CN104171837A - Wheat aleurone layer content cooked powder product and application thereof - Google Patents
Wheat aleurone layer content cooked powder product and application thereof Download PDFInfo
- Publication number
- CN104171837A CN104171837A CN201410335715.2A CN201410335715A CN104171837A CN 104171837 A CN104171837 A CN 104171837A CN 201410335715 A CN201410335715 A CN 201410335715A CN 104171837 A CN104171837 A CN 104171837A
- Authority
- CN
- China
- Prior art keywords
- aleurone layer
- less
- layer content
- wheat aleurone
- slaking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000209140 Triticum Species 0.000 title claims abstract description 114
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 114
- 108010050181 aleurone Proteins 0.000 title claims abstract description 103
- 239000000843 powder Substances 0.000 title claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 22
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 15
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000011574 phosphorus Substances 0.000 claims abstract description 11
- 229910052698 phosphorus Inorganic materials 0.000 claims abstract description 11
- 238000007599 discharging Methods 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 5
- 230000000996 additive effect Effects 0.000 claims abstract description 5
- 235000013361 beverage Nutrition 0.000 claims abstract description 5
- 239000004480 active ingredient Substances 0.000 claims abstract description 4
- 239000012530 fluid Substances 0.000 claims abstract description 4
- 229910052751 metal Inorganic materials 0.000 claims abstract description 3
- 239000002184 metal Substances 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 15
- 239000002245 particle Substances 0.000 claims description 15
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 14
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 claims description 12
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 12
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 12
- NHZMQXZHNVQTQA-UHFFFAOYSA-N pyridoxamine Chemical compound CC1=NC=C(CO)C(CN)=C1O NHZMQXZHNVQTQA-UHFFFAOYSA-N 0.000 claims description 10
- 229960001755 resorcinol Drugs 0.000 claims description 10
- 230000036541 health Effects 0.000 claims description 9
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 7
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 7
- 239000011777 magnesium Substances 0.000 claims description 7
- 229910052749 magnesium Inorganic materials 0.000 claims description 7
- 235000001055 magnesium Nutrition 0.000 claims description 7
- 229960003512 nicotinic acid Drugs 0.000 claims description 7
- 239000011664 nicotinic acid Substances 0.000 claims description 7
- 235000001968 nicotinic acid Nutrition 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 229910052725 zinc Inorganic materials 0.000 claims description 7
- 239000011701 zinc Substances 0.000 claims description 7
- 235000016804 zinc Nutrition 0.000 claims description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 6
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 6
- 229930003427 Vitamin E Natural products 0.000 claims description 6
- 239000011575 calcium Substances 0.000 claims description 6
- 229910052791 calcium Inorganic materials 0.000 claims description 6
- 150000001720 carbohydrates Chemical class 0.000 claims description 6
- 229960000304 folic acid Drugs 0.000 claims description 6
- 239000011724 folic acid Substances 0.000 claims description 6
- 235000019152 folic acid Nutrition 0.000 claims description 6
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 6
- 229940055726 pantothenic acid Drugs 0.000 claims description 6
- 239000011713 pantothenic acid Substances 0.000 claims description 6
- 235000019161 pantothenic acid Nutrition 0.000 claims description 6
- 239000011591 potassium Substances 0.000 claims description 6
- 229910052700 potassium Inorganic materials 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 239000011709 vitamin E Substances 0.000 claims description 6
- 235000019165 vitamin E Nutrition 0.000 claims description 6
- 229940046009 vitamin E Drugs 0.000 claims description 6
- 229930003451 Vitamin B1 Natural products 0.000 claims description 5
- 230000000050 nutritive effect Effects 0.000 claims description 5
- 235000008151 pyridoxamine Nutrition 0.000 claims description 5
- 239000011699 pyridoxamine Substances 0.000 claims description 5
- 229960003495 thiamine Drugs 0.000 claims description 5
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 5
- 235000010374 vitamin B1 Nutrition 0.000 claims description 5
- 239000011691 vitamin B1 Substances 0.000 claims description 5
- 235000005911 diet Nutrition 0.000 claims description 4
- 230000037213 diet Effects 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 238000013461 design Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 16
- 238000010411 cooking Methods 0.000 abstract description 2
- 229930188104 Alkylresorcinol Natural products 0.000 abstract 1
- 238000001514 detection method Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 8
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 7
- 229920002498 Beta-glucan Polymers 0.000 description 7
- 238000002372 labelling Methods 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000015099 wheat brans Nutrition 0.000 description 3
- 102000015781 Dietary Proteins Human genes 0.000 description 2
- 108010010256 Dietary Proteins Proteins 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000498 cooling water Substances 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241001677738 Aleuron Species 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000000752 ionisation method Methods 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 238000010248 power generation Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a wheat aleurone layer content (namely wheat aleurone layer powder) cooked product and application thereof. The wheat aleurone layer content cooked product is a powder product which has a moisture content of less than 8% and is obtained by cooking a wheat aleurone layer content, the average granularity of the wheat aleurone layer content cooked product is less than 75 microns, and every 100g of the wheat aleurone layer content cooked product contains not lower than 35g of dietary fiber, not lower than 130mg of alkylresorcinol, not lower than 800mg of phosphorus and not lower than 18g of pentosan. The wheat aleurone layer content cooked product is formed through the steps of screening of the wheat aleurone layer content, full-automatic quantitative feeding, stir-frying, automatic discharging, quick cooling, metal detection, sterilization packing and the like. The wheat aleurone layer content cooked product can be used as a fluid beverage additive, puffed food, a health-care dietary fiber product, a functional health-care product or a nutritional health-care product rich in wheat physiological active ingredient with high nutritional value.
Description
Technical field
The present invention relates to a kind of wheat aleurone layer content (being wheat aleurone layer powder) slaking goods and application thereof.
Background technology
Wheat aleurone layer content is present between wheat seed kind skin and endosperm; its cell has comprised wheat significant most of materials on nutrition and physiology with conc forms; comprise dietary fiber, protein, mineral matter, B family vitamin, vitamin E, essential fatty acid and specific protective substance, as bioactivator etc.The vitamin of high-load and the mineral matter situation that is conventionally good for one's health, and be of value to and improve in intelligence and the production capacity in muscle power.It is active that dietary fiber in wheat aleurone layer content contributes to improve digestion.Specifically, their absorption processes again that slows down, thus continue to keep satiety.Bioactivator such as phenolic acid in wheat aleurone layer content, flavonoids, lignan, beta glucan etc. have prevention effect to the numerous disease being brought by human civilization such as artery sclerosis and cancer etc.
Wheat aleurone layer content is to be for further processing and to obtain again after separating from wheat bran by physical method (specifically, by machinery/milled processed) and biology enzyme method or ionization method.The applicant is in the Chinese patent " pure physical dry is extracted the method for wheat aleurone layer content " of application in 2013, application number is 201310152667.9, a kind of novel production process is provided, separated aleurone content in wheat bran, can in the situation that not adding other any materials, directly produce the wheat aleurone layer content of delicate mouthfeel, aromatic flavour, this wheat aleurone layer content contains the most of nutriment existing to gather form in wheat bran, has the material of potential health-care effect.
But wheat aleurone layer content exists inconvenience in application, be mainly directly edible difficulty, wheat fragrance is not dense, mouthfeel is general, follow-up use and reprocess not convenient.Society rhythm is fast, and not free the cooking of most people cooked, and wheat aleurone layer content is difficult to directly eat like this, and the popularization of product is just faced with larger problem.And the ripe powder of wheat aleurone layer content can be instant, nutrient composition content is abundanter, using method is various, wheat fragrance and mouthfeel more excellent, the shelf-life is longer, can well adapt to current people's life style.
But because aleuron frying exists the bad control of the slaking uniformity, the difficult various Major Nutrient compositions of holding, can not retaining well wheat aleurone layer content of mouthfeel are as problems such as dietary fiber, alkyl-resorcin, phosphorus.On market, also there is not wheat aleurone layer content fried flour products and take its application that is raw material at present.
Summary of the invention
For solving the technical problem of above-mentioned existence, the invention provides a kind of wheat aleurone layer content slaking goods, this wheat aleurone layer content slaking goods taste good, be easy to follow-up processing and processing, wheat thick flavor, can farthest retain the nutrition of wheat aleurone layer, the physics and chemistry of the ripe powder product of this wheat aleurone content is specific all very stable with nutritive peculiarity simultaneously, and the shelf-life is longer.
For achieving the above object, the technical solution used in the present invention is as follows: these wheat aleurone layer content slaking goods are that moisture content is below 8%, wheat aleurone layer content carried out to the powder-product after process, it is characterized in that, the average particle size of these wheat aleurone layer content slaking goods is less than 75 μ m, the dietary fiber that every 100 grams of above-mentioned wheat aleurone layer content slaking goods contain is not less than that 35g, alkyl-resorcin are not less than 130mg, phosphorus is not less than 800mg, and pentosan is not less than 18g.
Preferably, every 100 grams of these wheat aleurone layer content slaking goods contain energy and higher than 1450kJ, protein, are not less than 14g, fat and higher than 5.0g, carbohydrate, higher than 45g, vitamin E, are not less than 0.4mg, beta glucan and are not less than 1g, vitamin B1 and are not less than 0.05mg, pyridoxamine and are not less than 0.2mg, nicotinic acid and are not less than that 20mg, folic acid are not less than 43 μ g, pantothenic acid is not less than 0.7mg.
Preferably, every 100 grams of these wheat aleurone layer content slaking goods contain sodium and higher than 13.31mg, potassium, are not less than 0.5g, magnesium and are not less than that 230mg, calcium are not less than 37mg, zinc is not less than 4mg.
Preferably, the average particle size of these wheat aleurone layer content slaking goods is less than 75 μ m, and more preferably, average particle size is between 20-45 μ m.
Preferably, the moisture control of these wheat aleurone layer content slaking goods is below 5%.
These wheat aleurone layer content slaking goods are used as fluid beverage additive, dilated food, diet fiber health-care product, functional health product or the auxotype health products that are rich in wheat high nutritive value physiologically active ingredient.
These wheat aleurone layer content slaking goods are prepared by the following method:
Wheat aleurone layer content sieves, and filters out the wheat aleurone layer content that average particle size is less than 75 μ m, is preferably and is less than 50 μ m.The moisture content of wheat aleurone layer content should be controlled at and be less than 16%, and being preferably less than is 10%; Full-automatic quantitative charging, prevents airborne dust, realizes full-automatic, accurate quantitative feeding; Stir-frying-technology setting parameter: 1) temperature, during frying, should accurately control temperature below 143 ℃, preferably below 141 ℃; 2) humidity, has installed dehumidifying equipment additional, removes a large amount of steam that produce in equipment in maturing process, by dehumidifying, guarantees that the humidity in frying equipment is 42-76%, is preferably 50-70%; Self-emptying, by automatic discharging, accurately controls product amount of cure after arrival design temperature; Cooling fast, after wheat aleurone layer content powder frying slaking is good, by conveyer, be sent to cooling device, cooling device is water-cooling cooling device, and equipment outer wall is cavity, and cavity inside is recirculated cooling water, and materials inside is under the effect of stirring, evenly cooling.Because the temperature of charge of slaking discharging can reach 100 ℃ of left and right, cooling rear material actual temperature is controlled at 15-25 ℃, and the time was controlled at about 10 minutes, and cooling temperature of charge 15-20 ℃ makes material in stable state.Treat that the cooling laggard row metal of material detects and sterilization packaging.
Technical solutions according to the invention have following advantage:
The cell dia of wheat aleurone layer content is 20-75 μ m, the benefit that the wheat aleurone layer content of selecting particle mean size to be less than 75 μ m processed is, mean particle diameter more approaches this scope, the aleurone content purity of product is better, and mean particle diameter is less, eating mouth feel, the fermentation character of product are more excellent, can improve in addition the nutritional labelings such as protein, soluble dietary fiber and improve the physical characteristic such as water-soluble of product in this particle size range.
From nutrition, say, the dietary fiber content in wheat aleurone layer content slaking goods is abundant, can reduce the cholesterol and triglyceride in blood, plays the effect of preventing hypertension and cardiovascular and cerebrovascular disease; The several amino acids that also contains needed by human in wheat aleurone layer content; The content of mineral substances of wheat aleurone layer content accounts for the more than 80% of wheat grain content of mineral substances, and mineral matter is form tissue and maintain normal physiological function indispensable element, is one of seven major nutrient of needed by human.Can say: wheat aleurone layer content is the raw material that has different physiological roles, is rich in dietary fiber and high anti-oxidation active component.
In wheat aleurone layer content slaking goods, alkyl-resorcin content is very abundant, and it has very valuable anti-inflammation, suppresses tumour, effect and the health-care effect (referring to the research overview of alkyl-resorcin in < < Food Science > > the 29th volume the 8th phase whole wheat) of anti-oxidant, anti-ageing, prevention of obesity and diabetes.
In addition, in wheat aleurone layer content slaking goods, also contain abundant phosphorus, phosphorus is the constitute of bone and tooth, is the essential material that galactosis, musculature form, and contributes to keep balance, assistance metabolism and the power generation of body soda acid.
Stir-frying-technology setting parameter: 1) temperature, during frying, should accurately control temperature below 143 ℃, preferably below 141 ℃, the curing temperature of wheat aleurone layer content needs strict control, if temperature is high, will have a strong impact on products taste, easily become pastes, nutritional labeling heavy damage etc., if the low meeting of temperature causes product not yet done, poor without wheat fragrance, mouthfeel on the contrary; Take optimum frying temperature as basis, and frying temperature increases by 1 ℃, and product retentiveness reduces 10%-20%, mouthfeel shows micro-burning; Frying temperature reduces by 1 ℃, and products taste slightly wilfully, wheat fragrance is not obvious.2) humidity, installed dehumidifying equipment additional, remove a large amount of steam that produce in equipment in maturing process, as dehumidifying not in time, cause the material conglomeration of device interior, sticky wall, finally may cause discharging to have some setbacks, the gelatinization of sticky wall material, by dehumidifying, guarantee that the humidity in frying equipment is 42-76%, be preferably 50-70%, in this humidity range, can make wheat aleurone layer content in frying process in stable state, in addition, after dehumidifier, can make the moisture of material own reduce, and then extend the shelf life, and can prevent a large amount of dust, Optimization Work environment at utmost when guaranteeing ripe powder slaking quality, guarantee that workman is healthy,
Self-emptying, arrives after design temperature by automatic discharging, accurately controls product amount of cure, neither can be because excess Temperature causes gelatinization, and can the too low increase energy consumption of Yin Wendu yet.Guarantee the stability of product physicochemical property, nutrition;
Cooling fast, after wheat aleurone layer content shortening is good, by conveyer, be sent to cooling device, cooling device operation principle is water-cooled, and equipment outer wall is cavity, and cavity inside is recirculated cooling water, and materials inside is under the effect of stirring, evenly cooling.Because the temperature of charge of slaking discharging can reach 100 ℃ of left and right, as cooling not in time, be easy to cause material slaking excessive, affect local flavor, mouthfeel, nutritive value, cooling rear material actual temperature is controlled at 15-25 ℃, time was controlled at about 10 minutes, cooling temperature of charge 15-20 ℃ makes material in stable state, and this technological parameter makes product fast cooling guarantee constant product quality and contributes to retained product nutritional labeling not to be destroyed.Fast coolingly can guarantee that product uniformity, nutritional labeling stablize, prevent overcuring.
Embodiment
The moisture content of embodiment 1. these goods is powder-product below 8%, after slaking, that average particle size is less than 75 μ m, the dietary fiber that every 100 grams of above-mentioned wheat aleurone layer content slaking goods contain is not less than that 35g, alkyl-resorcin are not less than 130mg, phosphorus is not less than 800mg, and pentosan is not less than 18g.Every 100 grams of these wheat aleurone layer content slaking goods contain energy and higher than 1450kJ, protein, are not less than 14g, fat and higher than 5.0g, carbohydrate, higher than 45g, vitamin E, are not less than 0.4mg, beta glucan and are not less than 1g, vitamin B1 and are not less than 0.05mg, pyridoxamine and are not less than 0.2mg, nicotinic acid and are not less than that 20mg, folic acid are not less than 43 μ g, pantothenic acid is not less than 0.7mg.Every 100 grams of these wheat aleurone layer content slaking goods contain sodium and higher than 13.31mg, potassium, are not less than 0.5g, magnesium and are not less than that 230mg, calcium are not less than 37mg, zinc is not less than 4mg.
The moisture content of embodiment 2. these goods is powder-products below 5%, after slaking, average particle size diameter 75 μ m, the dietary fiber that every 100 grams of above-mentioned wheat aleurone layer content slaking goods contain is not less than that 35g, alkyl-resorcin are not less than 130mg, phosphorus is not less than 800mg, and pentosan is not less than 18g.Every 100 grams of these wheat aleurone layer content slaking goods contain energy and higher than 1450kJ, protein, are not less than 14g, fat and higher than 5.0g, carbohydrate, higher than 45g, vitamin E, are not less than 0.4mg, beta glucan and are not less than 1g, vitamin B1 and are not less than 0.05mg, pyridoxamine and are not less than 0.2mg, nicotinic acid and are not less than that 20mg, folic acid are not less than 43 μ g, pantothenic acid is not less than 0.7mg.Every 100 grams of these wheat aleurone layer content slaking goods contain sodium and higher than 13.31mg, potassium, are not less than 0.5g, magnesium and are not less than that 230mg, calcium are not less than 37mg, zinc is not less than 4mg.
The moisture content of embodiment 3. these goods is powder-product below 5%, after slaking, that average particle size is less than 50 μ m, the dietary fiber that every 100 grams of above-mentioned wheat aleurone layer content slaking goods contain is not less than that 35g, alkyl-resorcin are not less than 130mg, phosphorus is not less than 800mg, and pentosan is not less than 18g.Every 100 grams of these wheat aleurone layer content slaking goods contain energy and higher than 1450kJ, protein, are not less than 14g, fat and higher than 5.0g, carbohydrate, higher than 45g, vitamin E, are not less than 0.4mg, beta glucan and are not less than 1g, vitamin B1 and are not less than 0.05mg, pyridoxamine and are not less than 0.2mg, nicotinic acid and are not less than that 20mg, folic acid are not less than 43 μ g, pantothenic acid is not less than 0.7mg.Every 100 grams of these wheat aleurone layer content slaking goods contain sodium and higher than 13.31mg, potassium, are not less than 0.5g, magnesium and are not less than that 230mg, calcium are not less than 37mg, zinc is not less than 4mg.
Embodiment 4. these wheat aleurone layer content slaking goods are used as fluid beverage additive, dilated food, diet fiber health-care product, functional health product or the auxotype health products that are rich in wheat high nutritive value physiologically active ingredient.For example: can do the additive of functional food, produce the food with food therapy health effect.For example, the described ripe powder of wheat aleurone layer content can be added in breakfast beverage, energy drink, sports drink.Can, in making the process of aleurone bread, noodles, biscuit, cake etc. Flour product, add the ripe powder of wheat aleurone layer content.The ripe powder of wheat aleurone layer content adding can have influence on Fermented, rheological characteristic, baking property and the mouthfeel of dough/pasta.Wheat aleurone layer composite article of the present invention also can be added in carriers such as combination gelatin and chewing gum.Wheat aleurone layer content fried flour products of the present invention can be used to make diet fiber health-care product, functional health product, auxotype health products, and constipation, diabetes, obesity, nutritional supplementation etc. are had to certain health-care effect.
The wheat aleurone layer content slaking goods that table 1 obtains by technique of the present invention and the nutritional labeling of wheat aleurone layer content contrast
Table 1 is that the related data drafting of authoritative testing agency forms, with reference to table 1, can find, the wheat aleurone layer content fried flour products of producing by the present invention is compared protein, dietary fiber, alkyl-resorcin, pentosan, beta glucan, nicotinic acid, sodium, phosphorus, magnesium, calcium with wheat aleurone layer content, zinc is higher than wheat aleurone layer content content, fatty, carbohydrate content is lower.On the wheat aleurone layer content fried flour products of producing by the present invention and market, the nutritional labeling of like product on sale contrasts, and the wheat aleurone layer content fried flour products that technique of the present invention is produced is all higher at wholesome component contents such as protein, dietary fiber, alkyl-resorcin, pentosan, beta glucan, nicotinic acid, folic acid, pantothenic acid, phosphorus, potassium, magnesium, zinc.The wheat aleurone layer content fried flour products nutrition leak rate of producing by the present invention is low, and wheat aleurone layer content fried flour products comprehensive nutrition, mouthfeel are good, wheat aromatic flavour, are excellent nutraceutical, are suitable for most crowds edible.A certain amount of wheat aleurone layer content fried flour products adds in boiling water, warm milk, Yoghourt, soya-bean milk or hot gruel etc., and stirring is edible.Production method of the present invention is simple, has preserved greatly the nutritional labeling of wheat aleurone layer content, and convenient and instant.
Above a kind of wheat aleurone layer content fried flour products provided by the present invention and production technology and purposes etc. are described in detail.Applied specific case herein principle of the present invention and embodiment are set forth, the explanation of above embodiment is just for helping to understand the core concept of the inventive method skill.It should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention, can also carry out some improvement and modification to the present invention, within these improvement and modification also fall into the protection domain of the claims in the present invention.
Claims (8)
1. wheat aleurone layer content slaking goods, these wheat aleurone layer content slaking goods are that moisture content is below 8%, wheat aleurone layer content carried out to the powder-product after process, it is characterized in that, the average particle size of these wheat aleurone layer content slaking goods is less than 75 μ m, the dietary fiber that every 100 grams of above-mentioned wheat aleurone layer content slaking goods contain is not less than that 35g, alkyl-resorcin are not less than 130mg, phosphorus is not less than 800mg, and pentosan is not less than 18g.
2. wheat aleurone layer content slaking goods as claimed in claim 1, its additional technical feature is also that every 100 grams of these wheat aleurone layer content slaking goods contain energy and higher than 1450kJ, protein, are not less than 14g, fat and higher than 5.0g, carbohydrate, higher than 45g, vitamin E, are not less than 0.4mg, vitamin B1 and are not less than 0.05mg, pyridoxamine and are not less than 0.2mg, nicotinic acid and are not less than that 20mg, folic acid are not less than 43 μ g, pantothenic acid is not less than 0.7mg.
3. wheat aleurone layer content slaking goods as claimed in claim 2, its additional technical feature is also that every 100 grams of these wheat aleurone layer content slaking goods contain sodium and higher than 13.31mg, potassium, are not less than 0.5g, magnesium and are not less than that 230mg, calcium are not less than 37mg, zinc is not less than 4mg.
4. wheat aleurone layer content slaking goods as claimed in claim 1, is characterized in that average particle size is less than 50 μ m.
5. wheat aleurone layer content slaking goods as claimed in claim 4, is characterized in that average particle size is between 20-45 μ m.
6. wheat aleurone layer content slaking goods as claimed in claim 1, is characterized in that the moisture control of these goods is below 5%.
7. according to the wheat aleurone layer content slaking goods one of claim 1-6 Suo Shu, be prepared from by the following method: wheat aleurone layer content sieves, filter out the wheat aleurone layer content that average particle size is less than 75 μ m, the moisture content of wheat aleurone layer content is less than 16%; Full-automatic quantitative charging; Frying, should accurately control temperature below 143 ℃ during frying, by dehumidifying, guarantee that the humidity in frying equipment is 42-76%; Self-emptying, by automatic discharging, accurately controls product amount of cure after arrival design temperature; Cooling fast, after wheat aleurone layer content powder frying slaking is good, by conveyer, be sent to cooling device, cooling rear material actual temperature is controlled at 15-25 ℃, and the time was controlled at about 10 minutes, treated that the cooling laggard row metal of material detects and sterilization packaging.
8. according to the wheat aleurone layer content slaking goods one of claim 1-6 Suo Shu, it is characterized in that, described wheat aleurone layer content slaking goods are used as fluid beverage additive, dilated food, diet fiber health-care product, functional health product or the auxotype health products that are rich in wheat high nutritive value physiologically active ingredient.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410335715.2A CN104171837A (en) | 2014-07-15 | 2014-07-15 | Wheat aleurone layer content cooked powder product and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410335715.2A CN104171837A (en) | 2014-07-15 | 2014-07-15 | Wheat aleurone layer content cooked powder product and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104171837A true CN104171837A (en) | 2014-12-03 |
Family
ID=51953403
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410335715.2A Pending CN104171837A (en) | 2014-07-15 | 2014-07-15 | Wheat aleurone layer content cooked powder product and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104171837A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851764A (en) * | 2016-04-28 | 2016-08-17 | 南京林业大学 | Cyclocarya paliurus leaf solid beverage, as well as preparation method and application thereof |
| CN112425627A (en) * | 2020-11-16 | 2021-03-02 | 河南工业大学 | Maldelin cake and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1592582A (en) * | 2001-11-26 | 2005-03-09 | 布勒股份公司 | Product for fooding paste to body system |
| CN103229933A (en) * | 2013-04-28 | 2013-08-07 | 山东知食坊食品科技有限公司 | Method for extracting content of wheat aleurone layer through pure physical dry process |
-
2014
- 2014-07-15 CN CN201410335715.2A patent/CN104171837A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1592582A (en) * | 2001-11-26 | 2005-03-09 | 布勒股份公司 | Product for fooding paste to body system |
| CN103229933A (en) * | 2013-04-28 | 2013-08-07 | 山东知食坊食品科技有限公司 | Method for extracting content of wheat aleurone layer through pure physical dry process |
Non-Patent Citations (2)
| Title |
|---|
| 吴亮: "小麦糊粉层的妙用", 《高科技与产业化》 * |
| 汪丽萍等: "全谷物中生理活性物质的研究进展与展望", 《中国食品学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851764A (en) * | 2016-04-28 | 2016-08-17 | 南京林业大学 | Cyclocarya paliurus leaf solid beverage, as well as preparation method and application thereof |
| CN105851764B (en) * | 2016-04-28 | 2018-12-25 | 南京林业大学 | A kind of Qingqian Willow leaf solid beverage and its preparation method and application |
| CN112425627A (en) * | 2020-11-16 | 2021-03-02 | 河南工业大学 | Maldelin cake and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109998118A (en) | A kind of functional nutrient breakfast cereal | |
| WO2015110075A1 (en) | Food absorbing phytosterol and production method thereof | |
| CN106820105A (en) | Cereal bars can be brewed | |
| CN104222782A (en) | Colorful infant nutrition rice flour added with fresh fruits and vegetables as well as preparation method thereof | |
| CN106858438A (en) | Fruits and vegetables elite diet nutritional powder and preparation method thereof | |
| CN104585637A (en) | Prepared porridge with purple sweet potatoes and oat and preparation method of prepared porridge | |
| CN104256361A (en) | Convenient additive-free five-cereal nutritional noodles and processing method thereof | |
| KR101910616B1 (en) | Manufacturing method of energy bar using kajime | |
| CN106333247A (en) | Processing method for multi-color, multi-taste puffing food | |
| CN102440352A (en) | Preparation method for maccha grains noodles | |
| CN111713634A (en) | Coarse cereal rice type instant food and preparation method thereof | |
| CN104187280A (en) | Ripening process for wheat aleurome layer content, and product thereof | |
| CN102599417A (en) | Coarse cereal fine dried noodles | |
| CN103300378A (en) | Nine precious nutrition powder food and preparation method thereof | |
| CN104171837A (en) | Wheat aleurone layer content cooked powder product and application thereof | |
| CN108813304A (en) | A kind of purple sweet potato health-care rice flour | |
| CN107836632A (en) | A kind of konjaku lotus leaf dilated food and preparation method thereof | |
| CN104839571B (en) | The puffing active black rice nutrient tablet of one kind and its processing method | |
| CN112889872A (en) | Cake with highland barley powder as basic raw material and cake making method | |
| CN107865371B (en) | Preparation method of health-care peanut butter food | |
| KR20170062936A (en) | Preparing method for sunsik | |
| CN105410606A (en) | Fruity children flour and making method thereof | |
| CN108925844A (en) | Bitter buckwheat is dilute and preparation method thereof, eating method and purposes | |
| CN109198402A (en) | A kind of buckwheat dried orange peel cake and preparation method thereof | |
| CN108094864A (en) | A kind of brown rice rice cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141203 |