CN1267470A - Green wheat food and its production process - Google Patents
Green wheat food and its production process Download PDFInfo
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- CN1267470A CN1267470A CN98111346A CN98111346A CN1267470A CN 1267470 A CN1267470 A CN 1267470A CN 98111346 A CN98111346 A CN 98111346A CN 98111346 A CN98111346 A CN 98111346A CN 1267470 A CN1267470 A CN 1267470A
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Abstract
Green wheat food is produced by using unripe wheat ear as material and through the technological processes of heating inside a heater at 80-120 deg.C for 1-2 min,cooling naturally to normal temperature, threshing in a threshing machine, sieving to eliminate impurity, pressing into plate, drying in a drier or naturally to 11-13% moisture content and milling in a mill. It contains rich chlorophyll, less starch and no additive and is savoury, easy to absorb and suitable for being eaten by children, gravida, anemia patient, diabetic, valetudinarian and old people.
Description
The present invention relates to a kind of food, refer to blue or green wheat to be the food and the preparation technology thereof of raw material especially.
At present, be the various food that primary raw material is made with wheat, market is mass selling.As the various extract of malt and milks, nutrient oatmeal etc.But this class wheat system food is primary raw material with ripe wheat all, adds with various food additives (as sugar, milk etc.) making, its starch, sugar part content height, and it is edible for a long time to be unsuitable for diabetes patient, the elderly etc.And this based food does not all contain chlorophyll.In addition, because the major ingredient of this based food is ripe wheat, the molecular structure of its starch is branched macromolecular structure, to the bad person of alimentary canal, is difficult to effectively digest and assimilate after eating.At present do not see that still having with blue or green wheat is the appearance and the report of the wheat system food of primary raw material.
The purpose of this invention is to provide that a kind of content of starch is low, sugar part content is low and be rich in chlorophyllous green wheat food and preparation technology thereof.
Above-mentioned purpose of the present invention realizes by following technical solution:
Green wheat food of the present invention, with blue or green wheat is raw material, be characterized in getting milking maturity in wheat maturation latter stage, the wheat head in ripe early stage recklessly, put in the heater, it in temperature evenly heating 1～2 minute under 80 ℃～120 ℃ the condition, normal temperature is reduced in taking-up, and threshing then, sub-sieve, decontamination carry out compressing tablet with the blue or green wheat behind the decontamination and make.Or with behind the blue or green wheat compressing tablet behind the decontamination, low temperature drying to water content is 11～13%, makes behind abrasive dust.
The preparation technology of green wheat food of the present invention is:
(1) choose milking maturity in wheat maturation latter stage, the wheat head in ripe early stage is a raw material recklessly;
(2) the above-mentioned wheat head being placed heater, is evenly heating 1～2 minute under 80 ℃～120 ℃ the temperature conditions in temperature, takes out, and reduces to normal temperature;
(3) (2) described wheat head is placed the thresing machine threshing, carry out sub-sieve after the threshing, remove impurity, get blue or green wheat;
(4) blue or green wheat is sent into the tablet press machine compressing tablet, promptly make green wheat food, promptly blue or green oatmeal.
The another preparation technology of green wheat food of the present invention is:
The blue or green oatmeal of aforementioned technology (4) gained is sent into drier or natural low temperature, and to be dried to water content be 11～13%, sends into flour mill then and pulverize, and promptly makes green wheat food, promptly blue or green flour.
Advantage of the present invention is, this green wheat food is a raw material with blue or green wheat, because it is in milking maturity latter stage, ripe early stage, thereby the chlorophyll content height in the wheat recklessly, thereby the food that makes is rich in chlorophyll, and its content of starch is low, do not contain other any additives, Icing Sugar content is low, and starch contained therein is that amylose is easy to digest and assimilate.Fragrant and sweet good to eat, an empty person is edible for a long time substantially to be suitable for children, pregnant woman, anaemia patient, diabetes patient, year.
Below in conjunction with an embodiment, advantage of the present invention is described further:
Get the wheat head 10kg in latter stage milk stage in the wheat maturation; place roller heater; design temperature is 100 ℃, heats and takes out after the kind in 15 minutes, reduces to room temperature; put threshing in the thresing machine; carry out sub-sieve with screen cloth, remove impurity such as wheat clothing, straw, get blue or green wheat; place the tablet press machine compressing tablet, promptly make blue or green oatmeal.Get above-mentioned blue or green oatmeal 2kg, the cool drying of shining after the mensuration water content makes them in 11～13% scopes, places the flour mill pulverize, promptly gets blue or green flour.Blue or green oatmeal or the blue or green flour made through above-mentioned technology, through the blue or green wheat composition that makes in the process is measured: its content of starch accounts for 70% of its particle dry weight, and ripe its content of starch of wheat is generally 80～90%, the starch molecular structure of blue or green wheat is a straight chain molecule, the molar mass average value is about 40,000, the starch molecular structure of ripe wheat is the big molecule of branched structure, and the molar mass average value is about 3,500,000; Blue or green wheat cane sugar content is about 3～4%, and reduced sugar (glucose, fructose) is about 2%, and ripe wheat cane sugar content is about 2%, and reduced sugar (glucose, fructose) accounts for 0.5%; Blue or green wheat vitamin, protein content and ripe wheat no significant difference; Blue or green wheat contains chlorophyll, and ripe wheat does not contain chlorophyll.Therefore, the more ripe wheat of the nutrition of visible blue or green wheat is excellent.The flour nutrition that blue or green oatmeal that it is made or the more ripe wheat of powder are made is comprehensive.And because the molecular structure decision of its specific amylose, after it is sobbed by human body, under the digestive ferment effect, be easy to degraded, be easy to be absorbed by human body, and because its content of starch is lower than ripe wheat, after the old friend's body digestion, glucose, the fructose yield of the final formation of institute will be lower than ripe wheat, more be lower than the various wheat system nutriment of selling on the present market (because of it contains sugared part high), this is edible very suitable to avoiding sugared patient (as the diabetes patient).And it does not contain any additives, and is long-term edible, without any side effects to human body.Instant need only get final product towards food by boiling water.
Claims (3)
1, a kind of green wheat food is a raw material with blue or green wheat, it is characterized in that with the milking maturity latter stage in the wheat maturation, the wheat head in ripe early stage recklessly, through under 80 ℃～120 ℃ temperature conditions, put in the heater and evenly heat after 1～2 minute, after normal temperature is reduced in taking-up, threshing, sub-sieve, decontamination, compressing tablet; Or low temperature drying to water content is 11～13% behind the compressing tablet, abrasive dust and making.
2, the green wheat food according to claim 1 is characterized in that preparation technology is:
(1) choose milking maturity in wheat maturation latter stage, the wheat head in ripe early stage is a raw material recklessly;
(2) the above-mentioned wheat head being placed heater, is evenly heating 1～2 minute under 80 ℃～120 ℃ the temperature conditions in temperature, takes out, and reduces to normal temperature;
(3) (2) described wheat head is placed the thresing machine threshing, carry out sub-sieve after the threshing, decontamination gets blue or green wheat;
(4) (3) described blue or green wheat is sent into tablet press machine, compressing tablet promptly.
3, according to the preparation technology of the described green wheat food of claim 2, it is characterized in that compressing tablet by claim 2 step (4) gained, send into drier or natural low temperature drying after, reducing to water content is 11～13%, send into flour mill then and pulverize, promptly get described green wheat food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98111346A CN1081007C (en) | 1998-06-05 | 1998-06-05 | Green wheat food and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98111346A CN1081007C (en) | 1998-06-05 | 1998-06-05 | Green wheat food and its production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1267470A true CN1267470A (en) | 2000-09-27 |
| CN1081007C CN1081007C (en) | 2002-03-20 |
Family
ID=5221335
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98111346A Expired - Fee Related CN1081007C (en) | 1998-06-05 | 1998-06-05 | Green wheat food and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1081007C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100360056C (en) * | 2004-09-29 | 2008-01-09 | 宋中庆 | Instant wheat green food |
| CN101099548B (en) * | 2006-07-03 | 2010-05-12 | 王忠财 | Method for manufacturing cooking supplementary and convenient food with wheat |
| CN101632399B (en) * | 2009-08-06 | 2012-03-14 | 河南省科学院同位素研究所有限责任公司 | Method for processing fresh and tender wheat grain food |
| US20120244266A1 (en) * | 2011-03-23 | 2012-09-27 | The Industry & Academic Cooperation In Chungnam National University (Iac) | Method of processing and mass-producing green whole grains |
| CN102742790A (en) * | 2011-12-13 | 2012-10-24 | 西北农林科技大学 | Green wheat grain can |
| CN113080364A (en) * | 2021-03-17 | 2021-07-09 | 职统义 | Processing and production process of flavored green wheat |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181903A (en) * | 1996-11-08 | 1998-05-20 | 刘兆华 | Nutritive health plumule food |
-
1998
- 1998-06-05 CN CN98111346A patent/CN1081007C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100360056C (en) * | 2004-09-29 | 2008-01-09 | 宋中庆 | Instant wheat green food |
| CN101099548B (en) * | 2006-07-03 | 2010-05-12 | 王忠财 | Method for manufacturing cooking supplementary and convenient food with wheat |
| CN101632399B (en) * | 2009-08-06 | 2012-03-14 | 河南省科学院同位素研究所有限责任公司 | Method for processing fresh and tender wheat grain food |
| US20120244266A1 (en) * | 2011-03-23 | 2012-09-27 | The Industry & Academic Cooperation In Chungnam National University (Iac) | Method of processing and mass-producing green whole grains |
| CN102742790A (en) * | 2011-12-13 | 2012-10-24 | 西北农林科技大学 | Green wheat grain can |
| CN113080364A (en) * | 2021-03-17 | 2021-07-09 | 职统义 | Processing and production process of flavored green wheat |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1081007C (en) | 2002-03-20 |
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