Production technology of flavone-rich whole germinated wheat flour moon cakes

A production technology, wheat whole powder technology, applied in the field of malt wheat whole powder moon cake production, can solve the problems of cumbersome and complicated procedures, large loss of soluble matter, low extraction rate, etc., to improve nutritional quality, processing quality and taste , the effect of reducing bran waste

Pending Publication Date: 2020-11-17
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent (publication number CN103535414A, published on January 29, 2014) discloses "a green tree full powder biscuit with anti-fatigue function containing green tree seedling extract", mixing ordinary green tree seedling powder and water in proportion The water-soluble matter is extracted, and the obtained extract is concentrated under reduced pressure and spray-dried to obtain the flavonoid-containing green tree seedling extract, which ensures the high flavonoid content of the biscuit, but the method of extracting the soluble matter is large in loss and low in extraction rate, and the process complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Select complete and plump naked barley grains, soak them in 0.5% sodium hypochlorite solution for 15 minutes to sterilize, wash them with deionized water until the pH is neutral, soak them at 20°C for 7 hours, put them in a germination machine tray after lifting the dormancy, and place them in the dark at 20°C , with 2mmol / L NaCl aqueous solution, regularly sprayed and germinated in the dark for 24 hours; after the barley sprouts were washed with deionized water, they were vacuum-dried at -90°C for 2 days, ground and sieved to obtain the whole malt powder; 200g malt whole powder, add 0.05% dough improver and 60% drinking water, mix and stir at 40-60rpm for 2-3min, then stir at 80-100rpm for 5-7min, make dough and shape and mix according to known method Make dough; after the obtained dough is left at room temperature for 10 minutes, use 10% white bean paste, 10% red bean paste, 20% egg yolk, 2% hazelnut, 2% walnut kernel, 3% brown sugar, 3% white sugar, and 3% honey as fi...

Embodiment 2

[0031] The selection, cleaning and soaking methods of naked barley grains are the same as those in Example 1. Soak at 25°C for 5h, release the dormancy, and put it in the germination machine tray. Under the dark condition of 25°C, spray 10mmol / L NaCl aqueous solution regularly to avoid light and germinate for 18h; after the barley sprouts are washed with deionized water, put Vacuum-dried at -80°C for 2 days, ground and sieved to obtain whole malt malt powder; weigh 200g of malt malt whole powder, add 0.07% dough improver and 62% drinking water, knead dough, prepare dough, wrap Filling, baking, cooling and packaging are the same as in Example 1, and a flavonoid-rich malt whole powder mooncake is prepared. The flavonoid content in the product is about 30mg / 100g.

Embodiment 3

[0033] The selection, cleaning and soaking methods of naked barley grains are the same as those in Example 1. Soak at 30°C for 3h, release the dormancy, and put it in the germination machine tray. Under the dark condition of 30°C, spray 20mmol / L NaCl aqueous solution regularly to avoid light and germinate for 12h; after the barley sprouts are washed with deionized water, put Vacuum dry at -70°C for 2 days, grind and sieve to obtain whole malt malt powder; weigh 200g of malt malt whole powder, add 3.0% milk powder, 0.10% dough improver, 0.5% active yeast and 65% drinking water , dough shaping, skin preparation, stuffing, baking, cooling and packaging are the same as in Example 1 to prepare a flavonoid-rich malt wheat powder mooncake, and the flavonoid content in the product is about 45mg / 100g.

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Abstract

The invention relates to a production technology of flavone-rich whole germinated wheat flour moon cakes, and belongs to the technical field of food processing. The preparation technology is characterized in that naked barley is used as a raw material and subjected to screening, cleaning, low-concentration NaCl timing spraying germination, drying, powder making and other processes, and the whole germinated wheat flour rich in flavone is prepared; a dough improver and water are added, stirring is performed to form dough, performing shaping, wrapper making, encrusting, baking, cooling, packagingand the like are performed so as to produce the flavonoid-rich whole germinated wheat flour moon cakes. The prepared whole germinated wheat flour moon cakes are high in nutrient component proportion,high in crude fiber content, uniform in structure and unique in flavor; the content of flavone in the product is 10mg/100g-50mg/100g, and the moon cakes are novel functional whole wheat food.

Description

[0001] 1. Technical field [0002] The invention relates to a production technology of flavonoid-rich malt wheat whole powder moon cake, which belongs to the technical field of food processing. [0003] 2. Background technology [0004] Barley, a grass plant, is one of the main grains in the world. It has the characteristics of high protein, high dietary fiber, high vitamin, low fat, and low sugar. It is widely used in medicine, food, brewing and other fields. Barley is rich in several nutrients and functional components, including phenolic acids and dextran, among others. Germination can effectively activate a variety of endogenous enzyme activities to degrade macromolecular nutrients such as starch and protein into small molecular substances that are more easily absorbed and digested by the human body. At the same time, germination can stimulate the increase of dietary fiber content, the degradation of anti-nutritional factors such as phytic acid and protease inhibitors, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/38A21D2/36A21D2/00A21D13/31
CPCA21D2/38A21D2/36A21D13/31A21D2/00
Inventor 杨润强闫丽华姚羿安王沛张坤顾振新
Owner NANJING AGRICULTURAL UNIVERSITY
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