CN102669214B - Instant nutritive flour containing wheat germ and high dietary fiber and preparation method of instant nutritive flour - Google Patents
Instant nutritive flour containing wheat germ and high dietary fiber and preparation method of instant nutritive flour Download PDFInfo
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- CN102669214B CN102669214B CN 201210154852 CN201210154852A CN102669214B CN 102669214 B CN102669214 B CN 102669214B CN 201210154852 CN201210154852 CN 201210154852 CN 201210154852 A CN201210154852 A CN 201210154852A CN 102669214 B CN102669214 B CN 102669214B
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Abstract
The invention discloses instant nutritive flour containing wheat germ and high dietary fiber and a preparation method of the instant nutritive flour, and the preparation method relates to the field of preparation methods of fast food products. The instant nutritive flour comprises the following raw materials: wheat meal, the defatted wheat germ, refined wheat dietary fiber powders, maltitol, salt, glycerin monostearate, and L-lysine hydrochloride.. The method comprises the following steps of: heating and compounding the wheat meal, the defatted wheat germ and the L-lysine hydrochloride in proportional quantities so as to flavor the former materials; mixing the former materials with the refined wheat dietary fiber powders and the maltitol in proportional quantities and puffing the materials; finally adding the glycerin monostearate and the salt in proportional quantities in the puffed materials to obtain the instant nutritive flour. According to the instant nutritive flour, the content of the dietary fiber exceeds 6%, the content of the defatted wheat germ is over 30%, and the flour containing the wheat germ and the high dietary fiber has the advantages of palatability, overall nutrition and edible convenience; and the preparation method can be used for producing convenient nutritive flour products with natural wheat flavor, dietary fiber and multiple nutritive elements by virtue of a simple technology.
Description
Technical field
A kind of instant nutrient flour that is rich in the wheat embryo high dietary-fiber of the present invention and preparation method thereof belongs to fast food cereal product preparation method field.
Background technology
Wheat embryo is the highest part of nutritive value in the wheat, is described as human natural nutrition treasure-house, is rich in linoleic acid, leukotrienes, multivitamin, protein and mineral matter.Especially the protein in the wheat embryo is rich in essential amino acid, and its amino acid composition and egg, beef are quite similar, can remedy the deficiency of lysine in the rice and flour albumen, has important nutrition significance.Wheat embryo does feedingly more for a long time, well do not utilized, and be a kind of wasting of resources.Wheat embryo is carried out deep development, not only be conducive to improve people's nutritional need, be conducive to simultaneously promote agricultural product added value, increase peasant's income, have huge economy and social effect.
Development along with society, the raising of people's living standard, requirement to food is more and more meticulousr, in the food of taking in, the content of fiber is fewer and feweri, angiocardiopathy, the diabetes etc. such as modern " ciril disease " such as obesity, hypertension, artery sclerosis are threatening seriously that the modern's is healthy.Modern nutrition and medical research show: dietary fiber is to keep one of health essential nutrients, has different physiological roles, has outstanding role aspect the control modern civilization diseases especially.
Current, the research of wheat embryo and dietary fiber food has become focus, multiple Related product occurred in the market, and such as wheat plantule protein powder, wheat-germ oil, wheat edible fiber powder, wholemeal, whole-wheat bread etc. have been subject to consumer's welcome.
Along with the quickening of people's rhythm of life, people are increasing to the convenience requirement of food, if can develop a kind of instant nutrient flour that is rich in dietary fiber, germ protein powder, will have the very wide market space.
Therefore, insider's active research is rich in the instant nutrient flour of wheat embryo high dietary-fiber, to satisfy the numerous common people to the demand of the instant nutrient flour that is rich in many nutrients such as protein, dietary fiber.
Summary of the invention
The purpose of this invention is to provide instant nutrient flour that is rich in the wheat embryo high dietary-fiber and preparation method thereof, prepare a kind of for human body provides institute's calorific requirement, is rich in wheat embryo bud nutrient element and dietary fiber, the fast food wheat flour of good palatability.
The objective of the invention is to be achieved through the following technical solutions:
One, the instant nutrient flour of wheat embryo high dietary-fiber is rich in the present invention, and its raw material comprises wheat flour, defatted wheat germ, refined wheat edible fiber powder, maltitol, salt, glycerin monostearate, L lysine HCL; Wheat flour, defatted wheat germ and L lysine HCL process with proportional quantities heats compound flavouring, it mixed with refined wheat edible fiber powder, the maltitol sugar of proportional quantities again first, carry out expanding treatment, last again glycerin monostearate and the salt of additional proportion amount are made instant nutrient flour, and above-mentioned each material component and mass percent content are as follows:
Wheat flour 40～60%;
Defatted wheat germ 30～50%;
Wheat edible fiber powder 6～15%;
Maltitol 3～10%;
Salt 1%;
Glycerin monostearate 0.1～1%;
L FE-5 0.1～0.2%;
Each constituent mass summation of gained instant nutrient flour is 100%.
Two, the preparation method that the instant nutrient flour of wheat embryo high dietary-fiber is rich in the present invention is: at the wheat flour of pressing the formula rate amount, in the defatted wheat germ major ingredient, the L lysine HCL of adding proportion amount, after the mixing, be fully to stir-fry under 70～120 ℃ of conditions in temperature, make wheat flour and defatted wheat germ that the flavouring reaction fully occur, simultaneously, remove bad flavor intrinsic in the wheat embryo, improve the local flavor of product, material after compound flavouring is processed and the refined wheat edible fiber powder of proportional quantities, maltitol mixes and carries out expanding treatment, and glycerin monostearate and the salt of last additional proportion amount are finished product.
It is as follows that concrete worker of the present invention sends out the skill step:
Usually, wheat is after processing is treated to flour, the plumule and the wheat bran that itself contain are removed, processing the more thorough reservation main component of meticulousr plumule and wheat bran removal is starch, the wholemeal on the market, and the natural content of wheat embryo also only has 2～3%, and, protein lysine content in the flour is very low, is a kind of limiting amino acid, also is an impediment to effective absorption of protein; Existing wheat edible fiber product mostly is to add in the food after wheat bran is directly pulverized and makes.Because wheat bran is soft not and have astringent taste, affects the product edible quality, coarse mouthfeel, palatability is poor.Wheat embryo is owing to be rich in grease, and unsaturated fatty acid content is very high, contains simultaneously abundant endogenous enzymes, occurs easily at short notice to breathe out to become rotten, not only affects the storage stability of product, has reduced simultaneously mouthfeel and the edible safety of product; Moreover wheat flour, wheat embryo are raw product as raw-food material, need to adopt appropriate processing can reach the purpose of shortening to raw material,
What the present invention and prior art adopted elementary cereal bran originates different for dietary fiber, the present invention directly adopts our company's patented technology " the multienzyme method of fractional steps prepares the method for wheat edible fiber powder ", and (patent No.: ZL200510019123.0) the refined wheat edible fiber powder of preparation is major ingredient, improved dietary fiber content in the product, has natural wheat fragrance, good palatability, and removed ANFs phytic acid in the wheat bran, promoted product quality.
The high dietary-fiber instant nutrient flour that wheat embryo is rich in the present invention adopts the good quality wheat powder, the refined wheat edible fiber powder, defatted wheat germ is raw material, its dietary fiber content surpasses 6%, degreasing plumule content reaches more than 30%, simultaneously, increased L lysine HCL in the prescription, not only solved the problem that lysine lacks in the wheat gluten, improved the nutrient utilization of protein, simultaneously, L lysine HCL can better promote the compound flavouring effect of wheat flour and plumule, that final prepared product has good mouthfeel and local flavor, the present invention has solved comprehensively is rich in wheat embryo, the palatability of high dietary-fiber flour, comprehensive nutrition and instant problem, with succinct technique, produce constant product quality, unique flavor can replenish daily required dietary fiber and the instant nutrient flour product of various nutrient elements.
The specific embodiment
The high dietary-fiber instant nutrient flour that wheat embryo is rich in the present invention takes by weighing material by above-mentioned prescription, and its making step is as follows:
1, crushing material, sieve: defatted wheat germ is tentatively pulverized, and screen cloth is chosen as 80 mesh sieves, screens out impurity and large granular materials in the raw material;
2, mixed once, flavouring is processed
Wheat flour, defatted wheat germ and L lysine HCL are mixed to get the material that mixes in Multidimensionblender;
Be fully to stir-fry under 70～120 ℃ of conditions the material that mixes in temperature, make wheat flour, defatted wheat germ and L lysine HCL that the flavouring reaction fully occur, remove simultaneously bad flavor intrinsic in the defatted wheat germ, improve the local flavor of product.
3, secondary mixes, expanding treatment
After material behind the compound flavouring was cooled to room temperature, the wheat edible fiber powder, the maltitol that take by weighing respectively proportional quantities mixed with it;
Mixed material in being the bulking machine of 0.3～0.8Mpa, pressure is carried out expanding treatment.
4, mix for three times, become the instant nutrient milling product
With the material of expanding treatment, take by weighing in proportion salt, glycerin monostearate, in Multidimensionblender, carry out Multidimensional and Hybrid 5～10min, be finished product.
5, finished product packing
Product after mixing is packed, made the high dietary-fiber instant nutrient flour that is rich in wheat embryo.
Embodiment 1:
Take by weighing respectively refined wheat powder 46kg, defatted wheat germ 35kg after the pulverizing, in Multidimensionblender, carry out mixed once with L lysine HCL 0.2kg after crossing respectively 80 mesh sieve screens, the material of mixed once is carried out compound flavouring 15min under 120 ℃ of temperature conditions, after compound flavouring material is cooled to room temperature, take by weighing maltitol 8kg, refined wheat edible fiber powder 9.2kg carries out secondary to be mixed, carry out again expanding treatment, material with expanding treatment, add again salt 1kg, glycerin monostearate 0.6kg, in Multidimensionblender, mix again 10min, mix and be product, then carry out finished product packing.
Embodiment 2:
Take by weighing respectively refined wheat powder 42kg, defatted wheat germ 44kg after the pulverizing, in Multidimensionblender, carry out mixed once with L lysine HCL 0.2kg after crossing respectively 80 mesh sieve screens, the material of mixed once is carried out compound flavouring 15min under 120 ℃ of temperature conditions, after compound flavouring material is cooled to room temperature, take by weighing maltitol 6kg, refined wheat edible fiber powder 6.2kg carries out secondary to be mixed, carry out again expanding treatment, material with expanding treatment, add again salt 1kg, glycerin monostearate 0.6kg, in Multidimensionblender, mix again 10min, mix and be product, then carry out finished product packing.
Embodiment 3:
Take by weighing respectively refined wheat powder 54kg, defatted wheat germ 32kg after the pulverizing, in Multidimensionblender, carry out mixed once with L lysine HCL 0.2kg after crossing respectively 80 mesh sieve screens, the material of mixed once is carried out compound flavouring 15min under 120 ℃ of temperature conditions, after compound flavouring material is cooled to room temperature, take by weighing maltitol 4kg, refined wheat edible fiber powder 8.2kg carries out secondary to be mixed, carry out again expanding treatment, material with expanding treatment, add again salt 1kg, glycerin monostearate 0.6kg, in Multidimensionblender, mix again 10min, mix and be product, then carry out finished product packing.
Claims (2)
1. instant nutrient flour that is rich in the wheat embryo high dietary-fiber, its raw material comprises wheat flour, defatted wheat germ, refined wheat edible fiber powder, maltitol, salt, glycerin monostearate, L lysine HCL; Wheat flour, defatted wheat germ and L lysine HCL with proportional quantities heats compound flavourings, it mixed with refined wheat edible fiber powder, the maltitol of proportional quantities again 70～120 ℃ of processes first, carry out expanding treatment, last again glycerin monostearate and the salt of additional proportion amount are made instant nutrient flour, and above-mentioned each material component and mass percent content are as follows:
Wheat flour 40～60%;
Defatted wheat germ 30～50%;
Wheat edible fiber powder 6～15%;
Maltitol 3～10%;
Salt 1%;
Glycerin monostearate 0.1～1%;
L lysine HCL 0.1～0.2%;
Each constituent mass summation of gained instant nutrient flour is 100%.
2. a kind of preparation method that is rich in the instant nutrient flour of wheat embryo high dietary-fiber according to claim 1, at the wheat flour by the formula rate amount, in the defatted wheat germ major ingredient, the L lysine HCL of adding proportion amount, after the mixing, be fully to stir-fry under 70～120 ℃ of conditions in temperature, make wheat flour and defatted wheat germ that the flavouring reaction fully occur, simultaneously, remove bad flavor intrinsic in the wheat embryo, improve the local flavor of product, material after compound flavouring is processed and the refined wheat edible fiber powder of proportional quantities, maltitol mixes and carries out expanding treatment, and glycerin monostearate and the salt of last additional proportion amount are finished product.
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| CN102669214B true CN102669214B (en) | 2013-10-30 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103828876A (en) * | 2012-11-21 | 2014-06-04 | 江苏上一道科技股份有限公司 | Production process for wheat dietary fiber microwave cake flour |
| CN105146294A (en) * | 2015-08-31 | 2015-12-16 | 明光市双喜粮油食品有限公司 | Flour for diabetes patients and processing method thereof |
| CN105725063B (en) * | 2015-12-31 | 2019-12-03 | 江苏大学 | A kind of baby child's Flour product diatery supplement production method rich in wheat germ |
| CN106071743A (en) * | 2016-07-28 | 2016-11-09 | 柳州中品科技有限公司 | One can rush food coarse cereals flour and preparation method thereof |
| CN106261486A (en) * | 2016-07-28 | 2017-01-04 | 柳州中品科技有限公司 | A kind of low glycolipid lung heat clearing health care can rush food flour and preparation method thereof |
| CN109691676A (en) * | 2017-10-24 | 2019-04-30 | 谭志宏 | A kind of dietary cellulosic |
| CN107897713A (en) * | 2017-11-22 | 2018-04-13 | 五河县顺鹏农副产品有限公司 | A kind of wheat embryo cake |
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| CN1935013A (en) * | 2005-09-19 | 2007-03-28 | 上海市粮食科学研究所 | Complete wheat embryo bud nutrient flour and its preparing method |
| US20100303991A1 (en) * | 2009-05-27 | 2010-12-02 | Kraft Foods Global Brands Llc | High fiber and high protein baked goods production |
| CN102228064A (en) * | 2011-06-10 | 2011-11-02 | 安徽占元面粉有限公司 | Wheat germ flour and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935013A (en) * | 2005-09-19 | 2007-03-28 | 上海市粮食科学研究所 | Complete wheat embryo bud nutrient flour and its preparing method |
| US20100303991A1 (en) * | 2009-05-27 | 2010-12-02 | Kraft Foods Global Brands Llc | High fiber and high protein baked goods production |
| CN102228064A (en) * | 2011-06-10 | 2011-11-02 | 安徽占元面粉有限公司 | Wheat germ flour and preparation method thereof |
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| Title |
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| 应用超微粉碎技术制备全麦粉;陈慧等;《粮食与油脂》;20080831(第8期);8-11 * |
| 陈慧等.应用超微粉碎技术制备全麦粉.《粮食与油脂》.2008,(第8期),8-11. |
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Effective date of registration: 20151110 Address after: 212344 Industrial Zone, town, Danyang, Jiangsu (three bridges, Beizhen) Patentee after: JIANGSU JIANGNAN SHANGYIDAO TECHNOLOGY CO., LTD. Address before: 212362, Jiangnan Industrial Park, Zhenjiang, Jiangsu, Danyang Patentee before: Jiangsu Shangyidao Science and Technology Co., Ltd. |