Whole-plant purple corn anthocyanin rice flour and flour food formula and preparation process

Abstract

The invention discloses a whole-plant purple corn anthocyanidin rice flour and flour food formula and a preparation technology, and belongs to the technical field of purple corn anthocyanidin, and the preparation technology comprises the following steps: S1, preparing raw materials for preparing whole-plant purple corn anthocyanidin pastry food; s2, extracting anthocyanin in the purple corn by using a water extraction method and an organic solvent extraction method; s3, mixing the purple corn anthocyanin extract, purple corn whole plant powder, wheat flour, salt and the like in proportion, and adding auxiliary materials; and S4, adding a proper amount of water, and kneading into smooth dough. According to the invention, the whole plant resource of purple corn, especially purple corn bran rich in anthocyanin, is fully utilized, the anthocyanin extract is obtained by a scientific extraction process, and the anthocyanin extract is compounded with the whole plant powder of purple corn, so that the anthocyanin is a powerful natural antioxidant; the pastry has various physiological activities of scavenging free radicals, resisting aging, protecting eyesight, improving cardiovascular health and the like, and the nutritional value and the health-care function of the pastry are remarkably improved.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of purple corn anthocyanins, and particularly relates to a whole-plant purple corn anthocyanin rice powder and a food formula and a preparation process thereof. BACKGROUND

[0002] With the continuous improvement of people's health consciousness, consumers' demand for food has gradually shifted from the traditional satiety function to the combination of nutrition, health and functionality. Natural plant pigments have attracted widespread attention due to their safety and potential physiological activity. Anthocyanins are a kind of water-soluble natural pigments widely existing in plants, which have strong antioxidant capacity, can scavenge free radicals in the body, delay cell aging, and also exhibit good biological activity in improving eyesight, protecting the cardiovascular system, regulating blood sugar and blood lipids, etc. Purple corn is a characteristic crop rich in anthocyanins, and its grains, cobs and bracts contain rich anthocyanin components, especially the content in the purple corn husk is particularly outstanding.

[0003] At present, there are some functional foods developed from purple corn as raw materials on the market, but most of them only use the grain part, and the by-products such as corn husk and stem leaves are treated as agricultural waste, which causes great waste of resources and also brings environmental pressure. In addition, the existing purple corn pastry products generally have problems such as low anthocyanin extraction efficiency, unstable color, rough taste, easy to break, etc., and most of them rely on direct addition of purple corn powder to present color, resulting in low anthocyanin content or uneven distribution, which is difficult to fully exert its health care effect. At the same time, during the processing of pastries, how to retain the activity of natural pigments while improving the taste and processing performance of the products is still a technical difficulty. Artificial synthetic pigments are often used in traditional processes to improve the color of pastries, but there are potential safety hazards, which do not meet the pursuit of modern consumers for "clean label" food. Therefore, it has become a technical problem to be solved in the current food technology field to develop a formula and process that can efficiently utilize the whole-plant resources of purple corn, scientifically extract and stably utilize anthocyanins, and prepare functional pastry products with natural color, rich nutrition and excellent taste. SUMMARY

[0004] The purpose of the present application is to provide a whole-plant purple corn anthocyanin rice powder and a food formula and a preparation process thereof to solve the problems raised in the background.

[0005] To achieve the above-mentioned purpose, the present application provides the following technical solution: a whole-plant purple corn anthocyanin rice powder and a food formula and a preparation process thereof, comprising the following steps:

[0006] S1: first prepare the raw materials for preparing the whole-plant purple corn anthocyanin pastry food;

[0007] S2: use water extraction method and organic solvent extraction method to extract anthocyanins from purple corn;

[0008] S3: mixing purple corn anthocyanin extract, purple corn whole plant powder, wheat flour, salt, etc. according to the proportion, and adding accessories;

[0009] S4: adding an appropriate amount of water, kneading into a smooth dough, covering with plastic wrap at the same time, and standing for a period of time to relax the dough and let it rise;

[0010] S5: roll the risen dough into a sheet, and cut it into noodles or other shapes according to needs;

[0011] S6: put the shaped pastry into boiling water or steamer to cook or steam;

[0012] S7: package the finished whole plant purple corn anthocyanin noodles with degradable packaging bags;

[0013] As a further preferred embodiment of the present technical solution: the raw materials include the following by weight: purple corn husk 10-16 parts, purple corn whole plant powder 15-20 parts, wheat flour 30-35 parts, salt 3-5 parts, water 12-16 parts, oil 6-9 parts, sugar 2-5 parts, and eggs 3-7 parts;

[0014] As a further preferred embodiment of the present technical solution: the raw materials include the following by weight: purple corn husk 10 parts, purple corn whole plant powder 15 parts, wheat flour 31 parts, salt 3 parts, water 13 parts, oil 6 parts, sugar 3 parts, and eggs 4 parts;

[0015] As a further preferred embodiment of the present technical solution: the oil used for the pastry is any one of the following edible oils: soybean oil, corn oil, sunflower oil, rapeseed oil, sesame oil, peanut oil, and olive oil;

[0016] As a further preferred embodiment of the present technical solution: the water extraction method includes the following steps:

[0017] S11: boiling the purple corn husk with water, and dissolving anthocyanin into the water;

[0018] S12: obtaining anthocyanin from the anthocyanin extraction liquid through filtration and concentration steps;

[0019] As a further preferred embodiment of the present technical solution: the organic solvent extraction method includes the following steps:

[0020] S21: mixing the crushed purple corn husk with the prepared organic solvent according to a certain proportion;

[0021] S22: extracting by soaking, and after the extraction is completed, separating the extraction liquid containing anthocyanin from the residue by filtration or centrifugation;

[0022] S23: Using a rotary evaporator device, most of the organic solvent in the extract is evaporated and recovered under reduced pressure and at an appropriate temperature to obtain a concentrated anthocyanin extract.

[0023] Compared with the prior art, the beneficial effects of the present application are:

[0024] 1、In the present application, by making full use of the whole plant resources of purple corn, especially the purple corn skin rich in anthocyanins, the anthocyanin extract is obtained by scientific extraction process, and is compounded with the whole plant powder of purple corn, and then the anthocyanin is a kind of strong natural antioxidant, which has multiple physiological activities such as removing free radicals, anti-aging, protecting vision, improving cardiovascular health, etc., which significantly improves the nutritional value and health function of the pastry.

[0025] 2、In the present application, by adding the anthocyanin extract of purple corn and the whole plant powder of purple corn, the pastry prepared presents a natural purple color, which is attractive in color without adding artificial pigment, which meets the needs of consumers for natural and healthy food, and at the same time, the raw material formula contains wheat flour, eggs, oil, sugar and other auxiliary materials, and by adjusting the proportion of each component, different taste and flavor of the pastry products can be produced to meet the diversified market demand. BRIEF DESCRIPTION OF DRAWINGS

[0026] Figure 1 The flow chart of the whole plant purple corn anthocyanin rice flour and the preparation process of the pastry formula of the present application. DETAILED DESCRIPTION

[0027] The technical solutions in the embodiments of the present application will be described clearly and completely below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0028] Example 1:

[0029] Please refer to Figure 1 The present application provides a technical solution: a whole plant purple corn anthocyanin rice flour and a preparation process of a pastry formula, comprising the following steps:

[0030] S1: First, prepare the raw materials for preparing the whole plant purple corn anthocyanin pastry;

[0031] S2: Use water extraction method and organic solvent extraction method to extract anthocyanins from purple corn;

[0032] S3: Mix the anthocyanin extract of purple corn, the whole plant powder of purple corn, wheat flour, salt, etc. according to the proportion, and add auxiliary materials;

[0033] S4: Add an appropriate amount of water, knead into a smooth dough, cover with plastic wrap at the same time, and stand for a period of time to relax the dough and let it rise;

[0034] S5: Roll the risen dough into a sheet, and cut it into noodles or other shapes as needed using a device;

[0035] S6: Put the shaped pastry into boiling water or a steamer to cook or steam;

[0036] S7: Package the finished whole purple corn anthocyanin noodles with degradable packaging bags;

[0037] and includes the following raw materials by weight: 10-16 parts of purple corn husk, 15-20 parts of purple corn whole plant powder, 30-35 parts of wheat flour, 3-5 parts of salt, 12-16 parts of water, 6-9 parts of oil, 2-5 parts of sugar, and 3-7 parts of eggs;

[0038] Further: includes the following raw materials by weight: 10 parts of purple corn husk, 15 parts of purple corn whole plant powder, 31 parts of wheat flour, 3 parts of salt, 13 parts of water, 6 parts of oil, 3 parts of sugar, and 4 parts of eggs;

[0039] Preparation conclusion:

[0040] The finished pastry presents a uniform light purple color, the anthocyanin color develops naturally, there is no obvious astringency, the egg and wheat flavors are harmonious, the texture is soft and moderate, and the palatability is good;

[0041] The dough is easy to knead, has good extensibility after rising, forms smoothly, is not prone to breaking during cooking, and has a high yield;

[0042] The cost is low, the stability is good, and it is suitable for large-scale standardized production.

[0043] Example 2:

[0044] A whole plant purple corn anthocyanin rice flour and noodle food formula and preparation process, including the following steps:

[0045] S1: First, prepare the raw materials for preparing the whole plant purple corn anthocyanin pastry food;

[0046] S2: Use water extraction method, organic solvent extraction method to extract anthocyanin from purple corn;

[0047] S3: Mix the purple corn anthocyanin extract, purple corn whole plant powder, wheat flour, salt, etc. according to the proportion, and add the auxiliary materials;

[0048] S4: Add an appropriate amount of water, knead into a smooth dough, cover with plastic wrap at the same time, and stand for a period of time to relax the dough and let it rise;

[0049] S5: Roll the risen dough into a sheet, and cut it into noodles or other shapes as needed using a device;

[0050] S6: Put the shaped pastry into boiling water or a steamer to cook or steam;

[0051] S7: Package the finished whole plant purple corn anthocyanin noodles with degradable packaging bags;

[0052] and includes the following raw materials by weight: 10-16 parts of purple corn skin, 15-20 parts of purple corn whole plant powder, 30-35 parts of wheat flour, 3-5 parts of salt, 12-16 parts of water, 6-9 parts of oil, 2-5 parts of sugar, and 3-7 parts of eggs;

[0053] Further: includes the following raw materials by weight: 12 parts of purple corn skin, 17 parts of purple corn whole plant powder, 33 parts of wheat flour, 4 parts of salt, 15 parts of water, 7 parts of oil, 2 parts of sugar, and 5 parts of eggs;

[0054] Preparation conclusion:

[0055] The use of purple corn skin and whole plant powder increases the color of the finished product, which is purple red, and the anthocyanin content is higher; slightly plantar fragrance, lower sweetness, more suitable for low-sugar diet population;

[0056] The dough is slightly dry and needs to be adjusted with water; the toughness is enhanced and the equipment needs to be adjusted when cutting; the elasticity is good after cooking, the cooking resistance is improved, and it is suitable for the development of high-end functional pastry products, but the process control requirement is slightly higher.

[0057] Example 3:

[0058] A whole plant purple corn anthocyanin rice flour and flour food formula and preparation process, comprising the following steps:

[0059] S1: First, prepare the raw materials for preparing the whole plant purple corn anthocyanin pastry food;

[0060] S2: Use water extraction method, organic solvent extraction method to extract anthocyanin from purple corn;

[0061] S3: Mix the purple corn anthocyanin extract, purple corn whole plant powder, wheat flour, salt, etc. according to the proportion, and add the auxiliary materials;

[0062] S4: Add an appropriate amount of water and knead into a smooth dough, cover with plastic wrap and let it stand for a while to relax and let the dough rest;

[0063] S5: Roll the rested dough into a sheet, and according to the needs, use the device to cut into noodles or other shapes;

[0064] S6: Put the shaped pastry into boiling water or a steamer to cook or steam;

[0065] S7: Package the finished whole plant purple corn anthocyanin noodles with degradable packaging bags;

[0066] and including the following raw materials by weight parts: purple corn husk 10-16 parts, purple corn whole plant powder 15-20 parts, wheat flour 30-35 parts, salt 3-5 parts, water 12-16 parts, oil 6-9 parts, sugar 2-5 parts, egg 3-7 parts;

[0067] Further: including the following raw materials by weight parts: purple corn husk 15 parts, purple corn whole plant powder 19 parts, wheat flour 35 parts, salt 5 parts, water 15 parts, oil 9 parts, sugar 2 parts, egg 7 parts;

[0068] Preparation conclusion:

[0069] The finished product is dark purple and near black brown, highly enriched with anthocyanins, and has strong visual impact; the plant flavor is obvious, with a slight coarse fiber feeling, the taste is slightly solid, suitable for consumers who like coarse grain taste, the nutritional value and health potential are the largest, and it has strong free radical scavenging ability;

[0070] The dough is relatively rough, has poor extensibility, is still hard after leavening, is easy to crack during sheeting and cutting, and has a slightly high finished product breakage rate, and is suitable for being used as a special food for special groups.

[0071] By using "whole plant purple corn" as raw material, not only the purple corn kernels are used, but also the usually discarded corn husks, stems and leaves are made into "purple corn whole plant powder" for use, realizing the full value utilization of agricultural resources, reducing waste, and meeting the concept of green and sustainable development.

[0072] Although the embodiments of the present application have been shown and described, it can be understood by those of ordinary skill in the art that various changes, modifications, replacements and variations can be made to the embodiments without departing from the principles and spirits of the present application, and the scope of the present application is defined by the appended claims and their equivalents.

Claims

1. A whole purple corn anthocyanin rice flour, noodle food formula and preparation process, characterized in that, It comprises the following steps: S1: first prepare the raw materials for preparing the whole purple corn anthocyanin pastry food; S2: using water extraction method, organic solvent extraction method, extract anthocyanin from purple corn; S3: mix purple corn anthocyanin extract, purple corn whole plant powder, wheat flour, salt, etc. according to the proportion, and add accessories; S4: add appropriate amount of water, knead into smooth dough, cover with plastic wrap at the same time, stand for a period of time, let the dough relax and wake up; S5: roll the dough into a sheet, according to the needs, use the device to cut into noodles or other shapes; S6: put the shaped pastry into boiling water or steamer to cook or steam; S7: package the finished whole purple corn anthocyanin noodles with degradable packaging bag.

2. The whole purple corn anthocyanin rice flour, flour food formula and preparation process according to claim 1, characterized in that: It comprises the following raw materials by weight: 10-16 parts of purple corn skin, 15-20 parts of purple corn whole plant powder, 30-35 parts of wheat flour, 3-5 parts of salt, 12-16 parts of water, 6-9 parts of oil, 2-5 parts of sugar, 3-7 parts of egg.

3. The whole purple corn anthocyanin rice flour, flour food formula and preparation process according to claim 2, characterized in that: It comprises the following raw materials by weight: 10 parts of purple corn skin, 15 parts of purple corn whole plant powder, 31 parts of wheat flour, 3 parts of salt, 13 parts of water, 6 parts of oil, 3 parts of sugar, 4 parts of egg.

4. The whole purple corn anthocyanin rice flour, flour food formula and preparation process according to claim 3, characterized in that: The oil used in the pastry is any one of the following edible oils: soybean oil, corn oil, sunflower oil, rapeseed oil, sesame oil, peanut oil and olive oil.

5. The whole purple corn anthocyanin rice flour, flour food formula and preparation process according to claim 4, characterized in that: The water extraction method comprises the following steps: S11: boil the purple corn skin with water, and dissolve the anthocyanin in the water; S12: obtain anthocyanin from anthocyanin extract by filtration and concentration steps.

6. The whole purple corn anthocyanin rice flour, flour food formula and preparation process according to claim 5, characterized in that: The organic solvent extraction method comprises the following steps: S21: mix the crushed purple corn skin with the prepared organic solvent according to a certain proportion; S22: extract by soaking, after extraction, separate the extract containing anthocyanin from the residue by filtration or centrifugation; S23: use rotary evaporator equipment to evaporate and recover most of the organic solvent in the extract under reduced pressure and appropriate temperature, and obtain concentrated anthocyanin extract.

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