CN113951431A - Preparation method of pure natural phenol-rich nutritional triticale flour - Google Patents
Preparation method of pure natural phenol-rich nutritional triticale flour Download PDFInfo
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- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
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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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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 relates to a preparation and processing method of pure natural phenol-rich nutritional triticale flour. A preparation method of pure natural triticale phenol-rich nutritional flour comprises the following steps: collecting immature triticale wheat grains with colored seed husks after flowering; carrying out steam treatment on the wheat grains for 20-30 minutes; cooling the steamed wheat grains to normal temperature, and then sucking surface moisture; freeze drying the steamed wheat grains; and (3) grinding the dried wheat grains by a grinding mill to obtain the pure natural phenol-rich nutritional flour. The method fully utilizes the advantages of the triticale resources to prepare the real pure natural phenol-rich nutritional flour, retains the nutritional ingredients in the grains to the maximum extent, avoids the influence of the conventional harvest of wheat bran in the mature period on the eating quality, and improves the eating quality of the grains. The total phenol content, antioxidant activity TEAC and DPPH in the prepared phenol-rich flour are obviously higher than those of triticale used in a mature period, and are also obviously higher than those of white wheat.
Description
Technical Field
The invention relates to a wheat flour processing technology, in particular to a preparation method of pure natural phenol-rich nutritional triticale flour.
Background
Polyphenols are natural compounds in the diet and are classified as phenolic acids, flavonoids, polyphenol amides and other polyphenols. Wherein phenolic acid and flavonoid compounds are the main phenolic compounds reported in wheat grains. These compounds are receiving increasing attention due to their antioxidant activity and free radical scavenging ability, and play a role in the prevention of degenerative diseases. Regular consumption of such a nutritionally enriched whole grain food helps to reduce the risk of cardiovascular disease, ischemic stroke and diabetes mellitus type 2.
Triticale refers to wheat with black purple (coffee red) grain, and the grain is long and round and bright in color. The triticale is rich in natural melanin, the melanin is stable in physical and chemical properties, belongs to anthocyanin, has the effects of resisting tumors, removing in-vivo free radicals, resisting inflammation, protecting eyesight, preventing diabetes and the like, and simultaneously has good capacity of removing DPPH free radicals and hydroxyl free radicals. Researches show that the total phenol content, the total flavonoid content and the antioxidant activity of the triticale grains are obviously higher than those of the white triticale, and the high phenolic substance content of the triticale shows that the triticale grains can be used as a raw material for processing foods with rich nutrition. Triticale not only contains abundant natural polyphenols, but also contains abundant dietary fibers and minerals. In addition, the fat of triticale contains more unsaturated fatty acids, and most of the unsaturated fatty acids account for about 53% of the total fat, which is second only to soybean. The development and utilization of the nutritive value of the black wheat have important effects on human health.
Research on triticale mostly focuses on germplasm creation and preparation of koji wine, and for example, in the invention patent of publication No. CN112616655A, triticale is created by utilizing distant hybridization; a method for producing triticale koji wine in patent No. CN 201710132110.7. The phenolic compounds contained in the wheat grains are plant secondary metabolites with wide biological activity and have important functions on the physiological functions of human bodies. Regarding the extraction of components concentrated in bran in utilization of phenolic acid in wheat grains, for example, CN101337881 relates to the extraction of ferulic acid and p-coumaric acid in bran; CN201410194497.5 relates to extraction of procyanidins. And the preparation of the pure natural triticale phenol-rich flour is not related. The preparation of the nutritional flour mainly involves adding other components, such as CN201310677252 involves adding Chinese yam, walnut and the like; CN201911187717.0 relates to the addition of corn and buckwheat. The addition mode has low efficiency and is influenced by other components, and the nutritive value of the triticale is not fully utilized. In patent CN2017114751599, a processing method of triticale total nutrient flour is introduced, but the cost is high as seeds are soaked in anthocyanin-containing acidic water; on the other hand, after the triticale bran is added into the flour, the difficulty of processing the whole wheat flour into food is increased, for example, the fermentation difficulty is increased, the steamed bread is rough in taste, the noodles are easy to break, and the eating taste is poor.
Disclosure of Invention
The invention provides a preparation method of pure natural phenol-rich triticale nutritional flour aiming at the defects of the prior art. The natural phenol nutrient components in the triticale flour can be retained to the maximum extent, the adverse effect of the bran in the mature period on the edible taste is effectively avoided, and the edible quality of the triticale is improved.
The technical scheme adopted by the invention is as follows:
a preparation method of pure natural triticale phenol-rich nutritional flour comprises the following steps: collecting immature triticale wheat grains with colored seed husks after flowering; carrying out steam treatment on the wheat grains for 20-30 minutes; cooling the steamed wheat grains to normal temperature, and then sucking surface moisture; freeze drying the steamed wheat grains; and (3) grinding the dried wheat grains by a grinding mill to obtain the pure natural phenol-rich nutritional flour. And (3) cooling the dried wheat grains, and grinding the wheat grains into powder by a grinding mill to obtain the pure natural phenol-rich nutritional flour.
The method has the advantages that the immature triticale wheat grains with colored grain hulls after flowering are collected, so that the optimal nutritional quality of the wheat grains can be kept, and the eating quality of the grains can be improved; the steam treatment can destroy the combination between the combined phenol and the cell wall and increase the utilization rate of the combined phenol; the steamed wheat grains are freeze-dried, so that the nutritional ingredients of the grains and the faint scent of the fresh wheat grains can be kept to the maximum extent.
According to the preparation method of the pure natural triticale phenol-rich nutritional flour, the wheat grain collection time is 23-28 days after blooming; so as to keep the best nutritional quality of the grains and improve the edible quality of the grains.
The preparation method of the pure natural phenol-rich nutritional triticale flour adopts 100-120 parts of wheat grains0And C, steam treatment, namely breaking the combination between the combined phenol and the cell wall and increasing the utilization rate of the combined phenol.
The preparation method of the pure natural black wheat phenol-rich nutritional flour comprises the steps of soaking wheat grains in clear water at the temperature of 20 ℃ for 3-5 minutes before carrying out steam treatment on the wheat grains; and then, gently rubbing the triticale kernels, cleaning foreign matters on the epidermis of the kernels, and then putting the triticale kernels on water absorption paper to absorb surface moisture, so that the foreign matters are prevented from being remained, and the kernels are kept clean.
According to the preparation method of the pure natural black wheat phenol-rich nutritional flour, steamed wheat grains are subjected to vacuum freeze drying; and (3) putting the triticale grains into a vacuum freeze dryer, reducing the temperature of the vacuum freeze dryer to-105 ℃, starting to work, observing the state of the grains after freeze drying is carried out for 24 hours, and indicating that the grains are basically freeze-dried due to the wrinkles on the surfaces of the grains. By adopting freeze drying, the nutritional ingredients of the grains can be furthest preserved without loss, and the faint scent of the fresh wheat grains is preserved.
The preparation method of the pure natural black wheat and phenol-rich nutritional flour comprises the steps of grinding the black wheat into powder by adopting a cyclone hammer type grinding mill (the rotating speed is 10000 +/-1000 revolutions per minute), standing the freeze-dried wheat grains at room temperature for one hour, grinding the powder when the temperature of the black wheat grains is constant, uniformly pouring the black wheat into the cyclone hammer type grinding mill for grinding, sieving the ground flour by using a standard sieve of 80 meshes, screening and separating coarse powder for secondary grinding, wherein the time for secondary grinding is 2-5 minutes, and if the secondary grinding is not completed, carrying out the third time, and finally, collecting and mixing the subdivided and separated powder obtained by the secondary screening.
Has the following beneficial effects:
1. according to the preparation method of the pure natural phenol-rich nutritional triticale flour, immature grains 23-28 days after wheat blossoms are collected, a large amount of polyphenols in the triticale grains are reserved, the oxidation resistance of the triticale is improved, the faint scent of the fresh triticale grains is reserved, and adverse effects of bran in a mature period on the eating mouthfeel of the grains are avoided.
2. The method for preparing the pure natural phenolic-rich nutritional triticale flour adopts steam to treat wheat grains, reduces the combination of the combined phenol and cell wall substances, and increases the utilization rate of the combined phenol in the grains.
3. The preparation method of the pure natural phenol-rich nutritional triticale flour can retain the original quality and taste quality of fresh triticale grains by adopting a freeze drying method.
4. The preparation method of the pure natural and phenol-rich triticale flour fully utilizes the advantages of triticale resources to prepare the real pure natural and phenol-rich triticale flour, and avoids the influence of bran in a mature period on the eating quality and improves the eating quality of grains while retaining the nutritional ingredients in the grains to the maximum extent. The total phenol content, antioxidant activity TEAC and DPPH in the phenol-rich flour prepared by the preparation method are obviously higher than those of triticale used in a mature period, and are also obviously higher than those of white wheat.
Detailed Description
In order to make the technical conception and advantages of the invention for realizing the purposes of the invention more clearly apparent, the technical scheme of the invention is further described in detail below. It should be understood that the following examples are only for illustrating and explaining preferred embodiments of the present invention and should not be construed as limiting the scope of the present invention as claimed in the claims.
Example 1
(1) Collecting triticale: marking the rye No. 1 in the week in the flowering period of the field, timing from the marking day, sampling from the marking time to 25 days in the field, and immediately threshing the wheat in the room by using the obtained fresh sample;
(2) steam treatment: soaking the seeds in clear water at 20 ℃ for 5 minutes generally, gently rubbing the triticale seeds, cleaning foreign matters on the epidermis of the seeds, putting the triticale seeds on absorbent paper to absorb surface moisture, wrapping the seeds with clean gauze, putting the seeds in a steam box at 120 ℃ for treatment for 20 minutes, taking out the triticale seeds after 20 minutes, putting the seeds in a tray for uniformly spreading, cooling to normal temperature, and absorbing the surface moisture with the absorbent paper;
(3) vacuum freeze drying: putting the triticale seeds into a vacuum freeze dryer, reducing the temperature of the vacuum freeze dryer to-105 ℃, starting to work, observing the state of the seeds after freeze drying is carried out for 24 hours, and indicating that the seeds are basically freeze-dried when the surface of the seeds is folded;
(4) grinding: standing the freeze-dried wheat grains at room temperature for one hour, grinding the triticale grains when the temperature is constant, uniformly pouring the triticale into a cyclone hammer type grinding mill for grinding after the temperature is constant, sieving the ground flour with an 80-mesh standard sieve, carrying out secondary grinding on the screened and separated coarse powder for 3 minutes, carrying out the third time if the secondary grinding is not complete, and finally, collecting and mixing the subdivision separated by the two-time screening to obtain the natural phenol-rich nutritional triticale flour. As can be seen from table 1, the total phenol content, antioxidant activity TEAC and DPPH in the phenol-rich flour prepared by the present invention were significantly higher than those of triticale used in the mature period and also significantly higher than those of white grain wheat.
TABLE 1 analysis of Total phenols and antioxidant Activity of Hei wheat, Wen rye No. 1, phenol-enriched flour
Note: different lower case letters after the same column of values indicate differences with a significance level p < 0.05.
Example 2:
(1) collecting triticale: marking the 'Nongda 3753' in the flowering period of the field, timing from the marking day, sampling from the marking time to 25 days to the field, and immediately threshing the wheat in the room by using the obtained fresh sample;
(2) steam treatment: soaking the seeds in clear water at 20 ℃ for 5 minutes generally, gently rubbing the triticale seeds, cleaning foreign matters on the epidermis of the seeds, putting the triticale seeds on absorbent paper to absorb surface moisture, wrapping the seeds with clean gauze, putting the seeds in a steam box at 120 ℃ for treatment for 20 minutes, taking out the triticale seeds after 20 minutes, putting the seeds in a tray for uniformly spreading, cooling to normal temperature, and absorbing the surface moisture with the absorbent paper;
(3) vacuum freeze drying: putting the triticale seeds into a vacuum freeze dryer, reducing the temperature of the vacuum freeze dryer to-105 ℃, starting to work, observing the state of the seeds after freeze drying is carried out for 24 hours, and indicating that the seeds are basically freeze-dried when the surface of the seeds is folded;
(4) grinding: standing the freeze-dried wheat grains at room temperature for one hour, grinding the triticale grains when the temperature is constant, uniformly pouring the triticale into a cyclone hammer type grinding mill for grinding after the temperature is constant, sieving the ground flour with an 80-mesh standard sieve, carrying out secondary grinding on the screened and separated coarse powder for 5 minutes, carrying out tertiary grinding if the secondary grinding is not complete, and finally, collecting and mixing the subdivision separated by the secondary screening to obtain the natural phenol-rich triticale nutritional flour. As can be seen from Table 2, the total phenol content of the phenol-rich flour prepared by the method is obviously higher than that of triticale used in the mature period, and the total phenol and antioxidant activity indexes of FRAP, TEAC and DPPH are obviously higher than those of white wheat.
TABLE 2 analysis of the Total phenols and antioxidant Activity of the Hei wheat Nongda 3753 phenol-rich flour
Note: different lower case letters after the same column of values indicate differences with a significance level p < 0.05.
Example 3:
(1) collecting triticale: marking Ji Zi 1 in the flowering period of the field, timing from the marking day, sampling from the marking time to 25 days to the field, and immediately threshing the wheat in the room by using the obtained fresh sample;
(2) steam treatment: soaking the seeds in clear water at 20 ℃ for 5 minutes generally, gently rubbing the triticale seeds, cleaning foreign matters on the epidermis of the seeds, putting the triticale seeds on absorbent paper to absorb surface moisture, wrapping the seeds with clean gauze, putting the seeds in a steam box at 120 ℃ for treatment for 20 minutes, taking out the triticale seeds after 20 minutes, putting the seeds in a tray for uniformly spreading, cooling to normal temperature, and absorbing the surface moisture with the absorbent paper;
(3) vacuum freeze drying: putting the triticale seeds into a vacuum freeze dryer, reducing the temperature of the vacuum freeze dryer to-105 ℃, starting to work, observing the state of the seeds after freeze drying is carried out for 24 hours, and indicating that the seeds are basically freeze-dried when the surface of the seeds is folded;
(4) grinding: standing the freeze-dried wheat grains at room temperature for one hour, grinding the triticale grains when the temperature is constant, uniformly pouring the triticale into a cyclone hammer type grinding mill for grinding after the temperature is constant, sieving the ground flour with an 80-mesh standard sieve, carrying out secondary grinding on the screened and separated coarse powder for 5 minutes, carrying out tertiary grinding if the secondary grinding is not complete, and finally, collecting and mixing the subdivision separated by the secondary screening to obtain the natural phenol-rich triticale nutritional flour. As can be seen from Table 3, the total phenol content and antioxidant activity of the phenol-rich flour prepared by the method are obviously higher than those of triticale used in a mature period and are also obviously higher than those of white-grain wheat.
TABLE 3 analysis of the Total phenols and antioxidant Activity of the phenol-rich flour of triticale "Ji Zi 1
Note: different lower case letters after the same column of values indicate differences with a significance level p < 0.05.
Example 4:
(1) collecting triticale: marking the blue wheat 1 in the flowering period of the field, timing from the marking day, sampling from the marking time to 25 days to the field, and immediately threshing the wheat in the room by using the obtained fresh sample;
(2) steam treatment: soaking the seeds in clear water at 20 ℃ for 5 minutes generally, gently rubbing the triticale seeds, cleaning foreign matters on the epidermis of the seeds, putting the triticale seeds on absorbent paper to absorb surface moisture, wrapping the seeds with clean gauze, putting the seeds in a steam box at 120 ℃ for treatment for 20 minutes, taking out the triticale seeds after 20 minutes, putting the seeds in a tray for uniformly spreading, cooling to normal temperature, and absorbing the surface moisture with the absorbent paper;
(3) vacuum freeze drying: putting the triticale seeds into a vacuum freeze dryer, reducing the temperature of the vacuum freeze dryer to-105 ℃, starting to work, observing the state of the seeds after freeze drying is carried out for 24 hours, and indicating that the seeds are basically freeze-dried when the surface of the seeds is folded;
(4) grinding: standing the freeze-dried wheat grains at room temperature for one hour, grinding the triticale grains when the temperature is constant, uniformly pouring the triticale into a cyclone hammer type grinding mill for grinding after the temperature is constant, sieving the ground flour with an 80-mesh standard sieve, carrying out secondary grinding on the screened and separated coarse powder for 5 minutes, carrying out tertiary grinding if the secondary grinding is not complete, and finally, collecting and mixing the subdivision separated by the secondary screening to obtain the natural phenol-rich triticale nutritional flour. As can be seen from Table 4, the total phenol content, total flavonoid content and antioxidant activity of the phenol-rich flour prepared by the method are obviously higher than those of triticale used in a mature period and are also obviously higher than those of white-grain wheat.
TABLE 4 analysis of the Total phenols and antioxidant Activity of the Hei wheat, Lanmai 1, phenol-rich flour
Note: different lower case letters after the same column of values indicate differences with a significance level p < 0.05.
The preparation method of the pure natural black wheat phenol-rich nutritional flour reserves a large amount of polyphenol substances in the skin of the black wheat, increases the oxidation resistance of the black wheat, reserves the faint scent smell of fresh black wheat grains, reduces the damage to melanin and other nutritional components to the maximum extent, and achieves the purpose of preparing the black wheat phenol-rich nutritional flour. In addition, the vacuum freeze drying treatment is directly carried out on the fresh triticale seeds, and the original quality and taste quality of the fresh triticale seeds can also be kept.
Claims (8)
1. A preparation method of pure natural nutritious flour rich in phenol of triticale is characterized by comprising the following steps:
collecting immature triticale wheat kernels with colored seed husks after flowering;
performing steam treatment on wheat grains for 20-30 minutes, cooling the steamed wheat grains to normal temperature, and then sucking out surface moisture;
freeze drying the steamed wheat grains;
and (3) grinding the dried wheat grains by a grinding mill to obtain the pure natural phenol-rich nutritional flour.
2. The method for preparing the pure natural nutritious triticale flour rich in phenols according to claim 1, wherein the method comprises the following steps: in the step a, the wheat grain collection time is 23-28 days after flowering.
3. The method for preparing pure natural nutritious triticale flour rich in phenols according to claim 1 or 2, wherein the method comprises the following steps: in the step b, the wheat grains are used by 100-1200And C, steam treatment.
4. The method for preparing the pure natural nutritious flour rich in phenols of triticale as claimed in claim 3, wherein: soaking in clear water at 20 ℃ for 3-5 minutes before steam treatment; then, the triticale grains are gently kneaded, foreign matters on the skins of the grains are cleaned, and then the triticale grains are put on a water absorption paper to absorb the surface moisture.
5. The method for preparing pure natural nutritious triticale flour rich in phenols according to claim 1 or 2, wherein the method comprises the following steps: in the step c, freeze-drying the steamed wheat grains; and (3) putting the triticale grains into a vacuum freeze dryer, starting to work when the temperature of the vacuum freeze dryer is reduced to-105 ℃, observing the state of the grains after freeze drying is carried out for 24 hours, and indicating that the grains are basically freeze-dried when wrinkles appear on the surfaces of the grains.
6. The method for preparing the pure natural nutritious flour rich in phenols of triticale as claimed in claim 3, wherein: in the step c, freeze-drying the steamed wheat grains; and (3) putting the triticale grains into a vacuum freeze dryer, starting to work when the temperature of the vacuum freeze dryer is reduced to-105 ℃, observing the state of the grains after freeze drying is carried out for 24 hours, and indicating that the grains are basically freeze-dried when wrinkles appear on the surfaces of the grains.
7. The method for preparing the pure natural nutritious triticale flour rich in phenols according to claim 5, wherein the method comprises the following steps: the method comprises the steps of grinding the wheat seeds into powder by a hammer type grinding mill, standing the freeze-dried wheat seeds for one hour at room temperature, grinding the powder when the temperature of the triticale seeds is constant, uniformly pouring the triticale into a cyclone hammer type grinding mill for grinding, sieving the ground flour by a 80-mesh standard sieve, screening and separating coarse powder, grinding for the second time, wherein the time for grinding for the second time is 2-5 minutes, if the second time is not completely ground, carrying out the third time, and finally, finely dividing, collecting and mixing the finely divided and separated powder obtained by the two times.
8. The method for preparing the pure natural nutritious triticale flour rich in phenols according to claim 6, wherein the method comprises the following steps: grinding the wheat grains by adopting a cyclone hammer type grinding mill, standing the freeze-dried wheat grains for one hour at room temperature, grinding the wheat grains when the temperature of the triticale grains is constant, uniformly pouring the triticale into the cyclone hammer type grinding mill for grinding after the temperature is constant, sieving the ground flour by using a 80-mesh standard sieve, screening and separating coarse powder for secondary grinding, wherein the secondary grinding time is 2-5 minutes, if the secondary grinding is not completed, carrying out the third time, and finally, subdividing, collecting and mixing the screened and separated powder for two times.
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| CN114618608A (en) * | 2022-03-29 | 2022-06-14 | 王磊 | Nutritional flour and processing method thereof |
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