat instant brewing powder and a preparation method thereof. Background technique [0002] Wheat grains are hard. Generally, the wheat needs to be milled first before further processing. During the processing of ordinary flour, the cellulose-rich bran, vitamin-rich wheat germ and aleurone layer are usually removed to lose a lot of nutrients. Whole wheat flour will also cause inevitable loss of nutrients during processing. In addition, whole wheat flour containing bran and germ contains more viscous pentosan, insoluble cellulose, lipids, and various endogenous enzyme activities Higher, there are problems such as poor processing adaptability and poor storage stability. Therefore, the varieties of whole wheat foods currently on the market are still relatively single, and the taste is relatively poor. Traditional whole-wheat foods such as whole-wheat b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/143
CPCA23L7/143A23L7/107
Inventor 周星钦本慧孟婷婷金征宇赵建伟王韧徐学明王金鹏
Owner JIANGNAN UNIV