CN102696717A

CN102696717A - Freeze-dried flour and preparation method thereof

Info

Publication number: CN102696717A
Application number: CN2012101620040A
Authority: CN
Inventors: 宋飞; 宋孝海
Original assignee: WOYANG COUNTY XUELIAN FLOUR CO Ltd
Current assignee: WOYANG COUNTY XUELIAN FLOUR CO Ltd
Priority date: 2012-05-23
Filing date: 2012-05-23
Publication date: 2012-10-03
Anticipated expiration: 2032-05-23
Also published as: CN102696717B

Abstract

The invention discloses freeze-dried flour and a preparation method thereof. The preparation method mainly comprises the following steps: pretreating wheat and wheat germ; freezing and grinding the wheat, the wheat germ, towel gourd juice, tomato leaves and aloe extract according to certain weight percentage into powder; adding refined salt, edible alkali, tea polyphenol, vitamin C tablets, water and edible gum; and mixing uniformly to obtain the freeze-dried flour. The freeze-dried flour is cheap and readily available; vitamin, towel guard, tomato and aloe with high nutrition are added into the flour for producing the freeze-dried flour; pigment and color fixative are not added during the production; and the produced flour basically maintains the original color and flavor through pretreatment and process parameter adjustment.

Description

Freeze-drying flour and preparation method thereof

Technical field

The present invention relates to a kind of freeze-drying flour and preparation method thereof, be specifically related to a kind of flour production method that any pigment can keep the nutrition color and luster of not adding, belong to food processing field.

Background technology

The Along with people's growth in the living standard; People more and more pay attention to food nutrition; High-grade Flour product has had higher requirement on mouthfeel and color and luster, the national public expert of NNFA also thinks " be with the wheat flour processed of carrier will as one of measure that improves public's nutrition ", according to flour effect because of fragmentation, shearing, extruding, multiple tracks grinding machinery power in process; Will certainly cause the loss of nutritive components of wheat own; Through research,, reasonably combined according to the characteristics of different material to multiple different qualities good quality wheat, buckwheat, soya bean, maize raw material; Extract endosperm near various raw material aleurones zone, successful exploitation compound freeze-drying flour.

Because machining accuracy is higher, a lot of vitamins run off in the flour, cause the vitamin content in the flour extremely low; The Along with people's growth in the living standard, higher to the requirement of the nutrition of flour, taste, simultaneously; In the freeze-drying flour production process, be prone to cause the nutrition variable color, qualities such as sense organ, local flavor descend; Though add color stabilizer or pigment, can control the variation of noodle color effectively, the interpolation of chemical reagent; Not only destroy the original local flavor of freeze-drying flour, improve production cost, and possibly cause unsafe factor to produce.

Summary of the invention

Deficiency and defective to above-mentioned freeze-drying flour production existence; The object of the present invention is to provide a kind of freeze-drying flour and preparation method thereof; On the basis of original production technology, through changing the traditional processing of nutrition homogenate, premixed technology and drying means, on the basis of not using pigment and color stabilizer; Make the freeze-drying flour of production can keep natural color and luster, local flavor, improve the health performance and the organoleptic quality of freeze-drying flour.

The present invention adopts following technical scheme to achieve these goals:

Freeze-drying flour; The weight part ratio of its constitutive material is: wheat 40-60%, wheat embryo 20-30%, Sucus Luffae 5-10%, tomato leaf 5-10% and aloe extract 5-10%, other adds auxiliary material refined salt 0.8-1.2%, dietary alkali 0.3-0.5%, Tea Polyphenols 0.2-0.5%, VITAMIN C TABLET 0.1-0.3%, edible glue 0.2-0.4% and water 25-35%.

Described auxiliary material is all by the percentage of flour total amount.

The preparation method of freeze-drying flour may further comprise the steps:

(1) wheat and wheat embryo are cleaned, and the time 32-38 of wheat wetting hour, make water content 15-16%, then wheat and wheat embryo to be dried, sterilized, abrasive dust is crossed the 80-120 sieve;

(2) Sucus Luffae, tomato leaf and aloe extract are added in the wheat and wheat embryo of certain part by weight in the step (1) by the certain part by weight ratio, premixed 5-10min, freezing; Pulverize after the freeze-drying; The weight part ratio of pressing constitutive material then adds water, refined salt, Tea Polyphenols, dietary alkali and edible glue, under 115-125rpm/min speed, mixes 8-12min, obtains compound; In mixed powder, add VITAMIN C TABLET then, obtain freeze-drying flour by certain part by weight.

Beneficial effect of the present invention:

That the present invention adopts is cheap and easy to get, vitamin, sponge gourd, tomato and aloe; Nutritional labeling is high; Add in the flour and be used for production freeze-drying flour; Do not add any pigment and color stabilizer in the production,, make the flour-based of producing originally can keep original color and luster and local flavor through preliminary treatment and adjusting process parameter.

The specific embodiment

Embodiment 1:Freeze-drying flour; The weight part ratio of its constitutive material is: wheat 40-60%, wheat embryo 20-30%, Sucus Luffae 5-10%, tomato leaf 5-10% and aloe extract 5-10%; Other adds auxiliary material refined salt 0.8-1.2%, dietary alkali 0.3-0.5%, Tea Polyphenols 0.2-0.5%, VITAMIN C TABLET 0.1-0.3%, edible glue 0.2-0.4% and water 25-35%, and described auxiliary material is all by the percentage of flour total amount.

The preparation method of freeze-drying flour may further comprise the steps:

The testing index of freeze-drying flour of the present invention:

Title

Ash content %

Moisture %

Gluten %

Contain sand %

Fat

Magnetic metal

National standard

≤0.70

≤14.0

≥26.0

≤0.02

≤80

≤0.003

Flour of the present invention

≤0.60

≤12.2

≥28.5

≤0.02

≤65

≤0.003

Claims

1. freeze-drying flour is characterized in that the weight portion of its constitutive material is: wheat 20-30, wheat embryo 20-30, brown rice 20-30, corn 5-10, buckwheat 3-8, mung bean 5-10, pea 5-10 and fruit syrup 20-30; Other adds auxiliary material refined salt 0.8-1.2%, dietary alkali 0.3-0.5%, Rosa Damascana 0.1-0.3%, Tea Polyphenols 0.2-0.5%, VITAMIN C TABLET 0.1-0.3%, edible glue 0.2-0.4% and water 30-35%.

2. freeze-drying flour according to claim 1 is characterized in that: described auxiliary material is all by the percentage of flour total amount, and described fruit syrup is meant Sucus Luffae, tomato leaf and aloe extract.

3. the preparation method of a freeze-drying flour as claimed in claim 1 is characterized in that may further comprise the steps:

(2) weight portion by constitutive material takes by weighing brown rice, corn, buckwheat, mung bean and pea, mixes, and abrasive dust is crossed the 80-120 sieve;

(3) blend step (1) and (2) two kinds of flour obtain mixed flour, then fruit syrup are added in the mixed flour by the certain part by weight ratio; Premixed 5-10min, the weight part ratio of pressing constitutive material then adds refined salt, dietary alkali, Rosa Damascana, Tea Polyphenols, edible glue and water, under 115-125rpm/min speed, mixes 8-12min; Obtain compound; In mixed powder, add VITAMIN C TABLET then, after the cooling freeze-drying, be packaged to be freeze-drying flour.