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Wheat aleurone layer content cooked powder product and application thereof

A technology of wheat aleurone layer and content, which is applied in the field of cooked products of wheat aleurone layer content, can solve the problems of difficult to grasp the taste, poor control of curing uniformity, and inability to be well preserved, so as to ensure physical and chemical properties, The effect of increasing energy consumption

Inactive Publication Date: 2014-12-03
SHANDONG ZHISHIFANG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, because aleurone frying has the disadvantages of poor control of ripening uniformity, difficulty in grasping the mouthfeel, and failure to well retain various main nutritional components of the contents of the wheat aleurone layer such as dietary fiber, alkyl resorcinol, phosphorus, etc. many problems
There are currently no cooked flour products from the content of the wheat aleurone layer and the application of it as a raw material in the market

Method used

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  • Wheat aleurone layer content cooked powder product and application thereof
  • Wheat aleurone layer content cooked powder product and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1. The moisture content of the product is less than 8%, after curing, the powder product with an average particle size of less than 75 μm, the dietary fiber contained in the cured product of the above-mentioned wheat aleurone layer content per 100 grams is not less than 35g, alkanes Resorcinol not less than 130mg, phosphorus not less than 800mg, pentosan not less than 18g. Per 100 grams of the cooked product of the wheat aleurone layer content, it contains not more than 1450kJ of energy, not less than 14g of protein, not more than 5.0g of fat, not more than 45g of carbohydrates, not less than 0.4mg of vitamin E, β-glucose Polysaccharide not less than 1g, vitamin B1 not less than 0.05mg, vitamin B6 not less than 0.2mg, niacin not less than 20mg, folic acid not less than 43μg, pantothenic acid not less than 0.7mg. Every 100 grams of the cooked product of the content of the wheat aleurone layer contains not more than 13.31 mg of sodium, not less than 0.5 g of po...

Embodiment 2

[0025]Embodiment 2. The moisture content of the product is below 5%, after curing, the powder product with an average particle size diameter of 75 μm, the dietary fiber contained in the cured product of the above-mentioned wheat aleurone layer content per 100 grams is not less than 35g, alkanes Resorcinol not less than 130mg, phosphorus not less than 800mg, pentosan not less than 18g. Per 100 grams of the cooked product of the wheat aleurone layer content, it contains not more than 1450kJ of energy, not less than 14g of protein, not more than 5.0g of fat, not more than 45g of carbohydrates, not less than 0.4mg of vitamin E, β-glucose Polysaccharide not less than 1g, vitamin B1 not less than 0.05mg, vitamin B6 not less than 0.2mg, niacin not less than 20mg, folic acid not less than 43μg, pantothenic acid not less than 0.7mg. Every 100 grams of the cooked product of the content of the wheat aleurone layer contains not more than 13.31 mg of sodium, not less than 0.5 g of potassiu...

Embodiment 3

[0026] Example 3. The moisture content of the product is less than 5%, after curing, the powder product with an average particle size of less than 50 μm, the dietary fiber contained in the cured product per 100 grams of the above-mentioned wheat aleurone layer content is not less than 35g, alkanes Resorcinol not less than 130mg, phosphorus not less than 800mg, pentosan not less than 18g. Per 100 grams of the cooked product of the wheat aleurone layer content, it contains not more than 1450kJ of energy, not less than 14g of protein, not more than 5.0g of fat, not more than 45g of carbohydrates, not less than 0.4mg of vitamin E, β-glucose Polysaccharide not less than 1g, vitamin B1 not less than 0.05mg, vitamin B6 not less than 0.2mg, niacin not less than 20mg, folic acid not less than 43μg, pantothenic acid not less than 0.7mg. Every 100 grams of the cooked product of the content of the wheat aleurone layer contains not more than 13.31 mg of sodium, not less than 0.5 g of potas...

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Abstract

The invention discloses a wheat aleurone layer content (namely wheat aleurone layer powder) cooked product and application thereof. The wheat aleurone layer content cooked product is a powder product which has a moisture content of less than 8% and is obtained by cooking a wheat aleurone layer content, the average granularity of the wheat aleurone layer content cooked product is less than 75 microns, and every 100g of the wheat aleurone layer content cooked product contains not lower than 35g of dietary fiber, not lower than 130mg of alkylresorcinol, not lower than 800mg of phosphorus and not lower than 18g of pentosan. The wheat aleurone layer content cooked product is formed through the steps of screening of the wheat aleurone layer content, full-automatic quantitative feeding, stir-frying, automatic discharging, quick cooling, metal detection, sterilization packing and the like. The wheat aleurone layer content cooked product can be used as a fluid beverage additive, puffed food, a health-care dietary fiber product, a functional health-care product or a nutritional health-care product rich in wheat physiological active ingredient with high nutritional value.

Description

technical field [0001] The invention relates to a mature product of wheat aleurone layer content (ie wheat aleurone layer flour) and its application. Background technique [0002] The content of wheat aleurone layer exists between the seed coat and endosperm of wheat seeds, and its cells contain most of the nutritionally and physiologically important substances of wheat in a concentrated form, including dietary fiber, protein, minerals, B group Vitamins, vitamin E, essential fatty acids and specific protective substances such as bioactive substances. High levels of vitamins and minerals are generally beneficial for health and are also beneficial for mental and physical productivity. Dietary fiber in the content of the wheat aleurone layer helps to improve digestive activity. Specifically, they slow down the reabsorption process, resulting in a sustained feeling of fullness. Bioactive substances in the content of wheat aleurone layer such as phenolic acids, flavonoids, lig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
CPCA23L7/115A23V2002/00A23V2200/326A23V2200/30A23V2200/302A23V2200/328A23V2200/332
Inventor 吴亮马琢彭少然
Owner SHANDONG ZHISHIFANG FOOD TECH
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