CN111387329A - Purple glutinous wheat flower candy - Google Patents
Purple glutinous wheat flower candy Download PDFInfo
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- CN111387329A CN111387329A CN202010195086.3A CN202010195086A CN111387329A CN 111387329 A CN111387329 A CN 111387329A CN 202010195086 A CN202010195086 A CN 202010195086A CN 111387329 A CN111387329 A CN 111387329A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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 belongs to the field of food processing, and particularly relates to purple glutinous wheat flower candy. The specific technical scheme is as follows: a Maihua candy comprises purple glutinous wheat, white sugar, maltose, oil, and water. The purple waxy wheat variety is purple waxy wheat 168. The purple waxy wheat is whole wheat. The wheat flower candy provided by the invention has pleasant taste of the rice flower candy, contains rich glutenin and alcohol soluble protein which are unique to wheat, and also has rich nutritional ingredients such as dietary fiber, vitamin B and mineral elements which are contained in the purple waxy wheat bran. The maihua candy also simultaneously exerts the characteristic of high anthocyanin content of the purple waxy mai 168, can add color to the maihua candy without exogenous artificial additives, and has the health-care function of anthocyanin.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to purple glutinous wheat flower candy.
Background
The popcorn candy is a popular traditional food and is generally prepared from glutinous rice, sugar and oil. Wherein, the special starch composition of the glutinous rice endows the glutinous rice with special glutinousness and processing characteristics, so that the glutinous rice becomes the essential main component of the popcorn candy. However, glutinous rice has a single nutritional composition and lacks proteins such as glutenin, which are unique in grains such as wheat. Meanwhile, in order to enhance the attractiveness of popcorn candies, there has been a trend in recent years for various colorants to be added to the popcorn candies in an attempt to improve the appearance of the popcorn candies. These colors are contrary to the current overall trend for "healthy no-added" foods. Therefore, if a substitute for glutinous rice can be provided, which not only has the processing properties of glutinous rice such as the glutinousness, but also contains abundant nutrients, and is rich in natural pigments and can be used as a coloring agent, it will have an important significance in food processing.
As is known, the amylose content of common wheat usually accounts for 22-37 percent of the total starch amount, the processing performance of the common wheat is directly influenced, so that the common wheat cannot replace glutinous rice to prepare foods in a popcorn candy mode.
At present, no natural full waxy wheat is found in nature; all the fully waxy wheat is cultivated by artificial crossbreeding technology. Among them, purple whole waxy wheat is a natural novel waxy material with high anthocyanin content. The purple waxy wheat 168 is a new wheat strain bred over 10 years by adopting technologies such as biochemistry and molecular marker assisted selection adopted by the institute of biology of the Chinese academy of sciences, combining a allopatric additive breeding technology and a pedigree method, and obtains the protection right of new species of national plants in 2016 (CNA 20130181.2). Compared with the traditional wheat, the purple waxy wheat 168 plant is purple, and the amylopectin accounts for 98.32 percent of the seed starch, so that the purple waxy wheat is fully waxy; the wheat bran powder is rich in anthocyanin and nutrient elements such as iron, zinc, selenium and the like needed by human bodies, and compared with the ordinary wheat, the wheat bran powder has extremely low anthocyanin content which can reach 60.48 mu g/g. The anthocyanin can be used as a natural pigment for coloring, and also has the effects of resisting oxidation and scavenging free radicals; improving the intake of anthocyanin, delaying aging, enhancing immunity, preventing diseases, etc.
Thus, from several perspectives, the physico-chemical properties of purple waxy wheat 168 make it potentially useful for preparing popcorn candy-style foods, and its natural high anthocyanin content makes it a natural colorant, increasing the anthocyanin content in the final product. However, the anthocyanins of the purple waxy wheat 168 are mainly present in the kernel bran, and the conventional popcorn sugars are mainly made by using refined bran-removed rice as a raw material. Moreover, in some of the earlier popcorn patents, it was mentioned that multiple batches of river sand were added to facilitate puffing of the material, such as "a chrysanthemum popcorn candy" or the like. However, if the malted sugar is prepared according to the conventional preparation method, no matter the bran is removed, or the malted sugar is heated for a long time, anthocyanin is lost. Therefore, how to prepare the malted sugar under the condition of reducing the loss of anthocyanin as much as possible is a problem to be solved.
In addition, the wheat bran contains rich dietary fiber, vitamins, mineral elements and other nutrient components; although the aleurone layer component in the wheat bran only accounts for 7-9% of the total mass of the wheat, the nutritional ingredients contained in the wheat bran account for 60-70% of the total nutritional ingredients of the wheat. Although wheat bran has many benefits, it has a rough mouthfeel and poor palatability. Generally, when common wheat is used for processing food, due to the limitation of technology and process, the wheat bran is mostly taken as a processing byproduct to be used for producing animal feed, so that the added value and the comprehensive utilization rate of the wheat are reduced, and meanwhile, a large amount of nutrient substances are wasted. With the improvement of consciousness of intake of nutrient substances such as crude fiber and the like, the nutritional characteristics and the functional value of the whole wheat food are more and more concerned by people; however, the characteristics of hard structure and rough mouthfeel of wheat bran limit the wide application of the wheat bran in food.
In conclusion, the wheat flower candy prepared from the whole wheat is provided, so that the wheat flower candy not only has the crisp taste of the rice flower candy, but also contains more abundant nutrient substances, and has important economic significance and market value.
Disclosure of Invention
The invention aims to provide a maihua candy made of purple waxy wheat.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows: a Maihua candy comprises purple glutinous wheat, white sugar, maltose, oil, and water.
Preferably, the components comprise, by weight, 6-8 parts of purple waxy wheat, 6-9 parts of white sugar, 2-5 parts of maltose, 4-6 parts of vegetable oil and 2-4 parts of water.
Preferably, the purple waxy wheat variety is purple waxy wheat 168.
Preferably, the purple waxy wheat is wholewheat.
Correspondingly, the preparation method of the malted sugar comprises the following steps:
(1) selecting purple waxy wheat whole wheat grains, cleaning and soaking;
(2) taking out the soaked purple waxy wheat, draining, and steaming;
(3) taking out the steamed purple glutinous wheat, draining, cooling and drying in the shade;
(4) standing the dried purple waxy wheat in the shade, and collecting sweat;
(5) frying the sweet glutinous wheat after sweat collection into a soaked flower, fishing out and draining;
(6) decocting white sugar, maltose and water to obtain sugar solution;
(7) and (4) adding the soaked flowers obtained in the step (5) into the sugar solution, and uniformly mixing.
Preferably, the soaking time in the step (1) is 13-18 hours.
Preferably, the water consumption in the soaking in the step (1) is more than 3 times of the weight of the purple waxy wheat.
Preferably, when the drying in the shade is performed on the segments in the step (3), the purple waxy wheat grains are mutually dispersed.
Preferably, when the purple waxy wheat ring frying step (5) is carried out, the purple waxy wheat is placed at the oil temperature of 100 +/-10 ℃.
Preferably, the oil temperature is controlled to be less than or equal to 150 ℃ when the purple waxy wheat is fried in the step (5).
The invention has the following beneficial effects: the invention provides a wheat flower candy prepared from purple waxy wheat 168 whole wheat. The maihua candy develops a novel nutritional food by taking the manufacturing method of the popcorn candy as a reference and combining the unique starch characteristic, protein characteristic, puffing characteristic and high anthocyanin characteristic of the purple waxy wheat: the wheat flower candy. The wheat flower candy is prepared from purple waxy wheat wholewheat, and the nutritional function of the purple waxy wheat is exerted to the maximum extent; the special preparation process also effectively reduces the anthocyanin loss rate caused by over-processing.
The wheat flower candy provided by the invention has pleasant taste of the wheat flower candy, contains rich glutenin and alcohol soluble protein which are unique to wheat, and also has rich nutritional ingredients such as dietary fiber, vitamin B and mineral elements which are contained in the purple waxy wheat bran. The maihua candy also simultaneously exerts the characteristic of high anthocyanin content of the purple waxy mai 168, can add color to the maihua candy without exogenous artificial additives, and has the health-care function of anthocyanin.
Drawings
FIG. 1 is a diagram of a finished product of the maitake candy prepared by the present invention.
Detailed Description
The invention provides a maihua candy prepared from purple waxy wheat. The maihua candy is a food prepared in a way of rice candy, but purple glutinous rice is used instead of glutinous rice, so the maihua candy is named as "maihua candy". The preparation key points of the wheat flower candy are as follows: the purple waxy wheat is used for preparing instead of the glutinous rice. The preferable scheme is as follows: the formula of the wheat flower candy comprises the following components in parts by weight: 6-8 parts of purple glutinous whole wheat, 6-9 parts of white sugar, 2-5 parts of maltose, 4-6 parts of vegetable oil and 2-4 parts of water.
The purple waxy wheat is from a specific variety: the purple waxy wheat 169 has the protection number of a new plant variety as follows: CNA 20130181.2. The purple waxy wheat wholewheat refers to purple waxy wheat without bran removed.
In addition, substances for improving the flavor, such as walnut chips, peanut kernels, sesame, raisins and the like, can be selected and added according to the needs.
The invention also provides a preparation method of the malted candy. The method specifically comprises the following steps:
(1) selecting complete, uniform and full purple glutinous whole wheat grains, washing until no muddy water is seen, and then soaking in clear water for 13-18 hours. The weight of the clear water for soaking is more than 3 times of that of the purple waxy wheat.
(2) And taking out the soaked purple waxy wheat, draining, and putting into a pot for steaming for 5-8 minutes.
This step needs to be noted as follows: the purple waxy wheat is steamed for a long time to reduce the loss of anthocyanin.
(3) Taking out the steamed purple glutinous wheat, draining, cooling, scattering, spreading, and drying in the shade.
This step needs to be noted as follows: when drying in the shade, the purple glutinous wheat should be prevented from agglomerating so as not to affect the later stage, and the mixture is not evenly stirred and not easy to form. In order to avoid the agglomeration of the purple waxy wheat, the preferable scheme is as follows: sieving the purple waxy wheat and drying in the shade.
(4) Putting the dried purple waxy wheat in a container, covering a pot cover or gauze, standing for 30-60 minutes, and then sweating by using slow fire. The slow fire is based on that purple glutinous wheat does not explode.
(5) Adding oil into the pan, adding purple glutinous wheat when the oil temperature is about 100 deg.C, parching until slight brown, taking out the purple glutinous wheat, and draining.
This step needs to be noted as follows: in the frying process, the oil temperature is not higher than 150 ℃, the frying time is not too long, and the purple waxy wheat is fried until the seeds swell and become slightly yellow. In addition, compared with the prior patent, the method has the advantages that river sand frying is omitted, oil sand is prepared, and then the oil sand and the glutinous rice are mixed and fried to achieve the puffing effect. Compared with glutinous rice, the purple glutinous wheat can be quickly and uniformly heated and fully puffed without being stir-fried with river sand, and is more convenient and cleaner to operate.
(6) And (3) if auxiliary materials such as walnut kernels, peanut kernels and the like are required to be added, mixing the auxiliary materials with the pickled flowers prepared in the step (5) according to the requirement, and uniformly mixing.
(7) Adding white sugar, maltose and water into the pan simultaneously, and decocting the sugar solution at 90 deg.C.
(8) And (3) adding the soaked flowers obtained in the step (5) or the step (6) into the sugar solution, uniformly mixing, pouring into a shaping mold, flatly compacting, spraying auxiliary materials such as sesame, raisin and the like according to needs, flatly rolling, compacting, slicing and packaging.
Claims (10)
1. A maihua candy is characterized in that: the components include purple glutinous wheat, white sugar, maltose, oil and water.
2. The maitake candy according to claim 1, wherein: the purple waxy wheat rice comprises, by weight, 6-8 parts of purple waxy wheat, 6-9 parts of white sugar, 2-5 parts of maltose, 4-6 parts of vegetable oil and 2-4 parts of water.
3. The maitake candy according to claim 1 or 2, characterized in that: the purple waxy wheat variety is purple waxy wheat 168.
4. The maitake candy according to claim 1 or 2, characterized in that: the purple waxy wheat is whole wheat.
5. A process for producing a maitake candy according to any one of claims 1 to 4, characterized by: the method comprises the following steps:
(1) selecting purple waxy wheat whole wheat grains, cleaning and soaking;
(2) taking out the soaked purple waxy wheat, draining, and steaming;
(3) taking out the steamed purple glutinous wheat, draining, cooling and drying in the shade;
(4) standing the dried purple waxy wheat in the shade, and collecting sweat;
(5) frying the sweet glutinous wheat after sweat collection into a soaked flower, fishing out and draining;
(6) decocting white sugar, maltose and water to obtain sugar solution;
(7) and (4) adding the soaked flowers obtained in the step (5) into the sugar solution, and uniformly mixing.
6. The method for producing a maitake candy according to claim 5, characterized in that: the soaking time in the step (1) is 13-18 hours.
7. The method for producing a maitake candy according to claim 5, characterized in that: the water consumption in the soaking in the step (1) is more than 3 times of the weight of the purple waxy wheat.
8. The method for producing a maitake candy according to claim 5, characterized in that: and (4) carrying out the drying in the shade of the link in the step (3), wherein the purple waxy wheat grains are mutually dispersed.
9. The method for producing a maitake candy according to claim 5, characterized in that: and (5) frying the purple waxy wheat link in the step (5), and putting the purple waxy wheat when the oil temperature is 100 +/-10 ℃.
10. The method for preparing maitake candy according to claim 9, wherein: when the purple waxy wheat is fried in the step (5), the oil temperature is less than or equal to 150 ℃.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010195086.3A CN111387329A (en) | 2020-03-19 | 2020-03-19 | Purple glutinous wheat flower candy |
| CN202110291310.3A CN112741194A (en) | 2020-03-19 | 2021-03-18 | Purple glutinous wheat flower candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010195086.3A CN111387329A (en) | 2020-03-19 | 2020-03-19 | Purple glutinous wheat flower candy |
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| Publication Number | Publication Date |
|---|---|
| CN111387329A true CN111387329A (en) | 2020-07-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010195086.3A Pending CN111387329A (en) | 2020-03-19 | 2020-03-19 | Purple glutinous wheat flower candy |
| CN202110291310.3A Pending CN112741194A (en) | 2020-03-19 | 2021-03-18 | Purple glutinous wheat flower candy |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202110291310.3A Pending CN112741194A (en) | 2020-03-19 | 2021-03-18 | Purple glutinous wheat flower candy |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112515095A (en) * | 2020-12-25 | 2021-03-19 | 滕州市新东谷面粉有限公司 | Potato compound powder and preparation method thereof |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61199746A (en) * | 1985-03-01 | 1986-09-04 | House Food Ind Co Ltd | Expandable food raw material |
| AU2004260550A1 (en) * | 2003-07-25 | 2005-02-10 | George Weston Foods Limited | Method for the production of food products having reduced fat content |
| WO2013099933A1 (en) * | 2011-12-27 | 2013-07-04 | 株式会社明治 | Plant powder-containing white chocolate-impregnated food and method for producing same |
| CN102524683A (en) * | 2012-02-20 | 2012-07-04 | 四川省农业科学院作物研究所 | Low-straight-chain-starch-content wheat seed raw material for puffing food and manufactured food |
| CN102771721A (en) * | 2012-08-13 | 2012-11-14 | 成都派立食品有限公司 | Crunchy rice candy and preparation method thereof |
| CN103843957A (en) * | 2012-11-29 | 2014-06-11 | 重庆市双桥区危思科技有限公司 | Production method of wheat candy |
| CN103404679A (en) * | 2013-07-15 | 2013-11-27 | 安徽皖山食品有限公司 | Coated peanuts and preparation method thereof |
| CN105104688A (en) * | 2015-08-28 | 2015-12-02 | 安徽汇阳食品有限公司 | Candied black rice ball containing grape wine and preparation method thereof |
| CN105255641A (en) * | 2015-11-11 | 2016-01-20 | 香格里拉酒业股份有限公司 | Method for reserving purple highland barley epidermis color in wine making technology |
| CN108541797A (en) * | 2018-03-30 | 2018-09-18 | 普安县舒鑫食品厂 | A kind of saqima and preparation method thereof |
| CN109874954A (en) * | 2019-04-15 | 2019-06-14 | 成都大美种业有限责任公司 | A kind of glutinous wheat noodles of purple and preparation method thereof |
-
2020
- 2020-03-19 CN CN202010195086.3A patent/CN111387329A/en active Pending
-
2021
- 2021-03-18 CN CN202110291310.3A patent/CN112741194A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112515095A (en) * | 2020-12-25 | 2021-03-19 | 滕州市新东谷面粉有限公司 | Potato compound powder and preparation method thereof |
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| Publication number | Publication date |
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| CN112741194A (en) | 2021-05-04 |
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