CN109820143A - A kind of full grain flour of all nutrition type and preparation method thereof - Google Patents
A kind of full grain flour of all nutrition type and preparation method thereof Download PDFInfo
- Publication number
- CN109820143A CN109820143A CN201910241386.8A CN201910241386A CN109820143A CN 109820143 A CN109820143 A CN 109820143A CN 201910241386 A CN201910241386 A CN 201910241386A CN 109820143 A CN109820143 A CN 109820143A
- Authority
- CN
- China
- Prior art keywords
- full
- preparation
- grain flour
- nutrition type
- complex enzyme
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention proposes a kind of full grain flour of all nutrition type and preparation method thereof, including following operating procedure: S1: full maslin is first soaked in low temperature in 35-50 DEG C of water and is swollen, then drains water, or processing to full maslin in germination shape, then drain water；S2, the complex enzyme being made of cellulase, dextranase, zytase, feruloyl esterase is added into the resulting mixture of step S1, is digested at 35-50 DEG C after mixing evenly；S3, the resulting mixture of step S2 is dried and is crushed to powdered.Preparation method proposed by the present invention can not only be sufficiently reserved the nutrient of epidermis and plumule and improve the absorptivity of the nutrient, avoid the abandonment and waste of skin of beancurd in traditional processing, Mai Pi and plumule, mouthfeel is also greatly improved, nutrition is comprehensive, abundant, easy to process, digestion and absorption.
Description
Technical field
The present invention relates to cereal processing technique field, in particular to the full grain flour of a kind of all nutrition type and its preparation side
Method.
Background technique
The full grain flour of all nutrition type refers to the blended grain flour that various types of grain raw material obtains after milling.It is smart with passing through
Polished rice, fine flour of deep processing etc. are compared, and dietary fiber content is richer, while being also rich in polyphenol, flavones, vitamin, sterol
With the various bioactivators and mineral element etc. such as phytic acid.Therefore, the full grain flour of all nutrition type has higher nutriture value
Value and healthcare function.Chinese Patent Application No. 201510526651.9,105076973 A of publication No. CN propose a kind of full paddy
Object whole wheat and its production method, the full cereal whole wheat be wheat is carried out secondary peeling separation material A it is activated
It is prepared as required after being crushed after processing with material B and is uniformly mixed to obtain full cereal whole wheat, production method are as follows: cleaning → peeling
→ wheat wetting → secondary peeling → be activated to material A → crushing to material B → matches and full cereal whole wheat is made, it is solved
The shelf life of the full grain flour of all nutrition type is short, nutrient loss is more, mouthfeel and processing the problems such as.But the full cereal nutrition
There are following problems for flour: though 1, wheat bran, by extruding and pulverization process, mouthfeel has certain improvement, since wheat bran is insoluble
Property substance, and be difficult to be digested completely, it is not easy to absorb, mouthfeel is still relatively rough；2, partial material uses expanding treatment, thus
When the wheaten food of needs fermentation such as full cereal whole wheat production steamed bun, the steamed stuffed bun, fermentation effect is poor, influences final mouthfeel；3,
Need to carry out raw material peeling processing, it is cumbersome；4, the full cereal whole wheat is only with wheat cereal, not comprehensive nutrition.
Summary of the invention
To solve the above the deficiencies in the prior art, the invention proposes a kind of full grain flours of all nutrition type.
The technical scheme of the present invention is realized as follows:
A kind of preparation method of the full grain flour of all nutrition type, including following operating procedure:
S1: full maslin is first soaked in low temperature in 35-50 DEG C of water and is swollen, then drains water；
S2, it is added into the resulting mixture of step S1 by cellulase, dextranase, zytase, feruloyl esterase
The complex enzyme of composition is digested at 35-55 DEG C after mixing evenly；
S3, the resulting mixture of step S2 is dried and is crushed to powdered.
Contain more rich enzyme system, protein, carbohydrate, vitamin and mineral in the wheat bran of the wheats such as wheat
Deng.The skin of beancurd main component of the beans such as pea is cell wall and plant fiber, a variety of mines such as crude protein rich in, calcium, phosphorus
Material element.Main become of corn epidermis is fiber, starch and protein, and fiber and protein content are higher, corn epidermis
Water-soluble dietary fiber is made after digesting, dietary fiber is also known as the 7th nutrient, has moisturizing water imbibition, can give birth in vivo
At colloidal sol and gel, postpones diffusion of the food ingredients in digestive organs, delay the absorption of sugar, inanimate matter and organic matter.It is existing
Some full grain flours of all nutrition type are in processing, or do not deal with to epidermis directly and process, and have apparent slag when edible
Sense, poor taste and epidermis slag is not easy to absorb；Or wheat bran, skin of beancurd are removed in order to improve mouthfeel, this processing mode is to lose
It abandons and waste cereal epidermis is cost.Both processing modes all existing defects.
Cellulase belongs to the single-minded cellulose hydrolysis biocatalyst of height, is the generation grape of degraded cellulose raw material
A kind of general name of enzyme of sugar, its not instead of single enzyme play the multiple groups enzyme system of synergistic effect.Cellulase mainly includes three kinds of groups
Point: inscribe row dextranase, circumscribed-type dextranase, cellobiose enzyme, each component have several subgroups to be grouped as again.Wood is poly-
Carbohydrase can effectively decompose xylan and pentosan in brewer's wort, reduce the viscosity in brewer's wort, improve its strainability, prevent
The only generation of non-carbohydrate muddiness.Zytase is capable of the xylo-oligosaccharide mixing of degradation of xylan generation degree of polymerization 2-10
The economic value of object, product is very high.Feruloyl esterase can hydrolyze Ferulic acid methylester, oligomeric ferulic acid ester and polysaccharide ferulic acid ester
In ester bond a kind of enzyme of ferulic acid separate out is belonged into the carboxylic ester hydrolases subbreed of hydrolysis class.It is handled using ferulic acid
The skeleton structure of vegetal raw material, cell wall can be destroyed, and structure becomes more loose than before handling.
The complex enzyme synergistic effect of cellulase, dextranase, zytase, feruloyl esterase composition, so that full cereal
The cereal epidermis such as various wheat brans, skin of beancurd in mixture is digested to the greatest extent, and then it is fine to be converted into water-soluble diet
Dimension, polysaccharide, oligosaccharide, not only significantly improve mouthfeel, also add nutritional ingredient, avoid the waste of cereal epidermis.
It preferably, include the raw material of following mass fraction: wheat 35-50, barley 1-5, oat 1- in full maslin
5, buckwheat 1-5, quinoa 3-10, corn 15-30, glutinous rice 3-8, glutinous millet 2-8, black rice 5-10, rice 1-7, millet 1-8, Semen Coicis 1-
5, semen sojae atricolor 6-18, navy bean 3-8, soya bean 1-5, red bean 1-5, pea 1-4, mung bean 1-10, chick-pea 5-15, peanut 1-5, sorghum
1-4。
It is further preferred that the crushing of full maslin is first carried out low temperature swelling treatment, break process again in step S1
It helps to improve swelling efficiency, improve swelling effect (preferably using high-pressure homogeneous carry out broken wall treatment, high-pressure homogeneous pressure
20-150MPa, preferably crushing to partial size are no more than 2.5mm.)
It is further preferred that low temperature swelling treatment to full maslin is in germination shape in step S1.Full maslin
In band husk as raw material need first to carry out heat treatment, such as glutinous rice, black rice, sorghum etc., the various raw materials in full maslin
It does not peel.After grain germination, rich in amino acid, linoleic acid, unsaturated fatty acid and several mineral materials and micro in plumule
Element further improves the nutrient content of the full grain flour of all nutrition type.It is of course also possible to which various raw materials are first swelling to hair
Bud shape carries out mixing and subsequent processing according still further to aforementioned proportion.
It is further preferred that being dried to water content in step S3 and being crushed again no more than 13%, dry and be no more than 70 for temperature
DEG C hot-air seasoning.
It is further preferred that in step S2, complex enzyme cellulase, dextranase, zytase, feruloyl esterase
Mass ratio is (1-3): (1.5-3): (10-15): (2-5).
More preferably, in step S2, the matter of complex enzyme cellulase, dextranase, zytase, feruloyl esterase
Amount is than being 2:2:12:3；The complex enzyme cellulase, dextranase, zytase, feruloyl esterase enzyme activity be respectively as follows:
800-1000U/g、1400-2000U/g、10000-15000U/g、500-1000U/g。
It is highly preferred, in step S2, enzymatic hydrolysis condition are as follows: pH4.5-6.5,40-45 DEG C of temperature, the time is no less than 6h, multiple
The mass percent of synthase and full maslin are as follows: 1-10%.
The present invention also proposes the full paddy of all nutrition type prepared by a kind of preparation method of full grain flour of above-mentioned all nutrition type
Object plane powder.
Compared with prior art, the invention has the following beneficial effects:
1, full cereal is mixed using the complex enzyme being made of cellulase, dextranase, zytase, feruloyl esterase
The paddy skin (including but not limited to wheat skin and skin of beancurd) of object is digested, it is made to be converted into water-soluble dietary fiber, polysaccharide, low
Glycan significantly improves mouthfeel；
2, nutrition is comprehensive, abundant, easy to process, digestion and absorption, the resulting full grain flour fermentation effect of all nutrition type
It is good, it is particularly suitable for the fermentation wheaten food such as production steamed bun, steamed stuffed bun, picture scroll, the obtained soft chewiness of fermentation wheaten food mouthfeel, exquisiteness are fragrant
Sweet tea is not easy adhesion；
3, it has been sufficiently reserved the nutrient of epidermis and has improved the absorptivity of the nutrient, avoided paddy skin in traditional processing
It abandons and wastes；
4, any additive is not added in preparation process, product safety, health, investment of production equipment is small, production cost is low,
Convenient for large-scale production.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of preparation method of the full grain flour of all nutrition type, including following preparation step:
S1: will containing wheat 50g, barley 3g, oat 1g, buckwheat 5g, quinoa 10g, corn 20g, glutinous rice 3g, glutinous millet 8g,
Black rice 8g, rice 1g, millet 8g, Semen Coicis 3g, semen sojae atricolor 6g, navy bean 8g, soya bean 3g, red bean 1g, pea 4g, mung bean 5g, olecranon
Beans 5g, peanut 1g, sorghum 4g full maslin first crush and be no more than 2.5mm to partial size and be soaked in low temperature in 48 DEG C of water again
Swelling, drains water, the time 5h of low temperature swelling treatment later；
S2, the 1.42g complex enzyme (quality hundred of complex enzyme and full maslin is added into the resulting mixture of step S1
Point than be 1%, complex enzyme cellulase, dextranase, zytase, feruloyl esterase mass ratio be 2:2:12:3), stir
It is digested at 35 DEG C after mixing uniformly, digests pH6.5, time 6h；The complex enzyme cellulase, dextranase, wood are poly-
Carbohydrase, feruloyl esterase enzyme activity be respectively as follows: 800U/g, 1800U/g, 15000U/g, 500U/g)；
S3, the resulting mixture progress hot-air seasoning of step S2 is crushed to powdered, heat to water content again less than 13%
65 DEG C of temperature of wind drying.
Embodiment 2
A kind of preparation method of the full grain flour of all nutrition type, including following preparation step:
S1: will be containing wheat 35g, barley 5g, oat 3g, buckwheat 1g, quinoa 3g, corn 30g, glutinous rice 5g, glutinous millet 2g, black
Rice 10g, rice 4g, millet 1g, Semen Coicis 5g, semen sojae atricolor 10g, navy bean 3g, soya bean 5g, red bean 3g, pea 1g, mung bean 10g, olecranon
Beans 15g, peanut 3g, sorghum 1g full maslin first crush to partial size be no more than 2.5mm be soaked in again it is low in 40 DEG C of water
Temperature swelling, drains water, the time 4h of low temperature swelling treatment later；
S2, the 2.74g complex enzyme (quality hundred of complex enzyme and full maslin is added into the resulting mixture of step S1
Point than be 2%, complex enzyme cellulase, dextranase, zytase, feruloyl esterase mass ratio be 3:2.5:10:5),
It is digested at 40 DEG C after mixing evenly, digests pH5.5, time 7h；；The complex enzyme cellulase, dextranase, wood
Dextranase, feruloyl esterase enzyme activity be respectively as follows: 1000U/g, 1400U/g, 12000U/g, 1000U/g)；
S3, the resulting mixture progress hot-air seasoning of step S2 is crushed to powdered, heat to water content again less than 13%
The temperature 70 C of wind drying.
Embodiment 3
A kind of preparation method of the full grain flour of all nutrition type, including following preparation step:
S1: will be containing wheat 40g, barley 1g, oat 5g, buckwheat 3g, quinoa 8g, corn 15g, glutinous rice 8g, glutinous millet 5g, black
Rice 5g, rice 7g, millet 5g, Semen Coicis 1g, semen sojae atricolor 18g, navy bean 5g, soya bean 1g, red bean 5g, pea 2g, mung bean 1g, chick-pea
10g, peanut 5g, sorghum 3g full maslin first crush and be no more than 2.5mm to partial size and be soaked in low temperature in 45 DEG C of water again
Swelling, drains water, the time 6h of low temperature swelling treatment later；
S2, the 6.75g complex enzyme (quality hundred of complex enzyme and full maslin is added into the resulting mixture of step S1
Point than be 5%, complex enzyme cellulase, dextranase, zytase, feruloyl esterase mass ratio be 1:3:12:2), stir
It is digested at 45 DEG C after mixing uniformly, digests pH5, time 8h；；The complex enzyme cellulase, dextranase, xylan
Enzyme, feruloyl esterase enzyme activity be respectively as follows: 900U/g, 2000U/g, 10000U/g, 800U/g)；
S3, the resulting mixture progress hot-air seasoning of step S2 is crushed to powdered, heat to water content again less than 13%
68 DEG C of temperature of wind drying.
Embodiment 4
A kind of preparation method of the full grain flour of all nutrition type, including following preparation step:
S1: will be containing wheat 45g, barley 2g, oat 2g, buckwheat 2g, quinoa 6g, corn 25g, glutinous rice 6g, glutinous millet 6g, black
Rice 9g, rice 4g, millet 4g, Semen Coicis 2g, semen sojae atricolor 15g, navy bean 5g, soya bean 2g, red bean 4g, pea 3g, mung bean 7g, chick-pea
12g, peanut 3g, sorghum 2g.Full maslin first crush and be no more than 2.5mm to partial size and be soaked in low temperature in 50 DEG C of water again
Swelling, drains water, the time 5h of low temperature swelling treatment later；
S2, the 11.84g complex enzyme (quality of complex enzyme and full maslin is added into the resulting mixture of step S1
Percentage is 8%, complex enzyme cellulase, dextranase, zytase, feruloyl esterase mass ratio be 1.5:1.5:
15:4), it is digested at 50 DEG C after mixing evenly, digests pH4.5, time 7h；The complex enzyme cellulase, glucan
Enzyme, zytase, feruloyl esterase enzyme activity be respectively as follows: 900U/g, 1700U/g, 13000U/g, 800U/g)；
S3, the resulting mixture progress hot-air seasoning of step S2 is crushed to powdered, heat to water content again less than 13%
65 DEG C of temperature of wind drying.
Embodiment 5
A kind of preparation method of the full grain flour of all nutrition type, including following preparation step:
S1: will be containing wheat 45g, barley 2g, oat 4g, buckwheat 4g, quinoa 7g, corn 28g, glutinous rice 7g, glutinous millet 7g, black
Rice 9g, rice 5g, millet 6g, Semen Coicis 4g, semen sojae atricolor 10g, navy bean 7g, soya bean 3g, red bean 4g, pea 2g, mung bean 7g, chick-pea
13g, peanut 3g, sorghum 2g full maslin first crush and be no more than 2.5mm to partial size and be soaked in low temperature in 35 DEG C of water again
Swelling, drains water, the time 6h of low temperature swelling treatment later；
S2, the 15.9g complex enzyme (quality hundred of complex enzyme and full maslin is added into the resulting mixture of step S1
Point than be 10%, complex enzyme cellulase, dextranase, zytase, feruloyl esterase mass ratio be 2.5:2.5:14:
2.5) it, is digested at 55 DEG C after mixing evenly, digests pH6, time 7.5h；The complex enzyme cellulase, glucan
Enzyme, zytase, feruloyl esterase enzyme activity be respectively as follows: 1000U/g, 2000U/g, 15000U/g, 1000U/g)；
S3, the resulting mixture progress hot-air seasoning of step S2 is crushed to powdered, heat to water content again less than 13%
The temperature 70 C of wind drying.
Embodiment 6
Except low temperature swelling until remaining is same as Example 5 in addition to full maslin is in germination shape.
Comparative example 1: the complex enzyme in embodiment 1 is changed to the cellulase of 1.42g and the complex enzyme (fibre of dextranase
The mass ratio for tieing up plain enzyme and dextranase is 2:2), remaining is same as Example 1.
Comparative example 2: the complex enzyme in embodiment 1 is changed to the zytase of 1.42g and the complex enzyme of feruloyl esterase
(mass ratio of zytase and feruloyl esterase is 12:3), remaining is same as Example 1.
Comparative example 3: the complex enzyme in embodiment 1 is changed to the cellulase of 1.42g, dextranase, zytase
Complex enzyme (cellulase, dextranase, zytase mass ratio be 2:2:12), remaining is same as Example 1.
Comparative example 4: the complex enzyme in embodiment 1 is changed to the dextranase, zytase, feruloyl esterase of 1.42g
Complex enzyme (dextranase, zytase, feruloyl esterase mass ratio be 2:12:3), remaining is same as Example 1.
Comparative example 5: the complex enzyme in embodiment 1 is changed to the cellulase, zytase, feruloyl esterase of 1.42g
Complex enzyme (cellulase, zytase, feruloyl esterase mass ratio be 2:12:3).
According to being GB28050-2011, GB/T5009.88-200, the dietary fiber of test comparison example 1-5 and embodiment 1
Content, as a result as follows: it be 4.8g/100g, comparative example 3 is 7.6g/100g, comparative example that comparative example 1, which is 5.6g/100g, comparative example 2,
4 be 6.1g/100g, comparative example 4 is 5.9g/100g, the far smaller than 24.4g/100g of embodiment 1.As it can be seen that using by fiber
Plain enzyme, dextranase, zytase, the complex enzyme of feruloyl esterase composition are (including but unlimited to the paddy skin of full maslin
In Mai Pi and skin of beancurd) it is digested, facilitating paddy skin, to be maximumlly converted into water-soluble dietary fiber (and polysaccharide, oligomeric
Sugar etc.).Various enzyme synergistic effects, greatly improve the content of dietary fiber in the full grain flour of all nutrition type, and effect is remote
Much larger than the adduction of each enzyme independent role.
Product obtained by embodiment 1-6 is tested as follows:
One, mouthfeel acceptance is tested
The full grain flour of all nutrition type obtained for embodiment 1-6 carries out mouthfeel acceptance by 60 testers and comments
Valence, edible way are boiled water punching food (the full grain flour of 50g all nutrition type is using 200ml boiled water punching food).Tester's age between
Between 20-50 years old (wherein, the ratio of 20-30 years old tester is 60%, male to female ratio 30:20), the edible frequency is mainly concentrated
2 times a week and 3 times a week (5 times or more person Zhan wherein, are eaten weekly and always test the 20% of number, it is total to eat 3 Zhan weekly
The 34% of test number eats weekly 2 Zhan and always tests the 40% of number, eats 1 time and Zhan below total tester weekly
Several 6%).
Specific evaluation result is as follows:
| Number | Receive very much, it is in good taste | It can receive | It is difficult to receive |
| Embodiment 1 | 35 | 10 | 5 |
| Embodiment 2 | 33 | 13 | 4 |
| Embodiment 3 | 36 | 11 | 6 |
| Embodiment 4 | 32 | 14 | 4 |
| Embodiment 5 | 31 | 16 | 3 |
| Embodiment 6 | 33 | 12 | 5 |
Two, nutriment is tested
Through the protein in product quality supervision and inspection test center, the Ministry of Agriculture (Beijing) embodiment 1-5, fatty acid, dimension life
Plain B1, vitamin B2, amino acid, mineral matter element, dietary fiber etc. are tested, and protein detection foundation is GB/
T5009.5-2003, according to being GB/T5009.6-2003, vitamin B1 detection foundation is GB/T5413.11- for fatty detection
1997, according to being GB/T5413.12-1997, amino acid detection foundation is GB/T5009.124-2003, iron for vitamin B2 detection
Element detection according to be GB/T5009.90-2003, calcium constituent detection according to be GB/T5009.92-2003, P elements detection according to
According to for GB/T5009.87-2003, according to being GB/T5009.90-2003, potassium element and sodium element detect foundation for magnesium elements detection
For GB/T5009.91-2003, according to being GB/T5009.90-2003, copper detection foundation is GB/ for manganese element detection
T5009.13-2003, according to being GB/T5009.14-2003, dietary fiber detection foundation is GB 28050- for Zn-ef ficiency detection
2011,GB/T5009.88-200.Testing result is as follows:
Embodiment 1: protein 25.6%, fat 3.2%, vitamin B1 0.312mg/100g, vitamin B2
0.165mg/100g, aspartic acid 2.97g/100g, threonine 1.36g/100g, serine 1.74g/100g, glutamic acid
2.98g/100g, glycine 3.25g/100g, alanine 3.25g/100g, valine 1.64g/100g, methionine 0.136g/
100g, isoleucine 2.15g/100g, leucine 3.12g/100g, tyrosinase 15 .68g/100g, phenylalanine 1.59g/100g,
Histidine 2.58g/100g, lysine 3.69g/100g, arginine 3.25g/100g, proline-4 .21g/100g, iron 15.9mg/
100g, calcium 33.7mg/100g, phosphorus 0.258mg/100g, magnesium 157.6mg/100g, potassium 356mg/100g, sodium 87.32mg/100g,
Manganese 2.12mg/100g, copper 32mg/kg, zinc 66mg/kg, dietary fiber 41.2g/100g.
Embodiment 2: protein 26.5%, fat 2.5%, vitamin B1 0.357mg/100g, vitamin B2
0.235mg/100g, aspartic acid 3.48g/100g, threonine 0.97g/100g, serine 2.69g/100g, glutamic acid
3.54g/100g, glycine 2.58g/100g, alanine 1.99g/100g, valine 3.65g/100g, methionine 1.326g/
100g, isoleucine 2.03g/100g, leucine 2.36g/100g, tyrosine 3.98g/100g, phenylalanine 0.98g/100g,
Histidine 1.9g/100g, lysine 2.54g/100g, arginase 12 .36g/100g, proline 3 .21g/100g, iron 18.9mg/
100g, calcium 35.9mg/100g, phosphorus 0.312mg/100g, magnesium 151.2mg/100g, potassium 314mg/100g, sodium 99.32mg/100g,
Manganese 5.14mg/100g, copper 29mg/kg, zinc 74mg/kg, dietary fiber 38.4g/100g.
Embodiment 3: protein 27.6%, fat 2.2%, vitamin B1 0.368mg/100g, vitamin B2
0.157mg/100g, aspartic acid 2.87g/100g, threonine 1.32g/100g, serine 3.78g/100g, glutamic acid
2.54g/100g, glycine 3.65g/100g, alanine 3.42g/100g, valine 3.64g/100g, methionine 1.032g/
100g, isoleucine 3.12g/100g, leucine 3.65g/100g, trorsine 14 .12g/100g, phenylalanine 1.62g/100g,
Histidine 2.65g/100g, lysine 3.15g/100g, arginine 1.98g/100g, proline 3 .98g/100g, iron
22.13mg/100g, Ca45 .6mg/100g, phosphorus 0.514mg/100g, magnesium 142.6mg/100g, potassium 412mg/100g, sodium
121.31mg/100g, manganese 7.15mg/100g, copper 36mg/kg, zinc 69mg/kg, dietary fiber 37.4g/100g.
Embodiment 4: protein 25.1%, fat 2.9%, vitamin B1 0.477mg/100g, vitamin B2
0.075mg/100g, aspartic acid 3.65g/100g, threonine 1.69g/100g, serine 2.65g/100g, glutamic acid
3.78g/100g, glycine 4.12g/100g, alanine 3.65g/100g, valine 2.64g/100g, methionine 0.264g/
100g, isoleucine 1.36g/100g, leucine 5.32g/100g, tyrosine 3.66g/100g, phenylalanine-3,4-quinone .65g/100g,
Histidine 2.16g/100g, lysine 4.69g/100g, arginine 1.72g/100g, proline 2.23g/100g, iron 8.63mg/
100g, calcium 29.78mg/100g, phosphorus 0.324mg/100g, magnesium 100.3mg/100g, potassium 539mg/100g, sodium 78.9mg/100g,
Manganese 5.92mg/100g, copper 33mg/kg, zinc 29mg/kg, dietary fiber 41.6g/100g.
Embodiment 5: protein 28.6%, fat 4.2%, vitamin B1 0.588mg/100g, vitamin B2
0.102mg/100g, aspartic acid 3.98g/100g, threonine 2.39g/100g, serine 3.26g/100g, glutamic acid
5.98g/100g, glycine 4.58g/100g, alanine 6.68g/100g, valine 4.12g/100g, methionine 4.134g/
100g, isoleucine 5.61g/100g, leucine 7.66g/100g, tyrosine 9.32g/100g, phenylalanine 4.23g/100g,
Histidine 3.12g/100g, lysine 0.98g/100g, arginine 1.65g/100g, proline-4 .32g/100g, iron
10.65mg/100g, calcium 44.38mg/100g, phosphorus 0.359mg/100g, magnesium 161.3mg/100g, potassium 785mg/100g, sodium
58.69mg/100g, manganese 7.69mg/100g, copper 45mg/kg, zinc 66mg/kg, dietary fiber 58.6g/100g.
Embodiment 6: protein 15.6%, fat 3.6%, vitamin B1 0.468mg/100g, vitamin B2 1.65mg/
100g, aspartic acid 5.69g/100g, threonine 6.54g/100g, serine 7.32g/100g, glutamic acid 11.54g/100g,
Glycine 7.65g/100g, alanine 9.36g/100g, valine 7.32g/100g, methionine 4.12g/100g, isoleucine
11.32g/100g, leucine 12.03g/100g, tyrosine 15.68g/100g, phenylalanine 7.32g/100g, histidine
3.02g/100g, lysine 14.12g/100g, arginine 5.32g/100g, proline 14.32g/100g, iron 35.20mg/
100g, calcium 58.32mg/100g, phosphorus 1.06mg/100g, magnesium 178.65mg/100g, potassium 870.2mg/100g, sodium 66.98mg/
100g, manganese 12.35mg/100g, copper 68mg/kg, zinc 74mg/kg, dietary fiber 69.6g/100g.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.This
It invents the component being not specifically delineated or connection type is all made of the prior art.The present invention described leading flank, trailing flank, left side
Face, right side describe its structure for convenience, the protection scope being not intended to restrict the invention.
Claims (9)
1. a kind of preparation method of the full grain flour of all nutrition type, it is characterised in that: including following preparation step:
S1: full maslin is first soaked in low temperature in 35-50 DEG C of water and is swollen, then drains water；
S2, it is added into the resulting mixture of step S1 and is made of cellulase, dextranase, zytase, feruloyl esterase
Complex enzyme, digested at 35-55 DEG C after mixing evenly；
S3, the resulting mixture of step S2 is dried and is crushed to powdered.
2. the preparation method of the full grain flour of all nutrition type according to claim 1, it is characterised in that: the full cereal is mixed
Close the raw material in object including following mass fraction: wheat 35-50, barley 1-5, oat 1-5, buckwheat 1-5, quinoa 3-10, corn
15-30, glutinous rice 3-8, glutinous millet 2-8, black rice 5-10, rice 1-7, millet 1-8, Semen Coicis 1-5, semen sojae atricolor 6-18, navy bean 3-8, Huang
Beans 1-5, red bean 1-5, pea 1-4, mung bean 1-10, chick-pea 5-15, peanut 1-5, sorghum 1-4.
3. the preparation method of the full grain flour of all nutrition type according to claim 2, it is characterised in that: in step S1, first
The full maslin crushing is subjected to low temperature swelling treatment again.
4. the preparation method of the full grain flour of all nutrition type according to claim 3, it is characterised in that: in step S1, institute
Low temperature swelling treatment is stated to the full maslin in germination shape.
5. the preparation method of the full grain flour of all nutrition type according to claim 2, it is characterised in that: in step S3, dry
It does to water content and is crushed again no more than 13%, the drying is the hot-air seasoning that temperature is no more than 70 DEG C.
6. the preparation method of the full grain flour of all nutrition type according to claim 2, it is characterised in that: in step S2, institute
State complex enzyme cellulase, dextranase, zytase, feruloyl esterase mass ratio be (1-3): (1.5-3): (10-
15):(2-5)。
7. the preparation method of the full grain flour of all nutrition type according to claim 5, it is characterised in that: in step S2, institute
State complex enzyme cellulase, dextranase, zytase, feruloyl esterase mass ratio be 2:2:12:3；The complex enzyme
Cellulase, dextranase, zytase, feruloyl esterase enzyme activity be respectively as follows: 800-1000U/g, 1400-2000U/g,
10000-15000U/g、500-1000U/g。
8. the preparation method of the full grain flour of all nutrition type according to claim 2, it is characterised in that: in step S2, enzyme
Solution condition are as follows: pH 4.5-6.5,40-45 DEG C of temperature, the time is no less than 6h, the matter of the complex enzyme and the full maslin
Measure percentage are as follows: 1-10%.
9. full battalion prepared by a kind of preparation method of the full grain flour of all nutrition type according to claim 1-8
Support the full grain flour of type.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910241386.8A CN109820143A (en) | 2019-03-28 | 2019-03-28 | A kind of full grain flour of all nutrition type and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910241386.8A CN109820143A (en) | 2019-03-28 | 2019-03-28 | A kind of full grain flour of all nutrition type and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109820143A true CN109820143A (en) | 2019-05-31 |
Family
ID=66872562
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910241386.8A Pending CN109820143A (en) | 2019-03-28 | 2019-03-28 | A kind of full grain flour of all nutrition type and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109820143A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111436563A (en) * | 2020-04-02 | 2020-07-24 | 天津中英保健食品股份有限公司 | Processing method of high-nutrition grains |
| CN113133516A (en) * | 2021-01-20 | 2021-07-20 | 大闽食品（漳州）有限公司 | High-emulsibility pure plant oat milk and preparation method thereof |
| CN115211512A (en) * | 2022-07-20 | 2022-10-21 | 北京再益生物科技有限公司 | Method for enzymolysis of wheat germ powder |
| CN115736243A (en) * | 2022-11-22 | 2023-03-07 | 陕西科技大学 | Edible mushroom seasoning flour product and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406124A (en) * | 2011-09-18 | 2012-04-11 | 王再贺 | Preparation method of stuffed straight flour containing high cellulose and capable of simultaneous fermentation and enzyme digestion |
| CN105076973A (en) * | 2015-08-26 | 2015-11-25 | 杨根喜 | Whole-grain nutritional flour and method for producing same |
| CN105104978A (en) * | 2015-09-08 | 2015-12-02 | 福建农林大学 | Sprouting cereals flour and preparation method thereof |
| CN105105023A (en) * | 2015-09-08 | 2015-12-02 | 福建农林大学 | Health sprouted coarse cereal meal and preparation method thereof |
| CN105249170A (en) * | 2015-10-30 | 2016-01-20 | 江南大学 | Dry-process and raw-material-full-utilization minor cereal mixing powder production method |
| CN105284983A (en) * | 2015-09-14 | 2016-02-03 | 宁夏五朵梅食品股份有限公司 | Coarse cereal bread flour and preparation method thereof |
| CN105685825A (en) * | 2016-02-06 | 2016-06-22 | 北京农品堂食品有限公司 | Nutrition mixed type cereals and preparation method thereof |
| CN106562429A (en) * | 2016-10-30 | 2017-04-19 | 徐州得铸生物科技有限公司 | Preparation method of coarse cereal nutritional powder capable of reducing blood sugar |
| CN107897593A (en) * | 2017-12-05 | 2018-04-13 | 肖君清 | A kind of heat is low, nutritional balance is good, it is fine and smooth it is tasty and refreshing, be not easy the preparation method of five cereals clear-juice beverage that precipitates |
-
2019
- 2019-03-28 CN CN201910241386.8A patent/CN109820143A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406124A (en) * | 2011-09-18 | 2012-04-11 | 王再贺 | Preparation method of stuffed straight flour containing high cellulose and capable of simultaneous fermentation and enzyme digestion |
| CN105076973A (en) * | 2015-08-26 | 2015-11-25 | 杨根喜 | Whole-grain nutritional flour and method for producing same |
| CN105104978A (en) * | 2015-09-08 | 2015-12-02 | 福建农林大学 | Sprouting cereals flour and preparation method thereof |
| CN105105023A (en) * | 2015-09-08 | 2015-12-02 | 福建农林大学 | Health sprouted coarse cereal meal and preparation method thereof |
| CN105284983A (en) * | 2015-09-14 | 2016-02-03 | 宁夏五朵梅食品股份有限公司 | Coarse cereal bread flour and preparation method thereof |
| CN105249170A (en) * | 2015-10-30 | 2016-01-20 | 江南大学 | Dry-process and raw-material-full-utilization minor cereal mixing powder production method |
| CN105685825A (en) * | 2016-02-06 | 2016-06-22 | 北京农品堂食品有限公司 | Nutrition mixed type cereals and preparation method thereof |
| CN106562429A (en) * | 2016-10-30 | 2017-04-19 | 徐州得铸生物科技有限公司 | Preparation method of coarse cereal nutritional powder capable of reducing blood sugar |
| CN107897593A (en) * | 2017-12-05 | 2018-04-13 | 肖君清 | A kind of heat is low, nutritional balance is good, it is fine and smooth it is tasty and refreshing, be not easy the preparation method of five cereals clear-juice beverage that precipitates |
Non-Patent Citations (1)
| Title |
|---|
| 中国农业科学院饲料研究所: "《中国饲料原料采购指南》", 30 November 2007, 中国农业大学出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111436563A (en) * | 2020-04-02 | 2020-07-24 | 天津中英保健食品股份有限公司 | Processing method of high-nutrition grains |
| CN113133516A (en) * | 2021-01-20 | 2021-07-20 | 大闽食品（漳州）有限公司 | High-emulsibility pure plant oat milk and preparation method thereof |
| CN113133516B (en) * | 2021-01-20 | 2022-05-17 | 大闽食品（漳州）有限公司 | High-emulsibility pure plant oat milk and preparation method thereof |
| CN115211512A (en) * | 2022-07-20 | 2022-10-21 | 北京再益生物科技有限公司 | Method for enzymolysis of wheat germ powder |
| CN115211512B (en) * | 2022-07-20 | 2023-09-12 | 北京再益生物科技有限公司 | Method for enzymolysis of wheat germ powder |
| CN115736243A (en) * | 2022-11-22 | 2023-03-07 | 陕西科技大学 | Edible mushroom seasoning flour product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109820143A (en) | A kind of full grain flour of all nutrition type and preparation method thereof | |
| Lynch et al. | Brewers' spent grain: a review with an emphasis on food and health | |
| CN104921149B (en) | Technology for extracting bran dietary fibers by combining ultrasonic-assisted enzymolysis and microbial fermentation | |
| Gupta et al. | Barley for brewing: Characteristic changes during malting, brewing and applications of its by‐products | |
| JP5701471B2 (en) | Plant-derived material with high indigestible content | |
| CN101775376B (en) | Compound bamboo shoot wall breaking enzyme and preparation method of bamboo shoot dietary fiber | |
| CN103564310B (en) | Flour product suitable for patients suffering from kidney disease and processing method thereof | |
| WO2018033522A1 (en) | A process for preparing a beverage or beverage component from brewer's spent grains | |
| CN102919318B (en) | High-dietary-fibre biscuit and preparation method of same | |
| CN109770366A (en) | A kind of preparation method of quinoa peptide | |
| CN113875916A (en) | Oat beverage and preparation method thereof | |
| CN106722501A (en) | The application of the preparation method and its products obtained therefrom of mangrove bark dregs diet fibre | |
| CN108402144A (en) | Biscuit and its production method | |
| CN101642250A (en) | Instant food suitable for middle-aged and elderly people and processing method thereof | |
| CN108813243A (en) | A kind of Herba bromi japonici dietary fiber beverage and its process of preparing | |
| CN102845646B (en) | Method for preparing piglet syrup feed without fish meal and plasma proteins | |
| CN105104989B (en) | High cyanine vegetarian noodles and preparation method thereof | |
| Liu et al. | Effects of steam explosion on the nutritional and functional properties of black‐grained wheat bran and its application | |
| CN101455377A (en) | Raw fiber food and preparation method thereof | |
| CN107279718A (en) | A kind of sweet potato dietary fiber vermicelli and preparation method thereof | |
| WO1993025616A1 (en) | Encapsulated starch for ruminant feed | |
| Ali et al. | Effect of thermal treatments on the matrix components, inherent glycemic potential, and bioaccessibility of phenolics and micronutrients in pearl millet rotis | |
| CN108967902A (en) | A kind of preparation method and applications of the full oat grain of baking-type | |
| WO1992007474A1 (en) | High fiber and low ash cereal fibers | |
| KR101808385B1 (en) | Roast grain powder containing red jinseng ingredient and method for prepairing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190531 |