Purple glutinous wheat and wheat flower sugar
A wheat flower candy and purple glutinous technology, which is applied in the direction of confectionary, confectionery industry, and the function of food ingredients, etc., can solve the problems of waste of nutrients, hard structure of wheat bran, reduction of added value and comprehensive utilization rate of wheat, and achieve The effect of reducing churn
Inactive Publication Date: 2020-07-10
CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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Problems solved by technology
Although wheat bran has many benefits, it has a rough taste and poor palatability
Generally, when ordinary wheat is used to process food, due to the limitations of technology and technology, wheat bran is mostly used as a by-product of processing for animal feed production, which reduces the added value and comprehensive utilization of wheat, and causes a lot of waste of nutrients.
With the improvement of people's awareness of the intake of nutrients such as crude fiber, the nutritional characteristics and functional value of whole grain foods have attracted more and more attention; however, the characteristics of hard structure and rough taste of wheat bran limit its wide application in food
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[0029] The invention provides maltose made from purple glutinous wheat. Wheat flower candy refers to food prepared according to the style of rice flower candy, but purple glutinous wheat is used instead of glutinous rice, so it is named "Mai flower sugar". The main point of the preparation of the wheat flower candy is: use purple glutinous wheat instead of glutinous rice for preparation. The preferred scheme is: in parts by weight, the formula of the malt flower candy includes: 6-8 parts of purple glutinous whole wheat, 6-9 parts of white sugar, 2-5 parts of caramel, 4-6 parts of vegetable oil, 2-2 parts of water 4 parts.
[0030] The purple glutinous wheat comes from a specific variety: purple glutinous wheat 169, and the plant variety protection number is: CNA20130181.2. The whole purple glutinous wheat refers to purple glutinous wheat without bran removed.
[0031] In addition, you can also choose to add flavor-enhancing substances such as walnut chips, peanut kernels, s...
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The invention belongs to the field of food processing, and particularly relates to purple glutinous wheat and wheat flower sugar. The wheat flower sugar is characterized by being prepared from the following components: purple glutinous wheat, white sugar, maltose, oil and water, wherein the purple glutinous wheat is purple glutinous wheat 168, and the purple glutinous wheat is whole wheat. The wheat flower sugar provided by the invention has the pleasant taste of rice flower sugar, also contains rich wheat gluten and alcohol soluble protein which are unique to wheat, and also has rich nutritional ingredients such as dietary fiber, vitamin B and mineral elements contained in purple glutinous wheat bran. The wheat flower sugar also exerts the characteristic of high anthocyanin content of thepurple glutinous wheat 168, can add color for the wheat flower sugar without an exogenous artificial additive, and also has the health-care function of anthocyanin.
Description
technical field [0001] The invention belongs to the field of food processing, and in particular relates to purple glutinous wheat flower candy. Background technique [0002] Rice Krispies is a popular traditional food, usually made from glutinous rice, sugar and oil. Among them, the special starch composition of glutinous rice endows it with special waxy and processing characteristics, making glutinous rice an indispensable main component of rice cake candy. However, the nutrient composition of glutinous rice is relatively simple, and it lacks proteins such as glutenin that are unique to grains such as wheat. Simultaneously, in order to improve the attractiveness of rice crispy candies, many merchants tend to add various pigments to rice crispy candies in recent years in order to improve the appearance of rice crispy candies. But these pigments go against the general trend of "healthy and additive-free" foods now. Therefore, if a substitute for glutinous rice can be provi...
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IPC IPC(8): A23G3/48A23G3/42A23G3/36
CPCA23G3/364A23G3/42A23G3/48A23V2002/00A23V2200/30A23V2300/10A23V2250/616A23V2250/18
Inventor 王涛樊小莉徐智斌冯波周强
Owner CHENGDU INST OF BIOLOGY CHINESE ACAD OF S