Industrial processing method for fresh and tender wheat food without additives

Abstract

The invention relates to an industrial processing method for fresh and tender wheat food without additives, which is mainly characterized in that by taking wheat which is planted in a pollution-free mode and is in the milk ripe stage as a processing object, ears of wheat are harvested and are frozen by utilizing a refrigeration storage quickly, so that the ears of the wheat are refrigerated at low temperature under the condition of no antistaling agent to retain freshness; and the ears of the wheat are threshed by utilizing a thresher under the freezing condition and are processed under the condition of no food additives to obtain green, healthy and safe fresh and tender wheat food which is full of nutriments. By the industrial processing method, the nutrition of the fresh and tender wheat is reserved to a maximum degree, the nutrients of the obtained food are easy to absorb by human bodies, and the food has excellent colors, fragrance, tastes and functionality and is suitable for vast people; the food is prevented from being polluted, the influence of the food additives on the nutrition and safety of the food is avoided, and a new path for the comprehensive utilization and deep processing of the wheat is opened up; and the industrial processing method has a great strategic significance for wheat production, development of food industry, the improvement on the health condition of current population and progressing of agricultural industry.

Description

technical field [0001] The invention belongs to the comprehensive processing and utilization of agricultural products and the industrialized processing method of related food, in particular to the industrialized method of wheat production and additive-free food processing with fresh and tender wheat. Background technique [0002] The method of processing wheat into food is usually to use mature wheat to obtain flour, and then classify the flour by mixing specified additives to improve the quality of the flour, and then process different types of flour into pasta products. Due to the uneven quality of processing enterprises, food additives have become the influence of wheat. The bottleneck of food quality and safety; at the same time, the nutrition and type of wheat food are affected by the flour conditions, and there have been few obvious breakthroughs for many years. In order to increase the variety of varieties and improve the nutrition of wheat food, some food workers use...

AI Technical Summary

Problems solved by technology

It is very difficult to directly heat the ears of wheat in this process, and it is not suitable for large-scale operation, and a large number of damaged grains will be produced during the normal temperature threshing process, which will cause a certain degree of microbial contamination and affect the quality of food; The processing method of tender wheat "this method is to use tender wheat ears as raw materials to process the finished product of dry wheat grains containing chlorophyll that is unique to tender wheat through high-temperature aging, enzyme sterilization, drying, threshing and peeling. Before the period, the processing time can only be carried out within a few days of the wheat milk ripening period, and the large-scale industrialization of production is greatly limited. In addition, the peeling process is carried out after threshing, which makes the original fresh and tender wheat lose a lot of nutrients; In the application literature with the patent number 01123717.1, "a production method of tender wheat" is disclosed. This hair method is to use pigmented water to swell and color the wheat and then pack it in a soft package. The food produced by this method It seems that the color is very fresh and tender, but the soaking of the pigment has caused the wheat to lose its original nutritional natural umami taste; the application document No. 03111805.4 discloses "a production method of fresh and tender wheat food". After harvesting and threshing the wheat at the end stage and the early stage of ripening, it is sent to the cold storage for quick freezing, and then stored in the cold storage. The wheat grains taken out from the cold storage should be peeled at a temperature of 3°C to 15°C, and then cleaned and dried. Vacuum packaging, this method will produce a large number of damaged grains during threshing and milk-maturing wheat at room temperature, which will cause a certain degree of microbial pollution and waste of yield, and is not conducive to the subsequent peeling process. In addition, the peeling process will cause the original fresh and tender wheat to lose a lot Nutrients; the patent No. 200410010321.6 discloses the "method for making cyan granule food". The present invention is to thresh the wheat ears full of grout after picking, dry them in the air for 1-2 days, remove the rotten grains, rinse them clean, Then dry or dry the water, seal the seasoning, and then dry it. This method will produce a large number of damaged grains in the threshing and milk-maturing wheat at room temperature, which will cause a certain degree of microbial pollution, affect the yield and food quality, and cause certain damage. The amount of waste; in the patent application document No. 200610043093.1, "green highland barley barley food and its processing method" is disclosed. 1. After husking, the green highland barley grains are separated. This process can only be carried out within a few days of the wheat milk ripening period. It is difficult to directly dry the ears of wheat, and it is difficult to carry out on a large scale; it is disclosed in the application document with the patent number 200610127158.0 "A preparation method of green wheat grain food". In this method, the ears of wheat at the end of milk ripening and early ripening are taken, boiled for 10 to 30 minutes, taken out, shaken and dehydrated; dried in an oven; Wheat grains are dried and packaged in a cool place. This method can only be carried out within a few days of the wheat milk ripening period. It is difficult to directly cook and dry wheat ears, and it is difficult to carry out on a large scale; in the application document with patent number 20071005558.9 "A method for preparing wheat food with enzymes and its application" is disclosed in "A Method for Using Enzyme to Prepare Wheat Food" and the specific preparation process of tender wheat ears in the present invention is dipping in enzyme solution, boiling or steaming with controlled dryness, hot air drying, threshing, packaging and finished product and other steps, this method can only be carried out in just a few days during the wheat milk ripening period, and it is difficult to directly boil and dry the ears of wheat, and it is difficult to carry out on a large scale; in the application literature with the patent number 200910065663.0, "a fresh and tender The processing method of wheat grain food" is characterized in that: after harvesting and threshing the wheat at the end of milk ripening and early ripening, pre-cooking in the green preservation liquid at 80°C-100°C for 2min-10min, cooling to room temperature, and drying the water Afterwards, vacuum packaging is carried out, and then the packaged wheat grains are subjected to high-temperature sterilization and aging, and then stored at room temperature; this method will cause a lot of damage to the grains during normal temperature threshing. The liquid will penetrate into the grain, causing a certain degree of chemical pollution, which will affect the nutrition, quality and safety of the obtained food

[0003] The shortcomings of the above methods make it difficult to mechanize the harvest of fresh and tender wheat ears in the milk ripening stage, and the high-temperature ripening operation of a large number of wheat ears is difficult, the production efficiency is low, the storage quality of the obtained products is poor, or the pollution may be introduced to affect the nutrition, quality and safety of the obtained food.

Difficult to meet the needs of consumers

Therefore, the existing technology cannot meet the needs of the industrialization of fresh and tender wheat food, and the development of the food industrialization of nutrient-rich fresh and tender wheat is limited.